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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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Sikap Pengunjung dalam Mewujudkan Sapta Pesona di Daya Tarik Wisata Green Talao Park Kabupaten Padang Pariaman Putri S., Ade Rahmi Rhamadani; Asnur, Lise
Jurnal Penelitian dan Pengembangan Sains dan Humaniora Vol. 7 No. 2 (2023): Juli
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppsh.v7i2.73007

Abstract

Penelitian ini bertujuan untuk mendeskripsikan Sikap Pengunjung dalam Mewujudkan Sapta Pesona di Daya Tarik Wisata Green Talao Park Kabupaten Padang Pariaman. Adapun jenis penelitian yang digunakan yaitu deskriptif kuantitatif. Populasi pada penelitian ini yaitu pengunjung yang berada dan pernah berwisata ke daya tarik wisata Green Talao Park. Sampel penelitian berjumlah 99 orang dengan teknik pengambilan sampel non probability sampling. Jenis data dalam penelitian ini yaitu data primer dan data sekunder dengan pengumpulan data menggunakan kuesioner yang disusun berdasarkan skala likert yang telah teruji validitas dan reliabelitasnya. Hasil penelitian: secara keseluruhan Sikap Pengunjung dalam Mewujudkan Sapta Pesona di Daya Tarik Wisata Green Talao Park Kabupaten Padang Pariaman menunjukkan kategori sangat baik dengan interpretasi persentase penilaian sebesar 89,89%. Selanjutnya berdasarkan indikator adalah berikut ini: Indikator aman dominan menunjukkan kategori sangat baik dengan interpretasi persentase penilaian responden 75,75%. Indikator tertib dominan menunjukkan kategori sangat baik dengan interpretasi persentase penilaian responden 81,81%. Indikator kebersihan dominan menunjukkan kategori sangat baik dengan interpretasi persentase penilaian responden 61,61%. Indikator sejuk dominan menunjukkan kategori sangat baik dengan interpretasi persentase penilaian responden 79,79%. Indikator indah dominan menunjukkan kategori sangat baik dengan interpretasi persentase penilaian responden 63,63%. Indikator ramah dominan menunjukkan kategori sangat baik dengan interpretasi persentase penilaian responden 77,77%. dan Indikator kenangan dominan menunjukkan kategori sangat baik dengan interpretasi persentase penilaian responden 78,78%.
Kualitas Saus Tomat menggunakan metode Roasting Haryopi Isnan; Lise Asnur
Student Scientific Creativity Journal Vol. 2 No. 1 (2024): Januari : Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v2i1.2653

Abstract

This research was motivated by the absence of research on analyzing the quality of tomato sauce using the roasting method. The aim of this research is to determine the quality of tomato sauce using the roasting method regarding aroma, texture, color and taste. As well as knowing how to process tomato sauce using the roasting method, developing creativity in processed food products, adding information about processing tomato sauce, providing information to the public on how to process tomato sauce using the roasting method, increasing sales value, food security and product quality by empowering food ingredients. local. Producing tomato sauce with the best results can also be utilized and preserved by future generations. This type of research is a pure experiment, namely conducting direct experiments on the quality of tomato sauce using the roasting method. This experiment is also called a single factor experiment because it only analyzes the influence of one factor, namely the influence of the roasting method on the quality of tomato sauce. This research stage will be carried out using organoleptic testing, carried out by 3 panelists on the quality of tomato sauce which includes aroma, texture, taste and color. This research was carried out 3 times repeatedly by distributing questionnaires to 3 panelists. After determining the panelists. prepare tools and materials to carry out experiments to be carried out. After that, process the tomato sauce using the roasting method 3 times for the panelists.
Enhancing creative teaching behaviour of vocational school teachers: structural equation modelling analysis Tamrin, Agusti G.; Triyono, Mochamad Bruri; Saputro, Ida Nugroho; Sucipto, Taufiq Lilo Adi; Asnur, Lise
Journal of Education and Learning (EduLearn) Vol 19, No 1: February 2025
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/edulearn.v19i1.21812

