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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Kolaboratif Sains
Marsha Isnaini Ananti
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Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Other

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Analisis Tingkat Kepuasan Pengunjung terhadap Variasi Produk Olahan Kulit Lumpia pada Bazar Kewirausahaan: Analysis of Visitor Satisfaction Levels with Variations of Processed Lumpia Skin Products at Entrepreneurship Bazaars Marsha Isnaini Ananti; Primanita Sholihah Rosmana; Nazwa Aulia Zahra; Santi Febriani; Try Rahmawati
Jurnal Kolaboratif Sains Vol. 9 No. 1: Januari 2026
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i1.9994

Abstract

Kegiatan bazar kewirausahaan merupakan salah satu bentuk pembelajaran yang memberikan pengalaman langsung kepada mahasiswa dalam mengembangkan dan memasarkan produk. Namun, keberhasilan suatu produk tidak hanya ditentukan oleh proses penjualan, tetapi juga oleh tingkat kepuasan konsumen terhadap produk yang ditawarkan. Penelitian ini bertujuan untuk menganalisis tingkat kepuasan pengunjung terhadap variasi produk olahan kulit lumpia CrunchyLump yang disajikan pada kegiatan Bazar Kewirausahaan. Penelitian ini menggunakan metode kuantitatif deskriptif dengan teknik pengumpulan data melalui kuesioner skala Likert. Subjek penelitian berjumlah 20 pengunjung bazar yang telah membeli dan mencicipi produk, dengan teknik pengambilan sampel menggunakan accidental sampling. Indikator kepuasan yang dianalisis meliputi rasa atau kualitas produk, variasi produk, kemasan atau tampilan, harga produk, serta minat beli ulang. Data dianalisis menggunakan analisis deskriptif kuantitatif dengan menghitung nilai rata-rata setiap indikator. Hasil penelitian menunjukkan bahwa secara umum tingkat kepuasan pengunjung berada pada kategori baik hingga sangat baik, dengan nilai rata-rata tertinggi pada indikator variasi produk dan harga produk, sedangkan indikator tampilan produk memperoleh nilai rata-rata paling rendah namun masih dalam kategori baik. Temuan ini menunjukkan bahwa produk olahan kulit lumpia dapat diterima dengan baik oleh konsumen, namun masih diperlukan evaluasi dan pengembangan terutama pada aspek tampilan produk agar tingkat kepuasan konsumen dapat meningkat secara optimal.
PENGARUH METODE EKSPERIMEN TERHADAP KETERAMPILAN PROSES SAINS PADA MATERI PERUBAHAN WUJUD ZAT DI SEKOLAH DASAR Marsha Isnaini Ananti; Abdillah, Mochamad Ilham; Syahira Ramadhini; Afrida Laily Aliandra
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 No. 2, Juni 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.46989

Abstract

This study aims to analyze the effectiveness of the experimental method in improving students’ science process skills (SPS), particularly in elementary school science education on the topic of changes in the state of matter. The issue addressed is the low level of students’ scientific skills due to the dominance of conventional teaching methods that do not sufficiently engage students. This study employs the Systematic Literature Review (SLR) method by examining various national and international articles published between 2022 and 2026. Data collection was conducted through documentation, while data analysis was performed qualitatively by identifying patterns, trends, and research gaps. The results indicate that experiment-based learning consistently exerts a positive and significant influence on the improvement of students’ SPS, encompassing observation skills, classification, hypothesis formulation, experiment execution, and data analysis. Various approaches, such as inquiry-based learning, STEM, guided discovery, and project-based learning, also support the development of higher-order thinking skills and conceptual understanding. However, some studies still have limitations in their design and implementation, such as the absence of a control group and limited integration of technology. Overall, the experimental method has proven effective in developing scientific skills and fostering meaningful learning when supported by appropriate instructional design.
Co-Authors Abdillah, Mochamad Ilham Afrida Laily Aliandra Nazwa Aulia Zahra Primanita Sholihah Rosmana Santi Febriani Syahira Ramadhini Try Rahmawati