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All Journal IJEBD (International Journal Of Entrepreneurship And Business Development) Jo-ELT (Journal of English Language Teaching) Fakultas Pendidikan Bahasa dan Seni Program Studi Pendidikan Bahasa Inggris IKIP JISIP: Jurnal Ilmu Sosial dan Pendidikan Jurnal Pendidikan Edutama Jo-ELT (Journal of English Language Teaching) Fakultas Pendidikan Bahasa dan Seni Program Studi Pendidikan Bahasa Inggris IKIP Empowerment Society Jurnal Pengabdian Masyarakat: BAKTI KITA J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal HUMANIS Jurnal Manajemen dan Penelitian Akuntansi (JUMPA) The Journal of Financial, Accounting and Economics Innovation Business Management and Accounting Journal ABM: International Journal of Administration, Business and Management
Amrina, Hafidza Nash?ul
Unknown Affiliation
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Nursing Public Health Social Sciences Other

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Gastronomic Experiences Pada Bisnis Rumah Makan Tradisional Murtini, Murtini; Amrina, Hafidza Nash'ul
Jurnal Manajemen dan Penelitian Akuntansi (JUMPA) Vol 16 No 1 (2023): Januari-Juni
Publisher : Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58431/jumpa.v16i1.293

Abstract

Gastronomi wisata kuliner menjadi aspek penting dalam industri pariwisata, mampu mengundang perhatian pengunjung dari berbagai penjuru dunia. Salah satu makanan khas yang menonjol di Bojonegoro adalah Makanan Tradisional Khas Bojonegoro, seperti sego buwuhan. Penelitian ini bertujuan untuk mengungkap potensi daya tarik gastronomi yang dimiliki oleh Rumah makan tradisional sebagai daya tarik utama bagi wisatawan. Teori yang digunakan adalah Teori Komunikasi Simbolik" dan "Teori Pengalaman Wisatawan. Metode penelitian yang digunakan melibatkan survei, wawancara, dan observasi langsung terhadap pengunjung dan pemilik usaha kuliner Rumah makan tradisional di Bojonegoro. Hasil penelitian menunjukkan bahwa Rumah makan tradisional di Bojonegoro memiliki daya tarik yang kuat dalam berbagai aspek gastronomi. Keunikan rasa dan tekstur sego Buwuhan, membuat pengunjung kembali lagi untuk menikmati hidangan ini. Selain itu, potensi kuliner lokal dan kualitas bahan baku makanan tradisional yang digunakan juga menjadi nilai tambah dalam pengalaman kuliner. Suasana warung yang nyaman, keakraban antara pemilik dan pengunjung, serta berbagai program promosi khusus turut memperkaya pengalaman gastronomi wisatawan. Potensi daya tarik gastronomi Rumah makan tradisional di Bojonegoro ini dapat menjadi landasan bagi pihak terkait untuk mengembangkan dan mempromosikan pariwisata kuliner di Bojonegoro, sehingga dapat meningkatkan kunjungan wisatawan serta kontribusi ekonomi lokal.
English Learning Achievement Through the Application of Cooperative Integrated Reading and Composition (Circ) Learning Model With Audio-V Media Amrina, Hafidza Nash'ul; Setianingsih, Tri
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 8, No 4 (2024): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (November)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jisip.v8i4.7695

Abstract

This class action research was conducted in junior high school with the aim to improve English learning achievement of students of class VIII A SMP Negeri 1 Sumberrejo through the application of Cooperative Integrated Reading and Composition (CIRC) learning model with Audio-V media. The subjects of this study were 34 students of class VIII A SMP Negeri 1 Sumberrejo in English subject. Data on students' learning achievement was obtained by using the test method with the instrument in the form of a learning achievement test. The data was then analyzed using quantitative descriptive analysis techniques. The result of this study is the application of Cooperative Integrated Reading and Composition (CIRC) learning model with Audio-V media can improve the English learning achievement of students of class VIII A SMP Negeri 1 Sumberrejo in the first semester of the 2024/2025 academic year. The average score of students' learning achievement showed an increase from cycle I to cycle II. The class average of learning achievement at the beginning of learning only reached 66.76, cycle I increased to 73.82 in cycle II to 83.82. Initial classical completeness only reached 38.23%, in cycle I it increased to 67.64% and in cycle II to 94.11%.
The Meaning of Industrial Revolution 5.0 For The Accountant Profession Hidayatin, Dina Alafi; Amrina, Hafidza Nash'ul; Wahyudi, Iwan
The Journal of Financial, Accounting, and Economics Vol. 1 No. 1 (2024)
Publisher : PT. Global World Scientific

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58857/JFAE.2024.v01.i01.p02

Abstract

The Industrial Revolution 5.0 is marked by rapid digital involvement and the dominance of robotics and artificial intelligence in all areas of business life. This condition requires people to be able to adapt by creating innovation and self-development. Even though it broadly has a positive impact on human life, on the other hand, if it is not controlled properly it will cause unrest. The accounting profession is one of the parties that will be negatively impacted by this condition. Through this research, the researcher wants to convey how an accountant should interpret the era of the Industrial Revolution 5.0. The results obtained from this research conclude that a professional accountant must be able to control himself by opening his mindset in dealing with it. Through optimistic thinking, a professional accountant can bring himself to think more about solutions rather than just raising concerns. There are many ways that an accountant can do to maintain its existence. Accountants can invest in developing skills and knowledge in the field of digital technology, opening themselves up to being able to live side by side with technology to support their work, and mastering certain skills that are in line with current developments.
Upaya Peningkatan Perekonomian Keluarga melalui Pelatihan Pembuatan Buket Bunga di Desa Ngradin Bojonegoro Kuntardina, Ari; Hidayatin, Dina Alafi; Adiputra, Eka; Anom, Latifah; Rohmayanti, Dewi; Amrina, Hafidza Nash'ul
J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Vol. 9 No. 2 (2025): Oktober 2025
Publisher : IKIP PGRI Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30734/j-abdipamas.v9i2.5190

