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Sistem Informasi Berbasis Website Pada Museum Kota Demak Sebagai Media Pengenalan Artefak
Rudiyanto, Arif Rifan
; Fachreza, Ardian
; Retna, Attagantari Ardelia
; Dwiningtyas, Djamar Liana
; Mustagfirin, Mustagfirin
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
Indonesia is famous for its cultural diversity that stretches from Sabang to Merauke. The culture of the Indonesian people is manifested in the cultural system, social system, and physical culture. The cultural system that has developed in Indonesia is implemented in the form of ideas, values, and norms. The social system is implemented in cooperation activities, deliberations, and mutual cooperation. Physical culture is implemented in equipment made by humans such as temples and inscriptions. T...
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Pengaruh Optimasi Biaya Produksi terhadap Peningkatan Keuntungan (Laba) pada UMKM di Pancing, Kota Medan
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahan
Vol 3
, No 2
(2025)
This study aims to analyze the effect of production cost optimization on increasing profits (profit) in Micro, Small, and Medium Enterprises (MSMEs) in Pancing, Medan City. MSMEs have an important role in the Indonesian economy, contributing around 60% of Gross Domestic Product (GDP) and absorbing more than 97% of the workforce. However, many MSMEs face challenges in managing production costs efficiently, which can reduce their profit margins and competitiveness in the market. The method used in...
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Transformasi Keterampilan Digital Pelaku Pasar Seni "Pasar Besar" di Malaysia
Jurnal Ilmiah Serat Acitya
Vol 14
, No 1
(2025)
"Pasar Besar" di Kuala Lumpur, yang juga dikenal sebagai Central Market atau Pasar Seni, memiliki sejarah panjang dan perkembangan yang menarik. Tujuan dari artikel ini adalah untuk megetahui. Pasar Seni kini menjadi salah satu destinasi wisata utama di Kuala Lumpur, menawarkan berbagai produk dari batik, ukiran kayu, perhiasan perak, hingga lukisan. Pasar ini juga sering mengadakan pertunjukan seni, workshop kerajinan, dan festival budaya yang memperkaya ekosistem ekonomi kreatif Malaysia.
Tuju...
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Analisis Rasio Likuiditas dan Rasio Solvabilitas pada PT. Bank Rakyat Indonesia (Persero) Tbk. yang Terdaftar di Bursa Efek Indonesia
HATTA: Jurnal Pendidikan Ekonomi dan Ilmu Ekonomi
Vol 3
, No 1
(2025)
This study aims to analyze the use of Liquidity Ratio and Solvency Ratio in measuring the financial performance of PT Bank Rakyat Indonesia (Persero) Tbk during the period 2019 to 2023. The method used is quantitative analysis with secondary data sources and data collection techniques through documentation. Data analysis was carried out using Liquidity Ratio and Solvency Ratio.
The results of the study show that the level of Liquidity Ratio in the period 2019–2023 indicates the company's ability...
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Evaluasi Penerapan Manajemen Mutu dalam Pembangunan Perumahan Subsidi
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Penelitian ini bertujuan untuk mengevaluasi kelayakan rumah sederhana sehat di Perumahan Bumi Dieng Indah, Kabupaten Wonosobo, dengan fokus pada standar kesehatan dan teknik perumahan. Studi ini merujuk pada Standar Nasional Indonesia (SNI) 03-1733-2004 serta berbagai regulasi terkait. Data dikumpulkan melalui observasi langsung di lokasi perumahan, wawancara, dan analisis dokumen perumahan Bumi Dieng Indah. Hasil penelitian menunjukkan bahwa sebagian besar rumah di Bumi Dieng Indah telah memenu...
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Prediksi Remaining Useful Life Mesin Turbofan Menggunakan Metode Deep Layer Recurrent Neural Networks
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 1
(2025)
In recent years, the development of prognostic and health management in engines and systems has grown rapidly, with one form of interaction being predicting the remaining useful life of aircraft turbofan engines. In this study, chose to use the Deep Learning RNN method with LSTM architecture. And in its limitation, the C-MAPSS FD001 dataset is used as a modeling dataset in which there is complex multivariate data. The main objective in this analysis and modeling process is to obtain the remaini...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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