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Menampilkan 1911–1920 dari 9350 artikel
Manajemen Risiko Pembangunan Gedung Inspektorat Kabupaten Kebumen
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Proyek konstruksi sering kali menghadapi berbagai ketidakpastian dan risiko yang dapat mempengaruhi efisiensi serta keberhasilannya. Manajemen risiko yang efektif sangat penting untuk mengidentifikasi dan mengelola potensi risiko yang dapat mengganggu jadwal, biaya, dan kualitas proyek. Penelitian ini bertujuan untuk mengembangkan sistem manajemen risiko yang komprehensif untuk proyek pembangunan Gedung Kantor Inspektorat Kabupaten Kebumen. Menggunakan pendekatan berdasarkan siklus hidup manajem...
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Analisis Kinerja Dan Kapasitas Arus Lalu Lintas Pada Ruas Jalan Kolonel Kardjono Kabupaten Wonosobo
Pratama, Farhan Hamid
; Wulandari, Nisa Putri
; Rahmawan, Fikri Riza
; Negara, Andika Surya
; Lestarini, Wiji
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Wonosobo merupakan salah satu daerah dengan tingkat gangguan lalu lintas yang cukup tinggi, terutama di sekitar RSUD Kabupaten Wonosobo. Jalan ini sering mengalami permasalahan arus lalu lintas yang mempengaruhi efisiensi dan kenyamanan pengguna jalan. Penelitian ini bertujuan untuk menganalisis kinerja dan kapasitas arus lalu lintas pada ruas Jalan Kolonel Kardjono, Kabupaten Wonosobo guna meningkatkan tingkat pelayanan (Level of Service) jalan tersebut.
Analisis dilakukan dengan mengacu pada...
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Perbedaan Kadar Hemoglobin Sebelum dan Sesudah Donor Darah di PMI Kabupaten Pemalang
Vol 5
, No 1
(2025)
Blood donation is a voluntary process where an individual donates their blood for the purpose of blood transfusions to patients in need. Beyond the immediate benefit of helping others, blood donation has also been found to have potential health benefits for the donor. Hemoglobin is a tetrameric protein found in erythrocytes, and it binds to non-protein molecules such as iron porphyrin compounds known as heme. This protein plays a critical role in transporting oxygen throughout the body. The aim...
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Uji Efektvitas Ekstrak Kulit Buah Jeruk Nipis (Citrus Aurantifolia) terhadap Mortalitas Pediculus Humanus Capitis
Vol 5
, No 1
(2025)
Pediculus humanus capitis, commonly known as head lice, is an ectoparasite that causes pediculosis, a condition that frequently affects children. Traditional treatment methods to address head lice often involve the use of chemical insecticides; however, excessive use of these chemicals can result in negative side effects, such as skin irritation or resistance development in the lice population. To reduce these adverse impacts, the use of biorational insecticides made from natural ingredients is...
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Rancang Bangun Sistem Pelayanan Pengaduan Gangguan Listrik Berbasis WEB di PT.PLN (PERSERO) UPJ JATIBARANG
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
In a company, data and information are important things to do a job. The State Electricity Company (PLN) is a company operating in the field of electrical energy services. In its business processes, PLN also often receives disturbances or complaints from customers. The system development method used in this research is Waterfall, system design using system implementation using PHP and MySQL. The result of this research is an electrical disturbance service system that can make it easier for custo...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Phytochemical Characteristics of Microencapsulated Purple Sweet Potato (Ipomoea batatas L.) Antin 3 Variety with Chitosan and Alginate
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Microencapsulation is one of the techniques used to protect and increase the stability of bioactive compounds contained in natural materials, such as purple sweet potato. Purple sweet potato variety Antin 3 contains various phytochemical compounds that have potential as a source of antioxidants, but these compounds are easily degraded by external factors. This study aims to evaluate the differences in phytochemical characteristics of microencapsulated purple sweet potato variety Antin 3 with chi...
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Production Process of Puff Pastry Substitute Pumpkin
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which pro...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics...
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