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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Jurnal Pendidikan Indonesia Jurnal Ilmu Sosial dan Humaniora Journal of Education and Learning (EduLearn) Wahana Didaktika Daya Saing : Jurnal Ilmu Manajemen Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL PENDIDIKAN TAMBUSAI International Journal of Social Science and Business Mimbar Ilmu Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Pendidikan Jurnal Teknologi Informasi dan Pendidikan Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pendidikan dan Keluarga Journal of Food Technology and Agroindustry Jurnal Manajemen Perhotelan dan Pariwisata Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal of English Language and Education Indonesian Journal of Sport and Tourism Jurnal Pariwisata Bunda Student Scientific Creativity Journal Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan International Journal of Environment, Engineering, and Education Jurnal Kuliner Journal of Multidimensional Management
Lise Asnur
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Veterinary Other

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Pola Komunikasi Human Resources Department di JW Marriott Hotel Surabaya Hutabarat, Rinaldy Lowens; Asnur, Lise
Jurnal Penelitian dan Pengembangan Sains dan Humaniora Vol. 6 No. 3 (2022): Oktober
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppsh.v6i3.50896

Abstract

Salah satu departemen yang terdapat di JW Marriott Hotel Surabaya adalah Human Resources Department (HRD). Sebagai sebuah organisasi yang efektif, HRD menjalankan tugasnya dengan berkoordinasi melalui komunikasi untuk mencapai tujuan organisasi. Penelitian ini dilatarbelakangi oleh adanya pertanyaan yang muncul, motivasi yang menurun, dan rasa ketidakpastian dari karyawan akibat perubahan-perubahan yang terjadi. Penelitian ini bertujuan untuk mendeskripsikan pola komunikasi Human Resources Department di JW Marriott Surabaya dari indikator: mengatasi pertanyaan, memotivasi karyawan, dan mengurangi ketidakpastian. Jenis penelitian yang digunakan adalah deskriptif dengan data kualitatif. Penelitian ini dilakukan di Human Resources Department (HRD) JW Marriott Hotel Surabaya. Informan dalam penelitian ini sebanyak 4 orang yang diambil dengan teknik purposive sampling, yaitu Asst. Learning & Development Manager, Human Resources Executive, Human Resources Coordinator, dan Human Resources Administrative Assistant. Hasil penelitian ini menunjukkan pola komunikasi yang digunakan HRD dalam mengatasi pertanyaan cenderung membentuk pola roda; 2) pola komunikasi yang digunakan HRD dalam memotivasi karyawan adalah pola bintang (semua saluran), dan 3) pola komunikasi yang digunakan HRD dalam mengurangi ketidakpastian cenderung membentuk pola roda.
Designing an E-Learning Application with Diagnostic Learning Style Testing for Enhancing Personalization in Educational Technology Courses Kurniadi, Denny; Wagino, Wagino; Asnur, Lise; Safitri, Rahmadona; Koto, Rahmat Desman; Wakhinuddin, Wakhinuddin
Jurnal Teknologi Informasi dan Pendidikan Vol. 18 No. 1 (2025): Jurnal Teknologi Informasi dan Pendidikan
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jtip.v18i1.946

Abstract

Teaching the importance of personalized learning in educational technology courses encourages students to understand how tailored educational approaches can enhance learning outcomes. Diagnostic learning style testing, including visual, auditory, kinesthetic (VAK), and technology usage dimensions, has been widely recognized as an effective method for addressing diverse student needs. The purpose of this paper is to design an e-learning application with diagnostic learning style testing to enhance personalization in educational technology courses. This system evaluates learning styles based on five dimensions and uses diagnostic results to recommend personalized learning strategies. The application is implemented as a web-based platform, providing both theoretical insights and practical application. By utilizing this system, educators and learners can gain actionable insights into individual learning preferences, ensuring better alignment between teaching methods and student needs. Additionally, the e-learning application can be accessed via mobile devices, allowing for flexible and adaptive learning experiences anytime and anywhere.
Enhancing Student Participation through a Validated Cooperative Flipped Classroom Framework in Technology Education Weriza, Jusmita; Ismail, Irfan Ananda; Yustisia, Henni; Zulkifli; Asnur, Lise
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11445

Abstract

Abstract: This study addresses the challenges of limited student participation and ineffective group learning in Information Systems Analysis & Design education. The objective was to develop, validate, and test a seven-syntax flipped classroom model integrated with cooperative learning. The study employed Borg and Gall's R&D methodology with 60 students in experimental and control groups at Universitas Ekasakti. Data were analyzed using descriptive statistics for validity and practicality, and independent t-tests for effectiveness. The results demonstrated exceptional model validity (≥88%), high practicality from instructors (≥85%) and students (≥86%), and significant effectiveness. The experimental group showed superior cognitive (85.2 vs. 75.1), affective (collaboration and responsibility), and psychomotor outcomes (88.5 vs. 78.2) compared to the control group. In conclusion, the validated seven-syntax model successfully improves student participation and learning outcomes by balancing asynchronous learning with synchronous collaboration, providing a valuable framework for technology education.
Inovation Of Tatungkuik Coffee With Cocholate Flavor Variant Saputra, Andri Satrio; Asnur, Lise
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26920

