bluuebunny/crossref_metadata_2025 huggingface dataset:
How should a national curriculum for History be quality assured? The case of the South African Curriculum and Assessment Policy Statement (CAPS)
Authors: Siebörger Rob
Published: February 2022

ABSTRACT The South African Council for Quality Assurance in General and Further Education and Training, known as Umalusi, embarked on a project to quality assure the South African Curriculum and Assessment Policy Statement (CAPS) curriculum for schools (2011) in 2012. This article analysis the process in terms of the history curriculum and provides a commentary on universal principles for the quality assurance of national curricula in general. Six quality assurance measures are identified and discussed: comparison between the outgoing and the incoming curricula; entry- and exit-level requirements; internal comparison between Phases [Key Stages] of the curriculum; comparison of the history curriculum statement with statements for other curriculum subjects; current trends in history education; and comparison with history curricula in other countries. Conclusions are drawn for Umalusi and its practice, the CAPS curriculum itself, and the history curriculum. Keywords: Curriculum; Quality assurance; Accreditation; Umalusi; CAPS; NCS; Intermediate phase; Senior phase; FET; historical knowledge; historical skills.
Sporadic Hemiplegic Migraine Presenting ATP1A2 Mutation in Korea
Authors: Kim Joonho , Yum Jungyon , Kim Namsoo , Shin Saeam , Chu Min Kyung
Published: February 2022

Hemiplegic migraine (HM) is a rare form of migraine, characterized by migraine with reversible motor weakness. HM can be divided into sporadic and familiar HM based on familiarity. Mutations in CACNA1A, ATP1A2 and SCN1A were identified in familiar HM. We present a patient with sporadic HM exhibiting recurrent hemiplegia, mental change and fever along with headache attacks. During the hemiplegia, he showed perfusion delay in left middle cerebral artery territory. Genetic panel test revealed a likely pathogenic varia nt in ATP1A2.
Anti-Hu Antibody-Mediated Myelopathy Associated with Gastric Adenocarcinoma
Authors: Park Ki-Seok , Kim Jae-Joon , Shin Dong Hun , Shin Jin-Hong
Published: February 2022

Anti-Hu antibody causes paraneoplastic syndrome of the nervous system. Most of the anti-Hu antibodies are found with small cell lung cancer, but can rarely be found with other cancers such as non-small cell lung cancer, prostate cancer, and breast cancer. We report a 57-year-old male patient with advanced gastric adenocarcinoma who had paresthesia and limb ataxia. Electrophysiologic study and imaging showed peripheral neuropathy accompanied with myelitis. Anti-Hu antibody was detected in the patient’s serum, leading to the diagnosis of paraneoplastic syndrome.
Effect of camel milk and its derivatives on triglycerides and cholesterol level in alloxan-induced diabetic rabbits
Authors: Sahar A Elhassan , Awad M Babeker , Mohammed Alhadi Ebahiem , Sallam A Bakhiet
Published: February 2022

This trial aimed to find out the effect of camel milk and its derivatives on triglycerides and cholesterol levels in Alloxan-Induced diabetic rabbits. Diabetes was induced by intravenous injection of Alloxan solution. The diabetic rabbits were treated with fresh and fermented camel milk and colostrums for 60 days. The results demonstrated that triglycerides and cholesterol levels were reduced throughout the experimental period when using camel milk and its derivatives and the levels were kept within the accepted ranges.
ANALISIS KUALITAS PRODUK DALAM PENGEMBANGAN BISNIS NUGGET JAMUR TIRAM PUTIH ANEKA RASA BUMBU MASAKAN TRADISIONAL
Authors: Rahayu Dina , Sudono Agus , Ahman Eeng
Published: February 2022

Research Method used Randomized Block Design Friedman test was used as organoleptic test. Break Event Point (BEP), Payback Period (PP), Net Present Value (NPV) and Profitability Index (PI) were used in calculating financial Anlysis. The result of researched, showed the best treatment based on effectivity index which obtained from 100 g Pleurotus ostreatus, taste 6.14; colour 5,67; flavour 6,47; shape 6, 20 dan texture 6,33 .Cost of Production (HPP) Rp. 6412.77 / 200gr retrieval assuming a 50% mark up to Rp. 9700, - / 200 g. BEP calculations on sales volume reached 26231.64 units or Rp. 252,326,195.59. Payback Period is achieved in 3 years 3 months 27 days. Value Net Present Value (NPV) of Rp. 118,894,282.67, -. Profitability Index (PI) 1, 33, nugget production business unit of the white oyster mushroom flavors of traditional cuisine is feasible.ABSTRAKMetode penelitian ini menggunakan Rancangan Acak Tunggal (RAT), uji organoleptik menggunakan Uji Friedman dan penentuan perlakuan terbaik organoleptik menggunakan index efektifitas. Analisis kelayakan finansial menggunakan perhitungan Break Event Point (BEP), Payback Period (PP), NetPresent Value (NPV) dan Profitability Index (PI). Hasil penelitian menyajikan perlakuan terbaik berdasarkan index efektifitas diperoleh dari jamur tiram putih 100 g, dengan lima parameter uji organoleptik rasa 6,14; warna 5,67; aroma 6,47; bentuk 6, 20 dan tekstur 6,33. Hasil kajian Kelayakanfinansial produksi nugget jamur tiram putih bumbu masakan tradisional didapatkan Harga Pokok Produksi (HPP) sebesar Rp. 6.412,77/ 200gr dengan asumsi pengambilan mark up sebesar 50% Rp. 9.700,-/ 200 g. Perhitungan BEP dicapai pada volume penjualan 26.231,64 unit atau senilai Rp. 252.326.195,59. Payback Period dicapai pada 3 tahun 3 bulan 27 hari. Nilai Net Present Value (NPV) sebesar Rp. 118.894.282,67,-. Profitability Index (PI) sebesar 1, 33 dengan demikian unit usaha produksi nugget dari jamur tiram putih aneka rasa masakan tradisional layak dilaksanakan.
PENGARUH KOMUNIKASI INTERPERSONAL DAN LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN (Studi Pada Karyawan F&B Departement ASTON Cirebon Hotel & Convention Center Kabupaten Cirebon)
Authors: Ratna Puri Yuniar Sari , Hurriyati Ratih , Andari Rini
Published: February 2022

