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All Journal ComEngApp : Computer Engineering and Applications Journal Mozaik Humaniora Jurnal Pengabdian Magister Pendidikan IPA JSAI (Journal Scientific and Applied Informatics) Pahlawan : Jurnal Ilmu Pendidikan, Sosial dan Budaya International Journal of Science and Society (IJSOC) Jurnal Teknik Informatika Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Abdi Masyarakat Multidisiplin Journal of Chinese Language and Culture Studies LINGTERSA: Jurnal Linguistik, Terjemahan, Sastra Journal Health Applied Science And Technology (JHAST) Jurnal Desiminasi Teknologi Journal Education Innovation Tradition and Modernity of Humanity Prosiding Seminar Nasional COSMIC Kedokteran Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Humanities and Social Sciences Journal of Global Research in Public Health JIEP: Jurnal Ilmu Ekonomi dan Pembangunan Helium: Journal of Science and Applied Chemistry
Rudiansyah
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Evaluating the Alignment of the Textbook Easy Steps to Chinese with BSKAP Standards for Mandarin Language Education in Indonesia Avenida, Quinta; Adi, Dian Prasetyo; Sugiarti, Tati; Lianisyah, Ulfah Yanuar; Rudiansyah
JOM Vol 5 No 4 (2024): Indonesian Journal of Humanities and Social Sciences, Desember 2024
Publisher : Universitas Islam Tribakti Lirboyo Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33367/ijhass.v5i4.6254

Abstract

This study aims to evaluate the suitability of the textbook Easy Steps to Chinese, published in China, for Mandarin language education in Indonesia, focusing on its alignment with the standards established by the Badan Standar, Kurikulum, dan Asesmen Pendidikan (BSKAP) (Agency for Standards, Curriculum, and Educational Assessment) and the Merdeka Curriculum. Using a qualitative content analysis method, the research examines the textbook's material, presentation, design, and graphics to assess its effectiveness and relevance in the Indonesian context. The findings indicate that although the textbook provides a well-structured approach with comprehensive teaching materials, it faces challenges in terms of cultural relevance and illustrations that are less suitable for the Indonesian environment. Teachers play a critical role in addressing these gaps by supplementing the textbook with additional materials and cultural adaptations to align with local pedagogical needs and the competency standards of the Merdeka Curriculum. Theoretically, this study highlights the significance of culturally contextualized teaching resources in language acquisition. With proper modifications, Easy Steps to Chinese can serve as an effective resource for Mandarin instruction in Indonesia, though further adjustments are needed to fully align it with the Indonesian educational framework.
Mengetong Tradition in Minang Pariaman Wedding Ceremony: A Show-Off or Mutual Cooperation? Syahputra, Fikry Prastya; Rudiansyah
Tradition and Modernity of Humanity Vol. 3 No. 2 (2023): May
Publisher : TALENTA Publisher

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Abstract

Indonesia has many tribes and produces many traditions. Tradition is a reflection of certain community cultures. One of them is the Mengetong tradition at the wedding ceremony of the Minang Pariaman community in Medan. This research is initiated by the distinction of this tradition which causes controversy. As a brief overview, Mengetong is when the amount of money given to the bride and groom is read aloud during the wedding reception. The initial perception of this research is to present an opinion based on empirical evidence that this tradition has a positive value rather than a negative one. This research applies the performance theory and local wisdom value theory. The data are in the form of text, and co-text taken from the video recordings of the Mengetong activity, supporting documents, and an interview with a customary holder. The results show that Mengetong is included in five elements of performance; 1) specific schedule, 2) specific instruments, 3) non-profitable, 4) having certain rules, and 5) being carried out in a specific location. This result indicated that Mengetong is indeed a tradition performed at a specific time, using specific instruments/tools, not a profit-oriented activity, applying specific rules in action and done by certain tribes. Moreover, local wisdom identifies this tradition as a social value in cooperation and reciprocity activity. This result also portrays the togetherness (gotong-royong) characteristic of Indonesian people. In the end, this study claimed that Mengetong in the Pariaman Wedding ceremony is meant to help each other when a family conduct a wedding ceremony.
OPTIMALISASI PEMANFAATAN KOMPOSTER SEBAGAI SOLUSI BERKELANJUTAN DALAM PENGOLAHAN SAMPAH ORGANIK MENJADI PUPUK ORGANIK RAMAH LINGKUNGAN Elvi Juliansyah; Rudiansyah; Yunida Haryanti
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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Abstract