Abstract

This study aims to develop an innovative variant of Tatungkuik coffee by adding chocolate flavor, responding to consumer trends that favor unique combinations of traditional and modern tastes. The research used a single-factor experimental design with two formulations tested through organoleptic evaluation using a 5-point Likert scale, assessing color, aroma, taste, and overall quality. Three trained panelists, all experienced coffee consumers with normal sensory abilities, conducted the evaluation. Sample 1 showed the highest preference with a mean overall score of 4,67 out of 5 (91,75%), while Sample 2 had a mean overall score of 3,75 out of 5 (68,75%). This indicates that the chocolate variant significantly enhances the appeal and market potential of Tatungkuik coffee.  
The Effectiveness of a Vlog-Integrated Project-Based Learning Model on Culinary Arts Learning Achievement Asnur, Lise; Weriza, Jusmita; Fajri Putri, Meddiati
International Journal of Environment, Engineering and Education Vol. 7 No. 2 (2025)
Publisher : Three E Science Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55151/ijeedu.v7i2.276

Abstract

Project-Based Learning (PjBL) is a constructivist learning model that emphasizes active student engagement through real-world projects. Implementation in vocational education often faces challenges such as limited time, high material costs, and procedural errors. This study aims to evaluate the effectiveness of integrating vlogs into Project-Based Learning, or Project-Based Learning with Vlog (PjBLV), in improving learning readiness, reducing procedural errors, and enhancing students’ culinary practicum outcomes. Employing a quasi-experimental design with a nonequivalent control group, the research involved 26 third-semester students of the Hospitality Management Program at Universitas Negeri Padang, divided equally into an experimental group (PjBLV) and a control group (PjBL). The instruments consisted of a pre-test, essay-based post-test, and practicum assessment, all validated and tested for reliability. At the same time, data were analyzed using N-Gain and independent t-tests at a 0.05 significance level. Findings revealed that the experimental group achieved a higher post-test mean score (88.67) than the control group (84.42), with an N-Gain of 80.46% categorized as high, indicating significant improvement in learning outcomes. The consistent distribution of scores demonstrated that PjBLV benefitted students across different ability levels, thereby reducing performance gaps. PjBLV proved more effective than conventional PjBL by promoting time efficiency, minimizing errors, and optimizing resources. The implications suggest that PjBLV is a promising pedagogical model for broader application in vocational education. Future studies are recommended to examine its impact on long-term skill retention and to explore the integration of interactive, technology-enhanced vlog-based learning for more personalized instruction.
Comparative Study: The Effect of Dry Shake and Wet Shake on Residual Taste in Pussyfoot Beverages Farhan Saputra; Lise Asnur
Journal of Multidimensional Management Vol. 2 No. 2 (2025): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v2i2.49

Abstract

The beverage industry has experienced increasing diversification in non-alcoholic product offerings, with mocktails gaining popularity due to evolving consumer preferences for healthier alternatives. Among the sensory attributes that influence consumer acceptance, aftertaste plays a critical role in shaping the final perception of beverage quality. This study aimed to compare the effects of dry shake and wet shake techniques on the aftertaste characteristics of the Pussyfoot mocktail. A quantitative experimental approach was employed, involving descriptive organoleptic testing with three trained panelists evaluating five aftertaste indicators—duration, type, intensity, balance, and comfort—across beverages prepared using each shaking method. The results revealed that the dry shake technique produced a longer aftertaste duration and greater intensity, whereas the wet shake method yielded higher balance and comfort ratings, with both techniques generating similar flavor types dominated by sweet and sour notes. These findings highlight that preparation methods significantly affect certain sensory dimensions of mocktails, providing practical implications for beverage practitioners to tailor shaking techniques according to desired flavor outcomes. Future studies should incorporate larger sample sizes and advanced sensory profiling methods to enhance generalizability and deepen understanding of technique–flavor interactions.
The Influence of Job Training and Work Experience on the Quality of Waiters in Padang City Rizal, Wahyu Rahmat; Lise Asnur
Journal of Multidimensional Management Vol. 2 No. 2 (2025): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v2i2.50

