Telusuri Artikel (A-Z)
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Menampilkan 1675 artikel yang diawali dengan huruf "S"
SENAM LANSIA SEBAGAI UPAYA MENINGKATKAN KEBUGARAN TUBUH PADA LANSIA DI POSYANDU ANYELIR 2 KECAMATAN NATAR KABUPATEN LAMPUNG SELATAN
Oleh: Ardhianto, Denny, Meiliana, Made Laksmi, Ulandari, Syaripah
Senam lansia adalah serangkaian gerakan tubuh yang terarah dan terencana, dirancang khusus untuk orang lanjut usia (lansia) untuk meningkatkan dan memelihara kemampuan fungsional tubuh. Kegiatan ini bertujuan menjaga kesehatan fisik dan mental melalui latihan yang ringan dan tidak terlalu ...
Penerbit: FK Unila
Sendang Sayuti Melik sebagai Potensi Objek Wisata Kadilobo: Kajian Sastra Lisan
Oleh: Ocviliana, Linda
Each region always has a variety of oral literature that is different, both in characteristics and uniqueness that holds a variety of potential as a tourist attraction that is worth developing. This research examines the tourism potential of Sendang Sayuti Melik. The purpose of this research is to f...
Penerbit: Universitas Lampung
Seni Tradisional Hadra pada Lampung Saibatin
Oleh: Dewi, Septa, Sinaga, Risma Margaretha, Susanto, Henry
Seni Tradisional Hadra Pada Lampung Saibatin. Tujuan penelitian untuk mengetahui Makna Seni Tradisional Hadra. Metode yang digunakan hermeneutic. Berdasarkan hasil penelitian seni hadra unsurnya lagu, tabuhan dan tarian. Makna seni tradisional hadra: ungkapan pujian keteladanan sifat Allah SWT dan k...
Penerbit: University of Lampung
Senior High School Students' Perception of Video Games in Learning English
Oleh: Kahlil Gibran, Nainggolan, Flora Nainggolan, Lilis, Lilis Sholihah
This study aims to explore senior high school students’ perceptions of using video games in learning English. Using a qualitative research approach, data were collected through semi-structured interview with ten students from SMAN 4 Bandar Lampung. The findings reveal that most students have posit...
Penerbit: English Language Education Study Program
Sensor Kebocoran Arus Listrik Water Heater Elektrik
Oleh: Hartono, Hartono, Sugito, Sugito, Abdullatif, Farzand
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Penerbit: Department of Physics, Faculty of Mathematics and Natural Sciences, University of Lampung
SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM
Oleh: Yuliana, Neti, Nurdjanah, Siti
This research was aimed to determine the sensory properties of purple sweet potato pickles which was spontaneously fermented for12 days at various salt concentrations (1%, 2%, 3%, 4%, 5% and 6%). The results showed that the increase of salt concentrations from 1% to 6% significantly increased sens...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
SENSORI, KADAR ASAM OKSALAT DAN KALSIUM OKSALAT BUBUR INSTAN TALAS-IKAN CAKALANG YANG DISUPLEMENTASI TEPUNG LABU KUNING [The Sensory, Oxalate Acid and Calcium Oxalate Content of Taro- Skipjack Fish Porridge Instant Supplemented by Pumpkin Flour]
Oleh: Yulianti, Yulianti, Basri, Bayu ST
The development of taro flour as raw material for instant porridge requires the addition of other constituents to improve the quality of sensory and nutrition. The research aimed to determine the effect of the addition of pumpkin flour to the level of preference and content of oxalic acid and calciu...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Sensory and Chemical Characteristic of Dry Bakpia with Formulations of Wheat Flour and Kepok Banana Flour (Musa acuminata balbisiana Colla)
Oleh: Oktabriyana, Tiara, Nawansih, Otik, Satyajaya, Wisnu
Bakpia is a traditional round-shaped pastry filled with mung beans, wrapped in dough, and baked. This study aimed to determine the formulation of wheat flour and kepok banana flour that produced dry bakpia with the best sensory and chemical characteristics. A Completely Randomized Design (CRD) with ...
