Article Per Year (5 Year)
p-Index From 2020 - 2025
1.235
P-Index
This Author published in this journals
All Journal Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) JURNAL AGROINDUSTRI HALAL Educandumedia: Jurnal Ilmu Pendidikan dan Kependidikan Bogor Hospitality Journal Jurnal Teknik Industri Tuwah Pande
Saleha
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot) Rahardjo, Sekti; Aminudin; Saleha; Sriwulandari, Tatik; Rahmaniyah Utami, Nisa
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10591

Abstract

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.
ANALISIS FITUR DASAR RESOR TERHADAP KEPUASAN PENGUNJUNG DI BUMI KATULAMPA RESORT KABUPATEN BOGOR: Analysis Of Basic Resort Features On Visitor Satisfaction At Bumi Katulampa Resort, Bogor District Batubara, Rima Pratiwi; Untari, Rini; Saleha; Setiawan, Aditya Sugih
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.138

Abstract

The research was conducted to determine the basic resort feature components at Bumi Katulampa Resort & Convention. The results of the research can be used by managers as a management plan in the future so that aspects that become improvements for managers in managing their resorts are known. This research is qualitative in nature with the sample being resort users. Data were analyzed using qualitative descriptive analysis. The results of the study, namely on the nuances of the resort, it is known that the resort has serenity, changes in lifestyle, and opportunities for relaxation. The accuracy of the information is very clear. The condition of the property has a concept on the unification of nature and local culture. Property facilities are considered to have no significant use of technology. Geographical location is on the outskirts of the city. The resort's reputation is good for its authentic portrayal of nature and local culture. Recreation services in the form of indoor and outdoor recreation. Resorts tend to provide recreational value. Food and beverage service is carried out in a buffet service. The results of the analysis of basic resort features can be used as a reference for tourism managers in planning the budget for fulfilling tourism products so that it is hoped that the products offered are in accordance with the needs and desires of tourists without having to eliminate the image of the manager that they want to create
Efektivitas Kurikulum Merdeka Dalam Meningkatkan Kompetensi Dasar Di Madrassah Aliyah Tarbiyah Waladiyah Pulau Banyak Tanjung Pura. Ramayani, Nurmisda; Novira Arafah; Siti Aisyah; Saleha
Educandumedia: Jurnal Ilmu pendidikan dan kependidikan Vol. 3 No. 3 (2024): Desember 2024
Publisher : Yayasan Insan Cipta Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61721/educandumedia.v3i3.446

Abstract

Efektivitas memiliki peran yang sangat penting dalam proses pembelajaran. Efektivitas dalam konteks ini mengacu pada tingkat pencapaian yang menunjukkan keberhasilan. Tentu saja penerapan kurikulum merdeka ini tidak akan serta merta berjalan mulus karena masih tergolong baru dan memerlukan beberapa pedoman atau arahan serta persiapan dari guru dan sekolah. Adapun tujuan penelitian ini dilakukan adalah untuk mengetahui sejauh mana dan apakah penerapan kurikulum merdeka yang diterapkan pada saat proses pembelajaran sudah efektif di tingkat Sekolah Menengah Pertama. Metode yang digunakan dalam penelitian ini adalah metode kualitatif dengan pendekatan studi pustaka. Hasil dari penelitian ini diantaranya adalah kurikulum ini membawa dampak yang bervariasi tergantung pada penerapan di setiap sekolah dan keahlian masing-masing pendidik, hasil belajar dan partisipasi siswa terlihat mengalami peningkatan positif pada sebagian besar kasus. Dengan memahami efektivitas kurikulum ini, upaya dapat dilakukan untuk terus meningkatkan dan menyesuaikan pendekatan pembelajaran guna mencapai hasil yang lebih baik bagi siswa di tingkat sekolah menengah
THE INFLUENCE OF SEGMENTING, TARGETING, AND POSITIONING ON CONSUMER PURCHASE DECISIONS AT MALIKA BAKERY & CAKE SHOP IN LHOKSEUMAWE CITY Saleha; T. Edyansyah; Sapna Biby; Muchsin
International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET) Vol. 4 No. 12 (2025): NOVEMBER
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijset.v4i12.1121

