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Investigating the value-based strategic leadership on private higher education performance: Evidence from West Java and Banten, Indonesia Rasyid, Mohammad Kurniadi; Disman, Disman; Senin, Samsul Hadi; Purwaningsih, Dyah
Indonesian Research Journal in Education |IRJE| Vol. 10 No. 2 (2026): IRJE |Indonesian Research Journal in Education
Publisher : Universitas Jambi, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/irje.v10i2.51896

Abstract

This study investigates whether value-based strategic leadership improves organizational performance in private higher education institutions. An explanatory survey was conducted across West Java and Banten, Indonesia. Data from 212 valid respondents (lecturers, administrative staff, and administrative staff from 120 higher education institutions) were analyzed using partial least squares structural equation modeling (PLS-SEM) in SmartPLS 4. The findings confirm a strong positive effect of strategic leadership on organizational performance (β = 0.824; t = 29.257; p < .001) with substantial explanatory power (R² = 0.679). Measurement model assessment indicates strong internal consistency (Cronbach’s α = 0.923–0.966), convergent validity (AVE = 0.592–0.764), and acceptable discriminant validity (HTMT = 0.863). Descriptive results indicate that leadership is perceived as effective (mean = 3.52/5), while performance is perceived as high overall (mean = 3.48/5), although staff satisfaction and financial capability remain the weakest performance facets.
Collaborative Learning Strategies in Improving High School Students' Chemistry Literacy: A Systematic Literature Review Nadila Cempaka Hany; Dyah Purwaningsih
Jurnal Pendidikan Kimia Indonesia Vol. 9 No. 1 (2025)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jpki.v9i1.100457

Abstract

Technological developments are driving education in Indonesia to master 21st-century skills, including the 4Cs. This study aims to identify collaborative learning strategies to improve chemical literacy through a systematic literature review (SLR) of 30 relevant journals. The analysis results indicate that weak chemical literacy is caused by student factors (lack of communication skills, participation, psychological aspects, and technical barriers) and teachers (minimal training and scaffolding). Collaborative learning has the potential to improve chemical literacy through Problem-Based Learning (PBL), Project-Based Learning (PjBL), Predict-Discuss-Explain-Observe-Discuss-Explain (PDEODE), Discovery Learning (DL), and Collaborative Problem-Based Learning (CPBL) models. In addition, ethnoscience approaches, Socio-Scientific Issues (SSI), Representations Learning, and Blended Learning also support literacy improvement. The implementation of these strategies is expected to make a real contribution to students' chemical literacy.
Perancangan Sistem Rekomendasi Menu Kuliner Restoran Menggunakan Metode Content-Based Recommendation Oktawiyani, Elsa; Purwaningsih, Dyah; Khoiri, Ilham; Saputra, Rizal Diaz Reihan; Andriyansyah, Alif Akbar; Atina, Vihi
Prosiding Seminar Nasional Teknologi Informasi dan Bisnis Prosiding Seminar Nasional Teknologi Informasi dan Bisnis (SENATIB) 2026
Publisher : Fakultas Ilmu Komputer Universitas Duta Bangsa Surakarta

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

Abstract

Perkembangan teknologi informasi telah memberikan dampak signifikan terhadap industry kuliner, dimana banyak variasi menu yang tersedia sering kali membuat pelanggan mengalami kesulitan dalam menentukan pilihan yang sesuai dengan preferensi dan anggaran. Penelitian ini bertujuan untuk merancang sistem rekomendasi menu kuliner berbasis content-based filtering dengan mengintegrasikan metode TF-IDF dan cosine similarity. Sistem memanfaatkan atribut deskripsi menu, ketegori, penyajian, jenis kuliner, dan harga untuk menghasilkan rekomendasi yang personal dan relevan. Proses pembobotan dilakukan menggunakan TF-IDF dengan L2 normalization, sedangkan perhitungan kemiripan antara preferensi pengguna dan data menu dihitung menggunakan cosine similarity. Hasil rekomendasi kemudian disesuaikan dengan batas budget maksimum yang ditentukan pengguna melalui mekanisme filtering budget. Pengujian sistem dilakukan dengan 32 data menu kuliner menggunakan input keyword “ayam telur”, kategori “Makanan”, Penyajian “Panas”. Hasil Menunjukkan Bakmi Oseng Wonosari menjadi rekomendasi teratas dengan nilai cosine similarity 0,4087, diikuti empat menu lainnya yang memenuhi seluruh kriteria preferensi dan budget pengguna.