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Digital Madrasah: Empowering Technology Literacy for Teachers
Sudirman, Subhan Ajrin
; Naufan Rizqullah, Muhammad
; Lestari, Novia
; Yuharnida, Yuharnida
; Pribadi, Bagus
; Putra, Rahman Pranovri
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
The digital transformation of madrasahs has become imperative in the current digital era to address the evolving challenges of educational relevance. The digitalization process in madrasahs, particularly at MAN 3 Tanah Datar, encounters several obstacles, including limitations in infrastructure and human resources. Through the Science and Technology Literacy initiative spearheaded by the Faculty of Science and Technology at UIN Imam Bonjol Padang, this community service activity aims to strength...
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Assistance in Handling Ergonomic Work Hazard Factors to Prevent MSDs in Informal Workers
Paskanita, Maria
; Suratna, Farhana Syahrotun Nisa
; Husna, Alifah Muti
; Ardhia , Berliana
; Kinasih, Eka Ayu Putri
; Wibisono , Mario
; Sulastri, Mia
; Romadhona , Novita Dwi
; Nur Arifin
; Dzakiyatunisa, Raihana
; Ardhana, Revan Wahyu
; Rahmatulah, Suci
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Informal labour in the world is 57.8% according to ILO data in 2024. Indonesia has 59.11% proportion of informal employment in 2024 according to the Central Bureau of Statistics. Informal workers have hazardous factors that have not been identified and can cause injuries or occupational diseases. Informal cake-making workers who work 8 hours a day are potentially exposed to ergonomic hazards, fire hazards from cake baking and other occupational hazards. The purpose of this service is to pr...
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KAJI EKSPERIMENTAL PENGERINGAN PADI (Oryza sativa) MENGGUNAKAN OVEN MICROWAVE PADA TEMPERATUR 60°C, 70°C, 80°C, 90°C, 100°C
Jurnal Inovasi Teknik Kimia
Vol 10
, No 2
(2025)
Pengeringan padi bertujuan untuk mengurangi kadar air, sehingga aman selama penyimpanan. Metode pengeringan yang tepat dibutuhkan untuk membantu mengurangi kadar air dan menjaga kualitas produk. Pada penelitian ini, metode pengeringan dilakukan menggunakan oven microwave dengan daya 800 W dan variasi temperatur 60°C, 70°C, 80°C, 90°C, dan 100°C selama 180 menit. Penelitian bertujuan untuk mengetahui karakteristik pengeringan bulir padi menggunakan oven microwave pada berbagai variasi tempe...
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Analisis Kinerja Keuangan pada KSP Kopdit Adiguna Kota Kupang
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahan
Vol 3
, No 2
(2025)
This research aims to determine the financial performance of KSP Kopdit Adiguna Kupang during the 2018 - 2022 period. This type of research is descriptive research with a quantitative approach using cooperative financial report data. The data analysis technique used is financial ratio analysis. The results of this research show that the financial performance of KSP Kopdit Adiguna is based on profitability ratios in terms of return on assets, return on equity and net profit margin. Return on asse...
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Pengaruh Trend Fashion, Life Style, Brand Image Terhadap Keputusan Pembelian dan Niat Beli Ulang pada Dunia Hijab L-Scraft Lamongan
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahan
Vol 3
, No 2
(2025)
In today’s modern era there are a lot of muslim women who wear hijab with various models, motifs, trends that adjust to fashion trend, life style, brand image of today muslim women. The purpose of this study is to provide an understanding of marketing management and to find out the influence of trend fashion, life style, brand image on purchase decisions and repurchase intentions in the world of L-scraft Lamongan hijab. The sample taken was 90 and used the questionnaire distribution techni...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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Digging Into Aesthetics and Culture through a Visit to Sunaryo Lounge, Bandung
An International Journal Tourism and Community Review
Vol 2
, No 1
(2025)
Selasar Sunaryo Art Space, as one of the leading art spaces in Bandung, plays an important role as a bridge between art and society. This article aims to explore how a visit to Selasar Sunaryo can enrich individuals’ understanding of aesthetics and culture. Using a qualitative approach through survey and observation, this study collected data from visitors to analyze their views on the exhibited artworks and the socio-psychological impacts of the experience. The findings indicate that most visit...
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DEVELOPMENT OF E-BOOK TEACHING MATERIALS BASED ON BOOK CREATOR ON THE TOPIC OF FLAT BUILDING CLASS IV
Dikdas Bantara
Vol 8
, No 1
(2025)
This research aims to produce a product in the form of e-book teaching materials based on Book Creator on the topic of flat shapes for Class IV-A at SDN Ciomas 06, involving 28 students. The product development follows the ADDIE model (Analysis, Design, Development, Implementation, Evaluation). The research began with needs analysis, curriculum analysis, student analysis, and product design. The researcher then developed the e-book teaching materials, conducted expert validation, and carried out...
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Pengembangan Kapasitas Manajerial UMKM untuk Meningkatkan Daya Saing Melalui Inovasi Teknologi
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 1
(2025)
Micro, Small, and Medium Enterprises (UMKM) play a crucial role in the national economy. However, significant challenges such as limited resources, market access, and inadequate managerial capabilities remain obstacles to enhancing competitiveness. Developing managerial capacity through technological innovation has become a strategic solution for UMKM to survive and grow in the digital era. This study aims to analyze the importance of developing managerial capacity in improving UMKM competitiven...
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