Garuda - Garba Rujukan Digital

IDENTIFIKASI AKTIVITAS PEREMPUAN PENJUAL IKAN DI PASAR PEUNAYONG BANDA ACEH Ruaida, Ruaida
Jurnal Mentari Vol 13, No 2 (2010)
Publisher : Universitas Muhammadiyah Aceh

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

This research is studying the working hours of women who work as fish seller at fish market Peunayong Banda Aceh. The working hours included both productive activity and daily household work (reproductive). The study also investigated the problem of raising their income and their contribution to the economy of their family. Twenty five of them were interviewed and their daily activities were directly observed in their work station. The interviews were tape-recorded and analyzed as qualitative and quantitative data. It is found that they worked in average of 16,5 hours a day, which is 12 hours for productive activity (buying & selling fish) and 4,5 hours they spent for household work (reproductive activity). For widow women, their income could support 86,70% of the daily need (Rp82.800 per day) and they often were trapped in debt. The income of married women could support 70,81% of their family need, and their husbands only supported 29,19% of the needs. They also complained lack of capital, less strategic places to sell fish, low bargaining from buyer. They often feel pain in their hand and get sick due to their work condition. At home, they often lose temper if their family does not want to help them at home. Key words: women, activity, and income DAFTAR PUSTAKA Abdullah, Irwan. 1997. Sangkan Paran Gender. Yogyakarta: Pustaka Pelajar. Al Yasa’ Abubakar. 2004. Antara Setia dan Durhaka, Ulasan Tentang Hak dan Kewajiban Suami Isteri. Nanggroe Aceh Darussalam : Biro Pemberdayaan Perempuan Sekda NAD Gadis Arivia. 2003. Filsafat Berperspektif Feminis. Jakarta: Yayasan Jurnal Perempuan. Herien Puspitawati, dan Ma’mun Sarma. 2007. “Analisis Gender Terhadap Penggunaan Dana Subsidi Langsung Tunai (SLT)- BBM Pada Keluarga Miskin Di Kota dan Kabupaten Bogor – Jawa Barat”, dalam Jurnal Pemberdayaan Perempuan. 2007:2, halaman:10-25. Kementerian Pemberdayaan Perempuan. 2004. Gender Dalam Perspektif Agama Islam. Jakarta: KPP Kelompok Kerja Convention Watch Pusat Kajian Wanita dan Gender Universitas Indonesia. 2004. Hak Azasi Perempuan. Jakarta : Yayasan Obor Indonesia. Marwansyah, dan Mukarram, 2000. Manajemen Sumber Daya Manusia. Bandung: Pusat Penerbit Administrasi Niaga Politeknik Negeri Bandung, Indonesia. Program Studi Kajian Wanita. 1999. Metodologi Penelitian Berperspektif Perempuan Dalam Riset Sosial. Jakarta: Program Pascasarjana Universitas Indonesia. Ruaida. 2007. “ Profil Perempuan Pengrajin Batu Bata Di Kabupaten Aceh Besar (Kajian Tentang Permasalahan yang Dihadapi Kaum Perempuan dengan Peran Beban Ganda)”, dalam Potret Pengalaman Perempuan Di Aceh Pasca Tsunami. Darussalam Banda Aceh. Pusat Studi Gender Universitas Syiah Kuala. Tapi Omas Ihromi. 2000. “Budaya dan Struktur yang Patriarkal : Reproduksi dan Resistensi? Tinjauan Terhadap Beberapa Hasil Penelitian Perempuan Dalam Sejumlah Kebudayaan Etnik di Indonesia”, dalam Perempuan Indonesia Dalam Masyarakat yang Tengah Berubah. Jakarta: Program Studi Kajian Wanita, Program Pasca Sarjana Universitas Indonesia. Tri Marhaeni P. Astuti. 2000. ”Gerakan Tandingan Perempuan, Kasus Migrasi Perempuan Kelas Bawah di Grobongan, Jawa Tengah”, dalam Perempuan Indonesia Dalam Masyarakat yang Tengah Berubah. Jakarta: Program Studi Kajian Wanita, Program Pasca Sarjana Universitas Indonesia. Saptari, Ratna, dan brigitte Holzner. 1997. Perempuan Kerja dan Perubahan Sosial. Jakarta: Grafiti

PETA KOMPETENSI SISWA PADA UN MATA PELAJARAN EKONOMI-SMA DI KABUPATEN BIREUEN Ruaida, Ruaida
Jurnal Mentari Vol 14, No 2 (2011)
Publisher : Universitas Muhammadiyah Aceh

