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Penelitian ini bertujuan untuk mengetahui kualitas daya tarik wisata budaya Kotagede, minat kunjungan wisatawan nusantara ke Kotagede dan pengaruh ke dua variabel tersebut. Dengan menggunakan metode penelitian kuantitatif dan hasil akan dianalisis menggunakan statistik deskriptif dan statistik inferensial.Hasil penelitian terhadap pengaruh kualitas daya tarik wisata budaya dan minat kunjungan wisatawan nusantara ke Kotagede yaitu: (1) daya tarik wisata budaya Kotagede memiliki nilai yang baik dan yang menjadi daya tarik utama wisata budaya Kotagede adalah keunikan dari bangunan arsitektur dan keunikan kawasan Kotagede, (2) minat kunjungan wisatawan nusantara ke Kotagede sangat tinggi dan keunikan bangunan arsitektur serta kemudahan menjangkau Kotagede menjadi faktor utama wisatawan nusantara untuk mengujungi Kotagede, (3) berdasar hasil uji person productmomentdan uji t-test maka diperoleh nilai rhitung 0,540 > rtabel 0,195 dan nilai t-test thitung 6,356 > ttabel 1,661 maka dapat dinyatakan bahwa pengaruh antara kualitas daya tarik wisata budaya terhadap minat kunjungan wisatawan nusantara sebesar 0,540 adalah signifikan digeneralisasikan untuk populasi di mana diambil (Ho: tidak ada hubungan di tolak).

This study aims to determine the financial performance and nonfinancial performance in Islamic banks in seven countries ranked GFIR 2017. This research method uses descriptive quantitative. Quantitaf is used to calculate each ratio and then analyzed descriptively describing the calculation scheme. Measurement of financial performance in this study using the method of Economic Value Added (EVA). Measurement of non-financial performance in this study using maqashid syariah index consists of six ratios of ten ratios available. The ratios consist of the ratio of education funding, research cost ratio, training cost ratio, promotion cost ratio, fair return ratio, functional distribution ratio, interest-free product ratio, profit / profit ratio, personal income ratio, and real sector investment ratio. From the research result, it is found that all sharia banks have good financial performance by generating positive EVA value. In non-financial performance, the result of bank rankings with good performance are as follows: Bank Islam Malaysia, Bahrain Islamic Bank, Bank Mandiri Syariah, Kuwait Finance House, Abu Dhabi Islamic Bank, Al-Rajhi Bank.   Keyword: Bank Syariah, Economic Value Added (EVA), Maqashid Syariah Index (MSI)

Iron (Fe) tablets are mineral tablets that the body uses to make red blood cells and hemoglobin. For red blood cell production, Fe is the most significant element. Food is a natural source of iron. Nutritional anemia can develop in pregnant women if they don't get enough iron in their diet (blood deficiency). Pregnant women need iron (Fe) tablets, so they must consume at least 90 Fe tablets during pregnancy. The aim of the research was to determine the relationship between consumption of Fe tablets and the incidence of anemia at the Penrang Community Health Center, Wajo Regency. The type of research used was a cross sectional study. The samples were 72 pregnant women who underwent pregnancy checks at the Penrang Community Health Center, Wajo Regency, using a random sampling technique. The research results showed a relationship between consumption of Fe tablets and the incidence of anemia at the Penrang Health Center, Wajo Regency, where the p value = 0.000 < ? = 0.05. The conclusion is that there is a relationship between the consumption of Fe tablets and the incidence of anemia at the Penrang Community Health Center, Wajo Regency.

Restaurant Tax is one of the Programs from the Directorate General of Taxes which has the objective of being a tax on the consumption of goods and services within the Customs Area which is imposed in stages in each line of production and distribution. VAT is an indirect tax because the payment or collection of the tax is deposited by another party who is not the taxpayer. Tax Servants (Tax Lecturers) have the task of assisting taxpayers (RM. Bebek general and RM. Kaliotic) related to online tax reporting techniques or e-feliing. The result of this PKM training is that tax servants can understand the concept of taxation and how to calculate VAT on consumer products and services. So as to assist tax servants in carrying out assistance to partners in 2020.

