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PERANCANGAN APLIKASI PENGAJUAN CUTI KARYAWAN KEMENTERIAN AGAMA KOTA TEBING TINGGI Permana, Nabilah Putri; Hendrik, , Billy
JOURNAL OF SCIENCE AND SOCIAL RESEARCH Vol 8, No 2 (2025): May 2025
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jssr.v8i2.3167

Abstract

Abstract: Leave is one of the entitlements provided by companies to employees. Matters related to leave and permissions are also regulated under Law No. 13 of 2003 concerning employment. Currently, the leave application process for employees at the Ministry of Religious Affairs in Tebing Tinggi is still conducted manually. Checking remaining leave balances, submitting leave requests, and approving leave are done in a hierarchical manner and still rely on paper-based leave archives. This leave management process has several weaknesses. Employees are unable to check their remaining leave balance, and another drawback is that the leave application process is inefficient and ineffective. The purpose of this study is to address the shortcomings of the current system while simplifying and accelerating the employee leave application process. In designing this leave application, the author uses modeling tools such as flow maps. The system approach method follows an object-oriented methodology, including Use Case Diagrams, Activity Diagrams, Class Diagrams, and Deployment Diagrams, along with database system design and user interface design. Keyword: Application; Employee Leave; Ministry of Religious Affairs; Web Abstrak: Cuti merupakan salah satu kewajiban perusahaan yang diberikan kepada karyawan. Hal mengenai perizinan dan cuti tersebut juga telah diatur dalam Undang-Undang No. 13 tahun 2003 tentang ketenagakerjaan. Proses aplikasi pengajuan cuti karyawan Kementerian Agama Tebing Tinggi saat ini masih dilakukan secara manual, pengecekan sisa cuti, pengajuan cuti dan persetujuan cuti dilakukan secara berjenjang dan masih mengandalkan arsip cuti berupa kertas. Proses pengelolaan cuti tersebut memiliki beberapa kelemahan. Pegawai tidak bisa mengetahui sisa hak cuti pribadi dan kelemahan yang lain adalah proses pengajuan cuti kurang efektif dan efisien. Tujuan dari penulisan ini adalah untuk memperbaiki kekurangan yang ada pada sistem yang berjalan saat ini serta mempermudah dan mempercepat proses pengajuan cuti karyawan. Pada perancangan aplikasi cuti ini penulis menggunakan alat pemodelan berupa flow map, metode pendekatan sistem menggunakan metode berorientasi objek yaitu Use Case Diagram, Activity Diagram, Class Diagram dan Deployment Diagram, rancangan sistem basis data dan rancangan antarmuka pengguna. Kata kunci: Aplikasi; Cuti Pegawai; Kementerian Agama; Web  
PADANG FOOD IMAGE CLASSIFICATION USING CONVOLUTIONAL NEURAL NETWORK (CNN) Permana, Nabilah Putri; Arlis, Syafri
Jurnal Pilar Nusa Mandiri Vol. 21 No. 2 (2025): Pilar Nusa Mandiri : Journal of Computing and Information System Publishing Pe
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/pilar.v21i2.7388

Abstract

The recognition of Padang traditional foods presents a challenge because of their high visual similarity, which makes manual classification difficult. This study aims to develop an automatic image classification model for Padang foods using the Convolutional Neural Network (CNN) algorithm. The dataset consisted of 1350 images across nine classes of Padang dishes including omelet, chili egg, cow tendon curry, stuffed intestine curry, fish curry, dendeng batokok, rendang, ayam pop, and fried chicken. The CNN architecture was trained for twenty epochs and evaluated using accuracy, loss, confusion matrix, and testing with new images. The results show that the model reached a final training accuracy of 70.2 percent and a validation accuracy of 65 percent, while testing with unseen images produced correct predictions with moderate confidence levels. These findings suggest that CNN is effective for classifying Padang traditional foods and can be applied in culinary promotion, digital food catalogs, and technology based ordering platforms.