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Menampilkan 11–20 dari 38 artikel
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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Hubungan Antara Kepercayaan Diri dengan Tingkat Kecemasan Menghadapi Pertandingan Atletik di Jawa Tengah
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 3
, No 1
(2025)
Self-confidence and anxiety are the main factors that affect an athlete's performance during a match. High self-confidence has a positive impact on an athlete's ability to focus, control themselves, and perform optimally, while high anxiety tends to decrease an athlete's concentration, stamina, and performance. Data shows that many athletes in Indonesia experience anxiety before a match, which significantly affects their performance. Therefore, efforts to increase self-confidence and reduce anxi...
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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...
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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...
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PENGARUH GERAKAN SENAM IRAMA TERHADAP PENINGKATAN MOTORIK KASAR ANAK USIA 4-5 TAHUN DI TKIT ‘AISYIYAH LABAN MOJOLABAN SUKOHARJO
Physio Journal
Vol 4
, No 2
(2024)
Latar belakang; Perkembangan motorik kasar pada anak merupakan suatu proses aktifitas fisik yang selalu berhubungan dengan gerak meliputi penggunaan otot-otot besar dan kecil yang melibatkan otot, saraf, dan otak yang terdiri dari unsur keterampilan. Aktifitas fisik yang melibatkan kerja dari otot besar dapat mengoptimalkan perkembangan motorik kasar seperti pada kegiatan olahraga, menari, modeling, dan drama. Salah satu modalitas fisioterapi untuk meningkatkan motorik kasar pada anak yaitu deng...
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Implementasi Bahasa Indonesia dalam Pengajaran Pendidikan Jasmani untuk Meningkatkan Efektivitas Pembelajaran
Populer: Jurnal Penelitian Mahasiswa
Vol 3
, No 3
(2024)
This study aims to analyze the implementation of Indonesian language in teaching Physical Education and its impact on the effectiveness of learning in students of the Physical Education, Health, and Recreation Study Program. The use of Indonesian language as a medium of instruction is expected to improve students' understanding of concepts, involvement, and active participation in academic activities. This study collected data through observations and questionnaires distributed to third-semester...
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Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to determine the physical and organoleptic quality with the treatment of adding 10%, 20%, and 30% pumpkin puree. The research started from August 2023 to January 2024 in the Food Processing Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. This study uses an experimental method. The samples in this study are waffles with the addition of 10%, 20%, and 30% pumpkin puree. The data collection in this study uses a hedonic quality test...
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PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS CANVA UNTUK MENINGKATKAN KREATIVITAS GURU DI SEKOLAH DASAR
Jurnal Sinektik
Vol 7
, No 1
(2024)
First of all, there are problems with instructors who do not provide a sufficient variety of learning media. Less interesting learning materials provide students with a more boring and uninspiring learning environment. This research aims to evaluate how learning media made with Canva can encourage teachers at SDN Karangrejo 01 to think more creatively. This research is a Research and Development (R&D) development using the 4D development model which consists of four stages which include defi...
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Filosofi Kalkulus dalam Sejarah Matematika
Absis: Mathematics Education Journal
Vol 6
, No 1
(2024)
In Mathematics there are many branches of mathematics, one of which is Calculus. Calculus is often considered a difficult branch of mathematics. However, even so, Calculus is very useful in everyday life, even though we rarely realize this. Calculus greatly contributed to the development of mathematics. Not only mathematics, Calculus also contributes to the field of Physics. Looking at it from a historical perspective, Calculus has a controversial history because there are disputes between its i...
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