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JSHP (Jurnal Sosial Humaniora dan Pendidikan)
Published by Politeknik Negeri Balikpapan
ISSN : 25805398     EISSN : 25977342     DOI : -
Core Subject : Economy, Education, Social,
Economics, Econometrics & Finance Education Social Sciences
JSHP ( e- ISSN: 2597-7342, p-ISSN: 2580-5398 ) is an electronic journal published by the Center of Research and Community Service, Balikpapan State Polytechnic, Indonesia. JSHP Journal provides a media to publish scientific articles from contributors related to (1) Business and Management, (2) Banking and Finance, (3) Vocational Education, (4) Didactics in Higher Education, (5) Tourism and Hospitality, and (6) Social Scienc
Arjuna Subject : -
Articles 171 Documents
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Analisis Pengaruh Economic Value Added (EVA), Debt To Equity Ratio (DER), Return On Asset (ROA), dan Current Ratio (CR) terhadap Return Saham Muhammad Rois; Pandiya Pandiya; Ni Made Diah K.S
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i2.529

Abstract

This study aims to examine the significance of the effects of Economic Value Added, Debt to Equity Ratio, Return on Assets, and Current Ratio To stock againts returns in mining sector companies listed in Indonesia Stock Exchange 2013-2017. This study uses secondary data. The samples in this research are determined by purposive sampling technique. The samples used in this research are 6 (six) mining companies listed on Indonesia Stock Exchange. Testing hypothesis by using regression tool of panel data  supported by software eviews 9. Results of F test of  this research show that Economic Value Added (EVA), Debt to Equity Ratio (DER), Return on Asset (ROA), simultaneously have a significant effect against stock returns on the company. The result of t test shows that the Economic Value Added partially does not have a significant effect on stock return, while the Debt to Equity Ratio, Return on Asset, and Current Ratio have significant effect to stock return on mining companies listed in Indonesia Stock Exchange period 2013-2017. 
Uji Coba Produk Nugget Berbahan Dasar Ikan Cakalang (Katsuwonus Pelamis) dengan Penambahan Tepung Daun Kelor (Moringa Oleifera L) Henry Winnarko; Yogiana Mulyani
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 4, No 1 (2020): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v4i1.776

Abstract

Cakalang fish nuggets is a product of skipjack fish meat with dough and coating to maintain its quality. To increase the nutritional content of nuggets by adding Moringa leaf flour. The specific objectives of this study are to describe the development of skipjack-based nugget recipes by adding Moringa leaf flour, to apply skipjack tuna and Moringa leaf flour recipes, and to describe the results of sensory tests on tuna fish nugget recipes by adding Moringa leaf flour. This research was conducted at Balikpapan. This study involved 25 students majoring in Food Management as panellists. Based on the results of the hedonic test, the panellists stated that the formula 2 product with the addition of 10% Moringa flour in the production of skipjack tuna with an average value (3.97), which means panelists like it. Based on the hedonic quality test, it was concluded that the highest average results obtained in formula 3 with the addition of moringa leaf flour as much as 15% in the colour aspect (4.72) which states very green moss, in the addition of Moringa leaf flour as much as 15% in the aspect of aroma (3.96) which states scented Moringa leaves, the addition of Moringa leaf flour as much as 15% in the aspect of texture (4.04) which states solid textured, and the addition of Moringa leaf flour as much as 15% in the aspect of taste (4.20) which states savory and tastes of Moringa leaves. The suggestion for this research is the need to make labels and packaging for cakalang fish (katsuwonus pelamis) based nugget products with the addition of moringa leaf flour (moringa oleifera l) so that it can be directly marketed to the public. Keywords: Nugget, Skipjack Fish, Moringa Leaf FlourABSTRAKNugget ikan cakalang adalah produk daging ikan cakalang dengan adonan dan pelapis untuk mempertahankan kualitasnya. Untuk meningkatkan kandungan gizi nugget dengan menambahkan tepung daun kelor. Tujuan khusus penelitian ini adalah mendeskripsikan pengembangan resep nugget berbahan dasar ikan cakalang dengan penambahan tepung daun kelor, mempraktekkan resep nugget ikan cakalang dan tepung daun kelor, dan mendeskripsikan hasil uji sensori terhadap resep nugget ikan cakalang dengan penambahan tepung daun kelor. Penelitian ini menggunakan jenis penelitian kuantitatif dengan menggunakan metode eksperimental. Penelitian ini melibatkan 25 mahasiswa jurusan tata boga sebagai panelis. Hasil uji hedonik disimpulkan bahwa produk Formula 2 dengan penambahan tepung kelor 10% pada pembuatan nugget ikan cakalang dengan nilai rata-rata (3.97) yang berarti panelis suka. Berdasarkan uji mutu hedonik, disimpulkan bahwa hasil rata-rata tertinggi yang didapatkan pada formula 3 dengan penambahan tepung daun kelor sebanyak 15% pada aspek warna (4.72) yang menyatakan sangat berwarna hijau lumut, pada penambahan tepung daun kelor sebanyak 15% pada aspek aroma (3.96) yang menyatakan beraroma daun kelor, pada penambahan tepung daun kelor sebanyak 15% pada aspek tekstur (4.04) yang menyatakan bertekstur padat ,dan penambahan tepung daun kelor sebanyak 15% pada aspek rasa (4.20) yang menyatakan gurih dan berasa daun kelor. Saran untuk penelitian ini adalah perlunya pembuatan label dan kemasan untuk produk nugget berbahan dasar ikan cakalang (katsuwonus pelamis) dengan penambahan tepung daun kelor (moringa oleifera l) sehingga dapat langsung dipasarkan kepada masyarakat . Kata Kunci: Nugget, Ikan Cakalang, Tepung Daun Kelor  
Pengelolaan Sumber Daya Manusia Pada Usaha Mikro Oleh-oleh Khas Balikpapan Nur Vita Oppu; Ida Suriana; Ramli Ramli
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i2.545

