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All Journal Jurnal Sahid Mengabdi JOURNAL EDUCATIONAL MANAGEMENT REVIEWS AND RESEARCH
Musyaropah, Wardatul
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Religion Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences

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KOMPETENSI PROFESIONAL GURU TERHADAP MUTU LULUSAN SMK SE-KECAMATAN TENJOLAYA KABUPATEN BOGOR Musyaropah, Wardatul; Awaludin S., Muhamad Robie; Huda, Samsul
JOURNAL EDUCATIONAL MANAGEMENT REVIEWS AND RESEARCH Vol 3 No 2 (2024): Desember 2024
Publisher : PROGRAM STUDI MANAJEMEN PENDIDIKAN ISLAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56406/emrr.v3i02.647

Abstract

This study aims to determine the effect of teacher professional competence on the quality of vocational high school graduates in Tenjolaya District, Bogor. The type of research used is quantitative, with a survey method. Data collection is accumulated using a closed questionnaire, so that respondents can only choose one answer that is appropriate to their circumstances, the questionnaire includes a number of answers that have been determined by the researcher based on various statements, both positive and negative. The measurement of the data uses a Likert scale on five alternative answers, for the questionnaire variable (Y) graduate quality contains 50 items and the variable (X) teacher professional competence contains 44 items that are tested for validity using the Pearson product moment test and tested for reliability using Cronbach's alpha, so that valid and reliable statement items are obtained for the graduate quality variable 45 items and the teacher professional competence variable, namely 33 items, with research subjects as many as 65 respondents taken using probability sampling and simple random sampling techniques, where sampling is carried out randomly so that all subjects are treated and placed equally. The data analysis method applied is inferential statistics using simple regression tests, supported by the SPSS version 26 program, to determine the effect between the teacher's professional competence variable (X) on the quality of graduates (Y). The results of the study indicate that there is an effect between teacher professional competence on the quality of graduates by obtaining a significance value of 0.005 <0.05. So it can be interpreted that the teacher's professional competence variable (X) has a positive effect on the quality of graduates (Y). Therefore, in order to improve the quality of graduates, it is hoped that school institutions can improve the professional competence of teachers in teaching according to their expertise.
PEMBERDAYAAN PEMUDA KAMPUNG KENANGA DESA GUNUNG MENYAN MELALUI INOVASI RENGGINANG MENJADI DANCANDO KENANGAN musyaropah, wardatul; Suryani, Ermi; Amalia, Nurul; Sundari, Deva Sri
Sahid Mengabdi: Jurnal Pengabdian Masyarakat Institut Agama Islam Sahid Bogor Vol 4 No 1 (2025): Juni 2025
Publisher : Lembaga Penelitan dan Pengabdian Masyarakat Institut Agama Islam Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56406/jsm.v4i1.651

Abstract

Village Innovation is a government program that is trying to stabilize the economy of the Indonesian people who are not doing well. People have to try harder, smarter to adapt to the economic situation. If you ignore the situation, you will crush yourself to not be able to live a normal life/needs are not met. The purpose of this community service is to reduce stunting in the Gunung Menyan Village community due to the continued rising prices and the number of people who have lost their jobs due to layoffs by several industries and companies. The Village Innovation Program in this activity brings experts in the field of entrepreneurship (collaboration of students and business lecturers). Basically, to explore the wealth of rural communities from raw materials that are less valuable into valuable products or change the wealth of consumptive communities into productive ones. The community does not have natural resources that can be empowered with less capital, but the community has the skills for entrepreneurship. In this service through the Village Innovation Program, the community is given the skills to make rangginang products with the name: Rangginang. Nutritional Carbohydrates (65%), Fat (6%) and Protein (29%). The halalness of Rangginang is guaranteed because the ingredients used are made from processed plants which are included in the positive self-declared list with the type of food made from non-risk/light risk. Halal is emphasized in the manufacturing, packaging and distribution proces
Co-Authors Awaludin S., Muhamad Robie Nurul Amalia Samsul Huda Sundari, Deva Sri Suryani, Ermi