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Terdapat beberapa Faktor yang mempengaruhi keputusan berkunjung. Dalam penelitian ini dibatasi pada Produk, Harga, Tempat dan Promosi terhadap keputusan berkunjung karena keputusan berkunjung membawa kemajuan bagi pengelola. Tujuan penelitian ini adalah menjelaskan pengaruh produk terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang, menjelaskan pengaruh harga terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang, menjelaskan pengaruh tempat terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang, menjelaskan pengaruh promosi terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang dan menjelaskan pengaruh bersama-sama variabel produk, harga, tempat dan promosi terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang Jawa Tengah. Penelitian dilakukan dengan metode kuantitatif. Sampel sebanyak 99 responden. Teknik pengumpulan data studi pustaka. Analisis kuantitatif menggunakan analisis regresi berganda untuk mengetahui pengaruh variabel independen terhadap variabel dependen. Uji model, uji hipotisis sebelum dilakukan uji tersebut dilakukan dahulu uji validitas dan reliabilitas. Hasil analisis regresi menunjukkan bahwa produk berpengaruh positif dan signifikan terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang. Harga tidak berpengaruh positif dan signifikan terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang. Tempat tidak berpengaruh positif dan signifikan terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang. promosi berpengaruh positif dan signifikan terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang. Produk, harga, tempat dan promosi bersama-sama berpengaruh positif dan signifikan terhadap keputusan berkunjung pada Desa Wisata Kandri Semarang.

This research was conducted at Lind's Ice Cream and Resto Papandayan Semarang which aims to analyze and explain the influence of location and service quality on guest satisfaction, as well as to determine which variables have the most dominant influence on guest satisfaction. The method used in this research is a survey with quantitative analysis,. The number of samples in this study were 86 respondents who visited Lind's Ice Cream and Resto Papandayan Semarang. Based on the results of SPSS calculations, the hypothesis at the tested level is significant and has a positive effect on the regression equation,And it is proven that the service quality  variable  has  the  most  dominant  effect   on  guest   satisfaction  with  a regression coefficient of 0.794. The conclusion of this study  is that The quality of service that has the most positive effect on guest  satisfaction at Lind's Ice Cream and Resto Papandayan Semarang.

This  research   was  conducted   at  Nostalgia   Restaurant   The  Sidji  Hotel Pekalongan which aims to analyze and explain the influence of food product quality and service on guest satisfaction  which is experiencing  poorly good conditions including color, appearance, portion, tecture, temperature and level of maturity of a food  product  not in accordance  with  guest  expectations  and  there  are some infrastructure services that do not meet the standards in providing services to guests. The research data were obtained through questionnaires and interviews. The sample used in the study was 100 respondents. The research results are expected to provide useful information for the manager and guest satisfaction. The data obtained were processed   using   descriptive   analysis   and   quantitative   statistical   analysis. Quantitative analysis uses multiple regression analysis to determine the effect of the independent variable on the dependent variable, model test, hypothesis testing, and however before the test is carried out, the validity and reliability tests are conducted first. The results of the regression analysis show that there is an increase in the quality of food products and services on guest satisfaction. Then the test results of multiple regression analysis show a significant F value, with a correlation value of determination  R2 square of 0.598. This shows that the quality of food products and services significantly affects guest satisfaction together with a close relationship of 59.8%. This shows that to increase guest satisfaction, it is necessary to increase the quality of products, both food and beverages served to guests, as well as excellent service in accordance with guest expectations.