Abstract

This study aims to analyze the effect of Segmenting, Targeting, and Positioning (STP) on consumer purchase decisions at Malika Bakery & Cake Shop in Lhokseumawe City. A quantitative approach with a survey method was employed, using structured questionnaires distributed to 115 respondents selected through purposive sampling. The collected data were analyzed using multiple linear regression with the help of SPSS software. The results show that all three independent variables—Segmenting, Targeting, and Positioning—have a positive and significant influence on purchase decisions, both partially and simultaneously. The coefficient of determination (R²) value of 55.2% indicates that consumer purchase decisions are largely influenced by the STP model, while the remaining 44.8% is explained by other external factors. These findings confirm that an effective implementation of STP strategies can enhance consumer interest and loyalty and serve as a strategic reference for MSMEs in developing more targeted marketing efforts.
Perancangan Strategi Pemasaran Produk Parfum Brand Y Melalui Tiktok Menggunakan Metode SWOT dan QSPM Dalam Upaya Peningkatan Penjualan Saleha; Utomo, Dutho Suh; Tosungku, La Ode Ahmad Safar
Jurnal Teknik Industri (JATRI) Vol. 3 No. 2 (2025): Jurnal Teknik Industri (JATRI)
Publisher : Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/fehqq255

Abstract

Parfum Brand Y merupakan produk dari PT XYZ yang dipasarkan melalui platform TikTok. Namun, strategi pemasaran produk ini menghadapi tantangan seperti sulitnya mendeskripsikan aroma secara visual, lemahnya identitas merek, serta kendala dalam koordinasi dengan kreator konten. Penelitian ini bertujuan untuk merancang strategi pemasaran yang tepat agar promosi parfum brand Y menjadi lebih efektif. Penelitian ini menggunakan metode analisis SWOT dan Quantitative Strategic Planning Matrix (QSPM), yang dilakukan melalui tiga tahap: input, pencocokan, dan pengambilan keputusan.Pada tahap input, diperoleh skor Internal Factor Evaluation (IFE) sebesar 2,48 dan External Factor Evaluation (EFE) sebesar 2,76, yang menunjukkan bahwa perusahaan berada dalam posisi strategi pertumbuhan. Berdasarkan Matriks IE, PT XYZ berada pada kuadran V, yang merekomendasikan strategi penetrasi pasar dan pengembangan produk. Hasil serupa juga ditunjukkan oleh Grand Strategy Matrix, di mana perusahaan berada pada kuadran I, yang mendukung strategi pertumbuhan melalui penetrasi pasar, pengembangan pasar, dan pengembangan produk. Strategi-strategi tersebut kemudian dirumuskan menjadi 14 alternatif melalui analisis SWOT dan diprioritaskan menggunakan QSPM. Hasilnya menunjukkan bahwa strategi dengan nilai Total Attractiveness Score (TAS) tertinggi sebesar 5,40 adalah mengoptimalkan kolaborasi dengan kreator berpengalaman melalui TikTok Shop dan Live Streaming. Strategi prioritas lainnya mencakup pengalokasian anggaran khusus untuk Spark Ads bersama kreator dengan ulasan autentik, pengembangan konten storytelling dan edukatif, evaluasi berkala terhadap performa kreator, serta inovasi desain dan ukuran produk. Strategi-strategi ini diharapkan mampu meningkatkan efektivitas promosi digital, membangun kepercayaan konsumen, serta memperkuat citra brand.
Culinary Sustainability: Exploring The Potential Of Manihot Esculenta In Innovative Production Using The Au Bain Marie Technique: Culinary Sustainability: "Menggali Potensi Manihot Esculenta Dalam Inovatif Produksi Menggunakan Teknik Au Bain Marie Tatik Sriwulandari; Nisa Rahmaniyah Utami; Saleha
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 8 No 2 (2024): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA) 
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v8i2.4553

