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Pengaruh Modal Usaha, Inovasi Produk, dan Strategi Pemasaran Terhadap Persepsi Profitabilitas Pelaku UMKM Kuliner di Wilayah Pekalongan
Indonesia, Dini Kharisatul Khabibah
; Rokhman, Nur
; Dini Kharisatul Khabibah
; Nur Rokhman
; Titik Rianawati
EBISNIS : JURNAL ILMIAH EKONOMI DAN BISNIS
Vol 18
, No 1
(2025)
UMKM in Indonesia have an important role in economic growth, as well as being able to absorb labor, and distribute development results. The purpose of this study was to determine the effect of business capital, product innovation, and marketing strategies on the perception of profitability of culinary UMKM actors in the Pekalongan area. The population in this study were culinary UMKM actors in the Pekalongan area. The sampling technique was purposive sampling so that 95 respondents were obtained...
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Development of a Digital Reference Book for the Audio Media Course: Pengembangan Buku Referensi Digital pada Mata Kuliah Media Audio
RADIANT: Journal of Applied, Social, and Education Studies
Vol 6
, No 2
(2025)
The Audio Media course in the Educational Technology Study Program plays a significant role in enhancing the effectiveness of learning. Audio media such as podcasts, lecture recordings, and interactive materials offer variety in content delivery and enrich the learning experience through sensory exploration. The diversity of audio media formats also allows information to be delivered in ways that accommodate various student learning styles. With ongoing technological advancements, research and d...
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Meningkatkan Ketrampilan Masyarakat Desa Dengan Kreasi Bahan Pangan Lokal Jagung Di Giriwoyo Kabupaten Wonogiri: MENINGKATKAN KETERAMPILAN MASYARAKAT DESA DENGAN KREASI BAHAN PANGAN LOKAL JAGUNG DI GIRIWOYO KABUPATEN WONOGIRI
Sumarmi, Sumarmi
; Triyono, Kharis
; Karyantina, Merkuria
; Handayani, Dewi
; Rosariastuti, MMA Retno
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 9
, No 1
(2025)
This community servis aims to improve the skills of the people of Giriwoyo village, Wonogiri, through training in the creation of local corn food. The methods used include practical training and demonstrations on making various processed corn-based products, such as cakes and snacks. Apart from that, this activity also succeeded in creating awareness of the potential of corn as a food source with economic value. It is hoped that participants can utilize the skills acquired to develop small busin...
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Implementation of the K-Nearest Neighbor (KNN) Algorithm in Handwritten Digit Pattern Recognition Using the Zoning Method
asmaraloka, afilda maharani
; Asmaraloka, Afilda Maharani
; Nisa, Kharisatun
; Hermansyah, Muhammad Ardi
; Saputra, Fikri Hamdhan Dwi
; Setiawan, Arif
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 4
, No 2
(2025)
Handwritten digit recognition is one of the key challenges in the field of digital image processing and artificial intelligence, with significant potential in various applications such as automatic form input systems, handwritten data correction, and attendance systems based on handwriting. This study aims to develop a web-based information system capable of automatically recognizing handwritten digits using the K-Nearest Neighbors (KNN) classification method. The system is designed through seve...
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Hypertension Counseling as an Effort to Increase Public Awareness in RT 04-05 Karangbendo
Saptadi, Julian Dwi
; Latiesha Orlaviana
; Isnawati Nur Adini
; Joya Retno Palupi
; Anggun Aulia Kharisma
; Aliyyah Az-Zuhrah
; Tania Vergawita
; Rokhmayanti
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Hypertension is one of the most common non-communicable diseases and poses a serious risk of complications if not properly managed. In RT 04 and RT 05, Karangbendo Village, the incidence of hypertension particularly among the elderly is notably high, necessitating promotive and preventive efforts through community service activities. This program aimed to enhance public knowledge regarding hypertension and its prevention through health education and blood pressure screening. The methods employed...
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Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency
Rochmah, Alfi
; Febriana Ramadhan Abdi, Yenny
; Choiroel, Anam
; Putri Suleman, Dininurilmi
; Rukmakharisma Riski, Prajwalita
; Zulfa, Fitriyah
; Nadhilah, Dini
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team w...
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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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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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