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This study aims to examine and analyze the performance of employees at the Village Office of Bottopenno, Majauleng District, Wajo Regency. The research employed a descriptive analysis method with a total population and sample of 27 employees, all of whom were designated as respondents. Data collection techniques included observation, documentation, and questionnaires distributed to the employees. The collected data were then analyzed using quantitative descriptive analysis to provide a clear picture of employee performance conditions. The findings indicate that employees at the Bottopenno Village Office are able to position and apply their abilities effectively in carrying out the tasks assigned by their superiors. Employees not only complete tasks according to instructions but also demonstrate a high sense of responsibility in handling every duty. This is reflected in the alignment between the work targets set and the outcomes achieved. The performance of employees also meets expectations in terms of discipline, timeliness, and the quality of public services provided. Overall, the performance of the Bottopenno Village Office employees can be categorized as very good. Their work results are in line with the expectations of their superiors and with established regulations, thereby fostering a conducive work environment and ensuring optimal public services. Consequently, the performance of village officials has been running effectively and is expected to continue improving to support the achievement of sustainable village governance goals.

The implementation of a system commonly known as Good Governance refers to the extent to which the government is able to meet the needs and expectations of society through its policies, programs, and actions. The application of Good Governance is not only related to the effectiveness of bureaucracy but also emphasizes principles of transparency, accountability, participation, and fairness in governance. This is crucial because it has a direct impact on improving the quality of public services, which is one of the key indicators of government success. However, achieving the goals of Good Governance is not an easy task, as in practice, there are various challenges and obstacles that must be addressed. One of the most common barriers is the weakness of internal control systems, which should serve as oversight of employee performance. In addition, there remains a shortage of employees with adequate competencies, as well as work environments that do not fully support the implementation of accountable behavior. These conditions can hinder the achievement of the expected standards of Good Governance. Therefore, deepening and internalizing accountable behavior among government employees is highly important. Accountable behavior is not only related to an individual’s responsibility for their tasks but also to the outcomes of their work, which directly affect the wider community. The findings of this study indicate that accountable behavior has been practiced by employees, yet its implementation must be carried out consistently and continuously. Strengthening accountable behavior is thus expected to enhance the assessment of Good Governance implementation, particularly in the Greater Jakarta (Jabodetabek) region, which is characterized by high levels of governmental complexity and public service demands.

Cake is a wheat flour-based food product that is popular because of its sweet taste, soft texture, and attractive appearance. This study aims to evaluate the effect of purple sweet potato (Ipomoea batatas) paste substitution on the sensory, chemical, and physical quality of chocolate cake decorated with character pudding. The study was conducted in May–August 2025 at the Makassar Health Laboratory Center and the Chemistry Laboratory of the Pangkep State Agricultural Polytechnic. The study design used a Completely Randomized Design (CRD) with five treatments of purple sweet potato paste concentration (0%, 10%, 20%, 30%, 40%) and two replications. The parameters analyzed included sensory tests (color, aroma, taste, texture, and overall), chemical tests (antioxidant activity, water content, protein, fat, ash, and carbohydrate), and physical tests (expandability and crumb morphology). Data were analyzed using ANOVA and Duncan's further test for parameters with significant differences. The results showed that the addition of purple sweet potato paste had a significant effect (p < 0.05) on sensory and chemical characteristics. Treatment A4 (40% purple sweet potato paste) obtained the highest score in the hedonic test with an average panelist preference level of 4 (like). The best chemical characteristics were also obtained in A4, namely antioxidant content of 25.6%, water content of 32.97%, protein 3.52%, fat 17.19%, ash 1.34%, and carbohydrate 45.05%. Physically, the rise power was not significantly different between treatments, but the crumb morphology showed pore irregularities at high concentrations.

Jenang Jubung is a typical snack from Gresik City. Its shape is unique and different from jenang in general. Jenang jubung tends to have a chewy, soft, savory, and sweet taste. This study aims: 1) To determine the effect of mocaf flour substitution on the organoleptic properties (chewy, shape, aroma, color, texture, and taste) of jenang jubung. 2) To determine the best nutritional value of Jenang Jubung. This type of research is an experimental study with 3 treatments consisting of 3 levels of mocaf flour substitution 25%, 50%, 75%. The data collection method was carried out by organoleptic testing with a total of 35 panelists consisting of 7 trained panelists and 28 semi-trained panelists. Data analysis used was to find the mean value, single Anova (One Way Anova), and duncan. Furthermore, laboratory tests were carried out on the best products to determine energy, carbohydrates, fiber, protein, fat, ash content, vitamin B1 (thiamine), vitamin B6, vitamin E, vitamin C, potassium minerals, magnesium minerals, phosphorus minerals, calcium minerals, iron minerals, water content. The results of the analysis showed 1) Mocaf flour substitution had a significant effect on (chewy, shape, aroma, color, texture, and taste); 2) The nutritional content of the best jenang jubung was obtained energy 365.80kcal; carbohydrate 51.09%; fiber 2.91%; protein 9.86%; fat 12.91%; ash content 1.05%; vitamin B1 (thiamine) 1.08Mg; vitamin B6 0.92Mg; vitamin E 1.32Mg; vitamin C 4.08Mg; potassium mineral 5.11Mg; magnesium mineral 19.81Mg; phosphorus mineral 105.80Mg, calcium mineral 11.81Mg; iron mineral 2.11Mg; water content 22.16%.

