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Pengaruh Pemberian Permen Jahe Terhadap Penurunan Mual Muntah Pada Ibu Hamil Trimester I
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 3
(2024)
The incidence of nausea and vomiting in Indonesia during 2019 there were 543 pregnant women in Lampung Province in 2019 there were 50-90% of 19,896 pregnant women experiencing nausea and vomiting. The impact of nausea and vomiting if not handled properly will cause severe nausea and vomiting. Ginger has the property of providing anti-nausea effects, giving ginger preparations in the form of candy is more effective in reducing the side effects of ginger such as an unpleasant taste in the mouth. O...
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Analisis Metode Balanced Scorecard Sebagai Pengukuran Kinerja Puskesmas Prambon
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 3
, No 3
(2024)
This research is in the background that a balanced scorecard is a management system used to implement strategies, evaluate performance not only from financial aspects, but also involving non-financial aspects. In addition, a balanced scorecard is used to convey the company's vision, strategy, and performance expectations. The purpose of this study is to analyze the performance of the Prambon Health Center seen using the balanced scorecard method. This research uses a descriptive quantitative app...
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Pengaruh Rebusan Air Daun Sirsak (Annonamuricata) terhadap Penurunan Tekanan Darah pada Lansia Penderita Hipertensi di Wilayah Desa Sukawangi Kecamatan Warungkondang Kabupaten Cianjur Tahun 2023
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 3
(2024)
Soursop is a traditional medicinal plant used as a therapy for hypertension. One of them is Flavonoids which work as ACE inhibitors which will inhibit the change of AIR into AIR thereby reducing the secretion of antidiuretic hormone (ADH ) thus causing a drop in blood pressure.This study aims to determine the effect of boiled soursop leaves on reducing blood pressure in elderly people with hypertension in the Sukawangi Village area, Warungkondang District, Cianjur Regency in 2023. This research...
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Analisa Sistem Informasi Pengambilan Keputusan dalam menentukan Lingkungan Rukun Tetangga ( RT ) Terbaik dengan Metode Analytical Hierarchy Process ( AHP )
Jurnal Elektronika dan Komputer
Vol 17
, No 1
(2024)
Pada proses penilaian penentuan RT Terbaik mengalami kesulitan karena biasanya penilaiannya hanya berdasarkan pengamatan lingkungan saja, sehingga mengakibatkan dalam penilaian untuk menentukan RT terbaik tidak tepat sasaran sehingga menimbulkan permasalahan pada wilayah tersebut. Dari permasalahan tersebut diatas maka perlu adanya sistem iformasi pendukung keputusan untuk menentukan lingkungan RT Terbaik dengan berbagai indicator penliaan, sehingga dalam proses penentuan RT terbaik bisa tepat s...
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EXPERT SYSTEM FOR DIAGNOSING CORN DISEASES USING WEB-BASED FORWARD CHAINING METHOD
Jurnal Elektronika dan Komputer
Vol 17
, No 1
(2024)
Abstract - Corn plants are one of the plants that are easy to grow and relatively fast to get results but also a plant that is vulnerable to pests and diseases. The symptoms that arise require an expert or agricultural expert to be able to diagnose. Limited time and expert labor is one of the causes of delayed diagnosis, causing a decrease in farmers' yields. This is the basis for making this expert system by adopting knowledge from agricultural experts about the symptoms of corn disease u...
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Pengaruh Penggunaan Sari Kluwek pada Pembuatan Bakpao Terhadap Kualitas Organoleptik
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
The aim of this research was to analyze the effect of using kluwek juice on organoleptic quality of bakpao. This research used an experimental method, with the aim of obtaining the best bakpao formula with the addition of kluwek juice. In this research, experiments were carried out with different formulations, 7.5%, 10% and 12.5%. This research was carried out with the aim of determining the influence of Organoleptic Quality on the organoleptics quality of bakpao which includes aspects of pores,...
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Pengaruh Metode Pembuatan yang Berbeda terhadap Mutu Sensoris Roti Bluder
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to identify the effect of different manufacturing methods on the sensory quality of bloeder bread. The method used is experimental. This research was conducted at Jakarta State University with a sample of 45 Culinary Education students who were somewhat trained panelists. Based on the Kruskal Wallis test, it can be concluded that there is an influence of different methods of making bloeder bread on the volume and crust aspects of the bread. Meanwhile, there was no real influen...
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Citarasa Kopi Robusta Dari Berbagai Ketinggian Tempat Penanaman
Jurnal Agrifoodtech
Vol 3
, No 1
(2024)
Kopi merupakan salah satu komoditas unggulan subsektor perkebunan di Indonesia yang dapat bersaing kualitasnya secara global, sehingga kopi memiliki peran cukup strategis dalam perekonomian nasional. Hingga saat ini kebutuhan kopi menunjukkan kecenderungan positif, tidak saja kebutuhan domestik akan tetapi juga kebutuhan dunia yang meningkat dengan laju peningkatan konsumsi kopi 14% setiap tahunnya. Jenis kopi yang banyak diusahakan di Indonesia adalah kopi Robusta dengan luasan hampir 77%. Kopi...
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Pemanfaatan Edible Film dan Edible Coating Sebagai Eco Friendly Packaging Pengganti Kemasan Sintetis
Jurnal Agrifoodtech
Vol 3
, No 1
(2024)
Penelitian ini bertujuan untuk menganalisis edible film dan edible coating sebagai alternatif pengganti kemasan sintetis. Metode penelitian yang digunakan adalah Systematic Literature Review untuk memilih data dari literatur yang tersedia. Data diambil dari berbagai sumber literatur yang ditemukan melalui situs web jurnal internasional seperti Sciencedirect, Google Scholar, PubMed, Wiley, dan Elsevier. Edible film dan edible coating merupakan lapisan makanan yang terbuat dari bahan-bahan yang da...
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Penggunaan Ubi Ungu dan Pisang Sebagai Bahan Baku Utama Pembuatan Inovasi Produk Snack Bar
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
As the world of culinary creation develops, there are many food product innovations that, apart from being snacks, also contain the nutrients needed by the body. One of these foods is a snack bar. Snack bars are made to be a reliable source of high quality protein, fiber, vitamins and minerals and usually consumed by dieters for daily consumption or as snacks at certain times. Purple sweet potatoes and bananas are two food ingredients that are easy to get, especially in Indonesia, including Sura...
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