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Batik is one of the creations of the Indonesian nation which has an aesthetic value that needs to be preserved and developed. The neuron batik design visualizes the beautiful and complex shapes and structures of neurons combined with floral motifs. Batik design inspiration can be found through anything. In creating this neuron batik design, inspiration was obtained during the learning process. In the science of physiotherapy, neurons are important structures that are studied and interrelated. The research was carried out using the method of literature study and exploration. The manufacturing process begins with making an initial sketch using a sketchbook and drawing pen which is done manually then developed and transferred to digital media with Corel Draw. The final stage of making this design is giving the base color and pattern color to be used. The motive elements contained in this Neuron batik have meaning and value in life, which is hoped that later people will be able to remember and practice through this batik.

Description of Mother's Attitudes About Stunting During the COVID-19 Pandemic at the Sudiang Makassar Health Center (supervised by Ayatullah Harun & Hukmiyah Aspar). Stunting is a condition of failure in child growth and development (body and brain growth) caused by malnutrition for a long time. Thus, children who experience this condition tend to be shorter or shorter in body shape than normal children of their age and have delays in thinking. The purpose of this study was to describe the mother's attitude towards stunting during the COVID-19 pandemic at the Sudiang Makassar Health Center. This study used an observational analytic method, namely a descriptive approach, to describe the mother's attitude towards stunting during the COVID-19 pandemic at the Sudiang Makassar Health Center with a total population of all mothers who had babies aged 0-12 months at the Sudiang Makassar Health Center who visited the January 2022, namely 37 people and a total sample of 30 people using the Accidental Sampling technique. The results of this study indicate that the description of the mother's attitude regarding the incidence of stunting during the COVID-19 pandemic at the Sudiang Makassar Health Center with a good attitude was 12 people (40.0%) and a bad attitude was 18 people (60.0%). It can be concluded that the picture of the mother's attitude regarding the incidence of stunting during the COVID-19 pandemic at the Sudiang Makassar Health Center was not good by looking at the results that had been obtained. So it is suggested that there is a need for education by health workers to the community, especially to mothers regarding the impacts or risks that will occur in children who are stunted.

Immunization serves as the most effective and cost-efficient primary preventive measure against infectious diseases. It not only shields individuals from severe ailments but also averts the spread of communicable illnesses. Drawing from data collection, Olung Hanangan Village ranks among the communities with the lowest coverage of fundamental immunization. The insufficiency in basic immunization may arise due to factors like inadequate education and parental adherence to immunization schedules. The level of education shapes the pattern of shifts in parents' health-related behavior, ultimately emerging as a determinant of adherence to scheduled immunizations. Objective: This study aims to examine the correlation between parental (mothers') education levels and adherence to basic immunization for infants aged 0-9 months in Olung Hanangan Village. Method: Employing a quantitative research approach with a correlational research type and a cross-sectional design, this study involves a total of 32 respondents. Data collection employs a questionnaire as the measuring tool, followed by data analysis utilizing the Chi-Square statistical test. Results: The obtained significant value (p-value) is less than the α value, with a significance level set at α = 0.05. The Chi-Square statistical test yields a significant value of Asmp. Sig. (2-tailed) at 0.000. This finding confirms a relationship between parental (mothers') education levels and adherence to basic immunization for infants aged 0-9 months in Olung Hanangan Village. Conclusion: The study's findings underscore a significant link between parental (mothers') education levels and adherence to basic immunization for infants aged 0-9 months in Olung Hanangan Village. Consequently, the active involvement of healthcare personnel remains imperative in the ongoing provision of immunization information to the community.

This study aims to improve the learning outcomes of class I students at SDN Ngijo 01 Semarang in the material form of shapes using smart board media. This type of research is Classroom Action Research. This research consists of 5 cycles. Each of these cycles includes the stages of planning, implementing, observing and reflecting. The research subjects were class I SDN Ngijo 01 Semarang, totaling 28 students consisting of 10 male students and 18 female students. Data collection methods in this study are tests and observations. The research instruments used in this study were test questions and observation sheets. The data analysis technique used in this study is a qualitative descriptive technique with percentages. The success criteria achieved by students and teachers in this study were seen from changes towards improvement and increasing student learning outcomes. The results of the study show that the use of smart board media is able to improve student learning outcomes in the shape material. This can be seen from the percentage of students' pre-action scores that achieved 39.3% classical mastery level, namely 11 out of 28 participants. In cycle I 64% completeness classical, cycle II 68% completeness classical, cycle III 71% completeness classical, cycle IV 75% completeness classical, cycle V 89% completeness classical. Due to the increase in student learning outcomes from having met the target of 85% so that the cycle ends in cycle V. Students show activeness in the learning process and students also understand more because they have direct learning experiences using smart board media.

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.

