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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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Peran Dan Fungsi Lembaga Penyuluhan Pertanian (Perkebunan) Terhadap Pembangunan Pertanian Di Kecamtan Panceng
Mediagro: journal of agricultural sciences
Vol 21
, No 1
(2025)
Penelitian ini bertujuan untuk mengetahui peran dan fungsi lembaga penyuluhan dalam pengembangan pertanian (perkebunan) yang dilaksanakan di Kecamatan Panceng Kabupaten Gresik. Penelitian ini menggunakan metode dan prosedur penelitian kualitatif, dengan melakukan observasi dan wawancara kepada petani dan balai penyuluhan pertanian untuk mendapatkan data penelitian. Hasil penelitian menunjukkan bahwa lembaga penyuluhan pertanian yang meliputi balai pelayanan, balai komunikasi, balai pengembangan...
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ANALISIS FAKTOR BIOPSIKO TERHADAP KEJADIAN MUSCULOSKELETAL DISORDER (MSDs) PADA SOPIR BUS BST SOLO RAYA
Physio Journal
Vol 5
, No 1
(2025)
Latar Belakang : Keluhan MSDs sering terjadi pada pekerja dengan posisi kerja statis dan tidak ergonomis, seperti sopir bus yang bekerja 8-9 jam per hari. Faktor risiko terhadap MSDs secara umum diakibatkan karena 3 yaitu faktor yaitu individu atau biologis, psikologi, dan sosial. Tujuan: untuk menganalisis faktor biopsiko terhadap kejadian muskuloskeletal disorder (MSDs). Subjek dan Metode: Penelitian ini merupakan penelitian kuantitatif, menggunakan pendekatan cross sectional study, dengan pop...
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Urban Violent Crime Dynamics in Kuala Lumpur and Putrajaya: Utilizing Spatial Temporal Techniques
Redzuan, Mohd Sofian
; Masron, Tarmiji
; Yusuf, Adibah
; Junaini, Syahrul Nizam
; Kimura, Yoshinari
; Barawi, Mohamad Hardyman
; Salleh, Mohamad Suhaidi
; Rainis, Ruslan
; Ahmad, Azizul
Forum Geografi
Vol 39
, No 1
(2025)
This paper investigates the patterns of violent crime in Kuala Lumpur and Putrajaya between 2015 and 2020 using advanced spatial analysis techniques, including Spatial Autocorrelation, Standard Deviational Ellipse (SDE), and Mean Centre (MC). The study analyzes the spatial distribution and temporal dynamics of violent crimes, tracks shift in crime hotspots and examines the influence of socio-economic factors on these patterns. Findings reveal that violent crimes predominantly occur in the late a...
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HUBUNGAN JENIS TERAPI OBAT HIPERTENSI TERHADAP TEKANAN DARAH PADA HIPERTENSI DI PUSKESMAS WELAHAN I
JURNAL KEPERAWATAN SISTHANA
Vol 10
, No 1
(2025)
Masalah kesehatan internasional adalah hipertensi, penyebab utama gagal ginjal, stroke, dan penyakit jantung. Diperkirakan 34,1% orang di Indonesia menderita hipertensi, dan sebagian besar dari mereka tidak mendapatkan pengobatan. Meskipun Puskesmas Welahan 1 menangani hipertensi, pasien sering mengalami kesulitan mengontrol tekanan darah mereka karena berbagai macam obat yang tersedia. Tujuan dari penelitian ini adalah untuk mengetahui seberapa efektif terapi monoterapi dan kombinasi untuk menc...
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PENERAPAN PEMBELAJARAN BERBASIS KONVENSIONAL DENGAN TEKNOLOGI INFORMASI PADA TPQ RAUDHATUL ‘ULUM MANYARAN KOTA SEMARANG
Inovasi Teknologi Informasi Dan Komputer Untuk Masyarakat
Vol 5
, No 1
(2025)
One of the places for community-based Islamic Religious Education (PAI) is through the Quran Education Park (TPQ). Not all TPQs implement qualified and modern learning methods and media according to the needs of today's education to realize the goals of PAI. The purpose of this service is to realize the goals of PAI at TPQ Raudahtul 'Ulum with conventional-based learning assistance and training methods with Information and Communication Technology (ICT) and digital. Assistance is carried out by...
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CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS
Nadhilah, Dini
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Riski, Prajwalita Rukmakharisma
; Suleman, Dininurilmi Putri
; Zulfa, Fitriyah
; Aprilia, Intan Dwi
; Aprilia, Wulan
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by he...
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CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)
Abdi, Yenny Febriana Ramadhan
; Rochmah, Alfi Nur
; Nurfadila, Irma Dwi
; Faiz, Muhammad Nurul
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Zulfa, Fitriyah
; Riski, Prajwalita Rukmakharisma
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour us...
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