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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Case Study of Rose Water Antioxidant Activities with Variations of Filtering Methods: Studi Kasus Aktivitas Antioksidan Air Mawar Dengan Variasi Metode Penyulingan
Agrobioteknologi
Vol 1
, No 2
(2024)
Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the d...
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Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour: Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan
Agrobioteknologi
Vol 1
, No 2
(2024)
Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50...
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Utilization of Cashew Nut Waste as Cashew Nut Milk in Tanjungsari Village, Jatisrono Wonogiri: Pemanfaatan Limbah Kacang Mete sebagai Susu Kacang Mete di Desa Tanjungsari, Jatisrono Wonogiri
Jurnal Karya Pengabdian Masyarakat
Vol 2
, No 2
(2024)
Tanjungsari village is one of the high cashew nut producing villages in Wonogiri district. The purpose of this service is to train mothers to utilize cashew nut waste into cashew nut milk. The method used in the service is direct training by including PKK mothers to participate in making cashew nut milk. The results showed that the PKK women were very excited to make cashew milk and were actively involved in the training process. The benefits of cashew nut milk are very good for children, pregna...
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Ilmu sebagai Kunci Kesuksesan Dunia dan Akhirat Menurut Al-Quran dan Hadist
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 3
, No 4
(2024)
Knowledge plays a central role in Islamic teachings, both as a means to achieve worldly success and salvation in the afterlife. This study aims to examine the virtue of knowledge as the key to worldly and afterlife success based on the perspective of the Qur'an and hadith. The method used is a literature review with a thematic interpretation approach and hadith analysis to examine the verses of the Qur'an and hadiths related to knowledge. The results of the study show that the Qur'an and hadith...
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Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking
Journal of Food and Agricultural Product
Vol 4
, No 2
(2024)
Durian fruit produces waste in the form of skin and seeds that are often not utilized. Durian seeds contain carbohydrates, fats, proteins, and various other nutrients, making them suitable for use as flour in various food products. Treatment of durian seeds with thermal methods affects the browning of durian seed flour. The use of sodium metabisulfite plays a role in improving the quality of flour by deactivating enzymes that cause color changes and inhibiting microbial growth. This study used a...
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Mengulik Implementasi Kebijakan Pemerintah Mengenai Pengesahan Perppu Cipta Kerja: (Studi Pada Pekerja, Serikat Pekerja dan Perusahaan di Kota Semarang)
Jurnal Ilmiah Manajemen Bisnis dan Ekonomi Kreatif
Vol 3
, No 2
(2024)
This research aims to analyze the implementation of government policies regarding the ratification of the Job Creation Perppu for workers, trade unions and companies in the city of Semarang. The benefit of this research is that this research can be used as input in preparing and determining appropriate Human Resource Management strategies in order to get more optimal results. The partners and informants for this research are workers, unions and companies in the city of Semarang. Data analysis in...
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Analisis Pengaruh Kualitas Pelayanan Jasa Puskesmas Terhadap Kepuasan Pasien di Puskesmas Pulorejo Kecamatan Ngoro
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 3
, No 3
(2024)
This study aims to analyze the effect of service quality at Puskesmas Pulorejo, Ngoro District on patient satisfaction. Variables that affect patient satisfaction at Puskesmas Pulorejo, Ngoro sub-district are room facilities, doctor services, nurse / officer services. This study uses associative quantitative research methods. Data collection techniques in this study using questionnaires, observation and documentation. This data was obtained by distributing questionnaires directly to patients vis...
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Identifikasi Bahaya pada Kegiatan Pengisian Bahan Bakar Kapal (Bunker Service) di Kantor Kesyahbandaran dan Otoritas Pelabuhan Kelas III Tanjung Wangi
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 3
, No 3
(2024)
This research is motivated by the high risk of safety and security in ship refueling activities (bunker service) at the Tanjung Wangi Class III Harbor Authority Office. This problem is important because accidents in this activity not only endanger the lives of workers but can also cause large material losses and serious environmental damage. Based on the formulation of the problem, this study aims to identify and analyze the factors that cause hazards, measure the associated risks, and formulate...
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Implementasi Nilai-Nilai Kewirausahaan Pada Anak Usia Dini Melalui Kegiatan Agribisnis di TK IT Al-Kautsar Mejobo Kudus
Paudia
Vol 13
, No 2
(2024)
Abstract
Al-Kautsar IT Kindergarten is an agribusiness-based kindergarten in its learning activities. This is very rare to find in other kindergarten institutions. Therefore, the purpose of this study is to describe how to apply entrepreneurial values in early childhood through agribusiness activities at TK IT Al-Kautsar Mejobo Kudus. This research was conducted using descriptive qualitative method. Where data collection techniques are carried out using interview techniques, observation, documen...
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