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Peningkatan Keterampilan dan Produksi Pakan Berbasis Silase bagi Peternak Sapi di Kecamatan Musuk
Gojandra, Farda Pega Libra
; Priyanto, Kaleb
; Cahyanto, Septian Eko
; Saputra, Dimas Chandra
; Wibowo, Andika Agus Tri
; Rahmawati, Adinuringtyas Herfi
; Sarai Enita
Jurnal Suara Pengabdian 45
Vol 4
, No 3
(2025)
Program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan dan kapasitas peternak sapi di Kecamatan Musuk, Boyolali, melalui penerapan teknologi pencacah hijauan dan teknik fermentasi silase. Program dilaksanakan dengan pendekatan partisipatif yang melibatkan 15 peternak anggota Slamet Jaya Farm selama delapan bulan. Kegiatan meliputi perancangan dan pembuatan mesin pencacah sederhana, pelatihan teknis, demonstrasi praktik pembuatan silase, serta pendampingan berkelanjuta...
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Analisis Sinyal EKG untuk Deteksi Gangguan Jantung pada Mahasiswa dengan Gangguan Tidur Menggunakan Algoritma K-Nearest Neighbor (KNN)
Anugrah Putri, Gustie Vaniest
; Damanik, Melky Eka Putra
; Hendiko, Kennyzio
; Simarmata, Harry Binur Pratama
; Husein, Amir Mahmud
Dinamik
Vol 30
, No 2
(2025)
Gangguan tidur pada mahasiswa merupakan permasalahan yang dapat berdampak pada kesehatan jantung, khususnya melalui perubahan aktivitas listrik jantung yang terekam dalam sinyal EKG. Penelitian ini bertujuan mengembangkan sistem klasifikasi otomatis untuk mendeteksi kondisi jantung berdasarkan sinyal EKG menggunakan algoritma K-Nearest Neighbor (KNN) dan reduksi fitur dengan Principal Component Analysis (PCA). Dataset yang digunakan terdiri dari 159 citra sinyal EKG yang dibagi menjadi dua kelas...
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Spiritualitas Fransiskan dalam Konteks Kerja Modern:Membangun Kualitas Pelayanan Berkelanjutan
Wuriningsih, FR
; FR Wuriningsih
; Setyaningtyas, Nerita
; Sinurat, Agnes Uliarta
; Krishna W, Cornelius
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 4
, No 1
(2025)
Community service currently focuses on the implementation of Franciscan spiritual values in the context of modern work for employees of the Saint Joseph Gedangan Semarang Convent. This program aims to answer the challenges of integrating spiritual values with the demands of professionalism in household services in the monastery environment. Based on the situation analysis, five main problems were identified: (1) the gap between spiritual values and work practices; (2) work saturation and d...
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Preparation of Reservoir’s Development Program Using SWOT Analysis
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Karangasem Village, Bulu District, Sukoharjo Regency has natural potential in the form of a reservoir that has not been utilized optimally. To develop a reservoir development program, a SWOT analysis was carried out using a focused group discussion method between the Community Service Team from Veteran Bangun Nusantara Sukoharjo University, the Karangasem Village Government, and the GP Fish Farmers Group. The data collection stage produces strength data, namely: it has sufficient area, the depth...
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Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency
Rochmah, Alfi
; Febriana Ramadhan Abdi, Yenny
; Choiroel, Anam
; Putri Suleman, Dininurilmi
; Rukmakharisma Riski, Prajwalita
; Zulfa, Fitriyah
; Nadhilah, Dini
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team w...
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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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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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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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Analisis Positioning Produk Madu Berdasarkan Berdasarkan Perceptual Mapping dengan Metode Analisis Multidimensional Scalling (MDS)
Jurnal Aplikasi Ilmu Teknik Industri
Vol 6
, No 1
(2025)
Menurut data dari Badan Pusat Statistik, bidang industri yang semakin berkembang pada saat ini adalah bidang industri makanan atau pangan, hal ini dibuktikan dengan adanya kenaikan jumlah perusahaan makanan sebesar 12% setelah pandemi, salah satu industri yang mengalami kenaikan adalah indsutri produk madu, Hal tersebut berbanding lurus dengan persaingan pangsa pasar dan menuntut perusahaan agar terus menjaga dan meningkatkan standar kualitas produknya, masalah lain yang muncul adalah produk yan...
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