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Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity,...
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The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
Vol 2
, No 1
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
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The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.): Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)
Agrobioteknologi
(2025)
Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determin...
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Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami
Agrobioteknologi
(2025)
Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity,...
Google Scholar
The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
Google Scholar
PROPER AND CORRECT HANDS WASHING AND TOOTH BRUSHING EDUCATION FOR ELEMENTARY, JUNIOR, AND VOCATIONAL SCHOOL STUDENTS AT SD WONOSARI 2 SEMARANG
Kuspranoto, Abdul Haris
; Hadi, Syaikhul
; Mugiyanto
; Walida Zakiyani, Khilya
; Zahrotul Himmah, Nila Ulya
Jurnal Pengabdian Multidisiplin dan Pemberdayaan Masyarakat: Abdikes Trada
Vol 2
, No 1
(2025)
A clean and healthy lifestyle is vital in maintaining health, especially for school-age children. For example, washing hands regularly with soap can help prevent the spread of germs and diseases. Likewise, brushing your teeth properly at least twice daily can reduce the risk of dental and oral health problems such as cavities or gingivitis. The community service activities carried out aim to provide understanding and skills to students at elementary and secondary education levels in terms of was...
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1 Sitasi
Analisa Perbandingan Performansi Kecepatan Downlink Dan Uplink Pada Jaringan 4g Lte Antara Provider Jaringan Indosat Dan Smartfren Di Kawasan Tlogosari Semarang
Jurnal Elektro dan Teknologi Informasi
Vol 3
, No 2
(2025)
Penelitian ini bertujuan untuk mengetahui hasil analisis perbandingan kualitas layanan jaringan 4G LTE pada provider Indosat dan Smartfren di Kawasan tlogosari semarang dimana hasilnya dapat menjadi referensi bagi operator penyedia layanan untuk meningkatkan kualitas layanan jaringan 4G LTE. Parameter Kualitas Layanan Jaringan 4G LTE yang diukur adalah Downlink, Uplink, RSRP, RSRQ, SINR menggunakan aplikasi nPerf dan Gnet Track Lite. Pengukuran dilakukan pada lokasi BTS kedua provider, jarak pen...
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Integrating Hybrid Statistical and Unsupervised LSTM-Guided Feature Extraction for Breast Cancer Detection
Setiadi, De Rosal Ignatius Moses
; Ojugo, Arnold Adimabua
; Pribadi, Octara
; Kartikadarma , Etika
; Setyoko, Bimo Haryo
; Widiono, Suyud
; Robet, Robet
; Aghaunor, Tabitha Chukwudi
; Ugbotu, Eferhire Valentine
Journal of Computing Theories and Applications
Vol 2
, No 4
(2025)
Breast cancer is the most prevalent cancer among women worldwide, requiring early and accurate diagnosis to reduce mortality. This study proposes a hybrid classification pipeline that integrates Hybrid Statistical Feature Selection (HSFS) with unsupervised LSTM-guided feature extraction for breast cancer detection using the Wisconsin Diagnostic Breast Cancer (WDBC) dataset. Initially, 20 features were selected using HSFS based on Mutual Information, Chi-square, and Pearson Correlation. To addres...
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DOI
3 Sitasi
Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
Sumber Asli
Google Scholar
Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
Google Scholar