Abstract

The rapid expansion of coffee shops in Padang City has intensified competition, requiring firms to enhance service quality through human capital development. This study investigates the effects of job training and work experience on waiter quality in Padang coffee shops. Using a quantitative causal–associative design, data were collected from 150 respondents selected through purposive sampling, with eligibility criteria including a minimum six-month tenure and direct customer service involvement. A structured questionnaire employing a five-point Likert scale measured job training, work experience, and waiter quality, with validity and reliability confirmed using Pearson correlation and Cronbach’s alpha. Data analysis using multiple linear regression, supported by diagnostic tests for normality, heteroscedasticity, and multicollinearity, revealed that both job training and work experience have positive and significant effects on waiter quality, with work experience exerting a stronger influence. The adjusted R² value of 0.421 indicates that these variables jointly explain 42.1% of the variance in waiter quality, while other factors account for the remaining variance. The findings support human capital theory by demonstrating that structured training improves technical and interpersonal skills, while accumulated experience enhances adaptability, professionalism, and consistency in service delivery. Theoretically, this research contributes to hospitality human resource management literature, and practically, it suggests that managers should prioritize continuous training and provide diverse work exposure to strengthen service quality, improve customer satisfaction, and sustain competitiveness in the coffee shop industry.
Pengembangan Objek Wisata Kilalang Nagari Lubuak Batingkok “Penataan Destinasi Wisata” Kecamatan Harau Kabupaten Limapuluh Kota Ernawati, Ernawati; Tasrif, Nabila; Budayawan, Khairi; Asnur, Lise; Andres, Fran Serano
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 22, No 3 (2022): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.03260

Abstract

The Kilalang Nagari Lubuak Batingkok tourist attraction is located in Harau District, Limapuluh Kota Regency, West Sumatra Province. The lack of understanding and skills of the community, product and tourism promotion in structuring tourist destinations is an obstacle in the development of tourist objects at Kilalang Nagari Lubuak Batingkok. This community service activity seeks to increase the ability of the community and be able to innovate in overcoming obstacles to tourism development. The existence of assistance, training and technological guidance is expected to increase the community's ability to manage tourism so that later it can provide a better economic influence on the community.
Standardization of Virgin Mojito Mocktail Beverages in Sebungkus Indonesia Cahyadi Kang, Alfito Dimas; Lise Asnur
Journal of Multidimensional Management Vol. 2 No. 3 (2025): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v2i3.61

Abstract

The food and beverage industry increasingly emphasizes innovation and consistency to ensure consumer satisfaction and operational efficiency. Within this context, mocktails such as the Virgin Mojito are gaining popularity due to their refreshing sensory attributes and health-related benefits, yet inconsistent preparation often reduces customer satisfaction. This study aimed to develop a standardized Virgin Mojito recipe at Sebungkus Indonesia to ensure uniform quality across different preparations. The research employed an experimental design by comparing two formulations—one currently used at Sebungkus Indonesia and one adapted from literature—followed by refinement into a gram-based standardized recipe. Sensory evaluation was conducted by three expert panelists using a hedonic scale across six indicators: acidity, sweetness, aroma, colour, balance, and presentation. The results showed that the Sebungkus Indonesia recipe performed better than the literature-based version, and after refinement, the standardized recipe achieved an overall mean score of 3.66 (“highly liked”), representing a significant improvement from the initial 2.83 (“liked”). The highest increase was recorded in aroma (4.00), while presentation and colour also contributed substantially to acceptance. These findings highlight that precise measurement and process standardization enhance beverage quality, reduce variability, and strengthen consumer satisfaction. The study contributes practically by providing Sebungkus Indonesia with a reliable recipe for consistent service, and theoretically by demonstrating the strategic role of recipe standardization in quality management and competitiveness within the hospitality sector.
Quality Rejected Roast Chicken with Yellow Seasoning and Addition of Bromelain Enzyme Rahman, Fajri; Asnur, Lise
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26951

