Penelitian ini bertujuan untuk menganalisis pengaruh literasi keuangan dan pelatihan pasar modal terhadap pengambilan keputusan investasi (studi kasus masyarakat Kabupaten Brebes dan sekitarnya). Penelitian ini merupakan penelitian kuantitatif terapan kausal. Data yang digunakan adalah data primer dan sekunder. Metode pengumpulan data primer yaitu dengan menyebar kuesioner. Teknik yang digunakan dalam pengambilan sampel yaitu menggunakan teknik purposive sampling dengan jumlah sampel sebanyak 251 responden. Pengujian yang dilakukan menggunakan uji instrumen, uji asumsi klasik, serta analisis regresi linier berganda. Temuan dari penelitian ini berdasarkan uji t antara lain menunjukkan bahwa literasi keuangan dan pelatihan pasar modal berpengaruh secara signifikan terhadap pengambilan keputusan investasi secara individu. Hasil penelitian berdasarkan uji F menunjukkan bahwa literasi keuangan dan pelatihan pasar modal berpengaruh secara signifikan dan simultan terhadap pengambilan keputusan investasi pada masyarakat Kabupaten Brebes dan sekitarnya. Kata Kunci: literasi keuangan, seminar pasar modal, keputusan investasi

The presence of gadgets mainly in the form of smartphones has much to contribute in everyday life, as a media gadget information search, interacting, get entertained, even for the purpose of online business activities for today is widely used among students of UIN Sunan Kalijaga. This study aimed to describe the motives of use gadgets as online business promotion tool among students UIN Sunan Kalijaga. The research approach uses qualitative approach with descriptive qualitative method, focus of research is the use of gadgets motivation among students. Respondent with purposive sampling. The research found patterns of use gadgets as a means of business promotion online, such as, First, the use of gadgets are considered more convenient, easy and simple to do promotions, Second, Online Business is suitable for small businesses run by selling a variety of products. Third, Doing business online using a gadget or self-awareness initiative of informants in sufficient portion of the needs as well as training yourself to be an independent figure.

The use of an air conditioner (AC) becomes essential, particularly in a hot and humid climate, to provide a comfortable environment for human activities. The setpoint is the agreed temperature that the building will meet, and the use of the lowest setpoint temperature to accelerate the cooling of indoor spaces should be avoided. A comprehensive field study was conducted under various cooling temperature settings in two student activity rooms in a university building in Malaysia, so as to understand respondents’ characteristics and behavior toward AC usage, to estimate the comfort at various indoor temperatures, to develop an adaptive model of thermal comfort in AC spaces, and to compare the comfort temperature with related local and international indoor thermal environmental standards. The findings indicated that water intake and clothing insulation affected personal thermal comfort. Moreover, the mean comfort temperature for respondents was 24.3 °C, which is within an indoor thermal comfort zone of 23–27 °C. The findings suggest that the preference of occupants living in a hot and humid region for lower temperatures means that setting temperatures lower than 24 °C might underestimate the indoor comfort temperature. Additionally, an adaptive relationship can be derived to estimate the indoor comfort temperature from the prevailing outdoor temperature.

This writing aims to provide readers with views on the application of the inquiry learning model with the experimental method during the Covid-19 pandemic. During the pandemic, the government decided to implement online learning which was still less effective in improving student learning outcomes, especially in Physics lessons. Physics lessons are factual lessons, and tend to be calculation activities so that a learning model is needed that allows students to be able to think critically and systematically. This writing uses a literature study by reviewing several articles in national journals. From various journal sources

