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All Journal JURNAL PENDIDIKAN TAMBUSAI AMMA : Jurnal Pengabdian Masyarakat JIMEKA
Febriani, Dini
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Humanities Chemistry Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Social Sciences Other

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Upaya Meningkatkan Passing Bawah Permainan Bola Voli Melalui Media Dinding Siswa Putri Kelas VI Madrasah Ibtidaiyah Ilyas Maduretno Buluspesantren Kabupaten Kebumen Irawan, Yogi Ferdy; Febriani, Dini
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.29507

Abstract

Passing bawah merupakan teknik dasar yang fundamental dalam permainan bola voli. Namun, siswa putri kelas VI MI Ilyas Maduretno mengalami kesulitan dalam menguasai teknik ini karena keterbatasan fasilitas dan metode pembelajaran yang kurang bervariasi. Penelitian ini bertujuan untuk mengetahui peningkatan kemampuan passing bawah bola voli siswa putri kelas VI melalui penggunaan media dinding sebagai alat bantu pembelajaran.Penelitian ini menggunakan metode Penelitian Tindakan Kelas (PTK) dengan desain dua siklus. Subjek penelitian adalah 20 siswa putri kelas VI MI Ilyas Maduretno. Data dikumpulkan melalui tes praktik passing bawah, observasi, dan dokumentasi. Analisis data menggunakan teknik deskriptif kuantitatif dan kualitatif. Hasil penelitian menunjukkan peningkatan yang signifikan dalam kemampuan passing bawah siswa. Pada pra-siklus, rata-rata nilai siswa adalah 65,5 dengan ketuntasan klasikal 30%. Siklus I mencapai rata-rata 72,8 dengan ketuntasan 60%, dan siklus II mencapai rata-rata 81,2 dengan ketuntasan klasikal 85%. Penggunaan media dinding terbukti efektif meningkatkan kemampuan passing bawah bola voli siswa putri kelas VI. Media ini membantu siswa memahami teknik dasar, meningkatkan koordinasi mata-tangan, dan memberikan umpan balik langsung.
PENGARUH SISTEM PEMBERIAN KREDIT TERHADAP TINGKAT NON PERFORMING FINANCING (NPF) STUDI KASUS PADA BSI KCP MANGGENG Febriani, Dini; Sartika, Dewi
Jurnal Ilmiah Mahasiswa Ekonomi Akuntansi Vol 7, No 4 (2022): November 2022
Publisher : Accounting Departement Economics and Business Faculty Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jimeka.v7i4.22652

Abstract

This study aims to examine the effect of the credit system on the level of Non-Performing Financing (NPF) at BSI KCP Manggeng. This associative study uses the normality test, multicollinearity test, heteroscedasticity test, autocorrelation test, and coefficient of determination test as data analysis techniques. This study included 634 customers of BSI KCP Manggeng in 2020-2021 who utilized the credit system. The sampling method used was purposive sampling with a total of 72 respondents. Primary and secondary data were collected from the entity's financial statements and questionnaire distribution. The data analyzed with the help of SPSS Statistics 20 Software. The results of this study indicated that the credit system has a positive and significant effect on the level of non-performing financing (NPF) at BSI KCP Manggeng. Therefore, the entity should employ more stringent marketing methods and gain a more in-depth understanding of the debtor's business and character to determine the appropriate ability to pay and to appoint credit capital to ensure that the credit system operates efficiently and is used to advance the debtor's business.
Pengembangan Usaha UMKM Melalui Inovasi Varian Rasa Lumpia Ubi Ungu “Ungu Munchies” Febriani, Dini; Fadhilatur Rohma, Nor; Armysta Putri, Aisyah; Septia Mahardiani, Anisa; Achmad Prastyo, Fidan; Wahjoedi, Tri; Kartika Kusmayati, Nindya
AMMA : Jurnal Pengabdian Masyarakat Vol. 4 No. 11 : Desember (2025): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objective of this project is to provide culinary innovation support for purple sweet potato spring rolls to develop the “Ungu Munchies” MSME. This program, which focuses on improving business capabilities through regional culinary innovation, uses descriptive qualitative techniques, through in-depth interviews, direct observation, and documentation. Three flavor variants—chocolate, melted Prochiz cheese, and mozzarella—were created as innovations. Based on consumer trials, the melted Prochiz cheese and chocolate variants were rated best in terms of taste, texture, and aesthetic appeal. Compared to traditional purple sweet potato spring rolls, the flavor innovations have been shown to increase purchase intention and product differentiation while adding value. Product legitimacy is further strengthened by business legality in the form of a Business Identification Number (NIB) and Halal certification. In addition, strategies supporting MSMEs through flavor experimentation, product development, and digital marketing tactics enhance their ability to compete in the contemporary market. This project demonstrates that the development of culinary MSMEs can benefit from product innovation based on local foods.
Co-Authors Achmad Prastyo, Fidan Armysta Putri, Aisyah DEWI SARTIKA Fadhilatur Rohma, Nor Irawan, Yogi Ferdy Kartika Kusmayati, Nindya Septia Mahardiani, Anisa Wahjoedi, Tri