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Analisis Pengaruh Program Keluarga Harapan (PKH) Di Kelurahan Gebang Putih, Kecamatan Sukolilo, Kota Surabaya
Jurnal Media Administrasi
Vol 8
, No 2
(2023)
The purpose of this study is to investigate the impact of the Family Hope Program (also known as PKH). In and of itself, the PKH program is a social assistance program that the Indonesian government launched in order to combat the country's high poverty rates. In this study, qualitative research methodologies and a descriptive approach are utilized, and interviews with various resource persons serve as the primary method for data gathering. The findings of this study showed that there were varia...
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The Effectiveness of Edible Coating Aloe Vera (Aloe vera chinensis L.) in Inhibiting Enzymatic Browning on Sliced Apples
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Apple is a fruit that turn brown quickly after being cut. One method to maintain the quality of apples cut is coating the fresh-cut apples with an edible coating. Ediblei coatingi is a thini ilayer that can bei eaten and can keep the iquality ofi the icoated material. Thei study aimed toi determinei the effectiveness of edible coating aloe vera (Aloe vera chinensis L.) in inhibit enzymatic browning reaction. The designii wasi usiing icompletely irandomized idesign. The first factor was the citru...
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Hubungan Inisiasi Menyusui Dini Dengan Kelancaran Pengeluaran ASIPada Ibu Post Partum KF 1 Di PMB Tuti Khairina Kabupaten Serdang Bedagai Tahun 2023
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 1
, No 3
(2023)
Service quality can be measured by comparing perceptions between the expected service and the service received and felt by the patient. Patient satisfaction is the level of patient feelings after comparing with his expectations. If a patient is satisfied with the value provided by a product or service, it is very likely that they will become a customer for a long time. The aim of this research is to analyze the relationship between service quality in the registration section and patient satisfac...
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Antioxidant Activity of Rose Tea (Rosa damascene) with Various Types of Sugar and Rose Tea Concentration
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Kombucha tea is a traditional beverages product manufactured from fermented tea and sugar solutions. Using Acetobacter xylinum sa starter. Kombucha tea has a refreshing sour taste, but the distinctives aroma make kombucha tea less attractives to consumers. Red roses (Rosa damascene) are a source of anthocyanin pigments that have not been widely used. In addition, to increase the economic value of roses. Based on research that has been done, red roses contain antioxidants in the form of purpl...
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The Characteristic of Sticks Mung Bean Flour (Vigra radiate L.) and The Addition of Celery (Apium graveolens)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Sticks are delicious, crunchy, savory, long, thin, and brownish yellow snacks with various flavors. The main ingredients of this product consist of wheat flour, , eggs, garlic, pepper, and salt. Celery leaves were chosen because they are easy to obtain and to optimize local ingredients. Mung bean (Phaseolus radiates) itself is a vegetable food that is high in protein and fiber where the protein contained is 20-25%. This study aims to determine the effect of sticks mung bean flour and the add...
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Pemanfaatan Tools Live2D terhadap Animasi menggunakan Metode Face Tracking
JURNAL ILMIAH KOMPUTER GRAFIS
Vol 16
, No 1
(2023)
In the era of globalization, cultural exchange is easier to do. One of the cultures that are popular with young people in Indonesia is Japanese animation. Animation is an image that is made to look real with artificial intelligence technology. At this time many people are interested in animated content that is displayed in real-time via social media, but there are still many who have not been able to present it optimally regarding the expressions and movements of the characters. So the researche...
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Hubungan Pola Asuh Terhadap Kejadian Stunting Pada Anak
Jurnal Anestesi: Jurnal Ilmu Kesehatan dan Kedokteran,
Vol 1
, No 2
(2023)
Stunting or short growth occurs when children do not receive the right kind of nutrition, especially in the womb and during the first two years of life. Children who are short, it means that their body growth and brain development has decreased and suffered permanent and irreversible damage. Children who experience stunting will have a greater risk of disease and death. The problem of nutritional deficiency is one of the most common problems in developing countries, such as Indonesia. To determi...
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Karakteristik Fisik dan Organoleptik Mie dengan Penambahan Bubur Buah Bengkuang (Pachyrhizus erosus) dan Bubur Bayam Merah (Amaranthus tricolor)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 1
(2023)
Mi basah merupakan jenis mi yang proses pembuatannya dilakukan dengan perebusan sehingga kadar air cenderung lebih tinggi dan memiliki daya simpan relatif singkat. Bengkuang merupakan salah satu buah yang memiliki kadar serat tinggi sehingga baik untuk pencernaan. Bayam merah merupakan jenis bayam yang memiliki kandungan betalain tinggi dan cocok diaplikasikan sebagai pewarna makanan alami. Tujuan dilakukan penelitian ini adalah untuk menentukan karakteristik kimia dan organoleptik mi dengan pen...
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Karakteristik Fisikokimia dan Organoleptik Mi Kering Substitusi Tepung Talas (Colocasi esculenta) dengan Penambahan Daun Katuk (Sauropus androgynus)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 1
(2023)
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Mi kering tepung umbi talas cenderung memiliki tekstur kurang bagus dan mudah putus. Hal ini dikarenakan talas tidak mengandung gluten meskipun mengandung pati yang cukup tinggi yaitu sekitar 70-80%. Talas kimpul juga memiliki harga yang murah dan mudah dihasilkan. Tujuan penelitian ini adalah untuk mengetahui karakteristik kimia dan organoleptik mi dengan penambahan tepung talas dan ekstrak daun katuk sebagai pewarna alami. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial...
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Karakteristik Fisikokimia dan Organoleptik Flakes Tepung Komposit dengan Penambahan Buah Naga Merah (Hylocereus polyrhizus)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 1
(2023)
Flakes merupakan makanan sarapan siap saji berbentuk pipih yang biasa dicampur dengan susu. Flakes biasa dibuat dengan bahan dasar bahan berpati. Penelitian ini menggunakan bahan dasar tepung mocaf dan tepung biji nangka dengan penambahan puree buah naga merah. Tujuan dari penelitian ini yaitu menentukan formulasi yang tepat untuk menghasilkan flakes tepung mocaf dan tepung biji nangka dengan penambahan puree buah naga merah sebagai sumber serat. Rancangan percobaan yang dilakukan yaitu Rancanga...
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