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 1–2 dari 2 artikel
Pemanfaatan Bubuk Kulit Kacang Tanah Sebagai Substitusi Dalam Pembuatan Éclair
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Éclair is a type of processed pastry made from flour, water, butter, and eggs that has a cavity in the center which is generally filled with vla filling. The purpose of this research is 1) To determine the public acceptance of peanut shell powder substitution products for making éclairs. 2) To determine the best formula for utilizing peanut shell powder as a substitute in making éclairs. The research methods used are literature, documentation, experiments, and sensory evaluation. experiments in...
Sumber Asli
Google Scholar
DOI
Segmental Features Contained in BBC Learning English Video: Word in the News
Scripta : English Department Journal
Vol 8
, No 1
(2021)
This research is concerned with the segmental features found in BBC Learning English word in the news. The aims of this research are to identify segmental features contained in the BBC Learning English video word in the news and to describe the application of pronunciation in the BBC Leaning English video word in the news in teaching speaking. This research belongs to descriptive qualitative research because the data of this research is collected by classifying the declarative sentences found in...
Sumber Asli
Google Scholar
DOI