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Simulated Learning in STEM Education: Bridging Theory and Practice Through AR Titik Haryanti; Dina Destari; Noura Rizqyaannisa Hidayat; Agung Yuliyanto Nugroho; Achmad Nashrul Waahib
Journal Emerging Technologies in Education Vol. 2 No. 5 (2024)
Publisher : Yayasan Adra Karima Hubbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70177/jete.v2i5.1368

Abstract

Background. The integration of augmented reality (AR) into STEM education has gained attention for its potential to bridge the gap between theoretical knowledge and practical application. Traditional methods of teaching STEM subjects often struggle to provide students with immersive, hands-on learning experiences, which are crucial for understanding complex concepts. AR, with its ability to create simulated environments, offers a solution by making abstract theories more tangible and interactive. However, the impact of AR-based simulated learning on student outcomes remains underexplored. Purpose. This study aims to investigate the effectiveness of AR in enhancing STEM education by simulating real-world applications of theoretical concepts. Method. The research utilized a mixed-method approach, combining quantitative assessments of student performance and qualitative feedback from students and educators. A sample of 300 high school students participated, using AR-enhanced learning modules in subjects like physics, chemistry, and biology. Data were collected over a semester, focusing on improvements in comprehension, engagement, and practical application of STEM knowledge. Results. The results showed a significant improvement in students' understanding of STEM concepts, with a 28% increase in test scores compared to traditional learning methods. Student engagement levels were also higher, as AR provided interactive, visually rich learning experiences. Educators reported that AR helped students connect abstract theories to real-world applications, fostering a deeper understanding of STEM subjects. Conclusion. In conclusion, the study demonstrates that AR-based simulated learning is an effective tool for enhancing comprehension and engagement in STEM education. These findings suggest that AR has the potential to transform how STEM subjects are taught, making learning more immersive and applicable to real-life contexts.
INTEGRASI BISNIS INKLUSIF DAN COMMUNITY-BASED TOURISM DI LOMBOK TENGAH M. Surya Maulana Firdaus; Nur Widiyanto; Moch. Nur Syamsu; Agung Yuliyanto Nugroho; Suswanto Suswanto
JOURNAL OF SCIENCE AND SOCIAL RESEARCH Vol. 8 No. 3 (2025): August 2025
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jssr.v8i3.4117

