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Menampilkan 2061–2070 dari 5636 artikel
Analisis Faktor Fundamental Terhadap Harga Saham (Studi Kasus pada Sektor Pertambangan yang Terdaftar di BEI Tahun 2018-2022): Analysis of Fundamental Factors on Stock Prices (Case Study on the Mining Sector Listed on the IDX 2018-2022)
Jurnal Ilmiah Serat Acitya
Vol 13
, No 1
(2024)
Penelitian ini bertujuan menganalisis faktor fundamental terhadap harga saham pada perusahaan sektor pertambangan yang terdaftar di BEI tahun 2018-2022. Variabel yang digunakan dalam penelitian ini yaitu Price Earning Ratio (PER), Earning per Share (EPS), Return on Asset (ROA), Current Ratio (CR) dan Debt to Equity Ratio (DER). Jumlah populasi yang diolah sebanyak 55 perusahaan dan sampel yang digunakan dengan pengambilan teknik sampling jenuh yaitu seluruh jumlah populasi. Data yang digunakan b...
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Analisis Penggunaan Layanan Pembayaran Digital Shopeepay Pada Mahasiswa Fakultas Ekonomika dan Bisnis Universitas 17 Agustus 1945 Semarang
Jurnal Ilmiah Serat Acitya
Vol 13
, No 1
(2024)
Penelitian ini bertujuan untuk mengetahui pengaruh literasi keuangan dan efikasi diri terhadap inklusi keuangan pada pengguna layanan pembayaran digital ShopeePay Mahasiswa Fakultas Ekonomika dan Bisnis Universitas 17 Agustus 1945 Semarang. Populasi yang digunakan dalam penelitian ini adalah mahasiswa aktif angkatan tahun masuk 2020 dan 2021 atau mahasiwa yang telah mengikuti kuliah manajemen keuangan 1 dan 2, ukuran jumlah sampel 81 responden, dengan teknik proposional random sampling. Sumber d...
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The Effect of Formula and Cooking Temperature on Sereal Characteristics of Purple Sweet Potato and Corn Composite Flour: Pengaruh Formula dan Suhu Pemasakan terhadap Karakteristik Sereal dari Tepung Komposit Ubi Jalar Ungu dan Jagung
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
The cereal products available in the market mostly focus only on practicality and ignore the nutritional content. It is necessary to increase the nutritional content of these products by using local Indonesian raw materials such as sweet potatoes and corn. The objectives of this study are: 1) to determine the effect of temperature and proportion of purple sweet potato flour and corn flour on the characteristics of cereals produced, 2) to assess the level of preference of panelists for the phys...
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2 Sitasi
Optimizing Student Journals: Training Initiative in Starting and Managing Scientific Journals
The Community
Vol 1
, No 2
(2024)
This research discusses an initiative for training students in initiating and managing academic journals. The main focus is on enhancing students' understanding and skills in managing the process of publishing academic journals. This training is designed to provide insights into the initial steps of starting student journals, including topic selection, content planning, and article structure. Additionally, the training also provides practical guidance on efficiently managing journals using onlin...
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Strategi Pengembangan Usaha Dengan Analisis Swot Pada Home Industry Pucuk Bambu: Penelitian Kasus UD Bambu Jaya Mandiri Kecamatan Ngoro Kabupaten Jombang
Transformasi: Journal of Economics and Business Management
Vol 3
, No 1
(2024)
This research aims to dissect the Business Development Strategy at UD Bambu Jaya Mandiri, a Home Industry focused on producing Bamboo Shoots, applying SWOT analysis, EFAS, IFAS, and Grand Strategy Matrix. Sample determination was carried out using the purposive method. This study relies on collecting primary data through direct observation and dialogue with the owners and employees of UD Bambu Jaya Mandiri and local officials of Ngoro Jombang Village, as well as secondary data obtained from exis...
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Effect of Inoculation Time for Indigenous Probiotic Bacteria Lactobacillus plantarum DAD-13 on the Physiochemical and Organoleptic Properties of Yoghurt Drink: Pengaruh Waktu Inokulasi Bakteri Probiotik Indigenous Lactobacillus plantarum DAD-13 terhadap Sifat Fisikokimia dan Organoleptik Yoghurt Drink
Komalasari, Husnita
; Karni, Ine
; Heldiyanti, Rina
; Arianto, Ahmad Rudi
; Rahayu, Endang Sutriswati
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analy...
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2 Sitasi
Proximate, Phytochemical Analisys and Phenol Content of Javanese Long Pepper (Piper retrofractum Vahl) from Several Regions in Madura: Analisis Proksimat, Fitokimia dan Kadar Fenol Cabe Jamu (Piper retrofractum Vahl) dari Beberapa Daerah di Madura
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Javanese long pepper (Piper retrofractum Vahl) is a native Indonesian spice that is found in many regions in Indonesia, especially in Madura. The cultivation of Javanese long pepper plants is spread across four large areas in Madura, that are Sumenep, Pamekasan, Sampang, and Bangkalan. Empirically, herbal chilies have been proven to be able to treat various diseases. This is closely related to the macronutrient content and bioactive compounds contained in herbal chilies. This research has carrie...
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Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with adde...
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Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit sta...
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BUDIKDAMBER SEBAGAI UPAYA PENINGKATAN KETAHANAN PANGAN KELUARGA DISABILITAS DI INKLUSI CENTER KECAMATAN KARANGANOM (ICKK)
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 8
, No 1
(2024)
Karanganom (ICKK) Bakti Negeri adalah keterbatasan ekonomi yang berakibat ketidakmampuan mencukupi kebutuhan pangan bergizi untuk keluarganya. Adanya pandemic Covid 19 lebih memperburuk kondisi keluarga disabilitas yang berasal dari keluarga prasejahtera. Kegiatan pengabdian dilakukan di ICKK Bakti Negeri Kecamatan Karanganom. Tujuan pengabdian adalah (1) melatih ketrampilan anak disabilitas dalam budidaya lele dalam ember (budikdamber), (2) memenuhi kebutuhan pangan keluarga disabilitas. Tujuan...
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