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Studi Pemberdayaan Pegawai dalam Meningkatkan Kinerja pada Sekretariat Kabupaten Polman Rini, Rini
JPPI (Jurnal Pendidikan Islam Pendekatan Interdisipliner) 2017: JPPI Volume 1 Nomor 2 Desember 2017
Publisher : UI DDI AGH AD Polewali Mandar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.314 KB) | DOI: 10.36915/jpi.v1i2.25

Abstract

Penelitian bertujuan untuk mengetahui upaya pemberdayaan pegawai yang berpengaruh terhadap peningkatan kinerja sekaligus untuk mengetahui kekuatan pengaruh hubungan pemberdayaan pegawai terhadap kinerja pada sekretariat Kabupaten Polman. Metode penelitian yang digunakan adalah melalui wawancara, observasi, quesioner dan dokumentasi. Berdasarkan hasil regresi maka pokok masalah yang diajukan dalam penelitian secara statistik diterima dan teruji kebenarannya. Hal ini ditunjukkan oleh f rasio = 142.041 dengan probabilitasnya lebih kecil dari 0,05 atau p < 0,05. Dari empat variabel yang dipilih, nilai indeks hubungan dari yang paling kuat adalah motivasi (0,194), menyusul pendidikan (0,327), pelatihan (0,402), dan kompensasi (0,086). The study aims to determine employee empowerment that affect the performance improvement as well as to determine the strength of the effect of employee empowerment relation to the performance on the secretariat of Kabupaten Polman. Research methods used are interviews, observations, questionnaires, and documentation. Based on the results of the regression, the principal issue raised in the study were statistically received and verified. This is indicated by the ratio f = 142.041 with probability is less than 0.05 or p <0.05. Based on four selected variables, the index value from the strongest relationship are motivation (0.194), then followed by education (0.327), training (0.402), and the compensation (0.086).
PENGARUH KOMITMEN PROFESIONAL, LOCUS OF CONTROL, KESERIUSAN PELANGGARAN DAN SUKU BANGSA TERHADAP INTENSI WHISTLEBLOWING (Studi Empiris pada Pemerintahan Daerah DKI Jakarta) Ridho, Muhammad Sidqi; Rini, Rini
EQUITY Vol 19 No 1 (2016): EQUITY
Publisher : Department of Accounting, Faculty of Economics and Business, Universitas Pembangunan Nasional Veteran Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34209/equ.v19i1.474

Abstract

The purpose of this study was to examine the influence of professional commitment,locus of control, seriousness of wrongdoing and ethnic group on whistleblowingintentions. The respondents in this research is financial staff in working units of  local government (SKPD) DKI Jakarta. The sample in this research were 39 financial staff in 7 working unit of local government (SKPD) DKI Jakarta. The method of determining the sample uses convenience sampling method. Methods of analysis to test the hypothesis is multiple regression analysis. The results showed that the seriousness of wrongdoing affect the whistleblowing intentions. However, professional commitment, locus of control and ethnic group have no effect on whistleblowing intentions.
SUITABLE PACKAGING CONCEPT FOR SUNGKAI LEAVE HERBAL TEA PRODUCED BY THE INDEPENDENT AGRICULTURAL AND RURAL TRAINING CENTRE “SUNGKAI PERMAI” Syukri, Daimon; Rini, Rini; Makky, Muhammad
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 01 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i01.1-4.2022

