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 3921–3930 dari 4371 artikel
KARAKTERISTIK MARMALADE JERUK SUNKIST (Caridina cf propinqua)-NANAS (Ananas comosus) DENGAN VARIASI PENAMBAHAN GULA
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 2
, No 2
(2017)
Marmalade merupakan produk yang menyerupai selai dibuat dari sari buah beserta kulitnya dengangula. Standar mutu marmalade mempunyai kadar pektin 0,75-1,5%, kadar gula 65-73%, pH 3,2–3,5 dan totalpadatan terlarut 66%-68%. Studi ini bertujuan untuk menghasilkan marmalade fungsional yang mengandungvitamin C tinggi serta disukai konsumen. Penelitian dilakukan dengan menggunakan Rancangan AcakLengkap (RAL) faktorial yang terdiri dari 2 faktor. Faktor pertama rasio buah jeruk sunkist-nanas (1:4,2:3...
Sumber Asli
Google Scholar
DOI
FORMULASI BERAS ANALOG DARI SINGKONG (Manihot utilissima) DENGAN VARIASI PENAMBAHAN UBI JALAR (Ipomoea batatas L) (PUTIH, KUNING, DAN UNGU)
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 2
, No 2
(2017)
Beras analog merupakan sebutan lain dari beras tiruan (artificial rice) yang dibuat dari bahan non padidengan kandungan karbohidrat yang mendekati atau melebihi dengan bentuk menyerupai beras dapatberasal dari tepung lokal atau padi. Metode pembuatan beras analog terdiri dua cara, yaitu metode granulasidan ekstruksi. Hasil cetakan metode granulasi adalah butiran sedangkan hasil cetakan metode ekstruksiadalah bulat lonjong dan sudah lebih menyerupai beras.Penelitian ini dilakukan dengan metode Ra...
Sumber Asli
Google Scholar
DOI
PENERAPAN SISTEM INFORMASI AKUNTANSI DENGAN MENGGUNAKAN JARINGAN INFORMASI BERSAMA ANTAR SEKOLAH BERDASARKAN PSAK NO. 45 (Studi Kasus pada Yayasan Nur Hidayah Surakarta)
Jurnal Akutansi dan Sistem Teknologi Informasi
Vol 13
, No 4
(2017)
The purpose of this study is to describe the application of accountinginformation system by using JIBAS based on PSAK No. 45 on the Foundation ofNur Hidayah Surakarta and describe the constraints in the implementation ofaccounting information system by using JIBAS based on PSAK No.45 on theFoundation of Nur Hidayah Surakarta. This research method using case studyon Foundation of Nur Hidayah Surakarta. The data type used is qualitative dataand quantitative. Data source using primary data and seco...
Sumber Asli
Google Scholar
PERSEPSI AKUNTAN PENDIDIK TERHADAP PENTINGNYA PENERAPAN AKUNTANSI SOSIAL PADA SUATU PERUSAHAAN
Jurnal Akutansi dan Sistem Teknologi Informasi
Vol 13
, No 4
(2017)
The aims of this research is to know how the effects of government regulation,public pressure, environmental organization pressure, and media pressure on theimportance of application social accounting to the company. In addition, to know thedifference of perceptions among the accountant fellow educators about theimportance of social accounting application at the company. This research is aquantitative with population research of the accountant educators in College. Thesampling is already done by...
Sumber Asli
Google Scholar
ANALISIS PENGARUH KUALITAS PRODUK DAN PELAYANAN TERHADAP KEPUASAN KONSUMEN DENGAN HARGA SEBAGAI VARIABEL MODERASI
Jurnal Ekonomi dan Kewirausahaan
Vol 17
, No 4
(2017)
The purpose of this study was to analyze the significance of the influence ofproduct quality, service quality and price to customer satisfaction and to analyze theeffect of product quality and service quality to customer satisfaction with price as amoderating variable. This research is a survey on consumer Omah WedanganMojosongo Surakarta. Sample of 100 people with accidental sampling technique. Datacollection technique used questionnaire and literature. Data were analyzed usedmultiple linear re...
