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All Journal BISMA (Bisma dan Manajemen) Journal of Research and Technology Fokus Ekonomi Jurnal Dinamika Sosial Budaya Martabe : Jurnal Pengabdian Kepada Masyarakat Surya Abdimas Food Science and Technology Journal (Foodscitech) Procuratio : Jurnal Ilmiah Manajemen Value: Jurnal Manajemen dan Akuntansi BISECER (Business Economic Entrepreneurship) SOLUSI Jurnal Ilmiah ASET SPRINTER: Jurnal Ilmu Olahraga Adbis : Jurnal Administrasi dan Bisnis Journal of Social Responsibility Projects by Higher Education Forum Healthy Journal Prosiding University Research Colloquium Jurnal Manajemen Informatika dan Bisnis Digital Jurnal Peduli : Jurnal Pengabdian Kepada Masyarakat Amplitudo: Jurnal Ilmu dan Pembelajaran Fisika Nusantara Journal of Multidisciplinary Science Mengabdi: Jurnal Hasil Kegiatan Bersama Masyarakat Jurnal Ilmiah Ekonomi, Akuntansi dan Pajak International Journal of Economics, Management and Accounting Jurnal Standardisasi International Journal Business, Management and Innovation Review Journal of Ekonomics, Finance, and Management Studies Sasambo: Jurnal Abdimas (Journal of Community Service) Green Economics: International Journal of Islamic and Economic Education Jurnal Akuntansi, Ekonomi dan Manajemen Bisnis

Diana Puspitasari

Dian Nuswantoro University

Author-ID : 253667

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans Marina Revitriani; Diana Puspitasari; Fungki Sri Rejeki
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 2 (2022)
Publisher : Universitas Dr Soetomo

Making nuggets by replacing meat with red beans can be used as a variant of nuggets for vegetarian consumption. Red beans have hard skin, so it is necessary to know the most appropriate cooking method to produce quality nuggets. The use of whole wheat flour as a binder aims to increase the fiber and protein content of the product. The purpose of this study was to determine the proportion of red beans and whole wheat flour as well as to show how to cook red beans for the quality of the nugget produced. This study used a factorial randomized block design (RAK) the first factor was the proportion of red beans and wheat flour (K), namely K1 (60%:40%), K2 (50%:50%), K3 (40%:60%). The second factor was the red beans cooking process (P), namely P1 (boiling) and P2 (steaming). The results showed that there was no interaction in all treatments. The treatment of the proportion of red beans and whole wheat flour had no significant effect on all parameters, while the treatment of red bean cooking affected the parameters of water content, ash, and carbohydrates. The results of the organoleptic test had a significant effect on taste, aroma, texture, and color. K3P2 treatment (proportion of red beans: 40%: 60% whole wheat flour and steaming) became the selected treatment with parameters water content 49.09%, ash content 1.85%, protein content 10.62 %, fat content 2.90%, carbohydrate content 35.53% and total preference for taste 63.3%, aroma 53.3%, texture 43.3% and color 63.4%.

PENGARUH PENGGUNAAN MODEL INKUIRI TERBIMBING DENGAN PENDEKATAN SAINTIFIK TERHADAP KETERAMPILAN PROSES SAINS DAN HASIL BELAJAR PADA MATERI GETARAN GELOMBANG DAN BUNYI DI SMPN 08 KOTA BENGKULU Diana Puspitasari; Eko Swistoro; Eko Risdianto
Kumparan Fisika Vol 1 No 1 (2017): Jurnal Pembelajaran Fisika
Publisher : UNIB Press

The main purpose of this research is to know the effect of using guided inquiry model with scientific approach to science process skill and learning outcomes. The main instrument used in this study is the test. The tests in this study include pretest and posttest. The sample was taken using purposive sampling technique class VIII 7 as experimental class and class VIII 9 as control class. The study was conducted from March 1 to March 31. Based on the results of data analysis found there is influence the use of guided inquiry model with scientific approach to science process skill. This can be seen on the score difference before treatment is given after treatment. The average score of each meeting pretest of 24.2 while the average posttest score of each meeting amounted to 62.9 so the difference in average score between posttest with prestest of 38.7. Based on the result of data using t-test two independent samples showed there is significant effect of using guided inquiry model with scientific approach to student learning outcomes. This is shown by thitung 2,444> ttabel 2,004. So it can be concluded that there is a significant influence the use of guided inquiry model with scientific approach to science process skills and student learning outcomes.

