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HUBUNGAN ANTARA BEBAN KERJA DENGAN KELELAHAN KERJA PADA TENAGA KERJA KONTRUKSI BAGIAN FABRIKASI DI PT. SOMATRA POLAREKASARANA
Bhamada: Jurnal Ilmu dan Teknologi Kesehatan
Vol 15
, No 1
(2024)
Kelelahan adalah suatu yang terjadi pada syaraf otot – otot manusia sehingga tidak dapat berfungsi lagi sebagaimana mestinya. Makin berat beban yang dikerjakan dan semakin tidak teraturnya pergerakan, maka timbulnya kelelahan akan lebih cepat. Tujuan penelitian adalah untuk mengidentifikasi beban kerja pada tenaga kerja kontruksi bagian fabrikasi di PT. Somatra Polarekasarana, untuk mengidentifikasi kelelahan kerja pada tenaga kerja kontruksi bagian fabrikasi di PT. Somatra Polarekasarana, dan u...
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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...
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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...
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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...
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1 Sitasi
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
Vol 1
, No 1
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
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1 Sitasi
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
(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...
Google Scholar
DOI
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
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DOI
Bangkitan Perjalanan Pada Perumahan Wonosari Indah,Wonosari Premai, dan Manggisan Premai
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 1
, No 2
(2024)
Permasalahan transportasi muncul akibat dari pertumbuhan penduduk yang relative pesat, meningkatnya jumlah kendaraan bermotor, dan minimnya fasilitas yang ada. Ketidak seimbangan antara sistim kegiatan dari suatu tataguna lahan, sistim jaringan dan sistim pergerakan transportasi tersebut merupakan sebuah mata rantai yang akan terus berlanjut sebagai akibat dari perkembangan suatu daerah yang dinamis. Munculnya kawasan perumahan menyebabkan berubahnya fungsi tata guna lahan yang dikemudian hari m...
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Penegakan Hukum terhadap Pelaku Tindak Pidana Perjudian Online di Kelurahan Tanjung Raja Utara Kabupaten Ogan Ilir
Serlika Aprita
; Hasanal Mulkan
; Yonani Hasyim
; Desni Raspita
; Syahriati Fakhriah
; Ahmad Muadzdzib
; Ilham Mahar Khuluqi
; Anela Intan Putri
; Fitri Antisa
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
The rise of online gambling, which is mostly carried out by lower middle class people, can have a negative impact on the economic development of Indonesia. One of the direct negative impacts of online gambling on the country's economy is that online gambling can reduce state income. This is because the government does not receive taxes from illegal online gambling activities. Apart from that, online gambling can also cause economic losses for society. This legal research aims to find out the fac...
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Vegetation Cover Change in Ugam Chatkal National Park, Uzbekistan, in Relation to Climate Variables During the Post-Soviet Period (1991-2022)
Forum Geografi
Vol 38
, No 1
(2024)
This paper presents a comprehensive study relating to the vegetation cover change in Ugam Chatkal National Park (Uzbekistan) and its relation to climate change during the post-Soviet period (1991-2022). The study utilises remote sensing technology, specifically the Normalised Difference Vegetation Index (NDVI) and the Soil Adjusted Vegetation Index (SAVI), to monitor spatiotemporal changes in vegetation. Landsat satellite imagery and meteorological data, including temperature and precipitation r...
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