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Media Bina Ilmiah
Published by LPSDI Bina Patria
ISSN : 19783787     EISSN : 26153505     DOI : 10.33758
Core Subject : Humanities, Education, Social,
Humanities Social Sciences Other
Media Bina Ilmiah, ISSN 1978-3787 (print) | 2615-3505 (online), diterbitkan 12 (Dua Belas) nomor dalam setahun (Januari-Desember) oleh BINA PATRIA. Jurnal ini merupakan sarana komunikasi dan penyebarluasan informasi hasil-hasil penelitian dan pengembangan, kajian serta pemikiran dalam bidang multidsiplin ilmu secara berkala.Redaksi menerima tulisan atau artikel ilmiah bidang Sosial. Redaksi berhak mengedit tulisan tanpa merubah maknanya. Media Bina Ilmiah adalah jurnal nasional terakreditasi SINTA 4.
Arjuna Subject : Umum - Umum
Articles 25 Documents
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Search results for , issue "Vol. 19 No. 02: September 2024" : 25 Documents clear
LITERATURE REVIEW: INOVASI MEDIA PEMBELAJARAN AUGMENTED REALITY (AR) UNTUK ANAK BERKEBUTUHAN KHUSUS DI ERA REVOLUSI INDUSTRI 4.0 Yulaikha Mar’atullatifah; Yoel Eko Christian; Maulana ilham Alisyahbana
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Abstract

Dalam era Revolusi Industri 4.0, Augmented Reality (AR) menjadi salah satu teknologi yang memiliki potensi besar dalam meningkatkan proses pembelajaran, khususnya bagi anak berkebutuhan khusus. Teknologi AR memungkinkan penggabungan elemen digital dengan dunia nyata, menciptakan lingkungan belajar yang interaktif dan mendukung pemahaman yang lebih mendalam. Berbagai penelitian telah menunjukkan efektivitas AR dalam meningkatkan keterlibatan, motivasi, dan pemahaman anak-anak dengan gangguan autisme, tunagrahita, dan lainnya melalui media pembelajaran berbasis visual dan interaktif. Meskipun tantangan seperti biaya pengembangan dan pelatihan pendidik masih ada, manfaat yang ditawarkan oleh AR jauh lebih besar, terutama dalam membantu anak berkebutuhan khusus untuk mengatasi hambatan dalam belajar. Studi ini bertujuan untuk mereview literatur yang relevan terkait penggunaan AR sebagai media pembelajaran bagi anak berkebutuhan khusus dan menggambarkan potensi penerapannya di masa depan
PEMANFAATAN TAHU SUMEDANG PADA PRODUK SWEDISH MEATBALLS Surya Nurhadi; Riza Taufiq
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Abstract

Swedish meatballs are one of the iconic dishes at one of the IKEA shopping centers. Swedish meatballs are rich in healthy nutritional content. However, there are still a few who use the basic ingredient Sumedang tofu as a food product that is easy to innovate into new products. Researchers took the basic ingredients of Sumedang tofu based on interests and also new creations that had never been developed before. The author intends to research the use of sumedang tofu in Swedish meatballs. The method used is an experimental method, namely by substituting the additional main ingredient of tofu into Swedish meatball. The tests carried out are organoleptic tests and consumer acceptance of the product results. The main objective of this research is to obtain the right recipe formulation and to determine consumer acceptance by distributing questionnaires to 70 panelists. The results of this research obtained the correct recipe formula by adding 250 grams of Sumedang tofu to the Swedish meatball dough. based on the results of organoleptic tests obtained positive consumer acceptance of the processed product.
MODIFIKASI UKURAN PIZZA ISIAN PASTA SAUS RENDANG DENGAN UKURAN SATU GIGIT Vino Alex Andro Susanto; Tito Pandu Raharjo
Media Bina Ilmiah Vol. 19 No. 02: September 2024
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Pizza is a food from Italy that has been widely adapted in Indonesia, including innovation with rendang sauce, a traditional Indonesian dish that is rich in flavor. This study aims to identify the factors that influence the texture of one-bite rendang sauce pasta stuffed pizza, as well as measure consumer preference and acceptability of the product. Some of the main ingredients used were high-protein wheat flour, fermipan, olive oil, and various ingredients used to make pasta and rendang sauce. This study used an experimental method with three independent variables: pizza dough type (thick and thin), pasta type (penne and fusilli), and rendang sauce consistency (liquid and thick). 45 untrained panelists were used in this study to rate the products on a hedonic scale for taste, aroma, appearance, texture, and overall quality. The results showed that the combination of thin pizza, penne pasta, and thick rendang sauce (A2B1C2) received the most positive response from the panelists, especially in terms of texture and overall quality. The conclusion of this study is that the most optimal texture on this one-bite rendang sauce pasta stuffed pizza can be achieved by using a combination of thin pizza, and thick rendang sauce.