Penelitian ini dilatarbelakangi oleh permasalahan yang timbul pada ASTON Cirebon Hotel Convention Center, yaitu mengenai komunikasi interpersonal, lingkungan kerja dan kinerja karyawan di perusahaan ini kurangnya kesadaran karyawan dalam berkomunikasi dengan sesama karyaawan mengenai pekerjaaan mereka, serta kurangnya rasa inisiatif dalam melaksanakan ataupun menyelesaikan tugas mereka. Oleh karena itu penulismelakukan penelitian tentang pengaruh komunikasi interpersonal daan lingkungaan kerja terhaadap kinerja karyawan.Penelitian ini menggunakan metode kuantitatif, yaitu deskriptif dan verifikatif.Sampel dalam penelitian ini adalah karyawan dari departemen Food and Beverage di AASTON Cirebon Hotel Convention Center. Pengambilaan sampel sejumlah 60 orang yang dilaksanakan pada bulan Agustus 2015. Teknik pengumpulan data pada penelitian ini menggunakan kuisoner yang disebar kepada sampel.Hasil dari penelitian ini adalah adanya pengaruh yang signifikan antara komunikasi interpersonal dan lingkungan kerja terhadap kinerja karyawan. Besarnya pengaruh komunikasi terhadap kinerja sebesar 6,25% sedangkan lingkungan kerja terhadap kinerja sebesar 4,24%, dari penelitian ini dapat disimpulkan bahwa ada pengaruh positif antara komunikasi interpersonal dan lingkungan kerja terhadap kinerja karyawan walaupun kadar pengaruh pada variabel-variabel tersebut tidak menunjukan hasil yang besar.
LINGKUNGAN KERJA TERHADAP KEPUASAN KERJA KARYAWAN FOOD AND BEVERAGE PRODUCT DEPARTMENT THE PAPANDAYAN HOTEL BANDUNG
Authors: Dwi Rachmawati Annisa , Siswhara Gita , Sukirman Oman
Published: February 2022

Permasalahan yang dikaji didalam penelitian ini adalah mengenai rendahnyakepuasan kerja karyawan Food and Beverage Product Department The Papandayan Hotel Bandung yang ditandai dengan tingginya tingkat turnover di dalam perusahaan. Permasalahan ini harus segera diatasi karena apabila tidak segera ditangani dapat menjadi penghambat bagi tercapainya tujuan The Papandayan Hotel Bandung.Penelitian ini bertujuan untuk mengetahui gambaran mengenai lingkungankerja karyawan, kepuasan kerja dan sejauh mana pengaruh lingkungan kerja terhadap kepuasan kerja karyawan Food and Beverage Product Department The Papandayan Hotel Bandung. Aspek yang diteliti meliputi dua hal yaitu lingkungan kerja dan kepuasan kerja karyawan.Penelitian ini menggunakan metode deskriptif dan eksplanatif dengan populasi berjumlah 50 orang responden. Teknik analisis yang digunakan adalah koefisien korelasi pearson dan analisis regresi sederhana.Hasil penelitian menunjukan bahwa lingkungan kerja dan kepuasan Kerja karyawan Food and Beverage Product Department The Papandayan Hotel Bandung berada pada kategori sedang. Hasil perhitungan korelasi sebesar 0,631 artinya terdapat hubungan yang cukup tinggi antara lingkungan kerja dengan kepuasan kerja karyawan. Hasil perhitungan analisis regresi sederhana didapat persamaan Y= 10,267 + 0,623X dan KD= 39,87 artinya pengaruh lingkungan kerja terhadap kepuasan kerja karyawan sebesar 39,87% sedangkan sisanya 60,13% dipengaruhi faktor yang tidak diteliti.Saran yang diberikan sebaiknya perusahaan lebih memperhatikan lingkungankerja baik fisik maupun non-fisik untuk meningkatkan kepuasan kerja karyawankarena lingkungan kerja memiliki pengaruh terhadap peningkatan kepuasan kerja karyawan.
INOVASI PRODUK BROWNIES DENGAN BAHAN TAMBAHAN SELAI NANAS SUBANG TERHADAP DAYA TERIMA KONSUMEN
Authors: . Erliana , Sudono Agus , H. Rumayar Christian
Published: February 2022

Pineapple fruits are main commodity harvested by people in Kabupaten Subang.But inovation of this fruits in it manufacture has not diverse and keep abreast ofculinary. Therefore, to created new product of processed pineapple fruits, researcher have inovation to make Brownies Nanas, to raise the value of selling product and to give job opportunities in developt processed pineapple fruits in Kabupaten Subang.Based on that reasons, this research divide to three research purpose, that is: (1) Knowing formulated Brownies recipe with addition pineapple jam; (2) Knowing technique of processing Brownies with addition pineapple jam; and (3) Knowing acceptance consumer toward Brownies with addition pineapple jam.This research using two variable, x variable is Brownies withaddition pineapple jam and y variable is acceptance consumer toward product. The methods of this research using experimental method. Organoleptik test is used toward six consentration of Pineapple Brownies formulation contains different degree of pineapple jam to 15 panelist expert and picked one choosen product. And then tested again toward 100 consumer panelist to testing acceptance consumer. After that, analysis of DKBM nutrients can be done by researcher. SPSS 22 is used to do analysis methods of this research, using ANOVA test, LSD with Organoleptik test, and T experimentwith Hedonik test with acceptance consumer. Outcome of this research explain that Pineapple Brownies with addition 125% concentrated pineapple jam (BP2) can be accepted by panelist expert in Organoleptik and Hedonik test. In acceptance consumer test toward 100 responden, BP2 products can be accepted in 4 in 5 scale (like). In DKBM nutrients analysis, this Brownies Nanas product contains 801 Kkal.
PENGARUH PROMOSI TERHADAP LOYALITAS KONSUMEN DI SUIS BUTCHR STAK HOUSE SETIABUDHI BANDUNG
Authors: Pilanti Ghaisani Revi , . Darsiharjo , Miftah Reiza
Published: February 2022

