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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Jurnal Pendidikan dan Pemberdayaan Masyarakat Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Borneo Saintek Journal of Digital Marketing and Halal Industry International Journal of Engineering, Science and Information Technology Science Technology and Management Journal (STMJ) Journal of International Accounting, Taxation and Information Systems Jurnal Ilmu Informasi, Perpustakaan, dan Kearsipan
Anggraeni, Novia
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CIPP Evaluation on Japanese Language Training Apprenticeship Program at Job Training Institute (LPK) Akeno Gakuen Bawen Anggraeni, Novia; Shofwan, Imam; Oladejo, Maruff Akinlawe
JPPM (Jurnal Pendidikan dan Pemberdayaan Masyarakat) Vol. 10 No. 2 (2023): November 2023
Publisher : Departement of Nonformal Education, Graduate Scholl of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jppm.v10i2.66242

Abstract

This study aims to describe the evaluation of Japanese language training using the CIPP Model developed by Stufflebeam, including the evaluation of context, input, process, and product at LPK Akeno Gakuen. This research uses a qualitative approach. The study participants consisted of LPK managers, 2 tutors, and 5 study residents. Data collection techniques are carried out through observation, interview, and documentation methods. Data analysis techniques include data collection, data reduction, data presentation, and conclusions. The results showed that: (1) context evaluation: the training program has been achieved in accordance with the needs of learning residents and in accordance with the objectives of the institution or learning residents. (2) input evaluation: all aspects can support the implementation of Japanese language learning. However, the need for additional Japanese language tutors and infrastructure facilities requires additional or updated classrooms that are lacking. (3) process evaluation: the components of the process in LPK run well, it's just that the aspects related to tutor activities have not been maximized. It is necessary to provide appropriate training and professional development for tutors in order to maximize learning activities in class. In addition to learning obstacles, there is a need for tutors to develop effective classroom management strategies so that the specified learning goals can be achieved. (4) product evaluation: Japanese language training at LPK Akeno Gakuen has reached all components, LPK has succeeded in equipping citizens to learn by improving their knowledge and skills in Japanese.
Determinan Penghindaran Pajak Dengan Ukuran Perusahaan Sebagai Variabel Moderasi Anggraeni, Novia; Rachmawati Meita Oktaviani
JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Vol. 15 No. 02 (2024): Jurnal Ilmiah Mahasiswa Akuntansi
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jimat.v15i02.71790

Abstract

Penelitian ini bertujuan untuk membuktikan (1) pengaruh leverage terhadap penghindaran pajak, (2) pengaruh intensitas modal terhadap penghindaran pajak, (3) pengaruh ukuran perusahaan terhadap penghindaran pajak, (4) ukuran perusahaan dapat memoderasi pengaruh leverage terhadap penghindaran pajak, (5) ukuran perusahaan dapat memoderasi pengaruh intensitas modal terhadap penghindaran pajak. Untuk mencapai tujuan penelitian tersebut, maka penelitian yang digunakan adalah kuantitatif dengan menggunakan data sekunder yang diperoleh dari laporan keuangan tahunan perusahaan. Populasi penelitian ini adalah seluruh perusahaan manufaktur sektor Industri Barang Konsumsi di Bursa Efek Indonesia sebanyak 90 perusahaan. Teknik pengambilan sampel dalam peneltiian ini menggunakan purposive sampling dengan jumlah sampel sebanyak 15 perusahaan. Teknik analisis data yang digunakan adalah analisis model regresi data panel. Hasil penelitian menunjukkan bahwa (1) Leverage berpengaruh positif terhadap penghindaran pajak, (2) Intensitas modal tidak berpengaruh signifikan terhadap penghindaran pajak, (3) ukuran perusahaan berpengaruh positif terhadap penghindaran pajak, (4) Ukuran perusahaan memperkuat pengaruh leverage terhadap penghindaran pajak, (5) Ukuran perusahaan tidak dapat memoderasi pengaruh intensitas modal terhadap penghindaran pajak.
Sentiment Analysis Using Convolutional Neural Network Method to Classify Reviews on Zoom Cloud Meetings Application Based on Reviews on Google Playstore Refianti, Rina; Anggraeni, Novia
International Journal of Engineering, Science and Information Technology Vol 3, No 3 (2023)
Publisher : Department of Information Technology, Universitas Malikussaleh, Aceh Utara, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v3i3.463

