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Pengembangan Produk Baru Berbahan Dasar MOCAF (Modified Cassava Flour) sebagai Produk Oleh-oleh Khas Kabupaten Jember
No full textInfo lebih lanjut hub:
Lembaga Penelitian Universitas Jember
Jl. Kalimantan No.37 Telp. 0331-339385 Fax. 0331-337818 JemberSeiring perkembangan waktu, sektor pariwisata di Kabupaten Jember terus bergerak ke arah yang positif terutama sejak dilaksanakannya program tahunan Jember Fashion Carnival (JFC) yang disusul dengan pencanangan program Bulan Berkunjung ke Jember. Perkembangan sektor pariwisata ini telah mendorong peningkatan jumlah wisatawan yang berkunjung ke Kabupaten Jember. Perkembangan pariwisata ini membuka peluang pasar untuk penciptaan produk baru, terutama produk yang diarahkan sebagai makanan oleh-oleh. Kabupaten Jember selain memiliki potensi pariwisata juga memiliki potensi berupa hasil pertanian yang berlimpah terutama singkong dan hasil riset yang dihasilkan oleh Universitas Jember dalam bentuk tepung MOCAF. Untuk itu, penciptaan produk baru makanan oleh-oleh hendaknya merupakan sinergi yang positif antara peluang pasar, potensi pertanian lokal, dan hasil riset untuk menciptakan citra kekhasan yang kuat. Berdasarkan riset yang dilakukan, atribut keinginan dan kebutuhan wisatawan terhadap produk oleh-oleh adalah rasa, aroma, tekstur, penampakan produk, harga produk, keunikan produk, dan umur simpan produk yang lebih dari 3 hari. Produk-produk unggulan yang memiliki potensi untuk dikembangkan sebagai produk oleh-oleh dari Kabupaten Jember adalah pie tape, cake pisang, dan pia edamame. Produk-produk ini sesuai dengan kriteria bahwa bahan pembantu yang digunakan pada produk merupakan komoditi yang banyak terdapat di Jember, bahan pembantu dapat diperoleh sepanjang tahun, produk memiliki potensi sebagai ikon oleh-oleh Jember, umur simpan minimal 3 hari, dan tren kue yang berkembang di masyarakat
Pengembangan Produk Baru Berbahan Dasar MOCAF (Modified Cassava Flour) sebagai Produk Oleh-oleh Khas Kabupaten Jember
No full textInfo lebih lanjut hub:
Lembaga Penelitian Universitas Jember
Jl. Kalimantan No.37 Telp. 0331-339385 Fax. 0331-337818 Jember
Haris (085336003333)Seiring perkembangan waktu, sektor pariwisata di Kabupaten Jember terus bergerak ke arah yang positif terutama sejak dilaksanakannya program tahunan Jember Fashion Carnival (JFC) yang disusul dengan pencanangan program Bulan Berkunjung ke Jember. Perkembangan sektor pariwisata ini telah mendorong peningkatan jumlah wisatawan yang berkunjung ke Kabupaten Jember. Perkembangan pariwisata ini membuka peluang pasar untuk penciptaan produk baru, terutama produk yang diarahkan sebagai makanan oleh-oleh. Kabupaten Jember selain memiliki potensi pariwisata juga memiliki potensi berupa hasil pertanian yang berlimpah terutama singkong dan hasil riset yang dihasilkan oleh Universitas Jember dalam bentuk tepung MOCAF. Untuk itu, penciptaan produk baru makanan oleh-oleh hendaknya merupakan sinergi yang positif antara peluang pasar, potensi pertanian lokal, dan hasil riset untuk menciptakan citra kekhasan yang kuat. Berdasarkan riset yang dilakukan, atribut keinginan dan kebutuhan wisatawan terhadap produk oleh-oleh adalah rasa, aroma, tekstur, penampakan produk, harga produk, keunikan produk, dan umur simpan produk yang lebih dari 3 hari. Produk-produk unggulan yang memiliki potensi untuk dikembangkan sebagai produk oleh-oleh dari Kabupaten Jember adalah pie tape, cake pisang, dan pia edamame. Produk-produk ini sesuai dengan kriteria bahwa bahan pembantu yang digunakan pada produk merupakan komoditi yang banyak terdapat di Jember, bahan pembantu dapat diperoleh sepanjang tahun, produk memiliki potensi sebagai ikon oleh-oleh Jember, umur simpan minimal 3 hari, dan tren kue yang berkembang di masyarakat.
