The school productivity of each institution needs to be considered in order to create optimal graduate results. School productivity needs to be considered because it affects the growth and development of the institution. Therefore, this study was conducted where in the observation there were problems, especially at the Integrated Islamic Elementary School in Klari District, Karawang. The research method used is descriptive method and verification method. Population of 240 teachers, sample of 150 teachers, Non Probability sampling technique, based on sample provisions by Slovin, data collection technique questionnaire "Likert scale" and data processing technique path analysis and using SPSS version 25 application. Teacher competency variables can be stated in the category of good enough and running optimally, organizational culture variables can be stated in the category of good enough and so is the motivation variable is in the category of good enough and has an effect on school productivity in integrated Islamic elementary schools in Klari District, Karawang. Teacher competency, organizational culture and motivation have a significant relationship. Teacher competency on school productivity also has a greater influence. This study aims to determine how much influence teacher competence have on school productivity at the Integrated Islamic Elementary School in Klari District, Karawang. This study was conducted at the Integrated Islamic Elementary School in Klari District, Karawang.

Customer satisfaction is a level of one's feelings after comparing several related factors such as perceived performance or results which can then be compared with the desired expectations. The purpose of this study was to determine the effect of Wings Air airline service quality at Sultan Muhammad Salahuddin Bima Airport, to determine the effect of Wings Air airline passenger complaints at Sultan Muhammad Salahuddin Bima Airport and to determine how much influence service quality and passenger complaints have on employee performance.
This research is quantitative research using primary and secondary data. Primary data was obtained from a questionnaire (questionnaire), while secondary data was obtained from PT. Wings Air, articles and website internet. The analysis technique uses descriptive analysis, multiple regression, t-test, and f-test.
The results of this study indicate that the calculated F value is 82.002 and a sig value of 0.00 is less than 0.05.

Along with the times, the number of air passengers in Indonesia is expected to grow 30% year-on-year to 140 million in the next few years, making Indonesia an important market for air passengers. So Indonesia is expected to become the world's sixth-largest air transportation market by 2034 (Ministry Industry of the Republic of Indonesia, 2022). ARFF (Airport Rescue and Fire Fighting) is a unit part of and rescue at an airport that plays a very important role. Therefore, it is necessary to monitor the level of employee work stress, and it is hoped that employees will feel encouraged to work so that the impact on the performance of ARFF employees can increase and be better. This study aims to determine whether there are the effect of job stress on employee performance ARFF (Airport Rescue and Fire Fighting) at Adisutjipto International Airport Yogyakarta and how much influence it has.
The research method used is a quantitative method, namely by using population and sample of all employees ARFF (Airport Rescue and Fire Fighting) at Adisutjipto International Airport Yogyakarta as respondents. The data collection technique used is by including a number of theoretical foundations, documentation, observation and distributing questionnaires/surveys. Then the data analysis technique uses the application program tool SPSS (Statistical Package for the Social Sciences) version 26.
The results of this study are known to be a constant value of 64.654 and a regression coefficient of -0.116, so the linear regression equation is Y = 64.654 - 0.116 X. Then it is known that the value (Sig.) is 0.428 > 0.05 and the value of t count -0.807 < t table 2.064. And the coefficient of determination R2 (R Square) of 0.026 or 2.6%. So it can be concluded that Job Stress (X) has a negative effect and contributes 2.6%, the remaining 97.4% is influenced by other factors not examined in this study. However, there is no significant effect on Employee Performance (Y) ARFF (Airport Rescue and Fire Fighting) at Adisutjipto International Airport Yogyakarta.

Every Airport must have an Aviation Security and safety system to realize the flight is carried out safely and safely in accordance with the flight plan. The research was conducted at wamena Airport, Papua, releated to the security and safety of flights at wamena airport, Papua and Aviation Security support facilities. From the observations of researchers, there are many events that occur at Wamena Airport that can interfere with flight security and safety. This study aims to find out how the Aviation Security unit works in ensuring flight security and safety at Wamena Papua Airport.
This study uses a qualitative method with a descriptive qualitative type. This study takes data from documentation, observations and interviews conducted with Senior Aviation Security Officers, Junior Aviation Security and Basic Aviation Security Officers. The data analysis technique used credibility test and data analysis. This research was conducted at Wamena Airport, Papua.
The results of the research conducted by researchers that the supporting equipment for the Aviation Security unit at Wamena Airport is adequate but there are equipment that cannot be operated and the lack of human resources for Aviation security officers at Wamena Airport and many do not have a license and SKP.

