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Optimalisasi Kinerja Karyawan melalui Knowledge Sharing dan Work Ability dengan Mediasi Komitmen Organisasi
Innovation, Theory & Practice Management Journal
Vol 4
, No 2
(2025)
Penelitian ini bertujuan untuk menganalisis pengaruh knowledge sharing dan work ability terhadap kinerja pegawai baik secara langsung maupun tidak langsung melalui komitmen organisasi sebagai mediasi. Populasi yang digunakan dalam penelitian ini adalah pegawai di Badan Layanan Umum - Unit Pelaksana Teknis Dinas Trans Semarang sebesar 1257 orang, dengan ukuran jumlah sampel sebesar 100 responden. Teknik pengambilan sampel yang digunakan adalah proportionate random sampling. Sumber data yang digun...
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Pengaruh Kemiskinan terhadap Pendidikan di Daerah Kota Semarang Tahun 2020-2024
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 2
(2025)
Penelitian ini bertujuan untuk menganalisis pengaruh angka kemiskinan terhadap indikator pendidikan di Kota Semarang selama kurun waktu 2020–2024. Kemiskinan dan pendidikan merupakan dua masalah sosial yang saling terkait erat dan menjadi tantangan besar di wilayah perkotaan, terutama pascapandemi COVID-19. Penelitian ini menggunakan metode deskriptif kuantitatif dengan menggunakan data sekunder dari Badan Pusat Statistik (BPS) dan Dinas Pendidikan Kota Semarang. Variabel yang dianalisis meliput...
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Penerapan Anyaman dan Lukis Kain pada Ready to Wear Style Exotic Dramatic Wayang Krisna
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
Weaving and fabric painting techniques were alternative in making textile motif designs for Ready to Wear. The exclusive value of fabric painting could be a proponent of more beautiful and unique clothing. The problem studied was how to apply weave and fabric painting to clothing and making Ready To Wear exotic dramatic style of Wayang Krisna. The aim of this report was to find out the application of weave and fabric painting in the manufacture of Ready To Wear exotic dramatic style of way...
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Pembuatan Busana Fantasi Aplikasi Bunga Tulip, Kupu-Kupu, Hiasan Kepala Elang Falcon
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
Fantasy Party Dress is a dress shows beauty and uniqueness. This cloth is that worn for certain events, based on the occasion, fantasy clothing is only used in fashion gshows/carnivals. The purpose of making a report is to find out the process of making a fantasy party dress for the application of tulips, butterflies and falcon headdresses. The report uses qualitative research methods, literature, observation, documentation and data analysis. The making of this Fantasy Party Dress goes through t...
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Adaptasi Batang Pohon sebagai Sumber Ide Rias Fantasi Berbasis Mixed Media
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
The development of fantasy makeup ideas is often used as a channel of expression in the growing field of makeup, as well as taking ideas from various sources that are often known as adaptations. The purpose of this study is to overcome the saturation of society towards conventional makeup and develop an understanding of the adaptation of fantasy makeup with mixed media-based tree theme. The method used in this study is the method of research and Development (Research and Development or R&D)...
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Inovatif Rangkaian Bunga Tangan untuk Pengantin Barat
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
The bridal hand bouquet in Western weddings is an important element symbolizing the sanctity of the marriage. The hand bouquet serves as an accessory that complements the appearance of the bride and portrays her as the queen on her special day. This study aims to explain the innovative process of arranging Hologram Flower Bouquets, Rattan Flower Bouquets, and Coconut Flower Bouquets, as well as to validate the product of the book "Creations of Bouquets for Brides". The methodology used includes...
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Pemanfaatan Limbah Botol Plastik untuk Pembuatan Buket Bunga sebagai Peluang Berwirausaha
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
Plastic bottle waste is a leftover material that is no longer used from human activities. Flower bouquet has become one of the necessities, especially for teenagers to adults. Comparison of the price of a bouquet of real flowers and artificial flowers is quite expensive, making a bouquet of flowers from plastic bottle waste a new innovation. The purpose of this study was to determine the process of making a flower bouquet, determine product validation, determine the public acceptance of the prod...
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Efektivitas Motion graphic sebagai Media Kampanye Sosial untuk Meningkatkan Kesadaran Literasi Digital generasi muda
JURNAL ILMIAH KOMPUTER GRAFIS
Vol 18
, No 1
(2025)
The development of digital technology has driven substantial transformation in communication patterns and access to information, especially among the younger generation. However, the relatively low level of digital literacy is still a problem that requires strategic handling. This study aims to examine the effectiveness of using motion graphics a social campaign medium in increasing awareness of digital literacy among the younger generation. research methodology applied uses a quantitative appro...
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Pengembangan Label Desain Kemasan Susu Kefir Guna Peningkatan Brand Awareness Wow Suke
JURNAL ILMIAH KOMPUTER GRAFIS
Vol 18
, No 1
(2025)
This study aims to measure the effectiveness of packaging label design and promotional media (brochures) in increasing brand awareness of the WOW SUKE kefir milk and ice cream products. The method used is a Brand Lift Study, conducted through surveys with 53 respondents before and after exposure to the promotional materials. The results show a significant increase in brand awareness, from 21.1% before exposure to 49.1% after, indicating a growth of 132.7%. The brand recall rate reached 98.1%, me...
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Karakteristik Italian Meringue Butter Cream Menggunakan Proporsi Pemanis yang Berbeda
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
The objective of this study was to assess the sensory acceptability of Italian Meringue Butter Cream in terms of texture, aroma, color, and taste, using varying proportions of sweeteners. The research was carried out in the Culinary Arts Laboratory of the Ibu Kartini Academy of Social Welfare. An experimental approach was employed, utilizing a Completely Randomized Design (CRD). The study involved three treatments with different ratios of granulated sugar to stevia: F1 (220 g : 20 g), F2 (150 g...
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