STRATEGI PENINGKATAN KETAHANAN EKONOMI UNTUK PERIKANAN BERKELANJUTAN BERBASIS KONSEP BLUE ECONOMY Diana Puspitasari; Amalia Nur Chasanah; Masitha Fahmi Wardhani
Value : Jurnal Manajemen dan Akuntansi Vol. 18 No. 2 (2023): Mei - Agustus 2023
Publisher : Prodi Ilmu Manajemen, Fakultas Ekonomi Universitas Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32534/jv.v18i2.3836

The difficulties and fisheries industry in Indonesia continues to grow in accordance with the 2013–2025 Marine and Fisheries Sector Medium Term Development Plan which refers to the concept of the Blue Economy. The purpose of this research is to find out the implementation of business models and strategies for sustainable sustainability that adopt the Blue Economy concept. This research is a qualitative research using a narrative approach to obtain data related to sustainable strategies in accordance with the Blue Economy concept that can be developed on research objects. The results of the study explain that the success of blue economy-based industries must be supported by a strong commitment between various parties in real action as a form of overall development support, so the direction of program policies must be innovative and creative through a touch of technology. Utilization of digital technology can help fishery businesses based on the concept of a sustainable blue economy, processing all fishery resources owned to be utilized for the welfare of the community without destroying the existing ecosystem. Digital transformation can be a bridge for business owners with markets as consumers, they interact efficiently with each other in meeting the production chain of market needs. Innovation in digital transformation must continue to be carried out and supported by the skills of its human resources to increase attractiveness and expand market access. Keywords: Blue Economy, sustainability, digital transformation.

Pemberdayaan Ibu Rumah Tangga Melalui Pelatihan Shibori dan Pemasaran dalam Upaya Meningkatkan Kesejahteraan Ekonomi Keluarga di Kampung Ringintelu Ngaliyan Semarang Masitha Fahmi Wardhani; Diana Puspitasari; Amalia Nur Chasanah
Journal of Social Responsibility Projects by Higher Education Forum Vol 4 No 1 (2023): Juli 2023
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jrespro.v4i1.4028

Ringintelu Village, which is located in Kalipancur Village, Ngaliyan District, Semarang City, has a strategic and potential location. Located near the tourist area of the River Tubing Mayangsari and the historical monument Tugu Suharto with easy road access and busy road activity from the Sam Poo Kong tourist road and Kreo Cave to the Gajahmungkur-Gunung Pati area, which is a hilly area of many public and private universities in Semarang City. In the field, it can be seen that the productivity of the surrounding community has not seen the potential of this area to be used as an attraction to come. One of the solutions starts with mobilizing housewives by providing knowledge and skills through shibori and marketing training, as well as solutions for dealing with the effects of post-pandemic conditions by increasing productivity to advance the welfare and economy of local regional families. Increasing business competition is currently being addressed by developing creative business ideas by providing business insights to housewives to remain productive and have additional income. This Community Partnership Program activity uses counseling and training methods related to the importance of having the skills to make creative products, namely shibori bags that are ready to sell, as well as knowledge of marketing in the

PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodleswill result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatmentwas T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin. Keywords: Wet Noodles, Tea Extract, Organoleptic, Protein, Tannin.

Pengaruh Debt to Equity Ratio, Firm Size dan Net Profit Margin Terhadap Kinerja Keuangan Perusahaan Pada Perusahaan Sub Sektor Perbankan Yang Terdapat Pada Bursa Efek Indonesia Periode Tahun 2020 - 2022 Fatah Nur Abdul Aziz; Diana Puspitasari; Suhita Whini Setyahuni; Amalia Nur Chasanah
Jurnal Ilmiah Ekonomi, Akuntansi, dan Pajak Vol. 1 No. 2 (2024): Juni : Jurnal Ilmiah Ekonomi, Akuntansi, dan Pajak (JIEAP)
Publisher : Asosiasi Riset Ekonomi dan Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jieap.v1i2.148