Abstract

Creative teaching behavior (CTB) is an innovative and creative teaching approach that is relevant in facing the dynamics of vocational education, which continues to develop, especially to produce creative students. Many studies examine the important role of CTB. However, limited information still discusses how to improve CTB by involving important factors such as creative climate, school support, and creative teaching self-efficacy. This study involved 400 teachers from 25 vocational high schools in civil engineering in Central Java Province, and data analysis using the structural equation modelling (SEM) (Smart-PLS) method. The study results revealed that CTB was proven to be influenced positively and significantly by school support and creative teaching self-efficacy. Also, creative teaching self-efficacy partially mediates the effect of creative climate and school support on CTB. The results of this study provide important implications for vocational school teachers to develop creative teaching skills in schools. Building a creative culture in schools, proactive school support and increasing teacher self-confidence are essential steps in creating a dynamic and innovative learning environment in vocational schools.
ANALISIS STRATEGI DIGITAL MARKETING DALAM MENINGKATKAN PENJUALAN DI PUSAT OLEH-OLEH DBFOODS PADANG Putra, Ridho Mardi; Asnur, Lise
Jurnal Daya Saing Vol. 10 No. 3 (2024): Inovasi SDM, Kinerja Organisasi, dan Transformasi Bisnis di Era Digital dan Pe
Publisher : Komunitas Manajemen Kompetitif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35446/dayasaing.v10i3.1829

Abstract

This research is supported by researchers' observations on Analisis Digital Marketing dalam meningkatkan Penjualan di Pusat Oleh-Oleh Dbfoods Padang. This digital marketing can be described by reviewing and meeting STP indicators (Segmentation, Targeting, Positioning), Marketing Mix. as well as assisted with SWOT Analysis. This type of research is descriptive research with qualitative data. Data collection techniques are done by observation methods, interviews, and documentation. Determination of research informants using purposive sampling techniques consists of Director and Operational Manager, Production Manager, Marketing Manager and Administration Center by Dbfoods Field. Data analysis techniques performed are data collection, data reduction, data presentation, and conclusion making. The results of the research concluded that the Digital Marketing Strategy in helping sales in the Dbfoods Field Center is: DbFoods chooses demographic segmentation groups and consumer attitudes in digital marketing activities, target markets are young and active families using the Internet, Positioning Dbfoods is oriented to become a bridge connecting communication to the target market by describing the identity and quality of the product. Dbfoods uses shopee marketplaces, social media Instagram and Whatsapp in their digital marketing activities
STRATEGI PENGEMBANGAN WISATA BAHARI DI PANTAI KETAPING Ramadi, Muhammad; Asnur, Lise
Jurnal Daya Saing Vol. 10 No. 3 (2024): Inovasi SDM, Kinerja Organisasi, dan Transformasi Bisnis di Era Digital dan Pe
Publisher : Komunitas Manajemen Kompetitif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35446/dayasaing.v10i3.1835

Abstract

This research was motivated by the researcher’s observations regarding the Marine Tourism Development Strategi at Ketaping beach, Batang Anai District, Padang Pariaman Regency. Maritime Tourism Development can be described by reviewing and fulfilling the indicators (Attraction, Accessibilities, Accommodation, and Ancilary Service), and assisted by SWOT Analysis. This type of research is descriptive qualitative research. The data collection technique was carred out using observation, interviews, and dokumentation methods. Determining the research informants using a purposive sampling technique consisted of the Head of the Nagari Village, The Ketaping Beach Community and Visitors. The results of the research found that there are several potentials, namely (1) Tourist attractions: it has beautiful natural landscapes and agro tourism areas which can be used to increase the APBD for the Ketaping Beach area. (2) Accessibility: lack of public transportation to and from Ketaping Beach. (3) Accommodation: additional core accommodation such as accommodation, health facilities and restaurants. (4) Supporting Services: periodic maintenance of toilets, prayer rooms and parking areas. Keywords:
STRATEGI PENINGKATAN INCOME DI D’SRUPUT DENGAN MENGGUNAKAN MENU ENGINEERING Wulandari, Rizky; Asnur, Lise
Journal of Food Technology and Agroindustry Vol 6 No 2 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i2.4009

