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Menampilkan 1–7 dari 7 artikel
THE EFFECT OF SODIUM ALGINATE - CALCIUM CHLORIDE AS AN EDIBLE COATING ON WEIGHT LOSS, TPT AND COLOR OF FRESH CUT PEARS DURING COLD STORAGE
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 10
, No 1
(2026)
Pears (Pyrus pyrifolia) are tropical fruits with a sweet taste, crisp texture, and high water content. Cut pears have a short shelf life of 3-5 days due to enzymatic browning and physical damage after cutting. One method to extend shelf life is the use of edible coatings. This study aimed to test the effectiveness of sodium alginate and calcium chloride as coatings for cut pears in maintaining physical quality and extending shelf life. This study used a completely randomized design (CRD) with tw...
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ANALISIS SISTEM PROTEKSI PRIMARY AIR FAN PADA BOILER UNIT 5-7 PT. PLN INDONESIA POWER UBP SURALAYA
Teknika
Vol 10
, No 1
(2025)
Listrik merupakan energi yang sangat penting untuk memenuhi kebutuhan manusia di berbagai bidang. Pembangkit Listrik Tenaga Uap (PLTU) berperan krusial dalam memproduksi energi listrik, dengan cara mengubah energi kimia dari batubara menjadi energi listrik. Tahapan konversi ini melalui tiga tahap: konversi energi kimia menjadi energi panas, energi panas menjadi energi mekanik, dan akhirnya menjadi energi listrik. Penelitian ini berfokus pada PT. PLN Indonesia Power UBP Suralaya, salah satu PLTU...
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Persepsi Stakeholder terhadap Inovasi Digital dalam Jasa Keagenan Kapal di Pelabuhan Batam
Samiyono Samiyono
; Agung Kwartama
; Paiman Paiman
; Desiana Endah Pramesti
; Sumiyatiningsih Sumiyatiningsih
; Akhmad Sopani
DHARMA EKONOMI
Vol 31
, No 2
(2024)
Digital innovation has become a crucial catalyst for the transformation of the ship agency services sector, particularly within the Port of Batam. This paper seeks to examine the perceptions of diverse stakeholders, including shipping agents, vessel owners, and local authorities, regarding the integration of digital innovations into ship agency services. Employing a combination of qualitative and quantitative methodologies, this research collects data through surveys and in-depth interviews with...
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Differences in Organoleptic Quality and Nutritional Value of Profile of Tuna Fish Floss with Addition of Jackfruit Dami as an Alternative Source of Protein and Fiber: Perbedaan Mutu Organoleptik dan Profil Nilai Gizi Pada Abon Ikan Tuna Dengan Penambahan Dami Nangka Sebagai Alternatif Sumber Protein dan Serat
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences...
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Pendampingan Masyarakat dalam Mengakses dan Memahami Hak Hak Politik
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 3
, No 2
(2024)
This community service activity aims to increase people's understanding of and access to their political rights. The main focus of this program is to provide assistance and education to the community about the importance of political participation and ways to access political rights effectively. Through a series of activities such as education, group discussions, and individual consultation sessions, this program is expected to empower the community to be more actively involved in the democratic...
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PENGARUH KEPUASAN KERJA, KOMITMEN ORGANISASI, DAN JOB INSECURITY TERHADAP TURNOVER INTENTION KARYAWAN PT ISKANDAR INDAH PRINTNG TEXTILE DI SURAKARTA
Jurnal Ekonomi dan Kewirausahaan
Vol 18
, No 3
(2019)
The purpose of this study was to know the effect of job satisfaction, organizational commitment and job insecurity on turnover intention. This study is a survey. The study population is employee PT Iskandar Indah Printing Textile Surakarta. The research sample of 115 people with proportional cluster random sampling technique. Data collection technique used questionnaire, observation and literature. Data were analyzed used multiple linear regression, t-test, F and coefficient of determination. Th...
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Perbandingan Warna Tepung Suweg Fase Dorman dan Vegetatif Secara Instrumental dan Sensoris
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 1
, No 1
(2017)
The color of the flour has an important role because it will happen to the resulting derived product. This study was to compare the color of suweg flour produced from the dormant and vegetative phases in instrumental and sensory. Instruments using Chromameter. Parameters observed from L *, a *, b *, chroma, and hue degrees. Sensory testing uses a rank test of color preferences, brown color and color brightness. The results showed significant differences in L *, a *, b *, and chroma values betwee...
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