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Menampilkan 1–10 dari 71 artikel
Effect of inulin as thickener agent and purple sweet potato extract on the characteristics of Aloe vera jam : Pengaruh konsentrasi pengental inulin dan ekstrak ubi jalar ungu terhadap karakteristik selai lidah buaya (Aloe vera)
Agrobioteknologi
Vol 2
, No 2
(2025)
Jam is a paste-shaped food usually made from fruit which is quite popular from children to teenagers. Aloe vera is one of the 10 best-selling plant species in the world which was developed as a raw material in the pharmaceutical and food industries, especially in countries on the European continent. Inulin is a dietary fiber contained in various types of vegetables and fruits that are beneficial for digestive health. Purple sweet potato is used in the addition of jam because purple sweet potato...
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Correlation between junk food consumption and caffeinated beverages on the nutritional status among college on food technology student in Slamet Riyadi University, Indonesia : Hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa teknologi pangan di Universitas Slamet Riyadi, Indonesia
Agrobioteknologi
Vol 2
, No 2
(2025)
Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determi...
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EDUKASI EFEK BIOLOGI RADIASI DI DESA KARANGSUNO KECAMATAN CEPIRING KABUPATEN KENDAL
Abdi Masya
Vol 6
, No 2
(2025)
Pengetahuan tentang bahaya radiasi ketika melakukan pemeriksaan radiologi masih sangat rendah diketahui oleh masyarakat desa Karangsuno Kecamatan Cepiring kabupaten Kendal. Untuk itu perlu adanya edukasi kepada masyarakat supaya terjadinya efek biologi dapat diminimalisir. Tim PkM memberikan penyuluhan terkait bahaya radiasi yang perlu diketahui dan hal yang boleh dilakukan saat berada di area sumber radiasi sinar-X. Metode yang akan dilakukan oleh tim PkM yaitu memberikan pre test, penyuluhan d...
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THE ROLE OF COMMUNITY-BASED BUSINESS MODEL INNOVATION IN STRENGTHENING ECONOMIC RESILIENCE AFTER GLOBAL CRISES
Jurnal Manajemen Sosial Ekonomi
Vol 5
, No 2
(2025)
Pandemic-fueled global crises, geopolitical tensions, and supply chain halt have rendered a cry for resilient community-based economies. Traditional business models have proved to be weak, and context-sensitive and inclusive innovations are required. The purpose of this study is to investigate the ways in which community-based business model innovation contributes to economic resilience after crises through the identification of key features such as collective ownership, digital integration, div...
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BUILDING RESILIENCE THROUGH AI: PREDICTIVE ANALYTICS FOR SUPPLY CHAIN RISK MANAGEMENT IN THE POST-COVID GLOBAL MARKET
Jurnal Manajemen Sosial Ekonomi
Vol 5
, No 1
(2025)
The COVID-19 pandemic has exposed fundamental vulnerabilities in global supply chain systems, such as over-reliance on single suppliers and a lack of operational visibility. This has highlighted the urgent need for a new approach to risk management—one that leverages smart technologies. Artificial Intelligence (AI) has emerged as a promising solution, thanks to its capabilities in predictive analytics and adaptive, data-driven decision-making in real time. This study aims to develop an AI-based...
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The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.): Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determin...
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Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity,...
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The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
Vol 2
, No 1
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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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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