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Analisis Biaya Satuan (Unit Cost) Mahasiswa Berdasarkan Activity Based Costing Pada Politeknik “X” Di Balikpapan Nur Vita Opu; Ida Suriana; Yogiana Mulyani
JST (Jurnal Sains Terapan) Vol 1, No 2 (2015): JST ( Jurnal Sains Terapan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v1i2.95

Abstract

AbstractThis research is quantitative research. This research is aimed to design the Activity Based Costing and determine Unit Cost of educational services to students per course of study. This research was conducted at Balikpapan State Polytevhnic in 2014. The data collection was done by doing interview, observation and documentation. Unit Cost calculation result is a food and beverage department of Rp25.825.152, - per year, Electrical Engineering Program in Department of Industrial Electronics Engineering of Rp24.080.407, - per year. Department of Telecommunications of Rp24.080.407, - per year. Department of Computer Engineeringand Networks of Rp24.080.407, - per year, Civil Engineering Program of Rp24.795.028, - per year. MechanicalEngineering and Heavy Equipment Rp26.970.795, - per year. Keywords : Unit Cost, Cost of Education, Activity Based Costing Abstrak Penelitian ini merupakan penelitian kuantitatif. Penelitian ini bertujuan untuk merancang model pengalokasian berbasis aktivitas (Activity Based Costing) dan mengetahui biaya satuan (Unit Cost) layanan pendidikan kepada mahasiswa per program studi. Penelitian ini dilakukan di Politeknik X Tahun 2014. Pengumpulan data dilakukan dengan cara wawancara, observasi dan dokumentasi. Hasil perhitungan Unit Cost adalah Program Studi Tata Boga Rp25.825.152,- per tahun, Program Studi Teknik Elektro Jurusan Teknik Elektronika Industri Rp24.080.407,- per tahun. Jurusan Telekomunikasi Rp24.080.407,- per tahun. Jurusan Teknik Komputer dan Jaringan Rp24.080.407,- per tahun, Program Studi Teknik Sipil Rp24.795.028,- per tahun. Teknik Mesin dan Alat Berat Rp26.970.795,- pertahun. Kata kunci : Biaya Satuan, Biaya Pendidikan, Biaya berbasis aktivitas
Analisis Kualitas Layanan Program Praktek Kerja Lapangan (PKL) Mahasiswa Jurusan Tata Boga Politeknik Negeri Balikpapan Tahun 2015 Syahrul Karim; Yogiana Mulyani; Tuatul Mahfud
JST (Jurnal Sains Terapan) Vol 2, No 1 (2016): JST ( Jurnal Sains Terapan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v2i1.112

