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Edukasi Latihan Batuk Efektif pada Penderita TB Paru dengan Masalah Ketidakefektifan Bersihan Jalan Nafas
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 4
, No 2
(2025)
One of the infectious diseases that is a problem in the world is Pulmonary TB with the main symptoms of shortness of breath, chest pain when coughing and breathing due to airway obstruction. If not treated, it can cause death, so it needs treatment, one of which is with effective coughing exercises. The activity begins with measuring the respiratory rate, then effective coughing exercise therapy. Education is carried out to relieve the respiratory tract by expelling sputum for Pulmonary TB suffe...
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Tipologi Strategi Transformasi Digital Penjualan: Studi Lintas Negara Terhadap Praktek Manajerial dan Dampaknya Terhadap Kinerja:
HATTA: Jurnal Pendidikan Ekonomi dan Ilmu Ekonomi
Vol 3
, No 1
(2025)
Digital transformation in the sales function has become a critical strategic element in facing the challenges of the digital era. This study aims to explore how companies’ managerial practices in managing digital sales transformation compare to existing prescriptive frameworks. Using a survey approach of 540 sales managers from the United States, United Kingdom, Germany, and Italy, and a cluster analysis based on five key dimensions—strategic clarity, sales force replacement, sales force empower...
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Analysis of the Potential of Mossak Batak as a Tourist Attraction in Toba Regency
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
Mossak Batak Toba is a traditional martial art originating from the Batak Toba ethnic group in North Sumatra, passed down through generations. Characterized by swift, agile, and powerful movements, Mossak is not only a physical discipline but also embodies spiritual values such as courage, discipline, and loyalty. This study aims to identify and analyze the potential of Mossak Batak as a tourist attraction in Toba Regency from cultural, economic, and social perspectives, and to formulate strateg...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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Mini Review: Various Processing of Organic Waste into Food Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be uti...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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Implementation of “Si Pemenang” (Sistem Pembelajaran Renang) Application to Improve Chest Style Swimming Learning Outcomes
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
This research aims to address the challenge of comprehending swimming material, which students at SMP Negeri 7 Pati find to be difficult. This difficulty arises from the complexity of the process. The process cannot be understood solely through books or worksheets. Additionally, there is a lack of optimized learning strategies and in-depth material on the techniques. The study utilized a quantitative approach with a quasi-experimental design involving 34 students from class VIII H, divided into...
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Masyarakat Sipil dalam Pemilihan Umum 2024 di Kecamatan Banyuwangi Kabupaten Banyuwangi: Studi di Dapil 1 pada Pemilihan Calon Legislatif
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 3
, No 4
(2025)
Indonesia has just held a general election, precisely on February 14, 2024. The public is faced with the election of candidates for President/Vice President, DPR RI, DPD RI, Provincial DPR, Regency/City DPR, in accordance with the Election Law, backed by the Constitutional Court Decision Number 14/PUU-XI/2013. This study uses the theory of political participation by A. Rahman H.I (2007). This study is a qualitative study, with data collection from interviews and documentation, data analysis usin...
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Analisis Positioning Produk Madu Berdasarkan Berdasarkan Perceptual Mapping dengan Metode Analisis Multidimensional Scalling (MDS)
Jurnal Aplikasi Ilmu Teknik Industri
Vol 6
, No 1
(2025)
Menurut data dari Badan Pusat Statistik, bidang industri yang semakin berkembang pada saat ini adalah bidang industri makanan atau pangan, hal ini dibuktikan dengan adanya kenaikan jumlah perusahaan makanan sebesar 12% setelah pandemi, salah satu industri yang mengalami kenaikan adalah indsutri produk madu, Hal tersebut berbanding lurus dengan persaingan pangsa pasar dan menuntut perusahaan agar terus menjaga dan meningkatkan standar kualitas produknya, masalah lain yang muncul adalah produk yan...
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Development of Foreign Languages in the Cigadung Batik Tourism Village Area
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
This study aims to analyze the development of foreign languages in the Cigadung Batik Tourism Village as an impact of increasing foreign tourist visits. The method used in this study is a qualitative approach with interviews and direct observation of local people and visitors. The results of the study indicate that increased interaction between villagers and tourists has encouraged foreign language lessons, especially English, among the community. In addition, language training held by the touri...
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