يعرض 1 - 5 نتائج من 5 نتيجة بحث عن '"Penganekaragaman pangan"', وقت الاستعلام: 0.32s تنقيح النتائج
  1. 1
    Academic Journal
    PENGANEKARAGAMAN PANGAN MELALUI PEMBUATAN BEBERAPA PRODUK OLAHAN HASIL TERNAK

    المؤلفون: Lia Anggrayni, Yoshi, Mahrani, Mahrani, Infitria, Infitria, Jiyanto, Jiyanto, Gusparia, Gusparia

    المصدر: Martabe : Jurnal Pengabdian Kepada Masyarakat; Vol 7, No 6 (2024): MARTABE : JURNAL PENGABDIAN MASYARAKAT; 2260-2265 ; 2598-1226 ; 2598-1218 ; 10.31604/jpm.v7i6

    مصطلحات موضوعية: Penganekaragaman Pangan, Hasil Ternak

    وصف الملف: application/pdf

    Relation: http://jurnal.um-tapsel.ac.id/index.php/martabe/article/view/16494/pdf; http://jurnal.um-tapsel.ac.id/index.php/martabe/article/view/16494

    الاتاحة: http://jurnal.um-tapsel.ac.id/index.php/martabe/article/view/16494
    https://doi.org/10.31604/jpm.v7i6.2260-2265

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  2. 2
    Academic Journal
    Pengabdian Kepada Masyarakat (PKM) Nugget Ikan (Fish Nugget)

    المؤلفون: Darmadi, Ni Made, Pandit, I Gde Suranaya, Sugiana, I Gusti Ngurah

    المصدر: Community Service Journal (CSJ); Vol. 2 No. 1 (2019); 18-22 ; 2654-9379 ; 2654-9360

    مصطلحات موضوعية: Nugget Ikan, Desa Sulangai, Penganekaragaman pangan

    وصف الملف: application/pdf

    Relation: https://www.ejournal.warmadewa.ac.id/index.php/csj/article/view/1877/1446; https://www.ejournal.warmadewa.ac.id/index.php/csj/article/view/1877

    الاتاحة: https://www.ejournal.warmadewa.ac.id/index.php/csj/article/view/1877

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  3. 3
    Academic Journal
    Pengolahan Labu Kuning Menjadi Berbagai Produk Olahan Pangan

    المؤلفون: Millati, T. (Tanwirul), Udiantoro, U. (Udiantoro), Wahdah, R. (Raihani)

    المصدر: Selaparang

    مصطلحات موضوعية: food products, labu kuning, pumpkin, added value, local food, food diversification, nilai tambah, pangan lokal, penganekaragaman pangan, produk olahan pangan, Indonesia

    وصف الملف: application/pdf

    Relation: https://www.neliti.com/publications/535141/pengolahan-labu-kuning-menjadi-berbagai-produk-olahan-pangan

    الاتاحة: https://www.neliti.com/publications/535141/pengolahan-labu-kuning-menjadi-berbagai-produk-olahan-pangan

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  4. 4
    Academic Journal
    PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.

    المؤلفون: Agustini, Tri Winarni, Swastawati, Fronthea

    المصدر: Jurnal Teknologi dan Industri Pangan; Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan; 74 ; 2087-751X ; 1979-7788

    مصطلحات موضوعية: center, %22">" align="center">, 13pt, " lang="en-gb" xml, PEMANFAATAN+HASIL+PERIKANAN+SEBAGAI+PRODUK+BERNILAI+TAMBAH%22">lang="en-gb">PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH, %28VALUE-ADDED%29+DALAM+UPAYA+PENGANEKARAGAMAN+PANGAN%22">lang="en-gb">(VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN, 12pt, text-align, [Utilization+of+Fishery+Products+with+Added+Value+to+Support+Food+Diversification]%22">lang="en-gb">[Utilization of Fishery Products with Added Value to Support Food Diversification], 16pt, 10pt, Tri+Winarni+Agustini+1%29%22">lang="en-gb">Tri Winarni Agustini 1), dan Fronthea Swastawati 1), 6pt, 11pt, 1%29%22">lang="en-gb">1), 9pt, Staf+Pengajar+Program+Studi+Teknologi+Hasil+Perikanan+Jurusan+Perikanan+FAPRIKAN%22">lang="en-gb">Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang, Diterima+12+Agustus+2002+%2FDisetujui+8+April+2003%22">lang="en-gb">Diterima 12 Agustus 2002 /Disetujui 8 April 2003, 18pt, %22">">, ABSTRACT%22">lang="en-gb">ABSTRACT, %22">lang="en-gb">, justify, text-indent, 30pt, Utilization+of+fishery+products+efficiently+and+cooperatively+is+important+to+improve+esthetical+value+of+the+products%2E+Diversification+of+fishery+products+is+possible+to+be+implemented%22">lang="en-gb">Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers., In+accordance+to+the+government+policy+about+National+Food+Safety+Programs%22">lang="en-gb">In accordance to the government policy about National Food Safety Programs

    وصف الملف: application/force-download

    Relation: http://journal.ipb.ac.id/index.php/jtip/article/view/4333/3729; http://journal.ipb.ac.id/index.php/jtip/article/view/4333

    الاتاحة: http://journal.ipb.ac.id/index.php/jtip/article/view/4333

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  5. 5
    Academic Journal
    PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.

    المؤلفون: Agustini, Tri Winarni, Swastawati, Fronthea

    المصدر: Jurnal Teknologi dan Industri Pangan; Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan; 74 ; 2087-751X ; 1979-7788

    مصطلحات موضوعية: center, +13pt%22">" align="center"> 13pt, " lang="en-gb" xml, PEMANFAATAN+HASIL+PERIKANAN+SEBAGAI+PRODUK+BERNILAI+TAMBAH%22">lang="en-gb">PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH, %28VALUE-ADDED%29+DALAM+UPAYA+PENGANEKARAGAMAN+PANGAN%22">lang="en-gb">(VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN, 12pt, text-align, +lang="en-gb">[Utilization+of+Fishery+Products+with+Added+Value+to+Support+Food+Diversification]%22">" align="center"> lang="en-gb">[Utilization of Fishery Products with Added Value to Support Food Diversification], 16pt, 10pt, Tri+Winarni+Agustini+1%29%22">lang="en-gb">Tri Winarni Agustini 1), dan Fronthea Swastawati 1), 6pt, +11pt%22">" align="center"> 11pt, 1%29%22">lang="en-gb">1), 9pt, Staf+Pengajar+Program+Studi+Teknologi+Hasil+Perikanan+Jurusan+Perikanan+FAPRIKAN%22">lang="en-gb">Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang, +lang="en-gb">Diterima+12+Agustus+2002+%2FDisetujui+8+April+2003%22">" align="center"> lang="en-gb">Diterima 12 Agustus 2002 /Disetujui 8 April 2003, 18pt, +lang="en-gb">ABSTRACT%22">"> lang="en-gb">ABSTRACT, +justify%22">lang="en-gb"> justify, text-indent, 30pt, +lang="en-gb">Utilization+of+fishery+products+efficiently+and+cooperatively+is+important+to+improve+esthetical+value+of+the+products%2E+Diversification+of+fishery+products+is+possible+to+be+implemented%22">"> lang="en-gb">Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers, In+accordance+to+the+government+policy+about+National+Food+Safety+Programs%22">lang="en-gb">In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (, font-family

    Relation: http://journal.ipb.ac.id/index.php/jtip/article/view/4333

    الاتاحة: http://journal.ipb.ac.id/index.php/jtip/article/view/4333

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