Multicience
The principle reason for INTERNATIONAL JOURNAL OF MULTISCIENCE is to give an academic discussion to the world, over to share great learning. It expects to be the voice of scholars around the world. One of its establishing standards is that of backing of the scholastic research field. The INTERNATIONAL JOURNAL OF MULTISCIENCE plans to make an research environment that empowers all researchers to have a voice. As being what is indicated, the founder believe that all researchers have something valuable to add to INTERNATIONAL JOURNAL OF MULTISCIENCE that others may gain from. Consequently, we are begun journal in all disciplines. INTERNATIONAL JOURNAL OF MULTISCIENCE publishes the most astounding quality journals and conveys this research to the greatest conceivable crowd. We accomplish this by living up to expectations nearly with analysts, researchers, and teachers so as to give them distributed administrations that bolster their exploration needs. A basic piece of our insightful mission is to publish journals of the most astounding quality with the best effect, displaying inventive research that advances future advances. We are focused on guaranteeing that our journals are spread around the world, so researchers have the capacity to get to our substance wherever and at whatever point they require it. INTERNATIONAL JOURNAL OF MULTISCIENCE has ceaselessly developed with innovation advances to guarantee specialists can get to the most recent substance in the most helpful configuration. we are always developing our publishing to build the utilization and discoverability of our substance. We seeks, through its activities, to bring about an improvement in research of the academic community.
Articles
313 Documents
<![CDATA[THE INFLUENCE OF GREEN MARKETING STRATEGY ON CONSUMER DECISIONS TO PURCHASE GARDENING KIT ON IJOY.YO DURING THE COVID-19 PANDEMIC ]]>
<![CDATA[SINTIA FAUZIA]]>;
<![CDATA[EFFY YUSWITA]]>;
<![CDATA[NOVI HARYATI]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 3 No. 04 (2023): INTERNATIONAL JOURNAL OF MULTISCIENCE - JANUARY-APRIL 2023 ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[The green marketing strategy is believed to be able to increase integration through environmental issues in all business activities. This research aims to determine the implementation of green marketing strategies on Ijoy.yo during the COVID-19 Pandemic, to analyze the effect of green marketing strategies (green product, green price, green place, green promotion) on consumer decisions in buying gardening kit products at Ijoy. yo during the COVID-19 pandemic, to analyze the variables that have the most dominant influence on purchasing decisions for gardening kit products at Ijoy.yo during the COVID-19 pandemic. This research uses a quantitative approach. The research was conducted in February – April 2021 at Ijoy.yo. Determination of the sample using a simple random sampling technique. The research respondents were 172 consumers of Ijoy.yo. Data collection in the study was carried out using a questionnaire. Researchers analyzed the effect of green marketing strategy on gardening kit purchasing decisions using multiple linear regression analysis. The results showed that the green product, green price, green place, and green promotion variables had a simultaneous effect on the purchasing decision variables. The results of the study partially show that the green product, green price, and green promotion variables have a significant effect on the purchasing decision variables. While the green place variable has no significant effect on the purchasing decision variables. The dominant variable in this study is the green price.]]>
<![CDATA[AN ANALYSIS OF SUPPLY CHAIN MANAGEMENT PERFORMANCE OF JENANG RAW MATERIALS IN PONOROGO ]]>
<![CDATA[ARINDA EMILIA PUTRI]]>;
<![CDATA[EFFY YUSWITA]]>;
