Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 2291–2300 dari 5124 artikel
Mozzarella Cheese Processing Training for Farmers in Tonjong Village, Tajurhalang District, Bogor Regency
Rismaya, Rina
; Noviyanti, Rinda
; Ulfah, Mutiara
; Nadia, Lula
; Maulida, Iffana Dani
; Wicaksana, Bayu Eka
; Susilo, Adhi
Jurnal Karya Pengabdian Masyarakat
Vol 1
, No 2
(2023)
One of the main problems faced by farmers in Tonjong Village, Tajur Halang Regency, Bogor is that the selling price of pure milk in 1 liter is quite low. Public knowledge regarding processing technology to increase product added value is still low, which is the reason farmers sell pure milk directly. This community service training aims to determine the effect of processing pure milk into mozzarella cheese on increasing community knowledge and skills. This increase in knowledge was measured usin...
Sumber Asli
Google Scholar
DOI
Characteristics of Milkfish Sausage (Chanos chanos) and Carrots (Study of Proportions of Tapioca Flour: Taro Starch and Addition of Egg White)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This s...
Sumber Asli
Google Scholar
DOI
2 Sitasi
Pendampingan Penerapan Digital Marketing Sebagai Strategi Pemasaran Pada UMKM Bolu Telur Crispy
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 2
, No 4
(2023)
Today's modern technology continues to advance and develop, especially social media which has a huge impact on people's lives. Advances in technology also have an impact on marketing, especially in the buying process. Digital Marketing is a marketing strategy that can reach the wider community, from the top to the bottom. In this study, there are problems faced by the owners of UMKM Crispy Egg Cake, one of which is the lack of knowledge about how to apply digital marketing as a place to promote...
Sumber Asli
Google Scholar
DOI
The Characteristic of Sticks Mung Bean Flour (Vigra radiate L.) and The Addition of Celery (Apium graveolens)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Sticks are delicious, crunchy, savory, long, thin, and brownish yellow snacks with various flavors. The main ingredients of this product consist of wheat flour, , eggs, garlic, pepper, and salt. Celery leaves were chosen because they are easy to obtain and to optimize local ingredients. Mung bean (Phaseolus radiates) itself is a vegetable food that is high in protein and fiber where the protein contained is 20-25%. This study aims to determine the effect of sticks mung bean flour and the add...
Sumber Asli
Google Scholar
DOI
Antioxidant Activity of Rose Tea (Rosa damascene) with Various Types of Sugar and Rose Tea Concentration
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Kombucha tea is a traditional beverages product manufactured from fermented tea and sugar solutions. Using Acetobacter xylinum sa starter. Kombucha tea has a refreshing sour taste, but the distinctives aroma make kombucha tea less attractives to consumers. Red roses (Rosa damascene) are a source of anthocyanin pigments that have not been widely used. In addition, to increase the economic value of roses. Based on research that has been done, red roses contain antioxidants in the form of purpl...
Sumber Asli
Google Scholar
DOI
3 Sitasi
Physical, Chemical and Preference Levels of Cendol Substituted with Purple Yam Flour (Dioscorea alata L.)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Purple yam (Dioscorea alata L.) is a local food with many sources of antioxidants, so it becomes a staple food for the community. The addition of purple yam flour to the production of cendol is expected to help increase the selling value of cendol and also purple yam. This research aims to produce cendol with the addition of purple yam flour which has antioxidant activity and liked by the panelists. A completely randomized factorial design was used in this study using 2 factors, namely the treat...
Sumber Asli
Google Scholar
DOI
Effect of Ethrel Concentration on Avocado Fruit Running (Persea americana mill)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Avocado is a climacteric fruit, which is usually harvested when it is still unripe. One way to accelerate the maturity of climacteric fruit is by ripening. Ripening treatment with ethrel can accelerate fruit ripening. This study aims to determine the effect of proper ethrel concentration on the avocado ripening process. The experimental design used was RAL (Completely Randomized Design) 1 Factor with 5 treatments and 4 replications. The treatment consisted of P0 control without ethrel treatment,...
Sumber Asli
Google Scholar
DOI
Pengaruh Kualitas Produk, Layanan Purna Jual dan Jaminan Produk terhadap Kepuasan Pelanggan : (Studi pada Pelanggan PT Karya Bahari Abadi Jakarta)
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 2
, No 3
(2023)
The problem of the level of consumer trust and satisfaction is important in the trade business. However, not all products that have been and have not been regulated have adequate after-sales service. The purpose of this study was to determine the effect of after-sales service, product quality and product warranty on customer satisfaction. The number of samples in this study amounted to 100 consumers from a population of 180 consumers and are active consumers of PT Karya Bahari Abadi Jakarta. The...
Sumber Asli
Google Scholar
DOI
1 Sitasi
Analisis Standarisasi Laboratorium Ipa Dalam Mendukung Implementasi Kurikulum Merdeka Di SMP Negeri 3 Kota Langsa
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 2
, No 3
(2023)
In this research, the Science Laboratory in SMP Negeri 3 Kota Langsa has demonstrated good standardization in supporting the implementation of the independent curriculum. The research findings indicate that the infrastructure support for the science laboratory has an average rating of 87.5% with a classification of very good, while the facility support reaches an average percentage of 90.15% with a classification of very good. The standardization of laboratory personnel has achieved a percentage...
Sumber Asli
Google Scholar
DOI
Effectiveness of Hydroson Therapy (Hydrotherapy and Benson) and Dhikr Relaxation Therapy on Hemodynamic Function in the Elderly
Gaster
Vol 21
, No 2
(2023)
Background: The most common Non-communicable Diseases found in the elderly. Complementary therapy as a support for medical therapy is needed during a pandemic like today. Hydrotherapy soaked feet makes blood circulation smooth, Benson's relaxation and dhikr produce a relaxed condition so that it can increase endorphins hormones, increase vascular vasodilation and lower blood pressure, improve pulse rate and oxygen saturation
Purpose :you knoweffectivenesshydroson therapy and dhikr relaxation the...
Sumber Asli
Google Scholar
DOI
1 Sitasi