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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya J@TI (TEKNIK INDUSTRI) Jurnal Pendidikan Humaniora Journal of Engineering and Management in Industrial System JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan JPSE (Journal of Physical Science and Engineering) Knowledge Engineering and Data Science Journal of Research and Technology Jurnal Teknik Industri Civil Engineering Dimension Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Industri Inovatif : Jurnal Teknik Industri Matrik : Jurnal Manajemen dan Teknik Industri Produksi Automotive Experiences PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia Jurnal Inovasi Teknologi dan Edukasi Teknik
Aisyah Larasati
Universitas Negeri Malang
Aerospace Engineering Arts Humanities Astronomy Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences

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Entrepreneurial Self-Efficacy on Digital Entreprenur Readiness Rinawan, Rangga Bayu; Suswanto, Hary; Larasati, Aisyah
Jurnal Pendidikan Humaniora Vol 8, No 4: DECEMBER 2020
Publisher : Pascasarjana UM

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Abstract

Abstract: Entrepreneurial Self Efficacy (ESE) and entrepreneurship are currently receiving special attention from researchers and decision makers. Various responses are carried out by empowering vocational students to be equipped with skills that are in line with current industry needs. Thinking, entrepreneurial behavior and ESE will help students take responsibility so as to achieve success and adapt to social progress and change. The 4.0 industrial revolution era has a great opportunity to engage in the business world. Digital Entrepreneurship is created by using technology appropriately and it is very possible for vocational students.Keywords: entrepeneurship, self-efficacy, digital entrepreneur, studentAbstrak: Entrepreneurial Self Efficacy (ESE) dan wirausaha saat ini mendapatkan perhatian khusus dari para peneliti dan pembuat keputusan. Berbagai respon dilakukan dengan memberdayakan siswa SMK untuk dibekali dengan keterampilan yang sesuai dengan kebutuhan industri saat ini. Pemikiran, perilaku wirausaha dan ESE akan membantu siswa bertanggung jawab sehingga mencapai kesuksesan dan beradaptasi dengan kemajuan serta perubahan sosial. Era revolusi industir 4.0 memiliki peluang besar untuk berkecimpung di dunia usaha. Digital Entrepreneurhsip tercipta dengan pemanfaatan teknologi dengan tepat dan hal tersebut sangat mungkin terjadi untuk siswa SMK.Kata kunci: kewirausahaan, efikasi diri, kewirausahaan digital, siswa
PENGARUH PENAMBAHAN TEPUNG TERIGU TERHADAP MUTU BAKSO JAMUR TIRAM PUTIH Mohamad Yogi Hertanto; Aisyah Larasati; Issutarti Issutarti
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 41, No 2: September 2018
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v41i22018p164

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Tujuan penelitian untuk menganalisis kandungan proksimat dan sifat organoleptik bakso jamur tiram. Penelitian eksperimen ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua kali pengulangan. Data kandungan proksimat dianalisis menggunakan ANOVA dilanjutkan dengan uji DMRT. Hasil penelitian menunjukan bahwa kandungan proksimat bakso jamur tiram dengan penambahan tepung terigu meliputi protein, lemak, air, abu, serat kasar, dan serat kasar secara berurutan untuk perlakuan 1% yaitu 11,64%, 4,03%, 46,73%, 5,31%, 1,55% dan 28,51%, untuk perlakuan 2% yaitu 12,53%, 3,29%, 48,75%, 5,59%, 1,86%, dan 29,84% dan untuk perlakuan 3% yaitu 13,18%, 2,86%, 49,79%, 5,66%, 2,20% dan 32,28%. Penambahan tepung berpengaruh terhadap tekstur dan rasa. Hasil skor tekstur 4,33 (cukup kenyal) dan skor rasa 4,17 (cukup sedap). Penambahan tepung terigu berpengaruh terhadap tekstur, dengan hasil skor 4,16 (agak suka). Kesimpulan dari penelitian ini adalah kadar abu bakso jamur tiram masih belum memenuhi syarat SNI bakso 2014.
PENGARUH TEKNIK SANGRAI DAN PANGGANG DALAM PEMBUATAN TEPUNG KACANG HIJAU (Phaseolus radiates L.) TERHADAP MUTU KATETONG Rosa Putri Pertiwi; Aisyah Larasati; Laili Hidayati
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 41, No 1: Februari 2018
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v41i12018p089

