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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)
Agrobioteknologi
Vol 1
, No 2
(2024)
Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour...
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Differences in Organoleptic Quality and Nutritional Value of Profile of Tuna Fish Floss with Addition of Jackfruit Dami as an Alternative Source of Protein and Fiber: Perbedaan Mutu Organoleptik dan Profil Nilai Gizi Pada Abon Ikan Tuna Dengan Penambahan Dami Nangka Sebagai Alternatif Sumber Protein dan Serat
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences...
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Optimalisasi Persiapan Pelatihan dan Peningkatan Efisiensi Melalui Kegiatan Administratif di BPSDM Provinsi Kalimantan Tengah
Transformasi: Journal of Economics and Business Management
Vol 3
, No 4
(2024)
In the context of training and education (Diklat), optimal preparation is crucial to enhance program efficiency. Effective administrative activities can be the key to success in preparing efficient Diklat programs. This article discusses the importance of optimizing Diklat preparation through good administrative practices. Factors such as planning, organizing, implementing, and monitoring will be outlined as essential steps in achieving these objectives. Additionally, common challenges in optimi...
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Implementasi Model Pembelajaran Matematika Realistik (PMR) dalam Meningkatkan Pemahaman Matematis Siswa Kelas VI MIN 2 Kota Mataram
Populer: Jurnal Penelitian Mahasiswa
Vol 3
, No 4
(2024)
This research is based on the importance of learning realistic mathematics in mathematics. The purpose of this study is to determine the implementation of learning by using realistic mathematics learning models in improving the mathematical understanding of students of class VI MIN 2 Mataram City. PMR is a learning approach to mathematics that involves the reality and experience of students. In mathematics learning students are required to be more active in finding and finding solutions to a pro...
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Personal Pronoun Errors in Seventh Grade Descriptive Texts: A Purworejo Case Study
Scripta : English Department Journal
Vol 11
, No 2
(2024)
This study examines personal pronoun errors in descriptive texts written by seventh-grade students in Purworejo, Indonesia. A sample of 16 students, comprising 8 males and 8 females, was analyzed to identify common error patterns. Errors were categorized into four types: omission, addition, misformation, and misordering. Results showed that omission errors were the most frequent, constituting 43% of the total, followed by misformation errors at 37%, addition errors at 14%, and misordering errors...
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The utilization of Konjac as Smart Biodegradable Film Packaging with Butterfly Pea Flower Extract and Eggshell Flour as Active Agent: Pemanfaatan Konjac sebagai Smart Biodegradable Film Packaging dengan Bahan Aktif Ekstrak Bunga Telang dan Tepung Cangkang Telur Ayam
Suryadi, Cherry Keiko Alendra
; Setijawaty, Erni
; Utomo, Adrianus Rulianto
; Jati, Ignasius Radix A.P.
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
This research investigates the effect of adding active ingredients such as butterfly pea flower extract and eggshell powder on the physical and chemical properties of smart biodegradable film packaging. The butterfly pea flower extract was prepared by mixing dry butterfly pea flowers with water in ratios of 0 (without butterfly pea flowers, as a control), 1:250, and 1:125. The eggshell powder was added in concentrations of 0%, 0.15%, and 0.3% (w/v). The result shows that the addition of active a...
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Peningkatan Hasil Belajar IPAS Melalui Website Google Sites pada Kelas IV Sekolah Dasar
Populer: Jurnal Penelitian Mahasiswa
Vol 3
, No 4
(2024)
This research aims to improve the learning outcomes of class IV students at SDN Munggut 01 in the science subject. This research is classroom action research. This research was carried out at SDN Munggut 01 with research subjects in class IV as many as 15 students. The data collection techniques used in this research are observation, tests and documentation. Based on classroom action research (PTK) using Google Sites learning media to improve student learning outcomes in science and science subj...
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Penggunaan Media Pembelajaran Microsoft Sway untuk Meningkatkan Proses dan Hasil Belajar IPAS Siswa Kelas IV SDN Munggut 01 Madiun
Populer: Jurnal Penelitian Mahasiswa
Vol 3
, No 4
(2024)
This study aims to determine the improvement of the quality of the process and results of learning the material me and my needs of class IV SDN Munggut 01 through the use of Microsoft Sway learning media. This study was conducted because of the low interest in learning and the learning outcomes of students who did not reach the maximum in the subject of science for class IV material me and my needs. The cause of the low interest in learning and learning outcomes is because the teacher does not u...
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The Impact of Project Based Learning Using Podcast on Student Speaking Skill
Scripta : English Department Journal
Vol 11
, No 2
(2024)
This research aims to find out whether students who were given the PjBL method using podcasts achieved better speaking skills compared to students who were given the conventional method. The population in this study was 70 students devided into experimental class and control class from one of the senior high schools in Jombang, East Java. The sample was taken by using proposive sample which consisted of 2 science classes with 35 students for each class. The researcher used purposive...
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