Abstract

Background: Sungkai leave herbal tea produced by The Independent Agricultural and Rural Training Centre “Sungkai Permai” need to be expanded by packaging improvement. Methodology: The concept of packaging for herbal tea has been developed by the team from Andalas University. The basic design and brand for the herbal tea has proposed and produced in order to enhance the satisfaction of consumers to existing tea. Conclusion: The Independent Agricultural and Rural Training Centre “Sungkai Permai) was impressed for the packaging concept of their Sungkai leave herbal tea. “Teh Sehat Sungkai” is the brand that was created for the herbal tea product. Moreover, the utilization of ivory box include with the design was also introduce to the The Independent Agricultural and Rural Training Centre “Sungkai Permai). Further development is needed for increasing the acceptance of consumers to the Sungkai leave herbal tea product.
Halal Industrial Village Assistance and Signing Cooperation Agreement With Batu Gadang Village Aisman, Aisman; Rini, Rini; Hasbullah, Hasbullah; Sylvi, Diana; Hari, Purnama Dini; Ismed, Ismed; Refdi, Cesar Welya; Wellyalina, Wellyalina; Rasdiana, Felga Zulfia; Koja, Reni; Nova, Bastian; Wati, Linda
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.9-12.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, Andalas University, Padang, is in collaboration with the Batu Gadang Village, Lubuk Kilangan District, Padang City. The activity location is in the Batu Gadang (Indarung) Lurah Office which has been prepared in such a good way, in the Batu Gadang Village there are still MSMEs that do not have halal certification and have the potential to be used as a model for a halal food industry village in West Sumatra. The main problem encountered is the lack of information received by MSME actors in the Batu Gadang Village to obtain halal certificates. Therefore, it is necessary to provide assistance to MSME actors in the Batu Gadang sub-district from the beginning until the issuance of the halal certificate
Improving graphic design skills for HR Center for Self-Help Agriculture and Rural Training (P4S) "Sungai Permai" Lambung Bukit sub-district, Pauh District, West Sumatra Syukri, Daimon; Rini, Rini; Makky, Muhammad; Halwa, Haniyatul; Dina, Mivtahul
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.13-16.2023

Abstract

In order to increase the promotion of activities and products resulting from the activities of the Self-Help Agriculture and Rural Training Center (P4S) “Sungai Permai” in the Lambung Bukit sub-district, Pauh District, West Sumatra, graphic design training was conducted for one of the members of the farmer group. The training carried out is an introduction and oreration of Corel Draw. The training was carried out for one month involving students from the Department of Food Technology and Agriculture at Andalas University. This training activity can increase the HR capacity of the "Sungai Permai" (P4S) group, which in the future it is hoped that this group will be more independent in terms of developing business and product promotion designs so that they can develop even better.
Financial Feasibility Study of Tuna Fish Sauce Product Development with Bromelain Enzyme as Fermentation Catalyst: Studi Kelayakan Finansial Pengembangan Produk Saus Ikan Tuna dengan Enzim Bromelain sebagai Katalis Fermentasi Nanda, Ririn Fatma; Kasim, Anwar; Didi Ismanto, Sahadi; Rini, Rini; Syukri, Daimon; Robbani, Syifa’
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 01 (2025): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.5.01.6-12.2025

Abstract

Indonesia has great potential in the fisheries sector, especially in processing tuna fish which has high economic value. However, most of the products are still marketed in the form of raw fillets without further processing. This study aims to analyze the financial feasibility of developing tuna fish sauce products using crude bromelain enzyme as a fermentation catalyst. This study uses a financial analysis approach with the Net Present Value (NPV), Internal Rate of Return (IRR), and Payback Period (PP) methods to assess business profitability. The results of the analysis are expected to provide a comprehensive picture of the potential added value, cost efficiency, and business prospects of this fishery product diversification. Thus, this study can be an important reference in making investment decisions in the fishery product processing sector.
Penerapan Nilai-Nilai Pendidikan Karakter Dalam Pembelajaran Pendidikan Kewarganegaraan Oktanisa, Silvana; Marshinta, Fransisca Ully; Maja, Ibnu; Rini, Rini; Meirani, Wasitoh
Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2023): Juni
Publisher : Actual Insight

