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 621–630 dari 2811 artikel
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...
Google Scholar
DOI
The Influence Of An Interactive Learning Model Game Based Learning Using The Wordwall Application On The Geographic Literacy Of Class X Students In MA AN-Nur Gio Parigi Moutong District
Journal of Geography Science and Education
Vol 7
, No 1
(2025)
The aim of this research is to determine the influence of the interactive game-based learning model using the Wordwall application on the technological literacy of class X students in Geography Learning at MA An-Nur Gio. This research uses quantitative research methods with a Quasi Experimental research type. Data collection techniques include observation, tests and documentation to determine the effect of the interactive game based learning model using the Wordwall application on students' Geog...
Sumber Asli
Google Scholar
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...
Google Scholar
DOI
Transformation of Lebak Muncang Tourist Village: Tourism and Its Impact on Nature and Society
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
Tourism rural become one of the development strategies that aims for increase welfare public at a time to preserve culture and environment. Lebak Muncang Tourism Village is one of example transformation the village that experienced development significant in sector tourism. Research this aiming for analyze changes that occurred in Lebak Muncang Tourism Village consequence development tourist as well as the impact to environment and society local. The research method used is studies qualitative w...
Google Scholar
DOI
Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Microencapsulation is one of the techniques used to protect and increase the stability of bioactive compounds contained in natural materials, such as purple sweet potato. Purple sweet potato variety Antin 3 contains various phytochemical compounds that have potential as a source of antioxidants, but these compounds are easily degraded by external factors. This study aims to evaluate the differences in phytochemical characteristics of microencapsulated purple sweet potato variety Antin 3 with chi...
Sumber Asli
Google Scholar
DOI
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...
Sumber Asli
Google Scholar
DOI
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...
Sumber Asli
Google Scholar
DOI
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...
Sumber Asli
Google Scholar
DOI
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...
Sumber Asli
Google Scholar
DOI
Bioplastic Synthesis based on Modified Heat Moisture Treatment (HMT) Sago Starch (Metroxylon Sp) and its Application as Powdered Coffee Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The physical, mechanical and degradability properties of bioplastics made from natural and Heat Moisture Treatment (HMT) modified sago starch and their application as packaging for ground coffee were studied. HMT modification increased the amylose content by 4% and decreased the expandability by 7.16%. HMT-modified starch can also reduce the hydrophilicity of bioplastics as indicated by a decrease in WVTR value by 10% and solubility by 59%. The results also showed that bioplastic from natural an...
Sumber Asli
Google Scholar
DOI