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar

Black garlic adalah produk fermentasi dari bawang putih yang dipanaskan dengan suhu antara 65 – 80ºC dan kelembapan 70 – 80% dari suhu kamar selama satu bulan. Black garlic  telah diketahui memiliki kandungan antioksidan yang cukup tinggi sehingga bisa menjadi produk baru dari jenis bawang putih yang berfungsi menghambat radikal bebas dalam tubuh. Menentukan jenis bawang yang menghasilkan aktivitas antioksidan lebih tinggi setelah melalui proes pemanasan black garlic. Penelitian ini menggunakan metode rancangan acak lengkap 2 faktorial, dengan faktor pertama adalah waktu perlakuan pemanasan dengan suhu 65-850C, selama 8 hari, 12 hari, 16 hari dan faktor kedua variasi jenis bawang, bawang garlic, bawang kating, bawang lanang. Analisis kimia yaitu aktivitas antioksidan, kadar air, total fenol, gula total dan uji sensoris yaitu tekstur lembut, rasa manis, rasa pahit, flavour bawang, after taste rasa pahit, serta kesukaan keseluruhan. Black garlic yang diperoleh dari penelitian ini memiliki aktivitas antioksidan tertinggi pada perlakuan lama pemeraman 16 hari dengan variasi bawang garlic yaitu memiliki aktivitas antioksidan 69,87%, kadar air sebesar 19,61%, kadar total fenol sebesar 2,67%, kadar gula total sebesar 19,58%, dan dengan uji sensoris tekstur lembut memiliki nilai 2,80, rasa manis 1,96, rasa pahit 2,39, flavour bawang 2,25, serta after taste rasa pahit 1,96, hasil yang banyak disukai oleh konsumen yaitu pada perlakuan lama pemeraman 8 hari menggunakan variasi jenis bawang lanang dengan nilai 2,13.Kata kunci: Antioksidan, black garlic, bawang. ABSTRACT Black garlic to research this alleged to have antioxidant content a high so that it can become new product of a kind of garlic that serves hinder free radicals in the body. Determine kinds of onion that produces antioxidant activity higher after going through proes warming black garlic. This study design random use of complete two factorials, by a factor first long warming 65-850c, with the temperature treatment as long as 8, 12, 16 day and the second variation kinds of onion, onions garlic, onions kating, whole onions. Chemical analysis, the antioxidant activity, water level, total phenol, sugar total and the sensory a creamy texture, sweet taste, bitter taste, berlainan onions, after taste bitter, and the favorite. The yield black garlic of the study these that have the highest antioxidant activity obtained from old treatment being handed out warm 16 day with the variation of onions garlic having the same antioxidant activity 69,87% , the moisture content of as much as 19,61% , the nature of all that the total phenol as much as 2,67 % , the action of sugar the total as much as 19,58 % , and by test sensory a creamy texture having the value of the 2,80, a sweet taste 1,96 , a bitter taste 2,39 , flavour onions 2,25 , as well as after taste was a bitter taste 1,96 , a series of poor results much liked by the consumer such it will be on a treatment long warm 8 day employing variations kinds of whole onion with a value of up 2,13.Keywords: Antioxidant, black garlic, onions

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.

