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The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.

Errors in the pre-analytical phase are a dominant factor causing inaccurate laboratory test results, including blood serum cholesterol analysis. Pre-examination specimen handling is crucial to ensure the quality of measurement results. This study aimed to compare serum cholesterol levels in blood frozen before centrifugation with those immediately centrifuged. The research method was analytical using a cross-sectional design. A total of 35 respondents were involved, consisting of laboratory staff, emergency room staff, pharmacists, and administration at Sinar Kasih GKST Tentena Hospital. Blood samples were obtained via venipuncture after participants had fasted for 10–12 hours. Each sample was then separated into two groups: those immediately centrifuged and those frozen 20–30 minutes before centrifugation. Data collection was carried out by examining serum cholesterol levels using an Erba Mannheim Chem-7 photometer. The results showed that the average cholesterol level in frozen samples was higher (161.4 mg/dL) compared to samples immediately centrifuged (140.45 mg/dL). The Mann-Whitney statistical test yielded a p-value of 0.006 (p<0.05), indicating a significant difference between the two treatments. This confirms that pre-analytical handling of blood specimens significantly impacts the validity of cholesterol test results. Therefore, careful attention to the pre-analytical stage is essential to ensure the accuracy of laboratory results.

Reworked clothing refers to the process of taking existing garments or textiles and transforming them into new clothing. Wearing reworked clothing is one of the best ways to reduce fashion waste while creating unique and environmentally friendly apparel. Generation Z is a digital generation that tends to express themselves through the clothing they wear. This study explains the simultaneous and partial effects of the variables willingness to pay, income, product quality, and conceptual understanding of the SDGs on the purchase probability for reworked clothing. The research was conducted on 100 respondents in South Jakarta who followed the Instagram account @make.them.jealous by distributing an online Google Form questionnaire, with data analysis performed using SPSS software. The purpose of this study was to determine the simultaneous and partial effects of the independent variables on the dependent variable. The results showed that willingness to pay, income, product quality, and conceptual understanding of the SDGs simultaneously had a significant effect on the purchase probability for reworked clothing. However, willingness to pay and income did not have a partial effect on purchase probability for reworked clothing, while product quality and conceptual understanding of the SDGs had a significant partial effect on the purchase probability for reworked clothing.

Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) and extract concentration katuk leaves 10%, 15% and 20%. Putu ayu caked the best treatment was on ratio wheat flour and soy flour (70:30) with extract katuk leaves 15% because had high antioxidant activity 18,35%, aw moistured content 44,99%, ash content 8,35%, total fat 3,53%,8,59% protein, and 9,18% fiber. Soy flour substitutions and the addition of katuk leaves had the potential to increased the protein level of the putu ayu caked.

The purpose of this research are 1) knowing the acceptability of putu ayu with coconut water and red dragon fruit peel flour which is most preferred by the panelists, 2) knowing the best recipe formula 3) knowing  the protein content of putu ayu with coconut water and dragon fruit peel flour as ingredients. red is the panelists' favorite. This research method uses literature, documents, experiments, sensory evaluation and chemical tests. The results showed that putu ayu with coconut water and red dragon fruit peel flour Formula A was most liked and accepted by the panelists. The best putu ayu recipe formula uses coconut water and red dragon fruit skin flour. Formula A is 237.5 g wheat flour, 12.5 g red dragon fruit skin flour, 200 ml old coconut water, 3 eggs, 200 g granulated sugar, 1 tsp SP, and 1 grated coconut. Based on the results of chemical tests for the protein content of putu ayu using coconut water and red dragon fruit peel flour, formula A per 100 g is 6.117% protein.

This study specializes in analyzing the short story Kairos kopi by Putu Ayub using an objective approach to obtain the structure in the short story in the form of intrinsic elements namely theme, point of view, plot, setting, character, characterization, style of language, and message in the short story. The research method used is descriptive qualitative. As for descriptive qualitative is a study devoted to research thoroughly, broadly, and deeply. The results are in the quality of words, sentences and their meanings without comparing the results of this study with the results of other studies. The source of the data obtained is by reading carefully, critically the short story Kairos Kopi by Putu Ayub. Based on the results of the theme used in the short story, which is about struggle, that if we want to start something new we must not be pessimistic. This is consistent with the character in the short story, namely (I) who has a pessimistic character

Kata baku adalah kata dalam bahasa Indonesia yang telah disesuaikan menurut kaidah atau pedoman bahasa yang telah ditentukan. Kata baku sering ditemukan dalam kalimat-kalimat resmi dan ragam bahasa baku melalui tulisan atau lisan. Sebuah kata dikatakan sebagai tidak baku apabila kata tersebut digunakan menyimpang dari kaidah kebahasaan. Ketidakbakuan sebuah kata tidak hanya disebabkan oleh kesalahan penulisan saja, melainkan faktor ujaran yang menyimpang dan susunan ujaran yang tidak sesuai. Kata tidak baku biasanya ditemukan dalam bahasa penulisan, salah satunya pada penulisan karya sastra cerpen. Penelitian ini bertujuan untuk mengidentifikasi kesalahan bahasa, salah satunya kesalahan penggunaan kata baku dalam cerpen Warisan untuk Doni karya Putu Ayub. Pada penelitian ini kelompok kami menggunakan pendekatan kualitatif deskriptif, maka data yang sudah dikumpulkan dan dideskripsikan oleh peneliti bukanlah angka melainkan kata-kata. Teknik dalam penelitian ini menggunakan teknik simak dan catat yang mana kami melakukan kegiatan menyimak dan meneliti cerpen berjudul  Warisan untuk Doni serta mencatat data-data yang diperoleh, dengan begitu kelompok kami bisa menemukan dan mengumpulkan kesalahan-kesalahan sintaksis yang ada pada cerpen tersebut. Data pada penelitian yang telah dilakukan ini berupa sebuah kata, kalimat, dan kesalahan bahasa yang terdapat pada cerpen Warisan untuk Doni karya Putu Ayub. Berdasarkan hasil analisis data menunjukan bahwa terdapat banyak kesalahan bahasa pada cerpen Warisan untuk Doni karya Putu Ayub, yang terdiri atas kesalahan kata baku berjumlah sepuluh, kesalahan konjungsi berjumlah tiga, kesalahan penggunaan tanda baca berjumlah tiga. Manfaat penelitian ini sebagai sarana untuk menyampaikan gagasan peneliti dan sebagai sumber pembelajaran dan informasi bagi pembaca mengenai bentuk-bentuk kesalahan penulisan kebahasaan.