The purpose of this study is to test the validity, level of practice, and effectiveness of PPT media in the form of hyperlinks to improve the learning outcomes of grade V students of SDN Ngepon 1. The research method is Research and Development (RnD) and the ADDIE method consists of stages in Analyze, Design, Develop, Implement, and Evaluate. The results of the validation of the media validator are 86.6%, the material validator is 96.3%, the language and number validator is 88.8%, the results of the teacher questionnaire are 87%, while the student questionnaire is 95% of 31 students. Indicates that the results of the study are valid assessments of PPT media with effective values, and product trials.

The aim of this research is to produce image media which is motivated by the hopes of PAK teachers regarding the importance of image media in the material Every Human Being is Valuable in the Eyes of God in the learning of Christian Religious Education and Character in class IV Elementary School. The research uses a development approach (research and development) which aims to produce image media products that are effective for use in teaching Christian Religious Education and Character with the material that Every Human Being is Valuable in the Eyes of God for grade IV Elementary School.The research location is the State Elementary School in Sipoholon District, North Tapanuli Regency, consisting of Hutaraja Elementary School 174573, Pagar Batu Elementary School 178492 and Pagar Batu 177921. The research was carried out in May - August 2024. Development steps using the ADDIE model. From the research results it is known: 1) Analysis, results from interviews and questionnaires distributed to five teachers of Christian Religious Education and Character Education that 96.4% require the development of image media that makes it easier for teachers to teach, increases students' understanding, and can attract students' attention. on learning Every Human Being is Valuable in the Eyes of God. 2.) Design, A.) Making images of Every Human Being's Material is Valuable in the eyes of Allah. B.) Determination of Learning Materials: Every Human Being is Valuable in the Eyes of God from Genesis 1: 26a&31a, Psalm 139:13-16; Jeremiah 29:11; and John 3 : 16; Luke 3 : 11; Proverbs 17:17; Galatians 6 : 2; 1 Peter 2: 23). 3) Development, Validation results by linguists on the development of material image media. Every human being is valuable in the eyes of Allah, getting a score of 100% which is within the very valid criteria, or can be used without revision. The material expert's validation results achieved a score of 98% which is within the very valid criteria, or can be used without revision. The results of media validation reached a score of 74% after revisions/improvements reached a score of 100%, which is within the very valid criteria, or can be used without revision. Therefore, the images developed are valid for use in research trials. 4) Implementation, from the results of teacher responses in Sipoholon sub-district, the results were 91.3%, which was included in the very valid criteria or could be used without revision, according to responses from Christian Religious Education and Character Education teachers that the pictures were good. The response results for the small group trial obtained a result of 89%, and the large group trial obtained a result of 91.6%, which is within the very good criteria. It was concluded that the picture of Material Every Human Being is Valuable in the Eyes of Allah is Effective for use in learning. 5) Evaluation, seeing responses from experts, responses from PAK teachers, and students, image media is valid and suitable for use in the learning process because it can help teachers in learning and increase students' understanding and attract students' attention in learning.

This Community Service aims to provide assistance to the people of Karangtawar Village, especially farmers, by providing training in digital marketing, packaging and branding of existing agricultural products. The method used is Participatory Action Research (PAR) where in our actions we involve the community so that solutions to existing problems can be identified. The results of Community Service are Digital Marketing training in the form of: Creating Social Media Facebook, Instagram and e-Commerce Platforms such as Shopee, Lazada. Packaging takes the form of: product packaging that is more attractive than before in order to increase sales results and people's income. Branding takes the form of: creating a brand logo for agricultural products using the CANVA application to be implemented in Karangtawar Village, Laren District, Lamongan Regency.

Numerical literacy is a vital skill in daily life and plays an important role in students' mathematical problem-solving abilities. This study aims to develop an assessment instrument that can measure the numeracy literacy of grade V elementary school students in understanding and applying the concept of comparative scale. This study uses a development method using a 4D development model for the stages of define, design, develop, disseminate The assessment instrument developed consists of various questions designed to test students' understanding of the comparative scale. The trial was carried out on a sample of grade V elementary school students to validate this assessment instrument. The results of the trial show that this assessment instrument has good validity and reliability in measuring students' numeracy literacy skills. This research is expected to contribute to improving mathematics learning in

An interest in entrepreneurship often comes to a person just like that. However, this interest can be influenced by several factors, both external and internal factors. The aim of this research is to determine the influence of entrepreneurial knowledge, entrepreneurial motivation, e-commerce, and family environment on students' interest in entrepreneurship. The research method used is quantitative with a comparative causal nature. The research population used in this research were students of the Nusantara University PGRI Kediri Accounting study program class 2018-2023 using the sampling method, namely using the Slovin formula. The sample size in this study was 122 respondents and was collected through a questionnaire. Data obtained Data was collected through questionnaires and includes primary and secondary data. Validity test, reliability test, classical assumption test, coefficient of determination test, and hypothesis test are used in data analysis. The results of this study show that entrepreneurial knowledge (X1) has a significant effect on interest in entrepreneurship, entrepreneurial motivation (X2) has a significant effect on interest in entrepreneurship, e-commerce (X3) has no effect on interest in entrepreneurship, and family environment (X4) has a significant effect on interest in entrepreneurship. Based on the results of the analysis and conclusions, the suggestions that the author can convey are as follows: for future researchers, this can be used as a guide to determine the influence of interest in entrepreneurship and try to use other variables besides the variables used in this research, especially variables that are similar to e-commerce variables.

