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Menampilkan 1–10 dari 74 artikel
The Influence of Digital Leadership and Digital Culture on Organizational Performance thru Techno-Work Engagement at the Immigration Office Class I Special Check Point Semarang
Proceeding. of The International Conference on Business and Economics
Vol 4
, No 1
(2026)
This study aims to analyze the influence of Digital Leadership and Digital Culture on Organizational Performance thru the mediation of Technowork Engagement at the Immigration Office Class I Special TPI Semarang. Digital transformation in public organizations requires a comprehensive understanding of leadership mechanisms, culture, and technology engagement in improving service performance. The research method uses a quantitative approach with Partial Least Squares-Structural Equation Modeling (...
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Employee Performance of PT Mensa Bina Sukses Yogyakarta Branch
Jurnal Ilmu Ekonomi, Manajemen dan Bisnis
Vol 4
, No 1
(2026)
Penelitian ini bertujuan untuk menganalisis dan menguji secara empiris pengaruh lingkungan kerja, beban kerja, dan motivasi kerja terhadap kinerja karyawan pada PT Mensa Bina Sukses Cabang Yogyakarta. Penelitian ini dilatarbelakangi oleh adanya fenomena permasalahan kinerja karyawan yang terjadi di perusahaan tersebut. Metode penelitian yang digunakan adalah kuantitatif dengan teknik sampel jenuh, sehingga seluruh populasi yang berjumlah 67 karyawan dijadikan sebagai responden penelitian. Teknik...
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Assessing the Contribution and Effectiveness of Motor Vehicle Taxes in Enhancing Regional Revenue: Evidence from Central Java Province
KOMPAK : Jurnal Ilmiah Komputerisasi Akuntansi
Vol 18
, No 2
(2025)
Local governments in Indonesia rely significantly on local tax revenues to strengthen fiscal independence and sustain regional development. Among these revenue sources, the Motor Vehicle Tax (PKB) and the Motor Vehicle Transfer Fee (BBNKB) play a vital role in shaping regional fiscal capacity. This study explores how both taxes contribute to the Regional Own-Source Revenue (PAD) of Central Java Province during the 2020–2024 period. Drawing on quantitative analysis and secondary data from the Cen...
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1 Sitasi
Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
Vol 2
, No 2
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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Kepatuhan Hand Hygiene dan Pengetahuan Perawat Tentang Healthcare Associated Infections (HAIs) di Ruangan Intensif Rumah Sakit Santa Elisabeth Medan
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 3
, No 4
(2025)
Healthcare Associated Infections (HAIs) are serious occurrences and problems that are often found in all hospital facilities. HAIs cause extended hospitalization, permanent disability, increased treatment costs, and death. Hand Hygiene has an important role in the prevention and control of HAIs. This study aims to see the compliance of nurses' hand hygiene and nurses' knowledge of healthcare associated infections (HAIs) in the intensive care unit of Santa Elisabeth Hospital Medan in 2024. The ty...
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Fortification of elephant ginger extract (Zingiber officinale var Roscoe) in the production of mochi with variations of glutinous rice flour – white sweet potato flour (Ipomea batatas L): Fortifikasi ekstrak jahe gajah (Zingiber officinale var Roscoe) dalam pembuatan mochi dengan variasi tepung ketan-tepung ubi jalar putih (Ipomea batatas L)
Agrobioteknologi
Vol 2
, No 2
(2025)
Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extr...
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Green Consumerism di Era Modern: Analisis Tren Dan Dinamika Perilaku Pembelian Berbasis Kesadaran Lingkungan
I Gst Agung Adi Tanaya
; Nyoman Dwika Ayu Amrita
; Ni Putu Eka Saraswati
; Ni Luh Gede Vivin Apriliani
JURNAL EKONOMI MANAJEMEN AKUNTANSI
Vol 31
, No 2
(2025)
The increasing public awareness of global environmental issues has encouraged the emergence of the green consumerism trend, or environmentally friendly consumption behavior, across various segments of society. This shift in consumption patterns occurs in response to growing environmental sustainability challenges and climate change, which demand consumers to be more responsible in selecting, using, and disposing of products. Consumers no longer consider only price and quality, but also the envir...
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Burger bun with a mocaf flour (modified cassava flour) substitution and puree bit (Beta vulgaris L) as a source of dietary fiber: Roti burger dengan substitusi tepung mocaf (modified cassava flour) dan penambahan puree bit (Beta vulgaris L) sebagai sumber serat
Agrobioteknologi
Vol 2
, No 2
(2025)
Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in...
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Faktor-Fator yang Mempengaruhi Motivasi Belajar Siswa SMA: Factors Influencing High School Students' Learning Motivation
Jurnal Psikoedukasia
Vol 1
, No 1
(2025)
Penelitian dilatarbelakangi oleh rendahnya motivasi belajar yang dimiliki siswa seperti, kurang tekun dan tidak punya keinginan berhasil. Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang mempengaruhi motivasi belajar siswa. Jenis penelitian ini adalah kualitatif dengan metode fenomenologi. Subjek penelitian sebanyak dua siswa kelas XI IPS yang memiliki motivasi belajar rendah. Pengambilan data menggunakan kuesioner, observasi, wawancara, dokumentasi. Analisis data menggunakan cod...
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SISTEM PAKAR DIAGNOSA PENYAKIT JAMUR (CRAYFISH PLAGUE) PADA LOBSTER AIR TAWAR MENGGUNAKAN METODE CERTAINTY FACTOR BERBASIS WEB
Pratiwi, Vivi Dian
; Nugroho, Didik
; Fitriasih, Sri Hariyati
; Remawati, Dwi
; universitas tiga serangkai
Jurnal Teknologi Informasi dan Komunikasi (TIKomSiN)
Vol 13
, No 2
(2025)
Crayfish plague, caused by the oomycete Aphanomyces astaci, is a deadly disease in crayfish/freshwater lobsters and poses a threat to lobster cultivation and sustainability. This study designed a web-based expert system to diagnose fungal disease (crayfish plague) in freshwater lobsters using the Certainty Factor (CF) method. Knowledge was gathered from observations at lobster farms and expert interviews. Seven symptoms were used and compiled as a rule base. The system was implemented using PHP...
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