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Edukasi Cegah Stres Akademik Melalui Komunitas “Sharing is Caring”
Devi Savitri Effendy
; Cinta Stevi Syela
; Tirsa Ayudya M
; Anika Nur Halisa
; Nurhasnah Said
; Hartati Bahar
; Hariati Lestari
; Rizki Eka Sakti Octaviani
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 4
(2024)
Academic stress is commonly experienced by university students, impacting their psychological condition and potentially affecting their eating patterns. High-intensity stress can worsen mental well-being, leading to irregular and unhealthy eating habits. Sharing is Caring is a program that provides indirect social support to stay connected and offer emotional and informational support, helping students alleviate academic stress. The program's target audience is active students from the public he...
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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat
Agrobioteknologi
Vol 1
, No 2
(2024)
Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, name...
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2 Sitasi
The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)
Agrobioteknologi
Vol 1
, No 2
(2024)
Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour...
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Challenges and Strategic Approaches in SME Internationalization: A Literature Review
Proceeding. of The International Conference on Business and Economics
Vol 2
, No 1
(2024)
This paper explores the challenges and strategic approaches in the internationalization of small and medium-sized enterprises (SMEs). By conducting a systematic review of key literature, the study identifies three main challenges: resource constraints, regulatory and compliance barriers, and risk management. These obstacles significantly impact SMEs' ability to expand globally. However, the review also highlights strategic approaches that can help SMEs mitigate these challenges, including formin...
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Breadfruit Starch as A Thickener on The Physical and Organoleptic Properties of Tomato Sauce: Peran Pati Sukun Sebagai Pengental Terhadap Sifat Fisik Dan Organoleptik Saus Tomat
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Indonesian people widely consume tomato sauce as a condiment or food seasoning. The natural thickening agent commonly used in tomato sauce is starch, generally based on tapioca or cornstarch. The use of breadfruit starch as a thickener is rarely studied and needs to be researched scientifically. This research aimed to evaluate the role of breadfruit starch as a thickener in tomato sauce. This research began with extracting breadfruit starch through wet milling and continued with making tomato sa...
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Asuhan Keperawatan pada Tn. T Keluarga Tn. T dengan Gangguan Sistem Muskuloskeletal : Gout Arthritis di Desa Kalibuntu Rt 04 Rw 03 Kecamatan Losari Kabupaten Brebes
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 3
(2024)
Gouty arthritis or gout is a joint disease caused by high levels of purines in the blood. A person is said to be suffering from gout if the uric acid level in their body exceeds the normal limit, the normal limit is 7 mg/dL for men and less than 6 mg/dL for women. Excessive uric acid can cause a buildup of purines in the joints and other body organs, causing pain and inflammation in the joints. This condition can make the joints feel painful when moved and can also cause joint abnormalities and...
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The Effect of Long-Term Use of Custom Insole on Agility in Adult Flat Foot Case
Gaster
Vol 22
, No 2
(2024)
Background: Adult Flat foot is a condition in which the foot does not have the normal arch of the foot and occurs in adulthood. Someone who experiences flat feet will tend to decrease the quality of walking, including activities that require agility or agility. One of the treatments that can be given for flat foot cases is the provision of a custom insole in the form of medial arch support. Medial arch supports are designed to control the alignment and function of the foot and lower limbs and ar...
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