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PENGARUH LAMA PENGASAPAN DAN PENYIMPANAN TERHADAP BERAT, KARAKTERISTIK KIMIA DAN TOTAL MIKROBA TELUR ITIK ASIN
Jurnal Agrifoodtech
Vol 4
, No 2
(2026)
One of the various salted egg products with smoking methods is smoked salted eggs which have a distinctive aroma and taste. This study aims to determine the effect of smoking and storage time and its interaction on smoked salted eggs with on physical and chemical properties, total microbes as well. This research is experimental by using ducks eggs and a mixture of coconut shells and fibers, and rice husks as smoke fuel. The experimental design used is Randomized Complete Block Design (R...
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Physics-Informed Neural Network with Thevenin Equivalent Circuit for Accurate SOC Li-ion Battery Estimation
Apribowo, Chico Hermanu Brillianto
; Ashidqi, Muhamad Dzaky
; Arifin, Zainal
; Santoso , Henry Probo
Advance Sustainable Science, Engineering and Technology
Vol 7
, No 4
(2025)
Accurate state of charge (SOC) estimation is essential for the safety, performance, and longevity of lithium-ion batteries. Physics-based models such as equivalent circuit models (ECMs) are computationally efficient but struggle under nonlinear and time-varying conditions, whereas purely data-driven approaches often lack interpretability. This study proposes a hybrid framework that integrates a physics-informed neural network (PINN) with a first-order Thevenin ECM for dynamic SOC estimation usin...
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EKSISTENSI SERTIFIKASI PRODUK PANGAN HALAL DALAM PERSPEKTIF IMPLEMENTASI SISTEM KEAMANAN TERPADU
Jurnal Agrifoodtech
Vol 4
, No 1
(2025)
Artikel ini menganalisis hubungan simbiotik antara sertifikasi produk pangan halal dan Sistem Keamanan Pangan Terpadu (SKPT) di Indonesia. Dalam hal ini, meskipun memiliki fokus yang berbeda antara kehalalan dan keamanan pangan secara umum, namun keduanya pada dasarnya dapat saling melengkapi dan memperkuat dalam membangun kepercayaan konsumen. Keberadaan sertifikasi halal dengan persyaratannya yang ketat dapat meningkatkan aspek keamanan pangan dalam SKPT, sementara SKPT menyediakan kerangka ke...
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Analisis Disiplin Kerja PNS di Dinas Ketenagakerjaan Kabupaten Supiori
Public Service And Governance Journal
Vol 6
, No 2
(2025)
Optimizing public services is providing professional and quality services that have positive implications for community satisfaction. This study aims to find out the Work Discipline of Civil Servants at the Manpower Office of Supiori Regency. The type of research carried out is qualitative research. Data collection techniques are carried out through observation, interviews and literature studies. Furthermore, the data analysis technique used is a qualitative data analysis technique. The results...
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Pendampingan dan Pelatihan Pembuatan Krupuk Cabe, Krupuk Tomat, pada UMKM Sekar Wangi, Kelurahan Pudak Payung, Kecamatan Banyumanik Kota Semarang
Jurnal Suara Pengabdian 45
Vol 4
, No 1
(2025)
Saat ini penggemar krupuk di Indonesia cukup lumayan besar dan banyak, krupuk merupakan cemilan yang banyak disukai dimanapun keberadaannya, karena rasa dan tesktur yang dimunculkan cukup enak dan renyah bila di nikmati. Saat ini petani di Indonesia juga banyak menghasilkan hasil pertanian yang kadang cepat memusuk karena tidak tahan lama, salah satunya adalah cebe dan tomat. Manakala hasil pertanian ini berlimpah maka wajib membuat inovasi dalam proses pengolahannya. Salah satu yang dilak...
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Kelola Pangen Sehat Bergizi untuk Tumbuh Kembang Anak dan Atasi Stunting di Kelurahan Kedungpane, Mijen, Kota Semarang
Hermanu, Bambang
; Nurlaili, Enny Purwati
; Kartikawati, Diah
; Ilminingtyas W.H, Dyah
; Umar Dhani, Ali
; Ayu Artiningsih, Ni Komang
; Nurtekto
; Hartoyo, Budi
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 3
, No 3
(2024)
Stunting is a chronic malnutrition problem that has a serious impact on child growth and development. This article examines the role of families in providing healthy and nutritious food to prevent stunting in infants. Through literature reviews, case studies, and real-world conditions, it was found that the availability of nutritious food in households, good feeding practices, and mothers' knowledge of nutrition significantly influence children's nutritional status. This article suggests the imp...
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Menumbuhkan Jiwa Kewirausahaan dalam Memanfaatkan Potensi Tanaman Enceng Gondok (Pemberdayaan Masyarakat di Desa Kesongo, Kab. Semarang)
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 3
, No 1
(2024)
In this community service activity, efforts have been made to mobilize and empower the community through Bembo Art as a motivator and facilitator. However, many people still lack the level of participation required to become independent entrepreneurs to achieve prosperity. This lack of community participation is caused by several factors, namely: firstly, many people lack awareness of community empowerment activities; secondly, people are unable to balance empowerment activities with their daily...
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Karakteristik Snack Bar Kombinasi Tepung Jawawut (Setaria italica L. P. Beauv.) dan Tepung Garut (Maranta Arundinacae L.)
Jurnal Agrifoodtech
Vol 3
, No 1
(2024)
Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and a...
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Penguatan Legalitas Produk Pangan Halal Pada UMKM Menuju Terwujudnya Ketahanan Pangan
Jurnal Agrifoodtech
Vol 2
, No 2
(2024)
The improvement of food resilience in Indonesia, especially in the context of Micro, Small, and Medium Enterprises (UMKM) household industries, is a primary focus to achieve optimal food resilience. This write-up is a literature review related to the empirical phenomenon surrounding the issue of halal food products, discussing the strengthening of the legal aspects of halal food products in MSME household industries as a strategic step towards optimal food resilience. Halal food products are an...
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Karakteristik Fisik dan Sensori Kue Semprit dari Formulasi Tepung Pati Garut (Maranta arundinacea L) dan Tepung Ubi Jalar Ungu (Ipomoea batatas L)
Jurnal Agrifoodtech
Vol 2
, No 1
(2023)
Kue semprit adalah salah satu jenis kue kering jenis biskuit berlemak (rich biscuit) karena menggunakan lemak setengah dari berat tepung yang berbahan tepung, lemak, telur, dan gula. Tujuan penelitian ini adalah untuk mengkaji karakteristik fisik (nilai warna L*,a*,b*) dan sensoris (warna, aroma, tekstur dan rasa) kue semprit dari tepung pati garut dan tepung ubi jalar ungu. Rancangan penelitian ini menggunakan Rancangan Acak lengkap (RAL) dengan 5 perlakuan, yaitu S1 = (tepung pati garut...
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