The Useful of Water Glass as Preservative on Salted Egg Quality by Imam Thohari, Susrini Idris, Dewi Saptarini Yuliandari

“…Keywords: salted egg, water glass…”
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THE POTENTIALS OF ULTRASONIC ATOMIZER AUGMENTED THE SEA SALT PRODUCTIONS by I Dewa Gede Agus Tri Putra, Putu Wijaya Sunu, Nyoman Sugiartha, I Nyoman Gede Baliarta, I Wayan Temaja

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Patofisiologi Infeksi Bakteri pada Kulit by Herry Garna

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POGIL-Based Learning Tools to Improve Critical Thinking Skills and Self-Efficacy on Salt Hydrolysis Material by Dita Lestari Evriza, A. K. Prodjosantoso

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Simulasi Pelelehan Freeze Plug Termodifikasi pada Molten Salt Reactor Menggunakan Metode Moving Particle Semi-implicit by Banafsaj Fatiya Nabiilah, Asril Pramutadi Andi Mustarib, Yacobus Yulianto

Subjects: “…freeze plug, frozen salt, mps, msr…”
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Effect of Education Using Booklet Media on Low Salt Diet Compliance and Fluid Restriction in Congestive Heart Failure Patients by Via Marganingsih, Dian Hudiyawati

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Water Hyacinth Utilization: A New Perspective on the Smoke-salted Duck Egg Process in Three Different Blended Fuels by Sukarman Sukarman, Khoirudin Khoirudin, Dodi Mulyadi, Nana Rahdiana, Apang Djafar Ashiedieque

Subjects: “…dry and wet bulb temperatures, dry and wet bulb temperatures, egg maturity, smoke-salted duck eggs, three different blended fuels, water hyacinth.…”
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Pengelolaan Diabetes Insipidus dengan Cerebral Salt Wasting Syndrome dan Tension Pneumocephalus pada Pasien Pascabedah Eksisi Tumor Pineal by Dhania A Santosa, Nancy Margaretta Rehatta

Subjects: “…pascabedah eksisi tumor pineal, diabetes insipidus, cerebral salt wasting syndrome, tension pneumocephalus…”
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PENENTUAN PENYAKIT PARU DENGAN MENGGUNAKAN JARINGAN SARAF TIRUAN by Latifah Listyalina, Evrita Lusiana Utari, Desty Ervira Puspaningtyas

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PEMANFAATAN LIMBAH KEPALA UDANG WINDU ( Penaeus monodon ) UNTUK PEMBUATAN TERASI DENGAN KAJIAN PENAMBAHAN GARAM DAN LAMA FERMENTASI (The use of Penaeus monodon shrimp head waste for Terasi product The study of salt addition and fermentation time) by Ulya Sarofa, Latifah rekapangan, Ria DS

“…One of ingredient in terasi production is salt which has function as desired microorganism growth controller and decayed microorganism inhibitor.The objective of this research is to study the influence of salt concentration (15 %, 20 %, 25 %) and fermentation time (10, 14, 18 days) on Terasi qualities and to produce acceptable terasi product. …”
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Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem by Wahniyathi Hatta, Joko Hermanianto, Rarah RA Maheswari

“…Meat sample was divided into three groups of salt added treatments : 1) without salt addition, 2) salt added at one  day prior to aging, and 3) salt added every day along aging period.  …”
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Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem by Wahniyathi Hatta, Joko Hermanianto, Rarah RA Maheswari

“…Meat sample was divided into three groups of salt added treatments : 1) without salt addition, 2) salt added at one  day prior to aging, and 3) salt added every day along aging period.  …”
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THE INFLUENCE OF NaCl SOLUTION FLOW RATE ON ION ABSORPTION OF CAPACITIVE ELECTRIC CARBON PLATE by Ellys Kumala Pramartaningthyas

“…The salt flow rate between the carbon plates determines the speed of the salt ions to reach the smallest pores on each plate surface. …”
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Synthesis and Characterization of Bacterial Cellulose-Polyaniline Composite with Variation of Dopant Concentration by Riza Ummami, Busroni Busroni, Bambang Piluharto

“…Dopants can change the shape of emeraldine base to emeraldine salt by protonation process. Emeraldine salt is a conductive form of polyaniline. …”
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EVALUATION ON METHODS FOR IDENTIFICATION OF VIBRIO SP.: KAWAKAWA (EUTHYNNUS AFFINIS) BRINING SHREDDED AND CHITOSAN ADDITION AS PRESERVATIVE by Purwaningtyas Kusumaningsih

“…The kawakawa (Euthynnus affinis) brine salting that used to make shredded were preservative with salt. …”
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Konsumsi makanan tinggi natrium, kesukaan rasa asin, berat badan, dan tekanan darah pada anak sekolah by Heni Hendriyani, Enik Sulistyowati, Astidio Noviardhi

“…Results: The study revealed that 74,2% children prefer snack with the salt level above recommendation (> 0,5 gr salt per portion ). …”
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PENERAPAN PEMBELAJARAN BERBASIS MASALAH MENGGUNAKAN METODE PRAKTIKUM DALAM UPAYA MENINGGKATKAN KETERAMPILAN PROSES SAIN DAN MOTIVASI SISWA PADA POKOK BAHASAN HIDROLISIS GARAM by Yusmanidar Yusmanidar, Ibnu Khaldun, Mudatsir Mudatsir

“…Keywords:    PBL, practical methods, SPS, motivation to learn, salt hydrolysis.…”
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Determination of Suitable Plant Types in an Irrigation Command Area Using IWQI Method by Sri Wahyuningsih, Elida Novita, Reo Nurdiansyah Ramadhan

“…This research aim at applying the IWQI in the Sukorejo Secondary Channal to determine suitable plants within the command area with the criteria of tolerance relative to salt. The research was performed by measuring some parameters including the content of Na+ (sodium), Cl– (chloride), HCO3– (bicarbonate), electrical conductivity (EC), and sodium adsorption ratio (SAR), as well as soil permeability. …”
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PERILAKU MASYARAKAT DESA SEBAGAI FAKTOR RISIKO PENYAKIT HIPERTENSI by Saiful Nurhidayat

“…Hypertension is influenced by multiple risk factors, both endogenous such as age, gender and genetics / heredity, or exogenous, such as eating behavior or unhealthy diet (obesity), the behavior of salt intake, smoking and coffee drinking behavior). …”
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PERAN BAKTERI DALAM MENGUBAH ARSEN ANORGANIK MENJADI ARSEN ORGANIK DI PERAIRAN (The Roles of Bacteria in Modifying Inorganic Arsen to Organic Arsen in Waters) by Eko Sugiharto

“…The growth medium used in this observation were later, l – metionin, nutrient broth, czapek dox and mineral salt. The variation of pH was carried out at pH of 4,5,6,7,8, and 9. …”
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