This problem of this research is influence of promotion at Suis Butcher SteakHouse Setiabudhi Bandung. This research is done by promotion that is done whose just be going in two years due to so many competitor Steak House who comes in Bandung. The purpose of this research is to know what is the infulence of promotion program to the loyalty of consumer.Method that used in this research is quantitative method with descriptive method and technique of aggregate data is used field study (observation, interview, assessment) and book study. The assessment is spreaded by 100 respondent of consumer. Technique of analysis data is used validitas test, reliabilitas test and double regression linear concerning the assessment that had spreaded. The result of this research is showed the influence of promotion program to theloyalty consumer at Suis Butcher Steak House Setiabudhi Bandung with the score 84,5%, and 15,5% is explained with other variable in this research. Promotion program whose is dominant that had big influence to loyalty of consumer is sales promotion with the score is 2,074 1,984 and word of mouth dwith score is 4,275  1,984.
Analysis of Millennial Consumption Behavior Factors and Their Interest in Visiting Sundanese Restaurants in Bandung
Authors: Nikmah Nur Faijatun , Sudono Agus , Fajri Ilham
Published: February 2022

The growth of people who are growing rapidly is the background of this study and the aim is to get an idea of the millennial potential in Bandung and analyze what factors most dominate millennial food consumption behavior towards interest led to Sundanese restaurants in Bandung. This study uses quantitative descriptive methods with data collection techniques in the form of question items on the questionnaire. The Sundanese restaurant and the experience of the visit itself became a place to do this research. Participants involved in this study were 270 respondents. Analysis was performed on the data obtained that is in the beginning of the researxh, while doing the research, and in the end of the research. The data analysis technique used is Exploratory Factor Analysis. The results of the analysis obtained showed that Bandung population of 27.99 percent is in the range of the age group of 20-34 years with a total of 699,395 thousand inhabitants dominated by vulnerable people aged 20-24 years which is around 10, 36 percent of the profession as students / students and income less than Rp 2,500,000 per month. Then, it was found that only nine factors that is influencing millennial consumption behavior towards their interest in visiting Sundanese restaurants in Bandung. They are: food characteristic, positive feeling, influence from external world, environmental in an attractive destination, food experience, negative feelings, relationships, looking for unique and authentic experiences, and fulfillment of physical and psychological needs. From the nine factors mentioned, the most dominating factor is the food characteristic factor with an eigenvalue value of 8,790.
Marketing Research Efforts To Develop Products of Kerupuk Sanjai Bumbu Rendang
Authors: Bridha Risya Ladiva , Ahman Eeng , Priatini Woro
Published: February 2022

West Sumatra is a province that has a food characteristic of the region that is already known to the public, namely karupuak sanjai and rendang. Rendang with taste spicy and savory when paired with karupuak Sanjai the bargain, will surely give a new flavor to this historic food. Therefore, they invented a new product development of existing karupuak sanjai as souvenirs of West Sumatra is karupuak Sanjai bumbu rendang. Then karupuak Sanjai bumbu rendang will in consumer acceptance test, whether this new product can be accepted in the market or not. The method in this research using quantitative methods with experimental approaches and hedonic organoleptic test, test consumer acceptance, and his DKBM nutritional analysis. This study states that the product karupuak Sanjai rendang selected seasoning weighing 40 grams, the selected products compared with control products with significantly different results, karupuak Sanjai rendang seasoning has a higher nutritional value than at karupuak sanjai balado; karupuak sanjai bumbu rendang can be accepted by the community as the development of new products from previous karupuak sanjai.
Analysis of Procake Cake Shop Business Development Strategy
Authors: Rahmatullah Hanief Rizqi , Priatini Woro , Kusuma Mandradithya
Published: February 2022

The changing time situation can increase business opportunities or threats for the company. One effort to find out the right strategy for the company is a SWOT analysis. There is an analysis of the internal environment, namely strengths and weaknesses, an analysis of the external environment, namely opportunities and threats. Thus, it is expected to be prepared in accordance with the predetermined business plan formulation. This research focuses on the question of how the company's position in the internal and external environment and what marketing strategies are applied to the Procake Shop based on SWOT analysis. The form of this research is a descriptive method with a quantitative approach. Data analysis techniques used in this study are using IFAS Matrix, EFAS Matrix, IE Matrix, SWOT Matrix and QSPM Matrix. IFAS and EFAS matrix analysis results are known that the internal factors with the highest score are product quality and prices, while for external factors is the bakery business trend. Based on the results of the IE matrix, Procake Cake Shop located in cell II is Growth. The position shows that the strategy used by the company is to expand the company by building in other locations, and improving the types of products and services. Based on the results of the Procake Cake SWOT quadrant position is in quadrant I, which supports an aggressive strategy that shows that the company has opportunities and strengths that can take advantage of existing opportunities. Therefore the authors recommend five alternative strategies for developing a Procake Cake Shop business based on an analysis of the SWOT matrix. Through QSPM data processing, it can be seen that alternative strategies are the main priority to be implemented at Procake Cake Shop is to expand the product sales network through consignment or joint ventures in winning the potential of the bakery business with a value of 6.11 Stas.
Analysis of The Influence Of Menu Innovation on Consumer Satisfaction At Mcdonald's (Survey of Consumers Visiting Mcdonald's City of Bandung)
Authors: Hanifah Nida , Siswhara Gita , Fajri Ilham
Published: February 2022

