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The final work aims to introduce the form of water lily as an ornamental water plant into graphic artworks by visualizing the shape of flower figures, animals, and other supporting objects found in lotus flowers.There are several stages carried out in accordance with the method used in the creation of the work, namely: Preparation is an observation related to the initial idea of the author's interest, Elaboration is the stage of exploring and displaying the beauty of lotus flowers reviewed from the internet, a collection of images and field surveys, Synthesis is the stage of starting to design how the work will be made in accordance with the title, Concept realization is the stage of the work process and completion is the final stage in the work.The results achieved in the creation of graphic art works are entitled "The Beginning of Life, Life's Journey, Self Shadow, Competition, Resilience, Dark Path, Independence, Basic Strength, Equality, Life's Journey, and Peak Success".

Nirmana is the organization or arrangement of visual art elements such as dots, lines, colors, planes, space and texture into a harmonious whole. Nirmana can also be interpreted as the result of wishful thinking in the form of two-dimensional/flat nirmana (two dimensions) and three-dimensional nirmana/space (three dimensions) which must have high aesthetic and aesthetic values. Nirmana (Basic Forms) is a science that studies various things related to perception, space, shape, color, and materials that are in the form of two dimensions or three dimensions. The basic elements of two-dimensional shapes are triangles, rectangles, circles and organic shapes, while the basic elements of three-dimensional shapes are blocks, prisms, spheres and irregular shapes.

Everyone has different self-confidence. Confidence will grow by itself accompanied by encouragement in individuals who are trying to learn. But in reality, many children are born with a lack of self-confidence, so this hinders children from developing, as we often encounter cases of lack of self-confidence in adolescents, namely related to achievement, public speaking, body shape, family, friends or partners and much more. . Confidence is an individual's ability to develop oneself in a positive direction that is useful for oneself and the environment around them. The method used in this socialization is lecture. In this socialization, the subjects were teenagers at SMAN 1 Polokarto. This socialization aims to teach teenagers how to build self-confidence in themselves.

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test.  The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.    

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.

Bar bending schedule is a systeem of bending patterns of reinforcement that includes data on diameter, shape, length and number of reinforcement. The purpose of this study is to obtain images of bar bending schedule documents, pile cap foundation iron volumes and find out whether Autodesk Revit software is more efficient and effective than conventional methods. This research uses quantitative methods and the manufacturing process uses the concept of Building Information Modeling (BIM) with autodesk revit software. The results showed that the use of Autodesk Revit software makes it more effective, especially in making bar bending schedule documents, because everything is made automatically. The volume of pile cap iron produced by Autodesk Revit software is 46,878 kg has a difference with the existing (conventional) volume. The volume result of autodesk revit software is less with a difference of 1.29%. This shows that Autodesk Revit software is more efficient in terms of calculating the volume of concrete iron.

Discipline is a very important thing to instill in a person, especially in a student. Students must be careful to be disciplined in managing time, disciplined in carrying out tasks and obligations, and disciplined in interacting with the kholiq and with fellow creatures. Religious values ​​need to be instilled in children, because religious values ​​themselves involve the concept of divinity, worship, and morals. All of that can be given early on so that these religious values ​​are able to shape the child's personality and can measure strongly and have an influence throughout his life. The approach used in this study is qualitative, in collecting data the authors use the method of observation, interviews, documentation. This research was conducted at MTs Al-Ihsan Tanah Grogot. The objectives to be achieved in this study are: 1) to find out the reality of discipline at MTs Al-Ihsan Tanah Grogot, : 2) to find out the efforts to improve student discipline through the provision of religious values ​​at MTs Al-Ihsan Tanah Grogot. The results of this study are that the discipline in MTs Al-Ihsan is good, this is evident from the results of data presentation and interviews. Whereas in an effort to increase student discipline through deepening religious values, the school has programs or activities that are directed at the subject matter above, namely the habituation of Duha prayer and recitation of the Qur'an which is carried out before the lesson activities begin.

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.

