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All Journal Agrointek Jurnal Ilmiah Mahasiswa FEB Industria: Jurnal Teknologi dan Manajemen Agroindustri Technomedia Journal JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian INTEGRITAS : Jurnal Pengabdian Jurnal Abdi Insani Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Ilmiah Agribios Jurnal Pengabdian Nasional JURNAL AGROINDUSTRI HALAL Indonesian Journal of Food Technology Al-lubab : Jurnal Penelitian Pendidikan Dan Keagamaan Islam Jurnal Talenta Psikologi Jurnal Ilmu Kesehatan
Wijayanti, Nur
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Peningkatan Produktivitas dengan Relayout Area Produksi di UKM Keripik Tempe (Studi Kasus di UKM Suka Nicky, Banjarnegara) Hidayat, Hety Handayani; Wijayanti, Nur; Prasetyo, Arif
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol 5, No 6 (2020)
Publisher : Department of Agribusiness, Halu Oleo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jia.v5i6.14994

Abstract

SMEs are required to continue to make continuous improvements to increase productivity. One alternative that can be done is to re-layout the facilities and production areas. The main purpose of this research is to identify an increase in productivity with the proposed re-layout. Layout planning is carried out using the ARC (Activity Relations Chart) approach, the area requirements of each production facility, and the limitations of SMEs. From the results of the research conducted from January until March 2020, it is known that the proposed re-layout can improve material handling efficiency in Suka Nicky. Originally 219.75 meters which were taken in 148.5 minutes turned into 194.65 meters with a time of 117.5 minutes. With the decrease in distance and material handling time, the hope is that it can reduce the operational costs of SMEs.
Effect of Financial Literacy, Financial Confidence, External Locus of Control, On Personal Finance Management (Object of Study on East Java Students) Wijayanti, Nur; Kartawinata, Budi Rustandi
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 4 (2022): Budapest International Research and Critics Institute November
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i4.7171

Abstract

The level of consumption in the younger generation, including students, is increasing, influenced by the existence of social media. This happens because of the lack of student knowledge of financial management properly. For this reason, students must improve financial literacy and self-confidence both from themselves and factors that cannot be controlled by themselves in personal financial management. Data from the pre-survey results show that personal financial management and financial literacy are on average good, while the external financial locus of control variable tends to be low. This study aims to determine the effect of financial literacy, financial confidence, and external locus of control on personal finance management (object of study on students in East Java). The population in this study were students who were taking higher education educators in East Java. The sample used in this research is 400 respondents from East Java students. The method in this study was a questionnaire distributed randomly in various cities or districts in East Java. From the results of the analysis using SPSS 25. Methods of data analysis using descriptive and quantitative methods with Multiple Linear Regression analysis. The t-test was used to test the hypothesis partially, while the F-test was used to test the hypothesis simultaneously. Based on the results of the study, there is a significant influence between financial literacy, financial confidence, and external locus of control on personal finance management.
PENDAMPINGAN PENERAPAN GOOD MANUFACTURING PRACTISE (GMP) PADA UMKM KERIPIK TEMPE 27, GENTAWANGI, JATILAWANG, BANYUMAS Wijayanti, Nur; Budhi Pramono, Taufik; Dharmawan, Budi
Jurnal Pengabdian Nasional Vol 3 No 2 (2022)
Publisher : Politeknik Negeri Lampung

