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In this case it refers to the purpose of the content in this final project, namely by compiling a schedule for the Implementation of KM.Mutiara Ferindo 5 Ship Maintenance during the docking process at the PT.PAL Indonesia shipyard. Making a schedule includes what components are repaired when the ship is in a condition shipyard, make a ship maintenance management schedule that has been carried out in the shipyard. The data used in this thesis are data from PT.Antosim Lampung Pelayaran Surabaya and the researchers themselves. The type of data used in this research is primary data. will be related to the problem being studied and the results of the questionnaire distributed to several employees related to this research. In carrying out repairs there is a work list that shows how many items of work work must be done. So this work list has been approved to be carried out in the ship repair process. KM ship repair work. Mutiara Ferindo 5 which carries out planned repairs both at the shipyard and when the ship anchors at sea carries out maintenance technically and economically. Repair work on RO-RO ships that carry out maintenance on a scale that has been determined by the office and ship crew who are authorized to help carry out ship repairs. Repair work on the ship KM. Mutiara Ferindo 5 is well planned in terms of safety equipment and also component equipment that plays an important role in the smooth operation of the ship (maintenance of the entire engine room, deck, safety equipment and maintenance of the inside and outside of the ship). Implementing an economical system of estimating the remaining funds after maintenance at the shipyard.

The Hopeful Family Program (PKH) is a poverty alleviation program. This study aims to find out what forms of Family Hope Program (PKH) assistance are available, as well as the positive and negative impacts felt from the Family Hope Program (PKH) in Balangtanaya Village, Takalar Regency. As for the qualitative descriptive research method and the type of field research. The research subjects were carried out using purposive sampling techniques and the informants in this study were 5 categories, such as pregnant women, the elderly, elementary, junior high, high school. The data collected consists of primary data and secondary data. The data collection techniques and procedures used were through in-depth interviews with a number of PKH beneficiaries, observation, documentation and data recording related to the problems of this study. The results of the study describe: 1) The forms of assistance received by PKH beneficiary communities and beneficiary families include; a. Health assistance for pregnant women and children aged 0 to 6 years, b. Educational assistance for children enrolled in SD, SMP, SMA/SMK equivalent, c. Social welfare assistance for the elderly over 60 years. 2) The positive impacts felt by beneficiaries of the Family Hope Program (PKH) assistance include; a. Pregnant women, namely getting services every month such as checking the content, giving vitamins and nutrition, b. Children aged 0 to 6 years, namely the nutritional and body health of toddlers are monitored, c. Children enrolled in elementary, junior high and high school, namely fulfilling school needs, and helping to reduce the generation of children who drop out of school, d.. Elderly (Elderly), namely social protection programs, namely health services in ensuring their welfare. 3) The negative impact arising from the Family Hope Program (PKH) is that it makes some people become dependent and do not have a business to help working families to earn other income.

Bendogerit Village is one of the villages in the Sananwetan sub-district, Blitar City. In its development, UMKM experience problems in introducing these businesses to the wider community. The 30 KKN-Thematic group students in this case took the initiative to provide assistance to one UMKM that had just been established, namely the UMKM Sari Buah Maja. Branding assistance in the form of making logo and packaging designs to build a brand image, creating social media as a forum for these UMKM actors to market their products, creating content to attract consumer interest, and providing counseling regarding the importance of building a brand image for the products or services to be offered . Marketing activity assistance activities for UMKMs are very effective in increasing UMKM business capabilities. Assistance in building product branding makes the UMKM development process easier and UMKMs more confident in doing so.

