Garuda - Garba Rujukan Digital

Design of Vegetable Bada Promotional Media Using Still Life Photography Techniques Delita Rahmanda Sari; Rina Nurfitri; Yekti Asmoro Kanthi; Ahmad Zakiy Ramadhan
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : LPPM STIKI Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar

The design of Bada's Vegetable Promotional Media Using Still Life Photography Techniques was created to assist Bada in solving problems in terms of promotional media (building new media for resellers) and Bada's visual assets so as to produce Promotional Media in the form of Product Catalogs, Instagram Feeds and Bada Instagram Stories, Posters, Brochures, X-Banners, and Photo-based Calendar Authentic Bada vegetables relevant and friendly with pre-owned sales platform. Product photos of Bada vegetables applying the Still Life Photography technique which is the main element in the promotional media that is designed. As for this research, testing has been carried out on the results of the design through a questionnaire to 20respondents (customers of Bada)

Gamification and Learners’ Motivation in the New Normal Julie Claire Lebuna; Erroll John Elloran; Reymond Losañes; Regine Genegaban; Jo Persi Solinap; Ramsene Janne Gotera; Crisia Mae Gemarino; Ralph Bryan Geca; Ariane Marie Nicmic
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

In the 21st century, the use of game-based and digital-based teaching methods is required. This descriptive research study aimed to determine the effects of gamification strategies on learners’ motivation in the New Normal. Specifically, it aimed to identify the dominant gamification strategies employed by college professors and determine the extent of their utilization . It will also discuss the learners’ level of motivation when gamification is utilized and if there is a significant relationship between the extent of utilization of gamification strategies and learners’ motivation. The respondents were the 103 Teacher Education students of Iloilo Science and Technology Miagao Campus who were exposed to gamification in the 2nd semester, 2021–2022. A descriptive survey-questionnaire was administered to collect the data . The result showed that Kahoot, Quizlet, and Quizizz are the three dominant gamification tools used by college professors teaching Teacher Education students. The college professors of Teacher Education students moderately utilized gamification strategies . Yet, the students’ level ofmotivation is high. The results revealed that there was no significant relationship between the extent of utilization and learners’ motivation. The researchers nonetheless came to the conclusion that students are highly motivated to learn when gamification is used. Thus, there was a moderate positive correlation between the extent of utilization of gamification strategies and learners' level of motivation, although they were not significantly correlated . Therefore, this study proposes that gamification should be used as a sustainable method to increase the learning motivation of students to ensure quality education.

Mobile APP UI/UX Design Overcomes Masturbation Addiction Mukhamat Andi Setiawan; Poerbaningtyas Evy; Adita Kusumasari Kusumasari
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Teenagers develop a variety of interests during this time, including a sexual one that might result in a masturbation addiction. As a remedy to this problem, the researcher created a UI/UX application design to combat mobile-based masturbation addiction. Through a mobile application, this design seeks to assist youths who are masturbation dependent. The research method used in this study is qualitative. Researchers utilize design thinking to create their applications, and there are five processes that : empathize, define, ideate, prototype, and testing. Data was gathered through in-depth interviews, questionnaires, and software design. The end result of this design is an Mastopbasi application interface with three key features: Daily Reports, Professional Assistance, and Productivity. Each of these features has a specific purpose and performs a certain function based on user requirements. Suggestions for an interface design must be based on the demands of the target audience. In the hope that they will be able to fix the problem, this will heighten interest in the product and provide customers the option to select a product that best matchestheir needs.

Readiness of Hospitality Management Students on their On-the-job Training Joseph Famin; Maria Fe Factao; Martin Napalinga; Debbie Manalo; Ma. Ciaina Araneta; Marry Claire Faro
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

On-the-job training is one of the requirements for graduating students. This guides the students to identify their knowledge, competence, and readiness towards having their chosen field and specialization. The purpose of this study is to identify the level of readiness of fourth-year (4th) BS Hospitality Management students of Iloilo Science and Technology University—Miagao Campus during the first semester of the academic year 2021–2022. The study employed a descriptive survey method. Findings revealed that when taken as a whole, the respondents were partially ready for their internship. When classified, the findings revealed that there is no significant difference in the level of readiness of fourth (4th) Year BS Hospitality Management students as to class section and family monthly income, but a significant difference when it comes to sex and academic performance. Class section and family monthly income cannot affect their readiness for on-the-job training. Students can still be ready for his/her internship regardless of what group he/she belong to, and since the respondents are beneficiaries of a "Free Tuition Program," they can use this as one of the means to sustain their needs aside from working. Thus, for these variables, the null hypothesis of this study is accepted. On the other hand, the results show that sex and academic performance affect students’ readiness on their on-the-job training. Sexuality in the hospitality workplace seeks specific activities and/or roles to be performed, especially when it comes to hard skills in kitchen and dining, and soft skills for personal and actual front services. While on academic performance, most of the attentive and top students are worrier and are concerned with their internship grades as this is one of the basis to define their academic ranking. This will be their motivation to be ready and perform well during their internship, as it is one of the major criteria next to research study. While good and fair- rated students are being contented with their neutral and tolerable academic performance as long as they can pass and finish their degree. The level of their readiness depends on their academic goals and/or purpose. With this, for the variables sex and academic performance, the null hypothesis for this study is rejected. As suggested, the students must develop more skills towards different competencies as part of the curriculum. They need it to also excel in different parts of life as a student and as an individual. They should understand that handling academic performance together with real world skills is best for them as they can put theories into realities someday if they will be working with their respective fields. They can have these through enrolling in short courses and skills trainings from various organizations or institutions.

The Interface Design Of Web-Based Interactive Catalog In Bandungrejosari Ward Malang City Evy Poerbaningtyas; Ana Utami Nur Rahman; Adita Ayu Kusumasari
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

MSMEs (Micro, Small and Medium Enterprises) are one of the foundations of the Indonesian economy that was able to survive the monetary crisis that hit from 1997 to 1998. in 2012 and increased to 62.9 million MSME businesses including UMKM in the Malang city area (BPS, 2017) (Depkop, 2018) (YR Suci, 2017). As technology develops, SMEs are starting to take advantage of the internet network through e- commerce websites and social media as a means of buying and selling online. With this development, competition between businesses is getting tighter and more competitive. So that many of the same products can be found with different sellers and prices. The impact that arises from this intense competition is the development of the same product so that it does not highlight the main products of these MSMEs and only focuses on selling trending products. Based on the problems found, the Bandungrejosari Village, Malang City, requires accurate information facilities as a reference for developing information updates in the MSME sector digitally in the form of a website. Media Website was chosen because it can display information quickly and in real-time. With the existence of the Kata UMKM Website, it is hoped that it can expand MSME information in the Bandungrejosari sub- district, so that it is better known, especially for the people of the Bandungrejosari sub-district and Malang City.

Talisay Tree (Terminalia Catapa) Nut Spread Carpio Chrishamay C.,; Compleza Krayzel Ann S.; Faling Ma. Novie N.; Panergar Mary Vhince F; Sanogal Joylyn C.; Sarabia Pathy Marie S.; Sasa, Mary Rojannie S.; Venecio Zoe M.
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Talisay tree is commonly found along coastal areas, roadsides and parks, it is adapted to this type of habitat because it is salt and drought tolerant, best grown under full sun and is also resilient to strong winds during the rainy season. This tree is grown for its ornamental purposes and its edible nuts. This experimental study determined the level of acceptability of Talisay Tree (Terminalia Catappa) Nut Spread as to appearance, aroma, taste, texture and general acceptability in two formulations. This study also determined if there was a significant difference in the level of perception of the evaluators among the two formulations of Talisay Tree (Terminalia Catappa) Nut Spread. A survey questionnaire was used in gathering the data. The evaluators of the study were the thirty (30) nut spread vendors and consumers of Brgy. Qui-anan San Joaquin, Iloilo. Based on the results of the study, the appearances of the two formulations were perceived as “Light Brown” for the Formulation A and “Dark Brown” for the Formulation B. For the aroma, it was perceived as “Moderately Strong Talisay Nut aroma” for Formulation A and “Very Strong Talisay Nut aroma” for Formulation B. For the texture, both formulations was perceived “Very Smooth Talisay Nut” spread. In terms of taste, Formulation A has a “Very Pleasing Talisay Nut taste” and Formulation B has “Extremely Pleasing Talisay Nut Taste”. Inferential statistics revealed that there is a significant difference in the sensory characteristics and the level of acceptability of talisay nut spread in terms of appearance, aroma, taste and texture. As to the general acceptability, both formulation A and B were “Liked Very Much”. This implies that both sweetener used specifically the granulated sugar and muscovado sugar prepared by the researchers made an impact to the sensory acceptability of the spread. Thus, Talisay Nut Spread has the potential to be used as another flavored spread. It is recommended that further studies related to this research using other variables is encouraged to glorify other factors that relates to the Level of Acceptability of Talisay Nut Spread.

