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All Journal Eksplorasi Teknologi Enterprise & Sistem Informasi (EKSTENSI) Pelita: Jurnal Pengabdian kepada Masyarakat
Khasanah, Fitri Nur
Unknown Affiliation
Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Other

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Sistem Pendukung Keputusan Pemilihan Jurusan Menggunakan Metode TOPSIS Berbasis Web Studi Kasus: SMK Negeri 38 Jakarta Pusat Khasanah, Fitri Nur; Whendasmoro, Raditya Galih; Sharyanto, Sharyanto
Eksplorasi Teknologi Enterprise dan Sistem Informasi (EKSTENSI) Vol. 1 No. 3 (2023): November
Publisher : FIKOM - Bung Karno University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59039/ekstensi.v1i3.16

Abstract

The selection of majors at SMK Negeri 38 Jakarta currently relies on a single opportunity during registration, without considering various factors that might influence students' choices. This underscores the necessity for developing a decision support system that can aid prospective students in selecting majors aligned with their interests, potentials, and characteristics. The aim of this research is to design and implement a decision support system using the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method as an alternative to facilitate a more informed decision-making process. The research methodology involves data collection from prospective students, including personal interests, the average grades from the first to the fifth semester of junior high school, average school examination scores, registration pathways, and percentiles of grades. This data serves as input for the TOPSIS method to generate recommendations for study focus options that suit the characteristics of each prospective student. The research findings indicate that the implementation of a TOPSIS-based decision support system offers a more accurate possibility for major selection, aligning with the potentials and interests of prospective students. This system allows for data filtering and processing to produce recommendations guiding prospective students in choosing a suitable study focus among three available options: Hospitality, Culinary Arts, and Fashion Design. Conclusively, the decision support system using the TOPSIS method proves to be an effective solution in aiding new prospective students at SMK Negeri 38 Jakarta in selecting majors aligned with their interests and potentials, thereby reducing the tendency for errors in major selection based on a single registration opportunity.
ELKATU: Pembuatan Pelet Ikan Bandeng Tinggi Protein Berbasis Limbah Bekatul di Desa Gadingsari Permadi, Adi; Sholihah, Laila Melati Nur; Purwanti, Purwanti; Oemardy, Zalfadhia Luthfia; Khasanah, Fitri Nur; Putri, Aninda Cahaya; Prastiwi, Salma Maulidya; Azizah, Siti Nur; Rosyidah, Ummy; Fadilah, Haqi Miftah; Yanti, Dinda Putri Dwi; Azhar, Sella Angelina; Satria, Rizky Adi; Irawan, Ichsanul Fikri Umar; Ramadhan, Iqbal; Mariska, Novia; Ma’arif, Sandhy Aulia
Pelita: Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 2 (2024): Pelita: Jurnal Pengabdian kepada Masyarakat
Publisher : Perkumpulan Kualitama Edukatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51651/pjpm.v4i2.504

Abstract

The production of rice bran waste pellets was carried out in Gadingsari Village, Kapanewon Sanden, Bantul Regency, Special Region of Yogyakarta. The problem that occurs is that the high price of fish pellets can make it difficult for fish farmers. It is necessary to make fish pellets independently from rice bran waste using raw materials including rice bran, fish meal, corn flour, tapioca flour, vitamins, yeast, molasses or molasses, EM4, and water. The aim is to reduce production costs for fish cultivation by utilizing unused raw materials, such as rice bran. The method used is direct socialization and training. The steps for making fish pellets start from weighing the ingredients, making adhesive, mixing the ingredients, fermenting the ingredients, molding the fish pellets, ovening the fish pellets, and packaging the fish pellets. The resulting fish pellets contain 40% protein.
Co-Authors Adi Permadi, Adi Azhar, Sella Angelina Fadilah, Haqi Miftah Iqbal Ramadhan, Iqbal Irawan, Ichsanul Fikri Umar Mariska, Novia Ma’arif, Sandhy Aulia Oemardy, Zalfadhia Luthfia Prastiwi, Salma Maulidya PURWANTI PURWANTI Putri, Aninda Cahaya Rosyidah, Ummy Satria, Rizky Adi Sharyanto, Sharyanto Sholihah, Laila Melati Nur Siti Nur Azizah, Siti Nur Whendasmoro, Raditya Galih Yanti, Dinda Putri Dwi