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All Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event International Journal of Asian Business and Management (IJABM) JURNAL PENGABDIAN MASYARAKAT AKADEMISI Jurnal Pengabdian Bersama Masyarakat Indonesia UNM Journal of Technology and Vocational
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PKM Kewirausahaan Pembuatan Keripik Pisang Rasa (KRISANGRA) Mustari; Nurjannah; Nur Arisah; Ratnah S; Nahriana
JURNAL PENGABDIAN MASYARAKAT AKADEMISI Vol. 2 No. 2 (2024): April
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jpma.v2i2.729

Abstract

One activity that can increase the entrepreneurial spirit of the community is a home industry business or what is usually called a home business in making Banana Flavored Chips (KRISANGRA). Processing of higher quality banana chip products and a more contemporary design. As globalization progresses, society will be able to provide the ever-increasing need for nutritious food that everyone needs to be healthy. An opportunity for the general public to start a simple food or snack business with many banana-based preparations. With innovation and increasingly developing times, these banana chips are prepared with various flavors like the ones we make, especially balado, chocolate and cheese milk, suitable as snacking companions. Various flavors of banana chips are one of the snack products that is most popular with consumers in various circles. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) Training on making Flavored Banana Chips (KRISANGRA) was responded well by participants; (2) The high interest and motivation of the training participants really supports the transfer of knowledge and skills from the service to the training participants, so that the training material provided can be absorbed by all; and (3) The training product for making Flavored Banana Chips (KRISANGRA) can be consumed daily and can be used as an entrepreneurial product
PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS MODUL APLIKASI SMARTPHONE PADA MATA KULIAH PENGELOHAN MAKANAN NUSANTARA DI JURUSAN PKK FT UNM Haeril; Nahriana; Abdul Muis Mapalotteng
UNM Journal of Technology and Vocational Volume 5, Issue 3, Oktober (2021)
Publisher : Program Studi S2 Pendidikan Teknologi dan Kejuruan

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

Abstract

This research aims to; (1) knowing the stages of development learning media based on smartphone application modul in Indonesian food processing courses; (2) find out that the learning media based on the smartphone application modul that was developed meets the valid, effective and practical criteriaThis research method is Research and Development with ADDIE development model. The research subjects were 20 students and 1 lecturer from the PKK FT UNM Department. Data collection through documentation, observation and questionnaire methods were analyzed using quantitative descriptive statistical techniques. The results of the research on development learning media based on smartphone application modul through the following stages: (1) analyzing the initial conditions and learning needs; (2) the design stage of designing learning devices and media; (3) making lesson plans, modul, recipes for side dishes, learning media based on smartphone application modul and guide books, as well as data collection instruments that go through a validation stage by material experts and media experts; (4) product implementation in individual trials, small group trials and field trials after minor revisions; (5) stages of summative evaluation and product finalization. The quality of the learning media was declared very valid by the media expert validator with a value of97.22%and material expert with value95.14%. The practicality of the media based on the observation of student activities scores90.76% and activities of lecturers get grades 95.81% criteria are very active, and student response questionnaires get a score of 90.32% criteria are very good. Effectiveness is stated based on the results of the learning test obtaining an average value of 86.46% and the performance assessment obtaining an average of 85.45% where all students are declared to have passed, so that the learning media based on the smartphone application modul is suitable for use in Indonesian food processing courses in the Department of Education PKK FT UNM.
PENGEMBANGAN BAHAN AJAR E-MODUL INTERAKTIF BERBASIS FLIP PDF CORPORATE EDITION UNTUK MENINGKATKAN HASIL BELAJAR MAHASISWA PADA MATA KULIAH KONSTRUKSI BUSANA WANITA DI JURUSAN PKK FT UNM Nur Wahdaniah; St. Aisyah; Nahriana
UNM Journal of Technology and Vocational Volume 7, Issue 3, October (2023)
Publisher : Program Studi S2 Pendidikan Teknologi dan Kejuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ujtv.v7i3.2074

