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All Journal Journal of International Relations Studies KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan Journal of Animal Research and Applied Science
Amelia, Restu
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Agriculture, Biological Sciences & Forestry Arts Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Physics Veterinary Other

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Komitmen Unicef dalam Menangani Masalah Pengungsi Anak Korban Perang Suriah di Turki Amelia, Restu; Pattipeilohy, Shary Charlotte Henriette
Journal of International Relations Volume 6, Nomor 1, Tahun 2020
Publisher : International Relations, Faculty of Social and Political Sciences, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.685 KB)

Abstract

Syrian civil war that occurred since 2011 has a devastating impact to country, society, and the international community. This war has caused many casualties and refugees which continues to increase every year. From the data collected by UNHCR, Syrian refugees have reached more than five million people and dominated by children. Until 2018, Turkey has become one of the largest host countries for the Syrian refugees. Unfortunately, the large number of refugees causing many problems. The purpose of this study explains the efforts made by the United Nations Children's Fund (UNICEF) in handling the problem of Syrian refugee children in Turkey from 2011 to 2018. This research is carried out by using descriptive analysisand qualitative methods. This research uses the concept of international organization and the concept of refugees. Data collection was performed using library research. This study showed that the efforts made by UNICEF inhandling the problem of Syrian refugee children include ensuring food and environmental security, health, and guaranteeing personal security which includes the right of access to education for children.
UJI AKTIVITAS ANTIBAKTERI EKSTRAK MAKROALGA Kappaphycus Striatum TERHADAP BAKTERI Pseudomonas Aerugimunosa: TESTING THE ANTIBACTERIAL ACTIVITY OF Kappaphycus Striatum MACROALGA EXTRACT AGAINST Pseudomonas Aerugimunosa BACTERIA Al-Farabi, M. Naufal; Ratna, Isna Sri; Marshanda, Cindy; Putri, Velia Rima; Amelia, Restu; Putri, Elinda Triana
Journal of Animal Research and Applied Science Vol. 5 No. 2 (2024): Desember 2024
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/aras.v5i2.38546

Abstract

Kappaphycus striatum seaweed is a seaweed better known as "sakul" which produces carrageenan. It has been widely cultivated because it has resistance to disease and is more adaptive than K. alvarezii. This research aims to find out how much the macroalgae Kappaphycus striatum can become an antibiotic from Pseudomonas sp bacteria. The method begins with maceration, taking the extract through a water bath, followed by making NA (Nutrient Agar) media for anti-bacterial testing The first 24 hours for a concentration of 10,000 the value of the inhibition zone is 2.17, then a concentration of 5,000 has a value of 2.10, a concentration of 1,000 has a value of 1.50, a concentration of 100 has a value of 1.60 and a concentration of 10 has a value of 1.50 2.07 for a concentration of 10,000, 1.63 for a concentration of 5,000, 1.60 for a concentration of 1,000, a value of 2.93 for a concentration of 100 and 1.13 for a concentration of 10. On the third day, the inhibition zone results were obtained with an average of 2.70 at a concentration of 10,000, 1.87 at a concentration of 5,000, 0.70 at a concentration of 10,000. concentration of 1,000, 1.37 at a concentration of 100 and 2.60 at a concentration of 10. Conclusions from the study This is Kappaphycus striatum, commonly known as "sakul," is a species of seaweed that is resistant to the bacteria Pseudomonas sp. The results showed that the inhibition zone varied at various concentrations over three days, with the highest inhibition zone at 2.70 mm for a concentration of 10,000 µg/ml on the third day, but with slightly fluctuating values
EVALUASI KINERJA MENU BEBEK KALEYO CIKARANG Purwanti, Purwanti; Amelia, Restu; Solihati, Dewi; Dianto, Didin; Nurdiana, Dina; Arsila, Lintang; Triani, Banar Ayu
KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan Vol. 5 No. 2 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia (P4I)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/knowledge.v5i2.5593

Abstract

This study aims to evaluate the menu performance and product innovation strategy at Bebek Kaleyo Cikarang by combining managerial and consumer perspectives. The approach used is descriptive qualitative with a case study method. Data were collected through in-depth interviews with seven informants, consisting of three management representatives and four consumers, supported by direct observation and documentation. The results show that consumer preferences are influenced by taste, menu variety, competitive pricing, and a pleasant dining experience. Product innovation is carried out continuously through new menu development, attractive presentation, and rapid response to market trends. Menu performance is evaluated based on taste quality, variety of choices, and high levels of customer satisfaction. Adaptive innovation strategies and communication built through consumer experiences play a vital role in fostering long-term customer loyalty. These findings highlight the importance of a holistic approach in restaurant management that focuses not only on products, but also on experience, satisfaction, and emotional consumer engagement. ABSTRAKPenelitian ini bertujuan untuk mengevaluasi kinerja menu dan strategi inovasi produk di restoran Bebek Kaleyo Cikarang dengan memadukan perspektif manajemen dan konsumen. Pendekatan yang digunakan adalah deskriptif kualitatif dengan metode studi kasus. Data dikumpulkan melalui wawancara mendalam kepada tujuh informan, terdiri dari tiga pihak manajemen dan empat konsumen, serta didukung oleh observasi langsung dan dokumentasi. Hasil penelitian menunjukkan bahwa preferensi konsumen dipengaruhi oleh cita rasa, keberagaman menu, harga yang kompetitif, serta pengalaman makan yang menyenangkan. Inovasi produk dilakukan secara berkelanjutan melalui pengembangan menu baru, penyajian yang menarik, serta respons cepat terhadap tren pasar. Evaluasi kinerja menu mencakup kualitas rasa, keberagaman pilihan, dan tingkat kepuasan pelanggan yang tinggi. Strategi inovasi yang adaptif dan komunikasi yang terbangun melalui pengalaman konsumen menjadi faktor penting dalam membangun loyalitas jangka panjang. Temuan ini menegaskan pentingnya pendekatan holistik dalam manajemen restoran yang tidak hanya berorientasi pada produk, tetapi juga pada pengalaman, kepuasan, dan keterlibatan pelanggan secara emosional.
Co-Authors Al-Farabi, M. Naufal Arsila, Lintang Dianto, Didin Marshanda, Cindy Nurdiana, Dina Pattipeilohy, Shary Charlotte Henriette PURWANTI PURWANTI Putri, Elinda Triana Putri, Velia Rima Ratna, Isna Sri Solihati, Dewi Triani, Banar Ayu