Abstract

Abstract: Community-Based Tourism/CBT is a tourism approach that places the community as the main actor. In order for economic and social benefits to be more evenly distributed, an implementation model with an inclusive business approach is needed in its management. This study aims to analyze the implementation of inclusive business in the development of CBT in Sukarara and Bilebante Tourism Villages, Central Lombok. The research method used is qualitative descriptive, with data collection techniques in the form of interviews, observations, and documentation. The results of the study indicate that Sukarara Village has succeeded in implementing the principles of inclusive business through strengthening local weaving businesses, training, access to capital, and partnerships with the tourism sector. In contrast, Bilebante Village still faces obstacles in institutional capacity and market access even though it has the potential for local herbal businesses. The conclusion of this study shows that the implementation of inclusive business can strengthen the development of CBT fairly and sustainably if supported by cross-sector collaboration, increasing community capacity, and policies that favor locality. This study contributes to strengthening the theory of inclusive business in the tourism sector and offers applicable policy recommendations for the development of tourist villages. Keywords: Inclusive Business, Community-Based Tourism, Tourism Village, Community Empowerment Abstrak: Community-Based Tourism/CBT merupakan pendekatan pariwisata yang menempatkan masyarakat sebagai pelaku utama. Agar manfaat ekonomi dan sosial lebih merata, diperlukan model penerapan dengan pendekatan bisnis inklusif dalam pengelolaannya. Penelitian ini bertujuan untuk menganalisis implementasi bisnis inklusif dalam pengembangan CBT di Desa Wisata Sukarara dan Bilebante, Lombok Tengah. Metode penelitian yang digunakan adalah kualitatif deskriptif, dengan teknik pengumpulan data berupa wawancara, observasi, dan dokumentasi. Hasil penelitian menunjukkan bahwa Desa Sukarara telah berhasil menerapkan prinsip bisnis inklusif melalui penguatan usaha tenun lokal, pelatihan, akses modal, serta kemitraan dengan sektor pariwisata. Sebaliknya, Desa Bilebante masih menghadapi kendala dalam kapasitas kelembagaan dan akses pasar meskipun memiliki potensi usaha herbal lokal. Kesimpulan dari penelitian ini menunjukkan bahwa implementasi bisnis inklusif dapat memperkuat pengembangan CBT secara adil dan berkelanjutan jika didukung oleh kolaborasi lintas sektor, peningkatan kapasitas masyarakat, dan kebijakan yang berpihak pada lokalitas. Penelitian ini memberikan kontribusi terhadap penguatan teori bisnis inklusif di sektor pariwisata serta menawarkan rekomendasi kebijakan yang aplikatif untuk pengembangan desa wisata. Kata kunci: Bisnis Inklusif, Community-Based Tourism, Desa Wisata, Pemberdayaan Masyarakat
STRATEGI PERSONALISASI PRODUK UMKM KULINER TRADISIONAL DI YOGYAKARTA DENGAN METODE RFM DAN K-MEANS CLUSTERING Sur Liyan; Dwi Hery Yulianto; Agung Yuliyanto Nugroho
JOURNAL OF SCIENCE AND SOCIAL RESEARCH Vol. 8 No. 3 (2025): August 2025
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jssr.v8i3.4324

Abstract

Abstract: Traditional culinary Micro, Small, and Medium Enterprises (MSMEs) face significant challenges in retaining customers amidst digital competition. This study aims to formulate an effective product personalization strategy for MSMEs by utilizing customer transaction data. We applied the RFM (Recency, Frequency, Monetary) model combined with the K-Means Clustering algorithm to transaction data from 200 culinary MSME customers in Yogyakarta. The analysis results show that customers can be grouped into four homogeneous segments: VIP Customers, Loyal Customers, Potential Customers, and Risky Customers. Based on the unique characteristics of each segment, relevant marketing strategies are formulated, such as exclusive loyalty programs for VIP Customers and reactivation campaigns for Risky Customers. This study contributes by providing a practical, data-driven methodology for MSMEs to improve their retention and marketing effectiveness, filling the existing research gap in the traditional culinary MSME sector. Keyword: RFM (Recency Frequency, Monetary),K-Means Clustering, VIP Abstrak: Usaha Mikro, Kecil, dan Menengah (UMKM) kuliner tradisional menghadapi tantangan besar dalam mempertahankan pelanggan di tengah persaingan digital. Penelitian ini bertujuan untuk merumuskan strategi personalisasi produk yang efektif bagi UMKM dengan memanfaatkan data transaksi pelanggan. Kami menerapkan model RFM (Recency, Frequency, Monetary) yang dikombinasikan dengan algoritma K-Means Clustering pada data transaksi dari 200 pelanggan UMKM kuliner di Yogyakarta. Hasil analisis menunjukkan bahwa pelanggan dapat dikelompokkan menjadi empat segmen homogen: Pelanggan VIP, Pelanggan Setia, Pelanggan Potensial, dan Pelanggan Berisiko. Berdasarkan karakteristik unik setiap segmen, dirumuskan strategi pemasaran yang relevan, seperti program loyalitas eksklusif untuk Pelanggan VIP dan kampanye reaktivasi untuk Pelanggan Berisiko. Penelitian ini berkontribusi dengan menyediakan metodologi praktis berbasis data bagi UMKM untuk meningkatkan retensi dan efektivitas pemasaran mereka, mengisi kesenjangan penelitian yang ada pada sektor UMKM kuliner tradisional.