bluuebunny/crossref_metadata_2025 huggingface dataset:
PENGARUH iIKLAN iMEDIA iSOSIAL iINSTAGRAM iTERHADAP iKEPUTUSAN iPEMBELIAN iKOSMETIK iPADA iMAHASISWA iTATA iRIAS iDAN i KECANTIKAN FPP UNP
Authors: Aida Vija , Hayatunnufus Hayatunnufus
Published: November 2022

This iresearch iis imotivated iby ithe idevelopment iof itechnology iin ithe i21st icentury iwhich iis icalled ithe iera iof idigitalization, inamely iany iform iof ihuman iactivity ican ibe idone ithrough idigital ithat irests ion ithe iinternet. iOne iform iof iinternet-based idigital iuse iis isocial imedia, iby iusing isocial imedia iusers ican ido ivarious iactivities isuch ias ipublishing iphotos iand idoing imarketing iby imeans iof ipromotion ior iadvertising, ione iof ithe isocial imedia iapplications ithat iare ioften iused ias iadvertising iplatforms iis iinstagram. iWith ithe iincreasing inumber iof isocial imedia iusers ifrom iyear ito iyear, ithis ibecomes ian iopportunity ifor imarketers iin iconducting itheir iproduct imarketing iprograms ithrough isocial imedia. iThis istudy iaims ito ifind iout iif iinstagram isocial imedia iads ihave ian ieffect iand ihow ithe iinfluence iof isocial imedia iads ion ithe idecision ito ipurchase icosmetics ion istudents iof iMakeup iand iBeauty iPadang iState iUniversity. iThis itype iof iresearch iis idescriptive iquantitative, ithe ipopulation iin ithis istudy iis istudents imajoring iin iMakeup iand iBeauty iPadang iState iUniversity iclass iof i2017 iand i2018 iwhich iamounted ito i207 ipeople, ithe isampling itechnique iis ipurposive isampling iwith ia itotal iof i67 ipeople. iData iretrieval iusing iquestionnaires i(questionnaires) ithat iare iadjusted iin ithe iform iof ilikert iscales ithat ihave ibeen itested ifor ivalidity iand ireliability. iData ianalysis itechniques iusing it itest iand icoefficient iof idetermination itest. iThe iresults ishowed ithat iinstagram isocial imedia iads ihad ia isignificant ieffect ion ithe idecision ito ipurchase icosmetics iin istudents iof iMakeup iand iBeauty iPadang iState iUniversity ias ievidenced iby ithe iresults iof ithe it itest iwhich iobtained ia ithitung ivalue iof i5,848. iThe ivalue i> ithe itable it ivalue iof i1,999. iFor ithe ivalue iof itable it ican ibe iseen iin ithe itable iof idistribution ivalues iwith ithe idejarat ifreedom i(dk) i0.025 inumber i64 iwhich iis i1,999. iSo iit ican ibe iinterpreted ithat iHo iwas irejected iHa iaccepted iwhich imeans isignificant. iAnd ithe ipercentage iof isocial imedia iadvertising iinfluence iinstagram ion ithe idecision ito ipurchase icosmetics iin istudents iof imakeup iand ibeauty iPadang iState iUniversity iis i0.569 (56.9%). iBased ion ithe iresults iof ithe iresearch iis isuggested ican ibe iused ito iadd iknowledge iand ilibrary imaterials, iespecially iabout isocial imedia iadvertising iinstagram iand ithe idecision ito ipurchase idecorative icosmetics ias iwell ias ia ireference ifor iyoung iwomen iand istudents iin ichoosing icosmetics.
STUDY TENTANG KEMANDIRIAN PESERTA PASCA PELATIHAN RIAS PENGANTIN DI BLK KOTA PADANG
Authors: Matha Wahyuni Silga , Rosalina Linda
Published: November 2022

This study examines the independence of participans after bridal makeup at BLK Padang City. The development of life today requires everyone to try to improve the quality of the next life that is better,be it in terms of informal or non-formal. This study aims to determine how the independence of post paricipants and the inhibiting factors in bridal makeup training at BLK Padang city. The method used in this research is descriptive qualitative with an observation opproach. The purpose of using descriptive qualitative methods is because the problems studied are not related to numbers but rather describe the independence of participants after bridal makeup training at the BLK work training center in Padang city. In this study, the data collection techniques used were observation, interview, and documentation techniques. Observation technique is a technique in data collection to obtain data through direct observation in the field regarding the independence study of participants after bridal makeup training at BLK Padang City.The mumber of participants after the bridal makeup training at the padang city BLK was 21 people, while the sample used was 10 people. The results of this study indicate that there are several things about the independence of the participants after the bridal makeup training,as well as the independence faktor of the participants after the bridal makeup training at the padang city BLK.
INVENTARISASI PRODUK SKINCARE YANG BEREDAR DI MEDIA SOSIAL INSTAGRAM
Authors: Bella Lestari Sindi , Rahmiati Rahmiati
Published: November 2022

