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Journal of Creative Student Research
Published by Politeknik Pratama Purwokerto
ISSN : 29635942     EISSN : 29634776     DOI : 10.55606
Core Subject : Humanities, Science, Education, Social, Engineering,
Humanities Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences Transportation
Ilmu Sosial,Ilmu Ekonomi,Akuntansi,Manajemen,Kebudayaan,Pendidikan,Sejarah,Pariwisata,Gender,Humaniora,Seni Budaya Linguistik,Sastra,Filsafat,Studi Agama,Studi Media dan Komunikasi,Berbagai bidang penelitian yang relevan
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 30 Documents
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Search results for , issue "Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research" : 30 Documents clear
Kualitas Nastar Berempah Wedang Uwuh Berbahan Dasar Mocaf Muhammad Basyaruddin; Ila Huda Puspita D; Niken Purwidiani; Lilis Sulandari
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2237

Abstract

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.
Sanksi Kebiri Kimia Bagi Pelaku Kejahatan Seksual Terhadap Anak Dalam Perspektif Masyarakat Muslim Kecamatan Binjai Utara Adib Aushaf; Diyan Yusri; Abdullah Sani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2240

Abstract

Sexual crimes against minors are increasingly prevalent and are even at an alarming stage, so that the Government deems it necessary to take a stand. This type of research is field research. Field research research. namely a research that is carried out systematically by raising existing data in the field. Methods of data collection by way of observation, interviews and documentation. The data obtained is then processed by reducing data, presenting data, and making conclusions. The results of the study show that chemical castration is a form of criminal punishment. This punishment is appropriate because Islamic law recognizes tadzir punishment. Current criminal law policies in efforts to protect children related to sexual crimes are contained in Law Number 17 of 2016 concerning ratification of Regulation in lieu of Law Number 1 of 2016 concerning the second amendment to Law Number 35 of 2014 concerning the first amendment to Law Number 23 of 2002 concerning Child Protection. Sexual crimes against children that occurred in North Binjai District, Binjai City are a form of crime that violates positive law. In the perspective of the Muslim community in North Binjai District, Binjai City stated that they agree to the application of chemical castration sanctions for perpetrators of sexual crimes against children.
Penetapan Selling Price Set Menu Pada Event New Year Previere Lounge Di Grand Dafam Signature Surabaya Aulia Salsabila Az-zahra; Niken Purwidiani; Ila Huda Puspita; Lilis Sulandari
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2245

Abstract

Food cost and selling price in the industrial world such as restaurants in hotels are very important in order to control production costs in processing food ingredients. The method used in this research is descriptive qualitative. Data collection techniques in the form of interviews, observation and documentation using inductive qualitative data analysis methods. Determination of selling price on the set menu through the calculation of market segmentation, competitor analysis, raw materials, and company standards owned. Food cost generated by each dish item has an important role in determining the selling price because it is very influential. Cost of package is the biggest determinant of costs incurred from 2 kinds of main dishes served. The results of this study indicate the determination of the selling price of the new year menu set using the mark-up pricing method based on standard calculations from the company. Strategy and determination of the target market as the main thing that must be considered, with a survey of several competitors including composition and price will be known how feasible the dish competes in the market.
Pengaruh Gadget Terhadap Akhlak Seorang Anak Ayu Lestari; Dea Putri; Rizky Anugrah Pardosi; Gusmaneli Gusmaneli
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2247

Abstract

With the development of times and technology, humans have created tools that make it easier for humans to communicate with each other, including gadgets. Gadgets are one of the technologies that humans really need to communicate with other people. All technology has negative and positive impacts, in this case the role of parents greatly determines the impact that gadget technology has on a child's personality or morals. Children's dependence on playing gadgets cannot be separated from the role of both parents. In this modern era, parents should be smarter in introducing technology to their children. This study aims to analyze the influence that gadgets have on children's personality or morals and how parents deal with this rapidly increasing technology. The research method used is observation, documentation and interviews. Theoretically, this research is expected to add to the repertoire of social science and technology, especially sociology in the family.
Pemasaran Usaha Sangcok (Pisang Coklat) Dalam Perspektif Islam Syariah Hafizhoh; Ananda Sholih; Arif Rio; Audy Ayuni; Delvina Sari; Dewi Aryanti; Nadila Aulia; Rini Amelia
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2265

Abstract

Bananas are easily damaged so their durability is very limited. By processing bananas into sangcok it is quite profitable, so that it is used as a side business by the community as an additional income. This study aims to (1) analyze the characteristics of entrepreneurs and business profiles of sangcok (2) availability of raw materials, production technology, use of inputs, costs, income, efficiency and added value of the sangcok agro-industry. The raw material for making sangcok is kepok bananas. Entrepreneurs obtain raw materials for bananas by buying them directly at the market. The results of this study are the marketing plan implemented by the sangcok business, namely in terms of products, always maintain good product quality and the materials used are also halal, the prices applied are also affordable according to what was ordered, a less strategic place does not discourage culinary lovers from continuing to buy sangcok, and promotion strategies are carried out through online and offline media, promoting more through online media, although in doing promotions, honesty is emphasized and not badmouthing other businesses. The conclusion from this study is that the marketing plan carried out in the sangcok business is in accordance with an Islamic perspective. Related marketing plans such as product, price, promotion and place are also based on the Koran, hadith and the practice of the Prophet Muhammad in conducting marketing.
Penggunaan Video Animasi Dalam Pembelajaran IPS Guna Untuk Meningkatkan Minat Belajar Siswa Kelas Viii Di MTS Miftahul Huda Ngunut Tulungagung Laviana Aunil Malik; Binti Maunah
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2275

