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Evaluasi Kepuasan Mahasiswa terhadap Fasilitas Kampus Menggunakan Metode Simple Additive Weighting (SAW) Nugroho, Agung Yuliyanto; Tundo, Tundo; Saidah, Andi
Jurnal JTIK (Jurnal Teknologi Informasi dan Komunikasi) Vol 10 No 2 (2026): APRIL 2026
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/jtik.v10i2.5324

Evaluation of student satisfaction with campus facilities is one important aspect in improving the quality of college services and infrastructure. However, this satisfaction evaluation process has a gap between student expectations of the facilities provided by the campus. This research aims to design a Decision Support System (DSS) that can help the campus in assessing student satisfaction levels using the Simple Additive Weighting (SAW) method. This method was chosen because of its ability to conduct an assessment based on criteria that have certain weights so as to produce the best alternative ranking. The criteria used in this study include cleanliness, maintenance, comfort, completeness, condition, service, and level of satisfaction. Data was obtained through questionnaires distributed to students in various study programs, focusing on various aspects of campus facilities such as classrooms, laboratories, libraries, hall areas, and podcast studios. It was then processed using SAW steps, including matrix normalization and final score calculation. The result showed that the final results of the evaluation of student satisfaction with campus facilitiesf from 100 respodents obtained a fairly high score of 44 which was said to be quite good. This SAW method is able to provide a clear ranking of the level of student satisfaction, as well as identify areas that require improvement or enchancement at the college.

PERBANDINGAN DAYA TARIK VISUAL DAN RASA ANTARA PASTRY ARTISAN DAN PASTRY KOMERSIAL Suswanto, Suswanto; Nugroho, Agung Yuliyanto
Jurnal Education and Development Vol 14 No 1 (2026): Vol 14 No 1 Januari 2026
Publisher : Institut Pendidikan Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37081/ed.v14i1.7641

Perkembangan industri kuliner menunjukkan meningkatnya perhatian konsumen terhadap kualitas rasa dan daya tarik visual produk pastry. Pastry artisan, yang dibuat secara tradisional dengan sentuhan kreatif, dianggap memiliki keunggulan estetika dan cita rasa dibanding pastry komersial yang diproduksi massal. Penelitian ini bertujuan untuk membandingkan daya tarik visual dan rasa antara pastry artisan dan pastry komersial serta mengevaluasi preferensi konsumen terhadap kedua jenis produk. Metode yang digunakan adalah uji sensori dengan 50 panelis terlatih menilai aspek visual (warna, bentuk, dekorasi, penataan) dan aspek rasa (manis, gurih, tekstur, aroma, aftertaste) menggunakan skala Likert 1–5. Data dianalisis secara deskriptif dan uji t untuk mengetahui perbedaan signifikan antara kedua jenis pastry. Hasil penelitian menunjukkan bahwa pastry artisan memperoleh nilai visual rata-rata 4,6 dan rasa 4,4, sedangkan pastry komersial masing-masing 3,8 dan 3,9. Analisis uji t menunjukkan perbedaan signifikan pada kedua aspek (p < 0,05), menegaskan bahwa konsumen lebih menyukai pastry artisan. Pembahasan mengungkapkan bahwa keunggulan pastry artisan terkait dengan perhatian pada detail, kreativitas dekorasi, dan penggunaan bahan berkualitas tinggi, sementara pastry komersial cenderung fokus pada produksi massal dengan standarisasi yang membatasi variasi rasa dan estetika. Kesimpulan penelitian ini menegaskan bahwa pastry artisan lebih disukai konsumen baik dari segi visual maupun rasa. Temuan ini memiliki implikasi penting bagi produsen bakery dalam strategi pengembangan produk, diferensiasi, dan inovasi untuk memenuhi preferensi konsumen modern.

