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18.762  Articles
1 of 1.877 pages  |  10  records  |  more records»
The aim of the study is comparing the milk consumption habits of the students of the Department of Dairy Technology and Department of Agriculture Economy The survey was conducted with 66 students from Department of Dairy Technology and 84 students from De... see more

Background: Body height is a classic polygenic trait. About 80%-90% of height is inherited and 10%-20% owed to environmental factors, of which the most important ones are nutrition and diseases in preadolescents and adolescents. Objective: The aim of this... see more

The relationship between socio-economic factors, preference, and comparison of fluid milk consumption behavior between urban and rural consumers were explored in this study. The respondents were housewives or adult family member who responsible for food s... see more

The primary purpose of this study was to determine factors influencing consumer preferences for UHT milk consumption in Erzurum province. The primary data used in this research was derived from Palandoken, Yakutiye and Aziziye districts of Erzurum provinc... see more

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.     

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 P... see more
< | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN< | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="margin-top:12pt | text-align:center | " align="center"> | < | span lang="en-gb" xml:lang="en-gb"> | [Utilization of Fishery Products with Added Value to Support Food Diversification]< | /span> | < | /p> |  < | p class="MsoNormal" style="margin-top:16pt | text-align:center | " align="center"> | < | strong> | < | span style="font-size:10pt | " lang="en-gb" xml:lang="en-gb"> | Tri Winarni Agustini < | sup> | 1)< | /sup> |   |  dan Fronthea Swastawati < | sup> | 1)< | /sup> | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="margin-top:6pt | text-align:center | " align="center"> | < | strong> | < | sup> | < | span style="font-size:11pt | " lang="en-gb" xml:lang="en-gb"> | 1) < | /span> | < | /sup> | < | /strong> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN |  Universitas Diponegoro – Semarang < | /span> | < | /p> |  < | p class="MsoNormal" style="margin-top:6pt | text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Diterima< | span> |   |  < | /span> | 12 Agustus 2002 /Disetujui 8 April 2003< | /span> | < | /p> |  < | p class="MsoTitle" style="margin-top:18pt | "> | < | span lang="en-gb" xml:lang="en-gb"> | ABSTRACT < | /span> | < | /p> |  < | p class="MsoTitle"> | < | span style="font-size:10pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml: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.< | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml: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 (< | /span> | < | /em> | < | em> | < | span style="font-size:9pt | font-family:Symbol | " lang="en-gb" xml:lang="en-gb"> | < | span> | ±< | /span> | < | /span> | < | /em> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> |  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.< | span> |   |  < | /span> | < | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | 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.< | span> |   |   |  < | /span> | < | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /p> | < | br /> | < | p class="MsoNormal" style="text-align:justify | line-height:200% | "> | < | em> | < | span style="font-size:9pt | line-height:200% | " lang="en-gb" xml:lang="en-gb"> | < | span> |   | < | /span> | < | /span> | < | /em> | < | /p> | 
Aim. Determination of influencing factors of milk and milkproduct consumption among a group of primary school childrenin Ankara. Methods. In this cross-sectional study, thestudy population consisted of 356 students in two grades (5thand 8th), and 335 (193... see more

In this study, it was aimed to determine the approaches of primary school students’ parents participating in the school milk programme in the Isparta province. The data obtained by the questionnaire method were used from 359 students’ parents who were inc... see more

Data collected in Maringá, Paraná State, on the acceptance and consumption of milk and its products were used to delineate the profile of consumption of these products, generating benefits for a better understanding of the consumer market for milk. A tota... see more

The contamination of food by heavy metals in areas irrigated with contaminated water is of great concern due to the potential risk to human health. To assess the potential risk of Pb to children's health from consumption of cow's milk in an area of the Ma... see more

1 of 1.877 pages  |  10  records  |  more records»