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Pelatihan Pembuatan Jamu Saritoga dan Penyuluhan Sistem Imun Pada Ibu PKK:
Kusmita, Lia
; Dwi Franyoto, Yuvianti
; Mutmainah, Mutmainah
; Puspitaningrum, Ika
; Bagiana, I kadek
Jurnal Inovasi dan Pengabdian Masyarakat Indonesia
Vol 3
, No 2
(2024)
Latar belakang: Jamu adalah sebutan untuk obat tradisional dari Indonesia. Jamu dibuat dari bahan alami dari tumbuhan seperti rimpang (akar-akaran), daun-daunan, kulit batang dan buah. Diperkirakan sekitar 70-80% populasi di negara berkembang memiliki ketergantungan pada obat tradisional. Secara umum jamu dianggap tidak beracun dan tidak menimbulkan efek samping. Khasiat jamu telah teruji oleh waktu, zaman dan sejarah, serta bukti empiris langsung pada manusia selama ratusan tahun. Tanaman obat...
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APLIKASI ANTRIAN DAN PENGOLAHAN DATA BALITA BERBASIS WEBSITE (STUDI KASUS : POSYANDU ARUM DALU DESA SANGGRAHAN)
Jurnal Teknologi Informasi dan Komunikasi (TIKomSiN)
Vol 12
, No 1
(2024)
Posyandu activities in Sanggrahan Village have been running smoothly and still use the Posyandu Information System (SIP) book as a guideline for implementing activities. The purpose of this study is to build a web-based application to manage information at Posyandu Arum Dalu Sanggrahan Village. In the web-based application, the author also added a queue number so that the time for implementing posyandu activities could be neatly and better arranged. The author hopes that this web-based applicati...
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PENGEMBANGAN LABELING DAN KEMASAN VAKUM PADA UKM DI DESA RAWAPANJANG BOJONG GEDE
Jurnal Pengabdian Masyarakat Unwahas
Vol 9
, No 1
(2024)
Label dan Kemasan yang dirancang dengan menarik, akan meningkatkan nilai jual produk, daya saing dan daya simpan produk. Label dan kemasan mitra UKM Cemilan Cembilan masih sederhana, belum ada informasi lengkap mengenai produk sehingga kurang menarik konsumen, produk UKM memiliki nilai jual rendah, distribusi produk terbatas dan masa simpan produk yang cepat. Berdasarkan hal tersebut, tujuan kegiatan ini adalah meningkatkan pengetahuan dan ketrampilan UKM mengenai labeling dan kemasan vakum diwi...
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Peran Penting Pendidikan Kewarganegraan dalam Membangun Karakter Siswa Sekolah Menengah Atas (SMA)
Silvia Mahrani
; Chiara Fidela Andriani
; Mikha Valdo Tonggo Tambunan
; Sri Yunita
; Dian Kartika Tanjung
Public Service And Governance Journal
Vol 5
, No 2
(2024)
Civic education is an important element in the character development of high school students. This research investigates the important role of civic education in the character development of high school students. This research uses a literature review method to examine students' character development, particularly civic values, active participation in democratic life, understanding of rights and responsibilities as citizens, and the ability to think and act critically and make responsible decisi...
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PBL-TARL-CRT: INTEGRATING INNOVATIVE APPROACHES TO IMPROVE SCIENCE LEARNING OUTCOMES IN GRADE 8
Bioma : Jurnal Ilmiah Biologi
Vol 13
, No 1
(2024)
This study explores the integration of three innovative learning approaches, namely Problem-Based Learning (PBL), Teaching at the Right Level (TaRL), and Culturally Responsive Teaching (CRT), in improving learning outcomes in Science in grade 8. In education as a pillar of state-building and character-building, these approaches provide a foundation for effective and meaningful learning. PBL places students as agents of learning by providing real challenges, while TaRL adapts learning to students...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
Vol 1
, No 1
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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PENGARUH PENGUNGKAPAN SUSTAINABILITY REPORT DAN INTELLECTUAL CAPITAL TERHADAP NILAI PERUSAHAAN PADA PERUSAHAAN PERBANKAN YANG TERDAFTAR DI BEI TAHUN 2018-2022
KOMPAK : Jurnal Ilmiah Komputerisasi Akuntansi
Vol 17
, No 1
(2024)
This research aims to examine the effect of disclosure of sustainability reports and intellectual capital on company value with company size, profitability and leverage as control variables. The population in this research are banking companies listed on the Indonesia Stock Exchange in 2018-2022. The data analyzed comes from secondary data taken from annual reports and sustainability reports listed on the Indonesia Stock Exchange. Sample selection was carried out using a purposive sampling techn...
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Kegiatan Pengabdian Masyarakat Terhadap Deteksi Dini Status Gizi Di Sekolah Dasar Panyaweuyan
Susy Olivia
; Farell Christian Gunaidi
; Edwin Destra
; Nisrina Artanti Prasetiani
; Raden Seliwat Agung Aditya
; Ranindita Maulya Ismah Amimah
; Dianova Soeltanong
Jurnal Suara Pengabdian 45
Vol 3
, No 1
(2024)
Nutritional status has a significant impact on the growth and development of children. In Indonesia, the prevalence of nutritional status is as follows: 4% (very thin), 7.2% (thin), 10.8% (overweight), and 8% (obese), as determined by body mass index/age. This can be affected by a variety of variables, including socioeconomic status, personal hygiene, and lifestyle. In the odd semester of 2024, Panyaweuyan Elementary School is populated by 285 students in total. The objective of this service end...
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Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit sta...
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The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:2...
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