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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.

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%.

Shibori fabrics is one of the kind materials which has its own circlenes especially in its uniqe and ethnic design, it's light but it looks elegant.This research will innovate to shibori fabrics which will be cultivated become party clothing, to beautify party clothing performance which is made, the writter applied one of the ornaments that is "ribbon needlework".the writter took the title the production of party clothing by using the combination of shibori fabrics and Japanese embroidery variations because he wanted to know a sartorial costume technique that combines the sheboris with a embroidered Japanese ribbon. It USES methods: observation, literature and documentation. The result of the completion of the dressmaking process, the combination of shibori fabrics with a variety of embroidery bands, is that shibori cloth can be used as a combination for the dress of the party, but some important things need to be noted, such as the selection of a shibori cloth, a motif of the shibori colors. Also, the combination of other fabrics is crucial to supporting the shibori cloth to give a more extravagant appearance, while the application of the bow on the wedding dress provides an interesting result, but there are some things to consider in applying for the embroidery of the ribbon, such as, the embroidery of the ribbon must fit and not look so full, the design of the ribbon's embroidery should fit the cloth that is filled, And the selection of tape colors as well as the tape size to be applied.

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.

Main Objective: This study checks the different intersections of film and Artificial Intelligence (AI), and trial and error is needed to re-check the state of “new media” (NM). This study’s purpose is to identify of subversion of the creator duty, the media and instrument of creative activities, and the aesthetics subsequent from the identity of the developing Artificial Intelligence film. Background problem: AI is composed to take the film industry by the cyclone, its application helps streamline production practices, and its increasing work in film scripting and visuals convolutes the notion and function of creations and the aesthetics of NM. Novelty: By analyzing how three films were co-written with Artificial Intelligence arranged with “Foucault's theory” of the duty of the creator or producer, and the aesthetics and state of current NM, this research establishes an identity for the cinema form of Artificial Intelligence films. Research Method: This study uses a qualitative exploratory methodology to combine various perspectives that are developing on new media streams where this research is crossing 2 major areas in Film & Media, and Artificial Intelligence & Machine Learning. Finding/Result: Patterns discovered as curated data sets reveal trends in cinematic narratives, opening the door for a more creative agency. Artificial Intelligence films transcend the boundaries of technological convergence, offering a more essential way to recognize the special behavior and opportunity of NM forms as self-reflective and demonstrating the versatility of film. Conclusion: This research makes Artificial Intelligence films an emerging media with a different tendency from the media and is directly related to its contribution. By involving the theorization of NM technology and its developmental tuff simultaneously, Artificial Intelligence films are presented as an inventive design of film in phrases of digital production, virtual placement, historical preoccupation, and producer duty.

At the present time of the pandemic, it is difficult for the world's most unusual cuttlefish to market its products. Thus, umkm needs to be provided with facilities to market the products online. Special-based backends are one of the media for selling by-products on the catapult. The purpose of this research is to construct typical web-based appendage by-by-products. The purpose of this research is to construct typical web-based appendage by-by-products. Research methods used in the construction of systems on this research are the methods of research and development (R & D). This study provides several design systems, the design of system architecture, the DFD system, the design of the interface, and the design of system testing. The system was created using the framework laravel. As for the results of the final assignment research "typical web-based appendage". In this system, there are two users, the user as the store and the user as the buyer. On the user as a store there are several features that include input from store products, editing from products, confirmation of deliveries, responding to comments given by the buyer on the product, viewing the order data done by the buyer, and editing the store's data. While the user's features as the purchaser look at the product's data, see the store's data as a souvenir, order a by-product payment, confirm the order has been accepted, give an assessment of the product's already received, and edit the customer's data. The system was tested by using black box methods testing to see the effectiveness of a system built with test variables was 100%.

