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All Journal ASAS : Jurnal Hukum Ekonomi Syariah Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini Jurnal Pemberdayaan Masyarakat Madani (JPMM) Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal HAM Buana Matematika : Jurnal Ilmiah Matematika dan Pendidikan Matematika JURNAL PENDIDIKAN TAMBUSAI JTP - Jurnal Teknologi Pendidikan Jurnal Ilmiah Mandala Education (JIME) JUPE : Jurnal Pendidikan Mandala Jurnal Review Pendidikan dan Pengajaran (JRPP) Journal of Telenursing (JOTING) Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Wahana Pendidikan Devotion: Journal of Research and Community Service Action Research Literate (ARL) COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Abdimas Altruis: Jurnal Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Journal of Comprehensive Science Cerdika: Jurnal Ilmiah Indonesia Jurnal Pendidikan West Science Advances In Social Humanities Research Southeast Asian Language and Literature Studies Artikula
Yulianti, Yeni
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Pengembangan Media Pembelajaran Video Tutorial Materi Russian Service Pada Mata Kuliah Penataan dan Pelayanan Restoran Yudistira, Damara; Kandriasari, Annis; Yulianti, Yeni
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 3.A (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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

Abstract

Fenomena masalah yang dihadapi dalam pembelajaran layanan Russian service di bidang perhotelan adalah kurangnya media pembelajaran yang mampu mengilustrasikan konsep dan praktik secara nyata. Pelayanan Russian service yang memerlukan detail dalam penataan dan penyajian makanan memerlukan pemahaman visual yang kuat, yang tidak dapat dicapai hanya dengan materi teks atau ceramah saja. Oleh karena itu, tujuan dari pengembangan video tutorial ini adalah untuk menyediakan media pembelajaran yang efektif, interaktif, dan mudah diakses oleh mahasiswa maupun praktisi di bidang perhotelan. Penelitian ini menggunakan model pengembangan 4D oleh Thiagarajan, Semmel, dan Semmel yang meliputi empat tahapan: define (pendefinisian), design (perancangan), develop (pengembangan), dan disseminate (penyebaran). Video tutorial yang dihasilkan terdiri dari dua bagian: video pertama menjelaskan konsep dasar dan persiapan pelayanan Russian service, sedangkan video kedua menggambarkan seluruh proses pelayanan dari kedatangan hingga kepulangan tamu. Validasi media dilakukan oleh ahli materi, ahli media, dan ahli bahasa, sementara uji coba dilakukan dengan mahasiswa melalui tiga tahap: one to one, small group, dan field test. Hasil validasi menunjukkan tingkat kelayakan sangat tinggi, dengan skor rata-rata 87,14% dari para ahli, yang berarti media ini sangat layak digunakan. Uji coba dengan mahasiswa juga menunjukkan hasil yang sangat positif, dengan skor rata-rata 88,64%. Ini menunjukkan bahwa video tutorial ini sangat efektif sebagai alat bantu pembelajaran Russian service, dan dapat diakses baik online maupun offline sesuai kebutuhan pengguna.
PEMANFAATAN MEDIA FLIPCHART VARIASI OLAHAN IKAN BANDENG DAN UDANG UNTUK MENUMBUHKAN WIRAUSAHA BIDANG BOGA (FOODPRENEUR) PADA REMAJA Yulianti, Yeni; Artanti, Guspri Devi; Putri, Dyah Ayu Kensasmi; Sabrina, Fildzah Zharifah Nur
ABDIMAS ALTRUIS: Jurnal Pengabdian Kepada Masyarakat Vol 8, No 1 (2025): April 2025
Publisher : Universitas Sanata Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/aa.v8i1.9627

Abstract

The flipchart media is used to improve the entrepreneurial skills of students of SMAN 1 Muara Gembong, supporting school programs such as entrepreneurship and the Pancasila Student Profile Strengthening Project (P5). The instrument used was a questionnaire to assess the quality of training media and satisfaction with the implementation of activities. The method used was training with data analysis of quantitative descriptive techniques. Product trials were conducted at the Processing Laboratory of the Catering Study Programme, Faculty of Engineering, State University of Jakarta, to find the best product formulation for fishrimp seaweed roll, fish finger, fish gyoza, fish egg roll, fish cake, milkfish spring roll, fried noodles, milkfish croquette, and serundeng talam cake. The media used was a flipchart containing information about milkfish, entrepreneurship, selling price calculation, processed product recipes, packaging examples, and labels. The training was attended by 30 students, the vice principal, teacher representatives, and school canteen managers. The quality assessment of the training media was 100% positive, with a satisfaction rating of 76.89% stating very satisfied, 18.603% stating satisfied, and 4.05% stating moderately satisfied from a total of 30 participants. The flipchart media can be used to increase the youth’s knowledge and skills, foster creativity in product innovation, and encourage entrepreneurial spirit, especially about processed milkfish and shrimp variations.
Pengembangan Video Pembelajaran American Service sebagai Sumber Belajar Mata Kuliah Penataan dan Pelayanan Restoran Azizah, Amanda Nurul; Yulianti, Yeni; Rusilanti, Rusilanti
Journal of Comprehensive Science Vol. 3 No. 7 (2024): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v3i7.805

