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Snail Gong-gong (Strombus Turturella) is a typical food of the people of Riau Islands. The processed food produces the waste of a well-utilized shell. The main composition of the gong-gong slug is calcium carbonate (CaCO3). With the content of calcium, the waste shell of gong-gong can be used as raw material for the preparation of pharmaceutical preparations such as suction tablets. This study aims to obtain the formulation of a lozenges from the waste of gong-gong shell with good physical properties. A lozenges is made by a method of wet granulation in three formulas with variations in the concentrations of the case of the F1 gong-gong 15%, F2 30%, and F3 45%. The granules and tablets are evaluated. The results of the granule evaluation showed that the granule produced from the three formulas has fulfilled the requirements, the results of the tablet evaluation showed on organoleptic test, size uniformity, hardness, disintegration time of all three formulas have fulfilled good lozenges requirements. While the weight uniformity of F1 is not eligible, the friability test F1 and F2 are not eligible. The results of this study showed that the gong-gong snail shells can be formulated into a lozenges and have good physical properties.

Research on the Effect of Presidential Aid BLT UMKM on Productivity of Micro, Small and Medium Enterprises in Batang Regency aims to find out how UMKM working capital assistance affects the productivity of UMKM actors and to find out how the influence of this UMKM working capital assistance program has an effect on increasing the economic growth of UMKM actors in the Regency. Trunk. The research method used is quantitative, where data is obtained by distributing questionnaires to recipients of the MSME working capital Banpres while for sampling using a random sampling technique where a sample of 233 Banpres MSME recipients is obtained. Data analysis uses a regression formula. The results showed that 1) MSME working capital assistance had an effect on the productivity of MSME actors, 2) MSME working capital assistance had an effect on increasing the economic growth of MSME actors in Batang Regency

Land* is* a* necessity* that* is* needed* by* every* Indonesian* citizen.* The* purpose* of* this* study* is* to* find* out* and* analyze* the* resolution* of* legal* disputes* against* holders* of* certificates* of* ownership* (double* certificate).* A sense of wanting to have a subject that will eventually lead to land disputes. One of the problems is the emergence of multiple ownership certificate (overlapping). "Double Certificate" can lead to civil disputes between the parties, so to ensure legal certainty over the land it needs to be resolved through a judiciary. Based* on* the* results* of* the* study* indicate* that* the* occurrence* of* double* certificates* caused* by* several* factors,* namely* the* bad* intention* of* the* applicant* for* the* certificate,* an* error* from* the* Land* Office,* namely* in* terms* of* collecting* and* processing* physical* data* and* juridical* data* of* the* land,* and* the* unavailability* of* a* comprehensive* land* registration* map.* Double certificate occur because there are two certificates in one office issued officially by the Land Office. This* research* uses* normative* juridical,* data* sources* collected* from* library* data* and* then* the* data* collection* techniques* used* are* literature* study.* The* formulation* of* the* problem* in* this* research* skirpsi* is*what* are* the* factors* that* lead* to* the* submission* of* dual* certificates,* and* the* legal* protection* that* double* certificate.* Legal protection for holders of land rights is as regulated in Government Regulation No.24 of 1997 and Article 38 paragraph (2) UUPA, Article 32 paragraph (2), Article 23 paragraph (2) and Article 19 paragraph (2) letter c, that the certificates of proof of right act as a strong means of proof. The two rights owners who are the object of the dispute do not receive legal protection if the revocation of the land certificate has been decided. Because the publication system used in Indonesia is a negative publication system that contains positive elements. Settlement* of* land* disputes* can* be* resolved* by* deliberation* by* the* parties* or* mediation* and* through* justice.* On* the* other* hand* there* is* a* need* for* special* procedural* law* provisions* either* through* deliberation* or* mediation* at* Land* Office* and* the* court* if* dispute* resolution* occurs* through* litigation. The settlement of disputes through this court route s generally through several solutions, ths is : 1. Lawsuit to the land office 2. Civil suit in court 3. State admnstrative court 4. Kasasi in the menchanism for resolving land disputes with multiple certificate outside the court route includes the use of legal remedies by mediaton.   Keywords:* Settlement,* Land* Certificate,* Double

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.

Egg roll merupakan makanan ringan dengan rasa paduan manis, gurih, renyah, berbentuk gulungan panjang berlubang, beraroma khas yang berasal sesuai dengan perpaduan bahan yang digunakan. Produk ini diolah dengan metode pemanggangan. Kacang kedelai digunakan sebagai bahan baku karena cukup ekonomis, memiliki nilai gizi tinggi seperti, protein, vitamin, mineral, dan serat. Ubi jalar mengandung zat gizi yang berpengaruh positif pada kesehatan dan sumber karbohidrat, sehingga berpotensi untuk dimanfaatkan sebagai bahan olahan diversifikasi pangan. Tujuan penelitian ini adalah menentukan formulasi egg roll yang tepat, antara perbandingan tepung ubi jalar dan kacang kedelai sehingga dihasilkan produk yang tinggi protein dan memiliki nilai kesukaan tinggi; menentukan kandungan gizi serta sifat organoleptic egg roll ubi jalar yang meliputi wama cerah, flavor tampak dan tekstur renyah. Hasil penelitian menunjukan bahwa formulasi egg roll ubi ungu-kuning dan putih dengan substitusi kacang kedelai terbaik adalah perlakuan tepung ubi jalar 60% dengan kacang kedelai 40%, dengan karakteristik produk meliputi nilai kadar air 5,01%, kadar abu 2,62%, kadar protein 11,63%, kadar lemak 14,47%, dengan warna produk cerah dan bertekstur renyah.

