Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 1–3 dari 3 artikel
Rasio Biji Hanjeli (Coix Lacryma-Jobi L.) dan Kacang Kenari (Canarium Indicum L.) pada Granola
Stevany Angelika Putri
; Suko Priyono
; Maherawati Maherawati
Botani : Publikasi Ilmu Tanaman dan Agribisnis
Vol 3
, No 2
(2026)
Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organolept...
Sumber Asli
Google Scholar
DOI
Formulasi Tepung Jagung (Zea mays L.) dengan Tepung Kacang Hijau Terhadap Karakteristik Fisikokimia dan Organoleptik Flakes
Nabilatasya Maya Titonia
; Suko Priyono
; Lucky Hartanti
Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman
Vol 2
, No 2
(2025)
One of the practical foods that can fulfill nutritional needs is flakes. Flakes that available on the market are generally made from wheat and corn. The nutritional value of corn flour-based flakes can be enhanced by combining them with other ingredients that have a relatively high protein content. One such food ingredient with a high protein content is mung beans. The development of flakes products using mung bean flour is expected to be one of the way to optimize the use of local legumes in In...
Sumber Asli
Google Scholar
DOI
Pemanfaatan Tepung Ampas Tahu dengan Penambahan Pasta Kacang Merah dalam Formulasi Snackbar
Putri Septya Ningrum Chaniago
; Suko Priyono
; Nur Endah Saputri
Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman
Vol 2
, No 1
(2025)
Snack bar is a food product made from a combination of ingredients that are bound together by a binding agent. One type of snack bar is a protein bar. A potential primary ingredient for making high-protein snack bars is tofu dregs. "The protein content in tofu dregs is relatively high about 26.6% and has not been optimally utilized and often becomes waste and pollutes the environment. The production of snack bars can incorporate various ingredients, one of which is red beans. Red beans are a sou...
Sumber Asli
Google Scholar
DOI