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All Journal APTEKINDO Jurnal Perikanan dan Kelautan JUPIIS: Jurnal Pendidikan Ilmu-ilmu Sosial Hunafa: Jurnal Studia Islamika Ekonomikawan : Jurnal Ilmu Ekonomi dan Studi Pembangunan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Indonesian Journal of Human Nutrition Jurnal Penelitian Pendidikan EL-IDARE: JURNAL MANAJEMEN PENDIDIKAN ISLAM INVOTEC Al-Ibrah : Jurnal Pendidikan dan Keilmuan Islam AL-IDARAH: JURNAL KEPENDIDIKAN ISLAM Tadbir : Jurnal Studi Manajemen Pendidikan Syntax Literate: Jurnal Ilmiah Indonesia Jurnal ASET (Akuntansi Riset) Jurnal Al-Ashlah Dinamisia: Jurnal Pengabdian Kepada Masyarakat Marinade Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Amerta Nutrition Jurnal Literasiologi MEDIA INFORMASI EDUKATIF : JURNAL ILMU PENDIDIKAN JURNAL PANGAN El-Ghiroh : Jurnal Studi Keislaman Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Pendidikan Guru Journal of Rural and Urban Community Empowerment ALSYS : Jurnal Keislaman dan Ilmu Pendidikan Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Indonesian Journal of Multidisciplinary on Social and Technology Komunita: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Multidisiplin Indonesia FIKROTUNA: Jurnal Pendidikan dan Manajemen Islam Edumulti: Jurnal Rumpun Ilmu Pendidikan Multidisiplin
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Fakultas Ushuluddin IAIN Sulthan Thaha Saifuddin Jambi
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Equalization and Standardization of Management of Education in Madrasah Sumarto, Sumarto
Hunafa: Jurnal Studia Islamika Vol 14 No 1 (2017): ISLAMIC EDUCATION
Publisher : State Institute of Islamic Studies (IAIN) Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.157 KB) | DOI: 10.24239/jsi.v14i1.450.117-139

Abstract

There are different views regarding the management of education. There are those who review management in terms of functions, objects, and institutions, and others who review management as a whole. Management is a series of activities that comprises planning, organizing, mobilization and supervision in achieving predetermined objectives, and aims to explore and utilize natural resources to achieve organizational goals. Based on this, management of education is interpreted as a series or activities such as planning, organizing, motivating, controlling, and developing all efforts to regulate and utilize human resources, facilities and infrastructure to achieve goals of education. To realize good management of education requires capable and talented leaders. In this paper, study is focused on equalization and standardization of management of education in Madrasah.
CREATIVE ECONOMIC MANAGEMENT OF TANGKIT LAMA VILLAGE SUNGAI GELAM SUB-DISTRICT MUARA JAMBI DISTRICT Sumarto, Sumarto
Hunafa: Jurnal Studia Islamika Vol 15 No 2 (2018): ISLAMIC ECONOMY
Publisher : State Institute of Islamic Studies (IAIN) Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (844.469 KB) | DOI: 10.24239/jsi.v15i2.522.323-339

