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Aplikasi penilaian kinerja karyawan menggunakan metode Balanced Scorecard (BSC)
Dinamik
Vol 29
, No 2
(2024)
Penilaian kinerja karyawan menggunakan metode Balanced Scorecard (BSC) sangat efektif dalam mengukur penilaian kinerja karyawan dari berbagai perspektif, seperti finansial, pelanggan, proses internal dan pertumbuhan dan pembelajaran. Dengan demikian, penelitian ini bertujuan untuk merancang dan mengimplementasikan aplikasi penilaian kinerja karyawan dengan menggunakan metode Balanced Scorecard (BSC) pada perusahaan PT. ForIT Asta Solusindo.
Pada penelitian ini penulis merancang dan mengimplement...
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Pengaruh Etika Kerja dan Lingkungan Kerja Terhadap Kinerja Karyawan PT. Tower Bersama Grup Jakarta
CiDEA Journal
Vol 3
, No 1
(2024)
Bramamukti (64200807). Work ethics and work environment are important components that can affect employee performance in completing their work. This study aims to determine the effect of work ethics and work environment on employee performance of PT Tower Bersama. This research uses quantitative methods by distributing questionnaires to PT Tower Bersama and the sampling technique in this study uses non-probability sampling method, namely saturated sample technique with a sample size of 62 respon...
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PENERAPAN PENGELASAN METODE SMAW MELALUI KEGIATAN KKNT PEMBUATAN TEKNOLOGI TEPAT GUNA DI DESA MANANG
Margono, Bambang
; Sriyanto
; Wibisono, Otniel
; Putra, Edwin
; Dwi, Fajar
; Andre, Dendy
; Adi, Arya
; Rezki, Boriro
; Zain, Ghiffary
Abdi Masya
Vol 5
, No 1
(2024)
ABSTRAK
KKNT atau Kuliah Kerja Nyata Tematik merupakan suatu kegiatan atau pendidikan yang diperoleh saat masa kuliah, pendidikan ini diberikan dengan cara memberi mahasiswa pengalaman belajar hidup dilingkungan masyarakat yang terletak diluar kampus. Teknologi merupakan sarana menyeluruh untuk menyediakan barang-barang yang diperlukan bagi pembangunan pedesaan melalui pemberdayaan masyarakat di berbagai sektor yang didukung oleh penerapan dan pengembangan teknologi tepat guna. Pemilihan t...
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Manajemen Sumber Daya Manusia Global dalam Meningkatkan Kinerja Perusahaan
Rezi Ardiansyah
; Arya Putra Pracandra
; Diajeng Putri Ambar Sari
; Sabrina Meisa Rahmawati
; Muhammad Asrul Fajri
; Dewi Nuraini
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 3
, No 2
(2024)
In the dynamic era of globalization, Human Resource Management (HRM) has become key to success for companies in the global market. Global HRM involves an approach that considers global factors such as culture, labor regulations, and market demands. Challenges include adapting to cultural diversity, varying labor regulations, and managing dispersed teams. However, global HRM also presents opportunities, including broader access to global talent. Through detailed analysis, this journal aims to pro...
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Penerapan Pembelajaran Berbasis Masalah untuk Peningkatan Kemampuan Penalaran Matematis Siswa Kelas 8 SMP Al-Muhajirin Purwakarta
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 3
, No 2
(2024)
This research was aimed at analyzing the enhancement of students' mathematical reasoning abilities through problem-based learning. The experimental design was pre-post control group design. The research population was all junior high school student of SMP Al-Muhajirin Purwakarta. The research sample was taken randomly, was the class VIII C students as the experimental group who participated in instruction with problem-based learning and the other class VIII D as control group who participated in...
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ANALISIS NILAI BUDAYA TIANG PENYANGGA “SAKA GURU” DI MASJID AGUNG DEMAK
NALAR: Jurnal Pendidikan dan Kebudayaan
Vol 3
, No 1
(2024)
Masjid Agung Demak merupakan salah satu masjid tertua di Indonesia. Masjid ini memiliki empat tiang penyangga “Saka Guru”. Tujuan Penelitian untuk menganalisis nilai budaya tiang penyangga “Saka Guru” di Masjid Agung, dilatarbelakangi oleh kemajuan teknologi yang mengakibatkan kurangnya pengetahuan dan lunturnya nilai budaya. Metode penelitian berupa deskriptif kualitatif. Teknik pengumpulan melalui observasi, wawancara, dan dokumentasi. Hasil analisis data menunjukkan Tiang penyangga "Saka Guru...
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EFEKTIFITAS REGULASI PENGEMBANGAN PARIWISATA BUDAYA BERBASIS INDUSTRI SILAT DI KOTA MADIUN, JAWA TIMUR PERSPEKTIF TEORI SISTEM HUKUM
DINAMIKA HUKUM
Vol 25
, No 1
(2024)
This study aims to determine the Madiun Mayor's policy in developing pencak silat as cultural tourism and at the same time to determine the effectiveness of the Madiun City government's policy in developing cultural tourism based on the silat industry in the perspective of Lawrence M. Friedman's legal system theory. The author uses normative legal research methods. Based on the results of the research, it is known that the Madiun City government develops the potential of pencak silat based on sm...
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Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
Vol 1
, No 1
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
Vol 1
, No 1
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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