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Bedah Kisi-Kisi Olimpiade IPA pada Materi Besaran, Satuan dan Pengukuran Melalui Media YouTube
Aji Saputra
; Hijrasil Hijrasil
; Sumarni Sahjat
; Nurlaela Muhammad
; Hutri Handayani Isra
; Masrifah Masrifah
; Indah Kristiani Siringo Ringo
; Dewi Amiroh
; Mirda Prisma Wijayanto
; Andy Hermawan
; Palti Maretto Caesar Manalu
; Hilya Wildana Sofia
; Riris Idiawati
; Khoironi Fanana Akbar
; Ferdiana Ferdiana
; Nurul Hidayah
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 4
, No 2
(2025)
This activity aims to analyze the results of the study of Science Olympiad content outline on the subject of Quantities, Units and Measurement. This video was made using the PowerPoint application for the content, and the Ice Cream screen recorder to record. The research method uses a descriptive qualitative method with a sample of all viewers, the majority of whom are junior high school students. This activity can be concluded as effective by looking at the number of viewers reaching more than...
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Formulation and physical characteristics of ready-to-drink chocolate beverages with the addition of xanthan gum: Formulasi Dan Karakteristik Fisik Minuman Cokelat Ready-To-Drink Dengan Penstabil Xanthan Gum
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 10
, No 1
(2025)
Ready-to-drink (RTD) chocolate beverages are increasingly popular, yet traditional formulations often contain dairy components while some consumers are lactose intolerance. The primary challenges in RTD chocolate beverages include achieving acceptable flavor profiles and managing cocoa powder precipitation. This study aimed to formulate a non-dairy ready-to-drink chocolate beverage using a hedonic test and enhance its physical stability through varied xanthan gum concentrations applying Complet...
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DAMPAK ELECTRONIC WORD OF MOUTH TERHADAP MINAT PEMBELIAN MAKANAN MENGGUNAKAN GO-FOOD DENGAN KEPERCAYAAN MEREK SEBAGAI FAKTOR MEDIASI
Jurnal Manajemen Sosial Ekonomi
Vol 4
, No 1
(2025)
This research was conducted with the aim of determining the impact of Electronic Word of Mouth on demand for food purchases using Go-Food with brand trust as an intervening variable. The sample in this study was 100 respondents obtained through a sampling technique using the simple random sampling method. The data collection method uses a questionnaire which is announced to respondents after which the data results are processed using SEM (Structural Equation Modeling) which is used in the SmartP...
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Pengaruh Tax Planning, Nilai Perusahaan, Dan Leverage Terhadap Manajemen Laba Padaperusahaan Manufaktur Sub Sektor Makanan Dan Minuman Yang Terdaftar Di Bursa Efek Indonesia (BEI) Tahun 2016-2019
JURNAL EKONOMI MANAJEMEN AKUNTANSI
Vol 28
, No 1
(2025)
This study aims to examine the effect of the variables of Tax Planning, Firm Value and Leverage on Earnings Management. In this study, the population is the number of manufacturing companies in the food and beverage sub-sector listed on the Indonesia Stock Exchange from 2016-2019 which amounted to 28 companies with sampling carried out using a non-probability sampling approach with a sampling technique using purposive sampling. Purposive sampling is a sampling technique with certain consideratio...
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CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS
Nadhilah, Dini
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Riski, Prajwalita Rukmakharisma
; Suleman, Dininurilmi Putri
; Zulfa, Fitriyah
; Aprilia, Intan Dwi
; Aprilia, Wulan
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by he...
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CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)
Abdi, Yenny Febriana Ramadhan
; Rochmah, Alfi Nur
; Nurfadila, Irma Dwi
; Faiz, Muhammad Nurul
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Zulfa, Fitriyah
; Riski, Prajwalita Rukmakharisma
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour us...
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Environmentally Glowing: Eco-Linguistic Reading on Natural Skin Care Advertisement
RADIANT: Journal of Applied, Social, and Education Studies
Vol 5
, No 3
(2025)
The growing competition in the skincare industry has prompted brands to adopt eco-friendly labeling to attract environmentally conscious consumers and promote global sustainability efforts. This study focused on how natural skincare advertisements use green advertising strategies to promote their product. This study aims to address this gap by analyzing how three skincare brands, Sukin, From This Island, and Oasea, employ eco-linguistic elements in their Instagram advertisements. The research hi...
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Penggalian Potensi Wisata Desa Kemlagi dalam Pengembangan Destinasi Wisata Kampung Tematik
Eny Rachmawati
; Didit Panji Saputra
; Risma Millatul Ummah
; Bambang Wijanarko
; Putri Diah Ayu Lestari
; Ika Vitriasari
; Bravo Chandra Arista
; Mochamad Farizal
; Mukhamad Agung Maulana
; Kintan Puspita Wardani
; Debrina Putri Buana
; Nur Vina Yulfana
; Putri Virda Rahayu
; Faren Kesita Gelioni
; Ervinda Hardina Dwi Pratiwi
; Arvianti Pramudita Tjandra
; Ricky Damara Paulus
; Puput Anggraeni
; Sintia Roseta Dela
; Salwa Firdaus Syah
; Bentar Putra Setiyanto
; Adinda Putri Sari Rahayu
; Fathurachman Samba
; Elly Kurniawati
; Muhammad Yunus
; Vony Puspitasari
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 4
, No 2
(2025)
Village potential greatly influences the community's economy. Management of superior village products from various sectors will influence and provide beneficial impacts for the village itself. Kemlagi Village, Mojokerto Regency has various products in the tourism sub-sector based on culture/local wisdom, agriculture and livestock whose quality is not inferior to other potential villages. To increase the potential of the village area, it is necessary to increase the village branding of any potent...
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1 Sitasi
Eksistensi Kesenian Cowongan di Era Modernisasi
Hardiyanti, Irna
; Universitas Jenderal Soedirman
; Kurnia, Eka Risma
; Universitas Jenderal Soedirman
Aguna: Jurnal Ilmu Komunikasi
Vol 6
, No 1
(2025)
Kebudayaan seni tradisional Banyumas memiliki keunikan yang terdapat pada ciri khas dan karakter sebagai entitas kebudayaan ngapak. Salah satunya dapat dilihat dari kesenian Cowongan, tradisi Cowongan dahulu merupakan upacara meminta hujan dengan menggunakan peralatan berupa siwur (gayung) atau irus (entong sayur) yang diiringi dengan tembang-tembang sebagai perantara untuk meminta doa kepada Sang Pencipta. Namun, pada era modernisasi ini Cowongan juga ikut mengalami perkembangan. Kini Cowongan...
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Evaluasi Kinerja Cooling Tower CT-2211A-B Unit Utilitas Produksi IA PT Petrokimia Gresik
Muchammad, Raka Selaksa Charisma
; Nurmawati, Ardika
; Saputro, Erwan Adi
; Juwana, Krishna Rahmad
; Handy, Febry Widiatniko
; Pinandita, Indrawan
Dinamik
Vol 30
, No 1
(2025)
Setiap industri membutuhkan air pendingin (cooling water) sebagai unit pendukung dalam proses produksinya, termasuk industri petrokimia yang memerlukan air pendingin (cooling water) agar proses produksinya dapat berjalan dengan lancar. Untuk meningkatkan serta menjaga penggunaan air pendingin (cooling water) , maka digunakan alat cooling tower yang berfungsi untuk me-recycle air kondensat menjadi air pendingin (cooling water) kembali. Penggunaan alat cooling tower ini dinilai sangat penting, seh...
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