Garuda - Garba Rujukan Digital

Strategi Pengembangan Pariwisata DiPulau Sara Berbasis Smart and Fun mepilani_tulis tulis; Louis Kandoli; Telly Tangkere
GEARBOX: Jurnal Pendidikan Teknik Mesin Vol. 3 No. 1: Juni 2022
Publisher : Pendidikan Teknik Mesin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/gj.v3i1.4606

The study aims to identify a tourism development strategy based on the Smart and Fun concept as a result of the adaptation of Smart Tourism and Edu-CoTourism. The method used is qualitative with SWOT analysis technique as a technique used to analyze indicators of internal-external factors that affect the status of progress of tourist destinations on the Sara'a island. The results of the research are Internal Strength factor's result is 1.91, the Weakness weight is 0.95, for the external Opportunities factor has a weight 1.74 and the Threast has 1.06 so from these results it can be concluded that the weakness of the internal factor has no dominant influence on the development of tourist destination. Supported by opportunities generated from external factors, the Smart and Fun concept strategy could be considered as an innovation and creative strategy for the development of tourist destination on the Sara'a island. Based on the IFAS-EFAS diagram, the Smart and Fun concept strategy is included in coordinate I, which means that the strategy could be progressively operated.

Professional and Pedagogic Competence of Lecturers of the Faculty of Engineering Universitas Negeri Manado Telly Tangkere
International Journal of Information Technology and Education Vol. 1 No. 3 (2022): June 2022
Publisher : JR Education

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The four teacher competencies are very important and cannot be separated from one another. Professional competence, pedagogic competence, social competence and personality competence. One competency complements other competencies, so there is no more major competency. Assessing overall competence has often been done, especially with regard to professional competence. The author is interested in discussing specifically about pedagogic competence, with the assumption that professional competence will be meaningless if a teacher cannot carry out the learning process using methodical didactics. In other words, professional competence will not have any effect without understanding pedagogic competence. Pedagogic competence actually when applied correctly contains elements of other competencies, both professional, social and personality. Teacher competence, does not necessarily happen without a certain ability to be taught, then teaching competence must be followed by a strong basis as a form of social and personality abilities. The competence of lecturers, of course, has always focused on professional abilities in accordance with their fields of expertise, even as if ignoring other competencies. These conditions will be a problem when applying and the condition of students who are not ready. A good teaching ability must of course be supported by an expertise, which makes him a teacher. If as an instructor, this is not a problem, but when knowledge and skills must be shared with students, the problem arises how to do it, especially for students with vocational characteristics. Optimal learning quality produces good achievement for students. Many factors are the cause so that students are not satisfied in learning in class/school and of course become an obstacle to student achievement. In addition to psychological factors and internal factors, there are also other external factors. Therefore, researchers are interested in studying specifically pedagogic competence, so that the problem in this study is the Professional and Pedagogic Competence of Faculty of Technology Unima Lecturers. How is the level of professional and pedagogic competence of Faculty of Technology Unima Lecturers?. Are there differences in the competence of female and male lecturers?

PENGELOLAAN DANAU RANOLEWO SEBAGAI DESTINASI WISATA : DI DESA PASLATEN, KECAMATAN LANGOWAN BARAT, KABUPATEN MINAHASA Jessa Christia Afandi; Louisa N. Kandoli; Telly Tangkere
GEARBOX: Jurnal Pendidikan Teknik Mesin Vol. 3 No.2: Desember 2022
Publisher : Pendidikan Teknik Mesin

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Danau Ranolewo memiliki potensi yang besar namun belum dikelola secara optimal sehingga keadaan destinasi wisata saat ini tidak berkembang. Tujuan penelitian ini yaitu untuk melakukan identifikasi serta untuk mengetahui peran pemerintah setempat dalam pengelolaan Danau Ranolewo Sebagai Destinasi Wisata Di Desa Paslaten, Kecamatan Langowan Barat, Kabupaten Minahasa. Jenis penelitian yang di gunakan adalah penelitian deskriptif kualitatif. Hasil penelitian menunjukan pihak pengelola belum melaksanakan konsep manajemen pengelolaan dengan baik serta sesuai dengan tugasnya dalam organizing, actuating, dan controlling manajemen. Koordinasi antara pihak pengelola dengan lembaga terpaut belum berjalan dengan baik. Pengelola harus menjalankan konsep manajemen wisata dengan baik sesuai dengan fungsinya baik dari segi perencanaan, pengorganisasian, pengawasan serta evaluasi untuk menunjang pengelolaan yang baik. Pengelola harus membangun komunikasi yang baik dengan pemerintah setempat sehingga mereka dapat memberikan sumbangsih bagi wisata danau ranolewo agar pihak pengelola dapat membangun fasilitas yang lebih baik di wisata danau ranolewo.