<![CDATA[FITRIA DINA RIANA]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 3 No. 05 (2023): INTERNATIONAL JOURNAL OF MULTISCIENCE - MAY - AUGUST 2023 ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[The success of creating sticky rice jenang is due to a good cooperative relationship between supply chain actors. MSME Jenang Teguh Raharjo faces problems in supply chain performance which then has an impact on the production process, so it is necessary to conduct an assessment of supply chain performance. This study aims to identify the state of supply chain management, analyze the supply chain performance of glutinous rice flour at MSME Jenang Teguh Raharjo using SCOR (Supply Chain Operations Reference) and develop supply chain strategy improvements. This study uses descriptive and quantitative data analysis, carried out at MSME Jenang Teguh Raharjo in February 2021. The respondent determination technique used is non-probability sampling technique and the respondent determination method used is purposive sampling. Data analysis technique with SCOR method. The results showed that there were four members of the glutinous rice flour supply chain. Activities that occur are cooperation to supply the needs of glutinous rice flour as raw material for jenang. Based on the results of the calculation, it can be analyzed that the supply chain performance is not optimal. The average reliability generated is 96% in the Excellent category, the average responsiveness of the three suppliers is in the Good category and the Agility average is 100% in the Excellent category. The recommended repair solution is that suppliers carry out safety stock, Re Order Point, product quality control, production control, make delivery schedules and make improvements to the preparation process.]]>
<![CDATA[CAPACITY ANALYSIS OF BACKUP GENERATOR IN WORKSHOP AND LABORATORY BUILDING OF POLNAM ELECTRICAL DEPARTMENT ]]>
<![CDATA[VICKY SALAMENA]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 2 No. 07 (2021): INTERNATIONAL JOURNAL OF MULTISCIENCE -OCTOBER EDITION ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[Power electric supply to workshoop and laboratorium Electrical Department in Politeknik Negeri Ambon gives by Goverment Electric Company (PLN). Now electric power capacity at PLN not satisfy to support demmand on Ambon island, because derating of prime over (diesel engine), the engine has broken and increase of demmand. Consequence of this broblem is adjustment at power delivery from PLN to demmand, so happen cut-off electric power to a part of demmand. Impact to Electrical Department workshoop and laboratorium in electric power supply not continu. For hanging this problem, make back-up power supply with added generator-set at rating needs it. This research is calculating capacity of generator-set agree with electric capacited of workshoop and laboratorium Electrical Department. Total of electric capacity in kilo-volt-ampere (kVA) be obtained from accumation of electric equipment in the workshop and laboratorium. The results of this study are to obtain protection on the main panel of 80 A, the cross-sectional area of the main panel feeder is 250 mm2 and the generator capacity is 50 kVA at a phase-to-phase voltage of 380 V, AC, three-phase four wire generator type. The model or type of grounding used is TN-S.]]>
<![CDATA[MODIFICATION OF ROCKET STOVE FUELED BY WOOD WASTE IN THE FOOD DRYING PROCESS AS A SUBSTITUTE FOR SUNLIGHT ]]>
<![CDATA[Steanly R.R. Pattiselanno1]]>;
<![CDATA[Nanse H. Pattiasina]]>;
<![CDATA[Richard A. Ririhena]]>;
<![CDATA[Raymond M. Saptenno]]>;
<![CDATA[Dominggus Battianan]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 3 No. 02 (2022): INTERNATIONAL JOURNAL OF MULTISCIENCE - AUGUST - DECEMBER 2022 EDITION ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[Traditional snacks in Maluku made from sago, in the form of dried food which in the final process is produced by drying in the sun, are often constrained (stopped) when the rainy season arrives. As a campus community that focuses more on vocational fields, we can take a role to bridge the gap between the needs of the traditional home-based snack industry for access to appropriate technology that can be developed. One solution is to provide a means of drying food through research into the manufacture of a modified rocket stove as a container for drying food made from sago. This modified rocket stove product adds a drying container at the top that is knocked down, so that the basic function of the rocket stove can be maintained and can also be expanded with variations in the installation of the drying container.From this research, a rocket stove with dimensions of 40 cm x 10 cm x 60 cm was produced which was modified by adding a table (95 cm x 45 cm x 70 cm) with a hollow/box with the addition of 3.5 mm3 holes at four corners on the top side of the table plate, which functioned to release excess hot air.The modified rocket stove design, in its operation of the sago kasbi drying process with the highest fuel consumption efficiency value is in the Negeri Oma sago kasbi product which is 4.98 gr/minute of combustion, while the highest sago drying productivity efficiency is from Negeri Pia, which is 0.45 gr/gr of dried sago]]>
