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Rencana Anggaran Biaya

No 1 2 3 4

Nama Honor Bahan habis pakai Perjalanan Lain2 Jumlah

Standart 30% 40%-50% 15% 10%-15%

Nominal 2.910.000 4.845.000 1.000.000 1.220.000 9.975.000

Persentase 29,17% 48,57% 10,03% 12,23% 100,00%

Rincian Rencana Anggaran Biaya

Nutrient data for 09040, Bananas, raw


Nutrient Water Energy Protein Total lipid (fat) Carbohydrate, by difference Fiber, total dietary Sugars, total Calcium, Ca Iron, Fe Magnesium, Mg Phosphorus, P Potassium, K Sodium, Na Zinc, Zn Vitamin C, total ascorbic acid Thiamin Riboflavin Niacin Vitamin B-6 Folate, DFE Vitamin B-12 Vitamin A, RAE Vitamin A, IU Vitamin E (alpha-tocopherol) Vitamin D (D2 + D3) Vitamin D Vitamin K (phylloquinone) Fatty acids, total saturated Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Cholesterol Caffeine
Source: USDA Nutrient Database

Unit g kcal g g g g g mg mg mg mg mg mg mg mg mg mg mg mg g g g IU mg g IU g g g g mg mg

Value per 100.0g 74.91 89 1.09 0.33 22.84 2.6 12.23 5 0.26 27 22 358 1 0.15 8.7 0.031 0.073 0.665 0.367 20 0.00 3 64 0.10 0.0 0 0.5 0.112 0.032 0.073 0 0

Nutrient data for 16108, Soybeans, mature seeds, raw


Nutrient Water Energy Protein Total lipid (fat) Carbohydrate, by difference Fiber, total dietary Sugars, total Calcium, Ca Iron, Fe Magnesium, Mg Phosphorus, P Potassium, K Sodium, Na Zinc, Zn Vitamin C, total ascorbic acid Thiamin Riboflavin Niacin Vitamin B-6 Folate, DFE Vitamin B-12 Vitamin A, RAE Vitamin A, IU Vitamin E (alpha-tocopherol) Vitamin D (D2 + D3) Vitamin D Vitamin K (phylloquinone) Fatty acids, total saturated Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Cholesterol Caffeine
Source: USDA Nutrient Database

Unit g kcal g g g g g mg mg mg mg mg mg mg mg mg mg mg mg g g g IU mg g IU g g g g mg mg

Value per 100.0g 8.54 446 36.49 19.94 30.16 9.3 7.33 277 15.70 280 704 1797 2 4.89 6.0 0.874 0.870 1.623 0.377 375 0.00 1 22 0.85 0.0 0 47.0 2.884 4.404 11.255 0 0

Kedelai : Air

Pisang

Kuning Telor 0,2%

Gula Pasir 20%

Agar-Agar 0.04%

40%

50%

60%

10%

20%

30%

Pencampuran

Pemasakan I, Suhu 40oC

Pemasakan II, Suhu 80oC

Homogenisasi dg Mixer, 15 menit

Mesin Es Krim, 20 menit

Pengisian dan Penutupan Pembekuan suhu -5oC, 1 jam


Es Krim Modifikasi