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Pemberdayaan KWT Arum Lestari Desa Pandak Banyumas Melalui Inovasi Ipteks Untuk Meningkatkan Kualitas dan Pemasaran Produk Makanan Ringan
The Arum Lestari Women Farmers Group in Pandak Village, Banyumas, has a great opportunity in developing the production of snacks made from local agricultural products. The snacks produced are processed sweet potato products. The problems faced include limitations in maintaining product quality, lack of efficiency in the production process, and constraints in marketing and business management. The objective of the community service activity is to improve the quality and effectiveness of marketing...
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Students' errors in solving ethnomathematics word problems using the newman procedure: A perspective from learning styles
Some students had difficulty solving ethnomathematics word problems, indicating the need for further research to address this issue. This study aims to identify the types of errors made and the factors causing them. It applies Newman's Error Analysis, which includes reading errors, comprehension errors, transformation errors, process skill errors, and writing errors in the final answer. It incorporates the role of ethnomathematics as an innovation in contextual learning that introduces Indonesia...
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Strengthening Business Networks Through Technology Utilization for MSMEs in Pegandon District
Digital technology enables the growing development of online shopping. This also makes it possible for each seller to market their products or services with a wider range and costs that are not as expensive as conventional ones. Pegandon District has many business actors or MSMEs. The GRDP growth rate in Pegandon District has not recovered after the COVID-19 pandemic. One way to increase the GRDP growth rate is to increase the capability of business actors in selling or distributing their produc...
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Digitalization Assistance Program and Human Resource Capacity Building to Enhance Transparency and Accountability of Koperasi Merah Putih in Karanganyar Gunung Village, Semarang
Widiastuti, C., T
; Sumastuti, Efriyani
; Indriasari, Ika
; Sari, Nur Latifah Dwi Mutiara
; Saputra, Risqi Dian
; Putri, Eva Yuliana
; Suroyya, Nafis
Cooperatives, as a pillar of the people’s economy, play a strategic role in improving community welfare. However, in practice, cooperatives still face various challenges, particularly in terms of digitalisation and the limited capacity of human resources (HR). This community service activity aims to enhance digital literacy and HR capacity through assistance in implementing a digital-based financial system at Koperasi Merah Putih in Karanganyar Gunung, Semarang City. The method employed is a par...
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Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree
Agrobioteknologi
(2026)
Bread is a food that is favored by various groups of people. Wheat flour is the main raw material in making sweet bread. Wheat flour is made from wheat, to reduce wheat imports, wheat flour needs to be replaced with other alternative ingredients. Cilembu sweet potato is one of the sweet potato plants that has the potential to be developed in Indonesia because it is abundant and has good nutritional content. Sweet potato cilembu contain high beta carotene that can be used as a functional food. Pu...
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Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
(2026)
Biscuits are a dry food product made by baking dough made from wheat flour and additional food ingredients. The increasing consumption of wheat flour needs to be reduced gradually, namely by alternative use of other flours such as mocaf and soybean flour which can be used as an altenative and increase nutritional value as a source of protein. The aim of this research was to find out the biscuit formulations that consumers like the most and to determine the chemical and organoleptic characteristi...
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Algoritma Apriori untuk Menganalisis Pola Pembelian Produk di PT. Tridaya Medima Sakti
WillaWiranata, Danniel Riyantus
; Sihotang, Fransiska Prihatini
; WillaWiranata, Danniel Riyantus
; Sihotang, Fransiska Prihatini
Ketidakseimbangan antara tingkat persediaan dan permintaan pasar dapat mengakibatkan kelebihan stok, meningkatnya biaya penyimpanan, dan meningkatnya risiko kerusakan produk. PT. Tridaya Sakti Medima, sebuah perusahaan distribusi farmasi yang berlokasi di Palembang, menghadapi tantangan serupa dalam mengelola persediaannya. Penelitian ini bertujuan untuk menganalisis pola pembelian dengan menerapkan teknik penambangan data menggunakan algoritma Apriori dan untuk merancang sistem rekomendasi prod...
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Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir
Jeki Mediantari Wahyu Wibawanti
; Zulfanita
; Dita Yuzianah
; Harisun Binti Ya’acob
; Anang Mohamad Legowo
; Setya Budi Muhammad Abduh
; Sri Mulyani
Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentra...
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Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time
Agrobioteknologi
(2026)
Cookies adalah makanan ringan atau camilan yang banyak disukai semua lapisan masyarakat. Tepung terigu adalah bahan utama dalam pembuatan cookies. Tepung jagung dapat digunakan sebagai pengganti tepung terigu karena memiliki nutrisi yang tidak kalah dari tepung terigu, jagung mempunyai kelebihan mengandung serat kasar, unsur Fe dan beta-karoten. Proses pengolahan cookies bergantung pada proses pemanggangan. Tujuan dari penelitian ini adalah menentukan cookies substitusi tepung jagung dengan vari...
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MORPHOLOGICAL CHARACTERIZATION OF BRAIN TUMOR TISSUE IN MRI IMAGES USING CNN AND TRANSFER LEARNING
Hilmi, Dafa Fadhilah
; Wibawa, Aji Prasetya
; Agustavada, Ardha Ardhana Putra
; Sholum, Abdullah
; Dwiyanto, Felix Andika
This study evaluates the role of computational pattern recognition as an observational method for analyzing morphological characteristics of brain tumor tissue in MRI data. A total of 6,056 labeled MRI images, including glioma, meningioma, and pituitary tumor cases, were examined. The images were standardized to maintain uniform structural representation and processed using three convolutional-based architectures: a baseline CNN, MobileNetV2, and EfficientNet-B0. Model performance was assessed u...
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