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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 259 Documents
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Keadilan Sosial dalam Perspektif Al-Qur’an Idris Idris; Armai Arief; Made Saihu
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.v1i4.2214

Abstract

Indonesia as a multicultural and multiethnic country has ploblematics related to moral degradation in addition to Indonesian society has a non-comprehensive understanding of the relationship of religion and culture. The purpose of this study to analyze the paradigm of social education and then evaluate the theories of social education in the perspective of the Qur'an. Describes the process of infiltration of the values of the Qur'an in the model of social education and its relevance to efforts to minimize social conflict. This research is Library research literature research, explorative approach to the natural setting and interpret phenomena related to the meaning of social justice in the perspective of the Qur'an. the results showed that the Qur'an teaches social education. First, the implementation of social justice education through the concept of justice without discrimination. Second, the implementation of social justice education through inclusive education. Third, the implementation of social justice education through Gender equality education. Fourth, the implementation of social justice education through leadership. Fifth, the implementation of social justice education through the economy. The distribution of social justice education is very important. An educator must provide education regardless of the economic status of his students and their parents. Talking about distribution means we are talking about public policy revenues and expenditures.
Pengembangan Power Point Interaktif pada Capaian Pembelajaran Prosedur Penggunaan Alat Pelindung Diri (APD) Myta Sabrina Wijayanti; Asrul Bahar; Ita Fatkhur Romadhoni; Sri Handajani
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.v1i4.2217

Abstract

This study aims to find out: 1) the results of interactive power point development on the learning outcomes of procedures for using Personal Protective Equipment (PPE); 2) the adequacy of media and interactive power point materials on procedures for using Personal Protective Equipment (PPE); 3) student responses to the results of developing interactive power point procedures for using Personal Protective Equipment (PPE). The results of the analysis of media and material feasibility data were obtained using a sheet of media and material feasibility assessment with a Likert scale. The validation sheet was assessed by UNESA PKK lecturers and Lamongan 1 State Vocational School teachers. The results of the media feasibility assessment get a value from the interpretation score scale of 91%. the results of the material feasibility assessment get a value from a 90% interpretation score scale. The results of the analysis of student response data were obtained using a questionnaire sheet with a guttman score. The questionnaire sheet was assessed by 10 students of class XI Culinary SMK Negeri 1 Lamongan. The results of the student questionnaire get a value from the interpretation score scale of 94%. In this case it shows that the development of interactive power points is stated to be very suitable for use in learning procedures for using Personal Protective Equipment (PPE).
Inovasi Kue Nastar Dengan Substitusi Tepung Singkong (Manihot Esculenta) Dan Penambahan Bubuk Daun Kelor (Moringa Oleifera) Cantika Shinta Ardiningtyas; Ita Fatkhur Romadhoni; Ila Huda Puspita Dewi; Any Sutiadiningsih
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.v1i4.2225

Abstract

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). 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 two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.
Pengaruh Pengetahuan Terhadap Minat Berinvestasi di Pasar Modal Syariah Pada Mahasiswa Fakultas Keislaman Universitas Trunojoyo Madura dengan Kemajuan Teknologi sebagai Variabel Mediating Yulfika Yulfika; Dahruji Dahruji
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.v1i4.2228

Abstract

The Islamic Investment Gallery is a means of introducing Islamic Capital Market Investment to the world of academia and as a place to study investment and make investment transactions in the Islamic capital market. One of the causes of failure in investing is a lack of understanding in investing. Apart from knowledge, another factor in increasing interest in investing is technological advances as a medium in its activities. Therefore, this study aims to analyze the effect of knowledge on interest in investing in the Islamic capital market with technological advances as a mediating variable. This research is a quantitative research. Using the path analysis method in SPSS V.20. The results of this study indicate that knowledge has a direct effect on interest in investing in the Islamic capital market, knowledge influences technological progress as a mediating variable in interest in investing in the Islamic capital market, technological advances influences interest in investing in the Islamic capital market and knowledge influences interest in investing in Islamic capital markets. Through technological advances.
Kualitas Organoleptik Nasi Instan Berbumbu Dengan Penambahan Puree Buah Naga Merah (Hylocereus polyrhizus) Aisyah Aisyah; Lilis Sulandari; Nugrahani Astuti; 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.v1i4.2231

