cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Erwan Nur Hidayat
Contact Email
ahmad.ashifuddin@gmail.com
Phone
+6285885852706
Journal Mail Official
danang@apji.org
Editorial Address
POLITEKNIK PRATAMA PURWOKERTO Alamat : Komplek Purwokerto City Walk (PCW) Jl. H.R. Bunyamin Blok A 11-12 Purwokerto 53121 email : admisi@politeknikpratama.ac.id, website : www.politeknikpratama.ac.id
Location
Kab. banyumas,
Jawa tengah
INDONESIA
Lencana: Jurnal Inovasi Ilmu Pendidikan
Published by Politeknik Pratama Purwokerto
ISSN : 29649463     EISSN : 29649684     DOI : 10.55606
Core Subject : Humanities, Education, Art,
Arts Humanities Education Languange, Linguistic, Communication & Media Other
Sub Rumpun PENDIDIKAN ILMU SOSIAL 1 Pendidikan Pancasila dan Kewarganegaraan 2 Pendidikan Sejarah 3 Pendidikan Ekonomi 4 Pendidikan Geografi 5 Pendidikan Sosiologi dan Antropologi 6 Pendidikan Akuntansi 7 Pendidikan Tata Niaga 8 Pendidikan Administrasi Perkantoran 9 Pendidikan Bahasa Jepang 10 Pendidikan Sosiologi (Ilmu Sosial) 11 Pendidikan Koperasi 12 Pend Kependudukan dan Lingkungan Hidup 13 Pendidikan Ekonomi Koperasi 14 Bidang Pendidikan Ilmu Sosial Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN BAHASA DAN SASTRA 1 Pendidikan Bahasa, Sastra Indonesia dan Daerah 2 Pendidikan Bahasa (dan Sastra) Inggris 3 Pendidikan Bahasa (dan Sastra) Indonesia 4 Pendidikan Bahasa (dan Sastra) Jerman 5 Pendidikan Bahasa (dan Sastra) Perancis 6 Pendidikan Bahasa (dan Sastra) Arab 7 Pendidikan Bahasa (dan Sastra) Perancis 8 Pendidikan Bahasa (dan Sastra) Jawa 9 Pendidikan Bahasa (dan Sastra) Cina (Mandarin) 10 Bidang Pendidikan Bahasa (dan Satra) Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN OLAH RAGA DAN KESEHATAN 1 Pendidikan Jasmani, Kesehatan dan Rekreasi 2 Pendidikan Jasmani dan Kesehatan 3 Pendidikan Olahraga dan Kesehatan 4 Pendidikan Kepelatihan Olahraga 5 Ilmu Keolahragaan 6 Pendidikan Olah Raga dan Kesehatan Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN MATEMATIKA DAN ILMU PENGETAHUAN ALAM (MIPA) 1 Pendidikan Biologi 2 Pendidikan Matematika 3 Pendidikan Fisika 4 Pendidikan Kimia 5 Pendidikan Ilmu Pengetahuan Alam (Sains) 6 Pendidikan Geografi 7 Pendidikan Mipa Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN TEKNOLOGI DAN KEJURUAN 1 Pendidikan Teknik Mesin 2 Pendidikan Teknik Bangunan 3 Pendidikan Teknik Elektro 4 Pendidikan Teknik Elektronika 5 Pendidikan Teknik Otomotif 6 Pendidikan Teknik Informatika 7 Pendidikan Kesejahteraan Keluarga (Tataboga, Busana, Rias Dll) 8 Pend. Teknologi dan Kejuruan 9 Bidang Pend. Teknologi dan Kejuruan Lain yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN 1 Pendidikan Luar Biasa 2 Pendidikan Luar Sekolah 3 Pgsd 4 Pgtk dan (Paud) 5 Psikologi Pendidikan 6 Pengukuran dan Evaluasi Pendidikan 7 Pengembangan Kurikulum 8 Teknologi Pendidikan 9 Administrasi Pendidikan (Manajemen Pendidikan) 10 Pendidikan Anak Usia Dini 11 Kurikulum dan Teknologi Pendidikan 12 Bimbingan dan Konseling 13 Bidang Pendidikan Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN KESENIAN 1 Pendidikan Seni Drama, Tari dan Musik 2 Pendidikan Seni Rupa 3 Pendidikan Seni Musik 4 Pendidikan Seni Tari 5 Pendidikan Keterampilan dan Kerajinan 6 Pendidikan Seni Kerajinan 7 Bidang Pendidikan Kesenian Lain Yang Belum Tercantum
Arjuna Subject : Ilmu Sosial - Linguistik dan Bahasa
Articles 255 Documents
 15   16   17   18   19 
Analisis Faktor Penyebab Munculnya Kebencian Dikalangan Siswa Putri Roganda Pane; Melani Limbong; Shelomita A.P Komaling; Surya Yusuf; Roihan Nasution; Abdinur Batubara
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 3 (2024): Juli : Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i3.3788