This study aims to determine the effect of menu innovation on consumer satisfaction in McDonald’s City of Bandung. The method used in this research is a quantitative method by using a descriptive and verification approach. The sampling used refers to the results of the implementation of non-probability sampling techniques, namely by approaching consumers as many as 400 respondents who have visited McDonald's in Bandung and tried the innovation menu during the research period. The analysis technique used is a simple linear regression analysis, because in this study using two variables namely the menu innovation variable as the X variable and customer satisfaction as the Y variable. The results of the analysis that the authors get about the Innovation Menu on Consumer Satisfaction at McDonald's has a positive influence either partially or simultaneously with a magnitude of 77.1% on customer satisfaction. Seeing these results, then McDonald's has to do deepening, development, evaluation, and increasing customer satisfaction in making menu innovations so as to increase the value of customer satisfaction.
Primadeva Utama Catering Makassar's Business Development Strategy
Authors: Zhafirin Ghaza Naufal , Siswhara Gita , Waluya Bagja
Published: February 2022

This study aims to determine how the strategy that must be carried out by Primadeva Utama Catering is to develop business in the face of increasingly fierce catering industry competition in the city of Makassar. This research uses quantitative descriptive methods. The data obtained were then analyzed using IFAS matrices, EFAS matrices, IE matrices, SWOT matrices, and QSPM matrices. The IFAS and EFAS matrix analysis results show that the internal factors with the highest value are the taste and portion of food, while for external factors is a broad target market, ranging from the lower middle class to the upper class. Based on the results of the IE matrix analysis, Primadeva Utama Catering is in quadrant five. This position shows a good growth strategy used by the company is concentration through horizontal integrity, which is innovating or modifying products and utilizing economies of scale in profits in production and marketing. With this in mind, the authors recommend 7 alternative strategies for developing the Primadeva Utama Catering business based on the results of the SWOT matrix analysis. Through data processing using QSPM, it can be seen that the alternative is a priority strategy to innovate on a price menu and flexible service package by considering consumer demand trends, these trends are a form of service events and consumer purchasing power with Stas. a value of 7.17.
Presenting ‘Lodho Ayam Kampung’ as Gastronomic Tourism Attraction in Trenggalek Regency, East Java Province of Indonesia
Authors: Palestho Andrea Basworo
Published: February 2022

Trenggalek Regency has a specialty cuisine called 'Lodho Ayam Kampung' whose existence has been inherited in the community so that it has its history. However, this is not considered as a gastronomic tourism attraction in Trenggalek Regency recently. Therefore, the objectives of this research are to present 'Lodho Ayam Kampung' as a gastronomic tourism attraction in Trenggalek Regency and to examine the gastronomic aspects that exist in the cuisine. This research uses descriptive qualitative research methods also data collecting method is using in-depth interview techniques. The results of this study conclude that 'Lodho Ayam Kampung' has historical and philosophical values that can be promoted as gastronomical tourism attractions.
Analysis Of Basic Coffee Knowledge Levels Of Millenials In Bandung
Authors: Hilmina Dissy , Sudono Agus
Published: February 2022

Coffee is a beverage that has survived for a very long time as a staple drink that is of interest to the world community. In Indonesia, culture of coffee drinking can be found in all regions. This coffee drinking habit can be a drink for all people. In Bandung, many coffee shops start  to emerge as a sign that the coffee industry is now entering the third wave of coffee. In addition, coffee drinkers' interest in coffee is also increasing. They interest in both the origin of the seeds, the process, and the presentation before the coffee can be served. This study tries to examine the level of basic coffee knowledge of millennials in Bandung, a place to explore business potential. Businesses that can be explored including the field of coffee plantations, postharvest coffee, or retail in the form of making coffee shops.
Differentiation of Traditional Frozen Food of Uli Ketan by Addition of Kidney Beans and Oyster Mushroom Filling
Authors: Suryani Dede Irma , Priatini Woro
Published: February 2022

This research aims to make a variant of Uli Ketan- Indonesian traditional sticky rice. Fried Uli ketan becomes one of Indonesian famous traditional foods especially in West Java known as “Ulen”. Commonly, Sundanese people made Uli from some ingredients such as glutinous rice, coconut, and water. However, in this study, the authors tried to remake the ingredients by adding red kidney beans and oyster mushroom as its filling. Based on a survey, Uli ketan is still familiar among community although 66,8% of the respondents said that they were bored with the taste and display of traditional Uli. If this condition is not taken into account, probably Uli Ketan will not sustain within the community. Thus, modification is needed to develop its flavor and shape in order to make the food more interesting. As result of a survey conducted by the authors show that 97,1% of respondents agreed that Uli Ketan should be more varied in terms of flavor and shape. Based on primary data, the authors combined the taste of traditional Uli Ketan with a new taste and made it into a fresh shape which are more desired by consumers. Nevertheless, the author maintained the same nutrient value of fiber and protein in the product and authenticity in the making process. This research applied experimental method by finding the best recipe formula through using testing product quality according to Marsum (2005). At the last, to keep the product storage longer, it was packaged by using freezing method.
The Influence of Marketing Mix on Customer Purchasing Decision at The Abraham and Smith Restaurant
Authors: Adhiansyah Ali , Rizkyanfi Mochamad Whilky
Published: February 2022

