Jurnal Inovasi Teknologi dan Edukasi Teknik最新文献

{"title":"Motivasi Siswa Memilih Kompetensi Keahlian Desain Fesyen di SMK Negeri 3 Malang","authors":"Niluh Afandi, Hapsari Kusumawardani, Esin Sintawati","doi":"10.17977/um068v1n4p302-308","DOIUrl":"https://doi.org/10.17977/um068v1n4p302-308","url":null,"abstract":"The aim of this study was to describe students' motivation to choose Fashion Design at 3 Malang Vocational High School. This study used descriptive with quantitative approach. The number of respondents in this study were 69 students that consisted of X and XI grade students in Fashion Design. Intrinsic and extrinsic motivations used as sub variables in this study. To collect data, researches used questionnaire, that consisted of 33 questions. The validity test showed 0,495 and reliability testing showed 0,901, it means the research questionnaire was valid and reliable. The results showed that the sub-variable intrinsic motivation was 71 percent, it means students intrinsic motivation influence by interests from themselves, and they developed their own talent to gain their carier in the future. In sub-variable extrinsic motivation was 66,7 percent, it means students extrinsic motivation influence by moral and material support from the family environment, support from the surrounding community and associates, a school environment has a good image, discipline, facilities, and infrastructure, and then in the form of job opportunities and certificates that will be obtained after graduate. Based on the result, it can be concluded that intrinsic motivation has a higher effect on student than extrinsic motivation. For better motivation for next new students, research sugested that Vocational High School must have good system to know the student motivation to choose special field before they jump in to Vocational High School. Psychology test can used to detect student talent and motivation in the future. \u0000Tujuan dari penelitian ini adalah untuk mendeskripsikan tentang motivasi siswa dalam memilih Kompetensi Keahlian Desain Fesyen di SMK Negeri 3 Malang. Rancangan penelitian ini menggunakan metode penelitian deskriptif dengan pendekatan kuantitatif. Jumlah responden yang digunakan dalam penelitian ini adalah sebanyak 69 siswa yang terdiri dari siswa kelas X dan XI Kompetensi Keahlian Desain Fesyen. Terdapat dua sub variabel yang digunakan pada penelitian, yaitu motivasi intrinsik dan motivasi ekstrinsik. Pengumpulan data menggunakan instrumen penelitian berupa angket yang terdiri dari 33 item pernyataan. Uji validitas diperoleh rata-rata nilai sebesar 0,495 dan uji reliabilitas diperoleh nilai sebesar 0,901, yang menunjukkan bahwa angket penelitian valid dan reliabel. Hasil penelitian menunjukkan bahwa pada sub variabel motivasi intrinsik diperoleh nilai sebesar 71 persen, hal itu berarti bahwa motivasi intrinsik siswa dipengaruhi oleh minat dari dalam diri siswa sendiri dan siswa ingin mengembangkan bakat yang dimiliki agar dapat mewujudkan cita-cita di masa depan. Pada sub variabel motivasi ekstrinsik diperoleh nilai sebesar 66,7 persen, hal itu berarti bahwa motivasi ekstrinsik siswa dipengaruhi oleh dukungan moral dan materi yang berasal dari lingkungan keluarga, dukungan yang berasal dari masyarakat sekitar dan teman bergaul, lingkungan sekolah yang m","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121672636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengembangan Media Animasi Berbasis Sparkol Videoscribe pada Materi Pembuatan Pola Celana Pria di Smk Negeri 1 Batu","authors":"Nila Kusumaningtyas, Nur Endah Purwaningsih, Hapsari Kusumawardani","doi":"10.17977/um068v1n4p274-282","DOIUrl":"https://doi.org/10.17977/um068v1n4p274-282","url":null,"abstract":"This study aims to develop animation media based on Sparkol Video Scribe on the material making patterns of men's pants at 1 Batu Vocational High School. This is related to the development of technology, so that there is a need for new computer-based media that are more interactive to support the learning