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MALUNGUNJEI: CHOREOGRAPHY INSPIRED BY TRADITIONAL SIMALUNGUN BATAK DANCE MOVEMENTS
JURNAL ILMIAH KOMPUTER GRAFIS
Vol 17
, No 2
(2024)
The dance work entitled Malungunjei’s is a new work that develops the mangunjei movement motif in one of the Manduda dance motif movements. Malungunje’si comes from one of the names of the Batak Simalungun dance motifs, namely mangunjei. Mangunjei is a movement of both hands crossed in front of the chest and both hands on the left and right sides by turning the palms of the hands. The theme of this dance work is non-literal, because the presentation of this dance work is a development or explora...
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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat
Agrobioteknologi
Vol 1
, No 2
(2024)
Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, name...
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2 Sitasi
The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)
Agrobioteknologi
Vol 1
, No 2
(2024)
Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour...
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Analisa Penyebab Short Cargo terhadap Muatan Soda Ash pada Pelabuhan Java Intergrated Industrial and Port Estate (JIIPE)
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 3
, No 3
(2024)
Indonesia is a country located in a strategic area, this makes the shipping sector in Indonesia a very important means of transportation and carrier in the world of international trade and transportation, making loading and unloading services mostly carried out in Indonesia. Therefore, the author conducted research to find out the process of unloading soda ash cargo at JIIPE Port and to find out the causes of short cargo occurring in soda ash cargo at JIIPE Port. This research was carried out wi...
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Keluhan Dermatitis Kontak Akibat Kerja pada Karyawan Pencucian Mobil Orbit Kota Semarang
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 3
(2024)
Contact dermatitis is skin inflammation that involves direct contact between the skin and toxic substances. The aim of this research is to find out the description of complaints of contact dermatitis in Orbit car wash workers in the city of Semarang. This type of research is observational analytic with a cross sectional design. The results of the research were that the most common complaints about the skin were itching (53%), skin blisters (53%), skin peeling (40%), redness (40%), swollen skin (...
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Strategi Guru dalam Mengembangkan Kemampuan Literasi Siswa di Sekolah Dasar
Ellystini Gea
; Faradiba Rukmanti
; Dosma Mulianti Br Manik
; Arna Dini Hulu
; Wandi Suprianto Zebua
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 3
, No 3
(2024)
Literacy skills are one of the basic competencies that every student at elementary school level must have. Literacy does not only include the ability to read and write, but also involves the ability to think critically, understand information, and apply knowledge in everyday life. This article aims to discuss various strategies that can be used by teachers in developing students' literacy skills in elementary schools. The research method used is literature study and descriptive analysis of vario...
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The The existence of Jaranan Gembong Bawono art in Sentang, Asahan Regency
JURNAL ILMIAH KOMPUTER GRAFIS
Vol 17
, No 1
(2024)
Jaranan Gembong Bawono art is a traditional art that developed in Asahan Regency, North Sumatra. The Javanese tribe, which makes up the majority of the population in this district, influences the existence and occurrence of artistic activities. The times have influenced the existence of this traditional art in the Asahan Regency area. Jaranan art is a traditional art that always maintains ancestral values and its main function. To maintain the existence of jaranan art, the Gembong Bawono Assoc...
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