Women generally use skincare but some people don't attach importance to BPOM and halal distribution permits in skincare products. Because of the many skincare products circulating on Instagram. So it is necessary to do a Product Inventory, so that people can find out information about various skincare products circulating on social media Instagram. This research has a goal, namely: 1) Knowing what types of skincare products are circulating on Instagram social media. 2) Knowing the percentage of skincare products circulating on Instagram social media that have been BPOM. 3) Knowing the percentage of skincare products circulating on Instagram social media that have a halal label. The type of research carried out is quantitative descriptive research. This research was conducted on Instagram Social Media. Research time in July 2021 until agust 2021. The variable in this study is the Inventory of skincare products circulating on Instagram Social Media. The population in this study is the Instagram account of 10 local skincare brands selling exclusively. The data used in this study is based on the source of secondary data. Data collection techniques used in this study are observation and identification. The research instrument is a measuring instrument used in a study. The data analysis technique in this study used descriptive data analysis techniques. Based on the research results, it is concluded that the types of skincare products circulating on Instagram social media are various types of products with various different functions that are sold exclusively including facial wash, toner, day cream, night cream and serum. The results of the study show that the skincare brand does not issue just 1 product for each type of product, but for 1 type of product the skincare brand issues a variety of different series according to their benefits. The percentage of skincare products circulating on social media Instagram that already have a BPOM distribution permit with a percentage of 94% but there are some products that do not have a BPOM distribution permit with a percentage of 6%. The percentage of skincare products circulating on social media Instagram that already have a halal label with a percentage of 25% and 75% do not have a halal label. even 4 out of 10 skincare brands do not have a halal label. Students majoring in Makeup and Beauty are advised to be more careful in choosing skincare products to use
PERILAKU KONSUMTIF PEMBELIAN SKINCARE (PERAWATAN KULIT) SECARA ONLINE PADA MAHASISWA JURUSAN TATA RIAS DAN KECANTIKAN FPP UNP
Authors: Reza Elvia , Rahmiati Rahmiati
Published: November 2022

Thisistudyiaims toi(1) determinei consumptive behavi0r ini buying products because they are interested in the lure of gifts/promotions (2) to determine consumptive behavior in buying products because they are interested in the appearance of the packaging (3) to determine consumptive behavior in using products because of the conformity of the advertised model. This type of research is descriptive research with a quantitative approach. The study population was students majoringi iin Cosmetology and Beauty, Facultyi ofi Tourismi andi Hospitalityi, Padang State University, class of 2017 as many asi 95 people. The sampling technique in this study used a total population sample technique. This typei 0f data is primary. Datai c0llecti0n techniquesii are inii the form of questionnaires or questionnaires distributed through Google Form. The instruments test in this studyi werei validityi andi reliabilityi tests. Thei data analysisi technique utilizes descriptive statistical analysis techniques. Based on the results of the study, it was concluded that the majority of students from the 2017 class of consumptive behavior were in the "Medium" category. Seen from the aspect of buying products because they are attracted to the lure of prizes/promotions as many as 33.20 which reached 32 students (33.6%) in the "medium" category. In the aspect of buying products because they are interested in the appearance of the packaging as many as 23.22 which reached 34 students (35.7%) in the "medium" category. In the aspect of using the product because they are interested in the conformity element of the model, 50.56 advertised which reached 38 students (40%) in the "high" category. So overall the consumptive behavior of purchasing skincare online for students of the Department of Makeup and Beauty, Padang State University is dominant in the "Medium" categ0ry
THE EFFECT OF ADDITIONAL SALT AND ACID ON THE HYDROPHOBIC LAYER OF NANOCOMPOSITE SILICA/POLYSTYRENE (SiO2/PS) ON THE STABILITY PROPERTIES OF UV
Authors: Wahyuni Yola Sri , Ratnawulan -
Published: November 2022

In nature there is a phenomenon. Which this phenomenon can be seen in the lotus leaf and taro leaves. a phenomenon called hydropobic (water repellent) properties. This research is a previous research. On application, the hydrophobic coating will mostly break down quickly when applied outside or in harsh environments. So it is very important to develop a durable hydrophobic layer, especially the stability properties against Ultra Violet (Uv). Therefore, this study aims to see the effect of adding salt and acid to the hydrophobic silica / polystyrene nanocomposite (SiO2 / PS) layer on the stability of the Uv. with a polystyrene composition of 0.5 grams and 0.2 grams of silica powder and 0.4 grams of salt and 0.4 grams of acid. The coating method used is the spin coating method and the Uv stability test on the hydrophobic layer is done by drying the layers for one hour under direct sunlight. The results of this study were the contact angle measurements using imagej software, and the crystal grain size by SEM (Scanning electron microscop). UV stability can be seen by changing the contact angle in each sample where the contact angle that can be before irradiation is acid added salt (120.1490C), salt (100.3630C), acid (128.5910C), without mixture (133.6680C) ) and after irradiation is. Salt (92.970C), unmixed (98.1440C), acid added salt (92.1150C), acid (141.5750C). These results may indicate that acid coating is more likely to use hydrophobic / self-cleaning surfaces in harsh environments such as high Uv irradiation, and outdoor applications.
AUTOMATIC CHICKEN EGGS HATCHER USING DHT 22 SENSOR and DC MOTOR GEARBOX BASED ON ARDUINO
Authors: YUNALDI YUNALDI , Yohandri -
Published: November 2022

