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PENINGKATAN KUALITAS SIFAT FISIK DAN KADAR KLOROFIL DARI PASTA PANDAN MELALUI VARIASI KONSENTRASI ZnCl2 SEBAGAI MEDIA EKSTRAKSI DAN JENIS BAHAN PENGISI
Sari, Yuli Perwita
; Wijaya, Nawangsari Rahma
; Nikmah, Miftahul
; Afifah, Zahrotul Umah Fifin
; Sofiani, Nur Aida
; Suryani, Chatarina Lilis
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 8
, No 1
(2024)
Pewarna makanan adalah bahan tambahan pangan yang ketika ditambahkan atau diaplikasikan pada pangan mampu memberi atau memperbaiki warna. Selain memiliki aroma yang khas, pandan juga dapat dimanfaatkan sebagai pewarna alami. Namun, pewarna makanan alami memiliki stabilitas warna yang kurang baik karena sifat pigmennya yang mudah terdegradasi sehingga tidak optimal dalam memberikan warna pada produk pangan. Dengan demikian diperlukan suatu produk pasta pandan yang memiliki kestabilan baik. Pemben...
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Pelatihan Keterampilan Dari Limbah Kemasan Air Mineral di Desa Sambongsari,Weleri Kabupaten Kendal
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 3
, No 2
(2024)
Mineral water packaging waste which is not managed properly, causing environmental pollution. The focus of this service is to provide skills training to the community to process this waste into economically valuable products. The aim of this activity is to increase community awareness and skills in recycling mineral water packaging waste into handicraft items, to reduce environmental pollution and increase community income. Using a participatory approach, with direct training methods involving d...
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PEMBUATAN SABUN PADAT MENGGUNAKAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) DENGAN PENAMBAHAN MINYAK JAGUNG (CORN OIL)
Jurnal Inovasi Teknik Kimia
Vol 9
, No 2
(2024)
Penelitian tentang pembuatan sabun padat menggunakan minyak kelapa murni (VCO) dengan penambahan minyak jagung bertujuan menghasilkan nilai kadar air, pH, stabilitas busa, dan kadar alkali pada sabun padat sesuai dengan Standar Nasional Indonesia, menghasilkan variabel yang paling berpengaruh, dan kondisi optimum dari variabel yang paling berpengaruh. Metode yang digunakan yaitu experimental design dua level. Variabel tetap adalah cocamid-DEA 10 gram, Natrium Hidroksida 18 gram, berat total miny...
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Physicochemical Characterization of Simplicia Sambiloto (Andrographis paniculata) Powder with Types and Concentrations of Reagents in the Formation of Zn-Chlorophyll Complexes: Karakterisasi Fisikokimia Bubuk Simplisia Sambiloto (Andrographis Paniculata) dengan Jenis dan Konsentrasi Reagen dalam Pembentukan Kompleks Zn-Klorofil
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
During the process of making sambiloto simplicial which involves heat, it can cause degradation of chlorophyll. Increasing the stability of chlorophyll can be done by forming Zn-chlorophyll complexes with metals which are be able to form complexes where more stable than Mg such as by using Zn. The aim of this research is to determine how the physical and chemical characteristics of the bitter simplicia powder produced are influenced by the type of reagent and the concentration of the reagent whe...
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1 Sitasi
Instant Tiwul Formulation High in Antioxidants from Mocaf Flour and Okra Flour: Formulasi Tiwul Instan Tinggi Antioksidan dari Tepung Mocaf dan Tepung Okra
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Tiwul is a traditional food source of carbohydrates made from traditionally processed cassava, which is used as a substitute for rice. This research aimed to determine the effect of adding mocaf flour and okra flour (Abelmoschus esculentus) on the chemical and antioxidant properties of instant tiwul. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between mocaf flour and okra flour (100:0, 85:15, 75:25, 65:35). Ea...
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Chemical Changes of Cassava During Processing of Growol which Made from Different Cassava Variety and Cooking Method: Perubahan Sifat Kimia Ubikayu Selama Pengolahan Growol yang Dibuat dengan Variasi Varietas Ubikayu dan Cara Penanakan
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Growol is a traditional food made from cassava and processed through soaking/spontaneous fermentation. Growol has the potential as a prebiotic because of its resistant starch content. Currently, growol processing uses the local cassava variety of Martapura. It is cooked by steaming, whereas there are many cassava varieties, and the cooking method also affects the growol characteristics. This study aimed to evaluate the chemical changes of cassava with different varieties and cooking methods duri...
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Penerapan CSR (Corporate Social Responsibility) PT Sahid Group
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 2
, No 4
(2023)
Implementation of Corporate Environmental Responsibility or CSR (Corporate Social Responsibility) is one of the obligations that must be fulfilled by companies in Indonesia which has been regulated through Article 74 paragraph (1) of Law Number 40 of 2007 concerning Limited Liability Companies (UUPT) as a general implementing regulation. corporate social responsibility/CSR in Indonesia and Government Regulation Number 47 of 2012 concerning Social and Environmental Responsibility of Limited Liabi...
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Faktor-Faktor yang Memengaruhi Ibu Hamil terhadap Pemeriksaan Triple Eliminasi di Puskesmas Maripi Kabupaten Manokwari Provinsi Papua Barat
Anes, Chinthya Christien
; Dolfinus Yufu Bouway
; Asriati
; Katarina Lodia Tuturop
; Agustina R. Yufua
; Konstantina Pariaribo
Jurnal Kesehatan
Vol 16
, No 3
(2023)
Pendahuluan: Triple Eliminasi merupakan program penanggulangan penyakit Human Immunodeficiency Virus, Sifilis, dan Hepatitis B yang dilakukan oleh Kementerian Kesehatan RI berdasarkan rekomendasi dari WHO. Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang mempengaruhi pemeriksaan triple eliminasi di Puskesmas Maripi Kabupaten Manokwari. Metode: Jenis penelitian ini adalah Observasional analitik dengan Teknik penentuan informan dengan sampling jenuh dan data dianalisis menggunakan...
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Analisis Modal Manusia Pada Karyawan Perum Bulog Divre Jabar
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahan
Vol 1
, No 4
(2023)
Perum Bulog Divre Jabar is a state-owned public company which operates in the food logistics sector. As a company that continues to carry out public duties from the government, the need for employees who have high levels of competence as human resources is highly expected, considering the company's roles and responsibilities. To realize this, a human resource concept based on human capital is needed. The aim of this research is to find out the general description of human capital and determine t...
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Obedience Dan Attitude of Hospital Employees on Non-Smoking Area Policy in Jombang
Jurnal Kesehatan
Vol 16
, No 2
(2023)
Introduction: Hospital employees are expected to be role models for the surrounding community in obeying the Non-Smoking Area (NSA) policy. However, in reality, only some of the hospital employees in Jombang obey it. Cigarette ashes are still found in many hospitals' hidden corners. This study aims to analyze the attitude and obedience of hospital employees in Jombang to ward NSA policy in hospitals. Method: This research is an analytic descriptive with a cross-sectional study approach. Random s...
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