Abstract

Penelitian ini bertujuan untuk mengembangan video pembelajaran American Service sebagai sumber belajar mata kuliah Penataan dan Pelayanan Restoran. Video pembelajaran tipe pelayanan American Service sangat dibutuhkan dalam pembelajaran praktik karena memuat unsur multimedia yang memungkinkan digunakan secara mandiri oleh mahasiswa. Media ini dikembangkan dengan model research and development menggunakan model 4D Thiagarajan, Semmel dan Semmel. Tahapan penelitian ini terdiri dari tahap define, design, develop, dan disseminate dengan teknik analisis data dalam bentuk persentase deskriptif. Penelitian ini dilakukan validasi oleh 3 orang dosen ahli materi, ahli media, dan ahli bahasa. Pengembangan media pembelajaran dinyatakan melalui hasil validasi Penilaian ahli materi mendapat persentase 88% dengan kualifikasi sangat baik, sebesar 80% dari ahli media dengan kualifikasi baik, dan dari ahli bahasa sebesar 96% dengan kualifikasi sangat baik. Rata-rata skor hasil validasi adalah 88% yang berarti sangat layak. Pada evaluasi one to one didapatkan persentase 92% dengan kualifikasi sangat baik, evaluasi small group didapatkan persentase 90% dengan kualifikasi sangat baik, dan evaluasi field test menghasilkan persentase dari 89% dengan kualifikasi sangat baik. Nilai rata-rata penilaian tersebut adalah 90,3% yang termasuk dalam kategori sangat layak. Sehingga dapat disimpulkan bahawa video pembelajaran tipe pelayanan American Service sangat layak digunakan dalam proses pembelajaran mata kuliah Penataan dan Pelayanan Restoran.
Media Effectiveness Analysis Flipbook Digital Material Mocktail Rahmah, Rizka Putri Aulia; Febriana, Rina; Yulianti, Yeni
JUPE : Jurnal Pendidikan Mandala Vol 10, No 2 (2025): JUPE : Jurnal Pendidikan Mandala (Juni)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i2.8976

Abstract

This study aims to analyze the effectiveness of using digital flipbook media to teach mocktails. This research uses a quasi-experimental method with a non-equivalent control group design. The study sample was a class of culinary students in the 10th grade at SMK Negeri 27 Jakarta, who were divided into two groups: an experimental group and a control group. This study collected data using pre- and post-tests, response questionnaires, and observations. The data were analyzed using univariate, bivariate, and knowledge improvement tests. The univariate test results for the control group obtained a t-count value of 9.78 > t-table 2.05, and the experimental group obtained a t-count value of 16.47 > t-table 2.05. This indicates that there was an increase in knowledge in each group before and after the intervention. The bivariate test results showed a t-count value of 8.18 > t-table 2.00, indicating a difference in the average increase in knowledge. Additionally, the N-gain score was 40% for the control group and 70% for the experimental group. Therefore, it can be concluded that students using digital flipbooks increased their knowledge more than students using PowerPoint media. The results of the response questionnaires for students and observers were also good, at 91% and 96%, respectively. This means that students and observers agreed that digital flipbook media effectively increased students' knowledge. Based on these results, it can be concluded that using digital flipbook media for mocktail material increases students' knowledge of hospitality.
Effect of Adding Orange Sweet Potato Puree (Ipomoea Batatas Linneaus) on the Physical and Sensory Properties of Steamed Bakpia Raihanah, Rana; Rusilanti, Rusilanti; Yulianti, Yeni
Advances In Social Humanities Research Vol. 3 No. 6 (2025): Advances In Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v3i6.445

