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Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time: Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi
Agrobioteknologi
Vol 2
, No 1
(2025)
Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxida...
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Dried noodles substitute tempeh flour and mocaf flour (modified cassava flour) with different percentages of cow's milk: Mi kering subtitusi tepung tempe dan mocaf (modified cassava flour) dengan perbedaan persentase susu sapi
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles....
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Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time: Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi
Agrobioteknologi
(2025)
Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxida...
Google Scholar
Dried noodles substitute tempeh flour and mocaf flour (modified cassava flour) with different percentages of cow's milk: Mi kering subtitusi tepung tempe dan mocaf (modified cassava flour) dengan perbedaan persentase susu sapi
Agrobioteknologi
(2025)
Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles....
Google Scholar
Pelayanan Publik dalam Perspektif Administrasi: Prinsip Kategori Barang, dan Jenis Layanan
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 4
, No 2
(2025)
Public service is a reflection of the relationship between the state and its citizens, measured through the effectiveness, accessibility, and accountability of bureaucracy in fulfilling basic public rights. This article examines public services from an administrative perspective by focusing on the principles of goods categorization (public goods, private goods, club goods, and common goods) and the classification of service types (goods and services). The study adopts a qualitative literature re...
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Usability Evaluation of E-Learning Website User Experience Using the TUXEL Method: A Technique for User Experience Evaluation in Learning Management System
Journal of Multimedia Trend and Technology
Vol 4
, No 1
(2025)
The purpose of this study was to determine the usability and User Experience (UX) on the E-Learning.net website with three aspects, namely general usability, pedagogical usability and user experience. This study uses the TUXEL method, a method used to evaluate usability and user experience in e-learning using three questionnaires, namely the problem reporting table, general LMS evaluation checklist and user experience evaluation. Data collection through validated questionnaires was then distribu...
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Development of Diagnostic Tests to Identify Students' Problem-Solving Difficulties in Static Fluid Material
Jurnal Penelitian Pembelajaran Fisika
Vol 16
, No 2
(2025)
The availability of diagnostic instruments specifically designed to identify students' difficulties in solving problems related to static fluids is still limited, even though this material often leads to misconceptions and conceptual difficulties. This article aims to present the results of the development of a diagnostic test instrument to identify students' problem-solving difficulties in the static fluid material. This study employs the R&D (Research and Development) method using the ADDI...
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PENGARUH PELATIHAN TENTANG PENGISIAN KARTU SKOR POEDJI ROCHJATI TERHADAP KETRAMPILAN KADER DALAM DETEKSI DINI KEHAMILAN BERISIKO
Bhamada: Jurnal Ilmu dan Teknologi Kesehatan
Vol 16
, No 1
(2025)
Kasus kehamilan berisiko tinggi kerap ditemukan di masyarakat, sehinga peran aktif masyarakat, khususnya para kader, sangat penting dalam mendeteksi ibu hamil yang berisiko. Namun agar kader bias melaksanakan tugas ini dengan baik, mereka perlu mendapatkan pelatihan yang bertujuan untuk meningkatkan pengetahuan serta menurunkan angka kematian ibu dan bayi. Penelitian ini merupakan jenis penelitian eksperimental dengan desain pre-eksperimental menggunakan rancanagn one group pre-test-postest. Tek...
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PENENTUAN KADAR ALKOHOL DARI TAPAI UBI UNGU (Ipomoea batatas (L.) Lam) DAN TAPAI SINGKONG (Manihot esculenta Crantz) DENGAN VARIASI WAKTU FERMENTASI
Bhamada: Jurnal Ilmu dan Teknologi Kesehatan
Vol 16
, No 1
(2025)
Tapai merupakan makanan khas Indonesia yang dihasilkan dari fermentasi bahan makanan kaya karbohidrat. Kandungan utama singkong yaitu karbohidrat. Semakin tinggi kandungan karbohidrat dalam suatu bahan fermentasi, maka kadar alkohol yang akan dihasilkan juga lebih tinggi. Penelitian ini bertujuan untuk mengetahui kadar akohol pada tapai ubi ungu (Ipomoea batatas (L.) Lam) dan Tapai Singkong (Manihot esculenta Crantz) dengan variasi waktu fermentasi menggunakan metode spektrofotometri UV-Vis. Unt...
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POTENSI KECAMBAH SEBAGAI ANTIOKSIDAN DALAM BODY LOTION MENGGUNAKAN METODE DPPH
Bhamada: Jurnal Ilmu dan Teknologi Kesehatan
Vol 16
, No 1
(2025)
Produk perawatan kulit yang mengandung senyawa antioksidan sangat dibutuhkan untuk menangkal radikal bebas. Salah satu tanaman yang mengandung aktivitas antioksidan adalah kecambah kacang hijau (Vigna radiata (L.) R. Wilczek) atau tauge. Tujuan dari penelitian ini untuk memperoleh sediaan body lotion yang memiliki aktivitas antioksidan. Uji aktivitas antioksidan dilakukan dengan metode DPPH (1,1-diphenyl-2-picrylhidrazil) dengan spektrofotometri UV-Vis. Penelitian yang dilakukan merupakan jenis...
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