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Development of Authentic Psychomotor Instruments for Vocational School in the Covid-19 Pandemic Rahmah, Latifahtur; Ariyanto, Sudirman Rizki; Iskandar, Zaldy; Dewi, Irra Chrisyanti
Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Vol 6, No 3: November 2020
Publisher : Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jk.v6i3.2859

Abstract

This research aims to develop psychomotoric instruments adapted to the current conditions of Covid-19. Development research was carried out with reference to the 4D model from Thiagarajan. The research sample used was 39 students of the Ottimmo International MasterGourmet Academy. The research instrument used a validation sheet from validators or experts. Data of the research were obtained based on the results of the validation of the experts, which were then analyzed to determine the validity and reliability of the developed psychomotoric instruments. The findings of study indicated that the results of (1) the validation got an average value of 4.61 with a very valid category; and (2) reliability got a value of 0.671 in the reliable category. The conclusion of the research shows that the developed psychomotoric instrument is suitable for use in service and beverage learning.
KUALITAS GIZI DAN NILAI TOTAL PLATE COUNT (TPC) SAMBAL IKAN LAIS SALAI Dewi, Irra Chrisyanti; Choiriyah, Nurul Azizah
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (608.272 KB) | DOI: 10.33772/jstp.v6i1.16646

Abstract

ABSTRACTIn Kalimantan and Sumatra, Lais fish is usually processed into smoked fish. Along with changing lifestyles, there are opportunities for the development of processed lais fish sauce because of the high public interest in ready-to-eat products. The purpose of this study was to evaluate the nutritional content and TPC value of chili sauce made from salai lais fish and shallots. The ratio of smoked lais: shallots were 50:65 (F1), 75:40 (F2), 100:15 (F3). The chili sauce from smoked lais fish comprised of refining fried red chilies, fried shallots, chopped smoked lais fish, salt, sugar, and mushroom broth. The parameters tested were nutritional content and TPC value. The data obtained were tested using one way ANOVA with further DMRT test (p≤0.0)5. The moisture, ash, protein, and fat contents of the chili fish sauce was approximately 4.00-5.06%, 4.91-8.05%, 20.62-25.56%, and 43.44-53.90%, respectively. Meanwhile, the total product calories were approximately 568.88-631.17 kcal/100 g. Sample F2 had the highest levels of protein, fat, and calories. The total plate count (TPC) of the product was approximately 7.0 x 101 colonies/g – 2.2 x 102 colonies/g. The chili sauce product in this study met the SNI 7388: 2009.Keywords: shallot, lais fish, smoke, chilli sauce ABSTRAKIkan lais di Kalimantan dan Sumatra biasanya diolah menjadi ikan salai. Seiring dengan berubahnya gaya hidup, terdapat peluang terhadap pengembangan olahan sambal ikan lais karena tingginya minat masyarakat terhadap produk siap santap. Tujuan dari penelitian ini untuk mengevaluasi perbandingan ikan lais salai dan bawang merah terhadap kandungan gizi dan nilai TPC sambal. Perlakuan pada penelitian ini yaitu perbandingan ikan lais salai:bawang merah sebesar 50:65 (F1), 75:40 (F2), 100:15 (F3). Pembuatan sambal ikan lais salai sebagai berikut penghalusan dan pencampuran hingga rata cabai merah kecil, bawang merah yang telah digoreng, ikan lais salai cincang, garam, gula dan kaldu jamur bubuk. Parameter yang diuji adalah kadar gizi dan nilai TPC. Data yang diperoleh diuji menggunakan ANOVA one way dengan uji lanjut DMRT p≤0.05. Kadar air produk sambal ikan lais salai sekitar 4,00-5,06 %, kadar abu 4,91-8,05 %, kadar protein 20,62-25,56 %, kadar lemak 43,44-53,90 %, dan total kalori produk sekitar 568,88-631,17 kcal/100 g. Sampel F2 memiliki kadar protein, lemak dan kalori yang tinggi dibandingkan sampel F1 dan F3. Total Plate Count (TPC) produk sekitar 7,0 x 101 koloni/g - 2,2 x 102 koloni/g. Produk sambal pada penelitian ini memenuhi persyaratan SNI 7388: 2009.Kata kunci: bawang merah, ikan lais, salai, sambal
Penyuluhan Pencegahan Penularan COVID-19 di Lingkungan Kantor dan Pembuatan Lemongrass Coolant melalui Live Zoom Choiriyah, Nurul Azizah; Devi, Ika Mariani Ratna; Sanjaya, Sonia Anggun; Dewi, Irra Chrisyanti; Rahmah, Latifahtur
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 6, No 1 (2021): February 2021
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v1i1.4865