Baggage handling has a very important role in supporting the safety and comfort of passengers while traveling by airplane, then processing the baggage according to existing procedures until the baggage arrives at its destination using the same aircraft as the passenger. To find out the handling of BHS in improving passenger baggage security, as well as solutions in handling BHS operational operations so as to improve passenger baggage security, baggage handling at Operations (BHS) at Sultan Muhammad Kaharuddin Airport, Sumbawa. It is carried out through a system that has several gradual processes. The process begins when passengers check-in and hand over their baggage to the check-in officer, then the baggage is given a special coded label as baggage identity. Then the baggage will enter the system with the conveyor belt as the path, then the baggage will go through several stages or levels of security and several stages of automatic sorting. After all stages of the process, both at the security level check and at the baggage sorting stage, are deemed safe, the baggage will go to the make up area of each airline or to the destination on the baggage identity tag which the system has read during the sorting process. Each stage of operations (BHS) is able to guarantee the safety and movement of the baggage is always maintained and monitored through a system that is connected to one another. The existence of a connection from the system guarantees that the baggage is in a safe condition, both the contents and physical condition of the baggage and the baggage handling process becomes faster and more efficient in terms of time and effort.

One thing that will not be separated from the understanding of Muslims is about the news of joy in the perspective of the Qur'an. Belief in the Islamic world about the existence of the news of gelmbira in the perspective of the Qur'an will demand the existence of relevant interpretation and deep understanding. The purpose of this study is to understand and analyze the contents of the Qur'an related to suluk suluk, as well as identify appropriate research methods to perform the interpretation of the Qur'an. This research is expected to provide a more mendai understanding. The method in this study uses the approach of the library (library research) and research tafsir Al-Qur'an. Literature research is carried out by collecting and analyzing various relevant literary sources, such as the books of tafsir Al-Qur'an by salaf and khalaf scholars, such as Tafsir Ibnul Jarir at-Tabari, Tafsir Jalalayn, Tafsir al-Qurtubi, Tafsir Ibnul Kathsir. The results showed that there are two groups in the context of Busyra, namely Muslims and kafirs. Muslims who obey Allah and do righteous deeds are promised good news (busyrâ) in the form of Allah'S Paradise. But those who disbelieve and do not worship Him will also be given the good news (bulsyrâ) berulpa punishment from Allah SWT.    

Friday sermons are a method of da'wah among Muslims which is always carried out in various places. The position of the preacher is very vital considering that it is related to the validity of worship. The aim of this service is to find out how to facilitate the guidance and training of young cadres of imams and preachers in Sapuran & Kepil District, Wonosobo Regency. The service stages go through three steps: coordination, implementation and evaluation. Qualitative research setting by collecting data through observation, interviews and documentation. The results of this activity show that facilitating guidance and training for young cadres of imams and preachers is very useful in that it can improve the quality of preachers and imams in carrying out Friday prayers. This contributes to understanding the importance of the content and strategy of the preacher in carrying out his duties, avoiding apathy which allows the congregation to become bored and not focus on listening to the sermon so that Friday prayers become dry of meaning. The conclusion specifies the essence that is meaningful for the reader, and how the research gaps are filled so that they contain elements of novelty and contribution to the wider area of da'wah.

This research is about mud cakes were made by proportioning the main ingredients, namely banana ambon puree and mung bean flour. This study aims to determine: 1) sensory quality of mud cake made from banana ambon and mung bean flour, 2) nutritional content of mud cake made from banana ambon and mung bean flour, 3) cost of raw materials needed to make mud cake made from banana ambon and mung bean flour. This type of research is an experimental study of making mud cake made from ambon banana and mung bean flour with 3 treatments with proportions of 70%: 30%, 80%: 20%, 90%: 10%. Data collection was done by observation method through sensory test. The product was rated by 40 panelists. Data were analyzed using one way anova test, followed by Duncan's test. The results showed: 1) the best product based on the results of the analysis with sensory quality is obtained in mud cake with the treatment of 90% ambon banana puree and 10% mung bean flour, 2) the results of the best mud cake product criteria test show that it has a water content of 38.26%, fat 4.98%, protein 6.24%, carbohydrates 48.50%, and ash 1.24%, 3) the cost of raw materials needed in making mud cake made from ambon banana and mung bean flour is Rp 23,646.  

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test.  The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.    

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown,  made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.

