Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 11–20 dari 71 artikel
Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
Sumber Asli
Google Scholar
DOI
Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
Sumber Asli
Google Scholar
DOI
The Effect of Intellectual Capital on the Timeliness of Submission of Banking Financial Reports in Indonesia
Proceeding. of The International Conference on Business and Economics
Vol 3
, No 1
(2025)
This study aims to examine the influence of intellectual capital consisting of (human capital, structural capital and relational capital) on the timeliness of financial reporting of banks in Indonesia. The sample in this study was 42 banks listed on the Indonesia Stock Exchange. The data analysis method in this study used the STATA application. The results of this study indicate that human capital (HCE) has a positive effect on the timeliness of financial reporting, while structural capital (SCE...
Sumber Asli
Google Scholar
DOI
CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS
Nadhilah, Dini
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Riski, Prajwalita Rukmakharisma
; Suleman, Dininurilmi Putri
; Zulfa, Fitriyah
; Aprilia, Intan Dwi
; Aprilia, Wulan
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by he...
Sumber Asli
Google Scholar
DOI
CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)
Abdi, Yenny Febriana Ramadhan
; Rochmah, Alfi Nur
; Nurfadila, Irma Dwi
; Faiz, Muhammad Nurul
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Zulfa, Fitriyah
; Riski, Prajwalita Rukmakharisma
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour us...
Sumber Asli
Google Scholar
DOI
Penyuluhan Teknik Deep Cleaning Sepatu Secara Mandiri Untuk Pemeliharaan Kualitas dan Keawetan Sepatu Kepada Para Pemuda Karang Taruna Desa Mojowiryo Kecamatan Kemlagi Kabupaten Mojokerto
Sugeng Eko Yuli Waluyo
; Adelia Rochmawati
; Mukhammad Nizar Sidiq
; Achmad Misbachul Munir
; Salsaliya Eka Faizha
; Imro’atus Tsaniyah
; Fahri Wardana Wijaya
; Erlina Nuzulul Fitria
; Viona Safira Herlanda
; Vinetta Ashya Sodikin
; Mahardika Moksa Hakiki
; Layly Yuly Dwi Masithoh
; Andrian Kusuma Maulana
; Muhammad Wahyu Efendi
; Syaiful Hudib
; Elda Noveria
; Atha Karunia Gemilang
; Alfin Budiono
; Dhitha Arum Sufi Yana
; Rachma Yulia
; Devina Zaniyatul Firdaus
; Nanda Rahma Nur Aisyah
; Ayu Made Ray Diva Adinata
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 4
, No 1
(2025)
Community Service Lecture (KKN) is a program held by the campus to serve the community by students with the aim of helping the local community to solve problems in the village. The socialization activities were carried out in Mojowiryo village, Kemlagi sub-district. The activity aims to foster a sense of enthusiasm for cleaning small things, especially taking care of shoes. This socialization is also intended for young people to open business opportunities to reduce unemployment in the village w...
Sumber Asli
Google Scholar
DOI
A Proposed Syllabus for the Integrated Course in an English Education Department
International Journal of Research in Education
Vol 5
, No 1
(2025)
This study aimed to develop a novel and practical syllabus for the Integrated Course subject designed explicitly for English Education Department students at IAIN Ponorogo. Using Borg and Gall's Research and Development (R&D) model, the research followed a systematic approach that included needs analysis, planning, prototype development, expert validation, product trials, and finalization. A key innovation in this syllabus is its integration of three distinct syllabus types: competency-based...
Sumber Asli
Google Scholar
DOI
Exploring Higher Education Students' Perspective of Using Padlet as a Tool for Developing Writing Skill
International Journal of English Linguistic, Literature, and Education
Vol 6
, No 2
(2024)
This research aims to explore the use of Padlet to enhance writing skills among university students. To achieve this, the authors use qualitative research involving questionnaires and interviews with 6th-semester English Education students at Universitas Tidar. For data analysis, the authors briefly make interpretations and conclusions based on the answers from the questionnaire and interviews. The findings reveal that Padlet facilitates improved writing by enabling real-time feedback and peer i...
Sumber Asli
Google Scholar
DOI
The Role of The Cadets' Locus of Control Type in Learning Writing
International Journal of English Linguistic, Literature, and Education
Vol 6
, No 2
(2024)
The purpose of this study: This research aims to identify the elements that affect the sort of locus of control cadets have and how important they are in learning to write. To accomplish this, the research's theoretical framework considers the cadets' capacity for writing learning and their position as both internal and external loci of control within the framework of behavioral theory. Method: Researchers employed a form of qualitative descriptive research in their investigation. Observat...
Sumber Asli
Google Scholar
DOI
Analisis Kesalahan Berbahasa dalam Teks Berita Daring pada Platform Radartasik.ID 2023
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 3
, No 4
(2024)
This study aims to analyze language errors in online news texts on the Radartasik.id platform for the December 2023 edition. Using a qualitative descriptive method, the study identifies and classifies language errors based on aspects of spelling, syntax, phonology, morphology, and semantics. Data were collected through reading and note-taking techniques, then analyzed to identify common error patterns. The results indicate various errors, including spelling, syntax, phonology, and morphology err...
Sumber Asli
Google Scholar
DOI