Keyword: Oleh-oleh, MOCAF, pariwisata, produk pertania
IDENTITAS BUDAYA LOKAL PADA DESAIN KEMASAN OLEH – OLEH KOPI BALI
Full text linkAbscract
Design packaging with a local culture very popular by travelers but still needs to develop, because Bali having variousity cultural heritage which is not widely introduced. Norms in packaging and design of graphic aspects packaging still not uncultivated maximally. The focus of this research is identify a local culture that are found on design packaging Bali coffee, that is based on the principles of visual communication design by a method of descriptive-qualitative. This research result indicates that a local culture the most dominant highlighted as packaging identity are, local art, architectural and ritual ceremony with various appearance styles of design. This research result can be used as a reference for small and medium enterprises sector of industry in designing the attractiveness design of souvenirs packaging, by displaying cultural identity local--a so as to have the difference with other products of a kind. Packaging design is able to present the various identity of the Bali culture through various creative concept of packaging design. So that, the products of small and medium enterprises able to compete with the competitors that has been popular
Key Words : Culture Identity, Packaging Design, Bali Coffe
Abstrak
Desain kemasan dengan identitas budaya lokal sangat diminati oleh wisatawan akan tetapi masih perlu dikembangkan, karena Bali memiliki keaneka ragaman warisan budaya adiluhung yang belum banyak diperkenalkan. Kaidah – kaidah dalam pengemasan dan perancangan aspek – aspek grafis kemasan masih belum digarap secara maksimal. Tujuan dari penelitian ini adalah untuk mengetahui berbagai identitas budaya lokal sebagai daya tarik pada desain kemasan oleh - oleh kopi Bali yang dijual di pasar oleh - oleh. Fokus penelitian ini adalah mengidentifikasi identitas budaya lokal yang terdapat pada desain kemasan oleh – oleh kopi Bali berdasarkan prinsip desain komunikasi visual dengan metode deskriftif kualitatif. Hasil penelitian ini menunjukkan bahwa identitas budaya lokal yang paling dominan ditonjolkan sebagai identitas kemasan oleh – oleh kopi Bali adalah kesenian, arsitektur dan upacara ritual dengan tampilan kemasan yang bervariasi. Hasil penelitian ini dapat dijadikan pijakan bagi sektor IKM dalam merancang daya tarik desain kemasan dengan menampilkan identitas budaya lokal, agar memiliki perbedaan dengan produk lain sejenis. Sehingga identitas budaya lokal Bali yang beraneka ragam dapat dihadirkan dengan konsep berbeda dan produk IKM mampu bersaing dengan produk kompetitor yang telah memiliki nama dibenak konsumen.
Kata kunci : Identitas Budaya, Desain Kemasan, Kopi Bal
ANALISIS PENGARUH REFERENCE PRICE DAN ACTUAL PRICE TERHADAP PERCEIVED VALUE DAN WILLINGNESS TO BUY (Studi pada Promo Diskon 50% Produk Fashion Matahari Department Store di Kota Surakarta )
Full text linkPenelitian ini bertujuan untuk mengetahui : (1) Apakah reference price
berpengaruh positif terhadap perceived quality? (2) Apakah actual price berpengaruh
positif terhadap perceived sacrifice? (3) Apakah perceived quality berpengaruh
positif terhadap perceived value? (4) Apakah perceived sacrifice berpengaruh negatif
terhadap perceived value? (5) Apakah perceived value berpengaruh positif terhadap
willingness to buy? (6) Apakah redemption effort berpengaruh negatif terhadap
perceived value?