The rapid development of the internet greatly affects business changes. Many business activities have changed with the availability of the internet today. One of the significant changes in business activity is marketing or marketing. Marketing is a social and managerial process by which individuals and groups obtain what they want and need through creating and exchanging products and value with others. Marketing is also the process of designing and executing the conception, pricing, promotion and distribution of ideas, goods and services to create exchanges that satisfy individual and organizational goals. E-marketing describes company efforts to inform, communicate, promote and market products and services via the internet. Electronic marketing utilizes network technology to coordinate market share research, assist product development, develop strategies and tactics to attract customers, provide online distribution. This web-based marketing system with SMS Gateway facilities can assist companies in capturing new customers and providing optimal service to existing customers. This web-based marketing system with SMS Gateway facilities will later be integrated with a database that will store the required data. Packaging is an important marketing tool, not only as a wrapper but also as a differentiator between the company's products and similar products from competitors. Packaging (packaging) is a process related to the design and manufacture of a container (container) or wrapper (wrapper) for a product. Each product should have an attractive packaging design, containing information on the product name, company name, net weight, expiration date, composition, nutritional content, Indonesian National Standard or SNI, Hazard Analytical Critical Control Point (HACCP) and halal marking. 2. In making the packaging design there are aesthetic and identity factors, there should be the words and the Bananation logo, and use a combination of several colors, and add various images to make the packaging more colorful and catchy so that it is easier for everyone to remember. Security and distribution factors must also be a concern of the company without compromising aesthetic value by using corrugated paper type cardboard on the outside and food grade plastic material on the inside so that it is guaranteed durability in shipping and is also environmentally friendly

The rapid expansion of construction activities has led to increased concrete consumption, resulting in excessive exploitation of natural aggregate resources and growing environmental concerns. To mitigate this issue, ceramic waste has been investigated as an alternative material in concrete production. This study examines the effect of ceramic waste powder used as a filler on the workability and compressive strength of concrete. Ceramic waste powder was applied as a partial replacement for fine aggregate at proportions of 0%, 15%, 25%, 35%, and 45%. The concrete mixtures were produced using Ordinary Portland Cement Type I, natural sand, crushed stone as coarse aggregate, and potable water, all conforming to Indonesian National Standards (SNI). Workability was assessed through slump tests in accordance with SNI 1972:2008, while compressive strength tests were performed on cylindrical specimens at 28 days following SNI 1974:2011. The compressive strength for each mixture was determined from the average of three specimens. The results show that increasing ceramic waste content slightly reduced slump values, from 17.20 cm in the control mix to 16.60 cm at 45% replacement, although all mixtures met the required workability standards. A gradual decrease in compressive strength was also observed, from 17.79 MPa to 16.65 MPa at the highest replacement level. However, this reduction was not significant, indicating that ceramic waste powder can be used in normal-strength concrete without substantially affecting performance. The utilization of ceramic waste therefore represents a sustainable alternative to reduce natural aggregate consumption while maintaining acceptable concrete properties.

This stSudy aimed to formulate transparent bath soap using coconut oil with the addition of carrot extract (Daucus carotaL) and evaluate the physical quality of the soap. This type of research was conducted in laboratory experiments with three variations of coconut oil concentrations namely 20%, 30%, and 40%. Carrots were obtained by blending and then filtered to get the extract. Bath soap was made by the saponification method of NaOH base and the addition of glycerin and coconut oil. The soap formulation was tested organoleptically, foam height, moisture content and pH. The test results proved that coconut oil with the addition of carrot extract can be formulated as a preparation of transparent bath soap with physical quality that meets the Indonesian National Standard (INS).

This research discusses the development of sustainable business models for MSMEs, Shrimp Crackers & Payus Mak Sah in the digital era. Qualitative methods are used with in-depth interviews and content analysis. The findings show that digital marketing strategies through Instagram (IG) and product catalogs have a positive impact on the development of this MSME business. Internal factors, such as knowledge and skills in digital marketing, as well as environmental support, play an important role in the development of this business. In addition, this research reveals the positive social influence of developing this sustainable business model in increasing the income and welfare of business owners, as well as expanding public awareness of local products. This research provides valuable insights for similar MSMEs in developing sustainable business models in the digital era.)