The hatching machine is one of the technological developments in the field of animal husbandry in increasing livestock productivity. Hatching eggs using an incubator is much more effective than natural/conventional breeding. The incubator is an incubator that has controlled temperature and humidity. Instruments used in the manufacture of hatching machines include a DHT 22 sensor which is used as a controller of temperature and humidity values, incandescent lamps are used as a heat source from the hatching machine, ultrasonic mist maker acts as a steam mist generator, DC motor is used as an egg turning rack driver, motor driver L298N acts as a DC motor movement controller, and Arduino Uno as a microcontroller that regulates all system work. This research was conducted with the aim of producing a hatching machine that is more complex and efficient. Based on data analysis carried out from the accuracy and thoroughness. The measurement accuracy ranges from 99.64% to 100%, while the measurement accuracy ranges from 99.64% to 100%, with an average measurement error of 0.178572%.
Analysis of Seismic Hazards and Vulnerability throughout Indonesia Based on 1999-2003 Earthquake Data Using the Microseismic Method
Authors: Amarda Muthia Puteri , Syafriani -
Published: November 2022

Indonesia is an archipelagic country that has a complex geological structure. Its location at the confluence of three plates, namely the Eurasian plate, the Indo-Australian plate, and the Pacific plate causes high tectonic activity. This seismic activity causes high seismicity levels, especially along the subduction zone. An earthquake with a large magnitude can occur and cause a high level of damage, so it is necessary to know about the language of earthquake resistance. Earthquake vulnerability is useful for mitigating earthquakes that will occur so that people are more alert to earthquake disasters that can occur anytime and anywhere. This research is a descriptive type of research, namely by collecting data on the JINSET (Japan Indonesian Seismic Network) earthquake catalog in 1999-2003 with M greater than 5 S.R. Earthquake hazard data processing using geopsy software for HVSR analysis. The horizontal component data is divided by the vertical component in the frequency domain so that the H/V value is obtained.
Analysis of Soil Acceleration in The Mentawai Region with The Method Probabilistic Seismic Hazard Analysis (PSHA)
Authors: Laia Matias Adam Canny Calvary , Syafriani -
Published: November 2022

The Mentawai Islands are one of the areas that are active in seismicity. An earthquake measuring 7.2 on the Richter scale on October 25, 2010 resulted in many casualties and material losses. Many buildings collapsed and facilities were damaged so that space managers needed a seismic hazard map to be able to organize the space by considering the disaster aspect. This prompted researchers to conduct research aimed at making seismic hazard maps and knowing the level of earthquake hazard in the Mentawai region. Seismic hazard maps are useful in planning earthquake-resistant buildings and can describe the effects of earthquakes at a location which will help in anticipating community preparedness and earthquake disaster mitigation efforts. Seismic hazard data processing uses the Probabilistic Seismic Hazard Analysis (PSHA) method. PSHA is based on earthquake parameters that produce the largest ground motion. The magnitude of the intensity at a location due to an earthquakein the earthquake source area with a magnitude of M and a distance of R, the attenuation function can be used. The attenuation functions in this study are Joyner-Boore (1997) and Young et al (1997). This type of research is descriptive, namely by collecting NEIC/USGS earthquake catalog data for the period 1950 - 2021 with M 5 SR.The results of this study indicate that the area of ywhich has a high level of seismic hazard is found in the Siberut area with a maximum PGA range of 1.17 g - 3.70 g. The area with a low seismic hazard level is the Pagai area with a PGA range of 0.80 g - 2.86 g. This result represents a 10% chance of being exceeded in 50 years.
Analysis of b-Value and Peak Ground Acceleration (PGA) in West Sumatra Province using Maximum Likelihood Method and Empirical Formula (Earthquake data Period 2007-2020)
Authors: Alfadilah Fandu , Syafriani - , Hamdi - , Dwiridal Letmi , Rahmatullah Fajri Syukur
Published: November 2022

West Sumatra Province has four active fault segments, namely part of the Sumatran fault zone which causes frequent earthquakes. Therefore, it is necessary to research b-value analysis and PGA in the province of West Sumatra by using the maximum likelihood method and empirical formula for earthquake disaster mitigation efforts. This study aims to determine the b-value associated with rock stress and PGA as the level of earthquake activity and analyze the distribution map. The data used is earthquake data for the period 2007-2020 with a magnitude ≥ 5 SR and a depth of ≤ 100 km. The results of data processing produce a map of the distribution of b-value and PGA in the province of West Sumatra. The b-value in each region ranged from 0.8421-1.4477. Based on the b-value distribution map, the area that has the smallest b-value is in region 6, while the largest value is in region 2. A low b-value correlates with high rock stress conditions. This value illustrates that area 6 has a high chance of a major earthquake occurring. Furthermore, the calculation of the PGA value refers to the general form of Lin and Wu's empirical equation to obtain a new empirical formula model. The value of the coefficient a=−1.20543, b=−0.839093, and c=6.88858. The PGA value of West Sumatra province ranges from 10.87-376.98 gal. The city/regency with the largest PGA value is in the Mentawai Islands Regency, which ranges from 84.11-328.17 gal and the lowest value is in Dharmasraya Regency, which is between 10.87-35.28 gal.
Kesiapan Belajar Siswa di Kelas Kimia dengan Kurikulum Prototipe
Authors: Farwati Ratna
Published: November 2022

