Article Per Year (5 Year)
p-Index From 2021 - 2026
4.445
P-Index
This Author published in this journals
All Journal Jurnal Bahan Alam Terbarukan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Teknobuga : Jurnal Teknologi Busana dan Boga Fashion and Fashion Education Journal JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Journal of Vocational and Career Education Abdi Teknoyasa Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Bookchapter Pendidikan Universitas Negeri Semarang Journal for Quality in Public Health Jurnal Kefarmasian Indonesia Beauty and Beauty Health Education Journal of Vocational and Career Education Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Panjar : Pengabdian Bidang Pembelajaran Food Science and Culinary Education Journal Jurnal Puruhita
Adhi Kusumastuti
Unknown Affiliation
Arts Humanities Chemistry Economics, Econometrics & Finance Education Engineering Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

Published : 43 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 43 Documents
Search

 1   2   3   4   5 
Developing Instructor Academic Competence through Scientific Article Writing and English Presentation Training Adhi Kusumastuti; Abdurrachman Faridi; Sita Nurmasitah; Atika Atika; Imam Adi Nugroho; Lenita Eka Mayasari; Sobah Al Falah; Nuansa Kinanti Sabda Gusti
Jurnal Panjar: Pengabdian Bidang Pembelajaran Vol. 5 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/panjar.v5i2.37191

Abstract

This community service activity aimed to improve instructors' skills in writing scientific articles and English presentations to strengthen their participation in international seminars. The main problems identified were instructors' poor ability to write articles that adhere to scientific principles and limited academic presentation skills in English. The activity was implemented in three stages: planning, implementation, and evaluation. The training methods used included guided writing, concept presentations, hands-on practice, and intensive mentoring. Evaluation was conducted through pre- and post-tests, practical performance assessments, and participant satisfaction questionnaires. The training results showed significant improvements in knowledge and skills. The average post-test score for participants increased compared to the pre-test, indicating an improved understanding of scientific writing structure and presentation techniques. Eighty-five percent of participants were able to produce complete drafts of scientific articles and demonstrated improved skills in preparing and delivering academic presentations in English, including aspects of delivery, fluency, and slide design. Furthermore, the participant satisfaction rate reached 92%, indicating that the training materials and strategies were considered relevant and beneficial for their professional development. However, this activity still has limitations, particularly related to the training duration and the variation in participants' initial abilities. Overall, this program is effective in improving the academic competency of instructors and has the potential to be replicated on a wider scale to support the continuous increase in scientific publications and international participation.
Eksperimen Pembuatan Kue Satu Tepung Kacang Kedelai (Glycine max. L) Mia Arifah; Sita Nurmasitah; Adhi Kusumastuti; Octavianti Paramitha
Food Science and Culinary Education Journal Vol. 13 No. 1 (2024)
Publisher : Universitas Negeri Semarang

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

Abstract

Kue satu  atau  kue koya adalah kue kering tradisional Indonesia yang berasal dari Betawi. Penelitian ini bertujuan untuk meningkatkan kadar protein pada kue satu dengan  menggantikan sebagian tepung kacang hijau menggunakan tepung kacang kedelai (Glycine Max L.). Metode yang digunakan dalam penelitian ini adalah eksperimen dengan  tiga formulasi berbeda F1 (100% tepung kacang hijau), F2 (50% tepung kacang hijau dan 50% tepung kacang kedelai), dan  F3 (100% tepung kacang kedelai). Penilaian uji kesukaan mencakup indikator rasa, tekstur, warna, dan aroma dengan hasil F1 menunjukkan penilaian rata-rata yang baik yakni 78% untuk rasa, 79% untuk tekstur, 78,25% untuk warna, dan 77,75% untuk aroma. F2 memperoleh penilaian lebih rendah, sementara F3 mencatatkan preferensi "cukup suka" dengan nilai rata-rata 83,25% untuk rasa dan 79,75% untuk tekstur. Rata-rata keseluruhan hasil menunjukkan bahwa formulasi dengan kombinasi tepung kacang hijau dan kedelai dapat diterima, meskipun dengan variasi tingkat kesukaan yang berbeda. 
AI-Assisted Scientific Writing Training to Enhance the Professional Competence of Madrasah Teachers Sita Nurmasitah; Adhi Kusumastuti; Samsudin Anis; Aryo Baskoro Utomo; Godham Eko Saputro
Jurnal Puruhita Vol. 7 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/puruhita.v7i1.37390

Abstract

The AI-assisted scientific writing training was implemented as a community service program to enhance the professional competence of madrasah teachers in the digital era. This activity aimed to equip teachers with the skills to write scientific articles, classroom action research reports, and best practice papers using artificial intelligence (AI) applications such as ChatGPT, Grammarly, QuillBot, and Mendeley. The training was conducted through hands-on practice and online mentoring using an experiential learning approach that emphasized real-world writing experiences. A total of 30 madrasah teachers participated in the program, which consisted of a pre-test, training sessions, writing practice, and a post-test. The results showed an average score improvement of 37%, particularly in aspects of writing structure, paragraph cohesion, academic language use, and reference management. Participants also demonstrated high enthusiasm and began developing independent scientific works for publication purposes. This activity proved that AI-based writing training effectively enhances teachers’ academic productivity and strengthens digital literacy as part of continuous professional development. 
Co-Authors Abdul Mufid Achmadi, Taofan Ali Ade Novi Nurul Ihsani Agustin, Eny Widhia Aliffianti, Febbi Annafie Aina Nabilla Aryo Baskoro Utomo Atika Atika Atika Atika Cahyani, Yustin Sagita Dwi Cellomita Salsabila Dimas Afrianto Dwi Widjanarko Eko Supraptono Eny Widhia Agustin Erna Setyowati Ester Kusumawati Santosa Fahada, Muhammad Raja Fahira, Jian Faridi, Abdurrachman Fitriyana, Deni Fajar Godham Eko Saputro HARIANI, ELIZABETH Hendra Dedi Kriswanto, Hendra Dedi Imam Adi Nugroho Ismanto Ismanto K, Elga Hayu Kamis, Arasinah Khojanatun, Khojanatun Laila Nurul Himmah Lenita Eka Mayasari Luthfianeza, Zulva Alya Marlangen, Retno Masugino Mia Arifah Mukti, Asteen Retno Mu’daim, Syarifah Naharuddin Naharuddin Nahdiyah, Ayu Najibulloh, Gunawan Muhammad Natasha Shella Putri Naura Atika Cahya Anggrayni Nisa, Zakiya Ayu Novitasari, Neny Nuansa Kinanti Sabda Gusti Nur Aini, Intan Nurvitasari, Fitria Octavianti Paramitha Okvisia, Yovika Pangestika, Senjany Julaeshy Phusavat, Kongkiti Pudji Astuti Putri, Alda Talia Retno Marlangen Rina Rachmawati Rizqi Fitri Naryanto Rohmawati, Tri Rosidah Rosidah Sagita, Amelia Samsudin Anis Sani, Diyan Satwika Shofi Fahia Anbarwati Sicilia Sawitri Sita Nurmasitah Siti Fiki Ikmah, Siti Fiki Sobah Al Falah Solikhati, Putri Sonika Maulana Sri Endah Wahyuningsih Triliana, Kezya WATI, HENI FERA Wulansari Prasetyaningtyas Yeri Sutopo Zaenal Abidin Zulaekah, Dewi