<![CDATA[A COMPARISON OF THE CAPACITY AND WORKING TIME OF MASHED SAGO SNACKS PRODUCTION USING CONVENTIONAL AND MECHANIZED SYSTEMS ]]>
<![CDATA[Nanse H. Pattiasina]]>;
<![CDATA[Jeffrie Malakauseya]]>;
<![CDATA[Josef Matheus]]>;
<![CDATA[Hermon Latumaerissa]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 3 No. 02 (2022): INTERNATIONAL JOURNAL OF MULTISCIENCE - AUGUST - DECEMBER 2022 EDITION ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[Sago processing based on technical aspects has not been handled systematically with the use of technology that is still very simple. The technology used is generally traditional manual and a small part is semi-mechanized. This causes a lot of sago flour to be wasted due to the inefficient extraction process, resulting in low productivity and low quality of sago flour produced. This research focuses on the processing of conventional and mechanized mashed sago snacks or cakes according to the resulting prototype design. The method used is development research. The results showed that the ratio of working time and production capacity conventionally was in the range of 29.93 gr/min - 52.74 gr/min while mechanically achieving the ratio of time and production capacity of 33.65 gr/min]]>
<![CDATA[PERCEPTIONS OF STUDENTS MAJORING IN ACCOUNTING AT UNIVERSITY X TOWARDS THE ACCOUNTING LECTURER PROFESSION FROM THE PERSPECTIVE OF SOCIAL VALUES AND FINANCIAL MOTIVES ]]>
<![CDATA[RASNI HANIPA USEMAHU]]>;
<![CDATA[SHERLIE EVABIONI LATUAMURY]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 2 No. 12 (2022): INTERNATIONAL JOURNAL OF MULTISCIENCE - MARCH 2022 EDITION ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[This research discusses the perceptions that exist within a student majoring in accounting towards accounting lecturers related to salary or financial rewards, and social values. The type of descriptive qualitative research that gives freedom to researchers to further develop their findings but still must be in accordance with the research boundaries. The object under study is students majoring in accounting who are currently studying a thesis as many as 30 students as has been described very clearly in the previous chapter. Based on the results of observations, questionnaires and interviews conducted by researchers related to the perceptions of students majoring in accounting towards accounting lecturers, it can be concluded that students do not agree if an accounting lecturer has a high starting salary and there are often salary increases, but they agree if an accounting lecturer has a pension fund, health benefits and old age]]>
<![CDATA[ACCOUNTANTS' PROGRESSIVITY DEMANDS IN THE AGE OF DIGITAL ACCOUNTING ]]>
<![CDATA[WA ASRIDA]]>;
<![CDATA[RASNI HANIPA USEMAHU]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 3 No. 04 (2023): INTERNATIONAL JOURNAL OF MULTISCIENCE - JANUARY-APRIL 2023 ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[The world is indeed moving fast and agile, especially in the perspective of technology and information. This agile movement of technology has the consequence of how various fields of life are required to be in line with the behavior of the technology. The purpose of this research is to find out how the accounting profession is facing the existence of digital accounting in this era of pampering by technology. This research method is qualitative with data collection methods, literature studies and literature studies. The results of this study indicate that the role of the accounting profession has moved on from the era before society 5.0. But this will not lead to the disappearance of the accounting profession in the future, because there are roles that are irreplaceable, namely roles based on feelings and feelings. All that is needed is a transformation towards technological literacy, analytical and critical thinking skills, communication fluency, and emotional management]]>
<![CDATA[THE USE OF 321 STRATEGI IN TEACHING A PASSAGE ]]>
<![CDATA[VASCOLINO PATTIPEILOHY]]>;