In 2022, the government offers three curriculum options to schools in Indonesia. The three curricula are the 2013 Curriculum, Kurikulum Darurat (Emergency Curriculum), and Prototype Curriculum. Students as subjects in learning must be ready with any curriculum used by their school. The Prototype Curriculum is new. Therefore, this study was conducted to determine students learning readiness in schools that implement the Prototype Curriculum. The research data was collected by surveying 98 students whom took chemistry class in one high school at Ogan Komering Ilir Regency, South Sumatra. The survey was conducted from April to May 2022. The survey data was collected using a questionnaire with 30 statements, on a scale of 1-5, consisting of components of physical, psychological, material, and cognitive readiness. This research instrument adopts what has been developed by Slameto (2013). The data is tabulated, calculated on the average per component of each student and all students, then calculated as the average of all data to categorize students learning readiness at the school. The average value of 1-2,5 means not ready, while the value of 2,6-5 means ready. The survey results showed that the average value of physical readiness was 4.33; psychic readiness was 4.00; material readiness was 4.20; and cognitive readiness was 3.23. Thus, students at one SMA in Ogan Komering Ilir Regency have good learning readiness in chemistry class with the Prototype Curriculum. Although the cognitive readiness of students is not optimal, teachers can improve it by designing integrative and fun learning such as the STEM learning model.
Validitas e-module Berbasis Inkuiri Terbimbing Terintegrasi Al-Qur’an pada Materi Laju Reaksi Kelas XI Madrasah Aliyah
Authors: Hendriko Hendriko , Iryani Iryani
Published: November 2022

In this study, the validity of the e-module based on the integrated guided inquiry of the Quran was tested on the material for the reaction rate of class XI Madrasah Aliyah. This is an Educational Design Research with a few stages, which is preliminary research, prototyping, and assessment included in the Plomp development model. The requirements of the West Sumatra Regional Regulation Number 2 of 2019 concerning the Curriculum as a subject that must be relevant to Al-Quran education have been met by this e-module. They are also following Core Competence 1 in the 2013 Curriculum. Five validators use research tools in the form of questionnaires to validate this e-module. The validity test results reveal a content validation value of 0.87 and a multimedia validation of 0.92 with a valid category indicating that the developed e-module can be used as teaching materials in schools.
Tinjauan Sistematis tentang Collaborative Learning pada Bidang Kimia
Authors: Afrahamiryano Afrahamiryano , Dasna I Wayan , Habiddin Habiddin
Published: November 2022

Collaborative Learning (CL) is a learning model that implies cooperation in a group consisting of two or more people to achieve a common goal while respecting each individuals contribution as a whole. CL is more synonymous with social interaction. In the learning process, the centre of attention is the interaction of educators with students, interactions between students, and interactions of students with their environment. The purpose of this review is to look at global trends related to CL research in the field of Chemistry Education. Obtained 62,555 articles discussing CL with various keywords, 88 of which are relevant to the purpose of this article review. After being mapped, there are five research themes related to CL, namely (1) CL based on student activities and the role of educators, (2) Collaboration Strategy for STEM, (3) CL based game, (4) Computer-supported collaborative learning (CSCL), and (5) CL in Laboratory Work. Based on the review findings, research related to CL has excellent potential to be continued and developed, such as collaboration with STEM, games, practicum in the laboratory, and CSCL.
PENGGUNAAN MEDIA VIDEO TUTORIAL TERHADAP HASIL PRAKTIK PEMANGKASAN RAMBUT TEKNIK UNIFORM LAYER PADA SISWA KELAS XI
Authors: Elisa Nindi , Rahmiati Rahmiati , Miga Dewi Siska
Published: November 2022

Dibandingkan dengan buku teks, media gambar, dan media audio, media video memiliki tampilan yang lebih menarik. Meskipun pada dasarnya setiap media memiliki kelebihan dan kekurangan. Hal ini terlihat dari efektifitas penggunaan media, waktu, kecepatan penyampaian informasi dan daya tarik media. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan video tutorial terhadap hasil praktik pemangkasan rambut teknik uniform layer pada siswa kelas XI SMK Negri 6 Padang. Penelitian ini berjenis kuantitatif, dengan menggunakan pendekatan quasi eksperimental design, berupa posttest only nonequivalent control group design. Pembelajaran kelas eksperimen menggunakan media video tutorial untuk pelajaran pemangkasan rambut teknik uniform layer dan kelas kontrol menggunakan metode pembelajaran konvensional berupa modul. Populasi penelitian ini ialah siswa kelas XI KC yang terdiri dari 2 kelas, masing-masing kelas beranggotakan 30 siswa. Teknik pengambilan sampel berupa teknik sampling jenuh. Gunakan uji-t untuk melihat pengaruh mediavideo tutorial. Bedasarkan hasil penelitian didapatkan nilai rata-rata pemangkasan rambut teknik uniform layer pada kelompok kontrol sebesar 79,733, standar deviasi sebesar 2,8093, nilai minimum sebesar 78, nilai maksimum sebesar 87, nilai rata-rata kelompok eksperimen sebesar 85,117 standar deviasi 3,5928, nilai minimum 78, nilai maksimum 90, penggunaan media video tutorial berpengaruh signifikan terhadap hasil praktik pemangkasan rambut teknik uniform layer pada siswa kelas XI KC SMK Negeri 6 Padang, nilai p = 0,000 (p < 0,05). Disarankan pada guru tata kecantikan hendaknya menggunakan video tutorial sebagai media pembelajaran yang dapat membantu siswa untuk lebih mudah memahami dan termotivasi dalam proses pembelajaran
Tata Rias Pengantin Minang di Nagari Salareh Aia Kecamatan Palembayan Kabupaten Agam Sumatera Barat
Authors: Zulfa Anggraini Lidya , Efrianova Vivi
Published: November 2022

Adat perkawinan di daerah Kecamatan Palembayan lebih dominan pada adat perkawinan Minangkabau pada umumnya, hanya saja yang membedakannya yaitu dari segi upacara perkawinan di Kecamatan Palembayan. Tujuan penelitian ini adalah mendeskripsikan bentuk busana dan Perlengkapan Pengantin Minang, mendeskripsikan teknik tata rias pengantin Minang dan mendeskripsikan makna busana dan perlengkapan pengantin Minang pada Tata Rias Pengantin Minang di Nagari Salareh Aia Kecamatan Palembayan Kabupaten Agam Sumatera Barat.Jenis penelitian ini adalah penelitian kualitatif dengan dipakai metode deskriptif. Instrumen penelitian dilakukan oleh peneliti sendiri dan didukung oleh alat-alat pendukung seperti tape recorder, video tape, kamera, catatan lapangan dan alat tulis. Teknik pengumpulan data dilakukan melalui observasi, wawancara dan dokumentasi. Data dianalisis dengan cara mengumpulkan data, reduksi data, penyajian data dan penarikan kesimpulanHasil penelitian ini adalah 1) busana pengantin wanita di Nagari Salareh Aia sama dengan busana pengantin Minang pada umumnya, yakni baju kuruang, kodek, lambak, rok. Aksesori pengantin wanita memakai kalung bagonjong, gelang besar, galang ula atau ular, keris, tarompah atau sandal dan hiasan kepala suntiang. Busana pengantin pria memakai saluak, jas roki, kemeja putih, celana / seluar, kaos kaki, rompi, serong, ikat pinggang. Aksesoris pengantin pria memakai keris yang diselipkan di pinggang, 2) langkah kerja atau proses kerja di Nagari Salareh Aia sama saja dengan nagari di minang pada umumnya, yaitu melakukan pembersihan dengan micellar water atau milk cleanser, aplikasikan pelembab, alis, lanjut foundation, bedak tabur, bedak padat, melukis alis, eyeshadow, eyeliner dan maskara, pemakaian bulu mata palsu atas, blush on dan lipstik. 3) makna busana dan perlengkapan pengantin wanita pada tata rias pengantin Minang di Nagari Salareh Aia adalah baju kurung basiba melambangkan kemurnian wanita, lambak/saruang melambangkan norma gerak-gerik perempuan Minang, tokah/penutup dada melambangkan sebuah rahasia, mansi-mansi melambangkan sifat arif dan bijaksana, bungo sarunai melambangkan budi perkerti, motif burung merak melambangkan pengantin yang berbahagia, bungo gadang/ kambang goyang sebagai pelengkap hiasan kepala, kote-kote (motif burung dan ikan) melambangkan lima waktu sholat. Sedangkan makna busana dan perlengkapan pengantin pria adalah baju roki melambangkan keagungan, rompi melambangkan berbudi luhur, celana roki melambangkan berbudi luhur dan sisamping melambangkan bersikap hati-hati. Disarankan agar masyarakat agar dapat melestarikan tradisi budaya yang sudah diwariskan oleh nenek moyang.
Making a Modified Batak Toba Bridal Bun Video Tutorial with Modern Pineapple Fiber Technique
Authors: Qori Andiani Sellies , Supiani Titin
Published: November 2022

The development of beauty trends in the world, especially hair makeup, has changed and increased. Through technological developments, the world of beauty can be easily understood, one of which is through the use of modified Toba Batak bridal bun video tutorials using the pineapple fiber technique. This final project aims to produce a Modified Toba Batak Bridal Bun Tutorial Video with Modern Pineapple Fiber Technique which is suitable for reference and learning resources. Making videos uses 3 stages, namely Pre-production, Production and post-production stages. The feasibility test was carried out by 2 people, namely, material experts and media experts. On the results of the overall assessment and suitability of this Modified Toba Batak Bridal Bun Video Tutorial, it resulted in an assessment of 95% for material experts and 97% for media experts who were in the very good category in overall results. Based on these results, it is concluded that the video tutorial is very suitable to be used as a reference and learning resource for students of Jakarta State University and the general public.
Implementasi of The Covid-19 Health Protocol at Beauty Salons in Sangir District, Solok Selatan Regency
Authors: Adela Friska , Rosalina Linda
Published: November 2022

Compliance with the implementation of health protocols must continue to be improved in order to break the chain of transmission of Covid-19. One of them is a beauty salon in Sangir District, Solok Selatan Regency. Beauty salon is a place of business engaged in the field of beauty related to care such as hair, face, and body care without any surgery. This study aims to: a) find out the personal hygiene of employees at beauty salons in sangir sub-district of Solok Selatan regency, b) know the sanitation of beauty salons in beauty salons in sangir sub-district of Solok Selatan regency and c) know the implementation of covid-19 health protocols in beauty salons in sangir district of Solok Selatan regency. This type of research is quantitative descriptive research. The population in this study were leaders, employees, and visitors to beauty salons located in sangir sub-district, Solok regency with a total sample of 49 people. The type of data in this study is primary data with data collection techniques using observations, interviews, and questionnaires. The data analysis technique uses a percentage formula and then the calculation of the respondent's achievement rate (TCR) is carried out. Based on the results of the study, personal hygiene of employees at beauty salons in sangir district, Solok Selatan regency, was considered very good with a percentage value of tcr of 93.51%, sanitation at beauty salons in sangir district, Solok Selatan regency was considered good with a percentage value of tcr of 84.69% and the implementation of covid-19 health protocols in beauty salons in sangir district, Solok Selatan regency was considered moderate with a percentage value of tcr of 77.11%. It can be concluded that the implementation of the covid-19 health protocol is not carried out properly, therefore it is recommended for beauty salons to comply with and implement the covid-19 health protocol rules so that the transmission of the covid-19 virus can be prevented
Feasibility of Papaya Seeds and Rice Flour as Traditional Scrubs for Dry Skin
Authors: Ningsih Alga , Astuti Murni
Published: November 2022

