Article Per Year (5 Year)
p-Index From 2021 - 2026
2.22
P-Index
This Author published in this journals
All Journal Jurnal Karya Pendidikan Matematika Jurnal Manajemen Pendidikan JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmiah Teknik Industri Phenomenon : Jurnal Pendidikan MIPA JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Journal of Applied Food Technology JURNAL ILMIAH LIVING LAW Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal Of Human And Education (JAHE) JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Al-Bahtsu: Jurnal Penelitian dan Pendidikan Islam
Edi Prayitno, Edi
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Public Health Social Sciences Veterinary Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
ANALISIS KEPUASAN KONSUMEN BERDASARKAN TINGKAT PELAYANAN DAN HARGA KAMAR MENGGUNAKAN APLIKASI FUZZY DENGAN MATLAB 3.5. Pratiwi, Indah; Prayitno, Edi
Jurnal Ilmiah Teknik Industri Vol. 4, No. 2, Desember 2005
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Kualitas pelayanan yang baik dimana perusahaan mampu memberikan pelayanan yang memuaskan agar terpenuhinya permintaan dan harapan konsumen (Sugiarto, 2000). Konsumen menghendaki pelayanan yang diterima cepat dan baik, dan itu merupakan nilai dalam peningkatan kualitas dalam pelayanan. Penelitian ini melihat seberapa besar kepuasan konsumen dan pengaruh tingkat pelayanan dan harga kamar terhadap tingkat kepuasan konsumen dalam menggunakan jasa hotel Istana berdasarkan aplikasi fuzzy pada toolbox matlab 3.5.0.  Langkah-langkah yang dilakukan adalah pada metode analitis terdapat tiga tahapan logika fuzzy, yaitu 1) fuzzyfication, terdiri dari membentuk variabel yang digunakan dan membentuk himpunan kabur, 2) inferensi, merupakan penentuan aturan dari sistem logika kabur, 3) defuzzyfication, disebut tahap penegasan dimana input dari proses penegasan adalah himpunan kabur dari komposisi himpunan aturan kabur, dan output merupakan domain himpunan kabur tersebut. Hasil dari pengolahan data, meliputi : input terdiri dari a) tingkat kualitas pelayanan didapat bilangan real 5,5 dengan domain [5 8] yang artinya variabel tingkat pelayanan baik, b) tingkat harga kamar dengan bilangan real 5,5 dengan domain [5 8] yang artinya tingkat harga kamar murah. Output hanya satu yaitu tingkat kepuasan konsumen dengan bilangan real 43,9. fuzzy, toolbox matlab 3.5.0, kepuasan konsumen hotel
KEBERSAMAN DALAM PEMBELAJARAN MATEMATIKA BERBANTUAN TIK Prayitno, Edi
Phenomenon : Jurnal Pendidikan MIPA Vol 5, No 2 (2015): Jurnal Pendidikan MIPA
Publisher : Sains and Technology Faculty, Walisongo State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/phen.2015.5.2.78

Abstract

Semangat kebersamaan merupakan salah satu karakter yang mendukung kesiapan sumber daya manusia menghadapi Masyarakan Ekonomi ASEAN. Pembelajaran matematika yang kooperatif dengan bantuan TIK mendukung peningkatan semangat kebersamaan di antara para peserta didik. Simpulan ini diperoleh dari hasil penelitian pemanfaatan TIK dalam pembelajaran matematika di SMA 4 Semarang tahun 2014. Pola pembelajaran mengalokasikan 2/3 waktu (60 menit) pembelajaran untuk kegiatan kolaboratif mandiri dalam bentuk kerja kelompok. Pembelajaran menampilkan kompetensi dasar “Penentuan volume benda putar”. Guru sepenuhnya bertindak sebagai fasilitator dan mediator dalam pembelajaran. Dalam kerja kelompok para peserta didik berkolaborasi memahami uraian kompetensi dasar, memahami konsep benda putar, memahami konsep volum benda putar dan berlatih menyelesaikan soal. Interaksi selama kerja kelompok dilaksanakan menurut rambu-rambu yang telah ditentukan guru. Rambu-rambu dibuat untuk menghindari munculnya dominasi interaksi oleh satu atau beberapa peserta didik yang lebih dominan dalam kemampuan berkomunikasi atau dalam kemampuan penguasaan materi. Tiap kelompok kerja terdiri dari 3-4 peserta didik dengan kemampuan yang beragam, mulai dari yang paling menguasai materi prasyarat sampai yang paling tidak menguasai materi. Rambu-rambu antara lain menyebutkan bahwa dalam diskusi kelompok peserta didik secara bergantian mendapat giliran pertama mengutarakan pendapat atau menjawab pertanyaan; giliran untuk menanggapi pembicara pertama juga dilakukan oleh peserta didik secara bergantian sesuai rotasi yang telah ditentukan. Selain untuk menjaga kebersamaan, rambu-rambu ini juga menjamin hak dan kewajiban yang sama kepada seluruh anggota kelompok untuk mempersiapkan materi dan bertanggung jawab atas nama kelompok dalam memberi jawaban atau mengungkapkan pendapat.
JURIDIS ANALYSIS OF CONFLICT COMPETENCY OF BUSINESS DISPUTE SETTLEMENT THROUGH ARBITRATION AND GENERAL JUSTICE IN STOCK OWNERSHIP Prayitno, Edi; Roestamy, Martin
JURNAL ILMIAH LIVING LAW Vol 9, No 1 (2017): JURNAL ILMIAH LIVING LAW VOL.9 NO.1 2017
Publisher : Magister Ilmu Hukum Sekolah Pascasarjana Unida

