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Menampilkan 1–10 dari 86 artikel
Effect of inulin as thickener agent and purple sweet potato extract on the characteristics of Aloe vera jam : Pengaruh konsentrasi pengental inulin dan ekstrak ubi jalar ungu terhadap karakteristik selai lidah buaya (Aloe vera)
Agrobioteknologi
Vol 2
, No 2
(2025)
Jam is a paste-shaped food usually made from fruit which is quite popular from children to teenagers. Aloe vera is one of the 10 best-selling plant species in the world which was developed as a raw material in the pharmaceutical and food industries, especially in countries on the European continent. Inulin is a dietary fiber contained in various types of vegetables and fruits that are beneficial for digestive health. Purple sweet potato is used in the addition of jam because purple sweet potato...
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Correlation between junk food consumption and caffeinated beverages on the nutritional status among college on food technology student in Slamet Riyadi University, Indonesia : Hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa teknologi pangan di Universitas Slamet Riyadi, Indonesia
Agrobioteknologi
Vol 2
, No 2
(2025)
Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determi...
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Strategi Manajemen Lanskap Berkelanjutan dalam Perkebunan Kelapa Sawit untuk Meningkatkan Kesejahteraan Masyarakat Lokal
Flora : Jurnal Kajian Ilmu Pertanian dan Perkebunan
Vol 2
, No 3
(2025)
Oil palm plantations play a vital role in Indonesia’s economy; however, the dominance of monoculture practices has led to environmental and social issues such as land degradation and unstable farmer incomes during the replanting period until the first harvest (TM1). To address these challenges, the oil palm–pineapple intercropping system has been developed as an alternative strategy to improve land-use efficiency, income diversification, and farming sustainability. This study aims to: (1) analyz...
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Strategi Peningkatan Mutu Pelayanan Kesehatan di Unit Rawat Jalan Poli Jantung di RSUD Kota Kendari Tahun 2024
Jurnal Inovasi Riset Ilmu Kesehatan
Vol 3
, No 3
(2025)
The level of healthcare quality is determined by the extent to which societal or individual requirements for healthcare are met in alignment with high professional benchmarks, while ensuring prudent resource utilization and impact within government and societal constraints. In addition, it must be delivered in a safe and satisfactory manner to patients, following ethical standards and best practices. Quality indicators of health services in hospitals have challenges in improving the overall qual...
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Peran Kepemimpinan Sekolah dalam Meningkatkan Kualitas Pendidikan Anak Usia Dini
Nuraida Hartati
; Rabi’ah Adawiyah
; Rahmayanti Eka Putri
; Sofia Rakhmalina
; Aslamiah Aslamiah
; Celia Cinantya
Jurnal Pendidikan Anak Usia Dini dan Kewarganegaraan
Vol 2
, No 3
(2025)
Early Childhood Education (ECE) is a very important foundation or starting point for building physical, mental, and social development in children so that they have the preparation that can help them later when they grow up. Therefore, an educational institution must have a leader or principal who can provide motivation and good and adequate facilities for the teachers and students. A quality leader is also very important so that students not only gain knowledge and science, but they can also fo...
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Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity,...
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The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.): Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determin...
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The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
Vol 2
, No 1
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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Pengaruh Penggunaan E-Learning Quipper School terhadap Hasil Belajar Kognitif Siswa Kelas XI SMA ITCI PPU pada Materi Termokimia
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam
Vol 3
, No 1
(2025)
Quipper School E-Learning is a learning media with an E-Learning system based on open source which is a link between students and teachers in the division of tasks online. Learning using the E-Learning Quipper School media can be done anywhere, providing teaching materials according to the curriculum, students can see the value of learning otcomes directly, students and teachers can discuss through this media so that students become more active. The purpose of this study was to determine the eff...
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