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This study aims to examine the contribution of historical science in the effort to revitalize museums as educational institutions and preserve cultural heritage. Museums, as public spaces that store and exhibit historical collections, have an important role in facilitating public understanding of the nation's history. However, in the context of the development of the times and changes in public preferences, museums often face challenges in attracting visitors. The contribution of historical science in museum revitalization includes a more interactive approach, technology integration, and storytelling based on in-depth historical research. Thus, historical science not only functions as a source of information, but also as a basis for creating educational experiences that can connect the current generation with relevant historical values. This study suggests various revitalization strategies that can be applied to increase the attractiveness and function of museums as centers for learning and preserving culture, as well as strengthening historical awareness.

It is important to understand that students' academic achievement is not only influenced by their cognitive abilities, but also by non-cognitive factors such as social-emotional skills and learning styles. In an effort to improve the quality of education and facilitate the optimal development of students at SMA Negeri 3 Kejuruan Muda, it is hoped that the report on the results of the non-cognitive diagnostic assessment can be a strong foundation for SMA Negeri 3 Kejuruan Muda in developing holistic, adaptive, and student-centered learning strategies. Through a better understanding of the social-emotional aspects and learning styles, schools can create a learning environment that supports not only academic achievement, but also students' optimal personal and social development. Thus, this study aims to (1) Identify students' social-emotional abilities and areas that require further support. (2) Assess students' learning styles to adjust teaching methods to their preferences. (3) Provide recommendations based on assessment results to improve support and learning strategies in schools. This study uses a qualitative descriptive approach with data collection through a google form questionnaire distributed to all students of SMA Negeri 3 Kejuruan Muda. The results of the study showed that 10.5% of students had high social emotional abilities, 60.5% of their social emotional abilities were said to be sufficient, 27.8% needed improvement and 1.2% needed significant development by BK teachers or counselors. Meanwhile, the Learning Styles possessed by students at SMAN 3 Kejuruan Muda were 40% Visual learning style, 30% Auditory learning style and 30% Kinesthetic learning style. Furthermore, the recommended treatment recommendations for students with high levels of social emotional abilities are to become peer counselors, students who have moderate social emotional abilities can be guided by peer counselors and students who have low levels of social emotional abilities require guidance by BK teachers or professional counselors. Meanwhile, recommendations for visual learning styles can be presented with learning media in the form of images, videos or slides, auditory learning styles are presented with learning media in the form of audio recordings or listening to explanations from teachers and kinesthetic learning styles can be included in games, simulations, practicums, projects and demonstrating learning materials.  

In the current era, customers are more critical and intelligent in determining which bank to use so banks need to understand customer needs and preferences more deeply. Optimal service quality is one of the keys to retaining and attracting customers. The purpose of this study is to analyze service quality and its impact on BCA customer satisfaction, which is then expected to provide more insight into this matter. The research method used is qualitative with literature study data collection. The results of this study indicate that BCA's service quality is very good, but still needs to be improved, especially regarding digital services. Then, service quality can have an impact on customer satisfaction.

This study aims to evaluate customer satisfaction with the menu offerings at "Rajanya Seafood" using the Lean Startup approach. This method was chosen because it enables businesses to develop products that better meet customer needs and preferences through rapid experimentation cycles, continuous feedback, and regular updates. Research data was collected through direct surveys of "Rajanya Seafood" customers, focusing on aspects such as taste quality, menu variety, pricing, and service. The collected data was analyzed to identify areas needing improvement as well as potential innovations to enhance customer satisfaction. The study results indicate that the Lean Startup approach is effective in quickly understanding and responding to customer needs, thus contributing to increased customer loyalty and satisfaction. These findings are expected to serve as a reference for "Rajanya Seafood" and other culinary businesses in applying the Lean Startup strategy to achieve optimal customer satisfaction levels.      

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.

Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity.  The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers.  This study used a factorial completely randomized design (CRD).  The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%).  The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5.  Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%.  The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference.  The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.