This research was backgrounded by a bath of papaya seeds with the addition of rice flour as one of the basic ingredients of traditional cosmetics as a scrub for dry skin. This study aims to a) To analyze the feasibility of rice flour and papaya seeds as traditional scrubs for nurses, the feasibility of rice flour and papaya seeds will be achieved as traditional scrubs for body care based on organoleptic tests, b) To analyze how the feasibility of rice flour and papaya seeds as traditional scrubs for body care based on organeleptic tests, c) To analyze the feasibility of rice flour and papaya seeds as traditional scrubs for body care based on favorability tests. This research uses a quantitative approach to the type of pre-experiment method. The place and time of the study was conducted at the FMIPA Laboratory and the Cosmetology and Beauty Laboratory of FPP UNP in January 2022. The object of study is papaya seeds and rice flour. The data source used was a panelist of 7 people, namely 1 beauty doctor, 1 chemical analyst, 2 lecturers and 3 Cosmetology and Beauty students who had passed the cosmethodology and facial skin care courses. The variables in this study are free variables (x) and bound variables (y). Data collection techniques use observation and documentation with descriptive analysis techniques that display frequency and percentage. Based on the results of the study obtained in seeds per 100 gr of Vitamin B1 by 0.0004% and Tannins by 0.0031%. Judging from the results of organoleptic tests, it showed that 43% of the panelists stated a rough texture, 57% of the panelists stated that the aroma of papaya seed scrub and rice flour was strongly scented, and 71% of the panelists stated that the stickiness of papaya seed scrub was sticky and based on the panelists' preferences showed that 85% of the panelists stated that they liked papaya seed scrub and rice flour. It is suggested that you can apply the results of this study as a science to increase knowledge about traditional scrubs for skin care.
Analysis of Online Learning and Its Relationship with Learning Motivation of Cosmetology Students
Authors: Novriwanti Julita , Rahmiati Rahmiati
Published: November 2022

Online learning is learning that uses the internet network with accessibility, connectivity, flexibility, and the ability to bring up various types of learning interactions. Makeup is one of the courses that conduct online learning at the Department of Make-up and Beauty. This study aims to describe the online learning process, learning motivation, and to determine the relationship between online learning and student motivation in the make-up course of the Department of Make-up and Beauty, Padang State University. This research is a type of descriptive quantitative research. The data collection instrument used in this study was a questionnaire (questionnaire) distributed via Google Form, data analysis used Descriptive Percentage analysis. The research sample was students majoring in Makeup and Beauty, Faculty of Tourism and Hospitality, Padang State University class of 2019 session A-F. The results obtained are 1) Online learning with an average score of 56.22 and a percentage of 7 respondents (12.7%) having very high learning, 15 respondents (27.2%) having high learning, 27 respondents ( 49.0%) have moderate learning and 6 respondents (10.9%) have low consumptive behavior. Classified in the high category, 2) Students' learning motivation of the Department of Makeup and Beauty, Padang State University with an average score of 56.82 and a percentage of 6 respondents (10.9%) having very high motivation, 19 respondents (34.5% ) have high motivation, 21 respondents (38.1%) have moderate motivation, 9 respondents (16.3%) have low motivation. Classified in the moderate category, 3) There is a significant positive relationship between online learning and learning motivation of students of the Department of Makeup and Beauty, Padang State University at a significant level of 5% with an rcount value of 0.997 > rtable 0.266 and the correlation level is included in the very strong category.
Analisis Transportasi Udara, Kunjungan Wisatawan, Nilai Tukar dan Kesempatan Kerja di Indonesia: Pendekatan VECM
Authors: Pertiwi Miya , Satrianto Alpon
Published: November 2022

This study aims to identify and analyze responses between air transportation, tourist visits, exchange rates and employment opportunities in Indonesia. This type of research is descriptive and associative, where the data used are secondary data in the form of time series from 2000 fourth quarter to 2018 fourth quarter. This study uses the Vector Error Correction Model (VECM) method through the analysis of block causality test, Impulse Response Function (IRF) and Forecast Error Variance Decomposition (FEVD) to seeing the variability response of an endogenous variable due to the presence of other endogenous variables. The results of this study indicate that: (1) Variability of air transportation is not contributed by the shock of tourist visits, exchange rates and employment opportunities in the short term, but in the long run, variability of air transportation is contributed by shock of tourist visits, exchange rates and employment opportunities. (2) Variability of tourist visits is only influenced by short-term air transportation shock. Whereas air transportation, exchange rates and employment opportunities in the long run contribute to influencing the variability of tourist visits in Indonesia. (3) Exchange rate variability is contributed by air transportation shock, tourist visits and work opportunities in the short and long term. (4) Variability of employment opportunities is contributed by air transportation shock, tourist visits and exchange rates in the short and long term in Indonesia.
Analisis Faktor-Faktor yang Mempengaruhi Ekspor Nonmigas Indonesia ke Amerika Serikat
Authors: Editiawarman Editiawarman , Idris Idris
Published: November 2022

