Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 1–6 dari 6 artikel
THE EFFECT OF SORGHUM AND COWBEAN DRYING TEMPERATURE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CEREAL DRINK POWDER
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 10
, No 1
(2026)
Chronic Energy Deficiency (CED) is a condition that occurs due to an imbalance between energy and protein intake, so that the body's nutritional needs are not optimally met. Government efforts to prevent CED and KEP (Energy Protein Deficiency) are carried out through the Supplementary Feeding (PMT) program, which aims to improve the nutritional status of pregnant women and toddlers. Sorghum (Sorghum bicolor (L.) Moench) is a cereal commodity that has the potential as an alternative to wheat. Mea...
Sumber Asli
Google Scholar
DOI
The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies
Journal of Food and Agricultural Product
Vol 5
, No 2
(2025)
Cookies are defined as small-sized, low moisture bakery products known for their crispy texture and sweet flavor. The process of making cookies requires an emulsifier to produce a more compact and sturdy dough and act as a stabilizer. The emulsifier used in cookie making is egg. Standard cookie recipes often use 1 whole egg per 100–150 g of flour. However, the high cholesterol content in eggs can cause increased blood cholesterol levels, atherosclerosis, and increase the risk of coronary heart d...
Sumber Asli
Google Scholar
DOI
Plant based nugget innovation based on oyster mushrooms (Pleurotua ostreatus) and corn flour (Zea mays var amylacea) as high fiber foods: Inovasi Plant Based Nugget berbasis Jamur Tiram (Pleurotua ostreatus) dan Tepung Jagung (Zea mays var amylacea) sebagai Pangan Tinggi Serat
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 10
, No 2
(2025)
Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of...
Sumber Asli
Google Scholar
DOI
Comparative Study of Thermoelectric Generator Module Performance with Various Types of Plate Materials
Pramanda, Wibi
; Muhammad, Rouf
; Joko Sumbogo, Yuliarto
; Jiwo Satrio, Hutomo
; Ramadhan Nur, Hamid
; Maladzi, Radhi
; Safi'i, muhamad
; Nuruz Zaman, Mochamad
Majalah Ilmiah Momentum
Vol 21
, No 1
(2025)
Advanced materials are used in thermoelectric generator (TEG) technology to turn heat into electricity using the Seebeck effect, which helps make better use of heat sources. The Seebeck effect is a result of the temperature disparity that exists between the two surfaces of the TEG. The configuration utilized in this investigation comprises several primary components, including the water block, thermoelectric, heat exchanger plate, and heater plate. The water block is positioned on the cold surfa...
Sumber Asli
Google Scholar
DOI
MENAPAKI JEJAK HADRAH FATTAHILLAH DI KARTASURA 1998-2019
Keraton: Journal of History Education and Culture
Vol 4
, No 1
(2022)
This research discusses about the journey of local Hadrah called Hadrah Fatahillah from Kartasura. The scope of this research started from 1998-2019. The problems that will be discusses start from the history of its establishment, the dynamics of of the journey and the existence of Hadrah Fatahillah. Based on the problems, this research used history research method start with theme or topic, source collection, source verification, interpretation of data and the last part is historiography. This...
Sumber Asli
Google Scholar
DOI
PERANAN KOMUNIKASI INTERPERSONAL RECEPTIONIST DALAM MENINGKATKAN KEPUASAN PELANGGAN DI HOTEL SURYA SUKOWATI SRAGEN
Transformasi: Jurnal Ilmu-Ilmu Sosial
Vol 1
, No 34
(2019)
In the current globalization era, communication science has a important rale in tourism. Oneof them is in the hospitality industry. In the Surya Sukowati Hotel, the receptionist serves thecoustemers by using interpersonal communication. With minimum of human resaources of receptionist in handling the work and custemers more improve. From the phenomenon above, the authors are interested to conducted the role interpersonal communication receptionist in the custemers. The key word in this study: in...
Sumber Asli
Google Scholar