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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Indonesian Culture and Religion Issues
Lestari, Dita Ayu
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Religion Agriculture, Biological Sciences & Forestry Humanities Education Engineering Languange, Linguistic, Communication & Media Social Sciences

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Kebudayaan Gen Z: Kekuatan Kreativitas di Era Digital Maharani, Alyza Putri; Widiyanarti, Tantry; Meilina, Afifah; Lestari, Dita Ayu; Aidilia, Zahra
Indonesian Culture and Religion Issues Vol. 2 No. 1 (2025): January
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/diksima.v2i1.120

Abstract

Generasi Z (Gen Z) adalah generasi yang tumbuh dengan teknologi yang membuat mereka mahir dalam menggunakan alat dan platform digital. Penelitian ini menganalisis bagaimana kreativitas Generasi Z dibentuk oleh era digital. Dengan memanfaatkan teknologi sebagai alat utama, Generasi Z mampu menghasilkan karya-karya inovatif dan orisinal yang menjangkau khalayak global. Penelitian ini menyelidiki hubungan antara teknologi, identitas budaya, dan praktik kreatif pada Generasi Z. Penelitian ini menarik karena budaya Gen Z merupakan cara bagi Gen Z untuk mengekspresikan diri dan berinovasi dalam ekosistem digital yang terus berkembang. Studi penelitian ini menggunakan penelitian deskriptif dengan pendekatan kualitatif untuk memahami fenomena kompleks dan juga metode penelitian studi pustaka untuk pengumpulan data. Dengan metode analisis tersebut, ditemukan bahwa Gen Z memiliki pengaruh yang besar dalam berbagai aspek kehidupan, seperti bisnis, pendidikan, sosial, politik, dan budaya populer. Namun, meskipun memiliki banyak potensi, Gen Z juga memiliki tantangan yang perlu diperhatikan dan diatasi, agar Gen Z dapat terus berkreasi di era digital yang terus berkembang.
Physical and Chemical Analysis of Anchovy Nuggets with Additional Moringa and Cassava Leaves to Prevent Stunting Habsari, Windi; Lestari, Dita Ayu; Hartanto, Willcent Twinatmaja
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.879-886

Abstract

Supplementation of moringa and cassava leaves in anchovy nuggets has can improve nutrition value. The aim of this study was to evaluate the effect of moringa and cassava leaves in enriching nutrition of anchovy nugget. The experiment was performed with five compositions (anchovy:moringa leaves:cassava leaves), namely F0 (100:0:0), F1 (96:2:2), F2 (92:4:4), F3 (88:6:6) and F4 (84:8:8). The physical parameters included color analysis and organoleptic test using 5 points hedonic test involved 25 panelist. Nutritional content was determined through proximate analysis. Results show that addition of moringa and cassava leaves decreased the color of anchovy nuggets, except the yellowness which was significantly increased in F3 treatment. The highest protein content was obtained from F4 formulation, the highest carbohydrate content was given by F3 and F4 treatments, and the lowest fat content was provided by nuggets from F3 and F4. The highest organoleptic score was F0 for taste, F2 and F3 for flavor, F3 for color, and F3 and F4 for overall scores. The supplementation of leaves generate unpleasant flavor. The addition of 6 g moringa and cassava leaves improve nutritional value of anchovy nuggets with acceptable sensory attributes that can be employed to solve stunting problem. Keywords: Anchovy nugget, Cassava leaf, Moringa leaf, Physico–chemical, Stunting.
Co-Authors Aidilia, Zahra Habsari, Windi Hartanto, Willcent Twinatmaja Maharani, Alyza Putri Meilina, Afifah Tantry Widiyanarti, Tantry