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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.