Abstract

This study aimed to analyze the effect of bromelain enzyme addition on the quality of grilled spent hen with yellow seasoning in terms of shape, color, texture, aroma, and taste. This research was a true experimental study with a one-factor design consisting of four treatments: without pineapple addition (P0), 250 g pineapple/kg (P1), 500 g pineapple/kg (P2), and 750 g pineapple/kg (P3). The organoleptic evaluation was carried out by three expert panelists using a 1–4 rating scale.The Mann-Whitney test results showed that the addition of bromelain had a significant effect on texture (p<0.05) and taste (p<0.05), but no significant effect on shape, color, and aroma (p>0.05). The best treatment was obtained at a concentration of 500 g pineapple/kg (P2), producing grilled chicken with an intact shape, attractive golden-brown color, tender texture, fresh aroma combining spices and pineapple, and well-balanced savory taste. These findings indicate that bromelain enzyme effectively improves the physical and organoleptic qualities of spent hen meat, thereby enhancing its market value and consumer acceptance. 
Co-Authors Abdurrahman, Nabil Adha, Rahmi Aulia Adhitama, Tika Putri Afdal Yusra Afifah, AL Indah Agustin, Sindi Afriani Aini Wirya Ambiyar, Ambiyar Andaresta, Andika anggina Anggraini, Marshella Anisa Apriani, Anisa Ariesni, Selfi Arif Ardian Assabil, Yahdi Aura Firstania M.S Budayawan, Khairi Budayawan, Khairi Cahyadi Kang, Alfito Dimas Dadi Satria Delviyanti, Diva Tri Denny Kurniadi Desky, Abdul Habib Arrasyidi Dhabita Fudhaila Hadma Dini Faisal Dochi Ramadhani Edelweiss, Bunga Effendi, M Abdurrahman Ernawati Ernawati Evan Mardua Putra Evan Mardua Putra Fadila, Lidia Ramatul Fadilah, Roy Fatul Faisal, Dini Fajri Putri, Meddiati Fanizar, Elwa Farhan Saputra Fatma. S, Mutia Fauzana, Helga Melosa Fianri, Rahmat Yasin Firmansyah, Giri Fitrah Hayati Fitri, Denisa Fran Serano Andres Fransiska, Cyintia Fransiska, Serly Dwi Geovanne Farell Gulistina, Ghania Raisa Hafizh Arrafi, M haru hasnel Haryopi Isnan Hemalia Putri Hendrik, Yulzan Hidayat, Febrian Hutabarat, Rinaldy Lowens Ida Nugroho Saputro Ikhsan Tri Syahputra Ilham Maulana Irfin, Dava Sava Marwa Irvan Koto Ismail, Irfan Ananda Juniar, Reysha Jusmita Weriza Juwita, Bella Kamiriah, Rahmi Kasmita Kasmita Kasmita Kasmita Khoiri, Daffa Patria Koto, Rahmat Desman Kurnia Illahi Manvi Kurniadi, Denny Kurniawan, Farhan Lia Ade Ema Safitri Lubis, Arina Luthfini M. Ridwan Hanafi Mahdy, Muhammad Hasnul Mardhiyah, Mardhiyah Martogi Hasudungan Tamba Misrani, Misrani Mochamad Bruri Triyono monica, shinta Muhammad, Said Fajar Nabila Tasrif Nabilah, Lutfa Rana Namira, Dea Navisa, Qavka Nizwardi Jalinus Nofrializa, Nofrializa Octantio, Abillio De Oktavia, Rindu Oktoudis, Tenggo pasaribu pasaribu Pasaribu, Pasaribu Pratitasari, Rima Maharani Putra, Awal Maulana Putra, Evan Mardua Putra, Ridho Mardi Putra, Sandra Yusda Putra, Yudha Baskoro putri mayang sari Putri S., Ade Rahmi Rhamadani Putri, Ranti Zulfa Putri, Widia Wanti Raden Mohamad Herdian Bhakti Rahayu, Putri Rahman, Fajri Rahmawani, Fadhila Rahmi Holinesti Ramadhani, Aisyah Fadhilla Ramadi, Muhammad Rano, Delfi Christopel Renggi Okta Putra Retnaningtyas Susanti Ridala, Muthia Risma, Anisa Rizal, Wahyu Rahmat RIZKY WULANDARI B11111032, RIZKY WULANDARI Robbi Yasin Safitri, Lia Ade Ema Safitri, Rahmadona Sahid, Alimin Salsabila W., Fauziyah Saputra, Andri Satrio Sari, Yuneti Okta Saufari, Shizany Shinta Monica Shinta Yenisman Simanjuntak, Gaby Romauli Sinaga, Enjelina C. Siti Sahara Sitompul, Hotnur Fadila Sukardi, Tega Syahputra, Ikhsan Tri Syahrani, Jihan Syukri, Finana Taali Tamrin, Agusti G. Tasiripoula, Patrisius Taufiq Lilo Adi Sucipto Tika Putri Adhitama Tomi Candra Tul ‘Aini, Fitra Unung Vera Wardina Unung Verawadina Unung Verawardina Unung Verawardina, Unung Vanni, Vino Gion Vera Irma Delianti Wagino Wahyu Pratama Rusti Wahyudi Wahyudi Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Widara, Raisya Haruni William Fernando Wiwik Gusnita Wiyono, Adhytiya Kusumah Yenisman, Shinta Yesi Puspita Sari, Yesi Puspita Yoga Yudian Dara Yolanda, Nessa Yosvita, Nadila Yudha Baskoro Putra Yudistira, Sukma Yuliana Yuliana Yuliana Yuliana Yustisia, Henni Zikmi, Mutiara Putri Ziyadah, Lihayatil Zulkifli