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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian English Language Teaching Methodology (ELTM) Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Media Akademik (JMA) Jurnal Ilmiah Informatika dan Komputer Jurnal Informatika dan Komputer
Nirma
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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FOCUS GROUP DISCUSSION AS COMMUNICATIVE ACTIVITY IN ENCHANCING STUDENTS’ SPEAKING SKILL AT SMAN 5 BARRU Nirma; Sujariati; Ariana
English Language Teaching Methodology Vol. 4 No. 3 (2024): English Language Teaching Method
Publisher : FKIP Unismuh Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56983/eltm.v4i3.473

Abstract

This article identifies a problem with students' ability to speak in public, especially in the use of English. Therefore, the researcher provides a method as a goal to improve the speaking ability of students specifically in the use of English. therefore, researching a method in this case Focus Group Discussion as a Communicative Activity in Improving Students' Speaking Skills at SMAN 5 Barru. From this article, speaking improvement can be contained from two things, namely looking at the conversation and how much vocabulary is used as a benchmark for improving students' speaking. The method used by the researcher is a quantitative research model with three stages, namely pre-test, treatment and post-test to obtain results. From these results, after being given the Focus Group Discussion method, there was an increase from before the method was given. Therefore, the Focus Group Discussion method is good to use in the learning process to improve students' speaking skills, especially in learning English.
The Utilization of Exam Browser Application as Assessment Media at Madrasah Tsanawiyah Islamiyah Trimoharjo Dwi Prayitno; Femas Adi Prakasa; Nirma; Thoha Firdaus
Jurnal Ilmiah Informatika dan Komputer Vol. 2 No. 1 (2025): June 2025
Publisher : CV.RIZANIA MEDIA PRATAMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69533/5ay62f68

Abstract

This study aims to measure the level of effectiveness of the Exam Browser application as a tool in the learning evaluation process in Islamiyah Trimoharjo. This research was conducted using a quantitative descriptive method. The subjects in this study are students of MTs Islamiyah Trmoharjo. The data in this study is in the form of answers from questionnaires. The results of the study show that most of the students from MTs Islamiyah Trimoharjo consider this application to provide convenience in the implementation of the exam. They see that the application can increase focus and help improve discipline and honesty in working on problems. While most students can overcome difficulties in accessing the app, technical constraints such as errors, lag, and performance are still concerns. The exambro application used for exams is accepted by both teachers and students because it facilitates the implementation of exams with user-friendly features, question randomization and real-time monitoring, obstacles that occur during the use of this application by teachers and students only on technical issues such as unstable internet connections and device compatibility, and positive perceptions from teachers and students regarding the use of the application.
Pemanfaatan Media Canva Dalam Meningkatkan Motivasi Belajar Siswa Kelas X Di SMK Negeri 8 Palu: Penelitian Sukmawati Sukmawati; Jamaludin; Shofia Nurun Alanur; Nurlia s. lompong; Gita purnamasari; Arianti; Sumarni; Nirma; Adheleydhe Tandayu; Dellawati Appulembang; Adril; Moh.Rusli
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.1353

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan media Canva dalam meningkatkan motivasi belajar siswa kelas X di SMK Negeri 8 Palu. Motivasi belajar merupakan faktor penting yang mempengaruhi keberhasilan proses pembelajaran. Dengan menggunakan media Canva, diharapkan siswa dapat lebih tertarik dan termotivasi dalam mengikuti pelajaran. Hasil penelitian menunjukkan adanya peningkatan 85% pada siswa setelah menggunakan media tersebut. Penelitian ini mengindikasikan bahwa pemanfaatan media Canva dapat menjadi salah satu strategi efektif untuk meningkatkan semangat dan minat belajar siswa di lingkungan sekolah. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan bahwa penggunaan media Canva secara signifikan meningkatkan minat dan partisipasi aktif siswa dalam proses pembelajaran. Siswa menjadi lebih antusias dan termotivasi dan interaktif. Dengan demikian, media Canva dapat menjadi alternatif efektif dalam meningkatkan motivasi belajar siswa di lingkungan sekolah kejuruan.
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
Prediksi Angka Harapan Hidup Menggunakan Random Forest dan XGBoost Regression Prayogi, M. Bagus; Fitria Apriani; Nirma
JICode: Jurnal Informatika dan Komputer Vol. 2 No. 1 (2025): Edisi Februari
Publisher : Program Studi Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30599/ht1k1h53

