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Menampilkan 1–10 dari 95 artikel
Effect of inulin as thickener agent and purple sweet potato extract on the characteristics of Aloe vera jam : Pengaruh konsentrasi pengental inulin dan ekstrak ubi jalar ungu terhadap karakteristik selai lidah buaya (Aloe vera)
Agrobioteknologi
Vol 2
, No 2
(2025)
Jam is a paste-shaped food usually made from fruit which is quite popular from children to teenagers. Aloe vera is one of the 10 best-selling plant species in the world which was developed as a raw material in the pharmaceutical and food industries, especially in countries on the European continent. Inulin is a dietary fiber contained in various types of vegetables and fruits that are beneficial for digestive health. Purple sweet potato is used in the addition of jam because purple sweet potato...
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Correlation between junk food consumption and caffeinated beverages on the nutritional status among college on food technology student in Slamet Riyadi University, Indonesia : Hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa teknologi pangan di Universitas Slamet Riyadi, Indonesia
Agrobioteknologi
Vol 2
, No 2
(2025)
Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determi...
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Rekomendasi Pemilihan Jurusan Bagi Siswa Baru Di SMK XYZ Menggunakan Metode Naive Bayes Dan Simple Additive Weighting ( SAW )
Teknik: Jurnal Ilmu Teknik dan Informatika
Vol 5
, No 2
(2025)
Pemilihan jurusan di Sekolah Menengah Kejuruan (SMK) merupakan tahap penting yang mempengaruhi arah pendidikan dan karier siswa di masa depan. Di SMK XYZ Kabupaten Tegal, pemilihan jurusan masih dilakukan secara konvensional dengan mempertimbangkan nilai rapor dan saran dari guru atau orang tua, yang cenderung bersifat subjektif dan tidak sepenuhnya memperhatikan potensi serta minat individual siswa. Untuk itu, penelitian ini bertujuan mengembangkan sistem pendukung keputusan (SPK) yang dapat me...
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MENINGKATKAN DAYA TARIK PEMBELAJARAN INFORMATIKA MELALUI DESAIN VISUAL DENGAN CANVA DI SMA NEGERI 1 BRINGIN KABUPATEN SEMARANG
Wismarini, Theresia Dwiati
; Murti, Hari
; Lestariningsih, Endang
; Redjeki, Rara Sriartati
; Hartono, Budi
; Anwar, Sariyun Naja
; Lusiana, Veronica
; Ardhianto, Eka
Inovasi Teknologi Informasi Dan Komputer Untuk Masyarakat
Vol 5
, No 2
(2025)
The rapid development of information technology requires teachers to present learning materials in a creative and visual manner. Informatics teachers at SMA Bringin face challenges in creating visually engaging teaching materials due to limited graphic design knowledge, which results in low student engagement and less effective delivery of content. To address this issue, a community service activity in the form of Canva training for informatics teachers at SMA Bringin was conducted. This activit...
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Analysis of Students' Ability to Read the Qur'an Based on Their Learning Environment Support
Jurnal Komunikasi Pendidikan
Vol 9
, No 2
(2025)
This study aims to analyze the ability of students at SMPN 7 Cempaga to read the Qur'an. Using a descriptive qualitative approach, data was collected through observation, in-depth interviews, and documentation of 10 seventh-grade students, Islamic Education teachers, the Deputy Head of Student Affairs, and the Principal. The results of the study indicate that the absence of a program to encourage Quran reading at school, limited time for religious education, and a lack of support and guidance fr...
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Penerapan Metode Simple Additive Weighting (SAW) Dalam Sistem Pendukung Keputusan Pemilihan Karyawan Terbaik CV. Lestari Indojaya
Teknik: Jurnal Ilmu Teknik dan Informatika
Vol 5
, No 1
(2025)
One of the important factors in quality human resources in a company to be able to run the business process properly in accordance with the vision and mission that has been set by the company. CV. Lestari Indojaya is one of the companies engaged in procurement and education which was founded in 2000. In order to encourage the creation of increasing performance productivity, CV. Lestari Indojaya carries out the selection of the best employees. Decision support systems can help decision makers to...
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The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.): Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determin...
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Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity,...
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The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
Vol 2
, No 1
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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