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All Journal Jurnal Manajemen Pendidikan GEARBOX Jurnal Pendidikan Teknik Mesin International Journal of Information Techonology and Education (IJITE) Aurelia: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Jurnal Pengabdian Masyarakat dan Riset Pendidikan Journal of Innovative and Creativity Jurnal Penelitian Pendidikan Indonesia (JPPI) MERDEKA: Jurnal Ilmiah Multidisiplin Jurnal Praba: Jurnal Rumpun Kesehatan Umum Edutik : Jurnal Pendidikan Teknologi Informasi dan Komunikasi
Tangkere, Telly F S
Unknown Affiliation
Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Optimizing Family Welfare Education Management through Information Technology: A Case Study Approach Tambingon, Henny; Tangkere, Telly F S
International Journal of Information Technology and Education Vol. 4 No. 2 (2025): March 2025
Publisher : JR Education

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Abstract

This study explores the integration of information technology (IT) in optimizing educational management within the Family Welfare Department of a vocational higher education institution. Using a qualitative case study approach, data were collected through semi-structured interviews, direct observations, and document analysis involving department heads, lecturers, administrative staff, and students. Thematic analysis was applied to identify key strategies, supporting factors, challenges, and solutions related to IT adoption. Findings reveal that IT integration improves administrative efficiency, enhances curriculum management, and fosters better communication among stakeholders. Key enablers include leadership commitment, ongoing training, and adequate infrastructure. However, challenges such as limited human resources, resistance to change, and unstable internet connectivity persist. The study recommends a phased implementation strategy, targeted professional development, and policy support to strengthen IT-based management. This research contributes to the understanding of technology-enhanced educational management in vocational settings, offering practical insights for similar departments seeking digital transformation.
Developing Minahasa Culinary Competitive Strategy using Information Technology Tangkere, Telly
International Journal of Information Technology and Education Vol. 4 No. 4 (2025): September 2025
Publisher : JR Education

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Abstract

The Minahasan culinary tradition represents a unique cultural asset of Indonesia, characterized by distinctive flavors, cooking techniques, and local ingredients. However, its competitiveness faces challenges in the digital era, including limited adoption of information technology, restricted access to digital markets, and growing competition from global franchises. This study aims to develop a competitive strategy model for Minahasan cuisine by integrating information technology to strengthen its sustainability and market positioning. Employing a sequential exploratory mixed-methods approach, qualitative data were collected through in-depth interviews with culinary entrepreneurs, industry experts, academics, and local government representatives, while quantitative data were obtained from surveys of entrepreneurs and consumers to assess technology adoption and competitiveness factors. Digital data from social media, online food delivery platforms, and Google Trends were analyzed to capture market dynamics. The findings reveal that digital marketing, product innovation, online platform optimization, and data-driven management are key factors enhancing competitiveness. The developed model integrates the Business Model Canvas, SWOT Analysis, and Blue Ocean Strategy, emphasizing three dimensions: product innovation, digital transformation in marketing, and ecosystem collaboration involving government, culinary associations, and tourism stakeholders. This model provides both academic contributions to the field of digital culinary business strategy and practical recommendations for policymakers and local entrepreneurs to leverage technology in sustaining and expanding Minahasan culinary heritage. The study concludes that embedding digital transformation within culture-based differentiation can generate a sustainable competitive advantage, enabling Minahasan cuisine to thrive in national and global markets
Minat Siswa SMP Terhadap Jurusan Pariwisata: Studi Kasus di SMK Negeri 1 Talaud: Penelitian Oktorina Lenci Modo; Louisa N. Kandoli; Telly F. S. Tangkere
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

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Abstract

Minat siswa terhadap jurusan Pariwisata Perhotelan di SMK Negeri 1 Talaud terpantau sangat rendah, meskipun wilayah Kepulauan Talaud memiliki potensi pariwisata yang tinggi. Penelitian ini bertujuan untuk mengidentifikasi faktor-faktor yang memengaruhi rendahnya minat tersebut, dengan fokus pada siswa kelas IX SMP Negeri 2 Lirung. Metode kualitatif deskriptif digunakan melalui wawancara mendalam dengan siswa, guru, kepala sekolah, dan orang tua. Hasil menunjukkan bahwa sebagian besar siswa tidak mengetahui keberadaan jurusan ini, dan hanya sedikit yang memahami cakupan maupun prospek kariernya. Tidak adanya sosialisasi formal dari pihak SMK ke sekolah asal, keterbatasan fasilitas praktik, serta minimnya tenaga pengajar spesialis turut memperparah situasi. Faktor internal seperti rendahnya eksposur dan pemahaman siswa, serta faktor eksternal berupa dukungan orang tua dan institusi yang lemah, menjadi penyebab utama minimnya minat. Implikasi dari studi ini menekankan perlunya pendekatan sistemik yang mencakup promosi lintas sekolah, penguatan infrastruktur, dan edukasi karier sejak dini. Temuan ini penting untuk merancang kebijakan pendidikan vokasi yang relevan di wilayah perbatasan dan mendukung pengembangan sumber daya manusia lokal di sektor pariwisata.
Pengembangan Ubi Jalar (Ipomoea Batatas) Sebagai Bahan Baku Olahan Pasta Gnocchi Tiovani Robial; Louosa N. Kandoli; Telly F.S. Tangkere
Jurnal Praba : Jurnal Rumpun Kesehatan Umum Vol. 3 No. 3 (2025): September : Jurnal Praba : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/praba.v3i3.575

