Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Nur Istianah"'
Autor:
Nur Istianah, Mahmudatus Sa’diyah
Publikováno v:
Al-Mashrof, Vol 4, Iss 2, Pp 192-215 (2023)
This research investigates the influence of Islamic work ethic, work motivation, and work experience on employee performance at BMT Ummat Sejahtera Jepara. The research design employed is quantitative. Primary data were collected through questionnair
Externí odkaz:
https://doaj.org/article/19cc7e925587420db061502ee8710ef0
Autor:
Joni Kusnadi, Kevin Hohn Hernandi, Khotibul Umam Al-Awwaly, Estri Laras Arumingtyas, Hilda Maghfirotu Hakiki, Nur Istianah
Publikováno v:
Indonesian Journal of Halal Research, Vol 4, Iss 2, Pp 45-52 (2022)
Adulterating meat products with several species, including non-halal species, is often found in commercial products. This study aims to design and validate the Cytochrome c oxidase subunit I (CO1) primers to detect the non-halal species. A pair of sp
Externí odkaz:
https://doaj.org/article/ccde93abf497462b917410924e9072fb
Publikováno v:
Jurnal Teknik Kimia dan Lingkungan, Vol 6, Iss 1, Pp 53-61 (2022)
Suatu industri bioetanol menghasilkan limbah dalam proses produksinya, salah satunya adalah limbah padat berupa activated sludge. Keberadaan dari limbah padat ini semakin lama semakin menumpuk sehingga perlu dilakukan pengolahan menjadi sesuatu yang
Externí odkaz:
https://doaj.org/article/84c41c9be1a545caa3a74c3c793d8ab6
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 9, Iss 2, Pp 89-99 (2021)
ABSTRAK Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganal
Externí odkaz:
https://doaj.org/article/7c96e8a9529b4a4196edbebf167a5c8f
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 7, Iss 4, Pp 22-30 (2020)
Penelitian dilakukan untuk mempelajari pengaruh rasio tepung sorgum dan tepung sagu aren terhadap karakteristik fisik mi kering. Rancangan Acak Lengkap (RAL) telah digunakan dengan satu faktor yaitu proporsi tepung sorgum dan tepung sagu aren terdiri
Externí odkaz:
https://doaj.org/article/195068340ae94e64b2524eae3e25ed52
Autor:
Nur Istianah
Publikováno v:
Journal of Innovation and Applied Technology, Vol 5, Iss 2, Pp 903-906 (2019)
Bumiayu is one of the villages that has a community that is active in running Small and Medium Enterprises (UKM), one of which is UKM SE. Maju Jaya Banana Chips. This UKM has a problem of having a short shelf life because the oil draining is not opti
Externí odkaz:
https://doaj.org/article/cc8de88e31e04202a3c7f7568a3e269f
Publikováno v:
Jurnal Teknik ITS, Vol 2, Iss 2 (2013)
Sorghum, Sorghum bicolor (L) Moench, adalah sereal paling penting kelima setelah beras, jagung, barley dan gandum. Hasil penelitian menunjukkan bahwa kemampuan substitusi biji sorghum terhadap tepung terigu bisa mencapai 50-75%, walaupun nilai protei
Externí odkaz:
https://doaj.org/article/284fa85d1b834d8dadbf968774345b4b
Autor:
Min Jeong Kim, Nur Istianah, Bo Ram So, Hye Jee Kang, Min Jeong Woo, Su Jin Park, Hyun Jeong Kim, Young Hoon Jung, Sung Keun Jung
Publikováno v:
Journal of Microbiology and Biotechnology. 32:1589-1598
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e42a3a64b790820a597ce889dc41dbb
https://doi.org/10.4014/jmb.2210.10009
https://doi.org/10.4014/jmb.2210.10009
Autor:
Rini Amelia, Tia Nur Istianah
Publikováno v:
ELT Forum: Journal of English Language Teaching. 10:146-153
During the pandemic of COVID-19, remote learning has been very highlighted. This environment creates huge challenges especially to those teaching in remote areas. Drawing on them, this descriptive qualitative study aims to explore teaching strategies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f6a01242f15027fba97755fe7107668
https://doi.org/10.15294/elt.v10i2.47856
https://doi.org/10.15294/elt.v10i2.47856
Publikováno v:
International Journal of Advance Tropical Food. 2:69-79
Liquid sugar available today is usually the result of dissolving granulated sugar using hot water. Sorghum syrup can be obtained from the concentrate without involving crystallization, centrifugation, sieving and drying and dissolving processes. Howe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b01bcd6e02e482c80d7c4028dab22357
https://doi.org/10.26877/ijatf.v2i2.7121
https://doi.org/10.26877/ijatf.v2i2.7121