Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent... von Fauziyah, Roro Nur, Salsabil, Nabilah Besta, Sulaeman, Agus, Hastuti, Widi, Mulyo, Gurid Pramintarto Eko

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The Effect of Nutrition Education Using Pocketbook Media on Iron and Protein Intake von Syarief, Osman, Rezky Dwiayu, Anisya, Mulyo, Gurid P. E., Nur Fauziyah, Roro, Aminah, Mimin, Surmita, Surmita, Cahyaningsih, Henny

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Analysis of liability and protein content of soybean biscuits with Ambon banana as an alternative to emergency food for the elderly von Mulyo, Gurid Pramintarto Eko, Sukowati, Sinta Arwan, Sulaeman, Agus, Rahmat, Mamat, Saleky, Yohannes Wilihelm, Syarief, Osman, Fauziyah, Roro Nur

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Effectiveness of Providing Snack Bar Based on Fermented Black Glutinous Rice on Fasting Blood Sugar Levels in Subjects with Impaired Glucose Metabolism von Nur, Fauziyah Roro, Syarief, O, Aminah, M

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Inovasi Produk Makanan Lokal Tahu Dalam Upaya Pencegahan Anemia dan Mewujudkan Desa Sehat Mandiri von Dedah Ningrum, Uyu Wahyudin, Roro Nur Fauziyah, Widartika Widartika, Iyos Sutresna, Akhmad Faozi

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Effectiveness of Steamed Brownies Base on Fermented Black Glutinous Rice on Decreased Waist Circumference in Abdominal Obesity von Fauziyah, Roro Nur, Aminah, Mimin, Syarief, Osman, Par’i, Holil M, Hastuti, Widi, Surmita, Surmita

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