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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar JURNAL INOVASI EDUKASI Rayah Al Islam : Jurnal Ilmu Islam Jurnal Humaniora Teknologi Jurnal Life Birth Jurnal Humaniora Teknologi Kalijaga Journal of Communication Economics and Digital Business Review Koordinat : Jurnal Pembelajaran Matematika dan Sains Qadauna: Jurnal Ilmiah Mahasiswa Hukum Keluarga Islam Journal of Midwifery and Nursing Studies Paulus Civil Engineering Journal Journal Of Midwifery And Nursing Studies Jurnal Ilmiah Kesmas-IJ (Indonesia Jaya) COMPETITIVE: Journal of Education JOURMICS : Journal of Media and Communication Studies Paradoks : Jurnal Ilmu Ekonomi Journal of International Multidisciplinary Research Hikamatzu Journal of Multidisciplinary Research Jurnal Pemikiran dan Pengembangan Pembelajaran Sipakatau: Jurnal Pendidikan dan Kebudayaan Journal of Digital Technology and Computer Science
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Pengaruh Job Satisfaction dan Work Environment Terhadap Perilaku Cyberloafing Pada Dinas Komunikasi, Informatika, Statistik, dan Persandian Kabupaten Mamuju Nurhalisa; Nur Fajariani; Mu’fidatul Nurul Hajjad
Paradoks : Jurnal Ilmu Ekonomi Vol. 8 No. 4 (2025): Agustus - Oktober
Publisher : Fakultas Ekonomi, Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57178/paradoks.v8i4.1780

Abstract

This study investigates the influence of job satisfaction and work environment on cyberloafing behavior among civil servants at the Department of Communication, Informatics, Statistics, and Coding (Persandian) in Mamuju Regency. Cyberloafing, defined as the use of the internet for personal purposes during working hours, has become a pressing challenge in the digital workplace. Using a quantitative approach, data were collected through questionnaires distributed to 32 respondents, all of whom are civil servants (ASN). A total sampling method was employed, and the data were analyzed using multiple linear regression. The results revealed that job satisfaction had no significant effect on cyberloafing, with a t-value of -0.539 < 2.04522 and a significance level of 0.558 (> 0.05). Similarly, the work environment variable showed no significant effect, with a t-value of 1.270 < 2.04522 and a significance level of 0.214 (> 0.05). Simultaneously, both variables were not significant predictors of cyberloafing, as indicated by an F-value of 1.174 < 3.327 with a significance of 0.323 (> 0.05). These findings suggest that cyberloafing is influenced by other factors beyond job satisfaction and work environment. Future research should consider variables such as self-efficacy, time management, organizational culture, or technological monitoring to better explain cyberloafing in public institutions.
WIKAMA: A Web-Based Tourism Information System for Maros Regency Using the Waterfall Method Paula Vebrianti Kewa Payon Riantobi; Nurhalisa; Muh. Kahlil Gibran; Muh. Kahlil; Ahmad Khairul Shiddiq; Muhammad Nur Faiz
Journal of Digital Technology and Computer Science Vol. 3 No. 1 (2025): November 2025
Publisher : Lontara Digitech Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/

Abstract

The Web-Based Tourism Information System of Maros Regency (WIKAMA) was developed to provide an efficient platform for promoting tourist destinations and delivering accessible visitor information. The system enhances the tourism experience by offering real-time details on attractions, facilities, and services. Development followed the Waterfall methodology, incorporating modules for destination management, gallery updates, and user interaction. Evaluation employed both functional and non-functional testing to assess performance, security, and usability. Black Box testing confirmed that all seven core functionalities operated successfully and complied fully with the specified requirements. While the system has met its initial objectives, further enhancements are recommended, including online ticketing, integration with social media for broader outreach, and optimization for improved performance. These improvements are expected to strengthen WIKAMA’s role as a digital tool for tourism promotion and regional economic development in Maros Regency.
PENGARUH KONSENTRASI SARI BAYAM HIJAU (Amarathus tricolor L.) TERHADAP KARAKTERISTIK SENSORIK DAN FISIK PERMEN JELLY Rizki Amalia, Raden; Lestari, Ema; Nur Kasih, Avicenna; Nurhalisa
Jurnal Humaniora Teknologi Vol. 11 No. 2 (2025): Jurnal Humaniora Teknologi
Publisher : P3M Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jht.v11i2.194

Abstract

Permen jelly merupakan salah satu produk pangan yang digemari masyarakat khususnya anak-anak karena teksturnya yang kenyal serta variasi bentuk dan rasa. Penelitian ini, sari bayam hijau (Amaranthus tricolor L.) digunakan sebagai bahan utama dalam pembuatan permen jelly. Salah satu sayuran yang mengandung nutrisi, air, protein, lemak, serat, karbohidrat, serta mineral seperti zat besi, kalsium, fosfor, magnesium, seng, dan kalium ialah bayam hijau (Amaranthus tricolor L.). Selain itu bayam hijau juga mengandung berbagai vitamin diantaranya vitamin A, vitamin C, vitamin E, dan kelompok vitamin B. Penelitian ini bertujuan untuk menghasilkan formulasi permen jelly berbasis sari bayam hijau yang optimal. Formulasi dilakukan dengan tiga variasi konsentrasi sari bayam hijau, yaitu 40 g (F1), 50 g (F2), dan 60 g (F3), masing-masing diulang tiga kali. Parameter yang diuji meliputi kadar air, kadar abu, pH, serta uji hedonik terhadap warna, aroma, rasa, dan tekstur menggunakan 30 panelis semi-terlatih. Hasil menunjukkan bahwa perlakuan F2 (50 g sari bayam) merupakan formulasi terbaik dengan nilai rata-rata uji hedonik tertinggi pada atribut warna (6,0), aroma (6,0), rasa (7,0), dan tekstur (7,0). Secara fisikokimia, F2 memiliki kadar air sebesar 10,30%, kadar abu 1,96%, dan pH 5,0, yang semuanya masih berada dalam rentang standar mutu SNI 3547-2-2008 untuk kembang gula lunak. Penelitian ini menunjukkan bahwa sari bayam hijau (Amaranthus tricolor L.) berpotensi sebagai bahan baku fungsional dalam pengembangan produk permen jelly yang bergizi dan disukai konsumen.
PENGARUH KONSENTRASI SARI BAYAM HIJAU (Amarathus tricolor L.) TERHADAP KARAKTERISTIK SENSORIK DAN FISIK PERMEN JELLY Rizki Amalia, Raden; Lestari, Ema; Nur Kasih, Avicenna; Nurhalisa
Jurnal Humaniora Teknologi Vol. 11 No. 2 (2025): Jurnal Humaniora Teknologi
Publisher : P3M Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jht.v11i2.194