Abstract

AbstrackBalikpapan East Kalimantan as an economic barometer Kalimantan even continue to grow especially in the sector of tourism support the hospitality industry. End of 2015, the number of hotels in Balikpapan 75 units. This figure rose to 80 units in 2016. (Disporabudpar Balikpapan, 2015). Hotel presence contributes directly to employment. Not only Balikpapan, but a number of cities in East Kalimantan even outside of Borneo, such as Java and Sulawesi. State Polytechnic Balikpapan is the only campus in Kalimantan, which organizes lectures majoring in culinary Diploma III. Every year 40 students graduated / I since 2013. One of the flagship program of the Department of cookery is the delivery service Job Training (PKL) in the hospitality industry, catering and restaurant for six months. PKL service student success cookery State Polytechnic Balikpapan should be measured by various indicators of services during the performance management vendors by involving the industry as a user of the service. From the results of recent research shows that the quality of student services PKL majors Catering, Polytechnic of Balikpapan in 2015 rated satisfactory by the street vendors (the hotel industry and catering) for the nine attributes of service that is dependability, attitude, personality, quantity, adaptability, quality, Job Knowledge and grooming has average ratings of at least 3.2 (in the satisfactory category). While three other service attributes attendance, initiative, and discipline unsatisfactory. Has a sufficiently low value or below 3.2 (in the satisfactory category). This is in line with the IPA matrix analysis results where there are four elements that are considered important by the hotel management but did not provide the satisfaction of attendance, Initiative, discipline and job knowledge. Key Words :service attributes, trainee, expectations, satisfaction AbstrakBalikpapan sebagai barometer ekonomi Kalimatan Timur bahkan Kalimantan terus tumbuh terutama di sektor industry pendukung pariwisata yakni perhotelan. Akhir tahun 2015, jumlah hotel di Balikpapan 75 unit. Angka ini naik menjadi 80 unit di tahun 2016. (Disporabudpar Balikpapan, 2015). Keberadaan hotel memberikan andil secara langsung terhadap penyerapan tenaga kerja. Tidak hanya Balikpapan, namun sejumlah kota di Kaltim bahkan di luar Kalimantan, seperti Jawa dan Sulawesi. Politeknik Negeri Balikpapan merupakan satu satunya kampus di Kalimantan yang menyelenggarakan perkuliahan jurusan tata boga Diploma III. Setiap tahun meluluskan 40 mahasiswa/I sejak tahun 2013. Salah satu program unggulan dari jurusan tata boga adalah penyelenggaran layanan Praktek Kerja Lapangan (PKL) di industry perhotelan, catering dan restaurant selama enam bulan.  Keberhasilan layanan PKL mahasiswa/I tata boga Politeknik Negeri Balikpapan harus diukur dengan berbagai indicator layanan selama melaksanakan PKL dengan melibatkan management industry sebagai pengguna layanan. Dari hasil penelian menunjukan bahwa kualitas layanan mahasiswa PKL jurusan Tata Boga, Politeknik Negeri Balikpapan 2015 dinilai memuaskan oleh pengguna PKL (industri hotel dan catering) untuk 9 atribut layanan yakni dependability, attitude, personality, quantity, adaptability, quality, Job Knowledge dan grooming yang memiliki rata rata penilaian minimal 3.2 (dalam kategori memuaskan). Sedangkan 3 atribut layanan lainnya attendance, iniciative, dan discipline kurang memuaskan. Memiliki nilai yang cukup rendah atau dibawah 3.2 (dalam kategori memuaskan). Ini sejalan dengan hasil analisi matrix IPA dimana terdapat empat element yang dianggap penting  oleh managemen hotel namun belum memberikan kepuasan yakni  attendance, iniciative, discipline dan job knowledge.Kata Kunci : kualitas layanan, praktek kerja lapangan, harapan, kepuasan    
Analisis Menu Engineering Hotel Grand Jatra Balikpapan Sebagai Langkah Penetapan Menu Cycle Praktikum Patiseri Program Studi Tata Boga Politeknik Negeri Balikpapan Yogiana Mulyani; Ramli ,; Tuatul Tuatul
JST (Jurnal Sains Terapan) Vol 1, No 1 (2015): JST ( Jurnal Sains Terapan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v1i1.24

