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Muhamad Sidik
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JURNAL MULTIDISIPLIN ILMU AKADEMIK
Published by CV Kampus Akademik Publising
ISSN : 30327385     EISSN : 30327377     DOI : https://doi.org/10.61722/jmia.v1i2
Core Subject : Religion, Humanities, Health, Social,
Religion Humanities Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences
JURNAL MULTIDISIPLIN ILMU AKADEMIK (JMIA) , ISSN: (cetak), ISSN: (online) adalah jurnal yang ditujukan untuk publikasi artikel ilmiah yang diterbitkan oleh CV. Kampus Akademik Publising . JURNAL MULTIDISIPLIN ILMU AKADEMIK merupakan platform publikasi jurnal Karya suatu hasil penelitian orisinil atau tinjauan Pustaka yang ditulis oleh dosen atau mahasiswa. Ruang lingkup karya yang diterbitkan mencakup Multidisiplin diantaranya yaitu: Manajemen, Ekonomi, Ekonomi Syariah, Akuntansi, Kewirausahaan, Bisnis, Ilmu Sosial Humaniora, Sastra, Bahasa, Pertanian, Kesehatan, Peternakan, perikanan, Politik, Pendidikan, Ilmu Teknik, Sistem Informasi, Teknik Elektro dan Informatika, Desain Komunikasi Visual, Ilmu Komunikasi, Hukum. Jurnal ini terbit 1 tahun 6 kali (Februari, April, Juni, Agustus, Oktober, Desember)
Arjuna Subject : Umum - Umum
Articles 760 Documents
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PENERAPAN KOMUNIKASI EDUKATIF UNTUK PROMOSI BUDAYA KULINER WINGKO TUGU MUDA DI CFD KOTA SEMARANG Syahputra, Arfan Rahardian; Salwa Diajeng Marhendra; Alifian Sandi Nugroho; Ghania Rifqa Danish Ara; Risanti Vani Fadilla; Arif Hidayat; Ayang Fitrianti
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.5922

Abstract

This study examines the application of educational communication strategies in the promotion of traditional culinary culture of Wingko Tugu Muda at Car Free Day (CFD) events in Semarang City. The research objective is to analyze the effectiveness of interactive and informative communication media such as posters, animated videos that can be accessed through QR codes, and natural interactive games to increase public awareness and appreciation of local culinary heritage. Using a qualitative case study approach, data was collected through participatory observation and digital attendance logging of 63 visitors, as well as product distribution through pre-order and free distribution. The results showed that educational communication supported by digital technology and interactive activities significantly increased visitors' knowledge and interest in Wingko Babat. All 70 product boxes, including modern variants with chocolate glaze and new flavors, were successfully distributed, indicating high public enthusiasm. In conclusion, educational communication strategies combined with product innovation and digital media proved effective in promoting and preserving traditional culinary culture in urban public spaces.
Analisis Dampak Transisi Dari SAK ETAP Ke SAK EP Terhadap Laporan Keuangan Dan Implikasinya Pada Perpajakan Ramadan, Wiar Rizky; Nisa, Farhatun
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.5948

Abstract

This study aims to analyze the impact of the transition from SAK ETAP to SAK EP on the presentation of financial statements and its tax implications, using a qualitative approach through case studies on three entities. The results showed that the transition significantly affected the recognition, classification and disclosure aspects of the financial statements, especially in revenue, allowance for losses on receivables, fixed assets and post-employment benefits. This difference in accounting treatment creates the need for fiscal reconciliation and the potential for deferred tax. The research also revealed various implementation challenges such as low accounting literacy, limited historical data, and lack of adequate human resources. As an adaptation effort, entities make policy adjustments through internal training, continuous evaluation, and strengthening coordination with tax and accounting authorities.
KEBIJAKAN HUKUM BISNIS TERHADAP JAMINAN DAN TANTANGAN DIGITALISASI DALAM TRANSAKSI BISNIS SECARA ONLINE DI ERA DIGITAL Bancin, Jusuf Sugiarto; Jhon Cristmas Damanik; Ronael Jon Feriando Sihotang; Toman Sony Tambunan
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.5967

