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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.

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

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.

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.

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.

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.

Instant red dragon fruit puree rice is a processed product of seasoned rice added with red dragon fruit puree and then dried. This study aims to determine 1) the effect of adding red dragon fruit puree 2) the interaction effect of the two on organoleptic properties including color, shape, aroma, level of preference for raw instant rice red dragon fruit puree, as well as color, shape, aroma, taste, texture, and preference level of cooked instant rice seasoned with red dragon fruit puree 3) the best product red dragon fruit puree instant rice 4) the chemical content of the best product includes protein, fat, carbohydrates, water and beta-carotene 5) the selling price of the best red dragon fruit puree instant rice. This type of research is an experiment. The independent variable was the addition of red dragon fruit puree (40g, 50g and 60g). Data collection used the observation method through organoleptic tests obtained from 10 trained panelists with instruments in the form of observation sheets in the form of a check list. Data analysis used single analysis of variance (anava) and Duncan's further test with SPSS 17.0. The best product based on organoleptic tests in chemical tests and selling prices using conventional methods. The results showed 1) the addition of red dragon fruit puree had a significant effect on color and the level of preference with (sig: 0.000) instant rice puree raw red dragon fruit and instant rice puree red dragon fruit cooked. 2) Instant red dragon fruit puree rice has no effect on shape, aroma and cooked red dragon fruit puree instant rice has no effect on shape, aroma, taste and texture. 3) the best product is the addition of 50% red dragon fruit puree 4) the content of raw instant rice is higher than the content of cooked instant rice, namely the protein content of raw instant rice is 9.52% and cooked instant rice is 6.90%, the fat content of rice raw instant 4.51% cooked instant rice 3.68%, carbohydrate content of raw instant rice 71.90% and cooked instant rice 52.50%, water content of raw instant rice 12.50% and cooked instant rice 33.10%, and the beta-carotene content of raw instant rice is 56.55%/mg and cooked instant rice is 41.80%/mg. 5) the selling price of instant yellow rice is Rp. 3.726  weight 100 g.

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.

Rolade its a dish that is rarely consumed by the public because the manufacturing process is complicated and cassava leaves are vegetables that have coarse fiber, these two problems are the goal of this research which is an experiment in making cassava leaves and agar-agar as skin for making catfish rolade. This research uses a comparison of the number of cassava leaves and agar-agar with 3 treatments namely (80 grams: 4 grams), (80 grams: 6 grams), and (80 grams: 8 grams). Data collection was carried out by observation method through organoleptic test. Organoleptic test results data were processed by one way ANOVA test and Duncan's advanced test. To determine the content of proximate and vitamin A, laboratory tests were carried out and the selling price was determined for 250 gram packages. The results showed: 1)Catfish rolls with skin made from cassava leaves and agar-agar produced a product with a ratio of the amount of cassava leaves and agar-agar 80 grams: 6 grams. 2)Based on laboratory test results, the best sample per 100 grams contains Vitamin A 119.65 mg, Water 30.55%, Protein 18.05%, Fat 19.52%, Carbohydrates 30.04% and Ash 1.92% . 3)The selling price of catfish rolls with skin made from cassava leaves and agar is known to be Rp. 20,000 per 250 gram pack.

Public Relations in enhancing the positive image of PT. Perusahaan Listrik Negara (PLN) Sumbawa. This study contributes to the understanding of the importance of Cyber PR in building a positive corporate image and provides recommendations for PT. PLN Sumbawa to further enhance Cyber PR practices. The research methodology used in this study is qualitative, with interviews as the data collection tool. The study reveals that PT. PLN Sumbawa understands the importance of Cyber PR in maintaining and improving the company's image. The company utilizes various types of Cyber PR media, including online media, online mass media, and social media. The services provided in Cyber PR media include wire service. Furthermore, PT. PLN Sumbawa is actively engaged in various Cyber PR activities such as advertising, lobbying, press activities, promotions, and publicity. The company utilizes online media and social media to convey information, provide services, and carry out campaigns to strengthen the positive image. Evaluation of Cyber PR activities is conducted by measuring the effectiveness of content based on the number of likes, shares, and responses from the public. In the formation of the company's positive image, PT. PLN Sumbawa successfully fulfills the cognitive, attitudinal, perceptual, and motivational.

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.

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). 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 two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.

