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Asuhan Kebidanan Continuity of Care pada Ny. D dengan Penerapan Pijat Oksitosin dan Minyak Zaitun
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 4
(2024)
Continuity of care (COC) or sustainable care is the care provided by a midwife to clients or patients from pregnancy, childbirth, the puerperium, newborn care, and family planning. This study aimed to provide continuity of midwifery care for a primigravida pregnant woman, Mrs. D, at a midwife practice. A case study method was used. The subject was Mrs. D, G1P0A0. Data collection was carried out from September to December 2023. The results showed that during pregnancy Mrs. D complained of sleep d...
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Proses Pengurusan Penggantian Crew Kapal pada Kantor KSOP Dumai oleh PT. Samudera Sarana Karunia Dumai
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 3
, No 4
(2024)
This paper aims to determine the process of managing ship crew at the Dumai KSOP Office by PT. Samudera Sarana Karunia Dumai is a company that operates in the shipping agency sector, which provides services for permits for entry and exit of ships, permits for entry and exit of foreign crew to Indonesia. The data collection method is the field observation method (field research) and the library research method to find out more closely how the Company PT. Samudera Sarana Karunia Dumai and carries...
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Strategi Digital Marketing dalam Mempertahankan Loyalitas Pelanggan di Bisnis Kuliner dengan Menggunakan Metode Sostac (Studi Kasus di Warung Makan Djago Jowo)
Hikmat, Ryan Fahmi
; Universitas Islam Negeri Prof. KH. Saifuddin Zuhri Purwokerto
; Utama, M. Agriawan Satria
; Universitas Islam Negeri Prof. KH. Saifuddin Zuhri Purwokerto
Probisnis
Vol 17
, No 2
(2024)
Saat ini, bisnis kuliner sedang berkembang pesat karena makanan merupakan kebutuhan esensial bagi manusia. Untuk mengantisipasi persaingan dan menjaga loyalitas pelanggan Warung Djago Jowo maka diperlukan perancangan strategi digital marketing. Tujuan penelitian ini adalah untuk menganalisis dan merancang strategi digital marketing Warung Djago Jowo dalam memasarkan produk dengan menggunakan metode SOSTAC. Metode SOSTAC menggunakan pendekatan pada aspek situation analysis, objectives, strategy,...
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ANALISIS STATUS GIZI MAHASISWA SEBELUM DAN SESUDAH TINGGAL DI ASRAMA
Jurnal Kesehatan Al-Irsyad
Vol 5
, No 1
(2024)
Masalah gizi yang terjadi pada mahasiswa akan berdampak negatif pada tingkat kesehatannya. Respon mahasiswa dalam menghadapi stress di antaranya adalah terjadinya perubahan pola makan dan gangguan pola tidur yang memungkinkan akan berpengaruh terhadap status gizinya. Tujuan penelitian adalah untuk mengetahui gambaran status gizi mahasiswa sebelum dan sesudah tinggal di asrama. Penelitian ini merupakan penelitian analisis observasional menggunakan disain cross sectional. Sampel diambil dengan car...
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PELATIHAN PERANGKAT LUNAK DESAIN KAPAL SEBAGAI INISIASI PENDIDIKAN MICROCREDENTIAL BAGI MASYARAKAT
Satoto, Sapto Wiratno
; Handayani, Rita
; Aisyi, Rahadatul
; Susmana, Haris
; Febrina, Laila
; Regie, Muhammad
; Putri, Dina Indriana
Abdi Masya
Vol 5
, No 2
(2024)
The high demand for drafters provides new opportunities in the world of education. Many prospective students who do not pass the educational entrance selection try to find a credible institution to accommodate the needs of a competency training institution. Batam State Polytechnic is trying to take a role by providing microcredential classes which have a skills certification output for its students. This program was tried by carrying out community service activities as a form of initiation of mi...
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Physicochemical and Organoleptic Characteristic of Velva with Variation Sweet Potatoes Types (Ipomea batatas) and Addition of Extract Kecombrang Flower (Etlingera elatior): Karakteristik Fisikokimia dan Organoleptik Velva dengan Variasi Jenis Ubi Jalar (Ipomea batatas) dan Penambahan Ekstrak Bunga Kecombrang (Etlingera elatior)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on lon...
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Physicochemical and Organoleptic Characteristic of Velva with Variation Sweet Potatoes Types (Ipomea batatas) and Addition of Extract Kecombrang Flower (Etlingera elatior): Karakteristik Fisikokimia dan Organoleptik Velva dengan Variasi Jenis Ubi Jalar (Ipomea batatas) dan Penambahan Ekstrak Bunga Kecombrang (Etlingera elatior)
Agrobioteknologi
(2024)
Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on lon...
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DOI
Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour,...
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Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
Vol 1
, No 2
(2024)
Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasan...
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Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)
Agrobioteknologi
(2024)
Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour,...
Google Scholar
DOI