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All Journal Jurnal Educhild : Pendidikan dan Sosial Logika : Jurnal Penelitian Universitas Kuningan Rudence: Rural Development for Economic Resilience COMPETITIVE: Journal of Education Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Aan Nurhasanah
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Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Social Sciences Other

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UPAYA MENINGKATKAN KEMAMPUAN MENGENAL KONSEP PECAHAN MELALUI MEDIA BLOK PECAHAN PADA SISWA KELAS IV SDNEGERI CIDAHU 1 KECAMATAN DARMA KABUPATEN KUNINGAN JAWA BARAT Aan Nurhasanah
Jurnal Educhild : Pendidikan dan Sosial Vol 6, No 2 (2017)
Publisher : Program Studi Pendidikan Guru PAUD Fakultas Keguruan dan Ilmu Pendidikan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/jpsbe.v6i2.4500

Abstract

Penelitian ini bertujuan untuk untuk meningkatkan pemahaman siswa terhadap konsep pecahanmalalui bantuan media blok pecahan. Penelitian ini dilakukan berdasarkan kesepakatan antarapeneliti dan guru pengampu mata pelajaran, dimana peneliti bertindak sebagai observer yangmemberikan arahan dan menilai kegiatan pembelajaran. Subyek penelitian adalah siswa SD N1 Cidahu tahun ajaran 2016-2017 yang berjumlah 20 siswa. Penelitian yang dilakukanmerupakan kolaborasi dengan guru mata pelajaran, peneliti bertindak sebagai observer. Teknikpengumpulan data yang digunakan melalui observasi yang dilakukan terhadap kegiatanmengajar guru serta lembar tes pemahaman konsep yang dilakukan setiap selesai kegiatanpembelajaran untuk melihat pencapaian kompetensi siswa.Penelitan ini dilaksanakan padasemester genap tahun ajaran 2016/2017 selama dua bulan, yaitu dari bulan April sampai bulanMei 2017. Berdasarkan hasil penelitian dapat disimpulkan bahwa: (1) Penggunaan media blokpecahan dapat meningkatkan hasil belajar siswa pada materi operasi hitung bilangan pecahan,rata-rata peningkatan hasil belajar siswa mencaipai 20, (2) Setiap siswa dapat menuntaskannilai KKM bahakan ada beberapa siswa yang melebihi KKM, peningkatan KKM mencapai 102%.
Analisis Kesalahan Siswa Dalam Menyelesaikan Soal Cerita Berdasarkan Prosedur Newman Rahayu Syafari; Aan Nurhasanah; Siti Aisah
LOGIKA : Jurnal Penelitian Universitas Kuningan Vol 12 No 02 (2021)
Publisher : Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/logika.v12i2.5084

Abstract

This study aims to describe mistakes made by students in solving math story problems on the KPK and FPB materials based on Newman’s prosedures in grade IV elementary school in Salado  district. In this study, the types of errors made by students were analyzed based on Newman’s theory of procedures and the causes of errors. The approach in this study uses a qualitative approach with a case study method. Data collection techniques used are documentation studies and interviews. Based on the results of the study, it can be concluded that the types of errors that arise when students solve KPK and FPB story problems are: (1) reading errors, (2) reading comprehension, (3) transformation errors, (4) process skill, (5) encoding errors. The factors that cause students make mistakes are: a) the lack of students ability to read; b) students have difficulty understanding the questions; c) students forget to write down the information that is known and asked; d) do not understand the concepts of KPK and FPB; e) errors in the previous stage; f) lack of accuracy of students in writing the calculation process; and g) students forget to the write down the conclusion of the answer.
Implementation of Problem Based Learning Model to Improve Fraction Story Problem Solving Skills Melda Indah Cahyani; Siti Tika Hadiat; Aan Nurhasanah
COMPETITIVE: Journal of Education Vol. 3 No. 4 (2024): Transformative Education and Learning
Publisher : Perkumpulan Dosen Fakultas Agama Islam Indramayu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58355/competitive.v3i4.123