process The method used in this research is development research with ADDIE models. Stages of development carried out include: (1) analysis, (2) design, (3) development, (4) implementation, (5) evaluation. The research subjects in this development research were class XII students of the Boutique Clothing Department at 1 Batu Vocational High School totaling 26 students. The developed media contains learning objectives and competencies, the understanding of men's pants and men's pants patterns, sizes, and animated video tutorials for making men's pants patterns. The feasibility of the media that has been made is tested on material experts, media experts and linguists, after being repaired and declared feasible then proceed to the implementation phase of the XII grade students of the Boutique Clothing Department at 1 Batu Vocational High School. The results of expert validation and field trials state that learning media that have been developed are suitable for use with the following results: material expert validation was 92.7 percent, media expert validation was 97.2 percent, language expert validation was 97.5 percent. Data from the field trial results was 92.74 percent. Based on these results it can be concluded that the developed animation media is suitable as a learning media. The media developed are clear, easy to understand and easy to operate, an attractive media display can motivate and attract students to learn because the media can be used as a means of independent learning. Suggestions for further researchers should be the duration in the video tutorial for making men's pants patterns slowed down so that students find it easier to follow the stages of learning.","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125706397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis sifat kimia Velva terong ungu (Solanum Melongenal) Dengan Fortifikasi sari buah markisa (Passiflora edulis var. Flavicarpa)","authors":"Afifudin Ibadi, W. Wahyuni, Laili Hidayati","doi":"10.17977/um068v1n4p269-273","DOIUrl":"https://doi.org/10.17977/um068v1n4p269-273","url":null,"abstract":"Purple eggplant is a vegetable that is commonly cultivated in Indonesia. Product innovation is needed to increase people's consumption of eggplants, such as being made into Velva. Purple eggplant has the potential to be used as a raw material for making Velva because it has a thick pulp. The processing of Velva can reduce the nutritional content of purple eggplant. The fortification of passion fruit juice in this study is expected to increase the nutritional value of purple eggplant Velva. The research method used a completely randomized design with two repetitions and three levels of concentration of passion fruit juice fortification, namely 10 percent, 20 percent, 30 percent. Observation parameters included vitamin C content, dietary fiber, and antioxidant capacity. The data from the analysis were statistically tested using ANOVA. If a difference is found, then proceed with Duncan's Multiple Range Test (DMRT). Based on the results of the study, the concentration of 30 percent passion fruit juice fortification showed the highest results for the content of vitamin C and total dietary fiber, namely vitamin C 17.144 mg / 100gr and total food fiber of 42.481 percent. The highest IC50 content was obtained from the fortification concentration of 10% passion fruit juice with a value of 92.338 ppm. \u0000Terong ungu merupakan sayuran yang sudah umum dibudidayakan di Indonesia. Perlu adanya inovasi produk untuk meningkatkan konsumsi masyarakat terhadap terong, seperti dibuat menjadi velva. Terong ungu berpotensi digunakan sebagai bahan baku pembuatan velva karena memiliki daging buah yang tebal. Proses pengolahan pada velva dapat menurunkan kandungan gizi pada terong ungu. Fortifikasi sari buah markisa pada penelitian ini diharapkan dapat meningkatkan nilai gizi velva terong ungu. Metode penelitian menggunakan Rancangan Acak Lengkap dengan dua kali pengulangan dan tiga tingkatan konsentrasi fortifikasi sari buah