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The Ministry of Religion of the Republic of Indonesia assesses that there are still many Islamic boarding schools that have not yet been established, so they need to strive for their independence. For this reason, the Ministry of Religion has launched the “Pesantren Independence Road Map” (2021). This study examines the independence of Islamic boarding schools based on kopontren at the Sidogiri Islamic Boarding School (PPS). The aim is to prove the independence of PPS. The research method used is qualitative research which analyzes data in the form of statements and documentation. From the research conducted, it was found evidence that PPS is an independent Islamic boarding school both in terms of institutional, management, curriculum, manpower and funding aspects. This independence is achieved through the implementation of management principles such as planning, organizing, acting and controlling in managing the pesantren. In addition, the study also found that there are seven characteristics of PPS independence, namely having a business charity that is able to finance the financial needs of the pesantren, being able to manage its finances from the time the students register to completing their studies at the pesantren, being able to meet the basic needs of the students, being able to manage and determine the educational curriculum for the students. santri independently, not asking for help from other parties or the government to build pesantren. In addition, it has educational institutions, da'wah, social, economic and alumni networks that support the independence of pesantren.

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

The most common learning difficulties faced by Primary school students are difficulties in learning to read. In second-grade students of SD Negeri 4 Dukuhwaluh, this problem was also found, so this study aims to describe students' initial reading difficulties. This research used a descriptive qualitative research method of a case study. The subjects of this study included 9 students who had difficulty in reading, class teachers, and 9 students' parents. Observation, interviews, and document analysis were used to collect data. The validity test of the data used data and technique triangulations. Data analysis techniques used the Miles Huberman model; data collection, data reduction, data presentation, and drawing conclusions. Reading difficulties for second-grade students of SD Negeri 4 Dukuhwaluh were experienced by 9 students. The results showed that initial reading difficulties included the following: a) difficulty in recognizing letters, there were 2 students who did not recognize letters from A to Z. b) difficulty in reading diphthongs, there were 4 students who did not want to pronounce any letters or stuttered when reading diphthongs. c) difficulty in reading words, there were 4 students who were not fluent in reading words or were still spelling. d) not proficient in reading consonants, there were 2 students who only knew a few consonants, and e) not yet fluent in reading sentences, there were 9 students who were still not fluent in reading sentences. It can be concluded that the difficulties experienced by the 9 students were various.

This study aims to determine the increase in students’ science prosess skills using the guided inquiry learning model. This research uses a literature review research method. A total of 4 articles were obtained to be used as data which was then analyzed. Data analysis uses 3 stages, organize (choose the type of journal that is in line with the research), synthensize (read and summarize journals), identify (draw conclusions from each journal). From the available data, it is known that using the guided inquiry learning model can improve students' science process skills in physics subjects.

In Islam, the halalness of the food consumed is a very basic principle, therefore the state is obliged to provide protection and guarantees regarding the halalness of the products consumed and used by the community. The government seeks to stabilize and regulate the flow of products circulating in Indonesia so that Law Number 33 of 2014 concerning Halal Product Guarantee is established. Before PP 31 of 2019 was issued, the halal certification process was still carried out by MUI. However, after PP 31 of 2019 was issued, the authority to issue halal certification rests entirely with BPJPH as the leading Halal Product Assurance sector. The move has drawn a lot of criticism because BPJPH is considered to be still not ready to implement the program, as is the case with infrastructure and information systems. The transfer of authority should have been as mandated by the Law on Halal Product Guarantee, but until the time specified BPJPH is not yet fully ready to become a regulator of halal product assurance in Indonesia. The results of this study can be concluded that BPJPH is ready to be a pioneer in determining halal product guarantees which were previously the authority of MUI. Mandatory halal certification is categorized as maslahah because it relates to the basic needs of mankind in the world and the hereafter and does not contain any harm.

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.

