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<![CDATA[EFFECT OF ZEOLITE ADDITION IN THE DIET ON LOGMANN BROWN EGG QUALITY IN THE SECOND PRODUCTION ]]>
<![CDATA[Riyanti, Riyanti]]>;
<![CDATA[Purwaningsih, Nining]]>
<![CDATA[ Jurnal Zeolit Indonesia Vol 3, No 2 (2004) ]]>
Publisher : <![CDATA[Jurnal Zeolit Indonesia ]]>
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<![CDATA[Egg shape of second phase production (40- 70 weeks age) of layer bigger than egg shape of one phase production, but egg shell less thickly so than more perishable. On the other side 3.5-4% Ca in the diet only 50% can be absorbed in the intestinal. Ca absorption and Ca retention can be raised by supplementary zeolite in the diet. This experiment was conducted to observe the effect of supplying zeolite in the diet of 192 lohmann brown layer on the egg quality of second phase production. Different feeding treatment was carried out four each group. Layer in treatment 1 were fed control diet; treatment 2, a control diet + zeolite 1.5%; treatment 3, a control diet + zeolite 3%; and treatment 4, a control diet + zeolite 4%. 96 eggs sampel from layer experiment kept on 15 days. The result showed that supplementary zeolite in the diet was significantly ( P ⤠0.05) increased the thickness of egg shell, significantly (Pâ¤0.05) decreased of egg weight, significantly (P⤠0.05) decreased air cell, significantly (Pâ¤0.05) increased Haugh Unit (HU) score, and significantly (P⤠0.05) decreased pH albumen of egg in the second phase production.]]>
<![CDATA[MOTIVASI BERPRESTASI SEORANG SLOW LEARNER (STUDI KASUS PADA ANAK DI KELAS VI SDN BANGUNREJO 2 YOGYAKARTA) ]]>
<![CDATA[Purwaningsih, Nining]]>
<![CDATA[ Jurnal PGSD Indonesia Vol 2, No 2 (2016): Jurnal PGSD Indonesia ]]>
Publisher : <![CDATA[Prodi PGSD FKIP UPY ]]>
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<![CDATA[AbstrakPenelitian ini bertujuan untuk mengetahui dan mendeskripsikan motivasi berprestasi seorang slow learner di kelas VI SDN Bangunrejo 2 Yogyakarta. Penelitian ini merupakan penelitian kualitatif dengan pendekatan studi kasus yang dilaksanakan pada April - Mei 2016. Subjek dalam penelitian ini seorang slow learner. Pengambilan data dalam penelitian ini menggunakan triangulasi sumber dan teknik yaitu dengan teknik observasi, wawancara, dan dokumentasi pada 12 sumber informan. Analisis data yang dilakukan dengan cara reduksi, penyajian data, dan penarikan kesimpulan atau verivikasi. Bentuk uji keabsahan data pada penelitian ini yaitu keabsahan data, (1) credibility (validitas internal); (2) transferability (validitas eksternal); (3) dependability (reliabilitas); dan (4) confirmability (objektivitas). Hasil penelitian menunjukkan bahwa motivasi berprestasi seorang slow learner adalah; (1) Slow learner mengerjakan semua tugas menantang dan menjanjikan kesuksesan dengan cara memulai mengerjakan tugas dari yang mudah terlebih dahulu. Meskipun slow learner memiliki keterbatasan daya ingat dan pemahaman bahasa, slow learner tetap aktif bertanya namun hanya kepada GPK dan teman-temannya; (2) Slow learner lebih bersemangat ketika tugasnya mendapat kritik dan saran, sehingga slow learner lebih termotivasi dalam memperbaiki tugas. Bimbingan dari guru memotivasi slow learner menyelesaikan tugas yang belum selesai meskipun di waktu istirahat; (3) Kemampuan slow learner dalam mempertahankan karier yaitu dengan memperbaiki setiap kesalahan pada tugasnya yang dipengaruhi adanya pemberian motivasi secara langsung berupa dampingan dan arahan dalam mengerjakan tugas; (4) Usaha yang dilakukan slow learner dalam melakukan tugas lebih menantang dan sulit ketika tugas yaitu: (i) aktif pada pembelajaran yang berkaitan dengan keterampilan tangan; (ii) menghabiskan waktu untuk istirahat ketika tugas belum selesai; dan (iii) bersosialisasi dengan baik terhadap teman-teman; dan (5) Slow learner dapat bekerja di mana ia dapat mengontrol hasilnya jika dampingan dan arahan dalam mengerjakan tugas. Ketika bosan dengan tugasnya, slow learner memilih tidur atau pun menggambar. Kata kunci: Slow Learner, Motivasi Berprestasi]]>
<![CDATA[PENGARUH KEPEMIMPINAN, KOMPETENSI DAN MOTIVASI TERHADAP KINERJA KARYAWAN PT. TUNAS MANDIRI MIGAS ]]>
<![CDATA[Nining Purwaningsih]]>
