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Pembuatan Kue Talam Umbi Talas (Colocasia Esculenta) dengan Penambahan Kulit Buah Naga
Adilla Shafa Az Zahra
; Ira Handayani
; Ndaru Prasastono
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 2
(2025)
The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula...
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Tingkat Penerimaan Panelis dan Kandungan Gizi Waffle dengan Penambahan Pasta Tomat
Agnes Bili
; Ira Handayani
; Ndaru Prasastono
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
Tomatoes are one of the alternatives used to make tomato paste, which can be added to waffle preparation to enhance their flavor. Innovation is needed to create new products and increase the utilization of local food ingredients with economic value. The objectives of the research are: 1) To determine the public acceptance of waffles with added tomato paste, 2) To identify the best recipe for waffles with added tomato paste, and 3) To analyze the carbohydrate and fat content in waffles with added...
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Pelatihan Diversifikasi Olahan Ikan Nila (Oreochromis niloticus) bagi Tim Penggerak PKK Kecamatan di Kota Semarang
Tri Rettagung Diana
; Esteria Priyanti
; Ira Handayani
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 2
(2024)
In line with the government program from the Semarang City Fisheries Service regarding the diversification of processed fish, therefore Culinary Arts Study Program of AKS Ibu Kartini took a good opportunity to collaborate with the Semarang City Fisheries Service. The form of collaboration carried out was holding training activities on the diversification of processed tilapia fish for PKK Team of Districts in Semarang City. The aim of this training is that participants can process and serve cocon...
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Pelatihan Kreasi Olahan Pangan Lokal Bahan Dasar Tepung Mocaf untuk Pelaku Usaha Kuliner di Jawa Tengah
Ira Handayani
; U Yuyun Triastuti
; Tri Rettagung Diana
; Esteria Priyanti
; Ndaru Prasastono
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 2
(2024)
The purpose of this training is to make business actors in Central Java have innovation and creativity in maximizing mocaf flour to be used as processed food products. This training was carried out in collaboration with Dinas Ketahanan Pangan Provinsi Jawa Tengah with Program Studi Seni Kuliner Akademi Kesejahteraan Sosial Ibu Kartini. There are 30 participants who took part in this training. The training methods used include lecture methods, practice methods, question and answer methods, and ev...
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Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah
Ira Handayani
; Siva Ma’rifatul Fadhilah
; Ndaru Prasastono
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 1
(2024)
The purpose of this research are 1) knowing the acceptability of putu ayu with coconut water and red dragon fruit peel flour which is most preferred by the panelists, 2) knowing the best recipe formula 3) knowing the protein content of putu ayu with coconut water and dragon fruit peel flour as ingredients. red is the panelists' favorite. This research method uses literature, documents, experiments, sensory evaluation and chemical tests. The results showed that putu ayu with coconut water a...
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Pelatihan Pembuatan Gasnish Minuman dan Tumpeng Bagi Siswa/siswi SMK
Esteria Priyanti
; Ira Handayani
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 1
(2024)
Learning in making food and drink garnishes has been integrated into the vocational school curriculum, but there is a problem faced by students when the learning process for making garnishes in class X takes place online due to the Covid-19 pandemic. This condition results in the minimal ability of students to make garnishes. Based on this background, the proposed training for making drink garnishes and tumpeng were really needed by these students. The methods used in training for making drink g...
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Pemanfaatan Bubuk Kulit Kacang Tanah Sebagai Substitusi Dalam Pembuatan Éclair
Ira Handayani
; Widya Safira Nur Afifah
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Éclair is a type of processed pastry made from flour, water, butter, and eggs that has a cavity in the center which is generally filled with vla filling. The purpose of this research is 1) To determine the public acceptance of peanut shell powder substitution products for making éclairs. 2) To determine the best formula for utilizing peanut shell powder as a substitute in making éclairs. The research methods used are literature, documentation, experiments, and sensory evaluation. experiments in...
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Pemanfaatan Ikan Kakap Dan Daun Kelor Menjadi Hidangan Siomay
Tri Rettagung Diana
; Renaldy Kresna P.P
; Ira Handayani
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to ma...
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Pembuatan Almond Crispy Tepung Mocaf Dengan Taburan Biji Ketapang
Ira Handayani
; Wikan Wicaksono
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 1
(2023)
Almond crispy is one of the flat-shaped pastries and crunchy texture that is quite popular in Indonesia. As an effort to innovate the almond crispy almond crispy ingredients are diversified with mocaf flour and given a sprinkling of ketapang seeds. The purpose of this study is 1) to determine the public's acceptance of almond flour crispy Mocaf with Ketapang seed sprinkles; 2) to determine the composition of materials used in the manufacture of almond flour crispy ketapang seed sprinkles mocaf t...
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Puff Pastry Substitusi Komposit Ikan Bawal Dan Daun Kol Banda Puff Pastry Composite Substitution Of Pomfret And Pisonia Alba Leaf
Ira Handayani
; Sabilla Aditya Prameswari
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 14
, No 2
(2022)
Puff pastry is a crunchy textured food that has a fragile network of layers made from wheat flour. To anticipate the use of wheat flour, flour from local food ingredients such as pomfret flour and Pisona alba leaf flour can be used. Purpose of the research: 1) Knowing the level of public preference for puff pastry with composite substitution of pomfret flour and Pisonia alba leaf flour; 2) Knowing the composition of the best formula used in the manufacture of puff pastry composite substitu...
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