E-Journal Politeknik Negeri Samarinda
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Optimalisasi Pelatihan Pemandu Wisata sebagai Inovatif dalam Mempromosikan Destinasi Wisata Kecamatan Dayun Kabupaten Siak
Get PDFKecamatan Dayun di Kabupaten Siak memiliki potensi wisata yang signifikan, dikenal dengan nama wisata embung. Peningkatan kualitas pemandu wisata merupakan hal yang urgen guna mengoptimalkan potensi wisata. Tujuan pengabdian ini adalah meningkatkan kompetensi pemandu wisata, Pokdarwis di Kecamatan Dayun melalui pelatihan yang komprehensif. Memperkenalkan teknik-teknik promosi wisata yang inovatif dan efektif. Metode Pelaksanaan, Analisis Kebutuhan, Mengidentifikasi kebutuhan pelatihan melalui wawancara dengan pemandu wisata lokal yang tergabung dalam Pokdarwis dan stakeholder dalam hal ini pemerintah, pelaku umkm.Menyusun materi pelatihan yang mencakup sejarah, budaya, teknik bercerita (storytelling), pelayanan prima, sapta pesona, komunikasi efektif, serta penggunaan teknologi dalam promosi wisata. Pelatihan dilakukan dengan metode partisipatif yang melibatkan simulasi, roleplay, dan studi kasus. Evaluasi dan Pendampingan, Melakukan evaluasi dan simulasi terhadap pemandu wisata yang telah mengikuti pelatihan. Hasil pelatihan menunjukkan bahwa ada peningkatan pemahaman pemandu wisata mengenai komunikasi efektif dan dipraktekkan. Terbentuknya pemandu wisata yang memiliki pengetahuan mendalam tentang destinasi lokal serta keterampilan komunikasi yang baik. Promosi Wisata yang efektif dapat meningkatnya jumlah wisatawan yang berkunjung ke Kecamatan Dayun
Pelatihan Pembuatan Bakso Ikan Di Kampung Urbinasopen, Kabupaten Raja Ampat
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Mayoritas pekerjaan dan sumber ekonomi masyarakat di Kampung Urbinasopen adalah nelayan. Selama ini masyarakat Kampung Urbinasopen menjual ikan dalam bentuk segar pada pemilik modal yang datang ke Kampung Urbinasopen dan dibeli dengan harga yang relatif murah. Oleh karena itu diberi pelatihan pengolahan ikan dalam bentuk bakso ikan dengan tujuan menaikkan taraf hidup masyarakat di kampung Urbinasopen. Hasil pelatihan pembuatan bakso akan dikembangkan masyarakat tentunya dengan bantuan pemerintah agar masyarakat mempunyai rumah produksi sehingga bisa mengembangkan produk bakso sebagai produk andalan dari kampung Urbinasopen
Pemberdayaan Pengurus Masjid dalam Mengelola Keuangan Melalui Workshop Aplikasi Siapik
Get PDFThrough the introduction and training of the SIAPIK application (Financial Information Recording Application System), this community service activity aims to enhance the digital financial management skills of the administrators of Masjid Baitul Makmur. The main problem faced is the lack of knowledge and skills among the mosque administrators in technology-based financial recording. The methods used included presentations, application usage simulations, and direct practice mentoring. The findings indicate that participants’ understanding of the values of accountability and transparency in mosque fund management, as well as their ability to record financial transactions digitally, has significantly improved. However, challenges such as a lack of equipment and varying levels of understanding were found. Overall, the SIAPIK training has a positive impact on the more modern and reliable financial management of mosques
ANALISIS PENGGUNAAN METODE PENILAIAN PERSEDIAAN PADA KANTOR PT. AIRINDO SAKTI SAMARINDA
No full textThis study aims to analyze the differences in inventory calculation results using the FIFO, LIFO, and Average methods for spare parts at PT. Airindo Sakti Samarinda, as well as their impact on COGS and ending inventory. The method used is quantitative descriptive with data on purchase and sales transactions during the research period. The results show that the FIFO method produces COGS of Rp 109,281,660 and ending inventory of Rp 81,665,952; LIFO resulted in COGS of Rp 109,915,268 and ending inventory of Rp 81,049,144; while Average resulted in COGS of Rp109.448.558 and ending inventory of Rp81.515.853. FIFO tends to result in a low COGS and high ending inventory, LIFO results in a high COGS and low ending inventory, while Average provides the most stable results with the highest ending inventory. It is concluded that the selection of inventory valuation methods affects financial statements. The Average method is recommended because it is stable and compliant with Indonesian accounting standards
PENGEMBANGAN DESAIN SLING BAG DENGAN MATERIAL KOMBINASI KAIN DAN LAMINASI BAMBU
