Not many studies have examined differences in anxiety in facing the world of work based on gender, specifically in vocational students. Previous research has conducted several studies on anxiety in vocational students. The purpose of this study is to determine the differences in the level of anxiety of vocational students towards the world of work based on their gender. The number of samples in this study was 233 students, of which 173 were male and 60 were female. This study uses a descriptive quantitative approach, with a disproportionate stratified random sampling technique and anxiety scale used to collect data. Data processing in this study uses a normality test and homogeneity test, and data analysis using a T-test by applying IBM SPSS Statistics software version 25. The results of data analysis in the T-test show a significance level value of .737(>.05), which means that there is no difference in the level of anxiety in vocational school students in facing the world of work based on gender, which means H0 is accepted, and H1 is rejected. The results of our study indicate that gender-based anxiety in the world of work in men emphasizes the abilities they have while women emphasize feelings.

Perusahaan MRB Supply merupakan UMKM supplier unggas yang melakukan supply ayam atau bebek ke restoran atau rumah makan, bisnis yang dijalankan masih relatif baru jadi masih butuh marketing ke restoran atau tempat makan untuk menjangkau pelanggan yang lebih banyak. Perusahaan memasok ayam yang dari Charoen Pokphand yang ada di wilayah Parung, Bogor. Persaingan yang semakin ketat membuat perusahaan harus giat mencari distributor untuk dapat melebarkan sayap bisnisnya. Kendala yang dihadapi adalah bisnis yang masih relatif baru sehingga pelanggan yang dipasok masih sedikit. Belum pahamnya inovasi bisnis dan cara dalam membangun bisnis menjadi masalah utama yang harus dipecahkan. Oleh karena itu, untuk dapat mengatasi permasalahan tersebut diperlukan adanya sosialisasi konsep dan strategi bisnis menggunakan pendekatan Business Model Canvas (BMC). Metode kualitatif dengan Focus Group Discussion (FGD) dan Problem Solving adalah metode dalam pendekatan BMC untuk mendapatkan rancangan model bisnis di MRB Supply. Kegiatan sosialisasi ini bertujuan untuk memberikan pemahaman dan pandangan mengenai pentingnya penerapan BMC pada proses bisnis Perusahaan. Kegiatan sosialisasi ini membuat pihak Perusahaan untuk mengetahui, memahamil, dan dapat menerapkan prinsip BMC pada proses bisnisnya.

Social support is assistance to individuals in the form of comfort and attention as well as created a feeling of being loved and appreciated by others. Social support of individuals will be able to fulfill one of the psychological needs positively. This can affect subjective well-being in individuals. This study aims to determine and empirically test the correlation between social support and subjective well-being in students of the Psychology Study Program at Sahid Surakarta University. This study used a quantitative method with 67 students as respondents. The sampling technique used a purposive sampling technique. The results indicate that there is a correlation between social support and subjective well-being in psychology students at Sahid Surakarta University. This means that higher social support contributes to the higher subjective well-being of students. In contrast, the lower social support makes for the lower subjective well-being of students.

Digital health interventions hold promise for patient-centered care, as they enable remote monitoring of patients and can be used to easily remind patients to take their medications. This study used a literature review technique with research collecting 30 research publications related to the use, opportunities and challenges of digital health in the treatment of tuberculosis. The literature review technique aims to evaluate and analyze previous research to provide context, show gaps in research, and support arguments for the research to be conducted. Several conclusions from this literature review research include: (1) Digital health has a significant role as an intervention in the management of tuberculosis patients. (2) Digital health offers great opportunities to improve the management and treatment of tuberculosis patients. The opportunity for digital health as an intervention for tuberculosis patients is very promising and can have a significant impact on various aspects of managing this disease. (3) Although digital health offers many opportunities for managing tuberculosis, there are also various challenges that must be faced in its implementation, including: challenges of technology access, patient compliance and engagement, data security and privacy, integration with traditional health systems, costs and funding, quality content and information as well as cultural and language barriers.

The solutions of limit problems is one of fundamental concepts in real analysis, applicable in various fields of mathematics and other sciences. However, determining limit can sometimes present challenges, particularly when the fuction in question is complex and difficult to solve manually. This study demostrates the use of MATLAB as a tool to assist in solving such problems numerically. The findings show that MATLAB is realible in calculating the limits of specific fuctions, offering accurate solutions more efficiently and quickly compared to manual methods.

