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DOAJ Open Access
Antioxidant activity and off-flavor reduction in soy-based high-protein, low-carb spherical snacks
CyTA - Journal of Food, Vol 24, Iss 1 (2026) | ISSN: 1947-6345
Excessive intake of sugar-rich foods is often responsible for diabetes and obesity. Recently, we developed soy-protein based high-protein, low-sugar snacks. Hemp protein and canola oil can be used as additional ingredients. In this research, the tota...
DOAJ Open Access
Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks
Food Physics, Vol 3, Iss , Pp 100080- (2026) | ISSN: 2950-0699
The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in t...
Repositori Institusi
Survey of parental contributions in basic education
The Survey of Parent Contributions to Basic Education was required as a deliverable of ACDP 6, Free Basic Education Strategy. Its draft methodology and instruments were approved as a part of the project's Inception Report. Documents outlining th...
Repositori Institusi
Free basic education strategy development volume 5: Survey of parental contributions in basic education
The Survey of Parent Contributions to Basic Education was required as a deliverable of ACDP 6, Free Basic Education Strategy. Its draft methodology and instruments were approved as a part of the project's Inception Report. Documents outlining th...
Jurnal Institusi
Sosialisasi Keamanan Jajanan Makanan Terhadap Kesehatan Ibu-Ibu PKK Jorong Tanjung Barulak, Nagari Kubang Kabupaten 50 Kota
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 6 No. 3 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 576-583
The presence of street food in Kubang village varies greatly in the form of light and heavy snacks. Since the mothers in Jorong Tanjung Barulak have activities to help their husbands in farming, they prioritize buying snacks for family daily food nee...
Jurnal Institusi
Increasing Knowledge and Behavior in Selecting Healthy Food and Drinks among School Children Through the Thematic Gamification Program "Monopoly on Healthy Snacks": Meningkatkan Pengetahuan dan Perilaku Pemilihan Makanan dan Minuman Sehat pada Agregat Anak Sekolah Melalui Program Gamifikasi Tematik “Monopoli Jajanan Sehat”
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 8 No. 2 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 505-511
A phenomenon in the growth aspect of the child age group is obesity. Obesity is influenced by behavior in choosing food and drinks consumed daily. The preventive efforts that have been carried out so far have focused on lecture methods and media dist...
Jurnal Institusi
Teknologi Produksi Pada Usaha Sengulung Cik Anis Di Ujungbatu
SNPKM: Seminar Nasional Pengabdian Kepada Masyarakat; Vol. 4 No. 1 (2022): SNPKM: Seminar Nasional Pengabdian Kepada Masyarakat; 39-46
Cik Anis’ Senggulung business in one of the home industries in Ujung Batu District. This business is a small business of processed cassava snacks into Sengulung. This business is the only one cassava processing business at Ujungbatu. This business ...
Jurnal Institusi
Pemberdayaan Ekonomi Masyarakat Melalui Pelatihan Pengembangan UMKM Kue Bawang dan Kue Telunjuk di Desa Baharu
FLEKSIBEL: Jurnal Pengabdian Masyarakat; Vol. 6 No. 2 (2025): Edisi Oktober 2025 ; 311-320
This community service activity aims to empower the economy of the people in Desa Baharu, Blang Pidie District, Southwest Aceh Regency, through training and development of SMEs, specifically in the production of fried onion snacks and finger cookies....
Jurnal Institusi
Pelatihan Pembuatan Kudapan Kaya Nutrisi dan Probiotik Guna Mencegah Stunting Di Mojokerto
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 5 No. 1 (2021): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Stunting state is related to the nutritional status of children. The proportion of malnutrition status in Mojokerto district is 18%. Nutrition improvement efforts can be made to overcome and prevent stunting problems, one of which is nutrition improv...
Jurnal Institusi
Inovasi lengkuas Sebagai Produk Makanan Ringan dan Tambahan Pendapatan di Desa Sukamulya
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 6 No. 3 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 649-654
This community service is carried out with the aim of optimizing the use of galangal and community empowerment in Sukamulya Village in increasing income in a sustainable manner. The method used in this activity is by direct counseling and training to...
