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Journal of Creative Student Research
Published by Politeknik Pratama Purwokerto
ISSN : 29635942     EISSN : 29634776     DOI : 10.55606
Core Subject : Humanities, Science, Education, Social, Engineering,
Humanities Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences Transportation
Ilmu Sosial,Ilmu Ekonomi,Akuntansi,Manajemen,Kebudayaan,Pendidikan,Sejarah,Pariwisata,Gender,Humaniora,Seni Budaya Linguistik,Sastra,Filsafat,Studi Agama,Studi Media dan Komunikasi,Berbagai bidang penelitian yang relevan
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 374 Documents
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Pengaruh Gadget Terhadap Akhlak Seorang Anak Ayu Lestari; Dea Putri; Rizky Anugrah Pardosi; Gusmaneli Gusmaneli
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2247

Abstract

With the development of times and technology, humans have created tools that make it easier for humans to communicate with each other, including gadgets. Gadgets are one of the technologies that humans really need to communicate with other people. All technology has negative and positive impacts, in this case the role of parents greatly determines the impact that gadget technology has on a child's personality or morals. Children's dependence on playing gadgets cannot be separated from the role of both parents. In this modern era, parents should be smarter in introducing technology to their children. This study aims to analyze the influence that gadgets have on children's personality or morals and how parents deal with this rapidly increasing technology. The research method used is observation, documentation and interviews. Theoretically, this research is expected to add to the repertoire of social science and technology, especially sociology in the family.
Analisis Kesulitan Belajar Siswa pada Pembelajaran Online MTS Negeri 1 Kolaka Miswandi Tendrita; Saparuddin Saparuddin; Febrika Febrika
Journal of Creative Student Research Vol. 1 No. 2 (2023): April : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2248

Abstract

The COVID-19 pandemic that has occurred throughout the world, including Indonesia, has greatly impacted teaching and learning activities in schools. The learning process that is usually done face-to-face has now turned into online learning, this underlies the emergence of learning difficulties in students. This problem is the background of this research which will see how the difficulties of students in online learning. This study aims to determine student learning difficulties in the online learning process during the covid-19 pandemic in class VIII at MTs Negeri 1 Kolaka. The type of research used in this research is descriptive qualitative research. The number of samples used were 50 students of class VIII MTs 1 Kolaka taken by random sampling technique. The instrument used in this study is a questionnaire with a total of 20 statement items. Students' learning difficulties can be seen from 3 indicators, namely technical difficulties, implementation of learning and difficulties of external factors. The results of this study indicate that the technical difficulty indicator is 36% in the "very high" category. Indicators of learning implementation 38% in the "medium" category. The external factor difficulty indicator is 40% in the “high” category. Overall the average. of the questionnaire data obtained was 58.22% with the highest percentage of 40% being in the "medium" category. Based on the results of the analysis, it can be concluded that learning difficulties in online learning are moderate.
Pemasaran Usaha Sangcok (Pisang Coklat) Dalam Perspektif Islam Syariah Hafizhoh; Ananda Sholih; Arif Rio; Audy Ayuni; Delvina Sari; Dewi Aryanti; Nadila Aulia; Rini Amelia
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2265

Abstract

Bananas are easily damaged so their durability is very limited. By processing bananas into sangcok it is quite profitable, so that it is used as a side business by the community as an additional income. This study aims to (1) analyze the characteristics of entrepreneurs and business profiles of sangcok (2) availability of raw materials, production technology, use of inputs, costs, income, efficiency and added value of the sangcok agro-industry. The raw material for making sangcok is kepok bananas. Entrepreneurs obtain raw materials for bananas by buying them directly at the market. The results of this study are the marketing plan implemented by the sangcok business, namely in terms of products, always maintain good product quality and the materials used are also halal, the prices applied are also affordable according to what was ordered, a less strategic place does not discourage culinary lovers from continuing to buy sangcok, and promotion strategies are carried out through online and offline media, promoting more through online media, although in doing promotions, honesty is emphasized and not badmouthing other businesses. The conclusion from this study is that the marketing plan carried out in the sangcok business is in accordance with an Islamic perspective. Related marketing plans such as product, price, promotion and place are also based on the Koran, hadith and the practice of the Prophet Muhammad in conducting marketing.
Penggunaan Video Animasi Dalam Pembelajaran IPS Guna Untuk Meningkatkan Minat Belajar Siswa Kelas Viii Di MTS Miftahul Huda Ngunut Tulungagung Laviana Aunil Malik; Binti Maunah
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2275

