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All Journal Jurnal EK dan BI Soeropati: Journal of Community Service Indonesian Journal of Education (INJOE)
Rina Asmaul
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Religion Arts Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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PENGARUH LABEL DAN PACKAGING PADA PRODUK LABU SIAM MUSTOFA TERHADAP TINGKAT PENJUALAN Elfrida Satria Ona; Dian Puspita Sari; Katharina Alexandria Dede; Ana Setia; Rina Asmaul; Yunus Karyanto
Jurnal Ekonomi dan Bisnis (EK dan BI) Vol 6 No 2 (2023)
Publisher : Politeknik Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37600/ekbi.v6i2.1203

Abstract

Chayote (Sechium edule) is a local food that has good nutritional value for the human body. Chayote has a fairly good fiber content, namely 1.7 grams per 100 grams. Minimal processing in the form of fresh cuts is an option that can be done to increase distribution reach, improve safety and quality, speed up and simplify processing, and reduce waste in the form of waste that can pollute the environment. Apart from that, chayote contains antioxidants which can help prevent cancer by warding off free radicals, such as vitamin C and flavonoids. Many substances found in chayote, such as saponins, flavonoids, proteins, vitamin A, thiamin, and many more, have therapeutic uses. The majority of Indonesian people are not interested in consuming or processing chayote, even though chayote has many medicinal properties. To increase selling prices and gain popularity among Indonesian people, the chayote trade must be innovated. One way to make this happen is to turn it into a Mustofa Chayote. This research uses questionnaires, interviews and observation as data collection methods. If you look at how to answer the questionnaire, it is divided into two types, namely open questionnaires and closed questionnaires. The results of this research are that the value of product design, labels and packaging influences consumer interest. Our products are not only seen from their delicious taste and good food color, but also from their external appearance, namely attractive labels and packaging which really influence consumers' interest in buying the product.. Keywords: Chayote, Product Quality
THE INFLUENCE OF DIGITAL-BASED STUDENT MANAGEMENT ON THE DEVELOPMENT OF STUDENT INTERESTS AND TALENTS Susilowati Susilowati; Diana Evawati; Yunus Karyanto; Rina Asmaul
Indonesian Journal of Education (INJOE) Vol. 5 No. 3 (2025)
Publisher : CV. ADIBA AISHA AMIRA

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Abstract

This study aims to examine the effect of digital-based student management on the development of students' interests and talents through a literature review. Digitalisation in student management facilitates data management, accelerates communication between schools, students, and parents, and expands students' access to various self-development programmes. The results of the study indicate that the application of information technology in student management can improve administrative efficiency, monitoring transparency, and student participation in extracurricular activities. In addition, a data-driven approach enables schools to design more targeted and measurable interest and talent development programmes. However, challenges such as the digital divide and limited technological competence among educators still need to be addressed. Overall, digital-based student management has great potential to support the optimal development of students' interests and talents, provided that it is supported by continuous evaluation and collaboration among all relevant parties.
Pelatihan Pembuatan Roll Cake Batik Pada PKK Kelurahan Mojo Kecamatan Gubeng Surabaya Rina Asmaul; Susilowati; Diana Evawati
Jurnal Soeropati Vol 4 No 1: November 2021
Publisher : LPPM Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/js.v4i1.2935

Abstract

Industrial growth in the food sector in Indonesia is quite good, especially in Surabaya. The training in cake making encourages the emergence of various kinds of cakes that are used as souvenirs for typical Surabaya cakes. The training on making batik roll cakes is expected to bring up creative ideas in cake making. The training method here uses lecture and demonstration methods, the target is PKK women where the implementation is in Urban village Mojo district Gubeng Surabaya. The result of the training on making batik roll cakes is that PKK women are very enthusiastic in making batik roll cakes. The results of making roll cakes can be developed as a business, especially as a cake icon located in Urban village Mojo district Gubeng Surabaya, so that the family's economy can increase.
Co-Authors Ana Setia Dian Puspita Sari Diana Evawati, Diana Elfrida Satria Ona Katharina Alexandria Dede Susilowati Susilowati Susilowati Yunus Karyanto