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EAZY Digital Accreditation System Evaluation and its Contribution to Digital Citizen: Evidence from POLTESA
Accreditation processes in higher education institutions are often inefficient, particularly in border regions like Indonesia, where limited infrastructure and resources pose significant challenges. This study evaluates the EAZY Digital Accreditation System at POLTESA, a State Polytechnic in West Kalimantan one of border region of Indonesia. using a mixed-methods approach and Social Return on Investment (SROI) analysis to assess its operational and social impacts. The research combines qualitati...
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Analysis of the Potential of Mossak Batak as a Tourist Attraction in Toba Regency
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
Mossak Batak Toba is a traditional martial art originating from the Batak Toba ethnic group in North Sumatra, passed down through generations. Characterized by swift, agile, and powerful movements, Mossak is not only a physical discipline but also embodies spiritual values such as courage, discipline, and loyalty. This study aims to identify and analyze the potential of Mossak Batak as a tourist attraction in Toba Regency from cultural, economic, and social perspectives, and to formulate strateg...
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Pengaruh penggunaan ipal komunal terhadap effisiensi biaya pada Proyek Perumahan (studi kasus Perumahan Candi Hills)
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Pengelolaan air limbah domestik di proyek-proyek perumahan perkotaan menghadirkan tantangan yang semakin meningkat karena pertumbuhan populasi dan urbanisasi yang cepat. Sistem tangki septik individual tradisional sering kali gagal mengatasi pencemaran lingkungan dan risiko kesehatan secara efektif. Penelitian ini bertujuan untuk menganalisis efisiensi biaya penerapan instalasi pengolahan air limbah (IPAL) komunal dibandingkan dengan tangki septik individual di proyek perumahan Candi Hills. Pene...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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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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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics...
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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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Mini Review: Various Processing of Organic Waste into Food Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be uti...
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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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