Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 2941–2950 dari 7660 artikel
Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
Vol 1
, No 1
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
Sumber Asli
Google Scholar
DOI
1 Sitasi
Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
Google Scholar
DOI
Improving Community Performance Through Salary, Work Environment, And Workforce Training In Sunggal District, Deli Serdang
Proceeding. of The International Conference on Business and Economics
Vol 2
, No 1
(2024)
A person who achieves the best performance will be appreciated by the company with good rewards. And with poor performance, will get punishment. The extent to which they can give their best performance depends on how they want to improve their competence and willingness (motivation) to do their best work. The purpose of this study is to improve community performance through salary, work environment, and labor training in Sunggal District, Deli Serdang. This research is a qualitative descriptive...
Sumber Asli
Google Scholar
DOI
Analisis Kebijakan Fiskal Dalam Mengatasi Kemiskinan Melalui Pemberdayaan Dana Desa: Kajian Literatur
Public Service And Governance Journal
Vol 5
, No 2
(2024)
This paper discusses the role of fiscal policy in overcoming poverty in Indonesia through empowering village funds. Using a literature study approach, the data collection process uses secondary data from the Central Statistics Agency and the Ministry of Finance. This paper examines poverty analysis, factors that influence poverty, and the implementation of fiscal policy in reducing poverty levels. Apart from that, this research also discusses village fund empowerment policies, poverty alleviatio...
Sumber Asli
Google Scholar
DOI
Pelatihan Spreadsheet Akuntansi sebagai Strategi Peningkatan Keterampilan Bekerja Siswa di Abad 21
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 2
(2024)
The Spreadsheet training program implemented by the accounting laboratory aims to improve job competition skills, as well as providing material and practical training related to the use of Spreadsheets. The target of this training activity is Pacitan Development Vocational School students. Participants who took part in the training were 21 students. Spreadsheet training is carried out offline in the accounting laboratory, FEB UNY. The training methods used are Focus Group Discussion and practice...
Sumber Asli
Google Scholar
DOI
1 Sitasi
Pendampingan Optimalisasi Pemanfaatan Daun Kelor Sebagai Pangan Tambahan di Desa Randuputih
Gustav Ahmadi
; Thariq Zinedin Widiansyah
; Linc Bellatrix Adhara
; Kustini Kustini
; Zainal Abidin Achmad
; Dita Atasa
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 2
(2024)
The activity of optimizing the utilization of moringa leaves as an additional food source in Randuputih Village has become a strategic solution to improve the nutritional status of the community, reduce the incidence of stunting, and alleviate hunger in support of achieving Sustainable Development Goal (SDG) 2. This initiative is carried out by students from the Community Service Program (KKNT) Group 1 at UPN "Veteran" East Java, Field Supervisors (DPL), and in collaboration with the National Po...
Sumber Asli
Google Scholar
DOI
SCREENING OF LDPE PLASTIC-WASTE-DEGRADING BACTERIA USING WINOGRADSKY COLUMN
This study aims to screen Low-Density Polyethylene (LDPE)-degrading bacteria from three highly plastic-contaminated environments: the Jatimalang River stream, Bekonang Market soil, and Joho Village Waste Disposal Site. The research used the Winogradsky column method with two incubation periods: 1 month and 2 months. This research was conducted with 3 repetitions using a descriptive-quantitative data analysis approach, and was a preliminary screening. Observed parameters included the percentage o...
Google Scholar
DOI
A Scoping Literature Review of Artificial Intelligence in Epidemiology: Uses, Applications, Challenges and Future Trends
Journal of Computing Theories and Applications
Vol 1
, No 4
(2024)
Artificial Intelligence (AI) has been applied to many human endeavors, and epidemiology is no exception. The AI community has recently seen a renewed interest in applying AI methods and approaches to epidemiological problems. However, a number of challenges are impeding the growth of the field. This work reviews the uses and applications of AI in epidemiology from 1994 to 2023. The following themes were uncovered: epidemic outbreak tracking and surveillance, Geo-location and visualization of epi...
Sumber Asli
Google Scholar
DOI
4 Sitasi
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
Sumber Asli
Google Scholar
DOI
1 Sitasi
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
Vol 1
, No 1
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
Sumber Asli
Google Scholar
DOI
1 Sitasi