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All Journal Jurnal Pendidikan, Sains dan Teknologi Communication and Information Journal
Syahputri, Nidi
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Religion Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences

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Pelatihan Pembuatan Tortilla Berbahan Dasar Jagung Sebagai Alternatif Jajanan Sehat Bagi Anak-Anak Di Desa Negeri Tongging Kec. Merek Kab. Karo, Sumatera Utara Silvia, Cindy; Khairunnisa, Riska; Azri, Riza Nazila; Amirah, Nurul; Syahputri, Nidi; Armanda, Dicky; ., Rasyidah
Jurnal Pendidikan, Sains Dan Teknologi Vol. 3 No. 3 (2024): Juli - September
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpst.v3i3.1993

Abstract

Corn tortillas are a healthy alternative snack made from rice flour and sweet corn, enriched with starch and simple spices. The carbohydrate content of rice flour and corn provides the energy needed for daily activities, while the fiber from corn helps maintain digestive health. Corn and seaweed bon nori used as toppings also contribute vitamins A, B and C, as well as important minerals such as magnesium, potassium, phosphorus, iodine and iron. This tortilla also contains antioxidants that support eye health and protect the body from free radicals. The aim of the community activity in making tortillas is to provide snacks that are not only delicious but also healthy, supporting the growth and development of children in the village of Negeri Tongging District. District Brand. Karo. The method used is to spread the process of making tortillas from start to finish to the community. The advantage of tortillas made from corn is of course different from tortillas made from other ingredients because corn contains a number of bioactive compounds which are believed to provide health benefits for the body. Compared to other grains, corn contains more antioxidants, such as ferulic acid, phytic acid, anthocyanins which influence the color of corn to become red or blue and purple, as well as zeaxanthin and lutein, namely carotenoids which are good for eye health.
Pemanfaatan Teknologi Sebagai Sumber Informasi Bagi Mahasiswa Dalam Menyelesaikan Tugas Nur Afinni, Ummi; Panggabean, Alimatusakdia; Syahputri, Nidi; Fadhila, Puan
Comit: Communication, Information and Technology Journal Vol. 2 No. 2 (2024): Comit: Communication and Information Journal
Publisher : IAI Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/comit.v2i2.133

Abstract

In current technological developments the use of technology as a source of information for students is very helpful, especially Google Scholar in helping find scientific work in the form of abstract articles and so on. This study aims to examine the use of technology as a source of information and the use of Google Scholar in helping to complete assignments. The research method used is descriptive qualitative method. With data collection techniques through interviews for information data collection carried out by researchers by asking questions to informants. The results of the analysis show that the use of technology as a source of information, especially the use of Google Scholar in completing tasks is very helpful in making scientific work, because it provides academic literature or various scientific works and various scientific disciplines in the form of abstract books, articles and so on. Keywords: Technology, Information, Google Scholar
Co-Authors ., Rasyidah Amirah, Nurul Armanda, Dicky Azri, Riza Nazila Fadhila, Puan Khairunnisa, Riska Nur Afinni, Ummi Panggabean, Alimatusakdia Silvia, Cindy