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 71–80 dari 5554 artikel
Digitalization Assistance Program and Human Resource Capacity Building to Enhance Transparency and Accountability of Koperasi Merah Putih in Karanganyar Gunung Village, Semarang
Widiastuti, C., T
; Sumastuti, Efriyani
; Indriasari, Ika
; Sari, Nur Latifah Dwi Mutiara
; Saputra, Risqi Dian
; Putri, Eva Yuliana
; Suroyya, Nafis
Cooperatives, as a pillar of the people’s economy, play a strategic role in improving community welfare. However, in practice, cooperatives still face various challenges, particularly in terms of digitalisation and the limited capacity of human resources (HR). This community service activity aims to enhance digital literacy and HR capacity through assistance in implementing a digital-based financial system at Koperasi Merah Putih in Karanganyar Gunung, Semarang City. The method employed is a par...
Google Scholar
DOI
Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree
Agrobioteknologi
(2026)
Bread is a food that is favored by various groups of people. Wheat flour is the main raw material in making sweet bread. Wheat flour is made from wheat, to reduce wheat imports, wheat flour needs to be replaced with other alternative ingredients. Cilembu sweet potato is one of the sweet potato plants that has the potential to be developed in Indonesia because it is abundant and has good nutritional content. Sweet potato cilembu contain high beta carotene that can be used as a functional food. Pu...
Google Scholar
DOI
Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
(2026)
Biscuits are a dry food product made by baking dough made from wheat flour and additional food ingredients. The increasing consumption of wheat flour needs to be reduced gradually, namely by alternative use of other flours such as mocaf and soybean flour which can be used as an altenative and increase nutritional value as a source of protein. The aim of this research was to find out the biscuit formulations that consumers like the most and to determine the chemical and organoleptic characteristi...
Google Scholar
DOI
Algoritma Apriori untuk Menganalisis Pola Pembelian Produk di PT. Tridaya Medima Sakti
WillaWiranata, Danniel Riyantus
; Sihotang, Fransiska Prihatini
; WillaWiranata, Danniel Riyantus
; Sihotang, Fransiska Prihatini
Ketidakseimbangan antara tingkat persediaan dan permintaan pasar dapat mengakibatkan kelebihan stok, meningkatnya biaya penyimpanan, dan meningkatnya risiko kerusakan produk. PT. Tridaya Sakti Medima, sebuah perusahaan distribusi farmasi yang berlokasi di Palembang, menghadapi tantangan serupa dalam mengelola persediaannya. Penelitian ini bertujuan untuk menganalisis pola pembelian dengan menerapkan teknik penambangan data menggunakan algoritma Apriori dan untuk merancang sistem rekomendasi prod...
Google Scholar
DOI
Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir
Jeki Mediantari Wahyu Wibawanti
; Zulfanita
; Dita Yuzianah
; Harisun Binti Ya’acob
; Anang Mohamad Legowo
; Setya Budi Muhammad Abduh
; Sri Mulyani
Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentra...
Google Scholar
DOI
Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time
Agrobioteknologi
(2026)
Cookies adalah makanan ringan atau camilan yang banyak disukai semua lapisan masyarakat. Tepung terigu adalah bahan utama dalam pembuatan cookies. Tepung jagung dapat digunakan sebagai pengganti tepung terigu karena memiliki nutrisi yang tidak kalah dari tepung terigu, jagung mempunyai kelebihan mengandung serat kasar, unsur Fe dan beta-karoten. Proses pengolahan cookies bergantung pada proses pemanggangan. Tujuan dari penelitian ini adalah menentukan cookies substitusi tepung jagung dengan vari...
Google Scholar
DOI
MORPHOLOGICAL CHARACTERIZATION OF BRAIN TUMOR TISSUE IN MRI IMAGES USING CNN AND TRANSFER LEARNING
Hilmi, Dafa Fadhilah
; Wibawa, Aji Prasetya
; Agustavada, Ardha Ardhana Putra
; Sholum, Abdullah
; Dwiyanto, Felix Andika
This study evaluates the role of computational pattern recognition as an observational method for analyzing morphological characteristics of brain tumor tissue in MRI data. A total of 6,056 labeled MRI images, including glioma, meningioma, and pituitary tumor cases, were examined. The images were standardized to maintain uniform structural representation and processed using three convolutional-based architectures: a baseline CNN, MobileNetV2, and EfficientNet-B0. Model performance was assessed u...
Google Scholar
DOI
Komunikasi CSR sebagai Upaya Membangun Kepedulian Lingkungan: Studi pada Perusahaan PT. Minyak dan Gas Bumi (Perseroda) BUMD Bekasi
Jurnal Audience: Jurnal Ilmu Komunikasi
Vol 9
, No 1
(2026)
Penelitian ini dilatarbelakangi oleh masih rendahnya kepedulian masyarakat terhadap lingkungan di wilayah operasional perusahaan, meskipun program Corporate Social Responsibility (CSR) telah dijalankan. Oleh karena itu, penelitian ini bertujuan untuk menganalisis strategi komunikasi CSR yang dilakukan oleh Humas PT. Minyak dan Gas Bumi (Perseroda) BUMD Bekasi dalam membangun kepedulian lingkungan masyarakat di Kelurahan Jatiraden. Penelitian ini menggunakan pendekatan kualitatif dengan metode de...
Sumber Asli
Google Scholar
DOI
Personal Branding Akun TikTok Dosen Milenial @hendi.motivasi
Jurnal Audience: Jurnal Ilmu Komunikasi
Vol 9
, No 1
(2026)
Seiring kemajuan teknologi yang semakin pesat, berbagai kemudahan hadir dalam kehidupan manusia, terutama dalam hal komunikasi. Fenomena ini mendorong para konten kreator untuk berlomba-lomba mengekspresikan ide-ide kreatif mereka dalam pembuatan konten, sehingga dapat memperkuat personal branding mereka. Penelitian ini bertujuan untuk memberikan deskripsi mendalam mengenai analisis personal branding dosen milenial @hendi.motivasi di platform media sosial TikTok. Metode yang digunakan dalam pene...
Sumber Asli
Google Scholar
DOI
Effect of Different Layers on the Performance of Laminate Epoxy Composite Reinforced with Textile Waste
Thomas Junaedi
; Siregar, Januar Parlaungan
; Zalani, Mohamed Reza
; Imran, Al Ichlas
; Tezara Cionita
; Endah Murtiana Sari
; Deni Fajar Fitriyana
; Etanto Heiliano Wijayanto
Post-consumer textile waste poses significant environmental problems, but its potential for commercial recycling remains under-researched. Therefore, this study utilizes calico textile (CT) waste as reinforcement in polymer composites. The effect of layering number of CT in epoxy composite will be investigated. CT was varied with three layers, namely 1, 3, and 5 embedded in epoxy resin with the hand lay-up method in open molding. The mechanical testing of pure epoxy as a control point for tensil...
Google Scholar
DOI