Shrimp carapace is one of the fisheries waste products that can be a potential alternative for natural flavoring because it contains a lot of glutamic acid that create umami taste in dishes by turning it into a powdered broth. Powdered broth is a product that has been known as a food additive that is obtained from boiling meat or more commonly known as a seasonings. The purpose of this study is to know how the effect and best treatment of different concentrations of extract from shrimp carapace on the quality of the resulting powder broth. This research was conducted at the Food Engineering Laboratory, Chemistry Laboratory Semarang university and the Chemix Pratama Laboratory Yogyakarta. The design of the experiment used was a completely randomized design with 5 treatments and 4 replications, which gives the concentration of shrimp carapace, which is 3%; 3.5%; 4%; 4.5%; And 5%. The test parameters were water levels, fat levels, protein levels, glutamate levels, and hedonic tests include taste and aroma attributes. To find out the difference between treatment, data was tested with Duncan multiple range test (DMRT) at 5% level. The results have shown that differences in shrimp carapace extract have a significant effect (p <0.05) on water levels, fat levels, protein levels, glutamate levels, and hedonic scores. This study recommends P3 treatment as the best alternative treatment considering water level (4,17%), fat content (1,29%), protein (15,05%), glutamate (10,76%), and being the most preferred by panelists. with the taste attribute score (5.50), and aroma (4.77).

Tujuan penelitian ini untuk mengetahui apakah substitusi wortel dan tepung mocaf berpengaruh terhadap sifat fisikokimia dan organoleptic mie kering. Penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) 1 faktor menggunakan 5 perlakuan 4 ulangan. Pelakuan yang diterapkan adalah perbandingan wortel dan tepung mocaf pada P1 (0:40), P2 (10:30). P3 (20:20), P4 (30:10), P5 (0:40), terigu 60 g, air, CMC 2 g, dan garam 0,5 g. Data dianalisis dengan ANOVA. Dilanjutkan dengan Uji Duncan (DMRT) pada taraf 5% . Penelitian ini menunjukkan pengaruh substitusi wortel dan tepung mocaf terhadap tensile strength, rehidrasi, kadar air, β-karoten, serat kasar, dan uji organoleptik meliputi uji hedonic warna, tekstur, rasa   mie kering. Perlakuan terbaik adalah P4 dengan nilai daya putus 0,017050 Mpa, daya rehidrasi 1,120575, kadar air 9,34475%, β-karoten 5951,323925 µ.g/100g, serat kasar 1,05975%, dan memiliki tingkat kerusaan warna 5,5 (suka-sangat suka), tekstur 5,2 (suka-sangat suka), dan rasa 6,4 (sangat suka-amat sangat suka).

Bekasam merupakan produk fermentasi sebagai hasil atau produk ikan awetan yang diolah secara tradisional dengan metode penggaraman. Berkaitan dengan hal tersebut maka dilakukan penelitian dengan tujuan untuk mengetahui pengaruh berbagai konsentrasi garam terbaik terhadap pembuatan bekasam. Sampel yang digunakan merupakan ikan kurisi (Nemipterus nemathophorus) yang diperoleh dari TPI Rembang yang diberi perlakuan konsentrasi garam yang berbeda dan difermentai selama 7 hari. Parameter yang diamati adalah uji kadar air, tekstur analyzer, pH, kadar protein, aroma, warna dan tekstur pada bekasam. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) denggan 5 perlakuan (20%, 25%, 30%, 35% dan 40%) b/b. Hasil penelitian menunjukan bahwa bekasam ikan kurisi dengan konsentrasi garam 40% memberikan pengaruh yang berbeda nyata (P < 0,05) dengan hasil penelitian diperoleh tekstur kadar air sebesar 51,06%, (Texture Analyzer) memiliki nilai 998,59gr/mm, pH dengan nilai 3,43, kadar protein memiliki nilai 14,121%, dan uji organoleptik mutu hedonik terhadap parameter aroma dengan skor 5,50, warna dengan skor 5,87 dan tekstur (kekerasan) dengan skor 5,87.  

Ikan kembung   (Rastrelliger neglectus) merupakan jenis ikan ekonomis penting yang banyak ditangkap maupun dikonsumsi di Indonesia. Wortel adalah tumbuhan jenis sayuran umbi yang biasanya berwarna kuning kemerahan dengan tekstur serupa kayu. Bakso merupakan bahan pangan sumber protein hewani alternatif yang relatif murah. Daya konsumsi masyarakat terutama anak-anak yang rendah terhadap sayuran wortel maka dari itu bakso ikan kembung ditambah sayuran wortel agar tinggi vitamin dan meningkatkan daya konsumsi terhadap wortel. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan subtitusi wortel dan ikan kembung pada bakso ikan kembung terhadap sifat fisikokimia dan organoleptik bakso ikan kembung yang dihasilkan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu substitusi wortel dan ikan kembung dengan 5 perlakuan dan 4 kali ulangan. Dengan pengukuran variabel yaitu kadar lemak, kadar air, kadar protein, vitamin A, tekstur (kekenyalan). Uji hedonik rasa dan warna. Subtitusi ikan kembung dan wortel berpengaruh nyata (p<0,05) terhadap sifat kimia (kadar air, protein, kadar lemak, vitamin A), organoleptik (rasa, dan warna) dan tidak beda nyata terhadap sifat fisik yaitu tekstur pada bakso ikan kembung dengan subtitusi wortel.  

