Cabbage (Brassica oleracea var capitate), broccoli (B. oleraceae L. var italica), carrots, and cauliflower (B. oleracea var botrytis) are the primary vegetable crops grown in Ngablak. The role of chemical fertilizers in crop enhancement cannot be avoided in the production of vegetables. Chemical fertilizers come in a variety of forms, including nitrogenous, phosphate, and potassium fertilizers. Fertilizer use not only boosts crop yield, but also modifies the physical, chemical, and biological aspects of the soil. However, the continual use of chemical fertilizers has led to a loss in soil organic matter (SOM) and a deterioration in the quality of agricultural soil. The excessive use of chemical fertilizers hardens the soil, diminishes soil fertility, pollutes the air, water, and soil, and depletes vital soil nutrients and minerals, consequently posing environmental risks. This research breakthrough is needed to reduce chemical fertilizers. Biochar, a pyrolyzed or anaerobically-grown biomass, could be used. This study examined the effects of biochar on disease suppression and yield in Brassica oleracea plants in rich soils in Magelang, Central Java. The treatment of this study was control, biochar, biochar+compost. The results of this study can be concluded that the maximum wet and dry weight of broccoli and cabbage plants was achieved in the biochar+compost treatment. Biochar and biochar+compost can enhance the nutrient content of the soil in broccoli, cauliflower, and cabbage. In addition, biochar has an effect (positive or negative influence) on disease in test plants. During June observations, the controls had the highest incidence and plant disease severity, whereas adding biochar and biochar+compost reduced disease incidence and plant disease severity. Increased potassium in conjunction with changes in the chemical characteristics i.e. increasing pH, total N, and C- organic of the soil results in the formation of resistance.

Safety in the maritime sector, especially on Anchor Handling Tug Supply (AHTS) vessels, is a very crucial aspect in maintaining the sustainability of operations and preventing the potential risk of accidents at sea. One of the AHTS vessels that needs serious attention regarding safety aspects is the Peteka 5402 AHTS Ship. This study aims to understand and improve the effectiveness of the implementation of safety measures as a preventive measure on the ship. The research method used in this study is a qualitative method that produces descriptive data in the form of written words from oral interviews of crew members and observed behavior on the ship.

Industry  4.0 develops in Indonesia and the Covid-19 Pandemic, all business process activities are required to be able to adapt by digizing service. For SDN Babadan 01 itself, the business process is still using the old method which requires all processes to be carried out directly face to face such as registration of new students and is not yet effective. Therefore the design of Management and Academic Information System  is needed to support the business processes that are carried out. With the creation of a Management Information System and Academic Information System, it is hoped that it can help facilitate all academic  and non-academic matters at SDN Babadan 01. For data collection , interviews and literature studies were used. This study uses the Zachman Framework which consist of 6 columns and 6 rows. Based on the research that has been done, the design of SIAKAD and SIM at SDN Babadan 01 has resulted. This design can be used as a reference for application developers.

Happiness is an important psychological aspect in the recovery and well-being of the patient. A positive emotional state, a feeling of satisfaction, and a good quality of life greatly contribute to the successful treatment and recovery of the patient,.It is therefore important to understand the factors that influence the happiness of patients in Surakarta social service halfway housesThis study aims to explore and analyze the fulfillment of patient happiness in social service halfway house Surakarta. the research method in this writing is qualitative with interview / interview, and observation. On the happiness of patients Gajah Mada halfway house surakarta social services. The results of the study patient happiness halfway house gajah Mada social service Surakarta feel quite good happiness while living while in a halfway house due to the fulfillment of the needs of food ,drink and clothing that much.patients feel comfortable during worship.