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (758.473 KB) | DOI: 10.30997/jill.v9i1.1018

Abstract

This Thesis was written based on the result of legal research that analyzes conflict of business dispute resolution between arbitration and litigation in accordance with the applicable regulation and court decisions which have acquired permanent legal force. The method used in this legal research is normative legal methods. The study of literature as a basis of the research and according to Law Number 30 Years 1999 about Arbitration and Alternative Dispute Resolution, in Article 3 and Article 11 of the Law have expressively stated that District Court does not have the authority to adjudicate disputes between the parties that bound by the arbitration agreement. The result of this legal research is that arbitration clause as stated in business investment agreement that should be absolute competencies to resolve the dispute, but the Decision of District Court Judges which have been strengthened by Supreme Court of Indonesia expressively stated that the court has the authority to check and adjudicate the dispute even it has arbitration clause or arbitration agreement with the reason that the dispute is a tort and there are another parties beside the party who sign the Investment Agreement, in the suit. The court attitude that adjudicate the dispute with arbitration clause lead to conflict of competency and never ending adjudication process of business dispute. From the actual case that researcher has been analyzes, researcher suggest that Supreme Court of Indonesia as the highest judicial body must respect arbitration body by rejecting all of the civil cases that have arbitration clause on its agreement. Law Number 48 Years 2009 about Judicial Power stated that non-litigation dispute resolution is conducted through arbitration or alternative dispute resolution. Based on pacta sun servanda and choice of forum principles on the agreement binding to the parties and must be obeyed by the parties.KeyWord : : Arbitration Clause, Pacta Sun Servanda Principle, Business.
KEEFEKTIFAN MODEL STUDENT TEAM ACHIEVEMENT DIVISION (STAD) DAN E-LEARNING PADA MATERI OPERASI PENJUMLAHAN DAN PENGURANGAN PECAHAN DI SEKOLAH DASAR Kadarwati, Sri; Astutik, Kasni; Prayitno, Edi
Jurnal Karya Pendidikan Matematika Vol 5, No 2 (2018): Jurnal Karya Pendidikan Matematika Volume 5 Nomor 2 Tahun 2018
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (88.819 KB) | DOI: 10.26714/jkpm.5.2.2018.121-125

Abstract

The low learning outcomes of Addition and Reduction of Fractions in class IV are partly due to: (1) a tedious learning process, (2) lack of use of ICT as a source and media of learning. To overcome this problem the research team developed student-centered learning through e-learning learning in the Student Team Achievement Division (STAD) model. This study is a true experiment using the Pre-Test Group Control Post Test Design. The population is Sambiroto 02 elementary school students as many as 75 students in the 2017/2018 school year. The E2 group with EAD learning using the STAD model reached the highest mean value of the three groups, amounting to 88.67, followed by the E1 group with STAD learning at 74.54 and the K group with expository learning at 63.10. Regression analysis showed a positive relationship between motivation and activity with learning outcomes in groups E1 and E2 so it can be concluded that the higher the student's motivation and activity score the higher the student's learning achievement in addition and subtraction operations in elementary schools.
ANALISIS KEPUASAN KONSUMEN BERDASARKAN TINGKAT PELAYANAN DAN HARGA KAMAR MENGGUNAKAN APLIKASI FUZZY DENGAN MATLAB 3.5. Pratiwi, Indah; Prayitno, Edi
Jurnal Ilmiah Teknik Industri Vol. 4, No. 2, Desember 2005
Publisher : Muhammadiyah University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v4i2.1312

