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The purpose of making this journal is to analyze the figure of speech and the meaning contained in the lyrics of Nadin Amizah's song entitled "Like Bones". Researchers are interested in analyzing the lyrics of the song "Like Bones" because it contains words that are both unique and beautiful and have meanings that can be interpreted. In addition, researchers are interested in identifying what figure of speech is contained in the lyrics of the song, because the lyrics of this song have meanings and expectations that want to be informed directly and indirectly. After that, the procedure used in this research is a qualitative descriptive procedure, which is a procedure with the method of analyzing information and the results of the information after it is processed into the form of descriptive text. The subjects analyzed were in the form of song lyrics titled "Like Bones". The results of the analysis of the lyrics of this song show that there are personifications, rhetorical figures of speech, and paradoxical figures of speech. The meaning and meaning contained in lyrics of the song "Like Bones" is the story of someone good at hiding wounds even though he is often seen laughing.

Graphic novel is one of many communication mediums with a combination of visual and verbal that mutually reinforces one another. This work remains a novel but uses the style of storytelling like a comic, using many illustrations. Graphic novels tell their stories from the beginning to the end, therefore graphic novels tend to be longer than comics. The content or quality of the story is different; graphic novel features a story with a more detailed content so that reading it requires serious concentration to think and understand what the creator is trying to convey.The graphic novel of Wali Songo's da'wah story, created by Gerdi Wirata Kusuma in 2015, presents nine Wali Songo stories, which are then selected into two stories to be studied, namely Sunan Kudus and Sunan Kalijaga. The graphic novel discusses the brief history of Wali Songo's life, including Wali Songo's propagation method in spreading the teachings of Islam.This research uses qualitative content analysis method, with Scott McCloud's comic theory, namely using comic element in the forms of image selection, selection of flow, and choices of words, moments, and frames. This identification is divided into two aspects; visual and verbal. Visual in the form of sequences of images, point of view, and graphics. Verbal in the form of narrative text that resides in column panels or word bubbles.The result of this research indicates that visual and verbal use are interrelated, such as the use of shots related to narration, the use of narration to mention information that can not be conveyed visually or visual expressions that can not be described verbally. This visual and verbal combination that mutually reinforces one another shows that this graphic novel is able to show the story of the history of Wali Songo's method in spreading teachings of Islam through assimilation of education and cultural arts with symbolic visual observations. The graphic novel of Wali Songo's da'wah story tries to show its history visually and verbally that is easy to understand and is able to become a part of medium of education.    

The study aims to analyze the content of the Gorontalo Dikili manuscript and its relevance to messages and values ​​of kindness. This research is library research with a descriptive qualitative approach.  Primary data were collected and identified through documents in the form of manuscripts and written with APG script, totalling 10 main themes and containing 297 couplets. Secondary data in the form of video recordings The data is processed following the stages of philological analysis by reading the manuscript, identification, editing, and interpretation. The interpretation technique is done by directed content analysis. The results of this study indicate that the manuscript in Gorontalo contains messages and values of kindness that can be used as lessons and examples in following the sunnah of the Prophet. The values ​​of goodness include:  The value of spiritual education is related to patience and independence as an orphan. Moral values, in the form of fair behaviour in acting and behaving. Cultural values ​​are related to the recommendation of circumcision which is useful for maintaining genital hygiene for men, maintaining the respectfulness of women to avoid disgraceful attitudes and traits, and tolerant behaviour toward adherents of other religions. Social value is found in the sincere attitude of giving and willing to share, and always giving benefits to others. This research has implications for information about the contents of the dikili manuscript which has not been revealed, so the celebration of the prophet's birthday by re-reading the prophet's life history text needs to be preserved. 

This study aims to determine the ability to write narrative texts of class X students of SMA Rahmat Islamiyah Medan. This type of research is quantitative research with a Quasi Experimental Design approach. The data collection technique is the test. The data analysis technique used was a paired simple test with a different test. The results of this study, namely: that from the results of the pretest test that has been obtained by class X SMA Rahmat Islamiyah Medan with an average pretest score of 71.14% and an average posttest score of 82.03%. The calculation of the t-test on the posttest tcount (48,836) > ttable (2,052) which means that there is an average difference in the posttest and pretest scores. The increase in pretest-posttest is 11%, which means that the working hypothesis (Ha) in this study is accepted and the null hypothesis (Ho) is rejected.

