Garuda - Garba Rujukan Digital

Penerapan Model Problem Based Learning Berbantuan Media Canva untuk Meningkatkan Hasil Belajar Matematika Sari, Diah Puspita; Muhardini, Sintayana; Hadi, Erwin
Justek : Jurnal Sains dan Teknologi Vol 6, No 4 (2023): Desember
Publisher : Unversitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/justek.v6i4.20493

Abstract: As technology develops in the industrial era 4.0, it has a significant impact on the world of education. Learning is starting to be directed towards the use of learning media that is able to attract students' interest in learning. Specifically for mathematics learning in elementary school. Studying mathematics is known as a difficult, boring and monotonous lesson. Even students at elementary school level are less interested in this lesson. This can be seen from the relatively low mathematics learning outcomes. The aim of this research is to improve students' mathematics learning outcomes through the application of the Problem Based Learning (PBL) learning model assisted by Canva media. The location of this research is SDN 1 Sukamulia Timur with a sample size of 23 students in class IV. The instrument used to collect research data related to learning outcomes is a multiple choice test that uses Bloom's taxonomy. Research data analysis uses quantitative descriptive. The research results showed that there was an increase in student learning outcomes in mathematics lessons after implementing learning with the PBL model assisted by Canva. The number of students who completed (above KKM) in cycle I and cycle II increased. 80% of students are said to have completed.Abstrak: Seiring perkembangan teknologi di era industri 4.0 memberikan dampak yang signifikan terhadap dunia pendidikan. Pembelajaran mulai diarahkan menuju penggunaan media pembelajaran yang mampu menarik minat belajar peserta didik. Khusus pembelajaran matematika di SD. Belajar matematika terkenal dengan istilah pelajaran sulit, membosankan, dan monoton. Bahkan peserta didik di tingkatan SD pun kurang tertarik dengan pelajaran ini. Hal ini terlihat dari hasil belajar matematika yang tergolong rendah. Adapun tujuan penelitian ini yaitu meningkatkan hasil belajar matematika peserta didik melalui penerapan model pembelajaran Problem Based Learning (PBL) berbantuan media canva. Lokasi penelitian ini yaitu SDN 1 Sukamulia Timur dengan jumlah sampel sebanyak 23 peserta didik di kelas IV. Instrumen yang digunakan untuk mengambil data penelitian terkait hasil belajar adalah tes pilihan ganda yang menggunakan taksonomi Bloom. Analisis data penelitian menggunakan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa terjadi peningkatan hasil belajar peserta didik pada pelajaran matematika setelah melaksanakan pembelajaran dengan model PBL berbantuan canva. Jumlah peserta didik yang tuntas (di atas KKM) pada siklus I dan siklus II mengalami peningkatan. 80% peserta didik dikatakan tuntas.

Analisis Kebutuhan Pengembangan Media Pembelajaran Pop-Up Book Bersuara Materi Menggali Informasi pada Fabel untuk Siswa Kelas II SDN Tiron 4 Sari, Diah Puspita; Kurnia, Ita; Primasatya, Nurita
Jurnal Simki Postgraduate Vol 3 No 1 (2024): Volume 3 Nomor 1 Tahun 2024
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jspg.v3i1.549

A needs analysis was carried out with the aim of determining the need for developing pop-up book learning media with sound material to explore information on fables for class II students at SDN Tiron 4. The method used in this research was descriptive analysis. The data collection technique used was a questionnaire on learning media development needs given to 27 students at SDN Tiron 4. The results of the questionnaire in the first aspect obtained a percentage of 67%, students stated that they had difficulty understanding the material in exploring information from fables. The second aspect states that 30% of students are not interested in the material to explore information from fables presented by the teacher. The third aspect states that 74% of students feel bored when teachers teach material to explore information from fables only by reading text from thematic books. The fourth aspect states that 81% of students need learning media on the material of exploring information from fables. The fifth aspect stated that 89% of students agreed if pop-up book media with sound based on three dimensions and audio visuals was developed. Based on the results of the questionnaire, it shows a positive response, meaning that it is necessary to develop pop-up book learning media with sound material that explores information in fables.

