Pasta dough, or fresh pasta, is a flour-based food product that is popular globally but has limitations in shelf life. This study aims to develop an innovative pasta dough by adding kluwek (Pangium edule), a local Indonesian ingredient, to enhance flavor, texture, aroma, and color. Kluwek was chosen due to its bioactive compounds, such as tannins, healthy fats, and minerals, as well as its potential as a natural flavor enhancer (umami) and preservative. This experimental study used variations of kluwek addition (8%, 10%, 12%) to the basic pasta dough (wheat flour, egg, salt). Data were collected through organoleptic tests by 30 panelists (trained and semi-trained) to evaluate color, aroma, taste, texture, and overall preference, as well as laboratory tests for proximate analysis (moisture, protein, fat, fiber, ash, carbohydrates, and tannins). The organoleptic test results showed that the 12% kluwek concentration produced pasta with a moderately brown color (score: 3.10), a moderate aroma (3.07), a sufficiently savory taste (3.03), and a chewy texture (3.43), which was significantly preferred over the 8% and 10% concentrations (p<0.05). Proximate analysis revealed superior nutritional content, including protein (13.80%), healthy fats (5.10%), fiber (2.05%), and tannins (0.41%). The moisture (24.05%) and ash (0.31%) levels met the SNI 3551:2015 standard for fresh pasta. In conclusion, the addition of 12% kluwek produces pasta with acceptable sensory properties and higher nutritional value. This innovation not only enriches the diversification of locally sourced pasta products but also opens opportunities for the commercialization of functional foods. Recommendations for further research include shelf-life stability testing, cyanide residue toxicity assessment, and formulation optimization with other additives.
 

This research aims to analyze the application of Croissant processing in Pastry & Bakery Section of Ciputra World Hotel Surabaya. This stage starts from weighing the ingredients, mixing the dough, making lamination, cutting the dough, proofing, baking, and serving croisaant. The focus of the research was on the processing stages of lamination formation using single fold 3 times and producing 27 clearly visible thin layers. The research method involved observation, interview, and structured questionnaire with eight respondents (pastry chef, CDP pastry, demi chef, commis, daily worker, trainee). Results showed the majority of respondents rated the selection of raw materials, control of kneading temperature, resting of dough, and number of laminations as “Good” to “Very Good,” although there is a need for improvement in the understanding of temperature control. The processing process includes ingredient preparation, dough making (gluten development, elasticity), lamination forming (folding and rolling with butter), dough shaping, proofing (final fermentation for volume), and baking, Presentation involves visual double check, test panel, as well as cleanliness of equipment for safety.
 

This study investigates how data visualization helps retail companies make Business Intelligence (BI)-based decisions. The study processed one year of sales data with a quantitative descriptive approach to find seasonal patterns, performance by region, and customer consumption tendencies. The analysis results show that BI software such as Microsoft Power BI can visualize data more easily and accelerate understanding of business performance. Strategic decisions such as promotional planning and product inventory management are more effective with interactive visualization, which allows decision makers to see data in a more understandable way. The study found that data visualization in BI systems can help retail businesses make better decisions. These results show the importance of incorporating BI into a company's operational processes and using interactive visualization to improve overall business performance.

This study explores the role of logical principles as a scientific foundation in economics, highlighting how logic supports theory development, empirical analysis, and decision-making in this discipline. As the foundation of scientific methodology, logic ensures consistency, validity, and coherence in research, helping to avoid cognitive biases and logical fallacies that often arise in economic analysis. Using the Systematic Literature Review (SLR) method, this study synthesizes findings from various academic sources to explain the importance of logical principles such as deduction, induction, and probability in building economic theories and addressing challenges in modern economic research. In conclusion, the proper application of logic not only improves the quality of research but also the credibility of the resulting economic policies.

The ethics of the teaching profession are the main pillars in the implementation of Islamic education with character. The transformation of professional ethics does not only concern the scientific and professional aspects, but also the spiritual, moral, and social dimensions. This study aims to examine the role of the transformation of the ethics of the teaching profession in shaping the character of students based on Islamic values. The research method used is a literature study with a descriptive qualitative approach. The results of the study indicate that the transformation of the ethics of the teaching profession involves increasing integrity, moral responsibility, sincerity in teaching, and exemplary behavior that is sourced from Islamic teachings. The implementation of this ethics consistently can create Islamic education that is not only intellectually intelligent, but also has a strong and religious character.
 

Poverty is a serious problem in Indonesia, including in North Sumatra. Various factors include the human development index (HDI) and unemployment rate. This research aims to analyze the influence of the Human Development Index (HDI) and unemployment on the poverty rate in North Sumatra using the method multiple linear regression to analyze secondary data obtained from the Central Statistics Agency (BPS) of North Sumatra. The variables used in this research are the HDI and unemployment, while the dependent variable is the poverty level. The results of the research show that the HDI and the unemployment rate have a significant influence on the poverty level. These findings show that to reduce poverty in North Sumatra, efforts are needed to increase the HDI through improving the quality of education, health and living standards of the community by increasing the HDI which provides efforts to prevent poverty from occurring.

The problem of plastic waste in Indonesia is increasingly urgent as plastic consumption increases and sustainable management is lacking. This research aims to explore the potential of utilising plastic bottle waste as a creative and environmentally friendly product in the form of "ReBloom" pencil case. This research uses a descriptive quantitative approach, which collects data from respondents aged 18-25 years old in Surabaya to measure perceptions and interest in recycled products. The study results show that the majority of respondents are interested in environmentally friendly products at an affordable price. The business feasibility analysis revealed that ReBloom has a positive economic outlook with a break-even point that can be achieved within a certain production quantity. Besides contributing to the reduction of plastic waste, the product also raises public awareness of the importance of recycling and circular economy. Digital marketing strategies and collaboration with communities are proposed to increase market acceptance. This research confirms that sustainability-based innovation can be a promising business opportunity while contributing to environmental preservation.

Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collected using a questionnaire. The independent variables were the proportion of Chinese betel leaf (2g, 4g, and 6g) and the addition of lemongrass and cardamom (2g) with temperature variations (40°C and 60°C) for 4 hours. The dependent variables were the sensory qualities, including shape, color, aroma, taste, and texture. The control variables included the type of materials, equipment, and processing techniques. Data analysis was performed using two-way anava and Duncan's multiple range test. The results showed that: 1) the proportion of Chinese betel leaf affected the shape and taste, 2) the drying temperature affected the color, taste, and texture, and 3) there was no interaction between the proportion of Chinese betel leaf and the addition of lemongrass and cardamom on the sensory quality of the herbal tea bags.

The objective of this study is to depict teacher competence in creating educational materials within the independent curriculum at primary schools. This research employs a qualitative descriptive approach and utilizes both primary and secondary data sources. Data gathering methods consist of observations and interviews. The outcomes of the study of the research can be found that teacher competence in compiling learning tools in the independent curriculum can be described through five aspects, namely: 1) The teacher's knowledge aspect which discusses teaching ability and mastery of the material. 2) Aspects of teacher skills related to student interaction and involvement in preparing learning tools and their learning styles. 3) Attitude and behavioral aspects where the role of the teacher is crucial in establishing an effective and conducive learning atmosphere and is able to facilitate the student learning process. 4) The context aspect is associated with enhancing teacher professionalism and the use of technology as a learning support tool. 5) The evaluation aspect is related to developing student assessments and measuring understanding with rubric assessments.