Abstract

Tujuan penelitian adalah menganalisis : (1) kandungan protein tepung ka-cang hijau dan cookies katetong tepung kacang hijau, kadar air tepung kacang hijau; (2) sifat fisik warna; (3) mutu hedonik aroma dan tekstur; dan 4) tingkat kesukaan panelis terhadap aroma, tekstur, dan rasa pada cookies katetong tepung kacang hijau. Data dianalisis menggunakan uji t. Hasil penelitian menunjukkan perlakuan sangrai dan oven pada proses pembuatan tepung kacang hijau tidak berpengaruh terhadap kandungan protein tepung kacang hijau, namun berpengaruh pada kadar air tepung kacang hijau dan protein cookies katetong tepung kacang hijau. Perlakuan sangrai dan oven pada pembuatan tepung kacang hijau tidak berpengaruh terhadap sifat mutu tekstur, aroma, dan rasa cookies katetong tepung kacang hijau, sedangkan pada mutu aroma dan hedonik tektur cookies katetong tepung kacang hijau menunjukkan adanya pengaruh yang nyata.
Analisis Perubahan Kandungan Asam Lemak Bebas pada Nasi Lalapan yang Menggunakan Minyak Goreng Berulang di Pedagang Kaki Lima Kota Malang Widi Rimastuti; Rina Rifqie Mariana; Aisyah Larasati
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 42, No 2: September 2019
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v42i22019p170-178

Abstract

This research aimed to (1) find the change in free fatty acid content in "nasi lalapan" that used repeated cooking oil, (2) the content difference of "nasi lalapan" from each oil repetition. This research was experimental using a quantitative approach. The target of this research was "nasi lalapan" street vendors in Malang City. The samples were taken from one vendor in one sub-district. The samples were fried chicken, fried catfish, and fried tempeh in the 0, 5th, 10th, and 20th frying and were tested in the laboratory to find the free fatty acid content change. The data analysis in this research used the ANOVA test and further LSD test. The results showed that (1) free fatty acid in fried chicken, catfish, and tempeh increased along with the frying repetition, (2) the usage of repeated cooking oil influenced the free fatty acid content.
PENINGKATAN KEMAMPUAN MENGOPERASIKAN REFERENCE MANAGEMENT SOFTWARE ZOTERO DAN END-NOTE UNTUK GURU SMKN 6 MALANG Aisyah Larasati
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 26, No 1 (2020): JANUARI - MARET
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v26i1.15777

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Kewajiban untuk menulis karya ilmiah bagi guru mendorong pentingnya penguasaan reference management software agar kualitas sitasi dan daftar rujukan dalam karya ilmiah sesuai dengan format yang diinginkan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pengetahuan dan keterampilan bagi guru SMKN 6 Malang tentang reference management software Zotero dan EndNote. Kegiatan pengabdian dilakukan selama dua hari. Selain itu, dilakukan juga survey tentang persepsi pelatihan tentang reference management software dan operasionalnya sebelum dan sesudah pelatihan. Selain itu, survey juga berisikan tentang persepsi peserta pelatihan terhadap penyampaian materi pelatihan. Dari hasil survey, diketahui mayoritas peserta pelatihan belum memahami reference management software dan pengoperasiannya. Setelah pelatihan, mayoritas peserta pelatihan berpersepsi bahwa Zotero lebih mudah untuk digunakan dibandingkan dengan End-Note. Mayoritas peserta pelatihan berpersepsi bahwa kedua reference management software yang diajarkan, baik Zotero maupun End-Note, mudah untuk digunakan dalam menulis sitasi dan daftar pustaka. Hasil survey juga menunjukkan bahwa mayoritas peserta pelatihan menyatakan tingkat penguasaan materi baik dan cara penyampaian materi oleh penyaji menarik serta interaksi penyaji dan peserta baik.Kata kunci: Reference Management Software; Zotero; End-Note; Sitasi.AbstractThe obligation to write scientific papers for teachers encourages the importance of mastering reference management software so that the quality of citations and reference lists in scientific papers are in accordance with the desired format. This community service activity aims to provide knowledge and skills for teachers of SMKN 6 Malang about Zotero and EndNote reference management software. The workshop activities were carried out for two days. In addition, a survey of the workshop participant about reference management software and operations was also conducted before and after the workshop. The survey also contained perceptions of workshop participants regarding the delivery of training materials. From the survey results, it is known that the majority of workshop participants did not understand the reference management software and its operation before attending the workshop. After the workshop, most of the participants perceived that Zotero was easier to use compared to End-Note. Most of the participants also perceived that the two reference management software taught, both Zotero and End-Note, were easy to use in writing citations and references. The survey results also showed that the majority of participants stated that the level of mastery of the material was good and the way the material was presented by the presenters was interesting and the interaction between presenters and participants was good.Keywords: Reference Management Software; Zotero; End-Note; Citation.
SISTEM MANAJEMEN MUTU ISO 9001:2008 DIGITAL BERBASIS WEB DI SMK WIDYAGAMA MALANG Purnomo Hadi Susilo; Tuwoso Tuwoso; Aisyah Larasati
Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan Vol.1, No.5, Mei 2016
Publisher : Graduate School of Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.978 KB) | DOI: 10.17977/jp.v1i5.6334

