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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.

The aims of this study were 1) to determine the level of preference for the taste, aroma, texture and color of chocolate lava cake made from sorghum flour and cassava flour; and 2) knowing the composition of the chocolate lava cake ingredients based on sorghum flour and cassava flour which is the most preferred by the panelists. The methods used consist of library methods, experiments and hedonic tests. Result of the research to be explained descriptively. The results showed that the most preferred product by the panelists was 50% sorghum flour and 50% cassava flour. The average value of the product preference level is 4.73±0.81 (very like) for taste, 4.20±0.66 (very like) for aroma, 4.47±0.63 (very like) for texture and 4.73±0.58 (very much like) for color. The composition of chocolate lava cake is classified into the composition of the ingredients for the cake and the cake filling. The composition of the cake ingredients consists of 450 g dark cooking chocolate, 200 g brown sugar, 170 g olive oil, 50 g cocoa powder, 30 g sorghum flour, 30 g cassava flour, 20 g milk powder, 4 eggs, and ½  tsp baking powder. The composition of the cake filling ingredients consists of 200 g dark cooking chocolate and 15 g olive oil. It can be concluded, the selected product can be an alternative to healthy food products.

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.

Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.

Cookies are a type of patisserie product that is in great demand by the public. Most types of cookies need wheat flour as the basic ingredient, so that causing increased imports of wheat flour. To get around the amount of use of wheat flour so can be used flour from local food ingredients such as yellow sweet potato flour. Purpose of the research: 1) Knowing the composition of the ingredients that used in the making of oatmeal cookies with yellow sweet potato flour substitution; 2) Knowing the process of making oatmeal cookies with yellow sweet potato flour substitution; 3) Knowing the level of people's preference towards oatmeal cookies with yellow sweet potato flour substitution. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Yellow sweet potato flour used was 15%, 30%, 45% of the weight of the flour. The results showed that oatmeal cookies with yellow sweet potato flour were the most preferred and accepted by the panelists as products with the substitution of yellow sweet potato flour as much as 30%.

Main Objective: This study reports an experiment to explore differences in player feedback caused by different storytelling methods of Japanese-style Role-playing Games (JRPG). Background problem: Narration is considered the soul of JRPG, and is a vital and irreplaceable role. Different ways of telling stories can bring different experience effects even though the essence of the story is the same. Stories are presented directly to players in dialogue form, much like a visual interactive novel. Non-linear storytelling can break down important parts and allow players to explore freely. Players can collect clues to get to the main plot. Also, most JRPGs use short films and sound effects to create a cinematic experience. Novelty: Based on all studies of game storytelling (linear and nonlinear), this study will compare player feedback on different storytelling methods to see which narrative can provide a better player experience. Research Method: Researchers categorize these three narratives as Visual Novels, Environmental Narratives, Visuals, Sounds, and Dialogues. This experiment combined all three of Caught in Trap's in-game narratives to investigate player preferences. Data was collected through questionnaires and interviews with 21 players who were invited to play the game. Finding/Result: The research results show that the three ways of storytelling enrich the expression of game narratives. Both linear and nonlinear narratives have their advantages and disadvantages, and the best way to engage players is to interweave both narratives in the game. Conclusion: The experimental results show that the interweaving of three ways of storytelling can enrich the narrative form of games and guide game designers in improving game plots to engage players in JRPGs. Keywords: Storytelling-Method, JPRG, Game of Three Pillars

This research was carried out by comparing the DS18B20 sensor and the MLX 90614 sensor to detect the accuracy of detecting human body temperature which is used to detect Covid 19 symptoms. In this experiment, 10 trials were carried out with different human segments detected using the sensor. In the experiment, it was found that the MLX90614 sensor is more suitable to be used for development with an IoT-based system because it does not need to come into contact with the skin of the human body. The MLX90614 sensor will detect the temperature and change it to one Celsius unit then send it to the firebase database which will then be picked up by the android application which is held by the security officer so that the temperature can be known remotely. When the temperature is more than 38.5 Celsius it will turn on the buzzer sound which can be heard from a distance which indicates the temperature is above 38.5 Celsius and on android will also display a danger sign

Urban landscape design is an approach in designing cities that has a positive impact on city residents by providing a livable environment. Urban landscapes come in various forms, one of which is city parks. A city park is one of the facilities provided by a city and its residents can carry out several activities in it. A city park also serves as a city landmark. The city of Salatiga has several parks with recreational functions but not many city parks are available to function as public spaces. One of them is a park located in Tingkir District, Salatiga City, namely Tingkir Park. The purpose of this study was to apply 3D computer technology in the redesign of Tingkir park with the concept of Urban landscape design. A city park that is functional, aesthetically pleasing, can be a better public space and can become a landmark in the area. The method of developing a Virtual 3D City Park Design product uses 5 steps ADDIE (Analysis, Design, Development, Implement and Evaluation). In academic interest, this research results in the experimentation of computer graphics technology in the development of urban park design.