                Elderly is a population at high risk of experiencing hypertension due to the aging process. The treatment of hypertension in the elderly is not effective yet, because it only reduces hypertension by 8%, the disease often recurs and requires a long process. Dry cupping therapy is one of the non-pharmacological therapies that are safe and fast through the skin suctioning techniques to reduce blood pressure in the elderly. This study aims to determine the description of the application of dry cupping therapy in reducing blood pressure in the elderly with hypertension in the Rowosari Community Health Center Semarang. This type of research is descriptive research with a case study approach. Subjects used were 2 respondents with criteria of age > 60 years, had first-degree hypertension, and were able to self-care. Blood pressure measurement using a sphygmomanometer. Dry cupping therapy interventions carried out for ± 15-30 minutes once a day. The results of data analysis showed that subject I decreased blood pressure from 150/90 mmHg to 140/90 mmHg and subject II decreased blood pressure from 150/90 mmHg to 140/80 mmHg. The conclusion of this study is dry cupping therapy influences in reducing blood pressure in the elderly with hypertension and is recommended as a nursing intervention in the management of blood pressure in the elderly with hypertension.

Chronic renal failure is a progressive and continuous destruction of kidney structures. Chronic renal failure occurs in susceptible individuals, analgesic nephropathy, destruction of renal papillae associated with daily use of analgesic drugs for years. Whatever the cause, there is a progressive deterioration of kidney function which is characterized by a progressive decrease in the Glomelurus Filter Rate (GFR) (Corwin, 2009). Chronic kidney failure is a failure of kidney function to maintain metabolism and fluid and electrolyte balance due to progressive destruction of kidney structures with manifestations of accumulation of residual metabolites (uremic toxicants) in the blood (Muttaqin & Sari, 2011). as well as electrolytes and acid-base composition of body fluids, removing metabolic wastes that are no longer needed by the body, regulating blood pressure and hormonal function. Chronic Kidney Disease (CKD) is the final stage of chronic kidney failure where GFR <15 ml/min/1.73m2 so that the body fails to maintain metabolism and fluid and electrolyte balance, causing uremia, namely retention of urea and other nitrogenous wastes in the blood (Smeltzer et al. al, 2008; National Kidney Foundation in Kallenbach, et al, 2005). With the increasingly real decline in kidney function or worsening of symptoms of uremia, renal replacement therapy is required for survival, namely dialysis and organ transplantation. There are two methods of dialysis, one of which is Hemodialysis (Potter, 2005; Smelzer, 2008).     

Aging or the process of getting old is a process of disappearing or decreasing health functions in meeting the needs of life. Aging is characterized by sagging skin, gray hair, poor hearing, and worsening vision.1 The WHO classification of elderly (elderly) includes middle age (45-59 years), elderly (60-59 years). 74 years), old (75 – 90 years), very old (above 90 years).2  

The impact of Covid 19 occurs in all aspects of life, even 80% of the impact occurs in the non-health sector. Therefore, the management of Covid 19 needs to involve all elements of society, including the campus community. The campus community is expected to actively take social action and be at the forefront of carrying out social change, including responding to disasters. Higher education is responsible for teaching awareness of various social problems to its campus community. Efforts made by the campus in carrying out prevention started from policy development, development of supporting instruments for the Covid 19 alert campus, mobilizing Covid 19 volunteers to the formation of the Covid task force team.  

Yoghurt merupakan produk hasil fermentasi yang diolah dari susu dengan menggunakan bakteri Lactobacillus bulgaricus dan Streptococcus thermopillus. Tempe merupakan bahan makanan yang kaya akan kandungan gizi. Kandungan yang terdapat pada tempe seperti protein, kandungan serat pangan, kalsium, vitamin B, dan zat besi. Penelitian ini bertujuan menentukan pola pertumbuhan bakteri pembentuk asam yoghurt tempe dengan penambahan kopi, dan melihat perubahan kimiawi pada fermentasi yoghurt tempe dengan penambahan kopi. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor. Faktor pertama jenis kopi (arabika, robusta dan liberika), sedangkan faktor yang kedua lama fermentasi (8, 10, dan 12 jam). Penelitian ini dimulai dari pembuatan susu tempe, pembuatan ekstrak kopi, dan pembuatan yoghurt tempe ditambah ekstrak kopi. Yoghurt yang dihasilkan kemudian dianalisis meliputi: total bakteri pembentuk asam. Analisis kimia kadar protein, kadar gula total, dan pengukuran pH menggunakan pH meter. Hasil penelitian uji pertumbuhan mikrobia kisaran 7,47-8,66 log CFU/ml. Pada pengujian kadar protein hasilnya berkisar antara 6,33-8,60 %, untuk pengujian kadar gula total berkisar antara 10,66- 11,89 % dan pengujian pH berkisar 4,35-5,20. Dengan begitu dapat disimpulkan bahwa penambahan ekstrak kopi terhadap yoghurt tempe mempengaruhi pertumbuhan BAL, kadar protein, kadar gula total dan pH.

