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 1–10 dari 109 artikel
Physicochemical and Organoleptic Characteristics of Ginger Jelly Candy using Secang (Caesalpinia sappan L) as Natural Dye
Agrobioteknologi
(2026)
Jelly candy is a food product that has a chewy texture. One type of jelly candy that is popular with the public is ginger candy, but some people don't like ginger candy because ginger candy has a very spicy taste and low vitamin C content. Based on these problems, it is necessary to substitute it with lemongrass extract to increase the vitamin C content and minimize the spicy taste of the red ginger jelly candy. There are candies on the market that still use synthetic food coloring which can be...
Google Scholar
DOI
Implementation of the Waterfall for Web-Based Integrated Network Service Management System: WiFi, CCTV, Cable TV
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 16
, No 2
(2026)
The management of integrated network services, including WiFi, CCTV, and Cable TV, requires high data accuracy to ensure customer satisfaction and revenue stability. PT. Sumber Aiti faced operational challenges due to manual administrative systems, causing data redundancy, delays in handling service disruptions, and financial discrepancies in the billing cycle. This study aims to design and develop a Web-Based Integrated Network Service Management Information System using the Waterfall developme...
Google Scholar
DOI
1 Sitasi
The Influence of Digital Leadership and Digital Culture on Organizational Performance thru Techno-Work Engagement at the Immigration Office Class I Special Check Point Semarang
Proceeding. of The International Conference on Business and Economics
Vol 4
, No 1
(2026)
This study aims to analyze the influence of Digital Leadership and Digital Culture on Organizational Performance thru the mediation of Technowork Engagement at the Immigration Office Class I Special TPI Semarang. Digital transformation in public organizations requires a comprehensive understanding of leadership mechanisms, culture, and technology engagement in improving service performance. The research method uses a quantitative approach with Partial Least Squares-Structural Equation Modeling (...
Sumber Asli
Google Scholar
DOI
Employee Performance of PT Mensa Bina Sukses Yogyakarta Branch
Jurnal Ilmu Ekonomi, Manajemen dan Bisnis
Vol 4
, No 1
(2026)
Penelitian ini bertujuan untuk menganalisis dan menguji secara empiris pengaruh lingkungan kerja, beban kerja, dan motivasi kerja terhadap kinerja karyawan pada PT Mensa Bina Sukses Cabang Yogyakarta. Penelitian ini dilatarbelakangi oleh adanya fenomena permasalahan kinerja karyawan yang terjadi di perusahaan tersebut. Metode penelitian yang digunakan adalah kuantitatif dengan teknik sampel jenuh, sehingga seluruh populasi yang berjumlah 67 karyawan dijadikan sebagai responden penelitian. Teknik...
Sumber Asli
Google Scholar
DOI
Penyuluhan Manfaat Gizi Daun Anggur untuk Meningkatkan Pemanfaatan Budidaya Lokal Masyarakat Desa Palur Kulon
Bestari, Salwa Alifa
; Marisa, Ivanna Eka Putri
; Prayogi, Karisma Larasati Adelia
; Assyifa, Putri Nayla
; Rahmawati, Nabila Devita
; Ramadhandi, Naufal
; Rahmawati, Dita Andini
; Nurhalizah, Vivi Dwi
; Maris, Umela Nuria
; Aprilia, Rhoma Dita Rizqa
; Fawwaz, Aanisah Luthfiah
; Saraswati, Widyadhari Yoanisa
; Azizah, Zein Nur
; Aulia, Tazkia
; Kamila, Dinda Zhafira Mutya
Abdi Geomedisains
Vol 6
, No 2
(2026)
The main problem faced by the community partners in Dusun Palur Kulon, Ngringo Village, is the limited knowledge of the health benefits of grape leaves, despite their existing cultivation in the area. As a result, grape leaves have not been optimally utilized as nutritious local food and lack health-based product branding. This community service program, conducted through a collaboration between lecturers and the Nutrition Student Association of Universitas Muhammadiyah Surakarta (UMS), aimed to...
Google Scholar
Assessing the Contribution and Effectiveness of Motor Vehicle Taxes in Enhancing Regional Revenue: Evidence from Central Java Province
KOMPAK : Jurnal Ilmiah Komputerisasi Akuntansi
Vol 18
, No 2
(2025)
Local governments in Indonesia rely significantly on local tax revenues to strengthen fiscal independence and sustain regional development. Among these revenue sources, the Motor Vehicle Tax (PKB) and the Motor Vehicle Transfer Fee (BBNKB) play a vital role in shaping regional fiscal capacity. This study explores how both taxes contribute to the Regional Own-Source Revenue (PAD) of Central Java Province during the 2020–2024 period. Drawing on quantitative analysis and secondary data from the Cen...
Google Scholar
DOI
1 Sitasi
Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
Vol 2
, No 2
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
Sumber Asli
Google Scholar
DOI
Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
Google Scholar
DOI
Kepatuhan Hand Hygiene dan Pengetahuan Perawat Tentang Healthcare Associated Infections (HAIs) di Ruangan Intensif Rumah Sakit Santa Elisabeth Medan
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 3
, No 4
(2025)
Healthcare Associated Infections (HAIs) are serious occurrences and problems that are often found in all hospital facilities. HAIs cause extended hospitalization, permanent disability, increased treatment costs, and death. Hand Hygiene has an important role in the prevention and control of HAIs. This study aims to see the compliance of nurses' hand hygiene and nurses' knowledge of healthcare associated infections (HAIs) in the intensive care unit of Santa Elisabeth Hospital Medan in 2024. The ty...
Sumber Asli
Google Scholar
DOI
Fortification of elephant ginger extract (Zingiber officinale var Roscoe) in the production of mochi with variations of glutinous rice flour – white sweet potato flour (Ipomea batatas L): Fortifikasi ekstrak jahe gajah (Zingiber officinale var Roscoe) dalam pembuatan mochi dengan variasi tepung ketan-tepung ubi jalar putih (Ipomea batatas L)
Agrobioteknologi
Vol 2
, No 2
(2025)
Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extr...
Sumber Asli
Google Scholar
DOI