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All Journal Social, Humanities, and Educational Studies (SHEs): Conference Series Didaktik : Jurnal Ilmiah PGSD STKIP Subang Jurnal Pengabdian Masyarakat SAPANGAMBEI MANOKTOK HITEI Jurnal Manajemen, Bisnis dan Kewirausahaan
Laurena Ginting
Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Nursing Social Sciences Other

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Pengembangan Bahan Ajar Seni Kuliner Berbasis Web Book Creator Untuk Mahasiswa Pendidikan Tata Boga Siti Sutanti; Dian Agustina; Laurena Ginting; Erli Mutiara
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 7, No 3 (2024): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v7i3.92276

Abstract

Book Creator merupakan sebuah alat sederhana yang berguna untuk membuat buku yang berbasis e-book (elektronik book) yang berisi tulisan dan gambar selain itu juga dapat ditambah dengan audio dan video. Tujuan penelitian : 1) Mengembangkan bahan ajar Seni Kuliner Berbasis Web Book Creator; 2) Mengetahui respon mahasiswa terhadap bahan ajar Seni Kuliner Berbasis Web Book Creator. Waktu Penelitian bulan Maret-Mei 2024. Metode penelitian model ADDIE.  Teknik pengumpulan data melalui wawancara, dokumentasi dan angket. Teknik analisis data secara deskriptif kualitatif yang memaparkan hasil pengembangan bahan ajar. Hasil penelitian adalah produk e-book menggunakan aplikasi Book Creator berbasis QR Code yang dikembangkan memperoleh presentase 90,86%, sedangkan validasi ahli materi memperoleh skor 90,83%, sangat valid. Angket respon siswa mendapat presentase skor sebesar 92,5% dengan kategori sangat praktis. Simpulan penelitian bahwa bahan ajar Seni Kuliner Berbasis Web Book Creator yang dikembangkan dinyatakan valid dan dapat di gunakan oleh mahasiswa.
Pelatihan Kader Terpadu Untuk Meningkatkan Keterampilan Dan Pengetahuan Tentang Asi Eksklusif Di Desa Sembahe Baru Kabupaten Deli Serdang Edy Marjuang Purba; Laurena Ginting; Saut Purba; Dermawan; Anna Waris Nainggolan
Jurnal Pengabdian Masyarakat Sapangambei Manoktok Hitei Vol. 4 No. 2 (2024): Jurnal Pengabdian Masyarakat SAPANGAMBEI MANOKTOK HITEI
Publisher : Universitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36985/80gzw866

Abstract

Cakupan ASI eksklusif sebagai salah satu indicator Kesehatan bayi di Desa Sembahe Baru masih cukup rendah (< 70%). Tidak tercapainya cakupan pemberian ASI ekslusif dipengaruhi beberapa faktor dan salah satu yang utama adalah kurangnya dukungan yang diberikan oleh kader desa. Berdasarkan hasil wawancara yang dilakukan diketahui kader yang tidak mau dan mampu memberikan dukungan disebabkan karena mereka belum pernah mendapatkan pelatihan tentang ASI eksklusif. Tujan kegiatan pengabdian ini adalah untuk meningkatkan keterampilan dan pengetahuan kader dalam melakukan edukasi tentang ASI eksklusif kepada ibu baru melahirkan dan ibu sedang  menyusui < 6 bulan melalui pelatihan kader Terpadu. Pelatihan dilakukan sebanyak tiga kali  pada bulan Juli yang bertempat di Balai Desa Sembahe Baru dan diikuti oleh sebanyak 15 orang kader. Hasil kegiatan pengadian diperoleh bahwa sebagian besar kader berusia 31 - 40 tahun yaitu sebanyak 8 orang (53,3%), sebagian besar kader memiliki tingkat pendidikan SMA  yaitu sebanyak 12  orang (80,0%), sebagian besar kader mengabdi lebih >2 tahun sebagai kader  yaitu sebanyak 10  orang (66,7%). Skor keterampilan kader sebelum pelatihan (4,33) meningkat setelah pelatihan (6,20). Dengan uji wilcoxon  diketahui bahwa ada pengaruh pelatihan yang telah dilakukan terhadap peningkatan keterampilan kader dengan nilai p-value = 0,008. Skor pengetahuan  kader sebelum pelatihan (5,93) meningkat setelah pelatihan (8,13). Dengan uji wilcoxon  diketahui bahwa ada pengaruh pelatihan yang telah dilakukan terhadap peningkatan pengatahuan kader tentang ASI eksklusif  dengan nilai p-value=0,004. Disarankan kepada pemerintah Desa Sembahe Baru untuk tetap memonitoring kegiatan kader dalam melakukan edukasi ASI ekslusif kepada ibu baru melahirkan dan ibu sedang menyusui <6 bulan sehingga mereka memiliki komitmen yang tinggi dalam memberikan ASI eksklusif
Analisis Pengaruh Branding terhadap Produk Kuliner UMKM: Studi Literatur Habib Rizieq; Ahmad Fathin Fadilah; Fatma Tresno Ingtyas; Laurena Ginting
Jurnal Manajemen, Bisnis dan Kewirausahaan Vol. 5 No. 3 (2025): Desember : Jurnal Manajemen, Bisnis dan Kewirausahaan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jumbiku.v5i3.6176

