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Differences in Organoleptic Quality and Nutritional Value of Profile of Tuna Fish Floss with Addition of Jackfruit Dami as an Alternative Source of Protein and Fiber: Perbedaan Mutu Organoleptik dan Profil Nilai Gizi Pada Abon Ikan Tuna Dengan Penambahan Dami Nangka Sebagai Alternatif Sumber Protein dan Serat
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences...
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PENGARUH KEPUASAN KERJA, KOMITMEN ORGANISASI, DAN JOB INSECURITY TERHADAP TURNOVER INTENTION KARYAWAN PT ISKANDAR INDAH PRINTNG TEXTILE DI SURAKARTA
Jurnal Ekonomi dan Kewirausahaan
Vol 18
, No 3
(2019)
The purpose of this study was to know the effect of job satisfaction, organizational commitment and job insecurity on turnover intention. This study is a survey. The study population is employee PT Iskandar Indah Printing Textile Surakarta. The research sample of 115 people with proportional cluster random sampling technique. Data collection technique used questionnaire, observation and literature. Data were analyzed used multiple linear regression, t-test, F and coefficient of determination. Th...
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