Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Eva Mayasari"'
Publikováno v:
Jurnal Teknologi Pertanian, Vol 23, Iss 1, Pp 1-8 (2022)
Formalin sebagai bahan pengawet pada ikan umum digunakan untuk memperpanjang masa simpan, namun penggunaan formalin berdampak buruk bagi kesehatan. Daun Afrika memiliki senyawa saponin yang mampu mereduksi kadar formalin. Penelitian ini bertujuan men
Externí odkaz:
https://doaj.org/article/ce2bccd7f7724f0abe2454cd2c027d6f
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 6, Pp 1245-1249 (2020)
Free glutamic acid is a flavor enhancer compound that provided umami taste. San-sakng (Albertisia papuana Becc.) leaf has been used as a seasoning in the Dayaks tribe, West Kalimantan, Indonesia. The aim of this study was evaluated the effect of diff
Externí odkaz:
https://doaj.org/article/0f74cf4fc1724581b8796b190702ea57
Autor:
Hendrival Hendrival, Eva Mayasari
Publikováno v:
Jurnal Agro, Vol 4, Iss 2, Pp 68-79 (2017)
Damage on rice during storage including damage on quantity and quality is caused by Sitophilus zeamais. The study aim was to evaluate the susceptibility and damage of rice from various rice varieties to the attacks of S. zeamais. Types of rice used i
Externí odkaz:
https://doaj.org/article/9ed550424626414f958dbe754e7d329e
Publikováno v:
Jurnal Pedagogi dan Pembelajaran. 5:475-482
Guru kesulitan dalam berinovasi mengembangkan sebuah pembelajaran berbasis digital. Hal ini berdampak pada motivasi dan hasil belajar siswa yang rendah. Tujuan penelitian ini yaitu mengembangkan media persentasi pada mata pelajaran IPA untuk siswa ke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5967ca37ad343e84215924eb1fd825f
https://doi.org/10.23887/jp2.v5i3.52858
https://doi.org/10.23887/jp2.v5i3.52858
Autor:
Eva mayasari, Stiami
Publikováno v:
International Journal of Scientific and Research Publications. 12:247-250
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae1c26ceb7dac124727c5a0083d747e3
https://doi.org/10.29322/ijsrp.12.08.2022.p12831
https://doi.org/10.29322/ijsrp.12.08.2022.p12831
Publikováno v:
Al-Tamimi Kesmas: Jurnal Ilmu Kesehatan Masyarakat (Journal of Public Health Sciences). 11:51-57
The increasing life expectancy and decreasing death rates have resulted in an increase in the number of elderly people. In Indonesia, the percentage of elderly people has increased, in 2019 it doubled to 9.6 percent where the number of elderly women
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d4dc53840c71f7e0eeca7b641b439b6
https://doi.org/10.35328/kesmas.v11i1.2224
https://doi.org/10.35328/kesmas.v11i1.2224
Autor:
CHAIRANI NOER, EVA MAYASARI
Publikováno v:
International Journal of Scientific and Research Publications (IJSRP). 12:17-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77d139f7fb779db24d2a6aee31aec0fc
https://doi.org/10.29322/ijsrp.12.01.2022.p12105
https://doi.org/10.29322/ijsrp.12.01.2022.p12105
Autor:
Eva Mayasari, Slamet Harjatno
Publikováno v:
Indonesian Journal of Law and Economics Review. 18
This study aims to determine the effect of leadership style, compensation and work environment on employee performance throught motivation as an intervening variable at UD. Jaya Usaha Snack. The method in this study using quantitative. Data collectio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10ef9659bd5cf22a90832f705519e039
https://doi.org/10.21070/ijler.v18i0.849
https://doi.org/10.21070/ijler.v18i0.849
Publikováno v:
International Journal of Advance Tropical Food. 3:16-22
Soybean milk and purple sweet potato are used as the main ingredients in the making of non-dairy ice cream. This study aims to determine the best characteristics of non-dairy ice cream from the formulation of soybean milk and purple sweet potato crud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d792c0d01c960ba6f468680794ab2c0
https://doi.org/10.26877/ijatf.v3i1.9246
https://doi.org/10.26877/ijatf.v3i1.9246
Publikováno v:
Al-Tamimi Kesmas: Jurnal Ilmu Kesehatan Masyarakat (Journal of Public Health Sciences). 9:17-23
Status gizi anak yang baik merupakan wujud keberhasilan dalam fase pertumbuhan. Anak prasekolah merupakan fase dimana sangat membutuhkan nutrisi dari makanan sebagai pemenuhan kebutuhan gizi. Status gizi dipengaruhi oleh beberapa faktor salah satunya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01f76241c431a438cdc05c5629b3c25b
https://doi.org/10.35328/kesmas.v9i1.956
https://doi.org/10.35328/kesmas.v9i1.956