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Analisis Strategi Pengembangan Koperasi LKMS Amanah Berkah Nusantara dengan Pendekatan Matriks Space
Populer: Jurnal Penelitian Mahasiswa
Vol 4
, No 2
(2025)
In order to provide financial access to groups in society that are not yet fully served by formal financial institutions, cooperatives have become very important. LKMS Amanah Berkah Nusantara Cooperative is one example of a sharia cooperative, with a non-profit model and a strong social orientation, this cooperative is here to be a solution to financial problems in the business being run. The cooperative needs to be more adaptive in strategizing its development in the face of changes in the curr...
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PENINGKATAN DERAJAT KESEHATAN PADA LANSIA MELALUI PENYULUHAN DAN PENDAMPINGAN AKAN PENTINGNYA PEMERIKSAAN KESEHATAN BERKALA DI KOTA SEMARANG
Gemassika: Jurnal Pengabdian Kepada Masyarakat
Vol 9
, No 1
(2025)
The global geriatric population has increased, and this trend is also evident in Semarang, Indonesia. Without proper health management, this condition could contribute to the rise of degenerative diseases. One key aspect of degenerative disease management is increasing preventive measures through regular health monitoring and enhancing knowledge about degenerative diseases. The method used in this community service comprises several stages: health examination, pre-test, health education, and act...
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User Satisfaction Analysis of the Central Lombok Regency Agriculture Office Website Using the EUCS Method
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 4
, No 2
(2025)
The Agricultural Office of Central Lombok Regency is a government institution that utilizes a website to provide information regarding various agricultural services to the public. This website is used by both the staff of the Agricultural Office and the public. To assess the level of user satisfaction with the website of the Agricultural Office of Central Lombok Regency, this study employs the End User Computing Satisfaction (EUCS) method, which measures satisfaction through five dimensions: Con...
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Analysis of Factors Associated with the Incidence of Skin Diseases in the Community of Indralaya District
Trisnaini, Inoy
; Putri, Dini Arista
; Pratiningsih, Widya Ayu
; Wulandari, Khairunnisa Catur
; Kusuma, Liona Ayu Permata
; Damayanti, Khistian
; Hasanah, Nur
; Fijriah, Nuril
; Miagoni, Vince
Jurnal Kesehatan
Vol 18
, No 1
(2025)
Pendahuluan: Kulit manusia merupakan lapisan pertama yang rentan terhadap infeksi terutama di daerah tropis seperti Indonesia, dimana sanitasi lingkungan yang buruk menjadi faktor utama penyebab tingginya angka penyakit kulit. Di daerah lahan basah seperti Kecamatan Indralaya, kondisi lembab dan sumber udara yang tidak memadai meningkatkan risiko terjadinya gangguan kulit pada masyarakat setempat. Metode: Penelitian ini merupakan penelitian deskriptif kuantitatif yang bertujuan untuk mendeskrips...
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PEMBANGUNAN SANTRIPRENEUR MELALUI PELATIHAN KETRAMPILAN KEWIRAUSAHAAN DI DESA MINOMARTANI SLEMAN
Jurnal Pengabdian Masyarakat Unwahas
Vol 10
, No 1
(2025)
Salah satu program pemerintah untuk mengembangkan kewirausahaanyaitu melalui program santripreuner. Program tersebut menuntut santrimasa kini tidak hanya mendalami ilmu agama tetapi juga mampuberwirausaha. Bentuk implementasi yang dilakukan untuk mendorongpenumbuhan wirausaha baru dilingkungan pondok pesantren yaitu melaluipendampingan ketrampilan kewirausahaan di Pondok pesantren NashiruthThulab yang terletak di Desa Minomartani Sleman. Terbatasnya sumberdaya guru dibidang kewirausahaan serta k...
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Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency
Rochmah, Alfi
; Febriana Ramadhan Abdi, Yenny
; Choiroel, Anam
; Putri Suleman, Dininurilmi
; Rukmakharisma Riski, Prajwalita
; Zulfa, Fitriyah
; Nadhilah, Dini
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team w...
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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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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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