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56393/jpkm.v3i1.1399

Abstract

Penyuluhan penerapan nilai-nilai pendidikan karakter dalam pembelajaran Pendidikan Kewarganegaraan pada siswa Sekolah Dasar Negeri 3 Talang Kelapa Banyuasin dengan tujuan memberikan penyuluhan penerapan nilai-nilai pendidikan karakter pada siswa Sekolah Dasar Negeri 3 Talang Kelapa Banyuasin. Hal ini dimaksudkan untuk dapat menambah pengetahuan dan keterampilan para siswa Sekolah Dasar Negeri 3 Talang Kelapa Banyuasin mengenai pendidikan karakter yang ada dalam Pendidikan Kewarganegaraan. Dengan demikian, diharapkan para siswa dapat menerapkan nilai-nilai pendidikan karakter dalam Pendidikan Kewarganegaraan sebagai karakter bangsa khususnya sebagai siswa Sekolah Dasar Negeri 3 Talang Kelapa Banyuasin. Kegiatan ini dihadiri oleh 37 siswa Kelas 5 dengan 4 (empat) orang penyuluh yang dapat dilaksanakan sesuai dengan rencana. Pada akhir kegiatan beberapa peserta telah memahami dalam penerapan nilai-nilai pendidikan karakter dalam Pendidikan Kewarganegaraan dengan memberikan tanggapan dan pertanyaan yang berhubungan dengan nilai-nilai pendidikan karakter yang merupakan karakter bangsa, sekaligus sebagai penerapan karakter bangsa yaitu Pancasila dalam kehidupan sehar-hari oleh siswa Sekolah Dasar Negeri 3 Talang Kelapa Banyuasin.
UJI KANDUNGAN SIKLAMAT DAN KADAR GULA DENGAN METODE PENGENDAPAN PADA PRODUK MINUMAN DI KABUPATEN SAMBAS Nuraini, Nuraini; Syafitri, Aas; Rini, Rini; Jasika, Jasika; Partiwi, Partiwi; Khasanah, Uswatun
Media Ilmiah Kesehatan Indonesia Vol. 3 No. 2 (2025): MAY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v3i2.627

Abstract

Siklamat adalah bahan pangan yang memberikan rasa manis pada produk olahan pangan dan sering kali disebut sebagai pemanis buatan, selain itu pula siklamat tidak dapat digunakan secara berlebih karena dapat memberikan dampak buruk pada kesehatan. Tujuan dalam penelitian ini adalah untuk menguji kandungan siklamat dan kadar gula pada produk minuman. Adapun pendekatan yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan kadar gula dengan menggunakan brix, sedangkan siklamat pengujian siklamat dan kadar gula ialah pengendapan dengan larutan HCl 10%, BaCI 10%, aquades, dan NaNO2 10%. Jumlah sampel yang uji pada penelitian ini sebanyak 10 sampel dan semuanya termasuk dalam bentuk minuman cair. Pengambilan sampel tersebut dilakukan secara random. Berdasarkan hasil pengujian yang telah dilakukan didapatkan bahwa hasil kadar gula tertinggi berada pada Kode sampel B, dimana sampel ini termasuk dalam kelompok minuman sirop (29,0 brix), sedangkan untuk minuman terendahnya pada kode sampel C, yaitu minuman berkarbonasi (4,5 brix). Untuk pengujian siklamat tidak ditemukan adanya penambahan pemanis buatan dalam 10 sampel yang dilakukan atau negatif (-). Siklamat adalah salah satu jenis pemanis buatan yang sering digunakan sebagai alternatif pengganti gula dalam berbagai produk makanan dan minuman. Pengujian ini memberikan informasi penting mengenai kadar gula dan keberadaan siklamat dalam produk minuman kemasan yang beredar.
UJI KANDUNGAN FORMALIN PADA PRODUK PANGAN DI KABUPATEN SAMBAS DENGAN LARUTAN KALIUM PERMANGANAT (KMnO4) DAN EKSTRAKSI KULIT BUAH NAGA Khasanah, Uswatun; Syafitri, Aas; Nuraini, Nuraini; Jasika, Jasika; Partiwi, Partiwi; Rini, Rini
Media Ilmiah Kesehatan Indonesia Vol. 3 No. 2 (2025): MAY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v3i2.628

