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All Journal Union: Jurnal Ilmiah Pendidikan Matematika JISIP: Jurnal Ilmu Sosial dan Pendidikan Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Sains Boga Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Eduvest - Journal of Universal Studies Matematika Sains Matematika Sains: Jurnal Ilmu Matematika
Mahdiyah
Universitas Negeri Jakarta
Aerospace Engineering Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Public Health Social Sciences Other

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Pengaruh Model Course Review Horay Terhadap Motivasi Belajar Matematika Siswa SMP Daarul Aitam Palembang Mahdiyah Mahdiyah; Nur Azizah Maryamah; Tria Gustiningsi
UNION: Jurnal Ilmiah Pendidikan Matematika Vol 7 No 1 (2019)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (577.041 KB) | DOI: 10.30738/union.v7i1.3334

Abstract

Penelitian  ini bertujuan untuk  mengetahui ada tidaknya pengaruh model course review horay  terhadap motivasi belajar siswa pada pembelajaran  matematika. Penelitian ini dilaksanakan di SMP Daarul Aitam Palembang dengan kelas VII.1 sebagai kelas eksperimen dan kelas VII.3 sebagai kelas kontrol. Desain yang digunakan dalam  penelitian  adalah true experimental dengan katagori posttest-only control design. Teknik pengumpulan data menggunakan  teknik observasi dan  angket. Materi yang digunakan adalah materi bilangan. Hasil analisis statistik nonparametrik uji wilcoxon, diperoleh sig.hitung (0,024) < sig. (0,05). Hal ini menunjukkan bahwa ada pengaruh  model course review horay terhadap motivasi belajar matematika Siswa SMP Daarul Aitam Palembang.
Pengaruh Penambahan Pure Sukun (Artocarpus communis) Pada Pembuatan Pasta Segar Fettucine Terhadap Daya Terima Konsumen Mahdiyah Mahdiyah; Cucu Cahyana; Siti Nasya Nurhayati
Jurnal Sains Boga Vol 1 No 1 (2018): Jurnal Sains Boga, Vol 1 No 1 (2018)
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.001.1.05

Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan pure sukun (Artocarpus communis) pada pembuatan pasta segar fettucine terhadap daya terima konsumen. Penelitian dilakukan di Laboraturium Pengolahan Makanan Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian dilaksanakan hingga Januari 2017. Penelitian ini menggunakan metode eksperimen. Sampel dalam penelitian ini adalah pasta segar fettucine dengan penambahan pure sukun sebanyak 40%, 50%, dan 60% yang kemudian diujikan kepada 30 panelis agak terlatih yang menilai aspek warna, aroma, rasa, dan tekstur (kekenyalan). Hasil uji statistik menunjukkan bahwa penambahan pure sukun pada pembuatan pasta segar fettucine hanya mempengaruhi aspek aroma. Berdasarkan hasil uji Tukey pada aspek aroma, formula paling disukai konsumen dan disarankan adalah penambahan pure sukun sebanyak 50%. Hal ini mendukung tujuan penelitian yaitu optimalisasi penambahan sukun yang digunakan.
Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair mahdiyah mahdiyah; Mutiara Dahlia; Fildzah Rudyah Putri; Hana Sonia; Monnica Dwi S
Bahasa Indonesia Vol 19 No 01 (2022): Sarwahita : Jurnal Pengabdian kepada Masyarakat (Edisi Khusus)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/sarwahita.191.10

