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All Journal BERKALA FISIKA Jurnal Inovasi Pendidikan Berkala Ilmiah Pendidikan Biologi (BioEdu) Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Abdimas Jurnal Kompetensi Teknik Jurnal Bahan Alam Terbarukan Jurnal Penelitian Pendidikan Kreano, Jurnal Matematika Kreatif-Inovatif Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Teknobuga : Jurnal Teknologi Busana dan Boga BERITA BIOLOGI Jurnal Akuatika Indonesia Al-Jabar : Jurnal Pendidikan Matematika Humaniora Social, Humanities, and Educational Studies (SHEs): Conference Series Indonesian Journal of Pharmaceutical and Clinical Research Journal of Research and Educational Research Evaluation Jurnal Pendidikan dan Pengabdian (JP2V) Jurnal Litbang Provinsi Jawa Tengah Jurnal Abdimas ADPI Sosial Dan Humaniora International Journal of Research Innovation and Entrepreneurship Jurnal Kesehatan Pertiwi
Rosidah Rosidah
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PEMBERDAYAAN PERAJIN JAMU TRADISIONAL UNTUK MENDUKUNG PROGRAM DESA WISATA WONOLOPO KECAMATAN MIJEN KOTA SEMARANG Rosidah, Rosidah; Kusumastuti, Adhi; Widodo, Rahmat Doni
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 16, No 1 (2018): Juli 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v16i1.15089

Abstract

Program Kuliah Kerja Nyata Pembelajaran dan Pemberdayaan Masyarakat (KKN-PPM) ini bertujuan untuk memberdayakan perajin jamu tradisional yang berlokasi di Wonolopo, Kecamatan Mijen, Kota Semarang yang ditetapkan sebagai Desa Wisata dan Kampung Tematik Jamu oleh pemerintah Kota Semarang. Secara garis besar pelaksanaan KKN-PPM ini melalaui tahapan persiapan, pelaksanaan, monitoring dan evaluasi. Jumlah mahasiswa peserta  KKNPPM dipilih sebanyak 30 orang, berasal dari berbagai program studi yang sesuai dengan bidang keahlian yang dibutuhkan di lapangan. Demikian pula dosen pembimbing lapangan (DPL) dipilih dari dosen yang sesuai dengan bidang keahlian yang relevan. Waktu pelaksanaan KKN-PPM di lapangan selama tiga bulan, yang dalam teknis pelaksanaannya berkoordinasi dengan Pusat Pengembangan KKN LP2M unnes. Kegiatan KKN-PPM ini diterjunkan dua tahap. Tahap pertama sebanyak 15 mahasiswa telah diterjunkan mulai 3 Agustus  dan sampai tanggal 20 September  2017, dan tahap kedua telah diterjunkan pada tanggal 21 Oktober 2017. Beberapa luaran atau kegiatan  yang telah dilaksanakan adalah: 1) Peningkatan aspek produksi, dengan memberikan bantuan mesin penggiling empon-empon, 2) Pengembangan desain kemasan (ada 9 jenis jamu) sehingga lebih menarik, 3) Peningkatan higienitas dan kesehatan, dengan mendatangkan nara sumber dari Dinas Kesehatan sekaligus untuk mendapatkan PIRT, 4) Perluasan pemasaran produk dengan memperkenalkan ke berbagai kalangan masyarakat, 5) Pendaftaran merek jamu “Sumber Husodo” ke Ditjen KI Kemenkumhan RI, 6) Pembuatan buku Buku Tamu dan Profil Perajin Jamu di Wonolopo, 7) Permintaan lahan kepada Pemkot Semarang  seluas 3.000 m2 untuk wisata edukasi kampong jamu Wonolopo, 8) Melakukan inisiasi kerjasama dan  studi banding ke  industri jamu modern PT. Sido Muncul di Bergas, yang dilaksanakan pada 28 September 2017.
KEWIRAUSAHAAN DI PERGURUAN TINGGI MENYIAPKAN ENTREPRENEUR UNGGUL Margunani, Margunani; Hidayah, Isti; Rosidah, Rosidah
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 1 (2015): Juli 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i1.5599