Abstract

This study describes human resource management in micro business of gifts and handicrafts. The sample of this study was 70 typical micro-businesses in Balikpapan. Management of human resources is one of the important aspects to be able to develop a business unit .This research is intended to get an idea of how to manage the human resources of a micro business unit. The results of the study found that management was still carried out informally.Training for employees is not done on an ongoing basis, there are still giving compensation and work safety programs are not conducted regularly, providing extrinsic motivation is good enough already.
Analisis Rantai Nilai Pendidikan Kejuruan dalam Mengembangkan Entrepreneurship : Studi Kasus pada SMK PGRI 20 Jakarta Nur Kholis; Basuki Wibawa; Soeprijanto Soeprijanto
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i2.703

Abstract

This study aims to identify value chain models in vocational education in developing entrepreneurship. The research method used in this study uses a qualitative approach. The results of the performance of value chain activities that provide added value in developing entrepreneurship are operating activities and marketing activities. Operational activities include curriculum development activities, teaching and learning activities, student self-development and assessment standards. While marketing activities include professional certification institutions and school collaboration with DUDI. There are several activities that can improve the performance of the value chain in developing entrepreneurship, including: (1) Joint commitment to internalize the values of entrepreneurship in each learning activity. (2) Making the development of entrepreneurial learning models based on Contextual Teaching Learning. (3) Optimizing and developing entrepreneurial classes that have been carried out on a massive scale to evaluation and follow-up. (4) Testing of professional certification is carried out in stages with the unit competency scheme. (5) Making production units based on expertise competencies and other relevant competencies. (6) Developing teaching factories both in schools and other institutions that can become facilities for students improve their competence. (7) Creating a small business assistance program for students and graduates through a project work business. (8) Open a new network of cooperation with government agencies or private institutions that focus on the creation of small businesses for students and graduates.
Penambahan Tepung Daun Singkong pada Pembuatan Nugget Jamur Merang Chardina Dianovita; Praseptia Gardiarini
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 4, No 1 (2020): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v4i1.784