Abstract

Instant red dragon fruit puree rice is a processed product of seasoned rice added with red dragon fruit puree and then dried. This study aims to determine 1) the effect of adding red dragon fruit puree 2) the interaction effect of the two on organoleptic properties including color, shape, aroma, level of preference for raw instant rice red dragon fruit puree, as well as color, shape, aroma, taste, texture, and preference level of cooked instant rice seasoned with red dragon fruit puree 3) the best product red dragon fruit puree instant rice 4) the chemical content of the best product includes protein, fat, carbohydrates, water and beta-carotene 5) the selling price of the best red dragon fruit puree instant rice. This type of research is an experiment. The independent variable was the addition of red dragon fruit puree (40g, 50g and 60g). Data collection used the observation method through organoleptic tests obtained from 10 trained panelists with instruments in the form of observation sheets in the form of a check list. Data analysis used single analysis of variance (anava) and Duncan's further test with SPSS 17.0. The best product based on organoleptic tests in chemical tests and selling prices using conventional methods. The results showed 1) the addition of red dragon fruit puree had a significant effect on color and the level of preference with (sig: 0.000) instant rice puree raw red dragon fruit and instant rice puree red dragon fruit cooked. 2) Instant red dragon fruit puree rice has no effect on shape, aroma and cooked red dragon fruit puree instant rice has no effect on shape, aroma, taste and texture. 3) the best product is the addition of 50% red dragon fruit puree 4) the content of raw instant rice is higher than the content of cooked instant rice, namely the protein content of raw instant rice is 9.52% and cooked instant rice is 6.90%, the fat content of rice raw instant 4.51% cooked instant rice 3.68%, carbohydrate content of raw instant rice 71.90% and cooked instant rice 52.50%, water content of raw instant rice 12.50% and cooked instant rice 33.10%, and the beta-carotene content of raw instant rice is 56.55%/mg and cooked instant rice is 41.80%/mg. 5) the selling price of instant yellow rice is Rp. 3.726 weight 100 g.
Inovasi Rolade Ikan Patin (Pangasius sp.) Dengan Kulit Berbahan Daun Singkong Dan Agar-agar Mohammad Afriyan Anggadiotama; Ita Fatkhur Romadhoni; Lilis Sulandari; Asrul Bahar
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.v1i4.2232

Abstract

Rolade its a dish that is rarely consumed by the public because the manufacturing process is complicated and cassava leaves are vegetables that have coarse fiber, these two problems are the goal of this research which is an experiment in making cassava leaves and agar-agar as skin for making catfish rolade. This research uses a comparison of the number of cassava leaves and agar-agar with 3 treatments namely (80 grams: 4 grams), (80 grams: 6 grams), and (80 grams: 8 grams). Data collection was carried out by observation method through organoleptic test. Organoleptic test results data were processed by one way ANOVA test and Duncan's advanced test. To determine the content of proximate and vitamin A, laboratory tests were carried out and the selling price was determined for 250 gram packages. The results showed: 1)Catfish rolls with skin made from cassava leaves and agar-agar produced a product with a ratio of the amount of cassava leaves and agar-agar 80 grams: 6 grams. 2)Based on laboratory test results, the best sample per 100 grams contains Vitamin A 119.65 mg, Water 30.55%, Protein 18.05%, Fat 19.52%, Carbohydrates 30.04% and Ash 1.92% . 3)The selling price of catfish rolls with skin made from cassava leaves and agar is known to be Rp. 20,000 per 250 gram pack.
Internalisasi Nilai Karakter Pada Kegiatan Orientasi Peserta Didik Baru Ibrahim Ibrahim; Febri Zulpawinda; Imam Bahari; Febriyanti Febriyanti
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.v1i4.2234

Abstract

This article talks about the internalization of character values ​​in new student orientation activities. In the nutmeg process, there are training activities that are directed so that new students have character values ​​in themselves. Research concentrates in particular through audit writing. rules in directing exploration to achieve research targets. This study uses a literature review, which provides a guide for analyzing the research problem. The results obtained are that character values ​​must exist in new students, one of the activities is through orientation which is carried out when new students enter the school/madrasah. One of the exercises that is expected to frame character values ​​is through student directing exercises. Through these exercises, participants can be encouraged to realize themselves better and develop themselves indicated by the climate and work on all the characteristics and this exercise can prepare them to be free and capable.
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.

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