| Autor: |
Faldi, Hasyrul Hamzah, Anshari, Rahman, Chaerul Fadly Mochtar Lutfi M, Bambang Setiaji, Suwoko, Alfin Syahrian Dwi Nugraha, Salsabila Azzahra |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
World Journal of Advanced Research and Reviews. 16:927-930 |
| ISSN: |
2581-9615 |
| DOI: |
10.30574/wjarr.2022.16.3.1396 |
| Popis: |
With the development of technology both in the food and non-food industries. This service activity uses a survey data collection method that focuses on the level of public awareness about food preservatives and the conditions for their use through webinar activities. Data analysis was carried out by taking into account the number of respondents from each question so that the results were in the form of a description and also presented in the form of a pie chart. Based on the results of the service, it can be concluded that as many as 88.5% of respondents already know the types of preservatives. public knowledge about the requirements for the use of preservatives has a percentage of 86.4% for people who answered they already know, this figure is sufficient to say that the community already knows enough about the requirements for the use of preservatives, and 7.3% for those who answered maybe know |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
