scholarly journals Empowerment Of Pospaud Cades In Management Of Posture "Melati" Cepoko Gunungpati Semarang

2019 ◽  
Vol 1 (2) ◽  
pp. 149-159
Author(s):  
Ari Yuniastuti
Keyword(s):  
Learning Community ◽  
Community Service ◽  
Local Food ◽  
Supplementary Feeding ◽  
Nutrition And Health ◽  
Food Ingredients ◽  
Childhood Education ◽  
Number Of Children ◽  
Creative Learning ◽  
Initial Knowledge

PosPAUD is a form of early childhood education services (PAUD) whose implementation is integrated with the services of Bina Keluarga Balita (BKB) and Posyandu. PosPAUD "Melati" is one of the PAUD Posts in Gunungpati Subdistrict. Based on PosPAUD data "Melati" Getas Cepoko village, the number of children active in PosPAUD aged 0-6 years in 2017 reached 25 children, while in 2018 active PAUD students were 18 people, there was a decrease in the number of community participation in PAUD activities. Likewise in the Posyandu activities which are held routinely on Saturdays on the first week of each month, the longer the number of people who come there is less The main problems faced by this pospaud include the limited number of cadres, the low knowledge and skills of cadres about nutrition and health and nutritional supplementary feeding (PMT) based on local food ingredients, the limited facilities available, the lack of knowledge about administrative order and active-creative learning. Community service methods are applied through pospaud cadre training, and assistance in the implementation of pospaud. Pospaud cadre empowerment activities carried out for 4 months, contributed 1). Increased cadre knowledge in managing PosPAUD; 2) Posyandu cadre skills in providing counseling and counseling about nutrition and health to children participating in PosPAUD and mothers of children under five; 3) Increased knowledge of PosPAUD cadres about nutritional supplementary feeding (PMT) based on local food ingredients; 4) PosPAUD cadre skills in making PMT (Supplementary Feeding) increased, and cadres could innovate types of PMT based on local food ingredients; 5) PosPAUD room is more comfortable and attractive; 6) Establishment of Family Medicine Park (TOGA). The results of the posyandu cadre empowerment activities showed an average initial knowledge of posyandu cadres on various aspects of being cured by 40.45%; the average posyandu cadre final knowledge on various aspects of being educated and trained is 95.25%; thus increasing the final evaluation results by 54.80% (classified in the medium category). The equipment assistance provided is able to support the smooth operation of the Melati pospaud activities. Keyword : pospaud, nutrition, supplmenetray feeding

scholarly journals PELATIHAN MATERI GIZI SEIMBANG PADA IBU RUMAH TANGGA UNTUK PENINGKATAN STATUS GIZI DI KAMPUNG LITERASI PA’BIRINGA MAKASAR

2021 ◽  
Vol 6 (2) ◽  
pp. 102
Author(s):  
Andi Mulawakkan Firdaus ◽  
Sulvahrul Amin ◽  
Wasilatul Murtafiah
Keyword(s):  
Community Service ◽  
Peer Education ◽  
Physical Development ◽  
Research Data ◽  
Public Knowledge ◽  
Double Burden ◽  
Food Ingredients ◽  
Good Nutrition ◽  
And Behavior ◽  
Initial Knowledge