Bali is a renowned tourist destination that attracts visitors from around the world, particularly for its natural beauty, rich culture, and delicious cuisine. The increasing number of tourists in Bali has driven rapid growth in the culinary industry. In Denpasar City, selecting the right location is a key factor for the success of culinary businesses, as each location has different characteristics and potentials. This study employs the Multiple Attribute Decision Making (MADM) model, combining the Simple Additive Weighting (SAW) and Technique for Orders Preference by Similarity to Ideal Solution (TOPSIS) methods, to determine the optimal location for culinary businesses in Denpasar City. Data were collected through surveys of 154 culinary business owners, considering eight criteria: Accessibility, Visibility, Traffic, Facilities, Expansion, Environment, Competition, and Regulations. The study's findings indicate that both SAW and TOPSIS methods identify high population density areas as the best choice. The SAW and TOPSIS method provides the highest preference value of 0,8815 and 0.7082 respectively, making it the more effective method for recommending optimal culinary locations in Denpasar City.

Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve the quality of the base cake bar, especially fiber. Determining the formulation of the moringa cake bar base with various types of rice flour which has a high fiber content and is preferred by consumers is the aim of this study. This study used a two factor factorial Completely Randomized Design (CRD) with two replications. The factor used are the ratio of rice flour with Moringa leaf flour (95/5, 90/10, 85/15) and various types of rice flour (red, black, white). Chemical and organoleptic analysis of the best rice-moringa base cake bars was the B3K2 treatment (type of white rice with a ratio of rice flour: moringa 90/10) with 5.21% water content, 2.29% ash content, 17.29% fat content, 9.50% protein content, crude fiber 12.83% and 65.71% for carbohydrates. Organoleptic results with, Moringa flavor 2.19, sandy texture 3.15, density 2.49 and overall preference 3.31.

Nori is one of food in the  form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This study aims to determine the right formulation to produce gotu kola leaf nori which has high fiber content with variations in drying time. This research was conducted using a completely randomized design (CRD) method which consisted of 2 factors, namely the ratio of red seaweed and gotu kola leaves with variations in drying time. The first factor is the comparison of seaweed and gotu kola leaves (50:50, 40:60, and 30:70), while the second factor is the variation of nori drying time (cabinet drayer, room temperature and sun). The best chemical test results from fiber contant parameters were P3R3 with the results of 13.41% water content, 0.052 ash content, 21.18% crude fiber and 8.71 tensile strength.  The best sensory test results were P3R3 with color test results of 3.64, gotu kola falvor 3.58, crunchiness 3.27, elasticity 3.27 and overall preference 3.85.

Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences in organoleptic hedonic tests and hedonic quality and nutritional value profile of tuna fish floss with the addition of jackfruit dami as an alternative source of protein and fiber. The design used was a completely randomized design with 3 different treatments between tuna (gr) and jackfruit dami (gr) F1 (75:25), F2 (50:50), and F3 (25:75). The results of this study showed that the F2 treatment had a level of preference for color (3.93), taste (3.67), texture (3.63), aroma (3.63), and overall (3.67). Color, texture and overall have significant differences in panelists' preferences, but the aroma and taste aspects are not significant in panelists' preferences. The best treatment, F2, has a water content of 7.08%, protein content of 48.1%, and fiber content of 3.50%.

This study aims to examine the contribution of historical science in the effort to revitalize museums as educational institutions and preserve cultural heritage. Museums, as public spaces that store and exhibit historical collections, have an important role in facilitating public understanding of the nation's history. However, in the context of the development of the times and changes in public preferences, museums often face challenges in attracting visitors. The contribution of historical science in museum revitalization includes a more interactive approach, technology integration, and storytelling based on in-depth historical research. Thus, historical science not only functions as a source of information, but also as a basis for creating educational experiences that can connect the current generation with relevant historical values. This study suggests various revitalization strategies that can be applied to increase the attractiveness and function of museums as centers for learning and preserving culture, as well as strengthening historical awareness.

This study aims to analyze the influence of media exposure and information quality of the Instagram account @bogoreatery on followers' interest in culinary tourism. In today's digital era, social media such as Instagram plays an important role as a source of information and in shaping people's interests and preferences, especially in the context of culinary tourism. Media exposure and information quality are important factors that can influence a person's interest. This study will examine the Instagram account @bogoreatery by making Instagram followers @bogoreatery as the subjects in this study. This study uses a quantitative approach and the theory used as the basis for this study is the Media Richness Theory. The sampling technique used is purposive sampling with a total of 400 respondents calculated using the Slovin formula. The results of the study indicate that there is an influence between media exposure and the quality of information on the Instagram account @bogoeatery on the interest of followers in culinary tourism with an influence of 48.8%, while the rest is influenced by other factors outside the variables studied.