Jurnal Institusi
ONLINE MARKETING STRATEGIES IN INCREASING SALES (CASE STUDY TOKO RUMAH KURMA & SNACK SIDRAP DI PANGKAJENE KABUPATEN SIDENRENG RAPPANG)
Jurnal Ilmiah Ekonomi Dan Bisnis; Vol. 21 No. 2 (2024); 214-223
Online marketing has become a very important tool for businesses in various sectors, including the culinary industry. With easy access and wide reach, online marketing offers great opportunities to increase sales. However, with so many competitors in...
Jurnal Institusi
Review On Innovative Flours to Increase The Nutritional Value And Organoleptic Acceptabi;ity of Food, Especially Cakes, Slices of Bread and Pizza
Jurnal Karya Ilmiah Multidisiplin (JURKIM) ; Vol. 3 No. 3 (2023): Jurnal Karya Ilmiah Multidisiplin (Jurkim); 200-210
Most cakes, breads, and other snacks are made from wheat flour. Using wheat flour as processed food is not suitable for health because wheat flour contains gluten. With the growing awareness of the importance of health, there have recently been many ...
Jurnal Institusi
Pelatihan Marketing Online dan Workshop E-Commerce untuk Meningkatan Pemasaran pada Kelompok Pengrajin Rotan Kota Pekanbaru
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 6 No. 6 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 1591-1601 | ISSN: 1591-1601
UMKM have been regulated in the legal umbrella based on the law. Some examples of SMEs include: Culinary Sector - Selling snacks, fried foods, selling food, opening a restaurant, opening a small restaurant or opening a cafe business. Examples of UMKM...
Jurnal Institusi
Aplikasi Pemasaran Otak-Otak Kering Menggunakan Strategi Marketing Mix Berbasis Android
Digital Zone: Jurnal Teknologi Informasi dan Komunikasi; Vol. 9 No. 2 (2018): Digital Zone: Jurnal Teknologi Informasi dan Komunikasi; 182-193
Otak-otak kering merupakan salah satu makanan khas Provinsi Riau yang cukup banyak di gemari oleh kalangan masyarakat untuk di jadikan oleh-oleh atau cemilan hari-hari. Salah satu tempat produksi otak-otak kering ini yaitu homemade tidak mempunyai si...
PubMed
Sensory evaluation of gluten-free quinoa whole grain snacks
Heliyon
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health pr...
PubMed
“Dentists’ and dietitians’ recommendations of snacks and dental caries experience among kindergarteners”
J Clin Exp Dent
BACKGROUND: Parents receive diet recommendations for their children from dentists and dietitians, but a conflict of diet suggestions has been reported. This research was conducted to investigate dental caries experiences in children consuming snacks ...
PubMed
Can Healthy Checkout Counters Improve Food Purchases? Two Real-Life Experiments in Dutch Supermarkets
Int J Environ Res Public Health
Most snacks displayed at supermarket checkouts do not contribute to a healthy diet. We investigated the effects of introducing healthier snack alternatives at checkouts in supermarkets on purchasing behavior. In Study 1, we investigated the effect of...
PubMed
Salty or Sweet? Nutritional quality, consumption, and cost of snacks served in afterschool programs
J Sch Health
BACKGROUND: Snacks served in afterschool programs (ASPs, 3–6pm) represent an important opportunity to promote healthy eating. ASP policies suggest a fruit/vegetable is served daily, while sugar-sweetened foods/beverages and artificially-flavored sn...
PubMed
Exploratory Analysis of Nutritional Quality and Metrics of Snack Consumption among Nepali Children during the Complementary Feeding Period
Nutrients
The World Health Organization recommends feeding snacks between meals to young children. This study explored nutritional quality of snacks consumed between meals and consumption metrics (% total energy intakes (%TEI) and amount of kcal from snacks) t...
PubMed
Acrylamide Contents of Local Snacks in Singapore
Front Nutr
Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid ...