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Mutiara: Jurnal Penelitian dan Karya Ilmiah
Published by Sekolah Tinggi Agama Islam Yayasan Pendidikan Ilmu Qur'an Baubau
ISSN : 2988313X     EISSN : 29883148     DOI : 10.59059
Core Subject : Religion, Humanities, Science, Education, Engineering,
Religion Humanities Computer Science & IT Electrical & Electronics Engineering Languange, Linguistic, Communication & Media Other
Ruang lingkup karya yang diterbitkan mencakup Multidisiplin diantaranya yaitu: Pendidikan Agama, Ilmu Sosial Humaniora, Pertanian, Kesehatan, Peternakan, perikanan, Politik, Pendidikan, Ilmu Teknik, Teknik Elektro dan Informatika, Desain Komunikasi Visual, Manajemen, Ekonomi dan Akuntansi, Kewirausahaan dan Bisnis
Arjuna Subject : Umum - Umum
Articles 361 Documents
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Perancangan Hotel Bintang Empat di Kota Tarakan Kalimantan Utara Dengan Pendekatan Arsitektur Neo Vernakular Rizaldi Bilhaq Firdaus; Widi Cahya Yudhanta2
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2704

Abstract

Tarakan City, with its enormous potential as a center for economic, trade, and tourism, faces challenges in providing premium accommodation facilities. Although the city continues to grow rapidly, particularly with the growth of the tourism sector driven by its natural beauty and cultural diversity, the availability of adequate four-star hotels remains limited. This poses a barrier to the growth of domestic and international tourists who require comfortable and quality accommodation facilities. Therefore, the design of this four-star hotel is crucial to strengthening Tarakan City's tourism sector, which can not only provide quality accommodation but also have a positive impact on the local economy. The application of the Neo-Vernacular Architecture concept in the design of this hotel aims to connect the past with the future, by combining local traditional elements that are characteristic of Tarakan's culture, such as the Baloy Mayo traditional house, with the functional and modern requirements required for a four-star hotel development. This approach is expected to create a building that not only meets international standards of comfort and facilities, but also has a strong identity, reflects the richness of local culture, and provides high aesthetic value. In this design, the tropical climate of Tarakan City is also a major consideration, so that the hotel building is not only comfortable, but also environmentally friendly and can optimize the use of natural energy. Thus, this hotel is expected to function not only as a place to stay, but also as a symbol of tourism progress that still maintains cultural and environmental sustainability. The design of this four-star hotel also pays attention to aspects of sustainability and environmental friendliness, which are now essential requirements in every modern architectural project.
Perbedaaan Minat Berbelanja Offline dan Online pada Peserta Didik Desain dan Produksi Busana SMK Negeri 3 Blitar Danada Syamsa Belia; Lutfiyah Hidayati; Peppy Mayasari; Ma’rifatun Nashikhah
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2709

Abstract

Technological developments have influenced various aspects of life, one of which is shopping methods. Consumers now have two main options for shopping: offline and online. Competition between offline and online stores is increasingly fierce, so it is important to understand the differences in consumer shopping interests in both methods. This study aims to identify whether there are significant differences in offline and online shopping interests and to measure the magnitude of these differences. The method used in this study is quantitative with a difference test approach. The study was conducted at SMK Negeri 3 Blitar with students from the Fashion Design and Production department as research subjects. The data collection technique was carried out using a questionnaire distributed to respondents. The collected data were then analyzed using a paired two-sample T-test to determine differences in shopping interests between offline and online. After that, the effect size calculation was carried out using Cohen's D to measure the magnitude of the existing differences. The results showed that there are significant differences in interest in offline and online shopping. The results of the T-test indicate a clear difference between these two shopping methods. Furthermore, the Cohen's D effect size analysis produced a value of -0.940, which indicates that the difference is in the large category. This means that Fashion Design and Production students at SMK Negeri 3 Blitar are more likely to have a higher interest in online shopping than offline shopping. This is due to the convenience and practicality of online shopping, where consumers do not need to come to a physical store to make a transaction. This study provides an overview of how shopping interest can be influenced by the ease of access offered by online shopping.
Inovasi Mi Basah Bebas Gluten Berbahan Tapioka dan Tepung Beras dengan Penambahan Tepung Ubi Ungu Vannessa Mae Putriyana; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2718

Abstract

This study aims to develop a gluten-free wet noodle product by utilizing a combination of tapioca flour and rice flour, as well as the addition of purple sweet potato flour as a natural source of anthocyanin and dietary fiber. This innovation is expected to provide an alternative functional food for consumers with gluten intolerance while increasing the nutritional value of noodle products. Three formulation variations were tested, namely with the addition of purple sweet potato flour of 100 g, 125 g, and 150 g, while the amount of tapioca and rice flour was maintained at 100 g each, and the addition of 225 mL of water and 4 g of salt. Organoleptic quality assessment was carried out by 35 panelists using parameters of color, shape, aroma, texture, and taste, which were then analyzed using one-way analysis of variance (ANOVA) and Duncan's follow-up test to determine significant differences between treatments. The results showed that the best formulation was obtained from a combination of 100 g tapioca, 100 g rice flour, and 150 g purple sweet potato flour. The resulting noodle product has an attractive dark purple color, a fairly straight and long shape (>30 cm), a distinctive purple sweet potato aroma, a fairly chewy and elastic texture, and a savory taste with purple sweet potato nuances. Laboratory tests on the best samples showed prominent nutritional content, namely 59.81% carbohydrates, 3.88% dietary fiber, 6.82% protein, 31.90 mg anthocyanin/100 g, 3.71% fat, 24.50% water content, and 0.21% ash. With these organoleptic characteristics and nutritional composition, this gluten-free wet noodle product has the potential to be a healthy and functional alternative food, especially for individuals who require a gluten-free diet. This research also opens up opportunities for the development of noodle products based on local ingredients that are highly nutritious and have a selling value.
Analisis Kesiapan Kerja Mahasiswa: Peran Pengalaman Lapangan Industri (PLI) dan Soft Skill Melalui Mediasi Motivasi Kerja Tessa Aida Trisna; Indra Saputra
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i5.2719

Abstract

This study aims to analyze the influence of soft skills and Industrial Field Experience (IPC) on students' readiness to enter the workforce by utilizing work motivation as a mediating variable. A quantitative approach was used in this study by applying the Structural Equation Modeling Partial Least Square (SEM-PLS) analysis technique. Data were collected through an online survey involving 102 students of the Cosmetology and Beauty Study Program at Padang State University. The results showed that both soft skills and industrial field experience had a significant influence on job readiness, both directly and through the mediation of work motivation. Work motivation was proven to be able to strengthen the relationship between the independent variables and student job readiness. This finding indicates that work motivation plays an important role as a psychological mechanism that connects non-technical skills and practical experience with readiness to enter the professional world. This research model showed strong predictive power, reflected in the R-square value of job readiness of 0.751. This value indicates that 75.1% of the variability in job readiness can be explained by the model involving soft skills, IPC, and work motivation. The implications of these results are very important for higher education institutions. To prepare graduates who are better prepared to face the challenges of the workplace, strengthening soft skills and providing relevant industrial field experience should be a primary focus of the curriculum. Furthermore, strategies to increase student work motivation must be systematically designed to optimize the results of this competency development.
Pengaruh Praktik Kewirausahaan dan Ekspektasi Pendapatan terhadap Minat Berwirausaha Siswa SMK Negeri 62 Jakarta Abdullah Azzam; Henry Eriyanto; Maulana Amirul Adha
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2720

Abstract

Indonesia still faces serious challenges in the employment sector, marked by a relatively high unemployment rate. One group contributing to the highest unemployment rate are vocational high school (SMK) graduates, who, ironically, are prepared to enter the workforce directly. This high unemployment rate indicates a gap between graduate competencies and the needs of the workforce, as well as a lack of mental readiness and entrepreneurial skills. One strategic solution to address this problem is to encourage young people, particularly vocational high school students, to become entrepreneurs. In this context, entrepreneurial practices and income expectations are two important variables believed to increase entrepreneurial interest among students. This study aims to examine the contribution of entrepreneurial practices and income expectations in increasing entrepreneurial interest among vocational high school students. The research method used was quantitative, with primary data collection through an online survey. The instrument used was an online questionnaire compiled using a Likert scale and distributed through Google Forms. Respondents in this study were 188 vocational high school students selected using a proportional random sampling technique based on the Taro Yamane table, so that the data obtained can proportionally represent the population. Data analysis was performed using Smart PLS (Partial Least Squares) software. The analysis results show that entrepreneurial practices have a positive and significant direct effect on income expectations. Furthermore, entrepreneurial practices also have a positive and significant direct effect on entrepreneurial interest. Income expectations were found to have a positive and significant direct effect on entrepreneurial interest. Furthermore, entrepreneurial practices were also found to have an indirect effect on entrepreneurial interest through income expectations as a mediating variable. These findings emphasize the importance of implementing concrete and structured entrepreneurial practices in the vocational high school curriculum.
Peranan (Tokopedia) Sebagai Mediapromosi dalam Meningkatkan Minat Beli Konsumen Ikan Hias Air Laut di PT Indotama Putra Wahana Bekasi, Jawa Barat Sumarni, Sumarni; Sulkifli , Sulkifli; Ridwan, Ridwan
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2721