This study examines the analysis of factors affecting Indonesian Non-oil and gas exports to America and the data used in this study are quarterly time series data from 2007Q1-2018Q. And the model used in this study is Error Correction Model. Data sourced from the World Bank and the Ministry of Trade. The results of this study are that (1) the economic growth of the United States in the long term and short term has a significant positive effect on Indonesian non-oil and gas exports to the United States (2) The exchange rate in the long term has a significant positive effect and the short term has a significant effect negative to Indonesian non-oil and gas exports to the United States (3) Foreign direct investment in the long term has a significant positive effect and in the short term does not have a significant and positive effect on Indonesian non-oil and gas exports to the United States (4) Openness of the Indonesian economy has insignificant and negative influence on non-oil and gas exports both long term and short term.
Efek Variabel Kebijakan Moneter Dan Fiskal Terhadap Inflasi, Pertumbuhan Ekonomi Dan Tingkat Pengangguran Di Indonesia
Authors: Juneldi Jemi , Sentosa Sri Ulfa
Published: November 2022

This study aims to systematize and explain the effect of monetary and fiscal Policy on inflation, economic growth and unemployment rate in Indonesia. This type of research is quantitative research, the data used is secondary data which is analyzed using VAR/VECM. The estimation results show that (1) In the long term, interest rate has negative and significant effect on inflation. In short term, interest rate has positive and significant effect on inflation. (2) Government expenditure has insignificant effect on inflation both in long and short term. (3) Interest rate has negative and significant effect on economic growth both in long and short term. (4) Government expenditure has positive effect on economic growth only significant in long term. (5) Interest rate has positive effect on unemployment rate only significant in long term. (6) Government expenditure has negative and insignificant effect on unemployment rate both in long and short term.
Standardization Of The Recipe For Rendang Daging In Nagari Lingkuang Aua Kecamatan Pasaman Kabupaten Pasaman Barat
Authors: Ikrar Shinta Widya , Faridah Anni
Published: November 2022

The quality of beef rendang found in Nagari Lingkuang Aua,Pasaman District,West Pasaman Regency is still diverse,this is because there is no standard recipe for beef rendang in this area,this can be seen in terms of shape,color,aroma,texture and taste.The aim of the research was to obtain standard recipes for beef rendang in this area,so that the standard recipe is useful for preservation to be uniform and preferred.This type of research is a mix of methods combined qualitative and quantitative research.The source of qualitative data obtained 11 informants who are experts in making beef rendang. Sources of quantitative data obtained 10 people who are experts knowing about beef rendang and 5 limited panelists,UNP Catering lecturers.Qualitative data analysis techniques are data reduction,data presentation and conclusions. Quantitative data analysis techniques use the formula (Mx = N ∑/ N).Organoleptic tests on the standard recipe for meat rendang produce a fairly square shape quality,the color of the flesh is dark brown enough,the color of the rendang bran quite blackish brown, fragrant aroma,the texture of the rendang meat is quite soft,the texture of the rendang bran is quite dry,oily,the taste of rendang meat permeates,and the taste of the rendang beef bran is tasty.Keywords: Standardization,Meat Rendang,Lingkuang Aua
Inventory Of Meat Raw Recipes With Additional Materials In The City Of Padang Panjang
Authors: Khansa Muthia , Syarif Wirnelis
Published: November 2022

Rendang is a typical food from West Sumatra. Rendang has 2 criteria, namely wet rendang and dry rendang. This study aims to make an inventory of the beef rendang recipe with additional ingredients including ingredients, spices, tools and processing processes in the city of Padang Panjang. Based on the main background of beef from Padang Panjang, the use and processing process varies by each person, so that various kinds of beef rendang recipes are collected. This type of research is a qualitative descriptive study. Data collection techniques in the form of observation, interviews, and documentation. The data obtained were analyzed by data reduction steps, data presentation and drawing conclusions. Based on the results of the study, 16 recipes from each urban village in Padang Panjang were collected including different ingredients, spices, tools and processing processes.
The relationship between atititudes in the lecture process and student learning outcomes in the pastry and art Subjects s1 culinary arts unp
Authors: Haminda Jessyca Putri , Yulastri Asmar
Published: November 2022

This study aims to describe attitudes, describe learning outcomes and analyze the relationship between attitudes in the lecture process and student learning outcomes in the PastryAndArt S1 CulinaryArtUNP 2016 sessionA and sessionB. This type of research is descriptive correlational. The population and sources of research data are students who have completed the PastryAndArt S1 CulinaryArtUNP41 students of session A and session B were taken based on the saturated sampling technique. The data collection technique was made with a Likert scale and distributed research questionnaires through google forms which have been tested for validity and reliability. The data analysis technique was carried out by descriptive analysis, ideal data categorization methods, data analysis requirements test, correlation coefficient analysis and correlation coefficient significance analysis. The results of the overall attitude research of 41 respondents are known to be 1person(3%) in very high category, 28people (68%) in high category, 12people(29%) in moderate category, student learning outcomes of PastryAndArt S1 Culinary ArtUNP 2016 from 41 respondents in session A and session B as a whole very good category. SessionA(21 people) and sessionB(20 people) were 9people(42%) and 7people (35%); and the results of the study indicate that there is no significant relationship between attitudes in the lecture process and student learning outcomes in the PastryAndArt S1 CulinaryArtUNP 2016 course with a significant correlation coefficient value of 0.370> 0.05 so Ha is rejected and Ho is accepted.
Standardization Of Randang Eel Recipes In Nagari Tanjung Alam Batusangkar
Authors: Naffira Sarah Indah , Gusnita Wiwik
Published: November 2022

