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Nanoemulsion and Multilayer Nanoemulsion Encapsulated with Chitosan Improving The Stability and Bioaccessibilty of Curcumin
Journal of Chemical Process and Material Technology
Vol 2
, No 2
(2023)
Encapsulating lipophilic curcumin improves digestibility and bioavailability. Loading efficiency and droplet size are crucial when encapsulating curcumin into emulsion-based delivery systems. Since the thickness of the emulsifier layer is comparable to that of the radius of the oil droplet, one can deduce that the emulsifier layer is the primary component of the droplet's overall composition. Because the oil droplet radius matches the emulsifier layer thickness. Nanoemulsion (NE) is ideal for en...
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KERANGKA KONSEPTUAL UNTUK MANAJEMEN STRATEGIS PADA BANK SYARIAH INDONESIA: TINJAUAN PUSTAKA—DESKRIPTIF
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 2
, No 2
(2023)
The development of the current era, creates opportunities and challenges for people's lives in increasingly advanced economic development. Likewise in bank financial institutions or watching banks. And by improving the quality of customer service and developing an increasingly advanced economy, the government merged 3 state-owned Islamic commercial banks to become Bank Syariah Indonesia (BSI). Which can have a positive impact in competing globally by prioritizing complete services, wider reach,...
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Comparison of Physical and Chemical Changes of Dried Berries Fruits Powders from Spray and Freeze Drying
Journal of Chemical Process and Material Technology
Vol 1
, No 2
(2023)
The different drying methods for preserving fruits may affect fruits' physical and chemical properties, especially dried berries. The expected drying techniques include Spray Drying (SD) and Freeze Drying (FD). The physical characteristics, such as color, taste/odor, and thermal properties, have changed during the process. The higher temperatures in spray drying may affect the phytochemical compounds that will change the final nutritional value. The juice taste and color of berries powders that...
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Penggunaan Instagram Sebagai Referensi Kuliner (Studi Deskriptif Kualitatif Mahasiswa Ilmu Komunikasi UNISRI angkatan 2015)
Solidaritas
Vol 4
, No 2
(2021)
Penelitian ini bertujuan untuk mendiskripsikan bagaimana penggunaan instagram sebagai
sarana referensi kuliner pada mahasiswa Ilmu Komunikasi FISIP UNISRI angkatan 2015.
Instagram menjadi salah satu media sosial dengan banyak pengguna, termasuk bagi mahasiswa
Ilmu Komunikasi UNISRI instagram cukup diminati untuk mencari beragam informasi yang salah
satunya merupakan informasi kuliner.. Dalam penelitian ini, menggunakan teori media baru, media
sosial, instagram, serta teori penggunaan media yang...
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KNOW WANT LEARN STRATEGY TO IMPROVE STUDENTS’ READING COMPRHENSION STUDENTS’ OF SENIOR HIGH SCHOOL
English Research Journal : Journal of Education, Language, Literature, Arts and Culture
Vol 4
, No 2
(2020)
Reading is a basic life skill of students success in school and consequently through life. Without the ability to read effectively, the students can not improve their reading skill. M.Ogle, the aims of the this research were to know whether Know Want Learn (KWL) strategy can improve students reading comprehension and to describe the class condition when Know Want Learn (KWL) strategy was implemented in teaching learning process at the Eleventh grade of SMA N Karangpanda in 2017/2018 Academic Yea...
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