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All Journal Mimbar PGSD Undiksha Jurnal Ilmu Komputer dan Informatika Journal of Food and Agricultural Product Khidmah Nusantara
Maharani, Alifia
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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Contextual-Based E-Book on Balinese Script Writing Learning Materials Maharani, Alifia; Suniasih, Ni Wayan
MIMBAR PGSD Undiksha Vol. 10 No. 2 (2022): July
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpgsd.v10i2.47657

Abstract

The lack of interactive teaching materials used to support Balinese language learning activities causes students to lack understanding of the material and be less interested in learning the Balinese language. This study aims to create teaching materials in the form of a contextual-based e-book suitable for fourth-grade elementary school students. This study uses the ADDIE development model, which consists of 5 stages, analysis, design, development, implementation, and evaluation. The types of data collected in this study are quantitative data and qualitative data. The subjects in this study were one subject matter expert, one learning design expert, one learning media expert, and 12 elementary school fourth-grade students. The method of data collection uses the questionnaire method. The teaching material in the form of this e-book is declared eligible by obtaining the percentage results from the subject matter expert test with very good qualifications (95%), the learning design expert test with very good qualifications (91.7%), the learning media expert test with very good qualifications (90 %), individual trials with good qualifications (85%), and small group trials with good qualifications (88.8%). It can be concluded that the contextual-based e-book on the local content of writing Balinese script for the fourth grade is declared feasible to be used in the Balinese language learning process.
Perancangan Knowledge Management System untuk Startup dengan Metode Rapid Application Development Berbasis Website Prapto, Aryo Suryo; Alhafiz, Zaki Azfa; Maharani, Alifia; Sugiarti, Yuni
Jurnal Ilmu Komputer dan Informatika Vol 4 No 2 (2024): JIKI - Desember 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jiki.209

Abstract

Startup merupakan perusahaan rintisan yang memiliki visi misi untuk membangun atau mengembangkan suatu produk. Dalam proses bisnisnya, perusahaan Startup terus mengalami perkembangan mengikuti pergerakan teknologi dunia. Oleh sebab itu, knowledge sharing yang kuat sangat mempengaruhi evaluasi bagi suatu perusahaan Startup untuk belajar dan juga berkembang. Pada penelitian ini, bertujuan untuk merancang suatu sistem yang terintegrasi dan mampu memfasilitasi knowledge management dalam suatu perusahaan Startup. Metode Rapid Application Development (RAD) dipilih sebagai metode pengembangan sistem untuk efektivitas dan efisiensi waktu perancangan. Sumber data penelitian diperoleh dari Observasi dan Studi Pustaka mendalam. Hasil penelitian ini adalah ditemukan fitur baru yang memudahkan pegawai melakukan diskusi lebih lanjut secara tertutup maupun forum dengan para founder. Selain itu fitur materi terbatas juga hadir untuk menjaga essential value terkait aset-aset perusahaan seperti strategi perusahaan, rantai pasok perusahaan, hingga sumberdaya perusahaan Startup. Penelitian ini memberikan kontribusi signifikan bagi startup untuk meningkatkan efisiensi dan daya saing di era digital.
Strategi Branding Desa Berbasis ABCD: Optimalisasi Pemanfaatan Media Sosial bagi Masyarakat Desa Cumedak Tamam, Badrut; Abdul Majid Khan, Hassan; Nurhasanah, Siti; Nazidah, Hosin; Annurrohman, Shodiq; Azzahra Putri Fadjar, Hana; Tria Vanda Sari, Vanneza; Firjatullah, Muh Fawwaz; Maharani, Alifia; Fatimatuzzahro; Tajuddin, Ahmad; Ali Wafa, Mohammad; Robit Azizi, Mohammad; Azzah Faiqoh, Amalia; Haniful Khair, Muhammad; Haivih, Yusbitul
Khidmah Nusantara Vol. 1 No. 2 (2024): Februari 2025
Publisher : CV.RIZANIA MEDIA PRATAMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69533/etzb7195

Abstract

Perkembangan teknologi informasi dan komunikasi telah membuka peluang besar bagi masyarakat desa dalam memanfaatkan media sosial untuk berbagai keperluan, termasuk peningkatan kesejahteraan ekonomi. Pengabdian ini bertujuan untuk menganalisis strategi optimalisasi pemanfaatan media sosial dalam membangun branding desa guna meningkatkan daya saing dan kemandirian ekonomi masyarakat. Pendekatan yang digunakan dalam pendampingan ini adalah metode Asset-Based Community Development (ABCD), yang dipilih karena berfokus pada penguatan potensi lokal dan sumber daya yang telah dimiliki oleh desa. Metode ini diterapkan melalui lima tahapan, yaitu discovery (identifikasi aset dan potensi desa), dream (perumusan visi bersama), define (penentuan strategi pengembangan), design (perancangan program implementasi), dan destiny (tahap keberlanjutan dan evaluasi). Keberhasilan branding desa sangat bergantung pada sinergi antara pemerintah desa, komunitas lokal, serta generasi muda yang memiliki keterampilan digital. Oleh karena itu, pelatihan pemasaran digital, manajemen usaha, dan literasi media sosial menjadi aspek krusial dalam mendukung efektivitas strategi ini. Dengan penerapan branding yang optimal dan berbasis potensi lokal, Desa Cumedak berpotensi menjadi desa mandiri yang berdaya saing serta mampu menciptakan pertumbuhan ekonomi yang berkelanjutan.
The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Abstract

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.
Co-Authors Abdul Majid Khan, Hassan Alhafiz, Zaki Azfa Ali Wafa, Mohammad Annurrohman, Shodiq Azzah Faiqoh, Amalia Azzahra Putri Fadjar, Hana Badrut Tamam FATIMATUZZAHRO Firjatullah, Muh Fawwaz Haivih, Yusbitul Haniful Khair, Muhammad Irvia Resti Puyanda Nazidah, Hosin Ni Wayan Suniasih Prapto, Aryo Suryo Robit Azizi, Mohammad Siti Nurhasanah Tajuddin, Ahmad Tria Vanda Sari, Vanneza Vivi Nuraini Yuni Sugiarti, Yuni