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All Journal Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) RABIT: Jurnal Teknologi dan Sistem Informasi Univrab JOURNAL OF INFORMATICS AND TELECOMMUNICATION ENGINEERING JURNAL MEDIA INFORMATIKA BUDIDARMA JURTEKSI Minda Baharu Jurnal Riset Informatika Jurnal Mantik Informatika TRIDARMA: Pengabdian Kepada Masyarakat (PkM) Jurnal Tekinkom (Teknik Informasi dan Komputer) Jurnal Pengabdian Masyarakat Khatulistiwa Jurnal Teknologi Informasi dan Komunikasi Jurnal Sistem Informasi, Teknik Informatika dan Teknologi Pendidikan (JUSTIKPEN) IKA BINA EN PABOLO : PENGABDIAN KEPADA MASYARAKAT
Ibnu Rasyid Munthe
Universitas Labuhanbatu
Aerospace Engineering Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Public Health Social Sciences Other

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Comparative Evaluation of ROC-MOORA, ROC-TOPSIS, and ROC-WASPAS for Group Internship Assessment Using Robustness, Ranking Stability, and Rank Correlation Analyses Arnol Hamonangan Simbolon; Syaiful Zuhri Harahap; Ibnu Rasyid Munthe; Budianto Bangun
JOURNAL OF INFORMATICS AND TELECOMMUNICATION ENGINEERING Vol. 10 No. 1 (2026): Issues July 2026
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jite.v10i1.18781

Abstract

Evaluating student internship (Praktik Kerja Lapangan, PKL) groups requires an objective ranking procedure because it involves multiple assessment criteria. Previous comparative studies on Multi-Criteria Decision Making (MCDM) methods have commonly employed different weighting schemes for each method and rarely evaluated robustness, ranking stability, and rank correlation simultaneously. This study compares the performance of ROC-MOORA, ROC-TOPSIS, and ROC-WASPAS using the same Rank Order Centroid (ROC) weighting scheme for internship group evaluation. A total of 23 internship groups were assessed based on five criteria and ranked using the three methods. Performance was further evaluated through one-at-a-time weight perturbation and Monte Carlo–based robustness analysis, ranking stability analysis, and Spearman's and Kendall's rank correlation tests. The results show that the three methods produced nearly identical rankings, with Spearman correlation coefficients ranging from 0.999 to 1.000 and Kendall's Tau from 0.992 to 1.000. Weight perturbations of 10–30% resulted in a maximum average rank shift of only 0.017 positions without changing the top-ranked group. Monte Carlo simulations across 1,000 scenarios indicated that ROC-TOPSIS was slightly more stable than ROC-MOORA and ROC-WASPAS. Overall, all three methods demonstrated robust, stable, and consistent performance under identical ROC weighting.
Evaluation of Machine Learning Using the K-NN Algorithm To Determine the Quality of Meat Before Consumption Feronika Feronika; Masrizal Masrizal; Ibnu Rasyid Munthe
Jurnal Riset Informatika Vol. 5 No. 2 (2023): March 2023
Publisher : Kresnamedia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1375.967 KB) | DOI: 10.34288/jri.v5i2.205

Abstract

Meat is one of the sources of animal protein for humans, and one of the requirements that must be met so that the human body does not lack protein, especially animal; this protein can be obtained from beef, chicken, and other meats, but the most important thing here is the content contained in meat, whether it has been contaminated with chemicals, e.g., chicken that has been injected with chemicals that cause the chicken to look fat, or beef whose flexibility has decreased and the pH is getting more acidic. This research tries to predict meat quality by looking at two parameters: flexibility and acidity. The programming language used is R Language, using the k-NN method or Algorithm to determine the meat's condition suitable for consumption. In detail, it will be processed in Machine Learning using the k-NN Algorithm; there are two criteria for consumption of meat, namely good or not good for consumption; in detail, the output will be explained using a specific graph using a plot function, and array data will be specifically classified to represent values. The value of 2 variables, namely feasible or not suitable for consumption.
PEMANFAATAN OLAHAN TAHU MENJADI BROWNIES SEBAGAI INOVASI EKONOMI KREATIF Di DESA KAMPUNG BARU JANJI Fauziah Hanum; Ade Trya Amanda; Ibnu Rasyid Munthe; Kamsia Dorliana Sitanggang; Siti Hartati Yusida Saragih; Novi Fitriandika Sari
Jurnal Pengabdian Masyarakat Khatulistiwa Vol 9, No 1 (2026): APRIL
Publisher : STKIP Persada Khatulistiwa Sintang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31932/jpmk.v9i1.6579