Abstract

The problems that often occur in the current ISO document control and distribution. Those problems can be solved by changing the conventional management into digital management through information technology which is able to distribute infornasi fast, accurate and real-time. This study aims to determine the level of use, efficiency, effectiveness, and satisfaction of users of the product to be developed. These results indicate that the products have been developed to improve the efficiency and effectiveness of the performance of teachers who served as a principal management ISO, and can be used as a solution to get the ISO quality management is more reliable in the era of digitalization. This is evidenced from the results of the field trials showed that the perpetrators of the management is satisfied by giving a value of 97.92% when using a product that has been developed.Permasalahan yang sering terjadi pada ISO yakni saat pengendalian dan pendistribusian doku­men. Permasalahan tersebut dapat diatasi dengan mengubah manajemen konvensional menjadi manajemen digital dengan memanfaatkan teknologi informasi yang mampu medistribusikan infornasi secara cepat, akurat dan realtime. Penelitian ini bertujuan untuk mengetahui tingkat penggunaan, efisiensi, efektivitas, dan kepuasan pengguna terhadap produk yang akan dikembangkan. Hasil penelitian ini menunjukkan bahwa produk yang telah dikembangkan dapat meningkatkan efisiensi dan efektivitas kinerja guru yang menjabat sebagai pelaku manajemen ISO, serta dapat digunakan sebagai solusi untuk menuju manajemen mutu ISO yang lebih handal di era digitalisasi. Hal ini dibuktikan dari hasil ujicoba dilapangan menunjukkan bahwa para pelaku manajemen merasa puas dengan memberikan nilai sebesar 97,92% saat menggunakan produk yang telah dikembangkan.
Struktur dan Sifat Mekanik Film Bacterial Cellulose dengan Disintegrasi Mekanis Muhamad Muhajir; Heru Suryanto; Aisyah Larasati
JPSE (Journal of Physical Science and Engineering) Vol 3, No 2 (2018): JPSE (Journal of Physical Science and Engineering)
Publisher : Universitas Negeri Malang

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Abstract

Film structure was greatly affected to mechanical properties of Bacterial Cellulose (BC). An engineering effort on Bacterial Cellulose Fibers (BCF) structure was changing the size and distribution of BC fiber through mechanical disintegrator process using a High Speed Blender (HSB). This study aimed to show the effect of disintegrator to the structure and mechanical properties of BCF film. The method used in this study is a synthesis of BCF from fermentation from pineapple peel waste with incubation of Acetobacter xylinum (A. xylinum) for 14 days. BC pellicle was soaked by using 1% NaOH for 24 hours then distrusted using the HSB with code speed variation of L (18000 rpm), M (21000 rpm), and H (26000 rpm) for 5 min. Then film formed by a casting method and dried in the oven at a temperature of 60 °C for 8 hours. The study result showed that the morphology of BCF formed pores, the crystallinity decreased so the tensile strength was decreased by 94%. The results of this study are expected to provide engineering information on the BCF structure potentially for filters and for sensors. DOI: http://dx.doi.org/10.17977/um024v3i22018p055 
DATA ANALYTICS SUPPORTING LEAN MANUFACTURING TOWARDS INDUSTRY 4.0 THROUGH SIMULATION: A REVIEW Soufhwee Abdul Rahman; Effendi Bin Mohamad; Azrul Abdul Rahman; Ihwan Hamdala; Aisyah Larasati; supawi pawenang; Teruaki Ito
Journal of Engineering and Management in Industrial System Vol 8, No 1 (2020)
Publisher : Badan Penerbit Jurnal, Faculty of Engineering, Universitas Brawijaya

