I Desak Putu Kartika Pratiwi
YOU?
Author Swipe
View article: TORBANGUN (Coleus amboinicus) LEAF AS POTENTIAL NEWCOMER IN GALACTOGOGUE OR BREASTMILK BOOSTER: A NARRATIVE REVIEW
TORBANGUN (Coleus amboinicus) LEAF AS POTENTIAL NEWCOMER IN GALACTOGOGUE OR BREASTMILK BOOSTER: A NARRATIVE REVIEW Open
The postpartum period is a critical phase for infant development, and one of the challenges during this time is inadequate or absent lactation, which leads to insufficient breast milk (ASI) production. Baby’s growth and development require…
View article: Analisis Pengaruh PDRB Perkapita dan Rata-Rata Lama Sekolah terhadap Indeks Pembangunan Manusia (IPM) di Provinsi Kalimantan Selatan
Analisis Pengaruh PDRB Perkapita dan Rata-Rata Lama Sekolah terhadap Indeks Pembangunan Manusia (IPM) di Provinsi Kalimantan Selatan Open
The quality of human resources is an important aspect in regional development, which is reflected through the Human Development Index (HDI). HDI is influenced by various factors, including the economic conditions and education of the commu…
View article: Pengaruh Lama Fermentasi Lanjutan Terhadap Karakteristik Kimia dan Sensoris Kombucha Setelah Penambahan Sari Mangga Arumanis (Mangifera indica L.)
Pengaruh Lama Fermentasi Lanjutan Terhadap Karakteristik Kimia dan Sensoris Kombucha Setelah Penambahan Sari Mangga Arumanis (Mangifera indica L.) Open
Kombucha is a fermented beverage made from a solution of tea, sugar, and kombucha culture microbes. Kombucha has a sour taste and pungent aroma that reduces sensory acceptability. The addition of mango juice in secondary fermentation with …
View article: Karakteristik Pie Susu Berbahan Dasar Terigu dan Tepung Millet (Panicum miliaceum L.) Kecambah Terfermentasi
Karakteristik Pie Susu Berbahan Dasar Terigu dan Tepung Millet (Panicum miliaceum L.) Kecambah Terfermentasi Open
Milk pie is a pastry product made from low-protein wheat flour, shaped thin and round, and baked. It consists of a crust and a filling, where the crust is dense and crumbly, while the filling is sweet and soft. The main ingredient for the …
View article: Kinetics of Quality Change and Estimation of Shelf Life of Red Fruit Chicken Baton (Pandanus conoideus L.) Using the Accelerated Shelf Life Testing (Aslt) Method With the Arrhenius Approach
Kinetics of Quality Change and Estimation of Shelf Life of Red Fruit Chicken Baton (Pandanus conoideus L.) Using the Accelerated Shelf Life Testing (Aslt) Method With the Arrhenius Approach Open
Shredded red fruit chicken (Pandanus conoideus) is easily hydrolyzed and affects it’s quality during storage. This study aims to determine te shelf life of shrreded red fruit chicken and get the most influential parameters in determining t…
View article: Diversity of freshwater shrimp in South Sumatra
Diversity of freshwater shrimp in South Sumatra Open
South Sumatra is a unique environment because it is known as a floodplain area. When the rainy season, the river system is connected to other areas. Floodplains are created by seasonal changes that affect the freshwater environment of fres…
View article: Administering Boiled Water From Soursop Leaves To Reduce Blood Pressure In Hypertensive Sufferers At Kampung Delima Health Center, Rejang Lebong District, Bengkulu Province
Administering Boiled Water From Soursop Leaves To Reduce Blood Pressure In Hypertensive Sufferers At Kampung Delima Health Center, Rejang Lebong District, Bengkulu Province Open
Elderly (elderly) is someone aged 60 years and over. As a person gets older, a person's health condition can decline, making him susceptible to various kinds of diseases. This puts elderly people at risk of developing degenerative diseases…
View article: Karakteristik Permen Gummi dari Lidah Buaya (Aloe Vera L.) dan Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.)