The field of video shooting services in the Semarang area is currently spread in almost every area of ​​the city. Ranging from small businesses to large companies. This service is generally needed to capture important moments in the form of video documentation. Studio Atlantis is a line of business that provides video shooting and editing services. This company was founded in 2010, having its address at jl. Pete Raya, Now. In addition to video shooting, Studio Atlantis also provides photography services. Marketing in this studio still uses simple media, .using a list of products in the form of digital images on a computer in explaining products to consumers. This method is less effective when showing product samples because you have to open a different application in another file location. The solution to this problem requires a media to help promote the products at Studio Atlantis to consumers in a more practical way. A company profile that summarizes company information along with product samples in the form of video clips then packaged into an interactive form.

This study aims to examine "Analysis of the influence of dissatisfaction, product attributes, and the need for variation, on the switching of the Asus brand ". This data research used a questionnaire with a scale of 1-5 with a sample of 96 respondents. This sampling technique uses a non probability sampling with technique  purposive sampling . The data obtained were then analyzed with the SPSS . The results of this study partially (1) Dissatisfaction has a positive and significant effect on brand switching based on the value of t count > t table that is 3.575 > 1.662 with a significant 0.001 < 0.05. (2) Product attributes have a positive and significant effect on brand switching based on the value of t count > t table, namely 2.362 > 1.662 with a significant 0.002 < 0.05. (3). The need to look for variations has a positive and significant effect on brand switching based on the t count > t table, namely 6.472 > 1.662 with a significant 0.000 <0.05. (4) Simultaneously, dissatisfaction, product attributes, and the need for variation have a positive and significant effect on brand switching. Based on the calculated F value < F table that is 111.918> 3.945 with a significant 0.000 <0.005. Based on Adjusted R Square that is equal to 0.778. In this case, it means that 77.8% of the variation in the brand switching variable is explained by the variables of dissatisfaction, product attributes, and the need to seek variation. Meanwhile, the remaining 22.2% is explained by other variables outside the model

  Packaging is one part of the product as a whole. Packaging must be able to attract the attention of consumers. Getting the attention of consumers is very important, because if a product does not get the attention of consumers (consumer attention), then consumers will not have a picture of the product (Hine, 1995). Packaging can give an initial picture of a product, both in terms of quality and value offered. “Jenang Kudus” is a type of traditional food originating from the city of Kudus. At first it was produced in a home industry since about a century ago. Initiated by mothers as a supporter of family income, and marketed directly to local consumers in traditional markets. Because the development of this business in the future is considered quite prospective for the Kudus community, the Kudus Regency Government makes the Jenang Kudus product as the mainstay product of the Kudus Regency. Based on some of the explanations above, there are several weaknesses in the packaging design of CV jenang products. Sinar Aisyah Kudus which can cause delays in the marketing process of its products due to unattractive packaging designs. This causes a desire to increase the competitiveness of jenang sales with other companies through attractive and varied packaging designs. Due to some of these things, raises the desire of CV. Hj Siti Aisyah to redesign the product packaging according to the type of jenang product, type of taste, quantity of contents, without leaving the characteristics of the previous design.

During this pandemic period, many companies have experienced a decline in performance in any aspect, but many companies are also able to maintain their performance even during the current pandemic from the many activities within the company that we do not know how to maintain their performance. The purpose of this study was to find out how to implement a management control system for company productivity and payroll during the pandemic. This study uses a descriptive qualitative method with the data used is primary data. Conclusion From the results and discussion above For the control system at the company CV. TRIO CIPTA has a control system with a new strategy that is more suitable to be applied during this pandemic so that the company that produces this RO machine can survive during this pandemic. Productivity at this company also experienced a very rapid increase.

