Riwayat Konsumsi Makanan Penderita Strok yang Masuk Rumah Sakit

Stroke is one of main contributing diseases to global death as well as in Indonesia. One of risk factors for stroke is food pattern while the post stroke food pattern affect on later survival. This study provided the food pattern of hospitalized stroke patient. Data were derived from Indonesia stroke registry 2011-2012 which covered 3999 patients from 17 main hospitals in Sumatera, Java, Ba…

Butylated hydroxyanisole sebagai Bahan Aditif Antioksidan pada Makanan diliha…

Butylated hydroxyanisole (BHA) is widely used since 1947 as antioxidant food additives used to prevent oils, fats and shortenings from oxidative deterioration and rancidity. It has been extensively studied for potential activities and its toxicities. This review summarized experimental studies that had been carried out on animals and humans as well. We also briefly reviewed about its absorp…

Kebijakan Pengawasan Iklan Pangan Olahan di Indonesia

The Act of The Republic of Indonesia Number 7 of 1996 on Food mentioned that every label and or advertisement concerning food to be sold must mention information concerning the food correctly and not misleading. The government shall regulate, supervise and the measure which are needed, in order that an advertisement concerning food which is sold does not contain information which may be mislead…

Nilai-Nilai Budaya yang Mendasari Pemerataan Makanan yang dapat Menunjang Giz…

The results of the analysis of Basic Health Research in 2010, showed that Bantul District of Yogyakarta Province, is one of the 10 Districts/Municipalities in Indonesia bearing good Community Health Development Index of 0.69148. Community Health Development Index (CHDI) is a composite that describes the progress of health development, including maternal and child health. Based on the assump…

Kajian Makanan Jajanan Anak di Sekolah Dasar

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39p.

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No. Panggil

PS3 92

Pengawetan Dengan Asam SitratEkstrak Daun Jeruk Purut (Citrus Hystrix D. C)Un…

ABSTRACT Chicken meat is one of perishable foods because of its high protein and water content. There-fore, the addition of food preserving ingredient to extend the preservation time become fre¬quent. In this context, the use of natural ingredient is more advised, one of which is the leaves of citrus hystric or jeruk purut (indonesien). The study was aimed to understand the effect of the a…

Analisis Cemaran Kimia pada Makanan dalam Rangka Studi Diet Total

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256p.; bibl.; ilus.; 29 cm.

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PS1 96

Pola konsumsi masyarakat Aceh dan hubungannya dengan penyakit diabetes mellit…

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32 p.

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380 LIT

Analisis cemaran kimia pada makanan dalam rangka studi diet total suatu proye…

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103 p.

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PS1 82

Penetapan nilai indeks glikemik in vitro serta karakteristik fisikomia pati d…

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54 p.

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PS1 83