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Analisa Kualitas Layanan pada Laboratorium Praktek Tata Boga pada SMK Ibu Pertiwi 1 dengan Metode Servicequality
Populer: Jurnal Penelitian Mahasiswa
Vol 3
, No 4
(2024)
This study aims to analyze the quality of service in the Culinary Arts Practical Laboratory at SMK Ibu Pertiwi 1 using the Service Quality (Servqual) method. Service quality is an important element in supporting the success of the education process, especially in the Culinary Arts expertise program that requires laboratory facilities as a means of practical learning. The Servqual method is used to evaluate five main dimensions, namely tangibles, reliability, responsiveness, assurance, and empath...
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Fungsi Inovasi Pendidikan dalam Pembelajaran Berbasis Teknologi Digital Di SD N 069 VII Sungai Gedang
Jurnal Elektronika dan Komputer
Vol 17
, No 2
(2024)
This research uses a literature study, a descriptive qualitative research type, a literature review describing the function of digital technology-based learning educational innovation. Research uses written sources such as articles, journals and relevant documents. The literature study focuses on the function or role of educational innovation, educational digital technology, and the use of educational technology. The study results show innovation in the process of renewal and change. Innovation...
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3 Sitasi
Profesi Guru
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 3
, No 4
(2024)
The teaching profession is a profession that plays an important role in the development of education. Teachers are not only tasked with teaching, but also guiding and forming students’ characters. Teachers are the most influential component in creating quality educational processes and outcomes. The success of a teacher in carrying out his duties as an educator is largely determined by the competence of the teacher concerned. With such complex tasks, this profession requires special skills and v...
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Persepsi Stakeholder terhadap Inovasi Digital dalam Jasa Keagenan Kapal di Pelabuhan Batam
Samiyono Samiyono
; Agung Kwartama
; Paiman Paiman
; Desiana Endah Pramesti
; Sumiyatiningsih Sumiyatiningsih
; Akhmad Sopani
DHARMA EKONOMI
Vol 31
, No 2
(2024)
Digital innovation has become a crucial catalyst for the transformation of the ship agency services sector, particularly within the Port of Batam. This paper seeks to examine the perceptions of diverse stakeholders, including shipping agents, vessel owners, and local authorities, regarding the integration of digital innovations into ship agency services. Employing a combination of qualitative and quantitative methodologies, this research collects data through surveys and in-depth interviews with...
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Exploring EFL Students’ Writing Strategies in Composing Classroom Action Research (CAR) Proposals
Scripta : English Department Journal
Vol 11
, No 2
(2024)
This study explored the writing strategies employed by EFL students when composing Classroom Action Research (CAR) proposals, focusing on the frequency of strategy use. Using a quantitative research design, data were collected through a structured questionnaire administered to 48 undergraduate students in the English Language Education Study Program at the University of Palangka Raya. The questionnaire measured the frequency of pre-writing, while-writing, and revising strategies. The findings re...
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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Case Study of Rose Water Antioxidant Activities with Variations of Filtering Methods: Studi Kasus Aktivitas Antioksidan Air Mawar Dengan Variasi Metode Penyulingan
Agrobioteknologi
Vol 1
, No 2
(2024)
Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the d...
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1 Sitasi
Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
Google Scholar
DOI
Case Study of Rose Water Antioxidant Activities with Variations of Filtering Methods: Studi Kasus Aktivitas Antioksidan Air Mawar Dengan Variasi Metode Penyulingan
Agrobioteknologi
(2024)
Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the d...
Google Scholar
DOI
Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour: Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan
Agrobioteknologi
Vol 1
, No 2
(2024)
Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50...
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