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International Journal of Research Innovation and Entrepreneurship
Published by Universitas Negeri Semarang
ISSN : 27468526     EISSN : 27468534     DOI : -
Core Subject : Social,
Social Sciences
International Journal of Research Innovation and Entrepreneurship (IJRIE) is a peer-reviewed journal that published original research articles and short communication on innovations in interdisciplinary fields. IJRIE comes out to provide supports scientific research and their commercialisation efforts. This journal is also an academic publication support for entrepreneurship-goaled studies. International Journal of Research Innovation and Entrepreneurship (IJRIE) covers research innovations and their entrepreneurship as well as commercialisation efforts in the following topics: Sciences and Engineering Arts Social sciences (Anthropology, Archaeology, Economics, Geography, History, Law, Linguistics, Politics, Psychology and Sociology) Education
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 14 Documents
 1   2 
Characterization of a Phosphate Solubilizing and Pesticide Tolerant Endophytic Bacterium (Pseudomonas sp.) Isolated from Apple Orchards of Himachal Pradesh Khatri, Shakuntala; Shridhar, Vijay; Pandey, Anita
International Journal of Research Innovation and Entrepreneurship Vol 1 No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v1i2.49632

Abstract

Jammu-Kashmir, Himachal Pradesh and Uttarakhand are the core areas of apple production in India. Synthetic chemicals, fertilizers, and pesticides are used for improving the yield in apple orchards. Overuse of phosphate fertilizers, untreated/ treated wastewater, sewage sludge, composts, etc leads to serious conditions in apple orchards. In the present study, enrichment culture technique was used to isolate and screen the pesticide tolerant bacterial strain from apple roots. A bacterial culture, identified as Pseudomonas sp., was obtained to possess phosphate solubilizing and pesticide tolerance properties. It tolerated Ridomil 80%, Meera 71, carbendazim and sulphur 50% up to 1000 µg/ml. The bacterium also showed tolerance to streptomycin up to 50 µg/ml.
An Innovation of High-Energy and Protein Biscuits Made of Black Rice Flour Substituted With Mung Bean Flour Fathonah, Siti; Rachmawati, Rina; Rosidah, Rosidah; Kristanti, Bela Siska; Iswari, Retno Sri
International Journal of Research Innovation and Entrepreneurship Vol 1 No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v1i2.49633

Abstract

This study was aimed to determine the public acceptance and the nutritional contents of the black rice flour biscuits substituted with mung bean flour. A completely randomized design with various amount of substituted mung bean flour (MBF) in the black rice flour (BRF) biscuits was used as the experimental design. The ratios of the BRF-to-MBF were 60: 20; 50: 30, and 40:40. The acceptance test used was the hedonic test with the lowest and the highest scores of 1 and 9, indicating “extremely unfavorable” and “extremely favorable” criteria, respectively. The content of carbohydrates (using Luff School method), ash (using the dry method), protein (using Kjeldahl method), water (using oven drying methods), crude fiber (using the gravimeter method), lipids (using the Soxhlet extraction method), and anthocyanins (using the pH-differential method) was determined and evaluated. The analysis of differences in the acceptability of the biscuits was performed using an ANOVA test, followed by the Tukey HSD test. The results showed that there were differences in people's acceptance of black rice flour biscuits substituted with mung bean flour for the overall indicators, i.e., the color and taste of the black rice biscuits. The most preferred biscuits were biscuits with a composition of 40% black rice flour and 40% substituted mung bean flour with a mean value of 7.2. The nutritional content of the black rice biscuits was as follows: the content of energy of 447- 465 kcal, carbohydrates of 58.4-60.9%, protein of 7.14-9.15%, lipids of 20.3-22.2%, ash of 2.3%, moisture of 5.25-8.65%, fiber of 1.3-2.3% and anthocyanin of 20-37ppm. The production of BRF40: MBF40 (40% black rice flour and 40% mung bean flour) biscuits was highly recommended, in addition to the optimum baking time as the future work.
A Destination Branding of “Kampung Batik Semarang” Widyalintang, Ari
International Journal of Research Innovation and Entrepreneurship Vol 2 No 1 (2021): June 2021
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v2i1.53459

Abstract

Kampung Batik Semarang is one of the tourist destinations of centers of Batik Semarangan that were revived since 2006 in the City of Semarang. Nevertheless, there are still many tourists who are not familiar with Semarang Batik Village as a tourist destination in the City of Semarang. Kampung Batik Semarang does not yet have an important visual identity to identify the characters distinguishing Kampung Batik Semarang from other tourist destinations. Kampung Batik Semarang requires a visual identity as a means of developing destination branding which aims to increase the public awareness of Kampung Batik Semarang and increase the tourist visits to Kampung Batik Semarang. Therefore, Kampung Batik Semarang requires a design of the visual identity and its application on the destination branding of Kampung Batik Semarang in the form of visual identities e.g., logo and slogan, promotional media, promotional products, and wayfinding signs. The process of designing the visual identities and its application was divided into several stages, i.e., preliminary, pre-production, production, and post-production stages. This study has produced the designs of a logo, slogan, promotional media (through and below the line), promotional products, and wayfinding signs (including informational, directional, and identificational signs).
Fashion Marketing on Instagram Platform Aina, Salma Qurrotu
International Journal of Research Innovation and Entrepreneurship Vol 2 No 1 (2021): June 2021
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fashion photography that was previously distributed through printed media such as magazines, is now also distributed online through social media such as Instagram. Seeing this change in trends, this study aims to examine the form, visual appeal, and messages conveyed by fashion photography in Instagram’s content. This study used a descriptive qualitative research approach with a visual analysis methods. Observations and interviews were used for the data collection, sourced from fashion marketing accounts on Instagram, and from other Instagram users with photography and fashion education backgrounds. The results showed that the form of fashion marketing photography varied depending on the concepts and products being sold. Photos that were unique, different, and use good compositions were favored by the followers. Each photo had its own theme and message concept. In addition, each photo showed that anyone can look cool and attractive if they use the fashion products shown in the photos. So, the fashion photography used in Instagram content should look unique and different, with good photographic composition, as well as easy-to-understand messages.

Page 2 of 2 | Total Record : 14

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