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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
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Tingkat Pengetahuan dan Sikap Pada Penerapan Hygiene Perorangan Pengolahan Makanan di Hotel Bumi Senyiur Samarinda Habibah Wahidah Aliefarada
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.v2i4.4045

Abstract

Personal hygiene is an action to maintain cleanliness and health, both physical and psychological. The goal is to maintain cleanliness, prevent contamination of dangerous bacteria from the body to the food being processed, and prevent disease. The aim of this research is to determine the level of knowledge and attitudes of food processing staff regarding the implementation of personal hygiene. This research is survey research, survey research is research that takes samples from a population and uses questionnaires as a data collection tool, one of the uses of survey research is for descriptive purposes. The sample is 12 food processing staff who work at the Bumi Senyiur Samarinda Hotel. Data collection uses questionnaires, questionnaires and observations. Analysis uses descriptive. Based on the results of descriptive analysis research, staff knowledge was 66.7% and staff attitude was 75%. For observation results, food processors got a value of 66.7%. In this way, the researchers found that the level of knowledge and attitudes of food processors at the Bumi Senyiur Samarinda Hotel generally obtained good results
Survei Tingkat Kebugaran Jasmani Siswa IPS Kelas XI SMAN 3 Pamekasan Pasca Pandemi Covid-19 Tahun Ajaran 2022/2023 Mohammad Ghazi Muhaimin; Dona Sandy Yudasmara; Zihan Novita Sari
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.v2i4.4047

Abstract

The survey research was conducted in conjunction with a quantitative descriptive approach which aims to explain the level of physical fitness of students in class XI IPS at SMAN 3 Pamekasan in the 2022/2023 school year after the Covid-19 pandemic. A total of 40 students were involved as participants in the physical fitness test procedure. Data on the physical fitness test results will be analyzed according to the norms for each physical fitness test contained in the KEMENPORA TKPN. The results showed that the nutritional status obtained by class XI IPS students at SMAN 3 Pamekasan in the 2022/2023 academic year after the Covid-19 pandemic was in the assessment of good dietary quality (ideal) by 90%, but not supported by a level of physical fitness that was within the assessment category is sufficient/moderate with the proportion of the value obtained is 2.0.
Pembuatan Kulit Pie Berbahan Dasar Tepung Porang Ester Grace Enita; 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.v2i4.4048

Abstract

Pie crust made from porang flour is an innovation that utilizes the results of cultivating porang tubers. This research aims to determine: 1) the best sensory test quality of pie crust made from porang flour; 2) nutritional content, namely water, fat, protein, carbohydrate, ash and fiber content; 3) selling price for pie crust made from porang flour per piece weighing 30 gr. The research method used was experimentation by carrying out 3 different treatments to determine the best sensory test. The research method used in this research is experimentation. The data collection technique is through sensory quality testing using instruments with 30 panelists. The data that has been collected is then analyzed using SPSS version 27 single anova test (one way anova). The research results show that; 1) the formula used to make pie crust is made from porang flour using 60% porang flour and 40% wheat flour, with the formulation 210-grams of porang flour, 140-grams of wheat flour, 25-grams of refined sugar, 280-grams of margarine, 1 ½ tsp salt, 85-ml ice water; 2) laboratory test results for the nutritional content of pie crust made from porang flour, namely water content 7.11%, fat 2.96%, protein 6.11%, carbohydrates 67.90%, ash 0.91%, fiber 3.62% ; and 3) The selling price of pie crust made from porang flour per piece weighing 30 grams.
Analisis Struktur Narasi dan Nilai Religius Pada Novel “Cinta Dalam Diam” Karya Shineeminka Sarah Isah Sogalrey
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.v2i4.4052

Abstract

Literary works are created as a result of experiences, thoughts, and cultural recordings of things that happen to the author. While the novel is one of the literary works, which plays an important role in providing possibilities to address the secrets of human life. In general, what attracts readers in reading a novel is the story. This study aims to describe and explain: (1) The structure in the novel Cinta Dalam Diam Karya Shineminka (2) The religious value in the novel Cinta Dalam Diam Karya Shineeminka. This research uses literary psychology. The approach used in this research is descriptive qualitative research. The data in this study are words, sentences in the form of expressions, and dialog between characters that are the focus of research. The data sources in this research are source documents, such as literary theory books, literary psychology, and the novel Cinta Dalam Diam Karya Shineeminka. The technique used in this research uses data collection through literature study and note-taking techniques and uses the theoretical framework of structural and pragmatic approaches.
Pembuatan Minuman Kurma Rempah Instan Berbahan Dasar Kurma Kering dan Serbuk Rempah Onie Anjani; Niken Purwidiani; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
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.v2i4.4053

