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Manajemen Risiko Pembangunan Gedung Inspektorat Kabupaten Kebumen
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Proyek konstruksi sering kali menghadapi berbagai ketidakpastian dan risiko yang dapat mempengaruhi efisiensi serta keberhasilannya. Manajemen risiko yang efektif sangat penting untuk mengidentifikasi dan mengelola potensi risiko yang dapat mengganggu jadwal, biaya, dan kualitas proyek. Penelitian ini bertujuan untuk mengembangkan sistem manajemen risiko yang komprehensif untuk proyek pembangunan Gedung Kantor Inspektorat Kabupaten Kebumen. Menggunakan pendekatan berdasarkan siklus hidup manajem...
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Analisis Kinerja Dan Kapasitas Arus Lalu Lintas Pada Ruas Jalan Kolonel Kardjono Kabupaten Wonosobo
Pratama, Farhan Hamid
; Wulandari, Nisa Putri
; Rahmawan, Fikri Riza
; Negara, Andika Surya
; Lestarini, Wiji
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Wonosobo merupakan salah satu daerah dengan tingkat gangguan lalu lintas yang cukup tinggi, terutama di sekitar RSUD Kabupaten Wonosobo. Jalan ini sering mengalami permasalahan arus lalu lintas yang mempengaruhi efisiensi dan kenyamanan pengguna jalan. Penelitian ini bertujuan untuk menganalisis kinerja dan kapasitas arus lalu lintas pada ruas Jalan Kolonel Kardjono, Kabupaten Wonosobo guna meningkatkan tingkat pelayanan (Level of Service) jalan tersebut.
Analisis dilakukan dengan mengacu pada...
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Evaluasi Penerapan Manajemen Mutu dalam Pembangunan Perumahan Subsidi
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Penelitian ini bertujuan untuk mengevaluasi kelayakan rumah sederhana sehat di Perumahan Bumi Dieng Indah, Kabupaten Wonosobo, dengan fokus pada standar kesehatan dan teknik perumahan. Studi ini merujuk pada Standar Nasional Indonesia (SNI) 03-1733-2004 serta berbagai regulasi terkait. Data dikumpulkan melalui observasi langsung di lokasi perumahan, wawancara, dan analisis dokumen perumahan Bumi Dieng Indah. Hasil penelitian menunjukkan bahwa sebagian besar rumah di Bumi Dieng Indah telah memenu...
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Prediksi Remaining Useful Life Mesin Turbofan Menggunakan Metode Deep Layer Recurrent Neural Networks
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
In recent years, the development of prognostic and health management in engines and systems has grown rapidly, with one form of interaction being predicting the remaining useful life of aircraft turbofan engines. In this study, chose to use the Deep Learning RNN method with LSTM architecture. And in its limitation, the C-MAPSS FD001 dataset is used as a modeling dataset in which there is complex multivariate data. The main objective in this analysis and modeling process is to obtain the remaini...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Microencapsulation is one of the techniques used to protect and increase the stability of bioactive compounds contained in natural materials, such as purple sweet potato. Purple sweet potato variety Antin 3 contains various phytochemical compounds that have potential as a source of antioxidants, but these compounds are easily degraded by external factors. This study aims to evaluate the differences in phytochemical characteristics of microencapsulated purple sweet potato variety Antin 3 with chi...
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Klasifikasi Tingkat Demam Berdarah menggunakan Metode Naive Bayes Classifier untuk Deteksi Dini
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
Nowadays, the flow of information has experienced a significant increase every day, which results in the accumulation of data in the form of text documents both online and offline. The classification of Dengue Fever data in the medical field is an essential task in predicting the disease, it can even support doctors in establishing a diagnosis, so it is important to make a diagnosis quickly in order to reduce the risk of Dengue Fever spreading in the community. The classification of dengue fever...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Papaya is included in the climacteric fruit that has a very short shelf life. This fruit is very much found around us. However, papaya has a very complete nutritional value. The decline in the quality of papaya goes hand in hand with the ripening phase of the fruit in the form of texture, taste, and color. Based on this basis, processing is needed to increase the shelf life and selling value of papaya. Innovations that can be done by reducing the moisture content of the product and making it int...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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