<p><strong>Abstrak.</strong> <em>Sampai saat ini, Indonesia masih dihadapkan pada beban ganda bahwa masih banyak kasus gizi buruk dan gizi kurang yang terjadi.</em><em> </em><em>Data Riset Kesehatan Dasar 2018 menunjukkan prevalensi stunting di Indonesia masih cukup tinggi mencapai 30,8%. Persoalan ini perlu ditangani serius dengan cara meningkatkan pengetahuan, pemahaman dan kesadaran ibu yang mempunyai bayi di bawah dua tahun tentang pentingnya kecukupan gizi anak usia 6-23 bulan guna mencegah terjadinya stunting. Permasalahan literasi juga ikut andil dalam kurangnya pengetahuan masyarakat tentang bagaimana meracik dan memilih makanan yang sehat dan bergizi. Dalam mengatasi permasalahan pemahaman gizi yang baik, ibu memiliki peranan yang penting terutama dalam bidang asupan gizi di rumah tangga dimulai dari mempersiapkan makanan, memilih bahan makanan, serta menentukan menu makanan. Oleh karena itu penting untuk melakukan program yang berorientasi pada peningkatan pengetahuan dan perilaku ibu dalam membentuk keluarga sadar gizi</em><em>. </em><em>Metode yang digunakan dalam pengabdian masyarakat ini yaitu melakukan peer education (metode edukasi) yang diawali dengan pre test untuk mengetahui pengetahuan awal masyarakat mengenai gizi seimbang. Setelah mengetahui kebutuhan pengetahuan masyarakat, maka dilakukan penyuluhan atau workshop dengan pemberian materi mengenai gizi seimbang yang berprinsip pada 13 PDGS. Setelah melakukan pelatihan materi gizi seimbang pada ibu rumah tangga, terlihat bahwa para ibu rumah tangga merasa terbantu untuk</em><em> mengetahui jenis mana saja yang cocok diberikan untuk keluarga mereka khususnya untuk anak-anak mereka dalam menambah tumbuh kembang fisik dan kesehatan bagi anak-anak dan metode yang diimplementasikan dianggap efektif digunakan ditinjau dari peningkatan pemahaman ibu rumah tangga setelah mengikuti pelatihan.</em></p><p> </p><p><strong>Abstract.</strong><em> Until now, Indonesia is still faced with a double burden that there are still many cases of malnutrition and malnutrition that occur. The 2018 Basic Health Research data shows that the prevalence of stunting in Indonesia is still quite high, reaching 30.8%. This problem needs to be seriously addressed by increasing the knowledge, understanding and awareness of mothers who have babies under two years of age about the importance of adequate nutrition for children aged 6-23 months to prevent stunting. Literacy problems also contribute to the lack of public knowledge about how to mix and choose healthy and nutritious food. In overcoming the problem of understanding good nutrition, mothers have an important role, especially in the field of nutritional intake in the household starting from preparing food, choosing food ingredients, and determining the food menu. Therefore it is important to carry out programs that are oriented towards increasing the knowledge and behavior of mothers in forming a nutritionally aware family. The method used in this community service is to carry out educational methods that begin with a pre-test to find out people's initial knowledge about balanced nutrition. After knowing the need for public knowledge, an extension or workshop was held by providing material on balanced nutrition based on the 13 PDGS principles. After conducting training on balanced nutrition material for housewives, it appears that housewives find it helpful to know which types are suitable for their families, especially for their children in increasing physical development and health for children and methods implemented is considered effective in use in terms of increasing understanding of housewives after attending the training.</em></p><p> </p><div id="gtx-trans" style="position: absolute; left: -83px; top: 615px;"> </div>

scholarly journals Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair

Sarwahita ◽  
2022 ◽  
Vol 19 (01) ◽  
pp. 108-118
Author(s):  
Mahdiyah Mahdiyah ◽  
Mutiara Dahlia ◽  
Fildzah Rudyah Putri ◽  
Hana Sonia ◽  
Monnica Dwi S
Keyword(s):  
Community Service ◽  
Wheat Flour ◽  
Local Food ◽  
Product Evaluation ◽  
Great Opportunity ◽  
Food Ingredients ◽  
Service Activity ◽  
Entrepreneurial Training ◽  
High Level ◽  
Almost All