Abstract

This research is an experiment in making spice powder and dried dates as a product innovation in instant drinks. This research aims to find out; 1) data on product sensory test results with the criteria of color, aroma, texture, taste, viscosity and preference; 2) the antioxidant content, carbohydrates, calories, fiber and water content are carried out in laboratory tests; and 3)selling price per package. This research is an experimental study with a factor pattern comparing the amount of dried dates and spice powder with 3 treatments, namely (15g:10g), (15g:15g), and (15g:20g). Data collection was carried out using the observation method through sensory tests with the data analysis method of the single ANOVA test and the Duncan follow-up test. The research results show; 1)spice powder with the addition of dried dates produces a product with sensory properties, cream color, sharp spice aroma, smooth texture. Meanwhile, the brewed drink produces sensory characteristics of a dark brown color, sharp spice aroma, soft date texture, sweet taste (taste of spices and dates), viscosity of the liquid date spice drink. The product was well received by the panelists, namely a ratio of 15 grams of spices; 20 grams of dried dates; 2)based on the results of the sensory test, it shows that the sample in the ratio of 15 grams; 20 grams of brewed drink contains carbohydrates; 26.91%, fiber; 1.10%, antioxidant; 98.62/100g, calories; 124.80kcal/100ml%. While powder contains carbohydrates; 23.10%, fiber; 8.01%, antioxidant; 102.10/100g, calories; 241.5080kcal/100g, water; 4.18%; and 3)the selling price of spice powder with the addition of dried dates is known to be IDR 9,000 per 35 gram sachet.
Implementasi Teknologi Digital di Sekolah Dasar Negeri Tulungrejo 1 Pada Kelas IV Bojonegoro Widyana Nurfajar Isnaeni; Humairah Fauziah
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.v2i4.4055

Abstract

The use of digital technology in basic education is increasingly becoming the main focus in efforts to improve the quality of learning. This research aims to determine the implementation of digital technology at Tulungrejo 1 Elementary School in class IV in Bojonegoro. The main focus of this research is whether digital technology has been implemented in this elementary school. This includes teachers' perceptions and experiences in using digital technology, as well as its impact on student learning. The research method used is qualitative. Data was collected through in-depth interviews with fourth grade teachers, direct classroom observations, and analysis of related documents. The research results show that the implementation of digital technology has had a positive impact in improving the quality of learning at SDN Tulungrejo 1. However, the challenges faced include the availability of adequate technological infrastructure and the readiness of teachers to integrate technology in the curriculum. This study provides recommendations for increasing teacher training in the use of technology, improving technology infrastructure, and school development policies that support the effective use of digital technology in learning.
Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat Shi Shi Irgita Alamsyah; Lilis Sulandari; Any Sutiadiningsih; 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.v2i4.4057

Abstract

Snack bars are snacks consisting of ingredients such as cereals, fruits and sometimes nuts that are glued together with adhesives. The adhesive material has the function of providing a solid and sturdy texture so as to produce the desired characteristics of the snack bar. The adhesive material used in making snack bars is sugar or sweetener. This study aims to determine how the organoleptic quality and nutritional content of snack bars using various types of sweeteners (glucose syrup, High Fructose Syrup (HFS), and honey) as an adhesive material. This type of research is experimental with observational data collection through organoleptic quality assessment and nutritional content of biryani flavored snack bars. The results showed that the snack bar with High Fructose Syrup (HFS) produced the best snack bar organoleptic quality, perfect block-shaped snack bar; solid and not hollow; slightly brown yellow color; biryani aroma; crunchy texture and easy to break; and balanced sweet and biryani taste; Laboratory analysis showed that biryani-flavored snack bar has nutritional content in the form of calories of 285.80 kcal/100g, with carbohydrate content of 69.24%, protein of 15.40%, fat of 3.24%, moisture content of 10.90% and ash content of 1.22%.
Inovasi Mie Kremes Dengan Pemanfaatan Sawi Hijau Dan Daun Kersen Musyaffa Rafi Hidayat; Ita Fatkhur Romadhoni; Niken Purwidiani; 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.v2i4.4058

