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Pembuatan Kue Talam Umbi Talas (Colocasia Esculenta) dengan Penambahan Kulit Buah Naga
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 2
(2025)
The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula...
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Layanan Konseling Kelompok Dengan Pendekatan Realita Terhadap Prokrastinasi Akademik Pada Mahasiswa Tingkat Akhir
Jurnal Psikoedukasia
Vol 1
, No 3
(2025)
Penelitian ini bertujuan untuk mengetahui pengaruh layanan konseling kelompok dengan pendekatan realita terhadap prokrastinasi akademik pada mahasiswa tingkat akhir. Jenis penelitian ini adalah kuantitatif dengan metode penelitan yang digunakan ialah pre- eksperimen design dengan desain penelitian ini adalah one group pretest-posttest. Sampel pada penelitian ini diambil ialah 5 mahasiswa akhir yang terpilih dengan teknik purposive sampling.Pada uji paired sample t test antara hasil pre test dan...
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2 Sitasi
Layanan Bimbingan Kelompok Problem Based Learning Terhadap Perencanaan Karir Peserta Didik SMA N 1 Kedungwuni
Jurnal Psikoedukasia
Vol 1
, No 3
(2025)
This article examines career planning for class XI students using problem based learning group guidance services. This type of research is quantitative research. The research method used is true experimental with a research design consisting of an experimental group and a control group. The population of this study was class XI SMA N 1 Kedungwuni, with a total of 324 students. The sample taken was 20 students using purposive sampling technique. The results of this research show that the hypothes...
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1 Sitasi
The role of parents in motivating children's learning in the family environmen NGESREP Village banyumanik district, semarang City : The role of parents in motivating children's learning in the family environmen NGESREP Village banyumanik district, semarang City
Jurnal Psikoedukasia
Vol 1
, No 3
(2025)
ABSTRAK
Apart from the teaching and learning process at school, the role of parents influences students' success in learning. During the learning process at home, the role of parents is really needed as a substitute for the teacher at home in guiding their children and as a motivator during the distance learning process. This type of research is qualitative field research, namely: research procedures in the form of written and spoken words from people and the observable behavior of informants. T...
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Karakteristik Italian Meringue Butter Cream Menggunakan Proporsi Pemanis yang Berbeda
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
The objective of this study was to assess the sensory acceptability of Italian Meringue Butter Cream in terms of texture, aroma, color, and taste, using varying proportions of sweeteners. The research was carried out in the Culinary Arts Laboratory of the Ibu Kartini Academy of Social Welfare. An experimental approach was employed, utilizing a Completely Randomized Design (CRD). The study involved three treatments with different ratios of granulated sugar to stevia: F1 (220 g : 20 g), F2 (150 g...
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Tingkat Penerimaan Panelis dan Kandungan Gizi Waffle dengan Penambahan Pasta Tomat
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
Tomatoes are one of the alternatives used to make tomato paste, which can be added to waffle preparation to enhance their flavor. Innovation is needed to create new products and increase the utilization of local food ingredients with economic value. The objectives of the research are: 1) To determine the public acceptance of waffles with added tomato paste, 2) To identify the best recipe for waffles with added tomato paste, and 3) To analyze the carbohydrate and fat content in waffles with added...
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Pelatihan Kreasi Olahan Pangan Lokal Bahan Dasar Tepung Mocaf untuk Pelaku Usaha Kuliner di Jawa Tengah
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 2
(2024)
The purpose of this training is to make business actors in Central Java have innovation and creativity in maximizing mocaf flour to be used as processed food products. This training was carried out in collaboration with Dinas Ketahanan Pangan Provinsi Jawa Tengah with Program Studi Seni Kuliner Akademi Kesejahteraan Sosial Ibu Kartini. There are 30 participants who took part in this training. The training methods used include lecture methods, practice methods, question and answer methods, and ev...
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Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 1
(2024)
The purpose of this research are 1) knowing the acceptability of putu ayu with coconut water and red dragon fruit peel flour which is most preferred by the panelists, 2) knowing the best recipe formula 3) knowing the protein content of putu ayu with coconut water and dragon fruit peel flour as ingredients. red is the panelists' favorite. This research method uses literature, documents, experiments, sensory evaluation and chemical tests. The results showed that putu ayu with coconut water a...
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Sistem Informasi Inventarisasi Sarana Dan Prasarana Berbasis Web Di Sekolah Menengah Atas Veteran Purwokerto
Transformasi: Journal of Economics and Business Management
Vol 1
, No 3
(2022)
The process of collecting data on facilities and infrastructure that is done manually will not run optimally. Conditions like this make an agency need an information system that is able to record all existing facilities and infrastructure, namely an inventory information system. The purpose of this research is to design and build a website-based inventory information system that is used to facilitate the process of inventorying or collecting data on goods at the Purwokerto Veteran High School.
T...
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Pengaruh Kecerdasan Buatan(AI) Dan Big Data Terhadap Kinerja Karyawan
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 1
, No 3
(2022)
Main Problem: There are differences in the influence of AI and Big Data on employee performance in previous research. Objective: Focus research by reviewing and analyzing whether Artificial Intelligence or AI has an influence on employee performance. Next, analyze whether Big Data affects employee performance. Originality: The Influence of AI and Big Data on Employee Performance. Method: To select the research sample, the proportional area random sampling method and regression equation were used...
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