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PENGARUH PEMAKAIAN KONTASEPSI HORMONAL TERHADAP BERAT BADAN,TENSI DAN KELUHAN
VISIKES
Vol 23
, No 1
(2024)
The government program that has been launched to plan the desired number of children in a family, as well as to space them out and prevent pregnancies, is expected (WUS) that women of childbearing age who are married and have active sexual relations must use contraception appropriately. The aim of this program is to reduce MMR and IMR, and to meet the quality of family planning programs. Objective To determine the effect of hormonal contraception on blood pressure, weight, side effects in hormon...
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DETECTION OF MICROPLASTICS IN BLOOD CLAM (Tegillarca granosa) AND GREEN MUSSEL (Perna viridis) FROM BERINGHARJO MARKET, YOGYAKARTA CITY
Bioma : Jurnal Ilmiah Biologi
Vol 13
, No 1
(2024)
Plastic is one of the main pollutants in the ocean due to its persistent nature. Plastic in waters can be broken down into pieces <5 mm in size, called microplastics, and enter the bodies of aquatic biota such as shellfish. The objectives of this research was to analyze the abundance and identify the characteristics of microplastics in blood clam and green mussel from Pasar Beringharjo, Yogyakarta City. The method in this research is to sample shellfish from Pasar Beringharjo. The shellfish s...
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Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
Vol 1
, No 1
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
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1 Sitasi
Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
Google Scholar
DOI
Pendampingan Optimalisasi Pemanfaatan Daun Kelor Sebagai Pangan Tambahan di Desa Randuputih
Gustav Ahmadi
; Thariq Zinedin Widiansyah
; Linc Bellatrix Adhara
; Kustini Kustini
; Zainal Abidin Achmad
; Dita Atasa
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 2
(2024)
The activity of optimizing the utilization of moringa leaves as an additional food source in Randuputih Village has become a strategic solution to improve the nutritional status of the community, reduce the incidence of stunting, and alleviate hunger in support of achieving Sustainable Development Goal (SDG) 2. This initiative is carried out by students from the Community Service Program (KKNT) Group 1 at UPN "Veteran" East Java, Field Supervisors (DPL), and in collaboration with the National Po...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
Vol 1
, No 1
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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DOI
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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1 Sitasi
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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DOI
Transformasi Digital Pelayanan Publik: Tantangan dan Prospek dalam Implementasi E-Government di Kabupaten Bima
Public Service And Governance Journal
Vol 5
, No 2
(2024)
The urgency of this research lies in the importance of digital transformation in enhancing the quality of public services in Bima Regency. This study employs a qualitative descriptive approach to explore digital transformation in public services in Bima Regency. The research subjects involve local government officials, SKPD employees, and the general public to obtain a broad perspective on the obstacles and solutions in digital transformation. The research findings indicate that the implementati...
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