Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Neneng Windayani"'
Publikováno v:
Journal of Halal Product and Research, Vol 7, Iss 1, Pp 91-103 (2024)
Food and drink are basic human needs that must be met every day. In Islam, the food and drink consumed must not only be halal (permissible), but also must be thayyib (good and beneficial). The introduction of the concept of thayyiban halal food has b
Externí odkaz:
https://doaj.org/article/102d9a23426844918feaa543c1ed42e2
Publikováno v:
Online Learning in Educational Research, Vol 3, Iss 2, Pp 59-70 (2023)
This research aims to describe and analyze the validation and feasibility of the Alkaan Speil game interface. The method used in this study is design-based research (DBR), which encompasses three stages: analysis, design, and development. The validat
Externí odkaz:
https://doaj.org/article/b1c1a8cf9fe04066aee9d76ee2a35f30
Publikováno v:
Pharmacia, Vol 69, Iss 4, Pp 1041-1046 (2022)
This study aimed to perform a phytochemical screening and test the antibacterial, antioxidant, and anticancer activities of acetone extracts of the Coffee parasite (Loranthus ferrugineus Roxb). A phytochemical screen was performed using specific reag
Externí odkaz:
https://doaj.org/article/c7408a194881475b9d2b31d4bfb7b10b
Publikováno v:
JTK (Jurnal Tadris Kimiya), Vol 6, Iss 2, Pp 167-173 (2021)
Secondary metabolites are part of the discussion of Natural Product Organic Chemistry which demands a practicum process in lectures. This research aims to determine process skills through the application of inquiry-based worksheets on secondary metab
Externí odkaz:
https://doaj.org/article/00b8ba205a5f4be3a8e626655404e30a
Publikováno v:
Online Learning in Educational Research, Vol 1, Iss 1, Pp 1-15 (2021)
This research aims to describe and analyze the application results of the developed digital book oriented to multiple chemical representations. The method employed in this research was the Design-Based Research (DBR) method with the ADDIE development
Externí odkaz:
https://doaj.org/article/705b366f7463467e80774070bf81eda1
Publikováno v:
Jurnal Biodjati, Vol 5, Iss 2, Pp 271-280 (2020)
There are differences in the content of lactic acid, fat, pro-tein and carbohydrates in the curd kefir and colostrum kefir. The aims of this study were to determine the content of lactic acid, protein, fat, and carbohydrates of curd kefir and colostr
Externí odkaz:
https://doaj.org/article/9b8b657ab79d456aafba141e0709de0e
Publikováno v:
Indonesian Journal of Halal Research, Vol 2, Iss 2, Pp 50-54 (2020)
Packaging materials, especially in food is the most important of healthy aspect. However, today many types of packaging materials used are hazardous to health and environment, then was found alternative halal packaging materials that are safe for hea
Externí odkaz:
https://doaj.org/article/5760081634a04b1f8ebe1d03dcf8a5d2
Publikováno v:
Αl-Kimiya: Jurnal Ilmu Kimia dan Terapan, Vol 5, Iss 1, Pp 48-51 (2018)
Karakteristik material tembaga oksida (CuO) bergantung pada struktur dan morfologinya. Prosedur sintesis tembaga oksida memberikan pengaruh yang signifikan terhadap struktur dan morfologi material yang dihasilkan. Pada penelitian ini, nanostruktur te
Externí odkaz:
https://doaj.org/article/8be4d7820a1149d4a83265df904faa85
Publikováno v:
JTK (Jurnal Tadris Kimiya), Vol 3, Iss 1, Pp 83-93 (2018)
Penelitian ini bertujuan untuk menganalisis konten teks konsep senyawa karbon berdasarkan struktur makro dan representasi kimia gambar. Dilakukan terhadap buku teks kimia SMA/MA menggunakan kriteria struktur makro Siregar dan kriteria keterhubungan r
Externí odkaz:
https://doaj.org/article/561680dce01c42f4b275ddc2352254b1
Publikováno v:
al-Kimiya. 9:82-88
Sappan wood (Caesalpinia sappan L.) from the Caesalpiniaceae family is a plant that has been widely used as a health drink such as herbal medicine, in Sundanese called jamu or wedang secang. The drink containing C.sappan extract is traditionally beli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3af6639c30f1e9c8e831301a22eabe62
https://doi.org/10.15575/ak.v9i2.20966
https://doi.org/10.15575/ak.v9i2.20966