Abstract

In the new normal era, many company leaders have restarted their business places for economic turnaround. The workplace has a major contribution to the spread of COVID-19 so efforts need to be made to break the chain of transmission. The workplace is a gathering place for a number of working populations and mobility is so high, work activities also lead to worker interaction. This community service aims to giving knowledge how to prevent COVID-19 transmission in office or industry and giving knowledge how to make beverage rich in antioxidant and vitamin C to boost immune system. This community service consists of several steps including the preparation step which includes determining the time for the implementation of counseling, making material modules, making flyers and distributing flyers. The next step is the implementation step which includes the delivery of material, questions and answers regarding extension materials and demonstrations of making Lemongrass Coolant. The implementation step was done by zoom online media the final step of this activity is evaluation by filling the questions using Google Form. The participants were 41 people who work as lecturer, human resources department, undergraduate students, government employees, etc. Prevention of COVID-19 transmission is carried out by complying with the guidelines for the Decree of the Minister of Health of the Republic of Indonesia Number HK. 01.07/MENKES/328/2020. Making Lemongrass Coolant as a healthy drink rich in antioxidants as an immune booster does not require expensive ingredients and is also easy to manufacture. The participants joined in this community service with enthusiasm as evidenced by the many questions asked to the speakers.DOI: https://doi.org/10.26905/abdimas.v6i1.4865
PENGEMBANGAN STRATEGI PEMASARAN BISNIS MODEL KANVAS PADA PT PENTARIO LIBERIA PERSADA (KebunSayur Surabaya) Irra Chrisyanti Dewi; Mega Intan Permatasari
Jurnal MEBIS (Manajemen dan Bisnis) Vol 3 No 1 (2018): July 2018
Publisher : Fakultas Ekonomi dan Bisnis (Gedung B) │UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/mebis.v3i1.22

Abstract

The purpose of this research is to describe and design marketing strategy of business canvas model. The results show that business canvas and SWOT analysis are very helpful in developing marketing strategy. The customer segment element develops into B2R; element value propositions give customers easy access to information and get KSS products; channel elements focus on the liveliness of the admin in choosing the right social media; the customer relationships element develops a strategy for customers to purchase more KSS products and be loyal to KSS products; revenue streams elements are increased through visits and workshops; elements of key resources are land in the city and hydroponic facilities; key activities elements lie in the process of growing vegetables and taking care of hydroponics equipment; key key partnerships come from raw material suppliers, farmers' partners, and processed products partners; last element cost structure over fixed costs and variable costs. The SWOT analysis assists in facing threats and taking on existing opportunities, as well as minimizing existing weaknesses.
Student Achievement Analysis: Implementation of Discovery-based Virtual Learning in Culinary Academy Latifahtur Rahmah; Luthfiyah Nurlaela; Irra Chrisyanti Dewi
Journal of Educational Science and Technology (EST) Volume 7 Number 1 April 2021
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/est.v7i1.19307

Abstract

Organizing learning from home in an emergency of the spread of Covid -19. It requires educators to use creative learning models that focus on students, one of which is Discovery-based Virtual Learning (DVL). This study aims to analyze the effect of using DVL on student achievement. This study used a 2x2 factorial design. This research's data analysis technique is divided into two types, namely the prerequisite analysis test and hypothesis testing. The research results concluded that students who learn with DVL are significantly higher than Direct Instruction (DI). The next result is that students who have high initial knowledge get high learning achievement scores. Meanwhile, this study's results also showed a significant interaction between the learning model and initial knowledge of student achievement in foodborne disease competencies.
Analisis Dampak Kepemimpinan Transaksional Dan Transformasional Terhadap Pembelajaran Organisasi Pada Pt Bangun Satya Wacana Surabaya Irra Chrisyanti Dewi; Nuri Herachwati
Jurnal Manajemen Teori dan Terapan | Journal of Theory and Applied Management Vol. 3 No. 3 (2010): Jurnal Manajemen Teori dan Terapan - Desember 2010
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (193.741 KB) | DOI: 10.20473/jmtt.v3i3.2405

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This study links the important field of management research empirically, namely the various scope theory of leadership and organizational learning process. Specifically, this study discusses three things: 1) the impact of transactional leadership, and 2) transformational leadership on organizational learning processes, and 3) whether the influence of transformational leadership is stronger than transactional leadership. The results show that transactional leadership is more powerful in explaining variation and change of employee behavior toward organizations learning, compared with transformational leadership. Ability of transactional leadership style explain variations of organizational learning and change by 10.2%, whereas the ability of transformational leadership style explain variations of organizational learning and change of 5.9%. These findings depict an exchange-based approach to leadership and employee needs to do the job, it will be better to create the employee to make the learning process both in the process of information acquisition, information distribution, information interpretation, and creating changes in behavior and knowledge of employees.
DAYA TERIMA ROTI TAWAR MOCAF DAN UBI JALAR PADA SANTRIWATI PESANTREN X Nurul Azizah Choiriyah; Irra Chrisyanti Dewi
Media Pertanian Vol 5, No 1 (2020)
Publisher : Program Studi Agroteknologi Universitas Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.629 KB) | DOI: 10.37058/mp.v5i1.2137