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Abstract

The Lean Manufacturing (LM) system has been increasingly used in many industrial applications, worldwide, in the last 3 decades. The LM system is based on sound philosophy and includes several tools and principles, which permit its usage in eliminating wastes and decreasing the production costs. Though the conventional LM is helpful, the new paradigm, i.e., Industry 4.0, has started challenging the system. The traditional LM system cannot analyse the complex issues present in the existing competitive market on its own. This is because the Industry 4.0 is based on data which is more diverse, complex and fast. In this review, the researchers have attempted to identify the solution for the current scenario. Literature survey showed that simulation was a relevant tool that could be used for addressing the complexity-based issues related to the new concept. Though the combination of the simulation and LM system helped in understanding the problems, there still existed a gap in the LM system with regards to the merging of the 2 technologies of Industry 4.0. 
ANALISIS PREFERENSI KONSUMEN TERHADAP PRODUK PAPA SULE (PUDING PANNA COTTA SUSU KEDELAI) DENGAN METODE IMPORTANCE-PERFORMANCE ANALYSIS Vitmaya Khaznahar; Aisyah Larasati; Issutarti Issutarti
PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia Vol 1 No 1 (2018): PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia
Publisher : Perkumpulan Pendidik Kewirausahaan Indonesia (Perwira Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (713.714 KB) | DOI: 10.21632/perwira.1.1.16-30

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This article aims to analyze the consumer preferences on Papa Sule (Puding Panna Cotta Susu Kedelai) as a new product in order to optimize the product competitiveness with Importance-Performance Analysis. This research is qualitative-descriptive research that use enclosed questionnaire for data collected method. The results of the Importance-Performance Analysis shows that the main priority for improved performance is texture pudding in the mouth (number 2) and the completeness of the information on the label of packaging (number 10). The indicators that should be maintained because consumer consider it was important on the Papa Sule are product’s taste (number 1), the product is easily swallowed up (number 3), the level of robustness of the product (number 4), the overall scent which is not unpleasant (number 6), and the suitability of the packaging with the product size (number 8). Indicator of vanilla aroma on product (number 5) and packaging not dewy (number 9) can be improved performance but wasn’t the main priority. The last indicator which is the color of the product (number 7) can be ignored by its performance because consumer thought it less important for decisions in buying Papa Sule.
PENGIDENTIFIKASIAN SEGMENTASI PENGGUNA SISTEM MANAJEMEN PEMBELAJARAN SEBUAH UNIVERSITAS DENGAN METODE TWO-STEP CLUSTERING Agus Rachmad Purnama; Aisyah Larasati
Journal of Research and Technology Vol. 6 No. 1 (2020): JRT Volume 6 No 1 Jun 2020
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (438.137 KB)

Abstract

This study aims to identify user segmentations of a learning management system at Universitas Negeri Malang using two-step clustering method. Data is collected through an on-line survey which is linked onto the academic information systems. Total number of data are 10.594 responses. This study runs three clustering methods, two-step, k-means, and kohonen clustering, in order to identify the user segmentation. Two-step clustering methods performs better than the other two clustering methods (k-means and kohonen) based on silhouette clustering index. The number of cluster resulted from two-step clustering method are three clusters. The top three of most important factors in identifying the user segmentation are the benefit of the learning management usage in helping to access information, increasing the effectiveness of accomplishing assignments, and students satisfaction on the learning management system services.
Co-Authors Abdul Muid Abdul Muid Adithya Sudiarno Agus Rachmad Purnama Ahmad Murtaja Dzaky Ma’arij Apif M. Hajji Apif Miptahul Hajji Azrul Abdul Rahman Benzfica Hanif Benzfica Hanif Alfi Al Idrus Dewi Hardiningtyas Diva Odilia Shafitri Effendi Bin Mohamad Hary Suswanto, Hary Heru Setiyo Cahyono Heru Suryanto Huang Yue Ihwan Hamdala Imam Alfianto Ishardita Pambudi Tama Issutarti Issutarti Kiranawati, Titi Mutiara Laili Hidayati Lucia Andriani Pranita Marsono Marsono Michael P. Lewis Michael P. Lewis Mohamad Yogi Hertanto Muhamad Muhajir Puji Rahmawati Purnomo Hadi Susilo Raretha Maren Retno Wulandari Rina Rifqie Mariana Rinawan, Rangga Bayu Rizqi Prayoga Editya Rosa Putri Pertiwi Rudi Nurdiansyah Soufhwee Abdul Rahman Suci Qolbiah supawi pawenang Teruaki Ito Trung Le Tuwoso Tuwoso Vertic Eridani Vitmaya Khaznahar Widi Rimastuti