Flakes merupakan produk sereal yang berbentuk pipih yang biasa digunakan untuk sarapan. Flakes terbuat dari berbagai serealia seperti gandum, jagung, ataupun singkong. Pada saat mengkonsumsi flakes ditambahkan susu cair seperti sereal. Pada penelitian ini pembuatan flakes menggunakan bahan baku tepung mocaf dan bekatul dengan variasi penambahan buah bit. Tujuan penambahan mocaf adalah untuk memperbaiki rasa serta agar flakes lebih mudah menyatu. Tujuan penambahan bit adalah untuk memperbaiki warna serta untuk menambah aktivitas antioksidan. Tujuan penelitian ini adalah menentukan rasio bekatul dan mocaf serta buah bit yang paling optimal sehingga diperoleh flakes yang tinggi serat dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor. Faktor pertama yaitu rasio tepung mocaf dan bekatul (85:15, 90:10, 95:5) sedangkan faktor kedua yaitu penambahan ekstrak buah bit (10%, 20%, 30%). Hasil penelitian menunjukkan bahwa kombinasi perlakuan terbaik yang menghasilkan flakes dengan serat dan aktivitas antioksidan yang optimal serta disukai konsumen terdapat pada 90:10 rasio tepung mocaf dan bekatul dengan penambahan ekstrak buah bit 30%. Pada perlakuan ini dipeoleh kadar air 5,22%, kadar abu 18,67%, aktivitas antioksidan 18,25%, kadar protein 0,67%, kadar serat 16,93%. Uji organoleptik yang meliputi warna 2,97 (pink keunguan), kerenyahan 2,89 (renyah), rasa bekatul 2,67 (terasa), rasa mocaf 3,15 (terasa), dan terakhir kesukaan keseluruhan yaitu 2,87 (cukup disukai).

Intip adalah kerak yang biasanya menempel di dasar panci atau periuk. Intip sebagai makanan tradisional yang sudah ada sejak jaman dahulu menjadikan intip populer di beberapa daerah yang ada di Indonesia. Kondisi daerah Indonesia yang beragam, menyebabkan perlunya penanganan penyimpan produk intip yang dipengaruhui suhu dan lama penyimpanan.Tujuan penelitian ini adalah untuk mengetahui tingkat penerimaan (kesukaan) konsumen terhadap produk intip goreng yang disimpan dengan suhu dan lama penyimpanan yang berbeda. Penelitian ini dilakukan dengan cara produk intip disimpan pada suhu 25ºC, 35ºC dan 45ºC selanjutnya dilakukan pengujian sensoris (kesukaan) atribut tekstur,warna,aroma dan kesukaan keseluruhan pada hari ke-0, 3, 6, 9, 12, 15 dan 18 untuk menentukan tingkat penerimaan konsumen. Hasil penelitian ini adalah intip yang disimpan pada rentang waktu 3 hingga 6 hari pada suhu 35ºC merupakan intip yang disukai konsumen. Tingkat kesukaan konsumen terhadap produk intip rata-rata menurun pada hari ke-9 hingga hari ke-18. Kesukaan keseluruhan intip selama penyimpanan adalah intip yang disimpan pada suhu 35ºC selama 6 hari, dengan skor atribut kerenyahan (3,96), warna (3,14), aroma (2,86) dan kesukaan keseluruhan (3,61). Penyimpanan pada suhu 25ºC selama 18 hari merupakan kondisi penyimpanan yang tidak disukai konsumen dengan skor atribut kerenyahan (1,81), warna (1,50), aroma (2,00) dan kesukaan keseluruhan (1,35)