Abstract

Zoom Cloud Meetings is an application that is used to conduct video conferencing. On the Google Play Store, the Zoom Cloud Meeting application received a rating of 3.8, with 500 million more downloads as of March 2021. The application has many advantages, such as not being disturbed by pauses in conversation and having good video and audio quality. The advantages possessed by these applications require development so that application services are getting better. For this reason, user reviews are needed to see user satisfaction with the application so that they can determine services that can be developed in the future. Based on this, this research was created to create a web-based application that can classify user reviews of the Zoom Cloud Meetings application using the Convolutional Neural Network (CNN) method and calculate the accuracy value. This application is built using the Flask framework and the Python programming language. Model training is carried out using the TensorFlow library. Applications that have been made are then tested using two stages of testing, namely system testing with black box and data testing. Based on system testing, it was found that the website can run well, and for data testing using test data, the accuracy result is 91.5%.
Difficulties Experience of Halal Product Process Assistant During Halal Certification Process Rizkaprilisa, Windy; Paramastuti, Ratih; Anggraeni, Novia; Nurvita, Silvia; Hapsari, Martina Widhi; Murti, Paulus Damar Bayu
Journal of Digital Marketing and Halal Industry Vol. 6 No. 2 (2024)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2024.6.2.20335

Abstract

The increase in the issuance of halal certificates will continue to occur every year. Not all business actors understand the halal certification process, so a Proses Produk Halal (PPH) assistant is needed to educate and guide them. PPH assistant experience many obstacles when assisting business actors in registering the halal status of their products. This study aims to analyze the difficulties faced by PPH assistants and formulate ways to overcome these difficulties. Methods of this research use descriptive research that aims to systematically describe or explain a phenomenon that is currently occurring with factual data. The result of this research are most respondents have been PPH assistants for less than 1 year (57%). Business actors apply for halal certification for their products after the products are marketed (47%) and when they are required to be halal certified (53%). The reason business actors apply for halal certification is to follow government regulations (50%). The biggest difficulty experienced by PPH assistants is that business actors need to learn the importance of halal certification for their products (53%). They think that halal certification is a halal product without registering halal (63%). 80% of business actors do not know how to register for halal certification. PPH assistants feel that many business actors do not know how to access the “Si Halal” website (67%). These difficulties result in PPH assistants having different times in the halal certification process, namely more than 3 months (77%), 1-3 months (17%), and less than 1 month (7%).
Variations in Milling Time and Their Impact on the Bio-Calcium Properties of Red Snapper Fish Bones Anggraeni, Novia; Dewi, Eko Nurcahya; Susanto, Antonius Budi; Riyadi, Putut Har
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.918

Abstract

Calcium is a macromineral essential by human body, with deficiencies often leading to bone-related issues. Red snapper bone waste is a source of calcium. The bioavailability of calcium is maximized when present in microscopic particles, such as bio-calcium. This study aims to identify the optimal milling time to produce bio-calcium from red snapper bones, evaluating parameters such as water content, particle size, and yield. Biocalcium was extracted from red snapper bone meal using a 1 N NaOH solution (1:3 ratio) with milling times of 1, 2, and 3 h. Analysis of the red snapper bone meal including yield, particle size, chemical composition, calcium, and phosphorus content. The bio-calcium was characterized based on water content, particle size, yield, Fourier-transform infrared spectroscopy (FTIR), and morphological structure using a scanning electron microscope (SEM). The results demonstrated that a 3-hour milling time yielded bio-calcium with a particle size of 410.8 nm, a water content of 4.51 ± 0.15%, and a yield of 4.12 ± 0.03%. SEM revealed a uniform morphology. FTIR spectra indicated the presence of carbonate, amine, hydrocarbon, and hydroxyl groups, suggesting residual organic substances such as protein, fat, and water. The uniform spectra across all samples highlight the consistency of the extraction process, ensuring a similar chemical composition. 
Pengaruh Konsumsi Kopi Terhadap Peningkatan Fungsi Kognitif pada Wanita Lansia: Studi Eksperimental di Banyubiru, Kabupaten Semarang (The Effect of Coffee Consumption on Cognitive Function Improvement in Elderly Women: An Experimental Study in Banyubiru, Ratih Kumala Dewi; Anggraeni, Novia; Nardina, Evita Aurilia
Science Technology and Management Journal Vol. 5 No. 1 (2025): Januari 2025
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v5i1.335