Teachers, lecturers, students, and the community use the library as a knowledge and information resource in the context of implementing learning. A library is often thought of as a sizable book collection that is kept for the express purpose of gathering, maintaining, and dispensing books. Students can look up and gather the most recent scientific data in the library, which aids them with their assignments. People's preference for instant information via social media, especially students, is one of the reasons reading is becoming less popular these days. Aside from the fall in students' interest in reading, two other reasons why libraries are silent are their incapacity to adapt to the changing times and their failure to satisfy the demands of students. As a result, Balige must have a public library that can serve everyone in the city and can meet the demands of community activities. This Public Library design uses a contextual architectural approach to integrate various elements of the surrounding building facades.

This study examines the impact of CEO education on Corporate Social Responsibility disclosure in Indonesian banks, with a focus on the role of CEO characteristics in shaping corporate social practices. Using data from banks listed on the Indonesia Stock Exchange, the study explores the relationship between CEO education level, CEO background in finance, and CSR disclosure, applying the Upper Echelons Theory (UET) to explain how CEO characteristics influence corporate decision-making. The findings reveal a significant positive relationship between CEO education level and CSR disclosure, suggesting that CEOs with higher education are more likely to lead firms that disclose comprehensive CSR information. Conversely, CEOs with a finance background were found to have a negative impact on CSR disclosure, indicating a preference for financial performance over social responsibility. Additionally, company size was found to significantly influence CSR disclosure, with larger companies more likely to engage in CSR reporting. The study contributes to the growing body of literature on CSR disclosure by highlighting the role of CEO education in shaping corporate transparency, particularly in the banking sector. The findings also underscore the need for a balanced perspective in leadership, where a broader commitment to social responsibility and sustainability complements financial expertise.  

Reading is an interactive process where readers construct meaning from texts, relying on various skills, including comprehension. It is fundamental for learning and daily life, and its importance is underscored by the rise of information and communication technology (ICT), which facilitates access to information through tools like the internet. Online platforms, such as Wattpad, have emerged as popular resources for improving literacy among students, particularly in narrative texts. At SMPN 28 Bekasi, English is a compulsory subject, yet students face challenges in reading comprehension, especially in understanding narrative texts. Despite the implementation of the Kurikulum Merdeka, which focuses on project-based learning, many students struggle to meet reading standards. This research aims to investigate the impact of the Wattpad application on students' reading comprehension of narrative texts, given their difficulties and lack of engagement with traditional reading materials. The survey revealed mixed preferences among students, with strong leanings towards novels (45%), fiction (56%), and romance (44%). Short stories are less popular but still attract the interest of some readers. The majority of students (46.7%) use Wattpad daily, spending mostly 30-60 minutes per session. Many read 2-4 texts per month and often follow specific authors. About 60% of students use bookmarks regularly, while 66.7% prefer texts recommended by Wattpad. The note-taking feature shows mixed use, indicating varying levels of engagement. Reviews and ratings are very important to 83.3% of students when selecting texts. Students generally felt confident in following the storyline (83.3% often or always), analyzing characters (83.3%), and identifying the main conflict (83.3%). Most students apply information from texts in real life, frequently reread for clarity, and often create summaries. Overall, these findings demonstrate high engagement and understanding among Wattpad students, demonstrating their diverse reading habits and interactive use of the platform.

The development of information technology has encouraged various educational institutions to switch from manual systems to more efficient and integrated digital systems. One important activity in school management is the process of scheduling teachers' lessons, which often takes a long time and has the potential to cause scheduling conflicts when done manually. Common problems that often arise include conflicts between teachers' teaching hours, incompatibility of classroom availability, and difficulties in adjusting schedules to teachers' preferences. Therefore, this study aims to design and develop a web-based teacher scheduling information system by applying the Greedy algorithm method as a solution to optimize automatic schedule compilation. This system was developed using the PHP programming language and MySQL database with a Waterfall development model approach. The implementation results show that the system is capable of producing teaching schedules quickly, accurately, and with minimal time conflicts. Thus, the application of the Greedy algorithm has proven to be effective in improving efficiency, accuracy, and flexibility in managing teacher schedules in a school environment.

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists.  The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs.  The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.