Abstract

This study aims to explore the potential of Manihot esculenta (cassava) as a sustainable food source through innovative production techniques utilizing the au bain marie method. Manihot esculenta, a primary source of carbohydrates in many developing countries, offers environmental benefits due to its ability to thrive in diverse soil conditions and extreme weather. This research examines how the use of the au bain marie technique—which prioritizes indirect heating to preserve nutritional quality—can enhance the culinary value of cassava while supporting local food sustainability efforts. The methodology includes experimental production of various cassava-based dishes using the au bain marie method, along with an analysis of sensory characteristics, nutritional value, and economic feasibility. The results show that the au bain marie technique can retain essential nutrients in cassava while improving its texture and flavor, making it an appealing alternative in modern cuisine. These findings underscore the importance of innovation in processing local food ingredients to enhance culinary sustainability and promote the diversification of environmentally friendly food products.
ANALISIS BUTIR SOAL UJIAN AKHIR SEKOLAH MATA PELAJARAN BAHASA INDONESIA KELAS VIII SMP NEGERI 3 KUTACANE TAHUN PELAJARAN 2020/2021 Saleha; James Marudut; Rekaza Akbar
Tuwah Pande: Jurnal  Ilmu Pendidikan dan Pengajaran Vol. 1 No. 2 (2022): Desember : Tuwah Pande: Jurnal Ilmu Pendidikan dan Pengajaran
Publisher : STKIP USMAN SAFRI KUTACANE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/tuwahpande.v1i2.25

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kesukaran butir soal dan daya beda butir soal Ujian Akhir Sekolah Mata Pelajaran Bahasa Indonesia Kelas VIII SMP Negeri 3 Kutacane Tahun Pelajaran 2020/2021. Metode penelitian ini adalah metode observasi, dan kuantitatif. Metode observasi ini digunakan untuk mengetahui jumlah peserta didik dan mendapatkan naskah soal dan data lembar jawaban soal Bahasa Indonesia, yang menjadi sampel adalah kelas VIII SMP Negeri 3 Kutacane. Sedangkan metode kuantitatif digunakan pada saat melakukan analisis butir soal Ujian Akhir Sekolah. Hasil penelitian menunjukkan bahwa tingkat kesukaran butir soal Ujian Akhir Sekolah Mata Pelajaran Bahasa Indonesia Kelas VIII SMP Negeri 3 Kutacane Tahun Pelajaran 2020/2021 dengan soal kriteria mudah (2,5%), soal dengan kriteria sedang(55%) dan soal dengan kriteria sukar (42,5%). Daya beda memiliki kriteria soal dibuang (12,5%), kriteria soal baik sekali tidak ditemukan (0%), kriteria soal baik (17,5%), kriteria soal cukup (22,5%) dan kriteria soal jelek (47,5%). Kesimpulan dari penelitian ini pada tingkat kesukaran adalah soal Ujian Akhir Sekolah Mata Pelajaran Bahasa Indonesia Kelas VIII SMP Negeri 3 Kutacane Tahun Pelajaran 2020/2021 memiliki kriteria soal sedang, dan daya beda soal Ujian Akhir Sekolah Mata Pelajaran Bahasa Indonesia Kelas VIII SMP Negeri 3 Kutacane Tahun Pelajaran 2020/2021 memiliki kualifikasi soal yang baik.
Co-Authors AMINUDIN Batubara, Rima Pratiwi Dutho Suh Utomo James Marudut La Ode Ahmad Safar Tosungku, La Ode Ahmad Safar MUCHSIN Novira Arafah ramayani, Nurmisda Rekaza Akbar Sapna Biby Sekti Rahardjo Setiawan, Aditya Sugih Siti Aisyah Sriwulandari, Tatik T. Edyansyah, T. Edyansyah Tatik Sriwulandari Untari, Rini