Abstrak Permasalahan sampah di Indonesia terus meningkat seiring pertumbuhan penduduk dan perubahan pola konsumsi masyarakat. Sekitar 60% dari total timbulan sampah nasional merupakan sampah organik. Kondisi ini menimbulkan dampak lingkungan seperti emisi gas metana, pencemaran air, dan berkurangnya daya tampung TPA. Penelitian ini membahas pemanfaatan komposter sebagai solusi efektif dalam mengolah sampah organik menjadi pupuk organik yang bernilai guna tinggi. Pendekatan pelatihan partisipatif kepada masyarakat, dilakukan pengenalan konsep pengelolaan sampah berkelanjutan, pembuatan komposter sederhana, serta penerapan prinsip biokonversi menggunakan mikroorganisme pengurai. Proses pengomposan dilakukan dengan menjaga rasio karbon dan nitrogen (C/N) sekitar 25–30:1, kelembapan 50–60%, serta suhu ideal 30–40°C untuk mendukung aktivitas mikroba aerob. Hasil kegiatan menunjukkan bahwa penggunaan komposter dapat mengurangi volume sampah organik rumah tangga secara signifikan dan menghasilkan kompos dengan kualitas baik, ditandai warna gelap, tekstur remah, serta aroma tanah segar. Program ini juga berdampak sosial positif melalui peningkatan kesadaran ekologis masyarakat dan penguatan ekonomi sirkular di tingkat lokal. Kesimpulan dengan pemanfaatan komposter terbukti menjadi model pengelolaan sampah yang efisien, ramah lingkungan, dan berkelanjutan.
Pengembangan Alat Pembelajaran Pelontar Bola Dalam Permainan Tenis Meja Rudiansyah; Fery Toding Allo
Journal Education Innovation (JEI) Vol. 1 No. 1 (2023): Oktober 2023
Publisher : Yayasan Perguruan Kampus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65474/bza9c737

Abstract

The development of learning tools for throwing balls in the game of table tennis is the aim of researchers to assist activities in table tennis practicum lectures. In table tennis lectures, especially during the practicum, forehand and backhand strokes are still done manually by the lecturer, so it takes longer, causing boredom. from students waiting in line. The research method used is the Research and development (R&D) research design method with the ADDIE development model (Tegeh and Kirna (2013) consisting of stages 1) Analysis, 2) Design, 3) Development (Development), 4) Implementation (Implementation) and 5) Evaluation (Evaluation). The result of the development carried out by researchers was the creation of table tennis ball throwing media which was obtained from several trials of applying this equipment. Development of learning media for throwing tennis balls The table for improving forehand and backhand skills has good quality to be used as a lecture support.
IMPLEMENTATION OF THINKING DESIGN FOR OPTIMIZING THE UI/UX OF THE ORDERING CHATBOT AT WARUNG PEMPEK MANG HANIF: IMPLEMENTATION OF THINKING DESIGN FOR OPTIMIZING THE UI/UX OF THE ORDERING CHATBOT AT WARUNG PEMPEK MANG HANIF kartina, Riza; Arif Fadillah; Rudiansyah
jurnal kesehatan terapan sains dan teknologi Vol 3 No 2 (2025): Journal Health Applied Science And Technology (JHAST)
Publisher : IKesT Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52523/jhast.v3i2.91

Abstract

In the ever-growing digital era, Warung Pempek Mang Hanif faces challenges in managing an increasingly complex ordering process due to the increasing number of customers. The current manual ordering system has limitations such as recording errors, delays, and customer dissatisfaction. This research aims to optimize the UI/UX of an ordering chatbot by applying a Design Thinking approach. Design Thinking methodology is applied to understand user needs and preferences, design innovative solutions, and ensure optimal user experience. Chatbot development was carried out using the Eclipse IDE and the Java programming language, focusing on main features such as order acceptance, menu information and order status. This research shows that the application of Design Thinking can produce responsive, intuitive and efficient chatbots, thereby increasing customer satisfaction and reducing staff workload.
INOVASI PENGOLAHAN PANGAN DENGAN PEMANFAATAN PENGGILING DAGING UNTUK GIZI MASYARAKAT Juliansyah, Elvi; Haryanti, Yunida; Rudiansyah
Prosiding Seminar Nasional COSMIC Kedokteran Vol 4 (2026): Edisi 2026
Publisher : Lembaga Penelitian Dan Pengabdian Kepada Masyarakat Universitas Wijaya Kusuma Surabaya