Abstract

The potential of a dynamic society must be developed with good management of economic activities. Certainly by building a good standard of living with adequate income. This is done by the author conveying one of the potential of the Village in Muara Jambi Regency which could be the starting point of economic progress in Jambi. When viewed from the data, the village of Tangkit Lama is divided into 4 hamlets, namely Hamlet I, Hamlet II, Hamlet III, and Hamlet IV. The number of household in Tangkit Lama Village is 27. The number of householders in Tangkit Lama Village is 1094 households with a total population of 4046 people. The details of the male population are 2100 people and women are 1946 people. The village of Tangkit is rich in agricultural land, no wonder that most of the villagers work as farmers and farm laborers. The types of plants planted in this village include rubber, palm oil, corn, tobacco, chili, green beans and peanuts, kale, spinach, mustard greens, watermelons. The total area of agricultural land is 5730 ha, with details of 1500 ha residential area, 3879 ha of rubber plantation area, 200 ha of palm oil area, 20 ha of secondary crop area, and 121 ha of horticulture area. The people of Tangkit Lama village also have cattle and goats. The community can spend their free time after returning from the garden. This is usually done by men and women from the villages of Tangkit Lama. In the village of Tangkit Lama there are also many people who work as tailors who usually sew when there are clothes order or intentionally make clothes for sale. Various economic activities developed by the community, ranging from gardening, raising to sewing activities. This is very potential if developed can generate people’s economy through creative action, not only the potential that has been developed and has results, but needs sustainable development and hope can be a source of additional income for each household. Therefore, there is a need for good management in managing the economic activities of the community based on potential and development. In this paper the author tries to raise the reality of the village of Tangkit Lama in developing creative economic activities.
THE EFFECT OF DIFFERENT RAW MATERIALS HANDLING OFCATFISH (Clarias gariepinus) ON QUALITY OF AMPLANG CRACKERS Faradilla, Shella; Sumarto, Sumarto; Dewita, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT This study was aimed to determine the effect of different raw materials handling of catfish (Clarias gariepinus) on the quality of amplang crackers. The used method was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment, namely fresh minced meat (A1), frozen minced meat (A2) and frozen surimi (A3). The observed parameters were proximate expansion (water content, ash, fat, and protein), developmental power, hygroscopic and organoleptic (appearance, aroma, flavor and texture). The results showed that the A1(9) treatment was the best treatment.  The characteristics were the bright colors, specific fish aroma, specific fish flavor, and crispiness and dense.Furthermore the proximate value was 2.64% moisture, 1.78% ash content, 18.36% fat content, 9.41% protein content, 232.68% linear expansion and0.96% hygroscopic.  Keywords: amplang crackers, catfish, handling.
PATTERN OF INDUSTRY PRACTICES IN EFFORTS TO PREPARE VOCATIONAL TEACHERS COMPETENCES IN ELECTRICAL SKILLS Ratnata, I. W.; Sumarto, Sumarto; Djohar, A.
INVOTEC Vol 14, No 2 (2018)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v14i2.14359

Abstract

This research is based on by issues developing, that graduates of vocational teacher education have not yet had  adequate vocational competence according to demand  the world of work, primarily as vocational teachers in the field of electrical practices. Industry practice constitutes vehicle for students in order to have vocational competence according to the need the world of industry. This research using qualitative approach, in which data is collected from some industries in Bandung. It is found that patterns of industry practices done in the world of education have not yet run properly according to demand as vocational teacher even the world of work. Therefore through this research is drawn up the design of an patterns of industry practices that can maximize the activities of student for doing industry practice especially for electrical field. Conclusions, where pattern of industry practices using  approaches the partnership cooperation with involving government, the world of industry, and university, can run properly and students have good skills and competence according to their field of electrical skills.
Continuing Professional Development a Vocational Education Teacher in West Java Mulyadi, Yadi; Sumarto, Sumarto; Maknun, Johar
INVOTEC Vol 13, No 1 (2017)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v13i1.6261

Abstract

Continuous professional development of vocational teachers is a strategic effort to increase the competence of professional vocational teachers in a planned and structured. Professional vocational teachers have mastery of competencies demands a comprehensive multi-dimensional. Competency professional standards based on juridical regulation, which includes professional competence, personal competence, social competence and ped-agogical competence. Multi-professional competence of vocational teachers increasingly complex, because the substance of technological and vocational extremely varied and has very wide dimensions. The dynamics of technological and vocational education has a high acceleration, in line with the development of business and industry. The substance of the subject matter and learning model developed adaptive and portable, so as to synchronize the changes that occur. This paper will identify a comprehensive identity-based teacher professional culture-based model 'Raymond Gagnon'. Teacher professional identity associated with the technical efforts undertaken vocational teachers in West Java in an effort to improve the mastery of basic prerequisite's professional teacher competency standards. Descriptive analysis was conducted to describe the specific technical efforts in improving professional skills had been done, either individually, or in groups of formal institutions. The final result can be seen mapping profile in a structured continuous professional development and conceptual provide strategic impact to the renewal of knowledge and the improvement of teaching practices in the classroom teacher. Implications of the study of the issue of continuing professional development provide a conceptual input to various relevant parties on the professional development of vocational teachers in a more comprehensive, systemic and structured
Evaluasi Penerapan Metode Penghitungan Kerugian Negara Dalam Membantu Penanganan Kasus Tindak Pidana Korupsi Sumarto, Sumarto; Rahadian, Yan
Jurnal ASET (Akuntansi Riset) Vol 12, No 1 (2020): Jurnal Aset (Akuntansi Riset) Januari - Juni 2020 [DOAJ & SINTA INDEXED]
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jaset.v12i1.23866