Abstract

This research aims to; (1) find out the results of developing interactive e-module teaching materials based on Flip PDF Corporate Edition in women's fashion construction courses to improve student learning outcomes in the PKK FT UNM Department; (2) produce e-module teaching materials based on Flip PDF Corporate Edition which are valid to be used as teaching materials in women's fashion construction courses in the PKK FT UNM Department; (3) produce e-module teaching materials based on Flip PDF Corporate Edition which are practically used as teaching materials in women's fashion construction courses in the PKK FT UNM Department; (4) produce e-module teaching materials based on Flip PDF Corporate Edition that effectively improve learning outcomes in women's clothing construction courses in the PKK FT UNM Department. This research method is research and development (Research and Development) with the ADDIE development model. The research subjects were 30 students and 1 lecturer of the PKK FT UNM Department. Data collection through interviews, observation, documentation and questionnaires were analyzed using quantitative descriptive statistical techniques. The results showed that: (1) The results of developing interactive e-module teaching materials based on Flip PDF Corporate Edition in women's fashion construction courses to improve student learning outcomes in the PKK FT UNM Department through the stages of Analysis, Design, Development (Development), Implementation (Implementation) and Evaluation (Evaluation). (2) Valid e-modules are used based on the value of media experts of 89.58 in the Very Valid category and material experts of 88.65 in the Very Valid category; (3) The practical e-module is used with a value from the lecturer of 95 in the Very Practical category, students of 94.31 in the Very Practical category, and observers of 94.44 in the Very Practical category, and (4) The N-Gain value of Pre -test and post-test were 0.80 in the High category so that it can be said that corporate flip pdf-based e-modules are effective in improving student learning outcomes in the course of women's clothing construction in the PKK FT UNM major.
RELEVANSI KOMPETENSI LULUSAN TATA BOGA YANG DIBUTUHKAN PADA HOTEL BERBINTANG DI KOTA MAKASSAR Siti Nur Elli B; H. Husain Syam; Nahriana
UNM Journal of Technology and Vocational Volume 8, Issue 1, February (2024)
Publisher : Program Studi S2 Pendidikan Teknologi dan Kejuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ujtv.v8i1.2113

Abstract

This research aims to; (1) to determine the culinary work skills required by hotels in the city of Makassar, (2) to determine the level of relevance of culinary work competencies to hotels in the city of Makassar. This type of research includes quantitative descriptive research with survey methods. This research uses quantitative descriptive statistical data analysis techniques with percentages. The results of this research show that; 1) A total of 32 basic competencies with a percentage of 100% are really needed by the Four Point By Sheraton Hotel Makassar, Swiss-Bel Hotel Makassar, and the Aston Hotel and Convention Center Makassar. (2) the level of relevance of work competency in the relevant category is 97.22%. (3) 2.78% or 22 work competencies were obtained that were irrelevant or not needed in several hotels.
DINAMIKA PERKEMBANGAN BUSANA PENGANTIN ADAT BUGIS BULUKUMBA Hasrani, Hasrani; Nahriana; Andi Hudiah
UNM Journal of Technology and Vocational Volume 8, Issue 3, October (2024)
Publisher : Program Studi S2 Pendidikan Teknologi dan Kejuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ujtv.v8i3.3022

Abstract

This research aims to; (1) Know the traditional wedding process in Tanah Lemo Village, Bonto Bahari District, Bulukumba Regency; (2) Knowing the description of bridal clothing in Tanah Lemo Village, Bonto Bahari District, Bulukumba Regency; (3) Knowing the community's views on the dynamics of fashion development in Tanah Lemo Village, Bonto Bahari District, Bulukumba Regency. This type of research is a qualitative method using data collection, namely observation, interviews, documentation. The author tries to convey the object being discussed according to the reality that occurs in society. The results of the research show that the wedding customs of the Bulukumba Bugis tribe generally consist of several stages, namely 1) Ma'bici'bici, Mappanai doi', Barazanji, Mappacing, Cidong Buting, Marolla, Macelleng bisang. 2) The development of modern bodo wedding clothing now has various colors and shapes of clothing and accessories which no longer focus on colors according to heredity because they have followed the times.3) Providing understanding to the public that marriage traditions/customs which are still well maintained in the life of the Bugis community have noble values and teachings that are in line with Islamic values and teachings.   Keywords: Bodo clothes, Wedding customs, Bridal fashion.
PENGEMBANGAN MODUL BERBASIS FLIPBOOK SEBAGAI MEDIA PEMBELAJARAN PADA MATA KULIAH PENGOLAHAN MAKANAN ORIENTAL Wulandari, Erika; Nahriana; Anas Arfandi
UNM Journal of Technology and Vocational Volume 9, Issue 1, February (2025)
Publisher : Program Studi S2 Pendidikan Teknologi dan Kejuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ujtv.v9i1.6458