Abstract

Abstract Churros and éclairs have almost the same type of dough and are easy to process. Currently, churros and éclair are snacks that are trending and much favored by the public, especially teenagers and children. Thus, churros and éclair become snacks that have a great opportunity to be seeded as business products with great potential. Both use the main ingredient in the form of wheat flour, which until now is still an imported product. Optimal use of local food ingredients to substitute for imported food is a government program that we should support and assist in its realization. While cassava is one of the local food ingredients found in almost all regions of Indonesia. In this case, by using science and technology, this cassava can be further processed into flour which can later function as a substitute for wheat flour. Through Community Service activities, the use of cassava as a substitute for wheat flour in making churros and éclairs is socialized to the wider community. The activities carried out consisted of stages 1) Delivery of material information; 2) Preparation and preparation of formulas; 3) Implementation of entrepreneurial training in the practice of making churros and eclairs; and 4) Product evaluation and discussion. The purpose of this community service activity (PKM) is to help improve the family's economy through the production of churros and éclair substitutes for cassava flour. The results of this PKM activity were assessed by the participants, that the way of delivery and the suitability of the material, the process of making Churros and Eclair, the duration generally described a positive value and gave a high level of satisfaction. So that there is a desire to do similar activities again. Abstrak Churros dan éclair merupakan kue yang memiliki jenis adonan yang hampir sama dan mudah proses pengolahannya. Saat ini churros dan éclair merupakan makanan ringan yang sedang trend dan banyak digemari oleh kalangan masyarakat, utamanya remaja dan anak-anak. Dengan demikian, churros dan éclair menjadi makanan ringan yang memiliki peluang besar untuk diunggulkan sebagai produk usaha yang sangat potensial. Keduanya menggunakan bahan utama berupa tepung terigu, yang selama ini masih berupa produk import. Penggunaan bahan pangan lokal secara optimal untuk pengganti pangan impor merupakan program pemerintah yang seharusnya kita dukung dan bantu dalam perealisasiannya. Sementara singkong merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Dalam hal ini, dengan menggunakan iptek, singkong ini dapat diolah lebih lanjut menjadi tepung yang nantinya dapat berfungsi sebagai subtitusi tepung terigu. Melalui kegiatan Pengabdian kepada Masyarakat, pemanfaatan singkong sebagai substitusi tepung terigu dalam pembuatan churros dan éclair ini disosialisasikan kepada masyarakat luas. Kegiatan yang dilakukan terdiri dari tahap 1) Penyampaian informasi materi; 2) Persiapan dan pembuatan formula; 3) Pelaksanaan pelatihan kewirausahaan praktik pembuatan churros dan éclair; dan 4) Evaluasi produk dan diskusi. PKM ini dilaksanakan secara online pada tanggal 16 September 2021. Tujuan kegiatan pengabdian kepada masyarakat (PKM) ini adalah membantu meningkatkan perekonomian keluarga melalui produksi churros dan éclair subtitusi tepung singkong. Hasil kegiatan PKM ini dinilai peserta, bahwa cara penyampaian dan kesesuaian materi, proses pembuatan churros dan éclair, durasi secara umum menggambarkan nilai positif dan memberi tingkat kepuasan yang tinggi. Sehingga ada keinginan dilakukan kembali kegiatan sejenis.
PEMBERDAYAAN MASYARAKAT BEBASIS TEKNOLOGI PENGOLAHAN PANGAN LOKAL SUKUN MENJADI FETTUCCINI Mahdiyah; Efrina
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 1 (2020): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2020
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.658 KB)