Readiness to Learn Culinary Practices at Universities in the Digital Era of Industry 4.0 Tangkere, Telly F S
International Journal of Information Technology and Education Vol. 2 No. 3 (2023): June 2023
Publisher : JR Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62711/ijite.v2i3.124

This study aims to identify and analyze the readiness of learning culinary practices at universities in the digital industry 4.0 era. The digital industry 4.0 era has had a significant impact on various sectors, including education and the culinary industry. As part of culinary education, learning about culinary practices needs to adapt to technological developments and current trends. This research will involve the PKK Department of Manado State University as a research location and focus on culinary education programs. The research method used is a survey and structured interviews. A survey will be conducted to collect data on available digital infrastructure, human resources involved in teaching culinary practices, and the technological knowledge and skills possessed by teachers and students. Interviews will be conducted with teaching staff, students, and representatives from the culinary industry to gain deeper insight into the challenges and opportunities faced in learning culinary practices in the digital industry 4.0 era. The collected data will be analyzed qualitatively using the thematic analysis method. The results of this study are expected to provide a better understanding of the readiness of learning culinary practices at universities in the digital industry 4.0 era. It is hoped that the findings of this study can provide valuable information for universities and other culinary education institutions to improve the curriculum and infrastructure for teaching culinary practice. This research can also provide recommendations for the culinary industry to adapt to changes that occur in the digital industry 4.0 era and prepare graduates with skills relevant to current industry demands.

Strategy for Using Information Technology for Learning Minahasa Culinary Specialties Tangkere, Telly
International Journal of Information Technology and Education Vol. 3 No. 2 (2024): March 2024
Publisher : JR Education

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This study explores the strategy of using information technology (IT) in learning Minahasan culinary, a region with a rich and diverse culinary heritage in Indonesia. Given the importance of preserving traditional culinary culture, this study aims to identify how technology can support the learning process in formal and non-formal educational institutions. The research methods used include surveys, in-depth interviews, and case study analyses of various learning programs implementing information technology as a learning medium. The results of the study indicate that the use of technology such as mobile applications, e-learning platforms, and social media is effective in increasing the accessibility and understanding of students towards traditional Minahasan culinary recipes and techniques. In addition, integrating technology into learning can facilitate interaction between instructors and students and encourage innovation in the presentation and development of traditional recipes. This study provides recommendations for teachers and curriculum developers to optimize the use of technology in traditional culinary learning, to ensure the preservation of Minahasan culinary culture in the digital era

PENGEMBANGAN UBI JALAR (Ipomoea batatas linnaeus)MENJADI TEPUNG SEBAGAI BAHAN DASAR KUE PIE WIDIA Widia Sanjaya Masihor; Telly F. S. Tangkere; Steven Rogahang
MERDEKA : Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2024): Oktober
Publisher : PT PUBLIKASI INSPIRASI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62017/merdeka.v2i1.2596

Penelitian Pengembangan Ubi Jalar (Ipomoea batatas linnaeus) menjadi tepung sebagai bahan dasar kue pie widia bertujuan untuk mengembangkan tepung dari Ubi Jalar sebagai bahan dasar pembuatan Pie. Proses pengembangan dimulai dengan pembuatan tepung Ubi jalar melalui tahapan yaitu pemilihan ubi segar, pengupasan, pencucian dan penirisan, pemarutan dan perendaman, pengeringan menggunakan oven, lalu di blender dan terakhir pengayakan menggunakan ayakan 70 mesh. Tepung yang dihasilkan kemudian dianalisis kandungan nutrisinya dan diuji kelayakannya sebagai bahan baku adonan pie. Hasil dari uji coba di bawah ke Balai Riset dan Standarisasi Industri Manado untuk di cek nilai gizi dari Pie widia dan mendapatkan hasil yaitu, Karbohidrat 46,12%, Lemak 34,50%, Protein 2,65%. Inovasi ini diharapkan dapat meningkatkan nilai tambah Ubi jalar dan memperluas diversifikasi produk olahan pangan berbasis Ubi jalar di Indonesia.

