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Menampilkan 1661–1670 dari 3225 artikel
pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to evaluate the effect of adding carrageenan to the pH value and sugar content of honey pineapple jam. Honey pineapple (Ananas comosus L. Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6%, and 1%. The method used is a completely randomized design (CRD) with one factor and three replications. The results showed that the addition of carrageenan significantly (P<0.05) affected the sugar content in pineapple jam. The higher...
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Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete rand...
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Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Kue klepon merupakan makanan tradisional yang umumnya terbuat dari tepung beras ketan dengan isian gula aren. Kue klepon dengan substitusi tepung sagu mengandung serat pangan yang relatif tinggi, namun penambahannya dapat mempengaruhi sensoris pada produk. Salah satu pengembangan produk pada kue klepon substitusi tepung sagu yaitu adanya penambahan ekstrak bunga telang sebagai pewarna alami. Tujuan dari penelitian ini untuk mengetahui penerimaan sensori dan karakteristik kimia dari produk kue kl...
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Pembuatan Cake Tepung Ubi Jalar Ungu Dengan Penambahan Pure Buah Nangka Terhadap Nilai Antioksidan, Karakteristik Kimia dan Organoleptik
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Cake is a snack with a sweet taste that uses a mixture of three main ingredients, namely wheat flour, eggs and sugar. The addition of jackfruit puree has a distinctive aroma, taste and antioxidant potential so it can be used as a composition ingredient in making purple sweet potato flour cake. This research aims to determine the antioxidant value, chemical and organoleptic characteristics of purple sweet potato flour cake. The samples used in making purple sweet potato flour cake with the additi...
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The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to determine changes in cooking shrinkage, water content, pH, sugar content, appearance of mold and organoleptic of sweets and fro made using different types of sugar. The sugars used in this study were palm sugar (GA), coconut sugar (GK) and cane sugar (GT). Sugar is dissolved in distilled water to become a 60% (w/v) sugar solution. Kolang-kaling is boiled in sugar solution for 1 hour until gelatinization of the solution occurs. This study used a completely randomized design (CR...
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Penerapan Strategi Pembelajaran Word Square Pada Mata Pelajaran Fikih Kelas X di MAS Al-Manaar Batuhampar
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 2
, No 4
(2023)
This research was motivated by a fiqh subject teacher who applied the Word Square learning strategy in the learning process he carried out, learning was still teacher-centered so that interactions between students and teachers rarely occurred, students were less thorough in finding answers to the problems given, there were still students who are less able to work in discussion groups and solve problems, and students tend to study individually. This research aims to find out: How the Word Square...
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Antioxidant Activity of Colored Rice Flour with Drying Temperature Variations
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing i...
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Determinants of Customer Loyalty at Bank Syariah Indonesia KCP Medan Iskandar Muda 1 in Medan City
Proceeding. of The International Conference on Business and Economics
Vol 1
, No 2
(2023)
This research aims to determine the effect of service quality and customer satisfaction on customer loyalty and also aims to increase customer loyalty. This research used customers of Bank Syariah Indonesia KCP Medan Iskandar Muda 1 in Medan City as respondents in filling out the questionnaire as many as 170 customers. The tests used in this research are data quality tests, classical assumption tests, influence tests and hypothesis tests. From the results of this research, it was found that the...
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Pengaruh Promosi Serta Pelayanan Secara Online Melalui Whatsapp Terhadap Penjualan Pada “Izhani Olshop”
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 2
, No 4
(2023)
In an era full of technological developments, various daily activities are connected with the help of the internet, making operations easier and faster. One use of this technology, for example, is massive marketing activities carried out via social media, one of which is WhatsApp. This application introduces WhatsApp Business features specifically designed to facilitate the marketing of their products to consumers. This increase in the number of WhatsApp users opens up more opportunities f...
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Pengaruh Penempatan Dan Disiplin Kerja Terhadap Kinerja Pegawai Badan Pertanahan Kota Bima
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 2
, No 4
(2023)
In a bureaucratic government system, human resources are basic capital, or play an important role in achieving organizational goals. Therefore, organizations need to manage and develop human resources well. One of the main functions of government is to provide public services as a manifestation of the government's general duties for the welfare of society. Bureaucracy is a government instrument to create public services that are efficient and effective, fair, transparent and accountable. This me...
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