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Menampilkan 1–10 dari 86 artikel
Physicochemical and Organoleptic Characteristics of Ginger Jelly Candy using Secang (Caesalpinia sappan L) as Natural Dye
Agrobioteknologi
(2026)
Jelly candy is a food product that has a chewy texture. One type of jelly candy that is popular with the public is ginger candy, but some people don't like ginger candy because ginger candy has a very spicy taste and low vitamin C content. Based on these problems, it is necessary to substitute it with lemongrass extract to increase the vitamin C content and minimize the spicy taste of the red ginger jelly candy. There are candies on the market that still use synthetic food coloring which can be...
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Project-Based Learning and Loose Parts: Solutions for Improving Cognitive Skills in Early Childhood
Herlina, Yuni
; Sasongko, Rambat Nur
; Kurniah, Nina
; Nuraini, Betti
; Herlina, Yuni
; Sasongko, Rambat Nur
; Kurniah, Nina
; Nuraini, Betti
Paudia
Vol 15
, No 1
(2026)
Learning in early childhood education remains largely teacher-centered and relies on limited learning media. This article presents the development of a loose parts–based Project-Based Learning (PjBL) model with the potential to enhance young children’s cognitive abilities and creativity. The model was developed in response to findings that early childhood education in Bengkulu City still emphasizes reading, writing, and arithmetic, with limited use of varied and open-ended learning materials. Th...
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Comparison of Multiple Linear Regression and Random Forest for Predicting Student Final Grades Using Google Colab
Digital Business Intelligence Journal
Vol 2
, No 1
(2026)
A student's learning success is largely determined by their academic evaluation. Estimating a student's final grade can assist educational institutions in conducting initial assessments of academic achievement. This study aims to analyze the performance of the Multiple Linear Regression (MLR) and Random Forest (RF) algorithms in predicting students' final grades using Google Colab. This research method uses a quantitative approach using secondary data that includes age, mid-term exam scores, fin...
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YOLOv8-Based Waste Classification System with Ultrasonic Trigger for Power Efficiency
Nuraini, Yusna Salma
; Al Zahra, Nabila
; Ilham, Muhammad Faris
; Kusnadi, Irwan Tanu
; Bahri, Saeful
; Koeswara, Tya Septiani Nurfauziah
; Nur'aini, Yusna Salma
; Al Zahra, Nabila
; Ilham, Muhammad Faris
; Kusnadi, Irwan Tanu
; Bahri, Saeful
; Koeswara, Tya Septiani Nurfauziah
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 5
, No 2
(2026)
Akumulasi limbah yang tidak terkelola secara efektif menimbulkan ancaman serius bagi keberlanjutan lingkungan dan kesehatan masyarakat global, khususnya di kawasan urban padat penduduk. Meskipun teknologi pemilahan sampah otomatis telah berkembang, sistem eksisting sering kali terkendala efisiensi energi yang rendah dan isu higienitas akibat ketergantungan pada kontak fisik atau penggunaan sistem kamera yang aktif terus-menerus (always-on). Penelitian ini bertujuan merancang Sistem Pemilah Sampa...
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Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
Vol 2
, No 2
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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DOI
Analisis Pengendalian Kualitas Produksi Menggunakan Metode Statistical Quality Control (SQC) Pada Pabrik Gula ABC
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 5
, No 1
(2025)
This study aims to analyze the quality control of white crystal sugar production at ABC Sugar Factory using the Statistical Quality Control (SQC) method. The research employed a descriptive quantitative approach with a case study design. The primary data consisted of production volume and defective product data during the 2024 production period, while supporting data were obtained through observation and interviews with the Quality Control department. The analytical tools applied included check...
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Fortification of elephant ginger extract (Zingiber officinale var Roscoe) in the production of mochi with variations of glutinous rice flour – white sweet potato flour (Ipomea batatas L): Fortifikasi ekstrak jahe gajah (Zingiber officinale var Roscoe) dalam pembuatan mochi dengan variasi tepung ketan-tepung ubi jalar putih (Ipomea batatas L)
Agrobioteknologi
Vol 2
, No 2
(2025)
Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extr...
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DOI
Fortification of elephant ginger extract (Zingiber officinale var Roscoe) in the production of mochi with variations of glutinous rice flour – white sweet potato flour (Ipomea batatas L): Fortifikasi ekstrak jahe gajah (Zingiber officinale var Roscoe) dalam pembuatan mochi dengan variasi tepung ketan-tepung ubi jalar putih (Ipomea batatas L)
Agrobioteknologi
(2025)
Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extr...
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DOI
THE EFFECT OF SELLING PRICE AND HOUSEHOLD INCOME ON FARMERS' MOTIVATION IN PAPAYA FARMING IN WARINGINSARI VILLAGE, LANGENSARI DISTRICT, BANJAR CITY
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 3
(2025)
Papaya farming is one of the important sources of income for the community of Waringinsari Village. However, fluctuations in selling prices and household income often influence farmers’ motivation to maintain and develop their farming activities. The purpose of this study is to analyze the level of farmers’ motivation in conducting papaya farming in Waringinsari Village and to examine the influence of selling prices and household income on the motivation of papaya farmers in the village. The res...
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