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Effect of inulin as thickener agent and purple sweet potato extract on the characteristics of Aloe vera jam : Pengaruh konsentrasi pengental inulin dan ekstrak ubi jalar ungu terhadap karakteristik selai lidah buaya (Aloe vera)
Agrobioteknologi
(2025)
Jam is a paste-shaped food usually made from fruit which is quite popular from children to teenagers. Aloe vera is one of the 10 best-selling plant species in the world which was developed as a raw material in the pharmaceutical and food industries, especially in countries on the European continent. Inulin is a dietary fiber contained in various types of vegetables and fruits that are beneficial for digestive health. Purple sweet potato is used in the addition of jam because purple sweet potato...
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Pengaruh Product Knowledge, Harga Produk, dan Product Packaging Design Terhadap Keputusan Pembelian Produk Parfum Cempaka
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 4
, No 3
(2025)
The rapid growth in sales of body perfume products has resulted in competition among them. This competition has encouraged body perfume entrepreneurs to be more strategic in selling their products. The phenomena of body perfume sales experienced by the Cempaka company cannot be separated from the target market share. The body perfume business's market strategy is correlated with product knowledge, product price, and product packaging design to meet product usage innovations. This view shows that...
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Fortification of elephant ginger extract (Zingiber officinale var Roscoe) in the production of mochi with variations of glutinous rice flour – white sweet potato flour (Ipomea batatas L): Fortifikasi ekstrak jahe gajah (Zingiber officinale var Roscoe) dalam pembuatan mochi dengan variasi tepung ketan-tepung ubi jalar putih (Ipomea batatas L)
Agrobioteknologi
Vol 2
, No 2
(2025)
Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extr...
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Fortification of elephant ginger extract (Zingiber officinale var Roscoe) in the production of mochi with variations of glutinous rice flour – white sweet potato flour (Ipomea batatas L): Fortifikasi ekstrak jahe gajah (Zingiber officinale var Roscoe) dalam pembuatan mochi dengan variasi tepung ketan-tepung ubi jalar putih (Ipomea batatas L)
Agrobioteknologi
(2025)
Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extr...
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Effect of corn extract percentage (Zea mays L.) and variation of nitrogen sources on the quality of nata de corn: Pengaruh konsentrasi ekstrak jagung (Zea mays L.) dan variasi sumber nitrogen terhadap kualitas nata de corn
Agrobioteknologi
Vol 2
, No 2
(2025)
Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn ex...
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Effect of corn extract percentage (Zea mays L.) and variation of nitrogen sources on the quality of nata de corn: Pengaruh konsentrasi ekstrak jagung (Zea mays L.) dan variasi sumber nitrogen terhadap kualitas nata de corn
Agrobioteknologi
(2025)
Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn ex...
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MANAJEMEN LAYANAN DAN PENGALAMAN WISATAWAN DI HOTEL ROYAL AMBARRUKMO YOGYAKARTA
Riawan, Ade
; Endaryanti, Dwi
; Anggraini, Fera Dhian
; Riawan, Ade
; Endaryanti, Dwi
; Anggraini, Fera Dhian
Mabha Jurnal
Vol 6
, No 2
(2025)
Layanan dan pengalaman tamu merupakan salah satu penentu bagi keberhasilan sebuah hotel untuk mempertahankan persaingan di industri perhotelan. Tujuan dari penelitian ini adalah untuk mengeksplorasi praktik manajemen layanan dan pengalaman wisatawan di Hotel Royal Ambarrukmo Yogyakarta menggunakan pendekatan kualitatif. Pengumpulan datanya melalui teknik wawancara mendalam dengan asisten manajer hotel, staf pelayanan, dan 2 orang tamu, serta observasi partisipatif terhadap interaksi layanan di l...
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Dual-Chamber Microbial Fuel Cell for Bioelectricity Generation Using Coastal Sediments: A Case from Kendari Bay
Ahmad, La Ode
; Istianandar, Muhammad Iqbal Sya'bani
; Wa Ode Novi Haryanti
; Zaeni, Ahmad
; Alwahab
; Yunus, La Ode Ichlas Syahrullah
; Husaeni, Yusuf Ahmad
; Robby Sudarman
Advance Sustainable Science, Engineering and Technology (ASSET)
Vol 7
, No 4
(2025)
This study evaluates the potential of Kendari Bay sediment as an alternative source of electrical energy through the dual-chamber Sediment Microbial Fuel Cell (SMFC) technology. The research focused on sediment characterization, performance analysis using an aerator and KMnO₄, post-operation substrate changes, and the identification of electrogenic bacteria. The results showed that the sediment contained 43.24% moisture, 4.23% organic carbon, 1.08% total nitrogen, a C/N ratio of 3.92, pH 7.38, a...
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Strategi Pengelolaan Sekolah Lansia Salimah Melalui Optimalisasi Fasilitator
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 2
(2025)
Pertumbuhan populasi lansia di Kabupaten Sukoharjo menunjukkan urgensi akan penguatan kapasitas edukasi yang inklusif dan berkelanjutan. Program Sekolah Lansia Salimah (Salsa) yang diinisiasi oleh PD Salimah Sukoharjo mengalami keterbatasan pelaksanaan akibat minimnya fasilitator yang terlatih. Kegiatan pengabdian ini bertujuan untuk mengoptimalisasi peran fasilitator melalui intervensi terstruktur berupa sosialisasi, edukasi, pelatihan, kunjungan lapangan, pendampingan, monitoring dan evaluasi....
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IMPACT OF THE STUDENT FACILITATOR AND EXPLAINING MODEL INTEGRATED WITH SOCIO-SCIENTIFIC ISSUES ON ANALYTICAL THINKING SKILLS IN BIOLOGY EDUCATION
Bioma : Jurnal Ilmiah Biologi
Vol 14
, No 2
(2025)
The Merdeka Curriculum is designed to transform education by enhancing student engagement and preparing learners to face the complexities of the modern era. However, observations at SMA Negeri 9 revealed that students still struggle to connect information from various sources and show low participation in class discussions. This study aimed to examine the effect of the Student Facilitator and Explaining (SFE) model integrated with Socio-Scientific Issues (SSI) on students’ analytical thinking in...
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