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PHUBBING SEBAGAI KRISIS KEHADIRAN SOSIAL DALAM KOMUNIKASI INTERPERSONAL SANTRI DAN ORANG TUA PERSPEKTIF DISONANSI KOGNITIF
Melviana, Anggita
; Program Studi Ilmu Komunikasi, Fakultas Ilmu Sosial dan Politik,
Universitas Yudharta Pasuruan
; Yuwita, Nurma
; Program Studi Ilmu Komunikasi, Fakultas Ilmu Sosial dan Politik,
Universitas Yudharta Pasuruan
Aguna: Jurnal Ilmu Komunikasi
Vol 7
, No 2
(2026)
Perkembangan teknologi komunikasi digital telah mengubah pola komunikasi interpersonal, termasuk relasi antara santri dan orang tua di lingkungan pondok pesantren. Fenomena phubbing, yaitu perilaku mengabaikan lawan bicara karena lebih memilih fokus pada telepon genggam, berpotensi memunculkan krisis kehadiran sosial (social presence crisis) pada momen kunjungan orang tua yang semestinya menjadi ruang pemulihan kedekatan emosional antara santri dan orang tua. Penelitian ini bertujuan untuk memah...
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Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree
Agrobioteknologi
(2026)
Bread is a food that is favored by various groups of people. Wheat flour is the main raw material in making sweet bread. Wheat flour is made from wheat, to reduce wheat imports, wheat flour needs to be replaced with other alternative ingredients. Cilembu sweet potato is one of the sweet potato plants that has the potential to be developed in Indonesia because it is abundant and has good nutritional content. Sweet potato cilembu contain high beta carotene that can be used as a functional food. Pu...
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Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
(2026)
Biscuits are a dry food product made by baking dough made from wheat flour and additional food ingredients. The increasing consumption of wheat flour needs to be reduced gradually, namely by alternative use of other flours such as mocaf and soybean flour which can be used as an altenative and increase nutritional value as a source of protein. The aim of this research was to find out the biscuit formulations that consumers like the most and to determine the chemical and organoleptic characteristi...
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Characteristics of Garlic Crackers with Soy Flour Substitution (Glycine max. L) and Variations of Katuk Leaf Extract (Sauropus androgynus L)
Agrobioteknologi
(2026)
Garlic crackers are a snack made of starch-based ingredient with the addition of spices and leavening agents. In this study, garlic crackers were made with variations of tapioca flour, soy flour, and katuk leaf extract. Soy flour and katuk leaf extract were added to increase the nutritional value, especially to increase the protein and fiber content. This research aimed to formulate garlic crackers that will be preferred by the consumer and to determine the chemical, physical, and organoleptic p...
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Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time
Agrobioteknologi
(2026)
Cookies adalah makanan ringan atau camilan yang banyak disukai semua lapisan masyarakat. Tepung terigu adalah bahan utama dalam pembuatan cookies. Tepung jagung dapat digunakan sebagai pengganti tepung terigu karena memiliki nutrisi yang tidak kalah dari tepung terigu, jagung mempunyai kelebihan mengandung serat kasar, unsur Fe dan beta-karoten. Proses pengolahan cookies bergantung pada proses pemanggangan. Tujuan dari penelitian ini adalah menentukan cookies substitusi tepung jagung dengan vari...
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Physicochemical and Organoleptic Characteristics of Ginger Jelly Candy using Secang (Caesalpinia sappan L) as Natural Dye
Agrobioteknologi
(2026)
Jelly candy is a food product that has a chewy texture. One type of jelly candy that is popular with the public is ginger candy, but some people don't like ginger candy because ginger candy has a very spicy taste and low vitamin C content. Based on these problems, it is necessary to substitute it with lemongrass extract to increase the vitamin C content and minimize the spicy taste of the red ginger jelly candy. There are candies on the market that still use synthetic food coloring which can be...
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Android-Based Tourism Geographic Information System For Blitar Raya Utilizing Google Maps API and Kotlin
Pratama, Dimas Adi
; Santi, Indyah Hartami
; Febrinita, Filda
; Pratama, Dimas Adi
; Santi, Indyah Hartami
; Febrinita, Filda
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 4
, No 1
(2026)
The limited availability of integrated digital tourism information in Blitar Raya has made it challenging for visitors to plan their travel routes efficiently. This research aims to develop an Android-based Geographic Information System (GIS) that integrates the Google Maps API with the Bellman-Ford algorithm to optimize the shortest travel routes among tourism destinations. The system was developed using the Rapid Application Development (RAD) methodology, emphasizing user involvement through i...
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Attention-Augmented GRU for Stock Forecasting: A Trade-Off Between Directional Accuracy and Price Prediction Error
R. Daniel Hartanto
; Guruh Fajar Shidik
; Farrikh Alzami
; Ahmad Zainul Fanani
; Aris Marjuni
; Abdul Syukur
Journal of Computing Theories and Applications
Vol 3
, No 4
(2026)
Attention mechanisms have been widely incorporated into recurrent neural network architectures for financial time series forecasting, with most prior work reporting improvements in price-level error metrics. This study revisits that claim through a controlled empirical comparison of four deep learning architectures on nearly two decades of Telkom Indonesia (TLKM) closing price data from the Indonesia Stock Exchange (IDX). The models evaluated are a three-layer Gated Recurrent Unit (GRU) baseline...
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Cam Simulation and Dimensional Verification of CNC-Machined Orthopaedic Femoral Components: Toolpath Optimization and 3D-Scan Metrology
Setyoadi, Yuris
; Rifky Ismail
; Bayuseno, Athanasius Priharyoto
; I Nyoman Jujur
; Novriansyah, Robin
; Darmanto
; Prawibowo, Hartanto
; Anggoro, Paulus Wisnu
This study investigates the optimization of manufacturing femoral components for Total Knee Replacement (TKR) using Computer-Aided Manufacturing (CAM) simulation and 5-axis CNC milling, followed by dimensional verification based on 3D scanning. The machining process was simulated in Autodesk PowerMill to generate collision-free toolpaths for AISI 316L stainless steel. Dimensional verification was conducted by comparing the 3D-scanned physical model (using Creality CR-Scan Ferret Pro) with the or...
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Cassava Peel Starch–Hibiscus rosa-sinensis Leaf Extract: A Plant-Based Alternative Composite for Soft Capsule Shells
Journal of Chemical Process and Material Technology
Vol 5
, No 1
(2026)
Capsule dosage forms are widely used in pharmaceuticals, with soft capsules offering advantages for liquid and semi-solid formulations. However, conventional gelatin-based shells raise sustainability and halal compliance concerns, prompting the search for plant-based alternatives. This study investigates the development of environmentally friendly soft capsule shells using cassava peel starch, hibiscus leaf gel extract, carrageenan, and glycerin. Hibiscus gel extract was obtained via maceration...
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