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HUBUNGAN KEBIASAAN MENCUCI TANGAN, KEBERSIHAN KUKU, PENGGUNAAN ALAS KAKI DAN KEPEMILIKAN JAMBAN DENGAN KEJADIAN ASKARIASIS (SOIL TRANSMITTED HELMINTS) DI INDONESIA (META ANALYSIS TAHUN 2013-2022)
VISIKES
Vol 23
, No 1
(2024)
Pendahuluan: Infeksi cacing yang paling banyak terjadi adalah infeksi cacing usus. Infeksi ini merupakan infeksi yang memerlukan media tanah dalam proses penyebarannya atau biasa disebut dengan Soil Transmited Helminths (STH). Tujuan: Tujuan penelitian ini adalah menganalisis faktor risiko terbesar yang mempengaruhi terjadinya infeksi ascariasis atau STH berdasarkan hasil penelitian sebelumnya. Metode: Metode yang digunakan dalam penelitian ini adalah meta-analisis dengan menggunakan Google Sch...
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Improving Community Performance Through Salary, Work Environment, And Workforce Training In Sunggal District, Deli Serdang
Proceeding. of The International Conference on Business and Economics
Vol 2
, No 1
(2024)
A person who achieves the best performance will be appreciated by the company with good rewards. And with poor performance, will get punishment. The extent to which they can give their best performance depends on how they want to improve their competence and willingness (motivation) to do their best work. The purpose of this study is to improve community performance through salary, work environment, and labor training in Sunggal District, Deli Serdang. This research is a qualitative descriptive...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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1 Sitasi
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
Google Scholar
DOI
Pemanfaatan Media Sosial Instagram Sebagai Media Komunikasi, Informasi, Dan Promosi Di UMKM Minuman Herbal Berkah Setia
Darwati Darwati
; Saputri, Aqilla Aura Anggreini
; Uliyah, Uni Masrochati
; Putri, Erlina Meidiana
; Aktamiati , Wulan
; Qurniawati, Rina Sari
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
The community service activity entitled "Use of social media as a means of communication, information, documentation and promotion in the Blessings of Faith herbal drink business" aims to implement the university's tridharma, namely Community Service. The purpose of this activity is to provide information regarding the use of social media Instagram for small businesses and provide training on the use of Instagram so that its use can later be implemented in marketing activities for the red blessi...
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Meningkatkan Kualitas Pembelajaran Baca Tulis Qur’an (BTQ) Melalui Bimbingan Belajar Tahsin di SDN Wanawali
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
Al-Qur'an education in Indonesia, as a majority Muslim community, should receive primary attention. However, the reality on the ground shows that Al-Qur'an teaching does not receive adequate time allocation in the curriculum, causing many students to have difficulty reading and writing the Qur'an. The Al-Qur'an Reading and Writing (BTQ) program using the tahsin tutoring method is a solution with a significant impact that can be felt. This research uses the PAR (Participatory Action Research) res...
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PENGARUH PROMOSI MEDIA SOSIAL DAN REPUTASI PERUSAHAAN TERHADAP KEPUTUSAN PEMBELIAN PRODUK VIRTUAL GENSHIN IMPACT
Penelitian ini bertujuan untuk mengetahui pengaruh promosi media sosial dan reputasi perusahaan terhadap keputusan pembelian produk virtual Genshin Impact. Metode penelitian yang digunakan dalam penelitian ini adalah metode kuantitatif. Penelitian dilakukan terhadap pemain Genshin Impact yang mengikuti akun Twitter @babufess, dengan jumlah sampel sebanyak 100 responden. Dalam penelitian ini, pengumpulan data dilakukan menggunakan kuesioner. Data yang telah dikumpulkan kemudian diolah dan dianali...
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PENGGALIAN JIWA WIRAUSAHA DI UNIVERSITAS SLAMET RIYADI SURAKARTA
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 1
, No 1
(2024)
Entrepreneurship was important study for student in Slamet Riyadi University. One of the mission of Slamet Riyadi University was to become Entrepreneur University and it was be course material in academic curriculum. This artichel shown entrepreneurship activity in Slamet Riyadi University for student in economic, agriculture, food technology and humaniora studies program.Keywords: entrepreneurship, academic curriculum
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PEMANFAATAN SORGHUM SEBAGAI MAKANAN TRADISIONAL DI DAERAH MOJOPURO WURYANTORO WONOGIRI USAGE OF SORGHUM AS PASTRIES IN MOJOPURO WURYANTORO WONOGIRI
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 1
, No 1
(2024)
Kegiatan pengabdian ini dilaksanakan di Desa Mojopuro Wuryantoro Wonogiri Jawa Tengah. Desa tersebut merupakan desa petani, dimana penduduknya mengandalkan hidup dari hasil pertanian. Selain ditanami padi, desa ini juga memiliki tanaman sorgum yang secara rutin ditanam setiap tahunnya. Sebagian sorgum yang dipanen dijual dalam bentuk mentah dengan harga yang tidak terlalu tinggi. Mengubah sorgum menjadi kue kering dapat merubah kebiasaan petani yang hanya menjual sorgum dalam bentuk mentah. Deng...
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PENGGALIAN JIWA WIRAUSAHA DI UNIVERSITAS SLAMET RIYADI SURAKARTA
Entrepreneurship was important study for student in Slamet Riyadi University. One of the mission of Slamet Riyadi University was to become Entrepreneur University and it was be course material in academic curriculum. This artichel shown entrepreneurship activity in Slamet Riyadi University for student in economic, agriculture, food technology and humaniora studies program.Keywords: entrepreneurship, academic curriculum
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