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 2411–2420 dari 13360 artikel
Strategi Komunikasi Pemasaran Terpadu Melalui Instagram @Batik_Ndayani Dalam Meningkatkan Penjualan Produk Batik Secara Online
Media and Empowerment Communication Journal
Vol 4
, No 1
(2025)
Media sosial kini menjadi alat penting dalam pemasaran digital, terutama bagi UMKM di sektor kreatif. Instagram digunakan tidak hanya untuk promosi, tetapi juga membangun hubungan dengan pelanggan. Artikel ini mengkaji strategi komunikasi pemasaran terpadu akun @batik_ndayani dalam meningkatkan penjualan batik secara online. Tujuan dari penelitian ini adalah untuk memahami bagaimana penerapan strategi komunikasi pemasaran melalui Instagram dapat membantu meningkatkan efektivitas promosi dan penj...
Sumber Asli
Google Scholar
Efektivitas Whistleblowing Dalam Fraud Detection: Pilar Transparansi Atau Risiko Retaliasi?
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 2
(2025)
Organizational fraud represents a significant global challenge, with estimated annual losses of 5% of revenue, totaling approximately US$4.7 trillion worldwide. This systematic literature review examines whistleblowing effectiveness as a fraud detection mechanism, analyzing the tension between its role as a transparency pillar and the retaliatory risks faced by whistleblowers. The study employed a qualitative Systematic Literature Review methodology, analyzing 25 peer-reviewed articles published...
Sumber Asli
Google Scholar
DOI
1 Sitasi
Peran Komunikasi Organisasi Dalam Meningkatkan Produktivitas Industri Alkohol Di Bekonang Sukoharjo : Studi Kasus Komunikasi Organisasi Kian Rejo
Media and Empowerment Communication Journal
Vol 4
, No 1
(2025)
Penelitian ini bertujuan untuk mendeskripsikan dan mengkaji peran komunikasi organisasi yang dapat meningkatkan efisiensi kerja di sektor alkohol di Bekonang, Sukoharjo. Industri alkohol di wilayah ini tidak hanya menjadi bagian dari identitas budaya lokal, tetapi juga memberikan kontribusi signifikan terhadap perekonomian masyarakat. Dalam menghadapi tantangan efisiensi produksi dan persaingan pasar, komunikasi organisasi menjadi elemen penting yang memengaruhi koordinasi kerja dan efektivitas...
Sumber Asli
Google Scholar
Implementation of Inclusive Education in Playgroups
Paudia
Vol 14
, No 2
(2025)
Inclusive education is a reform in the world of education that aims to improve quality, anti-discrimination, equalize or expand access to education and efforts to change the public's view of Children with Special Needs (ABK). This study aims to describe inclusive education services in Playgroups. The study focused on three Playgroups in Jatiuwung District. The research method used was qualitative descriptive and data collection techniques using observation, interviews and documentation. In the o...
Sumber Asli
Google Scholar
DOI
Strategi Komunikasi Politik Dalam Pemilihan Bupati Di Kabupaten Sukoharjo Periode 2021 – 2024: Studi Deskriptif Kualitatif Tim Pemenangan Pasangan Etik Suryani Dan Agus Santosa Di Desa Watubonang Kecamatan Tawangsari
Media and Empowerment Communication Journal
Vol 4
, No 1
(2025)
Strategi Komunikasi Politik dalam Pemilihan Bupati di Kabupaten Sukoharjo Periode 2021-2024 (Studi Deskriptif Kualitatif Tim Pemenangan Pasangan Etik Suryani dan Agus Santosa di Desa Watubonang Kecamatan Tawangsari). Skripsi. Program Studi Ilmu Komunikasi, Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Veteran Bangun Nusantara Sukoharjo. 2022. Tujuan penelitian ini ialan: 1) untuk mengetahui strategi komunikasi politik tim pemenangan Etik Suryani dan Agus Santosa di Desa Watubonang Kabupaten...
Sumber Asli
Google Scholar
The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.): Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determin...
Sumber Asli
Google Scholar
Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye: Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity,...
Sumber Asli
Google Scholar
The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
Vol 2
, No 1
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
Sumber Asli
Google Scholar
Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time: Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi
Agrobioteknologi
Vol 2
, No 1
(2025)
Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxida...
Sumber Asli
Google Scholar
Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.): Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study....
Sumber Asli
Google Scholar