Financial performance analysis is analysis that used to measure company achievement from financial segment. this study purposes is to asses the impact of financial ratio, firm size and net profit margin to financial performance in banking sub-sector companies listed on Indonesia Stock Exchange Period 2020 - 2022. This research utilizes secondary data obtained from a sample of 45 companies. The analytical methodology employed in this study is descriptive analysis, normality test, hetroscedasticity, autocorelation, multicollinearity, multiple linear regression, coefficient of determination and F test from SPSS statistics 25 as the analytical instrument. The result found in this study show that Net Profit Margin variable has an influence on Return on Assets, meanwhile the Debt to Equity Ratio dan Firm Size variable does not exert influence Return on Assets

Peran Penting Pencatatan Akuntansi Di Kampung Wisata Kuliner Mayangsari Semarang Ratna Herawati; Masitha Fahmi Wardhani; Linda Ayu Oktoriza; Diana Puspitasari; Amalia Nur Chasanah; Dian Indriana Hapsari
MENGABDI : Jurnal Hasil Kegiatan Bersama Masyarakat Vol. 1 No. 6 (2023): Desember : MENGABDI : Jurnal Hasil Kegiatan Bersama Masyarakat
Publisher : Asosiasi Riset Ekonomi dan Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/mengabdi.v1i6.348

The Mayangsari culinary tourism village Semarang was formed in 2018 by a number of people who are members of the Putra Mayangsari Disaster Preparedness Group (KSB Puma) and the Mayangsari Tourism Awareness Group (Pokdarwis Mayangsari). The Semarang City Culture and Tourism Office provided ideas for developing Mayangsari River Tourism by highlighting the potential attractions of river tubing, river education and culinary tourism. The development of the Mayangsari culinary tourism village, which is a finalist in the 2022 great village competition in the creative and innovative village category, still has several things that need to be improved, especially regarding accounting records for culinary tourism. Based on this, it is important to provide education on the importance of accounting records in theory and practice in the Mayangsari culinary tourism village. The approach used in this community partnership program is in the form of giving lectures and tutorials by providing accounting material ranging from recording to preparing financial reports. It is hoped that this community partnership program will increase and sustain economic activities in the Mayangsari culinary tourism village.

HUBUNGAN STANDAR PRODUK DENGAN INOVASI PRODUK PADA INDUSTRI ELEKTRONIK (Studi Kasus Pada Pt. Hartono Istana Teknologi) Aries Susanty; Arfan Bakhtiar; Diana Puspitasari; Karlina Arfiani
JURNAL STANDARDISASI Vol 11, No 3 (2009): Vol. 11(3) 2009
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v11i3.678

Perkembangan teknologi dan persaingan global mendorong perusahaan untuk selalu mencari dan mengembangkan cara yang lebih efektif dan efisien dalam merancang, memproduksi, dan memasarkan berbagai jenis produk yang bermanfaat dengan harga terjangkau. Dalam hal ini, inovasi produk sangat diperlukan agar dapat bersaing dengan produk sejenis lainnya. Inovasi dilakukan dengan maksud menghasilkan suatu produk dengan tawaran baru yang menarik bagi konsumen. Seiring dengan perkembangan inovasi dan teknologi, standar pun diperlukan untuk menjamin performansi, kesesuaian, dan keamanan dari suatu produk yang dihasilkan maupun proses-prosesnya. Standar dapat menjadi sumber informasi bagi pelaksanaan inovasi dan juga dapat menjadi batasan apa saja yang dapat dan tidak dapat dilakukan. Penelitian ini memaparkan mengenai bagaimana kebijakan perusahaan dalam mengembangkan inovasi produknya, bagaimana kebijakan perusahaan dalam penggunaan standar produk tertentu, bagaimana peran perusahaan dalam perumusan standar produk yang digunakan, dan bagaimana hubungan standar produk dengan keberhasilan inovasi produk yang dilakukan perusahaan dalam konteks sebagai perusahaan elektronik nasional.

