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Comparison Analysis of Hybrid Learning and Full Online toward Students' Critical Thinking Skills Taofan Ali Achmadi; Devi Anggriyani; Sapitri Januariyansah; Ayub Budhi Anggoro
Jurnal Penelitian Pendidikan Vol. 41 No. 1 (2024): April 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/yh696590

Abstract

This study aims to compare the effectiveness of hybrid learning and fully online learning in enhancing students' critical thinking skills. The research employs a quasi-experimental design with a nonrandomized control group and pretest-posttest approach, involving 90 sixth-semester students from the Family Welfare Education Study Program at Semarang State University. Participants were divided into two groups: hybrid learning and fully online learning, with 45 students each. The instruments used included validated and reliable critical thinking tests and open-ended questionnaires to gather data on learning experiences. Data analysis utilized descriptive and inferential statistics, including paired t-tests and independent t-tests, with preliminary normality and homogeneity assessments. The results indicate significant improvement in critical thinking skills with both learning methods, but hybrid learning showed a more substantial increase in scores (p < 0.000) compared to fully online learning (p < 0.006). Thus, hybrid learning is more effective in fostering critical thinking skills, underscoring the benefits of combining face-to-face and online learning for optimal student development.
PELATIHAN PENINGKATAN KUALITAS PRODUK TEMPE MENGGUNAKAN MESIN PENGUPAS KULIT ARI Januariyansah, Sapitri; Ningsih, Ayu Putri; Gunawan, Safri; Nursanni, Banu
GERVASI: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 1 (2025): GERVASI: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/gervasi.v9i1.8277

Abstract

UMKM Tempe di Desa Sei Mencirim merupakan satu diantara pengusaha tempe rumahan. Dalam menjalankan usahanya, UMKM Tempe memproduksi tempe secara manual. Imbasnya, kualitas tempe rendah karena masih terdapat kulit ari kedelai yang dapat menyebabkan protein tempe menurun. Tujuan dari kegiatan ini adalah untuk meningkatkan kualitas produk UMKM Tempe melalui pelatihan menggunakan mesin pengupas kulit ari kedelai. Metode yang digunakan dalam kegiatan ini mencakup presentasi, diskusi, demonstrasi, dan unjuk kerja. Tahap kegiatan mencakup tahap persiapan, tahap pelaksanaan, dan tahap evaluasi. Hasil kegiatan dapat dikatakan efektif karena telah mencapai tujuan pelatihan dimana peserta telah dapat memproduksi tempe menggunakan mesin. Hasil evaluasi menunjukkan bahwa rata-rata nilai dari semua aspek pelatihan adalah baik dengan nilai sebesar 3,86. Pelatihan dengan menggunakan mesin pengupas kulit ari kedelai yang sesuai kebutuhan dapat meningkatkan kualitas produk tempe.
Pelatihan Pengelasan SMAW Bagi Warga Muda di Desa Silinda, Serdang Bedagai, Sumatera Utara Pasaribu, Muhamamd Nuh Hudawi; Eswanto, Eswanto; Januariyansah, Sapitri; Iswandi, Iswandi; Siahaan, Muhammad Yusuf Rahmansyah
IRA Jurnal Pengabdian Kepada Masyarakat (IRAJPKM) Vol 3 No 1 (2025): April
Publisher : CV. IRA PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56862/irajpkm.v3i1.186

Abstract

Young residents of Silinda Village are very interested in skills to open up entrepreneurial job opportunities because, in general, residents only have farming skills. To realize this interest and create entrepreneurial work, community service was held in the form of SMAW welding training. This SMAW welding training was chosen because the price of equipment and materials is easy to obtain and economical so that it can be realized immediately. The skills training provided is carried out by explaining theoretical material and welding practice. The theoretical material is in the form of safety before welding, safety during welding, safety after welding is complete, and the function of the tools and materials needed, while the practical welding material is in the form of measurement techniques, how to cut materials, and how to connect iron using the SMAW method. The results obtained from the SMAW welding skills training are the creation of 1 door and 4 tables. With the results of the skills that have been possessed, young residents are confident in opening a business to increase income.
INVESTIGATING THE ENTREPRENEURIAL SKILLS OF VHS STUDENTS: LEVEL, FORMATION AND READINESS Januariyansah, Sapitri; Yulanto, Dwiki Muda; Gunawan, Safri; Meldianto, Efri; Rohmantoro, Didik
Jurnal Pendidikan Teknik Mesin Vol. 12 No. 1 (2025): Jurnal Pendidikan Teknik Mesin
Publisher : Program Studi Pendidikan Teknik Mesin Fakultas Keguruan dan Ilmu Pendidikan Universitas Sriwiajaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jptm.v12i1.65

Abstract

Since the 4.0 industry, the work in industry has been largely replaced by computer-based labor and robots. This can lead to the reduction of human labor in the industry. Equip prospective workers with 21st century skills were the alternative solutions by stakeholders. However, such skills may not necessarily guarantee a person to get a job in the industry. So the students need to have entrepreneurial skills as another solution. This study aims to reveal the readiness of the students in work and entrepreneurship through these skills. The type of research used was Sequential Explanatory Design with Mixed Method Approach. The sampling technique used was Multistage Sampling that was by Cluster Random Sampling to choose the school and the class, then Proportionate Random Sampling to select the students. The data collection techniques used questionnaires and interviews. The content validity technique used was with expert judgment, while the construct validity used is with Confirmatory Factor Analysis (CFA). The data analysis technique used descriptive technique. The results showed that the level of entrepreneurship skills of the students in general fall into the high category (Mean Ideal 2.5 < Mean Value) with the details of each of which are Self-Management (3.387), Teamwork (3.243), technology (3.186), Communication (3.162), Problem Solving (2.986), Planning and Organizing (2.986), and Initiative and Enterprise (2.923). This was reinforced by the results of interviews that indicated the existence of efforts to form entrepreneurial skills through learning and activities in the schools. The entrepreneurial skills were a one of the alternatives to prepare the students in the 4.0 industry.