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IDENTIFIKASI AKTIVITAS PEREMPUAN PENJUAL IKAN DI PASAR PEUNAYONG BANDA ACEH Ruaida, Ruaida
Jurnal Mentari Vol 13, No 2 (2010)
Publisher : Universitas Muhammadiyah Aceh

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This research is studying the working hours of women who work as fish seller at fish market Peunayong Banda Aceh. The working hours included both productive activity and daily household work (reproductive). The study also investigated the problem of raising their income and their contribution to the economy of their family. Twenty five of them were interviewed and their daily activities were directly observed in their work station. The interviews were tape-recorded and analyzed as qualitative and quantitative data. It is found that they worked in average of 16,5 hours a day, which is 12 hours for productive activity (buying & selling fish) and 4,5 hours they spent for household work (reproductive activity). For widow women, their income could support 86,70% of the daily need (Rp82.800 per day) and they often were trapped in debt. The income of married women could support 70,81% of their family need, and their husbands only supported 29,19% of the needs. They also complained lack of capital, less strategic places to sell fish, low bargaining from buyer. They often feel pain in their hand and get sick due to their work condition. At home, they often lose temper if their family does not want to help them at home. Key words: women, activity, and income DAFTAR PUSTAKA Abdullah, Irwan. 1997. Sangkan Paran Gender. Yogyakarta: Pustaka Pelajar. Al Yasa’ Abubakar. 2004. Antara Setia dan Durhaka, Ulasan Tentang Hak dan Kewajiban Suami Isteri. Nanggroe Aceh Darussalam : Biro Pemberdayaan Perempuan Sekda NAD Gadis Arivia. 2003. Filsafat Berperspektif Feminis. Jakarta: Yayasan Jurnal Perempuan. Herien Puspitawati, dan Ma’mun Sarma. 2007. “Analisis Gender Terhadap Penggunaan Dana Subsidi Langsung Tunai (SLT)- BBM Pada Keluarga Miskin Di Kota dan Kabupaten Bogor – Jawa Barat”, dalam Jurnal Pemberdayaan Perempuan. 2007:2, halaman:10-25. Kementerian Pemberdayaan Perempuan. 2004. Gender Dalam Perspektif Agama Islam. Jakarta: KPP Kelompok Kerja Convention Watch Pusat Kajian Wanita dan Gender Universitas Indonesia. 2004. Hak Azasi Perempuan. Jakarta : Yayasan Obor Indonesia. Marwansyah, dan Mukarram, 2000. Manajemen Sumber Daya Manusia. Bandung: Pusat Penerbit Administrasi Niaga Politeknik Negeri Bandung, Indonesia. Program Studi Kajian Wanita. 1999. Metodologi Penelitian Berperspektif Perempuan Dalam Riset Sosial. Jakarta: Program Pascasarjana Universitas Indonesia. Ruaida. 2007. “ Profil Perempuan Pengrajin Batu Bata Di Kabupaten Aceh Besar (Kajian Tentang Permasalahan yang Dihadapi Kaum Perempuan dengan Peran Beban Ganda)”, dalam Potret Pengalaman Perempuan Di Aceh Pasca Tsunami. Darussalam Banda Aceh. Pusat Studi Gender Universitas Syiah Kuala. Tapi Omas Ihromi. 2000. “Budaya dan Struktur yang Patriarkal : Reproduksi dan Resistensi? Tinjauan Terhadap Beberapa Hasil Penelitian Perempuan Dalam Sejumlah Kebudayaan Etnik di Indonesia”, dalam Perempuan Indonesia Dalam Masyarakat yang Tengah Berubah. Jakarta: Program Studi Kajian Wanita, Program Pasca Sarjana Universitas Indonesia. Tri Marhaeni P. Astuti. 2000. ”Gerakan Tandingan Perempuan, Kasus Migrasi Perempuan Kelas Bawah di Grobongan, Jawa Tengah”, dalam Perempuan Indonesia Dalam Masyarakat yang Tengah Berubah. Jakarta: Program Studi Kajian Wanita, Program Pasca Sarjana Universitas Indonesia. Saptari, Ratna, dan brigitte Holzner. 1997. Perempuan Kerja dan Perubahan Sosial. Jakarta: Grafiti

PETA KOMPETENSI SISWA PADA UN MATA PELAJARAN EKONOMI-SMA DI KABUPATEN BIREUEN Ruaida, Ruaida
Jurnal Mentari Vol 14, No 2 (2011)
Publisher : Universitas Muhammadiyah Aceh

