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Pelatihan Spreadsheet Akuntansi sebagai Strategi Peningkatan Keterampilan Bekerja Siswa di Abad 21
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 2
(2024)
The Spreadsheet training program implemented by the accounting laboratory aims to improve job competition skills, as well as providing material and practical training related to the use of Spreadsheets. The target of this training activity is Pacitan Development Vocational School students. Participants who took part in the training were 21 students. Spreadsheet training is carried out offline in the accounting laboratory, FEB UNY. The training methods used are Focus Group Discussion and practice...
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1 Sitasi
Pendampingan Optimalisasi Pemanfaatan Daun Kelor Sebagai Pangan Tambahan di Desa Randuputih
Gustav Ahmadi
; Thariq Zinedin Widiansyah
; Linc Bellatrix Adhara
; Kustini Kustini
; Zainal Abidin Achmad
; Dita Atasa
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 2
(2024)
The activity of optimizing the utilization of moringa leaves as an additional food source in Randuputih Village has become a strategic solution to improve the nutritional status of the community, reduce the incidence of stunting, and alleviate hunger in support of achieving Sustainable Development Goal (SDG) 2. This initiative is carried out by students from the Community Service Program (KKNT) Group 1 at UPN "Veteran" East Java, Field Supervisors (DPL), and in collaboration with the National Po...
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Analisis Pelayanan Administrasi Kependudukan Pada Kantor Lurah Mande Kecamatan Mpunda Kota Bima
Public Service And Governance Journal
Vol 5
, No 2
(2024)
Untuk mewujudkan pelayanan publik yang berkualitas (prima) merupakan salah satu ciri kepemerintahan yang baik (good governance) sebagai tujuan dan pendayagunaan aparatur negara. Disadari bahwa kebijakan pendayagunaan aparatur negara khususnya memperhatikan tuntutan dan dinamika masyarakat yang berada dalam suasana euphoria reformasi, demokratisasi, desentralisasi, otonomi daerah dan penegakan Hak Azazi Manusia, termasuk antisipasi terhadap kemajuan ilmu pengetahuan dan teknologi. Oleh karena itu...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
Vol 1
, No 1
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Tantangan Penegakan Hukum Perdata di Era Digital
Public Service And Governance Journal
Vol 5
, No 2
(2024)
The development of science and technology has positive and negative impacts on human life. Likewise with cyberspace, one of the advances in technology, of course it is a reality that is faced with a legal metanarrative. Overcoming the ineffectiveness of legal metanarratives in addressing cyber challenges requires an innovative and comprehensive approach. Currently the world is facing changes in the industrial world which can be called the Industrial Revolution 4.0 which has a major impact on ind...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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1 Sitasi
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
Vol 1
, No 1
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
Sumber Asli
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DOI
1 Sitasi
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
Google Scholar
DOI
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum)
Agrobioteknologi
(2024)
Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteris...
Google Scholar
DOI