markisa, yaitu 10 persen, 20 persen, 30 persen. Parameter pengamatan meliputi kandungan vitamin C, serat pangan, dan kapasitas antioksidan. Data hasil analisis diuji statistik menggunakan ANOVA. Apabila ditemukan perbedaan, kemudian dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Berdasarkan hasil penelitian, konsentrasi fortifikasi sari buah markisa 30 persen menunjukkan hasil tertinggi untuk kandungan vitamin C dan serat pangan total, yaitu vitamin C 17,144 mg/100gr dan serat pangan total 42,481 persen. Kandungan IC50 tertinggi diperoleh dari konsentrasi fortifikasi sari buah markisa 10 persen dengan nilai 92,338 ppm.","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124990424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Kesesuaian Artikel yang Menggunakan Model Pembelajaran STAD Berdasarkan Teori pada Buku Cooperative Learning Karya Robert E. Slavin","authors":"Lillah Mulyani, Nunung Nurjanah, Teti Setiawati","doi":"10.17977/um068v1n3p222-231","DOIUrl":"https://doi.org/10.17977/um068v1n3p222-231","url":null,"abstract":"This research aims to analyze the suitability of using the STAD Learning Model in articles based on the Cooperative Learning Book by Robert E Slavin. The research method used is content analysis with a qualitative approach. The technique of drawing articles as a sample uses purposive sampling technique with reference to the article search instrument that has been prepared. There are five articles analyzed with the criteria of research articles using the STAD Learning Model, original research, applied to the Catering Expertise Competency Vocational School, and have a good completeness of the article content. The results showed that there was no suitability for the overall research objectives in the article, but the overall objectives of the study were related to theory. The learning syntax in the article is not fully implemented. The suitability of the research results in the article is shown by the achievement of the overall research objectives made even though they are different from the STAD Model learning objectives. \u0000Penelitian ini bertujuan menganalisis kesesuaian menggunakan Model Pembelajaran STAD pada artikel berdasarkan Buku Cooperative Learning Karya Robert E Slavin. Metode penelitian yang digunakan adalah analisis isi dengan pendekatan kualitatif. Teknik penarikan artikel sebagai sampel menggunakan teknik purposive sampling dengan mengacu pada instrumen pencarian artikel yang telah disusun. Terdapat lima artikel yang dianalisis dengan kriteria artikel penelitian menggunakan Model Pembelajaran STAD, original research, diterapkan pada SMK Kompetensi Keahlian Tata Boga, serta memiliki kelengkapan isi artikel yang baik. Hasil penelitian menunjukan tidak terdapat kesesuaian pada keseluruhan tujuan penelitian pada artikel, namun keseluurhan tujuan penelitian tersebut memiliki keterkaitan dengan teori. Sintak pembelajaran pada artikel yang terlaksana dengan sesauai belum sepenuhnya. Kesesuaian hasil penelitian pada artikel ditunjukan dengan ketercapaian keseluruhan tujuan penelitian yang dibuat meskipun berbeda dengan tujuan pembelajaran Model STAD.","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129011278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Rasio Daun Dan Buah Belimbing Wuluh terhadap Kapasitas Antioksidan, Kadar Tanin dan Sifat Fisik Minuman Fungsional Jamu Daun Belimbing Wuluh (Averrhoa Bilimbi, L.)","authors":"Rosa Abidin, R. Mariana, Teti Setiawati","doi":"10.17977/um068v1n3p213-221","DOIUrl":"https://doi.org/10.17977/um068v1n3p213-221","url":null,"abstract":"The parts of the starfruit plant, namely the leaves and fruit of the starfruit, have the potential to be made into a functional drink. Efforts that have been developed to use the leaves and fruit of starfruit are herbal medicine. This study aims to determine the chemical properties (antioxidant capacity and tannin content), physical properties (color) and differences in the selling price of the herbal medicine for starfruit leaves with different leaf and