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This research aims to determine the basic competencies of what is problematic in the National Examination for Economic Subjects at secondary schools in Bireuen district. Another objective of this study is to determine the response of principal´s, economics teacher, and supervisor (stakeholders) about the causes of low student competence in each of the national examination result, as well as the recommended model for problem solving. The samples of this research are SMAN 1 Bireuen, SMAN 1 Jangka, and SMAN 1 Ganda Pura that are taken purposively. The data collection techniques used are documentation techniques, and focus group discussions (FGD) with stakeholders in each school. Data processing techniques used in this study is descriptive analysis. The results showed that there are 15 basic competitions that the accomplishments still have problems or<60 on the national exam of economic subjects in secondary school in the Bireuen district. This is due to the professional competence and teachers pedagogic for instance mastery of the material, how to motivate students, the use of methods, and instructional media, IT mastery,remainsproblematic. Another factor is the low awareness of parents in children´s learning process and school environments that have not been well ordered. In line with these factors, then the problem-solving model is the provision of the teachers professionalism training, such as stabilization of hard materials, stabilization of the pedagogic and IT mastery, and the provision of learning CD, it will be better if learning economics is hold in teams and involving at least two teachers in the study. In addition, it is needed for teacher to have assistance program in designing and implementing learning, and maximize the function of the school committee as a forum for parents to take care and contributeto the education of theirchildren. Key words: student competence, national exam in Economics Lesson DAFTAR PUSTAKA Badan Standar Nasional Pendidikan, 2006. Panduan Penyusunan Kurikulum Tingkat Satuan Pendidikan Jenjang Pendidikan Dasar dan Menengah. Jakarta Badan Standar Nasional Pendidikan, 2007. Petunjuk Teknis Pengembangan Silabus dan Contoh/Model Silabus Mata Pelajaran Ekonomi SMA/MA. Jakarta Departemen Pendidikan Nasional. Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah, 2006. Peraturan Menteri Pendidkan Nasional Repoblik Indonesia No 23 Tahun 2006 Tentang Standar Kompetensi Lulusan Untuk Satuan Pendidikan Dasar dan Menengah. Jakarta Departemen Pendidikan Nasional.2008. Perangkat pembelajaran KTSP SMA, Jakarta Departemen Pendidikan Nasional, 2008. Panduan Pengembangan Indikator, Jakarta Departemen Pendidikan Nasional DirektoratTenaga Kependidikan Direktorat Jenderal Peningkatan Mutu Pendidikdan Tenaga Kependidikan 2008.Strategi Pembelajaran dan Pemilihannya. Jakarta E. Mulyana, 2007. Kurikulum Tingkat Satuan Pendidikan (Sebuah Panduan Praktis). PT Remaja Rosda Karya Bandung Neti Budiawati, Leni Permana, 2010 Perencanaan Pembelajaran Ekonomi, Laboratorium Pendidikan Ekonomi dan Koperasi Universitas Pendidikan Indonesia, Bandung.

PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS ROTI TAWAR Yuliandari, Vebi; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Purple sweet potato flour as a food ingredient has not been optimally used in the diversification of food processing, while the purple sweet potato flour can be an alternative to replace some of the flour as the main ingredient of bread This study aimed to analyze the effect of substitution of purple sweet potato flour as much as 5 %, 10% and 15% of the wheat flour used for external quality and internal quality as well as hedonic on bread. The research is a pure experiment with completely randomized design method using three times replication with 30 panelists. The results showed that the purple sweet potato flour substitution effect on the external quality (volume, rectangular shape and form neat) and internal quality (soft texture and smooth texture) which is generally the best value found in the treatment of 5% (X1) and the effect on the quality internal (pore color, aroma of purple sweet potato and taste of purple sweet potato) are generally the best value found in the treatment of 15% (X3), but had no effect on the quality of the external (skin color) and internal quality (aroma yeast). In the hedonic test (favorite) the panelists preferred the substitution of 5% (X1) than the other treatments.Keywords: substitution, purple sweet potato flour, white bread quality

PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS KUE SUS YANTI, RAHMI; Ruaida, Ruaida; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The use of red rice flour in food processing is an attempt to diversify the food, one of them is in the processing of eclairs . One of the hallmarksof red rice flour that contains aleuroneproducing anthocyanin containing nutrients and fiber that are important for the body. So with the use of red rice flour in eclairs processed to improve the quality of the eclairs. This study aimed to analyze the effect of different composition of red rice flour as much as 0%, 15%, 30%, and 45% of the quality of the volume, shape, color, texture, aroma, flavor and hedonic eclairs. Test and hedonic quality levels at better quality volume is at 15% substitution. Level of test quality and the color, aroma, and taste better at 45% substitution and hedonic test the quality of the color, aroma, and taste better at 15% substitution. Test quality levels better texture at 15% substitution and hedonic test better texture at 30% substitution. Keywords : Red Rice Flour, Quality Sus, substitution, Organoleptikc

PENGARUH SUBSTITUSI TEPUNG UBI JALAR Yuliandari, Vebi; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Purple sweet potato flour as a food ingredient has not been optimally used in the diversification of food processing, while the purple sweet potato flour can be an alternative to replace some of the flour as the main ingredient of bread This study aimed to analyze the effect of substitution of purple sweet potato flour as much as 5 %, 10% and 15% of the wheat flour used for external quality and internal quality as well as hedonic on bread. The research is a pure experiment with completely randomized design method using three times replication with 30 panelists. The results showed that the purple sweet potato flour substitution effect on the external quality (volume, rectangular shape and form neat) and internal quality (soft texture and smooth texture) which is generally the best value found in the treatment of 5% (X1) and the effect on the quality internal (pore color, aroma of purple sweet potato and taste of purple sweet potato) are generally the best value found in the treatment of 15% (X3), but had no effect on the quality of the external (skin color) and internal quality (aroma yeast). In the hedonic test (favorite) the panelists preferred the substitution of 5% (X1) than the other treatments.Keywords: substitution, purple sweet potato flour, white bread quality

PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS KULIT PIE Verawati, Verawati; Ruaida, Ruaida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Utilization of red beans in the community is still modest. One way to optimizethe use of red beans can be done through the process of flouring. Red bean flour hasa high protein content, but has a low gluten. This is supportive in making the pie. Theuse of flour has a low gluten content, can result in a pie crust with good quality whichis brittle texture. This reseach is to analyze the effect of substitution of red bean flouras much 25% and 50% of the amount of wheat flour for quality of color, fragrance,flavor, and texture of the pie. The research is a true experiment using a completelyrandomized design with three replications and 30 of panellists. The results ofhypothesis tests show there are significant levels in both treatments. In the colorquality, the resulting pie less golden yellow colored. In quality fragrance (fragrantbutter), resulting pie fragrant flavorful enough butter. While the quality of the scent(red bean), pie produced quite flavorful beans. In the texture quality, the resulting piebrittle texture. On the quality of taste (savory) and flavor (red bean), the resulting pieand pretty tasteless savory taste of red beans. Based on the hedonic test, panelistspreferred the substitution of 25% of the 50%.Keywords: red bean flour, pie, pie quality

Pengaruh Penggunaan Sari Wortel Terhadap Kualitas Donat BR Sinuhaji, Sri Ulina; Ruaida, Ruaida; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research aims to analyze the differences in the effect of the use ofexternal quality carrot juice to cover the volume, color, shape, texture smooth,soft textur, aroma, sweetness, flavor carrot, and hedonic on donuts. This researchis an experiment using a completely randomized design of three replications / trialwith the number 30 panelists. The independent variable was the use of carrotjuice (X) and the dependent variable (Y) is the quality donuts covers of eachquality. Based on the analysis of the results of the study showed that the quality ofthe test volume levels obtained volume expands categorized, categorized goldenyellow color, round shape simestris categorized, categorized smooth texturesmooth, soft texture soft category, aroma scent category carrots, sweet taste of thesweet and was carrots. Based on the data of all tests performed significantly Hawhich reads thus there is a difference in the effect of all studied quality.Keywords: influence, juice carrot, quality doughnuts