High turnover intention has become a critical issue in the broadcasting industry, especially in divisions that operate under fast-paced tasks and high levels of pressure. This study aims to analyze the influence of career development and job satisfaction on employees’ intention to leave the organization. Career development is measured through indicators such as promotion opportunities, work experience, and training, while job satisfaction is assessed through compensation, work environment, and recognition. A quantitative research design was applied, utilizing Partial Least Square (PLS) to analyze data obtained from a survey of employees working in a broadcasting company in Surabaya. The findings demonstrate that both career development and job satisfaction have a significant negative relationship with turnover intention, meaning that improvements in these variables can effectively reduce employees’ desire to quit. Among the career development indicators, work experience was found to be the most dominant factor influencing employee retention. On the other hand, recognition emerged as the most influential dimension of job satisfaction, showing that appreciation from the organization plays a crucial role in maintaining employee commitment. Overall, this study highlights the importance for broadcasting companies to implement effective career development strategies and enhance job satisfaction in order to minimize turnover intention and sustain organizational stability.

The use of medicinal plants as herbal beverages has long been a part of Indonesian culture. However, the less preferred taste and aroma are obstacles to consumer acceptance. Cat's Whiskers leaves (Orthosiphon aristatus) are known to contain bioactive compounds that act as antioxidants, while Key Lime leaves (Citrus aurantifolia) have a fresh aroma and functional properties that can enhance flavor and health benefits. This study aims to evaluate the effect of adding Key Lime leaves (Citrus aurantifolia) on the chemical characteristics, sensory properties, and effectiveness of brewed Cat's Whiskers (Orthosiphon aristatus) leaf beverages.Five formulations with varying concentrations of Key Lime leaves (0%, 5%, 10%, 15%, and 20%) were tested based on the parameters of moisture content, ash content, pH, solubility, antioxidant activity, and organoleptic tests including color, aroma, taste, and texture. The results showed that the addition of Key Lime leaves significantly improved the chemical quality and sensory acceptability, with the best formulation obtained in treatment P4 (20% Key Lime leaves + 15g Cat's Whiskers), which provided an optimal balance between stability, nutritional content, and organoleptic quality. The addition of Key Lime leaves is recommended as an innovation in the development of functional herbal beverages based on Cat's Whiskers.

UMKM Tahu XYZ, a small-scale tofu producer, is currently facing significant challenges in maintaining consistent product quality, primarily due to a high defect rate. Common issues identified include crumbled tofu shapes, overly soft textures, and inconsistent taste, which negatively impact customer satisfaction and business sustainability. This study aims to investigate the root causes of these quality issues and propose practical solutions using the Lean Six Sigma methodology. The research employs a descriptive quantitative approach through the DMAIC framework—Define, Measure, Analyze, Improve, and Control—to ensure systematic problem-solving. Data were collected over a six-month period through direct observation, structured interviews, and review of production records. The analysis identified four dominant types of waste within the production process: unnecessary transportation, product defects, excessive movement, and over-processing. The root causes of these inefficiencies are linked to poor handling of raw materials, variability in soybean quality, and an ineffective production layout that hampers workflow and consistency. To address these problems, the study proposes several targeted interventions, including the redesign of the production layout to optimize flow, the implementation of the 5S (Sort, Set in order, Shine, Standardize, Sustain) workplace organization method, the development of standardized operating procedures (SOPs), and the adoption of improved soybean boiling technology. The implementation of these improvements is projected to significantly reduce product defects, enhance process efficiency, and ultimately increase customer satisfaction. Furthermore, these actions are expected to improve the overall competitiveness of UMKM Tahu XYZ within the highly demanding food industry sector. This research provides actionable insights for other micro, small, and medium enterprises (MSMEs) seeking to apply structured quality control methods to strengthen operational performance and long-term business resilience.

