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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga MODELING: Jurnal Program Studi PGMI JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Jurnal Ilmiah Ekonomi Global Masa Kini Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Indonesian Journal of Tourism and Leisure Journal of Food Engineering Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Pengabdian Sosial GEMBIRA (Pengabdian Kepada Masyarakat) Jurnal Research Ilmu Pertanian
Mustika, Sari
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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Peran Guru Kelas dalam Pelaksanaan Bimbingan dan Konseling dalam Pembentukan Karakter pada Anak Berkebutuhan Khusus Mustika, Sari; Neviyarni, Neviyarni
MODELING: Jurnal Program Studi PGMI Vol. 10 No. 3 (2023): September
Publisher : Program Studi PGMI Sekolah Tinggi Ilmu Tarbiyah Nahdlatul Ulama Al Hikmah Mojokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69896/modeling.v10i3.1934

Abstract

Penelitian ini dilakukan di SLB Sungai Penuh. Penelitian ini bertujuan untuk mengetahui peran guru kelas dalam melaksanakan layanan bimbingan konseling untuk pembentukan karakter bagi siswa berkebutuhan khusus di SLB Sungai Penuh. Penelitian yang dilakukan oleh peneliti dengan metode penelitian kualitatif. Validitas data menggunakan triangulasi dan teknik pengumpulan data menggunakan observasi, wawancara, dan dokumen. Triangulasi pengujian yang digunakan peneliti adalah triangulasi sumber dan triangulasi metode. Hasil penelitian menunjukkan bahwa guru di SLB Sungai Penuh menjalankan perannya dengan baik yaitu guru kelas dalam melaksanakan layanan bimbingan konseling dan menumbuhkan rasa percaya diri, kedisiplinan, dan motivasi berprestasi agar memiliki karakter yang baik. Pelaksanaan layanan konseling menggunakan bimbingan individu dan klasikal. Bentuk penggunaan layanan adalah layanan dukungan dan tanggap, layanan konseling pribadi, dan layanan bimbingan kelompok. Hasilnya adalah guru memberikan layanan bimbingan konseling melalui pemberian reward, pembiasaan, dan hukuman bila perlu untuk menanamkan kebiasaan yang baik agar siswa berkebutuhan khusus dapat bersikap dan bertindak berdasarkan nilai-nilai yang telah menjadi kepribadiannya.
Covid-19 Adaptive Tourism Attraction: Tourism Resilience Through CHSE Certification For Visiting Decision Wulandari, Dwi Pratiwi; Harmawan, Violintikha; Lisna, Yuke Permata; Mustika, Sari
Indonesian Journal of Tourism and Leisure Vol 5, No 1 (2024)
Publisher : Lasigo Akademia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36256/ijtl.v5i1.380

Abstract

CHSE (Cleanliness, Health, Safety, and Environment) certification is implemented by the Indonesian government to restore tourism conditions post-pandemic. The research aim is to analyze tourists' visiting decisions to visit COVID-19 adaptive tourist attractions after the implementation of the CHSE certification policy as a strategy to restore tourism conditions post-pandemic. There were no studies that investigated the effect of CHSE implementation on West Sumatra tourist attractions such as Taman Margasatwa dan Budaya Kinantan (TMBK) and Taman Panorama Lobang Jepang (TPLJ). The descriptive research was carried out with a causal-associative quantitative approach using 100 respondents.  The result revealed that: (1) The implementation of CHSE in COVID-19 is in the quite good category with a percentage of 50%. (2) Visiting decisions are in the quite good category with a percentage of 37.8%. (3) CHSE as a strategy to restore tourism conditions has an impact of 13.4% on visiting decisions. So, it is concluded that tourists decide to visit a COVID-19 adaptive tourist attraction, not solely because the tourist attraction has been CHSE certified. But 86.8% are influenced by other factors.
Perbandingan Kualitas Sensori Donat yang Dibuat dengan Pengembang Alami dan Sintetis: Comparison of Sensory Quality of Donuts Made with Natural and Synthetic Leavening Agents Pratama Putra, Wahyu; Mustika, Sari; Kasmita; Holinesti, Rahmi
Journal of Food Engineering Vol. 5 No. 1 (2026): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i4.6561

