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.

In the era of globalization and increasing intensity of competition, public companies in Indonesia are required to develop internal strategies that are able to support sustainability and performance improvement in a sustainable manner. This study aims to analyze the relationship between leadership style, work discipline, and compliance with the principles of good corporate governance (GCG) in companies that are members of the LQ45 index on the Indonesia Stock Exchange. The method used is a normative qualitative approach with document study techniques, using secondary data in the form of annual reports, sustainability reports, and related academic literature. The results show that the application of transformational leadership styles, characterized by employee empowerment, innovation, and sustainable motivation, is significantly positively correlated with the implementation of a structured work discipline system and adherence to GCG principles. These findings confirm that the integration between effective leadership and organizational discipline is a strategic foundation in creating an adaptive, competitive, and integrity work culture. This research makes an important contribution to strengthening contemporary management theory and corporate governance practices, as well as becoming a reference for companies in building a superior internal management system.

Clinical skills are essential competencies that serve as foundational provisions in medical education, particularly in shaping students’ readiness for professional practice. Two important psychological and behavioral attributes that influence the development of clinical skills are self-efficacy and self-directed learning readiness (SDLR). Self-efficacy refers to an individual's belief in their own ability to execute behaviors necessary to produce specific performance attainments, emphasizing the role of self-confidence in clinical tasks. Meanwhile, SDLR reflects a student's willingness and preparedness to take responsibility for their own learning, which is critical in the context of self-regulated and lifelong learning in medical education. This study aimed to analyze the relationship between self-efficacy and SDLR on the clinical skill competencies of first-year medical students at the Faculty of Medicine, Muhammadiyah University Semarang (UNIMUS). A quantitative, observational analytic study was conducted using a cross-sectional approach. The instruments used were the General Self-Efficacy Scale (GSES) and Self-Directed Learning Readiness Scale (SDLRS). The study involved 120 first-year medical students, selected through total sampling. Data were analyzed using the Spearman correlation test. The results indicated a significant positive relationship between self-efficacy and clinical skills (p = 0.005; r = 0.254), and between SDLR and clinical skills (p = 0.009; r = 0.238). Although the correlation strength was weak, the direction was positive, suggesting that higher levels of self-efficacy and SDLR are associated with better clinical skills performance. These findings highlight the importance of fostering psychological readiness and self-directed learning habits among medical students to support the development of essential clinical competencies.

Impoliteness is defined as communicative behavior that is intended to cause offense, social disruption, or emotional harm. The description that occurs not only in social life but can found in the film, which used by the characters. Culpeper divided three functions of impoliteness there are affective, coercive, and entertaining. This research aims to analyze the functions of impoliteness which found in the movie Pearl Harbor.The method used to analyze and collecting data which found and contained in the Pearl Harbor movie through descriptive qualitative methods, using Spradley 1980 theory. This research used data collection from the dialogues between characters in the movie. The result of this analysis shows that the researcher found three functions of impoliteness proposed by Culpeper. Three functions of impoliteness were found in this movie with two functions having the same data, namely affective and coercive. Because of the war setting so that these two functions are the most suitable to use and researcher also found one function of entertaining. The conclusion of this research that based on the background of war, then in this movie it is very suitable to be researched using impoliteness. In war usually raises conflict and tension where it can lead to impoliteness. The more tension there is in the movie, the more impoliteness is used.  
 

A Research has been conducted on the production of roselle flower fruit leather using stevia as a natural sweetener substitute for sucrose and pectin as a stabilizing agent. This study involved variations in the amount of stevia sweetener (0.2 ml and 0.3 ml) and pectin concentrations (1% and 2% of the ingredient weight). Sensory evaluation of the fruit leather product included parameters such as color, aroma, taste, texture, and overall preference. The sensory test results showed that sample 620 was the best product, with a composition of 0.3 ml stevia sweetener and 2% pectin concentration. This product was characterized by a deep red color, a fresh sour aroma distinctive of roselle, a pliable texture that could be rolled, and a balanced sweet-sour taste that was preferred by the panelists. Nutritional content analysis of the best product, based on laboratory testing, revealed the following per 100g of fruit leather: 105.80 mg of antioxidants, 19.88 mg of vitamin C, 26.55% total sugar, 1.02% ash content, and 21.05% moisture content. Additionally, the selling price of the roselle flower fruit leather product was determined to be IDR 45,000 per 100-gram package.

