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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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Bioplastic Synthesis based on Modified Heat Moisture Treatment (HMT) Sago Starch (Metroxylon Sp) and its Application as Powdered Coffee Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The physical, mechanical and degradability properties of bioplastics made from natural and Heat Moisture Treatment (HMT) modified sago starch and their application as packaging for ground coffee were studied. HMT modification increased the amylose content by 4% and decreased the expandability by 7.16%. HMT-modified starch can also reduce the hydrophilicity of bioplastics as indicated by a decrease in WVTR value by 10% and solubility by 59%. The results also showed that bioplastic from natural an...
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Development of a STEM-PJBL-Based Digital Book With Geogebra™ Using the Assure Model to Enhance Students’ Mathematical Literacy in Geometry
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
Mathematical literacy among junior high school students in Indonesia remains low due to limited educational resources that support its development. Many materials emphasize procedural mathematics rather than critical thinking and problem-solving, hindering real-world application. The STEM-Project-Based Learning (STEM-PjBL) approach addresses this by connecting mathematics to everyday life and integrating technology like GeoGebra™ for interactive learning. This study aims to develop a digital boo...
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Inovasi Sosial dan Kewirausahaan Sosial
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 1
(2025)
Inovasi sosial dan kewirausahaan sosial telah menjadi strategi utama dalam menciptakan solusi berkelanjutan bagi tantangan sosial dan ekonomi yang tidak dapat diselesaikan oleh pendekatan bisnis konvensional. Makalah ini bertujuan untuk: 1) Menganalisis inovasi sosial dan perannya dalam kewirausahaan sosial; 2) Mengidentifikasi hubungan antara inovasi sosial dan keberlanjutan UMKM dalam konteks ekonomi berbasis dampak sosial; 3) Menjelaskan faktor-faktor utama yang mempengaruhi keberhasilan kewi...
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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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PERAN FISIOTERAPI PADA PENDERITA TUBERCULOSIS PARU AKTIF: CASE STUDY
Physio Journal
Vol 5
, No 1
(2025)
Latar Belakang : Tuberculosis merupakan penyakit menular yang disebabkan oleh mycrobacterium tuberculosis. Tuberculosis dapat menyebabkan permasalahan yakni mengi, batuk, penumpukan sputum yang belebih dan sesak nafas. Pemberian terapi nebulizer dan breathing exercise salah satunya yaitu untuk mengurangi permasalahan yang disebabkan karena tuberculosis. Nebulizer sebagai bronkodilator dapat mengencerkan lender dan mengurangi sesak nafas, serta breathing exercise dapat meningkatkan fungsi paru da...
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Identifikasi Dampak Alih Fungsi Lahan Pertanian Terhadap Produktivitas Pertanian Di Desa Guntur Kabupaten Purworejo
Mediagro: journal of agricultural sciences
Vol 21
, No 1
(2025)
Penelitian ini bertujuan untuk mengidentifikasi dampak alih fungsi lahan pertanian terhadap produktivitas petani baik dalam lingkup ekonomi,sosial dan lingkungan pada wilayah penelitian kemudian untuk mengetahui apakah terdapat perbedaan yang signifikan akibat terjadinya alih fungsi lahan pertanian terhadap produktivitas petani di Desa Guntur Kabupaten Purworejo.Data yang digunakan dalam penelitian ini adalah data kuantitatif yang dikumpulkan dalam bentuk angka, data yang dikumpulkan oleh peneli...
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Optimalisasi Pola Usahatani Lahan Rawa Lebak Di Kawasan Pemulutan Kabupaten Ogan Ilir Sumatera Selatan
Mediagro: journal of agricultural sciences
Vol 21
, No 1
(2025)
Abstract
The area of fertile land for food crops, especially rice, is decreasing. Suboptimal land is an alternative available to the government to achieve the target of food self-sufficiency, especially rice. One of the suboptimal lands that is still very large (around 20 million hectares) is swamp land (tidal or lowland). The Pemulutan area of Ogan Ilir Regency, South Sumatra is a suboptimal agricultural area with a lowland land typology. In this area, rice farming activities carried out by far...
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