<p><em>The process of drying coffee beans often done by manually using sunlight which has its drawbacks, where coffee farmers cannot predict the weather which may rain at any time. If exposed to rain water, coffee beans that are slightly dry will become wet and moist again, which will affect the quality of the coffee beans. Therefore, in this research a literature study will be carried out, followed by the construction of an IoT-based coffee drying machine so that its condition can be monitored at any time. In the drying process, a PTC fan and heater will be used to regulate the temperature and humidity in the coffee drying machine to get better results in drying coffee. This research will also test how much temperature and humidity are optimal in the coffee drying machine, because it will also affect the drying time and the quality of the coffee produced. To determine the quality of the coffee beans and develop a coffee drying machine, researchers will collaborate with UKM Boyolali which has experience in drying coffee beans. IoT-based dying coffee machine has been made, with dimensions (80 x 47 x 115) cm, drying capacity of 30 grams, using electric fuel which is integrated with temperature and humidity sensors which function as drying temperature controllers, with measurement error calibration results of 1.2 and organoleptic tests show that the quality of the coffee produced by the tool/machine is better than the coffee produced by manual heating, where the coffee beans heated by the machine have a strong coffee aroma but do not smell burnt, the color is even, light brown in color and has a bitter taste and when crushed and dissolved there is no precipitate on the surface. The optimum temperature for the IoT-based dying coffee machine is 80ºC in 883 seconds or the equivalent of 15 minutes, which is equivalent to traditional drying by relying on sunlight for 10 days, while the optimal humidity for the IoT-based dying coffee machine is 15 %, this is in accordance with the quality standards of coffee as a result of heating.</em>         </p><p> </p><p><strong><em>Keywords</em></strong><em>: </em><em>Coffee beans</em><em>,</em><em> Drying coffee machine, IoT</em></p><p> </p><p class="Abstract" align="center"><strong>ABSTRAK  </strong></p><p class="Abstract">Pada proses pengeringan biji kopi saat ini masih sering dilakukan secara manual menggunakan sinar matahari yang memiliki kekurangan, dimana petani kopi tidak bisa memprediksi cuaca yang kemungkinan bisa terjadi hujan setiap saat. Jika terkena air hujan biji kopi yang agak kering akan menjadi basah dan lembab kembali, dimana akan jadi berpengaruh pada kualitas dari biji kopi tersebut. Oleh karena itu pada penelitian ini akan dilakukan study literature, yang dilanjutkan dengan pembuatan mesin drying kopi berbasis IoT sehingga bisa dipantau kondisinya setiap saat. Pada proses pengeringan akan digunakan fan dan heater PTC untuk mengatur suhu dan kelembapan di dalam mesin drying kopi untuk mendapatkan hasil yang lebih bagus dalam pengeringan kopi. Pada penelitian ini juga akan diujikan seberapa besar suhu dan kelembapan yang optimal di dalam mesin drying kopi, karena akan berpengaruh juga pada waktu pengeringan dan kualitas kopi yang dihasilkan. Untuk menentukan kualitas dari biji kopi dan mengembangkan mesin drying kopi peneliti akan bekerjasama dengan UKM Boyolali yang sudah berpengalaman dibidang pengeringan biji kopi. Telah dibuat mesin dying kopi yang berbasis IoT, dengan dengan dimensi (80 x 47 x 115) cm, kapasitas pengeringan 30 gram, menggunakan bahan bakar listrik yang terintegrasi dengan sénsor suhu dan kelembaban yang berfungsi sebagai pengontrol suhu pengeringan, dengan hasil kalibrasi error pengukuran sebesar 1,2 dan uji organoleptic menunjukan bahwa kualitas kopi hasil alat/ mesin lebih bagus dibandingkan dengan kopi hasil pemanasan manual, dimana biji kopi hasil pemanasan dengan mesin mempunyai aroma kopi kuat namun tidak beraroma gosong, warna merata, berwarna coklat muda dan mempunyai rasa pahit dan ketika ditumbuk dan dilarutkan tidak ada endapan dipermukaan. Suhu optimal pada mesin dying kopi yang berbasis IoT adalah 80ºC dalam kurun waktu 883 detik atau setara dengan 15 menit yang mana hasil tersebut setara dengan pengeringan secara tradisional dengan mengandalkan sinar matahari selama 10 hari, sedangkan kelembapan optimal pada mesin dying kopi yang berbasis IoT adalah 15%, hal ini sesuai dengan baku mutu kopi hasil pemanasan.</p>

Fadia Lutfiana Dahlan C13.2019.00275 Efforts Of Front Office Department To Increase Guest Satisfaction At Padma Hotel Semarang. Hospitality Management Applied Undergreduate Study Program, Faculty of Cultural Sciences, Dian Nuswantoro University.
This final project aims to explain the efforts that have been made by the Front Office Department to increase guest satisfaction. There are two obstacles faced by the Front Office Department staff, namely when guests are waiting for long rooms and the problem of AC that is not cold. Basically, guests who visit a hotel with the aim of staying want a comfortable place. Guests who are satisfied with the services provided by staff are important, in this case, the Front Office department is responsible for and has a major influence on hotel guest satisfaction. This research is a research that uses descriptive qualitative research methods. Data collection techniques were obtained through interviews, observation, and documentation so as to obtain accurate data. The research results obtained show that the services provided by the Front Office Department to guests can be assessed as very good in terms of handling complaints to guests, due to handling complaints to guests is one way to satisfy guests. The efforts made by the Front Office Department in increasing guest satisfaction include three things, namely writing guest complaints in the comment log, conducting staff training and following the workflow according to standard operating procedures. With this, efforts can be made to increase the satisfaction of guests staying at Padma Hotel Semarang.

