Publikasi Ilmiah | Universitas Yudharta Pasuruan (E-Journals)
Not a member yet
2011 research outputs found
Sort by
IMPROVING THE QUALITY OF TEMPE PRODUCTS USING THE IMPLEMENTATION METHOD OF GOOD MANUFACTURING PRACTICE (GMP) AND MODEL BASED AND INTEGRATED PROCESS IMPROVEMENT (MIPI) IN TEMPE SROMO SMEs
Full text linkMr. Muizzi's Tempe Sromo UKM is one of the largest Tempe UKM in Sromo. However, SMEs (Small and Medium Enterprises) Tempe Sromo in the production process do not pay attention to environmental cleanliness so that it affects the quality of the tempe products produced. Therefore it is necessary to carry out a Good Manufacturing Practice (GMP) assessment which aims to provide a concept of proposed improvements using the Model Based and Integrated Improvement (MIPI) method as an effort to improve the quality of the products produced. Based on the results of the Good Manufacturing Practice (GMP) assessment of Mr. Muizzi's Tempe Sromo, the overall value of the total application of GMP for all respondents obtained is 8145 points or an average of 247 points per respondent, while the percentage of deviation value is 46% and the value 54% conformity to the aspects of Good Manufacturing Practice (GMP) in Mr. Muizzi's Tempe East Sromo UKM which means that it does not meet the GMP criteria. Evaluation obtained from processing GMP data, the level ofseverity in the application of Good Manufacturing Practice (GMP) to Mr. Muizzi's Tempe Sromo SME which is 247 points, which means that it is at the classification level ((nx2) +1) to (nx3), which is very high. less fulfilling. The highest deviation value in the top five is in the laboratory aspect with a deviation value of 73%, 68% label, 49% storage, 48% building, and aspects of sanitation facilities with the aspect of production equipment getting the same deviation value of 47%
DECISION SUPPORT SYSTEM FOR SELECTING THE BEST EMPLOYEES USING THE ANALYTICAL HIERARCHY PROCESS METHOD
Full text linkHuman resources are the most important part of the growth and development of a company. Company that can develop properly is certainly influenced by the quality of human resources which in this case are employees who work within the company. Determining the best employees is done not only by direct appointment by the leader or manager, however, a company must conduct a performance appraisal that has been carried out by its employees within a certain period of time, and of course there will be a reward for the success that has been achieved by employees. AHP is a method used to rank decision alternatives and choosing the best alternative decision when the decision maker has various criteria. With AHP decision makers can choose the best alternative that fits the decision criteria, and provide a ranking for each alternative decision based on the feasibility of each alternative that suits their needs. Based on the results of calculations that have been done using the method AHP found that KUD SUMBER REJO UNIT SKT obtain each value for the criterion knowledge a job of 0,663898, the criteria of responsibility of 0,312175 , communication criteria equal to 0,303925, attendance criteria of 0,150883, work productivity criteria of 0,116147, cooperation criteria equal to 0,050099, job initiative criteria of 0,001339. From the results of these scores the criteria for job knowledge is the highest priority in selecting the best employees
Strengthening Local Cultural Identity Abroad: Pitepangan and Tembang Dolanan as Educational Media at the Indonesian Community Centre Muar, Malaysia
Full text linkThe Javanese Language and Literature Education Study Program at Universitas Negeri Surabaya contributes to the Kampus Merdeka humanitarian project, which aims to preserve and promote Javanese culture to the younger migrant workers by utilizing engaging and relevant educational media. This activity aims to strengthen their identity as descendants of Indonesians, particularly through the Javanese language. In the pitepangan (greetings) lesson, students were encouraged to learn how to introduce themselves in Javanese. In the tembang dolanan (traditional children's songs) session, they were taught to sing three traditional songs: Menthok-Menthok, Lesung Jumenglung, and Gundhul-Gundhul Pacul. The learning activities used the Empowerment-Based Collaboration (EBC) method, emphasizing active collaboration among all involved parties. The steps of the method included initial observation, demonstration, discussion, practice, and documentation. The activity results showed a 75% increase in students' ability to introduce themselves in Javanese, and 82% of the students were able to sing tembang dolanan in Javanese. Overall, the understanding of local culture increased by 78%, accompanied by high enthusiasm throughout the learning process. Through the use of pitepangan and tembang dolanan as educational media, the learning model became more varied, enabling students to absorb the material more effectively
