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Implementasi Model ALBICI untuk Meningkatkan Berpikir Kritis pada Pelajaran Ekonomi Kurikulum Merdeka Berbasis Pendekatan Deep Learning SMA Islam 1 Surakarta
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 4
, No 4
(2025)
Critical thinking skills are crucial in preparing students to face global challenges, particularly in economics, which utilizes the Merdeka curriculum based on a deep learning approach. The purpose of this study was to determine students’ critical thinking skills through the implementation of the ALBICI (Active Learning Based Interactive Conceptual) learning model within the Merdeka curriculum based on a deep learning approach. This study employed a qualitative approach with a case study design,...
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TERAPI SENI SEBAGAI CARA UNTUK MENINGKATKAN EMOSI POSITIF ORANG LANJUT USIA YANG TINGGAL DI PANTI LANSIA
Ajisuksmo, Clara R.P.
; Puspasari, Anita
; Erianti, Dela
; Maharani Dewanti , Dhea
; Parera , Raul Julio
; Gunawan , Angelina
; Sabbathya , Sandrina
; Widayanti, Anindha
; Sugito , Irene Betzy
; Rosario , Teressa M.
; Soge , Yeremias S.I.
Gemassika: Jurnal Pengabdian Kepada Masyarakat
Vol 9
, No 2
(2025)
This community service activity aims to increase the positive emotions of the elderly living in elderly homes. Previous studies have reported that changes in the physical, psychological, cognitive, and social functions of the elderly affect their mental health. Elderly experience stress, anxiety, and depression due to the changes that occur to them. Therefore, the elderly should live with their families since they need support from the family members. However, there are elderly people who are en...
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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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Effect of corn extract percentage (Zea mays L.) and variation of nitrogen sources on the quality of nata de corn: Pengaruh konsentrasi ekstrak jagung (Zea mays L.) dan variasi sumber nitrogen terhadap kualitas nata de corn
Agrobioteknologi
Vol 2
, No 2
(2025)
Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn ex...
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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
(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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DOI
Effect of corn extract percentage (Zea mays L.) and variation of nitrogen sources on the quality of nata de corn: Pengaruh konsentrasi ekstrak jagung (Zea mays L.) dan variasi sumber nitrogen terhadap kualitas nata de corn
Agrobioteknologi
(2025)
Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn ex...
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DOI
Aktualisasi Permainan Edukatif Digital Pada Anak Usia di Igtk Tasikmadu Karangnyar
Jurnal Pengabdian Teknologi Tepat Guna
Vol 6
, No 3
(2025)
The urgency of this service lies in the development of digital technology that has changed children's learning patterns, including in early childhood. Many educators have not fully utilized technology in the learning process. This Community Service is focused on the role of teachers and teachers' understanding in the application and use of digital media in learning in kindergartens in the IGTKI Tasikmasdu Karanganyar environment. The method used is in the form of qualitative descriptive with sys...
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Pengaruh Motivasi Karir, Motivasi Pemahaman dan Faktor Lingkungan Keluarga Terhadap Minat Menjadi Profesi Akuntan (Chartered Accountant)
EBISNIS : JURNAL ILMIAH EKONOMI DAN BISNIS
Vol 18
, No 2
(2025)
This study aims to examine the influence of Career Motivation, Understanding of Motivation, and Family Environmental Factors on Interest in Becoming a Public Accountant. This study was conducted at Slamet Riyadi University and Sebelas Maret State University. The data used are quantitative. The data source is primary data. The entire population in this study was 1,330 accounting students at Slamet Riyadi University and Sebelas Maret State University. The sample used was 93 respondents. The sampli...
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Peningkatan Literasi Akademik melalui Pendampingan Penulisan Karya Ilmiah di Pondok Pesantren Kharisma Haromain
Sudaryono, Eko Arief
; Sutopo, Bambang
; Sulardi, Sulardi
; Kurniasih, Lulus
; Widarjo, Wahyu
; Adiati, Arum Kusumaningdyah
; Kurniawati, Estetika Mutiaranisa
; Chayati, Nur
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 9
, No 2
(2025)
Pondok pesantren memiliki peran strategis dalam membentuk karakter dan meningkatkan kualitas pendidikan santri. Di tengah arus globalisasi dan perkembangan teknologi, kemampuan menulis ilmiah menjadi keterampilan penting untuk melanjutkan studi maupun memasuki dunia kerja profesional. Namun, mahasantri di Ma’had ‘Aly Kharisma Haromain masih menghadapi keterbatasan karena belum tersedianya modul terpadu yang mencakup metodologi penelitian, teknik penulisan, dan etika publikasi Islami. Kondisi ini...
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Peningkatan Literasi Akademik melalui Pendampingan Penulisan Karya Ilmiah di Pondok Pesantren Kharisma Haromain
Sudaryono, Eko Arief
; Sutopo, Bambang
; Sulardi, Sulardi
; Kurniasih, Lulus
; Widarjo, Wahyu
; Adiati, Arum Kusumaningdyah
; Kurniawati, Estetika Mutiaranisa
; Chayati, Nur
; Chayati, Nur
Pondok pesantren memiliki peran strategis dalam membentuk karakter dan meningkatkan kualitas pendidikan santri. Di tengah arus globalisasi dan perkembangan teknologi, kemampuan menulis ilmiah menjadi keterampilan penting untuk melanjutkan studi maupun memasuki dunia kerja profesional. Namun, mahasantri di Ma’had ‘Aly Kharisma Haromain masih menghadapi keterbatasan karena belum tersedianya modul terpadu yang mencakup metodologi penelitian, teknik penulisan, dan etika publikasi Islami. Kondisi ini...
Google Scholar
DOI