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All Journal Berkala Perikanan Terubuk Jurnal Abdimas ADPI Sosial Dan Humaniora
aulia hidayati
Sekolah Vokasi, Institut Pertanian Bogor
Arts Humanities Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Other

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The Sosialisasi Undang-Undang Harmonisasi Peraturan Perpajakan Sebagai Sarana Pendidikan Pajak Siswa Smk Poncol Jakarta Mela Nurdialy; Aulia Hidayati; Ratih Pratiwi
Jurnal Abdimas Adpi Sosial dan Humaniora Vol. 3 No. 1 (2022): Jurnal Abdimas ADPI Sosial dan Humaniora
Publisher : Asosiasi Dosen Pengabdian kepada Masyarakat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/jsoshum.v3i1.122

Abstract

Early tax education for school students needs to be carried out to increase awareness and tax compliance. Vocational High School (SMK) students are part of the younger generation of future taxpayers. In 2021, there will be changing tax regulations with the Harmonization of Tax Law (UU HPP). The Lecturer of the Accounting Study Program at the Vocational School of IPB held community service activities by socializing the UU HPP to students majoring in Accounting at SMK Poncol Jakarta. This activity aims to increase the understanding of taxation, especially income tax and Value Added Tax, for students at SMK Poncol Jakarta. The implementation of activities uses lecture and simulation methods and evaluates activities through pre-test and post-test questionnaires to determine the success of tax socialization. Based on the test results, After the tax socialization, 90.7% of students answered that they understood about PPh and VAT; 91.67% of students know income tax (PPh), and there are 86.25% of students know VAT. Generally, tax socialization activities increase students’ understanding of taxes and UU HPP.
Proportion and Characteristics of Amino Acids Flavoring Powder for Biang Fish (Ilisha elongata) Aulia Hidayati; Sumarto Sumarto; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 51, No 1 (2023): Februari 2023
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.51.1.1780-1787

Abstract

This study aims to determine the proportions and characteristics of amino acids for the flavoring powder of the fish with different concentrations of the fish meal. The method used in this research is an experiment of making fish seasoning powder with the use of ingredients consisting of fish meal, onion, garlic, iodized salt and white pepper with a non-factorial completely randomized design consisting of 4 levels of treatment, namely P0 (0 grams of powder biang fish), P1 (60 grams of powder biang fish), P2 (70 grams of powder biang fish), P3 (80 grams of powder biang fish). The results showed that the proportion of fish meal was 23% and the analysis of types and levels of amino acids produced 9 types of essential amino acids with the highest number found in isoleucine 0.882% and 8 types of non-essential amino acids with the highest amount found in glutamic acid, namely 1,337 % .
Co-Authors Mela Nurdialy Mela Nurdialy Ratih Pratiwi Sumarto Sumarto Suparmi Suparmi