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Kontribusi Big Data Analytics dalam Proses Audit Terhadap Audit Delay dan Kualitas Audit
JURNAL EKONOMI MANAJEMEN AKUNTANSI
Vol 31
, No 1
(2025)
The use of Big Data Analytics (BDA) in the financial audit process has altered the traditional audit method by improving audit quality and efficiency. The purpose of this study is to critically assess BDA's role in reducing audit delays and increasing audit quality. Using a literature review approach, this study intends to consolidate findings from national and international studies published between 2017 and 2024 that focus on the role of BDA in audit procedural transformation, fraud detection,...
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Kinetic and Equilibrium Study of Synthetic Dye Adsorption Using Alkali-Activated Scallop Shells as Sustainable Adsorbents
Advance Sustainable Science, Engineering and Technology
Vol 7
, No 2
(2025)
Scallop shells are abundant in Indonesia, particularly along the northern coast of Java Island in Pekalongan Regency. These shells serve as natural adsorbents for removing synthetic textile dyes from aqueous solutions due to their high mineral content, especially calcium carbonate. Adsorption experiments were conducted to evaluate the potential of scallop shells as adsorbents for removing vat dye solutions. Adsorption kinetics were analyzed using pseudo-first-order and pseudo-second-order models...
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Comparative Study of Thermoelectric Generator Module Performance with Various Types of Plate Materials
Pramanda, Wibi
; Muhammad, Rouf
; Joko Sumbogo, Yuliarto
; Jiwo Satrio, Hutomo
; Ramadhan Nur, Hamid
; Maladzi, Radhi
; Safi'i, muhamad
; Nuruz Zaman, Mochamad
Majalah Ilmiah Momentum
Vol 21
, No 1
(2025)
Advanced materials are used in thermoelectric generator (TEG) technology to turn heat into electricity using the Seebeck effect, which helps make better use of heat sources. The Seebeck effect is a result of the temperature disparity that exists between the two surfaces of the TEG. The configuration utilized in this investigation comprises several primary components, including the water block, thermoelectric, heat exchanger plate, and heater plate. The water block is positioned on the cold surfa...
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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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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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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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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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Manajemen Sumber Daya Manusia (SDM) dan Kewirausahaan
Ramadhani, Aulia
; Umagapi, Dara Anindya Putri
; Rachman, Tutut Arif
; Rahayu, Wening Patmi
; Winarno, Agung
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 1
(2025)
Managing human resources and entrepreneurship are two crucial components of any successful organization. Human resources management focuses on recruiting, training, and retaining employees to ensure they can perform their job duties effectively. On the other hand, entrepreneurship involves the creation and development of new business ventures, products, or services. Both areas play a significant role in the overall success and growth of a company. In this paper, we will explore the intersection...
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Analisis Pengendalian Kualitas Kain Spandex Dengan Metode Statistical Process Control (SPC)
Jurnal Aplikasi Ilmu Teknik Industri
Vol 6
, No 1
(2025)
Penelitian ini bertujuan untuk menganalisis pengendalian kualitas kain spandex di PT. XYZ menggunakan metode Statistical Process Control (SPC). SPC adalah metode yang memungkinkan perusahaan memantau dan mengendalikan proses produksi secara statistik untuk mengurangi kecacatan produk. Pada produksi kain spandex di perusahaan ini, beberapa cacat yang sering muncul adalah spandex putus, jarum patah, kotor oli, dan krismak. Data cacat diperoleh melalui observasi selama 30 hari, mencatat jumlah keca...
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