Technological Readiness And Participation Of Entrepreneurship Student In Online Platform Rachelle Mae Navaluna; Ma. Lanica Asaytuno; Ime Jesyl Buncha; Dianamhel Factao; Jackielen Patrivo; Jelly Joy Tolentino
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

This descriptive study determined the level of Technological Readiness and Participation of Entrepreneurship Students in Online Platform for the Academic Year 2021-2022. The 119 respondents were the BS Entrepreneurship students of Iloilo Science and Technology University Miagao Campus using the researcher made-survey questionnaire through Google form which was validated by the panel members before it was implemented. For descriptive data analysis, mean and standard deviation were used. For the inferential analysis, t- test and the One -Way Analysis of Variance (ANOVA) at 0.05 level of significance were used to determine the significant difference in the technological readiness and level of participation in online class. A post-hoc test was used if the result of ANOVA is significant. The results revealed that there is no significant difference in the level of technological readiness and level of participation of BS Entrepreneurship students of Iloilo Science and Technology University Miagao Campus when classified as to internet connectivity, types of gadget used, and familiarity with some of the online application such as Microsoft Office, Google Mail, Google Meet, Zoom, Facebook, Messenger and Moodle. On the other hand, there is a significant difference in the level of participation of BS Entrepreneurship students of Iloilo Science and Technology University Miagao Campus in terms of familiarity with some of the online application such as Microsoft Office, Microsoft Teams, and Skype. This empirical evidence suggested that majority of the respondents were familiar with social media technology.

Development Of Health And Safety Management System Based On Collaborative Robots Ony Patricia
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

The era of the society 5.0 is a concept that defines technology and people to improve the quality of human life in a sustainable manner. One of these technological advances is Society 5.0, which was initiated by the Japanese. This concept allows us to use modern science-based such as Internet Of Things (IoT), Artificial Intelligence (AI) and Robots for human needs in order to live comfortably and more effectively. This article aims to create a strategy for expanding the characteristics of occupational safety and health in the era of the society 5.0. This strategy creates new technologies to make it easier for humans to do industrial work that focuses on the safety and health of employees in the workplace from accidents and exposure to hazardous substances. One of the technologies used in society 5.0 is Cobots, which is designed to make programming simple through a Human-Machine Interface (HMI). The use of cobots also enables companies to achieve a faster Return on Investment (RoI) as it provides rest time for workers and allows them to handle higher productivity processes and ultimately acquire new skills. So that this concept will make management and strategies more effective, efficient, and innovative, in creating high worker performance so that it can support the success and improvement of the company's quality to protect workers from accidents and occupational safety and health in the era of society 5.0.

Utilization of Jackfruit Seed Flour into Pan de Sal Francis Wilton Arias; Marinelo Esmero; Jojemar Nolasco; Jehan Daizelle Poblador; Aiza Marie Seat
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