This study aims to standardize the eel randang recipe in Nagari Tanjung Alam Batusangkar which includes ingredients, spices, tools, processing methods and quality analysis in terms of shape, color, aroma, texture and taste. The background of the research was the differences in the use of basic spices, cooking techniques and the dosage in randang processing, resulting in inconsistent and varied quality. This type of research is a mixed method, which is a combination of qualitative and quantitative research. Qualitative data sources were obtained from people who were experts in making randang and quantitative data sources were obtained from 8 trained panelists who knew about randang. Based on the research results, the standard recipe for randang eel includes the main ingredients, spices, tools, processing techniques and quality. The organoleptic test of the standard eel randang recipe resulted in a fairly long shape quality, blackish brown color, quite fragrant aroma, oily dry enough textured bran, quite chewy and tender textured meat and pervasive flavor of spices and savory bran taste.
(Standardization Of Beef Randang Recipes as Traditional Food In Nagari Gaduik Kecamatan Tilatang Kamang District Agam)
Authors: Nibras Nibras , Elida Elida
Published: November 2022

This study aims to standardize the beef  randang recipe, identify the ingredients used for the production of  beef randang, identify the equipment used, explain the processing process, and describe the function of the beef randang in the Gaduik village. This type of research is a descriptive study with a qualitative approach method. Data collection techniques were carried out in the form of observation, interviews, and documentation in the field. After data collection, the authors obtained specific research findings, these findings were in accordance with the research objectives, the first was about the ingredients for making beef randang in the form of: meat, coconut milk, shallots, garlic, ginger, galangal, lemongrass, coriander, turmeric leaves, and , lime leaves, leave salam, red chilies, roasted coconut, nutmeg,  turmeric, tamarind, and salt. The second finding is in the form of tools used in processing, namely: iron cauldrons, milled stones, clay stoves, stone stoves, and spoons. Furthermore, the processing process starts from material preparation until it is ready to be served. Finally, the function of the beef randang is served at events such as wedding receptions, Islamic holidays, Eid al Fitr celebrations, Eid al-Adha celebrations and meals for visits from officials.Keyword: Beef Randang, Standardization
Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance
Authors: Jesriani Inasya Larasintya
Published: November 2022

This study aims to determine the Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance, which imcludes aspect of colour, aroma, taste and texture. This research was conducted from January 2020 to March 2020 in Labotarorium Pastry and Bakery, State University of Jakarta. The research began with the manufacture of a standard formula of chocolate biscuits, then then made red bean flour. Dried red beans soaked for 24 hours until fluffy, peeled, dried and mashed. The research continued by substituting red bean flour into chocolate biscuit dough with percentages of 50%, 60% and 70%. Then this chocolate biscuit was tested with organoleptic test to 3 expert panelists (Lecturer of Food Quality Education) and consumer acceptability test to 25 rather trained penlis (Students of The Food Quality Education Study Program of Universitas Negeri Jakarta) which includes aspects of the color, taste, aroma, and texture of the chocolate biscuits The results of the analysis using the Friedman test with = 0.05 showed that the substitution of red bean flour in the manufacture of chocolate biscuits with a different percentage had no effect on consumer acceptance in terms of color, aroma, taste and texture. Based on all aspects tested, the percentage of 70% is the recommended percentage. This accpeteble to the community and to optimize the use of red bean flour in chocolate biscuit products as a functional food. According to the results of validation tests conducted on 3 expert pnelists, 70% red bean flour subtituted chocolate biscuits had a brownish maroon cocor, no red bean aroma, red bean taste and cruchy texture.
Effect Of Substitution Of Black Glutinous Rice Flour On The Quality Of Baked Brownies
Authors: Fansyukri Hanifah Indra , Syarif Wirnelis
Published: November 2022

The background of this research is the high value of wheat imports and increasing the use of local food ingredients, namely black glutinous rice flour in food processing. This study aims to analyze the effect of substitution of 30%, 40% and 50% black glutinous rice flour on the quality of baked brownies which include shape, color, aroma, texture and taste. The type of research is a true experiment with three repetitions carried out in July 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The type of data is primary data sourced from 3 expert panelists by answering the organoleptic test format. The data were analyzed by ANOVA statistical analysis, if Fcount > Ftable, it was continued with Duncan's test. The results showed that there was no effect of substitution of black glutinous rice flour on the quality (shape, color, chocolate aroma, texture, sweetness and chocolate taste) of baked brownies, meanwhile there was an effect of substitution of black glutinous rice flour on the quality (aroma of glutinous rice flour). black and black glutinous rice flour flavor) baked brownies. The best results based on the organoleptic test were found in X0 and X2 with 40% black glutinous rice flour substitution.