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Menampilkan 231–235 dari 235 artikel
UJI KUALITATIF KANDUNGAN FORMALIN PADA JAJANAN ANAK SEKOLAH DI KECAMATAN TASIKMADU KABUPATEN KARANGANYAR, JAWA TENGAH
Joglo: Jurnal Pertanian dan Pangan
Vol 24
, No 1
(2013)
ABSTRACTLately, we occured food product like tofu, meat ball, noodle and other junkfood for children with chemicals dangeruos, so people must be carefull toconsume that food. The food ubtainable sorrounding in schoolchild by grocer.That food was not durable, so we must add food preservative. A kind of foodpreservative is formaldehyde. Formaldehyde is a chemichal, but is’t in use forfood.This research to obtain qualitative utilization formaldehyde, on junk foodfor schoolchild on Elementary scho...
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Penerapan Model Pembelajaran Project Based Learning Untuk Meningkatkan Kreativitas Siswa Man I Kebumen
Radiasi: Jurnal Berkala Pendidikan Fisika
Vol 3
, No 1
(2013)
Penelitian ini bertujuan untuk meningkatkan kreativitas dalam pembelajaran Fisika melalui model Project based learning.Jenis penelitian ini adalah penelitian tindakan kelas. Subyek dalam penelitian ini adalah siswa kelas X.6 MAN I Kebumen tahun pelajaran 2012/2013. Pengumpulan data dilakukan dengan menggunakan metode observasi, metode angket dan metode tes.Hasil penelitian dapat disimpulkan bahwa model project based learning dapat meningkatkan kreativitas belajar Fisika pada siswa MAN I Kebumen....
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PENGARUH UKURAN PERUSAHAAN, PROFITABILITAS, LEVERAGE, DAN KEPEMILIKAN INSTITUSIONAL TERHADAP PERATAAN LABA: Studi Empiris pada Perusahaan Food and Beverages yang Terdaftar di BEI
Dinamika Akuntansi Keuangan dan Perbankan
Vol 1
, No 2
(2013)
The aims of this research was to prove the influence of size company, profitability, leverage, institutional ownership toward the income smoothing. Income smoothing is practice used by managers of a company to reduce the fluctuation of the reported income to achieve the target income either artificial or naturally. Index Eckel (1981) was used to determine the income smoothing. This research was carried out by using 12 food and beverages companies listed in Indonesia Stock Exchange during 4 year...
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TEMU PUTIH (Curcuma zedoaria) SEBAGAI BAHAN TAMBAHAN PANGAN PADA MIE BASAH
INNOFARM : JURNAL INOVASI PERTANIAN
Vol 8
, No 1
(2012)
ABSTRACT Wet noodle is popular food in the world. Wet noodle has a sufficiently high water content, so wet noodle can’t storage a long time. Sometimes, people add a dangerous chemicals for preservative the wet noodle. But the dangerous chemicals maybe causes negative effect for we health. This watchfulness aims to look for alternative natural food addition ingredient safe for human and can the functional value increase, especially for noodle product. White curcuma is one of spices, which beca...
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Kualitas Kerupuk Udang Goreng Dengan Substitusi Tepung Ubi Jalar Selama Penyimpanan Quality Fried Shrimp Chips With Substitution of Sweet Potato Flour During Storage
Exsplorasi: Jurnal Ilmu Sosial dan Humaniora
Vol 23
, No 1
(2012)
ABSTRACTNutritions of fried shrimp chips can improve with sweet potato floursubstitution. Weakness the chips are lost of crispy during storage, it can inhibit with sweet potato flour substitution which can bind water content. Object this research are to observe quality of fried shrimp chip s during storage, which making from shrimp waste and sweet potato flour substitution . The product storage in room temperature. Research design was faktorial complete random sampling with 2 factor : sweet pota...
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