Abstract

Product or service Wira New Business (WUB) generated the students have the advantage of science and technology. Independent entrepreneurs from universities that produce the products / services can be developed through the science and technology-based business consulting to experts, research and laboratories on campus. Readiness is integrated and holistic childbirth entrepreneurs from universities, superior, has a broader and more adaptative insight. Entrepreneurship lecture testruktur, entrepreneurial practices chance divasilitasi Entrepreneurship Student Creativity Program (PKM-K) through a grant to try to try. Student Entrepreneurial Program (PMW) which provide more opportunities, where students who tried because of limited funds got very soft loan (without interest). Useful for students to practice managing capital / funding from outside to study the production, trade, repay, and so on.
PENDAMPINGAN PERSIAPAN KERJA BAGI MAHASISWA TINGKAT AKHIR VOKASI KAMPUS WATES DI MASA ADAPTASI KEBIASAAN BARU Wisataone, Voettie; Rosidah, Rosidah; Sasmita Wijayanti, Nadia; Hanafi, Mochamad
Jurnal Abdimas Adpi Sosial dan Humaniora Vol. 2 No. 3 (2021): Jurnal Abdimas ADPI Sosial dan Humaniora
Publisher : Asosiasi Dosen PkM Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/jsoshum.v2i3.269

Abstract

This Community Service Activity aims to provide insight and provision to final-level vocational students at the Wates campus, Kulon Progo, Yogyakarta. The activities include; online seminars and mentoring in making curriculum vitae, job application letters, and preparing for online interviews. The activity was carried out through three stages of activity, namely preparation, implementation and evaluation. Preparation is carried out by conducting a needs survey for final year students regarding work preparation. The implementation is carried out by training and mentoring, using the lecture method, namely through organizing online seminar activities through the Zoom application entitled "Preparing for the world of work in the New Normal era", followed by question and answer discussions and training and mentoring as a form of implementing the training that has been provided. Evaluation of activities is carried out for each stage through data collection from each stage of activity. The method used in this stage of community service implementation includes seminars and mentoring. This method provides an opportunity to equip trainees to prepare for work in a period of adapting to new habits which include self-development and work readiness ethics, how to see job opportunities in the pandemic era, making creative CVs and job applications, and tips on preparing for job interviews via online.
Improving the Understanding of Weight Interceptional Relationships Through The Implementation Of The Basic School-Based Discovery Learning Model Rosidah, Rosidah
Social, Humanities, and Educational Studies (SHEs): Conference Series Vol 3, No 3 (2020): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.262 KB) | DOI: 10.20961/shes.v3i3.46039

