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Characterization of soy tofu substituted with palm kernel meal (Elaeis guineensis jacq): Karakterisasi Tahu Kedelai Tersubstitusi Bungkil Inti Sawit (Elaeis guineensis jacq)
Lutfi, Mohammad
; Azzahra, Fadlia
; Pomuruh, Felix Kristianto
; Manggau, Gemaliany Pilo
; Syamsuddin, Syamsuddin
; Amar, Aini Auliana
; Rahmadina, Hizra Nur
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 10
, No 2
(2025)
Tofu is a common food made from soybeans. However, because soybeans have limitations in terms of availability, other alternative ingredients such as palm kernel meal (BIS) are needed. The purpose of this study was to determine the best concentration of palm kernel meal added to tofu making so as to reduce dependence on the use of soybeans. The study was designed using a completely randomized design with 1 factorial, namely the concentration of BIS and soybeans. The concentration variations used...
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Peningkatan Jiwa Kewirausahaan Siswa SD Utama 2 Tarakan Melalui Pembuatan Gelang oleh Mahasiswa UBT
Hidayat, Nurul
; Rahmadina, Angieta
; Kresti, Fransisca Estriani Novita
; Aprisilawati, Meta
; Hidayat, Muhammad Nur
; Hanif, Raihan
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 4
, No 2
(2025)
The mini entrepreneurship socialization activity themed "Bracelet Making as an Initial Step into Entrepreneurship" was conducted at SDN 020 Tarakan, Jl. Sebengkok Pelayaran, as an implementation of managerial knowledge, particularly in the field of entrepreneurship. This activity aimed to cultivate entrepreneurial spirit among elementary school students by introducing them to simple production processes and basic selling practices. The methods used included interactive lectures to explain basic...
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Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to determine the physical and organoleptic quality with the treatment of adding 10%, 20%, and 30% pumpkin puree. The research started from August 2023 to January 2024 in the Food Processing Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. This study uses an experimental method. The samples in this study are waffles with the addition of 10%, 20%, and 30% pumpkin puree. The data collection in this study uses a hedonic quality test...
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Pengaruh Minat Belajar Terhadap Kesulitan Belajar Mahasiswa Pada Mata Kuliah Pengantar Akuntansi Prodi Pendidikan Administrasi Perkantoran
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 3
, No 2
(2024)
In the learning process, many students experience learning difficulties. The problem of learning difficulties often faced by students needs to be understood as something important to get serious attention by educators. It is important for students to foster interest in learning. Interest in learning is important for individuals in achieving their goals. Interest in learning can increase learning awareness, focus, and self-confidence. The purpose of this study was to determine the relationship be...
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Kualitas Pelayanan e-KTP di Dinas Kependudukan dan Pencatatan Sipil Kota Bogor
Populer: Jurnal Penelitian Mahasiswa
Vol 3
, No 1
(2024)
The Bogor city population and civil registration service program application is the Population Administration Information system (SIAK) application. This includes e-ID services, family cards and birth certificates. The functioning of the Online KTP Registration application not only makes things easier for Bogor City residents. This application is also an additional public facility that supports efforts to make Bogor City a Smart City. In an effort to utilize information technology in providing p...
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