Abstract

Donat merupakan salah satu makanan selingan atau kudapan yang cukup popular di Indonesia. Pada umumnya donat terbuat dari tepung, telur,gula dan air serta ditambahkan bahan pengembang yaitu ragi. Ragi yang biasa digunakan adalah ragi instan. Mengingat bahaya yang ditumbulkan dari ragi instan ini maka pada penelitian ini dilakukan percobaan membuat donat dengan menggunakan ragi alami dari mentimun. Metode yang digunakan dalam penelitian ini adalah eksperimen yang merupakan metode kuantitatif, digunakan untuk mengetahui pengaruh variable independen (treatment/perlakuan) terhadap variable dependen (hasil) dalam kondisi yang terkendalikan.Beberapa indokator yang diuji dengan uji hedonik pada penelitian ini meliputi tingkat kesukaan terhadap kualitas bentuk, tekstur, rasa dan aroma. Data pada penelitian ini mengenai kualitas sensori donat dengan pengembang yang berbeda telah dilakukan sebanyak 3x pengulangan dengan 4 perlakuan yang berbeda yaitu : perlakuan dengan ragi instan (X0), penggunaan ragi alami sebanyak 20% (X1), penggunaan ragi alami Hasil uji sensori bentuk (berlobang ditengah) pada uji jenjang hasil terbaik terdapat pada X2 (2,96) dengan kategori tekstur berpori. Hasil uji hedonik kualitas donat dengan penggunaan pengembang yang berbeda hasil terbaik terdapat pada X1 (3,23) dengan kategori suka.
The Influence of Corporate Social Responsibility Disclosure, Dividend Policy, and Inflation on Stock Prices Mustika, Sari; Alfiana, Yeni; Winarsih, Wiwin; Veronica, Aries; Dwiyanti; Allehandro, Reza
Jurnal Ilmiah Ekonomi Global Masa Kini Vol. 16 No. 2 (2025): Vol. 16 No. 2
Publisher : Universitas Indo Global Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36982/jiegmk.v16i2.6100

Abstract

This study aims to determine the effect of CSR disclosure, dividend policy, and inflation on stock prices. The research design is causality research. The sample size was 40 companies in the food and beverage sector listed on the Indonesia Stock Exchange for the 2022-2024 period. The sampling technique used purposive sampling. The analysis technique used multiple linear regression. The analysis results found a CSR disclosure coefficient of 0.632, indicating no effect on stock prices. This indicates that the size of CSR does not directly impact stock prices. A company's CSR information is not a primary consideration for investors in making investment decisions. Furthermore, the analysis results show a Dividend Payout Ratio policy coefficient of 0.006, indicating an effect on stock prices. This indicates that the higher the dividends distributed to shareholders, the higher the company's stock price will be, as investors tend to value companies that provide stable and consistently increasing dividends. DPR is the percentage of a company's net profit paid to shareholders. This indicates a positive signal for the company's financial health. Furthermore, the inflation coefficient of 0.791 indicates that the inflation rate has no effect on stock prices. Continued inflation tends to cause stock prices to decline. This is caused by various factors, particularly a decline in public purchasing power. Simultaneously, all three independent variables influence stock prices. CSR disclosure, dividend policy, and inflation are economic factors that can influence stock prices. When these factors work together, their influence on stock prices can be more complex, but they can also create mutually supportive conditions for stock price increases. Keywords : Stock Price, CSR Disclosure, Dividend, Inflation
A PELATIHAN PEMBUATAN BAKSO IKAN SISIK DAN DESAIN PRODUK FROZEN BAKSO SEBAGAI SUMBER EKONOMI KESEJAHTERAAN MASYARAKAT KELURAHAN BALAI GADANG Yasih, Fitri; Mustika, Sari; Hutasuhut, Nurul Inayah; Lubis, Rizal Arifin
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 3 No 06 (2025): DESEMBER 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