Abstract

The problem in this study is how the business law policy regulates guarantees in online transactions and how effective its implementation is in providing legal certainty for business actors. This study aims to analyze business law regulations that regulate guarantees in online transactions and examine the obstacles and solutions to their implementation in the digital era. The research method used is the normative legal method with a qualitative approach. Data collection techniques are carried out through literature studies, documentation of regulations, and analysis of relevant cases. Data analysis techniques are carried out descriptively analytically against applicable legal norms. The results of the study indicate that business law policies in Indonesia are not yet fully adaptive to the dynamics of online transactions, especially in terms of proof of guarantees, validity of digital documents, and settlement mechanisms.
PERIODE DAN FASE-FASE PENDIDIKAN ISLAM: ANALISIS KOMPREHENSIF DALAM PEMBENTUKAN KARAKTER INDIVIDU Wahyudi Wahyudi; Fajar Sukma Nashrullah
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6001

Abstract

The process of Islamic education is a lifelong journey that spans from the prenatal stage, prior to birth, all the way to adulthood. In Islam, education transcends mere academic learning; it encompasses character development, spirituality, and the emotional and social preparedness of individuals. This article meticulously explores the various phases of Islamic education, starting with prenatal education, which includes considerations of partner selection and pregnancy, and continuing with postnatal education that addresses the growth and development of infants, children, adolescents, and adults. Furthermore, it examines how education contributes to the formation of individuals who possess both intellectual and moral equilibrium. Employing an analytical and reflective methodology, this study underscores the significance of Islamic education in contemporary society and the obstacles it encounters in the context of globalization. A more profound comprehension of Islamic education aims to offer valuable insights for parents, educators, and the community in nurturing a generation characterized by strong moral integrity.
HUKUM BISNIS DAN PERANANNYA DALAM TRANSAKSI E-COMMERCE Manik, Agnes Santana; Elsi Natalia Saragih; Juanda Saragih; Toman Sony Tambunan
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6042

Abstract

This research is motivated by the rapid development of e-commerce transactions in Indonesia which has given rise to various legal problems, such as unclear consumer protection, personal data security, and the validity of digital agreements. The purpose of this study is to analyze the role of business law in providing legal certainty and protection for parties involved in e-commerce transactions. This study uses a normative legal approach with a library research method, which utilizes primary and secondary legal sources. The data analysis technique used is qualitative analysis, by examining relevant laws and regulations and related court decisions. The results of the study show that business law has an important role in creating legal certainty, providing legal protection for consumers and business actors, and regulating digital dispute resolution mechanisms.
Inovasi Patty Bites Crispy dengan Proporsi Patin:Puree Ubi dan Penambahan Brokoli dengan Karakteristik Sensori Alexander, Rendy Jhonatan; Any Sutiadiningsih; Sri Handajani; Ila H.P. Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6134

Abstract

Patty Bites Crispy is a nutritious snack made from catfish, white sweet potato, and broccoli. This study was experimental in nature. Data were collected through observation involving five trained panelists and thirty semi-trained panelists using a scoring scale instrument (5–1). The data were analyzed using multiple Analysis of Variance (ANOVA). The results showed that the best formulation was 85% catfish, 15% white sweet potato, and 20% broccoli in terms of sensory characteristics. This combination produced the best attributes, including a pale cream color with green fibers, uniform bite-sized shapes, a crispy exterior with a soft interior, a distinctive aroma, and a balanced flavor. The nutritional content per 100 grams of product includes 54.05% carbohydrates, 13.65% protein, 6.05% fat, and 98 mg/100g beta-carotene. Recommendations for further research include: (1) conducting shelf-life analysis through moisture content, water activity (aw), and sensory observation during storage; (2) performing microbiological testing to ensure product safety during medium to long-term storage; and (3) carrying out production cost analysis and price estimation to assess market feasibility.
Beyond Loyalty: Unleashing Brand Love for Competitive Supremacy Erica Adriana
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6137

