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All Journal METAMORFOSA Journal of Biological Sciences JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal Biologi Universitas Andalas Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Biopropal Industri Jurnal Manajemen Jurnal Bimbingan dan Konseling Ar-Rahman Inovasi : Jurnal Ekonomi, Keuangan, dan Manajemen ADMINISTRASI PUBLIK AkMen JURNAL ILMIAH JPF : JURNAL PENDIDIKAN FISIKA JIAFE (Jurnal Ilmiah Akuntansi Fakultas Ekonomi) Saintifik : Jurnal Matematika, Sains, dan Pembelajarannya Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Indonesian Journal of Educational Science (IJES) Jurnal Insan Farmasi Indonesia
Nurmiati Nurmiati
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Pengaruh Metode Pembelajaran Cooperative Learning Tipe Group Investigation terhadap Hasil Belajar Peserta Didik SMP Negeri 1 Tinambung Nurmiati Nurmiati; Winda Hartati
SAINTIFIK Vol 3 No 2 (2017): VOLUME 3 NOMOR 2 JULI 2017
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (486.843 KB) | DOI: 10.31605/saintifik.v3i2.151

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh terhadap hasil belajar peserta didik (berupa nilai pretest dan posttest) pada siswa kelas VIII SMP Negeri 1 Tinambung, dengan memberikan perlakuan menggunakan pendekatan Group Investigation (GI) pada pokok bahasan sistem pencernaan. Hasil penelitian dengan judul Pengaruh metode pembelajaran Cooperative Learning tipe Group Investigation (GI) terhadap hasil belajar peserta didik kelas VIII SMP Negeri 1 Tinambung. Berdasarkan hasil perhitungan diperoleh nilai rata-rata pretest sebesar 49,13 dan rata-rata posttest sebesar 70,86. Data hasil perhitungan nilai N-Gain juga menunjukkan rata-rata nilai N-Gain untuk kelas eksperimen 0,41 yaitu 1,78 dan untuk kelas kontrol yaitu 0,30. Dengan 0,31 dan nilai = 0,05 yang menunjukkan bahwa asymp sig lebih kecil dari nilai α (0,000< 0,05) maka H0 ditolak. Data tersebut membuktikan bahwa terdapat pengaruh pendekatan metode Group Investigation terhadap hasil belajar peserta didik.Kata kunci : Pembelajaran Koperatif, Group Investigation (GI), hasil belajar
UPAYA PENINGKATAN PEREKONOMIAN MASYARAKAT DESA DI KECAMATAN SIBERUT SELATAN MELALUI PELATIHAN PENGOLAHAN IKAN DENGAN TEKNIK FERMENTASI IKAN BUDU Nurmiati Nurmiati; Periadnadi Periadnadi; Silmi Yusri Ramadani
Jurnal Hilirisasi IPTEKS Vol 5 No 4 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i3.609

Abstract

Training activities for processing and preserving of medium-large fish through the budu fish fermentation technique, to increases the economic value of the products have been carried out in frame in the Pasie area, Mailepet village, Mentawai Islands Regency. Most of the productive age group in this area are women who do not work and depend on the income of the head of the family for a living. This activity also involves women's fishing groups, youth groups and PKK' women who are also a less productive group. This activity aims to foster and empower community groups, especially women, in processing fermented fish which can be used as business opportunities so that they can increase household income. The method of activity is counselling about the processing of medium-large size fish by fermentation of Budu which is not yet known in this archipelago. The target community service program achievement indicator is that the target community knows the Budu fermentation processing process to produce high selling value products. In addition, the alternative of saving medium-large sized fish after catching is through fermentation which at the same time preserves them. This activity can be used as a sustainable empowerment effort through increasing community participation, especially fishing communities, self-financing and non-governmental organizations so as to increase women's income to create economically independent women in Mailelepet Village, South Siberut District of Mentawai Islands Regency.
Pengaruh total quality management, dan budaya organisasi terhadap kinerja perusahaan Nurmiati Nurmiati; Wahyudi Wahyudi; Bahrul Ulum Rusydi; Miftha Farild; Fauzia Bakhtiar
INOVASI Vol 18, No 1 (2022): Februari
Publisher : Faculty of Economics and Business Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jinv.v18i1.10826