Abstract

Abstract Fettuccini is a type of pasta, the process starts with mixing, roll press, steaming, roll press, forming and cutting. The ingredients for making Fettuccini pasta use semolina flour or use medium protein flour as imported food. The optimal use of local foodstuffs to substitute for imported food is a government program that we should appreciate. Breadfruit is a local food ingredient that is found in almost all regions of Indonesia. Breadfruit is a local food ingredient that is found in almost all regions of Indonesia. Breadfruit can be further processed into fettuccini by the community using science and technology through Community Service activities. The output of this activity is food diversification in the form of healthy food products in the form of fettuccini. The activities carried out consisted of stages 1) Delivery of material information; 2) Preparation and preparation of formulas; 3) Implementation of entrepreneurial training in the practice of making fettuccini; and 4) Product evaluation and discussion. The purpose of this community service activity (PKM) is community empowerment in developing local food products, processing breadfruit into fettucini as delicious and nutritious food, training an entrepreneurial spirit, so as to increase family economic income. The results of this PKM activity were assessed by the participants, especially the creative youth, that the way of delivery and the suitability of the material, the process of making Fettuccine, the duration generally described a positive value and gave a high level of satisfaction. So that there is a desire to do similar activities again. Abstrak Fettuccini merupakan jenis pasta, prosesnya dimulai dengan pencampuran, roll press, steaming, roll press, pembentukan dan pemotongan. Bahan pembuatan pasta Fettuccini menggunakan tepung semolina atau menggunakan tepung terigu berprotein sedang sebagai pangan import. Penggunaan bahan pangan lokal secara optimal untuk pengganti pangan import merupakan program pemerintah yang seharusnya kita apresiasi. Sukun merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Sukun merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Sukun dapat diolah lebih lanjut menjadi fettuccini oleh masyarakat menggunakan iptek melalui kegiatan Pengabdian kepada Masyarakat. Luaran kegiatan ini adalah diversifikasi pangan berupa produk pangan yang sehat berupa fettuccini. Kegiatan yang dilakukan terdiri dari tahap 1) Penyampaian informasi materi; 2) Persiapan dan pembuatan formula; 3) Pelaksanaan pelatihan kewirausahaan praktik pembuatan fettuccini; dan 4) Evaluasi produk dan diskusi. PKM ini dilaksanakan secara online pada tanggal 7 Agustus 2020 sekaligus mengisi kegiatan Kementerian Pemuda dan Olahraga (Kemenpora-RI) dengan tema Pelatihan Kreativitas Pemuda Bidang Kuliner. Tujuan kegiatan pengabdian masyarakat (PKM) ini adalah pemberdayaan masyarakat dalam pengembangan produk pangan lokal, pengolahan sukun menjadi fettucini sebagai makanan enak dan bergizi, melatih jiwa kewirausahaan, sehingga dapat meningkatkan penghasilan ekonomi keluarga. Hasil kegiatan PKM ini dinilai peserta terutama para pemuda kreatif, bahwa cara penyampaian dan kesesuaian materi, proses pembuatan Fettuccine, durasi secara umum menggambarkan nilai positif dan memberi tingkat kepuasan yang tinggi. Sehingga ada keinginan dilakukan kembali kegiatan sejenis.
PEMBERDAYAAN MASYARAKAT DESA BINAAN MUARA GEMBONG MELALUI DIVERSIFIKASI BAHAN PANGAN LOKAL SEBAGAI USAHA (PASTRY KROKET SINGKONG DAN PANADA IKAN) Mahdiyah; Mutiara Dahlia; Fildzah Putri; Yuni Muliyana; Muhammad Agung Aprialdi
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 3 (2022): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract The purpose of community service activity (PKM) is to develop the welfare sector in the productivity of the food business through the use of local products of cassava and fish which are mostly produced in Muara Gembong Village. The expected target of this activity is a program that creates a better condition in a certain time (sustainable). The hope is to realize potential areas through optimizing local fish and cassava food ingredients that have functional value. This activity was carried out through training on making delicious cassava croquettes and panadas with spicy fish filling, nutritious and interesting. The purpose of this community program is to help improve the family's economy. The resulting product will have a higher selling value, so that if it is carried out continuously, an independent, creative, intelligent and prosperous community economy will be realized. The knowledge and skills conveyed support the community to be able to diversify other products from the utilization of regional potential, as well as increase skills and creativity in product innovation through the application of science and technology in the community. The training process that has been carried out shows that the program material and skills are conveyed to the community. This assessment can be seen from a good acceptance score including community satisfaction with a percentage of 80% for program implementation, training methods, 75% for training materials, 70% for increasing motivation in entrepreneurship, 60% for training quality and also skills improvement. Abstrak Program Pengabdian kepada Masyarakat (PkM) bertujuan mengembangkan bidang kesejahteraan yakni produktivitas usaha makanan melalui pemanfaatan produk lokal singkong dan ikan yang banyak dihasilkan di desa binaan Muara Gembong. Target yang diharapkan dari kegiatan ini adalah sebuah program untuk menciptakan suatu kondisi yang lebih baik dalam satu waktu tertentu (sustainable). Harapan mewujudkan wilayah potensial melalui pengoptimalan bahan pangan lokal ikan dan singkong yang memiliki nilai fungsional, dilakukan melalui pelatihan pembuatan Pastry Kroket Singkong dan Panada dengan isian rica-rica ikan yang enak, bergizi dan menarik. Kegiatan pelatihan PkM produksi dapat meningkatkan ekonomi keluarga. Produk yang dihasilkan akan memiliki nilai jual lebih tinggi, sehingga jika dilakukan secara berkesinambungan, akan terwujud perekonomian masyarakat yang mandiri, kreatif, cerdas, dan sejahtera. Pengetahuan dan keterampilan yang disampaikan, mendukung masyarakat untuk dapat melaksanakan diversifikasi produk lain dari pemanfaatan potensi wilayah, juga peningkatan keterampilan dan kreatifitas dalam berinovasi pada produk melalui penerapan IPTEK di masyarakat. Proses pelatihan yang dilaksanakan menggambarkan tersampaikannya kepada masyarakat materi dan keterampilan yang diprogramkan. Penilaian ini terlihat dari skor penerimaan yang baik meliputi kepuasan masyarakat dengan persentase 80% untuk pelaksanaan program, metode pelatihan, 75% untuk materi pelatihan, 70% untuk meningkatkan motivasi dalam berwirausaha, 60% untuk kualitas pelatihan dan juga peningkatan keterampilan.
PEMODELAN REGRESI LOGISTIK BINER TERHADAP PENERIMAAN PEGAWAI DI PT XYZ JAKARTA Ali Ilham Sofiyat; Awaluddin Tjalla; Mahdiyah Mahdiyah
Matematika Sains Vol 1 No 1 (2023): JURNAL MATEMATIKA SAINS VOLUME 1 NOMOR 1 TAHUN 2023
Publisher : Fakultas Sains Dan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34005/ms.v1i1.2625