Abstract

Angka harapan hidup mengacu pada estimasi rata-rata durasi kehidupan seseorang sejak kelahirannya. Indikator ini menjadi salah satu komponen penting dalam pengukuran indeks pembangunan manusia (IPM). Peningkatan harapan hidup biasanya berbanding lurus dengan kenaikan nilai IPM. Penelitian ini bertujuan untuk memprediksi tingkat harapan hidup menggunakan 2 algoritma regresi yaitu Random Forest regression dan XGBoost regression, serta menganalisis variabel yang paling berpengaruh terhadap harapan hidup. Dataset yang digunakan berasal dari Global Country Information Dataset 2023 yang tersedia di platform Kaggle. Berdasarkan hasil analisis, XGBoost regression terbukti memiliki performa terbaik dalam melakukan prediksi, sebagaimana ditunjukkan oleh nilai MAPE yang lebih rendah sebesar 2.60 dan R² yang lebih tinggi sebesar 90.53. Faktor-faktor seperti angka kematian bayi dan rasio kematian ibu ditemukan sebagai prediktor utama, sedangkan pengaruh Indeks Harga Konsumen (CPI) terhadap harapan hidup relatif lebih kecil.
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa: Physical and chemical properties of mayonnaise from virgin coconut oil dan coconut water Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
RANCANGAN DESAIN USER INTERFACE (UI) MENGGUNAKAN APLIKASI FIGMA, UNTUK PLATFORM E-COMMERCE PRODUK SEPATU DI TOKO SNEAKERSKU Sumawan; Eben Kurniawan; Ibnu Hazar; Nirma; Thoha Firdaus
Jurnal Media Akademik (JMA) Vol. 3 No. 6 (2025): JURNAL MEDIA AKADEMIK Edisi Juni
Publisher : PT. Media Akademik Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62281/v3i6.2364

Abstract

Latar belakang masalah, kompetisi bisnis e-commerce sepatu yang semakin ketat mendorong pentingnya optimalisasi User Interface (UI) untuk menarik minat konsumen. Studi ini mengeksplorasi pengembangan interface design yang efektif melalui tools Figma pada online store Toko Sneakersku. Tujuan utama penelitian, mencakup peningkatan kualitas tampilan website dan optimalisasi tingkat penjualan. Metode penelitian, kualitatif deskriptif digunakan melalui analisis content dari berbagai social media platform untuk mengidentifikasi kecenderungan preferensi konsumen, serta evaluasi comparative study terhadap kompetitor e-commerce sejenis untuk mengekstrak design pattern terbaik. Hasil penelitian, implementasi design approach yang mengutamakan kebutuhan visual user experience, didukung sistem navigasi yang mudah dipahami, penataan element yang harmonis, dan konsistensi graphic interface, terbukti efektif meningkatkan user engagement dan menciptakan tampilan yang lebih profesional. Kesimpulan, kontribusi penelitian ini menghasilkan framework design UI untuk e-commerce platform yang adaptif terhadap perkembangan tren pasar sepatu digital
PEMANFAATAN ADOBE XD UNTUK MEMBANGUN KREATIFITAS SKILL DESAIN UI STUDI KASUS UNIVERSITAS NURUL HUDA Fajar Fadillah Wibowo; Handoko Auliyanto; Rio Fadholi; Nirma; Thoha Firdaus
Jurnal Media Akademik (JMA) Vol. 3 No. 6 (2025): JURNAL MEDIA AKADEMIK Edisi Juni
Publisher : PT. Media Akademik Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62281/v3i6.2380

Abstract

Abstrak . Perkembangan teknologi digital menuntut siswa tidak hanya sebagai pengguna, tetapi juga sebagai pengembang solusi visual melalui perangkat lunak desain. Adobe XD, sebagai alat prototipe UI/UX yang banyak digunakan di industri, menawarkan peluang untuk meningkatkan keterampilan desain siswa dalam konteks pendidikan tinggi. Penelitian ini bertujuan untuk meningkatkan efektivitas penggunaan Adobe XD dalam membangun kreativitas dan keterampilan desain antarmuka pengguna (UI) mahasiswa Informatika Universitas Nurul Huda. Dengan pendekatan kualitatif deskriptif dan desain studi kasus instrumental, data dikumpulkan melalui observasi partisipatif, dokumentasi desain produk, dan penyebaran kuesioner kepada 20 mahasiswa yang mengikuti pelatihan intensif. Analisis data dilakukan secara tematik untuk mengidentifikasi tingkat pemahaman, ketertarikan, serta kendala teknis dalam penggunaan Adobe XD. Hasil penelitian menunjukkan bahwa sebagian besar siswa memiliki antusiasme yang tinggi untuk mempelajari Adobe XD, meskipun sebagian besar belum memiliki pengalaman sebelumnya. Pelatihan berbasis proyek desain ulang website institusi mendorong siswa memahami struktur desain digital secara menyeluruh dan mengembangkan prototipe interaktif yang mencerminkan alur navigasi sesungguhnya. Kendala utama ditemukan pada akses perangkat dan jaringan internet yang belum merata. Kesimpulannya, integrasi Adobe XD dalam pembelajaran desain UI memberikan kontribusi signifikan terhadap peningkatan kompetensi kreatif dan teknis mahasiswa, serta menjadi model pembelajaran aplikatif yang relevan dengan kebutuhan industri digital saat ini. Kata kunci : Adobe XD, desain UI, Universitas Nurul Huda, kreativitas digital
Co-Authors Adheleydhe Tandayu Adril Andi Aladin Ariana Arianti Dellawati Appulembang Dwi Prayitno Eben Kurniawan Fajar Fadillah Wibowo Femas Adi Prakasa Fitria Apriani Gita purnamasari Handoko Auliyanto Ibnu Hazar JAMALUDIN Lastri Wiyani Moh.Rusli Nurhalifa Nurjannah, N Nurlia s. lompong Prayogi, M. Bagus Rio Fadholi Rismawati Rasyid Shofia Nurun Alanur S Sujariati Sukmawati Sukmawati SUMARNI Sumawan Thoha Firdaus