Abstract

Establishing a strong brand is crucial for firms to achieve a competitive advantage in today's global marketplace. Strong brands, characterized by valuable assets, unique differentiation, and favorable associations, drive profitability and ensure business sustainability. Brand love, representing a deep emotional connection between consumers and brands, has become a key concept in marketing. Marketers employ brand positioning strategies to foster this emotional connection, recognizing its power to enhance customer loyalty, build strong relationships, and create sustainable competitive advantages. This systematic literature review synthesizes existing knowledge on brand love, focusing on strategies and practices that cultivate it as a source of competitive advantage. The review examines the antecedents, drivers, and outcomes of brand love, addressing how companies can leverage digital marketing to foster brand love, and how brand love contributes to a firm's competitive advantage.
Substitusi Tepung Ubi Jalar Putih (Ipomoea Batatas) dan Penambahan Abon Ayam: Karakteristik Sensori dan Kesukaan Waffle Nauli, Patricia Paulina; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6144

Abstract

Waffles are a typical Belgian food. This type of snack is made from a wheat flour-based dough and cooked using a patterned mold. In this chicken floss waffle study, the basic ingredients were substituted with wheat flour, white sweet potato flour, and the addition of chicken floss. This study aimed to determine the effect of the formulation on sensory testing and the level of product preference. The method used was to conduct an experiment substituting 65% wheat flour, 35% white sweet potato flour, and 30% chicken floss. This sensory test was conducted by trained and semi-trained panelists, assisted by distributing observation sheets with a rating of (5-1) and nutritional testing was conducted in the laboratory. Data analysis using the Two Way method, the best data analysis results were found in C3S3 with a substitution of 50% wheat flour, 50% white sweet potato flour, and 40% chicken floss and assisted by organoleptic properties based on color, texture, aroma, taste, color preference, taste preference, color preference, aroma preference, overall preference, has a nutritional content of 52.41% carbohydrates, 8.56% protein, 6.88% fat, 2.31% fiber.
Subtitusi Tepung Komposit (Ketan Hitam-Kacang Hijau dan Terigu) Terhadap Karakteristik Sensori dan Kesukaan Thin Brownies Putra, Dafa Lakundha Cahyadi; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6145

Abstract

Thin Brownies is one of the innovations of brownie products. Thin Brownies is better known as brownie chips or brownchips. The method used is to conduct experiments substituting 30%, 40%, and 50% wheat flour with composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. This sensory test was carried out by trained and semi-trained panelists, assisted by distributing observation sheets with an assessment (5-1) and nutritional tests were carried out in the laboratory. Data analysis used the One Way method, the best data analysis results were found in product 120 with 40% wheat flour substitution, composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. and assisted by sensory characteristics based on color, texture, aroma, taste, color preference, taste preference, texture preference, aroma preference. The best product has a nutritional content of 77.94% carbohydrates, 9.68% protein, 8.11% fat, 3.01% fiber and 1.24% water content.
Hubungan Hasil Belajar Elemen Gambar Teknis Dengan Kesiapan Kerja Sebagai Fashion Illustrator Siswa Kelas XI Fashion Design Di SMKN 1 Buduran Sidoarjo Putri, Rosatias Tisa; Lutfiyah Hidayati
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6164

Abstract

Vocational education plays a strategic role in preparing graduates to compete in the workforce, including in the fashion industry. As the fashion industry becomes increasingly complex, vocational high school graduates are expected to possess fashion illustration competencies that meet industry demands, one of which is the mastery of Technical Drawing Elements. This study aims to examine the relationship between learning outcomes in Technical Drawing Elements and work readiness as fashion illustrators among 11th-grade Fashion Design students at SMKN 1 Buduran Sidoarjo. The research employed a quantitative approach, with data collected through documentation of learning outcomes and a work readiness questionnaire, then analyzed using correlation techniques. The results indicate a positive and significant relationship between learning outcomes in Technical Drawing Elements and work readiness as fashion illustrators. These findings suggest that improved academic achievement can contribute to students’ work readiness, although other factors such as practical experience and psychological maturity also play a significant role. The implications of this study highlight the importance of industry involvement in strengthening students’ practical experience, as well as the need for more representative measurements of work readiness by involving alumni and employers to enhance student competencies in the field of fashion design.

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