Abstract

Purpose this research to find out the application of TPACK-based discovery learning model can increase the participation of students and efforts to increase understanding of concepts in Mathematics Learning About the Relationship Between Weight Units. The data collection technique is carried out systematically with standard procedures, namely, learning outcome data is taken through tests at the end of each cycle and observation of student participation. The data were analyzed using quantitative and qualitative analyzes of the formative test results. Then, the results of the calculations were consulted with the success criteria, to determine whether they were complete or not. Based on the results of the evaluation test from the first and second cycles, an increase in learning completeness was obtained. In the first cycle achieved learning outcomes with 43% completeness. In the second cycle the completeness of learningoutcomes was 71%. Based on the findings and the results obtained in the study, it can be concluded that, through the TPACK-based discovery learning model, it can increase students' participation and understanding of the concept of students in Mathematics learning about the Relationship between Weight Units but it still needs to be improved in cycle III.
Innovation of Indonesian Healthy Snacks Based on Purple Sweet Potatoes Fathonah, Siti; Rosidah, Rosidah; Paramita, Octavianti; Karsinah, Karsinah
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study pointed out the innovation on Indonesian healthy snacks i.e. senteling and onde-onde made of purple sweet potatoes. The scope was focused on the quality assurance of those two snacks on two aspects of quality i.e. sensory quality and acceptability. This study used a purposive sampling technique. Different compositions of purple sweet potatoes were used for both snacks prepared in this study. In the case of sentiling, a composition of steamed purple sweet potatoes of 40-80 wt% (with a 20wt% increment) was used. In the case of onde-onde, a composition of purple sweet potatoes flour of 10-22 wt% (with a 6wt% increment) was used. The prepared snacks were examined through sequent sensory and acceptability tests involving eight panellists and 50 respondents, respectively. A single classification of variance analysis followed by Duncan test was used in the data analysis. The results revealed that sensory quality in senteling and onde-onde was almost the same, i.e. 5.5-7.4 and 5.3-7.2, respectively. The variations in acceptability of the two products differed greatly, 3.5-7.7 for senteling and 4.9-6.9 for onde-onde. The sensory quality was different for senteling in the overall aspect and elasticity, while in the case of onde-onde, it was different in the aspect of color, aroma, and flavor. The difference in acceptability in the case of senteling was observed in all aspects, whereas that difference was only observed in color and aroma aspects in the case of onde-onde. The best senteling in term of sensory quality and acceptability was obtained by the addition of 40 wt% of steamed purple sweet potatoes, while the best onde-onde was that with 16 wt% of purple sweet potatoes flour.
An Innovation of High-Energy and Protein Biscuits Made of Black Rice Flour Substituted With Mung Bean Flour Fathonah, Siti; Rachmawati, Rina; Rosidah, Rosidah; Kristanti, Bela Siska; Iswari, Retno Sri
International Journal of Research Innovation and Entrepreneurship Vol 1 No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v1i2.49633

Abstract

This study was aimed to determine the public acceptance and the nutritional contents of the black rice flour biscuits substituted with mung bean flour. A completely randomized design with various amount of substituted mung bean flour (MBF) in the black rice flour (BRF) biscuits was used as the experimental design. The ratios of the BRF-to-MBF were 60: 20; 50: 30, and 40:40. The acceptance test used was the hedonic test with the lowest and the highest scores of 1 and 9, indicating “extremely unfavorable” and “extremely favorable” criteria, respectively. The content of carbohydrates (using Luff School method), ash (using the dry method), protein (using Kjeldahl method), water (using oven drying methods), crude fiber (using the gravimeter method), lipids (using the Soxhlet extraction method), and anthocyanins (using the pH-differential method) was determined and evaluated. The analysis of differences in the acceptability of the biscuits was performed using an ANOVA test, followed by the Tukey HSD test. The results showed that there were differences in people's acceptance of black rice flour biscuits substituted with mung bean flour for the overall indicators, i.e., the color and taste of the black rice biscuits. The most preferred biscuits were biscuits with a composition of 40% black rice flour and 40% substituted mung bean flour with a mean value of 7.2. The nutritional content of the black rice biscuits was as follows: the content of energy of 447- 465 kcal, carbohydrates of 58.4-60.9%, protein of 7.14-9.15%, lipids of 20.3-22.2%, ash of 2.3%, moisture of 5.25-8.65%, fiber of 1.3-2.3% and anthocyanin of 20-37ppm. The production of BRF40: MBF40 (40% black rice flour and 40% mung bean flour) biscuits was highly recommended, in addition to the optimum baking time as the future work.
PEMBERDAYAAN PERAJIN JAMU TRADISIONAL UNTUK MENDUKUNG PROGRAM DESA WISATA WONOLOPO KECAMATAN MIJEN KOTA SEMARANG Rosidah, Rosidah; Kusumastuti, Adhi; Widodo, Rahmat Doni
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 16, No 1 (2018): Juli 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v16i1.15089