Abstract

This study was conducted to analyze the effect of adding orange sweet potato puree with a percentage of 25%, 50%, and 75% in making steamed bakpia on physical properties and sensory quality. The method used in this study was an experimental method with three types of different treatments: steamed bakpia with the addition of 25% puree, 50% puree, and 75% puree. Organoleptic validation tests conducted on five lecturers of the Culinary Arts Education Study Program, Jakarta State University showed that the addition of orange sweet potato puree of 25%, 50%, and 75% was feasible for use in research. Physical quality tests were carried out by measurement, calculation through equations, and Anova tests on the aspects of expansion and stability. The results of the physical quality test showed that there was an effect of the addition of orange sweet potato puree on the stability of the steamed bakpia's expansion power with the results of steamed bakpia with the addition of puree of 50% and 75% being significantly different, while in the expansion power aspect of steamed bakpia there was no effect of the addition of orange sweet potato puree. The results of the Duncan test showed that steamed bakpia with the addition of 75% orange sweet potato puree was the best in terms of stability. The sensory quality test was carried out using the Kruskal-Wallis test with data collection through a hedonic quality test on 45 semi-trained panelists with the results that there was no effect of the addition of 25%, 50%, and 75% orange sweet potato puree on making steamed bakpia in all aspects except for the sponge cake color aspect. The results of the Tuckey's test showed that steamed bakpia with the addition of 75% orange sweet potato puree was the best in terms of sponge cake color. Based on the results of this study, the recommended product is steamed bakpia with the addition of 75% orange sweet potato puree.
Mekanisme Penjualan Kembali Sukuk Ijarah Perspektif Hukum Ekonomi Syariah Yulianti , Yeni; Nazila Ramadhani , Rahma; Arzaki Zulmuayat, Muhammad; Jaenuddin, Jaenuddin; Attaubah , Agi; Yulianti, Yeni; Ramadhani, Rahma Nazila; Elly, Yuni; Freddy, Rivaldo; Jaenudin, Jaenudin; Hidayat, Agi Attaubah
ASAS Vol. 17 No. 01 (2025): Asas, Vol. 17, No. 01 Juni 2025
Publisher : Universitas Islam Negeri Raden Intan Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/

Abstract

Sukuk ijarah is one of the rapidly growing Islamic capital market instruments and is tradable in the secondary market. However, ambiguity remains regarding the resale mechanism of such sukuk, particularly concerning compliance with Sharia principles and prevailing legal frameworks. This study aims to examine the permissibility of sukuk ijarah resale from the perspective of Islamic economic law and to assess the role of Islamic financial institutions in ensuring Sharia-compliant transactions. The research employs a normative juridical method with data collected through literature study of primary and secondary legal sources. The findings indicate that the resale of sukuk ijarah is permissible as long as it is based on real assets rather than debt instruments and conducted at a fair market value. Key Sharia principles such as justice, transparency, and the prohibition of gharar, maysir, and riba are generally upheld in practice. Nonetheless, more comprehensive regulations are required to clarify the responsibilities of Islamic financial institutions in overseeing secondary market sukuk transactions. This study recommends regulatory enhancement to ensure a fair, transparent, and legally certain secondary market environment, thereby increasing investor confidence in Islamic financial instruments.
Exploration of the Environment, Violence, and Tradition in ”Mata Blater” by Mahwi Air Tawar Kurniasari Febrianti, Binar; Mahmud, Amir; Ris Riana, Derri; Yulianti, Yeni; Windiyarti, Dara; Syaifuddin; Nurfaidah, Resti; Raudloh, St.
 Southeast Asian Language and Literature Studies Vol. 1 No. 2 (2024): Southeast Asian Languages and Literature Studies
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/salls.2024.12919