Abstract  Churros and éclairs have almost the same type of dough and are easy to process. Currently, churros and éclair are snacks that are trending and much favored by the public, especially teenagers and children. Thus, churros and éclair become snacks that have a great opportunity to be seeded as business products with great potential. Both use the main ingredient in the form of wheat flour, which until now is still an imported product. Optimal use of local food ingredients to substitute for imported food is a government program that we should support and assist in its realization. While cassava is one of the local food ingredients found in almost all regions of Indonesia. In this case, by using science and technology, this cassava can be further processed into flour which can later function as a substitute for wheat flour. Through Community Service activities, the use of cassava as a substitute for wheat flour in making churros and éclairs is socialized to the wider community. The activities carried out consisted of stages 1) Delivery of material information; 2) Preparation and preparation of formulas; 3) Implementation of entrepreneurial training in the practice of making churros and eclairs; and 4) Product evaluation and discussion. The purpose of this community service activity (PKM) is to help improve the family's economy through the production of churros and éclair substitutes for cassava flour. The results of this PKM activity were assessed by the participants, that the way of delivery and the suitability of the material, the process of making Churros and Eclair, the duration generally described a positive value and gave a high level of satisfaction. So that there is a desire to do similar activities again.    Abstrak Churros dan éclair merupakan kue yang memiliki jenis adonan yang hampir sama dan mudah proses pengolahannya. Saat ini churros dan éclair merupakan makanan ringan yang sedang trend dan banyak digemari oleh kalangan masyarakat, utamanya remaja dan anak-anak. Dengan demikian, churros dan éclair menjadi makanan ringan yang memiliki peluang besar untuk diunggulkan sebagai produk usaha yang sangat potensial. Keduanya menggunakan bahan utama berupa tepung terigu, yang selama ini masih berupa produk import. Penggunaan bahan pangan lokal secara optimal untuk pengganti pangan impor merupakan program pemerintah yang seharusnya kita dukung dan bantu dalam perealisasiannya. Sementara singkong merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Dalam hal ini, dengan menggunakan iptek, singkong ini dapat diolah lebih lanjut menjadi tepung yang nantinya dapat berfungsi sebagai subtitusi tepung terigu. Melalui kegiatan Pengabdian kepada Masyarakat, pemanfaatan singkong sebagai substitusi tepung terigu dalam pembuatan churros dan éclair ini disosialisasikan kepada masyarakat luas. Kegiatan yang dilakukan terdiri dari tahap 1) Penyampaian informasi materi; 2) Persiapan dan pembuatan formula; 3) Pelaksanaan pelatihan kewirausahaan praktik pembuatan churros dan éclair; dan 4) Evaluasi produk dan diskusi. PKM ini dilaksanakan secara online pada tanggal 16 September 2021. Tujuan kegiatan pengabdian kepada masyarakat (PKM) ini adalah membantu meningkatkan perekonomian keluarga melalui produksi churros dan éclair subtitusi tepung singkong. Hasil kegiatan PKM ini dinilai peserta, bahwa cara penyampaian dan kesesuaian materi, proses pembuatan churros dan éclair, durasi secara umum menggambarkan nilai positif dan memberi tingkat kepuasan yang tinggi. Sehingga ada keinginan dilakukan kembali kegiatan sejenis.

scholarly journals PELATIHAN PENGOLAHAN ANEKA KUDAPAN BERBAHAN BAKU PANGAN LOKAL (ALPUKAT) SEBAGAI UPAYA PENINGKATAN EKONOMI KELUARGA DI NAGARI PADANG LAWEH MALALO KECAMATAN BATIPUH SELATAN KABUPATEN TANAH DATAR

2021 ◽  
Vol 5 (1) ◽  
pp. 102
Author(s):  
Wiwik Gusnita ◽  
Rahmi Holinesti ◽  
Dikki Zulfikar ◽  
Kasmita Kasmita ◽  
Ranggi Rahimul Insan
Keyword(s):  
Community Service ◽  
Technical Assistance ◽  
Local Food ◽  
Problem Analysis ◽  
Scientific Publications ◽  
Food Ingredients ◽  
Family Economy ◽  
Training Materials ◽  
Service Activities ◽  
Service Activity