Abstract

This study aims to develop sweet potatoes (Ipomoea batatas) as an alternative raw material for producing Gnocchi pasta by processing them into flour and formulating pasta based on local food ingredients. This innovation is intended to increase the added value of sweet potatoes and support food diversification in the community. The research employed a Research and Development (R&D) approach through stages of identifying potentials, collecting data, designing products, validating designs, revising designs, testing products, developing the final product, and conducting limited production. The study was carried out over three months at the Culinary Arts Laboratory of Universitas Negeri Manado. The results show that the sweet potato flour produced through peeling, slicing, heat processing, drying, milling, and sieving generated high-quality flour with a natural purple color and fine texture suitable for Gnocchi production. The formulated Gnocchi made from sweet potato flour exhibited color, aroma, taste, and texture characteristics that were well-received by panelists. Nutritional analysis conducted by the Industrial Research and Standardization Center of Manado revealed that sweet potato Gnocchi contains 55 g of moisture, 28 g of carbohydrates, 6 g of sugar, 3 g of dietary fiber, 2.5 g of protein, 1.2 g of total fat, and 200–300 mg of natural anthocyanins per 100 g. These components indicate that the product has the potential to be developed as a functional food. This study concludes that sweet potatoes have great potential to be developed as raw material for modern pasta products such as Gnocchi due to their favorable physical and chemical properties. In addition, the utilization of local ingredients supports national food diversification efforts, the development of creative culinary industries, and business opportunities for ready-to-cook and ready-to-eat food products.
Development and Nutritional Evaluation of Kepok Banana Corm Flour Cookies as a Local Functional Food Product Friedrich Andrew Saputra; Telly F.S. Tangkere; Henny N. Tambingon
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5419

Abstract

This study aimed to develop cookies made from kepok banana corm flour as a functional food product that supports local food diversification and the utilization of underused agricultural resources. The research sought to process banana corm into flour, formulate Good Time FAS cookies, analyze their nutritional content, and evaluate their sensory acceptability. Materials and methods included the production of banana corm flour through peeling, slicing, lime-water soaking, oven drying at controlled temperature, milling, and sieving. The cookie formulation underwent iterative refinement before being tested through laboratory-based nutritional analysis and a hedonic organoleptic evaluation involving thirteen panelists. The results showed that banana corm flour produced a fine, stable powder suitable for baking, and the formulated cookies exhibited nutritional values of 36.65% carbohydrates, 3.92% protein, 29.82% fat, and 14.50% crude fiber. These values demonstrate the flour’s capacity to enhance fiber content compared to wheat-based cookies. Sensory evaluation revealed strong consumer acceptance, with high preference ratings for texture, taste, color, and aroma, indicating that the partial substitution of wheat flour with banana corm flour did not diminish hedonic quality. The findings confirm that banana corm flour can be effectively incorporated into cookie products, contributing to the development of nutrient-rich, locally sourced snacks while providing a sustainable alternative to imported wheat flour. The study highlights the potential of banana corm as a value-added ingredient and encourages further product development and optimization.
Pengelolaan Sarung Tenun Desa Masalili Kecamatan Kontunaga Kabupaten Muna Selawesi Tenggara Dalam Meningkatkan Ekonomi Keluarga Mimik Parwati; Louisa N Kandoli; Telly F. S. Tangkere
Journal of Innovative and Creativity Vol. 6 No. 1 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i1.7454