Abstract

Hate among students is an alarming phenomenon in the educational environment. This can range from negative feelings towards fellow students, teachers, or even towards the school itself. This research aims to analyze the factors that cause the emergence of hatred among students. Through surveys and data analysis, factors such as the social environment, personal experiences, and media influence will be explored to understand their impact on hateful behavior among students. It is hoped that the results of this research will provide better insight into the root of the problem of hatred in the school environment and enable the development of effective intervention strategies to overcome this problem.
Tingkat Keanekaragaman Echinodermata Di Perairan Wuring Kecamatan Alok Barat Kabupaten Sikka Afdal Afdal; Yulimira Syafriati Y. M. Sani; Mariana Sada
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 2 (2024): April : Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i3.3859

Abstract

This study aims to identify species, diversity index, abundance index, distribution pattern and correlation of abiotic factors with diversity. Number of Echinoderms in Wuring Waters, Alok Barat District, Sikka Regency. This study used a quantitative method with data collection procedures for observation, transects and documentation. As well as in analyzing data using the Shanon-Wiener formula. Then the results obtained were 4 classes with 13 species, namely Strongylocentrotus, Tripneustes gratilla, Diadema setosum, Diadema savignyi, Echinotrix calamaris, Holothuria scabra, Linckia laevigata, Luidia foliolata, Protoreaster nodosus, Ophiactis savignyi, Amphiura sp., Ophiocoma sp., and Ophiothrix fragilis. Based on these results the Echinodermata Diversity Index in Wuring waters shows a medium category, the Abundance Index has a high value and the Morisita Index. This is influenced by several environmental factors including temperature, pH and substrate.
Karakteristik Fisik dan Fisikokimia Ekado Ikan Gabus dan Ayam dengan Penambahan Kacang Tolo dan Jamur Tiram (Pleuretus Ostreatus) Dwiki Rafi Irsandi; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo; Niken Purwidiani
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4029

Abstract

Ekado in this research is an innovative product made from snakehead fish, chicken, cowpeas and oyster mushrooms. This Ekado product is made from a dominant propotion of snakedhead fish. This is caused by the lack of utilization of fish meat and equal distribution of fish consumption in Indonesia. The aims of this research are 1) to determine the results of sensory quality including shape, color, taste, aroma and texture, 2) to determine the nutritional content of snakehead fish and ekado chicken with the addition of cowpeas and oyster mushrooms, 3) to determine the selling price per package 250 grams. This research used a sensory quality method with a total of 37 panelists who were assisted with assessment observation sheets 1-5. The resulting data was processed using a single anova test followed by the Duncan test. To determine the nutritional content (carbohydrates, protein, fat, fiber and calcium) a laboratory examination is carried out. The research results show: 1) There is an influence of the proportion of snakehead fish and chicken on the shape and texture criteria. 2) The nutritional content of the product is Carbohydrate 26.40%, Protein 17.60%, Fat 3.60%, Fiber 2.21%, Calcium 81.05mg/100g. 3) It is known that the selling price of snakehead fish and ekado chicken with the addition of cowpeas and oyster mushrooms is IDR. 30,000 per 250 gram packaging.
Pemanfaatan Tepung Mocaf Dalam Pembuatan Sponge Cake Jovita Nuriza; Niken Purwidiani; Ila Huda Puspita Dewi; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4030

Abstract

Sponge cake is a sweet cake snack that is often consumed throughout the world and is made from flour, sugar, eggs, emulsifier, and others. In this research, sponge cake was innovated by using mocaf flour as a substitute for wheat flour. This research aims to determine: 1) the potential of mocaf flour as a substitute for wheat flour in making sponge cake through organoleptic tests; 2) the nutritional content contained in sponge cake made from mocaf flour; and 3) selling price for mocaf flour sponge cake. The research method used in this research was an experimental method which was tested on 30 panelists and then analyzed using a single ANOVA with the SPSS program, testing the nutritional content of mocaf flour sponge cake using chemical tests in the laboratory and to determine the selling price it was analyzed using conventional methods. The results of this research show that: 1) the ratio of mocaf flour and wheat flour 80:20 has a higher average value than the other comparison values, then there is a significant change in color and texture, and there is no significant change in taste, odor, pores, and scale; 2) the nutritional content of the mocaf flour sponge cake based on laboratory tests shows that per 100 grams it has a total of 234.80 kcal calories, 46.15% carbohydrates, 8.11% protein content, 2.05% fat content, 1.62% fiber %, water content 39.88%, and ash content 1.67%; and 3) the selling price for mocaf flour sponge cake products is IDR 4,914.76/50gram.
Pengaruh Lingkungan Kerja dan Motivasi Kerja Terhadap Kinerja Karyawan Pada PT. HM Sampoerna TBK Di DKI Jakarta Mustika Baharsyah
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4035