Mayones merupakan produk olahan telur yang memiliki kandungan lemak tinggi. Reduce fat mayonnaise merupakan salah satu jenis mayones yang memiliki kadar lemak rendah dibandingkan full fat mayonnaise. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor. Faktor pertama jenis zat penstabil dengan berbagai konsentrasi CMC 2,06%, Maltodekstrin 82,43%, Xanthan gum 3,09%.  Faktor kedua jenis kuning telur dengan konsentrasi setiap bahan 20,60% yaitu kuning telur ayam kampung, kuning telur ayam petelur, kuning telur ayam omega 3. Hasil penelitian ini menunjukkan bahwa perlakuan kombinasi yang mempunyai kadar lemak lebih rendah yaitu zat penstabil maltodekstrin 82,43% dengan kuning telur ayam omega 3 dengan konsentrasi 20,60% kombinasi perlakuan tersebut mengandung kadar air 28,651%, kadar lemak 45,650%, pH 4,5, viskositas 3,30 Pa.s, kadar gula total 0,897%, kadar protein 0,160%. Pada pengujian organoleptik yaitu warna putih kekuningan (3,3), tekstur lembut (3,97), tekstur creamy (3,46), kesukaan keseluruhan (paling disukai) (2,6), flavor (mayonnaise) (3,21). Pada penelitian ini kadar lemak masih cukup tinggi sehingga belum mencapai tujuan dari pembuatan reduce fat mayonnaise Kata kunci : Mayones, reduce fat mayonnaise, kuning telur ayam, zat penstabil  ABSTRACTMayonnaise is an processed egg product that has a high fat content. Reduce fat mayonnaise is one type of mayonnaise that has lower fat content compared to full fat mayonnaise. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of two factors. The first factor was the type of stabilizer with 2.06% of  CMC, 82.43% of maltodextrin and 3.09% of xanthan gum. The second factor was the type of egg yolk with 20.60% concentration of each ingredient, free range chicken egg yolk, broiler chicken egg yolk, omega 3 chicken egg yolk. The results of this study indicate that the combination treatment which has lower fat content was 82.43% of maltodextrin with omega 3 chicken egg yolk of 20.60%. The treatment combination contains 28.651% of water content, 45.650% of  fat content, pH 4.5, viscosity 3.30 Pa.s, total sugar content of 0.897%, protein content of 0.160%. In organoleptic testing, they are color (yellowish white) (3.3), soft texture (3.97), creamy texture (3,46), overall preference (most preferred) (2.6), flavor mayonnaise (3.21). The result of study the fat content was still high so that it has not reached the goal of reduced fat mayonnaise. Keywords: Mayonnaise, reduce fat mayonnaise, chicken egg yolk, stabilizing agent

Yoghurt merupakan salah satu produk fermentasi yang menggunakan susu sebagai bahan dasar. Penelitian ini menggunakan bahan dasar susu nabati yang berasal dari kacang gude ekstrak umbi bit sebagai bahan tambahan. Tujuan penelitian ini adalah untuk menentukan rasio kacang gude kering dan ekstrak umbi bit yang tepat untuk menghasilkan yoghurt kacang gude yang mempunyai aktivitas antioksidan tinggi dan untuk menentukan tingkat penerimaan konsumen terhadap yoghurt kacang gude dengan penambahan ekstrak umbi bit. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama yaitu kacang gude kering sebesar 20%, 30%, 40% dan faktor kedua yaitu ekstrak umbi bit 5%, 10%, 15%. Analisis kimia yaitu analisis aktivitas antioksidan, gula total, protein, total asam, dan lemak. Analisis organoleptik yaitu warna, kekentalan, rasa asam, flavor kacang gude dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa perlakuan 20% kacang gude kering dan ekstrak umbi bit 15% adalah perlakuan terbaik yang didasarkan pada kesukaan keseluruhan yang terdapat pada yoghurt. Dari komposisi tersebut terdapat aktivitas antioksidan DPPH 58,35%, kadar gula 2,77%, kadar protein 39,90%, total asam 1,17%, dan kadar lemak 0,19%. Sedangkan yoghurt yang memiliki aktivitas antioksidan tertinggi didapatkan pada komposisi 30% kacang gude dan ekstrak umbi bit 15% dengan nilai aktivitas antioksidan sebesar 65,23%. Pada perlakuan ini mengasilkan kadar gula 2,80%, kadar protein 46,96%, total asam 1,26%, dan kadar lemak 0,11%. Kata kunci: Kacang gude, ekstrak umbi bit, yoghurt, aktivitas antioksidan ABSTRACT Yogurt is one of the fermented products that used milk as a basic ingredient. This research used basic ingredients of vegetable milk derived from pigeon peas and used beet root extract as an additional material. The purpose of this study was to determine the ratio of dried pigeon peas to water and beet root extract that are appropriate for producing pigeon peas yogurt that had high antioxidant activity and to determine the level of consumer acceptance of pigeon peas yogurt with the addition of beet root extract. The experimental design used the Completely Randomized Design (CRD) with the first factor was dried pigeon peas of 20%, 30%, 40% and the second factor were beet root extract 5%, 10%, 15%. The chemical analysis was antioxidant activity, total sugar, protein, total acid, and total fat. Organoleptic analysis of color, viscosity, sour taste, flavor of pigeon peas and overall preference. The results showed that the combination treatment of 20% dried pigeon peas and 15% beet root extract was the best treatment. From the composition there is DPPH antioxidant activity 58,35%, 2,77% sugar content, 39,90% protein content, 1,17% total acid, and 0,19% fat content. Whereas yogurt with the highest antioxidant activity was found in the composition of 30% pigeon peas and 15% beetroot extract with antioxidant activity values of 65,23%. In this treatment yielded 2,80% sugar content, 46,96% protein content, 1,26% total acid, and 0,11% fat content. Keywords: Pigeon pea, beet root extract, yoghurt, antioxidant activity