Abstract

AbstractConsistency between the concept of education and training in the academic scope with the human resources quality expected by the industry is extremely important, the industry claims to be able to immediately respond positively to the academic. One of the best is by doing research market demands through menu engineering analysis.This study was conducted to determine the classification of the patiseri menu at Grand Jatra Hotel Balikpapan. Analysis in study is menu engineering analysis on the menu patiseri, this analysis is used to see the popularity aspects and advantages of the menu items. Then from the results of these studies will be used as recommendations in the preparation of the menu cycle practicum patiseri at Food and Beverage Department State Polytechnic Balikpapan.The research is a qualitative approach using descriptive analysis with menu engineering analysis methods. Object of this study is patiseri menu at Grand Jatra Balikpapan. Data collection techniques include observation, interviews, documentation, and literature. The results showed recommendation of menu engineering analysis patiseri at Grand Jatra Balikpapan in the preparation of the menu cycle patiseri in Food and Beverage Department State Polytechnic Balikpapan include 1) Ombre Cake, 2) rainbow cake, 3) fruit cake, 4) brownie cheese cake, 5 ) red velvet cake, 6) opera cake, 7) cheese cake, 8) tiramisu, 9) chocolate harlem, 10) mocha cake, 11) avocado mouse cake, 12) fruit tartalete, 13) blackforest, 14) brownies.Keywords: menu engineering, patiseri, menu cycle AbstrakKeselarasan antara konsep pendidikan dan pelatihan (diklat) dalam dunia akademik dengan kualitas SDM yang diharapkan oleh dunia industri sangatlah diperlukan, tuntutan demi tuntutan dunia industri harus dapat segera direspon secara positif oleh dunia akademik. Salah satu upaya tersebut yaitu dengan melakukan penelitian tuntutan permintaan pasar melalui analisa menu engineering. Penelitian ini dilakukan untuk mengetahui klasifikasi menu patiseri yang ada pada Hotel Grand Jatra Balikpapan. Analisis yang dilakukan adalah menu engineering pada menu patiseri, analisis ini digunakan untuk melihat aspek popularitas dan keuntungan dari item menu. Kemudian dari hasil penelitian tersebut akan digunakan sebagai bahan rekomendasi penyusunan menu cycle dalam praktikum Operasional Patiseri pada Program Studi Tata Boga Politeknik Negeri Balikpapan. Jenis penelitian ini adalah kualitatif dengan menggunakan analisis deskriptif dengan pendekatan metode analisa menu engineering. Objek penelitian ini yaitu menu patiseri di Hotel Grand Jatra Balikpapan. Teknik pengumpulan data meliputi observasi, wawancara, dokumentasi, dan studi pustaka. Hasil penelitian menunjukkan rekomendasi dari analisa menu engineering patiseri di Hotel Grand Jatra Balikpapan dalam penetapan menu cycle patiseri di Program Studi Tata Boga Politeknik Negeri Balikpapan yaitu diantaranya 1) Ombre Cake, 2) rainbow cake, 3) fruit cake, 4) brownies cheese cake, 5) red velvet cake, 6) opera cake, 7) cheese cake, 8) tiramisu, 9) chocolate harlem, 10) mocca cake, 11) avocado mouse cake, 12) fruit tartalete, 13) blackforest, 14) brownies.Kata kunci: rekayasa menu, patiseri, siklus menu 
Pemberdayaan Kelompok Sadar Wisata (Pokdarwis) Tiram Tambun dalam Mengembangkan Desa Wisata Mentawir Kabupaten Panajam Paser Utara Yogiana Mulyani; Saiful Ghozi; Henry Winnarko
Bahasa Indonesia Vol 19 No 01 (2022): Sarwahita : Jurnal Pengabdian kepada Masyarakat (Edisi Khusus)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/sarwahita.191.17

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Abstract Mentawir Tourism Village is a tourism village located in Penajam Paser Utara, East Kalimantan. This Tourism Village has “Pokdarwis” (Tourism Awarness Group) which has been formally confirmed by the head Department of Culture and Tourism in Penajam Paser Utara on August 7, 2019. However, the development of the Mentawir Tourism Village has not been maximized so it is necessary to empower more of the Pokdarwis Tiram Tambun to strengthen the management and promotion of the Mentawir Tourism Village. Several problems occurred in the Mentawir Tourism Village such as the lack of ability to manage the Pokdarwis Tiram Tambun institutions that were ineffective, inefficient and intransparent. They are also incapable to promote through various media and product of breakfast menu in their own homestay. The approachment methods used in this activities including socialization, training and mentoring. The results of these activities including the knowledge and skills of the management and members of the Pokdarwis Tiram Tambun to increase or to improve in terms of effective, efficient and transparent management through improving the administration or organizational bookkeeping, the development of potential tourism in the Mentawir village can be mapped through tourism products in the form of tour packages that will be offered to the tourists, as well as increasing the promotion of the Mentawir itself through various social media in order to increase the number of tourists visiting there and improvement skill from homestay owners in producing breakfast dishes Abstrak Kelurahan Mentawir merupakan Kawasan berpotensi wisata yang terletak di Kecamatan Sepaku, Kabupaten Penajam Paser Utara, Kalimantan Timur. Potensi wisata didaerah ini dikelola oleh Kelompok Sadar Wisata (Pokdarwis) Tiram Tambun yang telah mendapatkan pengukuhan secara resmi oleh Kepala Dinas Kebudayaan dan Pariwisata Kabupaten Panajam Paser Utara pada tanggal 7 Agustus 2019. Namun dalam pengembangan Wisata Mentawir belum maksimal sehingga perlu dilakukan pemberdayaan Pokdarwis untuk memperkuat pengelolaan dan promosi Desa Wisata Mentawir. Beberapa permasalahan di Wisata Mentawir antara lain kurangnya kemampuan dalam mengelola kelembagaan Pokdarwis yang efektif, efisien dan transparan, kurangnya kemampuan dalam melakukan promosi melalui berbagai media, serta kurangnya ketrampilan dalam pengolahan menu makan pagi di homestay. Metode pendekatan yang dilakukan dalam kegiatan ini antara lain sosialisasi, pelatihan dan pendampingan. Hasil dari kegiatan memberikan dampak bertambahnya pengetahuan dan keterampilan pengurus dan anggota Pokdarwir Tiram Tambun yang efektif, efesien dan transparan. Kegiatan pendampingan ini juga menghasilkan pemetaan paket-paket wisata yang akan ditawarkan kepada wisatawan. Selain itu, hasil yang dicapai dibidang pemasaran digital adalah meningkatnya atau bertambahnya promosi desa wisata Mentawir melalui berbagai media sosial dalam rangka mensosialisasikan potensi Mentawir kepada wisatawan, serta bertambahnya ketrampilan dari pengelolaan dan pelayanan di homestay.
Penerapan Kesehatan Keselamatan Kerja (K3) di UMKM Laundry Balikpapan Yogiana Mulyani; Praseptia Gardiarini; Syahrul Karim
Jurnal Abdimas Mahakam Vol. 3 No. 1 (2019): Januari
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.65 KB) | DOI: 10.24903/jam.v3i1.413

