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Optimization of The Family Medicinal Plant Conservation Village of Kepatihan Wonogiri Village into a Jamu Café "Tanofit Cafe": Optimalisasi Kampung Konservasi Tanaman Obat Keluarga Desa Kepatihan Wonogiri Menjadi Café Jamu “Tanofit Cafe”
No full textThe Family Medicinal Plant Conservation Village (TOGA) has great potential as a natural resource that can be developed to support economic sustainability and public health. This research aims to optimize the TOGA Conservation Village in Kepatihan Village, Wonogiri, through innovation by making it a "TanoFit Café," a herbal café that utilizes the potential of medicinal plants for healthy herbal products. By integrating the concept of medicinal plant-based ecotourism, "TanoFit Café" is expected to become a tourist destination that offers education about the benefits of medicinal plants and natural health, as well as increasing public awareness of a healthy lifestyle. The methods used in this study include analyzing the situation of the potential of natural and human resources, designing an environmentally friendly café concept, and developing medicinal plant-based products that can be the main attraction of the café. This research also includes empowering local communities in the management and marketing of TOGA products. The results of this study show that the development of "TanoFit Café" has the potential to have a positive impact on the village economy, promote a healthy lifestyle among the community, and create new jobs for local residents. Thus, this concept not only provides added value for tourists, but also provides sustainable economic benefits for Kepatihan Village, Wonogiri
IMPROVING STUDENTS' SCIENCE ATTITUDES AND SKILLS THROUGH LEARNING SCIENCE VIDEO-BASED SKELETAL, MUSCLE AND JOINT MATERIAL WITH PROJECT BASED LEARNING METHOD (PJBL)
Get PDFRendahnya minat siswa terhadap materi IPA seperti rangka, otot, dan sendi memerlukan strategi inovatif untuk mengoptimalkan kegiatan pembelajaran. Penelitian ini bertujuan untuk meningkatkan sikap dan keterampilan sains siswa melalui pembelajaran materi rangka, otot, dan sendi berbasis video IPA dengan metode pembelajaran berbasis proyek (PJBL). Penelitian ini dilakukan di SD Negeri 61 Banda Aceh dengan populasi seluruh siswa di sekolah tersebut. Sampel penelitian terdiri dari 28 siswa yang dipilih menggunakan teknik purposive sampling. Jenis penelitian yang digunakan adalah eksperimen dengan desain one group pretest-posttest dan pendekatan kuantitatif. Teknik pengumpulan data menggunakan kuesioner dan tes, sementara teknik analisis data menggunakan uji t berpasangan. Hasil penelitian menunjukkan peningkatan signifikan pada sikap dan keterampilan sains siswa setelah pembelajaran berbasis proyek (PJBL) menggunakan video IPA. Rata-rata nilai sikap meningkat dari 60,18 menjadi 74,91 dengan variansi menurun dari 31,45 menjadi 22,45, dan nilai t-statistik sebesar -28,34. Keterampilan sains juga meningkat dari 72,09 menjadi 93,56 dengan variansi menurun dari 33,25 menjadi 31,39, dan nilai t-statistik sebesar -53,17. Kesimpulannya, kedua variabel menunjukkan korelasi kuat antara pretest dan posttest dengan nilai p jauh lebih kecil dari 0,05, yang berarti bahwa metode yang diterapkan efektif dalam meningkatkan sikap dan keterampilan sains siswa. The low interest of students in science subjects such as the skeleton, muscles, and joints requires innovative strategies to optimize learning activities. This study aims to improve students' attitudes and science skills through learning about the skeleton, muscles, and joints based on science videos using the project-based learning (PJBL) method. The research was conducted at SD Negeri 61 Banda Aceh with a population comprising all students at the school. The research sample consisted of 28 students selected using purposive sampling techniques. The type of research used was experimental with a one-group pretest-posttest design and a quantitative approach. Data collection techniques included questionnaires and tests, while data analysis techniques used paired t-tests. The results showed a significant increase in students' attitudes and science skills after project-based learning (PJBL) using science videos. The average attitude score increased from 60.18 to 74.91, with variance decreasing from 31.45 to 22.45, and a t-statistic value of -28.34. Science skills also increased from 72.09 to 93.56, with variance decreasing from 33.25 to 31.39, and a t-statistic value of -53.17. In conclusion, both variables showed a strong correlation between the pretest and posttest with a p-value much smaller than 0.05, indicating that the applied method is effective in improving students' attitudes and science skills
The Effectiveness of the Remap STAD Learning Model on Empowering Creative Thinking Skills
Get PDFOne of the 21st century thinking skills is creative thinking skills. Students as prospective educators are required to learn and develop self-actualization in solving problems scientifically. This study aims to determine the effectiveness of Remap STAD learning models towards the empowerment of students' creative thinking skills. This research is a quasy experimental study and uses a Non equivalent pretest-posttest control group design. The population is all students of class XI IPA SMAN 4 Malang, totaling 234 students. A sample of 102 students was selected based on the equality test to determine the experimental class, positive control, and negative control. The instrument used used essay tests in accordance with indicators of creative thinking skills and the results were analyzed using the one-way anacova test. The results showed that the Remap STAD learning model effectively empowers students' creative thinking skills. The implication of the research conducted is to train students to think metaphorically to produce unique ideas or concepts as a form of achieving creative thinking skills. It is recommended that educators integrate the Remap STAD model in biology learning to foster student engagement and stimulate higher-order thinking processes necessary for solving contextual problems in daily life