Fermentation of seluang fish (Rasbora spp.) pekasam is a traditional method for extending shelf life and enhancing flavor, typically produced through spontaneous fermentation dominated by lactic acid bacteria (LAB). However, uncontrolled production processes lead to significant variability in product quality. This research aims to optimize the fermentation process of seluang fish pekasam through a series of controlled microbiology-based experimental practicums. The experiments were designed to investigate the impact of two main parameters: (1) the use of a LAB starter culture isolated from high-quality pekasam, and (2) the control of incubation temperature (e.g., at 25°C and 30°C). During the fermentation period, samples were periodically analyzed to measure changes in physicochemical parameters, including pH, moisture content, and salt concentration. Microbiological analysis was performed to count the populations of LAB and other spoilage microbes. The results showed that the use of a LAB starter culture significantly accelerated the pH drop within the first 24 hours, reaching a critical pH below 4.5, which effectively inhibited the growth of pathogenic microbes. Furthermore, the optimal raw material ratio and controlled incubation temperature resulted in pekasam with a firmer texture and a more balanced sour-savory taste, differing significantly from spontaneously fermented products. Organoleptic tests confirmed panelists' preference for the product made with the optimal treatment. The conclusion of this study is that optimization through microbiology-based experimental practicums is key to the standardization and improvement of the quality and food safety of pekasam products.

Handwashing with Soap (CTPS) is one of the key indicators of Clean and Healthy Living Behavior (PHBS) proven effective in preventing infectious diseases, especially among school-aged children. However, the practice of CTPS in Aceh Province remains low, only 30.8%, thus requiring educational interventions in elementary schools. This community service aimed to improve the knowledge, attitudes, and skills of students at MIS Pasi Jambu, Aceh Barat District, in practicing CTPS through strengthening the role of the School Health Program (UKS). The method used was a participatory approach with strategies including interactive lectures, discussions, demonstrations, and direct practice. The results showed a significant increase in students’ knowledge and skills in performing CTPS according to WHO standards. In addition, behavioral changes emerged, with students developing the habit of washing hands before meals and after activities, while UKS teachers were strengthened as facilitators of healthy behavior in schools. This activity successfully fostered collective awareness and the initial stage of social transformation towards a clean and healthy lifestyle in the school environment.

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).

This study aims to determine the relationship between emotional intelligence and academic procrastination in completing final assignments among Psychology students at Medan Area University. Academic procrastination is a procrastination behavior often carried out by students when facing important tasks, including their thesis, which can impact graduation delays and decrease learning motivation. Psychological factors, such as emotional intelligence, are thought to influence this procrastination tendency. Emotional intelligence encompasses an individual's ability to recognize, understand, manage, and express emotions healthily, as well as establish positive interpersonal relationships. Students with high emotional intelligence tend to be better able to cope with pressure, manage academic stress, and maintain focus on their academic goals. This study used a quantitative approach with a correlational method to examine the relationship between the two variables. The subjects in this study were 80 final-year students who were in the process of preparing their final assignments. The sampling technique used was purposive sampling, with the criteria being active students who were writing their thesis. The instruments used consisted of an emotional intelligence scale and an academic procrastination scale compiled based on relevant theoretical indicators. Data analysis was performed using the Pearson correlation test. The analysis results show a significant negative relationship between emotional intelligence and academic procrastination. This means that the higher a student's emotional intelligence, the lower their level of academic procrastination. This finding suggests that emotional intelligence plays a crucial role in supporting students in completing their final assignments on time. Therefore, developing emotional intelligence through psychological training or guidance could be a strategy to reduce procrastination among students.

Tofu is a common food made from soybeans. However, because soybeans have limitations in terms of availability, other alternative ingredients such as palm kernel meal (BIS) are needed. The purpose of this study was to determine the best concentration of palm kernel meal added to tofu making so as to reduce dependence on the use of soybeans. The study was designed using a completely randomized design with 1 factorial, namely the concentration of BIS and soybeans. The concentration variations used were: A1 (control, 100% soybean), A2 (25% BIS: 75% soybean), A3 (50% BIS: 50% soybean), and A4 (75% BIS: 25% soybean). The parameters tested were BIS crude fiber, proximate analysis and tofu organoleptic. The results showed that BIS after fermentation experienced a decrease in crude fiber from 27.25 to 18.375%. Based on the proximate analysis, the variation of 75% BIS: 25% soybean is the best concentration with the highest protein content of 45.14%. Likewise, the moisture, ash, fat and carbohydrate content obtained were 79.05; 1.00; 6.20; and 0.96%. The organoleptic showed the level of panelists' liking for color, aroma, texture and taste with the value of panelists' liking level respectively 3.11; 4.09; 3.6 and 3.96 which indicates that this product can be accepted by the community.

Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of the combination of corn and tapioca flour on the physicochemical characteristics of oyster mushroom nuggets. This study used a Completely Randomized Design (RAL) with 5 treatments in duplicate. The formulation was used with a combination of corn and tapioca flour, namely 60: 0 (P1), 45: 15 (P2), 30: 30 (P3), 15: 45 (P4), and 0: 60 (P5). The results of the analysis have an effect (P <0.05) on chemical characteristics with a range (db%) of ash content of 3.9% -4.71%; fat content 1.37% - 7.76%; protein content 6.79% - 18.79%; carbohydrate content 71.46% - 77.43%; crude fiber 3.9% - 8.27%, and on physical characteristics with a textured range of 1.1N-2.69 N; color L 50.55- 53.73; color a 2.78- 4.64; color b 10.89-13.71. The implications of this study indicate that online substitution into mushrooms with a combination of corn flour and tapioca can affect the nutritional value and quality of nuggets.

Diabetes Mellitus is a metabolic disorder marked by hyperglycemia resulting from the body's failure to synthesize insulin. Nutritional therapy is effective in controlling glucose levels by providing low glycemic index and high in antioxidant foods, including sweet potatoes and red beans. The primary objective of this study was to elucidate the influence of wheat flour replacement with composite flour consisting of sweet potato and red bean flour on anthocyanin content and the sensory preferences of muffins. A single-factor completely randomized approach was used in this experimental investigation. The treatment involved substituting wheat flour with a composite flour consisting of sweet potato and red bean flours, in the following ratios: 30:20:50 (F1), 30:35:35 (F2), 30:50:20 (F3), and 100:0:0 (F0, control). Anthocyanin content was analyzed using the differential pH method, while sensory preferences were evaluated by 30 semi-trained panelists using a hedonic scale test. The results showed that substituting wheat flour with composite flour high in sweet potato content increased anthocyanin levels. However, the substitution of wheat flour generally reduced the overall sensory preference for muffins. Despite this, formulations with a higher proportion of sweet potato flour improved the preference scores. In conclusion, the substitution of wheat flour with composite flour rich in sweet potato increased anthocyanin content and improved sensory preferences for color, aroma, and taste in muffins

Nurses are healthcare workers who have a high workload because they are in direct contact with patients 24 hours a day. Complex tasks, limited manpower, and high service demands often cause work stress. Unresolved stress can affect nurses' health, reduce performance, and even impact patient safety. This study aims to investigate the relationship between stress levels and workloads among nurses at Semarang General Hospital. The study design employs a cross-sectional approach with a quantitative methodology. The study population consists of all nurses in the inpatient ward of Semarang General Hospital, with a sample size of 80 respondents selected using proportional random sampling. The research instruments used the Perceived Stress Scale (PSS-10) questionnaire to measure stress and the NASA-TLX questionnaire to measure workload. Data analysis was conducted using the Spearman Rank test. The results of the study show that most nurses are in the moderate stress category (65%), while the highest workload is in the high category (58.8%). Bivariate analysis yielded a p-value of 0.001 (p < 0.05) with a correlation coefficient of r = 0.412, indicating a significant positive relationship between stress levels and nurses' workload. The higher the workload of nurses, the higher the stress levels they experience. Hospitals are encouraged to implement effective workload management, including proportional task distribution, additional staff, and stress management programs for nurses.

This study explores the implementation of human resource development management as a strategic effort to enhance task performance in educational institutions. The research was conducted at MAN 2 Kediri City and MAU MBI Amanatul Ummah Pacet Mojokerto, where notable improvements in information and technology mastery were observed. These improvements stemmed from various capacity-building activities, including computer proficiency training, computer-based learning workshops, excellent service training, teacher participation in science olympiad competitions, and other quality enhancement programs. Employing a qualitative approach, data were collected through participant observation, in-depth interviews, and documentation. Data analysis was conducted using individual site analysis and cross-site comparison, while data validity was ensured through credibility, transferability, dependability, and confirmability criteria. The findings reveal that to strengthen competitive advantage in madrasahs, school leaders undertake comprehensive human resource management practices. These include needs analysis through vacant position mapping and recruitment planning, teaching hour allocation, job analysis, and structured recruitment processes involving written tests, microteaching, and interviews. Furthermore, human resource development is carried out through adherence to Standard Operating Procedures (SOP) and continuous professional training for educators. The study concludes that strategic human resource development contributes significantly to institutional competitiveness and educational quality. It recommends sustained investment in teacher capacity building and structured HR planning to support long-term performance improvement.