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Abstract

Latar Belakang: Pemanfaatan penggiling daging upaya peningkatan kualitas gizi masyarakat dan penguatan ketahanan pangan lokal. Alat ini bukan sekadar sarana mekanis untuk menghaluskan daging yang merupakan inovasi tepat guna yang mampu meningkatkan ketersediaan dan konsumsi makanan bergizi di tingkat rumah tangga maupun komunitas. Pengolahan bahan pangan hewani dan nabati menggunakan penggiling daging, masyarakat dapat menghasilkan berbagai produk olahan dalam bentuk bakso, nugget, abon, atau sosis yang memiliki nilai gizi tinggi, mudah dicerna, dan lebih higienis. Metode: untuk meningkatkan asupan protein hewani, pemanfaatan alat ini juga membuka peluang ekonomi bagi usaha mikro, kecil, dan menengah (UMKM) di sektor pengolahan pangan bergizi. Hasil: Kegiatan ini menjelaskan aspek teknis, higienitas, serta pendekatan gizi dan sosial-ekonomi dalam penggunaan penggiling daging untuk penyediaan makanan sehat di masyarakat. Kesimpulan: melalui penerapan prinsip keamanan pangan, pengelolaan limbah ramah lingkungan, dan pelibatan komunitas, penggiling daging terbukti mendukung pencapaian tujuan pembangunan berkelanjutan terutama pada bidang kesehatan dan ketahanan pangan.
Evaluation of Nutrition and Acceptability of Cookies Substituted with Millet Flour and Butterfly Pea Flower Extract (Clitoria ternatea) Rawiningtyas, Sotya; Hanafi; Nurhasanah; Harsandi, Tarich Majid; Sari, Anisya Repika; Ekaputri, Dira; Hasanah, Isna Nur; Khaedar, Muhammad; Rudiansyah
Helium: Journal of Science and Applied Chemistry Vol. 4 No. 2 (2024): Helium: Journal of Science and Applied Chemistry
Publisher : Study Program of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v4i2.9

Abstract

Cookies that are circulated in the community are generally made from wheat flour that is high in gluten. In addition, the high sugar content increases the risk of consumers to various metabolic diseases. Therefore, it is necessary to develop substituted cookie products and use natural ingredient extracts as natural additives that can improve the biological function of food so that cookies can be designed as functional foods in the future. This study aimed to determine the effect of substituting wheat flour with millet flour on cookies' acceptability, water, protein, and carbohydrate content. In this study, wheat flour raw materials were substituted using millet flour (50:50, 70:30, and 100:0). Butterfly pea flower extract was added to the cookie dough, and then proximate analysis and acceptance tests were carried out. The water content of substituted cookies was higher than the standard. The protein content of cookies substituted with millet flour is still by SNI standards. Meanwhile, the carbohydrate content per serving of substituted cookies is lower (51.78%) than standard cookies (70%). Meanwhile, the hedonic test showed that the substitution of millet flour (50:50) was still within the normal acceptance range according to SNI standards. Based on chemical content tests and acceptance tests, it is known that the substitution of millet flour with a composition of 50:50 still meets the biscuit criteria based on SNI.
Co-Authors Abiyyuddin, M. Farras Aditya Sardi Adventia Natalia Christy Ahmad Jupri Alam, M. Bagus Sekar Amini, Ida Anggara, M Ikhsan Arif Fadillah Avenida, Quinta Ayu Ardini Azhar Andika Putra Baihaqi, Muhammad Mirza Caca Davit Debi Setiawan, Debi Dedeh Husnaniyah Depi Yulyanti Ekaputri, Dira Elvi Juliansyah Ernawati Erssa Renanda Fery Toding Allo Hanafi Harsandi, Tarich Majid Haryanti, Yunida Hasanah, Isna Nur Helwani, Akhmad Syarif Herman, Joni Julina K, Bakhtiar Kartina, Riza Kemas Welly Angga Permana Kesuma, Lucky Indra Khaedar, Muhammad Lemi Iryani Lianisyah, Ulfah Yanuar Lita Herlina Makmum Raharjo Muhamad Ihsan Febryanto Mbele Muhammad Rizki Mukhlisin Nicki Rizki Fitria Norma Islamiati Nurhasanah Octavia, Pipin Pitaloka, Fifit Purba, Mariana Raharjo, Makmun Rimayani, Dwi Sari, Anisya Repika Shucy Ramawati Fadila Siti Yumna Annisa Sotya Rawiningtyas, Sotya Sri Rizki Sukmawati Sugiarti, Tati Sutra Romadon Syahputra, Fikry Prastya Tahrim Theodora Nurcahayana Nainggolan Yunida Haryanti Zharfan Gibran