Pub Date : 2022-05-25DOI: 10.26714/jpg.12.1.2022.25-31
Ainul Hasanah, Nurrahman Nurrahman, Agus Suyatno
Cendol is a food product whose basic ingredients are rice flour, tapioca flour and other additives such as water and food coloring. Dragon fruit waste, namely the skin contains antioxidant compounds and anthocyanins which can be used as natural dyes in cendol. In making cendol with the addition of dragon fruit peel extract, it can be an alternative food product that is good for health. The bioactive components in dragon fruit peel are expected to increase the functional properties of cendol dragon fruit peel extract. This study aims to determine the effect of adding dragon fruit peel extract to the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The steps taken were starting from making dragon fruit peel extract, making cendol dragon fruit peel extract and then analyzing the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The research method was experimental using a monofactor completely randomized design (CRD) with the addition of dragon fruit peel extract using four treatments (0, 5, 10 and 15%) and six replications resulting in 24 experimental units. The results showed that there was an effect on the degree of color, anthocyanin levels, antioxidant activity and sensory cendol with the addition of dragon fruit peel extract 15% with a score of 2.82. As for the degree of color is 78.23, anthocyanin is 259.07 mg/L and antioxidant activity is 39.70% RSA.
{"title":"Penambahan Ekstrak Kulit Buah Naga terhadap Derajat Warna, Kadar Antosianin, Aktivitas Antioksidan dan Sifat Sensoris Cendol","authors":"Ainul Hasanah, Nurrahman Nurrahman, Agus Suyatno","doi":"10.26714/jpg.12.1.2022.25-31","DOIUrl":"https://doi.org/10.26714/jpg.12.1.2022.25-31","url":null,"abstract":"Cendol is a food product whose basic ingredients are rice flour, tapioca flour and other additives such as water and food coloring. Dragon fruit waste, namely the skin contains antioxidant compounds and anthocyanins which can be used as natural dyes in cendol. In making cendol with the addition of dragon fruit peel extract, it can be an alternative food product that is good for health. The bioactive components in dragon fruit peel are expected to increase the functional properties of cendol dragon fruit peel extract. This study aims to determine the effect of adding dragon fruit peel extract to the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The steps taken were starting from making dragon fruit peel extract, making cendol dragon fruit peel extract and then analyzing the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The research method was experimental using a monofactor completely randomized design (CRD) with the addition of dragon fruit peel extract using four treatments (0, 5, 10 and 15%) and six replications resulting in 24 experimental units. The results showed that there was an effect on the degree of color, anthocyanin levels, antioxidant activity and sensory cendol with the addition of dragon fruit peel extract 15% with a score of 2.82. As for the degree of color is 78.23, anthocyanin is 259.07 mg/L and antioxidant activity is 39.70% RSA.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":"20 6 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89145263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-25DOI: 10.26714/jpg.12.1.2022.41-49
Dewa Febrian Riyandi, Yunan Kholifatuddin Sya’di, Nurhidajah Nurhidajah
Seasoning is a spice ingredient that is processed into dishes that have a high level of aroma and taste without losing the components of natural ingredients. The characteristics of the seasoning are yellowish white, distinctive aroma and wet texture. Seasoning damage can occur due to oxidation of fat which is influenced by humidity at room temperature. The purpose of this study was to determine the relationship between shelf life and total bacteria, TBA number, and sensory properties of the experimental type of white pasta seasoning. For making white paste seasoning, all ingredients are selected fresh and weighed, then the blanching process is carried out by soaking all ingredients in hot water at 80oC for 5 minutes. Then blend all ingredients using oil and sauté over low heat for about 30 minutes. This study used a monofactor completely randomized design, with 5 treatments of shelf life (0, 5, 10, 15, and 20 days) and 5 replications. The results of this study showed an increase in bacterial growth during 20 days of storage. At storage 0, 5, 10, and 15 days the results were not significantly different, while at storage 20 days gave significantly different results in the long storage treatment. All the old treatments for storing white pasta base spices were acceptable to the panelists.