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Usaha laundry merupakan suatu usaha yang saat ini mulai berkembang di Balikpapan. Laundry menjadi kebutuhan bagi warga Balikpapan yang memiliki jadwal padat sehingga tidak punya waktu lebih untuk mencuci. Komunitas Laundry Balikpapan (KLB) merupakan suatu komunitas yang didirikan untuk menjadi wadah bagi pengusaha-pengusaha laundry di Balikpapan. Salah satu permasalahan yang ditemui di KLB adalah kurangnya pemahaman tentang pentingnya memperhatikan keselamatan, keamanan kerja (K3) dalam melaksanakan pekerjaan sehari-hari. Pelaksanaan pelatihan meliputi pemberian materi, pengisian kuesioner pre dan post test, serta praktek langsung pelaksanaan K3 di Laundry di Hotel Novotel Balikapan. Peserta berjumlah 22 orang yang merupakan pekerja dan pemilik usaha laundry yang tergabung dalam KLB. Berdasarkan pre-post tes yang diberikan, pengetahuan peserta meningkat dan setelah melaksanakan pelatihan K3 di Unit Laundry Novotel Balikpapan, peserta semakin paham mengenai pelaksanan K3 di tempat usaha mereka masing-masing. Kesimpulan yang diperoleh dari kegiatan ini adalah bahwa setiap pemilik maupun pekerja di tempat usaha laundry harus memahami standar K3 yang harus disediakan di tempat kerja guna menjamin kesehatan dan keselamatan kerja setiap orang yang ada di wilayah tersebut. 
Studi Perbandingan Kualitas Layanan Pantai Manggar dan Lamaru di Kota Balikpapan dengan Motode SERVQUAL Bambang Jati Kusuma; Syahrul Karim; Yogiana Mulyani
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 1 (2019): JSHP (Jurnal Sosial Humaniora dan Pendidikan)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i1.543

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About 80 percent of the management of tourist attractions in Balikpapan and East Kalimantan are generally managed by local governments while 20 percent are only managed by the private sector. This study aims to determine the quality of tourism management services managed by local governments with the private sector with a case study of the attractions of Manggar and Lamaru beaches. Manggar Beach is managed by Disporapar Balikpapan (public sector), while Lamaru Beach is managed by the private sector (private sector). The hypothesis in this study is that the quality of Lamaru beach services is better than Manggar beach. This study uses a comparative method (comparison) by measuring SERVQUAL dimensions; Tangibles, Reliability, Responsiveness, Assurance, and Empathy with 25 instruments. The instrument used in this study is intended to produce accurate data using a Likert scale. The number of respondents is 150 people who are domestic tourists as long as they have visited the two attractions. As a result, the quality of Lamaru beach services is far better than Manggar beach for all SERVQUAL dimensions
Pengembangan Produk Olahan Buah Mangrove Jenis Api-Api (Avicennia Spp) Di Kelompok Kreasi Mangrove Lestari Kelurahan Margomulyo Balikpapan Patria Rahmawaty; Zulkifli Zulkifli; Nur Amaliah; Hadi Hermansyah; Yogiana Mulyani
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 1 No 2 (2018): Volume 1 Nomor 2 Tahun 2018
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.781 KB) | DOI: 10.29407/ja.v1i2.11741

