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Menampilkan 11–20 dari 94 artikel
Production of Sweet Corn (Zea mays saccharata Sturt) at Different Plant Spacing and Bokashi Application
Mediagro: journal of agricultural sciences
Vol 21
, No 3
(2025)
Sweet corn is a high-value horticultural commodity with steadily increasing market demand. This study aimed to evaluate the production of sweet corn under different plant spacing and bokashi application. The research was conducted at the Horticultural Experimental Garden of Politeknik Negeri Lampung from July to October 2024, using a two-factor Randomized Complete Block Design (RCBD) with three replications. The first factor was plant spacing, consisting of three levels: 100 cm × 20 cm (JT1), 80...
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Analisis Perbandingan Algoritma Penjadwalan Prioritas Preemptive dan Non-Preemptive Menggunakan Aplikasi Web Interaktif
Rumahorbo, Gilbert Aldrich
; Zulfahmi Indra
; Alfarizi Wijaya
; Melika Debiyana Putri
; Buulolo, Calvin Sahputra
Teknik: Jurnal Ilmu Teknik dan Informatika
Vol 5
, No 2
(2025)
CPU scheduling is a core function in modern operating systems that significantly impacts system performance and efficiency. Among various scheduling algorithms, Priority Scheduling is widely used and exists in two main variants: non-preemptive and preemptive. The non-preemptive mode allows a process to run to completion, while the preemptive mode can interrupt a running process for a higher-priority one. Understanding the behavioral differences between these modes is crucial but often challengin...
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LAYANAN BIMBINGAN KELOMPOK TEKNIK SOSIODRAMA DALAM MENINGKATKAN PERILAKU ASERTIF SISWA
EMPATI : Jurnal Bimbingan dan Konseling
Vol 12
, No 2
(2025)
Abstract. The purpose of this study was to determine the effectiveness of the sociodrama technique of group guidance services in increasing students assertive behavior. This type of research is pre-experimental with a pretest-postest design model. The population in this study were 167 students of class XI. A sample 0f 7 student and the technique used for the number of samples is purposive sampling. Data collection techniques are observation and assertive behavior questionnaires. The result of th...
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Exploring the Use of Google Docs for Collaborative Narrative Writing: A Sequential Exploratory Study in EFL Classroom
ETERNAL: English Teaching Journal
Vol 16
, No 2
(2025)
Abstract. Among the recent technological tools often used in teaching English as a foreign language (TEFL), Google Docs is mostly used. This online media facilitates students' collaborative writing activities, making Google Docs frequently applied in writing classes to construct narrative text. Therefore, this study explores the influence of Google Docs as a medium for collaborative writing among EFL students in higher education, specifically on how it fosters sstudents' collaboration, communica...
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Pengaruh Beban Kerja terhadap Kinerja Karyawan melalui Insentif sebagai Variabel Intervening pada Bank BTN Kantor Cabang Jambi
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 4
, No 2
(2025)
This study aims to describe and analyze the effect of workload on employee performance with incentives as an intervening variable on employees of Bank BTN Jambi Branch Office. The method used is descriptive and quantitative analysis with a sample of 50 respondents. Data were collected using a Likert Scale-based questionnaire, and the analysis was carried out using the Smart Partial Least Square (PLS) technique with the help of SmartPLS 4.0 software. The results of the study indicate that workloa...
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Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency
Rochmah, Alfi
; Febriana Ramadhan Abdi, Yenny
; Choiroel, Anam
; Putri Suleman, Dininurilmi
; Rukmakharisma Riski, Prajwalita
; Zulfa, Fitriyah
; Nadhilah, Dini
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team w...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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ANALISIS FAKTOR BIOPSIKO TERHADAP KEJADIAN MUSCULOSKELETAL DISORDER (MSDs) PADA SOPIR BUS BST SOLO RAYA
Physio Journal
Vol 5
, No 1
(2025)
Latar Belakang : Keluhan MSDs sering terjadi pada pekerja dengan posisi kerja statis dan tidak ergonomis, seperti sopir bus yang bekerja 8-9 jam per hari. Faktor risiko terhadap MSDs secara umum diakibatkan karena 3 yaitu faktor yaitu individu atau biologis, psikologi, dan sosial. Tujuan: untuk menganalisis faktor biopsiko terhadap kejadian muskuloskeletal disorder (MSDs). Subjek dan Metode: Penelitian ini merupakan penelitian kuantitatif, menggunakan pendekatan cross sectional study, dengan pop...
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