Abstract

This study aims to analyze the cultural ecology of the short story anthology "Mata Blater". This collection was selected due to its representation of diverse Madurese customs, traditions, and values, which are infrequently explored by literary authors. The research employs a descriptive exploratory methodology and a cultural ecology approach, utilizing data in the form of literary text units pertaining to cultural ecology. The findings of this investigation demonstrate that this short story collection exhibits a strong correlation with culture and environment, such as karapan sapi, blater, tandak, celurit. Karapan sapi is a traditional bull racing event is not only a showcase of animal prowess but also serves as a celebration of community, culture, and agricultural identity. The preparation for the race involves elements of care for the bulls, emphasizing a relationship steeped in mutual respect and cultural significance. Blater comes from the Madurese language and can be literally translated as "brave" or "champion." However, its meaning and connotations are far more complex within the context of Madurese society. A blater is not merely a thug or a local strongman; they are a highly influential social figure with a dual role as an informal peacekeeper and, at times, a thug for personal gain. The blater represents an informal justice system thriving in a community that holds traditional values dear and reflects the unique social dynamics, beliefs, and power hierarchy within Madurese society. Tandak refers to a female dancer who performs at celebratory events, especially weddings. The role of a tandak is crucial in folk entertainment and has unique characteristics that set her apart from other dancers. A tandak becomes a central figure and a symbol of prosperity at a celebration. A key feature of the Madurese tandak is her interaction with the guests. They dance to the accompaniment of traditional Madurese music, such as saronen, and invite guests to dance with them. Guests who dance with the tandak usually give them a tip (money) as a form of appreciation. Celurit is a traditional sickle used for harvesting illustrates the connection between labor, agricultural practices, and respect for the land. The narratives surrounding celurit highlight the skills passed down through generations and convey the importance of sustainable practices in rice farming. The anthology suggests that these cultural practices embody a collective awareness regarding the interplay of culture, nature, and human well-being. Collectively, these stories emphasize how Madurese people respect, utilize, and preserve their cultural and environmental heritage, underlining the intrinsic value of these interactions for community identity and environmental stewardship. Research has shown that communities around the world employ traditional agricultural practices that enhance biodiversity and ecosystem health, as highlighted in studies on sustainable farming methods. Evidence from environmental psychology suggests that exposure to natural environments can improve mental health and well-being, with studies indicating a positive correlation between time spent in nature and reduced stress levels. Additionally, anthropological research reveals that cultural rituals related to nature conservation can strengthen social ties and promote collective action for environmental protection. These findings underscore the significant role that culture, nature, and the environment play in contributing to human well-being.  
The Effect of the Addition of Green Bean Puree on the Sensory Quality and Nutritional Content of Kaswi Cake Astrid, Aisyah; Yulianti, Yeni; Riska, Nur
JUPE : Jurnal Pendidikan Mandala Vol 10, No 3 (2025): JUPE : Jurnal Pendidikan Mandala (September)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i3.9430

Abstract

This study aimed to analyze the effect of adding mung bean puree on the sensory quality and nutritional content of kue kaswi. The research was conducted at the Pastry and Bakery Laboratory, Culinary Education Study Program, Universitas Negeri Jakarta, from August 2024 to August 2025. The experimental method was applied to kue kaswi samples with three different percentages of mung bean puree additions, namely 30%, 40%, and 50%. Based on the sensory quality analysis using the Kruskal-Wallis test, the addition of mung bean puree at 30%, 40%, and 50% did not significantly affect all evaluated sensory attributes. Statistical hypothesis testing on the proximate analysis using ANOVA showed that the addition of different percentages of mung bean puree had no significant effect on moisture content, ash content, or crude fiber content. However, it significantly affected fat content, with the best percentage being 30%, and protein content, with the best percentage being 40%. The study concluded that the optimal kue kaswi formulation with mung bean puree was the 40% formulation. Based on a sensory perspective, this formulation did not differ significantly from the control product, while from a nutritional perspective, it resulted in an increase in both fat and protein content.
Pengaruh Substitusi Tepung Sorgum (Sorghum Bicolor [L] Moench) Terhadap Mutu Sensori Dan Karakteristik Fisik Kue Madeleine Rizki Septiani, Ade; Artanti, Guspri Devi; Yulianti, Yeni
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 5 (2024): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v4i5.1902

Abstract

Penelitian ini bertujuan menganalisis pengaruh substitusi tepung sorgum terhadap mutu sensori serta karakteristik fisik kue madeleine. Penelitian ini dilakukan di Laboratorium Pastry & Bakery program studi Pendidikan Tata Boga, Universitas Negeri Jakarta dengan metode penelitian ekperimen. Produk kue madeleine substitusi tepung sorgum 20%, 30%, dan 40% diujicobakan kepada 45 panelis pada aspek aroma sorgum, aroma lemon, warna permukaan, warna bagian dalam, rasa manis, dan remah. Sedangkan uji karakteristik fisik diujikan pada tingkat kelembutan kue madeleine. Berdasarkan hasil uji hipotesis Kruskal Wallis, terdapat pengaruh substitusi tepung sorgum terhadap mutu sensori kue madeleine pada aspek aroma sorgum, warna bagian dalam, dan remah. Hasil uji Tuckey’s pada mutu sensori menunjukkan kue madeleine substitusi tepung sorgum 20% merupakan produk terbaik dalam aspek aroma sorgum dan warna dalam, sedangkan dalam aspek remah kue madeleine substitusi tepung sorgum 40% merupakan produk terbaik. Hasil rata-rata keseluruhan menunjukkan bahwa kue madeleine substitusi tepung sorgum 20% merupakan produk dengan perlakuan terbaik pada mutu sensori. Berdasarkan uji hipotesis pada karakteristik fisik tingkat kelembutan (firmness) kue madeleine dengan uji Anova, terdapat perbedaan nyata pada setiap perlakuan substitusi tepung sorgum. Uji lanjutan Duncan Multiple Range Test (DMRT) menunjukkan bahwa kue madeleine substitusi tepung sorgum 30% dan 40% berada dalam rentangan standar hardness untuk produk butter cake. Berdasarkan uji mutu sensori dan uji karakteristik fisik kue madeleine substitusi tepung sorgum, dapat disimpulkan kue madeleine dengan perlakuan substitusi tepung sorgum 40% merupakan produk kue madeleine terbaik. Peneliti merekomendasikan produk kue madeleine dengan substitusi tepung sorgum sebanyak 40% yang dapat dikembangkan untuk produk inovasi cake sebagai langkah untuk optimalisasi penggunaan tepung sorgum.
Analysis of The Effect of Work Stress and Work Environment On Employee Performance (Case Study In PT Indofood CBP Sukses Makmur, Tbk Plant Tanjung Api-Api Palembang) Yulianti, Yeni; Perizade, Badia; Zunaidah, Zunaidah
Devotion : Journal of Research and Community Service Vol. 3 No. 13 (2022): Special Issue
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/dev.v3i13.288