{"title":"Total Bakteri, Angka TBA, Dan Sifat Sensoris Bumbu Dasar Putih Pasta Berdasarkan Lama Simpan","authors":"Dewa Febrian Riyandi, Yunan Kholifatuddin Sya’di, Nurhidajah Nurhidajah","doi":"10.26714/jpg.12.1.2022.41-49","DOIUrl":"https://doi.org/10.26714/jpg.12.1.2022.41-49","url":null,"abstract":"Seasoning is a spice ingredient that is processed into dishes that have a high level of aroma and taste without losing the components of natural ingredients. The characteristics of the seasoning are yellowish white, distinctive aroma and wet texture. Seasoning damage can occur due to oxidation of fat which is influenced by humidity at room temperature. The purpose of this study was to determine the relationship between shelf life and total bacteria, TBA number, and sensory properties of the experimental type of white pasta seasoning. For making white paste seasoning, all ingredients are selected fresh and weighed, then the blanching process is carried out by soaking all ingredients in hot water at 80oC for 5 minutes. Then blend all ingredients using oil and sauté over low heat for about 30 minutes. This study used a monofactor completely randomized design, with 5 treatments of shelf life (0, 5, 10, 15, and 20 days) and 5 replications. The results of this study showed an increase in bacterial growth during 20 days of storage. At storage 0, 5, 10, and 15 days the results were not significantly different, while at storage 20 days gave significantly different results in the long storage treatment. All the old treatments for storing white pasta base spices were acceptable to the panelists.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":"30 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86282703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
One of the problems arising from overconsumption of meat is degenerative diseases and many people are turning to vegetarianism. Vegetarians tend to experience protein deficiency problems, therefore one of the most popular food preparations for the community and have high nutritional value is making jerky analogue of banana hearts with the addition of black soybean tempeh flour. To analyze differences in nutrient content and acceptability (color, taste, aroma and texture) with the addition of black soybean tempe flour. This type of research is an experimental study, there are 4 formulations with a ratio of black soybean tempeh flour banana heart and in analog jerky, namely F0 (100%), F1 (15%: 85%), F2 (20%: 80%), F3 (25%: 75%). The Nutritional Testing which was conducted was the analysis of proximate levels and crude fiber content. Organoleptic assessment uses a Likert form with a scale of 1-5 against 50 consumer panelists. Based on the assessment of the results of nutrition and consumer panelists, the selected formulations were F3 with 27.24 g protein, 11.23 g fat, 22 g carbohydrates, 5.71 g crude fiber content, 36.05 g moisture content and ash content 3.46 g. There is an effect of adding black soybean tempe flour to the nutritional value of analog jerky. There is a significant difference in the acceptability of texture and taste in analog jerky.
{"title":"Pembuatan Dendeng Analog Dengan Penambahan Tepung Tempe Kedelai Hitam Sebagai Olahan Pangan Tinggi Protein","authors":"Dyvia Agustina Sidup, Reza Fadhilla, Prita Dhyani Swamilaksita, Mertien Sa'pang, Dudung Angkasa","doi":"10.26714/jpg.12.1.2022.10-24","DOIUrl":"https://doi.org/10.26714/jpg.12.1.2022.10-24","url":null,"abstract":"One of the problems arising from overconsumption of meat is degenerative diseases and many people are turning to vegetarianism. Vegetarians tend to experience protein deficiency problems, therefore one of the most popular food preparations for the community and have high nutritional value is making jerky analogue of banana hearts with the addition of black soybean tempeh flour. To analyze differences in nutrient content and acceptability (color, taste, aroma and texture) with the addition of black soybean tempe flour. This type of research is an experimental study, there are 4 formulations with a ratio of black soybean tempeh flour banana heart and in analog jerky, namely F0 (100%), F1 (15%: 85%), F2 (20%: 80%), F3 (25%: 75%). The Nutritional Testing which was conducted was the analysis of proximate levels and crude fiber content. Organoleptic assessment uses a Likert form with a scale of 1-5 against 50 consumer panelists. Based on the assessment of the results of nutrition and consumer panelists, the selected formulations were F3 with 27.24 g protein, 11.23 g fat, 22 g carbohydrates, 5.71 g crude fiber content, 36.05 g moisture content and ash content 3.46 g. There is an effect of adding black soybean tempe flour to the nutritional value of analog jerky. There is a significant difference in the acceptability of texture and taste in analog jerky.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":"8 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74564301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-25DOI: 10.26714/jpg.12.1.2022.50-59
Astagina Sekar Sakti
Lack of fiber and antioxidants can increase the risk of obesity which lead to oxidative stress. Eucheuma cottonii seaweed contains dietary fiber which provide anti-obesity effects. Beside dietary fiber, antioxidant is also needed to prevent oxidative stress in obesity. Canistel fruit (Pouteria campechiana) contains antioxidants such as vitamin C, beta carotene and polyphenols. The purpose of this study was to determine the effect of the proportion of seaweed and canistel on the content of dietary fiber, antioxidant activity, physical properties, and organoleptic properties of sorbet. This research method used a one-factor completely randomized design (CRD) with two repetitions. These factors are the proportion of seaweed and canistel, namely F1 (20%:80%), F2 (30%:70%), and F3 (40%:60%). The ANOVA test results showed that the proportion of seaweed and canistel had a significant effect (p< 0.05) on the dietary fiber and overrun, while the antioxidant activity and organoleptic properties of sorbet had no significant effect (p >0.05). The selected formula by using Exponential Comparison Method (ECM) results the F1 formula with the proportion of 20%:80%. The selected formula products contained 5.19% dietary fiber, 48% w / v antioxidant activity, and 34.32% overrun.