Abstract

The purpose of this research is to determine and analyze the influence of the work environment and work motivation on employee performance. The research method used was quantitative research method, where variables were measured using a Likert scale. Data collection methods include questionnaires, interviews and documentation. The research was conducted using a validity and reliability sample of 30 people taken from a total population of 385 people, while the research sample was 196 people using the Slovin method. Data processing uses SPSS version 26 software. The data analysis techniques use classical assumption tests, simple linear regression analysis, hypothesis testing, and coefficient of determination. The research results show that partially working environment variables has a significant and positive effect on employee performance. Partially, the work motivation variable has a significant and positive effect on employee performance.
Penerapan Metode Eksperimen Dalam Pembelajaran IPA Untuk Meningkatkan Keterampilan Proses Sains Toni Abdulah Noor; Rizki Hadiwijaya Julkarnaen; Winarti Dwi Febriani
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4036

Abstract

This research aims to improve students' science process skills using experimental methods. This research method is classroom action research (PTK). Kemmis and Mc Taggart PTK model. This research was carried out in 2 cycles consisting of planning, implementation, observation and reflection. Learning implementation plan sheet, educator and student observation sheet. For science process skills using tests and documentation. The population in this study were all class V students at Pasircuri Elementary School, Tasikmalaya Regency, totaling 17 people. The average score for Pre-action Science learning was (48.2), cycle I (64.1) and cycle II (85.2). The pre-action science process skills of 3 students (15%) were completed and 14 students (85%) were incomplete with an average of 48.2. As a result of improving science process skills in cycle I, there were 11 students (64%) who had completed it and 6 students (36%) who had not completed it with an average of 64.1. In cycle II there were 14 students (82%) who completed and 3 students (18%) who did not complete with an average of 85.25. Thus there is an increase with each cycle (65%) with experimental methods to improve students' science process skills.
Pembuatan Sambal Petis Udang Instan Bubuk Menggunakan Teknik Foam-Mat Drying Dengan Penambahan Maltodextrin Maulana Dzaky Hiba Dillah Akbar; Niken Purwidiani; Ila Huda Puspita Dewi; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4038

Abstract

Shrimp petis chili sauce is a chili sauce made from shrimp petis paste added with maltodextrin. The manufacture of instant shrimp chili powder uses the foam-mat drying technique , which in this method requires a foam binding agent and stabilizer, namely maltodextrin. The purpose of this study is to find out: 1) the sensory quality of chili sauce petis instant shrimp powder and rehydration from the addition of maltodextrin by 5%, 10%, 15%; 2) nutritional content of chili sauce, petis, instant shrimp powder and rehydration; and 3) the selling price of chili sauce petis instant shrimp powder. This type of research is an experimental research, which is tested on 30 panelists. Sensory quality results were analyzed using a single anova of the SPSS program, the nutritional content was analyzed in the laboratory, and the selling price was analyzed using conventional methods. The results of data analysis showed: 1) the best treatment from the results of the sensory quality test was the addition of maltodextrin as much as 5% with the average result in chili sauce of powdered shrimp chili sauce 4.47, aroma 4.43, texture 3.83. In chili petis rehydration color 4.60, aroma 4.67, taste 4.67, viscosity 4.47, overall preference 4.57; 2) The results of laboratory tests on chili sauce instant shrimp powder and rehydration were vitamin A powder 62.8mg/100g, rehydration 88.5mg/100g, water content of powder 11.36%, rehydration 26.10%, ash content of powder 3.80%, rehydration 2.60%, salt content of powder 2.81%, rehydration 2.42%, protein content of powder 56.10%, rehydration 41.06%; and 3) the selling price of packaged instant shrimp powder chili sauce weighing 30g is Rp 4,000.
Implementation Of The Teaching Factory Learning Model In Improving Students' Competence At State Vocational High School 1 Pacet Ende Junaedi; Sri Setyaningsih; Eka Suhardi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4039