Abstract

This article is written to see the implementation of the problem based learning model to improve fraction story problem solving skills. The research method used in writing this article is a qualitative method with a descriptive approach. Data collection techniques are carried out through: first, in-depth interviews; second, participant observation and third, documentation. While the data collected through the three techniques above are then checked for validity by checking credibility. The results of the study on the application of the problem based learning model to improve fraction story problem solving skills can improve the abilities of fourth grade students of SDN 1 Babakanmulya. This increase can be proven by the increase in the value of the ability to solve fraction story problems in the post-test results after the application of the Problem Based Learning model. In the initial condition, the average value of solving fraction story problems was <60, while after the application of the PBL model, the results obtained by students were above >60. This shows that the PBL model is relevant to be applied to mathematics learning.  
UPAYA PENINGKATAN PEREKONOMIAN DESA SETU MELALUI PENDAMPINGAN PEMBUATAN MAKANAN DAN MINUMAN KAFE KAMPOENG Lilik Hariyanto; Kezia Elsty; Muhammad Irfan; Rahmat Kusnedi; Dikki Z Choesrani; Aan Nurhasanah
Rudence: Rural Development for Economic Resilience Vol. 4 No. 2 (2025): Vol. 4 No. 2 (2025)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Pakuan

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

Abstract

ABSTRAKTujuan utama dari kegiatan pengabdian kepada masyarakat yang dilakukan oleh Universitas Pradita adalah untuk membantu pemerintah desa untuk meningkatkan kualitas perekonomian masyarakat Desa Wisata Angsana, Desa Setu. Kabupaten Bogor. Metode yang dilakukan adalah dengan cara melakukan kegiatan pendampingan dan pelatihan secara kontinu kepada masyarakat setempat dalam pembuatan usaha makanan dan minuman yang disajikan di Kafe Kampoeng. Masyarakat setempat dilatih dari proses perencanaan hingga pengelolaan usaha makanan dan minuman. Hasil dari kegiatan pengabdian kepada masyarakat ini adalah adanya menu makanan dan minuman tradisonal khas Sunda yang dikemas menjadi makanan tradisional kekinian dan memiliki nilai jual yang lebih tinggi. Masyarakat setempat memanfaatkan bahan lokal dengan rasa dari makanan dan minuman yang tetap dipertahankan. Kafe Kampoeng dijadikan tempat untuk memasarkan jajanan makanan dan minuman. Kafe ini dapat menjadi salah satu tujuan destinasi wisata dan hasil penjualannya memberikan kontribusi bagi masyarakat setempat. ABSTRACTThe main purpose of community service activities carried out by Pradita University is to help the village government to improve the economic quality of the Angsana Tourism Village, Setu Village. Bogor Regency. The method carried out is by conducting continuous mentoring and training activities to the local community in making food and beverage businesses served at Kampoeng Cafe. Local communities are trained from the planning process to the management of food and beverage businesses. The result of this community service activity is the existence of a traditional Sundanese food and beverage menu that is packaged into contemporary traditional food and have a higher selling value. The local community utilizes local ingredients with the taste of food and drinks that are still preserved. Kampoeng Cafe is used as a place to market food and beverage snacks. This café can become one of the tourist destinations and the proceeds of its sales contribute to the local community.
Upaya Modernisasi Klepon sebagai Produk Kuliner Tradisional untuk Menyesuaikan dengan Tren Kekinian Muhammad Irfan; Lilik Hariyanto; Kezia Elsty; Aan Nurhasanah; Rahmat Kusnedi
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2025): Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v4i3.5195

Abstract

This study aims to explore the process of transforming traditional Javanese food into modern dishes by adopting a culinary creativity approach and considering today's consumer preferences. One of the dishes that is the main focus of this study is Klepon Lava Cake, an innovation that combines elements of traditional Indonesian food, namely klepon, with a modern dessert concept that is popular among the younger generation. This study seeks to preserve traditional Javanese food in a more attractive, creative, and relevant way, so that it can attract the interest of today's consumers, especially young people who have different tastes and lifestyles than previous generations. Theoretically, this study contributes to the field of gastronomy and culinary innovation by providing new insights into ways that can be applied to develop tradition-based food products to remain relevant in the modern culinary market. Through an understanding of culinary creativity and how to combine local ingredients with modern cooking techniques, this study shows that culinary traditions can adapt without sacrificing their cultural values. Practically, the results of this study can provide benefits for culinary entrepreneurs, especially in designing tradition-based culinary products that have market appeal and can compete in the increasingly growing food industry. By combining traditional and innovative elements, culinary entrepreneurs can create products that not only preserve cultural heritage but also meet the needs and desires of today's consumers. This research shows that creativity in processing traditional foods can be key to introducing Indonesian cuisine to the global market. Furthermore, this study also considers the importance of consumer preferences in creating culinary products that are acceptable to modern society.
Co-Authors Dikki Z Choesrani Kezia Elsty Lilik Hariyanto Melda Indah Cahyani muhammad irfan Rahmat Kusnedi SITI AISAH Siti Tika Hadiat Syafari, Rahayu