Kehidupan dalam Mengembangkan Profesi Warga Muhamadiyah
Get PDFPada penelitian ini merupakan Studi Literatur yang bertujuan untuk mengetahui pandangan Muhammadiyah terhadap pengembangan profesi, pedoman yang dipakai dalam pengembangan profesi bagi warga Muhammadiyah, dampak perkembangan teknologi dan globalisasi terhadap proses pengembangan profesi, serta relevansi pengembangan profesi bagi warga muhamadiyah. Teknik analisa data menekankan pada pustaka yang digunakan. Subyek dalam penelitian ini adalah pengembangan profesi di organisasi Muhammadiyah. Hasil penelitian menunjukkan bahwa organisasi Muhammadiyah memiliki pandangan yang komprehensif mengenai pengembangan profesi. Organisasi ini mendorong anggotanya untuk tidak hanya menjadi ahli dalam bidang masing-masing, namun juga mengintegrasikan nilai-nilai Islam dalam setiap aktivitas profesional
Analisis Positioning Produk Madu Berdasarkan Berdasarkan Perceptual Mapping dengan Metode Analisis Multidimensional Scalling (MDS)
Get PDFMenurut data dari Badan Pusat Statistik, bidang industri yang semakin berkembang pada saat ini adalah bidang industri makanan atau pangan, hal ini dibuktikan dengan adanya kenaikan jumlah perusahaan makanan sebesar 12% setelah pandemi, salah satu industri yang mengalami kenaikan adalah indsutri produk madu, Hal tersebut berbanding lurus dengan persaingan pangsa pasar dan menuntut perusahaan agar terus menjaga dan meningkatkan standar kualitas produknya, masalah lain yang muncul adalah produk yang dipasarkan memiliki kesamaan dengan produk yang dipasarkan oleh produsen yang lain sehingga produsen akan berkompetisi untuk membuat perbedaan dari produknya agar mudah dikenali oleh masyarakat. Tujuan dari penelitian ini adalah untuk mengetahui positioning produk dan mengetahui atribut-atribut apa saja yang diunggulkan dari sebuah merk. Pendekatan yang diguanakan dalam penelitian ini adalah analisis Multidimensional Scalling dan dibaca melalui Perceptual Mapping. Hasil penelitian menunjukkan bahwa produk madu yang berada di pasaran terbagi menjadi 3 jenis kemasan yakni sachet, botol plastik dan botol kaca. Dalam produk sachet, Merk TJ berada dalam posisi ke-1 karena madu TJ unggul hampir dalam semua atribut, Dalam produk botol plastik, Merk Madurasa berada dalam posisi ke-1 karena madu Madurasa unggul 5 dari 10 atribut, dan Dalam produk botol kaca, Merk Nusantara berada dalam posisi ke-1 karena madu TJ unggul hampir dalam semua atribut
Pengaruh Motivasi, Ekspektasi Pendapatan dan Pemahaman Akuntansi Terhadap Minat Berwirausaha Mahasiswa Sarjana Akuntansi FEB UNUD
Get PDFEntrepreneurial interest is an innate desire to start one's own business, then the principles, skills, and actions of an entrepreneur in facing difficulties in pursuing opportunities, risks, and rewards are the subjects of entrepreneurship. Motives, income expectations, and familiarity with accounting are some of the variables that influence a person's likelihood of pursuing entrepreneurial interests. The purpose of this study was to determine the relationship between accounting knowledge, accounting motivation, and income expectations with the level of entrepreneurial interest among undergraduate accounting students at the Faculty of Economics and Business, Udayana University. A total of 165 participants in this study were selected using a purposive sampling technique. We conducted a multiple linear regression study. Factors such as income expectations and motivation, not accounting expertise, influence students' interest in starting their own companies, according to the study. The findings of this study can provide an overview of the level of entrepreneurial curiosity among students. To help reduce the unemployment rate among undergraduate graduates, the findings of this study can be used by the FEB Unud campus to disseminate information about entrepreneurship in an effort to arouse students' interest and inspire them to pursue it
Increasing Financial Management Awareness of Indonesian Immigrant Workers in Taiwan Through Training Activities
No full textABSTRACT
Limited understanding of financial management among Indonesian migrant workers (IMWs) in Taiwan often leads to financial instability, both during their employment and after returning home. One of the main contributing factors is the lack of access to financial education. This community service program aims to enhance the financial awareness and management skills of IMWs through a series of structured training activities. The method involved five key stages: needs assessment, material preparation, training implementation, mentoring, and outcome evaluation. The training included interactive lectures, financial simulations, and group discussions. The results showed a significant improvement in participants' understanding of basic financial management, debt control, and long-term financial planning, supporting their path toward financial independence.
