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Pengembangan dan Komersialisasi Desain Produk Aksesoris Interior Berbahan Baku Kain Perca Sebagai Upaya Meningkatkan Komersialisasi Usaha Bank Sampah Gulon Asri
Rohadatul 'Aisy, Nadhifia Iryadini
; Alimin, Nurhayatu Nufut
; Putri Novitabella, Trisna Dwi
; Pradini Priliana, Silmi Cahya
; Safi’i, Wisnu imam
; Pramesti, Sharfina Djati
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 9
, No 1
(2025)
The service activity is a continuation of the previous service activity, which is almost entering the final stage of efforts to commercialize Gulon Asri waste bank products. This service activity consists of material delivery activities and product making workshop activities along with recording video tutorials of the products being worked on. At this stage, waste bank women are taught to make video tutorials which can be used as a means of education about recycling fabric waste as well as a pro...
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Pengaruh Disiplin Belajar Terhadap Hasil Belajar Siswa Pada Mata Pelajaran Ekonomi Dengan Moderasi Lingkungan Sekolah
HATTA: Jurnal Pendidikan Ekonomi dan Ilmu Ekonomi
Vol 3
, No 1
(2025)
The problem in this study is the low learning outcomes of students. The purpose is to examine the factors influencing students' low learning outcomes in economics subjects by analys several contributing factors, namely internal factors of learning discipline and external factors of the school environment, which act as moderating variables. The research method used is quantitative, with questionnaires as the data collection technique. The population in this study consists of Grade X and XI studen...
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Analisis Kompetitif Pegadaian Syariah Purwokerto Menggunakan Metode Porter’s Five Forces Strategi Pemasaran Produk Gadai Tabungan Emas
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 4
, No 2
(2025)
This study aims to analyze the competitive strength of Pegadaian Syariah Purwokerto using Porter’s Five Forces method and evaluate the marketing strategy for its Gadai Tabungan Emas product. In the digital era with increasing competition, understanding the external forces affecting the industry is crucial for formulating an effective strategy. The analysis shows that Pegadaian Syariah Purwokerto faces high threats from new entrants and substitute products, as well as high bargaining power of buy...
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Analysis of Factors Associated with the Incidence of Skin Diseases in the Community of Indralaya District
Trisnaini, Inoy
; Putri, Dini Arista
; Pratiningsih, Widya Ayu
; Wulandari, Khairunnisa Catur
; Kusuma, Liona Ayu Permata
; Damayanti, Khistian
; Hasanah, Nur
; Fijriah, Nuril
; Miagoni, Vince
Jurnal Kesehatan
Vol 18
, No 1
(2025)
Pendahuluan: Kulit manusia merupakan lapisan pertama yang rentan terhadap infeksi terutama di daerah tropis seperti Indonesia, dimana sanitasi lingkungan yang buruk menjadi faktor utama penyebab tingginya angka penyakit kulit. Di daerah lahan basah seperti Kecamatan Indralaya, kondisi lembab dan sumber udara yang tidak memadai meningkatkan risiko terjadinya gangguan kulit pada masyarakat setempat. Metode: Penelitian ini merupakan penelitian deskriptif kuantitatif yang bertujuan untuk mendeskrips...
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Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity,...
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The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
Vol 2
, No 1
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
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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
Vol 2
, No 1
(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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Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.): Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study....
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Dried noodles substitute tempeh flour and mocaf flour (modified cassava flour) with different percentages of cow's milk: Mi kering subtitusi tepung tempe dan mocaf (modified cassava flour) dengan perbedaan persentase susu sapi
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles....
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Formulation of stik from curd protein of ettawa goat (Capraaegagrus hircus) milk with white tofu addition : Formulasi stik dari curd protein susu kambing etawa (Capraaegagrus hircus) dengan subtitusi tahu putih
Agrobioteknologi
Vol 2
, No 1
(2025)
Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The e...
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