Abstract

Teaching and learning activities are basically a process of communication carried out between teachers and students, in which both of them exchange ideas. aims to increase students' interest in learning, and to explore this matter more deeply, the researcher formulates the research focus as follows: 1) How is the interest in learning social studies for class VIII students at MTs Miftahul Huda Ngunut Tulungagung, 2) What are the steps for using animated video media in learning, 3) What are the implications of applying animated video media? This research is a research using descriptive qualitative research methods. The location of this research is MTs Miftahul Huda Ngunut Tulungagung. The results of the study are as follows, 1) Students' interest in social studies learning is influenced by the classroom atmosphere and the learning media used. 2) The use of learning media is very necessary in every lesson, 3) The use of animated videos in learning, 4) As a teacher, you have to be creative and innovative. 5) The use of video animation is able to overcome the limitations of the senses, space and time. 6) Animated video media can motivate students to increase student learning interest. 7) The teacher's attention to students with different abilities, both more and less, is of course different, so that all of their students are able to be equal and complete learning well according to the lesson plan standards.
Analisis Pemberian Hadiah Pada Produk Simjakasya Berhadiah Di Awal Berdasarkan Fatwa DSN-MUI Nomor 86/DSN-MUI/XII/2012 Tentang Hadiah Dalam Penghimpunan Dana Lembaga Keuangan Syariah Di BMT NU Ngasem Jawa Timur Muhammad Agus Arya Sukma; Rudi Hermawan
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2279

Abstract

A gift is a present made voluntarily by someone to another person without compensation or expecting anything in return except to get closer to Allah SWT, which results in the transfer of ownership from the giver to the person given. Giving gifts is a natural thing in deposits in Islamic financial institutions that use the wadi>`ah yad d}ama>nah contract. Therefore, this study analyzes the giving of prizes to Simjakasya products with prizes at the beginning based on the DSN-MUI Fatwa Number 86/DSN-MUI/XII/2012 concerning Prizes in Fundraising for Islamic Financial Institutions at BMT NU Ngasem, East Java. This research is a type of field research using qualitative methods. The data sources used are ptimer data sources and secondary data sources. Methods of data collection by way of observation, interviews, and documentation. The research location is at BMT NU Ngasem, East Java. The results of this study indicate that the concept of giving gifts in Simjakasya products with early prizes at BMT NU Ngasem, East Java, there are several things that conflict with the DSN-MUI Fatwa Number 86/DSN-MUI/XII/2012 concerning Prizes in Fundraising for Islamic Financial Institutions. These things are the types of gifts that have been determined and promised beforehand, as well as the custom of BMT to use this concept in every transaction which is a form of custom.
Inovasi Pembuatan Kue Keranjang Dengan Penambahan Puree Umbi Bit (Beta Vulgaris L.) Dan Variasi Isian Kismis Sebagai Obyek Usaha Diandari Ridhaningrat; Lilis Sulandari; Any Sutiadiningsih; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2314

Abstract

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown, made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.
Pemanfaatan Potensi Lokal Desa Tritunggal Sebagai Penunjang Sumber Belajar IPS Kelas VII Mts Ma’arif 23 Infarul Ghoy Tritunggal Lamongan Rikza Syahrul Ramadhan; Bagus Setiawan
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2316

Abstract

. Utilization of local potential in the form of convection textile industry centers as a source of learning with the aim that learning can also take advantage of environmental aspects. the local potential of Tritunggal Village, namely the center of the textile convection industry. can increase the potential of students as an effort to develop themselves The purpose of this study is to: (1) To describe the potential of Tritunggal Village which is used as a social studies learning resource on economic activity material at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan (2) To describe social studies learning process on economic activity material at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan (3) To describe the utilization of local potential in Tritunggal Village as a support for social studies resources at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan This research uses a type of research approach descriptive qualitative. Data collection techniques used in this study are observation, interviews, and documentation. In analyzing the data using data reduction, data presentation, drawing conclusions, and the validity of the results from the Tritunggal Village research, Tritunggal Village has local potential in the form of a textile convection industry center, which is in line with economic activities in the area. Utilization of local potential as a support for social studies learning at Mts Ma'arif 23 Infarul Ghoy Tritunggal Lamongan, increasing student involvement, enthusiasm for learning, insight, and social attitudes Social studies learning by utilizing local potential runs smoothly and effectively.
Inovasi Patty sandwich Dengan Proporsi Ikan Patin (Pangasius Sp) Dan Kelapa Muda Sangrai Dengan Penambahan Puree Daun Semanggi Adam Ardhul Jadid Rizki Dwi Putra; Any Sutiyadiningsih; Lilis Sulandari; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2317

Abstract

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.
Pembuatan Bakso Ikan Dengan Proporsi Ikan Tuna (Thunnus Sp) Dan Ebi Dengan Penambahan Puree Semanggi (Marsilea Crenata) Muhammad Fikri Bachruddin Patty; Any Sutiadiningsih; Niken Purwidiani; Mauren Gita Miranti
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2318

Abstract

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.
Kontribusi Islam Dalam Pengembangan Peradaban Dunia Mardiah Astuti; Herlina, Herlina; Ibrahim, Ibrahim; Endi Iksan Saputra; Melsa Laela Atma; Rahma Utami
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2319

Abstract

This article is entitled about the contribution of Islam in the development of world civilization. This research was conducted using two methods, namely qualitative research through questionnaires and literature studies by looking at previous studies whose theme is of course related to the title of this article. The results obtained show that Islam has made a very good contribution to world civilization, Islam has made significant contributions in various fields, including science, art, architecture, philosophy, mathematics, medicine, and many more.

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