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Menampilkan 11–20 dari 22 artikel
Teori Tentang Persepsi dan Teori Atribusi Kelley
CiDEA Journal
Vol 3
, No 1
(2024)
Kelley's perception theory and attribution theory are two main approaches in psychology that examine how individuals understand and give meaning to other people's behavior. Perception theory, based on the concept that people view the world through a subjective lens, highlights the importance of individuals' interpretations of social information in shaping their perceptions of others. In contrast, Kelley's attribution theory focuses on the way individuals explain behavior, both their own and that...
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Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk
An International Journal Tourism and Community Review
Vol 1
, No 2
(2024)
The objectives of this study were: 1) to determine the acceptance of color, aroma, texture, and taste of turmeric-tamarind jelly candy with the addition of psyllium husk; and 2) to identify the composition of the selected turmeric-tamarind jelly candy product. The research employed experimental methods, hedonic tests, and ranking tests. Three variants of psyllium husk were used: Product 1 with 1 g, Product 2 with 3 g, and Product 3 with 5 g of psyllium husk added. Data obtained from...
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Pelatihan Pembuatan Gasnish Minuman dan Tumpeng Bagi Siswa/siswi SMK
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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Sosialisasi Anti-Plagiarisme dan Bijak Menggunakan Media Sosial bagi Mahasiswa Baru AKS Ibu Kartini Semarang
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 1
(2024)
Socialization activities regarding anti-plagiarism and wisely usage of social media for new students are activities that are integrated in the Introduction to Campus Life for New Students (PKKMB) program in 2023. The aim of this socialization activities are to provide new students with new understanding and knowledge regarding anti-plagiarism and wise in using social media. The implementation stage of this socialization activities consists of 3 (three) stages, namely the preparation stage, imple...
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Penyuluhan Pergaulan Bebas Kalangan Remaja Di SMK Kesehatan Muhammadiyah Randangan
Abdul Rivai Poli
; Nurfitriyana B. Utiarahman
; Defitrianti Tampilang
; Supriyanti Umaternate
; Vrigita Yesa Manangkabo
; Sofia
; Idhan Daeng Matobo
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 2
, No 1
(2023)
Masa Remaja adalah masa peralihan dari masa kanak-kanak kemasa dewasa, seiring dengan perubahan fisik, biologis dan psikis untuk menuju pada kematangan, jasmani, berfikir, seksual dan kematangan emosional. Sebagian orang berpendapat bahwa masa muda saat yang paling indah dan nikmat. salah satu cara yang dilakukan untuk mencegah terjadinya pergaulan bebas dikalangan remaja pada siswa-siswi SMK Kesehatan Muhammadiyah Randangan dengan mengadakan penyuluhan mengenia pergaulan bebas pada saat Kegiata...
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UPAYA PENINGKATAN PENGETAHUAN SELF CARE PADA PENDERITA GAGAL JANTUNG SELAMA MASA PANDEMI
Jurnal Abdimas Bhakti Indonesia
Vol 3
, No 2
(2022)
Pasien yang memiliki penyakit jantung berisiko mengalami infeksi dan komplikasi yang parah dari Covid-19. Kondisi pandemi Covid-19 berdampak pada perawatan CHF, yang mengakibatkan pasien merasa cemas dan takut untuk datang ke fasilitas kesehatan. Monitoring pada penderita CHF harus tetap dilakukan untuk mencegah kekambuhan gejala. Adapun tujuan kegiatan ini untuk meningkatkan pengetahuan penderita CHF tentang perawatan mandiri selama pandemi Covid-19 agar terhindar dari perburukan kondisi. Motod...
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Studi Pembuatan Cake Dengan Penambahan Kopi Arabika Dan Kopi Robusta
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 14
, No 2
(2022)
This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study in...
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IbM Pemanfaatan Limbah Ampas Aren Menjadi Briket di Kabupaten Kendal
Palawa: Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 1
(2022)
Desa Mluro Kecamatan Boja Kabupaten Kendal, Provinsi Jawa Tengah merupakan sentra industri pati aren, terdapat 27 pengrajin pati aren dengan kebutuhan bahan baku batang aren untuk produksi mencapai  150 ton per hari. Limbah ampas pati aren yang dihasilkan dari proses produksi tepung aren mencapai 100 ton/ hari. Hasil tinjauan lapangan dan pembicaraan dengan dua kelompok pengrajin ditemukan permasalahan yang sedang dihadapi yaitu masalah limbah ampas aren yang belum dimanfaatkan, sehingga perl...
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Studi Pembuatan Chocolate Lava Cake Berbahan Dasar Tepung Sorgum dan Tepung Singkong
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 13
, No 2
(2021)
The aims of this study were 1) to determine the level of preference for the taste, aroma, texture and color of chocolate lava cake made from sorghum flour and cassava flour; and 2) knowing the composition of the chocolate lava cake ingredients based on sorghum flour and cassava flour which is the most preferred by the panelists. The methods used consist of library methods, experiments and hedonic tests. Result of the research to be explained descriptively. The results showed that the most prefer...
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Subtitusi Tepung Daun Kelor dalam Pembuatan Cup Cake
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 12
, No 1
(2020)
Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AK...
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