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Pengaruh Media Video Edukasi Terhadap Pengetahuan Siswa Sdn 05 Pancur Batu Tentang Cuci Tangan Pakai Sabun (Ctps)
Eliska, Eliska
; Talitha Jasmine, Savina
; Suryani Siregar, Jelita
; Selvia Ramadani
; Suci Ramadiah, Putri
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 9
, No 2
(2025)
Cuci Tangan Pakai Sabun (CTPS) adalah cara hidup yang bersih dan sehat yang efektif dalam mencegah penyakit menular, khususnya pada anak usia sekolah. Studi ini menyelidiki bagaimana media video edukasi berdampak pada peningkatan pengetahuan siswa SDN 05 Pancur Batu mengenai CTPS. Metode penelitian menggunakan desain kuantitatif dengan pendekatan one-group pretest-posttest. Sampel penelitian berjumlah 31 responden yang diberikan pretest, intervensi berupa video edukasi CTPS, dan posttest. Hasil...
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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...
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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...
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TEKNOLOGI HIGH PRESSURE PROCESSING (HPP) TERHADAP KEAMANAN MIKROBIOLOGIS DAN KUALITAS PRODUK PANGAN BEKU (FROZEN FOOD)
Stephen, Stephen Davtaniel Brenario
; Tahara, Talitha Azmi
; Boangmanalu, Tania Roitona
; Safitri, Tyara Dewi
Jurnal Agrifoodtech
Vol 4
, No 1
(2025)
Frozen food merupakan salah satu jenis produk pangan yang digemari masyarakat modern karena daya simpan yang lama dan kemudahan dalam penyajian. Namun, proses pembekuan konvensional dengan suhu tinggi dapat menurunkan kandungan nutrisi dan kualitas sensorik produk. Oleh karena itu, teknologi non-termal seperti High Pressure Processing (HPP) menjadi solusi inovatif untuk mempertahankan kualitas nutrisi dan sensorik makanan beku tanpa perlu pemanasan tinggi. Artikel ini bertujuan mengkaji potensi...
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PENINGKATAN PENDAPATAN TAMBAHAN ANGGOTA PKK MELALUI AFFILIATE MARKETING
Jurnal Pengabdian Multidisiplin dan Pemberdayaan Masyarakat: Abdikes Trada
Vol 2
, No 1
(2025)
Kegiatan Pengabdian Kepada Masyarakat (PkM) ini bertujuan untuk meningkatkan kesejahteraan ekonomi anggota Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Babadan melalui pelatihan affiliate marketing. Anggota PKK menghadapi tantangan berupa minimnya akses informasi, keterampilan teknologi, dan fasilitas pendukung. Kegiatan PkM menggunakan metode pendekatan partisipatif dengan empat tahapan, yaitu observasi awal, persiapan kegiatan, implementasi kegiatan, dan evaluasi hasil. Kegiatan PkM dilaksan...
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THE DEVELOPMENT OF KIDOLAND TOURISM OBJECT IN PLESAN VILLAGE, NGUTER DISTRICT, SUKOHARJO DISTRICT
Journal of Geography Science and Education
Vol 3
, No 1
(2021)
This research aims to: (1) analyze the tourism potential in Kidoland tourism objects, (2) investigate the changes in the tourism potential of Kidoland tourism objects after the development with a master plan.This study uses a qualitative descriptive method, which describes and describes tourism potential, as well as a SWOT analysis to determine the development strategy of tourism objects with a master plan design to determine changes in tourism potential. The data collection technique used was...
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ANALYSIS OF THE POTENTIAL AND DEVELOPMENT OF THE GONDANG DAM TOURISM OBJECT AND THE ECONOMIC IMPACT ON THE SURROUNDING COMMUNITY
Journal of Geography Science and Education
Vol 2
, No 2
(2021)
This study aims to see: Determine the tourism potential of the Gondang Dam. knowing the direction of the development of the Gondang Dam tourism object, knowing the impact of the Gondang Dam on the economic conditions of the surrounding community. This study uses a qualitative descriptive method. The data technique used is through field observations, interviews and documentation. The data analysis techniques were scoring and descriptive. The results of this study are: Gondang Dam is a very potent...
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