The context of this research is that writing skills are very important for learning, because they can train students to think, channel their desires, emotions, and express their ideas.. The use of documentary film media tells true stories about natural events in accordance with explanatory text material that tells about natural or social phenomena that can occur, such as about water, plastic which is the source of human life. The objective of this research, the researcher wants to know is there any effect of documentary film media on the writing skill of the fifth grade students of Sedatigede II Elementary School. While the research methodology used is quantitative by using a Quasi-Experimental design in the form of Nonequivalent Control Group Design. The research subjects were class V A as the experimental class and class V C as the control class at SDN Sedatigede II Sidoarjo with a total of 35 students. The data collection method used is an assessment in the form of a performance test with the task of writing an explanatory text. Using statistical analysis methods, the formulas used are normality test, homogeneity test and T-test. The test before and after using the media with the SPSS version 22 application were used. The results of this study were based on the results of the independent sample test data analysis, which showed the value of sig < 0.05, namely sig. (2-tailed) of 0.000. From these results, it was concluded that there was an effect of documentary film media on students' writing skills in the explanatory text material of fifth grade students of Sedatigede II Elementary School. This is reinforced by the significant difference in skill test scores in the experimental and control groups before and after treatment.

Analyzing a literary work can be done in a wide variety of ways or approaches. This article discusses the hidden meaning of the poem by Rustam Effendi. This discussion aims to better understand the reader of the content of the poem. The theory used in this refrain is Zygmunt Bauman's Heurmenetic theory which focuses on the clarity of the message and the basic understanding of an obscure speech or writing. The method used in this analysis is a qualitative descriptive method where this research is carried out to examine an object with natural characteristics to create factual research results. The stages carried out in this discussion begin with analyzing the array, analyzing the structure that composes the text of the poem, objectifying the structure of the text, and interpreting the text of the poem. Thus, the results of this study can show the hidden meaning in the poem "Not Beta Bijak Berperi" by Rustam Effendi as a form of ideology that the poet uses in representing ideas in the form of poetry.

This study aims to analyze the meaning of several dictions in a text that deals with it. The source of the data used in this study in the text of a poem entiled Sukma Pujangga by J.E Tatengkeng. The aspect that must be investigated is analyzing the meaning of the 6 dictions in the poetry text of Sukma Pujangga. The method used in this research is descriptive qualitative. The results showed that from several dictions that have been analyzed, it can be seen from the meaning of the poem that it describes someone who has a very high artistic spirit and is willing to make any effort to maintain his desires and stance. He doesn’t want to live for other people and just wants to be free to do whatever he wants and achieve his dreams even though he has to go through various obstacles. There are several meanings contained in the poem, including: connotative meaning, contextual meaning, abstract words, and special words.

This research was meant to describe students' descriptive writing abilities. The sample of this research were 25 second semester students of English education study program of IAIN Palangka Raya who were chosen using random sampling technique. This research is descriptive research. Then, a descriptive text writing test was used to measure the students' ability in writing descriptive text. Vocabulary, mechanics, and organization are the three key areas on which students' abilities to write descriptive writings are being concentrated. While the final ability of students in writing descriptive texts is categorized into five levels; very good, good, average, fair, bad. The findings revealed that the students generally had a score of 66 for writing descriptive text, which was considered to be good. Meanwhile, three components that researcher focused on in writing descriptive text; Student's vocabulary score is 77 categorized in good level, Student's mechanics score is 63 categorized in good level, and students' organization score is 63 categorized or in good level.

