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Menampilkan 1–7 dari 7 artikel
Breadfruit Starch as A Thickener on The Physical and Organoleptic Properties of Tomato Sauce: Peran Pati Sukun Sebagai Pengental Terhadap Sifat Fisik Dan Organoleptik Saus Tomat
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Indonesian people widely consume tomato sauce as a condiment or food seasoning. The natural thickening agent commonly used in tomato sauce is starch, generally based on tapioca or cornstarch. The use of breadfruit starch as a thickener is rarely studied and needs to be researched scientifically. This research aimed to evaluate the role of breadfruit starch as a thickener in tomato sauce. This research began with extracting breadfruit starch through wet milling and continued with making tomato sa...
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Peran Pembayaran Digital Payment Gateway Dalam Meningkatkan Kinerja Keuangan Pada UMKM
CiDEA Journal
Vol 2
, No 2
(2023)
The emergence of the term Financial Technology (fintech) today is one of the changes caused by current developments. Financial technology (fintech) has several types, one of which is payment gateway. Currently, MSMEs in Indonesia have an important role in Indonesia, namely improving its economy and being able to accelerate regional development. The aim of this research is how influential the use of digital payment "payment gateways" is in improving the financial performance of MSMEs, through the...
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Workshop Pengembangan Alur Tujuan Pembelajaran dan Modul Ajar Berbantuan Aplikasi Penilaian
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 7
, No 2
(2023)
The problems faced by partners are in the form of teacher Civic teachers in Pacitan Regency had difficulties in preparing individual learning tools. Therefore, the Citizenship Learning and Education Research Group conducted a workshop on developing Learning Objective Flows and Teaching Modules with the help of Assessment Applications. The purpose of the service is to improve the teacher's ability to develop learning designs. The service method used is in the form of a workshop with a blended lea...
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Teknik Pembuatan Roll Cake Gluten Free Subtitusi Ikan Dori (John Dory L) Dengan Selai Daun Pegagan (Centella Asiatica L)
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 14
, No 2
(2022)
It is hoped that the gluten free roll cake with dori fish substitute with gotu kola leaf jam can be a snack variant that can be accepted by consumers, as well as provide sponge cake technique knowledge in making roll cake. The aims of this study were: 1) To find out the composition of the ingredients of the gluten free roll cake product, substitution of dori fish with gotu kola leaf jam. 2) Knowing the public's acceptance of gluten free roll cake substitution of dori fish with gotu kola leaf jam...
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Inovasi Pembuatan Praline Isi Manisan Kering Belimbing Dengan Penambahan Bubuk Daun Kersen
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 13
, No 2
(2021)
Making pralines filled with dried starfruit with the addition of cherry leaf powder, is an innovation in developing chocolate products, which are varied with candied starfruit filling. In the processing, candied star fruit and chocolate are added with cherry leaf powder, to add aroma to the pralines. The objectives of this study are: 1) To determine the characteristics of candied star fruit with the addition of cherry leaf powder. 2) Knowing the characteristics of candied star fruit pralines wit...
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Workshop Penyusunan Rencana Pelaksanaan Pembelajaran Menggunakan Aplikasi Guna Penguatan Sikap Kewarganegaraan Siswa Pada Pembelajaran Online
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 5
, No 2
(2021)
Pembelajaran online dampak pandemi memberi kesulitan terhadap guru dalam merancang rencana pelaksanaan pembelajaran dan melaksanakan pembelajaran sikap kewarganegaraan. Ditambah perkembangan tekhnologi dan kebijakan perlu ditindaklanjuti dengan tindak nyata di lapangan. Kenyataan dilapangan menunjukkan bahwa guru guru masih mengalami kendala dalam menyikapi kebijakan yang ada terkait konstruksi rencana pelaksanaan pembelajaran. Solusi yang ditawarkan terhadap permasalahan tersebut adalah worksho...
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PEMBUATAN SUSU TEMPE KURMA SEBAGAI ALTERNATIF MINUMAN KESEHATAN
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 13
, No 1
(2021)
Dates milk tempe is an alternative drink for health, which is made from tempe extract with natural sweetener honey and enriched with dates, so it is safe and healthy for consumption by all ages. The research objectives were to determine: 1) the organoleptic quality of date palm tempe milk; 2) community acceptance of date palm tempe milk; 3) determine the content of carbohydrates, protein and fat. The research method of making date palm milk is carried out in accordance with the procedure for mak...
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