<![CDATA[FEBIYOLA WIJAYA]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 3 No. 04 (2023): INTERNATIONAL JOURNAL OF MULTISCIENCE - JANUARY-APRIL 2023 ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[At school, the success of comprehending a text becomes a problem, based on what the researcher witnessed during the observation in State Polytechnic of Ambon, Commerce Department. Students were given a text including a passage and a dialogue then they had to read and understand it in order to answer the questions given individually. Thus, the students should comprehend the passage in their own way. The 321 strategies offer students to comprehend the passage in their own way. The three easy steps in the approach will stimulate the students to be active rather than the teacher. The procedure of the research is as follow: first, administrating pre test to measure student basic knowledge. Second, giving treatment which is the 321 strategy and finally, administrating post test to see the result of giving treatment to see the students’ improvement.]]>
<![CDATA[ANALYSIS OF THE EFFECT OF INITIAL WATER TEMPERATURE ON CLOVE OIL DISTILLATION TIME ]]>
<![CDATA[AZMAIN N. HATUWE]]>;
<![CDATA[ALEXANDER A.PATTY]]>;
<![CDATA[NOCE N. TETELEPTA]]>;
<![CDATA[SEMUEL M. TARIBUKA]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 3 No. 03 (2022): INTERNATIONAL JOURNAL OF MULTISCIENCE - SEPTEMBER - DESEMBER 2022 EDITION ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[The oil contained in clove leaves can be taken through the distillation process. The distillation process is carried out to separate the clove oil from the water contained in the leaves. The kettle operated is 2.5 meters high and 2 meters in diameter. The inner side of the kettle is divided into 2 rooms, at the bottom with a height of 1 meter filled with water and at the top with a height of 1.5 meters filled with clove leaves. The loading capacity of clove leaves is 1 ton and the water required is 2.5 m3. With the length of time the clove oil refining process lasts for 8 hours. Without changing the equipment specifications, efforts can be made to shorten the production time, by increasing the enhancer temperature above 26 oC. Data sourced from the distillation equipment specifications are needed to analyze the amount of energy required during the distillation process, as well as the determination of the distillation time. The analysis was carried out with 3 stages of variation of the initial water enhancer temperature of 26 oC, 50 oC and 75 oC. The temperature of the replacement water entered into the kettle is 26 oC, resulting in a distillation time of clove oil for 8 hours. When the replacement water temperature was increased by 50 oC, the distillation time was 7.89 hours. The more the enhancing water temperature is increased by 75 oC, the distillation time decreases to 7.786 hours. Thus, the distillation process time of clove oil can be shortened by increasing the initial temperature degree of the replacement water.]]>
<![CDATA[THE INFLUENCE OF CELEBRITY ENDORSERS AND BRAND IMAGE ON THE BTS VERSION OF TOKOPEDIA ADVERTISEMENTS ON CONSUMER BUYING INTEREST USING THE TOKOPEDIA APPLICATION ]]>
<![CDATA[M. FATHUL QORIB]]>;
<![CDATA[HENDRI PRASETYA]]>;
<![CDATA[YUNITA SARI YUNITA SARI]]>
<![CDATA[ INTERNATIONAL JOURNAL OF MULTI SCIENCE Vol. 3 No. 05 (2023): INTERNATIONAL JOURNAL OF MULTISCIENCE - MAY - AUGUST 2023 ]]>
Publisher : <![CDATA[CV KULTURA DIGITAL MEDIA ]]>
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<![CDATA[This study aims to determine the effect of celebrity endorsers and brand image on consumer buying interest using the Tokopedia application. Tokopedia is one of the online marketplaces that won The Best e- Commerce 2021 award. Celebrity attractiveness is one of the factors in choosing a celebrity to be an endorser for a product and always building a good brand image can be an effective strategy combination in marketing Tokopedia to consumers. This research is a quantitative study with a survey method conducted by distributing research e-questionnaires to 275 STIKIM Jakarta students who were selected using a stratified proportional random sampling technique. Processing of data analysis using SPSS version 21 program. Validity and reliability tests were carried out in testing the instrument and hypothesis testing was carried out with multiple linear regression analysis. Based on the results of the study, it can be concluded that the use of celebrity endorser BTS in Tokopedia advertisements and Tokopedia brand image have a simultaneous effect on buying interest using the Tokopedia application by 60.5 percent; the use of celebrity endorser BTS has an effect on buying interest using the Tokopedia application; and brand image has an effect on buying interest using the Tokopedia application.]]>
