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All Journal JURNAL PENGABDIAN MASYARAKAT AKADEMISI UNM Journal of Technology and Vocational
Nahriana
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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.
Co-Authors Abdul Muis Mapalotteng Anas Arfandi Andi Hudiah H. Husain Syam Haeril Hasrani, Hasrani MUSTARI Nur Arisah Nur Wahdaniah Nurjannah Ratnah S Siti Nur Elli B St. Aisyah Wulandari, Erika