Abstract

The purpose of this study was to obtain empirical evidence by analyzing the effect of work stress and work environment on employee performance at PT Indofood CBP Sukses Makmur, Tbk Plant Tanjung Api-api Palembang. The sample in this study were employees of PT Indofood CBP Sukses Makmur, Tbk Plant Tanjung Api-Api Palembang with a population of 169 people. The sampling technique in this study was random sampling as many as 119 respondents. The analysis technique used is multiple linear regression analysis. The results of this study indicate that 1) work stress has a positive and significant effect on employee performance; 2) The work environment has a positive and significant effect on employee performance at PT Indofood CBP Sukses Makmur, Tbk Plant Tanjung Api-Api Palembang. Suggestions that can be submitted include 1) Need to evaluate in providing a workload that is in accordance with the jobdesk and responsibilities; 2) It is necessary to renew the room arrangement for the convenience of being in the workspace; 3) It is necessary to evaluate the addition of the number of human resources to reduce high stress due to workloads that exceed responsibilities
Co-Authors Aldera, Ariq Amir Mahmud Anggi, Anggi Arzaki Zulmuayat, Muhammad Asmarawanti, Asmarawanti Astrid, Aisyah Attaubah , Agi Aulia, Disya Aflaha Azizah, Amanda Nurul Badia Perizade, Badia Barid, Vera Bararah Cucu Cahyana Dadang Sahroni, Dadang Dara Windiyarti Devi Artanti, Guspri Dwi Febrita, Talchy Efrina, Efrina Elly, Yuni Farel, Muhammmad Firdaus, Ridwan Freddy, Rivaldo Guspri Devi Artanti Hayat, Anandita Indira Hermansyah, Ade Hidayat, Agi Attaubah Homsinah, Siti Humaira, Frizka Indriyani, Dewi Analis Jaenuddin, Jaenuddin Jaenudin Jaenudin Kandriasari, Annis Kurniasari Febrianti, Binar Kusumah, R. Bayu Larasati, Annisa Liawati, Nunung Lusi, Neng Ma’ruf, Abdul Hakim Maemunah, Yati Setiati Mahdiyah Mahdiyah, Mahdiyah Mariani Mariani Mariani Maulida, Siti Mohamad Syafi’i Muhaenah, Yati Setiati Muhammad Yusron Maulana El-Yunusi Mustaqimah, Yurisma Khoerul Nabila, Nabila Nazila Ramadhani , Rahma Nur Riska Nurjanah, Pia Nurtianto, Siti Lutfia Pahrudin, Umar Penny Naluria Utami, Penny Naluria Purnairawan, Yosef Putra, Sri Gilang Muhammad Sultan Rahma Putri, Dyah Ayu Kensasmi Putri, Tania Rahmah, Rizka Putri Aulia Raihanah, Rana Ramadhani, Rahma Nazila Raudloh, St. Resti Nurfaidah Rina Febriana Ris Riana, Derri Risdame Gultom, Naomi Rizki Septiani, Ade Rohim, Muhammad Aunur Rosliana Dewi Rusilanti Rusilanti Sabrina, Fildzah Zharifah Nur Sachriani Sachriani, Sachriani Saputro, Dimas Sukandi, Vikri Dwiki Sumitra, Mimit Susilawati, Susilawati Syaifuddin Syifa, Dhita Fadilah Teten Tresnawan Tsabita, Vanadia Ayu Umar Sidik, Umar Yati Setiati, Yati Yudistira, Damara Yulianti , Yeni Zunaidah Zunaidah