Abstract

This study analyzes the influence of branding strategies on the competitiveness of MSME culinary products through a literature study. The study focuses on three main elements, namely brand identity, brand image, and digital branding, which play a role in shaping consumer perception and loyalty in the creative economy era. The research method uses a descriptive qualitative approach with content analysis of academic literature published in 2018–2024. The results of the study show that brand identity functions as a differentiator that strengthens product character, brand image builds consumer trust and loyalty, while digital branding expands the reach of promotions and customer interaction. The synergy between these three elements creates a consistent and sustainable brand experience, thereby strengthening the position of MSME culinary products in the competitive market. This research contributes to the development of integrated branding theory and becomes a practical reference for MSME actors in designing effective branding strategies in the digital era. In addition, the results of this study also emphasize the importance of continuous innovation, the use of social media, and the consistency of brand communication to build strong emotional connections with consumers and increase the added value of local culinary products.
PENGARUH INOVASI PRODUK DAN KUALITAS PRODUK TERHADAP KEPUASAN PELANGGAN PADA PRODUK WARUNG RAJA SEBLAK WAHYU yesika Tamba; Maria vinci lumbantoruan; Laurena Ginting; Vina Gabriella saragih
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 11 No. 04 (2026): Volume 11 No. 04 Desember 2025 In Build
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v11i04.8703

Abstract

The culinary business is one of the business sectors experiencing rapid growth in Indonesia, with seblak buffet being one of the products that is widely favored by people from various circles. The purpose of this study is to examine the effect of product innovation and product quality on the level of customer satisfaction at Warung Raja Seblak Wahyu in Medan City. The research approach used is descriptive quantitative with a survey method of 50 respondents who were randomly selected using a random sampling technique, so that each customer has an equal opportunity to be a research sample. The results of the analysis show that product innovation and product quality have a positive and significant effect on customer satisfaction, indicated by the Adjusted R2 value of 0.762. Separately, product innovation shows a positive but insignificant effect with a Sig. 0.169 > 0.05, while product quality has a positive and significant effect. The results of this study confirm that product quality is the most dominant factor in increasing customer satisfaction compared to product innovation
Pengaruh Pengetahuan Lingkungan Dan Sikap Peduli Limbah Terhadap Minat Mengolah Minyak Jelantah di Masyarakat Kota Medan Irmawati br perangin angin; Farida Arisma; Laurena Ginting; Vina Gabriella Saragih
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 11 No. 04 (2025): Volume 11 No. 04 Desember 2025 In Press
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v11i04.8718

Abstract

Public interest in processing household waste remains relatively low, including in the management of used cooking oil. In fact, proper waste management can provide significant environmental and economic benefits. The low level of public interest in processing used cooking oil is generally caused by a lack of environmental knowledge and a low attitude of concern toward waste management. This study aims to analyze the influence of environmental knowledge and waste-care attitudes on public interest in processing used cooking oil. The research employed a quantitative method involving 74 respondents. Data analysis was conducted using validity tests, reliability tests, classical assumption tests, and multiple linear regression analysis. The results show that environmental knowledge and waste-care attitudes have a significant influence on public interest in processing used cooking oil. The simultaneous test also confirms a positive relationship among the three variables
STUDI LITERATUR PEMANFAATAN TEKNOLOGI DIGITAL DALAM PENDIDI-KAN 4.0: INOVASI, TANTANGAN, DAN IMPLIKASI ABAD 21 Najwa Asy Syifa El Khair Siagian; Septina Kristin Pane; Fatma Tresno Ingtyas; Laurena Ginting
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 11 No. 04 (2026): Volume 11 No. 04 Desember 2025 In Build
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v11i04.9042

Abstract

The digital transformation in the era of the Fourth Industrial Revolution presents both opportunities and challenges for the education sector. On one hand, digital technology enhances the effectiveness, flexibility, and quality of learning; on the other hand, disparities persist in infrastructure, teachers’ digital literacy, and the risks associated with excessive technology use. This study aims to analyze the role, innovations, challenges, and implications of digital technology within the framework of Education 4.0 and 21st-century learning. The research employed a descriptive qualitative method through a literature review of 15 SINTA-accredited journal articles. The results indicate that digital learning media—such as e-learning platforms, interactive videos, simulations, and project-based learning—support the development of 21st-century competencies, including critical thinking, creativity, communication, and collaboration. However, the study also identifies several challenges, such as limited facilities, unequal internet access, and teachers’ readiness to adopt digital tools. The findings emphasize that strategies for integrating technology must be systematically, innovatively, and sustainably designed to enable digital technology to act as a catalyst for improving education quality. Therefore, this study highlights the importance of resource preparedness, continuous teacher professional development, and adaptive educational policies to strengthen the implementation of Education 4.0 in Indonesia.
Co-Authors Ahmad Fathin Fadilah Anna Waris Nainggolan Dermawan Dian Agustina Erli Mutiara Farida Arisma Fatma Tresno Ingtyas Habib Rizieq Irmawati br perangin angin Maria vinci lumbantoruan Najwa Asy Syifa El Khair Siagian Purba, Edy Marjuang Septina Kristin Pane Siti Sutanti Vina Gabriella Saragih yesika Tamba