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Sosialisasi dan Penyuluhan Kolesterol: Jantung Sehat Dimulai dari Kolesterol yang Terjaga
Jurnal Pengabdian Masyarakat Al-Irsyad
Vol 7
, No 1
(2025)
Tingginya kadar kolesterol merupakan salah satu faktor risiko utama terjadinya penyakit jantung. Hiperkolesterolemia, yaitu kadar kolesterol darah melebihi 200 mg/dL, menjadi ancaman kesehatan yang signifikan terutama pada lansia. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan mengenai pengendalian kolesterol serta memberikan skrining kesehatan dini pada lansia. Kegiatan dilaksanakan di Kelurahan Sidanegara, Kecamatan Cilacap Tengah, dengan melibatkan 39 peserta lansia. Program...
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Sistem Informasi Berbasis Website Pada Museum Kota Demak Sebagai Media Pengenalan Artefak
Rudiyanto, Arif Rifan
; Fachreza, Ardian
; Retna, Attagantari Ardelia
; Dwiningtyas, Djamar Liana
; Mustagfirin, Mustagfirin
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
Indonesia is famous for its cultural diversity that stretches from Sabang to Merauke. The culture of the Indonesian people is manifested in the cultural system, social system, and physical culture. The cultural system that has developed in Indonesia is implemented in the form of ideas, values, and norms. The social system is implemented in cooperation activities, deliberations, and mutual cooperation. Physical culture is implemented in equipment made by humans such as temples and inscriptions. T...
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Physical properties, antioxidant activity, and preference level of snack bars made from a composite flour of sorghum, mung bean, and purple yam : Sifat fisik, aktivitas antioksidan dan tingkat kesukaan snack bar berbahan baku tepung komposit sorgum, kacang hijau dan uwi ungu
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 10
, No 1
(2025)
Purple yam is one of the tubers that serves as a source of antioxidants but has not been optimally utilized. Therefore, it needs to be diversified by processing it into snack bars. This study aims to develop snack bars made from purple yam flour, sorghum flour, and mung bean flour, which have the potential to serve as antioxidant sources and are preferred by panelists. In this study, snack bars were prepared using composite flour (sorghum:mung bean) and purple yam flour in varying ratios: 95:5,...
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ANTHER DEVELOPMENT ANATOMY OF Cleome rutidosperma DC. (CLEOMACEAE) IN LOMBOK
Dewi, Chandra Puspita
; Amelia, Alfiya Lita
; Putri, Baiq Indra Sari
; Sapitri, Dea Sinta
; Wahyuzeni, Indri
; Julianti, Kurnia
; Nirmala, Nabila Desta
; Sukenti, Kurniasih
; Mulyaningsih, Tri
Bioma : Jurnal Ilmiah Biologi
Vol 14
, No 1
(2025)
Cleome rutidosperma DC is a plant native to tropical Africa, India and Indochina, and it has become an invasive weed plant introduced to Indonesia, especially on the islands of Sumatra, Kalimantan, Java and the Lesser Sunda Islands, including Lombok, to the Australian continent. C. rutidosperma belongs to the Brassicaceae order which has cleistogamy flowers. The aim of this research is to determine the anatomical development of the C. rutidosperma anther. This observation was carried out in Apri...
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Pengaruh Student Engagement terhadap Communication Skill Mahasiswa
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
Having good communication skills can make someone easily accepted in an organization and will get a positive response in the communication that has been built. The purpose of this study was to see if there is a significant influence between Student Engagement and Student Communication Skills. The research method used is a quantitative research method. Data were collected through a google form using a Likert scale of 1-5 from 62 respondents from the Dharmaduta Department Student Association of th...
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Rancang Bangun Sistem Pelayanan Pengaduan Gangguan Listrik Berbasis WEB di PT.PLN (PERSERO) UPJ JATIBARANG
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
In a company, data and information are important things to do a job. The State Electricity Company (PLN) is a company operating in the field of electrical energy services. In its business processes, PLN also often receives disturbances or complaints from customers. The system development method used in this research is Waterfall, system design using system implementation using PHP and MySQL. The result of this research is an electrical disturbance service system that can make it easier for custo...
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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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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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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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Pengaruh Komunikasi Interpersonal terhadap Keberhasilan Negosiasi : Survei di Pasar Tradisional Wonogiri
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
This study There is ineffective communication in Wonogiri Market which causes failure in negotiation. Ineffectiveness in negotiation also makes sellers and buyers not have a purchase agreement, sometimes there is a compulsion of sellers so that the goods they sell are immediately sold out so that many other traders compete to provide lower prices. This study aims to determine whether or not there is an influence of communication on the success of negotiations between sellers and buyers in Wonogi...
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