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Menampilkan 1–10 dari 91 artikel
Administrative Capacity in Consular Services: A Literature Review on Institutional Readiness in Serving Indonesian Migrant Workers
International Journal of Social Sciences and Communication
Vol 2
, No 1
(2026)
Consular services have become a critical site of state intervention in the governance of international labor migration, particularly for migrant-sending countries such as Indonesia whose citizens depend on overseas missions for administrative protection and access to public services abroad. Despite the growing importance of consular institutions in safeguarding migrant workers’ rights and welfare, existing scholarship remains fragmented, offering limited conceptual integration of how administrat...
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Administrative Capacity in Executive Service Delivery: A Literature Review on Government Protocol Functions
International Journal of Social Sciences and Communication
Vol 2
, No 1
(2026)
Administrative capacity has long been recognized as a fundamental determinant of governmental effectiveness, yet its role in executive service delivery, particularly in relation to government protocol functions, remains conceptually underdeveloped in public administration scholarship. Existing studies on administrative capacity predominantly focus on policy formulation, implementation, and citizen-facing service delivery, while research on executive governance and executive support systems often...
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Administrative Capacity in the Implementation of Digital Population Administration Services: A Literature Review of the KNG Program in Surabaya City Government
International Journal of Social Sciences and Communication
Vol 2
, No 1
(2026)
Digital transformation has become a central agenda in local governments seeking to improve the effectiveness, accessibility, and reliability of public service delivery, particularly in population administration services that constitute the legal foundation of citizenship. In Indonesia, the Surabaya City Government has implemented the Klampid New Generation (KNG) program as an integrated digital platform for population administration services, aiming to streamline civil registration processes, en...
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Ductylity Behavior of Laminated Hollow Section Bamboo Beam-Column Connections with Glue-in-Rod–Bracket System: An Environmentally Friendly Construction Material Solution
Proceeding of the International Conferences on Engineering Sciences
Vol 3
, No 1
(2026)
Wood consumption in Indonesia, which is expected to reach more than 64.84 million m³ by 2025, is putting enormous pressure on forests, as evidenced by the reduction in forest area through the clearing of 96,230 hectares of forest in 2023. To reduce dependence on wood as a building material, alternative materials with comparable physical and mechanical properties are needed. Bamboo, especially laminated bamboo, was chosen because it has high tensile strength, a short harvest time, and abundant av...
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Digital Forensics and Automated Incident Response Framework Leveraging Big Data Analytics and Real Time Network Traffic Profiling in Heterogeneous Cyber Environments
Cyber Security and Network Management
Vol 1
, No 1
(2026)
The increasing complexity and scale of modern cybersecurity threats necessitate the development of advanced systems capable of efficiently detecting, analyzing, and mitigating incidents in real time. This paper proposes an automated framework for digital forensics and incident response that leverages big data analytics and real time network traffic profiling. The framework integrates cutting-edge technologies, including Apache Spark for real time data processing and Hadoop for scalable data stor...
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Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
Vol 2
, No 2
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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Peran Guru BK dalam Pelaksanaan Layanan Bimbingan dan Konseling di MTs Ibnu Sina
Tutus Sandrika
; Ajeng Nova Saputri
; Abdul Mustofa
; Teguh Maulana
; Ahmad Mashuda
; Nur Aini Farida
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 4
, No 4
(2025)
Guidance and Counseling services have a strategic role in supporting students’ holistic development, including academic, social, emotional, and moral aspects. However, in practical implementation, counseling services in schools still show a gap between theoretical ideal concepts and real field practices. This study aims to analyze the role of school counselors in the implementation of Guidance and Counseling services at MTs Ibnu Sina Karawang, focusing on the counselor’s role, teacher-student in...
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Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.): Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study....
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Kembang goyang characterization with rice - mocaf flour (modified cassava flour) subtitution and variation of milk types : Karakteristik kembang goyang dengan substitusi tepung beras - tepung mocaf (modified cassava flour) dan variasi jenis susu
Agrobioteknologi
Vol 2
, No 1
(2025)
A traditional cake from Betawi known as kembang goyang is created by shaking it in hot oil until the dough releases from the mold and gets its name from the way it looks budding flowers. In this study, rice flour substitute with mocaf flour and several types of milk were also used. This studied aims to manufacture kembang goyang that are rich in protein, and the optimal of crunchiness, this study attempts to establish the ideal ratio of rice flour to mocaf flour and different types of milk. This...
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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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