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Eat, Pray, Love: The Representation of Italy, India, and Indonesia as Exotic Destinations Meita Annisa Nurhutami
Passage Vol 1, No 3 (2013): December 2013
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/psg.v1i3.900

The research is a descriptive study of the representation of the cultures of Italy, India, and Indonesia in the novel Eat, Pray, Love (2006). The purpose of the research is not only to depict the way the traveler represents the three countries, but also to reveal the traveler’s manner towards the differences of the host cultures – Italy, India, and Indonesia – compared to her cultural origin. As a novel which contains travelling experiences and descriptions about the host culture, Eat, Pray, Love shows the tendency of the writer’s supreme attitude towards the cultures of the three countries. To answer the formulated research problems, the study uses Victor Segalen’s (2001) notions of Exoticism which emphasizes exoticism as the notion of difference: the perception of diversity. The research employed qualitative approach and was presented in a descriptive method. The findings of the study show that the three countries are exotic destinations in terms of their cultural, religious, and economic levels. The cultures of the three countries are exotic characterized by three aspects: the existence of the observer’s desires towards the observed object, the ability of the observed object in fulfilling the observer’s desire for exotic experience, and the remoteness of the observed object. From the analysis, it is found that the traveler gradually respects and appreciates the heterogeneity of the host culture’s world views.Keywords: Representation, Travel Writing, Exotic, Exoticism, Supremacy

Integrating Behavior and Technology-based Quality Management System to Improve Raw Milk Quality Collected by Bandung Dairy Cooperative Meita Annisa Nurhutami; Dermawan Wibisono
The International Journal of Business Review (The Jobs Review) Vol 5, No 1 (2022): The International Journal of Business Review. June 2022
Publisher : Fakultas Pendidikan Ekonomi dan Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/tjr.v5i1.50437

Abstract. Milk quality is represented by Total Plate Count (TPC) value, the indicator of microbial contamination number in milk after production. The standard value is determined and set by the Codex and SNI 3141:1:2011 standards. The higher the TPC value, the lower the quality of the raw milk. This value determines the category of milk quality which impacts the payment scheme and the quantity of milk supplied to the Milk Processing Industry. As a consequence, farmers who collected lower quality milk received unfavorable financial outcomes.The aim of the research was to eliminate defects in milk quality by focusing on the quality control in the production system using Six Sigma approach. The Defects per Million Opportunity (DPMO) calculation was used to measure the quality of product in every one million opportunities. In this study, the DPMO showed 155,854 defects in every one million milk bulk collection held in 5 TPK. Two factors which decreased milk quality were the contamination in the milking process and in the milk collection process.To overcome the issue, technology and behavioral-based quality management systems are integrated to control the milk production and collection effectively and efficiently. Digital milk collection point is proposed to avoid contamination during milk collection through digitalization of data recording, milk test performed to individual samples, and access to test results. The digitalization can decrease the required time of milk collection and testing process. To raise the awareness of farmers towards quality and good farming practice, barn inspection is implemented using farming procedure infographics, Good Farming Practice training, and farmer certification.Keyword. quality management system; dairy industry; digital milk collection; technology; behavior

Transformasi produk alat masak nasi pada masyarakat Sunda sebagai basis segmentasi pasar Ghia Tri Jayanti; Meita Annisa Nurhutami
Productum: Jurnal Desain Produk (Pengetahuan dan Perancangan Produk) Vol 5, No 2 (2022)
Publisher : Institut Seni Indonesia Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24821/productum.v5i2.6932

