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 1411–1420 dari 3281 artikel
ANALISIS PENGUKURAN KINERJA PUSKESMAS PEGIRIAN KOTA SURABAYA DENGAN MENGGUNAKAN PENDEKATAN BALANCED SCORECARD
VISIKES
Vol 23
, No 1
(2024)
Puskesmas Pegirian, Surabaya, in several aspects was still in the less than good category in 2022. This research aims to determine the performance of Puskesmas Pegirian based on four balanced scorecard perspectives. This type of research was quantitative descriptive with a sampling technique using a quota sampling technique, namely with predetermined inclusion and exclusion criteria. The data collection technique was carried out using a questionnaire distributed to officer respondents and patien...
Sumber Asli
Google Scholar
DOI
THE HEAVY LOAD OF THE BACKPACK ON THE SHOULDER POSITION AT THE AGE OF 12-15 YEARS AT SMPN 56 SURABAYA
Bioma : Jurnal Ilmiah Biologi
Vol 13
, No 1
(2024)
Using backpacks causes many problems for the body and has a negative impact on the user. Continuous use of a backpack will cause irreversible changes to the user. The heavy load on a backpack doesn't just have an impact on shoulder pain. Analytical observational method with a cross-sectional approach, the research was carried out by weighing the bag, distributing questionnaires to assess the length of time the bag was used and age, and measuring the position of the right and left shoulders using...
Google Scholar
DOI
Rekonstruksi Identitas Gender dalam Masyarakat Multikultural
Public Service And Governance Journal
Vol 5
, No 2
(2024)
Multicultural is often used to describe the unity of various ethnic groups in a country. This journal explains what gender equality looks like from a multicultural perspective. This research is a literature review. When discussing equality, the focus is on the fair treatment of all people. Differences are part of true equality, and groups must have special rights to compensate for existing differences. When analyzing the basic assumptions of the principle of equality and recognition of differenc...
Sumber Asli
Google Scholar
DOI
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
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
Pendidikan Kewarganegaraan Sebagai Sarana Pembentukan Identitas Nasional
Rima Volyna Munthe
; Ruth Hanna Apriani Sihombing
; Tebi Tafianta Banjarnahor
; Yulia Fanissah Sihotang
; Sri Yunita
Public Service And Governance Journal
Vol 5
, No 2
(2024)
Citizenship education is education that reminds us of the importance of the values of the rights and obligations of citizens. Everything that is done must be in accordance with the goals and ideals of the nation and not deviate from what is expected. Citizenship education is an educational program that has political democracy at its core which is expanded with other sources of knowledge, positive influences from school education, society and parents. The method used in this research is a quali...
Sumber Asli
Google Scholar
DOI
Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
Vol 1
, No 1
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
Sumber Asli
Google Scholar
DOI
Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
Google Scholar
DOI
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