POTENSI DAN STRATEGI PENGEMBANGAN WISATA ALAM PUNCAK DARMA, PELABUHAN RATU, SUKABUMI JAWA BARAT Triyono, Joko; Nugroho, Agung Yuliyanto; Nugroho, Dwi Yoso
Jurnal Education and Development Vol 14 No 1 (2026): Vol 14 No 1 Januari 2026
Publisher : Institut Pendidikan Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37081/ed.v14i1.7688

Penelitian ini bertujuan untuk mengkaji potensi wisata alam Puncak Darma di Pelabuhan Ratu, Sukabumi, serta merumuskan strategi pengembangannya dalam kerangka pariwisata berkelanjutan. Puncak Darma dikenal sebagai salah satu destinasi unggulan dengan daya tarik panorama laut, tebing, dan keindahan alam pegunungan yang memiliki nilai strategis dalam mendukung sektor pariwisata daerah. Metode penelitian menggunakan pendekatan kualitatif dengan teknik pengumpulan data melalui observasi lapangan, wawancara dengan pemangku kepentingan lokal, serta studi dokumentasi. Hasil penelitian menunjukkan bahwa Puncak Darma memiliki potensi besar untuk dikembangkan sebagai destinasi wisata alam berbasis minat khusus, terutama untuk aktivitas fotografi, olahraga ekstrem, dan wisata edukasi lingkungan. Namun demikian, pengembangan destinasi ini masih menghadapi kendala pada aspek aksesibilitas, fasilitas pendukung, promosi, serta keterlibatan masyarakat lokal. Strategi pengembangan yang direkomendasikan mencakup peningkatan infrastruktur dan akses jalan, penguatan promosi berbasis digital, kolaborasi pemerintah–swasta–masyarakat, serta penerapan prinsip ekowisata agar potensi wisata dapat terkelola secara berkelanjutan. Dengan strategi yang tepat, Puncak Darma berpeluang menjadi ikon pariwisata alam Kabupaten Sukabumi yang mampu mendukung pertumbuhan ekonomi lokal sekaligus menjaga kelestarian lingkungan.

The Utilization of Social Media As a Means of Public Education in Digital-Based PKM Programs Larisu, Zulfiah; Nasim, Abu Sahman; Nugroho, Agung Yuliyanto; Raule, Jean Henry
Socious Journal Vol. 2 No. 2 (2025): Socious Journal - April
Publisher : PT. Anagata Sembagi Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62872/k9c23w02

The development of social media as part of digital transformation has opened up new opportunities in community education efforts, especially through the Student Creativity Program (PKM). This study aims to examine the strategy of utilizing social media as an educational tool in digital-based PKM activities. Social media such as TikTok, Instagram, and Facebook are used strategically to reach various segments of society, taking into account generational characteristics, information needs, and socio-cultural contexts. A descriptive qualitative approach was used in this study, with data collection techniques through in-depth interviews with implementing students, supervising lecturers, and beneficiary communities. Data analysis was carried out thematically with source triangulation to maintain validity. The results of the study indicate that the integration of social media in PKM not only increases access to educational information but also strengthens community participation in the learning process. The success of the program is highly dependent on the design of content that is visually attractive, substantively contextual, and participatory in its implementation. However, challenges related to digital literacy, information credibility, and community involvement still need to be addressed through sustainable strategies. Thus, social media has the potential to be an effective educational platform if utilized critically, creatively, and collaboratively within the framework of digital-based community service.

Evaluasi Kepuasan Mahasiswa terhadap Fasilitas Kampus Menggunakan Metode Simple Additive Weighting (SAW) Nugroho, Agung Yuliyanto; Tundo, Tundo; Saidah, Andi
Jurnal JTIK (Jurnal Teknologi Informasi dan Komunikasi) Vol 10 No 2 (2026): APRIL 2026
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET) - Lembaga KITA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/jtik.v10i2.5324

Evaluation of student satisfaction with campus facilities is one important aspect in improving the quality of college services and infrastructure. However, this satisfaction evaluation process has a gap between student expectations of the facilities provided by the campus. This research aims to design a Decision Support System (DSS) that can help the campus in assessing student satisfaction levels using the Simple Additive Weighting (SAW) method. This method was chosen because of its ability to conduct an assessment based on criteria that have certain weights so as to produce the best alternative ranking. The criteria used in this study include cleanliness, maintenance, comfort, completeness, condition, service, and level of satisfaction. Data was obtained through questionnaires distributed to students in various study programs, focusing on various aspects of campus facilities such as classrooms, laboratories, libraries, hall areas, and podcast studios. It was then processed using SAW steps, including matrix normalization and final score calculation. The result showed that the final results of the evaluation of student satisfaction with campus facilitiesf from 100 respodents obtained a fairly high score of 44 which was said to be quite good. This SAW method is able to provide a clear ranking of the level of student satisfaction, as well as identify areas that require improvement or enchancement at the college.

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