{"title":"Pengaruh Proporsi Rumput Laut dan Sawo Mentega terhadap Serat Pangan, Aktivitas Antioksidan, Overrun, dan Sifat Organoleptik Sorbet","authors":"Astagina Sekar Sakti","doi":"10.26714/jpg.12.1.2022.50-59","DOIUrl":"https://doi.org/10.26714/jpg.12.1.2022.50-59","url":null,"abstract":"Lack of fiber and antioxidants can increase the risk of obesity which lead to oxidative stress. Eucheuma cottonii seaweed contains dietary fiber which provide anti-obesity effects. Beside dietary fiber, antioxidant is also needed to prevent oxidative stress in obesity. Canistel fruit (Pouteria campechiana) contains antioxidants such as vitamin C, beta carotene and polyphenols. The purpose of this study was to determine the effect of the proportion of seaweed and canistel on the content of dietary fiber, antioxidant activity, physical properties, and organoleptic properties of sorbet. This research method used a one-factor completely randomized design (CRD) with two repetitions. These factors are the proportion of seaweed and canistel, namely F1 (20%:80%), F2 (30%:70%), and F3 (40%:60%). The ANOVA test results showed that the proportion of seaweed and canistel had a significant effect (p< 0.05) on the dietary fiber and overrun, while the antioxidant activity and organoleptic properties of sorbet had no significant effect (p >0.05). The selected formula by using Exponential Comparison Method (ECM) results the F1 formula with the proportion of 20%:80%. The selected formula products contained 5.19% dietary fiber, 48% w / v antioxidant activity, and 34.32% overrun.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":"36 1 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78349362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-25DOI: 10.26714/jpg.12.1.2022.1-9
Febriana Putri Rahardiyanti, Laras Rianingsih, Eko Nurcahya Dewi
ABSTRAKBekasam merupakan hasil fermentasi secara tradisional dari ikan air tawar yang ditambahkan garam dan karbohidrat. Rasanya asam dan asin akan tetapi kurang diminati oleh golongan muda sehingga kurang berkembang. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi kunyit terhadap mutu bekasam ikan nila. Metode penelitian yang digunakan adalah experimental laboratories dengan model Rancangan Acak Lengkap (RAL). Perlakuan meliputi perbedaan konsentrasi kunyit (0%, 1,5%, 2%, 2,5%) dengan tiga kali ulangan. Data dianalisis menggunakan uji ANOVA dan dilakukan uji BNJ. Hasil penelitian menunjukkan bahwa penambahan konsentrasi kunyit memberikan pengaruh nyata, semakin tinggi konsentrasi kunyit akan menaikkan nilai total bakteri asam laktat dan total asam laktat, sehingga menurunkan nilai TPC, pH, TVBN dan hedonik. terhadap nilai total bakteri asam laktat, TPC, total asam laktat, pH, TVBN dan hedonik. Konsentrasi bekasam dengan perlakuan penambahan kunyit sebesar 2,5% memiliki mutu kimia dan mikrobiologi terbaik yaitu dengan nilai TVBN 32,06 (mgN/100ml), pH 4,83, total asam laktat 1,82%, TPC 5,68x104 (cfu/gr) dan total bakteri asam laktat 7,48x105 (cfu/gr). Hasil hedonik bekasam dengan perlakuan penambahan kunyit sebesar 2,5% memiliki nilai yaitu 5,77-6,04 yang termasuk agak disukai panelis. Kata kunci: ‘Bekasam, Fermentasi, Ikan Nila (Oreochromis niloticus), Kunyit, Mutu
{"title":"PENGGUNAAN KONSENTRASI KUNYIT (Curcuma longa L.) YANG BERBEDA TERHADAP MUTU BEKASAM IKAN NILA (Oreochromis niloticus)","authors":"Febriana Putri Rahardiyanti, Laras Rianingsih, Eko Nurcahya Dewi","doi":"10.26714/jpg.12.1.2022.1-9","DOIUrl":"https://doi.org/10.26714/jpg.12.1.2022.1-9","url":null,"abstract":"ABSTRAKBekasam merupakan hasil fermentasi secara tradisional dari ikan air tawar yang ditambahkan garam dan karbohidrat. Rasanya asam dan asin akan tetapi kurang diminati oleh golongan muda sehingga kurang berkembang. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi kunyit terhadap mutu bekasam ikan nila. Metode penelitian yang digunakan adalah experimental laboratories dengan model Rancangan Acak Lengkap (RAL). Perlakuan meliputi perbedaan konsentrasi kunyit (0%, 1,5%, 2%, 2,5%) dengan tiga kali ulangan. Data dianalisis menggunakan uji ANOVA dan dilakukan uji BNJ. Hasil penelitian menunjukkan bahwa penambahan konsentrasi kunyit memberikan pengaruh nyata, semakin tinggi konsentrasi kunyit akan menaikkan nilai total bakteri asam laktat dan total asam laktat, sehingga menurunkan nilai TPC, pH, TVBN dan hedonik. terhadap nilai total bakteri asam laktat, TPC, total asam laktat, pH, TVBN dan hedonik. Konsentrasi bekasam dengan perlakuan penambahan kunyit sebesar 2,5% memiliki mutu kimia dan mikrobiologi terbaik yaitu dengan nilai TVBN 32,06 (mgN/100ml), pH 4,83, total asam laktat 1,82%, TPC 5,68x104 (cfu/gr) dan total bakteri asam laktat 7,48x105 (cfu/gr). Hasil hedonik bekasam dengan perlakuan penambahan kunyit sebesar 2,5% memiliki nilai yaitu 5,77-6,04 yang termasuk agak disukai panelis. Kata kunci: ‘Bekasam, Fermentasi, Ikan Nila (Oreochromis niloticus), Kunyit, Mutu ","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":"104 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76049227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-27DOI: 10.25182/jgp.2022.17.1.47-56
Tria Rosemiarti, Parlindungan Siregar, H. Hardinsyah, S. Pardede, B. Santoso, R. A. Riza, Erinna Tjahjono
{"title":"An Additional Adequate Water Intake Increases the Amniotic Fluid Index in Pregnant Women with Oligohydramnios: A Systematic Review","authors":"Tria Rosemiarti, Parlindungan Siregar, H. Hardinsyah, S. Pardede, B. Santoso, R. A. Riza, Erinna Tjahjono","doi":"10.25182/jgp.2022.17.1.47-56","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.1.47-56","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45826149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-27DOI: 10.25182/jgp.2022.17.1.37-46
Binti Maulina Putri, B. Wasita, R. Febrinasari
{"title":"The Effect of Combined Extracts of Sappan Wood (Caesalpinia sappan L.) and Gotu Kola (Centella asiatica L.) in Improving Diabetic Condition in Rats","authors":"Binti Maulina Putri, B. Wasita, R. Febrinasari","doi":"10.25182/jgp.2022.17.1.37-46","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.1.37-46","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44613752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-27DOI: 10.25182/jgp.2022.17.1.1-10
Hanifah Al Khairiyah, H. Hardinsyah, Mira Dewi
{"title":"Correlation between Blood Glucose Level and Short-Term Memory Score among 4th and 5th Grades of Primary School Children in Bogor, Indonesia","authors":"Hanifah Al Khairiyah, H. Hardinsyah, Mira Dewi","doi":"10.25182/jgp.2022.17.1.1-10","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.1.1-10","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47625559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-27DOI: 10.25182/jgp.2022.17.1.19-26
N. Fauzi, M. Mardiana
{"title":"The Effect of Sports Drink Gel Treatment from Chia Seeds (Salvia hispanica L.) on the VO2 Max Capacity of Football and Futsal Players","authors":"N. Fauzi, M. Mardiana","doi":"10.25182/jgp.2022.17.1.19-26","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.1.19-26","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49352922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-27DOI: 10.25182/jgp.2022.17.1.57-66
Aldiza Intan Randani, Yayuk Farida Baliwati, D. Sukandar, I. Tanziha
{"title":"Economic and Consumption Variables and Their Associations with Stunting Prevalence: A Provincial Analysis of the Indonesian Child Nutritional Status Survey 2019","authors":"Aldiza Intan Randani, Yayuk Farida Baliwati, D. Sukandar, I. Tanziha","doi":"10.25182/jgp.2022.17.1.57-66","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.1.57-66","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41672983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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