. Utilization of local potential in the form of convection textile industry centers as a source of learning with the aim that learning can also take advantage of environmental aspects. the local potential of Tritunggal Village, namely the center of the textile convection industry. can increase the potential of students as an effort to develop themselves The purpose of this study is to: (1) To describe the potential of Tritunggal Village which is used as a social studies learning resource on economic activity material at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan (2) To describe social studies learning process on economic activity material at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan (3) To describe the utilization of local potential in Tritunggal Village as a support for social studies resources at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan This research uses a type of research approach descriptive qualitative. Data collection techniques used in this study are observation, interviews, and documentation. In analyzing the data using data reduction, data presentation, drawing conclusions, and the validity of the results from the Tritunggal Village research, Tritunggal Village has local potential in the form of a textile convection industry center, which is in line with economic activities in the area. Utilization of local potential as a support for social studies learning at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan, increasing student involvement, enthusiasm for learning, insight, and social attitudes Social studies learning by utilizing local potential runs smoothly and effectively.    

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.

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 article is entitled about the contribution of Islam in the development of world civilization. This research was conducted using two methods, namely qualitative research through questionnaires and literature studies by looking at previous studies whose theme is of course related to the title of this article. The results obtained show that Islam has made a very good contribution to world civilization, Islam has made significant contributions in various fields, including science, art, architecture, philosophy, mathematics, medicine, and many more.

The phenomenon of migration is a phenomenon that is often found in people's lives as an alternative action to make a move for a specific purpose, including work. Migration is one of the causes of population movement between regions. The development gap between cities and villages continues to be a driving force for migration. It is inevitable that every human being would want to have a comfortable place to live with adequate facilities, for example there are places for entertainment, sports, education, and so on. The era of globalization has also removed barriers for everyone to migrate between countries and even continents. International migration of labor can be interpreted as the movement of individuals from one country to another with the aim of getting a job. Globalization also makes people to carry out mobility with various reasons they have. Problems with migration also do not include the problems of the destination (recipient) country, but also the country of origin, where after the immigrants return to their country of origin it becomes a problem that must be resolved. priority so that they have a high quality and level of competitiveness as well as gain an understanding of their rights as migrant workers. The results of this study are to obtain information about the number of people migrating out of the Tulungagung Regency area and its impact on the economic sector in the Tulungagung Regency area because migration greatly influences the opportunities and challenges in the region.

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.    

The background of this research is because at this time the development of broiler ducks is actually not very popular in our ears, but in one of the business options in the livestock sector it turns out to be quite promising with quite large economic potential. The structure of the trade of broiler ducks is now starting to be more in demand by the public, because the taste of the meat is tasty and delicious. The purpose of this study was to find out what efforts were made by breeders in Jigang hamlet to increase household income through broiler duck farming. This study uses qualitative research. Data collection techniques in this study are observation, interview, and documentation methods. The results of the study show that the efforts made by broiler duck breeders to increase their household income are by choosing quality seeds, this is intended to reduce the risk of death, then provide vaccines and vitamins, provide factory feed and alternative feed and pay attention to the condition of the cage after the harvest period. so that the cage is far from the virus and harvest at the age of the ducks 35-45 days. This is an effort that breeders can make to increase their household income. This duck livestock business is a means of making a living to change a more decent life.

. The purpose of this study was to determine partially the effect of working hours and length of business capital on business income and to determine simultaneously the effect of working hours and business length of business capital on business income. This study uses a quantitative approach, in that the data collected in research activities is presented in the form of numbers and the analysis uses statistics. The number of samples is 70 SMEs in the district of Ngunut. The results of this study indicate that: partially, there is a significant influence of business capital on MSME income in Ngunut District, with a t count = 5.539 > t table = 1.668 and sig = 0.000 <0.05. Partially, there is a significant effect work on MSME income in Ngunut District, with tcount = 2.876 > ttable = 1.668 and sig = 0.004 <0.05. Partially, there is a significant effect between the length of business on MSME income in Ngunut District, with a tcount = 3.514> t table value of 1.668 and sig = 0.001 <0.05. Simultaneously there is a significant effect between business capital, working hours and length of business on MSME income in Ngunut District, with a Fcount value greater than Ftable (29.493> 2.74) and a significance value less than 0.05 (0.000 <0.05).

