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All Journal Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan The Journal Gastronomy Tourism
Rahayu, Dina
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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DAMPAK IMPLEMENTASI KEBIJAKAN SERTIFIKASI TERHADAP KINERJA GURU SERTIFIKASI DI SMAN 4 PEKANBARU Rahayu, Dina; Syahza, Almasdi; Suarman, Suarman
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: In 2005, Indonesian government issued teacher certification policy, this is for increasing the performance of educators. Certified teachers are expected to increase their performance and show their professionalism as educators in the both school and society.  Therefore, this is needed to find out whether the certification policy has already influenced on the increasing of teachers’ performance. This research is aimed to Analyze the Impact of Implementing Certification Policy on the Certified Teachers’ Performance at SMAN 4 Pekanbaru. Besides, this research is also to develop and enhance knowledge and how the performance should be expected in certification policy. It is also to see the reality in the work place. The data used in this research is secondary data that is the assessment of teachers’ performance assessed by school. In order to find out the impact of implementing certification policy on the teachers’ performance, this research used quantitative comparative method. Data is analyzed by t-test analysis. The result of research showed that certification policy implementation has already effected on the increasing of teachers’ performance by comparing the average score of certified teachers’ performance (51,48) with uncertified teachers’ performance (48,58). It means that the average score of certified teachers is higher than uncertified teacher as well as the result of statistical test showed the difference of performance score which is score thitung (4,4770)  >  ttabel(1,6871). KeyWord: The Impact ofCertification, Teacher Performance
Analisis Kualitas Produk Dalam Pengembangan Bisnis Nugget Jamur Tiram Putih Aneka Rasa Bumbu Masakan Tradisional Rahayu, Dina; Sudono, Agus; Ahman, Eeng
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1112.412 KB) | DOI: 10.17509/gastur.v2i1.4657

Abstract

Research Method used Randomized Block Design Friedman test was used as organoleptic test. Break Event Point (BEP), Payback Period (PP), Net Present Value (NPV) and Profitability Index (PI) were used in calculating financial Anlysis. The result of researched, showed the best treatment based on effectivity index which obtained from 100 g Pleurotus ostreatus, taste 6.14; colour 5,67; flavour 6,47; shape 6, 20 dan texture 6,33 .Cost of Production (HPP) Rp. 6412.77 / 200gr retrieval assuming a 50% mark up to Rp. 9700, - / 200 g. BEP calculations on sales volume reached 26231.64 units or Rp. 252,326,195.59. Payback Period is achieved in 3 years 3 months 27 days. Value Net Present Value (NPV) of Rp. 118,894,282.67, -. Profitability Index (PI) 1, 33, nugget production business unit of the white oyster mushroom flavors of traditional cuisine is feasible.ABSTRAKMetode penelitian ini menggunakan Rancangan Acak Tunggal (RAT), uji organoleptik menggunakan Uji Friedman dan penentuan perlakuan terbaik organoleptik menggunakan index efektifitas. Analisis kelayakan finansial menggunakan perhitungan Break Event Point (BEP), Payback Period (PP), NetPresent Value (NPV) dan Profitability Index (PI). Hasil penelitian menyajikan perlakuan terbaik berdasarkan index efektifitas diperoleh dari jamur tiram putih 100 g, dengan lima parameter uji organoleptik rasa 6,14; warna 5,67; aroma 6,47; bentuk 6, 20 dan tekstur 6,33. Hasil kajian Kelayakanfinansial produksi nugget jamur tiram putih bumbu masakan tradisional didapatkan Harga Pokok Produksi (HPP) sebesar Rp. 6.412,77/ 200gr dengan asumsi pengambilan mark up sebesar 50% Rp. 9.700,-/ 200 g. Perhitungan BEP dicapai pada volume penjualan 26.231,64 unit atau senilai Rp. 252.326.195,59. Payback Period dicapai pada 3 tahun 3 bulan 27 hari. Nilai Net Present Value (NPV) sebesar Rp. 118.894.282,67,-. Profitability Index (PI) sebesar 1, 33 dengan demikian unit usaha produksi nugget dari jamur tiram putih aneka rasa masakan tradisional layak dilaksanakan.
Co-Authors ', Suarman Suarman Agus Sudono, Agus Almasdi Syahza Eeng Ahman, Eeng