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Penerapan Teknologi Konversi Energi pada Sepeda Statis menjadi Energi Listrik di Koridor Gedung Al Ghazali II
Majalah Ilmiah Momentum
Vol 20
, No 2
(2024)
Energi listrik merupakan kebutuhan energi yang banyak dikonsumsi oleh seluruh sektor di Indonesia. Hal ini berbading lurus dengan meningkatnya jumlah populasi masyarakat di Indonesia. Pada era revolusi Industri 4.0 dan masyarakat society 5.0 salah satu upaya peningkatan kenyamanan dalam penunjang kegiatan aktivitas sehati – hari adalah dengan adanya wifi yang dapat diakses oleh masyarakat pada ruang publik. Salah satu ruang publik yang sering digunakan untuk aktivitas baik dalam forum diskusi...
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RISET PASAR TEH BIT CELUP “BIETEN THEE”
Dwi Septian, Bagas
; Maria
; Herawati, Maria Marina
; Handoko, Yoga Aji
; Nuswantara, Bayu
; Simanjuntak, istok Hasiholan
; Sutrisno, Alfred Jansen
; Simamora, Liska
; Yuliawati
Journal of Agribusiness, Social and Economic
Vol 4
, No 2
(2024)
Produk teh bit “Bieten Thee” dibuat untuk membantu menaikkan nilai tambah dari komoditas bit yang kurang diserap pasar. Penelitian ini bertujuan untuk melakukan riset pasar produk baru yaitu minuman teh dari bit “Bieten Thee” dengan mengetahui karakteristik dan perilaku konsumen terhadap atribut produk yang diberikan apakah dapat diterima serta memuaskan konsumen. Data penelitian didapatkan melalui kuesioner yang diisi oleh 30 calon konsumen bieten thee dengan syarat sudah mencoba dan tertarik u...
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EFISIENSI PEMASARAN BENIH IKAN NILA PADA BALAI BENIH IKAN (BBI) DESA MALAHAYU KABUPATEN BREBES
Journal of Agribusiness, Social and Economic
Vol 4
, No 2
(2024)
Studi ini bertujuan untuk mengidentifikasi efisiensi pemasaran dan keuntungan pada usaha Benih Ikan Nila di Balai Benih Ikan (BBI) Malahayu, Kecamatan Banjarharjo, Kabupaten Brebes.
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Socialization of the Use of Flavoring Broth in Cuisine in Gombang Village, Sawit District, Boyolali Regency, Central Java: Sosialisasi Penggunaan Penyedap Rasa Pada Masakan di Desa Gombang, Kecamatan Sawit, Kabupaten Boyolali, Jawa Tengah
Richardo, Kelvin Matthew
; Puyanda, Irvia Resti
; Rini, Dwi Sukma Permadi
; Maharani, Candra Tika Putri
; Maulana, Ahmad Rizik
; Rahmawati, Fitria Dwi
; Nuraini, Vivi
Jurnal Karya Pengabdian Masyarakat
Vol 2
, No 2
(2024)
Flavoring broth is a food additive that is usually added when cooking a dish. Flavoring broth has a savory taste and can be sourced from vegetable or animal origin. In its use, sometimes there is no definite measure and sometimes the addition is too much. This socialization program aims to provide knowledge to PKK women in Gombang Village about the use of flavoring. The implementation of this activity is carried out through several stages, namely: 1) Observation; 2) Preparation of materials; 3)...
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Typology Model Based Building and Land Infrastructure Structure Organization and Duties Bali Area Police
Advance Sustainable Science, Engineering and Technology
Vol 6
, No 4
(2024)
Polsek was a police station in the district that provides police services to the community. There are four types of Polsek, namely A, B, C, and D. Polsek in the Bali Area are 58 with types B and C. Polsek is expected to have adequate supporting infrastructure such as Integrated Police Service Center rooms, facilities for the disabled, children's playgrounds, breastfeeding rooms, detention cells, and parking, open spaces. However, the land area is only sometimes adequate. The analysis used interv...
