Etnobotani di Desa Beringin dan Implementasinya dalam Pembuatan Film Dokumenter Manfaat Keanekaragaman Hayati

This research aimed at knowing kinds of plants that were utilized by the society of Desa Beringin Kecamatan Sajad Kabupaten Sambas and how to process the plants. The researcher created a learning medium, which was a documentary, as the implementation of the result of ethnobotany research. The form of this research was qualitative with descriptive as the method and purposive sampling as the technique of sampling. The data were collected by using interview, observation, and documentation with 30 informants. The finding revealed that there were 127 species of plants that could be utilized in daily life including 44 species used as food ingredients, 7 species used as construction materials, 6 species used as dyes, 6 species used as natural cosmetics, 9 species used as craft materials, 16 species used as culture materials, and 67 species used as herbs. The result of the research was implemented into a medium, which was a documentary. Based on the validation assessment, the documentary was categorized as valid with the score 3.43 and acceptable to be used as a learning medium for the benefit of biodiversity sub material

Integrasi Budaya Kewirausahaan ke dalam Pembelajaran Mata Kuliah Restoran

This researchintended to conduct the integrated entrepreneurship culture<improve the subject of Restaurant, so that study can be more effective and qualifiedin the future< Peculiarly this research intended to find out the methods or learningstrategicin integrating entrepreneurship and to know the result reached bystudents in integrating entrepreneurship study at management aspecL The subjectof this researchwas students who taken the subject of Restaurant at UndergraduateProgram of Food and Fashion Engineering Education< The object is integratedentrepreneurship culfurizationwith the subject of Restaurant at managementaspecL Research procedure is conducted based on action research method whichare planning, action, observation and reflection, treated in 6cyc1es< The result ofresearch indicatesthat the integration of entrepreneurship culture can improve themanagerial competencyof students at subject of RestauranL Gradually, thecompetency was increasing from first rotation to sixth, that is at non formalrestaurant group,equal to 10 % with the average improvement of 2 %, formalrestaurantgroup 27,5 % with the average improvement of 5,5 %, and cake & bakerygroup 10% with the average improvement of 2 %< The result of action executionshowsthat the step of study consisted of (a) modules learning, (b) field visiting (c)business plan making, (d) implementation of business plan, (e) monitoring,reflectingand evaluating, which is applicable to improve the study quality

Pola Penyelesaian Sengketa Tanah Ulayat di Sumatera Barat (Sengketa antara Masyarakat dengan Investor)

As other territories in Indonesia, theusing of communal land by privateenterprise has been also creatingdisputes in West Sumatra. Accordingto the law of land procurement inIndonesia, for getting land, a privateenterprise should contact the landowners (or traditional communities)as the subject of communal land formaking contract directly. As amatter of fact, they have got the landfrom the Local Government not fromthepeople.Thecommunitiesprotested to the corporate activitieson their land. Beside that, the privateenterprises have got agrement withcommunities, but they did not followit, for instance building plasmaplantation for the communities. Thecorporates have been doing disputessettlements, but it is not effisien tosolve the problem. The communitieshave also done everything forstruggling their land, such asnegotiation even into the court. But,they have not got their rights yet. Inthe field, it has involved poverty andenvironmental degradation.Keyword : dispute settlemen

Kesiapan Mahasiswa Pendidikan Teknik Boga dalam Pelaksanaaan Pembelajaran Mata Kuliah Manajemen USAha Boga di Program Studi Pendidikan Teknik Boga Ptbb Ft Uny

The objectives of this study are (1) to investigate the implementation of the culinary business management course, (2) to investigate the students\u27 readiness in preparing culinary business management course, (3) to find out the students\u27 readiness in the implementation of the culinary business management course, and (4) to find out the obstacles in the learning process of this course. This study was employing descriptive approach in 16 March – 31 October 2012 at Culinary Education Study Program of Faculty of Engineering, Yogyakarta State University. The population was the students of Culinary Education Study Program who joined culinary business management course among the second semester students in the academic year of 2011/ 2012. The sampling technique was using random sampling with the total respondents of 72 students. The data were collected by using interview, questionnaire, and observation while the data were analyzed by using quantitative and qualitative descriptive. The findings revealed that firstly, the implementation of the learning of culinary business management course consisted of the opening preparation of the new business, the managing process, and the assessment that covered active participation, independent task, group work, practice, and final examination with 53% of the students achieved A, 28% of them achieved A- , 17% of them achieved B+, and 4% of them achieved B. Secondly, students\u27 readiness in implementing the culinary business management course can be categorized as “very high” category with 12.5% and the category of “high” with 87.5%. Thirdly, students\u27 readiness in the culinary business management course was in the category of “very high” with 16.67% and the category of “high” with 83.33%. Lastly, the obstacles in implementing the learning process of culinary business management were the communication and cooperation among the team, students\u27 loyalty and discipline, insufficient time of the course, and inadequate facilities and tools

Model Pemberdayaan Perempuan Miskin melalui Pelatihan Kewirausahaan Berbasis Potensi Lokal di Kecamatan Wedi Kabupaten Klaten

His research is aimed to: depict the pro ile of the poor women in Kecamatan Wedi, Kabupaten Klaten, doing measurement towards the potential of entrepreneurship spirit of the poor women in Kecamatan Wedi, Kabupaten Klaten, and understanding the effectiveness of project based model (PBL) as the model of entrepreneurship training for the poor women in Kecamatan Wedi, Kabupaten Klaten based on their local resources. Data were collected from the secondary data and primary data. Data were analysed using the interactive model analysis. The result of this research showed that the poor women at Kecamatan Wedi: 1) live in dirty houses, have limited acces of primary education and the lower salary, 2) have high spirit for doing entrepreneurship. It indicates that they have a high potential for success if they get appropriate treatment of entrepreneurship, 3) have a high performance as an entrepreneur since the get entrepreneurship training using the PBL model. It is indicated that the model has a high effectiveness to use as a model of trainin

