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Production Process of Puff Pastry Substitute Pumpkin
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which pro...
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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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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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Analisis Kedalaman Dermaga Menggunakan Sistem Batimetri Untuk Pemetaan Dasar Laut di PT PAL Surabaya
Rizkiyono, Rico Andhika
; Pratomo, Sunu Arsy
; Wa' addulloh, Mu’izzaddin
; Diansisti, Anisa
; Hidayati, Ratna
Ocean Engineering : Jurnal Ilmu Teknik dan Teknologi Maritim
Vol 4
, No 1
(2025)
In an era of increasingly advanced technology, seabed mapping is very important in various fields, such as ship navigation, underwater infrastructure development, and marine environmental research. The use of a seabed sounding system at PT PAL has improved the quality of seabed mapping. The purpose of this study is to analyze the seabed at the PT PAL Surabaya pier in order to find out through seabed mapping using a bathymetric survey system and to find out the level of shallowing at each pier an...
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Menavigasi Transisi Hijau: Analisis Kualitatif Tantangan dan Dinamika Pemangku Kepentingan dalam Implementasi Green Port di Indonesia
Ariadi, Tiara Sekarwati
; Hagassi, Rizki
; Santy, Ni Nyoman Parahita
; Raharjo, Setyo Slamet
; Baharudin, Irwan
Ocean Engineering : Jurnal Ilmu Teknik dan Teknologi Maritim
Vol 4
, No 1
(2025)
As global pressure for decarbonizing the maritime sector intensifies, ports worldwide, including in Indonesia, are facing demands to transform into green ports. This study aims to conduct an in-depth analysis of the multidimensional challenges and complex stakeholder dynamics in the implementation of the green port concept in Indonesia. Using a descriptive qualitative method based on a documentary study, this research integrates Stakeholder Theory and Institutional Theory to dissect the interact...
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Analisis Faktor Yang Mempengaruhi Idle Time (IT) Pada Proses Bongkar Muat Kapal di Terminal Petikemas Koja Pelabuhan Tanjung Priok Jakarta
Wibowo, Purnomo Ari
; Negara, Gembong Satria
; Weda, Iwan
; Guritno, Suryo
; Baharudin, Irwan
; Emha, Faresh
Ocean Engineering : Jurnal Ilmu Teknik dan Teknologi Maritim
Vol 4
, No 1
(2025)
been resolved in Indonesia. This research aims to determine the influence of Port Services, Loading and Unloading Performance, Loading and Unloading Equipment and Natural Factors on Idle Time at the Koja Container Terminal, Tanjung Priok Port, Jakarta. The population in this study were operational employees and ship crew from the deck department division. The sample used in this research was 80 respondents. And using a disproportionate stratified random sampling technique, then the data was anal...
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STRATEGI PENYULUHAN PERTANIAN DALAM PENGEMBANGAN BUDIDAYA TANAMAN LABU KUNING DI DESA DOMAG MEKAR KECAMATAN BONUBOGU KABUPATEN BUOL
Mediagro: journal of agricultural sciences
Vol 21
, No 1
(2025)
Tujuan penelitian ini adalah untuk mengetahui : (1) Faktor internal dan eksternal dalam pengembangan budidaya tanaman labu kuning, dan (2) Faktor internal dan eksternal dalam pengembangan budidaya tanaman labu kuning. Metode yang digunakan dalam penelitian ini adalah penelitian survey yaitu penggambaran secara kualitatif, fakta, data atau objek material yang dibutuhkan dalam penelitian melalui observasi, wawancara, dan kuisioner. Penelitian ini dilakukan di Desa Domag Mekar, Kecamatan Bonubogu,...
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Analisis Konsentrasi dan Jenis Plant Growth Promoting Rhizobacteria (PGPR) Terhadap Pertumbuhan Bibit Bawang Merah (Allium ascalonicum L.)
Mediagro: journal of agricultural sciences
Vol 21
, No 1
(2025)
The use of bulbs often reduces the quality of the results because the seeds often carry pathogens and reduce the productivity of shallots. One of the factors that causes the decline in the production of this plant is the lack of appropriate and effective cultivation technology. A potential solution is to improve seed quality by using organic fertilizers, especially PGPR fertilizers. This study aims to determine the concentration and type of PGPR that affect the growth of shallot seeds. The resea...
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