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ECO-ENZYME : LIQUID ORGANIC FERTILIZER ON THE GROWTH OF MUSTRAIN PLANTS (Brassica chinensis) AS SUPPORTING LITERACY AND NUMERATION
Tuapattinaya, Prelly M. J
; Tiven, Jessica Gabriella
; Fretes, Gracia de
; Madubun, Gloria
; Lopulalan, Gabriela
Bioma : Jurnal Ilmiah Biologi
Vol 13
, No 2
(2024)
Eco-enzyme is a mixture of organic fruit peel waste fermented with a mixture of brown sugar and water. It can be used as organic fertilizer. The aim of the research is to find out how eco-enzymes help literacy and numeracy in the growth of mustard greens (Brassica chinensis). Eco-enzymes are made with a composition of 10:3:1: 10 liters of water, 3 kilograms of vegetable waste or fruit peels, and 1 kilogram of brown sugar. In a fifteen liter plastic container, dissolve brown sugar in water. Then,...
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DEVELOPMENT OF AUDIO VISUAL LEARNING MEDIA ON THE MATERIAL OF BLACK GLUTINOUS RICE GROWTH (Oryza sativa L var.glutinous) IN VITRO AT SMK AL HIDAYAH WULUHAN
Bioma : Jurnal Ilmiah Biologi
Vol 13
, No 2
(2024)
The world of education in Indonesia always follows the era of development, whereas currently, education follows the digital era where every school requires teachers as educators to develop the learning media used. Learning media is a tool used to improve school learning quality. Supportive learning media allows students to receive material well. This audio-visual learning media research uses the research and development method (Research of Development), the research model used is the Plomp 2013...
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Posthumanist Technologies in Business: AI and Cloud Computing for Global Optimization and Ethical Challenges
Rodriguez Barboza, Jhonny Richard
; Oscar David Carreño-Flores
; Luis Miguel Davila-Zamora
; Hans Manuel Jalixto-Erazo
; Miguel Alfonso Oré de los Santos
; Orlando John Cruces-Torres
; Ricardo Edmundo Ruiz-Villavicencio
; Danny Villegas-Rivas
Advance Sustainable Science, Engineering and Technology
Vol 6
, No 4
(2024)
. This study explores the integration of artificial intelligence (AI) and cloud computing within posthumanist technologies, focusing on their impact on business optimization and information security. A systematic review of 40 studies across sectors such as banking and retail highlights the benefits of AI in automating tasks and enhancing decision-making, while cloud computing provides flexibility and scalability. However, risks like data privacy issues, algorithmic bias, and cybersecurity vulner...
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STUDI MODUL WIFI DAN SIMULASI JARINGAN IEEE 802.11AX PADA SIMULATOR NS-3 UNTUK PENGUKURAN THROUGHPUT
IT-Explore: Jurnal Penerapan Teknologi Informasi dan Komunikasi
Vol 3
, No 3
(2024)
IEEE 802.11ax WiFi 6 is the current standard for wireless local area network (WLAN) technology which is a development of the previous standard, namely IEEE 802.11ac (WiFi 5). WiFi 6 has new features that are superior to WiFi 5. For example, it can operate in the 6 GHz frequency band, use 1024-QAM modulation, and use a maximum of 8 spatial streams. In general, to test and verify the implementation of a network technology standard, researchers can buy hardware on the market that has implemented th...
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1 Sitasi
Penyuluhan Sprain Ankle pada Pelajar SMKN 6 Sukoharjo
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 4
(2024)
The most common ankle injuries are ankle sprains. Ankle sprain is an overstretch of the lateral ligament complex due to inversion and plantar flexion forces which occur suddenly when the foot does not rest perfectly on the floor/ground, which generally occurs on an uneven floor/ground surface. An ankle sprain injury is usually caused when the surface of the ground or field is uneven so that the foot enters the uneven part of the ground and the foot position is not good and shock allows the suppo...
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