PERANAN GREETER DALAM PENGOPERASIAN STANDAR OPERASIONAL PROSEDUR 18TH RESTORAN DI HOTEL THE TRANS LUXURY BANDUNG Marshanda Ayu Nehaz; Dendi Gusnandi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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The role of the greeter in the operation of Standard Operating Procedures (SOP) at The Trans Luxury Hotel Bandung's restaurant is a crucial aspect of the service industry. The restaurant is located on the 18th floor of the hotel, renowned for its high-quality service and featuring 280 rooms. The hotel boasts 17 classroom-style meeting rooms, a ballroom, and the largest convention center in Bandung. The hotel operates under a luxury hotel concept with a high-class market segmentation.This study aims to investigate the role of the greeter in the operation of SOP at The Trans Luxury Hotel Bandung's restaurant. The research method employed is a descriptive study involving direct observation and interviews with one greeter and 15 customers. The results show that the greeter plays a crucial role in operating SOP at the restaurant. The greeter must be able to welcome guests warmly, guide them to their desired tables, help them sit, escort them, and see them out to the exit. However, some greeters do not adhere to the standard procedures. Therefore, the authors recommend that the restaurant management conduct stricter oversight of greeting procedures and motivate greeters to improve their service performance. This study is expected to serve as a consideration for hotel management, particularly in the restaurant, to enhance service quality and ensure that SOP is implemented properly. By doing so, it can enhance the guests' impression and improve the hotel's reputationreputation
NILAI MANGAN KLOR DALAM TRADISI BEGAWE PADA MAYARAKAT DI KECAMATAN LENEK LOMBOK TIMUR Afrilianti , Afrilianti; Bagdawansyah Alqadri; Edy Kurniawansyah
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Abstract

Mangan klor merupakan salah satu tradisi yang ada di Kecamatan Lenek dimana tradisi mangan klor diwujudkan dalam bentuk membagikan nasi dan lauk kepada tetangga di sekitaran lingkungan tempat tinggal yang memiliki acara gawe. Setiap ada acara Begawe pasti ada yang namanya mangan klor yang dilakukan khususnya masyarakat Lenek Lombok Timur. Tujuan diadakanya penelitian ini untuk mengetahui proses pelaksanaan dan nilai-nilai yang terkandung dalam mangan klor dalam sebuah tradisi begawe pada masyarakat di Kecamatan Lenek Lombok Timur. Penelitian ini menggunakan pendekatan penelitian kualitatif dengan jenis penelitian etnografi. Teknik pengumpulan data yang digunakan yaitu teknik wawancara semi-terstruktur, observasi partisipasi, dan dokumentasi. Hasli penelitian menunjukan bahwa mangan klor dalam tradisi begawe pada masyarakat di Kecamatan Lenek memiliki dua tahapan yakni pra acara dan acara puncak. Masing-masing tahapan memiliki rangkaian. Mangan klor biasa dilakukan pada saat ada acara begawe dan dilaksakan selama 7 hari. Keunikan pada tradisi ini adalah saat proses mangan klor dimana masyarakat duduk berbaris dengan rapi di tepi jangan untuk menunggu diberikan nai dan lauk. Selain itu pada mangan klor dalam tradisi begawe pada msyarakat di Kecamatan Lenek memiliki beberapa nilai yang terkandung didalamanya. Nilai tersebut antara lain; Nilai kebersamaan, nilai tolong menolong, nilai keindahan, dan nilai kebudayaan.
THE INFLUENCE OF PSYCHOLOGICAL CONTRACTS ON PT. XYZ INNOVATIVE WORK BEHAVIOR WITH WORK ENGAGEMENT AS MODERATOR Dany Efendi; Udisubakti Ciptomulyono; Bustanul Arifin Noer
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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This research goals to know the impact of the psychological contract on Innovative Work Behavior, and how the role of work engagement moderates this relationship. The population at PT XYZ is 110 workers. Sampling was taken using the simple random sampling method. This study uses a statistical method called Partial Last Square to analyze the influence and moderation of Innovative Work Behavior. The study findings are that the Psychological Contract in the Relational Contract and Transactional Contract Dimensions has a significant impact on Innovative Work Behavior. Work Engagement is able to significantly moderate the relationship between the Psychological Contract on the Relational and Transactional Contract Dimensions on Innovative Work Behavior. This study aims to enrich the existing literature on psychological contracts, innovative work behavior, and work engagement. The primary objective is to explore the intricate relationships between these constructs and how they collectively influence organizational outcomes. By delving into these relationships, the research seeks to provide valuable insights and practical recommendations for human resource management practices.