fruit ratios. The research design used was a completely randomized design (CRD) with a factor of different ratios between leaves and fruit with two repetitions. Data were analyzed using ANOVA (Analysis of Variance). If there are differences, then proceed with the Duncan Multiple Range Test (DMRT). The results showed that the highest antioxidant capacity and tannin content of starfruit leaves were found in the ratio of 80 percent: 20 percent herbal medicine. The highest color brightness (L) is found in the herbal ratio 60 percent: 40 percent. The redness color (a -) is in the ratio 80 percent: 20 percent and the yellow color (b +) is the highest in the ratio of 60 percent: 40 percent herbal medicine. \u0000Bagian tanaman belimbing wuluh yaitu daun dan buah belimbing wuluh sangat berpotensi untuk dibuat minuman fungsional. Upaya yang dikembangkan untuk pemanfaatan daun dan buah belimbing wuluh adalah sebagai jamu. Penelitian ini memiliki tujuan untuk mengetahui sifat kimia (kapasitas antioksidan dan kadar tanin), sifat fisik (warna) dan perbedaan harga jual jamu daun belimbing wuluh dengan rasio daun dan buah yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor yaitu rasio yang berbeda antara daun dan buah dengan dua kali pengulangan. Data dianalisis menggunakan ANOVA (Analysis of Variance). Jika terdapat perbedaan, maka dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa kapasitas antioksidan dan kadar tanin jamu daun belimbing wuluh tertinggi terdapat pada rasio jamu 80 persen: 20 persen. Kecerahan warna (L) tertinggi terdapat pada rasio jamu 60 persen: 40 persen. Warna kemerahan (a+) terdapat pada rasio 80 persen: 20 persen dan warna kuning (b+) tertinggi terdapat pada rasio jamu 60 persen: 40 persen.","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129307251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisa Blazer menggunakan Pola Dankaerts Ditinjau dari Faktor Kenyamanan pada Ukuran M, L dan XL","authors":"Annissa F Itriani, Nurul Aini, Esin Sintawati","doi":"10.17977/um068v1n3p185-191","DOIUrl":"https://doi.org/10.17977/um068v1n3p185-191","url":null,"abstract":"Blazer sekarang digunakan dalam acara resmi atau tidak resmi. Wanita menggunakan blazer tidak hanya dari modelnya saja tetapi juga dari kenyamanannya. Faktor kenyamanan Blazer dipengaruhi oleh banyak faktor, salah satunya yaitu pembuatan pola. Terdapat beberapa metode pola, salah satunya yaitu metode pola Dankaerts. Penelitian ini bertujuan untuk mengetahui faktor kenyamanan pada blazer menggunakan pola Dankaerts ukuran M, L dan XL ditinjau dari dua sudut pandang yaitu faktor kenyamanan statis dan faktor kenyamanan kinetis. Metode penelitian ini adalah deskriptif dengan pendekatan kuantitatif. Instrumen penelitian ini berupa angket dan lembar pengamatan yang diberikan kepada tiga responden dan tiga panelis. Lembar pengamatan terdiri dari dua bagian variabel yaitu kenyamanan statis dan kenyamanan kinetis. Faktor kenyamanan statis terdapat 17 indikator sedangkan faktor kenyamanan kinetis terdapat 3 indikator. Teknik pengumpulan data dilakukan dengan cara observasi dan angket. Teknik analisis data yang digunakan adalah analisis persentase. Penelitian tentang faktor kenyamanan blazer menggunakan pola Dankaerts pada ukuran M faktor kenyamanan statis mendapatkan persentase nyaman sebanyak 75,56 persen sedangkan faktor kenyamanan kinetis kategori nyaman sebanyak 78,94 persen. Untuk faktor kenyamanan blazer ukuran L ditinjau dari faktor kenyamanan statis persentase nyaman adalah 76,11 persen sedangkan faktor kenyamanan kinetis kategori nyaman sebanyak 87,34 persen. Dan faktor kenyamanan blazer ukuran XL faktor kenyamanan statis memperoleh persentase nyaman sejumlah 89,58 persen sedangkan faktor kenyamanan kinetis kategori nyaman sejumlah 81,08 persen. Hasil penelitian menunjukkan bahwa tingkat kesesuaian faktor kenyamanan tertinggi pada blazer menggunakan pola Dankaerts ditinjau dari faktor kenyamanan statis adalah ukuran XL dan faktor kenyamanan kinetis adalah ukuran L. Ini dapat disimpulkan bahwa pola