Abstract

Penelitian ini bertujuan untuk; (1) mengetahui hasil pengembangan media pembelajaran modul berbasis flipbook pada mata kuliah Pengolahan Makanan Oriental; (2) mengetahui hasil validitas pengembangan media pembelajaran modul berbasis flipbook pada mata kuliah Pengolahan Makanan Oriental; (3) mengetahui hasil pengembangan media pembelajaran modul berbasis flipbook pada mata kuliah Pengolahan Makanan Oriental memenuhi kriteria praktis; (4) mengetahui hasil pengembangan media pembelajaran modul berbasis flipbook pada mata kuliah Pengolahan Makanan Oriental memenuhi kriteria efektif. Metode penelitian ini adalah penelitian dan pengembangan (Research and Development) dengan model pengembangan ADDIE. Subjek penelitian berjumlah 21 orang mahasiswa dan 1 orang dosen pengampuh mata kuliah Pengolahan Makanan Oriental. Pengumpulan data melalui metode observasi, angket dan dokumentasi yang dianalisis dengan teknik statistik deskriptif kuantitatif. Hasil penelitian menujukkan bahwa: (1) Hasil pengembangan media pembelajaran modul berbasis flipbook pada mata kuliah Pengolahan Makanan Oriental Prodi D4 Tata Boga melalui tahapan Analyze, Design, Development, Implementation, dan Evaluation. (2) Kualitas media pembelajaran dinyatakan sangat valid oleh validator ahli media dan ahli materi (3) Kepraktisan modul berdasarkan respon mahasiswa, dosen dan observer berada pada kriteria sangat praktis. (4) Efektifitas dinyatakan berdasarkan tes hasil belajar mahasiswa memperoleh nilia N Gain hasil pre-test dan post-test 88,86% berada pada kategori tinggi dengan kriteria sangat efektif, dan hasil penilaian unjuk kerja mahasiswa menunjukkan hasil indeks A dengan nilai mutu 4.00 berada pada kategori sangat efektif, sehingga dapat dikatakan bahwa modul berbasis flipbook efektif meningkatkan hasil belajar mahasiswa pada mata kuliah Pengolahan Makanan Oriental Prodi D4 Tata Boga FT UNM.
Millennial Generation Motivation, Market Activity, and Business Development on Cyber Public Relations-based Stock Investment Nahriana
International Journal of Asian Business and Management Vol. 2 No. 5 (2023): October, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijabm.v2i5.6516

Abstract

This study aims to determine: a) what factors influence the millennial generation to invest in shares based on Cyber ​​Public Relations; b) what actions investors take when share prices fall during a period of pandemic disease; and c) how to expand the reach of stock investment during a pandemic disease by using cyber public relations. Investors who invest based on Cyber ​​Public Relations become the research sample. Non-probability sampling in the form of incidental sampling was used in this study. Researchers used qualitative techniques in this research method. The data analysis strategy used in this research is analytical technique, especially data coding and critical hermeneutic analysis. First, motivation has a significant and beneficial effect on investment interest, according to the findings. A person's interest in investing will increase if motivated or encouraged to do so. Second, the use of Cyber ​​Public Relations-based stock investments makes it easier for respondents to invest. Third, when making decisions about stock losses, it is necessary to consider the future
Pengaruh Kompetensi Profesional, Sarana Prasarana dan Motivasi Berprestasi Terhadap Kinerja Dosen Muh. Arif; Darmawang; Nahriana
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 3, No 1 February (2021)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v3i1.78