Abstract

This study aims to determine the role of Tokopedia as a promotional media in increasing consumer purchase interest of saltwater ornamental fish at PT Indotama Putra Wahana, Bekasi. The background of this study is the rapid development of information technology which also influences marketing strategies, including through e-commerce platforms such as Tokopedia. The research method used is a qualitative descriptive approach with data collection techniques through observation, interviews, and documentation of consumers and the company. The results of the study indicate that promotional features available on Tokopedia such as TopAds, shop vouchers, cashback, and broadcast chat play an important role in increasing product visibility and encouraging consumer purchases. In addition, product reviews and ratings from previous buyers are also determining factors in making purchasing decisions.
Analisis Morfologi dan Distribusi Bakteri Fermentatif pada Bekasam Ikan Nila Melalui Pewarnaan Gram, Kristal Violet dan Safranin Sabnatun Nikmah; Ardi Mustakim
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2722

Abstract

Bekasam is a traditional fermented product made from tilapia (Oreochromis niloticus) containing a variety of fermentative microorganisms. This study aims to observe the morphology and distribution of fermentative bacteria in bekasam tilapia using the Gram staining method with crystal violet and safranin. Bekasam samples were fermented traditionally, then 1 gram of sample was taken and serial dilutions were carried out, followed by cultivation on Nutrient Agar (NA) media. The growing colonies were stained using crystal violet, iodine, alcohol, and safranin. This differential staining allows the identification of Gram-positive (purple) and Gram-negative (pink) bacteria. Microscopic observations showed a variety of bacterial shapes, including rod-shaped (bacilli) and spherical (cocci), with a fairly even distribution of Gram-positive and negative bacteria. The conclusion of this study is that bekasam contains a mixture of fermentative bacteria that can be identified through Gram staining, and this method is effective for the initial characterization of microorganisms in fermented foods. This research is useful for supporting the development of safer and more functionally valuable traditional fermented products. Furthermore, the results of this study also demonstrate the importance of understanding the role of fermentative bacteria in the bekasam-making process, which can contribute to the quality and safety of fermented products. By understanding the types and distribution of bacteria involved, producers can better understand the factors that influence the fermentation process, such as temperature, time, and raw materials. This knowledge also opens up opportunities to improve bekasam quality, both in terms of taste, texture, and nutritional content. Therefore, further research into the characteristics of other microorganisms involved in bekasam fermentation is crucial to ensure that this product is not only safe for consumption but also offers greater health benefits for consumers.
Inovasi Kue Putri Salju Menggunakan Tepung Mocaf sebagai Alternatif Pengganti Tepung Terigu dalam Pembuatan Kue Aisha Salsabilla; Ita Fatkhur Romadhoni
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i5.2732