Abstract

Seiring bertambahnya usia, penurunan fungsi kognitif menjadi tantangan utama, terutama bagi wanita lansia. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsumsi kopi terhadap fungsi kognitif pada wanita lansia di Banyubiru, Kabupaten Semarang. Metode yang digunakan adalah quasi-experiment dengan desain pre-test dan post-test, melibatkan 68 responden yang dibagi menjadi kelompok perlakuan (konsumsi kopi) dan kelompok kontrol (tanpa kopi). Pengukuran fungsi kognitif dilakukan menggunakan kuesioner Mini Mental State Examination (MMMSE) sebelum dan setelah periode intervensi dua bulan. Hasil menunjukkan bahwa kelompok perlakuan mengalami peningkatan signifikan dalam skor MMMSE, dari rata-rata 23,8 menjadi 26,5, sedangkan kelompok kontrol hanya meningkat sedikit dari 23,9 menjadi 24,3. Diskusi menunjukkan bahwa kafein dalam kopi dapat meningkatkan aktivitas neurotransmitter yang berperan dalam perhatian dan memori. Temuan ini mendukung hipotesis bahwa konsumsi kopi moderat dapat memberikan manfaat bagi kesehatan kognitif wanita lansia. Penelitian ini menyoroti pentingnya pemahaman lebih lanjut tentang pola konsumsi kopi dalam konteks kesehatan masyarakat dan potensi intervensi untuk meningkatkan kualitas hidup lansia melalui pola makan yang sehat. Ke depan, penelitian lanjutan diperlukan untuk mengeksplorasi mekanisme yang mendasari efek positif ini serta dampaknya dalam jangka panjang.
KARAKTERISTIK HEDONIK DAN GIZI CENDOL IKAN NILA (OREOCHROMIS NILOTICUS) DENGAN PENAMBAHAN KOPI Anggraeni, Novia; Rizkaprilisa, Windy; Widhi Hapsari, Martina; Paramastuti, Ratih
Jurnal Borneo Saintek Vol 6, No 1 (2023): Jurnal Borneo Saintek
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/borneo_saintek.v6i1.4200

Abstract

Cendol is one of the popular drinks in Indonesia which is made from flour with incomplete nutritional content, so it is necessary to modify the formulation of cendol by adding tilapia fish meat and coffee grounds to complement the nutritional value of cendol products. The purpose of this study was to determine the effect of the addition of coffee grounds on consumer acceptance and the nutritional value of tilapia cendol products. This study used a completely randomized design (CRD), with 4 treatments adding coffee powder 0 g, 4 g, 6 g, and 8 g. The results showed that the addition of coffee grounds had an effect on the hedonic results of tilapia cendol. The best cendol according to consumer acceptance based on hedonic code K2 results with the addition of 6 g coffee powder with a moisture content of 65.34%, ash content of 0.48%, fat content of 0.52%, protein content of 11.13%, and carbohydrate content of 23 .53%.
Influence of Carbon Emission Disclosure, Green Innovation, and Media Exposure on Firm Value Anggraeni, Novia; Fitriyah, Fitriyah
Journal of International Accounting, Taxation and Information Systems Vol. 2 No. 1 (2025): February
Publisher : CV. Proaksara Global Transeduka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70865/jiatis.v2i1.86

Abstract

The objective of this research is to investigate how publicizing carbon emissions, implementing eco-friendly innovations, and gaining media coverage can impact the overall worth of a company. The study involved an examination of yearly reports, sustainability reports, and company websites belonging to energy sector businesses trading on the Indonesia Stock Exchange from 2019 to 2023. This research examined 16 energy sector companies listed on the Indonesia Stock Exchange between 2019 and 2023, using a purposive sampling method. The study relied on secondary data, including annual reports, sustainability reports, and the official websites of the selected companies. This study utilizes several variables, including Carbon Emissions Disclosure (X1) as the first independent variable, Green Innovation (X2) as the second independent variable, and Media Exposure (X3) as the third independent variable. Meanwhile, Firm Value (Y) serves as the dependent variable. In this study, the research methodology involves utilizing panel data regression. EViews 12 Student Version Lite software is employed to analyze the research findings. It was determined that the Common Effect Model (CEM) performed the best among all the models evaluated. The findings of this study reveal that Carbon Emissions Disclosure, when considered individually, does not influence Firm Value. Green Innovation, on the other hand, has a partial effect on Firm Value, while Media Exposure shows no partial impact. However, when analyzed simultaneously, Carbon Emissions Disclosure, Green Innovation, and Media Exposure collectively influence Firm Value.
Difficulties Experience of Halal Product Process Assistant During Halal Certification Process Rizkaprilisa, Windy; Paramastuti, Ratih; Anggraeni, Novia; Nurvita, Silvia; Hapsari, Martina Widhi; Murti, Paulus Damar Bayu
Journal of Digital Marketing and Halal Industry Vol. 6 No. 2 (2024)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2024.6.2.20335