The use of biomass as a renewable source for the development of bioenergy and biomaterials can also address the increasing needs of the community. Biomass is a more environmentally friendly alternative to oil and coal, which can replace non-renewable fuels. Biomass raw material with a high calorific value, is usually used as a mixing base or the main raw material in the manufacture of biobriquettes. The characteristics of briquettes made from coconut shell charcoal with starch adhesive are varied in dimensions and particle size of the charcoal. One of the adhesives that can be used to glue charcoal particles together to get compact briquettes is starch. This study aims to determine the effect of variations in the dimensions of charcoal and particle size used on the characteristics of briquettes made from coconut shell with starch adhesive. The method used was an experiment with Completely Randomized Design (CRD) testing three repetitions. The independent variables in this study were dimensional variations, namely cubes and pyramids, as well as variations in particle size using mesh 60, 80, and 100. The dependent variables in this study were the values of moisture content, ash content, destruction index, and heating value. From the results of testing a completely randomized design using ANOVA, it was found that the dimensions of the briquettes affected the ash content and flammability of the briquettes, while the particle size affected the moisture content, ash content, and flammability of the briquettes. Both dimensions and particle size have no effect on the briquette destruction index    

Organic waste is waste that can be decomposed such as food scraps, fruit, leaves, and so on. One of the factors that affect the environment is the problem of waste disposal and management. There are various ways to overcome the problem of organic waste, one of which is by processing organic waste into liquid organic fertilizer. In this research, the manufacture of liquid organic fertilizer used waste of banana peels, pineapple peels and dragon fruit peels with the addition of tape yeast and EM-4 bioactivators. The purpose of this study was to determine the effect of bioactivator concentration and type of bioactivator on phosphorus content in liquid organic fertilizer. The method used in this study is an experimental method using a randomized block design. Based on the results of the study, it was found that the concentration of bioactivators did not affect phosphorus levels in liquid organic fertilizer, but the type of bioactivator affects the phosphorus content in liquid organic fertilizer. but the type of bioactivator affects the phosphorus content in liquid organic fertilizer. The addition of 5 ml, 10 ml and 15 ml of EM-4 bioactivator resulted in phosphorus levels of 204.35 ppm, 217.85 ppm and 215.87 ppm respectively. The addition of 5 ml, 10 ml and 15 ml of tape yeast bioactivator resulted in phosphorus levels of 156.53 ppm, 134.07 ppm and 136.21 ppm respectively. The best treatment obtained in this study was the addition of 10 ml of EM-4 bioactivator, but the levels of phosphorus produced do not meet the standards of the Ministry of Agriculture No. 28 of 2009.

Organic waste is waste consisting of biological elements that have a high level of bacterial reproduction so that it needs to be processed into materials that are useful for plants. Therefore organic waste which is a container as a place for the growth of bacteria and microorganisms, organic waste which can be used as liquid organic fertilizer. Organic fertilizers can be made by a fermentation process that uses a mixture of tape yeast starter and Em-4 as a bioactivator. The purpose of this study was to determine the differences in phosphorus content in liquid organic fertilizers made from waste (Cassava Leaves, Mango Fruit and Spinach) using EM-4 bioactivators for Plants and Tape Yeast. The method used in this research is the experimental method. The parameter to be tested in this study is the phosphorus content test. According to the Regulation of the Minister of Agriculture No.28/SNI/Permentan/OT.140/2/2009 which states that the standard for liquid organic fertilizer with a minimum pH of 6.8 is a maximum of 7.49 and phosphorus (p2o2) is a minimum of 0.10%.

This study aims to identify the influence of digital marketing BigHit Entertainment, a kpop agency in the digital era, especially in Indonesia. Research on digital marketing strategies and album sales of the current K-pop group, namely BTS, as well as before and the purchasing power of fans. Quantitative research uses data in the form of articles, videos, and questionnaire data. The strategy carried out by BigHit is in line with the marketing steps of the 4.0 era which began with an understanding of consumer behavior, human-oriented marketing for brand appeal, content marketing for brand recognition. In the process of this strategy, fans mostly consist of young people and women, teenagers play a major role as good promoters and distributors.  

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

This study aims to analyze the use of Bloom's Taxonomy in identifying the difficulty level of questions in mathematics in elementary schools. Bloom's taxonomy is a classification framework used to classify learning objectives into six different levels, namely knowledge, understanding, application, analysis, synthesis, and evaluation. The research subjects were 15 students in class V at SDN Karet 2, Tangerang Regency. The research method used was content analysis, in which questions in mathematics textbooks for elementary schools were analyzed based on Bloom's Taxonomy categories. The data collected included the difficulty level of the questions based on Bloom's taxonomy and the distribution of the difficulty levels of the questions in mathematics textbooks. The results showed that the level of difficulty of the questions in mathematics in elementary schools varied and could be classified based on Bloom's taxonomy. Most of the items focus on levels of knowledge and understanding, with a few items testing students' abilities to apply, analyze, synthesize, and evaluate mathematical concepts. This shows that there is a tendency to emphasize understanding concepts rather than applying concepts in learning mathematics in elementary schools.

In general, the determination of supervisors at a university is determined by the department. The determination of supervisors is more on random factors or students who determine lecturers without considering the lecturers' expertise in the research to be carried out. The procedure for determining supervisors in this way will cause problems such as less than optimal results of the final assignment because the supervisor is not exactly selected. The final task supervisor has an important role because it has the responsibility to ensure that students are able to prepare the final assignment properly so that the final assignment is ready to be tested and qualified. In an effort to overcome the problem of inaccurate selection of supervisors, recommendations can be made based on expertise or research that has been carried out by supervisors using the con tent - based filtering method.