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Strategi Pengembangan SDM pada Pasar Seni "Pasar Besar" di Kuala Lumpur
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 4
, No 1
(2025)
Pasar Seni, also known as Central Market or Pasar Besar, is now one of the main tourist destinations in Kuala Lumpur and has made a significant contribution to Malaysia's creative economy sector. widely used as a reference in various countries.
The purpose of this study was to determine the strategy for developing human resources. Data came from 38 traders and 2 managers of Pasar Seni. The research method used a qualitative approach with an exploratory case study design to understand the dynamic...
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Analysis of Spatial Planning in Landslide Hazard Zones in Banyumas Regency, Indonesia
Suwarno, Suwarno
; Rachmawati, Erny
; Ibrahim, Mohd Hairy
; Sutomo, Sutomo
; Widodo, Aris Slamet
; Sakir, Sakir
; Dewa, Hercules Pungky Naga
Forum Geografi
Vol 39
, No 1
(2025)
Banyumas Regency is an area that with a high potential for landslide hazards. These pose a serious threat to spatial planning. This research aims to analyse land use in landslide-prone areas; to compare spatial planning strategies in the region; and to offer recommendations for effective spatial planning to reduce landslide risks. The application of a physical approach, incorporating ten parameters to assess landslide hazard levels, can be considered to be optimal. The research findings have sig...
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UPAYA PENINGKATAN PRODUKTIFITAS UKM TAUGE DENGAN TEKNOLOGI LOW RPM BLOWING WATER MACHINE DI KALURAHAN MANDAN SUKOHARJO
Jurnal Pengabdian Masyarakat Unwahas
Vol 9
, No 2
(2025)
Taoge atau tokolan yang sering kita konsumsi sebenarnya adalah kecambah dari kacang hijau. Kebutuhan akan tauge sangat tinggi, tetapi permasalahannya adalah bagaimana menghasilkan kecambah tauge yang berkualitas dan tahan lama. Proses masih manual dan sederhana maka dibutuhkan sebuah teknologi untuk proses produksi sehingga hasilnya bisa maksimal. Tujuan dari program PMP adalah membantu permasalahan UKM Taoge Sunarmi dengan sentuhan teknologi dari tim PMP STT Warga Surakarta. Tek...
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Substitution of Papaya Tree Trunks (Carica Papaya) as Rough Feed on the Quality of FH Cow Milk
Bantara Journal of Animal Science
Vol 7
, No 1
(2025)
The study aims to determine the effect of papaya tree trunk substitution (Carica papaya) as roughage on the quality of FH cow milk in Boyolali. This study used 16 lactating FH cows with an average body weight of 431.75 + 50.99 kg (CV = 11.82%) and an average milk production per day of 11.12 + 0.96 liters (CV = 8.61%). The average production period of cows is the 2nd lactation period, 2nd to 5th months. The study used a Completely Randomized Design with four treatments and four replications; feed...
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Analisis Kebijakan Regrouping Perguruan Tinggi di Revolusi Industri 5.0 di Indonesia
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
This study analyzes the policy of regrouping higher education institutions in Indonesia in facing the challenges of the Industrial Revolution 5.0. Through a comprehensive literature study, this study identifies the gap between the current policy of merging higher education institutions and the demands of the Industrial Revolution 5.0 which focuses on human-technology integration. The findings indicate that the regrouping policy requires a more holistic approach and is oriented towards developing...
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Transformasi Keterampilan Digital Pelaku Pasar Seni "Pasar Besar" di Malaysia
Jurnal Ilmiah Serat Acitya
Vol 14
, No 1
(2025)
"Pasar Besar" di Kuala Lumpur, yang juga dikenal sebagai Central Market atau Pasar Seni, memiliki sejarah panjang dan perkembangan yang menarik. Tujuan dari artikel ini adalah untuk megetahui. Pasar Seni kini menjadi salah satu destinasi wisata utama di Kuala Lumpur, menawarkan berbagai produk dari batik, ukiran kayu, perhiasan perak, hingga lukisan. Pasar ini juga sering mengadakan pertunjukan seni, workshop kerajinan, dan festival budaya yang memperkaya ekosistem ekonomi kreatif Malaysia.
Tuju...
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Pelatihan Manajemen Pemasaran dan Branding bagi Pengelola Homestay dan Penginapan Keluarga
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 4
, No 2
(2025)
This community service activity aims to improve the knowledge and skills of homestay and family inn managers in marketing and branding management in the region Pagaralam City. The background of this activity is the importance of the role of homestays and family lodging in supporting local tourism, as well as the problems faced by managers in terms of marketing and branding. The method of implementing this activity includes a needs survey, preparation of training materials, training implementatio...
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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...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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