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Analysis of the Influence of the Use of Social Media Instagram, Business Location, and Destination Image on Interest in Revisiting the Karo Strawberry Garden
Proceeding. of The International Conference on Business and Economics
Vol 2
, No 2
(2024)
This study aims to analyze the influence of the use of Instagram social media, business location, and destination image on the interest in visiting Karo Strawberry Garden again. Along with the development of experiential tourism, the use of social media is one of the important factors in attracting visitors, especially for natural tourist destinations such as strawberry farms. This study uses quantitative methods with multiple linear regression approaches to measure how much influence each indep...
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Strategi Radio Gajah Mungkur FM Wonogiri dalam Mempertahankan Pendengar Dewasa
Media and Empowerment Communication Journal
Vol 3
, No 2
(2024)
Penelitian ini bertujuan untuk mengetahui strategi Radio Gajah Mungkur FM Wonogiri dalam mempertahankan pendengar dewasa. Penelitian ini menggunakan metode penelitian kualitatif dan jenis penelitiannya adalah deskriptif kualitatif. Penelitian dilakukan dengan terjun langsung ke lapangan, mendiskripsikan, dan mengkontruksi realitas yang ada dan melakukan pendekatan terhadap sumber informasi. Analisis data yang digunakan dalam penelitian ini ialah dengan pengumpulan data, informasi dikumpulk...
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PELATIHAN PERANGKAT LUNAK DESAIN KAPAL SEBAGAI INISIASI PENDIDIKAN MICROCREDENTIAL BAGI MASYARAKAT
Satoto, Sapto Wiratno
; Handayani, Rita
; Aisyi, Rahadatul
; Susmana, Haris
; Febrina, Laila
; Regie, Muhammad
; Putri, Dina Indriana
Abdi Masya
Vol 5
, No 2
(2024)
The high demand for drafters provides new opportunities in the world of education. Many prospective students who do not pass the educational entrance selection try to find a credible institution to accommodate the needs of a competency training institution. Batam State Polytechnic is trying to take a role by providing microcredential classes which have a skills certification output for its students. This program was tried by carrying out community service activities as a form of initiation of mi...
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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat
Agrobioteknologi
Vol 1
, No 2
(2024)
Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, name...
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PENGEMBANGAN USAHA KATERING MENUJU INDUSTRI MIKRO BERDAYA SAING TINGGI
Abdi Masya
Vol 5
, No 2
(2024)
The catering business is one of the businesses that is in great demand as a business opportunity. Bu Eny's catering was a food service business, especially snacks and packaged foods on a micro scale. This business was classified as a micro business because its annual sales have not reached IDR 300 million. Bu Eny Catering's biggest problem in serving consumers was the limited equipment to support the speed of the production process. Another problem was that marketing methods are still dominated...
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PEMANFAATAN AIR SUMUR BOR MENJADI AIR MINUM DALAM KEMASAN DENGAN REVERSE OSMOSIS DI KALURAHAN SERUT GEDANGSARI GUNUNG KIDUL
Qonitatul Hidayah
; Kusuma, Damar Yoga
; Ardi, Subhan Zul
; Suwartiningsih, Nurul
; Rahmadhia, Safinta Nurindra
Abdi Masya
Vol 5
, No 2
(2024)
Pengelolaan air bersih di Kalurahan Serut telah dikelola oleh Badan Usaha Milik Kalurahan (BUMKal) Karya Manunggal Jaya sejak tahun 2017. Pendistribusian air bersih yang belum merata ke masyarakat karena biaya pemasangan ke rumah masih relatif mahal. Hal ini menyebabkan pemerintah kalurahan Serut dan BUMKal menginisiasi pengelolaan air sumur bor menjadi air minum dalam kemasan (AMDK) untuk meningkatkan profit BUMKal dan menambah pengelolaan air bersih. Untuk merintis unit bisnis pengelolaan air...
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PENINGKATAN PRODUKTIVITAS IHRISH CREATIVE STUDIO DENGAN DIVERSIFIKASI PRODUK
Abdi Masya
Vol 5
, No 2
(2024)
Ihrish creative studio merupakan usaha rintisan yang terletak di dusun Jongkang, Tasikmadu, Karanganyar. Usaha rintisan ini didirikan seorang pemuda yang merupakan mantan anak jalanan. Pemuda ini masuk di Pondok Pesantren Wirausaha yang dikelola oleh Yayasan Usaha Umat Karanganyar dan mendirikan Ihrish creative studio dengan modal seadanya. Saat ini, usaha rintisan ini telah berumur kurang lebih 1 tahun dan mendapat Nomor Izin Berusaha (NIB) tanggal 22 Juli 2022. Lingkup kegiatan ekonomi Ihrish...
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The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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