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Inovasi Cemilan Kekinian Berbentuk Cheesecuit sebagai Makanan Penutup
Wawasan : Jurnal Ilmu Manajemenx, Ekonomi dan Kewirausahan
Vol 3
, No 1
(2025)
The number of foods that are developing in the food sales industry. So that new innovations are needed both in terms of taste and packaging. Usually most people will eat dessert at the end of their meal. However, not infrequently many of us want to eat dessert eaten in our spare time or as we know when snacking. By using thinwall in various sizes, the author makes dessert food, namely cheesecake using thinwall to facilitate sales and consumption because the portion is right, meaning the portion...
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Sharia Investment: The Best Choice Or Burden In The Future
Wawasan : Jurnal Ilmu Manajemenx, Ekonomi dan Kewirausahan
Vol 3
, No 1
(2024)
Sharia investment is increasingly gaining attention throughout the world as an investment alternative that is in accordance with Islamic principles. This article aims to analyze whether sharia investment is the best choice or a burden in the future. By examining financial aspects, regulations and their impact on the global economy, this research evaluates the potential and challenges of sharia investment in the ever-growing global market. The main focus of this article is to understand how the I...
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Peningkatan Kompetensi Guru Dalam Pembelajaran Berdiferrensiasi Berbasis Produk
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 3
(2024)
Differentiated learning is essential to implement in the learning process. This urgency is because not all students' competencies, which include initial abilities and learning outcomes, are the same. Thus the learning needs are different. This training aims to increase teacher competency in product-based differentiation learning. Place of training at SDN 163 Gresik. The activity was attended by 58 participants representing teachers from Cluster 2 Gresik. Case studies, discussions, questions and...
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Characteristics of Milkfish Sausage (Chanos chanos) and Carrots (Study of Proportions of Tapioca Flour: Taro Starch and Addition of Egg White)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This s...
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2 Sitasi
PENERAPAN METODE PEMBELAJARAN PROBLEM BASE LEARNING DALAM MENINGKATKAN PRESTASI BELAJAR PKn PADA SISWA KELAS X PS-2
Jurnal Global Citizen : Jurnal Ilmiah Kajian Pendidikan Kewarganegaraan
Vol 8
, No 2
(2019)
Tujuan yang ingin di capai pada penelitian ini adalah untuk meningkatkan keberhasilan peserta didik dalam pembelajaran materi PKn sub pokok bahasan Integrasi Bangsa dan Kebhinekaan melalui penerapan model pembelajaran model Problem Based Learning pada Siswa Kelas X Ps-2 Semester Genap Tahun Ajaran 2018/2019 SMKN 7 Surakarta. Metode yang digunakan dalam penelitian ini adalah Tindakan Kelas (PTK), data pada penelitian ini berupa data tentang prestasi belajar PKn yaitu hasil ulang...
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