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kompetensi professional, sarana prasarana, motivasi berprestasi terhadap kinerja dosen di Politeknik Pariwisata Makassar. Jenis penelitian yang digunakan adalah penelitian jenis kuantitatif dengan teknik analisis regresi linear berganda dengan teknik pengumpulan data yang dilakukan adalah pengamatan (observasi), angket (kuesioner), dokumentasi dan wawancara. Jumlah sampel dalam penelitian ini sebanyak 147 orang terdiri dari dosen dan tenaga pengajar dengan sampel 114 orang. Teknik analisis data yang digunakan adalah analisis regresi linier berganda dengan menggunakan program SPSS 22. Hasil perhitungan statistik (i) nilai α dari X1 adalah sebesar 0.000 lebih kecil dari 0.05 maka Ha ditolak dan H0 diterima yang berarti kompetensi profesional X1 ternyata berpengaruh secara signifikan terhadap kinerja dosen (Y) di Politeknik Pariwisata Makassar. (ii) Berdasarkan hasil perhitungan statistik nilai α dari X2 adalah sebesar 0.000 lebih kecil dari 0.05, maka Ha ditolak dan Ho diterima. Dengan demikian sarana prasarana (X2) berpengaruh secara signifikan terhadap kinerja dosen (Y) di Politeknik Pariwisata Makassar. (iii) Berdasarkan hasil perhitungan statistik nilai α dari X3 adalah sebesar 0.000 lebih kecil dari 0.05, maka Ha ditolak dan Ho diterima. Dengan demikian motivasi berprestasi (X3) ternyata mempunyai pengaruh secara signifikan terhadap kinerja dosen (Y). Hasil ini menunjukkan bahwa ada pengaruh yang sangat signifikan antara variable bebas bebas X1, X2 dan X3 secara simultan terhadap kinerja dosen (Y). Dengan demikian hipotesis pertama yang menyatakan bahwa kompetensi profesional (X.1), sarana prasarana (X.2), motivasi berprestasi
PKM Kerajinan Tangan Miniatur Kapal Pinisi Di Kecamatan Rappocini Kota Makassar Mustari; Sitti Hajerah Hasyim; Ratnah S; Nur Arisah; Nahriana
Jurnal Pengabdian Bersama Masyarakat Indonesia Vol. 1 No. 4 (2023): Oktober : Jurnal Pengabdian Bersama Masyarakat Indonesia
Publisher : CV. Aksara Global Akademia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59031/jpbmi.v1i4.257

Abstract

This article aims to make a handicraft product using bamboo as the main material, namely a miniature Phinisi ship which is made to be more familiar with Makassar culture and can have high economic selling value, it is hoped that it can be marketed and as a learning medium for the product, as well as helping the community consumptive by fulfilling the desire for unique items that are in demand by many groups. In this activity, the methods used include lectures, questions and answers or discussions, and training offers creativity by exploring innovative forms to make it more attractive and can be adapted to consumer needs with this product which is expected not only to be a medium for learning history but also to generate profits.
PENGARUH PENGALAMAN MAGANG, MOTIVASI KERJA, DAN HARD SKILL TERHADAP KESIAPAN KERJA MAHASISIWA TATA BOGA Nur Ilmi Azisa; Widodo, Slamet; Nahriana
UNM Journal of Technology and Vocational Volume 9, Issue 3, October (2025)
Publisher : Program Studi S2 Pendidikan Teknologi dan Kejuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ujtv.v9i3.6463

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pengalaman magang (X1), motivasi kerja (X2), dan hard skill (X3) terhadap kesiapan kerja (Y), untuk mengetahui pengaruh pengalaman magang, motivasi kerja, dan hard skill secara Bersama-sama terhadap kesiapan kerja mahasiswa tata boga. Penelitian ini merupakan penelitian korelasional. Jumlah populasi yaitu mahasiswa tata boga yang telah melaksanakan magang dengan jumlah sampel sebanyak 80 mahasiswa. Instrument penelitian yang digunakan adalah angket pengalaman magang, angket motivasi kerja, angket hard skill, dan angket kesipan kerja. Hasil penelitian menunjukkan bahwa: (1) Hasil uji hipotesis antara pengalaman magang dan kesipan kerja menunjukkan bahwa nilai signifikansi sebesar kurang dari 0,001 < 0,05 artinya ada pengaruh antara pengalamn magang terhadap kesiapan kerja dengan kontribusi sebesar 97,9%. (2) Motivasi kerja terhadap kesiapan kerja dengan nilai signifikan kurang dari 0,001 < 0,05 artinya ada pengaruh antara motivasi kerja terhadap kesiapan kerja dengan kontribusi sebesar 62,9%. (3) Hard skill terhadap kesipan kerja dengan nilai signifikansi sebesar 0,009 < 0,05 artinya ada pengaruh antara hard skill terhadap kesipan kerja dengan kontribusi sebesar 8,4%. (4) Sedangkan pengaruh pengalaman magang, motivasi kerja, dan hard skill secara bersama-sama dengan nilai signifikansi lebih kecil dari 0,001 < 0,05 yang artinya ada pengaruh antara pengalaman magang, motivasi kerja, dan hard skill secara bersama-sama terhadap kesipan kerja dengan kontribusinya sebesar 98,7%.
Co-Authors Abdul Muis Mapalotteng Anas Arfandi Andi Hudiah Darmawang H. Husain Syam Haeril Hasrani, Hasrani Muh. Arif MUSTARI Nur Arisah Nur Ilmi Azisa Nur Wahdaniah Nurjannah Ratnah S Siti Nur Elli B Sitti Hajerah Hasyim Slamet Widodo St. Aisyah Wulandari, Erika