Kazuki Resto is an Eastern-themed café and restaurant located at Jl. Raya A.H Nasution No. 39A, Bandung, open from 11:00 AM to 11:00 PM. To diversify the menu, the author introduces choipan, a Chinese snack made from genjer leaves (Limnocharis flava) and minced shrimp. The term "choipan," derived from Hakka, means "vegetable cake," utilizing genjer leaves that are rich in nutrients such as vitamin C, potassium, calcium, and phosphorus. This study aims to evaluate the panelists' preferences for genjer and shrimp-filled choipan with chili sauce, as well as analyze the standard recipe and nutritional value of the product. The method used is research and development, with data collection through organoleptic tests involving 25 panelists, including experts from various backgrounds. The results indicate a favorable preference level, with presentation scores of: appearance 84%, color 84%, aroma 72%, texture 88%, and taste 84%. The standard recipe for choipan includes 60 grams of rice flour, 30 grams of tapioca flour, 150 ml of water, 55 ml of oil, and other ingredients. Nutritional analysis shows an energy value of 40.9 calories, protein 1.31 g, fat 2.03 g, and vitamin C 13.86 mg. The author recommends using fresh, high-quality genjer leaves to avoid bitterness. 

Onion rings are made from onion slices coated in breadcrumbs and fried, typically served with tartar sauce. Chicken onion rings are a variation that combines onion rings with a chicken batter that envelops the onions. The chicken batter is made from ground chicken breast fillet mixed with tapioca flour as a binder and various spices to impart a distinctive flavor. This research aims to determine the panelists' level of preference for the organoleptic test, which includes appearance, aroma, color, texture, and taste, as well as standard recipes and business analysis. The research method employed is research and development. The study results reveal the standard recipe for making Chicken Onion Rings with Tartar Sauce, consisting of the following ingredients: 250g chicken breast fillet, 50g tapioca flour, 2 onions, 50g all-purpose flour, 250g breadcrumbs, 2 eggs, 500ml cooking oil, 5g salt, 10g chicken powder, 15g MSG, 3g ground pepper, 100g mayonnaise, 20g gherkin, and 50ml water. The evaluation criteria indicate that for appearance, 92% (very much liked) and 8% (liked); for color, 96% (very much liked) and 4% (liked); for aroma, 84% (very much liked) and 16% (liked); for texture, 88% (very much liked) and 12% (liked); and for taste, 92% (very much liked) and 8% (liked). Based on the business analysis of the Chicken Onion Rings with Tartar Sauce, the following conclusions can be drawn: food cost is Rp8,778, and selling price is Rp22,000. The product will break even after selling 151 portions. To achieve a target margin of Rp3,000,000 per month, the author must sell 378 portions per month. The author takes a profit of 40% from sales.

Ravioli is a dish similar to dumplings, filled and wrapped in thin pasta dough. It is a staple in traditional Italian cuisine. In this study, the author collaborated with Cafe Sanji Eatery to create a pasta menu variant using Chicken and Woku. The research aims to determine the preference levels of panelists based on five evaluation attributes: appearance, aroma, color, texture, and taste, as well as to establish standard recipes and conduct a business analysis of the Chicken Woku Ravioli product. The methodology used in this study is research and development, involving five expert panelists from the faculty and 20 moderately trained student panelists. The results of the preference evaluation for the appearance, aroma, color, texture, and taste of Chicken Woku Ravioli showed: appearance 64% liked it very much, aroma 52% liked it very much, color 64% liked it very much, texture 68% liked it very much, and taste 52% liked it very much. Based on the research findings, the standard recipe consists of 50g chicken breast, 100g flour, 80g eggs, 10g chicken powder, 10g basil, 50g tomatoes, 25g garlic, 36g shallots, 30g lemongrass, 75g red chili, 9g bird’s eye chili, 4g pandan leaves, 2g turmeric leaves, 15g turmeric, 20g ginger, 5g salt, and 5g sugar. The business analysis results indicate a food cost of Rp 9,000 per serving with a selling price of Rp 22,500 per serving. The Chicken Woku Ravioli seller will break even (BEP) after selling 287 servings. To achieve a target margin of Rp 2,000,000 per month, the author plans to sell 435 servings per month. The seller aims for a profit margin of 40%. It is recommended to add more pasta shape variations to increase consumer interest.