Fanes Juang Aldi Zai
Department of Biology Education, Universitas Nias, Indonesia

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

Analysis of Teacher Professionalism and Competence in Educational Management at SMP Negeri 2 Gunungsitoli Utara Pitra Yani Zai; Meno Niat Sari Harefa; Lestariani Zebua; Weni Yulita Laoli; Anotona Gulo; Fanes Juang Aldi Zai; Natalia Kristiani Lase
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 2 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i2.968

Abstract

Teacher professionalism and competence are crucial elements in ensuring the effectiveness of educational management and improving the quality of education. Teachers are expected to possess professional attitudes and competencies that support effective teaching and learning processes. This study aimed to analyze teacher professionalism and competence within the perspective of educational management at SMP Negeri 2 Gunungsitoli Utara. A qualitative descriptive method was employed to obtain an in-depth understanding of the phenomenon under investigation. Data were collected through interviews, observations, and documentation, with the school principal serving as the primary informant. The collected data were analyzed using the Miles and Huberman model, which includes data reduction, data display, and conclusion drawing. The findings indicate that teacher professionalism is reflected in responsibility, discipline, commitment to teaching duties, active participation in school programs, and efforts to improve instructional quality. Teachers generally demonstrate adequate pedagogical, professional, social, and personal competencies, although differences in competency levels among individuals remain evident. Educational management plays an important role in supporting teacher development through supervision, training programs, professional development activities, performance evaluation, and the provision of a conducive working environment. Furthermore, the principal contributes significantly to fostering teacher professionalism and competence through guidance, monitoring, and continuous support. The study concludes that effective educational management contributes substantially to strengthening teacher professionalism and competence, thereby enhancing the overall quality of education at SMP Negeri 2 Gunungsitoli Utara.
Food Processing Technology Instruction to Enhance Students' Knowledge and Skills Novelina Andriani Zega; Setia Hati Gulo; Weni Yulita Laoli; Menoniat Putri Sari Harefa; Erlin Karlin Telaumbanua; Ike Nirwana Waruwu; Fanes Juang Aldi Zai
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 2 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i2.981

Abstract

Food processing technology learning is an important component of science and vocational education because it integrates theoretical knowledge with practical skills needed in everyday life. This study aimed to examine the role of food processing technology learning in improving students’ knowledge and practical skills. The study employed a literature review method by analyzing books, scientific articles, and educational publications related to food processing technology and learning approaches. The findings indicate that practical activities, project-based learning, and the utilization of local food resources significantly improve students’ understanding of food processing concepts, food safety, and product quality. These learning activities also develop critical thinking, creativity, collaboration, and problem-solving skills. In addition, students become more motivated and actively involved in the learning process through contextual and student-centered approaches. Several challenges were identified, including limited laboratory facilities, insufficient learning resources, and restricted instructional time. However, these limitations can be addressed through innovative teaching strategies and the use of locally available materials. Overall, food processing technology learning contributes to the development of cognitive, affective, and psychomotor competencies and supports the preparation of students for future educational and occupational challenges effectively.