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A ANALYSIS OF THE INFLUENCE OF THE NUMBER OF SERVICE FILE SUBMISSIONS FOR THE RP0.00 TARIFF AND INFLATION ON NON-TAX STATE REVENUE (NTSR) PERFORMANCE AT THE MINISTRY OF AGRARIAN AFFAIRS AND SPATIAL PLANNING/NATIONAL LAND AGENCY: English
Jurnal Akuntansi, Keuangan dan Auditing
Vol 7
, No 1
(2026)
This study is motivated by the need to improve the accuracy of planning and forecasting Non‑Tax State Revenue (NTSR) within the Ministry of Agrarian Affairs and Spatial Planning/National Land Agency, particularly because sectoral policy dynamics and macroeconomic conditions often influence revenue patterns. Previous research has generally focused on the technocratic aspects of NTSR management without thoroughly examining how service policies—especially services with a tariff of Rp0.00—interact w...
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FROM ANXIETY TO ADAPTABILITY: RECONSTRUCTING CAREER RATIONALITY THROUGH COGNITIVE BEHAVIORAL THERAPY (CBT): A SYSTEMATIC REVIEW
COUNSENESIA Indonesian Journal of Guidance and Counseling
Vol 6
, No 2
(2025)
Cognitive Behavioral Therapy (CBT) is increasingly being applied in the context of career guidance and counseling in response to the growing phenomenon of career anxiety and uncertainty in the BANI (Brittle, Anxiety-inducing, Non-linear, and Incomprehensible) era. This study examines the contribution of CBT in helping individuals transition from a state of career anxiety to more rational thinking and stronger career adaptability. The study was conducted using the Systematic Literature Review (SL...
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Strategi Pengembangan Bisnis Abon Di Umkm Langkah Maju
saputra, Yehuda Nathanael Theo
; Pengestu, Seto Probo
; Prabawati, Malicha
; Wahyudi, Alfarobi Sabilar Rosyad
; Pratama, Chabib Galuh
; Saputra, Adithya
Journal of Agribusiness, Social and Economic
Vol 5
, No 1
(2025)
This study aims to analyze the business development strategy of abon (shredded meat) at UMKM Langkah Maju using a SWOT approach. The analysis evaluates internal factors, including strengths and weaknesses, as well as external factors, such as opportunities and threats that affect business growth. The results indicate that UMKM Langkah Maju's main strengths lie in high-quality raw materials, distinctive flavors, and competitive pricing. However, challenges such as limited production capacity, sub...
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PENGARUH KONSENTRASI ZAT PENSTABIL DAN JENIS KUNING TELUR TERHADAP MUTU REDUCED FAT MAYONNAISE
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 5
, No 1
(2020)
Mayones merupakan produk olahan telur yang memiliki kandungan lemak tinggi. Reduce fat mayonnaise merupakan salah satu jenis mayones yang memiliki kadar lemak rendah dibandingkan full fat mayonnaise. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor. Faktor pertama jenis zat penstabil dengan berbagai konsentrasi CMC 2,06%, Maltodekstrin 82,43%, Xanthan gum 3,09%. Faktor kedua jenis kuning telur dengan konsentrasi setiap bahan 20,60% yai...
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