The background of this research is based on the stagnant sales data of Abraham and Smith. This study aims to determine the effect of the marketing mix on consumer buying decisions in Abraham and Smith. This research is a quantitative research, using statistical-descriptive and verificative methods of analysis, which describe and define the influence of the independent variable (X), namely the marketing mix (product, price, promotion, location, people, physical evidence, and process) on the dependent variable (Y), namely consumer buying decisions. This study employs the multiple linear regression analysis. Respondents of this study were 111 Abraham and Smith consumers, selected through accidental sampling technique. The results of this study show that the marketing mix, which has a significant effect on Abraham and Smith's consumer purchasing decisions, are product, place, and physical evidence. The conclusion of this research is that the variables of product, place, and physical evidence have a significant influence on consumer purchasing decisions. For further research, it is recommended to dig deeper into product variables, place, and physical evidence.
An Analysis of Inglo Restaurant's Strategies in Retaining Consumers in the Covid-19 Pandemic Era
Authors: Ramadhan Ghifary
Published: February 2022

Strategy is an important thing that can influence the sustainability of the restaurant. All policies to be realized, always go through a strategic process. This research was conducted at the Inglo restaurant with the aim of knowing the strategies used by the Inglo restaurant to defend consumers during the Pandemic era. The method used in this research is descriptive qualitative using purposive sampling technique through observation, interviews and documentation. Seeing that the pandemic era is still a threat, the strategies used by the Inglo restaurant can still increase, decrease and change. The results of this study show that the Inglo restaurant has three main strategies, namely implementing health protocols, providing services through online media and reducing costs. This strategy was successful in maintaining the sustainability of the Inglo restaurant in its business and the strategy implemented was able to maintain consumers in terms of service, good image of the Inglo restaurant and consumer satisfaction in the pandemic era.
The Influence of Meal Experience on Revisit Intention at Nasi Bancakan Abah Barna, Bandung City
Authors: Handyastuti Indriyani , Zahirah Aulia , Fitriyani Endah
Published: February 2022

The main purpose of this study is to determine the effect of meal experience on revisit intention at Nasi Bancakan Abah Barna, Bandung City. Meal experience is a series of eating experiences that consumers feel from the time they enter the restaurant until they finish enjoying the food. The independent variable (X) is meal experience which has eight dimensions, namely food and drink, variety in menu choice, level of service, price and value for money, interior design, atmosphere and mood, location and accessibility and food and beverage service employee (Davis et al., 2018). While the dependent variable (Y) in this study is revisit intention with dimensions of likelihood to visit again, likelihood to recommend others, and likelihood to be the first choice for future visit (Ramukumba, 2018). This research uses quantitative and methods and explanatory survey. The results showed that simultaneously meal experience had a significant effect on revisit intention in Nasi Bancakan Abah Barna with a Fvalue of 6.498 Ftable of 2.04, therefore based on these results it is said that Fcount Ftable. Partial test results show that the dimensions of atmosphere and mood is obtained with tcount of 3.336 with Sig. 0.001 and the dimensions of location and accessibility is obtained with tcount of 2.486 with Sig. 0.015. These results show that the dimensions of atmosphere, mood, location, and accessibility on meal experience partially have a significant effect on revisit intention.
Pendidikan Profesi Guru (PPG) Pariwisata
Authors: Priatini Woro
Published: February 2022

Sektor pariwisata menghasilkan devisa bagi negara. Dalam perkembangannya, terdapat sejumlah tantangan dan hambatan. Demikian pula, sektor pendidikan mempunyai kondisi yang sama. Untuk itu, perlu dilakukan program Pendidikan Profesi Guru (PPG) Kepariwisataan memiliki kompetensi meliputi Sikap, Pengetahuan dan Keterampilan Keprofesian Guru. Kegiatan akademik semester pertama lokakarya pengembangan perangkat pembelajaran, presentasi hasil pengembangan perangkat pembelajaran, dan peer-teaching, serta pendalaman atau penguatan materi bidang studi/keahlian. Kegiatan akademik semester kedua berupa Praktik Pengalaman Lapangan (PPL), Penelitian Tindakan Kelas (PTK), dan bagi PPG kejuruan ada kegiatan praktik di industri. Dengan program tersebut, diharapkan PPG Pariwisata memberikan penguasaan pedagogik, dan program keahlian khusus kepariwisataan.Kata Kunci: Guru Pariwisata; Pariwisat;, Pendidikan Profesi Guru (PPG) AbstractThe tourism sector generates foreign exchange for the country. In its development, there are a number of challenges and obstacles. Likewise, the education sector has the same conditions. For this reason, it is necessary to carry out a Tourism Professional Teacher Education (PPG) program that has competencies covering attitudes, knowledge and professional skills of teachers. The academic activities of the first semester are workshops on developing learning tools, presentations of the results of developing learning tools, and peer teaching, as well as deepening or strengthening material in the field of study/skills. The second semester academic activities are in the form of Field Experience Practice (PPL), Classroom Action Research (PTK), and for vocational PPG, there are practical activities in industry. With this program, it is hoped that PPG Tourism will provide pedagogic mastery and special tourism expertise programs.
Model Pendidikan Profesi Guru (PPG) Vokasi
Authors: Handayani Mustika Nuramalia , Djohar As’ari
Published: February 2022

Guru di setiap jenjang pendidikan harus memiliki sertifikat profesi pendidik yang diperoleh melalui pendidikan profesi begitu pun dengan guru Sekolah Menengah Kejuruan (SMK). Penyediaan guru SMK profesional merupakan salah satu tugas khusus dalam revitalisasi SMK. Pendidikan Profesi Guru Vokasi (PPGV) diharapkan dapat menghasilkan guru-guru profesional untuk mendidik generasi unggul dan kompetitif. Model PPGV di Indonesia saat ini menggunakan model konkuren dan konsekutif. PPGV Dalam Jabatan menggunakan model konkuren di mana dalam kurikulumnya memuat keilmuan bidang studi dan pendidikan. PPGV Pra Jabatan menggunakan model konsekutif di mana dalam kurikulumnya memuat keilmuan pendidikan, sedangkan keilmuan bidang studi telah dipelajari sebelumnya pada pendidikan sarjana oleh mayoritas peserta PPG Pra Jabatan yang didominasi oleh sarjana non pendidikanKata Kunci: Model Pendidikan Profesi Guru; Konkuren; Konsekutif AbstractTeachers at every level of education must have a professional educator certificate obtained through professional education as well as vocational high school (SMK) teachers. The provision of professional vocational teachers is one of the special tasks in the revitalization of vocational schools. Vocational Teacher Professional Education (PPGV) is expected to produce professional teachers to educate a superior and competitive generation. The PPGV model in Indonesia currently uses concurrent and consecutive models. PPGV In Position uses a concurrent model where the curriculum contains scientific fields of study and education. Pre-Service PPGV uses a consecutive model in which the curriculum contains educational science, while the field of study has been previously studied in undergraduate education by the majority of Pre-Service PPG participants who are dominated by non-educational scholars.
Pendidikan Profesi Pengembang Kurikulum
Authors: Yosepha Anita
Published: February 2022

