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Improving online learning through student stress evaluation Sarvia, Elty; Wirawan, Christina; Kristianti, Meilena; Ramadhani, Zukhruf
OPSI Vol 17 No 2 (2024): ISSN 1693-2102
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Industri UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/opsi.v17i2.10982

Abstract

The COVID-19 pandemic impacted almost all countries and caused disruptions in education. Governments, including Indonesia, closed schools and campuses to mitigate the spread of COVID-19, leading to a transition to online learning. This lasted for two years and continued with hybrid learning. The abrupt change increased stress, especially for already stressed students. This study assessed stress levels during online learning at the Industrial Engineering Study Programme of Maranatha Christian University, Bandung. Stress was measured subjectively using the Perceived Stress Scale (PSS) and objectively using Galvanic Skin Response (GSR) and pulse sensors on thirty-two students. The PSS results classified the stress perception of most students as ‘normal’ or ‘moderate’. Meanwhile, the results of the GSR and pulse sensor measurements indicated that the students were stressed. Furthermore, a comparison of stress levels between synchronous and asynchronous learning and between mathematics and theory courses was conducted. According to the findings, there was a difference in the average heart rate values between synchronous and asynchronous learning. There was also a difference between mathematics and theory courses. With this research, it is necessary to pay attention to learning methods, materials, etc. need to be designed to reduce student stress and improve student performance.
Improving Education Efficiency by Improving Student Retention (Comparing Students in The Field of Engineering with Economics In An Indonesian University) Talar, Yulianti; Gozaly, Jimmy; Wirawan, Christina; Aprilia, Fiona
Jurnal Ilmiah Teknik Industri Vol. 22, No. 2, December 2023
Publisher : Department of Industrial Engineering Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v22i2.22526

Abstract

Universities play a vital role in human resource development. However, the dropout rate at many universities remains high that suffers education efficiency and effectiveness. This study examines factors that affect student retention to find a suitable approach. In this article, we compare engineering and economics students to see whether any variations in the characteristics impact student retention across these two fields. This knowledge sharpens ways to increase student retention rates. The research was conducted quantitatively using a questionnaire. Data were processed by discriminant analysis, crosstabulations, and descriptive statistical methods. The results found that different factors affect engineering and economics students’ retention. GPA and student satisfaction with close social relationships with fellow students were shown to be the determining variables for engineering students’ retention. Meanwhile, student satisfaction with lecturer feedback on course progress and student confidence to graduate on time are drivers of economics students’ retention.
Efforts to Improve The Sustainability of Traditional Food Sales At Funny's Kitchen, Bandung: Upaya Meningkatkan Keberlanjutan Penjualan Makanan Tradisional di Funny’s Kitchen, Bandung Talar, Yulianti; Wirawan, Christina; Sandroto, Indah Victoria; Gozaly, Jimmy; Hermawan, Melina; Dongu, Yulia Pratama Umbu
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 4 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i4.19636

Abstract

Funny's Kitchen is one of the tenants of Foodcourt E at X University. Internal improvements were carried out based on research on students as the main consumers of Funny's Kitchen. The results of Multiple Linear Regression processing from 99 students' data show that the freshness of the food, the suitability of the price to the quality of the food provided, and the correct temperature of the food provided have a significant effect on students' interest in repurchasing at Funny's Kitchen. It is proposed that Funny's Kitchen use a microwave to speed up the process of heating food, maintain the taste of the food, employ employees who can help with the process of preparing and serving food, and adjust prices to the quality of the food provided. In this PKM, training was carried out to calculate the cost of production and it was discovered that Funny's Kitchen could still increase the quantity of its food portions. It is hoped that through the improvements made, student interest in buying back traditional food at Funny's Kitchen can increase.