This Research is generally aimed at designing a system that can solve problems at Hotel Oyo Jakarta Selatan. In addition to the use of bathroom tools, there is a need for a gas controller in the bathroom space, especially ammonia gas and other gas in the bathroom. The bathroom control system at Hotel Oyo Jakarta Selatan is currently ineffective, in the use of the bathroom tools to hotel guests and hotel staff. The reseach method used by researcher is The research step begins with research and information gathering, then planning and developing the initial form of the product or system, and field testing the feasibility of the system or product, if there is a revision, it can be developed further before conducting the main field test. . Based on the research results, monitoring ammonia gas in rooms based on a microcontroller can be a solution for the Oyo South Jakarta hotel in monitoring rooms, both from guests or hotel employees more effectively and efficiently , and to facilitate the management of existing bathroom rooms in the Hotel Oyo Jakarta Selatan

One of the main factors in achieving effective and efficient performance isattention to human resources. Having reliable and truly appropriate human resourceswith needs is the hope of every manager. The company needs employees with the appropriate abilities with job roles. As for the position of PT. Bogowonto Primalaras still uses a work period limit where employees cannot fill vacant positions at any time, based on the criteria of tenure an employee fulfills the term of service that is in accordance with his expectations. where on assessment in absenteeism is carried out by collecting daily report data that makes HRD send one by one who has sent the daily report. Where is the report related to the productivity criteria of an employee who has reached the target or not.

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.

This study aims to develop a fuel inventory control system so that it can facilitate monitoring the volume of fuel stock from each bunker ship and can be reported at any time, so that the leadership can estimate the addition of fuel orders to PT. Pertamina for each bunker ship that is adjusted to the incoming fuel request order. If there is a sudden fuel order by the customer, the company can still serve the customer well, so that the fuel stock can be controlled and can be monitored properly at any time. The research method used in the information system monitoring the pump fabrication process is Research and Development (R&D) in this study only until the 6th (sixth) stage and produces the final product in the form of a prototype, so it does not reach the product implementation stage. The six steps are Research and information collecting, Planning, Develop preliminary form of product, Preliminary field testing, Main product revision and Main field testing. This application is made using Macromedia Dream Weaver and MySQL database.

Motivation is the driving factor to achieve a quality services, especially in health. Work motivation is desirable in order to improve public health, it also can be expected to produce socially optimal production in accordance with the goals and ideals of the organization in the future. Research Purposes to determine the influence of work motivation on employee performance at Puskesmas Kairatu Method. This type of research used in this study was cross sectional. This research was conducted at the health center Kairatu West Seram regency. The population in this study were all employees of the health center Kairatu totaling 84 people. While the sample is done purposive sampling amounted to 69 people. The survey results revealed that respondents are less intensive relationship with the motivation to work as much (100%). For quite intensive relationship with the motivation does not support as many (10.8%) and motivational support as many (89.2%). known relationship with the working conditions are less motivation to work as much support categories (100%). For good working conditions to do with the motivation that does not support as many (11.4%) and support as many (88.6%). it is known that the relationship is less motivated colleagues support as many categories (100%). For a good relationship with co-workers motivation does not support as many (11.1%) sedangan motivational support as many (88.9%). Chi-square test results note that there is no significant relationship between the variables relationships with colleagues with the motivation which means p = 1.000 p> 0.05.

This empowerment was carried out bearing in mind that there are still many banana tree fronds that are not used and only become waste, therefore to overcome the large amount of banana frond waste in Marga Mulya Village. And to find out what the benefits of banana fronds are for processed products that are useful and have economic value, we make use of these banana fronds by making processed banana fronds chips that have high economic power by empowering housewives in Marga Mulya Village. This community empowerment is carried out every Saturday with four meetings. And it is hoped that the manufacture of banana chips which has been implemented in Marga Mulya Village can continue and help the economy of local residents.

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

Maos Lor Village, is one of the villages that has considerable agricultural potential and is one of the centers for banana production. However, the added value of banana cultivation in the village is not yet optimal. The selling price of bananas given is still quite low so that it has an impact on the level of economic development of the community which is still low when compared to the potential of the area owned. The objectives of this community service are to: 1) Increase knowledge in processing bananas into banana Dodol through training for community groups in the Maos Lor Village environment and 2) Improve community skills in increasing the added value of the Banana Dodol processed business. The activity was carried out in March-July (4 months) with several activities including socialization, training on making Calcium Dodol and post-production assistance. The results of this activity include the formation of a small business group of Banana Dodol "BAJA MAOS) which so far has been able to produce as much as 52 kg