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

Abstract

Keberadaan ikan sisik yang melimpah di Kota Padang merupakan hasil dari kombinasi faktor geografis, lingkungan, dan sosial ekonomi. Kondisi oseanografi yang menguntungkan, keberadaan ekosistem pesisir yang produktif, pengaruh musim dan pola curah hujan, peran sungai-sungai besar, aktivitas perikanan yang intensif, budidaya ikan yang berkembang, dan konsumsi ikan yang tinggi semuanya berkontribusi terhadap keanekaragaman dan kelimpahan ikan sisik di perairan kota Padang. Tujuan pengabdian ini untuk mengoptimalkan hasil laut nelayan, dan meningkatkan ekonomi masyarakat kelurahan Balai Gadang dalam memproduksi, serta memasarkan produk bergizi Frozen Bakso Ikan Sisik. Metode yang dilakukan dalam pelaksanaan Pengabdian ini yaitu menggunakan metode Ceramah, Demonstrasi, Pelatihan serta bimbingan pelaksanaan pembuatan Bakso Ikan Sisik Frozen Food. Teori yang diberikan menyangkut kepada materi keterampilan yang akan diberikan, meliputi pengetahuan bahan makanan, jenis-jenis ikan, wirausaha kuliner, gizi dan sanitasi pengolahan makanan, serta peralatan dan pengolahan makanan, serta desain kemasan sticker untuk produk frozen food.
Innovating Traditional Culinary Products: Developing ‘Karipap’ as a Creative Economy Driver in Payakumbuh Cultural Village Insan, Ranggi Rahimul; Holinesti, Rahmi; Mustika, Sari; Utami, Riski Gusri; Rahmatunisa, Risma; Siregar, Juliana; Rosel, Ruhul Fitri
Warta Pengabdian Andalas Vol 32 No 4 (2025)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.32.04.415-423.2025

Abstract

The Balai Kaliki Cultural Village in Payakumbuh City holds great potential for developing a creative economy rooted in traditional Minangkabau culinary heritage. However, this potential remains underutilized, particularly in terms of product innovation, packaging, and marketing. This community service program aimed to enhance the community’s skills in processing, packaging, and promoting innovative karipap products as a step toward developing local creative economy enterprises. The program was conducted in three stages: preparation, which included a needs assessment and coordination with local stakeholders; training, focused on hygienic food processing, innovative recipe development, packaging design, and social media–based branding; and evaluation and mentoring, which involved skill assessments and business sustainability planning. Ten participants, consisting of women and young women from the Family Welfare Movement (PKK), were selected purposively. The findings showed a significant improvement in participants’ knowledge and skills, with the average test score increasing to 85%. Participants successfully created three new product variations and established social media accounts for marketing purposes. Overall, this program successfully empowered the local community through skill enhancement in culinary innovation, packaging, and digital promotion. It contributes to the advancement of local creative economies while supporting the Sustainable Development Goals (SDGs), particularly poverty alleviation and food security, and reinforcing Minangkabau cultural identity through local culinary innovation.
Co-Authors Adrina, Yetti Agustianingsih, Vira Al Fattaah, Miftah Allehandro, Reza Anggraini, Ezi Anni Faridah Anni, Faridah Anwar, Noviana ARIES VERONICA Asmar Yulastri Astuti, Silvia Sri Cici Andriani Darmadi, Nadia Mastura Dasmayanti, Monica Diva, Aisha Diva Medina Diza, Salsabila Mutiara Dwiyanti Efian, Muhammad Ilham Elida elida elida Faiza, Urizinta Jarianti Faradilla, Hilza Mussi Farida, Anni Gusnita, Wiwik Gusri, Serina Harmawan, Violintikha Hidayaturrahmi, Hidayaturrahmi Holinesi, Rahmi Hutasuhut, Nurul Inayah Indrayeni, Wiwik Insan, Ranggi Rahimul Kasmita Kasmita Kasmita Khairunnisa, Hanifa Kholizah, Winda Lailasari, Noviana Lestari, Ninda Tiara Lubis, Rizal Arifin Lucy Fridayati Mandra Adrika Putra Najmi, Annisa Neviyarni, Neviyarni Nopalyu, Berliana Putri Pratama Putra, Wahyu Pujayatini, Sri Putri, Eneke Suwandi Putri, Nadia Hendria Putri, Rensiana Putri, Yolanda Putri, Zikra Askia Rahma Izah, Nurul Rahma, Azizah Septia Rahmi Holinesti Rika Despica Rinto, Slamet Risandi, Lara Riski Gusri Utami Risma Rahmatunisa Rosel, Ruhul Fitri Safitri, Elsa Nur Salmadira, Hanifah Sari, Havivah Mayang Sari, Revita Putna Sari, Yolanda Intan Siregar, Juliana Siti Rahayu Sovia, Arina Syahputri, Nia Febi Wirnelis Syarif Wiwin Winarsih Wulandari, Celshea Tiara Wulandari, Dwi Pratiwi Yasih, Fitri Yeni Alfiana, Yeni Yuke Permata Lisna Yuliana Yuliana Yuliana Yuliana zinti, zinti gunari