No full textThe sling bag, initially a mere portable storage container, has evolved into an essential fashion accessory in modern urban life. Its ergonomic design allows users to move freely while carrying essential items. Sling bags are popular among students and professionals due to their practicality. Although used by both men and women, sling bags are more often associated with women due to their diverse designs, specialized functionalities, and role in women's fashion styles. The popularity of sling bags continues to rise, driving innovation in aesthetics and material sustainability. In the context of global sustainability, bamboo emerges as a promising eco-friendly alternative. The lightweight, strong, and natural aesthetic properties of bamboo, combined with lamination technology, enable the development of innovative and sustainable fashion products. This research aims to develop an innovative sling bag design by combining fabric and laminated bamboo, focusing on functionality, aesthetics, and sustainability. The application of this material combination technique is expected to produce unique and robust products, contributing to the development of sustainable fashion by utilizing the potential of bamboo.
 
PERANCANGAN AKSESORI FESYEN SEBAGAI SUVENIR KHAS TEMANGGUNG BERBAHAN SISA PRODUKSI DAUN TEMBAKAU
No full textTemanggung Regency is known as a tobacco production center, yet it currently lacks a signature souvenir product that utilizes the uniqueness of local materials such as tobacco leaf production waste. These discarded leaves, which are not selected for cigarette manufacturing, are abundant and can cause environmental pollution if left unmanaged. This project aims to design fashion accessories such as a card holder, clutch, and mini bag as distinctive souvenirs of Temanggung by using laminated tobacco leaf waste, while representing local identity and cultural values. The design challenge focuses on how to create products that are functional, aesthetic, and reflective of Temanggung’s uniqueness, including the Wiwitan Tembakau tradition. The method used is Material Driven Design (MDD), involving exploration of material characteristics, technical experimentation, and product development through model studies and user evaluations. The results show that laminated tobacco leaves offer sufficient flexibility and strength to substitute conventional leather for small-scale products. Material thinning and reinforcement are essential to achieve neat construction and user comfort. The final products not only fulfill practical and aesthetic needs but also communicate local cultural narratives through their visual and philosophical design elements. This project demonstrates that tobacco leaf waste can serve as a sustainable alternative material that strengthens regional identity and opens opportunities for developing a local wisdom-based creative economy
ANALISIS GAYA MODERN KLASIK PADA PERENCANAAN RESTO DAN BUTIK DI SAMARINDA
No full textSamarinda, the capital of East Kalimantan, has experienced rapid growth due to the development of the Nusantara Capital (IKN), which has driven economic and population growth. This has created business opportunities, particularly in the culinary sector, attracting both investors and entrepreneurs. Restaurants and boutiques play a vital role in the local economy by drawing customers, creating jobs, and enriching the community. This study explores the design of a two-story commercial building that integrates a restaurant and boutique in Samarinda City. The project aims to reflect a modern classic architectural style, in response to the rapid urban growth of Samarinda, particularly following the establishment of the Nusantara Capital City (IKN). By analyzing the site’s characteristics and the local community's activities, the design strives to become a new landmark that caters to the community's need for both aesthetic appeal and functional public spaces. This research uses a descriptive method to analyze the modern classic style in the design of restaurants and boutiques in Samarinda, involving data collection, literature review, and design evaluation. The outcomes of this research include both two-dimensional and three-dimensional building drawings, encompassing site analysis, floor plans, elevations, and detailed perspectives of both the exterior and interior. The design marries contemporary elements such as clean lines, modern materials, and abundant natural light with classic touches like ornamental detailing, symmetry, and the use of natural materials. This fusion aims to create a timeless architectural solution that resonates with both current trends and long-lasting values. The research is expected to contribute to the ongoing development of commercial architecture in Samarinda, particularly within the context of revitalizing public spaces and enhancing the community’s quality of life. Additionally, the design aims to serve as a reference for future planners and developers, guiding the creation of sustainable and aesthetically pleasing commercial structures