Instant red dragon fruit puree rice is a processed product of seasoned rice added with red dragon fruit puree and then dried. This study aims to determine 1) the effect of adding red dragon fruit puree 2) the interaction effect of the two on organoleptic properties including color, shape, aroma, level of preference for raw instant rice red dragon fruit puree, as well as color, shape, aroma, taste, texture, and preference level of cooked instant rice seasoned with red dragon fruit puree 3) the best product red dragon fruit puree instant rice 4) the chemical content of the best product includes protein, fat, carbohydrates, water and beta-carotene 5) the selling price of the best red dragon fruit puree instant rice. This type of research is an experiment. The independent variable was the addition of red dragon fruit puree (40g, 50g and 60g). Data collection used the observation method through organoleptic tests obtained from 10 trained panelists with instruments in the form of observation sheets in the form of a check list. Data analysis used single analysis of variance (anava) and Duncan's further test with SPSS 17.0. The best product based on organoleptic tests in chemical tests and selling prices using conventional methods. The results showed 1) the addition of red dragon fruit puree had a significant effect on color and the level of preference with (sig: 0.000) instant rice puree raw red dragon fruit and instant rice puree red dragon fruit cooked. 2) Instant red dragon fruit puree rice has no effect on shape, aroma and cooked red dragon fruit puree instant rice has no effect on shape, aroma, taste and texture. 3) the best product is the addition of 50% red dragon fruit puree 4) the content of raw instant rice is higher than the content of cooked instant rice, namely the protein content of raw instant rice is 9.52% and cooked instant rice is 6.90%, the fat content of rice raw instant 4.51% cooked instant rice 3.68%, carbohydrate content of raw instant rice 71.90% and cooked instant rice 52.50%, water content of raw instant rice 12.50% and cooked instant rice 33.10%, and the beta-carotene content of raw instant rice is 56.55%/mg and cooked instant rice is 41.80%/mg. 5) the selling price of instant yellow rice is Rp. 3.726  weight 100 g.

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Building Entrepreneurial Leadership as a Foundation for Successful Leadership Efforts is needed in a leader, but it cannot be denied that Building Entrepreneurial Leadership as a Foundation for Youth Success which is highly expected is often neglected by many Christian leaders. God has given gifts to every youth, the gifts that each local government has are different, these gifts are apostles and prophets, preachers of the Gospel as well as pastors and leaders of organizational people, all of these are to equip the saints (Ephesians 4:11) means that leaders are soul architects to shape the character of subordinate participants. Subordinates are very quick to imitate others, especially those they admire, so every Christian leader must plan how to make them into the people he will mold. Implementation of Building Entrepreneurial.

Mathematics is one of the subjects taught at all levels from basic education to higher education, which has a significant role in preparing students to have the ability to think logically, analytically, systematically, critically and creatively, as well as have the ability to work together. One of the activities in learning mathematics at school is through problem solving. Problem solving aims to see students' understanding of a material. Mathematical problem solving ability is a very important part of learning mathematics. However, in reality, the problem-solving ability of junior high school students' mathematics is still very low. From these problems, then one of the lessons that can improve the ability to solve mathematical problems is Problem Solving learning. One of the factors that influence differences in problem solving ability is learning style. Learning styles have a close relationship and influence on the learning process in order to achieve learning goals. With students knowing their learning style, learning Problem Solving can be done easily. The subjects of this study were students of class VIII A MTs Plus Sunan Drajat Kedungsantren Bojonegoro. The purpose of this study was to determine the effectiveness of Problem Solving learning on mathematics learning outcomes when viewed from students' learning styles. The type of research used is quantitative research with the One Group Pretest-Posttest Design. The results showed that testing the data on mathematics learning outcomes with the Paired Sample T-Test stated that the t_count value was -9.726. The t_count value is negative, because the pretest average value is lower than the posttest average value. In this case, the t_count value can be positive so that it becomes 9.726. Meanwhile, the value of t_table with α = 0.05 and degrees of freedom (dk=n-1) with 24 students is 1.714. Then it can be seen that t_count > t_table, then H0 is rejected and Ha is accepted, meaning that there is a significant difference. So it can be concluded that the application of the Problem Solving learning model is quite effectively carried out in the teaching and learning process for class VIII A students of MTs Plus Sunan Drajat Kedungsantren on the material of geometric shapes on the flat sides of cubes and blocks.  

The progress of a nation is greatly influenced by the contribution to education. Education is expected to be able to make a truly intelligent society, so it will gives the nuances of intelligent life and will progressively shape independence. Such a nation community is a big investment to struggle out of the crisis in the face of a globalized world. In facing today's global world, the task of educators as professional teachers is not only to carry out learning in the classroom, but besides educating, nurturing and guiding the most important thing is to shape the personality of students who have the ability to prepare and develop themselves as critical and creative human resources. . most important is to educate and As educators, teachers convey knowledge and skills to students using certain methods so that knowledge or skills can belong to these students, therefore professional educators are educators who are always trying to improve their performance, by increasing their competence as educators. The embodiment of the competence of these educators is the responsibility of education, especially to prepare students to become intelligent and creative subjects in order to achieve maximum learning achievement. One indicator of the achievement of learning objectives can be identified by looking at the level of learning achievement obtained by students. Purwanto stated that learning achievement is a change in student behavior as a result of learning. The change in behavior was caused because he achieved the use of a number of materials provided in the teaching and learning process. This achievement is based on predetermined teaching objectives. The results can be in the form of cognitive, affective, and psychomotor changes.  

