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Perancangan Panduan Praktikum Larutan Berorientasi Pada Kemampuan Literasi Sains Untuk Pembelajaran IPA
Jurnal Inovasi Pendidikan Sains (JIPS)
Vol 5
, No 2
(2024)
Praktikum pada umumnya dirancang secara khusus agar mahasiswa dapat melakukan eksperimen, kemampuan memecahkan masalah dengan pendekatan ilmiah. Tujuan dalam Penelitian ini adalah untuk mengembangkan panduan praktikum pada mata kuliah larutan yang berorientasi pada literasi sains mahasiswa pendidikan IPA Universitas Bhinneka PGRI dan melihat kelayakan dan kepraktisan dari pengembangan panduan praktikum tersebut. Jenis penelitian ini menggunakan metode Research and Development (R&D) yang diaw...
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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat
Agrobioteknologi
Vol 1
, No 2
(2024)
Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, name...
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The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)
Agrobioteknologi
Vol 1
, No 2
(2024)
Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour...
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Building A Sharia Entrepreneurial Ecosystem Through Halal Value Chain for MSMEs
Jurnal Pengabdian Teknologi Tepat Guna
Vol 5
, No 3
(2024)
Independent entrepreneurs promise certain material benefits if the entrepreneur succeeds in running the business. Sharia business and economic patterns are still a big challenge and opportunity to be implemented in Indonesia. Creating a sharia-based entrepreneurial ecosystem is very important for MSME players to be aware of so that they can optimize the business they run according to Islamic law and God's provisions. This halal value chain is a sharia economic sector that plays an important role...
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PEMBERDAYAAN REMAJA DI DESA KARANG KENDAL KABUPATEN BOYOLALI MELALUI DIVERSIFIKASI OLAHAN PRODUK DAUN KELOR (MORINGA OLEIFERA) SEBAGAI UPAYA PENCEGAHAN ANEMIA
Empowerment Journal
Vol 4
, No 2
(2024)
Anemia adalah suatu kondisi dimana jumlah sel darah merah atau kadar hemoglobin dalam darah lebih rendah dari normal. Salah satu penyebab anemia adalah produksi sel darah merah yang tidak optimal karena tubuh kekurangan nutrisi bergizi yang dibutuhkan. Makanan yang baik harus dikonsumsi selama masa remaja karena ini adalah masa awal persiapan kehamilan. Tujuan kegiatan pemberdayaan ini adalah untuk meningkatkan pengetahuan remaja di desa karang kendal terhadap pencegahan anemia. Metode kegiatan...
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DETERMINAN PERTUMBUHAN LABA PADA PERUSAHAAN SEKTOR HEALTH CARE YANG TERDAFTAR DI BEI PERIODE 2019 – 2022
Dinamika Akuntansi Keuangan dan Perbankan
Vol 13
, No 1
(2024)
The first time the pandemic hit, it impacted the unstable economic crisis in various communities in all world countries. In contrast in the healthcare sector companies can survive due to the soaring demand for drug production and health services. Thus providing an opportunity to get high income in the future, and can even provide an opportunity to get high profits. So in the research period span, it has an impact on increasing or decreasing profits with a high difference. This study was conducte...
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Pelatihan Kewirausahaan untuk Optimalisasi Penurunan Prevalensi Stunting Generasi Milenial
Jurnal Suara Pengabdian 45
Vol 3
, No 3
(2024)
Pelatihan Kewirausahaan untuk Optimalisasi Penurunan Prevalensi Stunting Generasi Milenial merupakan program pengabdian kepada masyarakat yang bertujuan untuk menurunkan prevalensi stunting pada remaja melalui edukasi pola hidup sehat dan pelatihan kewirausahaan. Program dilaksanakan di Kelurahan Wonopumblon, Kecamatan Mijen, Kota Semarang pada bulan Maret sampai November 2023, terdiri dari proses persiapan, program inti berupa penyuluhan mengenai stunting dan pelatihan kewirausahaan yang dilaks...
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