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Menampilkan 61–70 dari 270 artikel
ILUSTRASI LAGU BERJUDUL “PELUK JIWA” DENGAN TEKNIK MOTION GRAPHIC
Kemadha
Vol 15
, No 1
(2025)
Indonesia merupakan negara dengan pendengar musik streaming terbanyak di dunia, tetapi karena keterbatasan ilmu dan pengalaman menjadikan masyarakat Indonesia sering kali kesulitan dalam mengetahui makna dan pesan yang ingin disampaikan dalam sebuah lagu, terutama untuk lagu-lagu yang memiliki perpaduan idiom yang tidak lazim. Perancangan ilustrasi lagu berjudul “Peluk Jiwa” dengan teknik motion grafis bertujuan agar masyarakat dapat mengetahui pesan yang ingin disampaikan dengan lebih jelas kar...
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PENGARUH FASILITAS PELAYANAN DAN KINERJA PEGAWAI TERHADAP KEPUASAN MASYARAKAT MELALUI KUALITAS PELAYANAN TERPADU KECAMATAN (Studi Pada Pelayanan E-KTP di Kantor Kecamatan Cepu)
Innovation, Theory & Practice Management Journal
Vol 1
, No 1
(2025)
Penelitian ini bertujuan untuk mengetahui pengaruh fasilitas dan kinerja pegawai terhadap kepuasan masyarakat dengan kualitas pelayanan administrasi terpadu kecamatan sebagai variabel intervening (Studi pada Pelayanan e-KTP di Kantor Camat Cepu Kabupaten Blora). Populasi penelitian ini adalah masyarakat yang melakukan perekaman e-KTP di Kecamatan Cepu. Sampel penelitian ini adalah 100 responden yang melakukan perekaman e-KTP. Alat analisis yang digunakan dalam penelitian ini adalah regresi linea...
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POTENTIAL FOR IMPLEMENTING BIOLOGY LEARNING BASED ON THE QUR’AN IN HUMAN REPRODUCTIVE SYSTEM MATERIAL
Bioma : Jurnal Ilmiah Biologi
Vol 14
, No 1
(2025)
When entering adolescence, physical growth and sexual maturation occur, if not equipped with positive values, it will have an impact such as free sex. The phenomenon of free sex is increasing due to the lack of understanding of the human reproductive system and religious values. The effort to overcome this is by integrating biology learning on the concept of human reproductive system with the values contained in the Qur'an. The purpose of this study is to analyse the potential application of Qur...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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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...
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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...
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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...
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UPAYA PENCEGAHAN STUNTING MELALUI KELAS IBU HAMIL
Kusumadewi, Rita
; Kamidah, Kamidah
; Yuliaswati, Enny
; Ningtyas Prabasari, Siska
; Kustiyati, Sri
; Yuntafiatul
Empowerment Journal
Vol 5
, No 1
(2025)
Stunting adalah masalah gizi kronis yang memengaruhi pertumbuhan dan perkembangan anak, terutama dalam 1000 Hari Pertama Kehidupan (HPK). Penyebab utama meliputi kurangnya asupan gizi, pola makan yang buruk, dan rendahnya pengetahuan ibu tentang gizi selama kehamilan. Program ini bertujuan meningkatkan pengetahuan ibu hamil tentang pencegahan stunting melalui kelas ibu hamil. Kegiatan dilaksanakan di Klinik Pratama Hidayah dengan melibatkan 50 ibu hamil yang dibagi menjadi dua kelompok. Edukasi...
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Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans
Amalina, Afnita Nur
; Setyawan, Denny
; Aulia NH, Tia
; Meilawati, Rina
; Meilasanti, Rini
; Tyastimei, Sheila
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Beans are an agricultural commodity that is widely used as raw material for making various types of food products. One of the pre-processing steps for these beans is by soaking. Soaking aims to soften the texture of the beans so that they are easier to process later. Red beans are usually used in making porridge because of their high carbohydrate content, while soybeans have a higher protein content and are usually used to make tofu and tempeh. Soaking results in the mass transfer of water into...
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