Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Endang Noerhartati"'
Publikováno v:
Jurnal Ilmiah Pendidikan Dasar, Vol 11, Iss 1, Pp 154-165 (2024)
This study used word frequency and co-occurrence network analysis using KH Coder 3.0 to evaluate perceptions of international schools in Bali, as reflected in 614 online reviews. The analysis, which yielded an average satisfaction rating of 4.4 out o
Externí odkaz:
https://doaj.org/article/ba1b86f0fe0f4d1d9dd14faba587f784
Publikováno v:
IJEBD (International Journal of Entrepreneurship and Business Development), Vol 6, Iss 5 (2023)
Purpose: The study aims to determine the combination of selected treatments in the proportion of sorghum flour: wheat and the amount of dumbo catfish meal and the financial feasibility of the sorghum stick business. Design/methodology/approach: Th
Externí odkaz:
https://doaj.org/article/e6eba1abc6ef4120a58c2b5d2fbac0ea
Publikováno v:
Agrointek, Vol 16, Iss 2, Pp 285-295 (2022)
Pudding is well known as nutritious food and popular for all ages of consumers. One of determinant factors of consumer acceptance is food color, particularly in using natural colorants. Colored pudding was more attractive than colorless, especially b
Externí odkaz:
https://doaj.org/article/544f61e0085649f7a03e9731a07ae09a
Publikováno v:
Jurnal Berdaya Mandiri, Vol 3, Iss 2, Pp 708-717 (2021)
Developing an entrepreneurial spirit and motivation to produce graduates who can create jobs must be done continuously through an education program, starting from high school to the younger generation of educated people, continuing to tertiary instit
Externí odkaz:
https://doaj.org/article/4f485689183e485e86a832140c62841b
Publikováno v:
IJEBD (International Journal of Entrepreneurship and Business Development), Vol 5, Iss 5 (2022)
Purpose: The study aims to find to determine the effect of the proportion of sorghum flour: glutinous rice flour and types of sugar on the quality of sorghum dodol products Design/methodology/approach: This study used a factorial randomized block
Externí odkaz:
https://doaj.org/article/9c93c5849a724245954ee024639caeca
Publikováno v:
AGRIVITA Journal of Agricultural Science, Vol 42, Iss 2, Pp 331-340 (2020)
Botanical insecticides are considered biodegradable, environmentally compatible, and less toxic to non-target organisms than synthetic insecticides. Unfortunately, they are not attractive to Indonesian farmers due to its instability against light, te
Externí odkaz:
https://doaj.org/article/f955cc6b76d6444ea068dc0eb5ba57ff
Attributes Of Sorghum Products: 'Nasi Bakar and Nasi Bento' Which Affect Consumers among High School
Publikováno v:
The Spirit of Society Journal: International Journal of Society Development and Engagement, Vol 5, Iss 2 (2022)
Understanding consumer product attributes can provide a competitive assessment, exceptionally high school students as young consumers. This study uses a descriptive qualitative approach to obtain broad and in-depth information related to the research
Externí odkaz:
https://doaj.org/article/a5c6f6a14bab4ce9998244e9771c8b9b
Autor:
Lusy Tunik Muharlisiani, Yoyok Soesatyo, Amrozi Khamidi, Nunuk Hariyati, Siti Bariroh, Endang Noerhartati, Johny Sugiono, Citrawati Jatiningrum
Publikováno v:
IJEBD (International Journal of Entrepreneurship and Business Development), Vol 4, Iss 1 (2021)
Purpose: This research aims to describe the character of environmental awareness of character education and finding model of the development of character strengthening. Design/methodology/approach: This method uses descriptive qualitative, data col
Externí odkaz:
https://doaj.org/article/2289e68952b54e498798a61cc630c659
Publikováno v:
IJEBD (International Journal of Entrepreneurship and Business Development), Vol 3, Iss 3 (2020)
Agriculture in Indonesia, one of which is food crop agriculture, food crops are dominated by rice and corn products. Indonesia, which was previously known as the most significant food-producing country in the world, is currently experiencing a shift,
Externí odkaz:
https://doaj.org/article/9091ec4475bd43158e506fa0ee3089da
Autor:
Endang Noerhartati, Che Zalina Zulkifli, Pratiwi Dwi Karyati, Nugrahini Susantinah Wisnujati, Iva Evry Robiyansah, Nia Saurina, Lusy Tunik Muharlisiani
Publikováno v:
IJEBD (International Journal of Entrepreneurship and Business Development), Vol 3, Iss 3 (2020)
The purpose of this research was to find a solution during the pandemic recovery covid-19 with the strengthening of alternative food entrepreneurship sorghum. The research method uses qualitative research methods in entrepreneurship, descriptive qual
Externí odkaz:
https://doaj.org/article/3a6396a73d2a49839a46ed8d6ca7dc7f