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All Journal JST ( Jurnal Sains Terapan ) JSHP (Jurnal Sosial Humaniora dan Pendidikan) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Mahakam Jurnal ABDINUS : Jurnal Pengabdian Nusantara Journal of Applied Community Engagement (JACE)
Yogiana Mulyani
Politeknik Negeri Balikpapan
Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Journal : JST ( Jurnal Sains Terapan )

 1 
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 
Co-Authors Bambang Jati Kusuma, Bambang Jati Hadi Hermansyah Henry Winnarko Ida Suriana Kango, Riklan Nur Amaliah Nur Vita Opu Patria Rahmawaty Pongtuluran, Ezra Hartarto Praseptia Gardiarini Ramli , Saiful Ghozi, Saiful Syahrul Karim Tuatul Mahfud Tuatul Tuatul Zulkifli Zulkifli