STRATEGY OF TOURISM SUPPLY CHAIN DEVELOPMENT IN MARINE TOURISM DESTINATION MADASARI BEACH PANGANDARAN REGENCY WEST JAVA Tiffany Chairunnisa Ramadhania
Media Bina Ilmiah Vol. 19 No. 02: September 2024
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The objective of this research were to produce a strategy for developing tourism supply chains in marine tourism destination Madasari Beach Pangandaran Regency, West Java. This research identifies and analyzes how the existing conditions of tourism and business products/services are involved in the production group (accommodation service business, transportation service business, tourism travel business, food and craft services business, management of tourist attraction in a destination). This research uses an analysis of external and internal environmental situations (TOWS) to find out how the existing condition of Madasari Beach based on the sequence of strategies in TOWS analysis which will serve as a reference for strategic planning output on developing tourism supply chains. The results show that Madasari Beach still has various weaknesses in developing of tourism supply chain. The results of the analysis of external and internal situations show that the position of Madasari Beach is in quadrant 3 with a negative x and a positive y. The suggestions in this research are to improve the competence of human resources in the field of service and tourism product development for tourism service business, local communities, and government elements, adding facilities and accessibility that can support the implementation of tourism activities in Madasari Beach. and partnering with tourism service businesses in other tourist attractions outside the Madasari Beach region, determining form and building management or institution for tourism destination operational in order to increase competitiveness and increase tourist visits to Madasari Beach.
HUBUNGAN ANTARA OPTIMISME DENGAN FEAR OF SUCCESS PADA KARYAWAN PEREMPUAN DI PT PLN (PERSERO) UID S2JB Dahlia Eka Tri Yuliana; Dwi Hurriyati
Media Bina Ilmiah Vol. 19 No. 02: September 2024
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This research aims to analyze the international coffee trade and provide hope for a country to overcome limited domestic savings which is the key to capital formation in order to increase economic productivity and has an important role, especially as a source of foreign exchange, providing employment opportunities and a source of income for farmers or business people. other economics related to coffee. The Indonesian government has attempted to facilitate the work or regulation of Indonesian coffee export flows by issuing regulations regarding coffee exports through Regulation of the Minister of Trade of the Republic of Indonesia Number 109 of 2018 concerning Coffee Export Provisions. Indonesia is one of the largest coffee producing countries in the world. With a large role, Indonesia is expected to be able to improve the quality of coffee in accordance with the standards set by importing countries in the international market. Therefore, there is a need for synergy with government policies that support the competitiveness of the downstream coffee industry to dominate the international market
KAJIAN TERHADAP KUANTITAS DAN KUALITAS AIR DANAU LUT ATAS SEBAGAI SUMBER AIR BAKU BAGI MASYARAKAT KABUPATEN BENER MERIAH Edy Armansyah; Ernawita, Ernawita; Abdul Malik
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Lake Lut Atas is administratively located in the KPH III protected forest area which is located on the slopes of Mount Burni Kul, Kampung Waq Pondok Sayur, Bukit District, Bener Meriah Regency, at an altitude of 2100 meters above sea level, with an area of ​​approximately 8 hectares. Lake Lut Atas has long been used as a source of raw water for people's lives. However, the use of Lake Lut Atas as a source of clean water has not been carried out optimally because there is still a lack of research that examines the quantity and quality of lake water to determine the feasibility of Lake Lut Atas as a source of raw water for the community. At present there is agricultural activity by the community on the outskirts of Lake Lut Atas. The condition of the lake at the time of the study was that a kind of water hyacinth was thriving which covered almost the entire body of the lake and siltation due to sedimentation which was feared could reduce the quantity and quality of water. The purpose of this study was to determine the physical and chemical parameter values ​​for the water quality of Lake Lut Atas and to determine the quality class (quality standard) of Tes Lake water according to Government Regulation No. 82 of 2001. The research results obtained physical parameters: lake depth 145.2 cm, temperature 23.2 °C, brightness 90 cm, and TDS 430.2 mg/L. For chemical parameters pH 8.05, DO 7.96 mg/L, COD 176.4 mg/L, BOD 12.294 mg/L, dissolved N-96.631 mg/L, and P 1.170 mg/L. As for the biological parameters, the total Coliform bacteria content was 48 Ind/ml.
TEKNIK UP SELLING DALAM MENINGKATKAN PENJUALAN DI RESTORAN RESINDA HOTEL KARAWANG Bayu Setiawan Christian Dani; Dr. Siti Zakiah, S.Par., MM.Par
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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This study examines the implementation of up selling techniques at the Resinda Hotel Karawang restaurant and their impact on increasing sales. Up selling is a sales strategy aimed at offering higher-value products or services to enhance the total transaction value. The research employs a qualitative approach with a case study design, collecting data through in-depth interviews with restaurant staff. The findings reveal that up selling techniques employed include recommending premium menu items, complete meal packages, portion upgrades, drink pairings, desserts, seasonal menus, and larger portions. These techniques are effective in boosting sales and enhancing customer experience. Success is measured through changes in total bills and customer feedback, although a major challenge is ensuring recommendations do not feel pushy. Internal factors such as staff communication skills and menu knowledge, along with external factors like special events and seasons, influence the effectiveness of these techniques. The study recommends improved training, the use of technology, regular monitoring and evaluation, focusing on customer experience, and adapting to external conditions.

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