This study focuses on the Utilization of Jackfruit Seed Flour into Pan de sal. There are Fifty (50) community evaluators aged fifteen to sixty years old of Brgy. Sta. Rita, San Joaquin, Iloilo using convenience sampling method to determine the level of acceptability of Utilization of Jackfruit Seed Flour into Pan de Sal into three formulations as to its appearance, aroma, taste, texture and general acceptability. To determine if there are significance in the level of acceptability of Jackfruit seed flour as substitute in making Pan de Sal in threeformulation as to its appearance, aroma, taste, texture and general acceptability. The Sensory Evaluation sheet was used to determine the Five-Point Likert Scale to evaluate the sensory characteristics of the product and Five-Point Hedonic Scale for the general acceptability. Mean, Standard Deviation and ANOVA used as statistical tools. Result revealed that there was significant difference in the level of the acceptability of Jackfruit seed flour as substitute in making Pan de Sal to three formulation A, B, and C in terms of appearance, aroma, taste and texture. However, in terms of general acceptability, the result revealed that there was no significant difference in three (3) formulations. As to color, Formulation A (2.42%) results to light brown, Formulation B (3.76%) golden brown, formulation C (4.42%). As to aroma, Formulation A (2.00%) has no jackfruit seed aroma, Formulation B (4.00%) has moderate Jackfruit seed aroma and Formulation C (4.76%) has strong Jackfruit seed aroma. However, the acceptability level in terms of taste, Formulation A (2.00%) indicates there is no Jackfruit seed taste, while Formulation B (4.00%) has moderate Jackfruit seed taste and Formulation C (4.72%) indicates strong Jackfruit seed taste. As to texture, Formulation A (4.60%) is smooth, Formulation B (3.98%) is moderately smooth and Formulation C (3.44%) is moderately rough. As to its general acceptability, Formulation A (4.48%) like slightly, Formulation B (4.52%) liked very much and Formulation C (4.62%) as the highest. The following are the recommendations the farmers are recommended in giving significant value and importance for the full potential of Jackfruit tree plantation. The researchers are encouraged to do more research about the acceptability of Jackfruit seed flour that would supply with awareness and knowledge about the health benefits. Consumers are recommended to make snacks at home made of Jackfruit seed flour. Lastly, bakers are encouraged to use the Jackfruit seed flour because the result of this study would provide them new ideas and learning about the usage of it in creating a new product like Pan de Sal, cupcakes, cookies and among other baked products in the market.

Utilization Of Onion (Allium cepa) Ice Cream Honey Skynely F. Mondano; Francis Rey D. Craecle,; Angelica Mae E. Condez; Anjaneth F. Montalban; Carmen Angela N. Nacis; Sheianerose N. Niog; Abby Maxwell G. Saurin; Rena E. Servidad
IC-ITECHS Vol 3 No 1 (2022): IC-ITECHS
Publisher : IC-ITECHS

Show Abstract | Download Original | Original Source | Check in Google Scholar

This experimental study was conducted to determine the level of perception of the evaluators on Onion (Allium cepa) Ice Cream as to appearance, aroma, taste, texture and general acceptability in two formulations. This study alsodetermined the significant difference in the level of perception of the evaluators on the two formulations of Onion Ice Cream in all its sensory characteristics and general acceptability. The study made use of the Five-Point Likert Scale to determine the perception of the evaluators on the finished product as to appearance, aroma, taste and texture and the Nine-Point Hedonic Scale for the general acceptability. Mean, Standard Deviation and t-test at 0.05 level of significance were used as statistical tools. Sensory Evaluation Checklist based on Five-Point Likert Scale and Nine-Point Hedonic Scale was administered to collect data. The evaluators of the study were the thirty (30) resident vendors of Barangay La Consolacion, Miagao, Iloilo that were selected through purposive sampling. The study was conducted during the second semester of the School Year 2021-2022. The results of the study revealed that as to appearance, Formulation A (250 grams white onion) was perceived as white and Formulation B (500 grams white onion) was perceived to have a slightly white appearance. For the aroma, both formulations was perceived as moderately strong onion aroma. In terms of taste, Formulation A was perceived as moderately onion taste while Formulation B was perceived as very onion taste. The texture of Formulation A was perceived as extremely smooth while the Formulation B was perceived as smooth. As to general acceptability, Formulations A and B was both perceived as like very much by the evaluators. Inferential statistics also revealed that there was a significant difference in the perception of evaluators as appearance, taste and texture in white onion (Allium Cepa) in making ice cream. However, there was no significant difference in the perception of evaluators as to aroma. The findings further revealed that there was no significant difference in the perception of the evaluators as to general acceptability of the two formulations of Onion (Allium cepa) Ice Cream. This implied that the Onion Ice Cream prepared by the researchers was accepted by the evaluators in all its sensory characteristics in two formulations and so for the general acceptability. The researchers came to the conclusion that white onion is a potential main ingredient in making ice cream. Therefore, farmers and white onion growers should be encouraged to plant more white onion for mass production of the product to be sold at barangay La Consolacion and other barangays for their additional income. Further studies or even a follow-up on development of other recipes using onion is also encouraged to ascertain the validity of the result and to determine the proximate analysis and shelf life of the onion ice cream.

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota malang,

Jawa timur

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name -

Contact Email -

Phone -

Journal Mail Official -

Editorial Address -

Location Kota malang, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota malang,

Jawa timur

INDONESIA