Sumber Asli
Google Scholar
KAJIAN LOYALITAS PELANGGAN DARI PERSPEKTIF KEPUASAN PELANGGAN PASIR CV PUTRA MULIA BATU MERAPI BERBASIS BAURAN PEMASARAN
Jurnal Ekonomi dan Kewirausahaan
Vol 17
, No 4
(2017)
This research is done on sand customers in CV Putra Mulia Batu Merapi, oneof the sand mining companies in Klaten district, Central Java province. To know thedirect influence between variables; Product quality, service quality and selling priceto customer satisfaction, and direct influence between variables; Product quality,service quality, selling price to customer loyalty mediated by customer satisfaction.The data used in this study is primary data sourced from the questionnaire, thesample in t...
Sumber Asli
Google Scholar
PENERAPAN SISTEM AKUNTANSI SEDERHANA: LAPORAN KEUANGAN UMKM
Jurnal Akutansi dan Sistem Teknologi Informasi
Vol 13
, No 3
(2017)
This study aims to build a Financial Reporting Model Using SimpleAccounting System For SMEs. The approach used is qualitative-phenomenologyapproach to test the implementation of model and analysis is SMEs in Surakarta. Theobservation unit is the owner, member or employee and the facilities andinfrastructure associated with SMEs. The output of this research is one model andsocial engeneering program the form of Financial Reporting Model Using SimpleAccounting System For SMEsKeywords: MSME, Simple...
Sumber Asli
Google Scholar
PENGARUH KUALITAS PRODUK DAN KUALITAS LAYANAN TERHADAP LOYALITAS PELANGGAN DENGAN KEPUASAN PELANGGAN SEBAGAI VARIABEL MEDIASI (Survei pada Pelanggan DGC Coffeeshop di Solo, Kutoarjo, Sragen)
Jurnal Manajemen Sumber Daya Manusia
Vol 11
, No 2
(2017)
This research aimed to find out the effect of product and customerqualities either directly or with customer satisfaction as mediating variable onthe customer loyalty of DGC Coffeeshop in Solo, Kutoarjo, and Sragensubsidiaries. The sample consisting of 108 customers was taken from July 7to 23, 2017. Technique of collecting data used was questionnaire throughvalidity and reliability tests. Technique of analyzing data used was pathanalysis with classical assumption test. Technique of collecting da...
Sumber Asli
Google Scholar
PENINGKATAN IKLIM USAHA KECIL MENENGAH MELALUI STRATEGI KOMUNIKASI DINAS PENANAMAN MODAL DAN PERIZINAN TERPADU SATU PINTU
Jurnal Manajemen Sumber Daya Manusia
Vol 11
, No 2
(2017)
Small and Medium Enterprises (SMEs) are of special concern to thegovernment. Reform and regional autonomy triggered the implementationand development of a new public service bureaucracy (NPS) into theadministration of public services. NPS places the citizens to be served. Onegovernment program is One Stop Service (OSS). OSS uses the principle ofwork easy, cheap, fast and can be transparent. Thus, the institutionconcerned makes communication strategy based on media strategy so thatpeople are more...
Sumber Asli
Google Scholar
PENGARUH CITRA RESTORAN TERHADAP BEHAVIORAL INTENTION DENGAN KEPUASAN PELANGGAN SEBAGAI VARIABEL MEDIASI (Survei pada Pelanggan Restoran di Seluruh Wilayah Kabupaten Karanganyar)
Jurnal Manajemen Sumber Daya Manusia
Vol 11
, No 2
(2017)
The objective of the research to analyses (1) effect of restaurant imageto behavioral intention, (2) effect of restaurant image to customer satisfaction,(3) effect customer satisfaction to behavioral intention, (4) effect of restaurantimage to behavioral intention, through customer satisfaction as the mediatingvariable. Population on this research are all customer of restaurant inKaranganyar. The samples of this research consist of 100 respondent, takenwith accidental sampling. To test the hypot...
Sumber Asli
Google Scholar