Responden penelitian ini adalah 195 pelanggan Matahari Department Store
di Kota Surakarta. Pengumpulan data dengan menggunakan metode kuesioner.
Pengambilan sampel dilakukan dengan non probability sampling dengan metode
purposive sampling berdasarkan kriteria : mengetahui promo diskon 50%, pernah
melakukan pembelian, berusia lebih dari 18 tahun dan pendidikan minimal SMA.
Model ini diuji dengan menggunakan metode SEM (Structural Equation Modeling)
dengan bantuan program AMOS versi 7.0.
Hasil analisis menunjukkan bahwa besarnya nilai indeks Goodness of fit
adalah: Chi-square = 173.958, probability level = 0.088, df = 150, CMIN/DF =
1.160, GFI = 0.924, AGFI = 0.893, TLI = 0.977, CFI = 0.982 dan RMSEA = 0.029.
Estimasi parameter menunjukkan bahwa jalur analisis yang memiliki CR lebih besar
dari +1,96 pada signifikansi 5% adalah (1) pengaruh perceived quality terhadap
perceived value, (2) pengaruh redemption effort terhadap perceived value, (3)
pengaruh perceived value terhadap willingness to buy. Sedangkan pengaruh antara
harga terhadap perceived sacrifice dan perceived quality serta pengaruh antara
perceived sacrifice terhadap perceived value didapatkan hasil nilai CR kurang dari
+1,96 pada signifikansi 5% sehingga harga tidak berpengaruh signifikan terhadap
perceived sacrifice dan perceived quality serta perceived sacrifice tidak berpengaruh
pada perceived value.Berdasarkan hasil penelitian tersebut, apabila perusahaan ingin
meningkatkan willingness to buy dari konsumen, maka dapat dilakukan dengan cara
menurunkan redemption effort dan meningkatkan perceived quality yang terbentuk
dari faktor non-harga. Pada penelitian ini potongan harga 50% tidak mempengaruhi
penurunan perceived sacrifice dan peningkatan perceived value
THE ROLE OF DIGITAL TRANSFORMATION OF EDUCATION IN THE TRAINING OF TEACHERS OF NATURAL SCIENCES
No full textIntroduction. The paper deals with the problem of the impact of digital technologies on various fields, including education. This was due to the digital revolution, which is associated with the progress of computer technology, the breakthrough of which occurred in the last quarter of the twentieth century. The paper highlights the facts that digital technologies are being introduced into the economic and social sectors that are changing people’s lives. With the advent of digital devices in human life, education has led to adapt to the new demands of the times. It is noted in the paper that digital transformation is expressed through computerization and informatization. Such changes cannot but affect the system of training teachers of natural sciences. It is suggested that in the formation of relevant competencies it is necessary to focus on the model of the hierarchy of digital skills and the list of digital competencies defined at the legislative level. In order for a specialist to be in demand in the labor market, he/she must possess and apply modern methods, forms and technologies. The result of digital competencies can be such components as: didactic (application of digital competencies according to the goal), creative (look for new approaches to the use of technical means), practical (organization of the educational process with digital means), informational (giving information, visualization, content creation). All this should be reflected in new teacher’s professional standard, where he/she must use information and digital competence, in particular: to work in the information space and use information resources for educational purposes. Thus, in the training of teachers of natural sciences a model should be developed in which attention should be paid to digital competencies. It is necessary to form a methodological approach to the organization of the educational process, to integrate into the educational process such forms of work as: adaptive learning, blended learning, making, analytical learning. Formulation of the problem. The catalyst for change in the middle of the twentieth century was the digital revolution, which led to the development of semiconductors, which led to the advent of personal computers. Today, the main source of change is digital technology, which is transforming almost all spheres of life. The digital transformation is associated with the advent of the fourth industrial revolution, which aims to adapt to new challenges. The issue of digital transformation is studied by a number of scientists who understand it as: process, strategy and paradigm shift. Thus, there is no clear understanding of the phenomenon of “digital transformation” in the context of education. However, it is no longer possible to ignore the current advances in the world, as we should pay attention to the fact that the fundamental