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Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir
Jeki Mediantari Wahyu Wibawanti
; Zulfanita
; Dita Yuzianah
; Harisun Binti Ya’acob
; Anang Mohamad Legowo
; Setya Budi Muhammad Abduh
; Sri Mulyani
Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentra...
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Bottleneck Analysis and Improvement in Apparel Manufacturing Production Processes Using Integration Design of Experiments and Discrete Event Simulation
Bottlenecks in apparel manufacturing often cause unbalanced production flows, increased waiting times, and reduced system performance. This study aims to analyze and eliminate bottlenecks by integrating Design of Experiments (DOE) and Discrete Event Simulation (DES). Four workstations (X1–X4) were selected as experimental factors, while system performance was evaluated using bottleneck indicators across six production stages (Y1–Y6). DOE was used to design capacity scenarios, and DES assessed sy...
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Characteristics of Garlic Crackers with Soy Flour Substitution (Glycine max. L) and Variations of Katuk Leaf Extract (Sauropus androgynus L)
Agrobioteknologi
(2026)
Garlic crackers are a snack made of starch-based ingredient with the addition of spices and leavening agents. In this study, garlic crackers were made with variations of tapioca flour, soy flour, and katuk leaf extract. Soy flour and katuk leaf extract were added to increase the nutritional value, especially to increase the protein and fiber content. This research aimed to formulate garlic crackers that will be preferred by the consumer and to determine the chemical, physical, and organoleptic p...
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Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time
Agrobioteknologi
(2026)
Cookies adalah makanan ringan atau camilan yang banyak disukai semua lapisan masyarakat. Tepung terigu adalah bahan utama dalam pembuatan cookies. Tepung jagung dapat digunakan sebagai pengganti tepung terigu karena memiliki nutrisi yang tidak kalah dari tepung terigu, jagung mempunyai kelebihan mengandung serat kasar, unsur Fe dan beta-karoten. Proses pengolahan cookies bergantung pada proses pemanggangan. Tujuan dari penelitian ini adalah menentukan cookies substitusi tepung jagung dengan vari...
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Implementasi Sustainable Development Goals melalui Program Corporate Social Responsibility (CSR) oleh PT. PLN UP3 Palu Provinsi Sulawesi Tengah
Wulandari, Dwi Rohma
; Suriady, Israwaty
; Alfiaty, Rifqy
; Lampe, Ilyas
; Adrian, Donal
; Arahim, Fitria Dewi
Jurnal Audience: Jurnal Ilmu Komunikasi
Vol 9
, No 1
(2026)
Rumusan Penelitian ini adalah program CSR PT. PLN UP3 Palu dalam Upaya mencapai tujuan Pembangunan berkelanjutan atau Sustainable Development Goals. Pendekatan teori dalam penelitian ini adalah teori pemangku kepentingan (stakeholder theory) dari Robert Edward Freeman yang digunakan dalam tahapan implementasi CSR menurut Wibisono. Tipe penelitian kualitatif dengan dasar penelitian deskriptif. Teknik pengumpulan data melalui observasi, wawancara mendalam dan dokumentasi. Melalui teknik purposive...
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Komodifikasi Pekerja Media dalam Industri Rumah Produksi: Studi pada Skyrock Entertainment Jakarta
Jurnal Audience: Jurnal Ilmu Komunikasi
Vol 9
, No 1
(2026)
Penelitian ini mengkaji praktik komodifikasi pekerja media dalam industri rumah produksi dengan studi pada Skyrock Entertainment di Jakarta. Penelitian ini berangkat dari pertanyaan mengenai bagaimana praktik komodifikasi pekerja media terjadi dalam proses produksi konten hiburan serta bagaimana kondisi tersebut memengaruhi pengalaman kerja pekerja media di lingkungan rumah produksi. Penelitian menggunakan pendekatan kualitatif dengan desain studi kasus melalui wawancara mendalam dengan informan...
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The Utilization of Artificial Intelligence in the Educational Communication Process at Bandung 2 Senior High School
Solihin, Olih
; Yasundari, Yasundari
; Mogot, Yuni
; Syawalani , Dessy Angelia
; Hardiansyah, Mohammad
Jurnal Audience: Jurnal Ilmu Komunikasi
Vol 9
, No 1
(2026)
The rapid development of artificial intelligence (AI) has significantly influenced educational practices, particularly in shaping communication processes between teachers and students. This study aims to examine the utilization of AI in learning activities and its impact on educational communication at SMA Negeri 2 Bandung. Specifically, it focuses on how AI affects teacher–student interaction, communication patterns, and the pedagogical role of AI in the classroom. This study employed a converg...
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THE ROLE OF ESG AND DIGITAL TRANSFORMATION IN MARKET REACTIONS EVIDENCE FROM EARNINGS MANAGEMENT AND ERC
Jurnal Akuntansi, Keuangan dan Auditing
Vol 7
, No 1
(2026)
ABSTRACT
This study aims to analyze the effect of Earnings Management, Environmental, Social, and Governance (ESG), and Digital Transformation on the Earnings Response Coefficient (ERC) in telecommunications companies listed on the Indonesia Stock Exchange for the period 2020–2024. Using a quantitative method with Partial Least Squares (PLS) analysis, this study consists of 51 companies selected purposively. The results show that Earnings Management has a significant negative effect on ERC, whi...
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Komunikasi CSR sebagai Upaya Membangun Kepedulian Lingkungan: Studi pada Perusahaan PT. Minyak dan Gas Bumi (Perseroda) BUMD Bekasi
Jurnal Audience: Jurnal Ilmu Komunikasi
Vol 9
, No 1
(2026)
Penelitian ini dilatarbelakangi oleh masih rendahnya kepedulian masyarakat terhadap lingkungan di wilayah operasional perusahaan, meskipun program Corporate Social Responsibility (CSR) telah dijalankan. Oleh karena itu, penelitian ini bertujuan untuk menganalisis strategi komunikasi CSR yang dilakukan oleh Humas PT. Minyak dan Gas Bumi (Perseroda) BUMD Bekasi dalam membangun kepedulian lingkungan masyarakat di Kelurahan Jatiraden. Penelitian ini menggunakan pendekatan kualitatif dengan metode de...
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Physicochemical and Organoleptic Characteristics of Ginger Jelly Candy using Secang (Caesalpinia sappan L) as Natural Dye
Agrobioteknologi
(2026)
Jelly candy is a food product that has a chewy texture. One type of jelly candy that is popular with the public is ginger candy, but some people don't like ginger candy because ginger candy has a very spicy taste and low vitamin C content. Based on these problems, it is necessary to substitute it with lemongrass extract to increase the vitamin C content and minimize the spicy taste of the red ginger jelly candy. There are candies on the market that still use synthetic food coloring which can be...
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