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Menampilkan 1–10 dari 14 artikel
Analisa Pengaruh Variasi Voltage dan Perbedaan Kawat Las GMAW terhadap Cacat Las pada Sambungan Fillet T Joint menggunakan Visual Test dan Penetrant Test
Mars: Jurnal Teknik Mesin, Industri, Elektro Dan Ilmu Komputer
Vol 3
, No 4
(2025)
The welding process is a crucial element in the fabrication and manufacturing industries, serving to join two or more components into a single unit. The quality of the weld is very important, but defects such as undercut, underfill, and spatter are often still found. This study aims to analyse welding defects caused by voltage variations and differences in welding wire on T-joint fillet welds using the Gas Metal Arc Welding (GMAW) method on 8 mm thick plates. The voltage variations used were 20....
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Inovasi Teh Celup Herbal Daun Sirih Cina Dengan Variasi Suhu Pengeringan
Botani : Publikasi Ilmu Tanaman dan Agribisnis
Vol 2
, No 2
(2025)
Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collecte...
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Inovasi Takoyaki dengan Proporsi Tepung Terigu dan Tepung Ubi Jalar Putih (Ipomea Batatas Linneas) dengan Penambahan Krimer Bubuk
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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Pendampingan Pembaruan Packaging dan Optimalisasi Branding UMKM Masyarakat di Kelurahan Kepatihan, Kecamatan Kaliwates, Kabupaten Jember
Ajeng Khusnul Samudra Pertiwi
; Moh Khoiril Mustofa
; Nida Kamila Hanifah Bastian
; Cahyaningtyas Tetta Riandy
; Novia Nur Chasanah
; Putri Aulia Nadiyatul Jannah
; Grace Winata
; Daud Angga Yudha
; Adam Naufalianto
; Shavira Yuansa
; Afifah Balqis Iftinan
; Agung Rhaka Oktavianto
; Hesti Ayu Verawati
; Laili Rohmah Romadhoni
; Sefi Ika Candra
; Nurshadrina Kartika Sari
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 2
, No 4
(2023)
Collaborative KKN is a service activity by students consisting of several universities. Our KKN location is in Kepatihan Village, Kaliwates District, Jember Regency. The main work program carried out by KKN Collaboration 229 students is to help Kepatihan Village MSMEs in the field of packaging and branding. Through the PANACOTTA work program, the KKN 229 group carries the theme of entrepreneurial development, entitled "Packaging Update and Branding Optimization". The purpose of this research is...
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Inovasi Pembuatan Kue Keranjang Dengan Penambahan Puree Umbi Bit (Beta Vulgaris L.) Dan Variasi Isian Kismis Sebagai Obyek Usaha
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
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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Analisis Penerapan Standar Operasional Prosedur (SOP) Pengolahan Makanan Banquet di Hot Kitchen Hotel Aria Centra Surabaya
Journal of Creative Student Research
Vol 1
, No 4
(2023)
The purpose of this research was to find out the analysis of the application of standard operating procedures (SOP) for food processing at the Aria Centra Hotel Surabaya which has a very important role in an industry, one of which is the hospitality industry as a guide or reference for staff to work consistently and with standards. The data collection technique used (1) interviews to find out the application of food processing procedures and the implementation of these procedures: and (2) docume...
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Kualitas Organoleptik Nasi Instan Berbumbu Dengan Penambahan Puree Buah Naga Merah (Hylocereus polyrhizus)
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
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)
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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