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All Journal as-sibyan : Jurnal Pendidikan Anak Usia Dini Populer: Jurnal Penelitian Mahasiswa Journal of Creative Student Research Jurnal Mahasiswa Kreatif
Syariah Hafizhoh
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Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Transportation Other

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Peran Desain Interior dalam Menunjang Kenyamanan Belajar Anak di RA Bi Al-Nazhar Armanila Armanila; Elfidayati Elfidayati; Alya zahro Azhari; Devi Sinta; Syariah Hafizhoh
As-Sibyan: Jurnal Pendidikan Anak Usia Dini Vol 7 No 1 (2022): Juni 2022
Publisher : UIN Sultan Maulana Hasanuddin Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32678/as-sibyan.v7i1.5487

Abstract

The interior design describes one of the interior planning systems that functions to stay away from the state of the area by producing an atmosphere and image that fulfills the comfort, safety, and physical and spiritual needs of its users, without neglecting the aesthetic aspects of the area. Layout planning and interior design of the building. This research was attempted to identify the position of Raudahatul Athfal Bi Al-Nazhar in the interior design which is very meaningful because a good and attractive spatial layout can be more enthusiastic, not only providing comfort for children in learning and learning. So that all aspects of children's growth can grow better. This research uses qualitative research. The results of this research show that the condition of the study room will affect the quality of education. An unorganized space will definitely make children lose motivation to learn. beautiful, and also organized, integrated with the theme of learning, will definitely facilitate the learning of teachers and children. Not only that, a good classroom presses children to be more active in every learning activity. Keywords: interior design, children's learning comfort References Achmad, N. (2016). Pelaksanaan Proses Belajar Mengajar di Fakultas ABC. The 3rd University Research Colloquium 2016, 1–11. https://publikasiilmiah.ums.ac.id/bitstream/handle/11617/6693/1. Nur Achmad.pdf?sequence=1 Deli, M., & Kunci, K. (2017). Irwansyah, Analisis Ornamen Interior Pada 21. Jurnal Proporsi, 3, 21–32. https://mail.e- journal. potensiutama. ac.id/ojs/index.php/PROPORSI /article/view/550/718 Fasilitas Ruang Belajar Taman Kanak-Kanak Terhadap Perkembangan Kreatifitas Anak. Jurnal Seni Dan Reka Rancang: Jurnal Ilmiah Magister Desain, 1(2), 261. https://doi.org/10.25105 /jsrr.v 1i2.6738 Fathurohman, O. (2017). Hakikat Bermain Dan Permainan Anak Usia Dini Di Pendidikan Anak Usia Dini (PAUD). aṣ-ṣibyān: Jurnal Pendidikan Anak Usia Dini, 2(1), 27–36. Ilmianti, A. (n.d.). Adln - perpustakaan universitas airlangga. 1–5. Imroatun, I. (2014). Permainan Tradisional Sebagai Pembelajaran Kecakapan Sosial Bagi Anak Usia Dini. Jurnal Sains Psikologi, 3(1), 1–11. Nadjih, D., & Imroatun, I. (2016). Hadits Tentang Pendidikan Jasmani Anak Usia Dini. Prosiding Seminar Nasional Peran Pengasuhan Anak Raudhatul Atfal Dalam Membangun Karakter Bangsa, 51–64. Najib, M. (2018). Model Manajemen PAUD Berdaya Saing Studi Pada Lembaga PAUD Islam Terpadu Al-Ikhlas Bumiayu Kabupaten Brebes. As-Sibyan : Jurnal Pendidikan Anak Usia Dini, 2(2), 125–136. Prasetya, N. (2012). Kajian Aspek Interior Ruang Belajar Dan Bermain PadaTaman Kanak-Kanak Di Surakarta.10(1), 23–32. https://doi.org/10.9744/interior.10.1.23-32 Pratiwi, D. A., Adhitama, G. P., & Sari, N. (2020). Penyesuaian ruang dalam membentuk behavioral setting lingkungan pembelajaran di ruang kelas TKQ Ulul Ilmi – MUI Kota Bandung. JurnalItenas Rekarupa, 5(2), 2019. Rahman, M. F. N., & Jumino. (2020). Peran Desain Interior Dalam Menunjang Kenyamanan Pengguna di Perpustakaan Badan Pusat Statistik Provinsi Jawa Tengah. Anuva, 4(1), 81–98. Ramadhani, I., & Utama, U. P. (2016). Keterkaitan Elemen Interior Tempat. JurnalProporsi, 1, 132. http://ejournal.potensiutama.ac.id/ ojs/ index.php/PROPORSI/article/view/519/65 Retno, D. (n.d.). Desain Interior. 148, 148–162. Sindunoto, H. (2013). Pengaruh Desain Interior Kelas Terhadap Minat Belajar Siswa. DimensiInterior, 11(1), 22– 30. https://doi.org/10.9744/interior.11.1.2 2-30 Sriti Mayang Sari. (2004). Peran Warna Interior Terhadap Perkembangan Dan Pendidikan Anak Di Taman KanakKanak. 2(1), 22–36. http://puslit2.petra.ac.id/ejournal/inde x.php/int/article/view/16244 Tema, D., Dan, C., & Islami, B. (n.d.). Desain interior kb dan tk ta’miriyah dengan tema ceria dan bernuansa islami untuk meningkatkan potensi anak usia dini. Thenius, H. P., Joedawinata, A., & Asmarandani, D. (2019). Kajian Dampak Elemen Interior Pada Fasilitas Ruang Belajar Taman Kanak-Kanak Terhadap Perkembangan Kreatifitas Anak. Jurnal Seni Dan Reka Rancang: Jurna lIlmiah Magister Desain, 1(2), 261. https://doi.org/10.25105 /jsrr.v 1i2.673 wahyu widodo. (2016). Wujud Kenyamanan Belajar Siswa. Euphytica, 18(2), 22280. http://dx.doi.org/10.1016/j.jplph.2009.07.006%0A Wulan Astrini. (2005). Pengaruh Interior Ruang Belajar Dan Bermain Terhadap Kognitif Afektif Dan Psikomotorik Anak Di Tk Negeri Pembina Malang. Dimensi Interior, 3(1), 1–16.
Pengembangan Usaha Kuliner Tahu Walik Melalui Pendekatan Kewirausahaan Syariah Hafizhoh; Fithri Asmelia; Muhammad Akbar Thoha; Arif Rahman Hakim; Amaliah Nurhanisah Gultom; Nur Ikhsan Kharisma Sitorus; Siti Ardiyanti; Khaidah Try Apnisyah Sitorus; Dwi Nur Luthfiah
Populer: Jurnal Penelitian Mahasiswa Vol. 2 No. 3 (2023): September : Jurnal Penelitian Mahasiswa
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/populer.v2i3.1170