Urgensi Peran Guru PAI dan Guru BK Dalam Membentuk Akhlaqul Karimah Siswa (Studi di MAN 1 Rangkasbitung Lebak Banten)
No full textThis study aims to examine the urgency of the role of Islamic Religious Education teachers and BK teachers in shaping students' noble character at MAN 1 Rangkasbitung Lebak Banten. In the context of Islamic education, the formation of noble character is the main goal of educational institutions. However, the phenomena of globalization, technological developments, and free association are challenges in shaping students' character. This study uses a qualitative approach with a case study method. Data collection was carried out through observation, in-depth interviews with Islamic Religious Education teachers and BK teachers, and documentation. The results of the study indicate that Islamic Religious Education teachers play an important role in developing character-based learning and the habituation of noble character, while BK teachers play a role in character-based classical guidance services, individual and group mentoring, and home visit and parenting programs. The main challenges in shaping students' character include the negative influence of social media and the internet, limited time allocation for Islamic Religious Education learning, and lack of optimal support from the family environment. This study concludes that collaboration between Islamic Religious Education teachers and BK teachers is very important in shaping students' noble character through a comprehensive approach involving the madrasah, family, and communit
Strategi Kepala Sekolah Dalam Meningkatkan Profesionalisme Guru (Studi Kasus di SMK Sultan Alyasini)
No full textThe aim of this research is to reveal (1) the concept of increasing supervision of the Principal of Sultan Alyasini Vocational School in increasing teacher professionalism, and (2) the implementation of Principal supervision in increasing teacher professionalism. To achieve the research objectives, a qualitative approach was applied with a case study type of research. Data was collected through interviews, observation and document study, with data sources including; Principal, vice-waka and teachers. Data analysis by means of data condensation, data presentation, and drawing conclusions. The technique for checking the validity of the data uses triangulation. Data collection techniques and data sources. The results of the research show that (1) the concept of increasing the supervision of the Principal in increasing teacher professionalism is designed by having teacher discipline, maximizing rewards and punishments, and holding teacher and employee report cards every month, (2) the implementation of Principal supervision in increasing teacher professionalism is carried out by providing rules for teachers, giving rewards with minimum working hours, apart from that there is also punishment by giving SP 1, SP 2, SP 3, apart from that the principal Sultan Alyasini also holds report cards for every teacher and employee every month which is assisted by the deputy principals
Podcasts as an Innovative Solution for Teaching Arabic: Enhancing Speaking and Listening Skills
Full text linkIn the modern era of digital education, podcasts have emerged as a dynamic medium to address the gaps in traditional Arabic language teaching, particularly in listening (maharah istima’) and speaking (maharah kalam) skills. Recognizing the challenges of limited exposure to authentic language environments and traditional methods that often fail to engage learners, this study aims to evaluate the effectiveness of podcasts as a pedagogical tool for Arabic language instruction. A qualitative research design was employed, involving 20 advanced-level students (santri) aged 16–18 from Darullughah Wadda’wah, a renowned Islamic boarding school. Participants engaged with curated Arabic podcasts over four weeks, supplemented by group discussions, structured speaking exercises, and comprehension assessments. Data collection included pre- and post-tests, observational notes, audio recordings, and semi-structured interviews. Results indicate a significant improvement in listening skills (30%) and speaking proficiency (25%), with students reporting enhanced vocabulary retention and increased confidence in communication. Observational data highlighted elevated engagement and motivation during podcast-based learning compared to traditional approaches. This study concludes that podcasts are a versatile and innovative medium for fostering language skills, bridging theoretical and practical knowledge gaps. Recommendations include expanding podcast topics and integrating visual aids for broader applicability in diverse educational contexts