Abstract

Kualitas pelayanan yang baik dimana perusahaan mampu memberikan pelayanan yang memuaskan agar terpenuhinya permintaan dan harapan konsumen (Sugiarto, 2000). Konsumen menghendaki pelayanan yang diterima cepat dan baik, dan itu merupakan nilai dalam peningkatan kualitas dalam pelayanan. Penelitian ini melihat seberapa besar kepuasan konsumen dan pengaruh tingkat pelayanan dan harga kamar terhadap tingkat kepuasan konsumen dalam menggunakan jasa hotel Istana berdasarkan aplikasi fuzzy pada toolbox matlab 3.5.0.  Langkah-langkah yang dilakukan adalah pada metode analitis terdapat tiga tahapan logika fuzzy, yaitu 1) fuzzyfication, terdiri dari membentuk variabel yang digunakan dan membentuk himpunan kabur, 2) inferensi, merupakan penentuan aturan dari sistem logika kabur, 3) defuzzyfication, disebut tahap penegasan dimana input dari proses penegasan adalah himpunan kabur dari komposisi himpunan aturan kabur, dan output merupakan domain himpunan kabur tersebut. Hasil dari pengolahan data, meliputi : input terdiri dari a) tingkat kualitas pelayanan didapat bilangan real 5,5 dengan domain [5 8] yang artinya variabel tingkat pelayanan baik, b) tingkat harga kamar dengan bilangan real 5,5 dengan domain [5 8] yang artinya tingkat harga kamar murah. Output hanya satu yaitu tingkat kepuasan konsumen dengan bilangan real 43,9. fuzzy, toolbox matlab 3.5.0, kepuasan konsumen hotel
Implementation of Gamification With Kahoot Platform! in Improving Student Learning Achievement UPBJJ UT Semarang Kadarwati, Sri; Sulistyarini, Ika; Prayitno, Edi
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 4, No 4 (2021): Budapest International Research and Critics Institute November
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v4i4.3156

Abstract

The purpose of this research is to find out whether the learning achievements of UPBJJ UT Semarang PGSD students can be improved through the use of gamification with the Kahoot platform! integrated with Ms. Teams in Tuweb. In this study, researchers implemented Gamification with the Kahoot platform! which is used as an effort to improve learning achievement in the English learning process for elementary teachers. The subject in this study is a student of S1 PGSD Semester 1 (one) UPBJJ UT Semarang Registration Period 2021.1 Pokjar Kaliwungu Kendal number of 24 students. This study is a 2-cycle Classroom Action Research with 1 pre-test and 2 post-tests through the stages of planning, action, observation, and reflection. From the results of the study showed an increase in the learning achievement of S1 PGSD UPBJJ UT Semarang students through the use of gamification with the Kahoot platform! integrated with Ms. Teams in Tuweb. This is characterized by an average increase in the score from pre-test to post-test 1 by 27.81 points (from 47.40 to 75.21). Furthermore, there was also an average increase in the score from post-test 1 to post-test 2 by 11.35 points (from 75.21 to 86.56). Based on the findings and conclusions can be proposed that gamification with kahoot platform! Integrated with Ms. Teams in Tuweb can be used as an alternative in the implementation of the teaching and learning process in the situation of the Covid-19 pandemic that requires learning to be done online or remotely.
Implementasi Literasi melalui Blended Online Learning pada Guru dan Siswa SMP Muhammadiyah 9 Semarang Lestariningsih, Enny Dwi; Muflikhah, Binti; Prayitno, Edi; Purnomo, Eko Andy; Wijayatiningsih, Testiana Deni
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 2 No 4 (2023): Oktober
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jipmi.v2i4.171