Karakteristik Permen Gummi dari Lidah Buaya (Aloe Vera L.) dan Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.) Open
Gummy candy is a soft candy made from water or fruit juice, a mixture of sugar, and gelling ingredients. Aloe vera juice is one of the ingredients that can be made into gummy candy. The use of rosella flowers as a natural coloring is expec…
View article: Pengembangan Permen Jelly Berbahan Dasar Minuman Tradisional Loloh Cemcem (Spondias pinnata (L.f) Kurz) Dengan Penambahan Sari Kunyit (Curcuma domestica Val.) yang Berpotensi sebagai Pangan Fungsional
Pengembangan Permen Jelly Berbahan Dasar Minuman Tradisional Loloh Cemcem (Spondias pinnata (L.f) Kurz) Dengan Penambahan Sari Kunyit (Curcuma domestica Val.) yang Berpotensi sebagai Pangan Fungsional Open
Loloh cemcem is a traditional Balinese drink, that contains bioactive compounds which potentially give functional effect. Loloh cemcem can be processed into jelly candy, but the process causes a decrease in antioxidant so it is required to…
View article: Flourishing MSMEs: The Role of Innovation, Creative Compliance, and Tax Incentives
Flourishing MSMEs: The Role of Innovation, Creative Compliance, and Tax Incentives Open
This study explores the interplay between tax incentives, creative compliance, and innovation in enhancing business resilience and sustainability among micro, small, and medium enterprises (MSMEs) in Indonesia, addressing gaps in the exist…
View article: Karakteristik Tepung Singkong (Manihot esculenta) Termodifikasi Menggunakan Isolat Lactobacillus rhamnosus SKG 34
Karakteristik Tepung Singkong (Manihot esculenta) Termodifikasi Menggunakan Isolat Lactobacillus rhamnosus SKG 34 Open
In food product applications, cassava flour has the disadvantage of forming an unsatisfactory gel, weak water holding capacity, and low amylose content, so the cassava flour needs to be modified. The aim of this study is to investigate the…
View article: Karakteristik Permen Karamel Susu Rendah Sukrosa Dengan Penambahan Isomalt Sebagai Bahan Pemanis
Karakteristik Permen Karamel Susu Rendah Sukrosa Dengan Penambahan Isomalt Sebagai Bahan Pemanis Open
Milk caramel candy is a soft candy made from milk and sugar. Using alternative sweeteners such as isomalt as a substitute for sucrose is expected to reduce the total sugar of milk caramel candy This study aimed to determine the effect of t…
View article: Book-Tax Differences during the Crisis: Does Corporate Social Responsibility Matter?
Book-Tax Differences during the Crisis: Does Corporate Social Responsibility Matter? Open
This study investigates the intricate relationship between corporate financial strategies, encapsulated by book-tax differences (BTDs), and firms’ engagement in corporate social responsibility (CSR) programs during economic crises. Using a…
View article: Pengaruh Perbandingan Tepung Pisang Kepok (Musa paradisiaca normalis) dan Tepung Wortel (Daucus carota) Terhadap Karakteristik Kukis
Pengaruh Perbandingan Tepung Pisang Kepok (Musa paradisiaca normalis) dan Tepung Wortel (Daucus carota) Terhadap Karakteristik Kukis Open
Cookies are cakes made from a mixture of wheat flour, powdered sugar, margarine and egg yolks, then baked. Usually dry cakes have a soft texture with a sweet or salty taste. Compared to cookies, cookies have a different shape, cookies are …
View article: Pengaruh Penambahan Kombinasi Tepung Sorgum (Sorghum Bicolor L. Moench) dan Tepung Daun Kelor (Moringa Oleifera) terhadap Karakteristik Mie Basah
Pengaruh Penambahan Kombinasi Tepung Sorgum (Sorghum Bicolor L. Moench) dan Tepung Daun Kelor (Moringa Oleifera) terhadap Karakteristik Mie Basah Open
Noodles are an alternative food product made from wheat flour to replace rice. The addition of moringa leaf flour in noodle production is expected to enhance nutritional value while maintaining sensory acceptability. This research aimed to…
View article: Tax Complexity and Firm Tax Evasion: A Cross-Country Investigation
Tax Complexity and Firm Tax Evasion: A Cross-Country Investigation Open
This paper endeavours to investigate whether a complex tax system influences firms’ propensity toward tax evasion across countries. To achieve the objectives of this study, we utilised the World Bank Enterprise Survey and the World Bank’s …
View article: Pengaruh Lama Perebusan Terhadap Kandungan Kafein Kopi Arabika (Coffea arabica L.) Kintamani
Pengaruh Lama Perebusan Terhadap Kandungan Kafein Kopi Arabika (Coffea arabica L.) Kintamani Open
Decaf coffee is coffee with a very low caffeine content and is different from normal coffee in general, the caffeine content is around 0.1% -0.3%. Decaffeination is the process of reducing the caffeine content in rice coffee prior to the r…
View article: Resistance of <i>Lactobacillus</i> Sp. SKG 34 in The Digestive Tract of Rats Detected Using Random Amplified Polymorphic DNA Technique
Resistance of <i>Lactobacillus</i> Sp. SKG 34 in The Digestive Tract of Rats Detected Using Random Amplified Polymorphic DNA Technique Open
In recent years, interest in probiotics, particularly Lactobacillus strains like Lactobacillus sp. SKG34, isolated from Sumbawa mare milk, has surged due to their potential health benefits. This strain holds promise as a probiotic agent, b…
View article: Pengaruh Penambahan Puree Wortel (Daucus Carota L.) Terhadap Karakteristik Manisan Paladang
Pengaruh Penambahan Puree Wortel (Daucus Carota L.) Terhadap Karakteristik Manisan Paladang Open