Kata kunci: Indonesian migrant workers, financial training, community service, financial awareness, Taiwan
Evaluating the Implementation of the Pancasila Student Profile Strengthening Program in an Indonesian Junior High School Using the CIPP Model
No full textThe Strengthening the Pancasila Learner Profile (P5) project is one of the government decisions No. 56/M/2022 related to implementing the Merdeka Curriculum. The P5 programme is structured with a project-based learning approach. SMP Negeri 10 Banjarbaru is one of the schools that actively supports implementing the P5 Programme. This research covers the evaluation of the P5 programme at SMP Negeri 10 Banjarbaru which takes the theme "Entrepreneurship" with the name "Market Day" and the creative dimension as a reference. Evaluation is needed to determine the success of programme implementation. The success of the P5 programme is not sufficiently measured only by the reflection stage but requires a systematic and comprehensive evaluation. This study aimed to determine the programme evaluation process and the success of P5 implementation based on the four aspects of the CIPP evaluation model (Context, Input, Process, Product). A qualitative descriptive approach was used in the research process. The results showed that the P5 programme at SMP Negeri 10 Banjarbaru had been implemented well and was successful overall, and could be continued. However, there are still obstacles such as the lack of participation of students. Therefore, it is suggested that the school provide an understanding of the importance of the P5 programme to students as well as cooperate in establishing communication with parents to support the implementation of the programme in the future.
Keywords: Evaluation, Pancasila Students, CIPP Model
The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies
Get PDFCookies are defined as small-sized, low moisture bakery products known for their crispy texture and sweet flavor. The process of making cookies requires an emulsifier to produce a more compact and sturdy dough and act as a stabilizer. The emulsifier used in cookie making is egg. Standard cookie recipes often use 1 whole egg per 100–150 g of flour. However, the high cholesterol content in eggs can cause increased blood cholesterol levels, atherosclerosis, and increase the risk of coronary heart disease, high blood pressure, and stroke, thus necessitating the replacement of egg yolk in cookie making. Whole chicken egg (±50 g): ~186–200 mg cholesterol. Generally, there are many types of synthetic and natural emulsifiers used in the food industry, including proteins, phospholipids, polysaccharides, and surfactants. One protein used because of its emulsifying ability is plant protein from soy. Soy products with potential to replace egg yolk are Edamame. The research was conducted with two repetitions and analyzed in duplicate using One Way ANOVA at a 5% significance level. The results of using edamame as an emulsifier in cookies showed hardness texture (7.50N-17.41N), cohesiveness texture (0.38-0.98), springiness texture (2.01mm-3.20mm), color L (43.59-43.66), color a (2.69-2.71), color b* (4.16-7.79), color deltaE (0.41-3.64), moisture content 4.29%-6.51%, ash content 1.92%-2.67%, protein content 3.54%-5.04%, fat content 23.31%-24.85%, and carbohydrate content 60.93%-66.64%. This research shows that adding edamame at the highest concentration results in a softer texture and higher moisture content, fat, and protein content. Therefore, based on this research data, edamame can be used as an egg substitute in cookies.
Keywords: cookies, edamame, emulsifier, plant-based protein, egg-free produc
The physicochemical properties, bioactive composition, bioactivity, and food innovation based on Flacourtia inermis fruit: A narrative literature review
Get PDFFlacourtia inermis fruit, locally known as lobi-lobi fruit, is one of Indonesia's rare local fruits, rich in nutritional and bioactive compounds. However, the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit have not yet been comprehensively explored. So, the objective of this article is to provide a comprehensive overview of the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit, as per earlier studies. The approach used in this study is a narrative literature review, with data sources comprising earlier publications, including articles and scientific proceedings from 2011 to 2025, that are relevant to the topic under discussion. The review findings revealed that fresh lobi-lobi fruit is characterized by its high moisture, fat, and vitamin C content, as well as its richness in various phytochemical compounds, including tannins, saponins, flavonoids, phenolics, triterpenoids, alkaloids, and anthocyanins. Numerous studies have demonstrated that lobi-lobi fruit and its extracts exhibit significant bioactivities, such as antioxidant, antibacterial, antidiabetic, anti-hypertension, acting as a lipase enzyme inhibitor, and a remedy for dyslipidemia. Innovations deriving from lobi-lobi fruit include the production of vinegar and wine, alongside its application as a natural preservative for fishery products and a flavoring agent in food products. Looking ahead, there is considerable potential for lobi-lobi fruit to be utilized for fortification and supplementation in food products, as well as being processed into powder form through drying to enhance its shelf life and accessibility.
Keywords: bioactive, bioactivity, food innovation, lobi-lobi fruit, physicochemical characteristic