Abstract

Program Kuliah Kerja Nyata Pembelajaran dan Pemberdayaan Masyarakat (KKN-PPM) ini bertujuan untuk memberdayakan perajin jamu tradisional yang berlokasi di Wonolopo, Kecamatan Mijen, Kota Semarang yang ditetapkan sebagai Desa Wisata dan Kampung Tematik Jamu oleh pemerintah Kota Semarang. Secara garis besar pelaksanaan KKN-PPM ini melalaui tahapan persiapan, pelaksanaan, monitoring dan evaluasi. Jumlah mahasiswa peserta  KKNPPM dipilih sebanyak 30 orang, berasal dari berbagai program studi yang sesuai dengan bidang keahlian yang dibutuhkan di lapangan. Demikian pula dosen pembimbing lapangan (DPL) dipilih dari dosen yang sesuai dengan bidang keahlian yang relevan. Waktu pelaksanaan KKN-PPM di lapangan selama tiga bulan, yang dalam teknis pelaksanaannya berkoordinasi dengan Pusat Pengembangan KKN LP2M unnes. Kegiatan KKN-PPM ini diterjunkan dua tahap. Tahap pertama sebanyak 15 mahasiswa telah diterjunkan mulai 3 Agustus  dan sampai tanggal 20 September  2017, dan tahap kedua telah diterjunkan pada tanggal 21 Oktober 2017. Beberapa luaran atau kegiatan  yang telah dilaksanakan adalah: 1) Peningkatan aspek produksi, dengan memberikan bantuan mesin penggiling empon-empon, 2) Pengembangan desain kemasan (ada 9 jenis jamu) sehingga lebih menarik, 3) Peningkatan higienitas dan kesehatan, dengan mendatangkan nara sumber dari Dinas Kesehatan sekaligus untuk mendapatkan PIRT, 4) Perluasan pemasaran produk dengan memperkenalkan ke berbagai kalangan masyarakat, 5) Pendaftaran merek jamu “Sumber Husodo” ke Ditjen KI Kemenkumhan RI, 6) Pembuatan buku Buku Tamu dan Profil Perajin Jamu di Wonolopo, 7) Permintaan lahan kepada Pemkot Semarang  seluas 3.000 m2 untuk wisata edukasi kampong jamu Wonolopo, 8) Melakukan inisiasi kerjasama dan  studi banding ke  industri jamu modern PT. Sido Muncul di Bergas, yang dilaksanakan pada 28 September 2017.
PENERAPAN IPTEK USAHA PEMBUATAN TAHU DAN TEMPE DI BANDUNGAN KABUPATEN SEMARANG Sunyoto, Sunyoto; Rosidah, Rosidah; Bintari, Siti Harnina
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 12, No 1 (2014): Juli 2014
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v12i1.5583

Abstract

The purpose of this activity is to resolve the problems faced by the industry partner with the business of making tofu and tempeh, which is located in the village of Kenteng, Bandungan subdistrict, Semarang regency. As this activity involves the implementation team of lecturers with expertise appropriate to the needs of the field and assisted students. In the implementation used multiple methods of mutual support, with a practice emphasis directly by partners and mentoring activities. The results of these activities include 1) One unit of soybean grinding machine with an electric motor drive power 1 HP, 2) One unit of soybean crusher drive motor gasoline of 5.5 PK and has a production of capacity of 300 kg / hour, or five times that of soy-solving process manually which is only 60 kg / h, 3) Both the partners I and II have applied with better production management, and a cleaner production equipment, and workers had to use health and safety equipment. Impact activities include economic and non-economic aspects. The economic impact can be measured from the increased productivity and better product quality so as to increase the selling value of products. Non-economic impact can be measured from the comfort of work will also indirectly affect the economic benefits.
KEWIRAUSAHAAN DI PERGURUAN TINGGI MENYIAPKAN ENTREPRENEUR UNGGUL Margunani, Margunani; Hidayah, Isti; Rosidah, Rosidah
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 1 (2015): Juli 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i1.5599