Revolusi industri 4.0 membawa perubahan besar pada semua sektor industri. Pembangunan pada berbagai sektor industri juga harus diiringi dengan peningkatan Sumber Daya Manusia (SDM). Salah satu cara peningkatan SDM adalah dengan peningkatan Keselamatan dan Kesehatan Kerja (K3). Upaya pelaksanaan K3 dapat dilakukan dengan penggunaan Alat Pelindung Diri (APD). Tujuannya untuk mencegah kecelakaan kerja dan Penyakit Akibat Kerja (PAK) yang biasanya terjadi pada pekerjaan Manual Material Handling (MMH). Pekerjaan mengangkat dan memindahkan garam di PT Sumatraco Langgeng Abadi Gudang Cikarang termasuk MMH, yang mana pekerjaan tersebut dilakukan tanpa menggunakan APD. Berdasarkan hasil kuesioner pre test hanya 30% pekerja yang mengetahui dan memahami tentang pentingnya K3, sehingga perlu adanya kegiatan sosialisasi tentang pentingnya K3. Sosialisasi dilakukan dengan metode Focus Grup Discussion (FGD). Hasil kuesioner post test keseluruhan pekerja mengetahui dan memahami pentingnya K3 setelah sosialisasi, sehingga mereka menerapkan APD saat bekerja sehari-hari dan terbukti mereka bisa bekerja dengan tenang, karena merasa aman, nyaman dan meningkatkan produktivitas.

Early childhood is the age of the child which is very decisive for the formation of a person's character, personality, intellectual and moral. So, parents must be able to maximize the provision of positive stimuli to children during their golden age. There are many ways that can be done in cultivating character and morals, one of which is storytelling. In a fairy tale, it usually contains elements of education, norms, various emotions and characters. Therefore, storytelling is an effective way of instilling morality in children, fostering creativity in children, increasing vocabulary in children, and increasing imagination in children. The method in this service is storytelling. Informants or subjects in this service are the early childhood children of TPQ At-Taqwa Ar-Rohmah Pracimantoro Mosque. The result of this dedication is to provide fairy tales to early childhood to teach a variety of emotions and characters for inculcating morals in early childhood. The conclusion from the dedication carried out by the resource persons can be explained that storytelling is an effective learning method for conveying moral messages to early childhood, because at their age, they have broad imaginations and tend to like fun learning methods, so they don't get bored quickly . By storytelling, instilling morals in early childhood is also easier.

Community service activities are carried out in Kalkurmo Village, Beringin District, Semarang Regency. This activity is aimed at empowering the community through processing the jaging husk waste into decorative products with economic value. Activities are carried out in the form of training and mentoring until they become products. So far, corn husks, which have been used only as animal feed or baked goods, can actually be processed into decorative products with economic value. This activity is expected to motivate the people of Kalikurmo Village to use waste materials into products of economic value so that they can improve community welfare.

Penelitian ini merupakan salah satu langkah awal pengembangan pangan di Indonesia. Hal tersebut berkaitan dengan gandum yang dibudidayakan di Indonesia, yaitu gandum varietas DWR-162. Tujuan utama penelitian ini adalah menentukan pengaruh tepung gandum utuh varietas DWR-162 terhadap kandungan pati resisten (penentuan secara enzimatis) dan kadar gizi, yang biskuit meliputi kadar air (AOAC), abu (AOAC), lemak total (AOAC), karbohidrat total (Anthrone), protein terlarut (Biuret), dan serat kasar (AOAC). Parameter gizi tersebut dibandingkan dengan Standar Nasional Indonesia (SNI) 01-2973-1992 tentang mutu dan cara uji biskuit. Hasil penelitian ini menunjukkan bahwa biskuit dengan 10-50% tepung gandum utuh memiliki kadar air, abu dan lemak total berturut-turut adalah 0,85-0,92%, 1,35-1,43%, dan 33,44-41,70%. Nilai tersebut memenuhi syarat mutu SNI. Selain itu, kadar protein terlarut biskuit adalah 30,41-45,62%. Namun, karbohidrat total biskuit lebih rendah dari SNI, yaitu 37,58-49,32% dan kadar serat kasarnya lebih tinggi dari SNI yaitu 3,91-5,73%. Pati resisten biskuit meningkat hingga kadar substitusi gandum utuh 50% dari 17,8% menjadi 30,19%. Tingginya pati resisten biskuit gandum lokal ini sesuai dengan nilai indeks glikemik biskuit yang tergolong rendah, yaitu < 55. Dengan demikian, gandum varietas DWR-162 berpotensi menjadi alternative bahan pangan fungsional.This study was one of the initial steps in the development of Indonesian food based onlocal wheat, namely wheat DWR-162. The primary objective of this study was to determine the effect of the whole-wheat flour on the resistant starch content (enzimatically determined) and nutrition content of biscuits i.e moisture content (AOAC), ash (AOAC), total fat (AOAC), total carbohydrate (Anthrone), soluble protein (Biuret), and crude fiber (AOAC). The nutritional values were compared to the Indonesian National Standard (SNI) 01-2973-1992 about quality of biscuit. The results of this study showed that biscuits with 10-50% whole wheat flour had moisture, ash and total fat contents of 0.85% to 0.92%, 1.35% to 1.43%, and 33.44% to 41.70%, respectively. These values met the standard. In addition, the soluble protein content of biscuit was 30.41% to 45.62%. However, the total carbohydrate content, 37.58% to 49.32% was lower than SNI,while the crude fiber content, 3.91% to 5.73% was higher than SNI. Resistant starch increased from 17.8% to 30.19% along with the increased whole wheat substitution from 0% to 50%. The high content of resistant starch was in line with the low glycemic index of the biscuits, < 55. Thus, whole wheat DWR-162 could be potentially employed as a functional food ingredient.  

