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The purpose of this research is to describe and find out the moral values ​​contained in the collection of short stories by Ustad Salim Menangis by Budi Maryono. This study uses a qualitative method. The approach used in this study is a qualitative descriptive approach and sociology of literature. The data collection technique used in this study was listening, reading, and taking notes. The technique of presenting research data uses informal techniques. The data analysis technique used in this research is content analysis. The results of the study show that there is a moral value contained in the collection of short stories by Ustad Salim Crying by Budi Maryono. There are three types of moral values, namely the human relationship with oneself, the human relationship with God, and the human relationship with the social sphere and the natural environment. The moral values ​​of human relations with oneself include working hard, promising, having principles, responsibility, managing time, never giving up, awareness, regret, and self-improvement. The moral values ​​of human relations with God include praying, trusting God, worshiping God, second chances from God, sacrifice, and surrender. The moral values ​​of human relations with the social sphere and the natural environment include caring, helping, loving, respecting, family responsibilities, advice, helping each other, establishing hospitality, and mother's love.

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.

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.

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.  

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.

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.

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.    

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.

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.

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.

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.

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.

In today’s digital era, many schools face challenges in utilizing social media as an effective means for promotion and enhancing the image of the institution. Despite the enormous potential of social media, many educators and administrative staff are still lacking in skills in optimally managing this platform. Based on these problems, the purpose of this study was to improve the skills and understanding of participants regarding the use of social media as a strategic promotional tool for schools, as well as to encourage the adoption of more effective digital marketing practices. The method used in this study was a participatory approach through an interactive workshop. The workshop involved hands-on training sessions, group discussions, and social media content creation simulations, which were designed to provide practical experience and enhance participants’ understanding directly. Data were collected through observation, pre- and post-workshop questionnaires, and interviews with participants to measure changes in their skills and perceptions. The results showed a significant increase in participants’ technical skills in managing social media, as well as a positive change in their perspectives on the importance of social media as a promotional tool. Most participants reported that they felt more confident and ready to implement more structured and data-driven promotional strategies in their schools. These results indicate that the workshop successfully achieved its objectives and had a positive impact on participants’ ability to utilize social media effectively.

In this era of globalization, marketing is more of an information warfare between different parties with the aim of making sales. The marketing environment is rapidly changing, and with these changes, the need for information, latest products, shifts in buyer attitudes and behaviors towards decision-making and product acquisition, as well as the ability to identify opportunities in appropriate marketing, becomes essential. This paper is a literature review using a qualitative descriptive approach, aiming to describe product mix strategies. The methodology employed for data collection is documentation, along with various articles and books, followed by content analysis. The findings of this paper reveal that studying consumers can provide insights for the development of new products, product uniqueness, pricing, distribution channels, advertising messages, and other new marketing elements. A focal point for understanding behavior is the stimulus-response model. Buyer characteristics and decision-making processes lead to specific buyer decisions. The marketing task involves comprehending what occurs in the buyer’s consciousness from external stimuli to the emergence of the buyer's purchasing decision.

This study aims to: 1) find out the concept of teacher ethical values ​​in the book Adabud dunya wa addin by Imam Al Mawardi, 2) find out the specificity of teacher ethics in the book Adabud dunya wa addin by Imam Al Mawardi, 3) find out the actualization of teacher ethical values in the adabud dunya wa addin book if it is applied in the present. The background of this research is based on several issues regarding teacher ethical values, in which educators must have good ethical values ​​but there are still many educators/teachers who do not understand that, so it is necessary to carry out a process of implementing these values. good teacher ethics in various ways or methods that have been taught by previous figures or scholars. This study uses a qualitative research approach where the type of research is library research. In collecting data using documentation methods and online data tracking. Then, data sources were obtained from primary data sources and secondary data (adabud dunya wa addin books, references related to teacher ethical values, previous research, articles and internet sites). The analysis technique used is content analysis technique. Where content analysis is observing the content of information in writing. The results of the study show that: 1) The concept of teacher ethical values ​​in the adabud dunya wa addin book is to make an educator/teacher aware of how important it is to have good ethical values ​​in order to be a role model/good example for their students so they can creating a generation of educators with good morals; 2) The specificity of teacher ethics in the book Adabud Dunya Wa Addin is the special ethical values ​​contained in the book Adabud Dunya Wa Addin taught by Imam Al Mawardi as a teacher must have ethics, as follows: tawadhu', practicing his knowledge, being generous for his knowledge, guiding students, ridding themselves of doubtful jobs, aiming to hope for the blessing of Allah, respecting their students, and giving advice and being gentle with their students. That is also the objective of an educator's benchmark, namely to make educators become human beings who have good morals; 3) the actualization of teacher ethical values ​​in the adabud dunya wa addin book when applied today is also an illustration that in fact there is still a teacher who applies these teacher ethical values ​​properly in an institution, forum, or between individuals. This is a race that anyone can and can apply these ethics properly.

Reading is a cognitive activity or process that aims to find various information contained in written information. This means that reading is a thought process to understand the contents of the text read. Evaluation of learning to read is a series of activities or steps taken after the completion of the main activities to obtain information about the results of learning to read, then manage and interpret them using benchmarks and goals and certain criteria. This type of research is library research, namely research conducted by analyzing and making written literature scientific journals as well as the main source. So the evaluation of learning to read is the process of determining students’ understanding, acceptance, categorization, analysis and reasoning abilities, as well as the accuracy of students’ pronunciation and intonation when taking reading tests in the target language. The purpose of learning to read is so that students can understand and use language in practice, it is not enough to measure it with mere mechanical abilities. The assessment of reading ability must be seen from the general reading ability as a whole, so that when assessing skills other than mechanical skills, it is also necessary to measure reading ability, for example understanding the content or meaning of sentences. The purpose of this study is to find out how the effort to implement the evaluation of students’ reading learning.

This article examines the analysis of sentence types in the History Text of Class XI Sociology Books in the Merdeka Curriculum. The content of this study uses narrative text. The purpose of this study is to describe functions, categories, and roles at the syntactic level. sentences in the presentation of sociology book material for class XI SMA/MA contained in Chapter 2 Social Problems Due to Social Grouping pages 41 to 81. This research is a literature study. Therefore, the method used in collecting data is reading and taking notes. The collected data were analyzed by descriptive analysis. In qualitative research, data is analyzed inductively, which means that specific things found during the research are grouped and conclusions are drawn from these results. This approach does not use the collected data to prove or disprove the hypotheses that have been made before but rather focuses on describing data to facilitate understanding. The writing method of this research adopts historiography as the main approach. Sentence structure analysis is also used to improve grammar skills and abilities to better understand. Sentence structure analysis itself is a topic that is rarely discussed. To improve the application of linguistic rules in writing historical texts, a good understanding of grammar, a broad vocabulary, and a habit of reading and writing historical texts are required. Therefore by analyzing sentence structures in historical texts in Sociology Class XI books SMA/SMA/ MA Kurikulum Merdeka, this research provides an overview of the variations in the use of sentence structures and the importance of correct grammar in understanding texts. It is hoped that this research can improve understanding of syntax and grammar which will facilitate understanding of sociology and historical texts.