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PENINGKATAN KOMPETENSI 3D HARDSURFACE MODELING UNTUK SISWA SMK BHAKTI NUSANTARA
Jurnal Pengabdian Masyarakat Unwahas
Vol 9
, No 2
(2025)
SMK Bhakti Nusantara adalah sekolah kejurusan yang saat ini banyak berkembang adalahJurusan Multimedia. Namun tahun ini, jurusan multimedia adalah siswa terakhir karenajurusan tersebut oleh Kemendikbud harus bertransformasi ke Jurusan Animasi atau DesainKomunikasi Visual. Tingginya peluang kompetensi pemodelan 3D menjadikan keterampilanModelling 3D ini penting dimiliki di jurusan multimedia. Namun jurusan multimedia SMKBhakti Nusantara memiliki berbagai kendala yang dihadapi. Kurangnya sumber da...
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REKONSTRUKSI PENCATATAN PERKAWINAN PENGHAYAT KEPERCAYAAN PADA MASYARAKAT HUKUM ADAT BERBASIS KEADILAN SOSIAL PANCASILA
DINAMIKA HUKUM
Vol 26
, No 1
(2025)
Indonesia is an archipelagic country rich in ethnic, cultural, religious, and belief diversity. The Indonesian Constitution guarantees freedom of religion and belief, yet adherents of traditional beliefs often face discrimination, particularly in marriage registration. This study aims to evaluate and reconstruct the marriage registration system for adherents of traditional beliefs based on Pancasila's social justice principles. The study employs various theories, including the theory of equal fr...
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Rancang Bangun Transmitter Automatic Identification System (AIS) Menggunakan Long Range (LORA)
Ocean Engineering : Jurnal Ilmu Teknik dan Teknologi Maritim
Vol 4
, No 2
(2025)
The Automatic Identification System (AIS) is a maritime identification and tracking system that must be implemented on certain vessels in accordance with the regulations of the International Maritime Organization (IMO). One of the ways to enhance maritime safety on ships is by utilizing AIS. This research aims to develop a low-cost AIS intended for use on small vessels such as fishing boats. This study utilizes hardware components such as the GPS M8N, Arduino Nano, and LoRa RA-02 module. The LoR...
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Testing the effectiveness of vannamei shrimp shell chitosan extraction with variations of organic acids in the demineralization stage: Pengujian Efektivitas Ekstraksi Kitosan Kulit Udang Vannamei dengan Variasi Jenis Asam Organik dalam Tahapan Demineralisasi
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 10
, No 1
(2025)
Chitosan is a natural polysaccharide derived from chitin, commonly found in the shells of crustacean animals. The production of chitosan involves several stages: deproteinization, demineralization, and deacetylation, which require the use of acidic and alkaline solutions. This study aimed to evaluate the effectiveness of various types of organic acids and a natural acid source, Averrhoa bilimbi (bilimbi fruit) extract, in the chitosan extraction process from Vannamei shrimp shells. The study emp...
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Analisis Kebijakan Regrouping Perguruan Tinggi di Revolusi Industri 5.0 di Indonesia
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
This study analyzes the policy of regrouping higher education institutions in Indonesia in facing the challenges of the Industrial Revolution 5.0. Through a comprehensive literature study, this study identifies the gap between the current policy of merging higher education institutions and the demands of the Industrial Revolution 5.0 which focuses on human-technology integration. The findings indicate that the regrouping policy requires a more holistic approach and is oriented towards developing...
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Effect of Giving Turmeric Flour in Ration on the Performance of Broiler Chickens in the Starter Phase
Bantara Journal of Animal Science
Vol 7
, No 1
(2025)
This study aims to determine the effect of the administration of turmeric meal in rations on broilers in the starter phase. This research was conducted on a Ngawi Regency, East Java broiler farm. The search time lasted 2 weeks. Penelitian dirancang dengan Rancangan Acak Lengkap (RAL) pola searah. The study was designed using a RAL unidirectional model. The treatment applied was the administration of turmeric meal in broiler chicken rations with three types of doses, including P0: Without the use...
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Effect of Tea Waste Supplementation in Feed on the Weight and Proportion of Liver and Pancreas in Male Quails
Bantara Journal of Animal Science
Vol 7
, No 1
(2025)
The purpose of this study is to ascertain how adding fermented tea waste utilizing EM4 to male quail meals affects the weight and proportion of the pancreas and liver. One hundred four-week-old male quails (Coturnix coturnix japonica) make up the material. In vivo experimental techniques and a completely randomized design (RAL) were used in the study. Basal feed (T0), basal feed + 2% fermented tea powder waste (T1), basal feed + 2% fermented tea granule waste (T2), and basal + plus 2% fermented...
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The Influence Of An Interactive Learning Model Game Based Learning Using The Wordwall Application On The Geographic Literacy Of Class X Students In MA AN-Nur Gio Parigi Moutong District
Journal of Geography Science and Education
Vol 7
, No 1
(2025)
The aim of this research is to determine the influence of the interactive game-based learning model using the Wordwall application on the technological literacy of class X students in Geography Learning at MA An-Nur Gio. This research uses quantitative research methods with a Quasi Experimental research type. Data collection techniques include observation, tests and documentation to determine the effect of the interactive game based learning model using the Wordwall application on students' Geog...
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Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Papaya is included in the climacteric fruit that has a very short shelf life. This fruit is very much found around us. However, papaya has a very complete nutritional value. The decline in the quality of papaya goes hand in hand with the ripening phase of the fruit in the form of texture, taste, and color. Based on this basis, processing is needed to increase the shelf life and selling value of papaya. Innovations that can be done by reducing the moisture content of the product and making it int...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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