Search
Now showing items 1-10 of 24
Demonstration and Audio-Visual Methods for Improving Knowledge, Attitude and Skills of Breast Care among Pregnant Women
(Jurnal Keperawatan Padjadjaran, Volume 8 Issue 1 April 2020, 2020-04-12)
One of the physical changes during pregnancy is their breasts that usually get larger and heavier, the areola mammae
becomes darker and the nipples get bigger. These conditions cause the breasts need to be treated in ...
Kelayakan Distribusi dan Ketersediaan Air Bersih di Desa Mojo Kecamatan Padang Kabupaten Lumajang (The Feasibility of Distribution and Availability of Clean Water in Mojo Village Padang Subdistrict of Lumajang Regency)
(Jurnal Agroteknologi Vol. 12 No. 01 (2018), 2018-06-01)
The limitation to get clean water causes the community to utilize the existing water resources.
One of the villages needs clean water during the dry season in Mojo Village Padang District, Regency
Lumajang. The need for ...
Karakteristik Flake Ubi Jalar Orange dan Ungu dengan Penambahan Minyak Nabati (Minyak Sawit, Minyak Kelapa, dan Margarin) (Characteristic of Orange and Purple Sweet Potatoes Flake Added by Vegetable Oils (Palm Oil, Coconut Oil and Margarine)
(Jurnal Agroteknologi Vol. 13 No. 01 (2019), 2019-06-01)
Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the
flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant
and to improved crispness ...
Karakteristik Fisik dan Kimia Tepung Jamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pleurotus ostreatus) Tervariasi Perlakuan Blansing (Physicochemycal Characteristics of Paddy Straw Mushroom (Volvariella volvacea) and Oyster Mushroom (Pleurotus ostreatus) Flour Prepared by Different Blanching Treatment)
(Jurnal Agroteknologi Vol. 12 No. 02 (2018), 2018-12-01)
Merang mushroom and tiram mushrooms are perisable agricultural products. Processing
mushrooms into flour is one of the intermediate products that have a wider use value, such as for
meatballs, nuggets, and flavorings ...
Determinasi Diversifikasi Vertikal Produk Olahan Jambu Merah (Determination of Vertical Diversification of Red Guava Products)
(Jurnal Agroteknologi Vol. 13 No. 02 (2019), 2019-12-01)
Red guava as tropical fruit is widely cultivated in Indonesia. The abundant production of red
guava is not accompanied by the processing of this fruit with 30-40% post harvest damage. This study
aimed to determine the ...
Karakteristik Sensori Kopi Celup dan Kopi Instan Varietas Robusta dan Arabika (Sensory Characteristics of Coffee Bag and Instant Coffee of Robusta and Arabika Varieties)
(Jurnal Ilmiah INOVASI, Vol. 17 No. 2 Edisi Mei - Agustus 2017, 2017-07-01)
Coffee is one of the plantation commodities that contribute to the significant role for agricultural development in
Indonesia. Indonesia has two main coffee varieties, namely Arabica coffee and Robusta coffee. The objectives ...
Increasing of Fish Quality using Ice-Sterofoam Container for Paseban Fisherman at Jember Regency East Java, Indonesia
(IOP Conf. Series: Earth and Environmental Science 207 (2018) 012037, 2018-12-07)
Using of fish storage containers is not always done by fishermen at Paseban Beach,
Jember Regency East Java-Indonesia. This study evaluated the quality of fisherman catches
fish based on population of microbial. The ...
Formulasi Food Bar Berbasis Tepung Ubi Jalar Ungu dan Pisang Agung (Musa paradisiaca Formatypica) Masak (Formulation of Food Bar Made from Purple Sweet Potato Flour and Ripe Agung Plantain Cultivar (Musa paradisiaca Formatypica))
(Jurnal Agroteknologi, Vol. 12 No. 01 (2018), 2018-06-01)
Advance in food technology can produce practical food products which are easy to consume.
Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich
nutrient food using binder to form ...
Quality Characteristics of Natural Edamame Jam Without Preservative Ingredient as Supplementary of Emergency Food
(American Scientific Publishers Advanced Science Letters All rights reserved Vol. 23 No. 12, December 2017, 2017-12-01)
Jam is a intermediate moisture food made from nuts or fruits. Edamame is a soybean variety which contains high protein, but
it is low fat and pectin. To improve the quality of edamame jam can used gelling agent such as ...
Evaluasi Keamanan Sumber Air Minum Desa Mojo Kecamatan Padang Kabupaten Lumajang (Safety Evaluation of Drinking Water Resource at Mojo Village Padang Distric Lumajang Regency)
(Jurnal Agroteknologi Vol. 08 No. 02 (2014), 2014-12-01)
Little known about the safety of natural water on enteric mikroflora population at Mojo
Village Padang Distric Lumajang Regency. We assessed the population of enteric microflora i.e
Salmonella and Eschericia coli in the ...