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Menampilkan 301–310 dari 1002 artikel
Utilization of Milkfish Bones and Heads from CV. Maharani Dwi Bayu Kalanganyar Sidoarjo for Making Spicy Fish Sauce: Pemanfaatan Tulang dan Kepala Bandeng dari CV. Maharani Dwi Bayu Kalanganyar Sidoarjo untuk Pembuatan Kecap Ikan Pedas
Jurnal Karya Pengabdian Masyarakat
Vol 2
, No 1
(2024)
Kalanganyar is a village whose 2/3 area consists of ponds and producers of milkfish, tiger prawns, shrimp paste, processed milkfish and crackers. Most of the milkfish from Kalanganyar are sold fresh, but some are processed into various processed products, including smoked milkfish, shredded milkfish, crackers, soft spiny milkfish and crispy milkfish. One of the producers of crispy milkfish is CV. Maharani Dwi Bayu. Milkfish that is processed into crispy milkfish will leave behind waste in the fo...
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The Influence of Principal Leadership and Teacher Motivation to Improve Student Learning Achievement in Public Elementary Schools
Indonesian Journal of Instructional Media and Model
Vol 6
, No 1
(2024)
This research aims to analyze the influence of principal leadership and teacher motivation to improve student learning achievement in State Elementary Schools in Batee District. This research uses a quantitative approach, this type of research uses correlation research methods. This research used 125 samples by dividing them into each elementary school in Batee District. Data collection in this research used questionnaires and documentation. Data analysis in this research used the SP...
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Pemanfaatan Kembali Limbah Roti dalam Proses Produksi Makanan Reuse Of Bread Waste In Food Production Process
Jurnal Agrifoodtech
Vol 3
, No 1
(2024)
The World Food and Agriculture Organization (FAO) said that one third of the food produced each year, amounting to 1.3 billion tonnes, is food waste. Food waste is food that is fit to be eaten before or after it has expired. Food waste is classified into two: food losse and food waste. food waste based on probability is probably avoidable waste, avoidable food waste, unavoidable food waste. Sampel for probably avoidable waste is breadcrump. But sampel for unavoidable food waste is solid &n...
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Karakteristik Snack Bar Kombinasi Tepung Jawawut (Setaria italica L. P. Beauv.) dan Tepung Garut (Maranta Arundinacae L.)
Jurnal Agrifoodtech
Vol 3
, No 1
(2024)
Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and a...
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Analisis Fenomena Hedonisme di Kalangan Mahasiswa Penerima Beasiswa KIP Kuliah: Perspektif Sosio-Ekonomi Baru
Populer: Jurnal Penelitian Mahasiswa
Vol 3
, No 2
(2024)
This research aims to explore the phenomenon of hedonism among recipients of the Kartu Indonesia Pintar Kuliah (KIPK) scholarship from a new socio-economic perspective. Using a qualitative approach with in-depth interview methods, this study was conducted at Universitas Negeri Jakarta in May 2024. A total of 8 students, both KIPK recipients and non-recipients, were purposively selected as informants. Data collection techniques were carried out through face-to-face interviews or communication med...
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PENGARUH PERSEPSI KUALITAS, ASOSIASI MEREK, DAN LOYALITAS MEREK TERHADAP KEPUTUSAN PEMBELIAN PASTA GIGI CLOSE UP DI KOTA MADIUN
Mabha Jurnal
Vol 5
, No 1
(2024)
Penelitian ini memiliki tujuan untuk mengetahui pengaruh secara simultan persepsi kualitas, asosiasi merek, dan loyalitas merek terhadap keputusan pembelian pasta gigi Close Up di Kota Madiun. Selain itu, untuk mengetahui pengaruh masing-masing variabel tersebut secara parsial terhadap keputusan pembelian pasta gigi Close Up di Kota Madiun. Penelitian ini menggunakan 100 sampel yang diambil dari konsumen pasta gigi Close Up di Kota Madiun yang pengambilan sampelnya menggunakan metode purposive s...
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PENGOLAHAN LIMBAH MINYAK JELANTAH MENJADI LILIN AROMATERAPI BERNILAI JUAL DALAM GERAKAN 3R
Kumoro, Imanuel Dimas Cahyo
; Trisnapradika, Gustina Alfa
; Rahma, Khalida Nur
; Kartikadarma, Etika
Abdi Masya
Vol 5
, No 1
(2024)
Indonesia is one of the largest waste-contributing countries in the world. This is no exception in Kelurahan Bandarharjo which has a large population so that household waste production is directly proportional to the population. The processing of household waste needs special attention, both from the household scale to the national scale. So far, household waste has only been collected at a TPS and ends up piled up in a TPA. This cannot continue because these piles of rubbish can become a source...
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Physiotherapy Management of Frozen Shoulder Sinistra Case at Dr. Hardjono Ponorogo Hospital: Case Report
FISIO MU: Physiotherapy Evidences
Vol 4
, No 3
(2024)
Frozen shoulder or adhesive capsulitis is a condition in the form of pain and stiffness that occurs in the shoulder, usually this complaint is caused by a relatively small injury but the causes that often occur are unclear. Physiological problems in frozen shoulder are hypomobility or glenohumeral joint capsular pattern problems. The prevalence of frozen shoulder in Indonesia in the general population is reported to be around 2% with a prevalence of 11% in diabetics. The purpose of this study wa...
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EDUKASI PENCEGAHAN WASTING DI WILAYAH POLINDES KEMUNING I DESA LOA LEPU TENGGARONG SEBERANG KUTAI KARTANEGARA
Mareta, Rindha
; Haryanti, Deva Aprilia
; Sisilia, Helma
; Ulo, Kartina
; Hanipah, Nur
; Sari, Qayla
; Cahyaningrum, Sekar Nova
; Wahyuningrum, Sella
; Putri, Siska Amilistiana Eka
Gemassika: Jurnal Pengabdian Kepada Masyarakat
Vol 8
, No 1
(2024)
Nutritional and health problems, especially in toddlers, can be prevented through educational activities provided through posyandu activities. Nutrition education is very important for mothers who have toddlers so they can develop knowledge, skills and choose food ingredients and present a balanced healthy nutrition menu. This community service activity was carried out for mothers of thin toddlers in particular and Posyandu/Polindes Kemuning II RT 02 cadres in Loa Lepu Village, Tenggarong Distri...
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Analysis of Factors Causing Stunting based on The Urgency, Seriousness, Growth (USG) Method in Mranggen Village Polokarto Sukoharjo
Jurnal Kesehatan
Vol 17
, No 1
(2024)
Pendahuluan : Stunting adalah kondisi anak memiliki ukuran tubuh lebih pendek dari anak normal seusianya dan memiliki keterlambatan dalam berfikir. Berdasarkan data di Dinas Kesehatan Kabupaten Sukoharjo hasil Diseminasi Pengukuran Pertumbuhan pada November 2022, diketahui bahwa Kecamatan Polokarto Desa Polokarto merupakan area stunting tertinggi. Berdasarkan data aplikasi e-PPGBM Puskesmas Polokarto (2023) hasil data input Desember 2022 diketahui bahwa kasus stunting tertinggi di Desa Mranggen...
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