Improving cognitive skills in early childhood is an important part of their development. An effective learning environment can be a means to that end. One type of learning media that can be used is loose parts. Looseparts is a term used to describe materials or objects that have certain properties and can be used creatively in children's play and learning. These materials are often available in a variety of sizes, shapes, textures, and flexibility, so that children can manipulate them, combine them, and use their imagination to create a variety of possibilities for play and exploration. Examples of looseparts are rocks, sand, branches, pieces of wood, leaves, paper, shells, rubber bands, rubber rings, ropes, boxes and other everyday objects. The purpose of writing this article is to find out the analysis of the needs of looseparts learning media in the implementation of improving early childhood cognitive skills, the data collection method in this study is by distributing questionnaire sheets, interviews and documentation. When children play with looseparts, they can develop various cognitive aspects such as categorization, problem solving, visualization, abstract thinking, spatial skills, and comprehension. It is important to give children time and space to freely explore the open passages so that they can develop cognitive skills in a natural and interesting way  

Along with the development of increasingly advanced technology, the sense of nationalism of the millennial generation is decreasing because it is influenced by western culture. To overcome this, it is necessary to have a solution. To overcome this, Indonesian citizens, especially the millennial generation, need to be given more understanding of the archipelago's insight by means of Citizenship Education at every level of education, even up to universities in which they learn about the archipelago. The role of insight into the archipelago is as a guide, motivation, encouragement, and signs in finding all policies, decisions, actions, and actions for state administrators at the central and regional levels as well as for all Indonesian people in the life of society, nation and state. In addition, it can shape the nation's mental attitude which includes creativity, taste and initiative in an integrated manner. The insight of the archipelago as a unifying tool for the nation is proven in its function of fostering a sense of nationalism based on socio-cultural diversity and the geographical location of the Unitary State of the Republic of Indonesia. With an increased understanding of the archipelago's insight, millennials are more tolerant and appreciate the services of the heroes.

Logo rebranding training and mentoring as an effort to increase business competitiveness for MSMEs in Gebang Putih sub-district. Gebang Putih village is one of the villages in the Sukolilo sub-district. Gebang Putih sub-district has quite a number of MSMEs, some of which are quite large, but not a few are still pioneering. we identified one of the problems lies in the lack of branding on the products being marketed, one of which is the problem of rebranding the MSMEs logo. Some MSMEs in the Gebang Putih sub-district still have a logo design that tends to be simple and there are even a number of MSMEs in the Gebang Putih sub-district that do not yet have a logo. Branding is something that is in a product or service such as a name, sign, symbol, logo, or a combination of all that aims to identify a product or service. the purpose of branding is to introduce a product or to the wider community, build public trust in a product, and to shape public perception of a product being sold. Based on the above problems, a logo rebranding training and mentoring program was implemented for MSMEs in the Gebang Putih sub-district. The training and assistance is intended so that MSMEs can recognize the importance of branding and make their own logo designs more attractive.

Indonesia is a country with very high biodiversity both in flora and fauna groups so that Indonesia is nicknamed the "Megabiodiversity" Country. The flora group has high diversity so that it always provides space for continuous study. This can be continued from the provincial, district to sub-district levels. Like one of the provinces in the western part of Indonesia, namely West Java. This province has a wealth of flora that is spread to every corner, including in one of the areas directly adjacent to West Bandung district, known as Jatinangor District. Jatinangor District is one of the areas in Sumedang Regency which is currently in a transitional period towards urban areas. The transition period is certainly a study that needs to be considered because it will impact on the richness of the flora in the region. One group of plants that still survives and is quite often found in Jatinangor District is the Fabaceae or legume family. Fabaceae is a group of plants that ranks third largest (after Orchidaceae and Asteraceae). This plant belongs to the Angiospermae division or plants that have flowers. This family is interpreted as having around 730 genera and 19,400 species with the largest genus being Astragalus (has more than 2000 species), then Acacia (more than 900 species), then Indigofera (more than 700 species), then Crotalaria (600 species), and finally Mimosas (500 species). Fabaceae itself is grouped into 3 subfamilies, namely Mimosoideae, Caesalpinioideae and Papilionoideae. ), and Soybean (Glycine max L). Soybean is the main crop grown with quite a lot of results and uniform size. In addition, there are differences in habitus, leaf shape, and leaf surface between the three types of plants. The variation in the number of samples also indicates the diversity of plant populations in the Fabaceae family at the study site.