Pendidikan profesi merupakan sebuah bagian dari jenis pendidikan di Indonesia. Ada banyak profesi yang berkembang di masyarakat. Tujuan dari pendidikan profesi adalah menyiapkan tenaga-tenaga profesional sesuai dengan bidangnya. Pendidikan profesi diselenggarakan oleh perguruan tinggi. Salah satu program studi yang diselenggarakan perguruan tinggi adalah Program Studi Pengembangan Kurikulum. Pada masa ini, Pengembangan Kurikulum belum menjadi sebuah profesi resmi yang diakui pemerintah. Melalui studi pustaka dalam artikel ini, ditemukan bahwa sebenarnya Program Pengembangan Kurikulum dapat dijadikan dan disahkan sebagai sebuah profesi.Kata Kunci: Kurikulum, Pendidikan Profesi, Program Pengembangan Kurikulum AbstractProfessional education is a part of the type of education in Indonesia. Many professions develop in society. The purpose of professional education is to prepare professional personnel for their fields. Professional education is organized by universities. One of the study programs organized by the university is the Curriculum Development Study Program. At this time, Curriculum Development has not become an official profession recognized by the government. Through the literature study in this article, it was found that the Curriculum Development Program can be made and ratified as a profession.
Pengelompokan Berdasarkan Kemampuan (Ability Grouping) dan Dampaknya bagi Peserta Didik
Authors: Risdiyanto R.
Published: February 2022

Pengelompokan siswa di sekolah berdasarkan kemampuan siswa atau prestasi masa lalu telah dibahas sejak lama tetapi masih relevan dengan konteks pendidikan saat ini. Sistem seperti itu telah dipromosikan oleh beberapa peneliti pendidikan karena manfaatnya bagi siswa dan guru. Di antara manfaatnya adalah efektivitas pengajaran mengingat guru akan memiliki siswa dengan kecepatan belajar yang homogen dan memungkinkan sekolah untuk memberikan dukungan yang lebih baik bagi siswa yang berkemampuan lebih rendah. Di sisi lain, para ahli lain menentang metode tersebut dengan menyarankan bahwa itu akan mempromosikan segregasi sosial dan menurunkan motivasi siswa dengan prestasi masa lalu yang lebih rendah karena mereka tidak akan memiliki kesempatan untuk melihat ke rekan-rekan mereka yang lebih baik yang duduk di kelas yang sama. Artikel ulasan ini akan merangkum pemahaman terkini tentang masalah ini baik dari sudut pandang, pro dan kontra.Kata Kunci: Ability Grouping; Pembelajaran; Metode Pembelajaran Grouping students in schools based on students’ ability or past achievements has been discussed for ages but still relevant to recent educational context. Such system that has been promoted by some educational researchers due to its benefit for students and teachers. Among the benefits are effectiveness of instruction considering that teacher will have students with homogenous learning pace and allowing school to give better support for lower-ability pupils. On the other hand, other experts are against the method by suggesting that it will promote social segregation and demotivate students with lower past achievement as they will not have a chance to look up to their better peers sitting in the same class. This review article will summarize current understanding of the issue in both point of view, the pros and cons.
Peranan Wilayah dalam Pengembangan Kurikulum
Authors: Bukit Masriam
Published: February 2022

Desentralisasi terjadi di berbagai bidang termasuk dalam bidang pendidikan. Alasan utama diberlakukannya desentralisasi dalam pendidikan adalah bahwa bila wilayah (propinsi, kabupaten atau kota) mendapat otonomi lebih besar dalam pengambilan keputusan, wilayah berikut kepala sekolah dan guru-guru akan mulai mengontrol kurikulum serta proses pengajaran di sekolah. Desentralisasi membuka ruang yang lebih baik kepada daerah untuk mengontrol pendidikan, serta diharapkan akan semakin besar fleksibilitas dalam pendidikan. Daerah juga memiliki peluang untuk mengembangkan pendidikan sesuai dengan kebutuhan dan potensi daerahnya. Proses desentralisasi pendidikan dibagi kedalam dua tahap. Tahap pertama, pemindahan kewenangan kebijakan pendidikan dari pemerintah pusat ke pemerintah daerah.Tahap kedua,pemindahan berbagai keputusan dari pemerintah kepada masyarakat.
Pengembangan Kurikulum Berbasis Masyarakat di SMP Alternatif Qaryah Thayyibah Salatiga Jateng
Authors: Solahudin Muchamad
Published: February 2022

Masyarakat memiliki peran dan tanggung jawab yang sangat besar dalam proses pengembangan kurikulum di satuan pendidikan mengingat sekolah adalah miniatur masyarakat yang kelak menjadi generasi penerus dalam melestarikan warisan budaya. Keterlibatan masyarakat dalam proses pengembangan kurikulum meliputi perumusan desain, perencanaan, pelaksanaan dan evaluasi kurikulum berbasis masyarakat. Fokus dalam tulisan ini meletakkan pola, konsep, strategi dan landasan masyarakat dalam perannya mengembangkan kuriukulum di sebuah sekolah alternatif. Sekolah alternatif memiliki latar belakang dan tujuan yang berbeda dengan sekolah konvensional sehingga memiliki karakteristik dan pola pengembangan yang berbeda pula. Meskipun demikian bentuk keterlibatan masyarakat dalam pengembangan kurikulum ini dapat dijadikan sebagai referensi bagi sekolah formal maupun nonformal lainnya.
Pengembangan Model Pembelajaran Sains Teknologi Masyarakat dalam Pembelajaran Kimia
Authors: Karjono M. Tohir
Published: February 2022