Abstrak.  Nata merupakan olahan fermentasi yang menggunakan starter Acetobacter xylinum dalam pembuatannya. Bahan baku yang sering digunakan dalam pembuatan nata yaitu air kelapa. Seiring dengan perkembangan teknologi dan  pemikiran masyarakat maka bahan baku yang digunakan dalam pembuatan nata semakin bervariasi tidak hannya menggunakan air kelapa tetapi dapat juga menggunakan air cucian beras. Air cucian beras dapat diolah menjadi produk yang bernilai ekonomis dengan melibatkan starter Acetobacter xylinum dalam pembuatan nata. Hal ini dikarenakan pada air cucian beras masih mengandung sakarida jenis pati sebanyak 85-90%, protein, glutein, selulosa, hemiselulosa, gula dan vitamin B1 yang terdapat pada pericarpus dan aleuron. Pada pembuatan nata sumber nitrogen yang digunakan yaitu ekstrak tauge untuk menggantikan urea atau ZA (Zwavelzure ammoniak). Penelitian ini bertujuan untuk mengkaji proses variasi penggunaan jenis bahan baku air cucian beras dan air kelapa dengan penambahan konsentrasi ekstrak tauge terhadap rendemen dan mutu nata yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan faktor jenis bahan baku (B) dan onsentrasi ekstrak tauge (K). Jenis bahan baku (B) terdiri dari 2 taraf yaitu B1= air cucian beras dan B2= air kelapa, sedangkan kosentrasi ekstrak tauge terdiri dari 5 taraf yaitu K1= 0%, K2= 0,25%, K3= 0,5%, K4= 0,75% dan K5= 15%. Ulangan dilakukan 2 kali dan diperoleh 20 satuan percobaan. Analisis yang dilakukan yaitu rendemen, kadar air, serat kasar, ketebalan dan tekstur. Hasil penelitian menunjukkan bahwa penggunaan jenis bahan baku dan konsentrasi ekstrak tauge berpengaruh sangat nyata terhadap rendemen dan kadar air.  Adapun penggunaan jenis bahan baku berpengaruh sangat nyata terhadap kadar air nata sedangkan pada penambahan konsentrasi ekstrak tauge berpengaruh nyata. Nata de rice dan nata de coco memiliki rendemen berkisar dari 2.01% - 8.23%, kadar air 69.11% - 81.49%, serat kasar 4.57% - 9.38%, ketebalan 0.02 cm – 0.57 cm dan tekstur 67 g/cm² – 289.5 g/cm².Variation of Raw Material (Rice and Coconut Water) With The Addition Of Bean Sprouts Extracts to The Yield and Quality Of NataAbstract: Nata is a fermented process that uses a starter of Acetobacter xylinum in its manufacture. Raw materials that are often use in making nata are coconut water. Along with technological developments and people’s thinking, the raw materials used in making nata are increasingly varied, not only using coconut water but also using rice washing water. Rice washing water can be processed into economically valuable products involving the starter of Acetobacter xylinum in making nata. This is because the rice washing water still contains 85-90% starch saccharide, protein, glutein, cellulose, hemicelluloses, sugar and vitamin B1which are found in pericarpand aleurone. In the manufacture of nitrogen sources used are bean sprouts extract to replace urea or ZA (Zwavelzure ammoniak). This study aims to examine the process of variation in the use of types of raw materials for rice washing and coconut water by adding bean sprouts extract to the yield of nata quality produced. This study used a completely randomized design (CRD) factorial pattern whith raw material type factors (B) and bean sprout extract (K). Raw material (B) consists of 2 levels, namely B1= rice washing water and B2= coconut water, while bean sprout extract consists of 5 levels, namely K1= 0%, K2= 0,25%, K3= 0,5%, K4=0,75% dan K5= 1%. Deuteronomy was done twice and 20 experimental units were obtained. The analysis carried out was the yield, moisture content, crude fiber, texture, thickness. The results showed that the use of raw materials and exstraction of bean sprouts significantly affected the yield and moisture content. The use of raw material for rice washing water and coconut water has a very significant effect on water content and has a significant effect on bean extract. Nata de rice and nata de coco have yields ranging from 2.01% - 8.23%, moisture content 69.11% - 81.49%, crude fiber 4.57 % - 9.38%, thickness 0.02 cm – 0.57 cm and texture 67 g/cm² - 289.5 g/cm².