changes that are taking place in our world should be linked to the spread of digital technologies. Therefore, important key points should be identified that should be taken into account when training teachers in the twenty-first century. Emphasize the digital transformation, which will in particular prepare teachers who will respond to the new realities of the third industrial revolution and force the educational process to be organized in such a way that students develop the appropriate digital skills and competencies that a modern teacher should have. The purpose of the article is to analyze the concept of “digital transformation”, to identify transformational changes that occur in education, to identify the processes that take place to understand the meaning of “computerization of education” and “informatization of education”. Research methods: description, analysis. Conclusion. The digital transformation is evolving in the economic model of the fourth industrial revolution. This term should be understood as the translation of real processes into a virtual process with its own structure. Transformation in education occurs as a result of changes in the field of information technology, which is characterized by human interaction with a device that changes both the economic and social spheres. In the educational sphere, there are changes in three directions. Personal – the emergence of new requirements for teachers, governed by professional standards, the results of which are enshrined in the form of competencies. Infrastructural– provision of material and technical base to institutions that provide educational services in accordance with the requirements of the time. Strategic – training of a teacher-specialist of a new formation, which is competitive in the labor market.informatization of educatio
ANALISIS PENGARUH KUALITAS PRODUK, PERSEPSI HARGA, DAN WORD OF MOUTH COMMUNICATION TERHADAP KEPUTUSAN PEMBELIAN MEBEL PADA CV. MEGA JAYA MEBEL SEMARANG
Full text linkThis study aims to determine the effect of the product quality, the
perception of price, and word of mouth communication of furniture purchasing
decisions at the CV. Mega Jaya Mebel Semarang. The independent variables are
product quality, perception of price, and word of mouth communication affect the
purchase decision as the dependent variable.
The population in this study are buyers of the CV. Mega Jaya Mebel in
Semarang. Samples were taken of 100 respondents using a Probability sampling
technique. Data was collected using a survey method through quetionnaires filled
out by consumers. Then, the data obtained were analyzed using multiple
regression analysis. This analysis includes the validity test, reliability test, classic
assumption test, multiple regression analysis, hypothesis testing through the F test
and t test, and coefficient of determination analysis (R2).
Based results, obtained regression equation: Y = 0,226 X1 + 0,347 X2 +
0,306 X3. Based on statical data analysis, the indicators in this research is
valid and the variabels are reability. In testing the assumption of classical,
model regression multikolonieritas, does not occur heterokedasitas, and normal
distribution. Individually, the variables have a greater influence is Perceptions
of Price variable with a regression coefficient 0,347, followed by Word of Mouth
Communication variable with the regression coefficient 0, 306 and the variables
have the least influence is Products Quality with the regression coefficient
0,226. The computation of hypothesis using the t test showed that the
independent variable in meticulous proved significant. Then through the F test
can be know that the independent variable is feasible to test Purchasing
Decisions dependen variable. Figures adjusted R square of 0,505 indicates that
69,1% variable of consumer satisfaction can be explained by three independent
variables in the regression quation. The remaining 49,5% is explained by other
variable out side of the three variables used in this study
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
PENINGKATAN AKTIVITAS DAN HASIL BELAJAR SISWA KELAS V MATA PELAJARAN IPS POKOK BAHASAN PROKLAMASI KEMERDEKAAN DENGAN METODE INKUIRI DI SDN BITING 03 JEMBER TAHUN PELAJARAN 2011/2012 e-TA (Elektonik Tugas Akhir)
No full textPrasetya, Arief Eka. 2011. Peningkatan Aktivitas Dan Hasil Belajar Siswa Kelas
V Mata Pelajaran IPS Pokok Bahasan Proklamasi Kemerdekaan Dengan Metode
Inkuiri Di SDN Biting 03 Jember Tahun Pelajaran 2011/2012. Tugas Akhir,
Program PJJ ICT S1 PGSD FKIP Universitas Jember, Pembimbing: Dra. Rahayu,
M.Pd
Kata Kunci : Metode Inkuiri, Hasil Belajar dan Aktivitas Siswa.
Pembelajara
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