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Menampilkan 4661–4670 dari 11044 artikel
Literature Study: Using Schoology LMS in Physics Learning at Schools in Indonesia
Radiasi: Jurnal Berkala Pendidikan Fisika
Vol 17
, No 1
(2024)
Education in Indonesia has moved towards a broader digital approach. Information and communication technology development has encouraged many schools and educational institutions to look for new ways to integrate technology into teaching. One way is by utilizing a Learning Management System (LMS). One LMS platform that is quite widely used is Schoology. This research aims to find out how Schoology is used in physics learning in schools in Indonesia. The method used in this research is Systematic...
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Pelatihan Spreadsheet Akuntansi sebagai Strategi Peningkatan Keterampilan Bekerja Siswa di Abad 21
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 2
(2024)
The Spreadsheet training program implemented by the accounting laboratory aims to improve job competition skills, as well as providing material and practical training related to the use of Spreadsheets. The target of this training activity is Pacitan Development Vocational School students. Participants who took part in the training were 21 students. Spreadsheet training is carried out offline in the accounting laboratory, FEB UNY. The training methods used are Focus Group Discussion and practice...
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Analisis Pelayanan Administrasi Kependudukan Pada Kantor Lurah Mande Kecamatan Mpunda Kota Bima
Public Service And Governance Journal
Vol 5
, No 2
(2024)
Untuk mewujudkan pelayanan publik yang berkualitas (prima) merupakan salah satu ciri kepemerintahan yang baik (good governance) sebagai tujuan dan pendayagunaan aparatur negara. Disadari bahwa kebijakan pendayagunaan aparatur negara khususnya memperhatikan tuntutan dan dinamika masyarakat yang berada dalam suasana euphoria reformasi, demokratisasi, desentralisasi, otonomi daerah dan penegakan Hak Azazi Manusia, termasuk antisipasi terhadap kemajuan ilmu pengetahuan dan teknologi. Oleh karena itu...
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Analisis Pengaruh Kemampuan Berinovasi, Keterlibatan Pelanggan, dan Adopsi Media Sosial terhadap Kinerja Inovasi UMKM
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahan
Vol 2
, No 2
(2024)
MSMEs support most of Indonesia's economic portion. To improve MSMEs performance, it is necessary to develop innovation capabilities, customer engagement, and social media adoption in business. Therefore, this study aims to determine whether innovation capabilities, customer engagement, and social media adoption can improve MSMEs innovation performance which is expected to improve overall MSMEs performance. This quantitative study distributed questionnaires to 100 respondents domiciled in Sleman...
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SCREENING OF LDPE PLASTIC-WASTE-DEGRADING BACTERIA USING WINOGRADSKY COLUMN
This study aims to screen Low-Density Polyethylene (LDPE)-degrading bacteria from three highly plastic-contaminated environments: the Jatimalang River stream, Bekonang Market soil, and Joho Village Waste Disposal Site. The research used the Winogradsky column method with two incubation periods: 1 month and 2 months. This research was conducted with 3 repetitions using a descriptive-quantitative data analysis approach, and was a preliminary screening. Observed parameters included the percentage o...
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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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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
(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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Kegiatan Penapisan Dermatoporosis Pada Populasi Lanjut Usia
Linda Yulianti W
; Yohanes Firmansyah
; Junius Kurniawan
; Farell Christian Gunaidi
; Daniel Goh
; Margaretha Pramesti Utar
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 2
(2024)
The skin, the largest organ in the human body, provides protection against the external environment by covering the entire exterior surface of the body. Dermatoporosis is a skin fragility syndrome that develops as time progresses. Extrinsic and intrinsic factors contribute to skin aging, whereas extrinsic factors comprise nutrition, smoking, ionizing radiation, and solar exposure. In the elderly, the incidence of dermatoporosis is higher. In Europe, the incidence of dermatoporosis varies between...
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Etika Deontologis dan Kebajikan: Fondasi Meningkatkan Akuntabilitas Birokrasi : (Studi di Dinas Sosial Kabupaten Bima)
Public Service And Governance Journal
Vol 5
, No 2
(2024)
This study aims to explore and analyze how the integration of deontological ethics and virtue ethics can serve as a foundation for enhancing accountability and transparency in the Social Services Department of Bima Regency, focusing on the understanding and application of ethical principles by civil servants and their impact on governance. Employing a qualitative descriptive method, this research involved in-depth interviews, participatory observation, and documentation studies to collect data f...
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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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