Pelatihan pengolahan aneka kudapan berbahan baku pangan lokal (Alpukat) merupakan suatu keagiatan pengabdian kepada masyarakat bertujuan untuk memberikan solusi dari permasalahan yang dihadapi oleh masyarakat khususnya ibu-ibu rumah tangga dalam menghasilkan aneka kudapan yang beranekaragam berbasis bahan pangan lokal. Seorang istri sebagai pengelola rumah tangga, haruslah mampu menggali potensi dan sumber daya yang ada. Jika sumber daya tersebut dapat dikelola dengan baik, maka akan sangat bermanfaat dalam mendongkarak taraf kehidupan dan ekonomi keluarga. Terkait dengan hal tersebut, maka dirasa perlu untuk memberikan keterampilan boga kepada ibu rumah tangga, sehingga diharapkan dapat menambah keterampilan yang dapat digunakan untuk berwirausaha. Berdasarkan analisis masalah di atas, maka usulan model kegiatan adalah: Pelatihan peningkatan kreatifitas membuat aneka kudapan berbasis bahan pangan lokal, serta pendampingan teknis bagi ibu –ibu rumah tangga yang tergabung dalam PKK Padang Laweh Malalo Kabupaten Tanah Datar, mulai dari perencanaan, pelaksanaan, sampai pengelolaan usaha. Metode yang dilakukan dalam kegiatan Pengabdian Kepada Masyarakat yaitu:  Memberikan beberapa alat, bahan pelatihan, serta modul materi pelatihan yang akan dilaksanakan; Penyajian materi sesuai dengan isi buku resep ditambah mengenai materi gizi makanan, hygine dan sanitasi, manajemen dapur, dan kewirausahaan terkait jenis produk yang diajarkan serta usaha yang akan dijalankan; serta Pelatihan pembuatan beberapa jenis aneka kudapan berbasis bahan pangan lokal (alpukat). Target luaran kegiatan adalah : Peserta dapat meningkatkan pengetahuan dan keterampilan dalam menghasilkan aneka kudapan; Peserta mampu menata dan mengelola usaha mereka dengan baik dan berkelanjutan; terdapatnya aneka kudapan khas berbasis pangan lokal (Alpukat) yang dapat dijadikan sebagai oleh-oleh bagi konsumen; serta dihasilkannya publikasinya ilmiah hasil kegiatan Pengabdian Kepada Masyarakat ini melalui jurnal nasional maupun media masa. Kata kunci: Ibu Rumah Tangga, Remaja Putri, Pelatihan, Olahan, Alpukat ABSTRACT Training on the processing of various snacks made from local food (Avocado) is a community service activity aimed at providing solutions to problems faced by the community, especially housewives, in producing various snacks based on local food ingredients. A wife as a household manager must be able to explore the potential and existing resources. If these resources can be managed properly, it will be very useful in boosting the standard of living and the family economy. Related to this, it is necessary to provide cooking skills to housewives, so that it is hoped that they can add skills that can be used for entrepreneurship. Based on the problem analysis above, the proposed activity model is: Training to increase creativity in making various snacks based on local food, as well as technical assistance for housewives who are members of PKK Padang Laweh Malalo, Tanah Datar Regency, starting from planning, implementing, business management. The methods used in the Community Service activities are: Providing several tools, training materials, and training material modules to be implemented; Presentation of material following the contents of the recipe book plus the material on food nutrition, hygiene and sanitation, kitchen management, and entrepreneurship related to the type of product taught and the business to be run; as well as training in making several types of snacks based on local food ingredients (avocado). The target outputs of the activity are: Participants can improve their knowledge and skills in producing various snacks; Participants can organize and manage their business properly and sustainably; the availability of various typical local food-based snacks (avocado) which can be used as souvenirs for consumers; as well as producing scientific publications of the results of these Community Service activities through national journals and mass media. Keywords: Housewives, Young Women, Training, Processed, Avocado

scholarly journals A complementary food supplement from local food ingredients to enhance iron intake among children aged 6–59 months in Benin

2021 ◽  
Author(s):  
Marius Affonfere ◽  
Flora Josiane Chadare ◽  
Finagnon Toyi Kévin Fassinou ◽  
Elise F. Talsma ◽  
Anita R. Linnemann ◽  
...  
Keyword(s):  
Local Food ◽  
Food Supplement ◽  
Complementary Food ◽  
Iron Intake ◽  
Food Ingredients

scholarly journals Principles of Good Faith in Harmonization of Partnership Cooperation on the Distribution of Nine Food Ingredients at PT Sarana PanganMadani, Pekanbaru City

2021 ◽  
Vol 2 (1) ◽  
pp. 388-397
Author(s):  
Yeni Triana ◽  
Handana
Keyword(s):  
Community Service ◽  
Agricultural Land ◽  
Limited Liability ◽  
Good Faith ◽  
Business Community ◽  
Market Prices ◽  
Food Ingredients ◽  
Limited Knowledge ◽  
The Difference ◽  
The Relationship

The problem of limited knowledge of partners about agreements or contracts in general, and in particular regarding the principle of good faith in business activities faced by business actors and company management, which generally consists of millennial youth, which can be said to be still lacking in understanding the principle of commitment well, as a guideline in carrying out the actions of a company, especially companies with legal entities, such as Limited Liability Companies, where PT Sarana PanganMadani, has established many partnerships, which of course must keep the relationship harmonious, sometimes the relationship is already running, due to limited knowledge, experience, there was a clash that would definitely hinder good relations, both parties, for example, at the beginning of the negotiation there was an agreement, which gave birth to a partnership to distribute the nine staples, but in its implementation, there were obstacles, which caused Due to the difference in prices, even though at the beginning of the negotiation the price was already agreed to, but there was a change, which was due to an increase in market prices or production prices, so that the price that was agreed upon earlier, of course changed, this change is a problem of misunderstanding between the two parties, according to Partners. PT Sarana PanganMadani, the company raised prices unilaterally, while from the PT stated that due to changes in market prices, this is one example which is a significant obstacle, resulting in inconsistencies in the development of partner businesses which are good business groups providing distribution of nine staples daily activities, as well as providing business capital to develop agricultural land, as well as services, ranging from basic materials to packaging ready to be marketed. In this community service program, the priority issue agreed upon by the PKM FH Unilak proposer together with his partner, PT Sarana PanganMadani, to be resolved is to provide understanding through legal counseling about the principles of good faith in cooperating with the business community. Thus, after the program is implemented, it is hoped that partners will gain a correct understanding and have knowledge of agreements or contracts in general, and in particular the principles of good faith in this partnership. The method that will be used in this community service is to use lectures that will be directly at the PT Sarana PanganMadani office.

