Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 191–200 dari 846 artikel
ILUSTRASI LAGU BERJUDUL “PELUK JIWA” DENGAN TEKNIK MOTION GRAPHIC
Kemadha
Vol 15
, No 1
(2025)
Indonesia merupakan negara dengan pendengar musik streaming terbanyak di dunia, tetapi karena keterbatasan ilmu dan pengalaman menjadikan masyarakat Indonesia sering kali kesulitan dalam mengetahui makna dan pesan yang ingin disampaikan dalam sebuah lagu, terutama untuk lagu-lagu yang memiliki perpaduan idiom yang tidak lazim. Perancangan ilustrasi lagu berjudul “Peluk Jiwa” dengan teknik motion grafis bertujuan agar masyarakat dapat mengetahui pesan yang ingin disampaikan dengan lebih jelas kar...
Sumber Asli
Google Scholar
DOI
Adaptive Cyber Defense using Advanced Deep Reinforcement Learning Algorithms: A Real-Time Comparative Analysis
Journal of Computing Theories and Applications
Vol 2
, No 4
(2025)
Cybersecurity is continuously challenged by increasingly sophisticated and dynamic cyber-attacks, necessitating advanced adaptive defense mechanisms. Deep Reinforcement Learning (DRL) has emerged as a promising approach, offering significant advantages over traditional intrusion detection methods through real-time adaptability and self-learning capabilities. This paper presents an advanced adaptive cybersecurity framework utilizing five prominent DRL algorithms: Deep Q-Network (DQN), Proximal Po...
Sumber Asli
Google Scholar
DOI
PELATIHAN PENINGKATAN KEAHLIHAN DASAR PEMROGRAMAN GAME 2D DI SMK NEGERI 10 SEMARANG
Prabowo, Dwi Puji
; Ulumuddin, dimas irawan ih'ya
; Khamadi, Khamadi
; Priyono, Andhen
; Mustagfirin, Mustagfirin
Jurnal Pengabdian Masyarakat Unwahas
Vol 9
, No 2
(2025)
Salah satu SMK yang ada di Semarang adalah SMK Negeri 10 Semarang. Sekarang ini SMK Negeri 10 Semarang sudah berkembang menjadi SMK yang memilik berbagai jurusan. Salah satunya yaitu jurusan Rekayasa Perangkat Lunak (RPL). RPL sendiri adalah jurusan yang mempelajari kompetensi pengembangan perangkat lunak termasuk pembuatan, pemeliharaan, manajemen organisasi pengembangan perangkat lunak, dan manajemen kualitas. Kemampuan siswa RPL seharusnya meluas dalam bidang teknologi informasi & komunik...
Sumber Asli
Google Scholar
PENINGKATAN KOMPETENSI 3D HARDSURFACE MODELING UNTUK SISWA SMK BHAKTI NUSANTARA
Jurnal Pengabdian Masyarakat Unwahas
Vol 9
, No 2
(2025)
SMK Bhakti Nusantara adalah sekolah kejurusan yang saat ini banyak berkembang adalahJurusan Multimedia. Namun tahun ini, jurusan multimedia adalah siswa terakhir karenajurusan tersebut oleh Kemendikbud harus bertransformasi ke Jurusan Animasi atau DesainKomunikasi Visual. Tingginya peluang kompetensi pemodelan 3D menjadikan keterampilanModelling 3D ini penting dimiliki di jurusan multimedia. Namun jurusan multimedia SMKBhakti Nusantara memiliki berbagai kendala yang dihadapi. Kurangnya sumber da...
Sumber Asli
Google Scholar
Microbiological Analysis of Bali Beef with Different Aging Times
Yuliyanti, Karenina Dwi
; Adiputra, Kirana Dara Dinanti
; Widiarta, I Putu Gede Didik
; Nurmasytha, Andi
Bantara Journal of Animal Science
Vol 7
, No 1
(2025)
Microbiological analysis of meat is crucial to ensure its safety, quality, and suitability for consumption. As a nutrient-rich medium, beef supports microbial growth, which can impact its quality. This study aimed to characterize the microbiological quality of Bali beef with different aging times. This study used three types of muscles: Longissimus dorsi, Gluteus medius, and Semitendinosus from Bali beef aged ± 3 years and body weight of ± 350 kg. Samples were aged at cold temperatures for 1, 21...
Sumber Asli
Google Scholar
DOI
Pengaruh Trend Fashion, Life Style, Brand Image Terhadap Keputusan Pembelian dan Niat Beli Ulang pada Dunia Hijab L-Scraft Lamongan
Wawasan : Jurnal Ilmu Manajemenx, Ekonomi dan Kewirausahan
Vol 3
, No 2
(2025)
In today’s modern era there are a lot of muslim women who wear hijab with various models, motifs, trends that adjust to fashion trend, life style, brand image of today muslim women. The purpose of this study is to provide an understanding of marketing management and to find out the influence of trend fashion, life style, brand image on purchase decisions and repurchase intentions in the world of L-scraft Lamongan hijab. The sample taken was 90 and used the questionnaire distribution techni...
Sumber Asli
Google Scholar
DOI
Tipologi Strategi Transformasi Digital Penjualan: Studi Lintas Negara Terhadap Praktek Manajerial dan Dampaknya Terhadap Kinerja:
HATTA: Jurnal Pendidikan Ekonomi dan Ilmu Ekonomi
Vol 3
, No 1
(2025)
Digital transformation in the sales function has become a critical strategic element in facing the challenges of the digital era. This study aims to explore how companies’ managerial practices in managing digital sales transformation compare to existing prescriptive frameworks. Using a survey approach of 540 sales managers from the United States, United Kingdom, Germany, and Italy, and a cluster analysis based on five key dimensions—strategic clarity, sales force replacement, sales force empower...
Sumber Asli
Google Scholar
DOI
Production Process of Puff Pastry Substitute Pumpkin
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which pro...
Sumber Asli
Google Scholar
DOI
Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
Sumber Asli
Google Scholar
DOI
The Effectiveness of the Remap STAD Learning Model on Empowering Creative Thinking Skills
JOURNAL OF BIOLOGY LEARNING
Vol 7
, No 1
(2025)
One of the 21st century thinking skills is creative thinking skills. Students as prospective educators are required to learn and develop self-actualization in solving problems scientifically. This study aims to determine the effectiveness of Remap STAD learning models towards the empowerment of students' creative thinking skills. This research is a quasy experimental study and uses a Non equivalent pretest-posttest control group design. The population is all students of class XI IPA SMAN 4 Malan...
Sumber Asli
Google Scholar
DOI