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Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time: Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi
Agrobioteknologi
(2025)
Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxida...
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Literasi Ekonomi Digital Pekerja GIg: Tantangan Pendidikan dan Strategi Pengembangan SDM Era Digiital
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 2
(2025)
The rapid transformation toward a digital economy has led to the emergence of the gig economy as a new form of employment relationship. This shift demands the development of new competencies among the workforce, particularly in digital economic literacy, which encompasses the ability to manage flexible income, understand platform-related risks, and optimize digital work opportunities. This study aims to explore the experiences of gig workers in building digital economic competencies and to analy...
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Pengaruh Beban Kerja terhadap Kinerja Karyawan melalui Insentif sebagai Variabel Intervening pada Bank BTN Kantor Cabang Jambi
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 4
, No 2
(2025)
This study aims to describe and analyze the effect of workload on employee performance with incentives as an intervening variable on employees of Bank BTN Jambi Branch Office. The method used is descriptive and quantitative analysis with a sample of 50 respondents. Data were collected using a Likert Scale-based questionnaire, and the analysis was carried out using the Smart Partial Least Square (PLS) technique with the help of SmartPLS 4.0 software. The results of the study indicate that workloa...
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Pengaruh Green Accounting dan Biaya Lingkungan terhadap Profitabilitas pada Perusahaan Sektor Pertambangan yang Terdaftar di BEI Tahun 2020–2023
JURNAL EKONOMI MANAJEMEN AKUNTANSI
Vol 31
, No 1
(2025)
This research aims to analyze the impact of green accounting and environmental costs on the profitability of mining companies listed on the Indonesia Stock Exchange (BEI) during the period from 2020 to 2023. A quantitative descriptive method with an associative quantitative approach was employed, relying on secondary data obtained from the companies' annual reports available on the official BEI website. The study sample consisted of 11 companies, and data analysis was conducted using IBM SPSS ve...
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Pengaruh Manajemen Aset, Likuiditas, dan Struktur Modal Terhadap Kinerja Keuangan
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 4
, No 2
(2025)
Financial performance describes the financial position of a company that is analyzed to provide an overview of the company's performance during a certain period. Several factors that influence financial performance include asset management, liquidity, and capital structure. This study aims to identify the effect of asset management (TATO), liquidity (CR), and capital structure (DER) on financial performance (ROA) in food and beverage companies for the period 2019-2023, both individually and toge...
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Microbiological Quality of Packaged Tea Beverages Using the 3M Petrifilm Rapid E. coli/Coliform Count Plate
Bioeksperimen: Jurnal Penelitian Biologi
Vol 11
, No 1
(2025)
Tea is a complementary drink which is currently being served in variety ways and can be found in many places. The form of packaging is also very diverse. Glass bottles, plastic bottles, metal cans, paper cups, and plastic cups are just few of the many different forms of packaging that are available. The Indonesian National Standards Agency has established several requirements that bottled drinking water must fulfill in order to be legally sold in the country; one of these requirements is that it...
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Pengaruh Kebijakan Promosi dan Harga Tiket Masuk Terhadap Keputusan Wisatawan Berkunjung di Objek Wisata Candi Gedong Songo Kabupaten Semarang
Sugiyanto Sugiyanto
; Agustin Tri Hastuti
; Inggris Yossi Pranatika
; Siti Amri Alimatul Muflikhah
; Mohammad Syafrizal Affandi
Public Service And Governance Journal
Vol 6
, No 2
(2025)
Gedong Songo Temple is a Hindu cultural relic from the Sanjaya Dynasty era which was discovered in 1804 and is located at an altitude of 1,220 to 1,310 meters above sea level. The Minister of Education and Culture designated Gedong Songo Temple as a National Ranked Cultural Heritage Area in 2015 whose preservation must be maintained, including preserving the natural beauty around the Gedong Songo Temple area. This research is to explain the influence of promotional policies and entrance ticket...
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Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
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Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
Google Scholar
Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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