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Pengolahan Sampah Dapur Sisa Sayuran, Nasi Basi, Air Bekas Cucian Beras, Menjadi Pupuk Organik Cair (POC) di Desa Marga Bhakti Kecamatan Sinar Peninjauan Kabupaten Ogan Komering Ulu
Darman Syafe’i
; Henny Rosmawati
; Azwar Fanani
; Shara Febria Charera
; Alvin Arnanda
; Yeni Anggraini
; Indra Putra Pratama
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 4
, No 1
(2025)
Indual Work Program Real Work lecture (KKN) in making this fertilizer aims to process kitchen waste in the form of residual stale rice and rice washing water into liquid organic fertilizer (POC) and reduce the volume of organic waste and improve the quality of the environment through the use of kitchen waste. The fermentation process using effective mocroorganisms and molasses is carried out throught the fermentation process using EM4 and molasess of organic waste can be converted into nutrition...
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Systematic Literature Review: Energy Metrics, Trade-Offs, and Best Practices in Green IT and Green Software
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 4
, No 1
(2025)
The rapid growth of information technology, including cloud computing, the Internet of Things, and artificial intelligence, is driving increased energy consumption and carbon emissions in the technology sector. A report by the International Energy Agency (IEA) projects that global data center electricity consumption will more than double, reaching approximately 945 TWh by 2030, or about 3% of global electricity consumption. A Deloitte study even estimates that data centers could contribute aroun...
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Strategi Badan Pendapatan Daerah dalam Peningkatan Tahunan Pajak Reklame terhadap Pendapatan Asli Daerah (PAD) di Kabupaten Sikka
DHARMA EKONOMI
Vol 31
, No 1
(2024)
Advertising tax is one of the significant sources of Local Revenue (PAD) in Sikka Regency, contributing up to 25% of the total PAD. This study discusses the strategies implemented by the Sikka Regency Regional Revenue Agency (BAPENDA) to increase advertising tax revenue annually. These strategies include digitalization of administrative services, intensive socialization to the community, strict law enforcement, and collaboration with related agencies such as Satpol PP and the Prosecutor's Office...
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Pengaruh Motivasi Belajar terhadap Hasil Belajar Siswa Setingkat Madrasah Ibtidaiyah
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 3
, No 4
(2024)
This literature study examines the influence of learning motivation on learning outcomes in various elementary schools of the same level. Learning motivation is a dominant factor in achieving learning outcomes. Teaching and learning activities really need motivation. Motivation can function as a driver to achieve good results. A person will do an activity because of motivation in him/herself. High motivation in learning will achieve optimal results. This study applies the literature review metho...
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Analisis Kebijakan Publik Dan Reformasi Birokrasi Dalam Mewujudkan Good Governance
KOMPAK : Jurnal Ilmiah Komputerisasi Akuntansi
Vol 17
, No 2
(2024)
Good governance atau tata kelola yang baik merupakan elemen penting dalam mewujudkan pemerintahan yang ideal. Untuk mencapai good governance, diperlukan kebijakan publik yang tepat dan reformasi birokrasi yang komprehensif. Tulisan ini menganalisis hubungan antara kebijakan publik, reformasi birokrasi, dan good governance. Kebijakan publik yang mendukung good governance memiliki beberapa ciri, antara lain partisipatif, akuntabel, transparan, efektif, efisien, dan berkelanjutan. Penerapan kebijak...
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Preserving Serat Centhini’s Culinary Tradition for Tourism Gastronomic by Mbak Denok’s Grilled Chicken: Pelestarian Tradisi Kuliner Serat Centhini untuk Pariwisata oleh Ayam Panggang Mbak Denok Karanganyar
RADIANT: Journal of Applied, Social, and Education Studies
Vol 5
, No 2
(2024)
Traditional culinary delights have a long history and deep meaning on the Indonesian culinary map. The purpose of this research is to find out the culinary position of grilled chicken in Serat Centhini, to know aspects of preservation and development aspects in Mbak Denok’s grilled chicken. This study uses qualitative research with the type of case study research. The research location was carried out in Jatipuro District, Karanganyar Regency. To obtain data, this study applies several methods,...
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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat
Agrobioteknologi
Vol 1
, No 2
(2024)
Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, name...
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The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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