Abstract

Latar belakang: Pergeseran pembelajaran dari luring menjadi daring pada masa pandemi COVID 19 memberikan dampak besar pada proses pembelajaran di sekolah khususnya SMP Muhammadiyah 9 Semarang. Sekolah yang berlokasi di Jalan Lapangan Kalisasak No.9 Mangkang Wetan Tugu Kota Semarang, dimana siswa-siswa dan guru-guru melaksanakan daring dengan whats app group dan google classroom. Sebanyak 60 % guru di SMP Muhammadiyah 9 menggunakan whatsapp dan google classroom untuk melaksanakan pembelajaran belum mengaplikasikan media dan pendekatan yang memotivasi dan menunjang autonomous learning siswa.   Guru belum memiliki kemampuan memodifikasi pembelajaran online berbasis blended learning dengan media android sederhana. Hampir 55 % siswa bosan mengikuti pembelajaran karena tidak bertemu tatap muka secara langsung. Permasalahan ini terjadi karena keterbatasan fasilitas yang dimiliki oleh SMP Muhammadiyah 9 Kota Semarang. Tujuan: Untuk meningkatkan literasi dalam berinovasi menggunakan media ajar yang menarik seperti video, android sederhana atau media audio dengan media blended online learning. Metode: Kegiatan pendampingan ini dimulai dari; 1) pendampingan pelatihan pembelajaran blended online, 2) pendampingan pelatihan media ajar menarik, 3) pendampingan perancangan lesson plan berdasar daring, literasi dan blended online learning bagi guru. Hasil: Adapun hasil pengabdian ini adalah adanya kemampuan literasi guru yang berbasis teknologi model aplikasi dasar media blended online learning, lesson plan, serta peningkatan motivasi belajar siswa dan kompetensi profesional guru dalam menggunakan media bervariasi. Kesimpulan: Oleh karena itu, adanya motivasi belajar siswa yang baik maka dapat mendukung kemampuan profesional guru yang inovatif. Kata kunci: implementasi; literasi; blended online learning ____________________________________________________________________________________ Abstract Background: The shift in learning from offline to online during the COVID-19 pandemic significantly impacted the learning process in schools, especially SMP Muhammadiyah 9 Semarang. The school is located at Jalan Lapangan Kalisasak No. 9 Mangkang Wetan Tugu, Semarang City, where students and teachers carry out online with whats app group and Google Classroom. 60% of teachers at SMP Muhammadiyah 9 use whats app and Google Classroom to carry out learning but have yet to apply media and approaches that motivate and support students' autonomous learning. Teachers cannot modify blended learning-based online learning with simple Android media. Nearly 55% of students are bored with learning because they need to meet face-to-face. This problem occurs because of the limited facilities owned by SMP Muhammadiyah 9 Semarang City. Objective: To increase literacy in innovating using interest teaching media such as video, simple Android, or audio media with blended online learning media. Method: This mentoring activity starts from 1) mentoring on online, blended learning training, 2) mentoring on engaging teaching media training, and 3) assistance in designing lesson plans based on online literacy and blended online learning for teachers. Result: The results of this service are the teacher's literacy skills based on technology, the primary application model of blended online learning media, lesson plans, and an increase in student learning motivation and teacher professional competence in using various media. Conclusion: Therefore, good student learning motivation can support the innovative professional abilities of teachers. Keywords: implementation; literacy; blended online learning
The Uses of Whiteboard Animation Technique as Supplement for Scientific Course: The Case of Non-Primary School Education Students in Indonesia Indriasih, Aini; Sumiyati, Sri; Hariyono, Mohamad; Prayitno, Edi; Sumaji, Sumaji
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 4, No 4 (2021): Budapest International Research and Critics Institute November
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v4i4.2931

Abstract

This research aims to find out the learning media product specifications based on Video Scribe Whiteboard Animation in terms of effectiveness, efficiency, and product attractiveness for the tutors and students. The applied method was testing the distinguishing power with the non-primary school education students of the Opened University at UPBJJ Semarang, exactly in Pati Learning Group by using the applied media for the students who took the scientific article writing course. They were explored with questionnaire. The applied data analysis was distinguishing power with stratified experimental test for the students and the field test for the non-primary education students. The results showed the product specification development was valid. It was indicated by all indicators that provided valid and reliable criteria. Secondly, the applied media was effective based on the obtained percentage, 80%. It showed most students understood the video materials and they understood the content from the media. This result was found both in pretest and posttest groups. Third, there was the influence of Video Scribe Whiteboard Animation-based learning media toward the scientific article writing material understanding. The research limitations were such as the difficulties to control the respondents while filling the questionnaire. It was because the questionnaire was filled simultaneously by the students so the results would have bias risks.
The Effect of Fermentation Time on the Physicochemical and Microbiological Qualities of Buffalo Colostrum Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Prayitno, Edi; Muttaqin, Izza Wildani; Pangestu, Ridho
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20732

