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Pengaruh Lama Perendaman Jeruk Nipis Terhadap Kadar Formalin Pada Cumi Asin
Supriyatin
; Pipin Supenah
; Solikhah
; Indiya Gilang
Jurnal Ilmu Kesehatan dan Gizi
Vol 2
, No 2
(2024)
Salted squid is a substitution in development. After realizing the importance of these foods as a source of body nutrients, consumption of salted squid has increased. However, there are still many traders who use formalin to preserve salted squid. Some characteristics of salted squid containing formalin are clean, fly-free, and do not rot at room temperature for more than a month. One way to reduce the formalin content in salted squid before cooking can be by soaking it with lime. Because lime c...
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Pemanfaatan Konsumsi Seduhan Teh Hijau (Camellia Sinensis) Dalam Upaya Menurunkan Kadar Kolesterol Pada Lansia Di Kecamatan Sumber Cirebon
Hery Prambudi
; Solikhah Solikhah
; Pipin Supenah
; Misika Alam
; Rizal Ibrahim Aji
; Nadia Azka
Jurnal Pengabdian kepada Masyarakat
Vol 1
, No 4
(2021)
Green tea (Camellia sinensis) is a plant known by the public as a drink that is quite economical and easy to obtain. Green tea contains polyphenol compounds that can lower cholesterol levels in the blood. Excessive cholesterol (Hypercholesterolemia) is a very feared threat because it is one of the causes of coronary heart disease and stroke. High cholesterol has become a common disease for the elderly, the increase in the number of elderly people must be followed by an increase in the degree of...
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