scholarly journals PELATIHAN DAN PENDAMPINGAN PEMBUATAN ANEKA OLAHAN MAKANAN PENDAMPING ASI (MP-ASI) BERBAHAN PANGAN LOKAL KAYA NUTRISI

2019 ◽  
Vol 3 (2) ◽  
pp. 115
Author(s):  
Septian Emma Dwi Jatmika Jatmika ◽  
Siti Kurnia Widi Hastuti2
Keyword(s):  
Community Service ◽  
Local Food ◽  
World Health ◽  
Local Foods ◽  
Basic Principles ◽  
The Public ◽  
Under Five ◽  
Who Standards ◽  
Processed Products ◽  
Health Organization

This Community Service and Empowerment Program offers solutions to overcome problems encountered in Sedayu, especially the under-five health problems, such as the lack of knowledge about the provision of MP ASI according to World Health Organization (WHO) standards, the lack of utilization of quality local foods for MP-ASI and many the provision of instant breastfeeding by mothers in infants, the provision of MP-ASI is less appropriate with the duration, frequency, texture and variation according to age stage and the lack of attention of parents related to the growth of infants. The data shows that there are many toddlers in Sedayu who suffer from malnutrition and even malnutrition and stunting (short). The purpose of this community service is to improve the community's knowledge about the making of MP ASI by optimizing the existing local wisdom. The hope of this program can improve the knowledge, behavior and health status of children under five. The target of this program is the mother of the students from the students of  TK ABA Argomulyo, TK ABA Sedayu and TK Tapen, Sedayu Subdistrict, Bantul who have under five children. Activities undertaken include training on the basic principles of MP-ASI, training on making and assisting various processed MP-ASI using quality local food. And held a mini gallery of processed products of various variations of ASI MP using quality local food to promote MP ASI products to the public.

scholarly journals PENDIDIKAN USIA DINI BERBASIS KESEHATAN UNTUK MENURUNKAN ANGKA KESAKITAN PADA BALITA DAN ANAK DI SURABAYA

2020 ◽  
Vol 4 (1) ◽  
pp. 152
Author(s):  
Ratih Damayanti ◽  
Neffrety Nilamsari
Keyword(s):  
Community Service ◽  
Health Knowledge ◽  
Preventive Measure ◽  
Healthy Living ◽  
Service Program ◽  
Healthy Life ◽  
Childhood Education ◽  
Reduce Infant Mortality ◽  
Life Behavior ◽  
Water Borne

Clean and Healthy Life Behavior is important to be included in the material taught in kindergarten / KB schools which are elements of early childhood education (PAUD).  Because lessons that are implanted early on will make an impression and will always be done by children to adulthood. In addition, clean and healthy living behavior, as a preventive measure, can help reduce infant mortality due to infectious diseases, both water borne disease and food born disease. TK-KB and TPA Lasiyam and TK-KB Masyithah are representatives of two districts, namely Tambaksari District and Mulyorejo District for this community service program. The program aims to increase the knowledge of teachers and caregivers in these two schools in the hope that teachers and caregivers can teach clean and healthy living behavior to their students. The increase of knowledge for teachers and caregivers in PAUD will be important to help reduce the number of morbidity and the establishment of knowledge of health knowledge for students in kindergarten, family planning, TPA Lasiyam and TK & KB Masyithah.abstrakPerilaku Hidup Bersih dan Sehat penting untuk dimasukkan dalam materi yang diajarkan di sekolah TK / KB yang merupakan elemen pendidikan anak usia dini (PAUD). Karena pelajaran yang ditanamkan sejak dini akan membuat kesan dan akan selalu dilakukan oleh anak hingga dewasa. Selain itu, perilaku hidup bersih dan sehat, sebagai tindakan pencegahan, dapat membantu mengurangi kematian bayi karena penyakit menular, baik penyakit yang terbawa air dan penyakit bawaan makanan. TK-KB dan TPA Lasiyam dan TK-KB Masyithah adalah perwakilan dari dua kabupaten, yaitu Kecamatan Tambaksari dan Kecamatan Mulyorejo untuk program layanan masyarakat ini. Program ini bertujuan untuk meningkatkan pengetahuan para guru dan pengasuh di kedua sekolah ini dengan harapan bahwa para guru dan pengasuh dapat mengajarkan perilaku hidup bersih dan sehat kepada siswa mereka. Peningkatan pengetahuan untuk guru dan pengasuh di PAUD akan penting untuk membantu mengurangi angka morbiditas dan pembentukan pengetahuan kesehatan bagi siswa di taman kanak-kanak, keluarga berencana, TPA Lasiyam dan TK & KB Masyithah.