Abstract

This research aims to determine the best fermentation time to produce optimal buffalo colostrum kefir. Different fermentation times at 12, 24, 36, and 48 hours were used to measure the physicochemical and microbiological characteristics of buffalo colostrum kefir. To produce buffalo colostrum kefir, fermentation process at room temperature (27˚C±1) was used. Viscosity was measured using Ostwald viscometer and Total Dissolved Solid (TDS) was measured digital refractometer. Titratable acidity was analyzed using titration method and pH value was measured using pH meter. Protein content was analyzed using Kjeldahl method and fat content was analyzed using Soxhlet method. The result shows no significant differences (P>0.05) in viscosity which results in a value of 0.92±0.09 to 0.80±0.04 cP. Meanwhile, it shows significant differences (P<0.05) on TDS (24.02±0.80 to 13.30±0.76 ºBrix), titrable acid (1.96±0.10 to 2.53±0.04%), pH value (3.95±0.03 to 3.37±0.04), protein content (14.41±0.94 to 10.57±0.68%), fat content (20.33±0.88 to 6.89±0.90%), total LAB (2.85x106 to 9.57x106 CFU/ml), total yeast (2.16x105 to 7.76x105 CFU/ml), and total microbes (5.15x106 to 5.21x106 CFU/ml). The best treatment was 36 hours of fermentation with 20% grain concentration (w/v) because it produced the highest total Lactic Acid Bacteria (LAB), total yeast, and total microbes so it is potential to be a probiotic drink. 
Increase in Body Dimensions of Post-Weaning Female Holstein Friesian Calves Due to the Use of Lactation Cow Concentrate by Calf Starter Substitution Hartanto, Rudy; Fariha, Nida; Harjanti, Dian Wahyu; Prayitno, Edi; Wahyono, Fajar
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (253.919 KB) | DOI: 10.33772/jitro.v9i2.23621

Abstract

The aim of the study was to analyze the increase in body dimensions of post-weaning female Holstein Friesian (HF) calves fed with lactation cow concentrate with different levels of calf starter substitution. The material was 4 post-weaning female HF calves aged 4-5 months, with an average weight of 101.38 ± 14.21 kg. The feed consisted of elephant grass, calf starter (CS), and lactation cow concentrate (LCC). The study used a Latin square design, with 4 concentrate treatments, i.e. P1 (75% CS and 25% LCC), P2 (50% CS and 50% LCC), P3 (25% CS and 75% LCC), P4 (100% LCC); and 4 replications in 4 periods (each period in 1 month). The concentrate was given 1% BW in the dry matter; elephant grass and drinking water were provided in a measurable ad libitum. The research parameters were the increase in body dimensions (heart girth (HG), body length (BL), and withers height (WH)). The treatments had no significant effect (p>0.05) on the increase in body dimensions, were P1 (HG = 2.31 cm/month, BL = 4.75 cm/month, WH = 1.95 cm/month), P2 (HG = 4.23 cm/month, BL = 4.38 cm/month, WH = 2.23 cm/month), P3 (HG = 4.60 cm/month, BL = 4.38 cm/month, WH = 2.35 cm/month), P4 (HG = 4,10 cm/month, BL = 3.48 cm/month, WH = 2.18 cm/month). It was concluded that with sufficient quality forage feed, giving 100% LCC to post-weaning female HF calves could result in an increase in body dimensions that was relatively the same as the substitution of CS (25-75%) in LCC as concentrate feed.Keywords: post-weaning female HF calves, body dimensions, calf starter, lactation cow concentrate
Co-Authors ,, Nurmawati ,, Paridjo Agung Purnomoadi Aini Indriasih Astutik, Kasni Dian Wahyu Harjanti Eem Kurniasih Eko Andy Purnomo Endang Purbowati Enny Dwi Lestariningsih, Enny Dwi Fajar Wahyono Fariha, Nida Hariyono, Mohamad Heni Rizqiati Ika Sulistyarini Indah Pratiwi Khasanah, Dian Ratu Ayu Uswatun Kurniawan, Siswandaru Lestari, Enny Dwi Lusi Rachmiazasi Masduki, Lusi Muflikhah, Binti Muttaqin, Izza Wildani Muzammil, Moh. Nurwantoro . Pangestu, Ridho Pukky Tetralian Bantining Ngastiti Ramandani, Olivia Rido Kurnianto Roestamy, Martin Ronald Jolly Pongantung Rudy Hartanto Sri Kadarwati Sri Sumiyati Sumaji Syam, Aldo Redho Syamsul Arifin Testiana Deni Wijayatiningsih