Abstract

This research is motivated by the problems found in D’Sruput, where are drinks that have low popularity and low profitability so that the income generated is not optimal. The purpose of this study is to analyze the income increasing strategi at D’Sruput by looking atthe level of popularity and profitability of each drink. The method in this study uses a qualitative descriptive method , in which the data obtained will be processed using menu engineering with the help of Microsoft excel with beverage sales history data obtained from October 2022 - Desember2022. Based on the results of research conducted by the autor using the menu engineering method. strategies for increasing income can be determined in the from of : maintaining quality for the star category, reducting beverage costs for the plowhors category, adding or reducting recipes or making changes to products for the puzzle category and changing the menu for the dog category
POTENSI PENGEMASAN MAKANAN TRADISIONAL ROTI TENONK SEBAGAI SOUVENIR DI PASAR KULINER PADANG PANJANG Oktoudis, Tenggo; Asnur, Lise
Diklat Review : Jurnal manajemen pendidikan dan pelatihan Vol. 8 No. 3 (2024): Penguatan Literasi Keuangan, Inovasi UMKM, dan Transformasi Pembelajaran pada E
Publisher : Komunitas Manajemen Kompetitif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35446/diklatreview.v8i3.1918

Abstract

This research originated from the researcher's observation of the packaging of Tenonk Bread in the Padang Panjang Culinary Market which still uses snack box packaging which results in a short expiration period and causes a decrease in the quality of food taste. The method used is descriptive method with qualitative data using snowball sampling technique. The results in the study are in improving the quality of Roti Tenonk Padang Panjang packaging. Roti Tenonk Padang Panjang must develop product packaging that is not only resistant to external contamination, but also practical packaging, and does not cause a decrease in food quality. In increasing the attractiveness of Roti Tenonk Padang Panjang product packaging, the owner of Roti Tenonk must improve the quality of materials and add other colors to attract consumers' attention. Information regarding the size or weight of the packaging and other additional information on the packaging must be included. Keywords: Potential, Packaging, Traditional Food, Tenonk Bread, as Souvenir in Padang Panjang Culinary Market
Kiat Edukasi Bahasa Inggris di Kenagarian Taratak Baru Asnur, Lise; Putra, Awal Maulana; Risma, Anisa; Rahmawani, Fadhila; Firmansyah, Giri; Ridala, Muthia; Kamiriah, Rahmi; Fadilah, Roy Fatul; Rahmawati, Sri; Assabil, Yahdi; Sari, Yesi Puspita
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 24, No 3 (2024): 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.05650

Abstract

Artikel ini menganalisis efektivitas berbagai metode pengajaran bahasa Inggris di Indonesia berdasarkan data survei dan kalkulasi kuantitatif. Penelitian ini melibatkan survei terhadap 1.500 pelajar di berbagai tingkat pendidikan di Indonesia untuk mengidentifikasi minat, preferensi, dan hasil belajar mereka dalam pembelajaran bahasa Inggris. Data yang dikumpulkan mencakup preferensi metode pengajaran, tingkat kepuasan pelajar, dan hasil ujian bahasa Inggris sebelum dan setelah penerapan metode baru.Hasil survei menunjukkan bahwa 70% pelajar menunjukkan minat tinggi terhadap penggunaan teknologi dalam pembelajaran bahasa Inggris, seperti aplikasi pembelajaran dan platform e-learning. Kalkulasi hasil ujian menunjukkan bahwa pelajar yang terlibat dalam program pembelajaran berbasis teknologi mengalami peningkatan rata-rata skor ujian sebesar 18% dibandingkan dengan pelajar yang mengikuti metode konvensional. Selain itu, 60% pelajar melaporkan peningkatan motivasi dan keterlibatan dalam pembelajaran bahasa Inggris ketika terlibat dalam aktivitas interaktif dan praktik berbicara langsung.Temuan ini menyoroti bahwa metode pengajaran yang mengintegrasikan teknologi dan pendekatan interaktif lebih efektif dalam meningkatkan hasil belajar bahasa Inggris di kalangan pelajar Indonesia. Artikel ini merekomendasikan
Analisis Faktor Penyebab Terjadi Stunting di Kenagarian Taratak Baru Kabupaten Sijunjung Asnur, Lise; Sinaga, Enjelina C.; Hidayat, Febrian; Gulistina, Ghania Raisa; Maulana, Ilham; Syahrani, Jihan; Misrani, Misrani; Widara, Raisya Haruni; Fianri, Rahmat Yasin; Adha, Rahmi Aulia; Oktavia, Rindu
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 24, No 3 (2024): 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.05470