Penerbit: Jurusan Teknologi Hasil Pertanian
Sensory and Chemical Quality of Kombucha Fermented Whey with the Addition of Subang Pineapple Juice
Oleh: Suciati, Fitri, Triastuti, Desy, Permadi, Edy
Kombucha fermented whey is whey fermented products which utilize kombucha inoculum as starter. The addition of subang pineapple juice is expected to improve the taste of kombucha fermented whey. This research aimed to determine the sensory and chemical quality of kombucha fermented whey with the add...
Penerbit: DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG
SENSORY CHARACTERISTICS OF SHEREDDED SPICED FISH FORMULATIONS WITH DIFFERENT PROCESSING TREATMENTS
Oleh: Sartika, Dewi, Akhyar, Gusri, Julita, Sela
Tilapia (Oreochromis niloticus) is a type of fish cultivated by local people in Lake Ranau, West Lampung Regency, Lampung Province. Fish is easily damaged by chemical and microbiological processes, so proper handling and processing is needed to extend its shelf life. Shredded spiced fish is an innov...
Penerbit: Jurusan Perikanan dan Kelautan
Sensory profile of five superior salak varieties in Indonesia: Profil sensori lima varietas salak unggul di Indonesia
Oleh: Siregar, Lerissa Aulia, Adawiyah, Dede Robiatul, Hunaefi, Dase
Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit. This study aimed to describe consumer preferences through the sensory characterization of five superior salak varieties: Madu, Pondoh, Gading,...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Sensory Profiling of Brewed Robusta Cascara Tea Flavored with Clove and Cinnamon Based on the Rate-All-That-Apply (RATA) Method: Profil Sensori Seduhan Cascara Robusta, Cengkeh, dan Penggunaan Metode Rate-All-That-Apply
Oleh: Difandra, Firza Farianshah, Anggreini, Riski Ayu, Munarko, Hadi
Cascara is a residual product of coffee cherry processing, has the potential to be utilized as a brewed beverage with a distinctive taste and aroma; however, its sensory characteristics are sometimes less favored by panelists. To enhance its sensory quality and mask undesirable flavors, the addition...
Penerbit: The University of Lampung
Sensory Study and Financial Feasibility Analysis of Alpinia galangal Fish Shredded Products
Oleh: Alamsyah, Fadli, Sartika, Dewi, Astuti, Sussi
Spices have always been a part of Indonesia's culinary culture. One of the spices that has high economic value and efficacy is galangal. Therefore, testing of bioactive compounds and the effect of making shredded spice fish with the addition of various concentrations of galangal needs to be further ...
Penerbit: The University of Lampung
Sentiment Analysis of Gamification in E-Commerce Applications Using a Hybrid CNN-LDA
Oleh: Rezky, Rayyandra, Khaira, Ulfa, Putri, Mutia Fadhila
This study investigates public sentiment toward gamification features in e-commerce platforms, focusing on user opinions expressed on social media platform X. As gamification strategies like Shopee Candy and Tokopedia Quiz become more common, understanding user perceptions is crucial for improving u...
Penerbit: Department of Computer Science, Faculty of Mathematics and Natural Sciences, University of Lampung
Sentiment Analysis on Jobseekers Application in Google Play Store (KitaLulus)
Oleh: Hairullah, Muhamad Arrozi Irfan, Shofiana, Dewi Asiah, Taufik, Rahman
Sentiment analysis on user reviews of the KitaLulus application in Google Play Store aims to assess user feedback and classify sentiment into positive and negative categories. This study applies and compares the performance of Support Vector Machine (SVM) and Naïve Bayes classifiers in sentiment cl...
Penerbit: Department of Computer Science, Faculty of Mathematics and Natural Sciences, University of Lampung