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All Journal agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Mandala Education (JIME) JUPE : Jurnal Pendidikan Mandala PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Keluarga Halu Oleo Legal Research Humanism : Jurnal Pengabdian Masyarakat Buletin Poltanesa Jurnal Ilmiah Wahana Pendidikan Journal of Science and Education (JSE) COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Pendidikan Teknik dan Vokasional Edukasia: Jurnal Pendidikan dan Pembelajaran Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Makara Journal of Science Business Management Cerdika: Jurnal Ilmiah Indonesia
Ridawati, Ridawati
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

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Upaya Peningkatan Potensi Wirausaha Melalui Evaluasi Penyuluhan Pembuatan Bakpia Gurih dari Ikan dan Rumput Laut di SMAN 1 Muara Gembong, Bekasi: Fish and Seaweed-Based Cookie Making Training as an Effort to Increase Entrepreneurial Potential at SMAN 1 Muara Gembong, Bekasi Alsuhendra, Alsuhendra; Ridawati, Ridawati
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 2 (2026): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v11i2.11048

Abstract

This activity aims to improve the knowledge and skills of teachers, students, and canteen managers at SMAN 1 Muara Gembong, Bekasi, in processing fish and seaweed into high-value products, as an effort to develop entrepreneurial potential. The products made are savory bakpia filled with fish, tempeh, and seaweed. The activity was conducted as training and interactive discussions on July 30, 2025. The training was well attended by 32 participants who gave a rating of 4.7 for the implementation of the training activities, meaning close to very satisfied. The results of the evaluation of participants' knowledge before (pre-test) and after (post-test) the training showed that the pre-test score was 64.0 and the post-test score was 86.7. This indicates that the training activities successfully increased participants' knowledge, with a significant difference of 22.7 points in scores.
Pengaruh Substitusi Tepung Porang Terhadap Kadar Air Dan Mutu Sensori Pada Pembuatan Kue Biji Ketapang Luvitara, Kholifah Azzahra; Ridawati, Ridawati
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 3.B (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh substitusi tepung porang terhadap kadar air dan mutu sensori pada pembuatan kue biji ketapang, sebuah kudapan tradisional khas Betawi. Penggunaan tepung porang sebagai alternatif tepung terigu dipertimbangkan karena kandungan glukomanan yang tinggi dan potensi diversifikasi pangan lokal. Metode eksperimen digunakan dengan tiga variasi substitusi tepung porang (10%, 20%, dan 30%), yang dianalisis dari segi kadar air (uji ANOVA) dan mutu sensori (uji Kruskal-Wallis dan Tuckey) meliputi warna, kerenyahan, aroma, dan rasa. Hasil penelitian menunjukkan bahwa substitusi tepung porang tidak berpengaruh signifikan terhadap kadar air. Namun, aspek sensori warna dan kerenyahan menunjukkan pengaruh signifikan, di mana substitusi 10% menghasilkan nilai terbaik. Sementara itu, aspek aroma margarin, aroma santan, rasa manis, dan rasa gurih tidak mengalami perbedaan yang signifikan antar perlakuan. Kesimpulannya, substitusi tepung porang sebesar 10–20% pada biji ketapang dapat diterima secara sensori dan berpotensi meningkatkan karakteristik kerenyahan tanpa menurunkan mutu keseluruhan produk. Penelitian ini mendukung pemanfaatan porang sebagai bahan pangan lokal inovatif yang dapat meningkatkan nilai gizi serta memperpanjang daya simpan produk..
Collaborative Management as a Catalyst for Artificial Intelligence Adoption in Elementary Education: A Case Study Ridawati, Ridawati; Hidayat, Hidayat
Journal of Science and Education (JSE) Vol. 6 No. 2.1 (2026): Special Collection Islamic Education
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/jse.v6i2.1.708

Abstract

Islamic education institutions in Indonesia navigate a complex landscape, balancing the imperative to preserve spiritual-ethical values (adab) with the demand to foster critical, emancipatory consciousness for the 21st century. This tension is further complicated by rapid digital integration. This article employs a descriptive-narrative qualitative approach, synthesizing philosophical frameworks from Al-Attas, Freire, and Habermas with contemporary studies on institutional management. The analysis reveals that transformative leadership, utilizing strategic planning (e.g., SWOT), functions as a critical mediator. Findings indicate that successful integration models reframe digital technology not merely as an administrative tool but as a pedagogical space. This space must be infused with adab and ecopedagogical values to prevent dehumanization and alienation. This article proposes a synthesized framework of digital adab, which merges emancipatory goals with ethical-spiritual grounding, suggesting a pathway for holistic quality improvement and the cultivation of transformative 21st-century competencies.
Co-Authors Alsuhendra Alsuhendra Barlin, Iksan Malik Betty Sri Laksmi Jenie Cucu Cahyana Dahlia, Mutiara Fadiati, Ari Fadilah, Muhamad Firmansyach, Fajar Gaol, Muhammad Rafi Rajabi Lumban Hansa, Nayla Hidayat Hidayat Ingklang, Shafiyah ITA DJUWITA Kajoen, Lintang N. A. larasati, risma Luhsudarmi, Yohana Dyahayu Luvitara, Kholifah Azzahra Maitri Paramita, Elvina Mariani Mariani Nabilah, Zahrah Salwa Nelda, Elfita Novriza, Raihana Amalia NURAINI, FITRIA Putiamir, Bella Ariani Putri, Regita Ardita Ramadani, Muhammad Indera Ramadhanti, Siti Fatimah Riana, Annisa Rusdi, Vennaida Septriana Sachriani, Sachriani Safira, Aisyah Salwa Rosa Sinapoy, Muh. Sabaruddin Singamurni, I Gusti Ayu Ngurah Singamurni, I. G. A. N. Suharyanto H. Soro Syalek, Muhammad Tatawu, Guasman WELLYZAR SJAMSURIDZAL Wijayanti, Azizah Huda Yuliatri Sastrawijaya, Yuliatri