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All Journal EFL Education Journal Journal of Halal Research, Policy, and Industry
Devi Syarifah Septiana
Universitas Jember
Religion Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences

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The Effect of Applying Group Investigation Method on Vocational High School Students’ Reading Comprehension Devi Syarifah Septiana; Budi Setyono; Zakiyah Tasnim
EFL Education Journal Vol 8 No 1 (2021): Vol. 8. No. 1. MARCH 2021
Publisher : English Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/eej.v8i1.30865

Abstract

This experimental research aimed to discover the effect of applying Group Investigation Method on vocational high school students’ reading comprehension. The participants were the eleventh grade students of SMK Negeri 1 Jember. The research participants was divided into two groups: experimental and control groups. The instrument used to collect the data was reading comprehension test. Product Moment formula was applied to measure the reliability of the reading test. The reliability coefficient of the reading test was 0.70, meaning that the reading test was adequately reliable. The data were analyzed by using t-test formula. The result of analysis revealed that the scores of reading test for the students in the experimental group were significantly different from the one in the control group at the significant level of 0.05. The t-test results indicate that applying Group Investigation Method significantly affected the students’ reading comprehension. It is suggested that English teachers apply Group Investigation Method to teach and enhance students’ reading comprehension.
Factors Related to Consumer Preferences of Halal Certified Restaurants (Case Study in Fast Food Restaurant X) Yusriyah Alfie Syarifah; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 1 No. 1 (2022): Journal of Halal Research, Policy and Industry
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v1i1.3225

Abstract

Currently, many consumers choose restaurants just because of the trend in the community without seeing that the restaurant is certified halal or not. In this case, it makes the emergence of preferences with different factors. The purpose of this study was to analyze factors related to consumer preferences of halal-certified restaurants. The type of research used was Observational with a cross sectional design. The total sample in the study was 138 respondents. The sampling method in this study was Non probability sampling with Accidentally sampling that has met the inclusion criteria. The research instrument used a halal knowledge questionnaire and a consumer preference questionnaire with a statistical test using the Chi Square Correlation Test. The results showed that out of 138 respondents, (63%) were female, (50.7%) were educated in higher education, (46.4%) had sufficient knowledge of halal products, (47.8%) chose facilities and (55.1%) restaurant menus that were not good, and (34.8%) chose to like at halal-certified restaurants. Factors related to consumer preferences of halal-certified restaurants are the completeness factor of restaurant facilities with a result of p value = 0.028 and a factor in the restaurant menu with a result of p value = 0.022. There is no relationship between gender factors, the last education, knowledge of halal products with consumer preferences. Further research is needed with other variables such as income, ease of access to information, restaurant food prices, and restaurant services that can find out factors related to consumer preferences of halal-certified restaurants.
Co-Authors Budi Setyono Endah Budi Permana Putri Zakiyah Tasnim