Penelitian ini ditujukan untuk mengembangkan model pembelajaran yang dapat mengaktifkan siswa dalam pembelajaran dan meningkatkan hasil belajar siswa. Penelitian dilakukan di kelas X SMA sebagai dasar peletakan ilmu untuk pengembangan selanjutnya. Sejalan dengan tujuan yang ingin dicapai, metode penelitian yang digunakan adalah penelitian dan pengembangan. Dari hasil kajian teoritis dan studi lapangan yang diperkuat dengan temuan-temuan dalam uji coba terbatas, dihasilkan pengembangan model pembelajaran sains teknologi masyarakat dalam pembelajaran kimia SMA. Model yang dikembangkan merupakan modifikasi dari model pembelajaran sains teknologi masyarakat dari Prof. Anna Poedjiadi yang terdiri dari lima tahapan pembelajaran, yaitu: 1) Pendahuluan, 2) Pembentukan dan pengembangan konsep, 3) Aplikasi konsep dalam kehidupan, 4) Pemantapan konsep, dan 5) Penilaian. Hasil pengolahan data pada uji coba luas yang dilaksanakan di tiga sekolah menunjukkan 1) Baik guru maupun siswa memberikan apresiasi positif terhadap pelaksanaan model pembelajaran sains teknologi masyarakat dalam pembelajaran kimia SMA, 2) Terjadi peningkatan yang signifikan pada hasil pascates jika dibandingkan dengan hasil prates, baik pada kelompok kelas eksperimen maupun pada kelompok kelas kontrol, namun demikian pada kelompok kelas eksperimen, peningkatan hasil tes tersebut lebih tinggi jika dibandingkan dengan kelompok kelas kontrol dengan perbedaan yang signifikan.
Analisis Relevansi Desain Kurikulum Pelatihan Guru PAI MTs dengan Kebutuhan Kompetensi Guru di Lapangan
Authors: Diens Adimin
Published: February 2022

Lemahnya efektivitas pembelajaran Pendidikan Agama Islam menjadi permasalahan yang cukup serius. Selama ini telah terjadi anggapan negatif terhadap pelaksanaan pendidikan agama di sekolah. Persoalan kompetensi guru madrasah merupakan permasalahan yang dihadapi hampir seluruh madrasah di tanah air tidak terkecuali Madrasah Tsanawiyah dan secara spesifik guru Pendidikan Agama Islam. Upaya peningkatan kompetensi guru Pendidikan Agama Islam pada madrasah dapat dilakukan melalui jalur pendidikan prajabatan (preservice training) maupun pendidikan dalam jabatan (inservice training). Secara umum pendidikan dan pelatihan ini di samping untuk meningkatkan kompetensi sumber daya manusia, juga diarahkan untuk menjawab kebutuhan–kebutuhan, baik tuntutan masyarakat maupun keniscayaan global. Program-program pelatihan yang ditawarkan paling tidak dapat mengakomodasi standar-standar kompetensi minimal sehingga terdapat relevansi antara kebutuhan-kebutuhan di lapangan dan program pendidikan dan pelatihan. Untuk itu Balai Diklat Keagamaan dalam mengelola dan menyelenggarakan pendidikan dan pelatihan harus sesuai dengan kebutuhan unit pelaksana teknis di lingkungan Departemen Agama. Untuk kepentingan tersebut, kurikulum pelatihan Balai Diklat Keagamaan semestinya memiliki relevansi dengan kebutuhan lapangan. Kesesuaian antara kurikulum pelatihan dengan kebutuhan unit – unit pelaksana teknis di lapangan akan memberikan beberapa keuntungan diantaranya pertama, hasil pelatihan akan lebih bermakna bagi peserta pelatihannya karena kurikulum diklat didesain mengacu pada kebutuhan riil yang berhubungan dengan tugas dan fungsi unit pelaksana teknis. Kedua, penyelenggaraan kegiatan pelatihan lebih efektif karena akan lebih memotivasi peserta pelatihan untuk meningkatkan kompetensi sesuai dengan bidang tugasnya. Ketiga, penyelenggaraan pelatihan lebih efesien, karena kurikulum pelatihan dirancang memang untuk memenuhi kebutuhan tertentu.
Evaluasi Implementasi Kurikulum Tingkat Satuan Pendidikan (KTSP) Sekolah Menengah Atas
Authors: Azis A.
Published: February 2022

Pengembangan kurikulum yang sejalan dengan sistem pendidikan nasional, kebutuhan dan kondisi riil perlu diupayakan secara terus menerus bagi terwujudnya sumber daya manusia yang handal. Dengan digunakannya kurikulum 2006 (KTSP),  perubahan kurikulum 2004 ke 2006, merupakan upaya pembaharuan atau penyesuaian kurikulum yang didasarkan pada standar isi dan standar kompetensi lulusan yang diharapkan sejalan dengan kebutuhan masyarakat. Untuk KTSP tingkat pendidikan menengah (SMA), tujuan pendidikannya adalah meningkatkan kecerdasan, pengetahuan, kepribadian, akhlak mulia, serta keterampilan untuk hidup mandiri, dan dapat mengikuti pendidikan lebih lanjut. Untuk mencapai tujuan tersebut, dijabarkan ke dalam sejumlah mata pelajaran yang terdapat pada jenjang pendidikan menengah. Pada tataran implementasi kurikulum secara umum,  implementasi KTSP meliputi pengembangan silabus dan RPP, pelaksanaan proses pembelajaran dan cara penilaiannya. Dalam konteks pelaksanaan kurikulum, hasil penilaian dapat diamati melalui indikator-indikator yang tercermin dalam rangkaian kegiatan pembelajaran, sebagai bentuk implementasi kurikulum. Untuk melihat sejauhmana keberhasilan dari implementasi kurikulum, sudah barang tentu membutuhkan waktu dan proses, karena hasil dari suatu proses pembelajaran merupakan rangkaian kegiatan yang terus menerus dan panjang.
Evaluasi Kurikulum Pendidikan Dasar: Satu Usulan
Authors: Syaodih Erliany
Published: February 2022

