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Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
Vol 1
, No 1
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
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1 Sitasi
Pemanfaatan Teknologi Informasi Dalam Upaya Pengenalan dan Pemasaran Batik di Kabupaten Batang
Siti Mariyam
; Anggraeni Endah Kusumaningrum
; Rr. Widyorini Indriasti W
; Retno Mawarini Sukmariningsih
; Agus Wibowo
; Agus Widodo
; Kunarto
; Markus Suryo Utomo
; Mashari
; M. Riyanto
Jurnal Suara Pengabdian 45
Vol 3
, No 1
(2024)
Artikel ini merupakan penyajian yang didasarkan pada pengabdian kepada masyarakat, dimana artikel ini memiliki maksud untuk menganalisis bagaimana kondisi saat ini atas pemanfaatan teknologi informasi dalam upaya pengenalan serta pemasaran produk batik di wilayah Kabupaten Batang. Pengabdian ini dilaksanakan dengan dasar pemikiran bahwa batik merupakan warisan budaya Indonesia yang dapat dimanfaatkan oleh masyarakat untuk meningkatkan derajat ekonomi mas...
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Physicochemical Characterization of Simplicia Sambiloto (Andrographis paniculata) Powder with Types and Concentrations of Reagents in the Formation of Zn-Chlorophyll Complexes: Karakterisasi Fisikokimia Bubuk Simplisia Sambiloto (Andrographis Paniculata) dengan Jenis dan Konsentrasi Reagen dalam Pembentukan Kompleks Zn-Klorofil
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
During the process of making sambiloto simplicial which involves heat, it can cause degradation of chlorophyll. Increasing the stability of chlorophyll can be done by forming Zn-chlorophyll complexes with metals which are be able to form complexes where more stable than Mg such as by using Zn. The aim of this research is to determine how the physical and chemical characteristics of the bitter simplicia powder produced are influenced by the type of reagent and the concentration of the reagent whe...
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Peran Pemerintah Daerah Dalam Upaya Pengembangan Unit Mikro Kecil Dan Menengah Batik Tradisional Di Desa Kalipucang Wetan, Kecamatan Batang, Kabupaten Batang
Jurnal Suara Pengabdian 45
Vol 3
, No 1
(2024)
Batik tulis merupakan batik yang teknik pembuatan paling tertua dan paling tradisional yang ada di Indonesia. Hal ini karena teknik pembuatan batik tulis khususnya dilakukan secara manual dengan menggunakan canting dan malam. Eksistensi batik sudah dikenal luas baik lokal maupun mancanegara. Bahkan, pada tanggal 2 Oktober 2009, UNESCO menetapkan batik sebagai Intangible Cultural Heritage (ICH) atau Warisan Budaya Takbenda. Pengabdian masyarakat ini focus dalam upaya menumbuh kemb...
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Pelatihan Pengelasan lanjutan dalam Pembuatan Tong Sampah untuk Anak Berkebutuhan Panti Karya HEPHATA HKBP Sumatera Utara: Bahasa Indonesia
Sebayang, Melya Dyanasari
; Samosir, Rahmad
; Budiarto, Budiarto
; Sihite, Edward Baringin
; Saragih, Riswanton
; Simorangkir , Melda
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 8
, No 1
(2024)
In connection with the easing of the Covid 19 virus in Indonesia, the Indonesian Christian University (UKI) Engineering PKM TEAM conducted welding training offline for children with special needs. The purpose of the Service for children at the Panti Karya is to be able to provide training in welding and making trash cans easily and effectively as life skills for the children of the HEPHATA HKBP Panti Karya Foundation in North Sumatra Participants, to be able to implement cleanliness around the H...
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PELAYANAN PEMBELAJARAN DI SEKOLAH MENENGAH NEGERI ATAS 1 GAMPING, KABUPATEN SLEMAN, PROVINSI DAERAH ISTIMEWA YOGYAKARTA
Jurnal Ilmu Administrasi Publik
Vol 13
, No 1
(2024)
This study to analyse and describe learning services at SMA Negeri 1 Gamping from the perspective of service quality and to analyse and describe learning services at SMA Negeri 1 Gamping from the perspective of service performance. This type of research is a mix method, where the results of quantitative research on service quality using questionnaires as a data collection tool are compared with the results of qualitative research on service performance using interview techniques. The sample in q...
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An Analyzing of Deixis on Donald Trump’s Speech : “State of The Union Address”
JURNAL PENDIDIKAN
Vol 33
, No 1
(2024)
This research is a descriptive qualitative research. The data in this study is speech of Donald Trump’s Speech analyzed.Data analysis was performed by categorizing data by type according to theory from Yule of type and function deixis.The goals of this research are to find out five kinds and functions of deixis used in Donald Trump’s Speech and the function of deixis. The techniques of the collecting data in this research are watching, writing and segmenting. After collecting the data the resear...
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Instant Tiwul Formulation High in Antioxidants from Mocaf Flour and Okra Flour: Formulasi Tiwul Instan Tinggi Antioksidan dari Tepung Mocaf dan Tepung Okra
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Tiwul is a traditional food source of carbohydrates made from traditionally processed cassava, which is used as a substitute for rice. This research aimed to determine the effect of adding mocaf flour and okra flour (Abelmoschus esculentus) on the chemical and antioxidant properties of instant tiwul. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between mocaf flour and okra flour (100:0, 85:15, 75:25, 65:35). Ea...
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Chemical Changes of Cassava During Processing of Growol which Made from Different Cassava Variety and Cooking Method: Perubahan Sifat Kimia Ubikayu Selama Pengolahan Growol yang Dibuat dengan Variasi Varietas Ubikayu dan Cara Penanakan
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Growol is a traditional food made from cassava and processed through soaking/spontaneous fermentation. Growol has the potential as a prebiotic because of its resistant starch content. Currently, growol processing uses the local cassava variety of Martapura. It is cooked by steaming, whereas there are many cassava varieties, and the cooking method also affects the growol characteristics. This study aimed to evaluate the chemical changes of cassava with different varieties and cooking methods duri...
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Faktor Faktor yang Berhubungan dengan Kesehatan Reproduksi Remaja di Posyandu Remaja Desa Sumber Sari Wilayah Kerja UPTD Puskesmas Toto Rejo Kabupaten Oku Timur Tahun 2023
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 1
(2024)
Introduction: Report Global School Health Survey (GSHS) shows that 3.3% of teenagers aged 15-19 years suffer from AIDS, only 9.9% of women and 10.6% of men aged 15-19 years have in-depth knowledge about HIV/AIDS and 0.7% of women and 4.5% of men have had premarital sex. Goal: KnowFactors Associated with Adolescent Reproductive Health in the Youth Posyandu, Sumber Sari Village, Toto Rejo Community Health Center Working Area, East Oku Regency. Method: The research design used isCross Section...
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