Abstract

Produk pangan merupakan hasil dari berbagai proses yang dirancang untuk mengolah bahan mentah menjadi makanan atau minuman yang siap untuk dikonsumsi. Pengujian ini bertujuan untuk mengidentifikasi kandungan formalin pada produk pangan yang beredar di Kabupaten Sambas. Beberapa jenis produk pangan yang diuji dalam pengujian ini meliputi ikan asin tapah, gabus, gulama, baung, lais, nako, bakso ikan tenggiri, lemak sapi, dan ikan pari asap. Metode pengujian formalin yang digunakan adalah metode larutan KMnO4 dan larutan kulit buah naga karena kedua metode tersebut melibatkan pereaksi tertentu yang mendeteksi adanya formalin melalui perubahan warna. Hasil Pengujian menunjukkan bahwa semua jenis ikan asin yang diuji (tapah, gabus, gulama, baung, lais, nako) dan bakso ikan tenggiri terdeteksi mengandung formalin. Ikan pari asap juga teridentifikasi mengandung formalin namun, hasil pengujian terhadap lemak sapi menunjukkan perbedaan tergantung pada metode yang digunakan dalam pengujian dengan larutan KMnO4, lemak sapi tidak teridentifikasi mengandung formalin, sedangkan dalam pengujian dengan kulit buah naga, lemak sapi teridentifikasi mengandung formalin. Pengujian ini menunjukkan bahwa sebagian besar produk ikan asin dan ikan pari asap yang beredar di Kabupaten Sambas mengandung formalin, yang merupakan zat berbahaya bagi kesehatan. Pengawasan terhadap penggunaan formalin dalam produk pangan sangat penting diterapkan guna melindungi konsumen.
Learning Arabic For Children With Special Needs Mustofa, Muhamad Arif; Rini, Rini
Ijaz Arabi Journal of Arabic Learning Vol 8, No 2 (2025): Ijaz Arabi: Journal Of Arabic Learning
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/ijazarabi.v8i2.31843