This study aims to: 1) describe the multiple intelligences seen in student activities in the third grade 2013 curriculum; and 2) explain the development of multiple intelligences that have not been seen in student activities in the textbooks for class III students of the 2013 curriculum. The research conducted is included in the type of qualitative research. The data collection method used is literature study and discussion with colleagues. The results of the analysis of the thematic book for class III Objects Around Me 2013 curriculum that aspects of multiple intelligences have not been raised or developed as a whole. This can be seen in sub-theme 1 of intelligence that appears more dominant, namely linguistic intelligence and interpersonal intelligence, while intelligence that is not at all raised is naturalist intelligence. In sub-theme 2, visual-spatial intelligence and interpersonal intelligence are dominantly developed, and musical intelligence is not developed at all. Meanwhile, the 3 intelligence sub-themes that often appear are linguistic intelligence and intrapersonal intelligence, besides that musical intelligence has not yet been raised. And sub-theme 4 has visual-spatial intelligence and interpersonal intelligence that are often raised in student activities, the intelligence that is still lacking and has not been raised is musical intelligence. So that the results of the study can be concluded that in general the activities contained in the class III curriculum 2013 textbooks are able to develop eight intelligences.

Bakpao which is processed with local food ingredients such as arrowroot tubers can increase the economic value and people's consumption power of local food ingredients. Arrowroot tubers can be used as a source of carbohydrates to replace rice and wheat flour. The objectives of this study are (1) to determine the acceptance of the community towards the most preferred rice balls with arrowroot flour substitution. (2) to determine the composition of the ingredients used in the manufacture of rice balls with the most preferred substitution of arrowroot flour. (3) to determine the process of making buns with the most preferred substitution of arrowroot flour. The methods and data analysis used in this research are library, experimental, documentation, sensory test and descriptive data analysis methods. The percentage of arrowroot flour substitution in the manufacture of arrowroot flour substitution buns was 20%, 30%, and 40% of the weight of wheat flour. The overall assessment using the highest ranking of the three samples with the criteria of shape, taste, color, texture, and aroma is the bakpao sample with the substitution of arrowroot flour by 20%.

Lip Balm is one of the cosmetic products to moisturize the lips. The ingredients used in this lip balm are beeswax (beeswax), original olive oil, Moringa leaf powder and pandan leaf powder which are useful for dealing with dry lips because they contain vitamin C which has benefits for the lips. This lip balm has excellent receptivity and adds to the variety of lip balms by making use of natural ingredients. The purpose of this experiment is to find out and explain the process of making Lip Balm, to find out the benefits of Lip Balm, and to explain the advantages and disadvantages of Moringa Leaf and Pandan Leaf Lip Balm. The experiment of making Moringa Leaf and Pandan Leaf Lip Balm was carried out using the methods of observation, interviews, experiments, documentation, literature, and analysis. The composition of the lip balm is Moringa leaf powder 1gr, pandan leaf powder 1gr, beeswax 10gr, olive oil 6ml and this lip balm has a soft, dense and non-greasy texture. every day so that the lips are not dry and chapped. Based on sensory tests and public tests, this lip balm from Moringa leaves and pandan leaves is suitable for use because of its excellent benefits for moisturizing lips

Mantras in some traditions and cultures are closely related to the values of spirituality and religiosity. Mantras can be used as a vehicle to pray and desire in the hope that they can be granted by God. Asihan becomes one type of mantra that has the function of getting the affection of the intended person. Asihan has magical powers that are suggestive that make spell pronunciation have charisma and the power to attract the attention of others. This article aims to describe the structure, context of speech, creation process, and function of the asihan. The method used in this article is descriptive-qualitative by placing text analysis as the object of research. In addition, it is also analyzed the context of mantra speech related to the practice that is a condition of obtaining the power of the mantra. The results showed that the structure of the mantra of asihan from the use of language, compounds, and themes with isotopic analysis has a relationship with the form of belief in God. Meanwhile, the context of speech and the process of creation describes the process of pronouncing mantras and practices that must be fulfilled by spell pronunciation, while the function shows the functional usefulness of mantras by spell pronunciation. 

The purpose of this study is 1) Knowing the right recipe for cheese bread stick products susbtitusi green bean flour and red chili powder; 2) Knowing the difference in the quality of cheese bread stick substitution green bean flour and red chili powder with different percentages seen from the aspect of color, aroma, taste and texture; 3) Know the level of people's fondness for cheese bread stick substitution  green bean flour and red chili powder. This research uses literature methods, experiments, documentation, hedonic tests and data analysis. The experiment was done three times. The number of panelists who filled out the questionnaire was 35 untrained panelists. The results showed that the most preferred cheese bead stick product and red chili powder is a cheese bread stick product with a percentage of green bean flour substitution as much as 50%. The most preferred green bean flour substitute cheese bread stick recipe and red chili powder include 50 g wheat flour, 50 g green bean flour, 40 g edam cheese, 40 g margarine, 24 g egg whites, 2.5 g red chilli powder, 1 g salt and 0.25 g baking soda.

