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Analisis Proses Bisnis Sistem Informasi Akademik (Pengisian Kuesioner) Menggunakan Metode BPI Razin, Muhammad; Cahyo, B.A.W.N.; As-Syafiq, M.M.; Sumarsono, S.
Jurnal Informatika UPGRIS Vol 9, No 1: Juni 2023
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiu.v9i1.14324

Abstract

Penelitian ini bertujuan untuk menganalisis proses bisnis yang terdapat pada sistem kuesioner yang digunakan di UIN Sunan Kalijaga serta mengetahui permasalahan dan kelemahan yang terdapat pada sistem tersebut. Maka dari itu diperlukan analisis untuk mengidentifikasi permasalahan yang terdapat pada proses bisnis menggunakan Root Cause Analysis (RCA) dengan cara memodelkan use case diagram, activity diagram, dan fishbone diagram. Dari hasil analisis permasalahan didapatkan 6 aktivitas  yang bermasalah dan perlu adanya perbaikan pada proses bisnisnya dengan bantuan tools streamlining yang disediakan oleh Business Process Improvement (BPI). Hasil akhir dari penelitian ini adalah saran perbaikan terhadap sistem berupa error proofing, standardization, upgrading dan simplication.
The Impact of Digitally-Integrated Coloring Tasks on The Development of Fine Motor Proficiencies in Early Childhood Education Settings Razin, Muhammad; Zelpia, Riri; Barton, Gertude
Journal of Foundational Learning and Child Development Vol. 1 No. 01 (2025): January 27, 2025
Publisher : CV. INSPIRETECH GLOBAL INSIGHT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53905/ChildDev.v1i01.1

Abstract

Purpose of the study: This study investigated the effects of digitally-integrated coloring tasks compared to traditional paper-based coloring activities on the development of fine motor skills in preschool children. Materials and methods: A quasi-experimental study was conducted over an 8-week period with 60 preschool children (aged 4-5 years) from four early childhood education centers in Kabupaten Kampar, Riau, Indonesia. Participants were randomly assigned to either an experimental group using tablet-based coloring applications (n=30) or a control group using traditional paper-based coloring materials (n=30). Fine motor skills were assessed using the Peabody Developmental Motor Scales-Second Edition (PDMS-2) and the Beery-Buktenica Developmental Test of Visual-Motor Integration (Beery VMI). Results: Both groups showed improvements in fine motor skills, but the experimental group demonstrated significantly greater gains in visual-motor integration (p<0.05) and grasping skills (p<0.05) compared to the control group. Effect sizes indicated a medium to large impact of the digital intervention on fine motor development. Conclusions: Digitally-integrated coloring tasks can effectively enhance fine motor proficiencies in early childhood, particularly in visual-motor integration and grasping skills. These findings suggest that thoughtfully implemented digital tools may serve as valuable supplements to traditional methods in early childhood education settings.
Pengaruh Penambahan Glukomanan sebagai Pengenyal Alami terhadap Kualitas Tekwan Ikan Patin" Razin, Muhammad
Advances In Social Humanities Research Vol. 2 No. 3 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i3.190

Abstract

The research aimed to study and analyze the influence of adding glucomannan as a natural thickening agent on the physical quality and consumer acceptance of catfish tekwan. The study was conducted at the Food Processing Laboratory of the Department of Culinary Education, Jakarta State University. The research commenced in August 2022 and concluded in December 2023. The methodology employed was experimental. The research samples consisted of catfish tekwan with the addition of glucomannan in proportions of 1%, 2%, and 3%, evaluated by 30 moderately trained panelists assessing various aspects. The statistical hypothesis tests, specifically the Friedman test, revealed that overall, the addition of 1%, 2%, and 3% glucomannan to catfish tekwan did not significantly impact consumer acceptance in terms of color, saltiness, umami taste, catfish aroma, fishy smell, chewiness, stickiness, and surface smoothness. Furthermore, the ANOVA test for physical quality showed that the level of chewiness did not exhibit a significant difference due to the addition of 1%, 2%, or 3% glucomannan in the production of catfish tekwan. The conclusion drawn from this study recommends the use of 3% glucomannan in catfish tekwan for the development of natural thickening agents.