Abstract

Product or service Wira New Business (WUB) generated the students have the advantage of science and technology. Independent entrepreneurs from universities that produce the products / services can be developed through the science and technology-based business consulting to experts, research and laboratories on campus. Readiness is integrated and holistic childbirth entrepreneurs from universities, superior, has a broader and more adaptative insight. Entrepreneurship lecture testruktur, entrepreneurial practices chance divasilitasi Entrepreneurship Student Creativity Program (PKM-K) through a grant to try to try. Student Entrepreneurial Program (PMW) which provide more opportunities, where students who tried because of limited funds got very soft loan (without interest). Useful for students to practice managing capital / funding from outside to study the production, trade, repay, and so on.
PENGOLAHAN DAN PEMASARAN ANEKA KACANG DI KOTA SEMARANG Anis, Samsudin; Rosidah, Rosidah
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 16, No 1 (2018): Juli 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v16i1.15096

Abstract

Di antara berbagai jenis makanan ringan, olahan kacang merupakan makanan ringan yang sangat populer bagi segala lapisan masyarakat. Mengingat peluang bisnis aneka snack bahan kacang ini, munculah banyak pelaku usaha yang menekuninya. Dalam kegiatan ini dipilih dua Mita IbM yang menghadapi permasalahan terkait aspek produksi dan manajemen usaha. Tim pelaksana kegiatan ini melibatkan dosen, teknisi, dan mahasiswa dengan bidang keahlian yang sesuai dengan kebutuhan lapangan. Dalam pelaksanaan kegiatan diterapkan beberapa metode yang saling mendukung, antara lain dengan ceramah/penyuluhan untuk materi yang bersifat teori dan motivasi, demonstrasi untuk menyampaikan materi praktik/keterampilan, praktik langsung oleh mitra dan pendampingan kegiatan. Berdasarkan hasil dan luaran yang dicapai, program IbM ini telah berjalan dengan baik dan sesuai dengan target yang telah ditentukan, antara lain: 1) Dapur produksi telah ditata dan dipasang keramik sehingga kelihatan bersih dan tidak becek lagi, 2) Telah dibuatkan dudukan kompor dan wajan sehingga lebih ergonomis, pengoperasian lebih mudah, 3) Telah diberikan bantuan mesin spinner (peniris minyak) sehingga kadar minyak dalam kacang gorengberkurang dan hal ini lebih menyehatkan, 4) Telah dibuatkan rak tempat meletakkan bahan baku maupun hasl produksi, 5) Telah dilakukan pelatihan manajemen usaha dan pemasaran melalui media internet dan media sosial, 6) Telah dilakukan pendampingan promosi dan pemasaran melalui berbagai acara pameran produk UKM (di Java Mall Semarang, dan diJateng Fair), 7) Telah dilakukan uji proksimat untuk mengetahui kadar gizi produk kacang goreng.
Co-Authors Adhi Kusumastuti Afpriliansyah, Muhammad Rionaldhie Agus Kartono Alfina Handayani ANGELA MARIANA LUSIASTUTI Ardian Arif Asih Kuswardinah Chrismadha, Tjandra Della Fadhilatunisa Denny Satria, Denny Fajar B, Muhammad Fajrin, Farid Fakhri, M. Miftach Handayani, Alfina Haro, Ginda Hasibuan, Poppy Anjelisa Zaitun Henry Ananta Herawati, Erni Herlina Fitrihidajati Ikram, Muhammad Isti Hidayah Kaewhanam, Phimlikid Karsinah - Kristanti, Bela Siska Mardiati, Yayah Margunani, Margunani Marufi, Marufi Mochamad Hanafi Muhammad Ansori Muhammad Ilyas Nadia Sasmita Wijayanti Nana Kariada Trimartuti Octavianti Paramita Retno Sri Iswari Rina Rachmawati Rustiani, Tenni Samsudin Anis Satnur, Muh. Alham Septianarta, Stella Setiadharma, Gunawan Siti Fathonah Siti Harnina Bintari Slamet Suyanto Sunyoto Sunyoto Suryadi, Kusumasari Taukhid Taukhid, Taukhid Titin Agustina Vivi Suzanna Dewi, Vivi Suzanna Voettie Wisataone Walim Lili Zafrullah, Zafrullah