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

Abstract

  ABSTRACT Tempe 27 chips are a product of partner Micro, Small and Medium Enterprises (SME)  from Gentawangi Village, RT 02 RW 06, Jatilawang sub-district, Banyumas district. The type of tempe chips produced by partner SME is sago tempe chips. The problems faced by partner SME include that the production equipment used is still simple and has not yet implemented Good Processed Food Production Methods (CPPOB) or Good Manufacturing Practices (GMP). The solutions offered to partner SME are public education and the diffusion of science and technology through training and mentoring in the application of Good Manufacturing Practice (GMP). The aim is to increase the knowledge, skills and awareness of SME to reach 100% regarding the implementation of GMP. The methods used are community education, science and technology diffusion, mediation, advocacy and participation from SME partner in community service activities. The result of the community service program related to assisting in the implementation of GMP is that there is an increase in understanding and awareness of the importance of GMP from partner SME actors. This is shown by the high motivation of partner SME and their willingness to independently improve, equip and organize tempe chip production facilities and infrastructure so that they comply with GMP principles.   Keywords: GMP, tempe chips, mentoring, SME
Product Development Model for Tempe Chocolate Chips Based on Costumer Preferences in Banjarnegara, Central Java, Indonesia Hidayat, Hety Handayani; Wijayanti, Nur
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.3

Abstract

AbstractThis study aims to determine the attributes and categories that are important in product development and its model to obtain appropriate design recommendations based on consumer preferences using Quantification Theory Type 1 (QTT1). The number of respondents involved was 250 respondents in Banjarnegara Regency who were selected on purposive sampling. Respondents were asked to rate the level of preference for 14 samples of chocolate tempe chips. The results of the identification of attributes and categories that affect preferences obtained seven attributes and 19 categories, namely shape attributes (round, square, triangle, and oval), thickness (thin and thick), size (large and medium), distinctive aroma (tempe, chocolate, and fruits), flavors (chocolate and variants), surface layers (glossy, sprinkles, sprinkles & chocolate, visible tempe surface & sprinkles), as well as coatings (chocolate compound coating and chocolate coating & sprinkles). Based on the data analysis, some recommendations for product development of chocolate tempe chips are: round, 0.15 mm thick, 8 cm wide, flavored and chocolatey, glossy coating with chocolate coating and sprinkles.Keywords: costumer’s preferences, product development model, tempe chocolate chips         AbstrakPenelitian ini bertujuan untuk menentukan atribut hingga kategori yang penting dalam pengembangan produk dan memodelkannya untuk memperoleh rekomendasi desain yang sesuai berdasarkan preferensi konsumen dengan menggunakan Quantification Theory Type 1 (QTT1). Jumlah respoden yang terlibat sebanyak 250 responden di Kabupaten Banjarnegara yang dipilih dengan purposive sampling. Responden diminta untuk menilai tingkat preferensi terhadap 14 sampel produk keripik tempe cokelat. Hasil identifikasi atribut dan kategori yang memengaruhi preferensi diperoleh 7 atribut dan 19 kategori, yaitu atribut bentuk (bulat, kotak, segitiga, dan oval), ketebalan (tipis dan tebal), lebar (besar dan sedang), aroma khas (tempe, cokelat, dan buah-buahan), rasa (cokelat dan varian), lapisan permukaan (mengkilap, taburan, taburan & cokelat, serta tempe terlihat & ada taburan), serta pelapis (coating compound cokelat dan coating cokelat & taburan). Analisis data menghasilkan rekomendasi pengembangan produk keripik tempe cokelat adalah berbentuk bulat, tebal 0,15 mm, lebar 8 cm, beraroma dan berasa cokelat, lapisannya mengkilap dengan bahan pelapis coating cokelat dan taburan.Kata kunci: keripik tempe cokelat, model pengembangan produk, preferensi konsumen
تدخل تراكيب اللغة الإندونيسية في اللغة العربية ( دراسة وصفية تحليلية عن كتابة ومحادثة طالبات معهد "دار اللغة والدعوة " ببانجيل – باسوروان – جاوى الشرقية) Wijayanti, Nur
Al-Lubab : Jurnal Penelitian Pendidikan dan Keagamaan Islam Vol 2 No 1 (2016): Al Lubab
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) Sekolah Tinggi Ilmu Tarbiyah Muhammadiyah Tempurrejo Ngawi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19120/al-lubab.v2i1.1301

