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Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.): Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study....
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Dried noodles substitute tempeh flour and mocaf flour (modified cassava flour) with different percentages of cow's milk: Mi kering subtitusi tepung tempe dan mocaf (modified cassava flour) dengan perbedaan persentase susu sapi
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles....
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Formulation of stik from curd protein of ettawa goat (Capraaegagrus hircus) milk with white tofu addition : Formulasi stik dari curd protein susu kambing etawa (Capraaegagrus hircus) dengan subtitusi tahu putih
Agrobioteknologi
Vol 2
, No 1
(2025)
Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The e...
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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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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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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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Penerapan Media Digital dalam Mengatasi Kurangnya Konsentrasi Minat Belajar Siswa Terhadap Pembelajaran IPS SD
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 4
, No 1
(2025)
This study aims to study the results of the application of digital media in overcoming the lack of concentration of students' interest in learning Social Sciences (IPS) in Elementary Schools. In IPS lessons there are various sciences about social and society, of course it is important to learn. The method used is a case study with a qualitative approach involving homeroom teachers and students. The results of the data obtained were taken by interviewing teachers and students involved in SDN 02 S...
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Analisis Model PBL dengan Media Canva terhadap Hasil Belajar Siswa Pendidikan Pancasila Kelas Tinggi SD
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 4
, No 1
(2025)
One of the conditions for achieving learning objectives is the achievement of satisfactory grades from students. Educators must be able to use learning models so that students are active not passive. The learning model is a learning process from start to finish. The model that educators can apply is the Problem Based Learning (PBL) model. The PBL model is one of the learning models where students are given real problems and students must be able to find solutions by finding a way out. The implem...
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INVESTIGASI FAKTOR-FAKTOR KUNCI YANG MEMPENGARUHI PERILAKU KEPUTUSAN PEMBELIAN PELANGGAN PADA BRAND SCARLETT WHITENING
Jurnal Manajemen Sosial Ekonomi
Vol 4
, No 1
(2025)
Penelitian ini memiliki tujuan guna menganalisa viral marketing, celebrity endorser, serta inovasi produk terhadap keputusan pembelian pelanggan pada brand Scarlett Whitening. Jumlah populasi pada penelitian ini sejumlah 100 responden yang berada di wilayah Magelang dan Semarang. Teknik purposive sampling dipakai guna memperoleh sampel yang selaras pada syaratnya. Metode analisis penelitian menggunakan uji reliabilitas, validitas, t, f, analisa regresi linier berganda, serta koefisien determinas...
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GAB (Generasi Anti Bullying) : Edukasi Anti Bullying Anak-anak di Desa Mojowono
Adil Abdillah
; Witanti Rokmatulillah
; Ahmat Rian Hanafi
; Shinta Wahyu’aunillah
; Novel Septianis Avanti
; Firman Saifudin
; Octia Manda Tasya
; Fifit Nur Aini
; Ilmia Putri Hariyono
; Adhimas Arya H.A.P
; Sayidatina Khaf Sho
; Riki Hidayat
; Septi Wulandari
; Dwi Prasetyo Aji Agustin
; Putri Ziana Walidah
; Yuki Andri Okta Setiawan
; Muamar Hendik Safri
; Yogi Indra Devi
; King Gusthi Marga Anthonie
; Mentrik Hesti Maszaroh
; La Rose Octaffina
; Sherlina Aprilya
; Zidnii Ilma
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 4
, No 2
(2025)
Bullying is an act of oppression that is carried out intentionally and repeatedly with the aim of hurting another person. Bullying can occur physically, verbally, or in subtle ways such as forcing or manipulating. Bullying can have a negative impact on victims, perpetrators and witnesses. Victims can experience psychological stress, behavioral changes and trauma. There are several reasons why someone does bullying, namely because they see their parents often fighting. Unhealthy parenting pattern...
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