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Penerapan Komunikasi dan Edukasi pada Kegiatan Pengolahan Tofu Pudding dan Tofu Milkshake
Esteria Priyanti
; Maeva Ristianti Fatharani Putri
; Nur Rahito
; Lucia Rasifa Anggira
; Bagaskara Agung Putra Wicaksono
; Felicia Ananda Putri
Jurnal Pengabdian Kepada Masyarakat
Vol 2
, No 1
(2025)
Activity for implementing communication and education in the processing of tofu pudding and tofu milkshake are integrated into Business Communication subject and Community Service for students. The success of this activity is assessed through 2 indicators, which are the assessment of the lecturer teaching the Business Communication subject to the training organizing committee and the assessment of participant satisfaction to the committee who has organized this training. The indicator of success...
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Pelatihan Penyusunan Anggaran Produksi Usaha “Kedai Kopi Toraja Randan Uma” di Tongkonan Lempe Kabupaten Toraja Utara
Jurnal Pengabdian Kepada Masyarakat
Vol 2
, No 1
(2025)
Business development in Indonesia continues to experience growth. In order for a business to be able to compete in this very complex era of industrial revolution 4.0, it needs to be supported by basic skills in better business planning, one of which is the coffee shop business. This service activity is to provide training regarding the importance of making a simple production cost budget, and the method of implementing this activity is to provide training, discussions and questions and answers a...
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Pelatihan Tata Laksana Penyembelihan Hewan yang Aman, Sehat, Utuh, dan Halal Bagi Petugas Penyembelihan Rumah Potong Unggas
Pribadi, Teguh
; Rusman, Ade
; Diniatik
; Fitriyani
; Pamungkas, Regawa Bayu
; Mulyanto, Arif
; Anggraeni, Liana
Jurnal Inovasi dan Pengabdian Masyarakat Indonesia
Vol 4
, No 1
(2025)
Latar Belakang: Penyembelihan atau pemotongan merupakan titik kritis kehalalan daging hewan sebagai bahan pangan. Penyembelihan yang dilakukan di rumah pemotongan unggas masih dilakukan secara manual dengan sarana yang terbatas. Prosses penyembelihan sering kurang sempurna, tidak terpotongnya empat urat utama di leher, ayam belum mati sempurna sudah masuk air panas, dan penganganan daging di lantai tanpa wadah. Penyembelihan yang layak sangat ditentukan oleh tingkat pengetahuan dan keterampilan...
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Evaluasi Pusat Data dan Pengelolaan Keberlanjutan (Kontinuitas) menggunakan Framework Cobit 2019
Dinamik
Vol 30
, No 1
(2025)
Pusat data menjadi tempat sekaligus aset penting organisasi. Demikian pula rencana pengelolaan keberlanjutan (kontinuitas) sangat penting untuk menjaga organisasi tetap dapat menjalankan proses bisnisnya ketika terjadi bencana pada pusat data atau infrastruktur teknologinya. Evaluasi tata kelola menjadi suatu hal yang penting dan harus dilakukan untuk mengetahui sejauh mana pengelolaan pusat data dan kesiapan rencana pengelolaan keberlanjutan (kontinuitas) suatu organisasi. Metode penelitian yan...
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Differentiated Learning Through Problem Based Learning Model to Improve Students' Critical Thinking Skills on Heat and Its Transfer
Jurnal Penelitian Pembelajaran Fisika
Vol 16
, No 1
(2025)
This study aims to determine the profile of skills and improvement of critical thinking of students before and after implementing differentiated learning through the Problem Based Learning model on the material of heat and its transfer. The method used is a Pre-Experimental Design with a One Group Pretest-Posttest Design. The research sample consists of one class with 31 students. The research data were obtained by providing a critical thinking skills test in the form of pretest and posttest que...
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Application of PBL Model Differentiated Learning to Improve Critical Thinking Skills in Work and Energy Materials in Junior High School
Jurnal Penelitian Pembelajaran Fisika
Vol 16
, No 1
(2025)
This study aims to test the effect of the application of the Problem Based Learning (PBL) learning model based on differentiated learning on the improvement of students' critical thinking skills in work and energy materials at SMP Negeri 2 Selakau Timur. This study uses a quantitative method with a pre-experimental experiment design, namely by using one pretest-posttest group. The results of the study show that the application of the PBL model based on differentiated learning is able to signific...
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Perancangan Interior Belleza Aesthetic Dengan Konsep Modern Natural
Jurnal Asosiatif
Vol 4
, No 1
(2025)
Belleza Aesthetic is a beauty clinic located in the Kratonan district, Central Java. The beauty clinic that will be established provides a variety of services for women and men ranging from special treatments, salons, nail art, dental treatments, and coffee shops located on the third floor. This research aims to design the layout of Belleza Aesthetic interior elements in order to optimize the function of the space with a modern natural concept. The research method is through data collection meth...
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Perancangan Tempat Sampah Cerdas Berbasis Arduino Uno di MTS Sunan Kalijaga
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 4
, No 1
(2025)
The increasingly rapid development of technology has spread to every aspect of life, making people have to be technologically literate. At MTS Sunan Kalijaga Bawang, students carry out activities to gain knowledge and other activities. The students' parents provide them with food, drinks or money to shop in the school canteen. However, problems arise when eating and drinking are done outside the canteen zone. Observation results show that some students who eat and drink during breaks still throw...
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Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2025)
The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition o...
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Pengaruh Pengalaman Merek Terhadap Kecintaan pada Merek Krispy Kreme dengan Keaslian Merek Sebagai Variabel Mediasi
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahan
Vol 3
, No 1
(2025)
The purpose of this research is to determine the influence of brand experience and brand authenticity on brand love, the influence of brand experience on brand authenticity, and the influence of brand experience on brand love in Krispy Kreme consumers with brand authenticity as a mediating variable. The population of this research is all Krispy Kreme consumers in Jakarta and the sample selection used purposive sampling and the sample size was 100 respondents domiciled in Jakarta. This research u...
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