Article Per Year (5 Year)
p-Index From 2020 - 2025
1.704
P-Index
This Author published in this journals
All Journal ENGINEERING Jurnal Bioterdidik: Wahana Ekspresi Ilmiah Unes Law Review Jurnal Teknologi Kedirgantaraan (JTK) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal Presumption of Law Jurnal Ilmiah Wahana Pendidikan Jurnal Riset Rumpun Agama dan Filsafat AN-NIDA: Jurnal Pendidikan Islam Inovate : Jurnal Ilmiah Inovasi Teknologi Informasi Jurnal Idaaratul Ulum
Imron Rosadi
Unknown Affiliation
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Physics Public Health Social Sciences Transportation Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
ANALISIS PENENTUAN KLASIFIKASI NILAI KANDUNGAN GIZI PADA MAKANAN DAN MINUMAN INSTAN MENGGUNAKAN METODE SIMPLE ADDITIVE WEIGHTING BERBASIS WEBSITE SEBAGAI ALTERNATIF PENCEGAHAN DIABETES MELITUS Imron Rosadi; Sujatmiko, Bambang; Tanhella Zein Vitadiar; Setyo Permadi, Ginanjar
Inovate Vol 9 No 1 (2024): September
Publisher : Fakultas Teknologi Informasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/inovate.v9i1.7264

Abstract

This study applies the Simple Additive Weighting (SAW) method to select healthy instant food andbeverage products to prevent Diabetes Mellitus. The developed web-based system evaluates nutritionalcriteria such as energy, sugar, saturated fats, sodium, fruits and vegetables, protein, and fiber. This systemassists consumers in making healthier food choices and supports efforts to prevent Diabetes Mellitus. It isalso expected to contribute to public health improvement through better nutritional education.Keywords: Simple Additive Weighting (SAW), Instant food and beverage products, Diabetes Mellitusprevention, Nutritional criteria, Web-based system, Healthier food choices, Public health, Nutritionaleducation.
Strategi Kepala Balai Latihan Kerja Komunitas (BLKK) Bidang Teknologi Dan Informasi Dalam Meningkatkan Sumber Daya Manusia Di Pondok Pesantren Modern Minhajul Muttaqin Imron Rosadi; Akhsanul Huda; Agus Siswanto
Idaarotul Ulum Vol 7 No 1 (2025): Juni : Idaaratul 'Ulum (Jurnal Prodi MPI)
Publisher : Institut Agama Islam Insan Prima Misbahul Ulum Gumawang OKU Timur Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70688/idaarotululum.v7i1.499

Abstract

This research is motivated by the author's interest in the Strategy of the Head of the Community Work Training Center (BLKK) in the Technology and Information Sector in improving Human Resources at the Minhajul Muttaqin Modern Islamic Boarding School. Meanwhile, current education has at least three dimensions of skills, including: work skills and survival along with life skills, learning skills and innovation, and information technology and media skills. This type of research is qualitative using a descriptive approach with data collection obtained through observation, interviews and documentation. In testing the validity of the data using data triangulation techniques. While data analysis techniques include data reduction, data display, drawing conclusions and verification. The results of this study indicate that the human resource development strategy at the BLKK of the Minhajul Muttaqin Modern Islamic Boarding School is through a graphic design training program for students, employees and the community around the Islamic boarding school with a facilitative training strategy. BLKK has carried out training quite well starting from, (1) Planning a skills development strategy that has prepared the needs of the training program using funds from the Republic of Indonesia's employment in accordance with the requirements and functions of the Work Training Center. However, the long-term program planning of BLKK has not been planned in a structured manner. (2) The implementation of the graphic design program strategy that is applied consists of three programs (competency units, support groups and on the job training (OJT), with the application of the material in training, it is able to develop skills specifically in graphic design. However, the implementation of the training has not been maximized, this can be seen from the obstacles experienced. (3) Evaluation of the training program strategy has an impact on participants, especially graphic design skills and work discipline. The evaluation of the training program is in the form of an evaluation report prepared by the manager as a report to the Serang Vocational Training Development Center (BBPVP).
Co-Authors ADHITYA WIDYA KARTIKA Adi Putra Sanjaya Agus Siswanto Agus Wibowo Ahmad Farid Ahyar Muttaqiin Ainur Rofiki Aisyah Nurhayati Akhsanul Huda amat chaeroni Andi Abdul Hanafi Andi Rosa Andri Nirwana AN Arifin, Hafizh BAMBANG SUJATMIKO Berti Yolida Desi Fitriani Desta Rezzy Anggraini Fatima Az-Zahra Ginanjar Setyo Permadi Irsyad Khoerul Imam Jauhairina Galini M. Mifthakul Umami M. Zaky Hamdie Moh Abdul Kholiq Hasan Moh Alil Qodri Mohammad Zeqi yasin Nasywa Natania Paramitha Nurikhsan, Muhamad Alfan Raden M. Yusron Maulana Reza Deniarti Rini Indah Sari Rohmah, Lusy Meilani Nur’aeni Saiful Akhyar Lubis Shafalul Arnestya Nur Insani Siti Waspiatul Kamilah Tanhella Zein Vitadiar Tazkia Nur Fateha Teuku M. Indra Syahdafi Tri Jalmo Zhafira Zaharani