Abstract

This research is culinary art research which make nugget product with adding cassava and flour from cassava leaf. The purpose of this research are : 1) to find out the process of making merang mushroom nugget with the of cassava leaf powder addition, 2) to determine the colour test, aroma, texture and  taste in making merang mushroom nuggets with the addition of cassava leaf powder, 3) to determine the test of color quality, texture, aroma and taste of the merang mushroom nugget with the addition of cassava leaf powder.  This study consisted of two stages, namely experiments and organoleptic tests. The test involved 38 less trained panelists, then the results were analyzed using SPSS 24.0 for Windows. The Analysis results expressed interest with the highest test average result of the color hedonic was 3.87, aroma was 4.03, texture was 3.79, and taste was 4.18. Meanwhile, the average results of the highest value of color hedonic quality test that express interested was 4.21, aroma was 3.76, taste was 3.89, and texture 3.53 was less interested. Of the two formulas most favored by panelists is F2 by adding 50 grams powder.Keywords: Merang Mushroom Nugget (Volvariella Volvacea), Cassava Leaf Powder (Manihot Utilissima).ABSTRAKPenelitian ini merupakan penelitian diranah boga dengan membuat produk nugget jamur. Pembuatan nugget jamur merang dengan penambahan tepung daun singkong sebagai diversifikasi produk nugget yang berasal dari bahan nabati. Adapun tujuan penelitian ini: 1) untuk mengetahui proses pembuatan nugget jamur merang dengan penambahan bubuk daun singkong, 2) untuk mengetahui uji kesukaan warna, aroma, tekstur dan rasa pada pembuatan nugget jamur merang dengan penambahan bubuk daun singkong, 3) untuk mengetahui uji mutu warna, tekstur, aroma dan rasa nugget jamur merang dengan penambahan bubuk daun singkong. Penelitian ini terdiri dari dua tahap yaitu eksperimen dan uji organoleptik. Pengujian melibatkan 38 orang panelis agak terlatih, kemudian hasilnya dianalisa menggunakan SPSS 24.0 For Windows. Hasil rata-rata tertinggi uji hedonik warna dengan nilai 3.87 menyatakan suka, aroma 4.03 menyatakan suka, tekstur 3.79 menyatakan suka, rasa 4.18 menyatakan suka. Sedangkan hasil rata rata tertinggi uji mutu hedonik warna dengan nilai 4.21 menyatakan suka, aroma 3.76 menyatakan suka, tekstur 3.53 menyatakan agak suka, rasa 3.89 menyatakan suka. Dari kedua formula yang paling disukai panelis adalah F2 dengan penambahan 50 gram tepung.Kata Kunci: Nugget Jamur Merang (Volvariella Volvacea), Bubuk Daun Singkong (Manihot Utilissima)
Evaluasi Badan Usaha Milik Desa (BUMDes) Di Desa Pagelaran, Kecamatan Ciomas, Kabupaten Bogor Periode 2015-2018. Ulul Hidayah; Sri Mulatsih; Yeti Lis Purnamadewi
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i2.676

Abstract

BUMDes is a village development innovation that aims to strengthen the economy of the village community, but its success has not looked good enough in many villages. So this study aims to evaluate the process of forming and implementing BUMDes in Pagelaran Village for 3 years. This research method uses qualitative descriptive analysis. Data were obtained through interviews with selected respondents and BUMDes documents. The results showed that the process of establishing Harapan Jaya BUMDes was in accordance with applicable rules. Although at the beginning of the establishment of the management structure the BUMDes were not in accordance with the rules but had been corrected after one year. The implementation of BUMDes Harapan Jaya 2015-2016 experienced bankruptcy because of the lack of commitment from the management. Afterward, the implementation of Harapan Jaya BUMDes had planned to establish six business units in 2017, yet only four business units could be realized until the end of 2018. These business units have not been able to empower the community and reduce the unemployment rate in Pagelaran Village because the total employments of these business units are only 20 people. BUMDes turnover is good, but the profit obtained is very small so it has not been able to contribute to the Village Original Income.
Pengetahuan Wisatawan Mancanegara atas Kehadiran Patung Garuda Wisnu Kencana sebagai Ikon Pariwisata Indonesia Supina Supina
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i2.675

Abstract

In 2018, Indonesia has a new tourism icon, namely Garuda Wisnu Kencana Statue, which located in Bali, the most famous tourist destination in Indonesia. The presence of this tourism icon is certainly expected to support increasing numbers of tourists to Bali and Indonesia, especially for foreign tourists. One year has passed but there still no tourism improvement from the presence of this tourism icon, there are no major activities that can invite tourists to visit and there is no research on this tourism icon. Therefore, descriptive research was conducted by distributing questionnaires through online media to foreign tourists from five continents in the world to find out whether foreign tourists knew about the presence of the Indonesian tourism icon Garuda Wisnu Kencana Statue. The results of this study show that 87.5% of respondents from 28 countries in various parts of the world did not know about the presence of this new tourism icon, and of course, there was no significant impact resulting from the tourism icon. The low level of knowledge of the presence of tourism icons surely related to the marketing method both carried out by the local tourism government and the central tourism government. Discussion of marketing methods certainly requires further complete research but the results of questionnaires show that according to respondents one of the best marketing media to promote a new tourism icon is social media and the internet/website. 
Pengaruh Kompetensi, Kompensasi dan Stres Kerja Terhadap Kinerja Tenaga Kontrak di Kantor Dinas Pekerjaan Umum Kabupaten Malaka Marselinus Seran; Anwar Sanusi; Abdul Manan
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 4, No 1 (2020): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v4i1.791