Abstract

This research aims to obtain a fact-based picture in the form of data and information regarding the implementation of the Teaching Factory learning model at SMK Negeri 1 Pacet. Qualitative research methods are used to produce a comprehensive presentation based on findings in the field. The efforts made in education are on the learning processes and models used to achieve educational goals. Vocational High Schools (SMK) are schools that aim to prepare students who are skilled and ready to enter the world of work. To realize this goal, one of the flagship programs is the Teaching Factory. Teaching Factory is an effort to present the real world of work in an educational environment. The objectives of this Teaching Factory are (a) increasing the competency of students (b) increasing the entrepreneurial spirit of graduates (c) producing value-added products (goods/services) (d) expanding the scope of recruitment opportunities for vocational school graduates, and (e) increasing collaboration with the business/industrial world. KBased on the results of the research, it can be concluded that the implementation of Teaching Factory learning at SMK Negeri 1 Pacet on the Agribusiness Food Crops and Horticulture skills competency has gone well and can produce superior products and has been accepted as an industry standard by the market so that it can be used as a reference for other schools to implement Teaching Factory learning.
Inovasi Stik Bawang dengan Penambahan Daun Kelor (Morina oleifera L.) Maulid Nabila; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4040

Abstract

Onion sticks are a snack that is flat, long and resembles a stick and has a distinctive savory taste and crispy texture which is finally processed through frying. Moringa leaves are a plant with a multitude of benefits, including lowering blood sugar levels, controlling inflammation, controlling blood pressure, maintaining healthy growth and brain cells, inhibiting cancer, and increasing body resistance. The research objectives were to determine: 1) The results of the sensory quality of onion sticks with the addition of Moringa leaves, including color, taste, aroma, texture and level of preference; 2) Value of the vitamin C content of Moringa leaf sticks based on the best sensory results; 3) Selling price of Moringa leaf sticks in packages weighing 250 grams/package. This research is an experiment in making onion sticks with the addition of Moringa leaves. Using the observation method through sensory quality testing with 30 panelists. The resulting data was processed using the Anova test followed by the Duncan test. To determine the nutritional content of vitamin C, laboratory tests are carried out. The results of the research showed: 1) The best formulation of onion sticks with the addition of Moringa leaves from the sensory test was obtained from the addition of 20 grams of Moringa leaves. 2) The nutritional content of vitamin C in the product is 102.60 mg/100 gr. 3) The selling price of Moringa leaf sticks is known to be IDR 27.650 per-package weighing 250 grams.
Analisis Kemampuan Pemecahan Masalah Matematika ditinjau dari Kepercayaan Diri Siswa pada Materi Himpunan di Kelas VIII SMP Torsina II Singkawang Yosia Lapuni Ruka; Nurhayati Nurhayati; Buyung Buyung
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4041

Abstract

This study aims to describe the ability to solve mathematical problems from the perspective of students' confidence in the set material in grade VIII of SMP Torsina II Singkawang. This research method is a descriptive method with a qualitative research type. The subjects in this study are 32 grade VIII students. The object of this study is the ability to solve mathematical problems and students' confidence in the set material. The data collection instrument is in the form of a written test in the form of a description in accordance with indicators of mathematical problem-solving ability, confidence questionnaires and interviews that have been tested with the validity of the content, validity of the construct, reliability, level of difficulty and discriminating power. The overall results of the study showed that the level of confidence and mathematical problem-solving ability of grade VIII students at SMP Torsina II Singkawang in the set material had a medium category. While specifically showing that: 1) there is a significant relationship between confidence and mathematical problem-solving ability, which means that if confidence increases, students' mathematical problem-solving ability also increases and vice versa; 2) the form of mistakes made by students in solving problems with mathematical problem-solving skills in the set material in the form of errors in understanding problems, errors in using formulas or principles, errors in process or operation skills, and errors in drawing conclusions or checking the correctness of the results obtained.

Page 17 of 26 | Total Record : 255

 15   16   17   18   19 

Filter by Year

2023 2025


Reset
Filter By Issues
All Issue Vol. 3 No. 4 (2025): Jurnal Inovasi Ilmu Pendidikan Vol. 3 No. 2 (2025): April : Jurnal Inovasi Ilmu Pendidikan Vol. 3 No. 1 (2025): Januari : Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 3 (2024): Juli : Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 2 (2024): April : Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 1 (2024): Januari : Jurnal Inovasi Ilmu Pendidikan Vol. 1 No. 4 (2023): Oktober : Jurnal Inovasi Ilmu Pendidikan Vol. 1 No. 3 (2023): Juli : Jurnal Inovasi Ilmu Pendidikan Vol. 1 No. 2 (2023): April : Jurnal Inovasi Ilmu Pendidikan Vol. 1 No. 1 (2023): Januari : Jurnal Inovasi Ilmu Pendidikan More Issue