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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.

The ipurpose iof ithis istudy iwas ito idetermine ithe ieffect iof icompensation, iwork istress iand ileadership ion iemployee iretention idue ito ia idecrease iin iturnover iintention iat iPT. iApparel iOne iIndonesia iSewing iSection. iThe itype iof iresearch ithat iwill ibe iused iis iassociative iwith ia iquantitative iapproach. iThe ipopulation iin ithis istudy iwere iemployees iof ithe isewing isection iof iPT. iApparel iOne iIndonesia, itotaling i478 ipeople, iwhile ithe isample iused iin ithis istudy iwas i100 irespondents iusing ia inon-probability isampling itechnique iwith ipurposive isampling itype. iThe imethod iof idata icollection iis ithrough ithe idistribution iof iquestionnaires iwhile ithe ianalysis iused iin ithis istudy iis imultiple ilinear iregressio The iresults ishowed ithat ithe ivariable iinfluence iof icompensation, ijob istress iand ileadership ihad ia ipositive iand isignificant ieffect ion iturnover iintention iand ithe iresult iof ithe iadjusted iR isquare ivalue iin ithe iregression imodel iwas iobtained iat i0.785, iwhich imeans ithat i78.5 ipercent iof ithe ivariable iturnover iintention ican ibe iexplained iby ithe ivariables iof icompensation, iwork istress iand ileadership. iwhile ithe iremaining i21.5 ipercent iis iexplained iby iother ivariables ioutside iof ithis istudy.

Rapid technological advances make print communication media begin to be shifted by information media that utilizes computer technology as a means of delivery. Technological developments change the teacher's task from being a teacher to a facilitator who provides convenience in learning. SD Negeri 004 Bangsal Aceh is one of the schools that still applies the mathematics learning process using textbooks so that students do not understand the lesson. Teachers are required to make changes in teaching patterns in the classroom, one of which is with animated videos. This study uses the Multimedia Development Life Cycle (MDLC) method covering concept, design, collecting material, assembly, testing and distribution. The final result of this research is an animated video of mathematics learning about the material of flat shapes. Animated videos are used as an interesting and effective means of information and learning media. Besides that, it can also improve students' understanding and skills in learning mathematics, especially the material of flat shapes

This research elucidates the impact of globalization on the content and subjects of the Madrasah Ibtidaiyah curriculum, focusing on the challenges and opportunities it presents. The study utilizes a combination of literature review and thematic analysis to explore the influence of globalization on the curriculum and the strategies employed by Madrasah Ibtidaiyah to strike a balance between traditional Islamic teachings and global knowledge and skills. The findings reveal that globalization has influenced the content and subjects taught in the Madrasah Ibtidaiyah curriculum by necessitating the incorporation of global perspectives, emphasizing universal values, and contextualizing global knowledge within an Islamic framework. However, Madrasah Ibtidaiyah faces challenges in adapting its curriculum, including the need to ensure the preservation of Islamic teachings, address cultural sensitivities, and navigate societal expectations. Despite challenges, globalization offers opportunities for Madrasah Ibtidaiyah to enhance its curriculum and prepare students for a globalized world. This includes fostering intercultural communication, promoting global citizenship, encouraging critical thinking, nurturing tolerance and inclusion, and developing cultural sensitivity. The incorporation of global perspectives significantly impacts students' understanding of diversity and multiculturalism by exposing them to different cultures, challenging stereotypes, promoting intercultural communication, and fostering a sense of global citizenship.

Sometimes in some educational institutions they use handbooks in the learning process, but it is different in MA SA Darul istqamah, handbooks are only available for teachers. From this statement, the researcher concludes that the media has an important role in learning, so the researcher wants to know how the implementation of media, especially audio lingual media, in increasing maharah istima' at the institution.This study uses a qualitative research type using a descriptive approach. About the results of the study of the implementation of audio lingual media in increasing the special mahrah of class XI science students at MA SA Darul Istiqamah Woro Kepohbaru. In collecting the data, the researcher used observation and interview techniques, including interviews with the teacher in charge of the subject. And researchers used data analysis that was carried out continuously during the research process by reducing data, presenting data, and drawing conclusions.According to the observations that the researchers got, there are several kinds of media used in learning. Especially for istima' skills in Arabic the teacher gives an incomplete text, and later students are given the task of completing the text by listening to the audio that is played. Thus students can train especially in the ability to express words according to what is heard or commonly called maharah istima'.  

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.

Mathematics is an applicable science and very close to human life, so mathematics is very important to learn from elementary school. However, the mathematics competence of elementary school students in Indonesia is relatively low. One of them is SD IT Cahaya Ummat which is located in Karangjati, Kecamatan Bergas, Kabupaten Semarang, the grade 6 students' average mathematics score is lower than other subjects. So far, learning is still conventional in nature with learning resources in the form of printed books, thus it is necessary to have learning innovations to increase students' interest in learning mathematics.The design of interactive media as a learning aid can be a solution to attract students' attention to be more focused when the teacher explains math material in class. When students feel interested and focused on learning, learning will be more effective so that students' understanding of the material presented by the teacher will also increase.Interactive learning media made with Adobe Flash CS5.5 to combine text, images, sound, and animation will make the application more attractive, so that students are more interested in learning mathematics with statistics material. The results of the validation score obtained from media experts are 34, material experts 39, and users 35, so this learning media product is classified as a very good category, so it is valid to be used.  