Abstract

This study aims to determine whether the management of Masalili village woven sarongs can improve family income. Masalili woven sarongs are used for traditional Muna clothing in Southeast Sulawesi. The type of research used in this study is qualitative research. Data collection techniques used in this study were interviews, observation, and documentation. With a total of 5 housewives as informants. Data were collected using interview techniques. Data analysis was carried out by data reduction, data presentation, and drawing conclusions. The results of this study are that the management of Masalili woven sarongs can improve family income and as additional income for daily life. Data analysis was carried out by data reduction, data presentation, and drawing conclusions. The research results revealed that the management of woven sarongs in Masalili Village shows significant potential for improving family incomes. Empowering artisans, developing products, and effectively marketing them can significantly impact the well-being of the Masalili community. Sales of woven sarongs provide an important source of additional income for families and can even help husbands meet their daily needs, reducing dependence on a single source of income
Development Of Plant Waste Ecoprint Techniques For Environmentally Friendly Fabric Dyeing In Tonsaru Village Abdullah, Susanti; Sumolang, Nortje; Tangkere, Telly F.S.
Journal of Innovative and Creativity Vol. 6 No. 1 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

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Abstract

The textile industry is one of the largest contributors to environmental pollution due to the use of synthetic dyes. As an environmentally friendly solution, the ecoprint technique utilizes natural pigments derived from plants. This study aims to develop an ecoprint technique by utilizing plant waste available in Tonsaru Village to produce aesthetic and sustainable textile products. This research employed a Research and Development (R&D) approach using the ADDIE development model (Analysis, Design, Development, Implementation, and Evaluation). The plant waste used in this study included cassava leaves (Manihot esculenta) as motif printing materials and fountain plant flowers (Russelia equisetiformis) as natural dye sources. The development process involved a pounding technique to transfer leaf motifs, followed by a boiling technique in which the fabric was boiled together with flower waste to maximize color absorption. An initial mordanting stage using alum and lime solutions was applied to ensure strong pigment fixation on the fabric fibers. The results showed that the plant waste–based ecoprint technique successfully produced textile products in the form of a wrap skirt fabric with clear motifs and long-lasting colors. The utilization of local plant waste proved to be effective as an alternative natural dye, supporting the zero waste principle and reducing the negative environmental impact of organic waste burning. This study concludes that innovations in ecoprint techniques using plant waste have great potential for development in the sustainable creative industry
PERSEPSI MASYARAKAT TENTANG PENGOLAHAN DAN PENATAAN MAKANAN DARI SAGU SEBAGAI PENGGANTI BERAS DI KAMPUNG MALA KECAMATAN MANGANITU KABUPATEN KEPULAUAN SANGIHE Samuel Ambrosius Dalenoh; Loisa Kandoli; Telly Tangkere
Jurnal Penelitian Pendidikan Indonesia (JPPI) Vol. 2 No. 2 (2025): Januari
Publisher : Publikasi Inspirasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62017/jppi.v2i2.2974

Abstract

Penelitian ini bertujuan untuk mengeksplorasi persepsi masyarakat terkait pengolahan dan penataan makanan berbahan dasar sagu, serta penerimaannya sebagai pengganti pangan non-beras di Kampung Mala, Kecamatan Manganitu, Kabupaten Sangihe. Daerah ini dikenal sebagai salah satu penghasil sagu "baruk" terbesar di wilayah Kepulauan Sangihe. Meskipun sagu memiliki potensi besar sebagai bahan pangan lokal, penerimaannya di masyarakat masih terbatas, karena pergeseran kebiasaan yang lebih memilih beras sebagai makanan pokok. Penelitian ini menggunakan pendekatan kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dan studi dokumen. Hasil penelitian menunjukkan bahwa persepsi masyarakat terhadap sagu dipengaruhi oleh beberapa faktor seperti kebiasaan, kesehatan, cita rasa, dan ketersediaan pangan. Masyarakat yang masih mempertahankan kebiasaan mengonsumsi sagu cenderung memiliki pandangan positif, sedangkan mereka yang telah beralih ke beras memiliki pandangan yang kurang baik terhadap sagu. Kesimpulan yang diperoleh adalah bahwa persepsi masyarakat sangat mempengaruhi penerimaan sagu sebagai pangan alternatif, dan dibutuhkan edukasi serta pelatihan dalam pengolahan dan penataan sagu agar dapat diterima lebih luas sebagai pengganti beras. Penelitian ini memberikan saran kepada pemerintah dan pihak terkait untuk meningkatkan kampanye dan program diversifikasi pangan lokal yang berbasis sagu, guna memperkuat ketahanan pangan di wilayah Kepulauan Sangihe.
Inovasi Kue Manju (饅頭) Jepang Berbasis Ubi Ungu (Ipomoea batatas L.) Menjadi Futago Manju Rafaela Mechtildis Layan; Henny N. Tambingon; Telly F.S. Tangkere
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

