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All Journal Agroteknika Bulletin of Information Technology (BIT)
Nuramaliyah Nuramaliyah
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Agriculture, Biological Sciences & Forestry Computer Science & IT Energy Engineering Mechanical Engineering

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Analyzing COVID-19's Educational Impact in Indonesia: K-Means and Self-Organizing Map Approach Ika Nur Laily Fitriana; Emeylia Safitri; Ria Faulina; Nuramaliyah Nuramaliyah; Fonda Leviany
Bulletin of Information Technology (BIT) Vol 7 No 1: Maret 2026
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/bit.v7i1.2581

Abstract

The COVID-19 pandemic has affected the education sector. This research aimed to investigate the impact of COVID-19 on the education sector in Indonesia, especially on school participation indicators, using cluster analysis. We used fifteen factors related to the involvement indicators of students in elementary, junior secondary, and senior secondary education. The comparison of factors between 2019 and 2020 related to the effects of COVID-19, which began to proliferate in Indonesia in March 2020. Consequently, comparing those periods yields insights into the timeframe before and after the spread of COVID-19. To assess the pandemic's influence on the education sector, we performed an inferential statistical analysis using a nonparametric location test to identify significant changes between variables in 2019 and 2020. Subsequently, we performed cluster analysis using K-Means and Self-Organizing Map (SOM) approaches. The optimal cluster obtained for K-Means and SOM is three clusters. The results indicate that SOM and K-Means exhibit similar performances. Changes in cluster members in 2019 and 2020 indicate an enormous impact due to COVID-19. Cluster 3, which consists of DKI Jakarta, West Java, Central Java, East Java, and North Sumatra, is most affected by the pandemic from the educational sector.
Profil Sensori Abon Ikan Komersial dengan Metode Check-All-That-Apply (CATA) dan Ideal Profile Method (IPM) Ratna Nurmalita Sari; Nuramaliyah Nuramaliyah
Agroteknika Vol 9 No 2 (2026): Juni 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i2.754

Abstract

Abon ikan merupakan salah satu produk yang memiliki nilai tambah serta proses pembuatannya dapat memperpanjang umur simpan komoditas perikanan. Penelitian terkait profil sensori dari abon ikan komersial dengan menggunakan analisis sensori berbasis konsumen masih terbatas, sehingga penelitian ini bertujuan memetakan profil sensori guna membantu produsen menyusun strategi pengembangan produk. Metode Check-All-That Apply (CATA) dan metode profil ideal digunakan dalam penelitian ini, dengan pengolahan data menggunakan XLSTAT Sensory. Dari tiga produk abon yang diuji, terdapat perbedaan signifikan pada 7 dari 14 atribut sensori, yaitu pada atribut warna serta tingkat penyerapan minyak yang disebabkan oleh perbedaan formulasi bumbu rempah dan proses pemasakan. Produk A memiliki warna cokelat terang, produk B berwarna cokelat keemasan, dan produk C berwarna cokelat gelap. Tekstur produk C kering dan berminyak berbeda dari produk lainnya. Rasa manis signifikan ditemukan pada produk B. Dari ketiga produk yang diuji, belum terdapat produk yang memenuhi profil ideal konsumen, yang ditunjukkan oleh posisi kuadran yang berbeda. Hasil dari IPM menunjukkan adanya atribut rasa pahit dan pedas yang tidak diharapkan pada produk abon ikan.
Co-Authors Emeylia Safitri Faulina, Ria Fonda Leviany Ika Nur Laily Fitriana Ratna Nurmalita Sari