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Menampilkan 5481–5490 dari 13310 artikel
Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with adde...
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Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit sta...
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The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Breadfruit is a fruit that grows widely in Indonesia. The use of breadfruit is still very limited, namely fried or boiled as a snack. Breadfruit has a high carbohydrate content, resulting in quite a lot of starch extraction. One way to increase the use of breadfruit is to process it into breadfruit starch. Breadfruit starch has a high amylose and amylopectin content so it can be used as a chewing agent in cendol production. The aim of this research is to obtain the ratio of breadfruit starch in...
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The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:2...
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PENGEMBANGAN UMKM B&B SNACK DESA SAWAHAN KABUPATEN REMBANG MELALUI GOOGLE MAPS DAN PAPAN PETUNJUK ARAH
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 8
, No 1
(2024)
Most MSMEs, including B&B Snack MSMEs, have not adopted technology as an effective sales tool. B&B Snack MSMEs face problems, namely a less strategic location and a lack of understanding of MSME owners regarding information technology. Therefore, in the YPPI Rembang University (UYR) Business Work Lecture Community Service activities, they provide a solution to overcome this problem, namely registering the location of MSME B&B Snacks on Google Maps and using direction signs, which can...
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Tingkat Kematangan Emosi Santri di Pondok Pesantren Tarbiyah Islamiyah Koto Tinggi Pandai Sikek
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 3
, No 1
(2024)
This study aims to determine how the level of emotional maturity of students at Pondok Pesantren Tarbiyah Islamiyah Koto Tinggi Pandai Sikek. (1) The level of emotional maturity of Santri based on gender. This study uses a descriptive approach with the aim of describing the object of research or research results. The descriptive method according to Sugiyono is a method that serves to describe or give an overview of the object under study through the collected data or samples as it is, without an...
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Sehat Bersama, Kolestrol Terjaga dengan Senam Sehat dan Pemeriksaan Kolestrol Gratis pada Kelompok Masyarakat di Desa Karawana, Kecamatan Dolo, Kabupaten Sigi.
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
Health is an important factor that influences the quality of life of the community. This study aims to increase awareness of the people of Karawana Village, Dolo District, Sigi Regency, about the importance of maintaining cholesterol levels through regular physical activity. The methods used include counseling, healthy exercise, and cholesterol checks using a cholesterol meter. This activity was attended by 8 participants aged over 40 years. The results showed that 2 participants had total chole...
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Analisis Biaya Operasional Kendaraan (BOK) Angkutan Umum Pedesaan Trayek Letta–Bungi Di Kabupaten Pinrang
Jurnal Universal Technic (UNITECH)
Vol 3
, No 1
(2024)
Vehicle Operating Costs (VOC) refer to the expenses incurred by entrepreneurs/ operators in manage public transportation in a year. The ‘Recealed Pteference’ method is used to determine VOC by conducting a survey based on field conditins. This research aims to determinethe VOC on rural public transport on the Letta-Bungi route and compare the applicable transport rates with the VOC analysis results. It also aims to find out how much income is generated by rural public transportation busineses op...
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Perbaikan Proses Produksi Menggunakan Metode VSM dan FMEA Pada CV. XYZ
Jurnal Aplikasi Ilmu Teknik Industri
Vol 5
, No 1
(2024)
Penelitian ini dilakukan dengan tujuan untuk mengidentifikasi dan meminimalkan waste (pemborosan) waktu dalam proses produksi di CV. Tanindo Sejati, terutama pada stasiun sortasi Tandan Buah Segar (TBS) dan sterilizer. Metode yang digunakan dalam penelitian ini adalah Value Stream Mapping (VSM) dan Failure Mode Effect and Analysis (FMEA).Hasil identifikasi menunjukkan bahwa waste waiting (delay) merupakan jenis waste yang paling dominan pada stasiun sortasi dan sterilizer, dengan waktu pemborosa...
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Pendekatan Metode HIRARC Sebagai Alat Analisis Perbaikan Menegement Kesehatan Keselamatan Kerja di UD. MJP
Jurnal Aplikasi Ilmu Teknik Industri
Vol 5
, No 1
(2024)
Proses pengolahan mabel di UD.MJP sering menghadapi tindakan tidak aman, seperti ketidakpatuhan penggunaan Alat Pelindung Diri (APD) oleh pekerja saat memotong, mengetam, dan mengebor kayu. Selain itu, lokasi pabrik yang berdebu akibat serpihan potongan kayu juga mengancam kesehatan pekerja.UD. MJP adalah perusahaan pengolahan mabel dengan cabang di Sumatra Utara dan memiliki 70 karyawan. Kecelakaan kerja dan risiko kesehatan terjadi dari proses awal hingga akhir pekerjaan. Masalah utamanya adal...
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