Kembang goyang merupakan makanan tradisional Indonesia yang terbuat dari adonan kental yang dicetak menggunakan alat berbentuk bunga (kembang). Penyimpanan dalam jangka waktu yang lama akan mempengaruhi mutu sensoris. Pengujian dilakukan dengan cara kembang goyang yang dikemas dengan plastik polyetilen (PE), dilakukan penyimpanan selama 18 hari dengan suhu 25, 35, dan 45. Uji kesukaan (hedonik) dilakukan pada hari ke-0, 3, 6, 9, 12, 15, dan 18 yang dilakukan oleh 19 panelis. Parameter yang digunakan untuk pengujian berupa kerenyahan, warna, aroma dan keseluruhan, sedangkan analisis data dilakukan dengan uji anova. Berdasarkan hasil pengujian kadar air didapatkan nilai 1,57%, kadar abu 1,27%, kadar lemak 10,41%, kadar protein 5,70%, dan kadar karbohidrat 81,07%. Tingkat kesukaan kerenyahan terendah yaitu 1,87 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 25. Tingkat kesukaan warna terendah yaitu 1,46 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 45 Tingkat kesukaan aroma terendah yaitu 2,00 (tidak suka) pada hari ke-15 dengan suhu 25. Tingkat kesukaan keseluruhan terendah yaitu 1,51 (sangat tidak suka) pada hari ke-18 suhu 25. Kembang goyang sebaiknya disimpan pada suhu antara 35-45 dengan lama penyimpanan 6 hari.

Flakes adalah salah satu jenis makanan yang berbentuk lembaran tipis atau serpihan. Penelitian ini menggunakan tepung wortel, tepung kimpul dan ekstrak bit sebagai bahan dasar pembuatan flakes.Wortel digunakan sebagai sumber serat, kimpul karbohidrat dan bit sumber antioksidan. Penelitian ini bertujuan untuk menentukan formulasi yang tepat untuk menghasilkan flakestepung wortel dan tepung kimpul yang memiliki kandungan serat, antioksidan tinggi dengan variasi penambahan esktrak bit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung wortel : tepung kimpul dan variasi penambahan esktrak bit. Faktor pertama perbandingan tepung wortel dan tepung kimpul (80:20, 70:30, dan 60:40), sedangkan faktor kedua variasi penambahan ekstrak bit (10, 15 dan 20%).Hasil penelitian ini menunjukkan rasio konsentrasi tepung wortel dan tepung kimpul 60% dan tepung kimpul 40% dengan variasi penambahan esktrak bit sebesar 20%merupakan formulasi flakes yang terbaik karena memiliki sifat fungsional yang diharapkan yaitu kadar air 7,73%, kadar abu 5,61%, aktivitas antioksidan33,92%, kadar lemak 4,20%, kadar serat kasar 16,49%, kadar protein 10,70%, total karbohidrat 58,78%, serta uji organoleptik terhadap warna 3,22 (ungu coklatan gelap); kekerasan 3,08 (keras); kerenyahan 3,72 (renyah) dan kesukaan keseluruhan 3,3280 (disukai). Kata kunci: Flakes, tepung wortel, tepung kimpul, ekstrak bit

