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Implementasi Literasi melalui Blended Online Learning pada Guru dan Siswa SMP Muhammadiyah 9 Semarang
Lestariningsih, Enny Dwi
; Muflikhah, Binti
; Prayitno, Edi
; Purnomo, Eko Andy
; Wijayatiningsih, Testiana Deni
Jurnal Inovasi dan Pengabdian Masyarakat Indonesia
Vol 2
, No 4
(2023)
Latar belakang: Pergeseran pembelajaran dari luring menjadi daring pada masa pandemi COVID 19 memberikan dampak besar pada proses pembelajaran di sekolah khususnya SMP Muhammadiyah 9 Semarang. Sekolah yang berlokasi di Jalan Lapangan Kalisasak No.9 Mangkang Wetan Tugu Kota Semarang, dimana siswa-siswa dan guru-guru melaksanakan daring dengan whats app group dan google classroom. Sebanyak 60 % guru di SMP Muhammadiyah 9 menggunakan whatsapp dan google classroom untuk melaksanakan pembelajaran bel...
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Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Extensive research has been conducted to investigate the formulation of a new generation of cereal-based Gluten Free (GF) foods formulated with High-Resistant Starch (RS) sources and high in nutritional value. Black glutinous rice flour is a rich in bioactive compound and MOCAF is known for its high RS content often used as an alternative to wheat flour in the production of gluten-free cookies. The formulation of the combination of these two ingredients needs to be investigated to produce gluten...
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Analisa Proyek pada Usaha Bisnis Sociopreneurship Produk Glowish
Destiana Safitri
; Putri Tazkia
; Xena Amanda
; Yuliana Shintia
; Tata Fransiska Putri
; Sevilla Nadia Amada
; Renny Christiarini
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahan
Vol 1
, No 3
(2023)
This article was created to research one of the business ideas to be developed, namely Glowish Products which is a social-based business idea made from recycled materials derived from fruit peels. This research focuses on a business idea that is made into a project aimed at achieving the goals desired by the business. The project that is carried out is carefully planned until it forms the deliverables expected by the business. The research method used is descriptive method. The results of the an...
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Telaah: Pengaruh Variasi Jenis Bahan dan Metode Pengawetan Alami Terhadap Kualitas Telur Ayam
Nafisah, Ainun
; Annazhifah, Nurul
; Marti, Marti
; Fadhilah, Zahra Nur
; Wiyono, Risma Destiana
; Sunardi, Retno Putri Salsabila
; Zahra, Audia Daniati
Journal of Food and Agricultural Product
Vol 3
, No 1
(2023)
Chicken eggs are one of the food products that are easily contaminated by microorganisms either directly or indirectly. Contamination generally comes from straw where eggs are laid, soil, air and poultry droppings. Eggs stored at room temperature for more than 10-14 days will undergo chemical and microbiological changes which result in a decrease in quality. One of the things that is needed to address this is to preserve egg products so that the products can be stored for a longer time. The main...
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