Abstract

Learning Arabic for children with special needs challenges requires a flexible and creative approach. The complexity of grammar and the breadth of vocabulary are often additional hurdles for students with special needs. Therefore, it is essential to design teaching strategies tailored to students' characteristics and individual needs. This study reviews effective teaching methods like visual media, multisensory approaches, and personalized learning. Support from families and cooperation with education professionals are essential in creating an inclusive and supportive learning environment.  This study uses a qualitative method to deeply understand the problems of Children with Special Needs learning Arabic. Data was collected through interviews, observations, documentation, and FGDs, then analyzed descriptively with an inductive approach through the stages of reference collection, data analysis, explanation of findings, and conclusion drawing. By understanding the specific needs of students, teachers can develop a comprehensive lesson plan. With innovation and dedication in teaching methods, it is hoped that every ABK student can achieve their best ability in learning Arabic. This research aims to offer insights and practical guidance for educators in overcoming existing challenges while improving the learning experience of students with special needs. Research shows that learning Arabic for Children with Special Needs needs an adaptive approach with the help of visual, audio, and interactive methods to improve understanding and motivation to learn.
Co-Authors Abda Abda Adrian Hartanto, Adrian Adzhani, Rilanda Ahmad Fikri Aisman Aisman Amilin Amilin, Amilin Anwar Kasim Ardi Ardi Ardoni Ardoni ARI SUSANTO Aulia, Fauqa Arinil Bambang Supeno, Bambang Bastian Nova Cesar Welya Refdi Chairina Chairina, Chairina Daimon Syukri Dalfi, Muhammad Rizki Damiati, Liska Desiana, Lidia Dewi, Sintya Dina, Mivtahul Dwi Handayani Dwi Sogi Sri Redjeki Efrizah, Doni Eliana, Desi Elisabeth Sitepu Enayatullah, Imam Haroki Erma, Zetria Ester Inung Sylvia, Ester Inung Esya Alhadi Euis Amalia Fadilah, Mellani Fakhri Ilham, Diky Fauzan Azima Felga Zulfia Rasdiana Fider Lumban Batu Fidia Wulan Sari Fiter, Fiter Fitriyani Fitriyani Gad Datak, Gad Gea, Natalius Giawa, Herman Gowasa, Peronas Halwa, Haniyatul Hani, Darfi Hani, Sheila Hanura Aprilia, Hanura Harmi, Hendra Hasbullah Hasbullah Hasnah Hasnah Hendra Taufik Herlina H Hery Widijanto Ibnu Maja Idi Warsah Imran Imran Ir. Rita Hayati, M.Si, Ir. Rita Hayati, M.Si Irfan Suliansyah Irwan Muthahanas Ismayani Ismayani Ismed Ismed Jasika, Jasika Jaya Gulo, Hendi Putra Judijanto, Loso Juhisa, Siti julian, julian Jusmawi Bustan Karsim, Karsim Khatami, Muhammad Kumalasari, Prapti Ira KURNIA KURNIA, KURNIA Kusen Kusen, Kusen Kusnaningsih, Aida Kusumawardani, Diyah Hesti Laia, Dirifandi Laia, Sederhana Lin Oktris Linda Wati Lubis, Muhammad Yusuf Parlagutan Lumban Batu, Fider Luther Setiawan M Natsir Mahuli, Jenda Ingan Mahyudin Situmeang Manaraja, Reformasi Manullang, Marihot Maria Erna Kustyawati Marshinta, Fransisca Ully Mimi Harni Misdawati, Misdawati Monde, Junety Muhammad Amin Suma Muhammad Luthfi Muhammad Makky MUHAMMAD SAID Muhibudin, Muhibudin Mursidin . Muslikah Muslikah Mustofa, Muhamad Arif Mustofa, Muhammad Arif Mutmainnah, Tiara Muzhaffar, Achmad Daffi Nadratuzzaman, Muh. Najib, Haifa Najib, Haifa Nasution, Ridwan nilawati, Febri Ningsih, Erni Septia Nirwana Br. Bangun Novalia, Yefni Noza Aflisia, Noza Nur Wachidah Yulianti, Nur Wachidah NURAENI, ANDI Nuraini Nuraini Nuraini, Putri Nurhalimah Nurhalimah Nurhalimah Sibuea Nurwijayanti Oksiana Jatiningsih Parinduri, Ramadha Yanti Partiwi, Partiwi Partomuan Harahap Pitaloka, Diah Purbodiningrat, RM. Movta Rahendra Purnama Dini Hari Putri, Tasya Agusti Rahayu, Hanum Mukti Rahmaniah, Rahmaniah Rahmat Iswanto, Rahmat RAMADHAN, BINTANG Ratnawati Ratnawati Razali, Muhammad Reni Koja Renti Yasmar Ridho, Muhammad Sidqi Ridho, Muhammad Sidqi Ridwan Nasution Rinjiani, Vira Ririn Fatma Nanda Ririn Setyowati Ritonga, Nia Boru Robbani, Syifa Ronaldo, Reza Rosniati, Veronika RYZKY, ACHMAD Sahadi Didi Ismanto Sahid, Muhammad Saidek, Abd Rahim Sappeami sapri sapri Sayakhmad, Olimov Sayuti, A. Jalaludin Setiawati Kusnasetia, Setiawati Setyarini Santosa Sheila Hani Siddiqoh, Siddiqoh SILVANA OKTANISA, SILVANA Siti Aminah Hasibuan Sitorus, David Humala Situmeang, Mahyudin Slamet Lestari Sugiatno Sugiatno Sulistiawati, Nila Sunandar, Ari Supentri Supriono Supriono Susanti,, Susanti, Susiana Susiana Susilawati, Susilawati Suyuti Suyuti Syafitri, Aas Syahlani, Ahmad Syaiful Anam Sylvi, Diana Tampubolon, Manner Tangkas, Irwan Made Tania, Bella Indi Tanjung, Anggi Nur Nisa Tanjung, Yulia Tiara Tanzila, Rahmawati Taufika Hidayati Toibah, Toibah Tulim, Anto Tuty Anggraini U Edi Suryadi Umiyati Umiyati, Umiyati Wardhani, Puspa Warhamni, Warhamni Wasitoh Meirani Wellyalina, Wellyalina Wiwik Utami Yessi Fitri, Yessi Yetti Hernaningsih Yul, Widiya Yuni Firayanti Yunus, Kurniati Yusleli Herawati Yustina, Andi Ina Yusuf, Zefanya Bernadi Zahirman, Zahirman