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Menampilkan 5551–5560 dari 14256 artikel
Anemia Reduction Program In Adolescents: Scoping Review
Gaster
Vol 22
, No 1
(2024)
Introduction : Anemia is a health problem that causes sufferers to experience fatigue, fatigue and lethargy. Anaemia is estimated to affect half a billion women 15–49 years of age in worldwide and in indonesia the prevalence of anemia in adolescents is 32%, This article aims to identify programs related to the treatment of anemia in adolescents, support and obstacles in the implementation of anemia reduction programs. Method: This article used Arshey & O’Malley Framework; selecting articles...
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Application of Complementary Therapy as an Effort to Mitigate Health Crisis from Malnutrition Risk Factors in Vulnerable Groups
Gaster
Vol 22
, No 1
(2024)
Introduction Malnutrition, a critical global health issue, continues to affect vulnerable populations despite advances in healthcare and nutrition science, highlighting the need for integrated intervention strategies that combine traditional nutritional support with complementary therapies. Objective: This research aimed to assess the effectiveness of a holistic intervention combining nutritional strategies and complementary therapies in mitigating malnutrition risks within vulnerable families,...
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Dysmenorrhea and Practice of Menstrual Hygiene in Adolescent Females
Lilik Ariyanti
; Warih Anjari Dyah Kusumaningayu
; Fatchurrohmah Ines Prabandari
; Alinda Nur Ramadhani
Gaster
Vol 22
, No 1
(2024)
Background: Adolescence is a relatively fast period of physical change experienced by adolescents when puberty is marked by the first menstruation (menarche). Menstruation and menstrual habits continue to encounter numerous social, cultural, and religious barriers, which make it extremely difficult to maintain good hygiene during the menstrual cycle. Objective: Analyzing menstruation practices and the prevalence of dysmenorrhea in adolescent female is the goal of this study. Method: The cross-...
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1 Sitasi
A Technical Review of the State-of-the-Art Methods in Aspect-Based Sentiment Analysis
Journal of Computing Theories and Applications
Vol 1
, No 3
(2024)
With the advent and rapid advancement of text mining technology, a computer-based approach used to capture sentiment standpoints from data in textual form is increasingly becoming a promising field. Detailed information about sentiment can be provided using aspect-based sentiment analysis, which can be used in better decision-making. This study aims to study, observe, and classify previous methods used in aspect-based sentiment analysis. A systematic review is adopted as the method used to colle...
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Dataset Analysis and Feature Characteristics to Predict Rice Production based on eXtreme Gradient Boosting
Journal of Computing Theories and Applications
Vol 1
, No 3
(2024)
Rice plays a vital role as the main food source for almost half of the global population, contributing more than 21% of the total calories humans need. Production predictions are important for determining import-export policies. This research proposes the XGBoost method to predict rice harvests globally using FAO and World Bank datasets. Feature analysis, removal of duplicate data, and parameter tuning were carried out to support the performance of the XGBoost method. The results showed excellen...
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Pengaruh Penambahan Jamur Kuping Hitam (Auricularia Polytricha) Terhadap Sifat Kimia dan Organoleptik Nugget Ikan Tongkol Abu-Abu (Thunnus Tonggol)
Jurnal Agrifoodtech
Vol 2
, No 2
(2024)
Fish nuggets are a food that is quite popular with people because they contain high nutrition. Addition of black ear mushrooms to gray tuna nuggets to increase nutritional value and crude fiber content and acceptability. This study aims to determine the effect of the correct concentration of black ear fungus on chemical and organoleptic properties. This research was conducted using a completely randomized design method (CRD) with 4 treatments at the concentration of addition of black ear fungus...
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Penguatan Legalitas Produk Pangan Halal Pada UMKM Menuju Terwujudnya Ketahanan Pangan
Jurnal Agrifoodtech
Vol 2
, No 2
(2024)
The improvement of food resilience in Indonesia, especially in the context of Micro, Small, and Medium Enterprises (UMKM) household industries, is a primary focus to achieve optimal food resilience. This write-up is a literature review related to the empirical phenomenon surrounding the issue of halal food products, discussing the strengthening of the legal aspects of halal food products in MSME household industries as a strategic step towards optimal food resilience. Halal food products are an...
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Pengaruh Ketinggian Lokasi Penanaman Terhadap Sifat Kimia dan Sensori Citarasa Kopi Robusta (Coffea canephora L)
Jurnal Agrifoodtech
Vol 2
, No 2
(2024)
The chemical characteristics and sensory attributes of Robusta coffee are influenced by the environment of the coffee plant grows, one of the influencing factors is the altitude plantation locations. The aim of the research was to determine the effect of the land altitude of plantation location on the physicalchemical properties and sensory taste of Robusta coffee. This research used a Completely Randomized Design (CRD) with four (4) treatments based on altitude of the Robusta coffee plant...
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1 Sitasi
Identifikasi Uji Mutu Dan Sensori Kopi Bubuk
Jurnal Agrifoodtech
Vol 2
, No 2
(2024)
Coffe is one the plantation commodities that has high economic value and plays an important role as a source of foreign exchange for the country. The purpose of this study was to examine the quality test, tp determine whether there was a difference and to determine the content of water content, ash, alkalinity of the ash, coffee extract, caffeine and mineral Zinc (Zn) as well as the sensory test on ground coffe that met the requirements based on SNI 01-3542-2004. This research consisted of two r...
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Pelatihan Pembuatan Gasnish Minuman dan Tumpeng Bagi Siswa/siswi SMK
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 1
(2024)
Learning in making food and drink garnishes has been integrated into the vocational school curriculum, but there is a problem faced by students when the learning process for making garnishes in class X takes place online due to the Covid-19 pandemic. This condition results in the minimal ability of students to make garnishes. Based on this background, the proposed training for making drink garnishes and tumpeng were really needed by these students. The methods used in training for making drink g...
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