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Menampilkan 11–17 dari 17 artikel
Teknologi Infusa Daun Sirsak (Annona Muricata Lin) Terhadap Kualitas Daging Ayam Kampung
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 6
, No 2
(2022)
Pengawetan dapat menjaga kualitas daging Ayam Kampung selama penyimpanan. Daun Sirsak diketahui mengandung senyawa tannin, flavonoid sebagai antioksidan alami, sehingga pengunaan Infusa Daun Sirsak pada perendaman daging ayam kampung dapat digunakan sebagai pengawet. Penelitian ini bertujuan mengetahui pengaruh teknologi infusa daun sirsak (Annona muricata Lin) terhadap kualitas kada air, susut masak dan keempukan daging ayam kampung. Rancangan penelitian yang digunakan adalah Rancangan Acak Len...
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STATUS GIZI BERHUBUNGAN DENGAN KEJADIAN HIPERTENSI PADA LANJUT USIA DI DESA GIRISEKAR WILAYAH KERJA PUSKESMAS PANGGANG II KABUPATEN GUNUNGKIDUL
Jurnal Ilmu Kesehatan Masyarakat Berkala
Vol 4
, No 1
(2022)
Background: The increasing number of elderly population has an impact on the pattern of degenerative diseases, metabolic diseases and psychosocial disorders. One of the factors that trigger hypertension is an unbalanced nutritional status. Excess nutrition is associated with prosperity and lifestyle. The occurrence of hypertension is influenced by unhealthy diet, smoking habits, alcohol consumption, stress and lack of physical activity. Research objectives: To know the relationship between nutri...
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PENDEKATAN RESTORATIF DALAM PENJATUHAN SANKSI TINDAKAN BAGI ANAK YANG BERKONFLIK DENGAN HUKUM PADA PENGADILAN NEGERI BAU-BAU
Dinamika Hukum
Vol 12
, No 2
(2022)
The study aims to analyze and gain an understanding of the restorativeapproach adopted to act 11 in 2012 on the criminal justice system of children inconflict with the law in order to provide legal protection for children in conflictwith that law. The study is an empirical law study, a law implementation innational law, involving restoration approaches in enforcing sanctions against thelaw to keep children away from prison crimes and a negative stigma on society.The data used in this study are p...
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Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes
Bantara Journal of Animal Science
Vol 3
, No 1
(2021)
Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p...
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Brebes Sheep Skin That is Hydrolyzed With Excess Acid Solution (CH3COOH) and Sitrate Acid (C6H8O7) Became Gelatin
Bantara Journal of Animal Science
Vol 1
, No 2
(2019)
Local resources from Brebes Regency that have not been maximized properly are sheep skin. Brebes sheep skin can be converted into gelatin. This study aims to determine the quality of the yield and gelatin protein of sheep skin hydrolyzed using weak acids. The main ingredient of this research is sheep skin from Brebes Regency, which is 1-2 years old. The research method uses a completely randomized design (CRD) 2 x 3 factorial pattern where the first factor is the soaking material (CH3COOH 2% v /...
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The Variance of Strong Acid and Long Time Soaking Solutions on Quality of pH and Protein Gelatin of Sheep Skin
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 1
, No 2
(2017)
This study aims to determine the quality of pH and sheep skin gelatin protein that is hydrolyzed using strong acid. The main ingredient of this research is sheep skin originated from Brebes Regency which is 1 - 2 years old. The research method used Randomized Completely Randomized Design (RAL) 2 x 3 factorial pattern where the first factor is soaking material (HCl 2% v / v and H2SO4 2% v / v) and second factor is the duration of immersion (2 hours, 3 hours and 4 hour), then continued with the re...
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Kualitas Viskositas Dan Kekuatan Gel Gelatin Kulit Domba Yang Dihidrolisis Mengunakan Larutan NaOH
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 1
, No 1
(2017)
Penelitian ini bertujuan untuk mengetahui kualitas viskoitas dan kekuatan gel gelatin kulit domba yang hidrolisis menggunakan larutan NaOH. Penelitian ini mengunakan kosentasi larutan NaOH (1%, 2%, 3%, 4% dan 5% b/v) dengan lama perendaman 3 jam. Desain penelitian mengunakan rancangan acak lengkap pola searah. Kualitas viskositas terbaik dengan nilai 2,35 ± 0,03 cP dan kualitas kekuatan gel terbaik dengan nilai 123,26 ± 0,63 bloom. Kualitas viskositas dan kekuatan gel pada penelitian ini masih...
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