<![CDATA[ JMB : Jurnal Manajemen dan Bisnis Vol 6, No 1 (2017): JMB : Jurnal Manajemen dan Bisnis ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Tangerang ]]>
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DOI: 10.31000/jmb.v6i1.992
<![CDATA[This research aims to know the effect of leadership, competence and motivation on employees performance. The sample size of this research is 63 employees out of 167 employees of PT Tunas Mandiri Migas. The sampling method used is random sampling. The data gathering technique applied is questionnaire. The data analysis techniques used are multiple linear regression, t test and F test. The result of this study shows that leadership, competence and motivation simultaneously influence the employees performance. The result also shows that partially leadership and competence influence the employees performance. Whereas motivation partially does not influence the employees performance.Penelitian ini bertujuan untuk mengetahui pengaruh kepemimpinan, kompetensi dan motivasi terhadap kinerja karyawan. Ukuran sampel penelitian ini adalah 63 karyawan dari 167 karyawan PT Tunas Mandiri Migas. Metode pengambilan sampel yang digunakan adalah random sampling. Teknik pengumpulan data yang digunakan adalah kuesioner. Teknik analisis data yang digunakan adalah regresi linier berganda, uji t dan uji F. Hasil penelitian ini menunjukkan bahwa kepemimpinan, kompetensi dan motivasi secara simultan mempengaruhi kinerja karyawan. Hasil penelitian juga menunjukkan secara parsial kepemimpinan dan kompetensi mempengaruhi kinerja karyawan. Sedangkan motivasi secara parsial tidak mempengaruhi kinerja karyawan.]]>
<![CDATA[EFFECT OF ZEOLITE ADDITION IN THE DIET ON LOGMANN BROWN EGG QUALITY IN THE SECOND PRODUCTION ]]>
<![CDATA[Riyanti Riyanti]]>;
<![CDATA[Nining Purwaningsih]]>
<![CDATA[ Jurnal Zeolit Indonesia Vol. 3 No. 2 (2004) ]]>
Publisher : <![CDATA[Jurnal Zeolit Indonesia ]]>
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<![CDATA[Egg shape of second phase production (40- 70 weeks age) of layer bigger than egg shape of one phase production, but egg shell less thickly so than more perishable. On the other side 3.5-4% Ca in the diet only 50% can be absorbed in the intestinal. Ca absorption and Ca retention can be raised by supplementary zeolite in the diet. This experiment was conducted to observe the effect of supplying zeolite in the diet of 192 lohmann brown layer on the egg quality of second phase production. Different feeding treatment was carried out four each group. Layer in treatment 1 were fed control diet; treatment 2, a control diet + zeolite 1.5%; treatment 3, a control diet + zeolite 3%; and treatment 4, a control diet + zeolite 4%. 96 eggs sampel from layer experiment kept on 15 days. The result showed that supplementary zeolite in the diet was significantly ( P ≤ 0.05) increased the thickness of egg shell, significantly (P≤0.05) decreased of egg weight, significantly (P≤ 0.05) decreased air cell, significantly (P≤0.05) increased Haugh Unit (HU) score, and significantly (P≤ 0.05) decreased pH albumen of egg in the second phase production.]]>
<![CDATA[PENGARUH PEMBERIAN TEPUNG TEMULAWAK DAN KUNYIT TERHADAP COOKING LOSS, DRIP LOSS DAN UJI KEBUSUKAN DAGING PUYUH JANTAN ]]>
<![CDATA[Veronica Wanniatie]]>;
<![CDATA[Dian Septinova]]>;
<![CDATA[Tintin Kurtini]]>;
<![CDATA[Nining Purwaningsih]]>
<![CDATA[ JURNAL ILMIAH PETERNAKAN TERPADU Vol 2, No 3 (2014) ]]>
Publisher : <![CDATA[DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG ]]>
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DOI: 10.23960/jipt.v2i3.p%p
<![CDATA[The use of curcuma and turmeric into rations as additives is expected to increase uprationsefficiencywith the resultthat increasing the growth rate of the quail. The use of curcuma andturmeric to the rations in the hope to improve the quality quail meat. This research used CompletelyRandomized Design (CRD) with 3 treatments and 6 replications. Each repeat consists of 5 pieces ofquail as a test unit. Treatment given in the form of a commercial ration (HI - PRO) added readyproducts of curcuma, turmeric, vitamins, minerals, and amino acids mixture. Treatments consisted ofconduct P1 (Rations = commercial rations + 0.0 %of curcuma and turmeric powder), P2 = commercialrations+ 1.0 % thecurcuma and turmericpowder) and P3 = commercial rations+ 2.0 % the curcumaand turmericpowder). Data was analyzed on the variance of the 5 % significantly, when there aresignificant differences, stated by orthogonal polynomial test. Variables observed are cooking loss, driploss and meat rotting test.The results showed that the granting of curcuma and turmeric in level 0.0; 0.1; and 2.0 % inthe commercial rations no significant (P > 0.05) for cooking loss and drip loss male quail meat.Conditions quail meat after 12 hourscutting all in a state of decay.]]>
