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Pengenalan Konsep Filosofi Hidup Ikigai kepada Generasi Z sebagai Bentuk Memaknai Hidup di Era Digital Priventa, Hendrike; Umi Handayani; Rosalina Wahyu Riani
KOMUNITA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 2 No 2 (2023): Agustus
Publisher : PELITA NUSA TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60004/komunita.v2i2.77

Abstract

The concept of ikigai is a philosophical concept originating from Japan regarding the human perspective on life. The four components of ikigai are mission, passion, profession, and vocation. The function of ikigai is to form individual personalities who can understand life in terms of things that need to be prepared from a young age. The purpose of this service activity is to provide an introduction to generation Z about the concept of ikigai. The method used is giving pre-test and post-test. The results obtained were that 65% of the participants could understand the ikigai concept that had been given.
Pengenalan Konsep Kaizen 5-S Dan Karakter Sehat Sebagai Solusi Peningkatan Kompetensi Lulusan Memasuki Dunia Kerja Dan Industri Pada Siswa SMK Widya Praja Ungaran Hendrike Priventa; Umi Handayani; Rosalina Wahyu Riani
ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat Vol. 2 No. 1 (2024): Januari : Jurnal Pengabdian dan Kemitraan Masyarakat
Publisher : Sekolah Tinggi Ilmu Syariah Nurul Qarnain Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59246/alkhidmah.v2i1.727

Abstract

This service activity is carried out based on the problems that occur among vocational school graduates related to lack of competence and weak absorption in the world of work and industry. Based on the potential of Widya Praja Ungaran Vocational School as a partner, the Community Service program implementation team chose the hospitality department. The specific target is class XII students who must be prepared as prospective graduates who can be absorbed by industry. Also related to the team's field of knowledge, namely Japanese Literature and Education, the solution chosen was the concept of Kaizen 5-S and Healthy Character. The 5-S concept is a working principle of Japanese society that prioritizes self-management and the work environment. This concept was chosen because it is suitable for implementation with class XII vocational school students because it is easy to apply. Healthy character is one of the special characteristics of the vision of the Bachelor of Japanese Literature study program which can be published so that it is not only able to compete in field competencies but also has a person with healthy character in four (4) dimensions, namely ethics, literacy, aesthetics and kinesthetics. Therefore, the team proposed a community service program with the title "Introduction of the Relationship between the Kanzen 5-S Concept and Healthy Character in Students as Preparation for Entering the World of Work and Industry at Widya Praja Ungaran Vocational School." The method used is a socialization method using presentation media, flashcards, posters and booklets.
KESALAHAN BUNYI SOKUON DAN CHOO’ON OLEH SISWA XII TATA BOGA SMK NEGERI 1 BAWEN Sovia Andriani; Rosalina Wahyu Riani
Praniti: Jurnal Pendidikan, Bahasa, dan Sastra Vol. 5 No. 2 (2025): September 2025
Publisher : Universitas Ngudi Waluyo

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

Abstract

Character is an important element in fictional work besides the other elements. In fiction, character reveals a textual representation of human being, or occasionally another creature. Character is the player in the story and it makes the story alive. Every character in a story has characterization. Characterization is the process of conveying information about characters in fiction. In other words, characterization is the way an author describes their characters’ characteristic in the story. This research was motivated by students of class XII Culinary Art at SMK Negeri 1 Bawen who still read simple Japanese sentences without caring about the difference in sound between sokuon and choo'on. This study aims to determine the errors in the sound of sokuon and choo'on and the factors that influence them. The method used in this study is descriptive qualitative by collecting data using note-taking techniques, interview techniques, recording techniques and research sources from Nihongo Kira-Kira 1 book chapter 3, chapter 7 and chapter 9 and collecting samples using simple random sampling. The sokuon and choo'on errors can be found when reading simple Japanese sentences. The results of this study found that there were mistakes and errors that were influenced by internal and external factor from students of Class XII Culinary Art, causing errors in the sound of sokuon and choo'on. Suggestions for further research can explore more data, methods or samples and this research can be studied from other branches of linguistics.