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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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1 Sitasi
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
Vol 1
, No 1
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
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1 Sitasi
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
Google Scholar
DOI
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
Google Scholar
DOI
Efek Elektronic Word Of Mouth, Citra Merek Serta Content Richness yang Berdampak pada Subscription Decision Netflix: Efek Elektronic Word Of Mouth, Citra Merek Serta Content Richness yang Berdampak pada Subscription Decision Netflix
Jurnal Ilmiah Serat Acitya
Vol 13
, No 1
(2024)
Kegunaan kegiatan penelitian ini untuk menunjukkan efek E-WOM, brand image dan content richness terhadap subscription decision pada layanan vidio streaming on demand Netflix di Kabupaten Rembang. Populasi penelitian adalah pengguna Netflix di Kabupaten Rembang yang belum memiliki jumlah tidak pasti (non probability) dengan teknik pengambilan sampel secara acak. Pengolahan analisan ini dilakukan dengan pengolahan multiple regression dengan aplikasi SPSS 24. Hasil analisis ini memiliki hasil ...
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Keberhasilan Usaha Mikro Kecil Menengah Sekarwangi Snack Kelurahan Pudakpayung dari pengaruh Kreativitas, Inovasi Dan Lingkungan Eksternal
Jurnal Ilmiah Serat Acitya
Vol 13
, No 1
(2024)
Peranan UMKM di Indonesia termasuk salah satu yang terpenting karena UMKM dapat menciptakan lapangan pekerjaan yang akan mengurangi pengangguran yang ada di Indonesia. Salah satu upaya peningkatan dan pengembangan UMKM dalam perekonomian nasional dilakukan dengan mendorong intensitas kewirausahaan kepada para pelakunya. Penelitian ini bertujuan untuk mengetahui pengaruh kreativitas, inovasi dan lingkungan eksternal terhadap keberhasilan usaha pada UMKM Sekarwangi Snack di Kelurahan Pudakpayung....
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Development of Android Media in Learning Islamic Religious Education and Character by Believing in Allah's Books for Class VIII Students
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 6
, No 1
(2024)
A communication tool and source of information in learning, one of which is the use of Learning Media. This requires careful teacher position in selecting the use of media in the educational process to be able to increase student motivation in learning with the benefits of learning, namely: 1) the educational process becomes more interesting, 2) the learning process becomes more efficient and effective, 3) saves energy and time . In reality, in Islamic Religion and Character lessons with the mat...
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Tourism Investment and Land Use Change in the Northern Piedmont of the Western High Atlas (1989-2022)
Ait Zamzami, Hamza
; Elaanzouli, Mohammed
; Zahrani, Ayoub
; Saidi, Jamila
; Boumeaza, Taieb
; Musiyam, Muhammad
Forum Geografi
Vol 38
, No 1
(2024)
This study aimed to investigate the profound influence of tourism investment on the Northern Piedmont of the western High Atlas over 34 years in response to the escalating global trend of tourism-driven land-use changes, particularly in the Marrakesh region. In this context, the driving forces behind the significant transformation of agricultural land and bare soils into tourism-driven investments were evaluated as well as the critical role of accessibility in shaping spatial shifts. The method...
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The Correlation betwen housewife's level of knowledge and their behaviour in responding to hoaxs news: HUBUNGAN TINGKAT PENGETAHUAN IBU RUMAH TANGGA TERHADAP PERILAKU MENANGGAPI BERITA HOAX PADA MEDIA WHATSAPP DI KECAMATAN TENJOLAYA KABUPATEN BOGOR
Jurnal Komunitas (Komunikasi Tiada Batas) : Jurnal Ilmu Komunikasi
Vol 10
, No 1
(2024)
by social media. Whatsapp as a social media is the largerst users, which 56% of them are 25 years and over. Meanwhile Kominfo survey stated that 52,5 % internet users admitted they did not first check the truth of news that they received from social media.The purpose of this study was to determine the relationship between housewife knowledge level in responding to hoax news via WhatsApp media in Bogor and how big the relationship is. The method used is correlation with Rank Spearman analysis. Th...
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