Making pralines filled with dried starfruit with the addition of cherry leaf powder, is an innovation in developing chocolate products, which are varied with candied starfruit filling. In the processing, candied star fruit and chocolate are added with cherry leaf powder, to add aroma to the pralines. The objectives of this study are: 1) To determine the characteristics of candied star fruit with the addition of cherry leaf powder. 2) Knowing the characteristics of candied star fruit pralines with the addition of cherry leaf powder. 3) Knowing the public's acceptance of pralines filled with candied star fruit with the addition of cherry leaf powder. The research methods used are library, experimental, documentation, organoleptic, and hedonic methods. Data analysis using descriptive. The results showed the characteristics of dried star fruit candied with the addition of cherry leaf powder, textured dry on the outside and soft on the inside, sweet taste like raisins, brownish yellow in color, and scented with cherry leaves. Characteristics of pralines filled with candied starfruit with the addition of cherry leaf powder, sweet taste, distinctive aroma of chocolate and cherry leaf powder, dense and slightly rough texture, dark brown color. Public acceptance of candied starfruit pralines with the addition of cherry leaf powder through hedonic test results, the most preferred and accepted by the community is product code 657. Suggestion, it is necessary to test the shelf life, and test the nutritional content of pralines filled with candied starfruit with the addition of powder cherry leaf.

Sometimes in some educational institutions they use handbooks in the learning process, but it is different in MA SA Darul istqamah, handbooks are only available for teachers. From this statement, the researcher concludes that the media has an important role in learning, so the researcher wants to know how the implementation of media, especially audio lingual media, in increasing maharah istima' at the institution.This study uses a qualitative research type using a descriptive approach. About the results of the study of the implementation of audio lingual media in increasing the special mahrah of class XI science students at MA SA Darul Istiqamah Woro Kepohbaru. In collecting the data, the researcher used observation and interview techniques, including interviews with the teacher in charge of the subject. And researchers used data analysis that was carried out continuously during the research process by reducing data, presenting data, and drawing conclusions.According to the observations that the researchers got, there are several kinds of media used in learning. Especially for istima' skills in Arabic the teacher gives an incomplete text, and later students are given the task of completing the text by listening to the audio that is played. Thus students can train especially in the ability to express words according to what is heard or commonly called maharah istima'.  

Learning is a process of communication between students, teachers and teaching materials. The delivery of learning messages from teachers to students is currently still using teaching aids in the form of books. This makes students less interested and feel bored when absorbing lessons, so that it gives the effect of being lazy to learn. This study designed mobile based 2D animation as an interactive learning tool for learning materials for human organs based on mobile android. This study uses the waterfall method in conducting research which includes the stages of planning, analysis, design, implementation and testing. Based on the research results, this 2D animation learning media makes it easy for students to study material about human organs that cannot be seen directly. This animation has several elements such as text, audio, video and animated images so that it attracts students' attention to feel happy in learning compared to conventional ways

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

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

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

The Industrial Revolution 4.0 has changed the human perspective in interacting and doing business  fundamentally. Business systems that are transformed into online systems have an impact on the way humans conduct financial transactions. Principles contained in Industry 4.0. provide an illustration that interconnection with the internet and good data security will result in the provision of fast information to produce decisions. The study uses a literature study approach that examines data and information from journals, textbooks, and  he internet to conduct a deeper study of the application of industry principles 4.0 to financial transactions and accounting. based on the results of the study concluded that the financing transaction media had developed into the Fintech industry and the transaction system in the form of a payment gateway. The large number of financial transactions with the payment gateway system requires companies to do IT Spending intangible asset in the form of Big Data and Cloud Computing security systems. The technology provides benefits for the  company in terms of data analysis and provision of information to speed up the decision making process and secure storage systems and affordable costs. Through the information technology media, it will facilitate management to make decentralized decision making.