Roti mocaf merupakan  produk roti yang menggunakan  mocaf (modified cassava flour) sebagai substitusi  tepung terigu. Penggunaan mocaf  dimaksudkan sebagai salah satu diversifikasi pangan. Salah satu tahapan penting pada pembuatan roti ini adalah proofing. Proofing merupakan waktu istirahat yang diperlukan adonan untuk mengembang, yang dapat dilakukan dengan cara menutup dengan plastik atau dengan memberikan uap air dalam alat rak pengistirahatan. Penelitian pendahuluan telah dilakukan terhadap lama waktu proofing (10, 15  dan 20 menit) yang diperlukan hingga roti dapat mengembang sempurna. Dari penelitian pendahuluan didapatkan bahwa  proofing optimum dilakukan  selama 20 menit. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktorial, Faktor pertama penggunaan tepung mocaf sebesar 10 ; 20  dan 30 % , faktor  kedua adalah perlakuan  proofing, yaitu  menggunakan uap air  dan  menggunakan plastik.  Roti mocaf yang dihasilkan dilakukan pengujian terhadap warna, rasa,tektur dan kesukaan secara keseluruhan roti  baik menggunakan panelis maupun menggunakan alat. Data yang didapat dianalisis menggunakan Anova dengan taraf perbedaan 5%. Apabila di antara perlakuan berbeda nyata maka pengujian dilanjutkan dengan menggunakan Duncan Multiple Range Test  (DMRT).Hasil penelitian menunjukkan bahwa   perlakuan proofing dengan cara uap air  dan cara ditutup plastik  pada pembuatan roti mocaf tidak berbeda nyata pada rasa, tekstur, warna dan kesukaan secara keseluruhan baik secara uji inderawi maupun dengan menggunakan alat.Kata Kunci :  Roti mocaf ; proofing ;  cara uap air ABSTRACT Mocaf bread is a bread product that uses mocaf as a substitute for wheat flour. The use of mocaf is intended as one of food diversification. One of the important steps in making bread is proofing. Proofing is the time needed for the mixture to expand, which can be done by covering with plastic or by providing water vapor in the resting shelves.Preliminary research has been carried out on the length of proofing time (10, 15 and 20 minute), which was needed until the bread can expand perfectly. From preliminary research it was found that the optimum proofing was carried out for 20 minutes. This research was conducted using a randomized complete design with 2 factors,  first factor was  the  use of  mocaf flour with ratio of 10: 20 and 30 precent, second factor was proofing treatment, that was using water vapor method and using covering plastic method.Mocaf bread produced  was tested for color, taste, texture and overall preference for bread both using panelists and using equipment. Data obtained was analyzed using analysis of variances with significance of 5%. If there is a significance difference then it was analyzed using Duncan Multiple Range Test (DMRT).Results of research showed that proofing treatment by water vapor method and plastic cover did not significantly affect on taste, texture, color and overall preference of mocaf bread, as evaluated by sensory and physical test.   Keywords : Mocaf bread ; proofing ;  steam methode

This study aims to identify the characteristics and perceptions of tourists, internal and external factors that affect the development of the company and develop the company's development strategy. Strategy of Agro Tourism Development Kaligua was prepared based on descriptive analysis with analytical tool that is: descriptive analysis to identify tourists' characteristic and perception, SWOT analysis to identify internal and external factors influencing company development, and AHP to develop company development strategy. The result of identification of tourist characteristic that visited at Agro Tourism Kaligua Garden that is average tourist is dominated by young man with age <35 years amount 76% with income less than Rp 2.000.000 some 58%. Tourists judge Agro Tourism Kaligua has beautiful attractions, good facilities and positive institutional and promotional services, but affordability is still negative due to poor road quality and road guidance. Result of SWOT analysis, Agro Tourism Kaligua  has five strength factor with score 1.89, five weakness factor with score 1,3, five chance factor with score 1,88, and five threat factor with score 1,21. Having the position of corporate strategy in quadrant I with coordinates X of 0.57 and Y of 0.67 is on the SO position in the form of aggressive strategy that can create Agro Tourism Kaligua to use the strength and chances in determining company policy and develop development strategies to achieve the target profit in the future. The formulation of tourism development strategy of Kaligua Garden Estate is optimizing marketing, improving the quality of tourism, and developing tourism product. In general, Agro Tourism development strategy applied is the best with the status quo and followed by expansionary strategy. The main priority that must be done is to maintain the quality of tourism, especially improving the quality of service so that tourists can feel satisfied and comfortable tour at Agro Tourism Kebun Kaligua.

