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STUDI PENAMBAHAN PLASTIK LOW LINEAR DENSITY POLYETHYLENE PADA CAMPURAN AC-BC DITINJAU DARI KARAKTERISTIK MARSHALL
Journal of Civil Engineering and Technology Sciences
Vol 4
, No 1
(2025)
Telah banyak dibahas pada penelitian terdahulu mengenai bahan tambah atau subtitusi pada campuran aspal. Penelitian kali ini mencoba untuk substitusi maupun menambahkan plastik jenis low linear density poly ethylene (LLDPE) sebagai bahan tambah untuk campuran Asphalt Course – Binder Course (AC-BC). Plastik ditambahkan pada kadar plastik optimum terhadap nilai karakteristik marshall. Penelitian dilakukan di Laboratorium PT. Kadi Indonesia Manufaktur dengan 3 pengujian marshall. Pengujian marshall...
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Comparative Study of Thermoelectric Generator Module Performance with Various Types of Plate Materials
Pramanda, Wibi
; Muhammad, Rouf
; Joko Sumbogo, Yuliarto
; Jiwo Satrio, Hutomo
; Ramadhan Nur, Hamid
; Maladzi, Radhi
; Safi'i, muhamad
; Nuruz Zaman, Mochamad
Majalah Ilmiah Momentum
Vol 21
, No 1
(2025)
Advanced materials are used in thermoelectric generator (TEG) technology to turn heat into electricity using the Seebeck effect, which helps make better use of heat sources. The Seebeck effect is a result of the temperature disparity that exists between the two surfaces of the TEG. The configuration utilized in this investigation comprises several primary components, including the water block, thermoelectric, heat exchanger plate, and heater plate. The water block is positioned on the cold surfa...
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PEMBUATAN DAN KARAKTERISASI MEMBRAN ANORGANIK MIKROFILTRASI BERBAHAN BAKU AMPO
Jurnal Inovasi Teknik Kimia
Vol 10
, No 2
(2025)
Teknologi membran merupakan metode dalam proses pemisahan yang penting dalam industri. Membran anorganik lebih unggul dibanding dengan membran organik. Ampo adalah sejenis tanah liat yang bisa dipakai sebagai bahan baku karena memiliki unsur Si dan Al untuk pembuatan membran anorganik mikrofiltrasi. Tujuan penelitian ini adalah untuk mengetahui karakteristik membran dan pengaruh aditif serta suhu sintering terhadap karakteristik membran. Metode yang digunakan adalah metode sintering, dengan vari...
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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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Analisis Faktor yang Mempengaruhi Ketepatan Penggunaan Multivitamin Secara Swamedikasi pada Remaja di Kota Madiun
Pharmaqueous
Vol 7
, No 1
(2025)
Penggunaan multivitamin secara swamedikasi yang rasional sangat penting di kalangan remaja untuk menjamin keamanan, efektivitas, serta mencegah risiko kesehatan yang tidak diinginkan. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi ketepatan penggunaan multivitamin secara swamedikasi pada remaja di Kota Madiun. Penelitian ini menggunakan desain observasional analitik dengan metode pengambilan sampel accidental sampling yang melibatkan 379 responden remaja. Variabel te...
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THE IMPACT OF PROJECT-BASED LEARNING ON CREATIVE THINKING AND COGNITIVE LEARNING OUTCOMES AMONG HIGH SCHOOL STUDENTS
Bioma : Jurnal Ilmiah Biologi
Vol 14
, No 1
(2025)
Creative thinking skills in 21st-century learning have become essential competencies that students must possess; however, these skills have not been fully explored within the learning process, resulting in suboptimal learning outcomes. Therefore, an alternative instructional model is needed that can actively engage students in the learning process. One such model is Project-Based Learning (PjBL). This study aims to determine the impact of the PjBL model on students' creative thinking abilities a...
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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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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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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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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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