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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar JOURNAL SCIENTIFIC OF MANDALIKA (JSM) Jurnal Abdimas Serawai JIMAKUKERTA JOISCOM (Journal Of Islamic Communications) Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat Cognoscere: Jurnal Komunikasi dan Media Pendidikan Setawar Abdimas
Rasman
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Penguatan Konsep Diri Melalui Edukasi Self Management dan Pendekatan Spiritual Pada Lansia di Panti Sosial Tresna Werdha Pagar Dewa Bengkulu Lussyefrida Yanti; Susilawati; Rasman; Haifa Wahyu; Afifah
JURNAL ABDIMAS SERAWAI Vol. 5 No. 3 (2025): Jurnal Abdimas Serawai (JAMS)
Publisher : Program Studi Administrasi Fakultas Ilmu Sosial dan Ilmu Politik Universitas Muhammadiyah Bengkulu 

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/jams.v5i3.8088

Abstract

Dampak dari menurunnya konsep diri pada lanjut usia menyebabkan bergesernya peran sosial dalam berinteraksi sosial di masyarakat maupun dikeluarga. Hal ini didukung oleh sikap lansia yang cenderung egois dan enggan mendengarkan pendapat orang lain, sehingga mengakibatkan lansia terasing secara sosial dan akhirnya merasa terisolir dan merasa tidak berguna lagi karena tidak ada penyaluran emosional dari bersosialisasi. Keadaan ini mengakibatkan interaksi sosial menurun baik secara kualitas maupun kuantitas karena peran lansia yang digantikan kaum muda, dimana keadaan ini terjadi sepanjang hidup dan tidak dapat dihindari. Perpindahan dari rumah ke panti menyebabkan lansia akan jauh dari keluarga atau sanak saudara sehingga hal ini akan membuat lansia kesepian. Lansia yang berada di panti werdha mengalami berbagai fenomena, seperti yang kita ketahui hidup di panti werdha tentunya akan jauh dari keluarga, selain itu lansia akan merasa jenuh dan kesepian. Kesepian merupakan masalah psikologis yang sering terjadi pada lansia yang berada di panti. Jauh dari keluarga, saudara atau kerabat terdekat merupakan salah satu faktor yang menyebabkan lansia merasa kesepian. Menurut WHO konsep diri pada lansia banyak dipengaruhi oleh masalah fisik, psikososial, spiritual dan ekonomi. Melalui pengabdian ini diharapkan dapat memberikan solusi tentang pengendalian diri dan penguatan mental lansia melalui penguatan diri dengan penguatan spirituan , meningkatkan pengetahuan lansia tentang kebutuhan akan kesehatan mental dan penerimaan bahwa kehidupan yang dilalui akan baik-baik saja meski berada jauh dari keluarga.  
Hubungan Tata Letak Dapur (Kitchen Layout) Terhadap Produktivitas Kerja Karyawan Di Senja Cafe & Resto Rasman; Hartati; Yayuk Astuti; Yusrianti
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 01 (2026): Volume 11 No. 01 Maret 2026 Public
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i01.42421

Abstract

This study aims to analyze the relationship between kitchen layout and the level of employee work productivity at Senja Café & Resto. The research is motivated by the importance of kitchen spatial design in supporting the smooth operation of restaurant activities. Inappropriate space arrangement, inefficient equipment placement, and unstructured workflow have the potential to hinder performance and increase employees’ physical workload.This study employed a quantitative approach with a correlational research design to determine the relationship between kitchen layout as the primary factor under investigation and employee productivity as the observed outcome. Data were collected through questionnaires and direct observation involving all 15 kitchen employees. After the research instruments were confirmed to be valid and reliable, the data were analyzed using descriptive statistics and the Spearman Rank correlation test.The findings reveal a positive and significant relationship between a well-organized kitchen layout and increased employee productivity. An ergonomic kitchen design, balanced distances between work areas, and a well-structured workflow were proven to help accelerate task completion, reduce fatigue, and create a more comfortable working environment. Conversely, poorly planned layouts and limited movement space may decrease employee work effectiveness.Therefore, improving the kitchen layout can serve as an effective strategy for management to enhance operational efficiency, speed up customer service processes, and strengthen business competitiveness. Furthermore, this study is expected to serve as a practical reference for medium-scale culinary businesses in managing kitchens in a more structured, efficient, and ergonomically oriented manner. Keywords: kitchen layout, work productivity, ergonomics, employees, culinary business.
Co-Authors Afifah Akbar Aziz Efendi amin, syukri Andriyani, Yunita ANI ANGGRAINI Efrina, Eti Eti Efrina Faisal Rahman, Muhammad Haifa Wahyu HARTATI Miswanti Muhammad Amin Akbar Mukhlizar N.Baskautshar Noveriyanto Nur Azizah Nurfadilla , Annisa Puspitasari , Amelia Renti Putri Ririn Harini Riswanto Rivai, Abdur Rizki Aulia ZK, Dheby Septi Agil Pangesti Siti Misbah Sri Hartati, Merri Susilawati Tri Handoyo Yanti, Lussyefrida Yayuk Astuti Yoanda, Dolistiantika Yusrianti