A person's identity can be interpreted as the basic nature, mentality, character, or self-esteem of the person. The character of the Indonesian people is to live a simple life, obey the rules, and like to work together. Gotong royong is a harmonious cooperation that produces products that are beneficial to people's lives. For example gamelan, various types of gamelan instruments are beaten together to produce harmonious musical sounds that are pleasant to hear, useful, and make people relaxed and not stressed.

Tujuan dalam penelitian ini adalah untuk mengetahui hubungan antara lingkungan sosial dan komunikasi sosial dengan pengamalan sila Persatuan Indonesia dalam kehidupan bermasyarakat pada anggota karang taruna di Desa Pulosari Kecamatan Kebakkramat Kabupaten Karanganyar. Metode penelitian ini menggunakan jenis penelitian korelasional. Populasi dalam penelitian ini adalah seluruh anggota karang taruna di Desa Pulosari, Kebakkramat, Karanganyar, dengan jumlah total anggota aktif dari 11 karang taruna berjumlah 715 anggota. Sampel yang digunakan dalam penelitian ini yaitu berjumlah 70 orang. Teknik pengambilan sampel dalam penelitian ini menggunakan teknik Simple Random Sampling. Teknik pengumpulan data menggunakan angket dan dokumentasi. Teknik analisis data menggunakan uji korelasi product moment dan analisis korelasi ganda. Berdasarkan hasil analisis diperoleh kesimpulan: 1) Hasil analisis data mengenai hubungan antara lingkungan sosial dengan pengamalan Sila Persatuan Indonesia diperoleh nilai r hitung yaitu rxy1 = 0,482 > r tabel = 0,235. Dengan demikian hipotesis yang menyatakan bahwa: “Terdapat hubungan yang positif dan signifikan antara lingkungan sosial dengan pengamalan Sila Persatuan Indonesia Karang Taruna di Desa Pulosari” terbukti kebenarannya. 2) Hasil analisis data mengenai hubungan antara komunikasi sosial dengan pengamalan Sila Persatuan Indonesia diperoleh nilai r hitung yaitu rxy2 = 0,501 > r tabel = 0,235. Dengan demikian hipotesis yang menyatakan bahwa: “Terdapat hubungan yang positif dan meyakinkan antara komunikasi sosial dengan pengamalan Sila Persatuan Indonesia pada Karang Taruna di Desa Pulosari” terbukti kebenarannya. 3) Hasil analisis data mengenai hubungan antara lingkungan sosial dan komunikasi sosial dengan pengamalan Sila Persatuan Indonesia diperoleh nilai F hitung yaitu = 30,500 > F tabel = 3,134, dengan demikian hipotesis yang menyatakan bahwa : “Terdapat hubungan yang positif dan signifikan antara lingkungan sosial dan komunikasi sosial dengan pengamalan Sila Persatuan Indonesia pada Karang Taruna di Desa Pulosari” terbukti kebenarannya.Kata Kunci: Lingkungan Sosial, Komunikasi Sosial, Pengamalan Pancasila Sila Persatuan Indonesia ABSTRACTThe research aims at finding out the relationship between social environment and social communication with the implementation of 3rd Pancasila principle  “Persatuan Indonesia” on Karang Taruna at Pulosari Village, Kebakkramat, Karanganyar. The method of research is correlational study. The population is the members of karang taruna at Pulosari village, Kebakkramat, Karanganyar who are 715 members of 11 karang taruna groups. The sample used is 70 people. The sample teachnique used is simple random sampling. The techniques in collecting data used questionnaire and documentation. The techniques in analyzing the data employed testing correlation product moment and double correlation analysis. Besed on the analysis, there are some conclusion: (1) the result of data analysis about the relationship social environment and social communication with the implementation of 3nd Pancasila principle obtained Fcount  rxy1 = 0,482 > r tabel = 0,235. Thus, the hypothesis stating that there is positive and significant correlation between social environment with the implementation of 3rd Pancasila principle “Persatuan Indonesia” on Karang Taruna at Pulosari village is evidently true. (2) the result of data analysis about the social communication with the  implementation of 3rd Pancasilsa principle “Persatuan Indonesia” obtained rcount that rxy2 = 0,501 > r tabel = 0,235. Thus the hypothesis stating that there is positive and convictive correlation between social communication with the implementation of 3rd Pancasila principle “Persatuan Indonesia” on karang taruna at Pulosari village is evidently true. (3) the result of data analysis about the relationship between social environment and social communication with the implementation of 3rd Pancasila principle “Persatuan Indonesia” on Karang Taruna at Pulosari village obtained fcount is 30.500 > Ftabel is 3.134; therefore the hypothesis stating that there is positive and significant relationship between social environment and social communication with the implementation of 3rd Pancasila principle “Persatuan Indonesia” on Karang Taruna at Pulosari village is evidently true.Â