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 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.

Dates milk tempe is an alternative drink for health, which is made from tempe extract with natural sweetener honey and enriched with dates, so it is safe and healthy for consumption by all ages. The research objectives were to determine: 1) the organoleptic quality of date palm tempe milk; 2) community acceptance of date palm tempe milk; 3) determine the content of carbohydrates, protein and fat. The research method of making date palm milk is carried out in accordance with the procedure for making tempe milk. Organoleptic tests to determine acceptance were carried out on 30 semi-trained and untrained panelists. The nutritional content of date palm tempeh is calculated using the Gizipro application. The results showed that date palm milk has sensory characteristics of sweet and savory taste, aroma of soybean tempeh and dates, thick texture and dark brown color. Contains 5.31 g carbohydrates; 0.11 g protein; 0.14 g fat; and 2.14 mg of calcium. It has low carbohydrates, low fat content compared to tempeh milk, so it can be drunk by all ages and can prevent degenerative diseases.

The comparation of brownies using cacao powder and cocoa powder are expected to be the standart to determine the best brownies. Purpose of the riset 1). To know the making of brownies using cacao powder and cocoa powder 2). To know the characteristic brownies using cacao powder and cocoa powder 3).To know the acceptability Panelist toward brownies using cacao and cocoa powder. Method of the riset is using literature method, documentation, experiment and hedonic test. The making of brownies cacao and cocoa experiment based on Program Study Culinary Art Academy Kesejahteraan Sosial Ibu Kartini Laboratory. Sultan Agung Street No.77 sub-distric Gajah Mungkur, Semarang. The percentage addition of cacao and cocoa powder in the making of brownies are 33% from weight of the flour. Result of the riset shown brownies with addition cacao and cocoa powder has sensory characteristics as sweet, bitter, a little bit savory, the colour is dark brown, the texture is solid and soft, the smell is like the characteristics of brownies. The acceptability of the Panelist with addition of cacao and cocoa powder in the brownies shown that the Panelist likes the brownies with cacao powder addition. Then we can conclude addition of the right choco powder for brownies is cacao powder.

This assimilation can be a measure of success carried out by the correctional institution, because it is a process of increasing coaching based on the evaluation of previous coaching programs and has gone through certain assessments and has met the requirements set by the Correctional Team. The author is interested in the problem of assimilation guidance for prisoners at the Kedungpane Class I Prison in Semarang and the obstacles in the assimilation guidance program for inmates. This study uses a juridical empirical or sociological juridical approach. The results of the research and discussion are that assimilation is carried out for the development of prisoners in socializing in the community. In addition, Assimilation is also carried out in the context of tackling the Spread of Covid-19 that is currently hitting Indonesia. The obstacle in fostering the assimilation of prisoners is the lack of socialization to the community so that there are no third parties or people who are willing to accept and employ prisoners in the process of returning to society in a positive way.   Keywords : assimilation, Correctional Institution, convict .

Air Susu Ibu (ASI) merupakan suatu jenis makanan yang mencukupi seluruh unsur kebutuhan bayi baik fisik, psikologis, sosial maupun spiritual. ASI mengandung nutrisi, hormone, unsur kekebalan pertumbuhan, anti alergi, serta anti inflamasi. Pijat oksitosin adalah suatu tindakan pemijatan tulang belakang dari nervus ke 5-6 scapula yang akan mempercepat kerja saraf parasimpatis untuk menyampaikan perintah ke otak bagian belakang sehinnga oksitosin keluar. Tujuan penelitian ini yaitu untuk mengetahui pengaruh pijat oksitosin terhadap produksi ASI Pada Ibu Post Partum. Metode yang digunakan adalah Literature review menggunakan jurnal intervensi untuk mengatasi masalah pijat oksitosin dengan permasalahan terhadap produksi ASI yang dapat diakses full text. Tahun jurnal yang digunakan dibatasi 2012-2021. Berdasarkan telaah literature pada 5 jurnal didapatkan bahwa terapi pijat oksitosin dapat diberikan kepada ibu post partum dengan cara dipijat punggung ibu selama 10-15 menit dapat diberikan 2 sesi yaitu pagi dan sore. Hasil telaah literature review ini menunjukkan bahwa terapi pijat oksitosin dapat meningkatkan produksi ASI pada ibu post partum.  

PT. Nada Surya Tunggal is a company engaged in the textile sector, which is located at JL. Raya Candirejo, Pringapus, Kab. Semarang 50552, Central Java. The problems that occurred at PT. Nada Surya Tunggal is the lack of knowledge of local and foreign people about the types of products produced by the company due to the lack of maximum promotional media used so that the marketing department is required to have many relationships so that the marketing process is slower. People find it difficult to know about several things such as the shape or visual of the product, product design, and the materials or materials used for production. This causes confusion in the community about product specifications which results in a lack of public interest in buying.This research is a type of development research that uses the Research and Development (R&D) method. Meanwhile, for making your own website design using the programming languages HTML, CSS, and Javascript. With the new website design owned by PT. Nada Surya Tunggal can expand its marketing reach without incurring higher costs, the promotion process is faster, the public is more interested and comfortable to access, as well as the products owned by PT. Nada Surya Tunggal is becoming better known by the wider community.