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Pengaruh Substitusi Puree Kulit Pisang Kepok dan Jenis Lemak terhadap Sifat Organoleptik Kue Pukis
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 4
, No 4
(2025)
Kue pukis is a traditional wet cake originating from Banyumas Regency, Central Java Province. Pukis have a soft texture and sweet flavor. This study aims to determine: 1) The effect of kepok banana peel puree substitution on the organoleptic properties (color, aroma, taste and texture) of pukis; 2) The effect of fat type on organoleptic properties (color, aroma, taste and texture) of pukis; 3) The interaction effect of kepok banana peel puree substitution and fat type on organoleptic properties...
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Analisis Spasial Prevalensi Stunting Berdasarkan Ketersediaan Air Bersih, Jamban Sehat, dan Keluarga Perokok di Kabupaten Musi Banyuasin
Najmah, Najmah
; Susilawati, Melika
; Misnaniarti, Misnaniarti
; Dariusmansyah, Azmi
; Maryadi, Maryadi
; Mayasari, Yesi
; Lestari, Ayu Seftiani
; Sukaesi, Elvi
; Syamsia, Salwa
; Rosyada, Amrina
; Khairunnisa, Fadhila
; Fazila, Nur
; Safitri, Wulandari Dwi
; Zalzabila, Anisah
; Putri, Nita Amalia
; Wulandari, Anggun Restu
; Salsabila, Gea
; Ramadhina, Tri Mauli
; Faculty of Public Health, Sriwijaya University and Dinas Kesehatan Musi Banyuasin, South Sumatra
Jurnal Kesehatan Masyarakat Indonesia
Vol 20
, No 3
(2025)
Latar belakang: Stunting merupakan masalah gizi kronis yang masih menjadi perhatian serius di Indonesia. Faktor tidak langsung mempengaruhi stunting, disebut faktor sensitive, perlu di telaah lebih lanjut. Penelitian ini bertujuan untuk menganalisis prevalensi stunting berdasarkan ketersediaan air bersih dan jamban sehat serta keluarga perokok di Kabupaten Musi Banyuasin. Metode: Metode penelitian yang digunakan adalah deskriptif dengan desain studi ekologi menggunakan pendekatan spasial, yang d...
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Implementasi Sistem Hidroponik Deep-Flow-Technique (DFT) untuk Pemanfaatan Pekarangan di Desa Mekar Jaya
Badu, Risti Ristianingsih
; Ijonu, Ukhti Nurfajriah Sasmita
; Lukum, Wahidin
; Paputungan, Nursiti Aisyah
; Ajami, Frans Mitran
; Abas, Mamat
; Podungge, Abdul Madjid
; Sahabat, Andi Inar
; Juramang, Risnayanti R.
; Umadji, Nur Inda R.
; Radjak, Karmila Damariani
Jurnal Suara Pengabdian 45
Vol 4
, No 4
(2025)
The utilization of home yard as an alternative food source by using innovation has not been well applied in Melandar Meiland village. Household food security is usually not managed planned. To achieve sustainable use of the yard, this devotion aims to implement the Deep Flow Technique (DFT) hydroponic system. Moreover, the method used in this activity is participation through the observation of initial conditions, socialization and education through extension and discussion, the application of h...
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Edukasi Bijak Memilih: Pengenalan Konsep Kebutuhan dan Keinginan Pada Siswa Sekolah Dasar di SDN 032 Tarakan
Hidayat, Nurul
; Kasmin, Ichelia
; Arismawati H, Sindi
; Maria, Jumi
; Seda, Fansiskus
; Khairunnisa, Khairunnisa
; Naila, Juwita
; Berianti, Gustini
; Peren, Uliperdi
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 4
, No 2
(2025)
This Community Service activity reflects university students' social concern for their environment, particularly in elementary education. The activity was conducted at SDN 032 Tarakan to provide students with an understanding of the differences between needs and wants. The method used was face-to-face socialization, interactively designed through simple material delivery, ice-breaking, and an image classification game. The results showed high student enthusiasm and their ability to correctly cla...
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Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
Vol 2
, No 2
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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Partially Homomorphic Encryption for Supporting Encrypted Data Retrieval in Relational Databases
Jurnal Elektronika dan Komputer
Vol 18
, No 2
(2025)
Relational databases store information in interconnected tables and are widely used for data management and retrieval. However, in certain environments, the original values stored in a relational database cannot be exposed during data retrieval. This limitation creates a challenge because common encryption methods only transform data for storage and do not support mathematical operations needed for value matching. Partially Homomorphic Encryption is a cryptographic approach that allows specific...
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MANAJEMEN SUPERVISI AKADEMIK DALAM MENINGKATKAN IMPLEMENTASI TEKNOLOGI INFORMASI DAN KOMUNIKASI (TIK) PADA PEMBELAJARAN
Manajemen Pendidikan
Vol 20
, No 2
(2025)
Penelitian ini bertujuan untuk menganalisis manajemen supervisi akademik dalam meningkatkan implementasi Teknologi Informasi dan Komunikasi (TIK) pada pembelajaran di UPT SMP Negeri Sukoharjo. Dengan menggunakan pendekatan deskriptif kualitatif dan teknik studi kasus, penelitian ini mengidentifikasi praktik supervisi akademik melalui tahapan perencanaan, pengorganisasian, pelaksanaan, evaluasi, dan tindak lanjut yang berorientasi pada pengintegrasian TIK dalam pembelajaran. Data dikumpulkan mela...
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Hubungan Dukungan Keluarga dan Kualitas Hidup pada Pasien Diabetes Melitus di Rumah Sakit Santa Elisabeth Medan
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 3
, No 4
(2025)
Diabetes mellitus is the second leading cause of death worldwide after cardiovascular disease. This condition causes physical and psychological burdens. Quality of life is influenced by various aspects, including the ongoing special needs of diabetes mellitus patients. Family support is a form of assistance provided by family members to provide physical and psychological comfort when someone is ill. This study aims to determine the relationship between family support and quality of life of diabe...
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Pengaruh Service Quality, Store Atmosphere, dan Word of Mouth Terhadap Repurchase Intention di Batik Lochatara Kediri
Populer: Jurnal Penelitian Mahasiswa
Vol 4
, No 2
(2025)
This study aims to analyze the effect of service quality, store atmosphere, and word of mouth on repurchase intention of Batik Lochatara Kediri consumers. This research employs a quantitative approach with a causal associative design. Data were collected through questionnaires distributed to 96 respondents who are customers of Batik Lochatara Kediri, selected using accidental sampling. The research instrument was measured using a five-point Likert scale. Data analysis was conducted using multipl...
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