Abstract

Berdasarkan survei dari RDK terdapat 8 anak yang terkena stunting di Nagari Taratak Baru, disebabkan oleh beberapa hal. Tujuan penelitian ini untuk mengetahui faktor yang menjadi penyebab peningkatan angka stunting di Nagari Taratak Baru. Metode pelaksanaan yang dipergunakan adalah pendekatan kualitatif atau metode yang menitikberatkan pada hasil yang mendalam. Berdasarkan penelitian diketahui bahwa Nagari Taratak Baru, Kecamatan Tanjung Gadang, Kabupaten Sijunjung memiliki angka stunting yang cukup rendah karena berada di bawah 15%. Menurut hasil penimbangan massal pada bulan Agustus 2023, prevalensi stunting sebesar 10,5% dan hasil penimbangan massal pada bulan Januari 2024 menunjukkan prevalensi sebesar 11,1%. Hal ini dapat dibandingkan dengan fakta bahwa akan ada peningkatan angka stunting dari Agustus 2023. Menurut riset dan penelitian selama KKN, saat Musyawarah Rembuk Stunting terdapat sejumlah faktor yang menjadi penyebab terjadinya stunting. 1. Pola asuh yang salah. 2. Kurangnya pengetahuan keluarga tentang gizi. 3. Kondisi sosial dan ekonomi. 4. Kesalahan pengukuran.
Need Asesment Pengembangan Buku Ajar Pengantar Manajemen Devisi Makanan Dan Minuman Asnur, Lise; Jalinus, Nizwardi
Jurnal Penelitian dan Pengembangan Pendidikan Vol. 2 No. 3 (2018): Oktober
Publisher : LPPM Undiksha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppp.v2i3.16293

Abstract

Penelitian bertujuan untuk menganalisis kebutuhan pengembangan buku ajar pengantar manajemen devisi makanan dan minuman. Metode penelitian yang digunakan adalah jenis penelitian deskriptif. Sampel penelitian adalah mahasiswa D4 manajemen perhotelan semester V Angkatan 2016/2017 dan Dosen di Fakultas Perhotelan dan Pariwisata Universitas Negeri Padang. Pengumpul data menggunakan panduan wawancara yang diberikan kepada mahasiswa dan dosen untuk need asesment pengembangan buku ajar pengantar manajemen devisi Makanan dan minuman. Kesimpulan hasil penelitian yakni: Mahasiswa dan dosen membutuhkan buku ajar yang berkualitas meliputi 1) isi buku seperti sumber materi yang yang jelas sesuai silabus kurikulum, satuan acara perkuliahan, dan dari buku referensi dan lain-lain, cakupan materi secara teori dan praktik, 2) penyajian materi yang lengkap mencakup materi pada mata kuliah manajemen devisi makanan dan minuman, adanya judul, kata pengantar,  daftar isi, pendahuluan, materi, contoh, evaluasi, daftar pustaka, glosarium, daftar indeks, ucapan terimakasih, profil penulis. 3). penggunaan bahasa yang mudah dipahami, komunikatif dan ejaan yang sesuai dengan EBI, dan 4) kegrafikan yang sesuai misalnya penggunaan perpaduan warna yang sesuai, gambar yang berkuaitas, ukuran buku yang sesuai dengan buku ajar, penggunaan jenis huruf times new roman size 12.
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