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All Journal Journal of Indonesian Tourism and Development Studies Kayuh Baimbai: Jurnal Pengabdian Masyarakat
Rahimah, Hidayati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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Pelatihan Pengenalan Dan Penggunaan Alat-Alat Laboratorium Biologi Kepada Siswa Kelas XII IPA MA Muslimat Nu Palangka Raya Swestyani, Sondra; Rahimah, Hidayati; Nada, Ara Aulia
Kayuh Baimbai : Jurnal Pengabdian Masyarakat Vol. 1 No. 1 (2024): Kayuh Baimbai: Jurnal Pengabdian Masyarakat
Publisher : CV Aisha Edutama

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Abstract

Pengenalan alat-alat yang digunakan dalam laboratorium sangat penting guna kelancaran praktikum yang dilaksanakan diantaranya adalah menghindari kecelakaan kerja dan gagalnya percobaan. Alat-alat laboratorium biasanya dapat rusak atau bahkan berbahaya jika tidak sesuai dengan prosedur pemakaian. Oleh karena itu, pemahaman fungsi dan cara kerja peralatan serta bahan harus mutlak dikuasai oleh siswa sebelum melakukan praktikum di laboratorium biologi. Pelatihan diberikan pada siswa kelas XII MA Muslimat NU Palangka Raya ini sangat tepat, karena laboratorium merupakan salah satu pusat aktivitas ilmiah yang meliputi riset, eksperimen, dan pengukuran. Ada beberapa jenis laboratorium yang dikunjungi diantaranya adalah laboratorium kultur jaringan, laboratorium ekologi, laboratorium biologi sel, dan laboratorium struktur dan perkembangan. Metode yang digunakan dalam kegiatan pengabdian yaitu ceramah dan demonstrasi dalam pengenalan alat-alat laboratorium biologi. Metode ceramah untuk menyampaikan jenis dan fungsi alat-alat laboratorium. Metode demonstrasi untuk mempraktikkan cara menggunakan alat-alat laboratorium. Kegiatan pengabdian ini diharapkan dapat membantu dan memudahkan siswa dalam melakukan kegiatan praktikum di jenjang perguruan tinggi.
Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin Rahimah, Hidayati; Hakim, Luchman; Azrianingsih, Rodiyati
Journal of Indonesian Tourism and Development Studies Vol. 10 No. 1 (2022)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2022.010.01.07

Abstract

Ethnic food is a form of community participation in the process of using plants, animals, or other biological resources that have local wisdom values. Ethnic food can be explored further to reach the environmental and cultural conservation value based on community perspective, because the cuisine is always served from generation to generation continuously. It is also a tourism potential and base for culinary tourism development. This study aimed to analyze the community perspectives of Banjarese Cuisine and also gives recommendations for tourism products based on local resources. This study interviewed 74 respondents in Kuin Village from September 2019 to January 2020 using questionnaires. Respondents are local people who live in the area along the Kuin River, Banjarmasin, South Kalimantan. Information for tourism potential is about tourism and culinary conditions, community perspectives, literature studies, and other local wisdom information. The highest score is 4.47 about teaching Banjar cooking recipes in Kuin Village to others as an important effort by the Banjarese people. It reflects that public awareness of teaching recipes is still high. The lowest point of 2.36 reflects the existence of a floating market did not help much with the availability of various raw materials for Banjarese cuisine because usually, people buy raw materials in Banjarmasin traditional markets, especially the spices market.Keywords: Banjarmasin, Community Responses, Culinary Tourism, Ethnic food.
Co-Authors Luchman Hakim Nada, Ara Aulia Rodiyati Azrianingsih Swestyani, Sondra