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Pengaruh Substitusi Puree Kulit Pisang Kepok dan Jenis Lemak terhadap Sifat Organoleptik Kue Pukis
Serrena Herlintang
; Lucia Tri Pangesthi
; Sri Handajani
; Asrul Bahar
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 4
, No 4
(2025)
Kue pukis is a traditional wet cake originating from Banyumas Regency, Central Java Province. Pukis have a soft texture and sweet flavor. This study aims to determine: 1) The effect of kepok banana peel puree substitution on the organoleptic properties (color, aroma, taste and texture) of pukis; 2) The effect of fat type on organoleptic properties (color, aroma, taste and texture) of pukis; 3) The interaction effect of kepok banana peel puree substitution and fat type on organoleptic properties...
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Kualitas Sensori Snack Bar dengan Perbedaan Proporsi Kelapa Parut dan Pindang Ikan Tongkol (Euthynnus Affinis)
Pamela Daffa Aliftia Siregar
; Lilis Sulandari
; Asrul Bahar
; Ila Huda Puspita Dewi
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutrition...
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Kelayakan Laboratorium Sebagai Penunjang Pembelajaran Siswa Kompetensi Keahlian Kuliner di SMK Negeri 1 Bangkalan
Rohmatin Alifia Arining
; Niken Purwidiani
; Sri Handajani
; Asrul Bahar
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to describe the feasibility of a laboratory as a support for students' learning in the Culinary Skills Competency program at SMKN 1 Bangkalan with the national education standards prepared by the Ministry of Education and Culture in 2021. From the results of research and calculations for several components, a total average of 87% for the feasibility of facilities and infrastructure stated that the laboratory at SMKN 1 Bangkalan was suitable for supporting learning and 52% for...
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Pengaruh Substitusi Tepung Beras Dan Penambahan Puree Wortel Terhadap Tingkat Kesukaan Kue Onde-Onde Ketawa
Enrico Putera Subagja
; Asrul Bahar
; Any Sutiadiningsih
; Lucia Tri Pangesthi
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 2
, No 4
(2023)
Onde-onde ketawa cookies with substitution of rice flour and addition of carrot puree is one of the innovations in making dry cakes made from wheat flour with substitution of rice flour and addition of carrot puree. The aim of this research is to find out; 1) the effect of the interaction between the substitution of rice flour and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 2) the effect of rice flour substitution and the addition of carrot puree on the level o...
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PENGEMBANGAN E-MODUL BERBASIS GLIDEAPPS PADA MATERI HIDANGAN PENUTUP DI SMK DHARMA WANITA GRESIK Shofiyah Rahma Maulidiyah
Shofiyah Rahma Maulidiyah
; Lucia Tri Pangesthi
; Asrul Bahar
; Niken Purwidiani
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 2
, No 3
(2023)
Penelitian ini bertujuan untuk mengetahui: 1) hasil pengembangan e-modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 2) kelayakan e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 3) respon siswa terhadap e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik. Penelitian ini merupakan jenis penelitian research and Development (R&D) dengan model pengembangan 4-D (Define, Design, Develo...
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