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ANALYSIS AND STRATEGY TO IMPROVE STUDENT SATISFACTION ON COMMUNITY BASED LEARNING AND LOCAL POTENTIAL METHODS Thoriq, Ahmad; Hanidah, In In; Gunawan, Wahyu
JPP (Jurnal Pendidikan dan Pembelajaran) Vol 25, No 1 (2018)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um047v25i12018p034

Abstract

One of the learning innovations developed by Padjadjaran University is a community-based learning method and local potential applied to arts and entrepreneurship courses (OKK). In order to improve the quality of academic services in the learning process it is necessary to analyze student satisfaction. The research design used in this study was a cross sectional study with a total sample of 133 first-degree students selected using the convenience sampling method. Data on satisfaction and expectations were collected through questionnaires and processed using the Importance Performance Analysis (IPA) and Custumer Satisfaction Index (CSI) which were then analyzed descriptively. Based on the results of the IPA analysis, the attributes that enter into quadrant I (top priority) are improvement in creativity and thinking patterns (c2) and understanding of culture, art, and local sports (c6), quadrant II (maintaining achievement), that is caring (c4 ) and the increase in soft skills (c7), quadrant III (low priority), namely the effectiveness of implementation (c1) and the spirit of entrepreneurship (c5), quadrant IV (excessive), namely teamwork (c3). Overall student satisfaction with the seven attributes that affected the implementation of OKK lectures was 74.20%.
Pengaruh Ozonisasi terhadap Kekerasan, Kadar Air, Vitamin C, dan Total Mikroorganisme pada Belimbing (Averrhoa carambola) Selama Penyimpanan Setiasih, Imas Siti; Rialita, Tita; Sumanti, Debby Moody; Hanidah, In In; Zulhaida, Gemma
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.662 KB) | DOI: 10.22146/agritech.15480

Abstract

Starfruit is a non-climacteric fruit which are perishable after harvesting and during storage. One of compounds that can be used to maintain starfruit quality is the use of ozone water. This study was conducted to compare the characteristics of starfruit without ozonation and after ozonation using TIP-01 ozonizer during storage time in the room temperature (25±2ºC). The method used was the experimental method and then analyzed using a correlations-regressions analysis. The study used 2 treatments which were starfruit without ozonation and with ozonation (immersion in ozon water), the star fruits were packed by using a cling wrap with Styrofoam as the base. The results showed that starfruits from both treatments had changes in water content, vitamin C, and firmness (decreased). Ozone treatment with a concentration of 1.1 ppm was only able to inhibit the growth of microorganisms by 0.34 log CFU/g. Starfruits? intact ozonation results in higher vitamin C content at 31.9680 mg/100g of material at the end of storage.
DIVERSIFIKASI PRODUK OLAHAN JAMUR (PLEUROTUS OSTREATUS) SEBAGAI PENINGKATAN PENGETAHUAN KETERAMPILAN DALAM UPAYA MENDUKUNG HIDUP SEHAT : STUDI KASUS RW 05 DESA CIPACING-JATINANGOR Annisa, Nurul; Sa'ban, Fauziah Agustina; Hanidah, In In
Prosiding Penelitian dan Pengabdian kepada Masyarakat Vol 4, No 3 (2017): Prosiding Penelitian dan Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.194 KB) | DOI: 10.24198/jppm.v4i3.18624

Abstract

ABSTRAK Desa  Cipacing  merupakan  salah  satu  desa  yang  berada  di  wilayah  perbatasan  Jatinangor  dan  Bandung, tepatnya di Desa Cileunyi Wetan. Aktivitas ekonomi di Desa Cipacing dapat dikatakan menengah ke bawah terlihat dengan adanya UMKM baik dibidang pangan dan non pangan serta terdiri dari beberapa lapisan masyarakat seperti buruh, pelajar, ibu rumah tangga serta wiraswasta. Tujuan dari program ini adalah meningkatkan nilai ekonomis dari jamur dan dilakukan pemberdayaan ibu rumah tangga RW 05 Desa Cipacing sebagai objek sasaran sehingga dapat memiliki keterampilan untuk mengolah jamur menjadi produk pangan berupa nugget jamur tiram serta memulai hidup sehat.  Metode yang dilakukan adalah kualitatif dan  kuantitatif.  Metode kualitatif  yaitu observasi partisipatif serta metode kuantitatif dengan menyajikan data grafis dan pengujian statistik dengan metode Mc Nemar analisis dari hasil evaluasi yang dilakukan dalam kegiatan. Hasil penelitian menyatakan bahwa terdapat pengaruh yang signifikan setelah dilaksanakan penyuluhan dan pendampingan pembuatan nugget jamur (p=0.05 dan ?=0,05). Diharapkan bahwa dengan penyuluhan tersebut nugget jamur dapat menjadi salah satu referensi masyarakat dalam membuat produk olahan pangan khas warga RW 05 Desa Cipacing sehingga aktivitas ekonomi masyarakat meningkat dan kesejahteraan masyarakat dapat membaik. ABSTRACT Cipacing Village is a village which is located at the boarder of Jatinangor and Bandung, exactly in East Cileunyi Village. The economy activities in Cipacing Village run for middle and low society. It could be seen in the presence of UMKM (Small and Medium Enterprises) in food and non-food product and the tradition of some societies such as labors, students, housewives, and entrepreneurs. The aims of this program is to improve the economical values of the mushroom and to empower the housewives in RW 05 of Cipacing Village, as the object of research, could have the skills in processing the mushrooms become food products such as the nugget oyster mushrooms and have the healthy life as well. The method used in this research is qualitative and quantitative method. The qualitative method is carried out by doing participative observation. Meanwhile, the quantitative method is carried out by presenting a grafical data and statistical testing by using Mc. Nemar analysis method from the evaluation result of the activi ties. The result of the research shows that there is a significant effect after doing a counseling and a mentoring in making the mushroom nugget (p=0.05 and ? 0.05). It is expected that by doing the counseling and the mentoring the mushroom nugget could be one of the society references in making a special or typical processed food product of RW 5 residents of Cipacing Village, so that the economy activities could increase and the community welfare could improve.