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Menampilkan 1–2 dari 2 artikel
The effect of pineapple peel and chicken bone flours on the physicochemical properties and sensory acceptability of noodles: Pengaruh tepung kulit nanas dan tepung tulang ayam terhadap sifat fisikokimia dan penerimaan sensorik mie
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 11
, No 1
(2026)
Wheat has limited nutritional content, therefore fortification with other ingredients is required to complement these nutrients, one of which is fortification with pineapple peel flour and chicken bones in noodle products. Thus, this study was conducted to investigate the impact of adding chicken bone and pineapple peel flours on the characteristics of wheat flour noodles, with the goal of developing a product enriched in fiber and minerals, and exhibiting acceptable sensory qualities. The resea...
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Aksesibilitas Pelayanan Sistem Informasi Manajemen pada Dinas Perpustakaan dan Kearsipan Kabupaten Gorontalo
Jurnal Media Administrasi
Vol 10
, No 1
(2025)
This study aims to describe the Accessibility of Management Information System Services at the Library and Archives Service of Gorontalo Regency. The research method uses a qualitative approach. The results of the study indicate that the Accessibility of Management Information System Services at the Library and Archives Service of Gorontalo Regency has not been running well, where of the three indicators measured there are two indicators that are not fully optimal, namely data access time and da...
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