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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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Increasing Awareness of Young Generation about the Risks of Early Marriage through Socialization in Gunungsari Village, Jatisrono District, Wonogiri Regency: Peningkatan Kesadaran Generasi Muda Tentang Risiko Pernikahan Dini Melalui Kegiatan Sosialisasi di Desa Gunungsari Kecamatan Jatisrono, Kabupaten Wonogiri.
Jurnal Karya Pengabdian Masyarakat
Vol 3
, No 1
(2025)
Community service activities in Gunungsari Village, Jatisrono District, Wonogiri Regency, aim to increase public knowledge and awareness, especially the younger generation, regarding the risks of early marriage. The socialization involved young men and women in Gunungsari Village, Village Heads, Village Apparatus, and Posyandu Cadres. The method used was active discussions guided by the UNISRI KKN team.The activity began with a presentation of material regarding the definition of early marriage...
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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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Pengembangan Kompetensi Pelaku Usaha Mikro Kecil Menengah Kelurahan Purwodiningratan Surakarta Guna Mewujudkan Digital Preneur
Veronika, Prima
; Ramadhani, Navadilla
; Ragacitta, Nareswari Rineka
; Prabandaru, Nirmana Ratri
; Firdausi, Nabila Nuzulla
; Taib, Nabil Abdurrahman
; Tamelia, Nurdina
; Naharunna, Nana
; Ibrahim, Syahlaa’ Shoofi
; Rahmawati, Aditya Nur
; Djatunnisa, Ifa
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 9
, No 1
(2025)
This UMKM socialization activity aims to develop the digital competence of UMKM actors in order to create digital entrepreneurs who can compete with the complex dynamics of today's market. With the digitalization of UMKM actors, It is anticipated that UMKM owners will recognize the significance of strengthening their understanding of financial management, marketing strategies, and the application of appropriate technology, so that they can position their businesses effectively and efficiently. T...
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Pentingnya Pendidikan Karakter Dalam Pembentukan Moral Anak Sekolah Dasar
Lestari, Kinanti Anisa
; Julia, Ajeng
; Putri, Nanda Aditya
; Darusalam, Muhammad Rizki
; Caturiasari, Jennyta
; Wahyudin, Dede
Jurnal Sinektik
Vol 7
, No 2
(2024)
The purpose of this research is to find out the character of elementary school-age children, and character education for elementary school children, as well as the role of teachers and parents in building children's character. This research uses a type of qualitative research using the method of literature study or literature study. Subjects in the study were taken from various previous studies that had similarities or relevance to this research. The results of this study indicate...
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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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PENDAMPINGAN PENGEMBANGAN DAN KOMERSIALISASI PRODUK INTERIOR BERBAHAN BAKU LIMBAH KAIN DI BANK SAMPAH GULON ASRI, JEBRES, SURAKARTA
Alimin, Nurhayatu Nufut
; Nadim, Nadim
; Adisa, Hikmah Pra
; Murni, Endri Sintiana
; Purwandaru, Pandu
; Sulistyono, If Bambang
; Mulyono, Ambar
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 8
, No 2
(2024)
The trend of thrifting has exacerbated the problem of fabric waste in Indonesia. Therefore, sustainable efforts are needed, such as activating fabric waste processing activities in the community. The Gulon Asri Jebres waste bank is a place for community service activities carried out by the UNS interior design study program to develop interior products that have more value for fabric waste materials. This community service activity emphasizes the development of interior product designs made from...
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Sistem Rekomendasi Pencarian Buku Perpustakaan Dengan Algoritma Content Based Filtering
Jurnal Elektronika dan Komputer
Vol 17
, No 1
(2024)
Well-organized and methodical libraries can, either directly or indirectly, facilitate the teaching and learning process in the community in which they are housed. Manual searching takes a long time because libraries typically have a large number of reading books. Without a book search system, libraries will make it harder and take longer for patrons to find books since they will have to look through each book individually on the shelf. It is quite feasible to create an information retrieval sys...
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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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Community Participation in the Development of Telaga Madirda Tourism Objects, Berjo Village, Ngargoyoso District, Karanganyar Regency
The Community
Vol 1
, No 2
(2024)
The author took the title of the research Community Participation in the Development of Telaga Madirda Tourism Objects, Berjo Village, Ngargoyoso District, Karanganyar Regency. This study aims to describe and analyze community participation in the development of Telaga Madirda tourism objects in Berjo Village, Ngargoyoso District, Karanganyar Regency This type of research is descriptive qualitative and the data analysis used is phenomenology with 4 informants. Data collection techniques are obse...
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