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Menampilkan 1–10 dari 37 artikel
Comparison of Multiple Linear Regression and Random Forest for Predicting Student Final Grades Using Google Colab
Digital Business Intelligence Journal
Vol 2
, No 1
(2026)
A student's learning success is largely determined by their academic evaluation. Estimating a student's final grade can assist educational institutions in conducting initial assessments of academic achievement. This study aims to analyze the performance of the Multiple Linear Regression (MLR) and Random Forest (RF) algorithms in predicting students' final grades using Google Colab. This research method uses a quantitative approach using secondary data that includes age, mid-term exam scores, fin...
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YOLOv8-Based Waste Classification System with Ultrasonic Trigger for Power Efficiency
Nuraini, Yusna Salma
; Al Zahra, Nabila
; Ilham, Muhammad Faris
; Kuswandi, Irwan
; Bahri, Saeful
; Koeswara, Tya Septiani Nurfauziah
; Nur'aini, Yusna Salma
; Al Zahra, Nabila
; Ilham, Muhammad Faris
; Kuswandi, Irwan
; Bahri, Saeful
; Koeswara, Tya Septiani Nurfauziah
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 5
, No 2
(2026)
Akumulasi limbah yang tidak terkelola secara efektif menimbulkan ancaman serius bagi keberlanjutan lingkungan dan kesehatan masyarakat global, khususnya di kawasan urban padat penduduk. Meskipun teknologi pemilahan sampah otomatis telah berkembang, sistem eksisting sering kali terkendala efisiensi energi yang rendah dan isu higienitas akibat ketergantungan pada kontak fisik atau penggunaan sistem kamera yang aktif terus-menerus (always-on). Penelitian ini bertujuan merancang Sistem Pemilah Sampa...
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Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
Vol 2
, No 2
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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Analisis Pengendalian Kualitas Produksi Menggunakan Metode Statistical Quality Control (SQC) Pada Pabrik Gula ABC
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 5
, No 1
(2025)
This study aims to analyze the quality control of white crystal sugar production at ABC Sugar Factory using the Statistical Quality Control (SQC) method. The research employed a descriptive quantitative approach with a case study design. The primary data consisted of production volume and defective product data during the 2024 production period, while supporting data were obtained through observation and interviews with the Quality Control department. The analytical tools applied included check...
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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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Persepsi dan Perilaku Nasabah Terhadap Prinsip Syariah Dalam Produk dan Layanan Bank Syariah
Dea Tri Pangestuti
; Abdillah, Dhafin Salman
; Muzagi, Intan Nuraini
; Zulkarnain, Muhammad Iskandar
; Chairani, Rachma Tatsmita
; Cahyani, Ririn Dwi
; Sulasih, Sulasih
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 5
, No 1
(2025)
This study aims to analyze traders’ perceptions and behaviors toward the implementation of sharia principles in Islamic banking products and services. A descriptive qualitative approach was employed, involving traders at Parung Market selected through purposive sampling. Data were obtained through in depth interviews, observations, and documentation, then analyzed using thematic analysis through coding, categorization, and pattern identification. The findings reveal that most traders hold positi...
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Burger bun with a mocaf flour (modified cassava flour) substitution and puree bit (Beta vulgaris L) as a source of dietary fiber: Roti burger dengan substitusi tepung mocaf (modified cassava flour) dan penambahan puree bit (Beta vulgaris L) sebagai sumber serat
Agrobioteknologi
Vol 2
, No 2
(2025)
Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in...
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The Influence Of Halal Labeling And Price On Purchase Decisions Of Kropinka Products
Sa'bani, Ria
; Munadi
; Nuraini
Hatta: Jurnal Pendidikan Ekonomi dan Ilmu Ekonomi
Vol 3
, No 2
(2025)
The halal status and price of a product significantly impact purchasing decisions. For example, Kropinka. The products offered have received halal certification from the relevant authorities. On the other hand, Kropinka also has a price difference compared to commonly sold coffee in the market. However, the demand for Kropinka is very high, leading Kropinka farmers to state that they struggle to meet the demand due to the sometimes insufficient supply of Kropinka. This situation makes Kropinka a...
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Holistic Defense Strategy: Implementing Best Practices in Cybersecurity for E-Business
Digital Business Intelligence Journal
Vol 1
, No 2
(2025)
The rapid growth of e-business in the digital transformation era has brought significant cybersecurity challenges. This study aims to analyze holistic defense strategies to comprehensively protect e-business assets and operations. Utilizing a systematic literature review of 50 reputable scientific publications (2020–2024), the study identifies five key pillars of cybersecurity strategy: (1) multi-layered security architecture, (2) AI-powered threat detection, (3) Zero Trust security model, (4) c...
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Analisis Bisnis BMT Dana Mentari Muhammadiyah Purwokerto dengan Menggunakan Matriks McKinsey
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 1
(2025)
This study aims to analyze the business position of BMT Dana Mentari Muhammadiyah Purwokerto using the McKinsey Matrix as a strategic analysis tool. The method used is a qualitative approach with data collection through literature studies, observations, and interviews with BMT managers. The data obtained were analyzed using the McKinsey Matrix to assess market attractiveness and business strength in each business unit. The study results indicate that most of the BMT Dana Mentari Muhammadiyah Pur...
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