Dankaerts sesuai dan nyaman pada wanita bertubuh gemuk atau ukuran besar. Disarankan: (1) bagi peneliti sejenis untuk mengembangkan dari berbagai aspek lain; (2) bagi guru dapat dijadikan sebagai masukan untuk pemilihan pola dalam pembuatan blazer; (3) bagi pelaku bisnis (pembuat pola atau produksi busana) lebih diperhatikan dalam proses pengambilan ukuran dan pembuatan pola.","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121826533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studi tentang Batik Cahaya Utama di Desa Sendangagung Kecamatan Paciran Kabupaten Lamongan","authors":"Ayun Indah Susanti, Nur Endah Purwaningsih","doi":"10.17977/um068v1n3p192-199","DOIUrl":"https://doi.org/10.17977/um068v1n3p192-199","url":null,"abstract":"The purpose of this study is to describe Batik Cahaya Utama in Lamongan district. This study focused on pre-production, production, and post-production. The researcher used a descriptive research design with qualitative approach. Data collection was obtained from the interview process and observation. To check the validity of the findings, it used triangulation. Based on the result, the planning that carried out by Cahaya Utama is complete. But they did not have IPR (Intellectual Property Right) for batik that has been produced. In addition, they have not a special place to put their waste disposal site. Cahaya Utama has batik products included: handmade batik, stamp batik and printing batik. However, the stamp batik and printing batik made in outside of Cahaya Utama. They collaborate with other industry to make it. While post-production activities conducted by Cahaya Utama. The consumer not only from local people but also, they from other country. The promotion used online and offline. It helped the Cahaya Utama to promotions even though their place is not strategies for business. Based on the finding, the researcher hopes Lamongan district government will immediately find a solution related with waste disposal site. In addition, the results of this study can be used as a reference for similar research. \u0000Penelitian ini bertujuan mendeskripsikan batik Cahaya Utama di Desa Sendang Kecamatan Paciran Kabupaten Lamongan dengan fokus pra produksi, produksi dan pasca produksi. Peneliti menggunakan rancangan penelitian deskriptif dengan pendekatan kualitatif. Pengumpulan data diperoleh melalui proses wawancara, observasi dan dokumentasi. Pengecekan keabsahan data menggunakan triangulasi teknik dan triangulasi sumber. Berdasarkan hasil temuan, tahap perencanaan yang dilakukan oleh Cahaya Utama tergolong bagus mulai dari perencanaan sumber daya modal, manusia, tempat usaha, alat dan bahan, namun belum memiliki HKI (Hak Kekayaan Intelektual) untuk batik yang telah diproduksi. Selain itu dalam hal tempat pembuangan limbah belum mempunyai tempat yang layak sebagai tempat pembuangan limbah pewarnaan. Cahaya Utama memiliki produk batik tulis, batik cap dan batik printing atau sablon. Namun untuk batik cap dan printing pengerjaan dilakukan di luar usaha Cahaya Utama atau bekerja sama dengan usaha lain dalam proses produksi. Kegiatan pasca produksi yaitu tergolong bagus, pemasaran produk tidak hanya di dalam negeri namun juga dilakukan sampai luar negeri.","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116362977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kajian Pengaruh Rasio ISP (Isolated Soy Protein) dan Tepung Tapioka terhadap Kualitas Fisik, Kimia dan Sensori Cilok Kering","authors":"Fatimah Karim, T. Kiranawati, Soenar Soekopitojo","doi":"10.17977/um068v1n4p251-268","DOIUrl":"https://doi.org/10.17977/um068v1n4p251-268","url":null,"abstract":"The ratio of tapioca and ISP to dry Cilok in this research used a completely randomized design (CRD) consisting of one factor with five levels of the ratio of tapioca and ISP with treatment (I1) 100: 0 percent, (I2) 80: 20 percent, (I3) 70: 30 percent, (I4) 60: 40 percent (I5) 50: 50 percent and was repeated three times. This study was conducted to determine the effect of the ISP's ratio and