Pengaruh Pelepasan Termostat Terhadap Temperatur Mesin
No full textTermostat adalah salah satu komponen sistem pendingin yang berfungsi untuk mempertahankan temperatur air pendingin agar tetap pada kondisi temperatur kerja mesin. Tujuan penelitian ini untuk mengetahui pengaruh pelepasan termostat terhadap temperatur mesin. Metode yang digunakan dalam penelitian ini adalah melakukan pengujian pada 3 variasi putaran mesin yaitu 1500 rpm, 1700 rpm dan 2000 rpm. Hasil yang diperoleh menunjukkan bahwa temperatur rata-rata saat menggunakan termostat pada putaran mesin 1500 rpm temperaturnya 97,4 oC, pada putaran mesin 1700 rpm temperaturnya 105,1 oC dan pada putaran mesin 2000 rpm temperaturnya 122,7 oC sedangkan tanpa penggunaan termostat temperatur rata-rata blok bagian luar mesin pada putaran 1500 rpm temperaturnya 95,8 oC, pada putaran 1700 rpm temperaturnya 99,1 oC dan pada putaran 2000 rpm temperaturnya 107,4 oC. Hasilnya menunjukkan bahwa tanpa menggunakan termostat temperatus mesin akan meningkat sehingga berpotensi mengalami panas yang berlebihan
EFEKTIVITAS EKSTRAK DAUN KARAMUNTING (Rhodomyrtus tomentosa) SEBAGAI BAHAN PENGAWET ALAMI TOMAT (Solanum lycopersicum L)
No full textTomatoes are classified as a horticultural commodity that is very perishable which can cause shrinkage in quantity and quality. After harvesting tomatoes, there is still a metabolic process so that there is the potential for damage. Efforts are needed to maintain the quality of tomatoes by preserving them using natural preservatives from natural ingredients such as karamunting leaf extract. Positive karamunting leaves contain alkaloid compounds, flavonoids, saponins, tannins, triterpenoids, steroids and carbohydrates with potential antioxidant and antimicrobial compounds. This study aims to determine the effectiveness of karamunting leaf extract as a natural preservative of tomatoes. The tomato preservation process begins by washing them thoroughly and draining them. Then the tomatoes are dipped in a solution of karamunting leaf extract with concentration variations of 0%, 2%, 4%, 6%, and 8% in 100 mL of solution for 5 seconds and left for several days at room temperature until optimal storage. The results of the study showed that karamunting leaf extract as a natural preservative was effective for preserving tomatoes. The best tomato preservation was obtained in the use of 8% karamunting leaf extract with tomato durability for 19 days, weight loss of 3.74%, and vitamin C content of 29.883 mg
ANALISIS DAYA SIMPAN TERHADAP KARAKTERISTIK MIE BASAH DENGAN PENAMBAHAN SERBUK DAUN KARAMUNTING (Rhodomyrtus tomentosa)
No full textKaramunting (Rhodomyrtus tomentosa) is a wild plant that grows in tropical areas. Karamunting leaves contain secondary metabolite compounds such as flavonoids, saponins, quinones, tannins, steroids, hexasoic acid, gallic acid and glycosides which act as antioxidants and antibacterials so that they are used as natural preservatives. Preservatives can extend the shelf life of wet noodles. This study aims to determine the shelf life of wet noodles with the addition of karamunting leaf powder. In this study, karamunting leaves are dried to obtain karamunting leaf flour. Wet noodles are made from a ratio of wheat flour and karamunting leaf flour of 285 grams:15 grams and variations in storage time of 0 hours, 6 hours, 12 hours, 24 hours, 30 hours, 36 hours and 48 hours. Wet noodles are tested for their characteristics with parameters of moisture content, total microbes and organoleptic tests. The results showed that the storage time had an effect on the characteristics of wet noodles substituted with karamunting leaf flour. The lowest moisture content was found at 0 hours at 61.43% and the highest moisture content at 48 hours was 64.39%.The lowest microbial total at 0 hours was 2.30 x 104 colonies/gram and the highest microbial total at 48 hours was 5.27 x 105 colonies/gram. The average level of preference of the panelists liked the wet noodles substituted with karamunting leaves at a storage time of 36 hours