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Inovasi Pembuatan Kue Keranjang Dengan Penambahan Puree Umbi Bit (Beta Vulgaris L.) Dan Variasi Isian Kismis Sebagai Obyek Usaha
Diandari Ridhaningrat
; Lilis Sulandari
; Any Sutiadiningsih
; Ita Fatkhur Romadhoni
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown, made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and pr...
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Pembuatan Bakso Ikan Dengan Proporsi Ikan Tuna (Thunnus Sp) Dan Ebi Dengan Penambahan Puree Semanggi (Marsilea Crenata)
Muhammad Fikri Bachruddin Patty
; Any Sutiadiningsih
; Niken Purwidiani
; Mauren Gita Miranti
Journal of Creative Student Research
Vol 1
, No 4
(2023)
This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the a...
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Proporsi Tepung Komposit Kacang Hijau (Vigna Ridiata) dan Sagu (Metroxylon Sagu) pada Pembuatan Cookies
Cindy Edyningrum Akbar
; Any Sutiadiningsih
; Lilis Sulandari
; Ila Huda Puspita Dewi
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the co...
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Inovasi Kue Lumpur Berbahan Dasar Pisang Ambon Dan Tepung Kacang Hijau
Felia Rana Amanda
; Any Sutiadiningsih
; Asrul Bahar
; Lilis Sulandari
Journal of Creative Student Research
Vol 1
, No 4
(2023)
This research is about mud cakes were made by proportioning the main ingredients, namely banana ambon puree and mung bean flour. This study aims to determine: 1) sensory quality of mud cake made from banana ambon and mung bean flour, 2) nutritional content of mud cake made from banana ambon and mung bean flour, 3) cost of raw materials needed to make mud cake made from banana ambon and mung bean flour. This type of research is an experimental study of making mud cake made from ambon banana and m...
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Inovasi Kue Nastar Dengan Substitusi Tepung Singkong (Manihot Esculenta) Dan Penambahan Bubuk Daun Kelor (Moringa Oleifera)
Cantika Shinta Ardiningtyas
; Ita Fatkhur Romadhoni
; Ila Huda Puspita Dewi
; Any Sutiadiningsih
Journal of Creative Student Research
Vol 1
, No 4
(2023)
This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitami...
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