Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Al Mukhlas Fikri"'
Publikováno v:
International Journal of Food Studies, Vol 13, Iss 1 (2024)
Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition o
Externí odkaz:
https://doaj.org/article/909d9cc2f7224915bd635f92b7c32037
Publikováno v:
Amerta Nutrition, Vol 7, Iss 2, Pp 248-254 (2023)
Latar Belakang: Remaja cenderung memanfaatkan aplikasi layanan pesan antar makanan online daripada mendatangi warung makan atau restoran untuk membeli makanan, namun kebanyakan makanan dan minuman yang ditawarkan memiliki kandungan kadar lemak, natri
Externí odkaz:
https://doaj.org/article/609d0bb7cf8f49eca8b180c2ff7fe165
Autor:
Noer Muhammad Dliyaul Haq, Diah Pristihadi, Vista Budiariati, Dwi Budiono, Al Mukhlas Fikri, Mokhamad Fahrudin, Cece Sumantri, Arief Boediono
Publikováno v:
Hayati Journal of Biosciences, Vol 28, Iss 3 (2021)
Interspecies embryo transfer is a seldom-used method to increase the successful conservation of endangered species. The study aimed to determine the potential development of interspecies reconstructed embryos. The present study used two animal models
Externí odkaz:
https://doaj.org/article/e356c148cf3b423ebbf7a97df3d40fad
Publikováno v:
Heliyon, Vol 5, Iss 10, Pp e02672- (2019)
Propolis is one of the bee products that widely used in health therapy. However, there has no study evaluating the developmental toxicity of propolis. This study was aimed to analyze the effect of propolis administration during pregnancy on fetal dev
Externí odkaz:
https://doaj.org/article/9156a51a96934c7ea42f714ba63c01af
Publikováno v:
Jurnal Ilmu Kesehatan Masyarakat. 12:259-263
Pandemi COVID-19 menyebabkan perubahan di masyarakat, seperti pembatasan aktivitas, selalu menjaga jarak antar sesama, dan menghindari keramaian. Proses pembelajaran dilakukan secara daring sehingga aktivitas anak terbatas. Hal tersebut meningkatkan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf733feb033839d979144d343e581ce3
https://doi.org/10.33221/jikm.v12i03.2042
https://doi.org/10.33221/jikm.v12i03.2042
Autor:
Al Mukhlas Fikri, Astri Nurdiana, Iha Nursolihah, Sekar Ayu Runggandini, Aliya Azkia Zahra, Dian Agnesa Sembiring
Publikováno v:
El-Mujtama: Jurnal Pengabdian Masyarakat. 3:316-329
Based on a brief survey conducted by the author to 40 lecturers at FIKES UNSIKA (Faculty of Health Sciences, Universitas Singaperbangsa Karawang) on September 5, 2022, it was found that the number of lecturers who had never written scientific publica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55e14b0f0934b8c7b20d2c4fe26f5663
https://doi.org/10.47467/elmujtama.v3i2.2468
https://doi.org/10.47467/elmujtama.v3i2.2468
Publikováno v:
Bulletin of Culinary Art and Hospitality. 2:41-47
During the COVID-19 pandemic, nutritional problems are observed to be increasing, such as obesity, minimum nutritious food intake, and micronutrient deficiency. The dreadful effects of COVID-19 on the health sectors, combined with the advanced techno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d33f32e012677dce644a3ca612541a6
https://doi.org/10.17977/um069v2i22022p41-47
https://doi.org/10.17977/um069v2i22022p41-47
Publikováno v:
Bulletin of Culinary Art and Hospitality. 2:48-50
The use of squid ink (Loligo sp.) in food can be an innovative opportunity for the culinary community in the manufacture of processed food products and their antioxidant content. This study aims to identify and analyze the organoleptic properties and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::614e648553f51d7b67ea3d0c377836b3
https://doi.org/10.17977/um069v2i22022p48-50
https://doi.org/10.17977/um069v2i22022p48-50
Publikováno v:
JURNAL MUTIARA KESEHATAN MASYARAKAT. 7:26-32
Kegiatan kader dalam melakukan penilaian status gizi di posyandu dalam pelaksanaannya belum berjalan dengan maksimal. Hal ini dipengaruhi oleh pengetahuan dan keterampilan kader yang belum memadai. Penilaian status gizi dilakukan dengan membandingkan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07bfc5a59e3f928e2663ed166324620f
https://doi.org/10.51544/jmkm.v7i1.2931
https://doi.org/10.51544/jmkm.v7i1.2931