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Menampilkan 1–9 dari 9 artikel
Daya Terima Siomay dengan Substitusi Ikan Gabus dan Penambahan Daun Kelor sebagai Snack Tinggi Albumin dan Zat Besi
Iif Fitriyatul Mahmudah
; Asrul Bahar
Jurnal Ilmu Kesehatan dan Gizi
Vol 3
, No 1
(2025)
A new snack innovation that is high in albumin and iron content in the form of dumplings uses snakehead fish substitution and the addition of Moringa leaves. The aim of this research was to determine the effect of snakehead fish substitution, the addition of Moringa leaves, the interaction of the two factors on the acceptability of dumplings (color, aroma, taste, texture), as well as the best albumin and iron content of dumplings. This research used an experimental method with a 3x2 factorial de...
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Daya Terima Cookies Dengan Substitusi Tepung Kacang Merah Dan Penambahan Tepung Daun Kelor Sebagai Snack Sehat Untuk Remaja Putri Anemia Defisiensi Besi
Annisa Fajar Aulia
; Asrul Bahar
; Amalia Ruhana
; Noor Rohmah Mayasari
Jurnal Ilmu Kesehatan dan Gizi
Vol 2
, No 3
(2024)
The growth of new innovations makes snacks rich in iron and protein in the form of cookies using red bean flour substitution and the addition of moringa flour. This study aims to determine the effect of red bean flour substitution, the addition of moringa flour, and the interaction of the two factors on the acceptability of cookies (color, aroma, taste, and crispness), as well as the protein and iron content contained in the best cookie formula. The study was conducted in Surabaya on adolescent...
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Kualitas Sensori Snack Bar dengan Perbedaan Proporsi Kelapa Parut dan Pindang Ikan Tongkol (Euthynnus Affinis)
Pamela Daffa Aliftia Siregar
; Lilis Sulandari
; Asrul Bahar
; Ila Huda Puspita Dewi
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutrition...
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Kelayakan Laboratorium Sebagai Penunjang Pembelajaran Siswa Kompetensi Keahlian Kuliner di SMK Negeri 1 Bangkalan
Rohmatin Alifia Arining
; Niken Purwidiani
; Sri Handajani
; Asrul Bahar
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to describe the feasibility of a laboratory as a support for students' learning in the Culinary Skills Competency program at SMKN 1 Bangkalan with the national education standards prepared by the Ministry of Education and Culture in 2021. From the results of research and calculations for several components, a total average of 87% for the feasibility of facilities and infrastructure stated that the laboratory at SMKN 1 Bangkalan was suitable for supporting learning and 52% for...
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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 Rolade Ikan Patin (Pangasius sp.) Dengan Kulit Berbahan Daun Singkong Dan Agar-agar
Mohammad Afriyan Anggadiotama
; Ita Fatkhur Romadhoni
; Lilis Sulandari
; Asrul Bahar
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Rolade its a dish that is rarely consumed by the public because the manufacturing process is complicated and cassava leaves are vegetables that have coarse fiber, these two problems are the goal of this research which is an experiment in making cassava leaves and agar-agar as skin for making catfish rolade. This research uses a comparison of the number of cassava leaves and agar-agar with 3 treatments namely (80 grams: 4 grams), (80 grams: 6 grams), and (80 grams: 8 grams). Data collection was c...
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Pengembangan Power Point Interaktif pada Capaian Pembelajaran Prosedur Penggunaan Alat Pelindung Diri (APD)
Myta Sabrina Wijayanti
; Asrul Bahar
; Ita Fatkhur Romadhoni
; Sri Handajani
Journal of Creative Student Research
Vol 1
, No 4
(2023)
This study aims to find out: 1) the results of interactive power point development on the learning outcomes of procedures for using Personal Protective Equipment (PPE); 2) the adequacy of media and interactive power point materials on procedures for using Personal Protective Equipment (PPE); 3) student responses to the results of developing interactive power point procedures for using Personal Protective Equipment (PPE). The results of the analysis of media and material feasibility data were obt...
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Pengaruh Penambahan Lobak Dan Brokoli Terhadap Tingkat Kesukaan Nugget Bandeng Sebagai Alternatif Snack Penderita Hipertensi
Ahmad Alwi
; Asrul Bahar
; Rita Ismawati
; Choirul Anna Nur Afifah
Journal of Educational Innovation and Public Health
Vol 1
, No 3
(2023)
Hypertension is a condition where a person's blood pressure increases above normal which can inhibit the work of the heart. Strategies that can be used to reduce the incidence of hypertension is to utilize products favored by the public that have the potential to lower blood pressure. Food ingredients such as milkfish, white radish, and broccoli. All three have the opportunity to be processed into food products that are well known among the public, efficient, practical, and acceptable to all cir...
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Pengaruh Gaya Belajar terhadap Pemahaman Kognitif Materi Hidangan dari Telur di SMK Negeri 2 Kota Mojokerto
Elyza Monic Novanda
; Nugrahani Astuti
; Andika Kuncoro Widagdo
; Asrul Bahar
Jurnal Ilmu Sosial, Bahasa dan Pendidikan
Vol 3
, No 3
(2023)
Learning activities that were well-prepared can stimulate people have well-prepared in the learning process. Three kinds of learning styles are visual, auditory, and kinesthetic. The learning style guides the teacher to appropriate methods to conduct the lessons. Based on the statement, the research aims to determine the influence of learning style and implemented in cognitive comprehension in egg dish. The subject to conduct this research were grade XI Culinary students at SMKN 2 Kota Mojokerto...
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