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Abstract

This study aims to analyze the innovation of Japanese manju cake (Manju/饅頭) using local purple sweet potato (Ipomoea batatas L.) as the primary filling ingredient to produce a product called Futago Manju. The research employed a Research and Development (R&D) method. Three sugar formulation treatments were applied to the purple sweet potato paste in order to determine the best formulation: F1 (20% sugar), F2 (30% sugar), and F3 (50% sugar). These treatments aimed to examine the influence of sugar concentration on the physical, chemical, and sensory properties of the product. The study was conducted at the Culinary Laboratory of the Department of Family Welfare Education, Faculty of Engineering, Universitas Negeri Manado (UNIMA) over a period of three months. Nutritional analysis was performed by submitting samples to the Industrial Standardization and Service Center (BSJI) Manado, with laboratory testing conducted over two weeks. Based on the BSJI Manado results: F1 showed moisture content of 34.18%, total sugar 17.03%, total fat 29.78%, and protein 4.11%; F2 showed moisture content of 33.32%, total sugar 18.40%, total fat 37.92%, and protein 4.11%; F3 showed moisture content of 32.40%, total sugar 22.21%, total fat 39.61%, and protein 4.00%. Organoleptic testing involved 12 panelists comprising 8 students, 2 PKK lecturers from the Faculty of Engineering UNIMA, 1 Indonesian community member, and 1 Japanese community member. Sensory evaluations covering taste, color, aroma, and texture yielded mean preference scores of F1 = 3.74, F2 = 3.84, and F3 = 3.98. Formulation F3 with 50% sugar achieved the highest panelist preference score and is established as the standard formulation for the Futago Manju innovation product.
Pengaruh Keterampilan Praktik Terhadap Peningkatan Kompetensi Siswa Tata Busana Di SMK Negeri 1 Tondano Selfi Melfina Tambalo; Louisa N. Kandoli; Telly F.S. Tangkere
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

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Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh keterampilan praktik terhadap peningkatan kompetensi siswa tata busana di SMK Negeri 1 Tondano. Pendidikan kejuruan dituntut menghasilkan lulusan yang siap memasuki dunia kerja dengan kompetensi yang sesuai kebutuhan industri. Namun, masih terdapat kesenjangan antara kompetensi lulusan dan kebutuhan nyata dunia industri, khususnya dalam penguasaan keterampilan praktik pembuatan busana. Keterampilan praktik merupakan jembatan utama bagi siswa dalam mengubah pengetahuan teoritis menjadi produk nyata. Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan desain eksperimen (true experimental design) menggunakan pretest-posttest control group design. Populasi penelitian adalah seluruh siswa jurusan tata busana SMK Negeri 1 Tondano yang berjumlah 18 orang, dan seluruhnya dijadikan sampel menggunakan teknik sampling jenuh. Pengumpulan data dilakukan melalui angket/kuesioner (30 item pernyataan skala Likert) dan dokumentasi nilai rapor. Uji instrumen mencakup uji validitas dengan rumus Product Moment dan uji reliabilitas dengan Alpha Cronbach (nilai 0,645). Analisis data menggunakan uji prasyarat (uji normalitas Shapiro-Wilk dan uji linearitas) serta uji hipotesis dengan Koefisien Korelasi Product Moment, Uji t, dan Koefisien Determinasi, dibantu SPSS 22. Hasil uji koefisien korelasi product moment diperoleh nilai 0,546, lebih besar dari r tabel 0,542 (taraf sig 5%, N=18, df=16), sehingga Ho ditolak dan Ha diterima. Hasil uji t menunjukkan t hitung 2,608 > t tabel 2,080 dengan signifikansi 0,019 < 0,05. Koefisien determinasi (R Square) sebesar 0,298 atau 29,8%, sedangkan 70,2% dipengaruhi oleh variabel lain yang tidak diteliti. Kesimpulan: terdapat pengaruh yang signifikan antara keterampilan praktik terhadap peningkatan kompetensi siswa tata busana di SMK Negeri 1 Tondano. Semakin tinggi penguasaan siswa terhadap teknik pembuatan pola, mendesain, dan menjahit, semakin baik tingkat kompetensi yang dicapai.
Co-Authors Abdullah, Susanti Davidsen Oktafianus Mapaliey Esther Seliztifera Daluwu Firando S. Kindangen Friedrich Andrew Saputra H Polii Hendro Maxwell Sumual Henny N. Tambingon Herry Sumual Jessa Christia Afandi Loisa Kandoli Louis Kandoli Louisa N Kandoli Louisa Nicolina Kandoli Louosa N. Kandoli mepilani_tulis tulis Merriam Modeong Mimik Parwati Oktorina Lenci Modo Rafaela Mechtildis Layan Samuel Ambrosius Dalenoh Selfi Melfina Tambalo Steven S. N. Rogahang Stevia Sumahi Sumolang, Nortje Tiovani Robial Viverdy Fery Coldy Memah Widia Sanjaya Masihor Yasri, Yasri