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

This research aims to determine the basic competencies of what is problematic in the National Examination for Economic Subjects at secondary schools in Bireuen district. Another objective of this study is to determine the response of principal´s, economics teacher, and supervisor (stakeholders) about the causes of low student competence in each of the national examination result, as well as the recommended model for problem solving. The samples of this research are SMAN 1 Bireuen, SMAN 1 Jangka, and SMAN 1 Ganda Pura that are taken purposively. The data collection techniques used are documentation techniques, and focus group discussions (FGD) with stakeholders in each school. Data processing techniques used in this study is descriptive analysis. The results showed that there are 15 basic competitions that the accomplishments still have problems or<60 on the national exam of economic subjects in secondary school in the Bireuen district. This is due to the professional competence and teachers pedagogic for instance mastery of the material, how to motivate students, the use of methods, and instructional media, IT mastery,remainsproblematic. Another factor is the low awareness of parents in children´s learning process and school environments that have not been well ordered. In line with these factors, then the problem-solving model is the provision of the teachers professionalism training, such as stabilization of hard materials, stabilization of the pedagogic and IT mastery, and the provision of learning CD, it will be better if learning economics is hold in teams and involving at least two teachers in the study. In addition, it is needed for teacher to have assistance program in designing and implementing learning, and maximize the function of the school committee as a forum for parents to take care and contributeto the education of theirchildren. Key words: student competence, national exam in Economics Lesson DAFTAR PUSTAKA Badan Standar Nasional Pendidikan, 2006. Panduan Penyusunan Kurikulum Tingkat Satuan Pendidikan Jenjang Pendidikan Dasar dan Menengah. Jakarta Badan Standar Nasional Pendidikan, 2007. Petunjuk Teknis Pengembangan Silabus dan Contoh/Model Silabus Mata Pelajaran Ekonomi SMA/MA. Jakarta Departemen Pendidikan Nasional. Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah, 2006. Peraturan Menteri Pendidkan Nasional Repoblik Indonesia No 23 Tahun 2006 Tentang Standar Kompetensi Lulusan Untuk Satuan Pendidikan Dasar dan Menengah. Jakarta Departemen Pendidikan Nasional.2008. Perangkat pembelajaran KTSP SMA, Jakarta Departemen Pendidikan Nasional, 2008. Panduan Pengembangan Indikator, Jakarta Departemen Pendidikan Nasional DirektoratTenaga Kependidikan Direktorat Jenderal Peningkatan Mutu Pendidikdan Tenaga Kependidikan 2008.Strategi Pembelajaran dan Pemilihannya. Jakarta E. Mulyana, 2007. Kurikulum Tingkat Satuan Pendidikan (Sebuah Panduan Praktis). PT Remaja Rosda Karya Bandung Neti Budiawati, Leni Permana, 2010 Perencanaan Pembelajaran Ekonomi, Laboratorium Pendidikan Ekonomi dan Koperasi Universitas Pendidikan Indonesia, Bandung.

PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS ROTI TAWAR Yuliandari, Vebi; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (613.703 KB)

Purple sweet potato flour as a food ingredient has not been optimally used in the diversification of food processing, while the purple sweet potato flour can be an alternative to replace some of the flour as the main ingredient of bread This study aimed to analyze the effect of substitution of purple sweet potato flour as much as 5 %, 10% and 15% of the wheat flour used for external quality and internal quality as well as hedonic on bread. The research is a pure experiment with completely randomized design method using three times replication with 30 panelists. The results showed that the purple sweet potato flour substitution effect on the external quality (volume, rectangular shape and form neat) and internal quality (soft texture and smooth texture) which is generally the best value found in the treatment of 5% (X1) and the effect on the quality internal (pore color, aroma of purple sweet potato and taste of purple sweet potato) are generally the best value found in the treatment of 15% (X3), but had no effect on the quality of the external (skin color) and internal quality (aroma yeast). In the hedonic test (favorite) the panelists preferred the substitution of 5% (X1) than the other treatments.Keywords: substitution, purple sweet potato flour, white bread quality

PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS KUE SUS YANTI, RAHMI; Ruaida, Ruaida; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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