Tujuan dari penelitian adalah menentukan pengaruh penambahan tepung belut pada proses pembuatan tempe terhadap kadar protein, lemak, dan asam lemak tempe yang dihasilkan. Data kadar protein dan lemak dianalisis menggunakan Rancangan Acak Kelompok dengan 5 perlakuan dan 6 kali pengulangan dan dilanjutkan dengan Uji Beda Nyata Jujur dengan tingkat kebermaknaan 5%. Komposisi asam lemak dianalisis dengan kromatografi gas yang terhubung dengan spektrofotometer massa. Tempe juga diuji sensorik oleh 15 panelis berdasarkan uji kesukaan. Kadar protein dan kadar lemak tempe meningkat seiring dengan penambahan tepung belut dari 0% sampai 7,5%, yaitu 22,20% hingga 32,31% dan 8,53% hingga 17,53% berturut-turut. Akan tetapi, peningkatan kadar penambahan tepung belut belum tentu meningkatkan kesukaan panelis terhadap tempe yang dihasilkan dan disajikan dalam bentuk digoreng. Uji sensorik menunjukkan bahwa tempe dengan 3% penambahan tepung belut adalah tempe yang paling disukai, dengan perolehan skor 3,87; 4,20; 3,93; dan 4,40 berturut-turut untuk parameter tesktur, aroma, rasa, dan kenampakan, di mana skor 3, 4, dan 5 secara berurutan berarti netral, disukai, dan sangat disukai. Komposisi asam lemak dalam tempe belut 0%, 3%, dan 7,5% berturut-turut adalah 14,28%; 17,22%; 12,36% asam heksadekanoat, 37,56%; 43,67%; 36,19% asam linoleat, 32,96%; 33,05%; 34,94% asam oktadekenoat, dan 3,00%; 3,87%; 2% asam oktadekanoat. Dengan demikian, penambahan tepung belut sebanyak 7,5% mampu meningkatkan kandungan asam lemak tak jenuh dan menurunkan kandungan asam lemak jenuh.The purpose of this research was to determine the effect of eels flour addition in tempeh on protein content, fat content and fatty acid content of tempeh. The protein and fat contents were analyzed using Randomized Completely Block Design (RCBD) with 5 treatments (0; 3; 4.5; 6; and 7.5% eels flour additions) and 6 replications. The differences among means of every treatment were calculated by using Honestly Significant Difference (HSD) with 5% level of significance. The fatty acidcomposition wasdetermined by Gas Chromatography-Mass Spectrophotometer (GC-MS). Tempeh was assessed using organoleptic test with 15 panelists to find out which tempeh was favored. The protein and fat contents of tempeh increased along with 0% to 7.5%eels flour addition; they were, respectively, 22.20 to 32.31% and 8.53 to 17.53%. Tempeh with 3% eels flour addition was most favored. The organoleptic scores for tempeh with 3% eels flour addition were 3.87 for texture, 4.20 for smell, 3.93 for taste, and 4.40 for appearance, in which the scores of 3, 4, and 5 meant neutral, liked, and very liked, respectively. The fatty acid compositions in tempeh with 0%, 3% and 7.5% eels flour addition were 14.28%, 17.22%, and 12.36% hexadecanoic acid consecutively, 37.56%, 43.67%, and 36.19% linoleic acid concecutively, 32.96%, 33.05%, and 34.94% octadec-16-enoic acid consecutively, and 3.00%, 3.87%, and 2% octadecanoic acid consecutively. The addition of eels flour as much as 7.5% could increase the unsaturated fatty acids content and lower the saturated fatty acids content.