Abstract

Tujuan penelitian ini adalah untuk mengetahui daya terima roti tawar yang dibuat dengan perbandingan tepung terigu, tepung mocaf dan tepung ubi jalar putih yang berbeda. Perlakuan tepung terigu:tepung mocaf : tepung ubi jalar putih pada penelitian ini yaitu (200:0:0) g, (160:40:0) g dan (160:0:40) g. Analisis yang dilakukan pada penelitian ini yaitu uji organoleptik menggunakan uji hedonik. Penelitian ini menggunakan Rancangan acak lengkap. Data yang diperoleh dianalisis dengan menggunakan ANOVA dengan uji lanjut DMRT pada taraf signifikansi 95%. Substitusi tepung terigu menggunakan tepung mocaf dan tepung ubi jalar putih berpengaruh terhadap daya terima dengan parameter warna, aroma, rasa, dan tekstur roti tawar. Tepung mocaf berpotensi sebagai pengganti tepung terigu dalam pembuatan roti tawar dibandingkan tepung ubi jalar. Parameter rasa dan tekstur roti tawar tepung mocaf pada uji organoleptik mendapatkan penilaian suka dari panelis. Sedangkan parameter rasa dan tekstur roti tawar tepung ubi jalar pada uji organoleptik mendapatkan penilaian agak suka dari panelis.
Nutrition Awareness Counseling to Support Indonesia Ready for New Normal Latifahtur Rahmah; Irra Chrisyanti Dewi; Ryan Yeremia Iskandar
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2021): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.623 KB) | DOI: 10.35568/abdimas.v4i2.1140

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Proper nutrition and adequate water are essential during the COVID-19 outbreak. People who eat a balanced diet tend to be healthier with a stronger immune system. The risk of chronic diseases and infectious diseases is lower, so there needs to be an outreach to the public about nutrition awareness to support Indonesia to be ready for the new normal. Nutrition education serves to create awareness and spread knowledge. The implementation of this counseling consists of the delivery of material and questions and answers. The material consists of: 1) nutrition conscious behavior that focuses on balanced nutrition guidelines and the role of vitamins and minerals in increasing the body's immune system; 2) Nutrition conscious behavior that focuses on the role of essential fats (EPA and DHA) in increasing the body's immune system; 3) Nutrition conscious behavior that focuses on processing food with balanced nutrition. A series of outreach activities have been well organized. Most of the counseling participants felt that community service activities were carried out through counseling about nutrition awareness to support indonesia ready for new normal. This nutrition awareness counseling  is very useful to prepare nutrition for the Covid-19 pandemic.
Development of Authentic Psychomotor Instruments for Vocational School in the Covid-19 Pandemic Latifahtur Rahmah; Sudirman Rizki Ariyanto; Zaldy Iskandar; Irra Chrisyanti Dewi
Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Vol 6, No 3 (2020): November
Publisher : Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.775 KB) | DOI: 10.33394/jk.v6i3.2859

Abstract

This research aims to develop psychomotoric instruments adapted to the current conditions of Covid-19. Development research was carried out with reference to the 4D model from Thiagarajan. The research sample used was 39 students of the Ottimmo International MasterGourmet Academy. The research instrument used a validation sheet from validators or experts. Data of the research were obtained based on the results of the validation of the experts, which were then analyzed to determine the validity and reliability of the developed psychomotoric instruments. The findings of study indicated that the results of (1) the validation got an average value of 4.61 with a very valid category; and (2) reliability got a value of 0.671 in the reliable category. The conclusion of the research shows that the developed psychomotoric instrument is suitable for use in service and beverage learning.
THE IMPACT OF ADVERTISING TOWARDS BRAND IMAGE AND PURCHASE INTENTION: THE CASE STUDY OF MATAHARIMALL.COM Irra Chrisyanti Dewi; Jordy Hartono
Review of Management and Entrepreneurship Vol 3 No 1 (2019): Review of Management and Entrepreneurship
Publisher : International Business Management - Universitas Ciputra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.613 KB) | DOI: 10.37715/rme.v3i1.1235

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The purpose of this study was to determine whether the advertising impacts brand image and purchase intention. This study used purposive sampling because it is adaptable and suited to the research objectives. The validity and reliability had been tested. Hypothesis testing used Structural Equation Modeling. The results were (1) advertising (X1) has an effect on brand image (Y1) with the value of Critical Ration brand image is 5.776 with a probability of less than 0.05, (2) advertising (X1) have no significant effect on purchase intention (Y2) with Critical Ration value of 1.052 and a probability 0.293, and (3) brand image (Y1) has an effect on purchase intention (Y2) with the value of Critical Ration of 4.174 and a probability value of less than 0.05.