ANALISIS WAKTU TUNGGU PASIEN RAWAT JALAN DI POLI SYARAF RSUD KABUPATEN PRINGSEWU Bowo, Iwan Tri; Syahroni, Arfan; Prasetya, Fely Dany; Aulia, Risna Gizha; Yustika, Itsnna Rachma; Hasanah, Retno Muthia Uswatun; Sari, Diah Puspita
Jurnal Ilmiah Kesehatan Vol 13, No 2 (2024): Jurnal Ilmiah Kesehatan
Publisher : Universitas Muhammadiyah Pringsewu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52657/jik.v13i2.2430

Penelitian ini bertujuan untuk menganalisis waktu tunggu pasien rawat jalan di Poli Syaraf RSUD Kabupaten Pringsewu. Metode yang digunakan dalam penelitian ini menggunakan pendekatan deskriptif kuantitatif Dengan melibatkan 20 responden. Hasil penelitian menunjukan rata-rata waktu tunggu pasien tercatat selama 153 menit dari jumlah 20 responden mayoritas pasien mengalami waktu tunggu lebih dari 2 jam, dengan pengecualian satu responden yang hanya menunggu selama 1:29 jam (89 menit). Analisis waktu tunggu yang lama ini mengindikasikan adanya beberapa masalah dalam alur kerja dan efisiensi pelayanan di Poli Syaraf RSUD Kabupaten Pringsewu. Berdasarkan hasil analisis beberapa rekomendasi untuk mengurangi waktu tunggu pasien di Poli Syaraf RSUD Kabupaten. Dengan mengimplementasikan rekomendasi yang diberikan, diharapkan waktu tunggu dapat dikurangi menjadi kurang dari 60 menit, sehingga meningkatkan kepuasan dan kualitas pelayanan kepada pasien

For Your Page TikTok: The Influence of Self-Esteem on Online Self-Presentation in Teenagers Sari, Diah Puspita; Sa'id, Mochammad
Jurnal Sains Psikologi Vol 12, No 2 (2023)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um023v12i22023p274-283

The existence of TikTok is often used to present oneself virtually. However, this virtual appearance can cause individuals to attempt to commit appearance fraud or lying self-presentation, which they believe can affect their self-esteem as the best version of themselves. This research aims to determine the influence of self-esteem on online self-presentation among adolescent users of the TikTok application in Tasikmalaya Regency. The design of this research uses a correlational quantitative approach. The sampling technique used in this research was a non-probability sampling method with an accidental sampling type and obtained a sample of 537 research subjects. This research uses two scales adapted by researchers, including the Rosenberg Self-Esteem Scale (RSES) to measure self-esteem and The Presentation of Online-Self Scale (POSS) to measure online self-presentation. The data analysis technique uses simple linear regression. This study's results show that self-esteem significantly influences online self-presentation among teenage TikTok users in Tasikmalaya Regency (t equals 27.154; p equals 0.01 less than 0.05; R2 equals 0.020). This research concludes that the lower self-esteem, the higher online self-presentation in adolescents. In this case, self-esteem contributes to online self-presentation by 2 percent.

THE INFLUENCE OF THE TYPE OF CHOCOLATE ON THE CHEMICAL AND SENSORY CHARACTERISTICS OF MELTED BANANA CHIPS Sari, Diah Puspita; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 2 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i2.2058

Banana chips are a snack made from thinly sliced bananas that are fried until dry and crispy. Banana chips can be made from various types of bananas and served in a variety of flavors. Banana chips have various types of flavors such as original, sweet, spicy and salty. One popular variation of sweet banana chips is chocolate melted banana chips. Based on survey results, various types of dark chocolate compound brands in circulation have different levels of cocoa powder, namely 8%, 13.5%, and 18.5%. The aim of this research is to obtain the chocolate content that provides the best chemical and sensory characteristics of melted banana chips. The research design used was a Randomized Block Design (RAK) with one factor, namely various types of chocolate content in melted banana chips (C) with 3 treatments, namely: 8% chocolate content (low), 13.5% chocolate content (medium) and chocolate content 18.5% (high). The results obtained by chocolate with a cocoa powder content of 8% (low) had the best physicochemical and sensory characteristics with a water content of 0.65%, ash content of 1.15%, fat content of 30.06%. The color of the melted banana chips is dark brown, has a chocolate aroma, the texture is crisper, and has a sweeter taste.