Abstract

The purpose of this study is to research the antecedent aspects of competence, compensation, and work pressure on the performance of contract employees. The study was conducted in eastern Indonesia in the Malacca District, East Nusa Tenggara. The study population was all contract employees in the Public Works Office. The total population of the study was 166 respondents. The number of samples in this study was 63 people. Data analysis techniques used multiple linear regression analysis. The results of this study indicate that the variables of competence and compensation have a positive effect on the performance of contract employees, while work pressure does not affect the performance of contract employees.Keywords: Competence, compensation, works pressure, the performance of contract employees ABSTRAKTujuan dari penelitian ini adalah menguji aspek anteseden kompetensi, kompensasi, dan stres kerja terhadap kinerja tenaga kontrak. Penelitian dilakukan di Indonesia wilayah timur di Kabupaten Malaka, Nusa Tenggara Timur. Populasi penelitian ini adalah seluruh pegawai kontrak di Kantor Dinas Pekerjaan Umum.  Jumlah populasi penelitian sebanyak 166 responden. Pengambilan sampelnya menggunakan rumus slovin, jumlah sampel dalam penelitian ini sebanyak 63 orang. Teknik analisis data menggunakan analisis regresi linier berganda. Hasil penelitian ini menunjukkan bahwa variabel kompetensi, dan kompensasi berpengaruh positif terhadap kinerja tenaga kontrak, sedangkan stres kerja tidak mempengaruhi kinerja tenaga kontrak.Kata kunci: Kompetensi, kompensasi, stres kerja, kinerja tenaga kontrak 
Daftar Isi Vol. 3 No. 2 2019 Jurnal JSHP
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i2.742

Abstract

Puji dan syukur kita panjatkan kehadirat Allah SWT, karena atas berkat dan rahmat-Nya Jurnal Sosial Humaniora dan Pendidikan (JSHP) Volume 3 Nomor 2 Tahun 2019 dapat diterbitkan oleh Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Balikpapan.JSHP diterbitkan secara berkala sebagai wadah publikasi hasil penelitian dan karya ilmiah dibidang Sosial, Humaniora dan Pendidikan Tinggi yang dilakukan oleh dosen dan peneliti baik internal Politeknik Negeri Balikpapan serta insan akademik dari perguruan tinggi lain.Dengan terbitnya JSHP ini secara berkala semoga dapat meningkatkan motivasi dan produktivitas dosen dan peneliti di Kota Balikpapan dan sekitarnya untuk lebih banyak menghasilkan karya-karya penelitian yang bermanfaat dan menjawab kebutuhan masyarakat. Disamping itu JSHP ini semoga dapat menjadi sumber referensi untuk kegiatan penelitian serta dapat memperkaya bahan ajar bagi kegiatan belajar mengajar di Kampus Politeknik Negeri Balikpapan dan kampus lainnya. Penerbitan JSHP Vol 3 No 2 2019 mengalami kemunduran terbit dikarenakan dalam proses penyempurnaan tampilan website dan proses review artikel yang baru selesai. Kedepan semoga lebih tepat waktu.Akhirnya redaksi JSHP mengucapkan selamat dan terimakasih pada para dosen/peneliti yang telah berkontribusi dalam penerbitan JSHP  Vol 3 No 2 2019.                                                                                                 Balikpapan, 10 September 2019                                                                                                Hormat Kami                                                                                                                                                                                             Redaksi JSHP 
Uji Coba Proses Pengempukan Daging dengan Ekstrak Daun Pepaya dan Ekstrak Nanas Antonius Rizki Krisnadi
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i2.674

Abstract

Papaya leaves and pineapple fruit help the process of natural meat refinement. The aim of the study was to determine meat deflation with papaya leaf extract and pineapple fruit with texture of meat tenderness, aroma of meat specificity after and physical quality of meat before processing. This study uses an experimental method to look for the effect of treatment on others in controlled conditions. Using a sample of 15 expert panelists for the results of meat treatment using the categorization method. The results of the study used papaya leaf extract and pineapple fruit, that soaking for 45 minutes meat (P3) caused a change in the texture of tenderness of the meat, the aroma of the peculiarities of the meat after processing changed with the aroma of papaya leaves and pineapple fruit. While the physical quality of the meat prior to processing, the panelists gave the answer P1, which was soaking for 15 minutes. P2 and P3 in physical quality look pale and not fresh before processing. Suggestions researchers conducted further research on nutrition and water content in meat.

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