This Community Service focuses on creating a video profile for TK Kartika I-1 Medan Helvetia, a pre-school educational institution committed to providing quality education to young children. The aim of this research is to create an engaging and informative video profile that serves as an effective means of introducing the school to the wider community, prospective students, and parents. The research involves collaboration between the research team, the production team, and the school. The research process begins with in-depth interviews with the headmaster, teachers, staff, and parents to gather relevant information about the school's excellence, educational programs, and learning environment at TK Kartika I-1 Medan Helvetia. Additionally, footage is captured at various locations within the school to showcase teaching and learning activities, creative endeavors, and social interactions in a fun-filled ambiance. Diligent editing is carried out to craft the video profile with appropriate audio-visual elements, suitable background music, and engaging narration to enhance its appeal and emotional impact. The result of this endeavor is a comprehensive video profile that showcases the uniqueness and excellence of TK Kartika I-1 Medan Helvetia. The video provides a clear picture of the school's holistic educational approach, positive learning environment, supportive facilities, and the successes of students both inside and outside the classroom. It is anticipated that this video profile will serve as an effective tool in promoting TK Kartika I-1 Medan Helvetia to prospective students and parents and improving the school's image in the eyes of the community. Through broader promotion on social media and other online platforms, this video profile is expected to reach a wider audience of prospective students and families, thereby supporting the school's efforts to shape a generation that is creative, competent, and ready to face future challenges.

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.

Croquettes are processed products from taro and the addition of vegetable creamer with a filling of tuna with curry spices.  The aims of this study were 1) to determine the sensory quality of taro croquettes and the addition of vegetable creamer with cob curry seasoning 2) to determine the nutritional content based on laboratory tests including ash content, water content, protein, fat, and carbohydrates 3) to determine the cost of raw materials for taro croquettes .  This type of research is an experiment.  Techniques for collecting observational data by means of hedonic quality were carried out by 30 panelists.  The independent variable of this research is the amount of creamer added.  The dependent variable in this study was the organoleptic properties including shape, color, aroma, texture, taste and overall preference.  The control variables in this study are the materials used, the equipment used and the manufacturing procedures.  The data analysis technique in this study was a sensory test using a single ANOVA test and Duncan's advanced test.  The results showed that 1) there was an effect on the sensory quality of making taro croquettes and the addition of vegetable creamer with curry cob fish filling 2) there was no effect on the production of taro croquettes and the addition of vegetable creamer 3) the selected products contained the same nutrition as or greater in the manufacture  Taro croquettes filled with moringa leaves and oyster mushrooms.

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.

From pre-research at Public Elementary Schools in the Sumowono District, Semarang Regency, there are problems in learning Mathematics, namely the lack of activeness and understanding of students mathematically, The teacher gives questions and emphasizes the correctness of answers without emphasizing other aspects possessed by students, The applied learning is oriented on the development of analytical thinking with monotonous and incomplete problems and teachers are still not able to improve students' numeracy literacy skills. The purpose of this study was to describe the validity and applicability as well as to analyze the effectiveness of domino card media with an active learning approach and to describe students' numeracy literacy abilities after using domino card media with an active learning approach. This type of research is Research and Development (R&D). The development model used is the ADDIE model developed by Branch which includes analysis, design, development, implementation, evaluation. The population of this study were all students of class VI at SDN Kemawi, Sumowono District, Semarang Regency, with a total of 24 students. Data collection techniques used are tests and non-tests. Data analysis techniques using product data analysis, initial data analysis and final data analysis through T and N-Gain tests. The results of the study show that the development of domino card media with an active learning approach is very feasible to use with a presentation feasibility percentage of two media experts with an average yield of 91.99% and content feasibility by material experts of 98%. This media is also used effectively as evidenced by the results of the average difference test using the t test obtained a value of 38.75 and 2.063 so that there is a significant difference between pretest and posttest learning outcomes. There was an increase in students' numeracy literacy skills through the acquisition of an average pretest and posttest through the N-Gain test of 0.82 with high criteria. In conclusion, domino card learning media with an active learning approach is very appropriate and effective for learning Mathematics on broad material and circle shapes for class VI SDN Kemawi, Semarang Regency. 

Education is something that is very important to shape the quality of human resources so that they are ready to face the challenges of the industrial revolution 4.0 era so that many factors influence the success of education in preparing creative, innovative and highly competitive human resources, one of which is the educational curriculum. The curriculum in Indonesia refers to the 2013 curriculum using the HOTS assessment system which can help improve critical, logical, analytical and creative thinking skills in finding new problems. The aim of this research is to analyze the items on the HOTS assessment instrument for junior high school mathematics that are valid, reliable, have an acceptable level of difficulty and differentiating power. The method used in this research is qualitative research, namely analyzing triangle and quadrilateral questions in class 7 of junior high school as many as 31 students. The technique of collecting data is by means of a written test and the instrument used is a description of 4 questions. The research results show that the calculated r_value in the validity test is from 0.666 to 0.918 if the r_table category is 31 people, namely 0.666, then the validity test of the questions is valid. Reliability has a value of 1.3324 with r_table having a value of 1. The level of difficulty is easy because the value is from 0.8 to 0.914. Meanwhile, the difference in power has a score from 0.158 to 0.389 with sufficient and less categories. Because all of the instruments meet the question items at the level of validity, reliability, level of difficulty and differential power, these question items can be used.

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.

Christian Religious Education (PAK) is a complete learning process, not only cognitive learning, but also emotional learning. Christian Religious Education that is taught will have a positive influence on the children it guides, because with the material based on Christian values in the Bible it is expected to shape adolescent behavior well. Christian Religious Education and behavior is a means to be able to provide guidance and manage and be able to apply Christian values in dealing with various adolescent lives faced. Christian Religious Education is expected to be applied in the family environment as the main place of birth of an education for a child.

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.