Shift work is a system for organizing human resource activities in a particular industry with the aim that the human resources in it can work according to a predetermined schedule. Main kitchen is the main kitchen section that handles a variety of sauces, stocks, and various main courses. This study aims to analyze the application of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This research is a qualitative descriptive research. Data collection was done by field observation, interview with 1 sous chef, and giving questionnaires to 7 employees in the main kitchen. The data obtained were analyzed descriptively.The results showed: 1) The implementation of employee work shit in the main kitchen of Best Western Papilio Hotel Surabaya is in accordance with established company regulations and government regulations. The application in the main kitchen of Best Western Papilio Hotel Surabaya includes: working for 8 hours a day with a maximum break time of 1 hour; there is a difference in work limits between permanent and daily contract employees so that in making schedules it is always done in the middle of the month and the beginning of the month so that there is a regularity of schedules; there are 3 work shifts namely morning, afternoon and night with a pattern of 5 working days 1 day off in one week.

The purpose of this research was to find out the analysis of the application of standard operating procedures (SOP) for food processing at the Aria Centra Hotel Surabaya which has a very important role in an industry, one of which is the hospitality industry as a guide or reference for staff to work consistently and with standards. The data collection technique used (1) interviews to find out the application of food processing procedures and the implementation of these procedures: and (2) documentation to find out the analysis of the implementation of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria Centra Surabaya, an overview of the company and worker data. Data collection was carried out in July-December 2022. The results of this study were an analysis of the application of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria Centra Surabaya which included (1) standard operating procedures for handling banquets; (2) implementing a banquet menu; (3) material procurement system for banquet ordering needs; (4) standard operating procedures (SOP) for foodstuffs; (5) preparation of banquet materials and tools; (6) strategies to minimize errors in standard operating procedures (SOP) for handling banquets; (7) constraints and solutions in banquet handling. Based on these results it can be concluded that the analysis of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria centra Surabaya required various stages in handling it.

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.  

Film is a form of mass communication that appeals to all demographics. According to a Jakpat survey, 88% of Indonesians like Korean films. Film is one of the communication media that has recently developed very rapidly. The film Toxic 2022 tells how the character Han Young Ju presents herself as a woman. This research is entitled Representation of Women in the Film Toxic 2002. What makes it interesting to examine how women are represented in the film Toxic 2022 is that it aims to find out how the character Han Young Ju presents herself as a woman. This study uses descriptive qualitative methods for semiotic research on the concept of Roland Barthes. The research takes and selects scene cuts that depict female figures and then analyzes the meanings contained, among others, connotative meanings, denotative meanings, and myths. The data collection technique is documentation and observation. The focus of the research is on action signs (scenes) that contain connotative meanings, denotative meanings, and myths contained in the film Toxic 2022. The research took seven scenes for analysis. The results obtained by this study show that the character Han Young represents a woman who is like life, that is, in the world of work, and can become a leader. The depiction of the figure of Han Young Ju, who experienced the world of work and became a leader, is explained in gestures, dialogues, actions, expressions, storylines, and shooting.

This article discusses the importance of introducing educational technology in improving the quality of Islamic education. Islamic education has an important role in educating generations who are noble and capable. Educational technology can be utilized to increase the availability of Islamic educational resources. Students have easy access to high-quality and diverse Islamic learning materials through online learning platforms. In addition, educational technology allows for more active interactions between teachers and students. Teachers can assign assignments, submit materials, and provide direct feedback to students, encouraging personalized learning, and focusing on individual student needs. Educational technology also offers opportunities to further develop the professional skills of teachers in Islamic education. Teachers can take advantage of additional learning resources, expand collaborative networks with other teachers, and participate in professional training online. However, when implementing educational technology in Islamic teaching, care must be taken to ensure clear guidelines, adequate support, and a balance between the use of technology and traditional approaches to Islamic learning. The introduction of educational technology can be an effective way to improve the quality of Islamic education to produce a generation that is knowledgeable and able to make a positive contribution to society.

Critical thinking is one of the skills that is needed in today's digital era because in the future students are required to have a way of thinking that is more sensitive to diversity. Thus, the purpose of this research is to identify in depth the effect of STEM-based PBL learning model on critical thinking skills through literature study. This research uses the literature review method and bibliographic analysis. In the literature review method, collecting information which was then reduced until three samples of articles were reviewed. In bibliography analysis, collecting data with the help of Publish or Perish software with many 199 articles, in ris file format, and then visualized by VOSviewer. The results showed that the STEM-based PBL model was able to improve the critical thinking skills of high school students.