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Tingkat Kematangan Emosi Santri di Pondok Pesantren Tarbiyah Islamiyah Koto Tinggi Pandai Sikek
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 3
, No 1
(2024)
This study aims to determine how the level of emotional maturity of students at Pondok Pesantren Tarbiyah Islamiyah Koto Tinggi Pandai Sikek. (1) The level of emotional maturity of Santri based on gender. This study uses a descriptive approach with the aim of describing the object of research or research results. The descriptive method according to Sugiyono is a method that serves to describe or give an overview of the object under study through the collected data or samples as it is, without an...
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"IMOOJI" UNTUK OLAHAN JANTUNG PISANG DESA MOJOGEDANG KABUPATEN KARANGANYAR
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 8
, No 1
(2024)
Not having the geographic potential to be explored as a tourist area does not discourage the people of Mojogedang Village from improving their welfare. The objectives to be achieved in this activity are: To train Mojogedang Village PKK members to master marketing techniques through social media and internet networks by creating interesting content with digital marketing facilities so that they can generate significant income to improve the family economy in Mojogedang Village as a supporting are...
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1 Sitasi
Pengaruh Pendidikan Agama Islam Terhadap Sikap Sosial Siswa di SMKN 1 Padang Gelugur Kabupaten Pasaman
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 3
, No 1
(2024)
This research is motivated by students who have a poor social attitude, this illustrates the gap between Islamic Religious Education and the Social Attitude of Students, this gap occurs because students do not understand good behavior in accordance with the teachings of Islam. To find out whether there is an influence of Islamic religious education on the social attitudes of students at SMKN 1 Padang Gelugur. To find out how much influence Islamic religious education has on the social attitudes...
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PELAYANAN PEMBELAJARAN DI SEKOLAH MENENGAH NEGERI ATAS 1 GAMPING, KABUPATEN SLEMAN, PROVINSI DAERAH ISTIMEWA YOGYAKARTA
Jurnal Ilmu Administrasi Publik
Vol 13
, No 1
(2024)
This study to analyse and describe learning services at SMA Negeri 1 Gamping from the perspective of service quality and to analyse and describe learning services at SMA Negeri 1 Gamping from the perspective of service performance. This type of research is a mix method, where the results of quantitative research on service quality using questionnaires as a data collection tool are compared with the results of qualitative research on service performance using interview techniques. The sample in q...
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Hubungan Tingkat Pengetahuan Dengan Kepatuhan Diet Pada Pasien Diabetes Mellitus Tipe 2
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 1
(2024)
Introduction: Diabetes Mellitus (DM) is a metabolic disorder in which the human body does not produce or use insulin properly, a hormone needed to convert sugar, starch and other foods into energy. The aim of this study was to determine the relationship between knowledge and dietary compliance in type 2 diabetes mellitus patients in the Sukaresmi Community Health Center area, Tamansari District, Bogor. The method in this research uses correlation analysis research with a cross sectional approach...
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Menumbuhkan Minat Wirausaha yang Kreatif dan Mandiri Untuk Siswa Siswi SMA Negeri 1 Purwakarta
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
Entrepreneurship is not only limited to academic intelligence and skills in producing products but also a dynamic spirit in capturing challenges and risks and then turning them into opportunities and potential. Through this service activity, it is hoped that it can foster students' understanding and interest in the world of entrepreneurship so that the number of entrepreneurs grows and creates job opportunities so as to reduce the number of unemployed. In increasing interest in entrepreneurship,...
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Instant Tiwul Formulation High in Antioxidants from Mocaf Flour and Okra Flour: Formulasi Tiwul Instan Tinggi Antioksidan dari Tepung Mocaf dan Tepung Okra
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Tiwul is a traditional food source of carbohydrates made from traditionally processed cassava, which is used as a substitute for rice. This research aimed to determine the effect of adding mocaf flour and okra flour (Abelmoschus esculentus) on the chemical and antioxidant properties of instant tiwul. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between mocaf flour and okra flour (100:0, 85:15, 75:25, 65:35). Ea...
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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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Pengenalan dan Pendampingan UMKM Minuman Herbal Berkah Setia Melalui Digital Marketing Berbasis Marketplace Shopee untuk Menunjang Pemasaran dan Peningkatan Penjualan
Wijayanto, Dwi
; Okkiyanto, Ariska Heri
; Maulani, Cesanur Iswanti
; Darmawan, Rivansa Dibya
; Qurniawati, Rina Sari
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
UMKM Berkah Setia in Kadirejo Village is one of the potential UMKM in the area. However, these UMKM still use conventional buying and selling systems and endtrust their product to UMKM centers and souvenir centers. Due to limited capabilities, until now this UMKM product has not been widely known because it has utilized digital technology such as the marketplace as a promotional medium and place for buying and selling. In this service acticity, there are the introduction and assistance of the ad...
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Chemical Changes of Cassava During Processing of Growol which Made from Different Cassava Variety and Cooking Method: Perubahan Sifat Kimia Ubikayu Selama Pengolahan Growol yang Dibuat dengan Variasi Varietas Ubikayu dan Cara Penanakan
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Growol is a traditional food made from cassava and processed through soaking/spontaneous fermentation. Growol has the potential as a prebiotic because of its resistant starch content. Currently, growol processing uses the local cassava variety of Martapura. It is cooked by steaming, whereas there are many cassava varieties, and the cooking method also affects the growol characteristics. This study aimed to evaluate the chemical changes of cassava with different varieties and cooking methods duri...
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