Abstract

The community empowerment program was implemented in Ngradin Village, Padangan District, Bojonegoro Regency. Program of STIE Cendekia Bojonegoro is aimed at developing the skills of the members of the PKK in handicrafts, specifically the skill of making flower bouquets. The activities are designed to improve family economic conditions. The program implementation goes through the stages of survey, preparation for activities, and finally reporting. Participants who attended the flower bouquet arrangement training were 20 members of the PKK of Ngradin Village. The result of the program is that participants have new skills in flower bouquet arrangement. It is hoped that this ability will have economic value that ultimately becomes an additional income for the members of the PKK of Ngradin Village. Program pemberdayaan masyarakat dilaksanakan di Desa Ngradin, Kecamatan Padangan, Kabupaten Bojonegoro. Program dari Tim Pengabdian Masyarakat STIE. Cendekia Bojonegoro ditujukan pada pengembangan kemampuan anggota PKK Desa Ngradin dalam kerajinan tangan, yaitu ketrampilan merangkai buket bunga. Kegiatan ini sebagai salah satu upaya untuk meningkatkan perekonomian keluarga. Pelaksanaan program melalui tahapan survey, persiapan pelaksanaan kegiatan, dan terakhir pelaporan. Peserta yang mengikuti pelatihan merangkai buket bunga adalah 20 anggota PKK Desa Ngradin. Hasil dari program adalah peserta memiliki kemampuan baru dalam ketrampilan merangkai buket bunga. Diharapkan kemampuan ini memiliki nilai ekonomi yang pada akhirnya menjadi tambahan penghasilan bagi anggota PKK Desa Ngradin.
Self Efficacy, Role Conflict, and Job Satisfaction: A Mediation Analysis of Job Participation in Tourism Village Development Volunteers Hafidza Nash’ul Amrina; Eka Adipura; Ari Kuntardina
Innovation Business Management and Accounting Journal Vol. 3 No. 1 (2024): January - March
Publisher : Trescode Green Organization

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56070/ibmaj.2024.006

Abstract

This study investigates the relationship between self-efficacy, role conflict, job participation, and job satisfaction in the context of tourism village development volunteers. It also investigates the moderating role of Job Participation on the relationship between self-efficacy, role conflict and ambiguity, and job satisfaction. Data was collected from 225 volunteers and tourism village development managers in Bojonegoro Regency. The findings show that self-efficacy is positively related to job participation, while role conflict has no effect on job participation. Self-efficacy and role conflict also have a positive effect on job satisfaction. With regard to the moderating role of job participation, the findings show that there is an indirect relationship between self-efficacy and job satisfaction that is stronger with job participation. Additionally, the results of this study suggest that self-efficacy plays a crucial role in motivating tourism village development volunteers to actively participate in their roles, contributing to their overall job satisfaction. Furthermore, the findings highlight the importance of addressing and managing role conflicts to ensure a positive impact on job satisfaction among volunteers and tourism village development managers in Bojonegoro Regency.
Exploring Gastronomic Value in Increasing the Competitive Advantage of Traditional Restaurants Murtini; Hafidza Nash’ul Amrina; Abdul Azis Safii; Latifah Anom
ABM: International Journal of Administration, Business and Management Vol 8 No 1 (2025): June 2025 - November 2025
Publisher : LPPM Institut Teknologi dan Sains Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31967/abm.v8i1.1694

Abstract

This study aims to identify the factors influencing the formation of gastronomic value and how these factors can create a competitive advantage for traditional restaurants. In the culinary context, gastronomic value encompasses the quality of ingredients, menu innovation, restaurant atmosphere, sensory experience, and sense of place, which serve to differentiate restaurants in an increasingly competitive culinary market. This study uses a descriptive approach and case studies with three traditional restaurants as subjects: Warung Kopi Klotok in Yogyakarta, RM Pawon Sego Lego in Mojokerto, and Warung Rempah in Batu. Data was obtained through semi-structured interviews with owners, managers, and customers, and analysed using QSR-NVivo software. The results indicate that factors such as the use of high-quality local ingredients, an atmosphere that reflects local culture, and sensory experiences play a crucial role in building gastronomic value. Furthermore, restaurants that create a strong sense of place, combining authentic cuisine and a supportive atmosphere, can strengthen their competitiveness in the culinary market.
Co-Authors Abdul Azis Safii Anom, Latifah Ari Kuntardina Eka Adipura Eka Adiputra Eka Adiputra, Eka Hasan Bisri Hermawan Budi Prasetiyo Hidayatin, Dina Alafi Iwan Wahyudi Kuntardina, Ari Murtini Murtini Murtini, Murtini Rahayu, Susilowati Rohmayanti, Dewi Setianingsih, Tri