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Pengaruh Substitusi Puree Kulit Pisang Kepok dan Jenis Lemak terhadap Sifat Organoleptik Kue Pukis
Serrena Herlintang
; Lucia Tri Pangesthi
; Sri Handajani
; Asrul Bahar
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 4
, No 4
(2025)
Kue pukis is a traditional wet cake originating from Banyumas Regency, Central Java Province. Pukis have a soft texture and sweet flavor. This study aims to determine: 1) The effect of kepok banana peel puree substitution on the organoleptic properties (color, aroma, taste and texture) of pukis; 2) The effect of fat type on organoleptic properties (color, aroma, taste and texture) of pukis; 3) The interaction effect of kepok banana peel puree substitution and fat type on organoleptic properties...
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Pengaruh Substitusi Tepung Beras Dan Penambahan Puree Wortel Terhadap Tingkat Kesukaan Kue Onde-Onde Ketawa
Enrico Putera Subagja
; Asrul Bahar
; Any Sutiadiningsih
; Lucia Tri Pangesthi
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 2
, No 4
(2023)
Onde-onde ketawa cookies with substitution of rice flour and addition of carrot puree is one of the innovations in making dry cakes made from wheat flour with substitution of rice flour and addition of carrot puree. The aim of this research is to find out; 1) the effect of the interaction between the substitution of rice flour and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 2) the effect of rice flour substitution and the addition of carrot puree on the level o...
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PENGEMBANGAN E-MODUL BERBASIS GLIDEAPPS PADA MATERI HIDANGAN PENUTUP DI SMK DHARMA WANITA GRESIK Shofiyah Rahma Maulidiyah
Shofiyah Rahma Maulidiyah
; Lucia Tri Pangesthi
; Asrul Bahar
; Niken Purwidiani
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 2
, No 3
(2023)
Penelitian ini bertujuan untuk mengetahui: 1) hasil pengembangan e-modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 2) kelayakan e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 3) respon siswa terhadap e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik. Penelitian ini merupakan jenis penelitian research and Development (R&D) dengan model pengembangan 4-D (Define, Design, Develo...
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Hubungan Intensitas Menonton Konten Memasak di TikTok dengan Motivasi Belajar Memasak Remaja Putri di Desa Tulungrejo
Dwi Apriliani
; Nugrahani Astuti
; Lucia Tri Pangesthi
; Ita Fatkhur Romadhoni
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 2
, No 3
(2023)
This study aims to determine whether there is a relationship between the intensity of watching cooking content on TikTok and the motivation to learn cooking for young women in Tulungrejo village. This research is a descriptive research with a quantitative approach. The data collection technique used was a questionnaire distributed to 110 young women in Tulungrejo Village as a sample. Data analysis used the product moment correlation, which previously carried out the prerequisite test using the n...
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Studi Kasus Faktor-Faktor Yang Mempengaruhi Minat Berwirausaha Pada Siswa Kelas XII Tata Boga 2 Di SMK Negeri 6 Surabaya
Fadiyah Qiyamulail Abidah
; Lucia Tri Pangesthi
; Sri Handajani
; Romadhoni
Populer: Jurnal Penelitian Mahasiswa
Vol 2
, No 2
(2023)
The report on the career paths of alums from Public Vocational High School 6 Surabaya between 2019 and 2022 shows that alums pursuing careers as entrepreneurs are lower than those becoming employees. This study aims to determine the intrinsic and extrinsic factors and their simultaneous influence on the interest in entrepreneurship of 12th-grade students in the Culinary 2 class at Public Vocational High School 6 Surabaya.
The research used a descriptive method with a quantitative approach...
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