Green tea (Camellia sinensis) is a plant known by the public as a drink that is quite economical and easy to obtain. Green tea contains polyphenol compounds that can lower cholesterol levels in the blood. Excessive cholesterol (Hypercholesterolemia) is a very feared threat because it is one of the causes of coronary heart disease and stroke. High cholesterol has become a common disease for the elderly, the increase in the number of elderly people must be followed by an increase in the degree of well-being, one of which is in the health sector. The rise of lifestyle and the effects of unhealthy eating behaviors have an impact on increasing cholesterol levels. The purpose of this activity is to reduce the rate of hypercholesterolonemia in the elderly through the use of the consumption of green tea brew on cholesterol levels in the elderly in Sumber Cirebon District. The method in this activity is to conduct counseling, observer of respondents and experiments by giving green tea brew then followed by checking cholesterol levels. The result of this activity is that green tea is able to lower cholesterol levels. The conclusion is that the infusion of green can provide benefits for the community, especially the elderly, in improving health and reducing the risk of cardiovascular disease.

Diabetes mellitus is a metabolic disorder caused by a lack of the hormone insulin. The hormone insulin is produced by a group of beta cells in the gland of the pancreas and plays an important role in glucose metabolism in body cells. According to the World Health Organization (WHO, 2013) 80% of DM sufferers in the world come from developing countries, one of which is Indonesia. The prevalence of DM in Indonesia reaches 4.7% of the national population and is expected to reach 5.9% by 2030. In general, the prevalence of DM in Aceh province is 1.8%. The purpose of this study was to determine the effect of Diabetes Mellitus Gymnastic Therapy on Decreased Blood Sugar Levels in the Elderly in Ceurih Village, Banda Aceh City. This study uses Quasi Experiment Design research design using one group pre test-post test design. The sampling technique uses total sampling by measuring blood sugar levels before and after diabetes exercises with a total sample of 16 people. Bivariate analysis uses paired t-test. The results showed that there was an Effect of Diabetes Mellitus Gymnastic Therapy on Decreased Blood Sugar Levels in the Elderly in Ceurih Village, Banda Aceh City with a statistical result of 0,000.

The elderly group during the pandemic is the group most at risk of experiencing severity/morbidity and mortality due to Covid-19 disease. This is because elderly patients (geriatric) generally have various comorbidities, such as cardiovascular disease, chronic respiratory disease, diabetes mellitus and hypertension. The elderly as a vulnerable group, of course, really need the right information related to Covid-19 with the right media. Media that can be used to provide information on Covid-19 to the elderly are posters and power points. This provision can be done by nurses. This research will be conducted on 50 elderly people at Kelurahan Bendungan Semarang. The study was conducted by measuring the level of knowledge with a knowledge level questionnaire about the problem of covid-19, before and after treatment. The design of this study was a quasi-experimental pre-test post-test with control group. The research sample was determined by total sampling with certain criteria, namely: 1) elderly aged 60 years and over, 2) can read, write, communicate well, 3) do not experience sensory, cognitive, and movement disorders, 4) participate in all activities with 100% attendance. The division of the group was 25 people for the intervention group and 25 people for the control group. The provision of posters and PPT media was held 4 times in 4 weeks. This is done in combination because the combination of the two media can increase the level of better knowledge, especially for the elderly who have experienced a decline in function. There is an increase in the level of knowledge from low level 4 people (16%), medium level 15 people (60%), high level 6 people (24%) to low level 1 person (4%), medium level 9 people (36%), high level 15 people (60%).

Morbili becomes one of the leading causes of death of children under five years. One of the efforts reductions the mortality rate is health promoting through provision of health education on immunization. Mother as a target in this effort is very effective because it has an important role in making health care decisions on children and families. The aim of research was determine the effect of health education on the knowledge morbili’s mothers with children. This type of research has a quasi-experimental research design with pre and post test without control design. Population of this study was 63 mothers with children in RW 10 and 11 Babakan Village of Pakutandang PHC. The sample was 13 participants, while the technique of sampling was using a purposive sampling. Test the validity of the questionnaire ranged from .646-.905 with a .896 reliability. Data collection tool is questionnaire knowledge about morbili. The results of the study, analyzed by t-test showed that before being given health education almost half of participants (46.1%) had knowledge level is less than the average is 8.3, whereas after being given health education almost all knowledge of the participants (76.9%) experienced an increase in average 15.7. So statistically revealed significant difference between the knowledge before and after about morbili in mothers, with ≤ ρ = .000  = .005. Suggestion. Public health centre shoud be increasing the dissemination and promotion of health to mothers who have children on the importance of disease prevention through immunization periodically.

