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Feasibility of the BetterSweet Cake Business at Hollywood Junction: Opportunities and Challenges Kholifah, Nurul; Nabhan, Azzah Muaribah; Akbar, Hikmal; Nurhasanah, Cindy Reyna
Review: Journal of Multidisciplinary in Social Sciences Vol. 2 No. 10 (2025): October 2025
Publisher : Lentera Ilmu Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59422/rjmss.v2i10.1061

Abstract

The BetterSweet Cake business feasibility study analyzes the potential for developing a premium patisserie business in the Cikarang culinary industrial area, using qualitative descriptive methods to evaluate marketing, operational, human resource, and financial aspects. In the marketing aspect, product distribution is designed through offline and online channels. Operationally, the business plans to produce 75 cakes daily with premium quality standards. The human resource approach is competency-based recruitment, continuous development programs, and a motivating compensation system. Financial analysis Working capital strategies and revenue estimates are designed to support sustainable business growth. The method in this study uses a mixed descriptive method of qualitative and quantitative, the results show that BetterSweet Cake has competitive potential in the local patisserie industry, with the latest product innovations.
PENGARUH LATIHAN SINGLE LEG BALANCE DAN DUMBBELLS SERTA BALANCE BOARD DAN RESISTANCE BAND TERHADAP CHRONIC ANKLE INSTABILLITY PADA PEMAIN SEPAKBOLA Akbar, Hikmal; Razany Fauzia Alboneh; Shofhal Jamil
Journal of Innovation Research and Knowledge Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Chronic Ankle Instability (CAI) merupakan masalah muskuloskeletal yang sering dialami pemain sepak bola akibat cedera pergelangan kaki berulang. Kondisi ini menurunkan keseimbangan, propriosepsi, serta stabilitas dinamis sehingga mengganggu performa. Latihan keseimbangan dan resistensi diyakini mampu meningkatkan kontrol neuromuskular dan mencegah cedera ulang. Penelitian ini bertujuan untuk mengetahui pengaruh latihan Single Leg Balance dengan Dumbbells dan Balance Board dengan Resistance Band terhadap peningkatan stabilitas ankle pada pemain sepak bola dengan CAI serta membandingkan efektivitas keduanya. Penelitian ini menggunakan desain quasi-experiment two- group pretest-posttest dengan sampel 20 pemain Persiba Bantul Development usia 15–17 tahun yang dipilih dengan total sampling. Subjek dibagi dalam dua kelompok: Single Leg Balance + Dumbbells dan Balance Board + Resistance Band. Latihan dilakukan 3 kali per minggu selama 4 minggu. Stabilitas ankle diukur dengan Y Balance Test, dianalisis menggunakan uji t-berpasangan dan uji t- independen. Hasil penelitian menunjukan bahwa Kelompok Single Leg Balance + Dumbbells meningkat dari 420,80 ± 33,783 menjadi 453,50 ± 28,064 (p=0,000). Kelompok Balance Board + Resistance Band meningkat dari 419,80 ± 33,336 menjadi 465,00 ± 31,654 (p=0,000). Hasil perbandingan menunjukkan Balance Board + Resistance Band lebih efektif (p=0,000). Kedua latihan berpengaruh signifikan dalam meningkatkan stabilitas ankle pada pemain sepak bola dengan CAI, namun Balance Board dengan Resistance Band lebih efektif dibandingkan Single Leg Balance dengan Dumbbells dalam meningkatkan keseimbangan dan mengurangi chronic ankle instability pada pemain.
Real-Time Ethanol Monitoring System for Palm Sap Fermentation Using a MiCS-5524 Gas Sensor and Arduino Uno Siregar, Dini Rizqi Dwi Kunti; Surbakti, M Syukri; Fadhli; zakaria; Susilawati; Akbar, Hikmal
Journal of Technomaterial Physics Vol. 8 No. 1 (2026): Journal of Technomaterial Physics
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jotp.v8i1.23866

Abstract

This study aims to develop a real-time alcohol monitoring instrument for palm sap fermentation using the MiCS-5524 gas sensor integrated with an Arduino Uno. The system consists of the MiCS-5524 sensor, an Arduino Uno microcontroller, and a 16×2 I2C LCD for real-time display. Sensor calibration was performed using ethanol solutions at 10%, 20%, 30%, 40%, 50% and 60% to establish a linear regression model relating sensor resistance to ethanol concentration. Fermentation monitoring was carried out for 72 hours, with measurements taken every 24 hours. Sensor outputs were converted from ADC values into voltage, resistance, and ethanol concentration using the calibration equation. The calibration yielded a strong linear correlation (R² = 0.982). Fermentation tests showed a consistent increase in ethanol concentration, reaching 53.9% after 72 hours. Comparison with a digital alcohol meter produced relative errors ranging from 2.8% to 6.4%, demonstrating good accuracy, low drift, and stable sensor response. Overall, the developed instrument effectively measures ethanol concentration in palm sap fermentation in real time. Its simple configuration, low cost, and reliable performance make it suitable for small-scale palm sap processing, quality control, and laboratory applications. Further improvements, such as environmental compensation and IoT-based monitoring, are recommended to enhance system performance.