Abstract

Permen jelly merupakan salah satu produk pangan yang digemari masyarakat khususnya anak-anak karena teksturnya yang kenyal serta variasi bentuk dan rasa. Penelitian ini, sari bayam hijau (Amaranthus tricolor L.) digunakan sebagai bahan utama dalam pembuatan permen jelly. Salah satu sayuran yang mengandung nutrisi, air, protein, lemak, serat, karbohidrat, serta mineral seperti zat besi, kalsium, fosfor, magnesium, seng, dan kalium ialah bayam hijau (Amaranthus tricolor L.). Selain itu bayam hijau juga mengandung berbagai vitamin diantaranya vitamin A, vitamin C, vitamin E, dan kelompok vitamin B. Penelitian ini bertujuan untuk menghasilkan formulasi permen jelly berbasis sari bayam hijau yang optimal. Formulasi dilakukan dengan tiga variasi konsentrasi sari bayam hijau, yaitu 40 g (F1), 50 g (F2), dan 60 g (F3), masing-masing diulang tiga kali. Parameter yang diuji meliputi kadar air, kadar abu, pH, serta uji hedonik terhadap warna, aroma, rasa, dan tekstur menggunakan 30 panelis semi-terlatih. Hasil menunjukkan bahwa perlakuan F2 (50 g sari bayam) merupakan formulasi terbaik dengan nilai rata-rata uji hedonik tertinggi pada atribut warna (6,0), aroma (6,0), rasa (7,0), dan tekstur (7,0). Secara fisikokimia, F2 memiliki kadar air sebesar 10,30%, kadar abu 1,96%, dan pH 5,0, yang semuanya masih berada dalam rentang standar mutu SNI 3547-2-2008 untuk kembang gula lunak. Penelitian ini menunjukkan bahwa sari bayam hijau (Amaranthus tricolor L.) berpotensi sebagai bahan baku fungsional dalam pengembangan produk permen jelly yang bergizi dan disukai konsumen.
Implementasi Manajemen Berbasis Sekolah dalam Meningkatkan Mutu Pendidikan Hilmaniar, Aulya; Firman, Sufira; Nurhalisa
Sipakatau: Jurnal Pendidikan dan Kebudayaan Vol. 1 No. 1 (2024): Edisi Juli 2024
Publisher : Jurusan Tarbiyah STAI Al-Gazali Bone

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

Abstract

Implementing school-based management (SBM) is an approach to secondary school control that allows schools to autonomously make decisions regarding the planning, implementation and evaluation of academic instruction. In SBM, the principal and all members of the college play an active role in managing assets, developing curriculum and improving the quality of first-grade classes as well as the overall performance of the college. The main goal of comprehensive control at the college level (SBM) is to improve the quality of training uniformly in schools. In order for university management to be applied effectively and efficiently, the important role of the professor as the leader of the college is necessary. It is hoped that the department chair can fulfill his leadership role so that full faculty-based management can be implemented to improve the best quality of education in the school.
Co-Authors AGUS MUCHSIN, AGUS Ahmad Khairul Shiddiq Aisyah Angraini, Siti Sarmila Anil Muftirah Anugrah Nur Fitrah Arda Aszrul AB Baderiah Baderiah Budiandriani, Budiandriani Dewi, Nur Fitra Dodi Ilham Dwi Lestari, Rizkia Faiz, ABD Karim Firman, Sufira Haerani Hamida, Rika Nur Hayat, Nahrul Helen A.I. Sopacua Hilmaniar, Aulya Husnul Hatimah, Husnul Irmayanti ISKANDAR Jemmy Eko S.Putra Kaharuddin Lestari, Ema Magdalena, Ina Mahfudnurnajamuddin Mangontan, Robert Muh. Kahlil Muh. Kahlil Gibran Muhammad Haris Muhammad Nur Faiz Mu’fidatul Nurul Hajjad Nani Fitriono, Eko Ni Kadek Armini Nur Adnin Nur Fajariani Nur Kasih, Avicenna Nurbaya Nurhakki Nurlina Nursaeni Nurul Hidayah Bohari NUURMAHIROH, RISKA LAILA Paula Vebrianti Kewa Payon Riantobi Rahmawati, Ika Dian Rahmawaty Rizki Amalia, Raden Rusdaya Basri, Rusdaya Rustono - Samhatul Ulyah, Emaliah SIFALIN, JANIS Siti Nur Annisa Sumarni SUMARNI Syaharani Tasdin Tahrim Titin Usmawati, Melisa UMAM, ZAINUL Wahyuddin Yuliana Yeni