THE INFLUENCE OF THE TYPE OF CHOCOLATE ON THE CHEMICAL AND SENSORY CHARACTERISTICS OF MELTED BANANA CHIPS Sari, Diah Puspita; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 2 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i2.2058

Banana chips are a snack made from thinly sliced bananas that are fried until dry and crispy. Banana chips can be made from various types of bananas and served in a variety of flavors. Banana chips have various types of flavors such as original, sweet, spicy and salty. One popular variation of sweet banana chips is chocolate melted banana chips. Based on survey results, various types of dark chocolate compound brands in circulation have different levels of cocoa powder, namely 8%, 13.5%, and 18.5%. The aim of this research is to obtain the chocolate content that provides the best chemical and sensory characteristics of melted banana chips. The research design used was a Randomized Block Design (RAK) with one factor, namely various types of chocolate content in melted banana chips (C) with 3 treatments, namely: 8% chocolate content (low), 13.5% chocolate content (medium) and chocolate content 18.5% (high). The results obtained by chocolate with a cocoa powder content of 8% (low) had the best physicochemical and sensory characteristics with a water content of 0.65%, ash content of 1.15%, fat content of 30.06%. The color of the melted banana chips is dark brown, has a chocolate aroma, the texture is crisper, and has a sweeter taste.

Pengembangan Jaringan Pemasaran Untuk UMKM Dalam Rangka Meningkatkan Kesejahteraan Suripto, Suripto; Khoirudin, Rifki; Khasanah, Uswatun; Kurniawan, Mahrus lutfi Adi; Sari, Rosita Purnama; Sari, Danik Kurnia; Sari, Diah Puspita; Basia, Lusmino
Ahsana: Jurnal Penelitian dan Pengabdian kepada Masyarakat Vol. 3 No. 2 (2025): Juni 2025 - Ahsana: Jurnal Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/ahsana.v3i2.383

Program pengabdian kepada masyarakat ini dilaksanakan untuk memperkuat kapasitas pelaku usaha UMKM Bakpia Eni 523 dalam mengembangkan strategi pemasaran digital. Pelatihan dirancang berdasarkan karakteristik peserta yang didominasi oleh kelompok usia produktif, memiliki tingkat pendidikan menengah, serta keterlibatan gender yang relatif berimbang. Pelatihan menggunakan pendekatan berbasis praktik melalui simulasi langsung penggunaan platform digital seperti Shopee dan WhatsApp Business. Sebagai alat evaluasi, digunakan kuesioner dengan skala Likert 1–5 yang mencerminkan tingkat pemahaman dan kesiapan peserta terhadap materi yang disampaikan. Hasil evaluasi menunjukkan mayoritas peserta memberikan skor tinggi pada aspek pemahaman konsep dasar pemasaran, kemampuan mengidentifikasi pasar sasaran, keterampilan promosi digital, serta kesadaran terhadap pentingnya branding produk. Seluruh responden menunjukkan motivasi kuat untuk menerapkan materi pelatihan dalam pengelolaan usaha sehari-hari. Temuan ini mengindikasikan bahwa penyuluhan yang dirancang secara kontekstual dan sesuai dengan kondisi pelaku usaha mampu meningkatkan kepercayaan diri dan kompetensi teknis. Selain itu, materi yang aplikatif dan mudah diakses terbukti efektif dalam membangun kesiapan pelaku UMKM untuk beradaptasi di era digital. Kegiatan ini menegaskan bahwa penguatan kapasitas usaha mikro harus mempertimbangkan latar belakang dan kebutuhan peserta agar dampak yang dihasilkan lebih berkelanjutan.

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