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Pelayanan Wire Crane Terhadap Pencapaian Port Time KM. Logistik Nusantara 4 di PT. Pelayaran Nasional Indonesia (PT Pelni) di Jakarta
Ocean Engineering : Jurnal Ilmu Teknik dan Teknologi Maritim
Vol 3
, No 4
(2024)
Ships with efficient port time reflect success in various aspects such as port operations, including time management, coordination between related parties, readiness of facilities and equipment, and workforce reliability. These efficiencies not only benefit port operators and shipping companies, but also contribute to smooth logistics supply chains, lower costs and increase economic competitiveness. Researchers determine 2 (two) types of data, namely secondary data and primary data, which...
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Peningkatan Sistem Inaportnet dan Kualitas Pelayanan Kapal Terhadap Kinerja pada Kantor Otoritas Pelabuhan Utama Tanjung Priok Jakarta
Ocean Engineering : Jurnal Ilmu Teknik dan Teknologi Maritim
Vol 3
, No 4
(2024)
The main Tanjung Priok Port Authority (OP) is the technical implementing unit as well as the highest coordinator at the port, having an important role in accelerating activities at the port. The Port Authority is within the Ministry of Transportation and is responsible to the Director General of Sea Transportation. The functions of the Port Authority include regulating, controlling and supervising port activities. To be able to integrate system services at ports, the Ministry of Transportation a...
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MERCHANDISE DESIGN FOR THE 12TH ANNIVERSARY OF BIS MANIA COMMUNITY
Wiguna, Debio Pararta
; Wiguna, Debio Pararta
; Aris Kurnia Wicaksono
; Eka Wahyu Primadani
; Naufal Labib
JURNAL ILMIAH KOMPUTER GRAFIS
Vol 17
, No 2
(2024)
Bis Mania Community is a community of bus lovers, especially regional coordinators in Surabaya, which was founded in 2012. In 2024, precisely on November 10, 2024, Bis Mania Community held its 12th Anniversary in Tulungagung. In celebrating this 12th Anniversary not only organizes Family Gathering and garage visits, but the Bis Mania Community also sells various kinds of Merchandise as a medium to display identity. One of the merchandise that will be made is a T-Shirt. Merchandise offered by bra...
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Persepsi Stakeholder terhadap Inovasi Digital dalam Jasa Keagenan Kapal di Pelabuhan Batam
Samiyono Samiyono
; Agung Kwartama
; Paiman Paiman
; Desiana Endah Pramesti
; Sumiyatiningsih Sumiyatiningsih
; Akhmad Sopani
DHARMA EKONOMI
Vol 31
, No 2
(2024)
Digital innovation has become a crucial catalyst for the transformation of the ship agency services sector, particularly within the Port of Batam. This paper seeks to examine the perceptions of diverse stakeholders, including shipping agents, vessel owners, and local authorities, regarding the integration of digital innovations into ship agency services. Employing a combination of qualitative and quantitative methodologies, this research collects data through surveys and in-depth interviews with...
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Edukasi Cegah Stres Akademik Melalui Komunitas “Sharing is Caring”
Devi Savitri Effendy
; Cinta Stevi Syela
; Tirsa Ayudya M
; Anika Nur Halisa
; Nurhasnah Said
; Hartati Bahar
; Hariati Lestari
; Rizki Eka Sakti Octaviani
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 4
(2024)
Academic stress is commonly experienced by university students, impacting their psychological condition and potentially affecting their eating patterns. High-intensity stress can worsen mental well-being, leading to irregular and unhealthy eating habits. Sharing is Caring is a program that provides indirect social support to stay connected and offer emotional and informational support, helping students alleviate academic stress. The program's target audience is active students from the public he...
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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat
Agrobioteknologi
Vol 1
, No 2
(2024)
Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, name...
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The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)
Agrobioteknologi
Vol 1
, No 2
(2024)
Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour...
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