Medical aesthetic tourismberkembang pesat beberapa tahun terakhir. Kajian terhadap perlindungan hukumnya perlu diperdalam agar tren ini dapat memberikan rasa aman bagi pelakunya. Tujuan artikel ini untuk mengkaji dan menganalisis Perlindungan Hukum medical aesthetic tourism. Jenis penelitian ini termasuk penelitian doktrinal yang mengacu pada sumber data primer, sekunder dan tersier, dengan teknis analisis data interaktif. Hasil kajian menunjukkan perlindungan hukum medical aesthetic tourism terkait pada standarisasi pelayanan medik, standar keamanan produk, asuransi, litigasi risiko medik selama tindakan dan perawatan.  Perlindungan hukum ini dikaji dengan perspektif Pancasila dan Undang-Undang Dasar Negara Republik Indonesia Tahun 1945, serta hukum internasional yang terkait.Ulasan literatur naratif ini berfokus pada masalah perlindungan hukum wisatawan yang mendapatkan perawatan medical aesthetic tourism di luar negeriKata Kunci : Perlindungan Hukum, Medical Aesthetic, TourismABSTRACTMedical Aesthetic Tourism shows significant growth in recent years. A study on its law protection should be conducted more in-depth to enable this trend to give the feeling of secure to its actors. This article aimed to study and to analyze Law Protection of Medical Aesthetic Tourism. This study was a doctrinal research referring to primary, secondary and tertiary data sources, with interactive technique of analyzing data.  The result showed the Law Protection of Medical Aesthetic Tourism related to medical service standardization, product security standard, insurance, medical risk litigation during action and treatment. This law protection is studied from the perspective of Pancasila and Republic of Indonesia’s 1945 Constitution, and related international law. This narrative literature review focused on the problem of law protection for the tourists getting Medical Aesthetic Tourism treatment abroad.

All members of the Kelapa-Mas community work as palm-sugar-maker in Kliwonan, Banjarharjo, Kalibawang District, Kulon Progo, Yogyakarta. The community has been producing palm sugar for generations and selling it to traditional markets around the village. There is a possibility that the community product could be developed to get a wider market and would give a better economic impact on the community. Through the UKDW Service Learning program in 2019, the community has been assisted to increase the value of their palm-sugar product. This assistance is carried out in 4 stages, First: counseling of good and hygienic production processes according to P-IRT standards, Second: assistance to product branding and packaging, Third: counseling and initiation of product marketing through online/digital and offline media, in collaboration with retail stores, and Fourth:  assistance and initiation of an organization, in order to continuing the palm-sugar-maker community to operating and growth independently. The results obtained during the full one-month intensive mentoring period were: the better sugar products with clear & catchy branding, a wider offline marketing network through modern retail and online media, a business license for P-IRT, and a well-structured-organization for management of the Kelapa-Mas palm-sugar household industry community organization