Puerperal gymnastics is a series of body movements performed by maternal postpartum that aims to restore and maintain muscle strength associated with childbirth. Results of preliminary studies commencing on January to April 2016, there are six post-partum mothers experience postpartum hemorrhage. A puerperal gymnastics counseling to postpartum mothers has been done but not all postpartum mothers doing gymnastics parturition. This is due to postpartum mothers are not unaware that puerperal gymnastics will affect the muscles needs for oxygen, blood flow becomes smooth so it can help the process of health recovery after childbirth. The purpose of this study is to find the effect of puerperal gymnastics to involution of uterus to primipara maternal in Majalaya Hospital Bandung District in 2016. The type of research is a quasi-experimental design with posttest only non-equivalent control group method. Sampling technique in this study using purposive sampling with the number of sample in this study as many as 20 people. From the results, it is found that an average reduction of TFU intervention group is 6.3 cm while the control group is 9.6 cm. Statistical test results of T-Independent Samples Test are t count = 8.222, t table = 1.734 which means t count > t table and sig.t count ρ Value (0.000<0.05) and there are differences in the effect of puerperal gymnastics to the involution of uterus to the primipara maternal in Rose Room of Majalaya Hospital 2016, seen from the decline of TFU between the puerperal gymnastics intervention group and the control group that does not given puerperal gymnastics. Advice for the health workers in the Rose Room is to make SOP of puerperal gymnastics and implement puerperal gymnastics by implementing puerperal gymnastics programs of postpartum mothers which is beneficial to the healing process of self-postpartum.

Stress is a large imbalance between physical or psychological demands and the ability to respond when there is a failure to meet the demands faced. One method that can be used to reduce stress is hypnotherapy. This study aims to determine the effect of hypnotherapy on the reduction of stress levels in undergraduate students of nursing. The research design used a quasy experiment with two groups pre and post test using a purposive sampling approach which was carried out on the final year students of undergraduate nursing. This research instrument using perceived stress scale. Data analysis using Paired T test. The results of the study on 32 respondents using the Independent T test on the average stress after (posttest) in the Intervention with Control group obtained P value = 0.000 <? (0.05) there is a difference in the average stress after (posttest) in the Intervention group with the group control. Based on this research, hypnotherapy is effective in reducing stress levels and is expected to provide input to other educational and research institutions so that it can overcome stress on students with hypnotherapy.

Telang flower is generally used as food coloring amd traditional medicine. The contents of telang flower has many benefits for humans. Also, it is hoped that the use of telang flower in the manufacture of lip balm will be a new innovation in cosmetic products. The aim of this research is to create a lip balm based on telang flower which functions to moisturize the lips. This research uses literature, ekasperiment, documentation, observation, and public teasting methods. This experiment resulted in two products with different compositions. In addition, that the two products have been tested publicly on 20 panelists ranging in age from 18 to 25 years. From 20 panelists who have tried 2 lip balm products. It was found that most pf them preferred products with a composition of 8 grams of teang flower extract, 50 grams of coconut oil, 30 grams of olive oil, 300 grams of beeswax, and 15 grams of ethanol. This can be seen from the public test average calculation score oh the favorite indicator, namely 2,5. Basade on the statemensts above, it can be concluded that the opporatunity to be developed as a new innovation in the world of cosmetics.

Dry lips are caused by the effect of the epidermis tissue of the lips both in cold and hot temperatures. The lip scrub moisturizes and nourishes the lips, making them look fuller, healthier, and hydrated. This study aims 1) to determine and explain the process of making Sugar and Honey Scrub. 2) To find out how to use Sugar and Honey Scrub on dry lips. 3) To know the changes of dry lips after doing Sugar and Honey Scrub. The method used in this research is experimental research, literature, documentation and interviews. The experiment was carried out at the Laboratory of the Cosmetology Study Program of the Kartini Academy of Social Welfare, Jalan Sultan Agung, No.77, Gajahmungkur Village, Gajahmungkur District, Semarang City. The formula is 1) 17g sugar, 10g honey 2) 17g sugar, 7g honey 3) 11g sugar, 6g honey. Experimental research results show Sugar and Honey Scrub in the third experiment, 11g honey and 6g sugar produce pale yellow color, sugar aroma, soft texture. The public test was carried out to 30 Panelists. In the third experiment, the average color was 1.7, Aroma 2.4 and Texture 2.7. Changes After 1 time using the Sugar and Honey Scrub, the lips look moist, supple and healthier. Thus, it can be concluded that there is a new innovation opportunity, namely Sugar and Honey Scrub for treating dry lips.