<![CDATA[Pemberdayaan Pengrajin Batik Tasikmalaya Melalui Pemasaran Digital ]]>
<![CDATA[Wiliana, Eneng]]>;
<![CDATA[Purwaningsih, Nining]]>;
<![CDATA[Apriyanti, Metha Dwi]]>
<![CDATA[ Nanggroe: Jurnal Pengabdian Cendikia Vol 3, No 3 (2024): June ]]>
Publisher : <![CDATA[Yayasan Daarul Huda Kruengmane ]]>
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DOI: 10.5281/zenodo.12549279
<![CDATA[The program to empower Tasikmalaya batik craftsmen through digital marketing is an initiative aimed at increasing the competitiveness and sustainability of the local batik industry in the digital era. Through a series of training, mentoring and field practice for six months, this program succeeded in increasing the digital literacy and online marketing abilities of craftsmen. Results show significant improvements in artisans' online presence, quality of digital content, and expansion of market reach. As many as 78% of participants succeeded in creating and managing business accounts on social media, while 65% already had active online shops on e-commerce platforms. There was an average increase of 35% in online sales and 28% in artisan income. This program also has an impact on strengthening the Tasikmalaya batik brand and product innovation based on digital feedback. Despite challenges in adapting to technology, the program demonstrates the significant potential of digital marketing in empowering traditional creative industries. Sustainability and further development of these achievements requires continued support and collaboration between craftsmen, local governments and other stakeholders.]]>
<![CDATA[Development of Assessment Instruments Based on Higher Order Thinking Skills (HOTS) in Thematic Learning of Grade IV Elementary School Students ]]>
<![CDATA[Purwaningsih, Nining]]>;
<![CDATA[Utaminingsih, Sri]]>;
<![CDATA[Surachmi, Sri]]>
<![CDATA[ Jurnal Prakarsa Paedagogia Vol 5, No 1 (2022): Juni 2022 ]]>
Publisher : <![CDATA[Universitas Muria Kudus ]]>
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DOI: 10.24176/jpp.v5i1.8674
<![CDATA[This study aims (1) develop a HOTS-based assessment instrument to measure the analytical and creative thinking skills of fourth grade elementary school students (2) analyze the effectiveness of the HOTS-based assessment instrument to measure the analytical and creative thinking skills of fourth grade elementary school students. The development of the HOTS-based assessment instrument adopts the 4D model developed by Thiagarajan, Semmel Semmel those are : Define, Design, Development, and Disseminate stages. The product trial design consists of product validation and test instrument testing. The subjects of the research trial included 3 teachers and 30 students of fourth grade of elementary school in Dabin 3, Jepara District. Analysis of product quality data uses validity, reliability, level of difficulty and differentiating power. Meanwhile, data analysis of feasibility and students' thinking skills uses analysis of ideal assessment criteria. The results showed that the instrument of HOTS-based assessment met content validity by the agreement of expert judgment with the percentage result of material aspects 94%, construction aspects 92% and language aspects 90% . Those are good categories. Furthermore, the results of the analytical thinking ability test of 52% of students are in the medium category, and 37% of students' creative thinking skills are in the medium category. The conclusion of this study is the development of the instrument of High Order Thinking Skill (HOTS) – based assesment is needed by teachers to carry out the learning assessment process to train and measure students' thinking skills. ]]>
