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Pemanfaatan Bubuk Kulit Kacang Tanah Sebagai Substitusi Dalam Pembuatan Éclair
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Éclair is a type of processed pastry made from flour, water, butter, and eggs that has a cavity in the center which is generally filled with vla filling. The purpose of this research is 1) To determine the public acceptance of peanut shell powder substitution products for making éclairs. 2) To determine the best formula for utilizing peanut shell powder as a substitute in making éclairs. The research methods used are literature, documentation, experiments, and sensory evaluation. experiments in...
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Kelayakan Kulit Salak Dalam Pembuatan Nail Art Sebagai Penunjang Tampilan Rias Fantasi
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
One type of fruit that is liked by people in Southeast Asia, namely Salak. The development of nail art has become one of the supporting appearances for women. So that it becomes a source of ideas in new innovations in the world of nail art. The purpose of this study was to find out how to make nail art by utilizing zalacca peels. In this study using the method, observation, documentation, literature and experimental methods Utilization of zalacca skin in making nail art through three stages, nam...
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Pemanfaatan Sabut Kelapa Sebagai Inovasi Fake Nail
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Making fake nails using coconut coir is product that can beautify your appearance, reduce the accumulation of coconut coir waste and can be used as an opportunity for entrepreneurship. The purpose of this study is to find out and explain the process of making fake nails, product validation, and public acceptance of the Utilization of Coconut Coir as a Fake Nail Innovation. The methods used are observation, literature, experiments, documentation, interviews, and questionnaires. The process of mak...
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Pemanfaatan Limbah Kaleng Biskuit Untuk Pembuatan Aksesoris Pilis Pengantin Semarangan
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Semarangan bridal pilis accessories are hard to find and are not sold on the market. However, only a few people have these pilis accessories. Using biscuit tin waste can save costs and can be used as a substitute material for developing accessories. The author innovates by recycling waste biscuit tins into Semarangan bridal pilis accessories. The aim of this research is to find out how to make and use Semarangan bridal pilis accessories from waste biscuit tins, as well as to find out the results...
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Pembuatan Busana Pesta Fantasi Dengan Teknik Manipulation Textile Stitch And Slash
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Fantasy clothing is clothing that is designed as creatively as possible without leaving the characteristics of the source of the idea. One of the techniques used to make fantasy party dresses is the textile stitch and slash technique. The stitch and slash technique is a textile processing technique by changing the texture of the cloth to get a different impression so as to add aesthetic value. The purpose of applying the stitch and slash technique to fantasy clothing is so that the clothing has...
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Pembuatan Busana Fantasi Variasi Bordir India Dengan Sumber Ide Bangunan Taj Mahal
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Fantasy dress inspired by the shape of the dome of the Taj Mahal with the addition of Indian embroidered applications featuring typical Indian clothing. The problem raised in the making of this Final Project is how is the Process of Making Fantasy Clothing of Indian Embroidery Variation Using the Source of the Taj Mahal Building Idea? and how to apply variations of Indian embroidery on fantasy clothing?. The purpose of this study was to determine the process of making Indian embroidery variation...
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Pemanfaatan Ikan Kakap Dan Daun Kelor Menjadi Hidangan Siomay
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to ma...
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Analisis Tingkat Penjuaan Kue Dengan Mekanisme Penjualan Konsiyasi di Toko Al-Khidmah Nurzaman Metro Lampung
Fellita Nur Faizah
; Hendri Irawan
; Laili Zakiya
; Mila Santi
; Nabila Maharani
; Carmidah Carmidah
CiDEA Journal
Vol 2
, No 2
(2023)
This study aims to analyze the level of cake sales with a consignment sales mechanism at Al-Khidmah Nurzaman Store in Cendrawasih Market Metro Lampung. The research used a field study method with interview data collection techniques. The results showed that the level of cake sales with the consignment system was higher than regular sales. The consignment sales rate grew 56% while regular sales were only 44%. The commission sharing system between cake owners (pengamanat) and shop owners (commissi...
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Pendampingan Dan Sosialisasi Produk Bahan Dasar Sari Buah Merah Untuk Cake, Brownies Dan Saos Sebagai Bahan Makanan Lokal Papua Di Kabupaten Jayapura 2023
Jurnal Pengabdian Kepada Masyarakat Sisthana
Vol 5
, No 2
(2023)
Latar Belakang: Salah satu sumber gizi yang kaya akan kandungan protein adalah buah merah. Sumberdaya alam Papua memiliki potensi sangat besar dan belum dimanfaatkan secara benar serta berkelanjutan. Salah satu tanaman yang dapayt tumbuh baik di Papua yaitu Buah Merah Papua (Papua Red Fruit). Buah Merah (Pandanus Conoideus) merupakan jenis tanaman yang termasuk ke dalam family pandanaeceace yang ditemukan secara endemic di Provinsi Papua dan Papua Barat. Harapannya agar melalui kegiatan pelatiha...
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Pengaruh Tax Avoidance Terhadap Nilai Perusahaan Dengan Kepemilikan Institusional Sebagai Variabel Moderasi
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 3
, No 1
(2023)
The purpose of this study is to determine the effect of tax avoidance on firm value with institutional ownership as a moderating variable in Conventional Banking for 2021-2022. This type of research uses quantitative research because it leads to measurement methods and samples to test variables and hypotheses. Source of data in this study using secondary data. The sample in this research is 38 Conventional Banking observations in the 2021-2022 period using a purposive sampling technique. The ana...
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