Dull skin is a skin condition that is full of dead skin cells. The cause of dull skin is due to lack of water supply, pollution and sunlight and lack of facial care. Facial care can be done using a face mask. Facial masks are treatments intended to treat facial skin. Rice water is obtained from washing rice. Cherry water contains vitamins that are beneficial for skin health. Greentea has antioxidants that are good for skin health. The abundant content of EGCG antioxidants in greentea has the ability to rejuvenate damaged skin cells. The aim of this research is to create a mask based on leri and greentea water which functions to treat dull skin. The research method used is descriptive qualitative. Data collection methods used are literature, interviews, experiments and documentation. The experiment was carried out at the Laboratory of the Make-Up Study Program of the Kartini Academy of Social Welfare, Jalan Sultan Agung, No. 77, Gajahmungkur Village, Gajah Mungkur District, Semarang City. The experiment was carried out 3 times with the composition of (1) 15 grams of water powder and 10 grams of greantea, (2) 15 grams of water powder and 15 grams of grentea, (3) 10 grams of water powder and 15 grams of grenteea. From the results of these three experiments, this experiment produced a mask with a green color, coarse texture and a fresh scent of greentea.

The times have demanded new innovations, including in the fields of culture and art. In accordance with this research, the process of making batik with motif inspiration from the form of the Covid-19 virus with natural dyes from dragon fruit skin and spinach is expected to be a new innovation in the art of batik. This study aims to determine how the process of making the covid-19 virus motif batik with natural dyes that have been determined. The method used in this research is the R&D method or in Indonesian it is called the research and development method. This experiment was carried out starting from December 1, 2020 at the AKS Ibu Kartini Batik laboratory, Semarang, which is located at Jl. Kawi  No. 40 Kos Mas Gilang, Semarang city. In the experiment, the skin of dragon fruit was used as much as 500 gr and 300 ml of water, while spinach was 800 gr and 700 ml of water but the total for the dragon fruit was 7 kg and 4 liters of water & 2 kg of parrot with 1 liter of water, and the first and second immersion was carried out through several locks. The result of this research indicate that the design motifs designed are very suitable for tall thin people, the pink color produced from the dragon fruit skin and the brownish green color of the spinach are very suitable for prismatic cloth. While the locking which is suitable for the coloring of dragon fruit peel is locking alum and the dye from spinach is suitable for locking the gazebo.

The use of Fiber Optic as a light emitter in Cocktail Dress is expected to be a new innovation in the development of party fashion. The objectives of this study are: 1) To explain the process of making a cocktail dress using Fiber Optic as a light emitter. The method used in this research is the Research and Development (R & D) method. The R&D method is a research method that tests a product to produce the best product by conducting direct trials. In addition to using the method (R&D), it also uses the method of literature, documentation, and experiments. The experiment of making Cocktail Dress using Fiber Optic as a light emitter was carried out at the Laboratory of the Fashion Design Study Program of the Kartini Academy of Social Welfare, st. Sultan Agung, No. 77 Gajah Mungkur Village, Semarang City. The percentage of additional ingredients in making Cocktail Dress, namely: 3 meters Bridal Satin Fabric, 1meter Furing, 2 meters Trikod, 1 seed thread, zipper size 50 cm 1 item, zippers size 25 cm 1 item, Fiber Optic in amount of 0.75 mm-400 m. The results of this study indicate that the Fiber Optic Cocktail Dress has the characteristic that the resulted cocktail dress can shine with the light emitting from the Fiber Optic. Thus, it can be concluded that there is an opportunity for innovation from Cocktail Dress by adding Fiber Optic.

The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out the community's acceptance of young jackfruit soup cream. The experiment was carried out three times by making cream soup with 3 different thickeners, namely wheat flour with a roux system, pumpkin and potatoes. The experiment was carried out to obtain the best formula. The experimental results show how to make young jackfruit with fusion food processing techniques, starting with material selection, weighing ingredients, boiling young jackfruit, making spices, sauteing spices, boiling all ingredients, sorting bones, thickening with, wheat flour/ pumpkin/potatoes and blending. soup, filter soup. The right formula for young jackfruit cream soup is young jackfruit 120 g, pumpkin thickener 40 g(531)/roux flour 20 gr (351)/ potato 40 gr (253), 50 ml liquid milk, 2 g salt, 10 g onion, 4 g granulated sugar, 5 g margarine, 500 cc water and 140 g claws. The three experimental products were tested hedonic by 10 semi-trained people and code 531 was preferred because it has the characteristics of creamy soup with a creamy texture, savory taste, light brown color, and has the aroma of young jackfruit mixed with milk.