Cooking is a routine in the household to fulfill basic human needs. This study examines the development and changes in cooking activities in Sundanese society, characterized using tools, the cooking process, the efficiency of cooking procedures, and the values adopted in cooking activities. The approach used in this study is an ethnographic design approach and participatory observation. The purpose of this study is to observe changes in rice cooking activities and their transformation in terms of cooking utensils design, cooking process, and cooking habits, as well as their effect on changes in rice cooking design and activities with a case study of traditional houses in Sundanese people. The habits and development of traditional rice cooking utensils and traditional cooking habits and their significant changes in semi-modern and modern products in traditional Sundanese houses in Kampung Naga, Tasikmalaya, West Java were observed in a participatory manner. The findings of changes and developments in culture, habits, processes, and designs on rice cookware products are used as a basis for market segmentation for rice cookware products which are divided into two main market segments which can later be used for the needs of the target users to design products with cultural values, product efficiency, and the value of the product to the user. The two main segments are the home and business segments, which are divided into more specific segments. Specific segments for the home segment are ordinary and extraordinary households. In contrast, the business segment is divided into accommodation providers, food and drink service providers, and other service sectors.

Design of Garbage Disposal Flow on Jalan Petir Tasikmalaya Isma Nurul Aini; Meita Annisa Nurhutami
Journal of Industrial Product Design Research and Studies Vol 1, No 1 (2022): JIPDRS : June 2022
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.783 KB)

The problem of waste in Indonesia is an endless topic to talk about. Various methods have been carried out as an effort to overcome the overflowing pile of garbage, especially the garbage that is scattered everywhere, including in the ditches. This problem can spread to all aspects of life such as health, social, environmental, economic, even political and cultural. The lack of public understanding of environmental conservation and the poor quality of waste management are the main factors in the accumulation of waste that occurs in Indonesia, especially in densely populated areas. This study aims to find an approach related to waste reduction and management solutions on Jalan Petir, Tawang District, Tasikmalaya City so that it does not scatter and clog the surrounding waters, especially the ditches that stretch along densely populated roads. This research using survey methods and qualitative analysis has resulted in the design of a coordinated waste disposal flow from households, the process of sorting waste to temporary shelters and ending in final disposal sites that cannot be separated from cooperation between the community, the government, and surrounding businesses. It is very important to do this so that the process and goal of reducing waste accumulation runs well and reduces the risk of other adverse impacts such as floods, virus outbreaks, and other disasters that can occur if this waste problem is not handled properly as it should be.

Perancangan Tempat Cuci Tangan Otomatis Berbasis Ramah Lingkungan di Warung T.O Teh Enung Neysa Azzahra Shafamaura; Novia Erika Putri; Rigita Wulandhari; Meita Annisa Nurhutami
Journal of Industrial Product Design Research and Studies Vol 2, No 1 (2023): JIPDRS : June 2023
Publisher : Universitas Pendidikan Indonesia (UPI)

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

Mencegah penyebaran infeksi dan kuman pada saat kegiataan makan, mencuci tangan merupakan hal yang paling direkomendasikan. Untuk meningkatkan kesadaraan konsumen dan penjual di warung T.O teh Enung bahwa mencuci tangan adalah hal utama dengan tata cara mencuci tangan yang benar seperti mencuci tangan dengan air yang mengalir, lalu memakai sabun dan dikeringkan dengan tisu atau lap kering supaya tangan tidak kotor akibat mengelap tangan dengan baju, sedangkan baju banyak sekali kuman dan bateri maka dari itu dibutuhkan tisu atau lap kering untuk mengeringkan tangan. Tujuan cuci tangan adalah untuk menghilangkan kotoran dan debu secara mekanis dari permukaan kulit dan mengurangi jumlah mikroorganisme. Oleh sebab itu, Peneliti membuat desain tempat cuci tangan otomatis berbasis ramah lingkungan dua tingkat agar memudahkan konsumen dari semua kalangan usia dan dilengkapi alat cuci tangan. Lalu, material utama yang digunakan yaitu bambu, karena bambu merupakan tanaman ramah lingkungan, efesien, dan harganya murah. Setelah melakukan riset Tasikmalaya merupakan kota penghasil bambu terbanyak di Indonesia, material bambu tidak hanya digunakan untuk bangunan, kerajinan, melainkan bisa membuat banyak macam produk. Kemudian, peneliti menemukan inovasi baru dengan membuat tempat cuci tangan yang tradisional dengan memadukan kecanggihan sekarang yaitu menggunakan keran otomatis agar memudahkan konsumen saat mencuci tangan tanpa harus memegang keran dan menghemat air.