Abstract

Penelitian ini bertujuan mengevaluasi penerapan metode Penghitungan Kerugian Negara (PKN) di Badan Pemeriksa Keuangan (BPK). Kerangka penelitian menggunakan Policeman Theory yang menekankan tanggung jawab auditor untuk mendeteksi kecurangan. Salah satu dampak akibat terjadinya kecurangan/korupsi dalam pengelolaan keuangan negara adalah timbulnya kerugian negara. Metode PKN yang digunakan dalam menghitung kerugian negara akibat suatu kasus korupsi masih beragam dan belum terstandarisasi. Penelitian menggunakan metodologi penelitian kualitatif dengan pendekatan studi kasus sehingga lebih menitikberatkan mengenai menggali fenomena PKN yang terjadi di BPK. Penelitian dilakukan dengan mengumpulkan data sekunder berupa dokumen putusan pengadilan kasus korupsi yang telah berkekuatan hukum tetap (inkracht). Hasil penelitian menunjukkan bahwa BPK secara signifikan telah memenuhi ekspektasi tugas auditor menurut Policeman Theory dalam mendeteksi fraud. Pemilihan metode PKN BPK yang beragam dalam menghitung kerugian negara yang diakibatkan fraud didasari pertimbangan penilaian penyimpangan yang terjadi dalam kasus korupsi, ketersediaan bukti yang cukup dan tepat, serta kondisi obyek PKN. Metode PKN yang digunakan oleh pemeriksa investigatif BPK dan sudah diterima dalam pengadilan antara lain Pokok Plus Bunga, Net Loss dan Real Cost.
STUDY OF CONSUMER ACCEPTANCE ON CATFISH (Pangasius hypophthalmus) CAKE WITH BROCCOLI (Brassica oleracea)ADDITION M Lumbantobing, Julio; Sari, N. Ira; Sumarto, Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aims to determine the level of consumer acceptance on catfish (Pangasius hypophthalmus) cake with broccoli addition and to obtain the best nutritional value. The method used in this research was an experimental method that was the processing of catfish cake with broccoli addition consisting of 0, 10, 20, and 30%. Catfish cake with the addition of broccoli was significantly affected by organoleptic values (taste, texture, color, and aroma), protein, ash, fiber content, and total bacterial colonies meanwhile were not significantly affect water content at 95% of confidence level. Based on the results of research the addition 10% of broccoli on catfish cake was most favorable by consumer acceptance, as many as 77 panelists (96.25%) with the characteristic of the taste of broccoli flour was rather tasted (6.75), chewy texture (7.52), mottled green appearance (6.67), the broccoli flour aroma (6.62), while water content (25.18%), protein content (10.18%), ash content (1.45%), crude fiber content (5.02%) and total bacterial colonies 2.2 × 103cells/gram.Keywords: fish cake, catfish, broccoli, consumer acceptance.         
STUDY OF CONSUMER ACCEPTANCE ONPATIN FISH(Pangasius hypophthalmus) NUGGET WITH DIFFERENT BINDERS Gaol, Ade Usbet Lumban; Sumarto, Sumarto; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study was aimedto determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study wasa completely randomized design (CRD) with 4 treatment levels, namely N0(tapioca flour), N1(sago starch flour), N2(tapioca flour + yellow sweet potato flour), N3(sago starch flour + yellow sweet potato flour). Based on the results of thisstudy concluded that patin fish nugget with different  binders had a significant effectonthe organoleptic value (texture,  appearance, aroma), moisturecontent, ash content, fat content, and carbohydrate