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa
Full text linkMayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI
Mikroenkapsulasi ekstrak keratin (protein hewani) bulu ayam broiler (gallus domesticus) sebagai bahan fortifikasi pada susu bubuk
No full textIn Indonesia, the use of chicken feather waste is currently limited to animal feed, even though chicken feathers contain rich nutritional value, such as keratin. With the application of appropriate technology, chicken feathers have the potential as a functional food ingredient. Currently, in Indonesia, keratin from chicken feathers is usually used in cosmetic products. This research aims to change the status of chicken feathers from waste or animal feed to food additives. Through experimental methods with Ft-ir, SEM, Psa testing and also food safety testing with XRF. keratin is an amino acid. And in the wave number range 2000-3600 cm-1, which is an alcohol peptide bond (O-H). Also found in the wave number range 1480-1575 cm-1 which is the amide II peptide bond (NH bending), and in the wave number range 1229-1301 cm-1 which is the amide III peptide bond (CN Stretching). This indicates that samples A and B both identified the presence of amino acids including cysteine, arginine, lysine, serine and threoni. Thus, the results of this study provide an in-depth understanding of the characteristics of keratin in the context of broiler chicken feathers and the potential and optimization of fortification deficiencies in powdered milk
Hubungan antara aspek demografis dan preferensi minuman cokelat instan di daerah perbatasan
No full textTingginya ketergantungan masyarakat perbatasan Indonesia di Batam dan Pontianak pada produk impor, termasuk ilegal, akibat persepsi superioritas kualitas dan kemudahan akses geografis, mendorong penelitian ini menganalisis hubungan faktor demografis dengan preferensi konsumen minuman bubuk cokelat instan seiring transformasi kebijakan perbatasan menjadi gerbang ekonomi. Melalui metode kuantitatif dengan survei terhadap 200 responden (purposive sampling), dianalisis variabel demografis (jenis kelamin, usia, status perkawinan, pendidikan, pekerjaan) dan atribut produk (warna, aroma, rasa, tekstur) menggunakan uji chi square. Hasil penelitian mengungkap hubungan signifikan antara aspek demografis dan preferensi konsumen, dengan pola berbeda antar wilayah: konsumen Pontianak cenderung memilih produk lokal karena pertimbangan harga dan kualitas, sementara di Batam preferensi lebih dipengaruhi informasi merek dan produk. Uji organoleptik menunjukkan bahwa dalam uji buta, penilaian didasarkan secara objektif pada atribut sensorik, sedangkan pada uji terbuka, preferensi terpengaruh oleh merek dan pertimbangan demografis seperti tingkat pendidikan serta jenis pekerjaan. Temuan ini membuktikan kompleksitas faktor penentu daya saing produk lokal di perbatasan, sekaligus menyoroti perlunya strategi berbasis segmentasi demografis spesifik lokasi dan peningkatan kualitas sensorik untuk mengurangi ketergantungan pada impor
Strategi Komunikasi Multikultural dalam Penguatan Karakter Mahasiswa melalui Pengenalan Budaya Bali
Full text linkKeberagaman budaya Indonesia merupakan kekayaan nasional yang penting untuk diperkenalkan kepada generasi muda guna membangun karakter yang toleran, inklusif, dan nasionalis. Penelitian ini bertujuan untuk mengevaluasi implementasi Modul Nusantara dalam Program Pertukaran Mahasiswa Merdeka (PMM) 4 di Institut Desain dan Bisnis Bali (IDB Bali) sebagai upaya mengenalkan budaya Bali dan membangun kesadaran multikultural mahasiswa. Metode penelitian yang digunakan adalah kualitatif eksploratif dengan pengumpulan data melalui wawancara mendalam, observasi partisipatif, dan analisis dokumen. Hasil penelitian menunjukkan bahwa kegiatan Modul Nusantara, yang mencakup kebinekaan, inspirasi, refleksi, dan kontribusi sosial, berhasil memperkenalkan nilai-nilai budaya Bali, termasuk filosofi Tri Hita Karana. Kegiatan kebinekaan memberikan wawasan tentang keragaman budaya, kegiatan inspirasi mendorong mahasiswa untuk belajar dari tokoh-tokoh inspiratif, kegiatan refleksi membantu mahasiswa menginternalisasi nilai-nilai toleransi, dan kontribusi sosial memperkuat empati serta tanggung jawab sosial. Program ini tidak hanya memperkaya wawasan budaya mahasiswa tetapi juga mengembangkan kesadaran nasionalisme dan solidaritas. Kesimpulan menunjukkan bahwa Modul Nusantara adalah model pendidikan multikultural berbasis pengalaman yang relevan untuk diterapkan di institusi lain. Disarankan agar program ini dikembangkan lebih lanjut dengan inovasi seperti pemanfaatan teknologi digital dan evaluasi dampak berkala untuk memastikan keberlanjutannya