Nadia Shofyana, Minkha Lailatus Sa'diyah, Raida Fitri Sabrina, Rani Setiawaty

Analysis of the Needs of Interactive Media "CASINO" Based on Think Pair Share for Indonesian Language Learning in Elementary Schools

Education

This study aims to analyze the need for interactive media "CASINO" based on Think Pair Share in Indonesian language learning at SD IT Al-Akhyar, espec...

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Saharudin Saharudin

The Role of the Family in Encouraging School Age Children's Interest in Reading at SDN Sosak Praya Timur

Education

This study aims to describe the role of families in encouraging reading interest among school-age children at SDN Sosak Elementary School in Praya Tim...

Review:

This study tackles a highly pertinent issue: the cultivation of reading interest among elementary school children, particularly in an environment wher...

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Alya Miranti Suyanto, Baiq Rien Handayani, Dody Handito

THE EFFECT OF STEAMING DURATION ON THE QUALITY OF SKIPJACK TUNA DURING STORAGE IN VACUUM PLASTIC PACKAGING

Food

This study aims to determine the effect of steaming duration on the quality of vacuum-packed skipjack fish stored for 48 hours. The experim...

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Nadira Anggita Amalia, Satrijo Saloko, Siska Cicilia

EFFECT OF THE RATIO OF MOCAF-KEPOK BANANA COMPOSITE FLOUR AND MORINGA LEAF FLOUR ON THE CHARACTERISTICS OF BAKED BROWNIES

Food

This study aimed to determine the effect of the composite flour ratio of mocaf–kepok banana flour and moringa leaf flour on the characteris...

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Nur Wulandari, Ahmad Alamsyah, Moegiratul Amaro

THE EFFECT OF TEMPERATURE AND DURATION OF AIR FRYER USE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OYSTER MUSHROOM NUGGETS

Food

This study aims to investigate the impact of temperature and duration of air fryer on the chemical and sensory properties of oyster mushroo...

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Zinnuraini, Rini Nofrida, Qabul Dinanta Utama

THE EFFECT OF KATUK LEAF FLOUR (SAUROPUS ANDROGYNUS) SUBSTITUTION ON THE ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF COOKIES

Food

Cookies are one of the popular light food products among various consumer groups but are low in antioxidants. Katuk leaves (Sauropus androg...

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Indah Paramitha, Satrijo Saloko, Siska Cicilia

THE EFFECT OF THE COMBINATION OF WHEAT FLOUR, MOCAF, AND SORGHUM FLOUR (SORGHUM BICOLOR L.) ON THE QUALITY OF SOFT ROLL BREAD

Food

The purpose of this study was to determine the effect of the combination of wheat flour, mocaf, and sorghum flour on the quality of low-glu...

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Rameilda Ika Wati, Eko Basuki, I Wayan Sweca Yasa

THE STUDY OF THE USE OF FISH BONE FLOUR AND PORANG FLOUR (Amorphophallus muelleri) IN THE MAKING OF SNAKEHEAD FISH MEATBALLS

Food

This study aimed to determine the effect of using porang flour as a binder and fish bone flour as a calcium source in the production of sna...

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Mardianti, Ahmad Alamsyah, Rini Nofrida

COMPARISON OF SORGHUM FLOUR (Sorghum bicolor (L.) Moench) AND CORN FLOUR (Zea mays L.) IN TERMS OF THE QUALITY OF GLUTEN-FREE COOKIES

Food

This study aims to determine the comparison between sorghum flour and corn flour in terms of the quality of gluten-free cookies. The experi...

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Вікторія Іванівна Ковальова

Організаційна культура в системі регулювання поведінки людського капіталу

Management

Розглянуто еволюція уявлень про людину в трудовому процесі . Визначено, що «людський капітал» є категорією, похідною від таких дефініцій: «робоча сила...

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