Abstract

محاولة لقضاء الحاجة الاجتماعية والإقتصادية والسياسية والتربوية في هذا العصر العولمة تحمل الناس أن يختلطوا بمجتمعهم ولاينعزلوا عن غيرهم. لذا يحتاج الناس اهتمامها ومعرفة لغاتها حتى يستخدموا لغتين مختلفتين أو أكثر متبادلا (ثنائي اللغة). وفي أثناء قيامها ظهرت المشكلة اللغوية لأجلها حيث يحمل الناطق نظام اللغة الواحدة في اللغة الأخرى ويستخدمها أكثر من الأخرى أي ما يسمى بالتدخل اللغوي. وإذا لا نهتم هذه الظاهرة اهتماما تاما سوف تتفسد اللغة المتدخلة. لذا علينا أن نسلمها من الفساد بالإشارة على المخالفة اللغوية أثناء محادثتهن وكتابتهن وتصحيحها, وبتحليل عواملها.  وأما المنهج المستخدم في هذا البحث فنستعمل البحث الوصفي. هذا البحث يوصف المظاهر اللغوية وصيغها وصفا تماما. ويأتي تدخل اللغة الأندونسية في اللغة العربية عند طالبات معهد "دار اللغة والدعوة" ببانجيل على مركب ظرفي ومركب نعتي ومركب مصدري وتركيب جملة فعلية. وتدخلها الشائع فهو التدخل في تركيب جملة فعلية. أما عوامله فتنقسم على الداخلية هو استخدام اللغة الأندونسية أكثر من العربية في محادثتهن اليومية وقلة كفاءتهن في اللغة العربية. والخارجية هو التواصل اللغوي وثنائي اللغة والفروق اللغوية بين الأندونسية والعربية.
Metode Cooperative Learning Model Student Team Achievement Division (STAD) Sebagai Alternatif dalam Menciptakan Pembelajaran Aktif dan Menyenangkan Pada Mata Pelajaran PAI Wijayanti, Nur
Al-Lubab : Jurnal Penelitian Pendidikan dan Keagamaan Islam Vol 2 No 2 (2016): Al Lubab
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) Sekolah Tinggi Ilmu Tarbiyah Muhammadiyah Tempurrejo Ngawi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19120/al-lubab.v2i2.3292

Abstract

AbstractOne of the causes of students being unable to learn PAI materials actively, creatively, eagerly, cheerfully, and fun for a good achievement is that they have not been able to learn cooperatively. Each Student should be able to cooperate in their learning activities through exchange of ideas and experiences. They also need to be given the opportunity of all efforts in group learning activities to improve the ability that has been owned and improve students' skills in aspects of knowledge (cognitive), attitude, and skills (psychomotor). And cooperative learning STAD model becomes an alternative method to realize the needs of students in learning to think, solve problems, and integrate knowledge and skills.Keywords : cooperative learning, student team achievement division
Fungsi Badan Dakwah Islam Dalam Upaya Membentuk Kepribadian Islami Pada Peserta Didik Wijayanti, Nur
Al-Lubab : Jurnal Penelitian Pendidikan dan Keagamaan Islam Vol 3 No 1 (2017): Al Lubab
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) Sekolah Tinggi Ilmu Tarbiyah Muhammadiyah Tempurrejo Ngawi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19120/al-lubab.v3i1.3303

Abstract

The Islamic missionary (da'wah) Agency as an Intra-School Organization is another vehicle for adding and enriching the science in the religious field that is not obtained in the classroom, due to the limited time and curriculum. Missionary agency is one of the means and alternatives in improving the science of religion and improving the quality of religion in shaping the student's personality. Islamic Missionary Agency has been instrumental in developing the function of mindset as a driving force in improving the achievement of its members and improving the quality of islmaic lessons, especially religious education. And Islamic Missionary Agency has also implemented the role of developing the soul pattern function that is closer to Allah SWT by multiplying the worship and always connect the needs of body and instinct with the rules of Allah SWT. With the formation of both patterns, the mindset and pattern of the soul will form the personality of Islamic learners in accordance with the purpose of national education.
Islam Sasak : Wetu Telu Versus Waktu Lima Wijayanti, Nur
Al-Lubab : Jurnal Penelitian Pendidikan dan Keagamaan Islam Vol 3 No 2 (2017): Al Lubab
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) Sekolah Tinggi Ilmu Tarbiyah Muhammadiyah Tempurrejo Ngawi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19120/al-lubab.v3i2.3325

