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All Journal EGALITA Jurnal Pendidikan Tata Boga dan Teknologi YASIN: Jurnal Pendidikan dan Sosial Budaya e-Jurnal Inovasi Pembelajaran Sekolah Dasar e-Jurnal Inovasi Pembelajaran Sekolah Dasar
Kurnia, Rahmi
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Physics Social Sciences Other

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WOMAN ENTREPRENEURIAL LEADERSHIP: KEPEMIMPINAN PEREMPUAN SEBAGAI UPAYA PENGEMBANGAN JIWA ENTREPRENEURSHIP ANAK USIA DINI wahidah, Finadatul; Kurnia, Rahmi; Lailisna, Novi Nur
EGALITA Vol 18, No 1 (2023): June
Publisher : Pusat Studi Gender UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/egalita.v18i1.17631

Abstract

Entrepreneurship departs from the concept of human independence in solving the problems at hand. In entrepreneurship, humans try to get out of life's problems. They turn uncertainty into promising opportunities. The human ability to turn challenges into economic opportunities has existed since their existence in the world. They live, develop and progress on the principle of independence. Every effort was made to meet the needs of his life. This study was carried out by RA Ulul Albab, located at Bumi Mangli Permai Jember. Women's leadership at RA Ulul Albab has gotten awards and has innovations in developing an entrepreneurial spirit in early childhood. The application of AUD's entrepreneurial spirit will not be separated from the role of the leader. This study uses a qualitative approach; the technique used in selecting informants is purposive. This means determining informants according to selected criteria relevant to the research problem. Data collection techniques using observation, interviews and documentation. Data analysis followed the method Milles and Huberman proposed: data condensation, data presentation, drawing conclusions or verification. The validity of the data used source triangulation and technical triangulation. The focus of the research is 1) How does women's leadership make the innovations in developing the entrepreneurial spirit of Early Childhood?; 2) How is the leadership behaviour of women in developing the entrepreneurial spirit of Early Childhood? The results of the research are 1) The innovation carried out by the principal of RA Ulul Albab in developing the entrepreneurial spirit of Early Childhood is carried out in two steps, namely: a) Thinking New Thing; b) Doing New Things; 2) Management by Exception-Active, a figure who is active and firm in paying attention to the implementation of the duties of teachers so as not to make mistakes or failures. Supervising leaders who always supervise and motivate teachers and Management by Self-protective-spiritual, leaders who have more orientations based on brotherly relationships and low levels of selfishness, leaders who are inspirational visionary, and prioritize Collaborative team orientation, honest leaders and trust.
Sensory Quality Analysis Of Putu Ayu Cake With The Addition Of Red Dragon Fruit Extract Kurnia, Rahmi; Fridayati, Lucy; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26888

Abstract

Synthetic dyes that are often used in making putu ayu cakes can be harmful to health because they contain sulfuric acid or citric acid chemicals, so safer natural dye alternatives are needed. Red dragon fruit contains anthocyanins, antioxidants, and essential nutrients that can be used as natural dyes while providing added value in terms of product health and aesthetics. This study aims to analyze the sensory quality of putu ayu cakes with the addition of red dragon fruit extract of 20%, 30%, and 40%. The type of research used was a pure experiment with a Completely Randomized Design (CRD) and three times. The research sample consisted of three treatments and one control, assessed by five semi-trained panelists, namely lecturers from the IKK Department of Culinary Arts, UNP. Data were obtained through organoleptic tests including color, aroma, and taste using an instrument in the form of an assessment sheet. Data analysis techniques were carried out quantitatively inferentially. The results showed that the addition of 40% red dragon fruit extract had the most significant effect on color, aroma and taste (dragon fruit), but did not have a significant effect on the sweetness of putu ayu cakes. 
Peningkatan Hasil Belajar Peserta Didik dalam Pembelajaran Tematik Terpadu Menggunakan Model Discovery Learning Kelas IV SD Kurnia, Rahmi; Muhammadi, Muhammadi
e-Jurnal Inovasi Pembelajaran Sekolah Dasar Vol 10, No 3 (2022): (September-Desember) e-JIPSD
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.813 KB) | DOI: 10.24036/e-jipsd.v10i3.10459

Abstract

This Research aims to describe the improvement of integrated thematic learning outcomes by using Discovery Learning model in class IV SD Negeri 04 District paninggahan solok. Unitages Research Research class with qualitative and quantitative approaches. The study carried out two cycles. Research Data in the form of observation and test results. The body In this study is teacher and grade IV students. Research results of RPP cycle I 76, 56% (C), Cycle II 93, 75% (SB). The implementation of learning aspects of my teacher's cycle is 81, 26% (B), Cycle II 90, 6% (SB). Aspects of student Cycles I 81, 26% (B), Cycle II 90, 6% (SB). Student Learning Results Cycle I 66, 53, Cycle II to 87. It can be concluded in research that the Discovery Learning model can improve the results of integrated thematic Learning.
Peningkatan Hasil Belajar Peserta Didik dalam Pembelajaran Tematik Terpadu Menggunakan Model Discovery Learning Kelas IV SD Kurnia, Rahmi; Muhammadi, Muhammadi
e-Jurnal Inovasi Pembelajaran Sekolah Dasar Vol 10, No 3 (2022): (September-Desember) e-JIPSD
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/e-jipsd.v10i3.10459

Abstract

This Research aims to describe the improvement of integrated thematic learning outcomes by using Discovery Learning model in class IV SD Negeri 04 District paninggahan solok. Unitages Research Research class with qualitative and quantitative approaches. The study carried out two cycles. Research Data in the form of observation and test results. The body In this study is teacher and grade IV students. Research results of RPP cycle I 76, 56% (C), Cycle II 93, 75% (SB). The implementation of learning aspects of my teacher's cycle is 81, 26% (B), Cycle II 90, 6% (SB). Aspects of student Cycles I 81, 26% (B), Cycle II 90, 6% (SB). Student Learning Results Cycle I 66, 53, Cycle II to 87. It can be concluded in research that the Discovery Learning model can improve the results of integrated thematic Learning.
Analisis Kualitas Sensori Kue Putu Ayu dengan Penambahan Ekstrak Buah Naga Merah Kurnia, Rahmi
YASIN Vol 5 No 4 (2025): AGUSTUS
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v5i4.5987

Abstract

This study aims to analyze the sensory quality of putu ayu cake with the addition of red dragon fruit extract at concentrations of 20%, 30%, and 40% as an effort to innovate traditional food products using natural ingredients—a practice that remains relatively uncommon. This research is a true experimental study using a Completely Randomized Design (CRD) with three replications, involving four treatments: control (X0) and three extract variations (X1, X2, X3). The assessment was conducted by five semi-trained panelists from the Culinary Arts faculty using organoleptic test sheets to evaluate color, aroma, and taste. Data were analyzed using quantitative descriptive statistics, followed by ANOVA and Duncan’s post hoc test. The results show that the addition of 40% red dragon fruit extract (X3) had the most significant effect on color, aroma, and the distinctive taste of dragon fruit, but did not significantly affect the cake’s sweetness. The control treatment (X0) recorded the highest score for sweetness (3.67), while X3 received the highest scores for aroma (2.53) and dragon fruit flavor (2.73). These findings indicate that red dragon fruit extract can enhance the visual appeal and distinctive taste profile of putu ayu without altering its sweetness, thus offering potential for enriching traditional food innovations with functional natural ingredients.
Co-Authors Anggraini, Ezi elida elida Lucy Fridayati Muhammadi, Muhammadi Novi Nur Lailisna, Novi Nur Wahidah, Finadatul