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Evaluasi Penerapan Manajemen Mutu dalam Pembangunan Perumahan Subsidi
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Penelitian ini bertujuan untuk mengevaluasi kelayakan rumah sederhana sehat di Perumahan Bumi Dieng Indah, Kabupaten Wonosobo, dengan fokus pada standar kesehatan dan teknik perumahan. Studi ini merujuk pada Standar Nasional Indonesia (SNI) 03-1733-2004 serta berbagai regulasi terkait. Data dikumpulkan melalui observasi langsung di lokasi perumahan, wawancara, dan analisis dokumen perumahan Bumi Dieng Indah. Hasil penelitian menunjukkan bahwa sebagian besar rumah di Bumi Dieng Indah telah memenu...
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Analisis Deteksi CRP pada Pasien Diabetes Tipe 2 yang Terkontrol dan Tidak Terkontrol di RSUD Dr. M. Ashari Kabupaten Pemalang
Vol 5
, No 1
(2025)
Diabetes Mellitus (DM) is a chronic condition characterized by inadequate insulin production or ineffective use of insulin by the body. Insulin plays a crucial role in regulating blood glucose levels, and persistent high glucose levels stimulate the release of inflammatory cytokines such as IL-6, IL-1, and TNF-????. These cytokines, in turn, increase the levels of C-Reactive Protein (CRP), which serves as a marker of inflammation in the body. The aim of this study is to examine CRP levels in pat...
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Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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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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Implementation of “Si Pemenang” (Sistem Pembelajaran Renang) Application to Improve Chest Style Swimming Learning Outcomes
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
This research aims to address the challenge of comprehending swimming material, which students at SMP Negeri 7 Pati find to be difficult. This difficulty arises from the complexity of the process. The process cannot be understood solely through books or worksheets. Additionally, there is a lack of optimized learning strategies and in-depth material on the techniques. The study utilized a quantitative approach with a quasi-experimental design involving 34 students from class VIII H, divided into...
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Evaluasi Asesmen Nasional (AN) di Sekolah Menegah Atas di Medan
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
The transformation of Indonesia’s educational evaluation system from the National Examination (UN) to the National Assessment (AN) is intended to improve education quality through a more comprehensive approach. This study examines the implementation of the National Assessment at SMA Negeri 21 Medan, with a focus on the disparity between the theoretical framework of formative assessment and its practical execution in the field. The research utilizes the discrepancy evaluation model with a qualita...
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Menganalisis Pemodelan Persamaan Struktural Motivasi Berprestasi Mahasiswa terhadap Aspek-Aspek yang Berpengaruh dalam Pembelajaran Daring
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 3
, No 4
(2025)
This study aims to measure and analyse the relationship between variables and obtain an accurate picture of the most significant factors in predicting student achievement motivation in online learning including internal, external, type of learning, psychological variables, fatigue variables, and achievement motivation of non Pendas Open University students in online learning. The research approach is ex-post facto quantitative method. With a sample size of 200 people, with research variables int...
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