<![CDATA[THE MEDIATION ROLE OF NON-PHYSICAL WORK ENVIRONMENT ON DEMOCRATIC LEADERSHIP STYLE ON TEACHER PERFORMANCE AT NURUL JIHAD EDUCATION FOUNDATION ]]>
<![CDATA[Purwaningsih, Nining]]>;
<![CDATA[Yani, Desi Gusti]]>;
<![CDATA[Gunawan, Yanthi Meitry]]>;
<![CDATA[Apriyanti, Metha Dwi]]>
<![CDATA[ Jurnal Comparative: Ekonomi dan Bisnis Vol 6, No 3 (2024): August ]]>
Publisher : <![CDATA[Univesitas Muhammadiyah Tangerang ]]>
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DOI: 10.31000/combis.v6i3.12245
<![CDATA[This research is quantitative using SPSS software version 22. The sample used was 50 respondents to teachers of the Nurul Jihad Education Foundation. Data collection uses primary data with questionnaire distribution. The data analysis technique used in this study is Path Analysis. The results of this study show that: (1) democratic leadership style has a positive and significant effect on teacher performance, (2) democratic leadership style has a positive and significant effect on the non-physical work environment, (3) the non-physical work environment has a positive and significant effect on teacher performance, (4) the non-physical work environment cannot mediate the influence of democratic leadership style on teacher performance because the direct influence value is 0.687 > from the influence of non-physical directly 0.265.]]>
<![CDATA[Pengaruh Digital Marketing dan Influencer Terhadap Keputusan Pembelian Produk UMKM Kuliner Di Kota Tanggerang Di Masa COVID-19 ]]>
<![CDATA[Eneng Wiliana]]>;
<![CDATA[Nining Purwaningsih]]>
<![CDATA[ MAMEN: Jurnal Manajemen Vol. 1 No. 3 (2022): Juli 2022 ]]>
Publisher : <![CDATA[Yayasan Literasi Sains Indonesia ]]>
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DOI: 10.55123/mamen.v1i3.641
<![CDATA[The Covid-19 pandemic has a direct impact on various aspects of the community's economy, especially Micro, Small and Medium Enterprises (UMKM). Many UMKM have decreased turnover, however, including UMKM in the culinary sector. The pandemic condition has changed MSMEs to switch to digital technology and the use of the internet in their business. This study aims to determine the Effect of Digital Marketing and Influencers on Purchase Decisions for UMKM Culinary Products in Tangerang City during the Covid-19 Period. This research method uses quantitative research, data collection techniques using questionnaires related to digital marketing, influencers and purchasing decisions, where the sample in this study were the perpetrators of Culinary UMKM in Tangerang City with a total sample of 63. The technical analysis used was regression analysis. The results of the analysis show both partially and simultaneously that the digital marketing variable, influencer has a positive and significant effect on purchasing decisions.]]>
<![CDATA[Program Pelatihan Profesi (PLP) dalam Meningkatkan Keterampilan Soft Skill Mahasiswa Pendidikan Non Formal di BKD Provinsi Banten ]]>
<![CDATA[Putri, Raras Arum]]>;
<![CDATA[Purwaningsih, Nining]]>;
<![CDATA[Hidayati, Rahmi]]>
<![CDATA[ Scientificum Journal Vol. 1 No. 6 (2024): November ]]>
Publisher : <![CDATA[Yayasan Almahmudi Bin Dahlan ]]>
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DOI: 10.37985/sj.v1i6.46
<![CDATA[Program pelatihan profesi (PLP) merupakan program yang dibuat oleh perguruan tinggi yang bertujuan untuk meningkatkan kompetensi mahasiswa sesuai dengan kebutuhan lembaga dan perkembangan zaman. Program ini dibuat untuk memberikan pengalaman baru kepada mahasiswa terkait program magang antara pengetahuan teoretis yang diperoleh di perkuliahan dan keterampilan praktis yang dibutuhkan di dunia kerja. Melalui pendekatan berbasis praktik, mahasiswa diberikan pelatihan intensif dalam bidang-bidang spesifik seperti teknologi, manajemen, pelayanan, dan keterampilan teknis lainnya. Metode pelatihan mencakup kombinasi teori, simulasi kerja, dan magang di Badan Kepegawaian Daerah (BKD) untuk memastikan kesiapan kerja yang optimal. Hasil dari Program Pelatihan Profesi (PLP) ini mahasiswa mampu memiliki soft skill seperti kemampuan bersosialisasi, berpikir kritis dan berjiwa sosial. Dengan pelatihan ini, diharapkan peserta mampu menghadapi tantangan dinamis dalam dunia kerja, serta mendukung pembangunan berkelanjutan melalui sumber daya manusia yang kompeten, inovatif, dan adaptif.]]>