Candied paladang is a dried candied fruit made from grated nutmeg and grated papaya shaped like balls. This research was aimed to determining the effect of carrot puree addition on the characteristics of candied paladang and determin…
View article: Pengaruh Konsentrasi Glukomanan (Amorphophallus Konjac) Terhadap Karakteristik Jelly Drink Wedang Jahe (Zingiber Officinale)
Pengaruh Konsentrasi Glukomanan (Amorphophallus Konjac) Terhadap Karakteristik Jelly Drink Wedang Jahe (Zingiber Officinale) Open
Ginger wedang was a traditional drink from Indonesia which can be further processed into jelly drink. Jelly drink are different from other types of gel products because jelly drink products are consumed by aspiration (flow) and immed…
View article: Pengaruh Konsentrasi Karagenan Terhadap Karakteristik Fisikokimia dan Sensoris Permen Jeli Loloh Cem-cem
Pengaruh Konsentrasi Karagenan Terhadap Karakteristik Fisikokimia dan Sensoris Permen Jeli Loloh Cem-cem Open
Jelly candy is a type of soft candy made from fruit or vegetable juice, diversification of jelly candy can use loloh as the main ingredient. Loloh cem-cem has a sweet and sour taste so it is suitable as a raw material for jelly candy…
View article: Pengaruh Konsentrasi Asam Jawa (Tamarindus indica L.) Terhadap Karakteristik Permen Keras Rendah Kalori
Pengaruh Konsentrasi Asam Jawa (Tamarindus indica L.) Terhadap Karakteristik Permen Keras Rendah Kalori Open
Low-calorie hard candy is a type of candy that has a low-calorie content and generally uses sugar substitutes such as stevia and isomalt to provide sweetness without adding significant calories. This research was aimed to determine t…
View article: Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Pragelatinisasi dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Biskuit Gluten Free
Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Pragelatinisasi dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Biskuit Gluten Free Open
Biscuits are a dry folold prolduct with a crunchy texture that has a lolw water colntent, high carbolhydrate, and fat colntent. Generally, biscuits are made frolm wheat flolur which colntains gluten hence it is nolt safe tol colnsume…
View article: Pengaruh Penambahan Sari Wortel (Daucus carrota L.) terhadap Karakteristik Marshmallow
Pengaruh Penambahan Sari Wortel (Daucus carrota L.) terhadap Karakteristik Marshmallow Open
Marshmallows, a chewy candy made from sugar, water, flavoring, and gelatin, are traditionally manufactured using artificial coloring. To enhance their safety for consumption, there's a shift towards natural ingredients as replacement…
View article: Pengaruh Perbandingan Terigu dan Tepung Millet (Panicum miliaceum L.) Termodifikasi Heat Moisture Treatment Terhadap Karakteristik Roti Manis
Pengaruh Perbandingan Terigu dan Tepung Millet (Panicum miliaceum L.) Termodifikasi Heat Moisture Treatment Terhadap Karakteristik Roti Manis Open
Sweet bread is a type of flour-processed product that has a sweet taste, soft texture, and a variety of shapes. This study was aimed to determine the effect of ratio of wheat and millet flour modified by heat moisture treatment on ch…
View article: Evaluasi Profil Sensori Produk Kopi Instan Starbucks VIA Ready Brew Unflavored Menggunakan Metode CATA (Check-All-That-Apply)
Evaluasi Profil Sensori Produk Kopi Instan Starbucks VIA Ready Brew Unflavored Menggunakan Metode CATA (Check-All-That-Apply) Open
Coffee has a distinctive aroma and taste, and it is usually served in the form of drinks. This study aimed to determine the sensory profile of Starbucks instant coffee VIA ready brew unflavored based on consumer acceptance by CATA (C…
View article: Development of Climate-Related Disclosure Indicators for Application in Indonesia: A Delphi Method Study
Development of Climate-Related Disclosure Indicators for Application in Indonesia: A Delphi Method Study Open
Indonesia is currently preparing to adopt the climate-related disclosure standard. Before this new standard is implemented effectively, the Institute of Indonesia Chartered Accountants (IAI), the Indonesia Task Force on Comprehensive Corpo…
View article: Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34
Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34 Open
Proso millet (Panicum miliaceum L.) was evaluated as a source of dietary fiber. Preprocessing of millet flour could increase dietary fiber. The dietary fiber is considered to provide benefits as a prebiotic. The purpose of this study was t…
View article: Evaluasi Profil Sensori Kopi Gayo Aceh Berbagai Merek yang Dijual di Marketplace Menggunakan Metode Analisis Deskriptif Kuantitatif
Evaluasi Profil Sensori Kopi Gayo Aceh Berbagai Merek yang Dijual di Marketplace Menggunakan Metode Analisis Deskriptif Kuantitatif Open
This study aims to identify the sensory profile of gayo aceh coffee quantitatively using the QDA method. The research phase began with panelist selection, which is followed by 15 people. The panelists who were selected and met the requirem…
View article: Pengaruh Lama Pengeringan Daun Cemcem (Spodiaz pinnata LF Kurz) Terhadap Aktivitas Antioksidan Dan Sifat Sensoris Teh Celup Herbal
Pengaruh Lama Pengeringan Daun Cemcem (Spodiaz pinnata LF Kurz) Terhadap Aktivitas Antioksidan Dan Sifat Sensoris Teh Celup Herbal Open
This research aimed was to determine the effect of drying time on the antioxidant and sensory activity of Cemcem leaf tea bags (Spodiaz pinnata LF Kurz) and to determine the appropriate drying time to produce the best antioxidant act…