Abstract

ABSTRACTTofu is a long-known and popular soybean product in Indonesia. It boasts high nutritional value, is readily available, and offers potential as a substitute ingredient in brownies. This community service program employs a participatory and collaborative approach, encompassing outreach, technical production training, hands-on practice, mentoring, and product evaluation. This product not only offers nutritional advantages in the form of increased vegetable protein and reduced saturated fat, but also opens up opportunities for home businesses and increases community income. Socially, this activity strengthens the role of housewives, teenagers, and village youth as entrepreneurs while enhancing self-confidence and a spirit of mutual cooperation.Keywords: Tofu, brownies, economic innovation ABSTRAKTahu merupakan salah satu produk olahan kedelai yang sudah lama dikenal adan sangat populer di Indonesia. Tahu memiliki  kandungan gizinya yang tinggi, mudah diperoleh, serta potensinya sebagai bahan substitusi dalam pembuatan brownies. Metode yang digunakan dalam pelaksanaan pengabdian kepada masyarakat ini dengan menggunakan pendekatan partisipatif dan kolaboratif, meliputi tahapan sosialisasi, pelatihan teknis produksi, praktik langsung, pendampingan, dan evaluasi produk. Produk ini tidak hanya menawarkan keunggulan gizi berupa peningkatan protein nabati dan penurunan lemak jenuh, tetapi juga membuka peluang usaha rumah tangga serta meningkatkan pendapatan masyarakat. Dari sisi sosial, kegiatan ini memperkuat peran ibu rumah tangga, remaja dan  pemuda desa sebagai pelaku usaha sekaligus meningkatkan rasa percaya diri dan semangat gotong royong.Kata Kunci : Tahu, brownies, inovasi ekonomi
Co-Authors Adam Wirayuda Ade Parlaungan Nasution, Ade Parlaungan Ade Trya Amanda Afrian Alfariz Aisyah Hayati Ali Akbar Ritonga Ali Akbar Ritonga Angga Putra Juledi Arnol Hamonangan Simbolon Arya Widana Bangun, Budianto Betaria Sonata Sianturi Bhakti Helvi Rambe Dahrul Aman Harahap Dapot Hutagalung Deci Irmayani Dermi Tinambunan Eliyas Wiko Wardana Fauziah Hanum Febriani Naibaho Feronika Feronika Gomal Juni Yanris Hanggi Kurniawan Inez Chania Panjaitan Iwan Purnama Kamsia Dorliana Sitanggang Khairul Kusmanto Kusmanto Lisma Zahara Marnis Nasution Marnis Nasution Masrizal Masrizal Masrizal Masrizal Masrizal Meidy Putra Panusunan Siregar Muhammad Halmi Dar Muhammad Syaifullah Muhammad Wahyu Tambunan Mulya Al Fazar Musthafha Haris Munandar Mutiara Br Samosir Novi Fitriandika Sari Nur Rahma Fauziah Nurhikmah Nasution Nursaka Putra Pane, Rahmadani Rahel Marianti Ritonga Ramadani Pane Ronal Watrianthos Shabrina Rasyid Munthe Sigit Prasetyo Nugroho Simanjorang, Elida F. S. Siti Hartati Yusida Saragih Syaiful Zuhri Harahap Volvo Sihombing Welfriede Siregar Windo Yenni Syahfutri Sipahutar Yoan Yoan Zulkifli