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Menampilkan 91–100 dari 6622 artikel
Sentiment Analysis in User Reviews of Tourist Attractions in East Nusa Tenggara Using Machine Learning Classification
Journal of Multimedia Trend and Technology
Vol 5
, No 1
(2026)
This study aims to analyze user review sentiments for six tourist attractions in East Nusa Tenggara Province by utilizing a large amount of review data obtained from Google Maps. Data was collected through a scraping process using Serp API, followed by cleaning and text pre-processing to improve data quality. Sentiment labeling was performed automatically using the Indo-BERT model to obtain three sentiment classes: positive, negative, and neutral. Text feature representation was performed using...
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Integrating Digital Technologies for Sustainable Tourism: Quantitative Assessment of Tech-Enabled Organizational Practices
This study examines how digital transformation technologies drive sustainability performance in the tourism sector by integrating Internet of Things (IoT), artificial intelligence (AI), and big data analytics into organizational culture and leadership. A mixed dataset of 300 tourism enterprises in Asahan Regency, Indonesia, complemented by technical indicators such as energy consumption (kWh) and IoT penetration, was analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). Th...
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A Nonlinear mathematical model of student motivation dynamics with an empirical calibration framework and simulation analysis
Radhiatul Husna
; Angelina Zaskya Hulda
; Indah Rahmadani
; Miftahul Jannah
; Muhammad Zikra
; Najla Nafisa Arsy
; Nanda Putra Kartama
Student learning motivation is a dynamic construct that changes over time in response to support, academic pressure, and fatigue. However, many existing studies examine motivation only at a single point in time or rely on descriptive approaches, limiting their ability to quantify how motivation evolves. This study develops a nonlinear mathematical model of student motivation dynamics and links the model to an empirical calibration framework. The proposed model represents motivation as a bounded...
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Digitalization Assistance Program and Human Resource Capacity Building to Enhance Transparency and Accountability of Koperasi Merah Putih in Karanganyar Gunung Village, Semarang
Widiastuti, C., T
; Sumastuti, Efriyani
; Indriasari, Ika
; Sari, Nur Latifah Dwi Mutiara
; Saputra, Risqi Dian
; Putri, Eva Yuliana
; Suroyya, Nafis
Cooperatives, as a pillar of the people’s economy, play a strategic role in improving community welfare. However, in practice, cooperatives still face various challenges, particularly in terms of digitalisation and the limited capacity of human resources (HR). This community service activity aims to enhance digital literacy and HR capacity through assistance in implementing a digital-based financial system at Koperasi Merah Putih in Karanganyar Gunung, Semarang City. The method employed is a par...
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Tantangan Desentralisasi Fiskal Era UU HKPD: Tinjauan Kepustakaan atas Implikasi Resistensi Wajib Pajak Kendaraan Bermotor terhadap Kapasitas Keuangan Kota Semarang
Zidni Muntaha Ridho
; Nayzilla Mega Rahmadhani
; Aisyah Nur Fadila
; Kharisma Ilmi Alawy Wahbiyah
; Dewi Arimbi Burhandani Piliang
; Beryl Shira Filiandri
; Risma Tria Syahrani
; Melda Fadiyah Hidayat
; Revienda Anita Fitrie
DHARMA EKONOMI
(2026)
The implementation of regional autonomy and fiscal decentralization aims to enhance local governments' financial independence. However, fiscal imbalances between the central and regional governments led to the enactment of Law Number 1 of 2022 (UU HKPD), designed to strengthen regional fiscal capacity. This law introduces a piggyback tax system through a surcharge on the Motor Vehicle Tax. This study analyzes the dynamics of the piggyback tax system in Semarang City, focusing on the implications...
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Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree
Agrobioteknologi
(2026)
Bread is a food that is favored by various groups of people. Wheat flour is the main raw material in making sweet bread. Wheat flour is made from wheat, to reduce wheat imports, wheat flour needs to be replaced with other alternative ingredients. Cilembu sweet potato is one of the sweet potato plants that has the potential to be developed in Indonesia because it is abundant and has good nutritional content. Sweet potato cilembu contain high beta carotene that can be used as a functional food. Pu...
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Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
(2026)
Biscuits are a dry food product made by baking dough made from wheat flour and additional food ingredients. The increasing consumption of wheat flour needs to be reduced gradually, namely by alternative use of other flours such as mocaf and soybean flour which can be used as an altenative and increase nutritional value as a source of protein. The aim of this research was to find out the biscuit formulations that consumers like the most and to determine the chemical and organoleptic characteristi...
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Enhancing Sustainability in Linear WSNs Using DSDVTRI: A Triple-Interleaving Routing Approach for Pipeline Monitoring
Kumaran, Divya Nacciar
; Siva Kumar Subramaniam
; Ahamed Fayeez Bin Tuani Ibrahim
; Vigneswara Rao Gannapathy
The safety and efficiency of oil and gas pipelines remain critical due to the high risks associated with leaks, pressure surges, and undetected structural damage. WSNs provide an effective solution for real-time monitoring by deploying sensor nodes along the pipeline. However, existing routing protocols such as DSDV and AODV face challenges with congestion, packet loss, and uneven energy consumption in long linear topologies. This study proposes DSDVTRI, a triple-interleaving extension of the DS...
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Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir
Jeki Mediantari Wahyu Wibawanti
; Zulfanita
; Dita Yuzianah
; Harisun Binti Ya’acob
; Anang Mohamad Legowo
; Setya Budi Muhammad Abduh
; Sri Mulyani
Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentra...
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Characteristics of Garlic Crackers with Soy Flour Substitution (Glycine max. L) and Variations of Katuk Leaf Extract (Sauropus androgynus L)
Agrobioteknologi
(2026)
Garlic crackers are a snack made of starch-based ingredient with the addition of spices and leavening agents. In this study, garlic crackers were made with variations of tapioca flour, soy flour, and katuk leaf extract. Soy flour and katuk leaf extract were added to increase the nutritional value, especially to increase the protein and fiber content. This research aimed to formulate garlic crackers that will be preferred by the consumer and to determine the chemical, physical, and organoleptic p...
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