Jaringan saraf tiruan merupakan metode supervised learning yang telah diterapkan untuk menyelesaikan berbagai permasalahan klasifikasi. Sebagai metode supervised learning, jaringan saraf tiruan memerlukan data training untuk mengidentifikasi pola dalam data sehingga fase learning menjadi penting. Pada fase learning, konfigurasi bobot pada jaringan saraf tiruan diatur sehingga jaringan saraf tiruan tersebut bisa mengenali pola di dalam data. Pada penelitian ini diusulkan metode untuk mengoptimalkan nilai bobot pada konfigurasi jaringan saraf tiruan menggunakan pendekatan neuroevolution. Neuroevolution adalah pengintegrasian metode evolutionary algorithm; termasuk di dalamnya adalah berbagai metode metaheuristik; dengan  jaringan saraf tiruan. Secara khusus, penelitian ini menggunakan metode particle swarm optimization untuk mengoptimalkan bobot pada jaringan saraf tiruan. Kinerja model yang diusulkan dibandingkan dengan metode backpropagation dengan stochastic gradient descent menggunakan lima dataset: iris, wine, breast cancer, ecoli, dan wheat seeds. Hasil eksperimen menunjukkan bahwa model yang diusulkan memiliki akurasi yang lebih baik di tiga dataset dari lima dataset dan memiliki kinerja yang sama di dua dataset. Hasil penelitian ini mengindikasikan bahwa pendekatan neuroevolution memiliki potensi sebagai metode optimalisasi parameter pada jaringan saraf tiruan. Penelitian ini bisa dikembangkan dengan mengidentifikasi karakteristik konvergensi dari pendekatan neuroevolution maupun menerapkan berbagai metode evolutionary algorithm untuk mengoptimalkan nilai bobot pada jaringan saraf tiruan.

This study aims to determine whether product quality, price, and service simultaneously have a positive effect on customer satisfaction at Bakso & Mie Ayam Restaurants in the Kartasura Region, whether product quality, price, and service partially have a positive effect on customer satisfaction at Bakso & Mie Ayam Restaurants in the Kartasura Region. The sample in this study were consumers of Bakso & Mie Ayam Restaurants in the Kartasura Region who had made a purchase at least twice. The sampling technique used purposive sampling. The number of samples is 100 respondents. Instrument test using validity test and reliability test. The analysis technique uses multiple linear regression. For data processing, researchers used statistical software SPSS 25. The results showed that product quality, price, and service simultaneously had a positive effect on customer satisfaction at Bakso & Mie Ayam Restaurants in the Kartasura Region, product quality, price, and service partially had a positive effect on customer satisfaction at Bakso & Mie Ayam Restaurants in the Kartasura Region.

Ship KM. Egon is one of PT Indoneisan National Shiiping fleets that seves the Indonesian people for smooth sea transportation. This ship is a ship made in Germany in 1991 with a length of 94,30 meters and a windth of 16 meters which is one of the means of transportation that crosses various islands. In one voyage this ship is capable of transportation 500 pax of vehicles, loads of goods passengers with a capacity of 500 passengers with the destination of KM ship. Egon it self is Sheet Harbor, Waingapu Port, Surabaya Port, Batulicin Port, and Pare-pare Port. This study aims to determine the effect of Quality/Service Quality, Corporate Image, Safety Assurance on Passenger’s Decisions to Use the KM Ship Egon especially at PT. Pelni Surabaya Branch, the population in this study were passengers on the KM Egon ship owned by PT. Pelni Surabaya Branch and the sampels used in this study were 92 respondents. Data collection methods used are observation (Observation), interviews, and distribution of questionnaires. The sampling technique used is non-probability sampling purposive sampling type, then the data is analyzed using multiple linear regression with the help of (software) Statistical Package For Social Science (SPSS) Version 26. The regression formulation in this study is as follows:     Y = 1.785 + 0,310X1 + 0,202X2 + 0,220X3 + µ. From this equation, it is known that the most dominant variable influencing passenger decisions is the corporate image variable with a regression coefficient of 0.202. The R2 (R Square) test obtained results of 0.517 or 51,7% which means that Passenger Decisions are influenced by the variables of Quality/Service Quality, Corporate Image, Safety Assurance which are 51,7% and other factors that affect Shipping Safety at PT. Pelni Surabaya Branch, which is 48,3%.

Dalam pendidikan modern, teknologi sangat diperlukan untuk meningkatkan proses belajar mengajar. Namun, di SMA Negeri Saengga, meskipun telah diberikan 80-an gadget bantuan oleh pemerintah, guru dan siswa masih belum memanfaatkan teknologi secara optimal dalam proses belajar mengajar. Untuk mengatasi hal ini, dilakukan workshop dan bimbingan teknis kepada guru dan siswa agar mereka terbiasa menggunakan teknologi yang tersedia dalam proses belajar mengajar. Hasilnya, guru dapat membuat presentasi materi pelajaran menggunakan MS.Powerpoint dan membuat kuis online dengan Kahoot dan Quizizz. Selain itu, siswa menjadi semakin termotivasi untuk mengerjakan kuis online karena ini memberikan pengalaman baru bagi mereka.