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Menampilkan 1–6 dari 6 artikel
The Effect of Fermentation Time on Weight Loss, Protein Content, Organoleptic Tests on Winged Bean Tempeh (Psophocarpus tetragonolubus)
Journal of Food and Agricultural Product
Vol 5
, No 2
(2025)
Tempeh is known as a typical Indonesian fermented food that usually uses soybeans as the main ingredient. However, the high dependence on soybean imports has encouraged efforts to find local raw material sources, one of which is winged bean seeds (Psophocarpus tetragonolobus) which have high protein content. This study aims to evaluate the impact of variations in fermentation time on weight loss, protein content, and sensory (organoleptic) quality of tempeh made from winged bean seeds. The study...
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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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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 Pengetahuan dan Status Ekonomi terhadap Status Gizi Ibu Hamil Trimester II di Puskesmas Masbagik Lombok Timur
Jurnal Ilmu Kesehatan Masyarakat Berkala
Vol 3
, No 1
(2021)
ABSTRAKStatus gizi ibu hamil merupakan keadaan tubuh ibu hamil yang seimbang dikarenakan adanya pemasukan makanan yang dikonsumsi dan zat – zat gizi dalam tubuh yang digunakan untuk kehidupan sehari – hari dalam mempertahankan fungsi – fungsi organ ibu hamil. Janin dalam kandungan ibu sangat dipengaruhi oleh gizi yang dikonsumsi oleh ibu hamil itu sendiri. Proses kehamilan dan perkembangan janin akan terganggu apabila status gizi ibu hamil tidak terpenuhi dengan baik. Faktor – faktor yang mempen...
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Pengaruh Senam Diabetes dan Asupan Energi Terhadap Perubahan Kadar Gula Darah Pada Penderita Diabetes Melitus Tipe 2 di RSUD Patut Patuh Patju Lombok Barat.
Jurnal Ilmu Kesehatan Masyarakat Berkala
Vol 3
, No 1
(2021)
Diabetes Melitus di Indonesia semakin meningkat setiap tahunnya. Diabetes mellitus dapat dicegah, ditunda dan diperlambat dengan mengendalikan kadar glukosa darah. Mengendalikan kadar glukosa darah pada penderita diabetes dapat dilakukan dengan melakukan senam diabetes dan menjaga asupan energy. Penelitian ini bertujuan untuk menganalisis pengaruh senam diabetes dan asupan energy terhadap perubahan kadar gula darah pada penderita Diabetes Mellitus Tipe 2 yang mengikuti senam diabetes di Rumah Sa...
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Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes
Bantara Journal of Animal Science
Vol 3
, No 1
(2021)
Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p...
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