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INTRODUKSI TEKNOLOGI UNTUK IMPLEMENTASI KONSEP EKONOMI SIRKULAR PADA INDUSTRI BATIK SIDOMUKTI MAGETAN Rahmadyanti, Erina; Sukma Drastiawati, Novi; Achmad, Fendi; Suyono, Joko
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 8 No 2 (2024)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32486/dikemas.v8i2.783

Abstract

Kegiatan ini bertujuan untuk menginisiasi implementasi ekonomi sirkular pada kampung batik Sidomukti Magetan. Metode yang digunakan meliputi rancang bangun, pelatihan dan pendampingan. Hasil yang diperoleh meliputi peningkatan ketrampilan pembatik di dalam mengembangkan motif desain batik Magetan, melakukan pewarnaan alami, serta melakukan efisiensi air proses pencucian batik hingga 100 persen melalui introduksi mesin pencuci berukuran 200 x 65 x 70 cm dengan dinamo 1 Hp dan kapasitas pencucian 25 lembar/jam. Peralatan ini mampu membuat air pencucian dapat digunakan hingga 2-3 kali sebelum akhirnya diolah di instalasi pengolahan air limbah.
A PEMBERDAYAAN PERAJIN BATIK SIDOMUKTI MELALUI TEKNOLOGI PRODUKSI DAN PERLINDUNGAN DESAIN MOTIF Rahmadyanti, Erina; Achmad, Fendi; Zakiyya, Hanna; Supriyanto, Muhammad
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 9 No 2 (2025)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32486/dikemas.v9i2.961

Abstract

Program pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas produksi dan daya saing usaha batik mitra di Desa Sidomukti, Kecamatan Plaosan, Kabupaten Magetan, melalui introduksi teknologi tepat guna dan perlindungan kekayaan intelektual. Mitra kegiatan terdiri dari KUBe Mukti Rahayu dan KUBe Seruling Etan yang menghadapi kendala pada aspek teknologi produksi dan manajemen desain. Solusi yang ditawarkan mencakup rancang bangun dan pelatihan operasional mesin pengering serta mesin ngeloyor, pelatihan digitalisasi desain, dan fasilitasi pendaftaran Hak Cipta motif batik khas Magetan. Metode yang digunakan adalah pendekatan partisipatif berbasis pelatihan langsung (learning by doing) dan pendampingan intensif. Hasil kegiatan menunjukkan peningkatan skor pemahaman teknis peserta dari nilai rata-rata 38 menjadi 91 (mesin pengering) dan dari 35 menjadi 87 (mesin ngeloyor). Selain itu, dua motif batik baru telah berhasil didaftarkan sebagai HKI melalui DJKI. Program ini terbukti efektif dalam meningkatkan efisiensi produksi, memperkuat identitas produk lokal, serta mendorong keberlanjutan usaha berbasis inovasi dan perlindungan hukum. Model kegiatan ini dapat direplikasi untuk pengembangan industri kreatif serupa di wilayah lain.
The effect of ARIAS learning model on the learning outcomes about continental food processing in Bogor 3 State Vocational Schools from creativity of students Muslim, Supari; Utami, Nisa Rahmaniyah; Ismawati, Rita; Rahmadyanti, Erina; Kusumawati, Nita; Rus, Ridwan Che
Jurnal Pendidikan Vokasi Vol. 9 No. 1 (2019): February
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.14 KB) | DOI: 10.21831/jpv.v9i1.22894

Abstract

This study aims to obtain information about: (1) differences in learning outcomes between students who study using the ARIAS learning model and students who learn using direct learning (DL); (2) differences in learning outcomes between students who have high creativity and students who have low creativity; and (3) whether the relationship between the use of learning models and learning outcomes in continental food processing is influenced by students' creativity. This experimental study was conducted using a 2 x 2 factorial design, with the moderator variable being students' creativity. In the experiment, the separation of the level of student creativity was not carried out significantly. Students are called to have high creativity, if they have a score higher or equal to the median group (ian median), while students are called to have low creativity, if they have a score less than or below the median (<median) group. The study was conducted in class XI Hospitality 1 by applying the ARIAS learning model, and class XI Hospitality 2 by applying DL. The study found that: (1) students who studied using the ARIAS learning model obtained significantly higher cognitive, affective and psychomotor learning outcomes than students who studied using DL; (2) students who have high creativity, obtain significantly higher cognitive, affective and psychomotor learning outcomes than students who have low creativity; and (3) the relationship between the use of learning models and learning outcomes in continental food processing is influenced by student creativity.