Nata adalah sejenis jelly kenyal berwarna putih susu atau bening, yang umumnya berasal dari proses fermentasi air kelapa. Proses fermentasi nata dibantu oleh Acetobacter xylinum. Bakteri ini mempunyai sifat kemoorganotrof yaitu mampu mengubah gula dalam air kelapa menjadi lembaran-lembaran serat selulosa. Nata tidak hanya terbuat dari air kelapa saja. Penelitian ini menggunakan kulit buah jambu biji (Psidium guajava) untuk menggantikan air kelapa. Kulit jambu biji mengandung senyawa antioksidan yang jauh lebih tinggi dibandingkan fraksi buahnya. Penelitian ini menggunakan RAL faktorial, dengan 2 faktor yaitu faktor 1 adalah perbandingan ekstrak kulit jambu biji yaitu 50 gram/300 ml, 75 gram/300 ml dan100 gram/300 ml dan faktor 2 adalah lama fermentasi yaitu 5 hari, 10 hari dan 15 hari. Pengujian nata de guava peels meliputi uji kimia (aktivitas antioksidan, gula total, pH, kadar air, kadar abu dan serat kasar) dan uji organoleptik (warna dan tekstur). Hasil Formulasi perlakuan terbaik uji kimia pada pembuatan nata de guava peels ini adalah perbandingan ekstrak jambu biji 100/300ml dan lama fermentasi 10 hari, dimana aktivitas antioksidan 89,88%%, serat kasar 3,55%, gula total 5,636% kadar abu 0,407%, pH 4 dan kadar air sebesar 82,77%. Hasil organoleptik yaitu uji tekstur 3,48 dan uji warna 3,23.

This community service project aims to enhance Sunday School teachers’ ability to use digital media as a tool for children’s faith formation in local churches. The rapid development of information technology requires churches to adapt their educational ministries, including children’s spiritual learning. The training was conducted at the Christian Evangelical Church in Timor (GMIT) Sion Noelbaki Congregation, involving 25 Sunday School teachers. The implementation methods included needs observation, interactive workshops, practical sessions on creating digital Bible content, and direct mentoring in using media such as spiritual videos, PowerPoint, and online platforms (YouTube, Canva, and WhatsApp Groups). Evaluation was carried out through pretest-posttest and participant satisfaction questionnaires. The results showed a 78% increase in teachers’ competence in using digital media after the training. Participants also demonstrated high enthusiasm and commitment to applying digital media in their children’s ministry. This activity had a positive impact on improving the quality of faith education, making Sunday School learning more engaging, contextual, and relevant to children’s lives in the digital era.

This research is descriptive research which aims to determine students' interest in participating in extracurricular activities at Nusawungu State Vocational School students. The design used in this research is associative research with descriptive analysis methods. The population is all Class 2 students of Nusawungu State Vocational School, the total population is 279 people. Samples were taken using the Stratified Proportional Random Sampling technique, namely a tiered random sampling method taken from 10% of the total population. So the sample used could be as many as 30 students. The data analysis technique used is descriptive analysis of descriptive data, percentage analysis using a computer application through the SPSS 16 program. Based on the results of validity and reliability tests, all data is declared reliable because the correlation value (Cronbach's Alpha) on average 0.830 is considered good for use. Normality test The data was also declared normal with an Asymp value = 0.974 (p>0.05). Thus, the results obtained can be concluded that students' interest in taking extracurricular sports lessons at the Nusawungu State Vocational School shows the high category with the results obtained being 78.53%.

Manufacturing industry currently plays an important role in meeting the needs of society. The social concern factor, namely Corporate Social Responsibility Disclosure (CSR) and governance, namely Good Corporate Governance (GCG) which is disclosed in the company's financial statements can affect the value of the company. This research was conducted to prove the role of disclosure of these two factors for the value of the company in the future. This study uses a population of manufacturing industry companies listed on the Indonesia Stock Exchange 2015-2019. The results of linear regression testing indicate that CSR disclosure has a positive effect on firm value and GCG disclosure has a positive effect on firm value. This shows that disclosure is an important thing to consider in assessing the company. The more disclosure of the value of the company will increase. The control variables in this study are cash holding, cash value and firm size, only company size has a negative effect on firm value. So that small companies are more able to increase the number of CSR and GCG disclosures compared to large companies. This shows the ability to master the conditions of small companies is more efficient and effective than large companies.

