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EMPOWERING THE HOUSEHOLD BUSINESS THROUGH IMPROVING THE QUALITY OF THE PRODUCT IN PINTUSONA SAMOSIR SUB-DISTRICT Siahaan, Riana Friska; Saleh, Khaerul; Hanum, Yuspa
Journal of Community Research and Service Vol 4, No 2: July 2020
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v4i2.22274

This Community Service Program has been implemented well. Partners of this activity are Artiar Bakkery, Pintusona Village and Martauli Elisabet Household Business in Pinsona Village, Pangururan District, Samosir Regency, North Sumatra Province. The purpose of this PKM is to solve several problems faced by partners. In this service activity the implementation team tries to create a creative and innovative idea to provide added value to the cassava chip household business through improving product quality, namely by providing counseling and training on the application of science and technology. One of them is by changing the way of production by using modern equipment so that production capacity increases. Marketing of cassava chips with safe and attractive packaging so as to increase the selling price and expand the marketing area through online marketing. With this PKM activity it can improve partners' lives financially and partner products can be accepted in the market so that they can compete with similar products in the market.

EMPOWERING THE HOUSEHOLD BUSINESS THROUGH IMPROVING THE QUALITY OF THE PRODUCT IN PINTUSONA SAMOSIR SUB-DISTRICT Siahaan, Riana Friska; Saleh, Khaerul; Hanum, Yuspa
Journal of Community Research and Service Vol. 4 No. 2: July 2020
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v4i2.22274

This Community Service Program has been implemented well. Partners of this activity are Artiar Bakkery, Pintusona Village and Martauli Elisabet Household Business in Pinsona Village, Pangururan District, Samosir Regency, North Sumatra Province. The purpose of this PKM is to solve several problems faced by partners. In this service activity the implementation team tries to create a creative and innovative idea to provide added value to the cassava chip household business through improving product quality, namely by providing counseling and training on the application of science and technology. One of them is by changing the way of production by using modern equipment so that production capacity increases. Marketing of cassava chips with safe and attractive packaging so as to increase the selling price and expand the marketing area through online marketing. With this PKM activity it can improve partners' lives financially and partner products can be accepted in the market so that they can compete with similar products in the market.

HUBUNGAN PENGETAHUAN BAHAN MAKANAN DAN KELENGKAPAN FASILITAS PRAKTEK DENGAN HASIL BELAJAR PENGOLAHAN DAN PENYAJIAN MAKANAN KONTINENTAL DI SMK NEGERI 3 PEMATANGSIANTAR Hanum, Yuspa; Siregar, Efrida Elisa
JURNAL KELUARGA SEHAT SEJAHTERA Vol 15 No 1 (2017): JURNAL KELUARGA SEHAT SEJAHTERA
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jkss.v15i29.7173

ABSTRACTThis study aims to determine: (1) Knowledge of foodstuffs; (2) Completion of practice facilities; (3) The learning result of processing and serving of continental food; (4) The relationship of food knowledge with the learning result of processing and serving of continental food; (5) The relation of the completeness of the practice facility to the learning result of processing and serving of continental food; (6) Knowledge relation of foodstuffs and completeness of practice facility with learning result of processing and presentation of continental food. Based on the results of the research indicate that: (1) the level of knowledge of student's food trend of 64.86% is in enough category; (2) The trend level of the completeness of the practice facility of 56.76% is in sufficient category; (3) The level of trends in the learning outcomes of processing and serving of continental food is in the high category in terms of School Standard Assessment and Minimum Criteria of Completeness; (4) The result of partial correlation analysis there is a positive and significant correlation between the knowledge of foodstuff with the learning result with value (ry.1.2 = 0,345> rt = 0,325; 5%); (5) The result of partial correlation analysis there is a positive and significant correlation between the completeness of practice facility with learning result with value (ry.2.1 = 0,332> rt = 0,325; 5%); (6) Based on multiple correlation test there is a positive and significant relationship between the knowledge of foodstuffs and the completeness of practice facilities with learning outcomes with value R = 0.345 so that obtained Ftabel = 3.28 and Fh = 3.39 where Fcount> Ftable (3.39 > 3.28) so that the coefficient of double correlation at significant level 5% means. Keywords : Knowledge Of Foodstuff, Completeness Of Practice Facility, Processing And Presentation Of Continental Food

HUBUNGAN PENGETAHUAN WARNA DENGAN HASIL RIAS WAJAH PESTA PADA SISWA TATA KECANTIKAN KULIT SMK NEGERI 1 BERINGIN Hanum, Yuspa; Ramadhani, Ramadhani
JURNAL KELUARGA SEHAT SEJAHTERA Vol 16 No 2 (2018): JURNAL KELUARGA SEHAT SEJAHTERA
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jkss.v16i32.11928

ABSTRACTThis study aims to determine the knowledge of colors, the results of party makeup and find out the relationship between the knowledge of colors and the results of student makeup on the skin. The population in the study were 30 people. The results of the average score of color knowledge in students amounted to 34.73 with a tendency level categorized as high with the details of 8 students (26.7%) having high knowledge, 22 students (73.3%) having sufficient knowledge. On observing party makeup results obtained an average score of 29.63 with a tendency level categorized high with the details of 14 students (46.7%) getting high makeup results, 16 students (53.3%) getting the results of makeup that enough.Keywords: Knowledge of Colors, Results of Party Makeup

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