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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...
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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...
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CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS
Nadhilah, Dini
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Riski, Prajwalita Rukmakharisma
; Suleman, Dininurilmi Putri
; Zulfa, Fitriyah
; Aprilia, Intan Dwi
; Aprilia, Wulan
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by he...
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CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)
Abdi, Yenny Febriana Ramadhan
; Rochmah, Alfi Nur
; Nurfadila, Irma Dwi
; Faiz, Muhammad Nurul
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Zulfa, Fitriyah
; Riski, Prajwalita Rukmakharisma
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour us...
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Edukasi Hipertensi Pada Posyandu Lansia di Dusun Madusari
Cahyaningrum, Talitha Alma
; Sari, Devinda Kurnia
; Firdaus, Gloria El Maleeka
; Ash-Shiddiq, Muhammad Rois
; Putri, Yunisca Elfira
; Sulistyawati, Avista Ayu
; Mawaddah, Amelina
; Najaah, Alfiyyah Fairuuz
; Fazri, Assyaifa Choerunnisa
; Afriansyah, Faizal
; Janna, Miftahul
; Dhaningtyas, Shalihat Afifah
Jurnal Inovasi dan Pengabdian Masyarakat Indonesia
Vol 4
, No 1
(2025)
Latar belakang: Hipertensi merupakan masalah kesehatan yang sering dijumpai di Indonesia. Hipertensi merupakan salah satu penyebab morbiditas terbesar didunia. Gejala dari hipertensi sulit dikenali atau bahkan tidak menimbulkan gejala sama sekali. Berdasarkan hasil riset kesehatan dasar tahun 2018, prevalensi hipertensi yaitu 34,11%. Tindakan pencegahan dapat dilakukan sejak dini dengan melakukan pemeriksaan mandiri atau kunjungan ke posyandu. Posyandu lansia di Dusun Madusari tidak berjalan den...
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PELATIHAN PENGELOLAAN REFERENSI KARYA TULIS ILMIAH PADA SISWA JURUSAN PEMBANGUNAN DI SMK NEGERI 3 SEMARANG
Abdi Teknoyasa
(2024)
Perkembangan teknologi masa kini dapat memudahkan siswa untukmembuat suatu karya ilmiah yang baik. Perangkat lunak Mendeley adalahsalah satu contoh teknologi terkini untuk membantu mengelola karyailmiah dalam penulisan referensi atau sitasi. Pada faktanya siswa yangberada di bangku sekolah terutama siswa SMK N 3 Semarang sama sekalibelum mengetahui pentingnya dan cara penggunaan aplikasi tersebut. TimPengabdian kepada Masyarakat (PkM) Universitas Semarang (USM) hadiruntuk mengajak mitra agar bis...
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Pengaruh Health Education Menggunakan Video Animasi Terhadap Kebersihan Tangan dan Kuku pada Anak Sekolah Dasar di SDN Sekarputih 01 Bondowoso
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 4
(2024)
Hand hygiene is an important aspect in maintaining individual health and preventing the spread of disease, an effective practice for maintaining hand hygiene is washing hands regularly. Health education is an application of educational concepts in a learning process, namely health education using animated videos. This research aims to determine the effect of health education using animated videos on hand and nail hygiene in elementary school children at SDN Sekarputih 01 Bondowoso. The method in...
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Pemberdayaan Kesehatan Lansia melalui Pemeriksaan Tekanan Darah, dan Senam Lansia di Kelurahan Partali Toruan Hutabarat
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 3
(2024)
The aim of this research is to assess the effectiveness of the elderly health program run by the Partali Toruan Hutabarat Village, with special emphasis on participatory sessions specifically for the elderly and periodic blood pressure. The analytical method used is an intervention study with data collection both before and after the intervention. The results show a significant increase in understanding of the importance of regularly cleaning and using natural materials for the health of local c...
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Pemanfaatan Internet Sehat, Bertanggungjawab dalam Pemasaran Desa Wisata Way Tebing Cepa
Dewi Silvia
; Nur Salma
; Mohammad Renandi Ekatama
; Helmita Helmita
; Resy Anggun Sari
; Novalita Novalita
; Armalia Reny WA
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 3
(2024)
Internet media with its offers, choice of various sites and freedom of access is like a double-edged sword, on the one hand it can have a positive impact and on the other hand it can have a negative impact. To avoid crime in cyberspace, we always emphasize the basic principles that must be known when using the internet. Basic principles in the real world also apply in the virtual world. Healthy and safe use of the internet needs to be instilled from an early age through learning healthy internet...
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LEADING SECTOR ANALYSIS AND POTENTIAL FOR ECONOMIC GROWTH AS BASE OF REGIONAL DEVELOPMENT PLANNING JEMBRANA DISTRICT
Ni Kadek Tasya Novita Devi
; I Putu Gede Abdi Sudiatmika
; A.A Raka Jayaningsih
; I Made Wirayudha Jayendra
; Ida Ayu Lalita Rathintara
EBISNIS : JURNAL ILMIAH EKONOMI DAN BISNIS
Vol 17
, No 1
(2024)
The aim of this research is to determine the leading sectors and potential for economic growth as a basis for regional development planning in the Jembrana Regency. The data used in this research is secondary data in the form of GRDP at constant prices, population, and per capita income for Bali Province and districts/cities, obtained from the Bali Province Central Statistics Agency (BPS) and Jembrana Regency BPS for the 2019-2023 period. This research uses a descriptive quantitative approach wi...
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