Analisis Sentimen Berdasarkan pada Twitter (X) terhadap Layanan Indihome Menggunakan Algoritma Support Vector Machine (SVM) Diana Puspitasari; Tata Sutabri
JUMINTAL: Jurnal Manajemen Informatika dan Bisnis Digital Vol. 3 No. 2 (2024): November 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/jumintal.v3i2.4449

One of the social media with 24.85 million active users is Twitter. Information published on Twitter can be in the form of user opinions on an object, such as a product or service. Therefore, the company utilizes Twitter as a medium to disseminate information. This makes the company use Twitter as a medium to disseminate information. An example is an Internet Service Provider (ISP) company such as Indihome. Through Twitter, users can discuss their complaints and satisfaction with Indihome services. A method is needed, namely sentiment analysis to understand whether the textual data includes neutral opinion, negative opinion or positive opinion. So, the authors use the Support Vector Machine (SVM) method in sentiment analysis of Indihome service user opinions on Twitter, with the aim of getting a sentiment classification model using SVM and to find out how much accuracy is produced by the SVM method applied to sentiment analysis and to find out how satisfied Indihome service users are based on Twitter. After testing with the SVM method the results are 91% accuracy. Precision 51% Recall 75% and F1-Score 59%.

PELATIHAN METODE BERCERITA ANAK USIA DINI PADA GURU PAUD DI KELURAHAN SUKADANA TENGAH LAMPUNG TIMUR Siti Khomsiyati; Oktavianti, Sinta; Diana Puspitasari
Jurnal Peduli : Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2024)
Publisher : LPPM STAI DARUSSALAM LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51226/pdl.v4i1.720

Seorang guru PAUD harus mampu menjadi seorang pendongeng yang baik, yang akan menjadikan cerita sebagai kegiatan yang menarik dan dapat dijadikan pengalaman yang unik bagi anak. Kegiatan pendampingan ini bertujuan agar guru dapat memahami dan mampu mengaplikasikannya dengan menciptakan suasana belajar yang menyenangkan. Melalui metode bercerita diharapkan isi cerita yang disampaikan guru dapat diterima oleh siswa serta dapat meningkatkan aspek aspek perkembangan, terutama perkembangan bahasa pada anak usia dini. Pelaksanaan kegiatan pengabdian ini melalui 2 tahapan, yang pertama, tim pendamping menyampaikan beberapa materi dampingan Kemudian dilanjutkan dengan praktek bercerita dan membuat video bererita langsung kepada anak anak. Hasil yang didapat yaitu Pada praktek yang telah dilakukan oleh guru PAUD ada 3 video yang dibuat oleh guru PAUD perwakilan dari sekolah masing masing. Melalui cerita, guru dapat merangsang imajinasi, mengembangkan bahasa, memperkuat nilai-nilai moral, dan memperluas pengetahuan anak-anak. Dengan menerapkan strategi yang efektif, guru dapat membuat pembelajaran menjadi lebih menyenangkan dan bermakna bagi anak-anak di PAUD.

Co-Authors Acai Sudirman ALI MAHFUD Ana Kadarningsih Aprih Santoso Arfan Bakhtiar Aries Susanty Butarbutar, Marisi Chasanah, Amalia Nur Dellya Dievha Paramytha Dian Indriana Hapsari Dian Prawitasari Dwi Widi Pratito Eko Risdianto Eko Swistoro Endang Retno Wedowati Fakhmi Zakaria Fatah Nur Abdul Aziz Fungki Sri Rejeki Fungki Sri Rejeki Guruh Taufan Hertiana Ikasari Herwening Sindu Lestari Karlina Arfiani Kurnia Tri Lenni Yovita Linda Novasari Marina Revitriani Masitha Fahmi Wardhani Monica Dwi Handayani Mujib, Miftachul Musdholifah Nanda Adhi Purusa NASIKIN Nauroh Nazhiifah Nurul Aisyah Nurul Juwariyah Oktavianti, Sinta Oktoriza, Linda Ayu Pradana Jati Kusuma Ratna Herawati Ratna Herawati Risanda Alirastra Budiantoro Rita Meiriyanti Rudi Kurniawan Sasminta Christina Yuli Hartati Shafira Ayu Rachmawati Sherly Sherly Siti Khomsiyati Suhita Whini Setyahuni Tata Sutabri Tongam Sihol Nababan Tri Rinawati Triani Triani Widyaswati, Rahmatya Witjaksono EH Witjaksono Eko Hartoto Yeni Kuntari Zulaika Putri Rokhimah Zulaika Putri Rokhimah

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