content.Based on the parameters tested the treatment favored by panelistsin patin fish nugget with different binderswasN3with the addition of sago starch flour and yellow sweet potato flour as many as 74 panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet potato flour (6.59), while the moisturecontent (47.61%), protein content (13.01%), ash content (2.03%), fat content (11.10%) and carbohydrate content (26.24%). Keywords:Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour, Yellowsweet potato flour 
STUDY OF CONSUMER ACCEPTANCE ONPATIN FISH(Pangasius hypophthalmus) NUGGET WITH DIFFERENT BINDERS Gaol, Ade Usbet Lumban; Sumarto, Sumarto; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACTThis study was aimedto determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study wasa completely randomized design (CRD) with 4 treatment levels, namely N0(tapioca flour), N1(sago starch flour), N2(tapioca flour + yellow sweet potato flour), N3(sago starch flour + yellow sweet potato flour). Based on the results of thisstudy concluded that patin fish nugget with different  binders had a significant effectonthe organoleptic value (texture,  appearance, aroma), moisturecontent, ash content, fat content, and carbohydrate content.Based on the parameters tested the treatment favored by panelistsin patin fish nugget with different binderswasN3with the addition of sago starch flour and yellow sweet potato flour as many as 74 panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet potato flour (6.59), while the moisturecontent (47.61%), protein content (13.01%), ash content (2.03%), fat content (11.10%) and carbohydrate content (26.24%). Keywords:Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour, Yellowsweet potato flour 
Effect of Fortification of Sour Anchovy Flour (Stolephorus sp.) in the Manufacture of Stick towards Consumer Acceptance Ambarita, Befrison Utama; Sumarto, Sumarto; Sari, N. Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            Thisresearchwas intended to determine the effect of fortificatonof sour anchovy (Stolephorus sp.)flour in the manufacture of the stick towards consumer acceptance.The treatment provided consists of P0 (without fortificaton ofsour anchovy flour), P1 (fortifications of 40 grams of sour anchovy flour), P2 (fortifications of 60 grams of sour anchovy flour), P3 (fortifications of 80 grams of sour anchovy flour). Analysis parameters observed were sensory/consumer acceptance (appearance, odor, texture, and flavor) and proximate (moisture, protein, ash, fat, and carbohydrat contents). Based on this research, fortifications of 60 grams of sour anchovy flour (P2) produced the best sticks / preferred by 74 panelists (92.5%) with the appearance criteria was brownish yellow (3.27), the odor criteria was typical ofstickand odor of sour anchovy flour rather felt (3.50), the texture criteria was dry and crispy texture (3.07), the flavor was savory and sour anchovy flour was rather pronounced (3.32),  with moisture, protein, ash, fat, and carbohydrate content was 5.33%, 10.62%, 3.83%, 28.57%, and 51.64%, respectively.Keywords: Stick,Flour, Stolephorus sp 