PENGEMBANGAN KULIT PISANG RAJA BULU (Musa Paradisiaca Linneus. Var Sapientum) MENJADI KUE DONAT STEVIA Stevia Sumahi; Nortje Sumolang; Telly. F.S. Tangkere
MERDEKA : Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2024): Desember
Publisher : PT PUBLIKASI INSPIRASI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62017/merdeka.v2i2.2933

Penelitian ini bertujuan untuk menganalisis: pengembangan kulit pisang raja bulu menjadi tepung sebagai bahan formulasi dengan tepung terigu dalam pembuatan kue donat stevia. Penelitian ini yang digunakan adalah Research and Development (R&D). Penelitian ini di laksanakan di Laboraterium PKK Fakultas Teknik UNIMA selama 3 bulan. Hasil gizi dari Badan Standarisasi Dan Pelayanan Jasa Industri Balai Standarisasi Dan Pelayanan Jasa Industri Manado menunjukan bahwa: Karbohidrat Titrimetrik 41,77 %, Lemak Total 18,12 %, Protein 8,65 %. Dan hasil Uji Organoleptik dengan jumlah 10 panelis yang di pilih 10 orang yang terdiri dari 2 Dosen PKK Fakultas Teknik UNIMA, dan 8 Mahasiswa UNIMA yang telah memberi penilaian dari tekstur, rasa, warna, dan aroma dengan hasil prentasi nilai tekstur lembut crisby: 50%, warna coklat kehitaman: 80%, rasa manis:70%, aroma harum kue donat stevia: 70%. Maka disimpulkan bahwa produk kue donat stevia ini memiliki nilai gizi dan kandungan energi yang sangat baik, tekstur, aroma, rasa, dan warna disukai oleh responden.

Factors of Information Technology Adoption in Culinary MSMEs in Minahasa Tangkere, Telly; Polii, Henny J.; Rogahang, Steven S.N
International Journal of Information Technology and Education Vol. 4 No. 1 (2024): December 2024
Publisher : JR Education

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Adopting information technology (IT) plays an important role in increasing the competitiveness and efficiency of culinary micro, small, and medium enterprises (MSMEs), especially in the Minahasa region, rich in local culinary traditions. This study aims to identify the factors that affect the adoption of IT in culinary MSMEs in Minahasa. A quantitative approach is used by collecting data from MSME owners through surveys designed to explore the technology, organizational, and environmental dimensions. The results of the analysis show that factors such as perception of ease of use, implementation cost, government support, and competitive pressure have a significant influence on IT adoption decisions. The study also found that the level of digital literacy of MSME owners and access to IT infrastructure are key elements that support the adoption process. This research provides insights for policymakers and practitioners in designing relevant and sustainable strategies to increase IT adoption to strengthen the culinary MSME sector in Minahasa

Hubungan Keterampilan Menggambar Desain Busana dengan Minat Menjadi Desainer Mahasiswa Tata Busana Yasri, Yasri; Tangkere, Telly F S; Rogahang, Steven S N
AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Vol 4, No 2 (2025): July 2025
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/aurelia.v4i2.6693

Penelitian ini bertujuan untuk menganalisis hubungan antara keterampilan menggambar desain busana dengan minat menjadi desainer pada mahasiswa Konsentrasi Tata Busana Jurusan Pendidikan Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Manado. Penelitian ini menggunakan metode deskriptif korelasional dengan populasi sebanyak 43 mahasiswa dan sampel 30 mahasiswa yang dipilih melalui teknik random sampling. Instrumen yang digunakan adalah angket skala Likert. Hasil analisis data menunjukkan adanya hubungan positif antara keterampilan menggambar desain busana dengan minat menjadi desainer. Keterampilan menggambar desain busana berkontribusi sebesar 27,4% terhadap minat mahasiswa, sementara 72,6% dipengaruhi oleh faktor lain. Temuan ini menunjukkan bahwa keterampilan teknis menjadi salah satu faktor penting yang memengaruhi minat mahasiswa untuk berkarier di bidang fashion, meskipun bukan satu-satunya faktor yang dominan.

Hubungan Keterampilan Menggambar Desain Busana dengan Minat Menjadi Desainer Mahasiswa Tata Busana Yasri, Yasri; Tangkere, Telly F S; Rogahang, Steven S N
AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Vol 4, No 2 (2025): July 2025
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/aurelia.v4i2.6693

Penelitian ini bertujuan untuk menganalisis hubungan antara keterampilan menggambar desain busana dengan minat menjadi desainer pada mahasiswa Konsentrasi Tata Busana Jurusan Pendidikan Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Manado. Penelitian ini menggunakan metode deskriptif korelasional dengan populasi sebanyak 43 mahasiswa dan sampel 30 mahasiswa yang dipilih melalui teknik random sampling. Instrumen yang digunakan adalah angket skala Likert. Hasil analisis data menunjukkan adanya hubungan positif antara keterampilan menggambar desain busana dengan minat menjadi desainer. Keterampilan menggambar desain busana berkontribusi sebesar 27,4% terhadap minat mahasiswa, sementara 72,6% dipengaruhi oleh faktor lain. Temuan ini menunjukkan bahwa keterampilan teknis menjadi salah satu faktor penting yang memengaruhi minat mahasiswa untuk berkarier di bidang fashion, meskipun bukan satu-satunya faktor yang dominan.

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