Abstract

Teaching and learning activities are basically a process of communication carried out between teachers and students, in which both of them exchange ideas. aims to increase students' interest in learning, and to explore this matter more deeply, the researcher formulates the research focus as follows: 1) How is the interest in learning social studies for class VIII students at MTs Miftahul Huda Ngunut Tulungagung, 2) What are the steps for using animated video media in learning, 3) What are the implications of applying animated video media? This research is a research using descriptive qualitative research methods. The location of this research is MTs Miftahul Huda Ngunut Tulungagung. The results of the study are as follows, 1) Students' interest in social studies learning is influenced by the classroom atmosphere and the learning media used. 2) The use of learning media is very necessary in every lesson, 3) The use of animated videos in learning, 4) As a teacher, you have to be creative and innovative. 5) The use of video animation is able to overcome the limitations of the senses, space and time. 6) Animated video media can motivate students to increase student learning interest. 7) The teacher's attention to students with different abilities, both more and less, is of course different, so that all of their students are able to be equal and complete learning well according to the lesson plan standards.
Analisis Pemberian Hadiah Pada Produk Simjakasya Berhadiah Di Awal Berdasarkan Fatwa DSN-MUI Nomor 86/DSN-MUI/XII/2012 Tentang Hadiah Dalam Penghimpunan Dana Lembaga Keuangan Syariah Di BMT NU Ngasem Jawa Timur Muhammad Agus Arya Sukma; Rudi Hermawan
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2279

Abstract

A gift is a present made voluntarily by someone to another person without compensation or expecting anything in return except to get closer to Allah SWT, which results in the transfer of ownership from the giver to the person given. Giving gifts is a natural thing in deposits in Islamic financial institutions that use the wadi>`ah yad d}ama>nah contract. Therefore, this study analyzes the giving of prizes to Simjakasya products with prizes at the beginning based on the DSN-MUI Fatwa Number 86/DSN-MUI/XII/2012 concerning Prizes in Fundraising for Islamic Financial Institutions at BMT NU Ngasem, East Java. This research is a type of field research using qualitative methods. The data sources used are ptimer data sources and secondary data sources. Methods of data collection by way of observation, interviews, and documentation. The research location is at BMT NU Ngasem, East Java. The results of this study indicate that the concept of giving gifts in Simjakasya products with early prizes at BMT NU Ngasem, East Java, there are several things that conflict with the DSN-MUI Fatwa Number 86/DSN-MUI/XII/2012 concerning Prizes in Fundraising for Islamic Financial Institutions. These things are the types of gifts that have been determined and promised beforehand, as well as the custom of BMT to use this concept in every transaction which is a form of custom.
Inovasi Pembuatan Kue Keranjang Dengan Penambahan Puree Umbi Bit (Beta Vulgaris L.) Dan Variasi Isian Kismis Sebagai Obyek Usaha Diandari Ridhaningrat; Lilis Sulandari; Any Sutiadiningsih; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2314

Abstract

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown, made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.
Pemanfaatan Potensi Lokal Desa Tritunggal Sebagai Penunjang Sumber Belajar IPS Kelas VII Mts Ma’arif 23 Infarul Ghoy Tritunggal Lamongan Rikza Syahrul Ramadhan; Bagus Setiawan
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2316

Abstract

. Utilization of local potential in the form of convection textile industry centers as a source of learning with the aim that learning can also take advantage of environmental aspects. the local potential of Tritunggal Village, namely the center of the textile convection industry. can increase the potential of students as an effort to develop themselves The purpose of this study is to: (1) To describe the potential of Tritunggal Village which is used as a social studies learning resource on economic activity material at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan (2) To describe social studies learning process on economic activity material at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan (3) To describe the utilization of local potential in Tritunggal Village as a support for social studies resources at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan This research uses a type of research approach descriptive qualitative. Data collection techniques used in this study are observation, interviews, and documentation. In analyzing the data using data reduction, data presentation, drawing conclusions, and the validity of the results from the Tritunggal Village research, Tritunggal Village has local potential in the form of a textile convection industry center, which is in line with economic activities in the area. Utilization of local potential as a support for social studies learning at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan, increasing student involvement, enthusiasm for learning, insight, and social attitudes Social studies learning by utilizing local potential runs smoothly and effectively.
Inovasi Patty sandwich Dengan Proporsi Ikan Patin (Pangasius Sp) Dan Kelapa Muda Sangrai Dengan Penambahan Puree Daun Semanggi Adam Ardhul Jadid Rizki Dwi Putra; Any Sutiyadiningsih; Lilis Sulandari; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2317

Abstract

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.

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