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Le Minerale di Pasar Kompetitif: Pengaruh Kualitas dan Harga terhadap Keputusan Pembelian
Azzahra, Alviyattu
; Bayu Prih Hananto, Anang
; Nur Rachmadina, Annisa
; Aura Puteri, Athaya
; Faiz Khailullah Ishaq, Mohammad
; Kurniawan, Rendi
Populer: Jurnal Penelitian Mahasiswa
Vol 4
, No 2
(2025)
Studi ini menyelidiki bagaimana kualitas produk dan harga memengaruhi keputusan mahasiswa untuk membeli air mineral Le Minerale. Penelitian didasarkan pada meningkatnya kesadaran dan kepedulian masyarakat terhadap kesehatan; mereka mencari solusi untuk memenuhi kebutuhan air minum harian mereka dengan mempertimbangkan harga dan kualitas produk. Studi ini menggunakan metode kuantitatif; survei dilakukan terhadap 103 siswa yang dipilih secara purposive. Hasil analisis regresi menunjukkan bahwa kua...
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Pengaruh Tridharma Perguruan Tinggi terhadap Kinerja Dosen Milenial di Perguruan Tinggi Jakarta
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 3
, No 4
(2025)
This study aims to analyze the influence of tridharma perguruan tinggi on the performance of millennial lecturers. A quantitative approach was employed using a survey method involving 385 millennial lecturers from 30 universities under LLDIKTI Region III Jakarta, selected through cluster random sampling. Data were collected using a structured questionnaire that had undergone validity and reliability testing. Data analysis was conducted using Partial Least Squares - Structural Equation Modeling (...
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Pelatihan Penulisan Karya Ilmiah dan Tata Cara Submit ke Jurnal Nasional Terakreditasi
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 3
(2024)
Nowadays, the demands in education to publish scientific papers are increasing. However, some students still do not understand how to publish scientific papers in accredited national journals. This community service activity was carried out to equip final-year students to compile scientific papers that meet national standards. The method used in implementing this activity is the lecture and practice method. The presenter first explained the technique of writing scientific papers to the participa...
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Promosi Kesehatan Tentang Hipertensi di Puskesmas Pekauman Kota Banjarmasin
Jurnal Pengabdian Kepada Masyarakat Sisthana
Vol 5
, No 2
(2023)
The lack of public knowledge about hypertension and information about drugs is an obstacle to success in the healing process. In line with this, Gebriet et al. (2017) explained that the level of knowledge and understanding of hypertensive patients regarding their disease can support the success of therapy so that the patient's blood pressure can be well controlled. The more patients understand their disease, the more aware patients will be in maintaining a lifestyle, regularly taking medication,...
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STUDI REKAYASA PENINGKATAN SIFAT MEKANIK KOMPOSIT POLYESTER BERPENGUAT SERAT AMPAS TEBU DENGAN MENGGUNAKAN SILANE COUPLING AGENT
Teknika
Vol 8
, No 1
(2023)
Penelitian material komposit tentang studi rekayasa peningkatan sifat mekanik komposit poliester berpenguat serat ampas tebu dengan menggunakan coupling Agent, ini bertujuan untuk mengetahui pengaruh Vinil Silane Coupling Agent pada komposit terhadap sifat mekanik kekuatan lentur dan kekuatan tarik. Komposit mengunakan matrik polyester resin BQTN 157, penguat komposit mengunakan serat ampas tebu panjang 15 mm, dan coupling agent menggunakan vinyl silane variasi volume 0%, 1%, 2%. Hardener mengun...
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Strategies Managing Smart Packaging For Food Application
Journal of Food and Agricultural Product
Vol 3
, No 1
(2023)
Abstract Background: Traditional packaging will be shifting to innovative packaging due to significantly growing to new trend following increasing consumers awareness correlated with food safety, quality and traceability. Consumers need real time information about food condition which define shelf life such as physiological process, chemical process, physical process, microbiological aspect and infestation. Through the proper application of packaging system, this requirement can be managed to gi...
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Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes
Journal of Food and Agricultural Product
Vol 2
, No 2
(2022)
Background: Food enzyme is important ingredient for bakery industry to improve production process, functional properties and characteristic bakery product. Food enzym can be applied as single or combination enzym based on purpose which is need on processing. Based on several literatures, application combination enzymes more effective than single enzym, due to synergism effect between enzym which combine. Combination enzymes can be mixed from same or different class of enzym, it is depended on se...
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Pengaruh Kompetensi, Kompensasi, Dan Lingkungan Kerja Non Fisik Terhadap Kinerja Karyawan Pada Hotel Wimarion Semarang
DHARMA EKONOMI
Vol 29
, No 2
(2022)
Penelitian ini bertujuan untuk menganalisis “Pengaruh Kompetensi, Kompensasi, dan Lingkungan Kerja Non Fisik Terhadap Kinerja Karyawan Pada Hotel Wimarion Semarang.” Metode pengumpulan data menggunakan kusioner. Teknik pengambilan sampel menggunakan teknik sensus. Sampel sebanyak 54 responden merupakan Karyawan Pada Hotel Wimarion Semarang.
Berdasarka hasil penelitian, dihasilkan bahwa variabel kompetensi berpengaruh positif terhadap kinerja karyawan. Hal ini ditunjukan nilai t hitung lebih besa...
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Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym
Journal of Food and Agricultural Product
Vol 2
, No 2
(2022)
Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perc...
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Innovation Snack Crackers Sorghum, Challenge and Characterization Product: A review
Journal of Food and Agricultural Product
Vol 2
, No 1
(2022)
Abstract Background : Snack crackers can be modified into healthy snacks with the concept of gluten-free crackers for coeliac sufferers. The best design innovation for producing gluten-free snack crackers is the use of sorghum flour as an alternative to wheat. Sorghum is recommended to be safe for coeliac sufferers because it is included in the Panicoidea sub family, which is the same family as corn and millet grains. The phenolic components contained in sorghum include 3-deoxyanthocyanins, proa...
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