Siomay is one of the types of dim sum that is widely found in the Indonesian food industry, with siomay skin as one of the main components to be an attraction on the outside of siomay. In general, siomay skin consists of wheat flour, water, salt, and tapioca.  In this study, there is an innovation in siomay skin, namely by adding  clover puree in the manufacture of siomay skin. The purpose of this study is to determine the organoleptic quality of siomay skin with the addition of clover leaf puree, nutritional content in siomay skin, and selling price per siomay seed. This type of research is an experiment with the addition of clover leaf puree of 20 g, 30 g, and 40 g, respectively. The collection of organoleptic test data was carried out by observation methods by 30 trained and semi-trained panelists. Organoleptic test data analysis using a single anova test. The results of the addition of clover leaf puree in the manufacture of siomay skin have a real effect on the color and texture of siomay skin, the best results on siomay skin with the addition of clover leaf puree in the amount of 30 grams, the nutritional content of siomay skin with the addition of clover leaf puree is protein 11.05%, antioxidants 98.65 mg, water 33.80%, crude fiber 4.08% and the selling price of one siomay seed is known to be Rp. 3,500.

The ceriping MSMEs in Kedungasri Village, Kendal Regency, have played an important role in the transformation of the local economy. Through innovation and appropriate business strategies, these businesses have not only managed to maintain their production sustainability, but have also been able to grow in the face of increasingly competitive market challenges. Innovations include product diversification, application of simple technology in the production process, and improved packaging quality. Meanwhile, business strategies include strengthening marketing networks, utilizing digital platforms, and improving human resource skills. This transformation has had a significant impact on increasing community income and reducing the unemployment rate in Kedungasri Village, making the ceriping MSMEs the driving force of a sustainable village economy.

This research aims to develop innovations in the manufacture of cookies with the addition of sorghum flour and mung bean flour (Vigna radiata) as the main ingredients. Sorghum flour was chosen because it has a high fiber content, is gluten-free, and rich in antioxidants. Mung bean flour was chosen because it is rich in vegetable protein, fiber, vitamins, and minerals that are important for health. The main objective of this study was to evaluate the effect of adding both types of flour on the physicochemical characteristics, texture, taste, and color of cookies. The research method involved the formulation of various proportions of sorghum flour and mung bean flour, as well as organoleptic tests to assess consumer preferences. Tests were conducted using chemical analysis to determine nutrient content as well as sensory tests to assess texture, taste, and color attributes. The results showed that the addition of sorghum flour and mung bean flour can increase the nutritional content of cookies, especially in terms of fiber and protein.In addition, the combination of these two flours provides a crispier texture and distinctive flavor, which is different from conventional cookies. Overall, this innovation offers a healthier alternative for consumers without compromising the sensory quality of the cookies. The use of sorghum flour and mung bean flour in making cookies not only increases the nutritional value but also fulfills the market need for healthier food products. These findings make an important contribution to the development of functional food products that can be accepted by various groups of people.

This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The main focus is on utilizing the uniqueness of traditional cake and beverage products that reflect the richness of Indonesian culture, as well as the challenges in maintaining competitiveness in the modern market. The results show that the value proposition of traditional Indonesian products, such as authentic flavors and natural ingredients, is the main attraction for consumers. However, distribution and marketing channels remain a challenge, given the lack of digital market penetration and understanding of technology-based marketing. In addition, the cost structure and revenue streams show potential for efficiency improvements through product innovation and strategic partnerships with small and medium-sized enterprises. This research provides important insights for culinary entrepreneurs to design more adaptive and sustainability-oriented business strategies in an increasingly competitive market.

Personal hygiene in food handlers is the key to success in safe and healthy food processing. One of the factors that affect the personal hygiene practices of food handlers is the level of knowledge and attitude. This study aims to determine the relationship between the level of knowledge and attitudes and the practice of personal hygiene of food handlers in cafes Proof.co Mojokerto. This study is a quantitative research using a cross-sectional approach. The respondents in this study were 9 people. Data were collected using knowledge instruments, attitude questionnaires and observation sheets. The data analysis used was a spearman rank correlation test to determine the relationship between knowledge level and attitude with the personal hygiene practices of food handlers. The results of this study showed that there was a relationship between knowledge level (p-value 0,005) and personal hygiene practices and no relationship between attitude (p-value 0,075) and personal hygiene practices. The conclusion of this study is that there is a relationship between the level of knowledge and the practice of personal hygiene and there is no relationship between attitude and the practice of personal hygiene of food handlers at Cafe Proof.co Mojokerto.