The growth of businesses on a micro, small and medium scale is in line with technological advances that are also experiencing rapid development. The Internet is one of the technological advancements that can be used for online product marketing, either through social media or e-commerce. Digital marketing and branding are the right marketing and media strategies to reach a wider market. This digital marketing and branding assistance activity aims to educate and facilitate MSMEs in Musir Lor Village to reach their consumers globally. Using the ABCD method through an approach that focuses on assets owned by MSMEs, this devotion activity seeks the realization of a social life order so that people can become perpetrators and determine development efforts in their environment. This assistance activity uses an object, namely MSME "Kiara Snack " Ibu Marfi'ah, which produces a variety of cakes and traditional snacks. The result of this assistance activity is the creation of logo design, registration of NIB, updating packaging design, interactive content creation and digital marketing through social media and e-commerce.

In this article, we are introducing a new community engagement initiative that aims to train vocational school teachers in creating impactful learning podcasts. The goal of this training is to equip educators with the necessary skills to develop dynamic audio content that combines visual and textual elements, resulting in interactive learning experiences. Throughout the program, participants will explore scriptwriting, recording techniques, and post-production editing, all while learning how to effectively integrate multimedia components to enhance student engagement and comprehension. By offering practical exercises and expert feedback, this initiative empowers educators to adapt their teaching methods to the digital age, ultimately enhancing the quality of vocational education. This training bridges the gap between traditional teaching methods and modern learning preferences, and promotes an enriched educational environment while nurturing the growth of educators as innovative pedagogical influencers.

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.

This study aims to, (1) To describe the ability to write official letters of VII grade students of SMP Muhammadiyah 1 Medan in the academic year 2022/2023 before using flashcards learning media. (2) To describe the ability to write official letters of VII grade students of SMP Muhammadiyah 1 Medan in the academic year 2022/2023 after using flashcard learning media. (3) To describe the impact of using flashcard learning media in improving the ability to write official letters of VII grade students of SMP Muhammadiyah 1 Medan in the academic year 2022/2023. The population in this study were all VII grade students of SMP Muhammadiyah 1 Medan with a research sample of 37 students of VII-T2 grade students of SMP Muhammadiyah 1 Medan. The instruments used in this study are the accuracy of letter content, completeness of letter content, appropriateness of letter format, word accuracy, sentence accuracy, and spelling and writing. The method used in this research was one group pretest-posttest. The data analysis technique used the analysis requirement test, normality test, and hypothesis testing. The results of pretest research obtained an average of 57.75, and fell into the category of less. However, the posttest research results obtained an average of 79.29 and included in the good category. Through hypothesis testing, namely 6.20057 > 2.02809, it can be concluded that there is a significant effect of flashcard learning media on the ability to write official letters of VII grade students of SMP Muhammadiyah 1 Medan.

Information and Communication Technology / IC is very important in the era of globalization. At this time, electronic government (e-gov) has begun to develop as an implementation of the use of information and communication technology in regional and provincial governments. One of the E-gov applications in government organizations is the local or provincial government website. Like the Jambi Province Culture and Tourism Office which uses the government's website as the simplest tool for viewing e-Government, the content is still in the form of general information needed by the public as information seekers. The problem is how to manage the web-based Government-to-Citizen (G2C) e-Gov model at the Jambi Province Culture and Tourism Office. Gov at the Jambi Province Culture and Tourism Office. To answer this problem is to use the management function of G.R. terry. This study used an exploratory qualitative research design. The results of the study show that the G2C web-based e-Gov management model at the Jambi Province Culture and Tourism Office is in the second stage, namely maturation. This condition can be seen from the planning, organizing, implementing and controlling in culture and the Jambi Provincial Tourism Office. Obstacles in the management of e-Gov based on the G2C web model at the Jambi Province Culture and Tourism Office seen from the process of planning, organizing, implementing, controlling have not been optimal as a whole. Inadequate human resources, lack of outreach to the community, sectoral ego in several local government agencies, and lack of budget from local government. There have been several improvements and change management in several aspects of planning, organizing, implementing, and controlling. Increasing outreach to the community, having good budget planning, and increasing the ability of employees are suggestions for improvement.