Abstract

Sasak religion or more specifically Islam Sasak is a reflection of local or traditional religious struggles dealing with a universal world religion, in this case is Islam. Islam Sasak is basically also Islam, as if Javanese Islam, Malay Islam and so on. The original Sasak Islam is called Wetu Telu, a local Islamic type that blends with traditional values. Wetu Telu's teachings make custom as a base to think and behave and make nature as the subject that can organize, maintain and cultivate something else. This view arouses some actions that tend to mystic. While the teachings of Waktu Lima make the science of religion as a standard of thinking and behaving as well as viewing nature as subject-object. Nature is seen as a rational object, which can be exploited by man and rather than exploits the human beings, and at the same time become a sacred subject, so born a rational-mystical action.
Utilization of Nanocellulose Fiber from Tapioca Industrial Solid Waste as a Bioplastic Filling Material Wicaksono, Rumpoko; Wijayanti, Nur
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.773 KB) | DOI: 10.20884/1.ijft.2022.1.1.6158

Abstract

This study aims to examine the properties of nanocellulose fibers produced from cassava through the acid hydrolysis process, as well as their potential use as a filler for bioplastics based on cassava starch (tapioca). The treatment of this research was acid hydrolysis process time consisting of 15 and 30 minutes and the use of nanocellulose fiber as a filler for bioplastics as much as 0%, 1%, 2%, and 3% w/w starch. The results of this study indicate that the diameter of the nanocellulose fibers produced is about 18-40 nm, good dispersion stability, the crystallinity index of the nanocellulose fibers produced by acid hydrolysis for 15 and 30 minutes are 39.7% and 31.2%, respectively. The addition of nanocellulose fibers can increase the tensile strength, but decrease its elongation ability.
Study of Cocoa Powder Production Process and Packaging Technology in UGM Cocoa Teaching and Learning Industry Nabila, Salsa Olivia; Wijayanti, Nur
Indonesian Journal of Food Technology Vol 3 No 1 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.1.12221

Abstract

UGM Cocoa Teaching & Learning Industry (UGM CTLI) is a business unit based on cocoa processing as a learning and industrial pioneer and provides makloon services to produce cocoa products according to SNI standards. One of the processed cocoa products that has the highest product demand is cocoa powder because it has large market potential as a raw material for the food and beverage industry. The quality of cocoa powder can decrease during the processing process, storage process and distribution process, so it is necessary to study the production and packaging processes regarding their function in maintaining product quality from damage. This research was carried out on January 2 - January 31 2024. Data collection methods used included interviews, observation, documentation and literature study. The cocoa powder packaging used is in the form of a sewing bag consisting of kraft paper and HDPE plastic. Based on the results of previous research, the use of HDPE plastic is considered appropriate and able to protect the quality of cocoa powder better than other plastics.
Co-Authors Andhika, Elang Kristi ARDIANSYAH ARDIANSYAH Arif Prasetyo, Arif Ayuningtyas, Laksmi Putri Azizah, Faulina Luthfi Budhi Pramono, Taufik Budi Dharmawan Budi Rustandi Kartawinata Cahyaningsing, Anggi Fitria Dian Novitasari Hety Handayani Hidayat Indah Nuraeni juhaeri, Juhaeri Nabila, Salsa Olivia Nadiya, Ienas Nofiyati Nofiyati, Nofiyati Pujiyanto, Muhammad Aris Ramadhan, Gumintang Ratna Ratna Satriani Rumpoko Wicaksono Sahroni, Sahroni Setyorini, Fitri Adi Siswantoro Siti Chodijah Sugiyanto - Susanti Susanti Taufik Budhi Pramono zulfitra, Zulfitra