Exclusive breastfeeding is a key strategy to improve child health and nutrition, yet its practice in Indonesia remains suboptimal. This study aimed to analyze the relationship between husbands’ knowledge about exclusive breastfeeding and mothers’ motivation to breastfeed in Ie Masen Kayee Adang Village, Syiah Kuala District, Banda Aceh City. Using a cross-sectional design, data were collected from 50 husbands whose wives were breastfeeding infants aged 0–12 months through questionnaires distributed directly and via Google Form. The instrument’s validity and reliability were tested and met the required standards. Data were analyzed using the Chi-Square test. The results showed that most husbands had a high level of knowledge (68%), and most mothers demonstrated high motivation to breastfeed (64%). The Chi-Square analysis indicated a significant relationship between husbands’ knowledge and mothers’ motivation (p = 0.039). These findings suggest that involving husbands as active partners in health promotion and breastfeeding education programs can increase maternal motivation and improve exclusive breastfeeding practices. This study highlights the importance of family-centered interventions to strengthen breastfeeding support and enhance maternal and child health outcomes.

Chat Generative Pretrained Transformer (ChatGPT) has rapidly gained popularity and is increasingly utilized across various fields, including education, where it plays a significant role as a supporting tool for academic tasks. In the educational context, ChatGPT can assist students in preparing and completing a wide range of assignments, providing quick access to structured information and alternative perspectives. This study was designed to explore the views of both students and lecturers on the integration of ChatGPT in academic activities, specifically as a support system for handling student assignments. Employing a descriptive qualitative approach, data were collected through interviews with 5 students and 6 lecturers from the Business Education Study Program at the State University of Surabaya. The findings reveal contrasting yet complementary perspectives. From the students’ point of view, ChatGPT offers considerable benefits, particularly in enhancing independence, efficiency, and time management when working on lecture assignments. However, these advantages are accompanied by drawbacks, such as decreased creativity, reduced critical thinking, and diminished interest in consulting traditional learning resources like books. On the other hand, lecturers acknowledge the usefulness of ChatGPT in simplifying student work and accelerating the completion of assignments but express concerns regarding the overreliance on artificial intelligence, which could potentially hinder the development of essential academic skills. Overall, the research suggests that while ChatGPT presents valuable opportunities to enhance learning processes, it must be applied thoughtfully, with careful guidance from educators to balance efficiency with the cultivation of creativity, critical thinking, and academic integrity.

This study aims to examine the practice of kesah as an effort to control oneself in the Persaudaraan Setia Hati Terate (PSHT) Branch of Pulau Panggung Regency, Tanggamus and to examine it from the perspective of moral Sufism. Kesah in the context of PSHT is not only a form of physical or spiritual exercise, but also a manifestation of the process of tazkiyatun nafs (purification of the soul) to achieve noble morals. This study uses a qualitative approach with a descriptive qualitative type. Data collection techniques are carried out through observation, in-depth interviews, and documentation. and documentation. The results of the study indicate that the practice of kesah is a means to train patience, reduce anger, and strengthen self-control of PSHT members in facing life's challenges. From the perspective of moral Sufism, kesah reflects the process of internalizing values ​​such as patience, humility, and sincerity which contribute to the formation of a balanced spiritual personality. Thus, kesah is not only part of self-defense training, but also a method of developing the soul towards a person with noble morals in accordance with the teachings of moral Sufism.  

The rapid advancement of digital collaboration platforms has reshaped the way organizations manage communication, motivation, and performance. Microsoft Teams, as one of the most widely adopted tools, provides integrated features for real-time messaging, virtual meetings, and document sharing that enable employees to collaborate more effectively. This study aims to explore the impact of Microsoft Teams on communication, motivation, and employee performance at the Pratama Tax Service Office (KPP) in Langsa. A quantitative research design was applied using a survey method, with data collected through pretest and posttest questionnaires. The study involved a total population of 89 employees, of which 81 valid responses were analyzed. Data processing was carried out with SPSS version 25 to compare employee conditions before and after the use of Microsoft Teams. The findings reveal that the adoption of Microsoft Teams contributes to more effective communication, enhances employee motivation by simplifying coordination and task management, and improves overall performance. These results highlight the potential of digital collaboration platforms to strengthen organizational effectiveness, particularly in government institutions that require efficiency, transparency, and adaptability in their operations. The study further implies that maximizing the use of digital platforms can support long-term organizational goals in the context of ongoing digital transformation.