Abstract

Culinary business is an economic sector that continues to grow, especially in the food business made from Tahu Walik. This study aims to explore and analyze the development potential of Tahu Walik culinary businesses through an entrepreneurial approach. Data were collected through in-depth interviews with business owners and direct observation at the business location related to marketing and management strategies that have been implemented. The results showed that the entrepreneurial approach plays an important role in the development of the Tahu Walik culinary business. In addition, there is the potential and uniqueness of Tahu Walik as a culinary product as well as supporting factors and obstacles in the implementation of the Tahu Walik culinary business. By utilizing the potential and uniqueness of the product and overcoming existing obstacles, the Tahu Walik industry can continue to grow and contribute to the preservation of Indonesia's culinary culture and the country's economic growth.
Konsep Makanan Halal: Mie Gomak Medan Sebagai Kuliner Khas Sumatera Utara Syariah Hafizhoh; Della Latifah Amanda; Sriwahyuni Sriwahyuni; Rini Antika Sari; Nanda Ayuningtyas; Khoridatunnida Khoridatunnida; Alwi Umar; Aldi Maulana; Arjuna Barkah Firdaus
Jurnal Mahasiswa Kreatif Vol. 1 No. 4 (2023): Juli : Jurnal Mahasiswa Kreatif
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmk-widyakarya.v1i4.976

Abstract

This journal examines the halalness of one of Medan's culinary specialties, namely Mie Gonak. Mie Gomak is a type of typical Medan culinary food which is famous for its delicacy. Included in the type of processed food in the form of typical Medan noodles combined with processed Italian noodles. These foodstuffs are relatively cheap, so they are in great demand by the lower middle class, especially the young. From there, the idea emerged to make a business breakthrough in the form of culinary food, namely Mie Gomak, whose target market is almost all people. This culinary specialty of Mie Gomak Medan will be packaged simply in an attractive package, does not require too much space, and is easy to manufacture and sell. Buyers only buy, then can take it to another place to consume it. This business is easy, simple and does not really require large capital, so anyone can do it. And this culinary includes food that is halal for consumption, because in terms of the ingredients, everything is halal.
Pemasaran Usaha Sangcok (Pisang Coklat) Dalam Perspektif Islam Syariah Hafizhoh; Ananda Sholih; Arif Rio; Audy Ayuni; Delvina Sari; Dewi Aryanti; Nadila Aulia; Rini Amelia
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2265

Abstract

Bananas are easily damaged so their durability is very limited. By processing bananas into sangcok it is quite profitable, so that it is used as a side business by the community as an additional income. This study aims to (1) analyze the characteristics of entrepreneurs and business profiles of sangcok (2) availability of raw materials, production technology, use of inputs, costs, income, efficiency and added value of the sangcok agro-industry. The raw material for making sangcok is kepok bananas. Entrepreneurs obtain raw materials for bananas by buying them directly at the market. The results of this study are the marketing plan implemented by the sangcok business, namely in terms of products, always maintain good product quality and the materials used are also halal, the prices applied are also affordable according to what was ordered, a less strategic place does not discourage culinary lovers from continuing to buy sangcok, and promotion strategies are carried out through online and offline media, promoting more through online media, although in doing promotions, honesty is emphasized and not badmouthing other businesses. The conclusion from this study is that the marketing plan carried out in the sangcok business is in accordance with an Islamic perspective. Related marketing plans such as product, price, promotion and place are also based on the Koran, hadith and the practice of the Prophet Muhammad in conducting marketing.
Co-Authors Aldi Maulana Alwi Umar Alya zahro Azhari Amaliah Nurhanisah Gultom Ananda Sholih Arif Rahman Hakim ARIF RIO Arjuna Barkah Firdaus Armanila Armanila Audy Ayuni Della Latifah Amanda Delvina Sari Devi Sinta Dewi Aryanti Dwi Nur Luthfiah Elfidayati Elfidayati Fithri Asmelia Khaidah Try Apnisyah Sitorus Khoridatunnida Khoridatunnida Muhammad Akbar Thoha Nadila Aulia Nanda Ayuningtyas Nur Ikhsan Kharisma Sitorus Rini Amelia Rini Antika Sari Siti Ardiyanti Sriwahyuni Sriwahyuni