Vol 8, No 3 (2019)

Agustus 2019

DOI: https://doi.org/10.33992/jig.v8i3

Table of Contents

Research Article

Penyuluhan dengan Media Tiga Dimensi Terhadap Perubahan Pengetahuan, Sikap, Tindakan Konsumsi Buah dan Sayur
Liva Rahayu Suprihantini, Desak Putu Sukraniti, A.A.Gde Raka Kayanaya
PDF
117-123
THE CORRELATION OF FOOD PRESENTATION TIME WITH THE FOOD WASTE AS A QUALITY INDICATOR OF FOOD MANAGEMENT AT WANGAYA DENPASAR HOSPITAL
Oka Ulandari, Ida Ayu Eka Padmiari, Ni Made Yuni Gumala
PDF
124-130
HUBUNGAN ASUPAN PROTEIN HEWANI, ZAT BESI DAN ASAM FOLAT DENGAN KADAR HEMOGLOBIN REMAJA PUTRI
Ida Bagus Setia Darma, Desak Putu Sukraniti, Gusti Ayu Dewi Kusumayanti
PDF
131-138
RELATIONSHIP BETWEEN PARENTING, ENERGY AND PROTEIN CONSUMPTION WITH NUTRITIONAL STATUS IN THE WORK AREA OF THE HEALTH CENTER I OF TEGALLALANG
Ni Made Dwi Gunantari, I Ketut Kencana, Ketut Lilik Arwati
PDF
139-146
THE EFFECT OF THE RATIO OF TOFU AND OYSTER MUSHROOM TO THE CHARACTERISTICS OF OYSTER MUSHROOM NUGGETS
Ni Komang Ayu Mirah Utami Dewi, Prof.Dr. I Ketut Suter, Ni Putu Agustini, M.Si
PDF
147-156
THE LEVEL OF CLIENT SATISFACTION WITH FOOD SERVED AT UPTD BAPELKESMAS DINAS KESEHATAN PROVINSI BALI
putu eka ananda kusuma dewi, Ida Ayu Eka Padmiari, Ni Made Yuni Gumala
PDF
157-166
FOOD SAFETY AND NUTRITIONAL VALUE OF JINGGO RICE IN THE SANUR TOURISM AREA, DENPASAR CITY
Ayu Agung Rathmaryanti, Ni Putu Agustini, Dr. Ni Komang Wiardani
PDF
167-171
HUBUNGAN PENGGUNAAN GADGET, AKTIVITAS FISIK DENGAN STATUS GIZI SISWA SMP DI KOTA DENPASAR
Putu Pitri Mayyoni, I Putu Suiraoka, I.G.A Ari Widarti
PDF
172-178