Paguyuban Batik Tulis Langensari (PBTLS) is a community of batik artisans in the area around Embung Langensari, Yogyakarta. Determining the target of enthusiast of handmade batik from PBTLS crafters requires a strategy so that batik results can be right on target. The strategy that will be carried out requires an agreement that becomes a joint agreement in the community, given the current fashion trends that are developing very fast. Along with the development of the main trends in life, namely go green that returns to nature, fashion trends are also following. Today's global fashion trends are shifting from fast fashion to slow fashion. The target of the PBTLS is to determine the meeting point between products that have been produced as supply and market needs/demand. The method used in determining PBTLS targets is carried out through 4 stages. The first stage identifies the range of products that have been produced by PBTLS. The second stage determines the target users of PBTLS products. The third stage determines the direction of product development. Then the fourth step determines the uniqueness of PBTLS products. In carrying out these four steps, a crafter's poll was conducted through a "mentimeter application" conducted on 17 PBTLS artisans and focus group discussions (FGD). Through the application of the "mentimeter" the results of the PBTLS artisans poll can be immediately known to be discussed and formulated together through the FGD. The results obtained by the main target of PBTLS are middle-aged mothers consumers. Uniform fashion / formal batik fashion becomes the main target for the direction of PBTLS product development by developing the unique PBTLS products namely motifs and colors of handmade batik.

Increasing soybean production is still experiencing many obstacles. Senting village farmers, Sambi sub-district, Boyolali district, used to grow soybeans with seeds purchased from local village markets of poor quality. Given that the importance of seeds in influencing soybean yields, farmers need to be supported the help of superior seeds. The seeds for farmers' help are intended to show that new varieties of soybeans will produce higher yields. Community service is complemented by training in making soymilk for PKK mothers in the local village. The output of community service in 2019 is expected to be able to show an increase in crop yields and be useful for mothers to generate ideas and be brave in developing soy milk. Students who help this service are expected to learn directly from the community and also on soybean farms.

The activities of the Program Pengembangan Produk Daerah (PPPUD) have been carried out at Micro small business (MSB) Putri Timus, which is held at Manggung RT 03 RW 08 Cangakan Karanganyar. This PPPUD activity is made in the framework of promoting the timus as a superior product in the Karanganyar area. MSB Putri Timus produce fried timus which is a typical Karanganyar food and souvenir. The fried timus that provides MSB has a specialty that is bligo (Benincasa hispida). But the drawback of this product is not durable, only last less than 24 hours. The purpose of this activity is to carry out production through frozen timus so that durability can be marketed outside the Karanganyar region. The method used to achieve the objectives is to increase knowledge about Good Production Methods (GMP) and freezer procurement. The result of this activity is the availability of freezers and the production of timus frozen by MSB Putri Timus. The resulting frozen timus specifications are available in a plastic bag containing 12 timus. This frozen thymus has a durability of more than 30 days.

The aim of this study is to design a production accounting information system for the determination of the cost of production that can help the SMEs Jepara carving in the determination of the cost of a product exactly. Information on the cost of a product is very important as a basis in determining the selling price of a product. so far the SMEs Jepara carving in determining the cost of a product is done by estimating the costs of production and often do not include a production cost that nominal little cost. So the cost of production does not reflect actual cost consumption. This can certainly cause the production cost to be undercost or uppercost. The approach in determining the cost of production using the method of ativity-based costing, activity-based costing method is the determination of the cost of a product based on activity. Research methods that Research method using Reseach and Development (R&D) method with prototype system development model. This study was conducted on SMEs carving Jepara. The result of this research is in the form of accounting information system product for determination of cost of production at SME Jepara carving which can assist in determination of cost of product. Implementation of the activity-based costing method as an approach in determining the cost of products is able to provide benefits that the charging over the cost can be more precise. Efficiency in costs can be obtained. The use of activity based costing method can also decrease the selling price of the product, so that Jepara carving SMEs will be better able to compete both for domestic market and international market.

Marketing or promotional strategies used by the Company CV. Cipta Cemerlang Abadi still uses banners posted in strategic places and distributed brochures. With the promotion media, Banners have problems that are often replaced or removed by others, because the installation of banners has not used official government tax. And for brochure media, there are constraints on increasing production costs to print and spread the promotional media. So most consumers who enter only those who often work with this company or customers. By utilizing the development of the Internet world, where there are millions of users and can be accessed anywhere and anytime, to promote the work of design and sales, the CV. Cipta Cemerlang Abadi doesn't need to bother going to and fro to put up banners and print brochure media. All can be done easily using an internet connection, consumers can see examples of design results or find the computer they want from a website. With a website, this company can distribute product marketing quickly and accurately. Another advantage is that consumers can interact with other consumers or with CV. Cipta Cemerlang Abadi directly.