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Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
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Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
Google Scholar
Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
Google Scholar
Pengaruh Dukungan Organisasi dan Lingkungan Kerja Terhadap Adaptasi pada Kecamatan Tembalang Kota Semarang
Transformasi: Journal of Economics and Business Management
Vol 4
, No 1
(2025)
This study aims to analyze the influence of organizational support and work environment on employee adaptation at the Tembalang District Office, Semarang City. Employee adaptation is a crucial factor in achieving work effectiveness in the government sector, especially in facing organizational dynamics and policy changes. The research sample consisted of 93 district employees selected using a census method. Data was collected through a questionnaire using a Likert scale (1–5) and analyzed using m...
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Evaluating Compressed Sensing Matrix Techniques: A Comparative Study of PCA and Conventional Methods
Advance Sustainable Science, Engineering and Technology (ASSET)
Vol 7
, No 2
(2025)
This research examines the performance of various compressed sensing matrix techniques, with a focus on Principal Component Analysis (PCA) compared to conventional methods. By applying these techniques to a range of high-dimensional datasets, we assess their effectiveness in reducing data dimensionality while preserving essential information. Our results demonstrate that PCA consistently outperforms traditional methods in terms of both accuracy and computational efficiency. These findings have s...
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1 Sitasi
The Effectiveness of Using Smartphone-Based Phyphox in Field Practice Tilt to Improve Students' Creative Thinking Skills
Rusdin, Muhammad Epi
; Prasetyo, Erwin
; Anwar, Zaina
; Pujianti Bejahida Donuata
; Nurfadilah
; Farizi, Zakaria Al
Jurnal Penelitian Pembelajaran Fisika
Vol 16
, No 2
(2025)
The use of technology is a solution to overcome problems in physics learning. This study aims to determine the effectiveness of using Smartphone-based Phyphox in improving students' creative thinking skills. The design used in this research is a nonequivalent pre-test and post-test control group design. This study used a purposive sampling technique to get two groups. The statistical analysis used was independent sample t-test. The results of the analysis showed that there was an effect of using...
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PEMBANGUNAN SANTRIPRENEUR MELALUI PELATIHAN KETRAMPILAN KEWIRAUSAHAAN DI DESA MINOMARTANI SLEMAN
Jurnal Pengabdian Masyarakat Unwahas
Vol 10
, No 1
(2025)
Salah satu program pemerintah untuk mengembangkan kewirausahaanyaitu melalui program santripreuner. Program tersebut menuntut santrimasa kini tidak hanya mendalami ilmu agama tetapi juga mampuberwirausaha. Bentuk implementasi yang dilakukan untuk mendorongpenumbuhan wirausaha baru dilingkungan pondok pesantren yaitu melaluipendampingan ketrampilan kewirausahaan di Pondok pesantren NashiruthThulab yang terletak di Desa Minomartani Sleman. Terbatasnya sumberdaya guru dibidang kewirausahaan serta k...
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Sustainable Aquaculture: The Role of Probiotic Fortification In Enhancing Catfish Growth In Biofloc Aquaponics Technology
Dewi, Endah Rita Sulistya
; Mufidah, Ratna
; Rakhmawati, Reni
; Ulfah, Maria
; Khoiri, Nur
; Wijaya, Angelica Tricia
; Hudin, Noraine Salleh
Advance Sustainable Science, Engineering and Technology (ASSET)
Vol 7
, No 2
(2025)
Catfish (Pangasius sp.) is a freshwater fish commodity that is widely cultivated in the Indonesian fisheries sector. The aim of this research was to determine the effect of fortification of liquid probiotics bioprisma and biogan on the protein and fat of catfish meat in the biofloc aquaponics technology. The catfish used in this study was 7-8 cm in size. The research was carried out using a completely randomized design (CRD) method with 3 treatments and 3 replications, the treatments were as fol...
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Performance Evaluation of Seawater-Mixed Mortar under Carbonation Exposure for Sustainable Repair Applications
Pinta Astuti
; Adinda Dewi Puspitasari
; Ahmad Choiry Fajar
; Anisa Zulkarnain
; Adhitya Yoga Purnama
Advance Sustainable Science, Engineering and Technology (ASSET)
Vol 7
, No 2
(2025)
Corrosion and carbonation pose significant risks to reinforced concrete structures, necessitating timely patch repairs, especially when using seawater-mixed mortar. This study evaluated the influence of binder type, cover thickness, corrosion protection methods, and exposure conditions on the durability of reinforced concrete. Specimens using Portland Pozzolan Cement (PPC) and Portland Composite Cement (PCC) with 3 cm and 5 cm cover depths were tested over 400 days. PCC exhibited superior corros...
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1 Sitasi