PENGARUH SUBSTITUSI UBI JALAR UNGU TERHADAP KUALITAS CHIFFON CAKE FITRIADI, FITRIADI; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The use of purple sweet potato in food processing is an attempt to diversify the food, one of them is in the processing of chiffon cake. One of the hallmarks of purple sweet potato is high in carbohydrates, have the nutrients needed by the body, has a distinctive color. With use purple sweet potato in chiffon cake in the preparation can improve the external quality (volume, color, and shape) and internal quality (texture,aroma, and flavor) and hedonic on chiffon cake. This study aimed to analyze the effect of different composition of purple sweet potato as much as 10%, 20%, and 30%, of the external quality, internal and hedonic chiffon cake. The type of research is experimental using a completely randomized design with three replications, with 30 panelists. The results of the hypothesis test shows that there is an influence on the level of the commission of the third. Expands the volume level in test of quality, high volume, symmetrical spherical shape, texture soft, delicate porous texture better that the substitution of 10%. Test quality levels better color substitution is at 20%. Level of test quality purple sweet potato aroma, sweetness, flavor purple sweet potato is better at 30%substitution. The quality of the hedonic test is better at 10% substitution . Keywords : Quality Chiffon Cake, Sweet Potato purple.

Kendala-Kendala Yang Dihadapi Alumni Prodi Pendidikan Ekonomi FKIP UNSYIAH Dalam Mencari Pekerjaan Agustia Randa; TM Jamil; Ruaida Ruaida
Jurnal Ilmiah Mahasiswa Pendidikan Ekonomi Vol 1, No 1 (2019): Juni 2019
Publisher : Universitas Syiah Kuala

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The Puspose of this study is to fond out the problems (1) to describe the busmess dond by greduation of family econury program in economy frenty traning and education of Syiah Kuala University and (2) to deseribe the effots undertaker by the graduation Syiah Kuala University to get a job. This rescareh usiry a qualitative approach with descriptive reseach, sample in this researh consist of 10 people respondents and 5 respoondets take cooperative regyiremeants in accomting the data colletion in this research sweh as guestionaise, observation sheefs, documentation and library study, based on the results of the research cave be known that contans to set a job by the graduation. Lanck of employmeur by graduation of education. Liketation of motor facibilitias and information seeking tools, and lack of cognitive knowledge, profesional fielas, terms and condition of the bidders are still not able be met by the graduation of economic education and the final grade of the cumulative achievement index.The efforts undertaker by the graduation of Syiah Kuala University economic faculty underkater framing and education family economic to fet a job sech as fanding and obtaming telated the information find and get information about spening job vacancies trening fo improve the seientific profession reguised by job appdicants. Willing to work in institution that ase not in accordane wath the profession thay have, choosung a place of hue in the city Banda Aceh city because job and job related casier information to set and continve education to a highev level such as magister.

Upaya Guru Mata Pelajaran Ekonomi Dalam Meningkatkan Aktivitas Belajar Siswa Pada Masa Pandemi Covid-19 di SMA Negeri 1 Takengon Patin Nabilla; Ruaida Ruaida; Amiruddin Amiruddin
Jurnal Ilmiah Mahasiswa Pendidikan Ekonomi Vol 3, No 1 (2021): Juni 2021
Publisher : Universitas Syiah Kuala

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During the Covid-19 pandemic, teachers are required to make different efforts and efforts than usual because every teaching and learning process activity is carried out remotely (online) and utilizes existing technology as a learning medium. Efforts taken by teachers in improving student learning activities through the use of Google Classroom and Google Meet. The purpose of this study is to find out what are the teacher's efforts in maximizing the use of the Google Classroom and Google Meet applications to increase student learning activities on economic subjects during the Covid-19 pandemic at SMA Negeri 1 Takengon, how student activities are in all learning activities. which has been designed both on Google Classroom and on Google Meet and what obstacles are faced by teachers when using Google Classroom and Google Meet during online learning. This study uses a qualitative approach with a descriptive type of research. The subjects of this study were 4 teachers of economics at SMA Negeri 1 Takengon. To answer the formulation of the problem, interviews were conducted. The results of interviews with 4 respondents found that the teacher's efforts in increasing learning activities using Google Classroom by uploading teaching materials such as modules, learning materials and LKPD in accordance with KD, also sharing youtube links and videos related to the material on the task features that will be discussed on Google Classroom. To improve student learning activities, teachers make discussions and monitor the course of discussions carried out on the available communication features and comment fields. The obstacles faced by teachers during online learning using Google Meet and Google Classroom services were that at first the teachers were not used to it and were still confused in using the features available in Google Classroom and Google Meet, Students lost motivation to learn during the online learning period during the Covid-19 pandemic. 19 and the limited facilities used for studying.Keywords: Effort, Google Classroom and Google Meet, Student learning activities.

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