tapioca to physical tests including texture and color, chemical tests including moisture, protein and starch, sensory tests including texture, color, and aroma, and the dried cilok after rehydrated including texture, color, taste, and aroma, and determine the best rehydration time of dried cilok. The ratio of tapioca and ISP to dry Cilok did not have a significant effect on water content, but significantly affected protein and starch levels. The ratio of tapioca and ISP to dried Cilok significantly affected the physical properties of color (brightness, redness, and yellowness). The ratio of tapioca and ISP to dried Cilok after rehydration has a significant effect on the physical properties of color (brightness, redness, and yellowness). The results of the hedonic test of color, aroma, and texture of dried cilok is the most favorite value with treatment 70 percent: 30 percent. The results of color hedonic test of dried Cilok after being rehydrated is the most favorite value at 50 percent: 50 percent treatment. Aroma and taste are the most favorite value at 100 percent: 0 percent. Texture has the most favorite value in the treatment 70 percent: 30 percent. The best rehydration time for dried Cilok is soaking for 6 hours and boiling for 10 minutes. \u0000Cilok kering rasio tepung tapioka dan ISP (Isolated Soy Protein) dalam penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari satu faktor dengan lima level yaitu rasio tepung tapioka dan ISP dengan perlakuan (I1) 100:0 persen, (I2) 80: 20 persen, (I3) 70: 30 persen, (I4) 60: 40 persen (I5) 50:50 persen dan diulang sebanyak tiga kali. Penelitian ini bertujuan untuk mengetahui pengaruh rasio ISP dan tepung tapioka terhadap uji fisik meliputi tekstur dan warna, uji kimia meliputi kadar air, kadar protein dan kadar pati, uji sensoris Cilok kering meliputi tekstur, warna dan aroma, serta Cilok kering setelah direhidrasi meliputi tekstur, warna, rasa dan aroma, serta menentukan waktu rehidrasi Cilok kering yang terbaik. Rasio tepung tapioka dan ISP pada Cilok kering tidak memberikan pengaruh yang nyata terhadap kadar air, tetapi berpengaruh nyata terhadap kadar protein dan pati. Rasio tepung tapioka dan ISP pada Cilok kering berpengaruh nyata terhadap sifat fisik warna (tingkat kecerahan, kemerahan dan kekuningan). Rasio tepung tapioka dan ISP pada Cilok kering setelah direhidrasi berpengaruh nyata terhadap sifat fisik warna (tingkat kecerahan, kemerahan dan kekuningan). Tingkat kesukaan warna, aroma dan tekstur Cilok kering memiliki nilai kesukaan tertinggi pada perlakuan 70 persen:30 persen. Tingkat ke","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126563994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Kinerja Pengrajin Perempuan di Batik Blimbing Malang","authors":"Asinta Dyah, Nur Hidayati, Endang Prahastuti","doi":"10.17977/um068v1n3p207-213","DOIUrl":"https://doi.org/10.17977/um068v1n3p207-213","url":null,"abstract":"This study aims to analyze the performance of female artisan in work quantity indicators, work quality, and work effectiveness in accordance with the terms and conditions in Batik Blimbing. The data collected in this study is used as a reference for the performance of the female artisan so that when the results are good, batik entrepreneurs are expected to prioritize female artisans in carrying out their business. This type of research is descriptive qualitative with techniques for collecting data on interviews, observation and documentation. Check the validity of source triangulation data: Leader of Batik Blimbing, Manager of Management, Female Craftsmen. The female craftsmen have work performance with work quantity indicators, work quality and work effectiveness that can fulfill the requirements of the Blimbing Batik even though when the woman works women have a double duty. But because of the work system that makes craftsmen comfortable at work and also because of motivation support from within the family to help, the opportunity and workers who can do without special knowledge with education, make