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Pembuatan Kue Talam Umbi Talas (Colocasia Esculenta) dengan Penambahan Kulit Buah Naga
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 2
(2025)
The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula...
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Karakteristik Italian Meringue Butter Cream Menggunakan Proporsi Pemanis yang Berbeda
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
The objective of this study was to assess the sensory acceptability of Italian Meringue Butter Cream in terms of texture, aroma, color, and taste, using varying proportions of sweeteners. The research was carried out in the Culinary Arts Laboratory of the Ibu Kartini Academy of Social Welfare. An experimental approach was employed, utilizing a Completely Randomized Design (CRD). The study involved three treatments with different ratios of granulated sugar to stevia: F1 (220 g : 20 g), F2 (150 g...
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Tingkat Penerimaan Panelis dan Kandungan Gizi Waffle dengan Penambahan Pasta Tomat
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
Tomatoes are one of the alternatives used to make tomato paste, which can be added to waffle preparation to enhance their flavor. Innovation is needed to create new products and increase the utilization of local food ingredients with economic value. The objectives of the research are: 1) To determine the public acceptance of waffles with added tomato paste, 2) To identify the best recipe for waffles with added tomato paste, and 3) To analyze the carbohydrate and fat content in waffles with added...
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Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 1
(2024)
The purpose of this research are 1) knowing the acceptability of putu ayu with coconut water and red dragon fruit peel flour which is most preferred by the panelists, 2) knowing the best recipe formula 3) knowing the protein content of putu ayu with coconut water and dragon fruit peel flour as ingredients. red is the panelists' favorite. This research method uses literature, documents, experiments, sensory evaluation and chemical tests. The results showed that putu ayu with coconut water a...
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Sistem Informasi Inventarisasi Sarana Dan Prasarana Berbasis Web Di Sekolah Menengah Atas Veteran Purwokerto
Transformasi: Journal of Economics and Business Management
Vol 1
, No 3
(2022)
The process of collecting data on facilities and infrastructure that is done manually will not run optimally. Conditions like this make an agency need an information system that is able to record all existing facilities and infrastructure, namely an inventory information system. The purpose of this research is to design and build a website-based inventory information system that is used to facilitate the process of inventorying or collecting data on goods at the Purwokerto Veteran High School.
T...
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PENGARUH KONFLIK PERAN DAN STRES KERJA TERHADAP KINERJA KARYAWAN: STUDI PADA KARYAWAN PT GLORY INDUSTRIAL SEMARANG II DI SEMARANG
Jurnal Ilmu Manajemen dan Akuntansi Terapan
Vol 10
, No 1
(2019)
The purpose of this study was to find out and analyze the influence of role conflict and work stress on employee performance, the population in this study were employees of the sewing department of PT Glory Industrial Semarang II, the study respondents consisted of 96 employees. Research data obtained from the results of questionnaires. The equation model is processed with the SPSS application, the results of the study can be concluded that: a) Role conflict positi...
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PENGARUH KEPERCAYAAN DAN PERSEPSI RESIKO TERHADAP KEPUTUSAN PEMBELIAN ONLINE OLEH MAHASISWA: STUDI KASUS PADA MAHASISWA STIE AKA SEMARANG
Jurnal Ilmu Manajemen dan Akuntansi Terapan
Vol 10
, No 1
(2019)
The purpose of this study was to determine how much influence the trust and risk perceptions of online purchasing decisions, the population in this study were all STIE AKA Semarang students who were still active in the 2017/2018 Academic Year on Campus I. The study was conducted by sampling, purposive technique sampling, obtained a sample of 100 people. The analysis technique used is multiple linear regression. The results of the study can be concluded that: 1) Trust has a positive effect on onl...
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TEKNOLOLOGI SISTEM FUZZY
Dinamika Informatika
Vol 1
, No 2
(2009)
TEKNOLOLOGI SISTEM FUZZY Endro Prihastono Fakultas Teknologi Informasi Universitas Stikubank Semarang Abstrak Aplikasi-aplikasi yang menggunakan sistem logika fuzzy sering sekali dianggap atau dinamakan sebagai pengendali fuzzy (fuzzy control). Padahal disamping pengendali fuzzy terdapat bermacam-macam teori yang digunakan pada aplikasi-aplikasi fuzzy seperti klasifikasi fuzzy (fuzzy classification) dan diagnosis fuzzy (fuzzy diagnosis). Pada tulisan ini akan dipaparkan masalah dalam teknol...
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