Pendidikan dasar merupakan wilayah fundamental  bagi pengembangan  sumber  daya manusia.KTSP pada Pendidikan  Dasar sewajarnya dikembangkan sesuai dengan karakteristik peserta didik, diarahkan pada berbagai tuntutan dan kebutuhannya di masyarakat dan untuk masa depan. Implementasi KTSP untuk Pendidikan Dasar  membutuhkan kesiapan berbagai perangkat dan sumber daya manusia, termasuk alat ukur tingkat keberhasilannya. Evaluasi KTSP untuk pendidikan dasar sewajarnya diarahkan pada setiap wilayah kurikulum secara terintegrasi, baik dari sisi ide, dokumen, desain, implementasi dan perangkat-perangkat kurikulum. Kendati saat ini implementasi KTSP pada tingkat Pendidikan Dasar belum sempurna namun selayaknya perangkat evaluasi sudah disiapkan.
Evaluasi Dokumen Perencanaan Pembelajaran dalam Konteks Kurikulum Tingkat Satuan Pendidikan (KTSP) Sekolah Menengah Kejuruan
Authors: Suherman Amay
Published: February 2022

Evaluasi dokumen perencanaan pembelajaran adalah bagian dari jaringan evaluasi dokumen kurikulum  secara keseluruhan. Perencanaan pembelajaran tersebut di Sekolah Menengah Kejuruan (SMK) diwujudkan dalam sebuah dokumen Rencana Pelaksanaan Pembelajaran (RPP), maka untuk mengevaluasi dokumen RPP tersebut harus mencermati variabel yang ada dalam RPP. Berdasarkan dokumen Kurikulum Berbasis Kompetensi, dokumen RPP merupakan perwujudan dari rencana implementasi dari salah satu standar kompetensi atau kompetensi dasar yang harus dikuasai siswa. Dalam dokumen KBK berkenaan dengan Kegiatan Belajar Mengajar, hanya tertuang rambu-rambu yang harus diterjemahkan secara operasional oleh masing-masing guru dalam mencapai tuntutan setiap kompetensi yang ada. Didalam dokumen tersebut diberikan contoh bagaimana pencapaian kompetensi, dan contoh kegiatan. Akan tetapi, bagaimana proses pembelajaran yang harus terjadi secara efektif dan efisien harus dirancang oleh guru yang bersangkutan. Untuk itu diperlukan langkah-langkah yang sistematis agar diperoleh kejelasan dan keajegan dalam implementasinya.
Spanish LGBTQ+ Youth and the Role of Online Networks During the First Wave of Covid‐19
Authors: Platero R. Lucas , López‐Sáez Miguel Ángel
Published: February 2022

During the lockdown measures put in place at the time of the first wave of the Covid‐19 pandemic in Spain (March through June 2020), LGBTQ+ youth lived through a particularly stressful situation that has so far received little attention. Confined in homes that are often hostile to their sexuality, struggling with the transition to online classes, they reached out to Internet social networks to obtain the support most of them lack in person. This article explores the role of technology for LGBTQ+ youth during a period when the educational environment was not supportive of students’ sexuality and identity needs. The research assesses correlations between the use of online social networks and the perceptions of support received from others (using the concepts of social support, thwarted belongingness and burdensomeness, and cohabitation in their homes). The study involves a sample of 445 Spanish participants aged 13 to 21. A descriptive multivariate analysis of variance and bivariate correlations was performed. We found that social networks were very important for LGBTQ+ youth during the pandemic, helping them to explore their identities, but could also be a source of violence. In this regard, while trans and nonbinary youth’s use of social networks to contact acquaintances show important differences when compared to that of gays, lesbians, and bisexuals, the former group also experiences more violence coming from these networks, finds less social support through them, and feels a stronger sense of burdensomeness in relation to them. Additionally, they were often living with people other than family members during the lockdown. This data suggests the need to offer specific support and online services for LGBTQ+ youth, particularly for trans and nonbinary youth.
Systematization: A Key Term in 20th-Century Romanian Urbanism
Authors: Vais Dana
Published: February 2022

This article addresses the term “systematization” as it was used in Romania during the 20th century. It investigates the sources of the term and the changes in its meaning and in the practice it named in each phase of its evolution: from its emergence at the turn of the 20th century and its adoption as a label for scientific urbanism during the interwar period, to its political instrumentalization and projection on large scales in spatial planning during the late socialist period, and its rejection in the post-socialist years. It shows how a term can radically change its connotations, ranging from desirable to destructive effects. It exposes the variable distance between systematization as a concept and systematization as a concrete practice. The scientific and disciplinary aspects of systematization are addressed, highlighting its relation to the fields of architecture and urbanism. Its political relevance as an instrument for the authoritarian and respectively totalitarian Romanian state is shown, serving their interest to act on the territory on a large scale. Housing is also addressed as a central subject of systematization. The aim of the article is, first, to draw a history that apprehends the entire evolution, from emergence to dismissal, of a term that marked Romanian planning for a century; and second, to show that beyond its local history, this term is relevant for understanding the more general relationship between scientificity and political instrumentalization in modern urbanism and architecture during the 20th century.