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Menampilkan 1–8 dari 8 artikel
Inovasi Takoyaki dengan Proporsi Tepung Terigu dan Tepung Ubi Jalar Putih (Ipomea Batatas Linneas) dengan Penambahan Krimer Bubuk
Fitrotul Laili Maulidiya
; Ita Fatkhur Romadhoni
; Niken Purwidiani
; Ila Huda Puspita Dewi
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to develop takoyaki by substituting wheat flour using white sweet potato flour (Ipomea Batatas Linneas) and adding powdered creamer. White sweet potatoes were chosen for their high nutritional content and ability to improve texture and taste. Apart from that, processing white sweet potatoes into flour can extend the shelf life and increase the economic value of local agricultural products. The addition of powdered creamer can produce takoyaki with a softer texture and pr...
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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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Inovasi Patty sandwich Dengan Proporsi Ikan Patin (Pangasius Sp) Dan Kelapa Muda Sangrai Dengan Penambahan Puree Daun Semanggi
Adam Ardhul Jadid Rizki Dwi Putra
; Any Sutiyadiningsih
; Lilis Sulandari
; Ita Fatkhur Romadhoni
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of ca...
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Kualitas Organoleptik Nasi Instan Berbumbu Dengan Penambahan Puree Buah Naga Merah (Hylocereus polyrhizus)
Aisyah Aisyah
; Lilis Sulandari
; Nugrahani Astuti
; Ita Fatkhur Romadhoni
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Instant red dragon fruit puree rice is a processed product of seasoned rice added with red dragon fruit puree and then dried. This study aims to determine 1) the effect of adding red dragon fruit puree 2) the interaction effect of the two on organoleptic properties including color, shape, aroma, level of preference for raw instant rice red dragon fruit puree, as well as color, shape, aroma, taste, texture, and preference level of cooked instant rice seasoned with red dragon fruit puree 3) the be...
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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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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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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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Pengembangan E-Modul Berbasis Flip PDF Corporate Edition Pada Kompetensi Dasar Puff Pastry Siswa Kelas XII SMK
Dias Kusuma Dewi
; Lucia Tri Pangesthi
; Sri Handajani
; Ita Fatkhur Romadhoni
Journal of Creative Student Research
Vol 1
, No 2
(2023)
Penelitian ini bertujuan untuk mengetahui: (1) Hasil pengembangan e-modul berbasis flip PDF corporate edition pada Kompetensi Dasar puff pastry kelas XII SMK, (2) Kelayakan modul elektronik berbasis flip Pdf corporate edition pada kompetensi dasar puff pastry, (3) Respon siswa kelas XII SMKN 8 Surabaya pada kelayakan e-modul berbasis flip PDF corporate edition. Metode penelitian ini adalah R&D dengan model pengembangan 4D dengan empat tahapan (define, design, develop, disseminate), namun kar...
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