female craftsmen choose to become craftsmen because of the female character known with patience and painstakingness and the support of Blimbing Batik itself which prefers female craftsmen because it is known as a patient, painstaking and easier to teach character in batik making that requires high concentration. Based on the result of the study, it is suggested that batik entrepreneurs are expected to implement a work system that makes artisan have a longer working period so that the artisans’ turnover is not too frequent and can work longer so the performance of female artisan can be increased. And the artisan can get a wider knowledge about batik, so that in the production process the female artisan can provide input and become more active in the production process, so that it is not monotonous to just follow the manager’s instructions. \u0000Penelitian ini menganalisis kinerja pengrajin perempuan dalam indikator kuantitas kerja, kualitas kerja dan efektivitas kerja sesuai dengan syarat dan ketentuan di Batik Blimbing, data yang dikumpulkan dalam peneltian ini digunakan untuk referensi kinerja pengrajin perempuan agar ketika hasil yang didapatkan baik, diharapkan para pengusaha batik lebih memperioritaskan pengrajin perempuan dalam menjalankan usahanya untuk mempercayai sebagai pengrajin yang bersangkutan. Jenis penelitian ini deskriptif kualitatif dengan teknik pengumpulan data wawancara, observasi dan dokumentasi. Pengecekan keabsahan data triangulasi sumber: Pemimpin Batik Blimbing, Manager Pengelola, Pengrajin perempuan. Para pengrajin perempuan memiliki kinerja kerja dengan indikator kuantitas kerja, kualitas kerja dan efektivitas kerja yang dapat memenuhi syarat ketentuan di Batik Blimbing meskipun ketika perempuan itu bekerja perempuan memiliki tugas ganda. Tetapi karena sistem pekerjaan yang membuat para pengrajin nyaman dalam bekerja dan juga ","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120946886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Profil Pemasaran Madame Wang Secret Garden Kota Malang","authors":"Agestania Zerra Sasicha, Ida Hadijah, Nurul Aini","doi":"10.17977/um068v1n3p169-174","DOIUrl":"https://doi.org/10.17977/um068v1n3p169-174","url":null,"abstract":"The purpose of this research was to get information about Madame Wang Secret Garden marketing profile that expected to be a reference for another business development in overcoming the tight competition of business in fashion. Based on observations and interviews, Madame Wang Secret Garden started from a small boutique in 2013 with offline and online marketing and merged the marketing system concept from boutique only to boutique-café in 2014. This makes Madame Wang Secret Garden more crowded because they both have a balanced and profitable reciprocity, so that Madame Wang Secret Garden boutiques are able to survive and compete with another competitors. This is evidenced by some awards that Madam Wang Secret Garden has received until now. \u0000Tujuan penelitian ini adalah untuk mendapatkan informasi tentang profil pemasaran Madame Wang Secret Garden yang kemudian diharapkan dapat menjadi rujukan atau referensi bagi pengembangan usaha yang lainnya dalam mengatasi ketatnya persaingan usaha pada bidang busana. Berdasarkan observasi dan wawancara, Madame Wang Secret Garden berawal dari sebuah butik kecil pada tahun 2013 dengan sistem pemasaran offline dan online. Lalu terjadi pengubahan konsep pemasaran dari butik saja menjadi butik-kafe yang menyatu pada tahun 2014. Hal ini membuat Madame Wang Secret Garden semakin ramai pengunjung karena keduanya memiliki timbal balik yang seimbang dan menguntungkan, sehingga butik Madame Wang Secret Garden mampu bertahan dan bersaing dengan kompetitor. Hal ini dibuktikan dengan beberapa penghargaan yang telah didapatkan oleh Madam Wang Secret Garden.","PeriodicalId":221326,"journal":{"name":"Jurnal Inovasi Teknologi dan Edukasi Teknik","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116307694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}