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All Journal Budimas : Jurnal Pengabdian Masyarakat Journal of Education Research
DWP, Ida Aryati
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Religion Humanities Economics, Econometrics & Finance Education Mathematics Social Sciences Other

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Teacher Performance at State Middle School Hidayat, Muhammad Nur; Pawenang, Supawi; DWP, Ida Aryati
Journal of Education Research Vol. 5 No. 4 (2024)
Publisher : Perkumpulan Pengelola Jurnal PAUD Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37985/jer.v5i4.2053

Abstract

Teacher performance reviewed from work motivation, organizational commitment, leadership style, and organizational culture at SMP Negeri 1 Ngawen Blora. This study aims to determine and explain the effect of work motivation, organizational commitment, leadership style, and organizational culture on teacher performance at SMP Negeri 1 Ngawen Blora. The population of this study was all teachers at SMP Negeri 1 Ngawen Blora totaling 46 people with a saturated sample technique. Data collection using a questionnaire. Data analysis techniques using the Multiple Linear Analysis method. The results of the study showed that work motivation, organizational commitment, leadership style, and organizational culture influenced teacher performance at SMP Negeri 1 Ngawen Blora by 72.1% while the remaining 27.9% was explained by other variables not proposed in this study. Suggestions from this study, teachers at SMP Negeri 1 Ngawen Blora can improve work motivation, organizational commitment, and good organizational culture through a leadership style that is suitable to achieve maximum performance results for SMP Negeri 1 Ngawen Blora.
Pengembangan Produk Jajanan Berbahan Dasar Ubi Ungu Sebagai Kontribusi Program Diversifikasi Konsumsi Pangan Untuk Meningkatkan Perekonomian Keluarga Di Gendingan RT 02/16 Kelurahan Jebres, Kecamatan Jebres Dewi, Tria Rosana; Sudarwati, Sudarwati; Wardani, Irma; Widiastuti, Libria; DWP, Ida Aryati; Ihsan, Mohamad
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol 6, No 3 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v6i3.16384

Abstract

Pada umumnya umbi-umbian merupakan bahan sumber karbohidrat terutama pati. Umbi-umbian bukan saja harganya murah tetapi kandungan gizinya cukup banyak, sehingga kandungan gizinya tidak kalah dengan terigu. Selain sebagai sumber bahan makanan pokok pengganti beras, umbi-umbian dapat diolah menjadi berbagai penganan jajanan yang memiliki citarasa dan penampilan menarik, seperti bolu kukus, chiffon cake cassava (tepung singkong), donat, kue kering dari tepung cassava, dan memberi peluang usaha yang menjanjikan. Bentuk pengabdian yang diwujudkan dalam transfer Pelatihan Pengembangan Produk Jajanan Berbahan Dasar Ubi Ungu Sebagai Kontribusi Program Diversifikasi Konsumsi Pangan Untuk Meningkatkan Perekonomian Keluarga Di Gendingan RT 02/16 Kelurahan Jebres, Kecamatan Jebres dengan harapan bahwa pemanfaatan sumber pangan lokal seperti umbi-umbian memberikan kontribusi dalam program diversifikasi konsumsi pangan yang sejak lama dicanangkan oleh pemerintah, terutama dapat mengurangi ketergantungan masyarakat akan beras dan terigu. Abstract In general, tubers are a source of carbohydrates, especially starch. Tubers are not only cheap but have quite a lot of nutritional content, so their nutritional content is not inferior to wheat. Apart from being a source of staple food to replace rice, tubers can be processed into various snacks that have an attractive taste and appearance, such as steamed sponge cake, chiffon cake cassava (cassava flour), donuts, pastries made from cassava flour, and provide good business opportunities. promising. This form of service is manifested in the transfer of training on the development of purple sweet potato-based snack products as a contribution to the Food Consumption Diversification Program to improve the family economy in Gendingan RT 02/16 Jebres Village, Jebres District with the hope that the use of local food sources such as tubers will make a contribution to the program The diversification of food consumption, which has long been planned by the government, can especially reduce people's dependence on rice and wheat. Kata kunci: Ubi ungu, Diversifikasi pangan
Pengembangan Produk Jajanan Berbahan Dasar Ubi Ungu Sebagai Kontribusi Program Diversifikasi Konsumsi Pangan Untuk Meningkatkan Perekonomian Keluarga Di Gendingan RT 02/16 Kelurahan Jebres, Kecamatan Jebres Dewi, Tria Rosana; Sudarwati, Sudarwati; Wardani, Irma; Widiastuti, Libria; DWP, Ida Aryati; Ihsan, Mohamad
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 3 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v6i3.16384

Abstract

Pada umumnya umbi-umbian merupakan bahan sumber karbohidrat terutama pati. Umbi-umbian bukan saja harganya murah tetapi kandungan gizinya cukup banyak, sehingga kandungan gizinya tidak kalah dengan terigu. Selain sebagai sumber bahan makanan pokok pengganti beras, umbi-umbian dapat diolah menjadi berbagai penganan jajanan yang memiliki citarasa dan penampilan menarik, seperti bolu kukus, chiffon cake cassava (tepung singkong), donat, kue kering dari tepung cassava, dan memberi peluang usaha yang menjanjikan. Bentuk pengabdian yang diwujudkan dalam transfer Pelatihan Pengembangan Produk Jajanan Berbahan Dasar Ubi Ungu Sebagai Kontribusi Program Diversifikasi Konsumsi Pangan Untuk Meningkatkan Perekonomian Keluarga Di Gendingan RT 02/16 Kelurahan Jebres, Kecamatan Jebres dengan harapan bahwa pemanfaatan sumber pangan lokal seperti umbi-umbian memberikan kontribusi dalam program diversifikasi konsumsi pangan yang sejak lama dicanangkan oleh pemerintah, terutama dapat mengurangi ketergantungan masyarakat akan beras dan terigu. Abstract In general, tubers are a source of carbohydrates, especially starch. Tubers are not only cheap but have quite a lot of nutritional content, so their nutritional content is not inferior to wheat. Apart from being a source of staple food to replace rice, tubers can be processed into various snacks that have an attractive taste and appearance, such as steamed sponge cake, chiffon cake cassava (cassava flour), donuts, pastries made from cassava flour, and provide good business opportunities. promising. This form of service is manifested in the transfer of training on the development of purple sweet potato-based snack products as a contribution to the Food Consumption Diversification Program to improve the family economy in Gendingan RT 02/16 Jebres Village, Jebres District with the hope that the use of local food sources such as tubers will make a contribution to the program The diversification of food consumption, which has long been planned by the government, can especially reduce people's dependence on rice and wheat. Kata kunci: Ubi ungu, Diversifikasi pangan
Co-Authors Dewi, Tria Rosana Ihsan, Mohamad Irma Wardani Libria Widiastuti Muhammad Nur Hidayat Sudarwati Sudarwati Supawi Pawenang