Vol. 4 No. 2 (2021): April

Articles

• APPLICATION OF BIOGAS DIGESTER TECHNOLOGY UTILIZES ANIMAL WASTE

  Moh. Ahsan S. Mandra, Sunardi Sunardi, Andi Muhammad Taufik Ali

  280-289

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• ANTICIPATION COVID-19 WITH MOVEMENT FOR HEALTHY AND PRODUCTIVE LIFE

  Farid Ardyansyah, Wanda Halim Mawaddah, Ismi Nur Azizah

  290-301

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• MANTAIN FOOD SCURITY AND BODY IMUNITY IN THE COVID-19 PANDEMIC

  Qoni'ah Nur Wijayani

  302-313

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• CHILD-FRIENDLY FAMILY PROGRAM AS A MEDIUM OF CHILD RIGHTS EDUCATION FOR PARENTS

  Misbahul Anwar, Sutrisno Wibowo, Kholifah Fil Ardhi

  314-325

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• REALIZING SAMAWA FAMILY THROUGH MEDIA WISDOM

  Nur Sofyan, Suciati Suciati

  326-334

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• OPTIMIZATION OF SUSTAINABLE CAPTURE FISHERIES IN FAD FOR FISHERMAN

  Mustasim Mustasim, Misbah Sururi, Abudarda Razak, Ismail Ismail, Muhammad Ali Ulat, Amir Machmud Suruwaky, Handayani Handayani, Endang Gunaisah, Vicky Rizky Affandy Katili, Hendra Poltak

  335-344

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• THE GUIDANCE OF TOURISM MARKET PARTICIPATIVE PLANNING

  Gunawan Prayitno, Aris Subagiyo, Nindya Sari, Dian Dinanti, Nurkholis Hamidi, Sugiarto Sugiarto, Suluh Elman Swara, Muhammad Satya Adhitama

  245-260

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• IMPROVING EARLY CHILDHOOD EDUCATION TEACHER PROFESIONAL COMPETENCE THROUGH STEAM BASED LEARNING PLAN TRAINING

  Asih Nur Ismiatun, Andrisyah Andrisyah

  261-270

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• INSTRUCTIONAL LEARNING DEVELOPMENT ASSISTANCE PROGRAM FOR ELEMENTARY SCHOOL TEACHERS THROUGH ASSISTED SCHOOL PROGRAM

  Pradipta Annurwanda, Rahmat Winata, Siti Suprihatiningsih, Rizki Nurhana Friantini, Bernadeta Ritawati, Rian Rian

  271-284

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• TRAINING ON WRITING SCIENTIFIC ARTICLES BASED ON COMMUNITY SERVICE

  Rusi Rusmiati Aliyyah, Siti Nur Paridotul Ramadhan, Indah Nurrosma, Iman Subasman, Venny Oktaviany

  285-297

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• OPTIMIZATION OF THE HEALTH OF MOTHER AND CHILDREN (KIA) THROUGH PREGNANT WOMEN CLASS COMMUNITY CARE AND PUBLIC VISITS

  Meda Yuliani

  298-311

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• IMPROVING UNDERSTANDING OF MANGROVE ECOSYSTEM FOR SUSTAINABILITY OF MANGROVE CRAB FISHERIES

  Ismail Ismail, Amir Suruwaky, Mustasim Mustasim, Hendra Poltak, Arhandy Arfah

  312-320

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• THE PRODUCTION OF HAND SANITIZER USING BETEL LEAF COMBINED WATER LIME TO IMPROVE COMMUNITY SKILLS

  Ria Claudia Welerubun, Silvia Hanna Kusuma Sirait, Jeni Jeni, Heru Joko Budi Rianto, Insar Damopolii

  321-330

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• THE CHANGES IN COMMUNITY KNOWLEDGE ABOUT COVID-19 VACCINE TROUGH ONLINE EDUCATION

  Sarah Puspita Atmaja, Novena Adi Yuhara, Felik Felik, Losi Yenni Florindha

  331-338

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• OPTIMIZING THE ROLE OF 'AISYIYAH'S TB KADER IN IMPROVING THE QUALITY OF LIFE FOR POST TUBERCULOSIS (TB) PATIENTS

  Ana Majdawati, Inayati Inayati

  339-448

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• COUNSELING MENOPAUSE: HEALTHY AND HAPPY IN APPROACHING AGE 50 YEARS

  Ivanna Beru Brahmana, SN Nurul Makiyah

  449-458

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• DEVELOPMENT ENTERPRENEURSHIP THROUGH INOVATION OF "CILOK-GURITA (Octopus sp.)" AS A NUTRIOUS FOOD

  Bagus Ansani Takwin, Hasyiati Aini, Fajrianti Dwi Kurnia, Husnul Ayu Juniarti, Dimas Putra Perdana, Salnida Yuniarti Lumbessy

  459-467

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• WORKSHOP FOR DRAFTING AND DELIVERY OF ECONOMIC SCIENTIFIC ARTICLES FOR IMPROVEMENT AND DEVELOPMENT OF SOCIAL STATISTIC INDICATORS

  Nila Kesumawati, Depi Pramika

  468-476

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• OPTIMIZATION OF PRESCHOOL AGE CHILDREN'S DEVELOPMENT THROUGH EARLY DETECTION OF CHILD DEVELOPMENT

  Tunggul Sri Agus Setyaningsih, Hesti Wahyuni

  477-483

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• UNDERSTANDING THE USE OF GOOGLE CLASSROOM FOR TEACHERS DURING THE PANDEMIC COVID-19

  Deri Susanti, Nurul Fitri Yany

  484-494

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• IMPROVEMENT OF BALANCED NUTRITIONAL KNOWLEDGE AND SKILLS THROUGH THE DEMONSTRATION OF ISI PIRINGKU IN BASIC SCHOOL CHILDREN

  Mardiana Mardiana, Hana Yuniarti, Eddy Susanto

  495-503

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• THE SOCIALIZATION OF NATURAL DYES AND SHIBORI TEXTILE COLORING METHODS FOR EMPOWERING KAMPUNG BATIK KAMBOJA COMMUNITY

  Siva Devi Azahra, Jagad Aditya Dewantara, Siti Masitoh Kartikawati

  504-513

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• WEBINAR EVENT ABOUT CAPITAL MARKET INTELLECTUALS IN THE DIGITAL AGE, AS A FORM OF SOCIALIZATION, EDUCATION AND SCIENTIFIC UNDERSTANDING OF THE CAPITAL MARKET, ESPECIALLY STOCKS

  Tine Badriatin, Ichsan Alif Setiawan, Septiana Tri Rahayu

  514-521

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• UTILIZATION OF NIPAH (Nypah fruticants Wurmb) AS FOOD INGREDIENT FOR IMPROVING THE LOCAL ECONOMY OF VILLAGES’s COMMUNITY

  Destiana Destiana, Siti Puji Lestariningsih, Jagad Aditya Dewantara

  522-532

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