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Problems faced by Mangrove Creation Group Lestari is a black mangrove fruit flour caused by the process of less rapid that is drying is too long and during the process of grinding, still simply, that is using a blender. While the blender can only accommodate small capacity and this will inhibit the process of processing raw materials into processed products. The method used in solving the problem of Sustainable Mangrove Creation Group is by socializing the processing process of mangrove flour according to standard, providing flour grinding tool to get good quality flour, and demostration processing of mangrove flour into snack and cake. Based on the results of socialization of community service in Kelurahan Margomulyo can be successful because it sees the enthusiasm of Margomulyo Kelurahan who get the knowledge related to the processing of mangrove fruit flour according to the standard, able to apply or use the disk miller, and the community get standard recipe from swissroll flour mangrove and cimi-cimi mangrove fruit flour.
Penerapan Kesehatan Keselamatan Kerja (K3) Di UMKM Laundry Balikpapan Yogiana Mulyani; Praseptia Gardiarini; Syahrul Karim
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 2 No 2 (2019): Volume 2 Nomor 2 Tahun 2019
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.653 KB) | DOI: 10.29407/ja.v2i2.12531

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Laundry business is a business that currently developing in Balikpapan. Laundry is a necessity for Balikpapan residents who have a tight schedule so they don't have more time to wash. Balikpapan Laundry Community (KLB) is a community that was established to be a place for laundry entrepreneurs in Balikpapan. One of the problems encountered in KLB is the lack of understanding of the importance of paying attention to safety, job security (K3) in carrying out daily work. After finding the problem, it was determined the date of the implementation of K3 implementation training at the laundry work place which was held on 1 August 2018 at the Novotel Balikpapan Hotel. The implementation of the training includes the provision of material, filling out the pre and post test questionnaires, as well as the direct practice of the implementation of K3 in Laundry at Novotel Balikapan Hotel. There were 22 participants who were workers and laundry business owners who joined KLB. Based on the pre-post test provided, participants' knowledge increased and after carrying out K3 training at the Balikpapan Balikpapan Laundry Unit, participants became more aware of K3 implementation at their respective businesses. respectively. The conclusion obtained from this activity that every owner and worker in the laundry business must understand the OSH standards that must be provided at the workplace to ensure the health and safety of the work of everyone in the area.
Penerapan teknologi inovasi smart bench sebagai alternatif sumber listrik fasilitas wisata taman kota di balikpapan Riklan Kango; Yogiana Mulyani; Ezra Hartarto Pongtuluran
Journal of Applied Community Engagement Vol 1 No 1 (2021): Journal of Applied Community Engagement (JACE)
Publisher : ISAS (Indonesian Society of Applied Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (571.215 KB) | DOI: 10.52158/jace.v1i1.255

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The source of electricity for public facilities at the Green Open Space Park in Balikpapan City, which is used as a tourist spot, is very dependent on PLN sources, resulting in the problem of an electrical energy crisis. The purpose of this activity is to disseminate Smart Bench technology products with the generation of solar cell electricity, which functions as a seat and a place to charge mobile electronic devices as well as a source of electricity for lighting to increase public participation in using parks as tourist areas in the city. The method of implementing this service is applying solar cell technology for the supply of electric energy for park bench facilities, socialization and training to partners regarding the operation of intelligent benches, counselling about mapping the tourism potential of city parks. The result of this activity is the availability of a multifunctional park bench product as a seat, a mobile phone charging station, and a source of lighting for the garden area. In addition, there is an increase in partner knowledge in identifying the potential for park tourism in the city of Balikpapan.