Abstract

Recruitment is a selection pattern implemented by PT XYZ to accept employees placed in various company branches, through a written exam. From the many applicants, there were some who were accepted and the rest were not accepted. Therefore, we want to know the characteristics and modeling using the binary logistic regression method with the response variable is the status of acceptance which has a value of one is accepted and a value of zero if it fails to be accepted. Based on the results of the analysis it is known that the number of applicants who were declared accepted was 50% of the participants, while the remaining 50% of the applicants were declared not accepted. In binary logistic regression modeling, the influential variables are education (last length of education) and experience (work experience).
PEMODELAN REGRESI LOGISTIK BINER TERHADAP PENERIMAAN PEGAWAI DI PT XYZ JAKARTA Ali Ilham Sofiyat; Awaluddin Tjalla; Mahdiyah Mahdiyah
Matematika Sains Vol 1 No 1 (2023): JURNAL MATEMATIKA SAINS VOLUME 1 NOMOR 1 TAHUN 2023
Publisher : Fakultas Sains Dan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34005/ms.v1i1.2625

Abstract

Recruitment is a selection pattern implemented by PT XYZ to accept employees placed in various company branches, through a written exam. From the many applicants, there were some who were accepted and the rest were not accepted. Therefore, we want to know the characteristics and modeling using the binary logistic regression method with the response variable is the status of acceptance which has a value of one is accepted and a value of zero if it fails to be accepted. Based on the results of the analysis it is known that the number of applicants who were declared accepted was 50% of the participants, while the remaining 50% of the applicants were declared not accepted. In binary logistic regression modeling, the influential variables are education (last length of education) and experience (work experience).
The Effect of Adding Carrot Flour (Dacus Corota L) on the Water Content and Sensory Quality of Dry Pour Cakes Bunga Switaloca; Mahdiyah; Ridawati
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 10 No 3 (2026): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (Juli)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/02qc1622

Abstract

This study aims to determine and analyze the effect of adding carrot flour on the moisture content and sensory quality of dried milk. The study was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Arts Education Program at Jakarta State University. The study period ran from May 2025 to June 2026. The method used in this study was the experimental method. The research samples consisted of dried sus with 2%, 4%, and 6% added carrot flour, which were then tested by 45 moderately trained panelists—15 panelists each—who evaluated the dried sus products with added carrot flour (2%, 4%, and 6%) in terms of their sensory quality. Based on the results of the statistical hypothesis test for moisture content using an ANOVA test, it was shown that, overall, there was no effect of adding 2% (2.03), 4% (2.04), and 6% (2.05) carrot flour to the dried milk on moisture content. Based on the results of the statistical hypothesis test for sensory quality using the Kruskal-Wallis test, it was shown that the addition of 2%, 4%, and 6% carrot flour to the dried milk had no effect on the aspects of carrot flour aroma, savory taste, carrot flour taste, and texture. Based on the results of the Kruskal-Wallis test, it was shown that only the color aspect differed significantly, with the addition of 2% carrot flour yielding the best results. Thus, the author recommends that dried milk with 2% carrot flour be further.
Academic Supervision by School Supervisors in the Merdeka Belajar Paradigm to Achieve High School Students' Learning Achievements in East Manggarai Regency, NTT Leonardus Jafar; Achmad Ridwan; Mahdiyah
Eduvest - Journal of Universal Studies Vol. 6 No. 5 (2026): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v6i5.52707

Abstract

This study explores the role of academic supervision conducted by school supervisors within the Merdeka Belajar paradigm and its contribution to improving high school students’ learning achievement in East Manggarai Regency, Nusa Tenggara Timur. Using a mixed-method approach with the CIPP evaluation model, this research combines quantitative and qualitative data to obtain comprehensive insights regarding the implementation, impact, and challenges of academic supervision. The findings reveal that academic supervision has been carried out systematically and contextually, beginning with needs analysis, collaborative planning, and implementation through coaching, mentoring, observation, and reflective dialogue. Supervision contributes to improving the quality of teaching practices, classroom management, teacher professionalism, student engagement, and the tendency of improved learning outcomes. Teachers also perceive academic supervision positively, acknowledging its role in strengthening planning, instructional strategies, and formative assessment. However, the study also identifies several constraints, including varied teacher understanding of Merdeka Belajar, limited facilities, administrative burden, uneven implementation, and insufficient follow-up support, resulting in learning achievements that have not yet been evenly improved across schools. Overall, academic supervision remains a strategic instrument to support the implementation of Merdeka Belajar and enhance student learning achievement, but it requires more consistent, contextual, and sustainable strengthening through improved mentoring, capacity building, and policy support.
Co-Authors Achmad Ridwan Ali Ilham Sofiyat Awaluddin Tjalla Bunga Switaloca Cucu Cahyana Efrina Fildzah Putri Hana Sonia Leonardus Jafar Maryamah Monnica Dwi S Muhammad Agung Aprialdi Mutiara Dahlia Putri, Fildzah Rudyah Ridawati Siti Nasya Nurhayati Tria Gustiningsi Yuni Muliyana