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All Journal JIEM (Journal of Islamic Education Management) Jurnal Abdi Panca Marga Jurnal Pengabdian Masyarakat Charitas
Amin Mubarok, Amin
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Physics Social Sciences Other

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Inisiasi AMIS Integrated Farming Melalui Kelompok Peternak Ayam Petelur Menuju Pertanian Berkelanjutan Huda, Khoirul; Siswara, Hamzah Nata; Zuhdi, AH. Maftuh Hafidh; Mubarok, Amin; Dana, Aldi Arma
Jurnal Pengabdian Masyarakat Charitas Vol. 4 No. 02 (2024): Jurnal Pengabdian Masyarakat Charitas
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Katolik Indonesia Atma Jaya Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/charitas.v4i02.5891

Abstract

The existence of layer poultry farmer groups faces challenges in the era of global climate change. The rise in environmental temperatures significantly impacts agricultural and livestock activities. On the other hand, livestock farming generates a considerable amount of organic waste, which poses environmental concerns. The goal of the integrated farming system based on chickens, maggots, fish, and vegetables (AMIS) is to encourage resilient farmers to face global climate change, achieve zero waste agriculture and livestock farming, and establish a circular economy. The methods applied in the implementation of this program is socialization, training, and system application assistance. Participants from the Sumber Unggas Jaya Livestock Farmers Group were very enthusiastic about participating in every activity. This was demonstrated by their active involvement in each event and discussion. The participants also expressed interest in applying the AMIS system to their existing farming operations. This system can reduce organic waste pollution through the zero waste concept, increase income through the circular economy concept, and make agricultural and livestock activities resilient to global climate change by forming a sustainable plant and livestock maintenance ecosystem.
Manajemen Tenaga Kependidikan dalam Meningkatkan Kinerja Tata Usaha pada Era 4.0 Alfiyani, Nurul; suhatam, Suhatma; Mubarok, Amin
JIEM (Journal of Islamic Education Management) Vol 8, No 1 (2024): Manajemen Pendidikan Islam
Publisher : IAIN Syekh Nurjati Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24235/jiem.v8i1.18141

Abstract

Management of education personnel aims to utilize education personnel effectively and efficiently to achieve optimal results. The purpose of this research is to find out how to improve the performance of the administrative sector in the 4.0 era. The method used is a descriptive qualitative approach with data collection techniques in the form of interviews, observations, and documentation.The data analysis process is carried out with the stages of data collection, data reduction, data presentation and drawing conclusions. Based on this research the management of education personnel in improving the performance of the administrative field in the 4.0 era. Planning by analyzing employee needs in improving performance such as conducting employee training and development. Implementation in improving administrative perfomanace with development training and providing compensation. Evaluation in improving administrative performance in Nashuhiyyah junior high school is carried out once a month to find out how far the progress of employees in carrying out their duties and responsibilities.Keywords: Management of education personnel, administrative performance, in the era of 4.0AbstrakManajemen tenaga kependidikan bertujuan untuk mendayagunakan tenaga kependidikan secara efektif dan efesien untuk mencapai hasil yang optimal. tujuan penelitian ini adalah untuk mengetahui bagaimana meningkatkan kinerja tata usaha di era 4.0. Metode ini menggunakan pendekatan kualitatif deskriptif dengan menggunakan, wawancara, obsevasi dan dokumentasi sebagai teknik pengumpulan data. Proses analisis data dilakukan dengan tahapan pengumpulan data, reduksi data, penyajian data dan penarikan kesimpulan. Berdasarkan penelitian ini manajemen tenaga kependidikan dalam meningkatkan kinerja tata usaha di era 4.0 yaitu Perencanaan  dengan menganalisis kebutuhan pegawai dalam meningkatkan kinerja seperti mengadakan pelatihan dan pengembangan pegawai. Pelaksanaan dalam meningkatkan kinerja tata usaha dengan pelatihan, pengembangan dan pemberian kompensasi. Evaluasi dalam peningkatan kinerja tata usaha  di MTs Nashuhiyyyah dilakukan satu bulan sekali untuk mengetahui sudah sejauh mana perkembangan pegawai dalam melaksanakan tugas dan tanggung jawab nyaKata kunci : Manajemen Tenaga kependidikan, kinerja tata usaha, era 4.0
REFORMULASI PIE SUSU MENGGUNAKAN BAHAN LOKAL MENUJU PRODUK UNGGULAN BOJONEGORO Siswara, Hamzah Nata; Wulandari, Kartika; Huda, Khoirul; Mubarok, Amin; Saputro, Tri Hadi; Atho'illah, Muhammad Ahsan
Abdi Panca Marga Vol 4 No 2 (2023): Jurnal Abdi Panca Marga Edisi November 2023
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/abdipancamarga.v4i2.1722

Abstract

Pie susu is a contemporary snack consisting of pie and filling. Pie susu production is still not massively carried out at Ngambon Vocational School. Production is only carried out when orders are received and there has been no effort to expand information to a wider range of potential consumers. The pie susu produced at Ngambon Vocational School still uses conventional ingredients and needs a touch of innovation. The method used is to add banana flour, local goat's milk, kemit durian (local to Bojonegoro), and Ngringinrejo starfruit as raw materials for making pie susu. Efforts made are 1. Socialization of Rebranding pie susu innovation 2. Strengthening production by carrying out processing according to GMP and SSOP, to meet food processing standards that comply with hygiene and sanitation 3. Determining raw material recipes and SSOP for pie susu production 4. Applying for permits PIRT distribution and halal certification. The product succeeded in using local raw materials, received PIRT distribution permits and halal certification, the process of registering a trademark, and the pie susu product was ready to be commercialized. The resulting pie susu has the potential to become Bojonegoro's superior product because the ingredients used are local ingredients from Bojonegoro Regency and produce an attractive contemporary pie susu. Keywords: pie susu, food innovation, rebranding
Co-Authors AH. Maftuh Hafidh Zuhdi Alfiyani, Nurul Atho'illah, Muhammad Ahsan Dana, Aldi Arma Khoirul Huda Saputro, Tri Hadi Siswara, Hamzah Nata suhatam, Suhatma Wulandari, Kartika