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 study aims to find out how much influence influencer marketing and service quality on customer buying interest with purchase decisions as an intervening variable in Ms Glow Padang skincare. The Data Analysis Method is in the form of Questionnaire Data with a Sample of 91 respondents. The data analysis method used is the analysis of questionnaire data types. The results of the study obtained based on a partial test (T test) were obtained: There is a significant influence of influencer marketing on purchase decisions. There is a significant influence of service quality on purchasing decisions. There is a significant influence of influencer marketing on buying interest. There is an insignificant influence of service quality on buying interest. There is a significant influence of purchasing decisions on buying interest. There is a significant influence of influencer marketing on buying interest through purchasing decisions. There is a significant influence of service quality on buying interest through purchase decisions.

This research aims to analyze the influence of cash management and inventory management on the financial performance of Ling Food Stores in Makassar City during the 2020-2022 period. The main focus of this research is to evaluate how cash and inventory management contributes to a company's liquidity, profitability and operational efficiency, which are measured through various financial ratios such as Current Ratio, Gross Profit Margin (GPM), Operating Profit Margin (OPM), Net Profit Margin (NPM), Return on Investment (ROI), and Return on Equity (ROE). The research results show that the Current Ratio in 2020 cannot be calculated due to the absence of short-term liabilities, while in 2021 and 2022 each was recorded at 0.095% and 0.216%, reflecting low liquidity. On the other hand, the decrease in Average Inventory from IDR 754,200 in 2021 to IDR 715,000 in 2022, followed by a significant increase in net profit, shows efficiency in inventory management. The increase in GPM, OPM, NPM, ROI, and ROE ratios from 2020 to 2022 reflects significant improvements in financial performance, indicating that more effective cash and inventory management can improve a company's financial health.

The rise of digital-based financial service platforms that help MSMEs as a sales transaction tool has many benefits for MSMEs, one of which is making it easier to prepare financial reports based on EMKM SAK because the digital payment system is able to store sales recaps accurately. The use of financial service platforms is also used by several MSME players in Lakarsanti District, Surabaya. For this reason, the author's aim is to analyze whether the use of digitalization of the payment system affects the preparation of financial reports in MSMEs in Lakarsantri District. Qualitative research with descriptive analysis methods. Also, semi-structural interviews were conducted with MSME business actors in Lakarsantri District. The results of this research are that many MSMEs in Lakarsantri District already use digital payment systems, but there are still many MSMEs that do not prepare financial reports. There are MSMEs that carry out simple financial records manually, only recording income and expenditure information, which is far from following EMKM SAK. And several MSMEs that have used digital payment systems and carried out simple financial records have felt helped by accurate transfers and transaction recaps.

Wontons consist of skin and filling. Generally, wonton skin is made from wheat flour, oil, water and salt. In this research, wonton skin was made with different characteristics by replacing wheat flour with tangmien flour. The wheat flour in wonton skin can be replaced 100% with tangmien flour because it has fine and soft characteristics which make the wonton skin color more transparent white and have a flexible texture. One effort to increase nutritional value and appearance is by adding green spinach (amarathus hybridus l.) juice. Green spinach contains chlorophyll which can be used as a natural coloring in food processing. Green spinach is mixed with 20gr, 40gr and 60gr of tangmien flour which is useful for changing the color of the wonton skin so that it has different color variants. Research Objectives: 1) To determine the sensory quality of wonton skin which includes color, texture, aroma and taste; and 2) To determine the nutritional content which includes energy, carbohydrates, fiber, iron, and vitamins A, B, C. This research uses an experimental method. The data collection technique was carried out by observation using a questionnaire sheet in the form of an instrument with 30 panelists. The data analysis technique used was single ANOVA followed by Duncan's test. To determine the nutritional content (energy, carbohydrates, fiber, iron, and vitamins A, B, C) laboratory tests are carried out. The results of the research show: 1) There is an effect of substitution of green spinach juice on the sensory quality of color and no effect on the sensory quality of texture, aroma and taste; and 2) The nutritional content of the product is Energy 305.80 kcal/100g, Carbohydrates 38.60%, Fiber 3.80%, Iron 2.85 mg/100g, Vitamin A 98.65mg/100g, Vitamin B 4.15mg /100g, Vitamin C 8.10mg/100g.
 
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