Co-Authors ', Desmelati ', Edison ', Suparmi A.A. Ketut Agung Cahyawan W Aan Komariah Abdiyantoro, Restu Abdul Azis Wahab Abubakar Abubakar Aciu, Lia Elena Adeko, Uun Adiguna, Syabrina Afza, Muhammad Fakhran Agusti, Sabrina Ria Agustina, Farhanida Ahmad Alparis Aidah, Sakinah Aini, Jannatun Akbar Wardhana Aldi Hafiz Siregar Aliusman Mardi Efendi, Aliusman Mardi Allenty Nefitri, Allenty Amalia, Noka Ima Ambarita, Befrison Utama Andarini Diharmi Andika, Joko Anggerti, Idelia Anjani, Fajrivamukti Cahya Aprianty, Deris Arianto, Sofyan Asep Suryana Azwar, Beni Azzahra, Nur Fadhilah Azzuhra, Syafira Diah Bachtiar, Agus Bachtiar, Raden Agus Baehaqi Bahri, Ishmatullah Betari, Ajeng Binti Khairuddin, Haniza br Bangun, Feby Frisca br Bangun Frisca Budhi Pamungkas Gautama, Budhi Bustari Hasan Cepi Triatna, Cepi Cyntia Paramita, Cyntia Daffa, Fauzan Gymnastiar Daheri, Mirzon Dahlia Dahlia Dayani, Rahmi Dedi Iskandar Desmelati Desmelati Dewi Purnama Sari Dewita Dewita Dharmariska, Dharmariska Diding Nurdin, Diding Dina Hajja Ristianti, Dina Hajja Djohar, A. Dwetro, Gilbert Rival Edison Edison Eko Hari Purnomo Emmi Kholilah Harahap, Emmi Kholilah Fahmi Hafid Fahmi, Arfani Fernando Fahri Hidayat Faradilla, Shella Farell, Evan Fatimah, Ely Febrina Judith, Febrina Fitri, Mega Fryathama, Ilham Gaol, Ade Usbet Lumban Gonal, Hendri Gorni, Richard Lionel Hamengkubuwono Hamengkubuwono Hardiwinata, Hardiwinata Hartini Hasanah, Misnatul Herlima Yuli, Herlima Hermayeni, Java Silvia Herry Kurniawan Heryana, Karyat Hidayat Hidayat Hidayati, Aulia Husein, Rheza Aryanda I Nyoman Adi Putra Indrawari, Karliana Jaizna, Muhammad Nabiel Johar Maknun, Johar Jumira Warlizasusi Kamelia, Emma Karimah, Ima Karnila, Rahman Karnila Kartika Lestari, Kartika Khairun Nisa Kholilah Harahap, Emmi Kholilah, Emmi Kunaepah, Uun Kusen Kusen, Kusen Lestari, Afifah Sri Lia Nurcahyani Listiana, Yufita Lusi Kristiana M Lumbantobing, Julio Manurung, Asra Mawarna Br Mariani, Dini Mawaddah, Nursalis Mery Sukmiwati Michael Armansyah Michael Michael Mitra, Siswanda Mj, Febriza Muhammad Ar Razi, Muhammad Ar Muhammad Zaid Abrar, Muhammad Zaid Muhammad Zaid Antoni, Muhammad Zaid Muhammad Zakiyul Fikri Mukhlishah, Mukhlishah Mulana, Wenny N Ira Sari N. Ira Sari N. Nurjanah Nanang Fattah Nari, Pameria Papuani Nofri Sandria Novita Sari Nuraeni, Irma Okto Oloan F Simarmata Panggabean, Anisa Suryani Pankham, Sumaman Pareng Rengi Permatasari, Mutiara Pratiwi , Ade Pratiwi, Ade Pratiwi, Risa Prihatin, Eka Prihatiningrum, Ika Sukma Purwiyatno Hariyadi Rabbani, Farhan Ar Radiati, Ani Rahadian, Yan Rahmah, Mitahul Rahmatullah, Arief Rajasalam, Khadafi Ripo Rajassalam, Khadafi Ripo Raju, Raju Rangkuti, Ahmad Kamil Ratnata, I. W. Rendi Arbian, Rendi Rianti, Ernita Rifanto Bin Ridwan Rio Maisaputra, Rio Riwanda, Wahyu Rizkha Yana Pratiwi, Rizkha Yana Rozak, Lili Abdullah Rukmini, Reni Dianti Sahib, Abdul Saipul Annur Santhy Wisuda Sidauruk Saputra, Aldy Saragih, Eva Ade Rahmi Sari, Cahya Nila Sari, Cindy kemala Sasmita, Firdamdam Satrianto, Rizki Siahaan, Daniel Aliansyah Sidauruk, Shanty Wisuda Simanjuntak, Lioni Veronika Br. Siregar, Rizky Febriansyah Siti Aisyah Siti Badriah Suardi Loekman Sudiono, Nanang Sukatno Sukatno, Sukatno Sukirno Mus Suparmi Suparmi Suryana Suryana Suryo, Joko Sutarto Sutarto Syafriani, Ellya Syafryadin, Syafryadin Syahdani, Farhan Syahputra, Muhammad Fikri Tjahja Muhandri Tjipto Leksono Tresna Dewi, Ayu Amalia Tri Wulandari Udin Syaefudin Saud, Udin Syaefudin Usmar, Ali Utami, Attahirah Wahyu Widiasari, Kiki Wina, Andra Windara Nur Adha, Windara Nur Yadi Mulyadi Yahya, Slamet Yana, Leli Yurika, Tince Ajeng Yusefri, Yusefri zulfa, indana