Abstract

Mie kremes is a food product made from wheat flour and liquid in the form of noodles and then processed by drying so that it can be consumed without further cooking process. Mie kremes in this study is a processed product made from noodles (flour, eggs, water, salt) mustard greens, and cherry leaves are processed by steaming and roasting techniques. Shaped pieces of noodles with a length of 1cm evenly, which functioned as a snack at any time. The purpose of this product is : 1) to determine the organoleptic properties that include shape, color, taste, texture; 2) to determine the nutritional content of Mie kremes sawi hijau dan daun kersen. This type of research is experimental. The data collection technique used was observation through 5 trained panelists and 5 semi-trained panelists assisted with assessment observation sheets 1-5. The independent variables in this study are mustard greens and cherry leaves, the dependent variables in this study are shape, color, taste and texture, and the control variables in this study are the type of equipment, raw materials, and manufacturing techniques. Data analysis in this study using independent simple T test. The results of this study showed: 1) there is no influence of shape, taste and texture; 2) there is an influence of color on the product Mie kremes; it has a nutritional content of carbohydrates 77.50%, protein 11.05%, fat 6.09%, fiber 3.36%, water 2.01 %, antioxidants 31.2%, flavonoids 11.525%.
Bentuk Lagu Siontong Tabang Pada Ensambel Gandang Tasa Di Nagari Sunua Kurai Taji Pariaman M. Berli Sianggian; Tulus Handra Kadir; Wimbrayardi Wimbrayardi; Uswatul Hakim
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.v2i4.4059

Abstract

This research aims to describe the form of the Siontong Tabang song in the Gandang Tasa ensemble in Nagari Sunua Kurai Taji Pariaman. This study uses a descriptive qualitative method with the researcher as the main instrument, assisted by writing tools and a camera. Data were collected through literature study, observation, interviews, and documentation, with data analysis carried out through the steps of data collection, description, and conclusion drawing. The results show that Gandang Tasa is a traditional art from Pariaman, performed by an ensemble consisting of 6 to 7 players, including 6 Gandang players and 1 Tasa player. Gandang Tasa is usually performed at certain events, especially in the Tabuik ritual, to boost the spirit and solemnity of the community. The songs commonly performed in the Tabuik ritual include Oyak Tabuik, Sosoh, and Katidiang Sompong. The Siontong Tabang song plays an important role as pangka maatam in the Tabuik procession, with a short repetitive rhythmic pattern starting with Tasa playing. In the modern era, Gandang Tasa is no longer limited to traditional or ritual processes but also serves as entertainment and a means of cultural preservation for the people of Pariaman and its surroundings.
Dampak Konten Bertema Psikologi Dalam Media Sosial TikTok Terhadap Fenomena Self Diagnose Pada Generasi Z Elisa Febriana; Ulfa Amalia
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.v2i4.4063

Abstract

The rapid advancement of technology in the era of globalization has been accompanied by the emergence of various social media, one of which is TikTok social media. TikTok is a social platform focused on music videos that was first introduced in September 2016. Currently, 76% of TikTok users are dominated by generation Z. All types of video content on TikTok include psychology-themed content, which can lead to the phenomenon of self-diagnosis after viewing the content. The purpose of this study is to determine the impact of psychology-themed content in TikTok social media on generation Z. This research uses a qualitative descriptive approach method. The results of this study indicate that the phenomenon of self-diagnosis has an impact experienced by the subject, such as the subject experiencing interference in carrying out daily activities, the subject will search for additional information related to the symptoms experienced through digital media, the subject feels that his energy has decreased, the subject experiences a decrease in mood, and is easily emotional. In addition, in this study, researchers found that the phenomenon of self-diagnosis has a positive impact, namely the subject after doing self-diagnosis feels more empathetic with other individuals. The findings of this study are expected to not only enrich the academic literature, but can provide insight for generation Z to be more selective in choosing psychology-themed content, so as not to create a tendency to self-diagnose.

Page 18 of 26 | Total Record : 255

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