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All Journal JSI: Jurnal Sistem Informasi (E-Journal) JKM (Jurnal Kebidanan Malahayati) Jurnal Agritechno Jurnal Qua Teknika JE-Unisla Jurnal Mahasiswa Sistem Informasi (JMSI) Jurnal Informatika, Komputer dan Bisnis (JIKOBIS) Joutica : Journal of Informatic Unisla Jurnal Pengabdian Masyarakat Nusantara Journal of Dietetics Science
Arie Nugroho
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Public Health Other

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Analisis Prediksi Customer Churn Nasabah Bank dengan Algoritma Random Forest Puspa Ayu Prayogi , Anindita; Sucipto; Arie Nugroho
Jurnal JE-UNISLA : Electronic Control, Telecomunication, Computer Information and Power System Vol 11 No 1 (2026): MARET
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/je-unisla.v11i1.1585

Abstract

Tingkat churn nasabah yang tinggi merupakan tantangan serius bagi sektor perbankan karena berdampak pada pendapatan dan loyalitas jangka panjang. Penelitian ini bertujuan untuk meningkatkan akurasi klasifikasi churn nasabah bank menggunakan algoritma Random Forest serta mengidentifikasi faktor-faktor utama yang memengaruhi churn. Berbeda dengan penelitian terdahulu yang umumnya menggunakan konfigurasi standar, penelitian ini menerapkan Random Forest dengan penyesuaian parameter serta analisis feature importance untuk mengevaluasi dampak feature selection terhadap performa model. Dataset publik dari Kaggle yang terdiri dari 10.000 data nasabah digunakan dalam penelitian ini. Dua model Random Forest dibangun, yaitu model dengan seluruh fitur dan model dengan fitur terseleksi. Hasil evaluasi menunjukkan bahwa model tanpa feature selection menghasilkan akurasi tertinggi sebesar 86,7%, sementara penerapan feature selection tidak meningkatkan performa model. Faktor usia, jumlah produk, dan saldo rekening merupakan variabel paling berpengaruh terhadap churn. Hasil penelitian ini menegaskan keunggulan Random Forest dalam prediksi churn nasabah bank melalui pendekatan evaluatif terhadap feature selection serta memberikan kontribusi berupa analisis komparatif performa model yang dapat menjadi dasar pengambilan keputusan strategis dalam manajemen retensi nasabah.
Kajian Pembuatan Cupcake dengan Penambahan Tepung Bayam Merah dan Tepung Ikan Teri sebagai Alternatif Makanan Selingan Tinggi Zat Besi dan Kalsium bagi Ibu Hamil Reni Indriyani; Merita Putri; Arie Nugroho; Nawasari Indah Putri Sejati
Journal of Dietetics Science Vol. 1 No. 1 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i1.4929

Abstract

Cupcake is a snack as a side dish so the nutritional content is limited, it needs other alternatives such as the addition of other food ingredients to increase the nutritional content. The nutritional value of cupcakes can be increased by adding red spinach flour and anchovy flour which have high iron and calcium content. The purpose of this study was to Hetermine the organoleptic properties (color, taste, aroma, texture and overall acceptance) and iron and calcium content of cupcakes with the addition of red spinach flour and the most preferred anchovy flour. The method used is descriptive with one repetition in making the product. Based on the organoleptic test, it was found that the most preferred cupcake with the addition of red spinach flour and anchovy flour was formula 1 with the addition of red spinach flour and anchovy flour as much as 8%. The results of the iron analysis of cupcakes with the addition of red spinach flour and anchovy flour using TKPI amounted to 1.28 mg, while based on laboratory tests the iron content was found to be 8.7 mg. It is necessary to conduct a shelf life best to determine the shelf life of the cupcake can be consumed. When mixing melted butter, it must be ensured that it is evenly mixed so that the cupcake expands perfectly.
Co-Authors Abdul Waris andritri Anita Sari Wardani Aulia Hardiyanti Bachti, Achmad Bifadhlillah Marsheila Islami DWI HARINI Fredi Pangestu Junaedi Muhidong Merita Putri Mohammad Annan Makruf Mustofa Muhammad Najibulloh Muzaki Muhammad Zuhdi Nawasari Indah Putri Sejati Nizar Bahri Al Varuq Puspa Ayu Prayogi , Anindita Putriani, Dewi Reni Indriyani Rina Firliana Rini Indriati Sefanadia Putri Sucipto Teguh Andriyanto, Teguh