The use of red rice flour in food processing is an attempt to diversify the food, one of them is in the processing of eclairs . One of the hallmarksof red rice flour that contains aleuroneproducing anthocyanin containing nutrients and fiber that are important for the body. So with the use of red rice flour in eclairs processed to improve the quality of the eclairs. This study aimed to analyze the effect of different composition of red rice flour as much as 0%, 15%, 30%, and 45% of the quality of the volume, shape, color, texture, aroma, flavor and hedonic eclairs. Test and hedonic quality levels at better quality volume is at 15% substitution. Level of test quality and the color, aroma, and taste better at 45% substitution and hedonic test the quality of the color, aroma, and taste better at 15% substitution. Test quality levels better texture at 15% substitution and hedonic test better texture at 30% substitution. Keywords : Red Rice Flour, Quality Sus, substitution, Organoleptikc

PENGARUH SUBSTITUSI TEPUNG UBI JALAR Yuliandari, Vebi; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (613.703 KB)

Purple sweet potato flour as a food ingredient has not been optimally used in the diversification of food processing, while the purple sweet potato flour can be an alternative to replace some of the flour as the main ingredient of bread This study aimed to analyze the effect of substitution of purple sweet potato flour as much as 5 %, 10% and 15% of the wheat flour used for external quality and internal quality as well as hedonic on bread. The research is a pure experiment with completely randomized design method using three times replication with 30 panelists. The results showed that the purple sweet potato flour substitution effect on the external quality (volume, rectangular shape and form neat) and internal quality (soft texture and smooth texture) which is generally the best value found in the treatment of 5% (X1) and the effect on the quality internal (pore color, aroma of purple sweet potato and taste of purple sweet potato) are generally the best value found in the treatment of 15% (X3), but had no effect on the quality of the external (skin color) and internal quality (aroma yeast). In the hedonic test (favorite) the panelists preferred the substitution of 5% (X1) than the other treatments.Keywords: substitution, purple sweet potato flour, white bread quality

PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS KULIT PIE Verawati, Verawati; Ruaida, Ruaida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.745 KB)

Utilization of red beans in the community is still modest. One way to optimizethe use of red beans can be done through the process of flouring. Red bean flour hasa high protein content, but has a low gluten. This is supportive in making the pie. Theuse of flour has a low gluten content, can result in a pie crust with good quality whichis brittle texture. This reseach is to analyze the effect of substitution of red bean flouras much 25% and 50% of the amount of wheat flour for quality of color, fragrance,flavor, and texture of the pie. The research is a true experiment using a completelyrandomized design with three replications and 30 of panellists. The results ofhypothesis tests show there are significant levels in both treatments. In the colorquality, the resulting pie less golden yellow colored. In quality fragrance (fragrantbutter), resulting pie fragrant flavorful enough butter. While the quality of the scent(red bean), pie produced quite flavorful beans. In the texture quality, the resulting piebrittle texture. On the quality of taste (savory) and flavor (red bean), the resulting pieand pretty tasteless savory taste of red beans. Based on the hedonic test, panelistspreferred the substitution of 25% of the 50%.Keywords: red bean flour, pie, pie quality

Pengaruh Penggunaan Sari Wortel Terhadap Kualitas Donat BR Sinuhaji, Sri Ulina; Ruaida, Ruaida; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (706.591 KB)

This research aims to analyze the differences in the effect of the use ofexternal quality carrot juice to cover the volume, color, shape, texture smooth,soft textur, aroma, sweetness, flavor carrot, and hedonic on donuts. This researchis an experiment using a completely randomized design of three replications / trialwith the number 30 panelists. The independent variable was the use of carrotjuice (X) and the dependent variable (Y) is the quality donuts covers of eachquality. Based on the analysis of the results of the study showed that the quality ofthe test volume levels obtained volume expands categorized, categorized goldenyellow color, round shape simestris categorized, categorized smooth texturesmooth, soft texture soft category, aroma scent category carrots, sweet taste of thesweet and was carrots. Based on the data of all tests performed significantly Hawhich reads thus there is a difference in the effect of all studied quality.Keywords: influence, juice carrot, quality doughnuts

PENGARUH SUBSTITUSI UBI JALAR UNGU TERHADAP KUALITAS CHIFFON CAKE FITRIADI, FITRIADI; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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

The use of purple sweet potato in food processing is an attempt to diversify the food, one of them is in the processing of chiffon cake. One of the hallmarks of purple sweet potato is high in carbohydrates, have the nutrients needed by the body, has a distinctive color. With use purple sweet potato in chiffon cake in the preparation can improve the external quality (volume, color, and shape) and internal quality (texture,aroma, and flavor) and hedonic on chiffon cake. This study aimed to analyze the effect of different composition of purple sweet potato as much as 10%, 20%, and 30%, of the external quality, internal and hedonic chiffon cake. The type of research is experimental using a completely randomized design with three replications, with 30 panelists. The results of the hypothesis test shows that there is an influence on the level of the commission of the third. Expands the volume level in test of quality, high volume, symmetrical spherical shape, texture soft, delicate porous texture better that the substitution of 10%. Test quality levels better color substitution is at 20%. Level of test quality purple sweet potato aroma, sweetness, flavor purple sweet potato is better at 30%substitution. The quality of the hedonic test is better at 10% substitution . Keywords : Quality Chiffon Cake, Sweet Potato purple.