Abstract

Putri salju is a popular Indonesian cookie traditionally served at various events. It is typically made from wheat flour, powdered sugar, egg yolks, peanuts, cashews, fat, and milk powder. In this research, putri salju was innovated by using mocaf flour as a substitute for wheat flour. The aim of this research is to determine: 1) the potential of mocaf flour as a substitute for wheat flour through organoleptic tests; 2) the best formula for substituting mocaf flour with wheat flour; and 3) the nutritional content of putri salju made with mocaf flour. The research method used is an experimental approach, which involved testing on 30 respondents, and the data were analyzed using one-way ANOVA in the SPSS program. Nutritional content was tested through chemical analysis in the laboratory. The results of this research are as follows: 1) The characteristics of the putri salju are light yellow, neatly crescent-shaped, free from the mocaf aroma, with a sweet and savory taste, crispy texture, and fine crumbs. 2) The average score for organoleptic tests was 3.41, with criteria such as light yellow color, neatly shaped crescent, no mocaf aroma, sweet and savory taste, moderately crispy texture, and fine crumb. 3) Based on laboratory tests, every 100 grams of putri salju contains 365.30 kcal, with 66.80% carbohydrates, 8.71% protein, 7.08% fat, and 3.02% moisture. These findings indicate that mocaf flour can be a viable substitute for wheat flour in making putri salju without compromising the taste, texture, or nutritional quality, making it a suitable option for consumers seeking gluten-free alternatives while maintaining the authenticity of this traditional snack.
Inovasi Choux Au Craquelin dengan Pemanfaatan Tepung Ubi Jalar Ungu (Ipomoea batatas L.Poir) Kamilatul Hasanah Nur Rahmania Subagyo; Ita Fatkhur; Lilis Sulandari; Nugrahani Astuti
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i5.2734

Abstract

Choux au Craquelin is a variation of choux pastry characterized by a crispy top layer (craquelin) after baking. This product innovation is increasingly in demand due to its unique appearance and texture. This study was conducted with the aim of developing choux au craquelin as a healthier cake product by substituting some wheat flour with purple sweet potato flour. Purple sweet potato flour was chosen because it contains antioxidants, especially anthocyanins, and high dietary fiber, so it is expected to increase the nutritional value of the product without reducing consumer acceptance. The objectives of this study include: (1) Identifying the sensory quality of choux au craquelin based on variations in the proportion of wheat flour and purple sweet potato flour; and (2) Determining the best formula with a combination of the two types of flour. The independent variable in this study is the proportion of purple sweet potato flour to wheat flour, namely 40%:60%, 50%:50%, and 60%:40%. The dependent variable is sensory quality which includes shape, color, texture, aroma, and taste. The control variables included the type of raw materials, equipment, and processing techniques used, so that the manufacturing process was carried out consistently in each treatment. The results showed that the use of purple sweet potato flour significantly affected the sensory quality of the product, especially in terms of color, aroma, texture, and taste. The color of the craquelin became more intensely purplish as the percentage of purple sweet potato flour increased, while the texture tended to be denser but still maintained its characteristic brittleness. In addition, the aroma had a distinctive sweet potato characteristic that was quite liked by the panelists. Further analysis showed an interaction effect between the proportions of wheat flour and purple sweet potato flour on the overall sensory quality.  
Analisis Pelaksanaan Proses Penerimaan dan Penyimpanan Buah-Buahan pada Section Cold Kitchen di PT. Aerofood Indonesia (ACS) Surabaya M. Daris Athaya Rohmatillah; Asrul Bahar; Ita Fatkhur R; Niken Purwidiani
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i5.2740

Abstract

This study aims to analyze the implementation of the fruit receiving and storage process in the cold kitchen section at PT. Aerofood Indonesia (ACS) Surabaya, which is one of the important units in the raw material supply chain in the aviation catering industry. The study used a qualitative descriptive method with data collection techniques through in-depth interviews, direct field observations, and documentation of work procedures. Informants in the study consisted of the Cold Kitchen Supervisor and two staff members who directly handle the fruit receiving and storage activities. The results showed that the fruit receiving process was carried out through three main stages, namely checking documents (delivery orders and purchase orders), physical inspection of the fruit such as color, texture, and aroma, and recording the details of the receipt into a special form. This inspection is important to ensure that the fruit received is in a condition suitable for consumption and in accordance with the established specifications. During the storage stage, the fruit is arranged according to type and level of durability. Small fruits such as strawberries or grapes are stored at a temperature of 0–6°C, while large fruits such as watermelons and melons are stored at a temperature of 18–21°C. This arrangement aims to maintain freshness and extend shelf life. In addition, the FIFO (First In, First Out) system is consistently implemented to prevent the accumulation of old stock that can reduce quality. Storage room temperature monitoring is carried out every 4 hours to ensure temperature stability according to standards. Overall, the implementation of the fruit receiving and storage process at ACS Surabaya has met the principles of good raw material management (Good Reception & Storage Practice). This implementation procedure supports the achievement of quality and food safety standards in flight catering services, which are highly dependent on the timeliness and quality of ingredients.

Page 35 of 37 | Total Record : 361

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