Abstract

The increase in the issuance of halal certificates will continue to occur every year. Not all business actors understand the halal certification process, so a Proses Produk Halal (PPH) assistant is needed to educate and guide them. PPH assistant experience many obstacles when assisting business actors in registering the halal status of their products. This study aims to analyze the difficulties faced by PPH assistants and formulate ways to overcome these difficulties. Methods of this research use descriptive research that aims to systematically describe or explain a phenomenon that is currently occurring with factual data. The result of this research are most respondents have been PPH assistants for less than 1 year (57%). Business actors apply for halal certification for their products after the products are marketed (47%) and when they are required to be halal certified (53%). The reason business actors apply for halal certification is to follow government regulations (50%). The biggest difficulty experienced by PPH assistants is that business actors need to learn the importance of halal certification for their products (53%). They think that halal certification is a halal product without registering halal (63%). 80% of business actors do not know how to register for halal certification. PPH assistants feel that many business actors do not know how to access the “Si Halal” website (67%). These difficulties result in PPH assistants having different times in the halal certification process, namely more than 3 months (77%), 1-3 months (17%), and less than 1 month (7%).
Karakterisasi nanokalsium tulang ikan kakap merah (Lutjanus malabaricus) dengan variasi waktu ekstraksi: Characterization of red snapper (Lutjanus malabaricus) bone nanocalcium with variations in extraction time Anggraeni, Novia; Dewi, Eko Nurcahya; Susanto, Antonius Budi; Riyadi, Putut Har
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 3 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i3.50268

Abstract

Kalsium merupakan salah satu mineral makro yang sangat dibutuhkan oleh tubuh. Kekurangan asupan kalsium di dalam tubuh dapat menyebabkan gangguan kesehatan tulang. Limbah tulang ikan kakap merah merupakan salah satu sumber kalsium. Penyerapan kalsium dalam tubuh akan maksimal apabila memiliki ukuran yang kecil (nanokalsium). Penelitian ini bertujuan menentukan waktu ekstraksi terbaik dalam menghasilkan nanokalsium tulang ikan kakap merah berdasarkan parameter kadar air, ukuran partikel, dan rendemen. Ekstraksi nanokalsium tepung tulang ikan kakap merah menggunakan larutan NaOH 1 N (1:3) dengan variasi waktu ekstraksi 30, 60, dan 90 menit. Tepung tulang ikan kakap merah dianalisis rendemen, ukuran partikel, komposisi kimia, mineral kalsium, dan fosfor. Nanokalsium tulang ikan kakap merah dianalisis kadar air, ukuran partikel, rendemen, dan struktur nanokalsium. Ukuran partikel diukur menggunakan Particle Size Analyzer (PSA) dan struktur nanokalsium dengan Scanning Electron Microscope (SEM). Hasil penelitian menunjukkan bahwa tepung tulang ikan kakap merah memiliki rendemen 85,57%, ukuran partikel 1.029,69 nm, kadar air 5,52%, abu 78,82%, protein 18,11%, lemak 2,02%, kalsium 20,07%, dan fosfor 9,95%. Perlakuan ekstraksi selama 90 menit merupakan perlakuan terbaik dalam menghasilkan nanokalsium tulang ikan kakap merah dengan kadar air 3,63%, rendemen 6,94%, dan ukuran partikel 440,3 nm.
Co-Authors Antonius Budi Susanto Eko Nurcahya Dewi Fitriyah Fitriyah Hapsari, Martina Widhi Imam Shofwan Mirmani, Anon Nardina, Evita Aurilia Oladejo, Maruff Akinlawe Paulus Damar Bayu Murti Putut Har Riyadi Rachmawati Meita Oktaviani Ratih Kumala Dewi Ratih Paramastuti Rina Refianti Rizkaprilisa, Windy Silvia Nurvita, Silvia Widhi Hapsari, Martina