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All Journal E-Journal Home Economic and Tourism Tsaqofah: Jurnal Penelitian Guru Indonesia
Muhadi, Ihsan
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Economics, Econometrics & Finance Education

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IMPLEMENTASI PENYIMPANAN BAHAN MAKANAN DI FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Muhadi, Ihsan; Silfeni, Silfeni; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.539 KB)

Abstract

This research was motivated from the observation regarding the storage of foodstuffs at the Faculty of Tourism and Hospitality, there is no longer space available to received the foodstuffs, unorganized materials of perishabel and grouceries. This research was consisted by two indicators of Materials Perishabel and Materials grouceries. This research was descriptive research with qualitative data. The sampling technique was done by purposive sampling. Data were collected by observation, interview and documentation involving informans and respondents. According to the research, it was revealed that (1) Perishable materials; storage according the temperature was done as needed, Perishable materials, that were available are cheddar cheese, mozzarella cheese, korsvet, sausage, cream, butter, with as a refrigerator storage equipment in the temperature of 18-20 °C. mean while the storage technique of perishable is using first in first out system. For the cleanliness of storage equipments cleaning was done twice a week. (2) Groceries materials; storage of groceries materials carried by differentiating according to the type made at the time of food receiving, Groceries materials available were flour, sugar, powdered sugar, dried herbs, edible oils, chocolate powder, gelatin powder and fermifan with made of wood with two shelves as a storage equipmen, The storage technique of groceries is also using the first in first out system. Then the positioning of groceries stock card whice incorrect has become the problem for students to found the availability of groceries, and for the cleanliness of storage equipments cleaning was done three times in a semester.Keywords: Materials Perishabel and Materials grouceries, First in first out.
Komponen dan Model Pengembangan Kurikulum PAI Muhadi, Ihsan; Widyaningsih, Erna
TSAQOFAH Vol 5 No 3 (2025): MEI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/tsaqofah.v5i3.5618

Abstract

This study is motivated by the urgent need to develop an Islamic Religious Education (IRE) curriculum that responds to contemporary challenges—philosophical, psychological, and social. The objective is to identify the essential components and explore relevant models in IRE curriculum development. This research employs a library research method with a descriptive qualitative approach, gathering data from books, journals, and relevant academic documents. The analysis was conducted through deductive and comparative techniques. The results indicate that the components of the IRE curriculum include objectives, content/materials, learning strategies, and evaluation, all of which must be arranged systematically and integratively. The curriculum development models suitable for IRE include the administrative model, the grass roots model, and the demonstrative model. In conclusion, a comprehensive understanding of curriculum components and development models is crucial to producing an IRE curriculum that is contextual, adaptive, and relevant to both learners’ needs and societal development.
Co-Authors Hijriyantomi Suyuthie Silfeni Silfeni Widyaningsih, Erna