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  1. Home /
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  3. Vol 3 No 1 (2022): April 2022

DOI: https://doi.org/10.30812/nutriology.v3i1
Published: 2022-04-30

Articles

  • Studi Pembuatan Cookies Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) Dan Tepung Biji Kacang Hijau (Vigna Radiata)
    Aida Putri, Junendri Ardian, M. Thonthowi Jauhari
    1 - 7
    • PDF
    Abstract Viewed : 1018 | PDF Download : 1400 | DOI https://doi.org/10.30812/nutriology.v3i1.1929
  • Pengaruh Nugget Ikan Kakap Terhadap Perubahan Tinggi Badan Balita Stunting Usia 24-59 Bulan Di Wilayah Puskesmas Alas
    Tira Septiana, Baiq Fitria Rahmiati, M. Thonthowi Jauhari
    10-17
    • PDF
    Abstract Viewed : 389 | PDF Download : 569 | DOI https://doi.org/10.30812/nutriology.v3i1.1994
  • Karakteristik Karakteristik Sifat Organoleptik Yoghurt Dengan Variasi Susu Skim Dan Lama Inkubasi
    Vega Yoesepa Pamela
    18-24
    • PDF
    Abstract Viewed : 1784 | PDF Download : 4373 | DOI https://doi.org/10.30812/nutriology.v3i1.1963
  • Hubungan Asupan Zat Gizi Makro dan Indeks Glikemik Serta Status Gizi Dengan Kejadian Dm Tipe II Di Rumah Sakit Titus Uly
    Anak Agung Ayu Mirah Adi, Meirina S Loaloka
    25-30
    • PDF
    Abstract Viewed : 368 | PDF Download : 595 | DOI https://doi.org/10.30812/nutriology.v3i1.1996
  • Teknik Masak Panas Basah (Moist Head Cooking) Pada Sayuran Di Instalasi Gizi Rumah Sakit S.K. Lerik Kota Kupang
    Maria Helena, Juni Gressilda Louisa Sine
    31-36
    • PDF
    Abstract Viewed : 1416 | PDF Download : 6193 | DOI https://doi.org/10.30812/nutriology.v3i1.1928

 

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