The expected goal of this community service is that UMKM are able to understand the basics and regulations of taxation on UMKM so that UMKM business actors are able to fulfill their tax obligations. On the basis of the problems that occur with partners, this PKM program needs to be carried out by providing socialization regarding the existence of PP No. 23 of 2018 for MSMEs that have a turnover of below Rp. 4.8 billion in a year with a 0.5% tariff and only valid for 7 (seven) years. for private person and 3 years for UMKM entities. The method used is discussion and lecture. The service activities carried out by the PKM Team with the lecture and discussion methods have been able to add insight, motivation and understanding about the UMKM Final PPh in the future. UMKM actors are also expected to be disciplined and timely in reporting and paying and in accordance with applicable standards. And also with the UMKM tax incentives during the Covid 19 Pandemic, UMKM actors are expected to be able to use these incentives.

In 2018, Basic Health Research (Riskesdas) data showed that the prevalence of wasting in children under five in Indonesia was 10.2%, while in the age group under two years (baduta) it was higher, namely 11.7%. Nutrition Status Monitoring Data for 2017 also shows that the prevalence of wasting in under-fives is higher, which is 12.8% when compared to the toddler group, which is 9.5% (Ministry of Health RI, 2018). Based on the WHO classification, wasting in the underdog group in Indonesia is categorized as a serious public health problem, with a prevalence in the range of 10-14%. Malnutrition that occurs in 1,000 HPK, besides being at risk of inhibiting physical growth (failure to thrive) and being susceptible to disease (metabolic disorders: DM. Hypertension, obesity), also inhibits cognitive development (motor cognitive impairment) which will affect the level of intelligence and productivity of children in the future.    

The purpose of this study was to determine the effect of profitability, liquidity, company growth, dividend policy and tax avoidance (study on the manufacturing sector listed on the Indonesia Stock Exchange). The population in this study were all manufacturing companies listed on the Indonesia Stock Exchange for the 2016-2019 period, totaling 76 companies. The data collection method used in this research is documentation. The source of data in this study is secondary data in the form of financial reports published on the Indonesia Stock Exchange (IDX). The data analysis technique used was multiple linear regression which was preceded by classical assumption test consisting of normality test, multicollinearity test, autocorrelation test and heteroscedasticity test. While hypothesis testing is done by using the coefficient of determination, t test and F test. In this study, the results of the analysis show that profitability has effect on firm value, liquidity has no effect on firm value, firm growth has no effect on firm value, dividend policy has effect on firm value, and tax avoidance has  effect on firm value.

Tujuan penelitian ini adalah untuk mengetahui pengaruh bauran pemasaran (produk, harga, promosi dan tempat) terhadap perilaku pembeli mie Instan Produk Indofood, serta untuk mengetahui diantara variabel bebas (produk, harga, promosi dan tempat) yang mempunyai pengaruh paling dominan terhadap perilaku pembeli mie Instan Produk Indofood pada Toko Ina Tanah Grogot. Populasi dalam penelitian ini adalah seluruh konsumen yang berbelanja mie instan produk indofood pada toko Ina selama penelitian. Sampel yang diambil adalah  sebagian dari populasi yaitu 80 responden. Teknik pengambilan sampel menggunakan teknik metode sampling insidental. Variabel bebas dalam penelitian ini yaitu produk, harga, promosi dan tempat/distribusi, sedangkan variabel terikat dalam penelitian ini yaitu perilaku pembeli. Untuk metode analisis data yang digunakan adalah analisis regresi linier berganda. Dengan menggunakan program SPSS 15 dapat diperoleh Fhitung > Ftabel ( 30.738  > 2.34) dengan hipotesis Ho ditolak dan Ha diterima. Sehingga dapat  bersama-sama berpengaruh terhadap perilaku pembeli. Selanjutnya dengan melihat besarnya koefisien determinasi (R2) Adjusted Squere diperoleh hasil sebesar 0.601 atau 60,1 % sedangkan sisanya sebesar 39.9 % dipengaruhi oleh variabel lain. Berdasarkan hasil uji – t diketahui bahwa variabel yang dominan mempengaruhi perilaku pembelian adalah variabel promosi (X3), dapat dilihat dari nilai unstandardized coefficients variabel promosi 0.530 atau nilai t hitung tertinggi yaitu 8,578 dibandingkan dengan variabel lainnya.