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 1291–1300 dari 5401 artikel
Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
Sumber Asli
Google Scholar
DOI
Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Papaya is included in the climacteric fruit that has a very short shelf life. This fruit is very much found around us. However, papaya has a very complete nutritional value. The decline in the quality of papaya goes hand in hand with the ripening phase of the fruit in the form of texture, taste, and color. Based on this basis, processing is needed to increase the shelf life and selling value of papaya. Innovations that can be done by reducing the moisture content of the product and making it int...
Sumber Asli
Google Scholar
DOI
Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
Sumber Asli
Google Scholar
DOI
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
Sumber Asli
Google Scholar
DOI
Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
Sumber Asli
Google Scholar
DOI
Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
Sumber Asli
Google Scholar
DOI
Development of a STEM-PJBL-Based Digital Book With Geogebra™ Using the Assure Model to Enhance Students’ Mathematical Literacy in Geometry
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
Mathematical literacy among junior high school students in Indonesia remains low due to limited educational resources that support its development. Many materials emphasize procedural mathematics rather than critical thinking and problem-solving, hindering real-world application. The STEM-Project-Based Learning (STEM-PjBL) approach addresses this by connecting mathematics to everyday life and integrating technology like GeoGebra™ for interactive learning. This study aims to develop a digital boo...
Sumber Asli
Google Scholar
DOI
Implementation of “Si Pemenang” (Sistem Pembelajaran Renang) Application to Improve Chest Style Swimming Learning Outcomes
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
This research aims to address the challenge of comprehending swimming material, which students at SMP Negeri 7 Pati find to be difficult. This difficulty arises from the complexity of the process. The process cannot be understood solely through books or worksheets. Additionally, there is a lack of optimized learning strategies and in-depth material on the techniques. The study utilized a quantitative approach with a quasi-experimental design involving 34 students from class VIII H, divided into...
Sumber Asli
Google Scholar
DOI
Faktor Penentu Cakupan Imunisasi Lanjutan Pada Anak Usia 18-24 Bulan
Jurnal Kesehatan Masyarakat Indonesia
Vol 20
, No 1
(2025)
Latar belakang: Imunisasi lanjutan bertujuan untuk memperpanjang masa perlindungan terhadap penyakit infeksi, namun masih menjadi masalah kesehatan masyarakat karena cakupan yang rendah. Penelitian ini bertujuan untuk mengetahui faktor yang berhubungan dengan cakupan imunisasi lanjutan pada anak usia 18-24 bulan di Wilayah Kerja Puskesmas Kuningan. Metode: Penelitian ini bersifat kuantitatif menggunakan desain cross sectional dengan jumlah sampel sebanyak 71 responden pada bulan Agustus-Oktober...
Sumber Asli
Google Scholar
DOI
Pengembangan Model Manajemen Pelatihan Pendidikan Karakter Berdasarkan Door (Diversity, Optimism, Option For the Poor, Respect) Untuk Peningkatan Kinerja Guru di Yayasan Betlehem Bandar Baru
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
The orientation of educational institutions is busy with exam scores, and academic grades are the main prerequisites for graduation. As a result, the product produced by students is how high the report card score is and discredits the values of character, life and morality. This causes students to lose focus on character education. For this reason, teachers as the main milestone in learning in the classroom are required to create a learning atmosphere with character based on DOOR (Diversity, Opt...
Sumber Asli
Google Scholar
DOI