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Menampilkan 1461–1470 dari 6971 artikel
Analisis Rasio Likuiditas dan Rasio Solvabilitas pada PT. Bank Rakyat Indonesia (Persero) Tbk. yang Terdaftar di Bursa Efek Indonesia
HATTA: Jurnal Pendidikan Ekonomi dan Ilmu Ekonomi
Vol 3
, No 1
(2025)
This study aims to analyze the use of Liquidity Ratio and Solvency Ratio in measuring the financial performance of PT Bank Rakyat Indonesia (Persero) Tbk during the period 2019 to 2023. The method used is quantitative analysis with secondary data sources and data collection techniques through documentation. Data analysis was carried out using Liquidity Ratio and Solvency Ratio.
The results of the study show that the level of Liquidity Ratio in the period 2019–2023 indicates the company's ability...
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Javanese Language in Ganjar Pranowo's Political Oration on the SAHABAT GANJAR YouTube Channel
Kawruh: Journal of Language Education, Literature and Local Culture
Vol 7
, No 1
(2025)
Language in the political sphere has an important role in building an image and communication with the community, especially the use of regional languages such as Javanese. Studies on language variations used by political figures when giving speeches or campaigning in certain areas are still limited. This research focuses on the use of language variation in terms of speakers and influencing factors in political speeches conducted by Ganjar Pranowo at the grand campaign in Kendal and Yogyakarta....
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Analisis Hukum Islam Tentang Pembiayaan Murabahah Dalam Perspektif Ekonomi Syariah
Jurnal Ekonomi Bisnis dan Kewirausahaan
Vol 14
, No 1
(2025)
Abstract
This study analyzes in depth the murabahah contract from the perspective of Islamic law and Islamic banking practices in Indonesia. The results of the study indicate that murabahah has a strong legal basis, but its implementation in the field still faces several challenges, such as determining the cost of goods and transparency of information. Factors such as the quality of human resources and public awareness also influence the success of murabahah. This study concludes that eff...
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Analysis of the Potential of Mossak Batak as a Tourist Attraction in Toba Regency
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
Mossak Batak Toba is a traditional martial art originating from the Batak Toba ethnic group in North Sumatra, passed down through generations. Characterized by swift, agile, and powerful movements, Mossak is not only a physical discipline but also embodies spiritual values such as courage, discipline, and loyalty. This study aims to identify and analyze the potential of Mossak Batak as a tourist attraction in Toba Regency from cultural, economic, and social perspectives, and to formulate strateg...
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Pengaruh penggunaan ipal komunal terhadap effisiensi biaya pada Proyek Perumahan (studi kasus Perumahan Candi Hills)
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Pengelolaan air limbah domestik di proyek-proyek perumahan perkotaan menghadirkan tantangan yang semakin meningkat karena pertumbuhan populasi dan urbanisasi yang cepat. Sistem tangki septik individual tradisional sering kali gagal mengatasi pencemaran lingkungan dan risiko kesehatan secara efektif. Penelitian ini bertujuan untuk menganalisis efisiensi biaya penerapan instalasi pengolahan air limbah (IPAL) komunal dibandingkan dengan tangki septik individual di proyek perumahan Candi Hills. Pene...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Production Process of Puff Pastry Substitute Pumpkin
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which pro...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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