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Menampilkan 3911–3920 dari 8549 artikel
Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete rand...
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Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Kue klepon merupakan makanan tradisional yang umumnya terbuat dari tepung beras ketan dengan isian gula aren. Kue klepon dengan substitusi tepung sagu mengandung serat pangan yang relatif tinggi, namun penambahannya dapat mempengaruhi sensoris pada produk. Salah satu pengembangan produk pada kue klepon substitusi tepung sagu yaitu adanya penambahan ekstrak bunga telang sebagai pewarna alami. Tujuan dari penelitian ini untuk mengetahui penerimaan sensori dan karakteristik kimia dari produk kue kl...
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The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to determine changes in cooking shrinkage, water content, pH, sugar content, appearance of mold and organoleptic of sweets and fro made using different types of sugar. The sugars used in this study were palm sugar (GA), coconut sugar (GK) and cane sugar (GT). Sugar is dissolved in distilled water to become a 60% (w/v) sugar solution. Kolang-kaling is boiled in sugar solution for 1 hour until gelatinization of the solution occurs. This study used a completely randomized design (CR...
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Pengaruh Penerapan Model Pembelajaran Cooperative Learning Tipe Student Teams Achievement Divisions (STAD) Terhadap Keaktifan Belajar PAI Siswa Di SMP N 2 Kamang Magek
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 2
, No 4
(2023)
The research was conducted on the basis of the level of student learning activeness in PAI learning which is still low. So the purpose of this study is to determine the effect of the implementation of the STAD learning model on student learning activeness and the difference with using conventional models. This research is an experimental research with The Static Comparison design. The research sample of VIII grade students at SMP N 2 Kamang Magek was randomly selected with a total sample of 44 s...
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Penggunaan Strategi Pembelajaran Kooperatif Melalui Eksperimen Dalam Pembelajaran Komposisi dan Dekomposisi Bilangan Bagi Anak Slow Leaner
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 2
, No 4
(2023)
The aim of this research is to determine the results of cooperative learning strategies through experiments in learning to count for slow learner children. We combined quantitative and qualitative methods in analyzing the data collected during the research. The profile of a Slow Learner student concluded through assessments is used as the basis for creating a Learning Program Plan that uses cooperative learning strategies through experimentation. The research results show that cooperative learni...
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The Effectiveness of Edible Coating Aloe Vera (Aloe vera chinensis L.) in Inhibiting Enzymatic Browning on Sliced Apples
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Apple is a fruit that turn brown quickly after being cut. One method to maintain the quality of apples cut is coating the fresh-cut apples with an edible coating. Ediblei coatingi is a thini ilayer that can bei eaten and can keep the iquality ofi the icoated material. Thei study aimed toi determinei the effectiveness of edible coating aloe vera (Aloe vera chinensis L.) in inhibit enzymatic browning reaction. The designii wasi usiing icompletely irandomized idesign. The first factor was the citru...
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Pengaruh Hidro-Aroma Terapi Terhadap Kenyamanan Pada Pasien Gagal Jantung
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 1
, No 4
(2023)
Heart failure is a pathophysiological condition where the heart's function as a pump is no longer able to meet the need for blood throughout the body for tissue metabolism (Price, 2015). This situation causes a decrease in cardiac output which can cause comfort problems based on clinical manifestations such as tightness, pain, heart palpitations, a feeling of coldness in the peripheral area, even swelling, muscle stiffness, numbness, and other subjective feelings felt by the patient himself. is...
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Analisis Variasi Penggunaan Increment Terhadap Informasi Citra Ct Scan Kepala Pada Kasus Stroke Non Hemoragic (SNH) Di Instalasi Radiologi Rsud Bali Mandara
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 1
, No 4
(2023)
Background:Non-hemorrhagic strokeis a cerebrovascular disease that occurs when the blood supply to part of the brain is suddenly interrupted by occlusion, usually caused by thrombosis, embolism, and focal hypoperfusion which can cause a reduction or disruption in cerebral blood flow (CBF) and affect neurological function due to lack of glucose and oxygen. Computed tomography scanning (CT Scan) of the head is a special examination of the head that uses tomography techniques with X-ray beams penet...
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Penguatan Sikap Tanggung Jawab Dalam Kegiatan Kepramukaan Di SMA Negeri 1 Canduang
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 2
, No 4
(2023)
This research is motivated by several problems that the writer found at SMA Negeri 1 Canduang in scouting activities. Where in scouting activities there are still students who are not responsible, whereas in scouting the attitudes and actions of responsibility are clearly stated in the ninth Dasa Darma of scouting namely that scouts are responsible and trustworthy, but there are still students who follow scouts who do not carry out their responsibilities this study aims to find out the methods u...
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Sistem Informasi Suhu dan Kelembaban Inkubator Telur Ayam Menggunakan Sensor Dht22 Berbasis Mikrokontroler
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 5
, No 2
(2023)
Measurement of temperature and humidity generally uses a tool that can determine the value of two physical quantities of a material or system (thermometer or hygrometer). When it comes to hatchery incubators, success and protection are priorities. The microcontroller is a small computer in the form of a chip, DHT22 temperature and humidity sensor with a range of (-40)-80°C. Formulation of the problem, (1) How to get digital data of hatching incubator room temperature using a microcontroller? (2...
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