Dampak keberadaan PT Socfindo Lae Butar terhadap Masyarakat di Desa Rimo dan Desa Lae Butar Kabupaten Aceh Singkil Agusra Agusra; Ruaida Ruaida; Zulfadli Zulfadli
Jurnal Serambi Ekonomi dan Bisnis Vol 5, No 1 (2018): February
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v5i1.671

This research aim to find out the impact of the existence of PT Socfindo Lae Butar to the community in Rimo Village and Lae Butar Village. Specifically, this study aims to find out: (1) public response regarding the existence of PT Socfindo Lae Butar and (2) to see the positive impact and negative impact of PT Socfindo Lae Butar existence. This research uses qualitative approach in the form of descriptive. This research data comes from people who have been determined by the author, with criteria representing government apparatus, public figures, employees of PT Socfindo Lae Butar and Rimo Village community and Lae Butar Village. While the data collection is done by interview and observation. Based on the results of data analysis findings of this study can be put forward as follows. First, the public response to the existence of PT Socfindo Lae Butar is seen from the negative aspect, (1) the community considers that the existence of PT Socfindo Lae Butar still has not benefited the local people especially Rimo Village and Lae Butar Village. (2) the company's environment still has a negative impact, especially from air pollution either from the smell of waste or from the smoke of the factory. (3) noise. (4) the existence of companies that are not strategic. (5) lack of employment especially for Rimo villagers and Lae Butar Village. (6) the company's CSR implementation to society is not yet clear. Second, public response to the existence of PT Socfindo Lae Butar seen from the positive aspects. (1) the public can open a business in the company environment. (2) expanding employment. (3) can reduce unemployment. (4) improving economic outcomes of the population. (5) the existence of corporate CSR, but needs to be improved again. The conclusion of this research is, that the existence of PT Socfindo Lae Butar greater negative influence compared with positive influence.

STRATEGI MAHASISWA DALAM MENYELESAIKAN SKRIPSI DI MASA PANDEMI COVID-19 (Suatu Penelitian Pada Program Studi Pendidikan Ekonomi FKIP Universitas Syiah Kuala) Cut Nurrahmah; Ruaida Ruaida; Amiruddin Amiruddin
Jurnal Ilmiah Mahasiswa Pendidikan Ekonomi Vol 3, No 1 (2021): Juni 2021
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jimpe.v3i1.18558

Students carry out several strategies to be able to complete their thesis during the Covid-19 pandemic. Strategy is a way to achieve the expected goals. The purpose of this study is to find out the strategies undertaken by students in completing theses during the Covid-19 pandemic, to find out the intensity of students in implementing these strategies, and what obstacles are still found in completing the thesis. This study used descriptive qualitative method. Subjects of this study The subjects of this study were 15 students of class 2016 majoring in Economic Education, FKIP Syiah Kuala University who had carried out the thesis trial and who had completed the thesis and students who were waiting for their supervisory lecturer acc for the trial. To answer the problem formulation, interviews were conducted, the focus of the interview was on the strategies carried out by students, the intensity of the students in implementing the strategies and the obstacles faced by students after implementing the strategy of completing a thesis during the Covid-19 pandemic. Interviews using the WhatsApp application, Zoom Meeting, and face to face by applying health protocols. The results of interviews with 15 respondents found that there were several strategies carried out based on the rector's circular, namely implementing health protocols, looking for reference materials through online library applications, Google scholarships and Google books, adjusting research with data collection permits, implementing online and face-to-face guidance. , carry out self-quarantine for 14 days. The intensity of students is that they often look for reference materials but are not scheduled and often communicate with lecturers and thesis guidance is carried out once a week or 2 to 4 times a month. There are obstacles that are still found in completing the thesis, namely accessing library applications is hampered due to system errors, and not all pages of books on Google books can be opened, online guidance with an unstable connection makes the discussion disconnected.Keywords: Student strategy, completing the thesis

Title

Found 17 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 17 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 17 Documents
Search