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RESEARCH AND DEVELOPMENT FINAL PROJECT KANGKUNG PUDDING AND KOMAK SAUCE (KaaKo) - Repository Ottimmo International

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REFERENCES

Anonymous, 2021 http://repository.litbang.kemkes.go.id/1292/1/50-93-1-SM.pdf.

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Anonymous, 2021 http://www.bphn.go.id/data/documents/86pp029.pdf. Accessed on November 5th, 2021.

Anonymous, 2021 https://www.pajak.go.id/id/undang-undang-nomor-17-tahun- 2000. Accessed on November 8th, 2021.

Anonymous, 2021 https://standarpangan.pom.go.id/dokumen/pelayanan- publik/Pedoman_Pengisian_Formulir_Permohonan_Pengkajian.pdf.

Accessed on November 8th, 2021.

Dharmadewi, A. A. I. M., 2020. Analisis Kandungan Klorofil Pada Beberapa Jenis Sayuran Hijau Sebagai Alternatif Bahan Dasar Food Suplement. Denpasar.

Universitas Mahadewa Indonesia.

Mauli. R. S., 2018. Ekstraksi dan Analisis Agar-Agar Dari Rumput Laut Gracilaria Sp. Menggunakan Asam Jawa. Aceh. Universitas Islam Negeri Ar-Raniry.

Yanto. N., Verawati. B., Muchtar. D. 2020. Hubungan Konsumsi Buah Dan Sayur Dengan Kejadian Gizi Lebih Pada Tenaga Kesehatan Dan Tenaga Non Kesehatan. Bangkinang. Universitas Pahlawan.

Suharjanto T. Respon Hasil Kacang Komak Terhadap Intensitas Cekaman Kekeringan. Malang. Universitas Widyagama.

Jacoeb. A., Sri. A. M. P. 2012. Deskripsi Mikrologis dan Kandungan Mineral Tanaman Kangkung Air (Ipomoea Aquatica Forsk). Bogor. IPB

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