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.

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.

Transportation includes several things in relation to moving from one place to another such as road infrastructure, modes of transportation, to the management of its management. The existence of the terminal cannot be separated from the transportation component, especially the public transportation system. The existence of terminals is often accused of being the cause of congestion, this is due to incomplete planning for land use patterns, road network patterns, population distribution patterns, movement needs, operational systems and service levels that lead to a low level of terminal effectiveness.This study aims to determine the effect of the role of the department of transportation, infrastructure, and employee performance on the effectiveness of the Magersari type C terminal in Magelang City. Data was collected using a research instrument in the form of a questionnaire. The sample in this study were 75 respondents, namely public transport drivers at the Magersari type C terminal. The method of analysis used multiple linear regression analysis. The regression formulation in this study is as follows:Y = 2,048 + 0,314X1 + 0,198X2 + 0,258X3 + µ. The results of multiple linear regression showed that there was a partial positive effect on the role of the transportation agency on the effectiveness of the terminal (tcount 3.195 > ttable 1.99346), infrastructure to the effectiveness of the terminal (tcount 2.598 > ttable 1.99346) and employee performance on the effectiveness of the terminal (tcount 2.882 > ttable 1.99346). The influence of the three research variables is very strong with the correlation coefficient of determination (Adjusted R2) = 0.538 which means that the variables of the role of the transportation service (X1), infrastructure (X2), and employee performance (X3) have an effect of 53.8% on the effectiveness of the terminal (Y ) and 46.2% (100% - 53.8%) influenced by variables outside this study.

Mother’s breastfeeding coverage in Indonesia is still low at just 42% below the WHO target. Factors contributing are the mother's knowledge, the role of health workers, and working mothers. Those data is reinforced by the fact in the hospital, where there are many mothers who formula feed their babies on the first day of birth. The situation was caused by the mother during ante partum not get antenatal care properly. So that health education efforts to provide information about breastfeeding needs to be. Method of this research. Quasi experiment design with non randomized pretest-posttest control group without has used in this research. Samples are 10 maternal ante partum latent phase in the delivery room with specific inclusion criteria. Data collection methods. the type of questionnaires which were completed and returned by respondents. the form of a questionnaire. Data analysis was using the t test. Results showed effect of health education on breastfeeding to the implementation of the IMD, with difference in mean pre-posttest was 2,900, SD = 1,663 and p value = 0.000 (a< 0,005). Suggestion. Improving health promotion in the delivery room.

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).

ABSTRAKKerupuk susu adalah kerupuk yang dibuat menggunakan susu yang tidak memenuhi standar kualitas (susu pecah). Pemanfaatan susu pecah bertujuan untuk meningkatkan kandungan protein kerupuk susu yang dibuat. Tujuan penelitian ini adalah mengetahui pengaruh perbandingan susu dan air terhadap sifat kimia-fisik dan oganoleptik kerupuk susu. Parameter pengamatan penelitian ini meliputi sifat kimia-fisika dan organoleptik kerupuk susu. Pengamatan sifat kimia-fisika meliputi uji kadar air menggunakan metode Thermogravimetri, kadar protein menggunakan metode Kjeldahl, uji pengembangan menggunakan uji daya kembang, uji tekstur menggunakan alat Iloyd instrument. Sifat organoleptik kerupuk susu meliputi parameter rasa, kerenyahan, dan overall. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu itu perbandingan susu dan air (Formula). Formula 1= 200:0, Formula 2 = 185:15, Formula 3 = 170:30. Data yang diperoleh dianalasis secara statistik menggunakan Analysis Of Variance (Anova) dengan tingkat signifikansi 5%. Apabila terdapat beda nyata antar perlakuan, uji dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbandingan susu dan air berpengaruh nyata terhadap sifat kimia-fisika yang meliputi protein, daya kembang, dan tekstur. Perbandingan susu dan air terhadap sifat organoleptik kerupuk susu berpengaruh nyata terhadap kerenyahan, namun tidak berbeda nyata terhadap rasa dan overall. Formula 1 berupa perbandingan susu dan air (200:0) merupakan formula terbaik. Formula tersebut  menghasilkan kerupuk susu dengan sifat kimia-fisik: kadar air 10,15%, kadar protein 9,94%, daya kembang 74,32%, dan tekstur 828,20 g/mm2, sedangkan skor uji organoleptik terhadap rasa 3,77, kerenyahan 4,10, dan overall 3,73 dari range skala skor (1-5).