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Pengembangan Media Pembelajaran Pop Up Book Materi Kearifan Lokal Budaya Nusantara
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 2
(2025)
This research aims to develop a pop-up book-based learning media to introduce local wisdom of Indonesian culture to the younger generation. Local wisdom, as an inheritance of knowledge and values from our ancestors, is a national identity that is increasingly poorly understood by the current generation. Therefore, an interesting, creative, and interactive learning media innovation is needed. Pop-up books were chosen because of their ability to present material visually, lively, and allow student...
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INCREASING TEAMWORK OF ELEMENTARY SCHOOL STUDENTS THROUGH A PUZZLE ESTAFET GAME
COUNSENESIA Indonesian Journal of Guidance and Counseling
Vol 6
, No 1
(2025)
Teamwork skills are essential for every student at the elementary school level. Teamwork teaches students to understand, feel, and implement group activities to achieve a common goal. The study aimed to increase student teamwork through a puzzle estafet game. This quantitative study has a pre-experimental research design and a one-group pretest and posttest design. Researchers used the entire population as a research sample, namely 25 fifth-grade students. Data collection used a questionnaire th...
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The Role of Expression Card Media in Supporting Emotion Recognition in Late Adolescents with Intellectual Disabilities
Indonesian Journal of Instructional Media and Model
Vol 7
, No 1
(2025)
The ability to recognize and express emotions is often a critical issue that hinders social participation and quality of life among young people with intellectual disabilities (IDs). The purpose of this study was to examine the role of expression cards in supporting emotional recognition in late adolescents, focusing on the effectiveness of the intervention and participants' perceptions of use. Design This was a single-group quasi-experimental, test-retest study to investigate the effectiveness...
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Penerapan Metode Simple Additive Weighting (SAW) Dalam Sistem Pendukung Keputusan Pemilihan Karyawan Terbaik CV. Lestari Indojaya
Teknik: Jurnal Ilmu Teknik dan Informatika
Vol 5
, No 1
(2025)
One of the important factors in quality human resources in a company to be able to run the business process properly in accordance with the vision and mission that has been set by the company. CV. Lestari Indojaya is one of the companies engaged in procurement and education which was founded in 2000. In order to encourage the creation of increasing performance productivity, CV. Lestari Indojaya carries out the selection of the best employees. Decision support systems can help decision makers to...
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Penegakan Hukum Tindak Pidana Penyalahgunaan Niaga Liquefied Petroleum Gas (Lpg) di Bangka Belitung Dalam Tahapan Penyidikan
Jurnal Penelitian Serambi Hukum
Vol 18
, No 02
(2025)
The crime of misuse of Liquefied Petroleum Gas (LPG) is a serious problem in Indonesia, including in Bangka Belitung, which harms the state and society. This research aims to analyse law enforcement in the investigation of the crime and identify the factors that influence it. The research method used is empirical juridical with a case approach. The results show that law enforcement in the investigation stage has run well through systematic procedures, including arrest, search, seizure, and deten...
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The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.): Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determin...
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Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity,...
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The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
Vol 2
, No 1
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Soursop (Annona muricata L.) is a tropical fruit rich in dietary fiber, vitamins, and minerals, including vitamin C, which boosts the immune system and prevents premature aging. Due to its high perishability, further processing such as freeze-drying is necessary to extend its shelf life. This study aimed to determine the changes in quality of freeze-dried soursop during storage at 45°C. A factorial completely randomized design (CRD) was used, with two factors: pre-treatment methods (blanching, b...
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