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 31–40 dari 167 artikel
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
KODE ETIK JURNALISTIK DALAM TAYANGAN BERITA KANJURUHAN DI NARASI NEWSROOM
Jurnal Komunitas (Komunikasi Tiada Batas) : Jurnal Ilmu Komunikasi
Vol 11
, No 1
(2025)
This research aims to find and describe violations of the Journalistic Code of Ethics in Narasi Newsroom media in news videos of Brutal Moments Leading Up to Mass Death. In this research, researchers used the Social Responsibility Press Theory which is used in the Indonesian press. The research method used is a qualitative descriptive method with a content analysis approach. Researchers used source triangulation techniques to ensure the data used was correct and valid and used the interactive me...
Sumber Asli
Google Scholar
DOI
CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS
Nadhilah, Dini
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Riski, Prajwalita Rukmakharisma
; Suleman, Dininurilmi Putri
; Zulfa, Fitriyah
; Aprilia, Intan Dwi
; Aprilia, Wulan
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by he...
Sumber Asli
Google Scholar
DOI
CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)
Abdi, Yenny Febriana Ramadhan
; Rochmah, Alfi Nur
; Nurfadila, Irma Dwi
; Faiz, Muhammad Nurul
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Zulfa, Fitriyah
; Riski, Prajwalita Rukmakharisma
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour us...
Sumber Asli
Google Scholar
DOI
Penggunaan Rasio Keuangan untuk Menilai Kinerja Keuangan pada PT Mitra Keluarga Karya Sehat Periode Tahun 2018-2021
JURNAL EKONOMI MANAJEMEN AKUNTANSI
Vol 30
, No 2
(2025)
This study aims to analyze the financial performance of PT Mitra Keluarga Karyasehat Tbk before and during the COVID-19 pandemic, where healthcare facilities were among the most crucial and highly needed aspects for recovery from the contagious COVID-19 outbreak. The method used in this research is a quantitative approach. The type of data utilized is secondary data obtained from the Indonesia Stock Exchange or the official website of PT Mitra Keluarga Karyasehat Tbk. The data consists of financ...
Sumber Asli
Google Scholar
DOI
Penerapan algoritma K-Nearest Neighbors (KNN) untuk klasifikasi citra medis
Ujianto, Nur Tulus
; Gunawan
; Fadillah, Haris
; Fanti, Azizah Permata
; Saputra, Aryan Dandi
; Ramadhan, Ilham Gema
IT-Explore: Jurnal Penerapan Teknologi Informasi dan Komunikasi
Vol 4
, No 1
(2025)
This study aims to optimize the implementation of the K-Nearest Neighbors (K-NN) algorithm for medical image classification by focusing on selecting the optimal KKK parameter and applying dimensionality reduction techniques to improve accuracy and efficiency. The data used was sourced from public medical image repositories such as The Cancer Imaging Archive (TCIA) and Medical Image Analysis datasets, covering various diseases, including brain tumors, lung cancer, and kidney lesions. The research...
Sumber Asli
Google Scholar
DOI
6 Sitasi
Sosialisasi Pembuatan Sabun Cuci Piring dengan Inovasi Penambahan Infusa Daun Petai Cina kepada Guru-Guru di Yayasan Perguruan Islam Ummul Quro Al-Hamidiyah
Dewi Patmayuni
; Erjon Erjon
; Ade Arinia Rasyad
; Agnes Rendowaty
; Nilda Lely
; Masayu Azizah
; Ema Ratna Sari
; Lilik Pranata
; Masayu Rosyidah
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 4
, No 1
(2025)
An effective and environmentally friendly dishwashing soap is needed because conventional dishwashing soaps often contain harmful chemicals that can damage the environment. Petai cina leaves, or Moringa oleifera, have antibacterial and antioxidant properties, making them a natural choice for cleaning care. Housewives will not be separated from dishwashing soap, so the PkM team aims to Socialize the Making of Dishwashing Soap with the Innovation of Adding Petai Cina Leaf Infusion to Teachers at t...
Sumber Asli
Google Scholar
DOI