PROMOTING THE COMPETITIVENESS OF TASIKMALAYA UMKM THROUGH STRATEGIES FOR PRODUCT INNOVATION DEVELOPMENT Nurhutami, Meita Annisa; Mu’minah, Afifah; Yamin, Alfian Azhar; Pahrulroji, Andri; Insani, Handayani Madania
Jurnal Industri Kreatif dan Kewirausahaan Vol 7, No 2 (2024): DESEMBER
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/kewirausahaan.v7i2.2752

This program aims to improve the competitiveness of Micro, Small, and Medium Enterprises (MSMEs) in Tasikmalaya through product innovation development strategies. This program adopts an interdisciplinary approach that includes several stages, from identifying needs to evaluating performance. The main activities carried out include local potential analysis, technical and managerial skills training, innovation assistance, and product evaluation. The results achieved from this program include innovative product prototypes, publication of scientific articles, video documentation, and draft Intellectual Property Rights (IPR). This program proves that collaboration based on science and technology can empower MSMEs, encourage the development of more competitive products, and support sustainable local economic development.

PROMOTING THE COMPETITIVENESS OF TASIKMALAYA UMKM THROUGH STRATEGIES FOR PRODUCT INNOVATION DEVELOPMENT Nurhutami, Meita Annisa; Muâ€™minah, Afifah; Yamin, Alfian Azhar; Pahrulroji, Andri; Insani, Handayani Madania
Jurnal Industri Kreatif dan Kewirausahaan Vol 7 No 2 (2024): Jurnal Industri Kreatif dan Kewirausahaan DESEMBER 2024
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/kewirausahaan.v7i2.2752

This program aims to improve the competitiveness of Micro, Small, and Medium Enterprises (MSMEs) in Tasikmalaya through product innovation development strategies. This program adopts an interdisciplinary approach that includes several stages, from identifying needs to evaluating performance. The main activities carried out include local potential analysis, technical and managerial skills training, innovation assistance, and product evaluation. The results achieved from this program include innovative product prototypes, publication of scientific articles, video documentation, and draft Intellectual Property Rights (IPR). This program proves that collaboration based on science and technology can empower MSMEs, encourage the development of more competitive products, and support sustainable local economic development.

Implementation of BMC-based teaching and learning factory model in increasing student competencies in leather creative skills concentration and imitation in vocational school Sutianah, Cucu; Nurhutami, Meita Annisa; Yamin, Alfian Azhar
Jurnal Pendidikan Vokasi Vol. 13 No. 2 (2023): June
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i2.56001

Learning in vocational education must be carried out with collaboration between educators, vocational schools, curriculum alignment, and learning in factories as miniature industries stakeholders to achieve assessment in the form of real assessment so that the achievement of learning objectives follows the needs of students and the world of work. Assessment in the form of assessment must be measured in real terms, with religious, character, moral, and cultural education values and work competencies following community expectations. The objectives to be achieved through this research are to produce a learning program that can improve student competence in Vocational High School (VHS), including identifying the current condition of learning implementation, obtaining learning planning findings, obtaining learning implementation findings, obtaining findings regarding the assessment of learning outcomes, identifying supporting and inhibiting factors, knowing students' perceptions of the implementation of the BMC-based teaching and learning factory model in improving student competence in the concentration of leather and imitation craft design and production expertise in VHS. With the implementation of a learning system using a block system as a teaching and learning factory, the implementation of learning must stimulate students to be more active in improving social skills, emotional skills, spiritual skills, scientific skills, mental skills, kinesthetic skills, as well as entrepreneurial skills, work ethics and safety, and work safety and the environment, which in turn can improve the competence and entrepreneurial character of students, following the vision and mission of the education unit.

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