Pemanfaatan Sumber Belajar Internet untuk Meningkatkan Kreativitas Penyajian pada Mata Kuliah Pengolahan Makanan Oriental

Penelitian ini bertujuan mengetahui: (1) pemanfaatan sumber belajar internet mata kuliah Pengolahan Makanan Oriental, (2) pengaruhnya terhadap prestasi (nilai penyajian) mahasiswa, dan (3) pendapat mahasiswa terhadap pembelajaran tersebut. Penelitian ini termasuk penelitian tindakan kelas. Subyek penelitian ini adalah mahasiswa semester 3 Program Studi Teknik Boga (D3) sebanyak 26 orang, yang mengambil Mata Kuliah Pengolahan Makanan Oriental. Penelitian dilakukan di Laboratorium Boga Jurusan PTBB pada tahun 2006. Teknik pengumpulan data dengan observasi, angket, dan dokumentasi. Model disain yang digunakan adalah model Kemmis & Mc Taggart meliputi tiga langkah yaitu planning, acting and observing, dan reflecting dengan tiga siklus perlakuan. Data dianalisis dengan deskriptif kuantitatif. Hasil penelitian disimpulkan bahwa: (1) pemanfaatan sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental memerlukan tiga siklus dengan perlakuan pada siklus ketiga adalah searching, mancetak hasil/ print, dan mengkaji kulinari, (2) sumber belajar internet dapat meningkatkan nilai penyajian mata kuliah Pengolahan Makanan Oriental dari nilai 2,5 (cukup sesuai – sesuai) menjadi 3,35 (sesuai – sangat sesuai), (3) mahasiswa berpendapat bahwa sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental dapat lebih menambah wawasan tentang penyajian makanan oriental dan dapat membuat mahasiswa lebih kreatif serta lebih memahami kulinari makanan oriental

Kualitas Pelayanan terhadap Nasabah Bankaltim Kcp Bongan Kutai Barat

Penelitian ini dirancang untuk menguji tingkat pelayanan terhadap kepuasan nasabah dan untuk mengetahui apakah kualitas pelayan berupa wujud fisik (tangibles), kehandalan (reliability), daya tanggap (responsiveness), jaminan (assurance) dan kepedulian (emphaty) berpengaruh pada kepuasan nasabah. Permasalahan dari penelitian ini adalah apakah variabel pelayanan yang terdiri dari bukti fisik, kehandalan, daya tanggap, jaminan dan empati berpengaruh positif dan signifikan terhadap kepuasan nasabah pada Bankaltim KCP Bongan di Kutai Barat dan dari kelima variabel yang diteliti manakah yang memiliki pengaruh signifikan terhadap kepuasan nasabah Bankaltim KCP Bongan. Sampel yang diambil sebanyak 50 orang. Persamaan regresinya adalah Y = - 0,883 + 0,407 X1 + 0,305 X2 + 0,082 X3 – 0,061 X4 + 0,0723 X5. Nilai koefisien kolerasi (R) sebesar 0,884 artinya terdapat keeratan hubungan antara yang kuat antara variabel pelayanan yang terdiri dari bukti fisik, kehandalan, daya tanggap, jaminan dan empati terhadap kepuasan nasabah pada Bankaltim KCP Bongan di Kutai Barat. Nilai koefisien determinasi (R2) sebesar 0,781 atau 78,1% artinya variabel kepuasan nasabah (Y) dapat dijelaskan oleh variabel pelayanan yang terdiri dari bukti fisik, kehandalan, daya tanggap, jaminan dan empati sebesar 78,1% sedangkan sisanya 21,9% adalah variabel lainnya.Hasil perhitungan menunjukkan bahwa nilai Fhitung = 31,315 sedangkan nilai Ftabel adalah 2,42 sehingga nilai Fhitung > dari nilai Ftabel dengan demikian H0 ditolak; artinya terdapat pengaruh signifikan antara variabel bebas terhadap variabel terikat, sehingga dari hasil pengujian yang telah dilakukan, dapat disimpulkan bahwa minimal terdapat satu variabel bebas (tangibles, reliability, responsiveness, assurance, dan emphaty ) yang berpengaruh secara signifikan terhadap kepuasan nasabah. Dari pengujian secara parsial tersebut dapat disimpulkan bahwa variabel empati (X5) memberikan pengaruh signifikan hal ini dibuktikan oleh nilai signifikansi 0,000 ≤ 0,05 serta nilai ustandardized coefficient beta terbesar yaitu 0,723

Pengembangan Media Pembelajaran Berbasis Weblog dalam Pembelajaran Pendidikan Kewarganegaraan untuk Kecakapan Belajar Kelas X

This study aimed at developing media and teaching by the using weblog for nine grade students of SMKN 1 Sintang. The research method used was the research and development method. The chosen of the design development was Dick & Carey model with the purpose of finding a model of procedural learning skills through the use of multimedia in teaching civic education class X SMK 1 Sintang. The research result showed that: (1) to develop media-based learning necessary weblog archetype, prototype, design and storyboard messages relevant to the learning skills Citizenship class at SMK 1 Sintang X, (2) media-based learning instructional skills Citizenship weblog for class X at SMKN 1 Sintang be feasible in terms of aspects of media and materials. (3) Behavior learning using web-based media blog very interesting so that students can learn to be active and be erect. For future studies on the blog-based learning to be more perfected and better smoothness to support the learning process