Abstract

Tujuan dari Penelitian ini adalah Mengetahui pengaruh total quality management, budaya organisasi terhadap kinerja perusahaan. Penelitian kuantitatif menekankan pada penilaian numerik atas fenomena yang dipelajari. Peneliti menggunakan 2 (dua) pendekatan penelitian, yakni pendekatan penelitian deskriptif dan pendekatan penelitian eksploratif. Data yang digunakan dalam penelitian ini adalah data Primer. Data diperoleh langsung dari Informan yang dipilih secara Purposive, sementara Responden yang terpilih secara acak (Random Sampling) pemilihan responden didasarkan pada asumsi bahwa populasi relatif homogen. Hasil penelitian menunjukkan bahwa adanya hubungan positif dan signifikan antara Budaya organisasi terhadap total quality management, dan kinerja perusahaan. Begitu pula variabel total quality management berpengaruh positif dan signifikan terhadap kinerja perusahaan. Sementara itu, budaya organisasi tidak memiliki pengaruh positif dan signifikan terhadap kinerja perusahaan.
PENINGKATAN PROGRAM KESEHATAN SEKOLAH MELALUI PEMBINAAN DOKTER KECIL PADA SISWA DI SDN 21 LIMAU SUNDAI KABUPATEN PESISIR SELATAN Refa Rahmaddiansyah; Nurmiati Nurmiati; Sukarsi Rusti
BULETIN ILMIAH NAGARI MEMBANGUN Vol 6 No 1 (2023)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v6i1.422

Abstract

The health program for school students is carried out through the School Health Business (UKS). UKS in schools has many roles, starting from increasing extracurricular activities, health education, and the skills of health workers for students. Not only for yourself but for your family, friends, and the whole school community. UKS is also expected to grow, instill, develop and guide students to always live healthy every day. This program is expected to form a Clean and Healthy Lifestyle (PHBS) for students, create a healthy school environment, and prevent students from health problems or disorders. The service activity was carried out at SDN 21 Limau Sundai, Batang Kapas District, Pesisir Selatan Regency. Activities include education about UKS, personal health and cleanliness of the school environment, healthy nutrition, immunization, disease, and treatment, basic clinical skills, and first aid in accidents. The method of educational activities carried out in the form of delivering material is in the form of lectures, health demonstrations, and case studies or practice. This is intended as an effort to promote health education in schools. The result of this activity is that the implementation of the activity went smoothly and there was great support from the school, as well as extraordinary enthusiasm from the little doctor who was fostered. This service program runs well and smoothly and is expected to improve Clean and Healthy Life Behavior for students of SDN 21 Limau Sundai, both within the school and outside of school.
DISEMINASI TEKNOLOGI FERMENTASI UNTUK PERBAIKAN MUTU TEPUNG SAGU SERTA PENGENALAN PRODUK INOVASI TEPUNG MOSAS Nurmiati Nurmiati; Periadnadi Periadnadi; Ika Thalia Nissa
Jurnal Hilirisasi IPTEKS Vol 6 No 3 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i3.697

Abstract

Sago is one of the most potential carbohydrate-producing food crops to support food security programs in Indonesia. The Mentawai Islands have the largest potential for sago distribution in West Sumatra Province with the highest production rate reaching 469/ton, but the progress achieved has apparently not been sufficient to improve the physical quality of the sago flour produced, so the quality of Mentawai sago flour is considered not good enough. This activity aims to utilize fermentation technology to improve the quality of sago starch as well as the introduction of innovative MOSAS (Modified Sago Starch) flour products. This field activity carried out in South Siberut District involved lecturers and students (S1 and S2) Department of Biology-Unand. The activity was carried out in the form of a survey of sago processing home industry businesses followed by counseling on ways to improve the sago processing process. By microbiological fermentation or acidification on a laboratory scale, the quality of sago flour can be improved through the use of local microorganisms in physical changes, namely lightening the color of the flour. Efforts to advance microbiological approaches through potential acidifying microorganisms can also modify sago starch into MOSAS (Modified Sago Starch) products by increasing the swelling power and solubleness of sago starch. This can be an appropriate and easy solution that can be applied in small-scale/home-based sago starch management, in order to increase the quality and quantity of sago starch production. Choosing a production location and improving management conditions through sanitation and water sources in the extraction process is one of the most important quality improvement methods in determining the development of quality, clean Mentawai sago starch management in environmentally friendly production. Fermentation technology can be used as an effort to improve the quality of Mentawai sago.
Co-Authors Ade Rita Puspa Negara Aliah Pratiwi Anthoni Agustien Bahrul Ulum Rusydi Chairul Chairul Chandra pribadi Deswati Deswati Efrizal Efrizal Elisa Febriyanti Erliza Hambali Fauzia Bakhtiar Ferry Lismanto Syaiful Fina Diana Firman Firman I. D. Novieta Ika Thalia Nissa Irmayani Irmayani Kasypul Anwar Kunaifi Kunaifi Lusi Lusi Miftha Farild Muzdalifah Muzdalifah Nur Hadiwijaya Nurfitrayani Nurfitrayani Pebriana Nasution Periadnadi Periadnadi Petir Papilo Rahmadani, Silmi Yusri Rasbawati Rasbawati Refa Rahmaddiansyah Rizfi Fariz Pari Rusnam Rusnam Silmi Yusri Ramadani Sri Indrayati Sukarsi Rusti Suwirmen, Suwirmen Swandi, Monica Kharisma Wahyudi Wahyudi Wahyuni, Amaliyah Winda Hartati Zuhri Syam