<p>Semangka (<em>Citrullus lanatus) </em>adalah buah berbentuk bulat, oval atau lonjong. Kulit buahnya halus dengan warna hijau muda dan hijau tua. Daging semangka memiliki rasa manis dan warna merah, kuning atau jingga.</p><p>Semangka banyak mengandung air, sangat enak disantap pada saat haus. Tanaman semangka (<em>Citrullus vulgaris </em>Schard.<em>) </em>memiliki daya tarik khusus di mata penikmatnya dengan daya kreatifitas kuliner, kita juga dapat memanfaatkan daging semangka   menjadi produk olahan makanan yang bercita rasa. Salah satu yang akan disajikan adalah pembuatan permen . Produk olahan daging semangka yang berupa permen Permen adalah bahan makanan yang kental atau semi padat, terbuat dari campuran 45 bagian berat buah buahan dan 55 berat gula dan bahan pengental yaitu karagenan . Karagenen merupakan suatu istilah polisakarida yang dipeloreh dari hasil ekstraksi alkali dari alga merah (<em>Rhodophyceae</em>)  dan karagenan berperan sangat penting sebagai stabilisator (pengatur keseimbangan), <em>thickener </em>(bahan pengentalan), pembentuk gel, pengemulsi dan lain-lain Sehingga perlu dilakukan penelitian   .Penelitian   ini bertujuan mengetahui   karakteristik fisikokimia dan sensori   permen semangka dari berbagai konsentrasi karagenan yang digunakan dan mengetahui perlakuan terbaik untuk memdapatkan permen</p><p>           Rancangan percobaan yang digunakan adalah Rancangan Acak lengkap (RAL) satu faktor berbagai konsentrasi karagenen   dengan 5 perlakuan dan 4 kali ulangan.   perlakuan sebagai berikut :P1: karagenan 0,5%, P2: 1%, P3:1,5%, P4:2%, P5:2,5%, Apabila terdapat pengaruh yang nyata, maka dilakukan uji lanjut dengan Uji Beda Nyata Jujur dengan taraf nyata 5% .</p><p>  Hasil penelitian menunjukan bahwa konsentrasi karagenan berpengaruh nyata (p&lt;0,05) terhadap sifat kimia ( kadar air, kadar abu, gula reduksi dan vitamin C ) , sifat fisik ( tekstur ) dan sensori (   kekenyalan dan elastisitas ) permen semangka yang dihasilkan,     setelah diuji lanjut dengan BNJ taraf 5% semua perlakuan berbeda nyata.</p><p>Berdasarkan hasil analisis diperoleh perlakuan terbaik yaitu: P3 ( konsentrasi karagenan 1,5%) yang menghasilkan nilai sifat kimia yaitu kadar air 16,12%     :kadar abu 0,86 %, gula reduksi 11,23 % dan vitamin C : 17, 46 %, nilai sifat fisik   tekstur 577,76 gf/mm   serta sensori/organoleptik kekenyalan (3,08% ) dengan kriteria agak kenyal kenyal , elastisitasnya 3,8 %<em> </em>kriteria<em> </em>: agak elastis -elastis<em>               </em></p><p><em>  </em></p><p><em>Kata kunci: permen , semangka, karagenan   </em></p>

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi cmc terhadap sifat kimia (kadar air dan pH), sifat fisik (viskositas, daya oles, sineresis) dan organoleptik (warna dan tekstur) selai labu siam. Rancangan percobaan yang digunakan adalah rancangan Acak Kelompok (RAK) satu faktor dengan konsentrasi  CMC.  Data  yang   diperoleh  dianalisa  dengan  menggunakan  sidik ragam Data dianalisis dengan sidik ragam, dan dilanjutkan uji  Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil yang diperoleh yaitu konsentrasi CMC berpengaruh nyata terhadap pH, viskositas, sineresis serta organoleptik warna dan tekstur tetapi tidak berpengaruh terhadap kadar air. Untuk overall menunjukkan bahwa pada perlakuan P4 (konsentrasi CMC 0,75%) disukai oleh panelis dengan karakteristik kadar air 9,98 %, daya oles 6,11mJ, viskosita 3590cP dan tekstur 5,2.