Modeling is one of the techniques used to describe how information systems will be created and produced. Modeling itself can be used as a reference in the process of developing information systems to suit user needs. One modeling technique that is often used is to use a unified modeling language (UML). Modeling techniques with UML are able to describe various features of information systems. for this reason, in this research a model for the PTPN VII enterprise resource planning (ERP) information system is used as an initial step in fulfilling information management needs. the use of modeling itself is an initial implementation of information technology and information systems in a corporate environment, especially PTPN VII. The results of modeling have been done using three types of diagrams in UML as a reference in the development of structure diagrams created using class diagrams, behavior diagrams created using use case diagrams, and interaction diagrams created using activity diagrams. The results of the modeling have also been implemented in the form of a prototype of the information system so as to provide a clear picture for interested parties if the development of enterprise resource planning (ERP) information systems, especially in the PTPN VII environment. The information system prototype can also describe the initial forms for stakeholders if changes are to be made

Abstrak-Salah satu masalah yang sering dihadapi oleh remaja adalah ketidaktahuan mereka tentang minat dan bakat yang dimiliki. Hal ini menyebabkan mereka kesulitan untuk menentukan pilihan rencana studi dan karier di masa mendatang. Pada akhirnya, para remaja cenderung mengikuti keinginan orang tua atau mengikuti jurusan yang dipilih oleh temannya. Akibatnya tentu saja para remaja ini tidak menyukai bidang yang dipilihnya dan selalu merasa telah salah dalam memilih jurusan yang mereka ambil. Atas dasar itulah penulis melakuikan penelusuran karier berdasarkan minat, bakat dan kepribadian remaja berbasis website dengan metode forward chaining, yaitu dengan cara memulai penalaran dari fakta-fakta yang ada berupa minat, bakat dan kepribadian remaja, kemudian dihasilkan suatu output atau keluaran berupa kesimpulan karier apa yang sesuai dengan diri mereka masing-masing. Teori yang digunakan oleh penulis dalam menentukan jenis karier adalah teori Holland, dimana terdapat enam tipe kepribadian karier yang biasa disebut RIASEC. Dalam pengujiannya, sistem ini mampu menampilkan informasi dari tipe kepribadian, dan memberikan saran mengenai jurusan yang sesuai dengan kepribadian pengguna.Kata Kunci -Forward Chaining, Karier, Sistem Pakar, Teori Holland. Abstract-One of the problems often faced by teenagers is their ignorance of their interests and talents. This causes them difficulty in determining the choice of study plans and careers in the future. In the end, teenagers tend to follow the wishes of their parents or follow the direction chosen by their friends. As a result, of course these teenagers do not like the field they choose and always feel they have been wrong in choosing the course they are taking. On this basis the author made an expert system to determine a career based on interests, talents and personality of teenagers based on the website with the forward chaining method, namely by starting the reasoning from the facts in the form of interest, talent and personality of adolescents, then produced an output in the form of what career conclusionsare appropriate for themselves. The theory used by the authors in determining the type of career is Holland's theory, where there are six types of career personality commonly referred to as RIASEC. In a testing, this system is able to display information from personality types, and provide advice on majors that are appropriate to the user's personality.

This study aimed to determine the effect of yellow sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of biscuits. This study used a completely randomized design (CRD) with five treatments K0 (0% yellow sweet potato flour: 0% carrot flour: 100% wheat flour), K1 (75% yellow sweet potato flour: 5% carrot flour: 20% wheat flour ), K2 (70% yellow sweet potato flour: 10% carrot flour: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% carrot flour: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variances (ANOVA). The results show that the substitution treatment of yellow sweet potato flour and carrot flour had a very significant effect on the organoleptic improvement of color, aroma, and taste. The most preferred treatment was the K1 treatment with preference values of color, aroma, texture, and taste reached 4.12 (very like), 4.40 (very like), 3.95 (like), and 4.07 (very like), respectively. The selected treatment had 4.66% water, 2.16% ash, 15.91% fat, 5.44% protein, 71.83% carbohydrate, and 2.15 mg/g β- carotene. Based on the SNI 01-2973-1992 standard, the yellow sweet potato flour and carrot flour biscuit products met the quality standards on water, fat, and carbohydrate contents.Keywords: yellow sweet potato flour, carrot flour, wheat flour, biscuits.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar kuning dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan K0 (Tepung ubi jalar kuning 0% : tepung wortel 0% : Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : tepung wortel 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : tepung wortel 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : tepung wortel 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : tepung wortel 20% : tepung terigu 20%).. Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar kuning dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan rasa. Perlakuan terpilih diperoleh dari perlakuan K1 dengan nilai kesukaan terhadap warna sebesar 4,12 (sangat suka), aroma sebesar 4,40 (sangat suka), tekstur sebesar 3,95 (suka) dan rasa sebesar 4,07 (sangat suka). Perlakuan terpilih memiliki nilai kimia biskuit yaitu kadar air sebesar 4,66%, kadar abu sebesar 2,16%, kadar lemak sebesar 15,91%, kadar protein sebesar 5,44%, kadar karbohidrat sebesar 71,83% dan kadar β-karoten sebesar 2,15 mg/g. Berdasarkan standar mutu SNI 01-2973-1992 bahwa produk biskuit tepung ubi jalar kuning dan tepung wortel telah memenuhi standar mutu SNI pada kadar air, kadar lemak dan kadar karbohidrat.Kata kunci: tepung ubi jalar kuning, tepung wortel, tepung terigu, biskuit.

This study aims to determine and analyze the impact of professionalism and work experience on auditors' job satisfaction and its implications for their performance at public accounting firms in Makassar. This research employs a survey method to collect data by distributing questionnaires and reviewing documentation. This study's population consisted of 50 auditors, but only 38 participants were sampled. Utilizing Smart PLS 3.0 Software, multiple linear regression analysis is used to analyze the data. The results indicated that experience and professionalism had a positive and statistically significant effect on auditors' job satisfaction. The variable work experience has a positive and statistically significant effect on auditor performance. In the meantime, professionalism has a negative and significant impact on auditor performance; and there is a positive relationship between job satisfaction and auditor performance.

Motivation is one of the superior tools in order