scholarly journals Pendampingan Metode Menggambar, Mewarnai, dan Mengecat Pada Guru Dalam Meningkatkan Motorik Anak di PAUD Kemah Kasih Pademangan Barat, Jakarta Utara

Jurnal ABDI ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 140
Author(s):  
Pieter Anggiat Napitupulu ◽  
Bobby Kurnia Putrawan ◽  
Sutrisno Sutrisno
Keyword(s):  
Early Childhood ◽  
Community Service ◽  
Motor Skills ◽  
Early Childhood Teachers ◽  
Learning Method ◽  
Learning Methods ◽  
Creative Learning ◽  
Service Activity

Profesional dan kualitas guru PAUD berpengaruh pada kualitas siswa, termasuk didalamnya adalah motorik siswa. Dengan demikian, diperlukan peningkatan profesionalisme dan kualitas guru PAUD dalam mengajar dan dalam hal ini adalah metode pembelajaran. Berkenaan dengan peningkatan motorik siswa, maka guru PAUD perlu dibekali dan ditingkatkan metode pembelajaran yang tepat dan kreatif. Beberapa metode pembelajaran yang berkaitan dalam peningkatan motorik siswa adalah menggambar, mewarnai, dan mengecat. Metode yang dilakukan dalam kegiatan pengabdian kepada masyarakat ini adalah dengan pendampingan. Hasil dari kegiatan ini adalah meningkatnya motorik siswa di PAUD Kemah Kasih. Peningkatan motorik siswa berdampak pada meningkatknya fokus atau konsentrasi, kesabaran, keterampilan, emosi, ketaatan, ketepatan dalam mengisi obyek, disiplin, kreatifitas, pantang menyerah (menyelesaikan tugas sampai selesai) pada siswa PAUD Kemah Kasih. Professional and quality of early childhood teachers have an effect on the quality of students, including students' motor skills. Thus, it is necessary to increase the professionalism and quality of PAUD teachers in teaching and in this case is the learning method. With regard to improving student motor skills, PAUD teachers need to be equipped and enhanced with appropriate and creative learning methods. Several learning methods related to improving students' motor skills are drawing, coloring, and painting. The method used in this community service activity is assistance. The result of this activity was the improvement of the students' motor skills at the Kemah Kasih PAUD. The increase in student motoric has an impact on increasing focus or concentration, patience, skill, emotion, obedience, accuracy in filling objects, discipline, creativity, never giving up (completing assignments to completion) in Kemah Kasih PAUD students.

scholarly journals Conceptual Model of Technology-Enabled Creative Learning Community

Techno Com ◽  
2017 ◽  
Vol 16 (2) ◽  
pp. 164-181
Author(s):  
Dawam Dwi Jatmiko Suwawi
Keyword(s):  
Learning Community ◽  
Conceptual Model ◽  
Graduate School ◽  
Creative Thinking ◽  
Teaching And Learning ◽  
Design Science ◽  
Science Research ◽  
Creative Learning ◽  
Need To Evaluate ◽  
Definition Of

This paper proposes a definition of Creative Learning Community (CLC) that is enabled with technology and its conceptual model in Graduate School of Telkom University. As rooted to learning community term, CLC is defined as a teaching and learning approach within a learning community that consists of a group of students and faculty member that uses creative learning concept. This study adapts the Design Science Research Framework in Information System by Hevner et al to build the conceptual model. First, the study synthesizes existing literature on learning community and creative learning community to define CLC term. Second, based on a review of previous studies and books on learning community, creative thinking, group creativity, engaged learning, student learning outcomes and technology supporting creative learning community, the author analyzes construct candidates of the model. Third, after selecting constructs from the candidates, the study continues by designing the conceptual model of technology-enabled creative learning community. The model was tested the implementations of learning community in Graduate School of Telkom University. The findings provide several conceptual and managerial insights into the role of technology in supporting creative learning community. Future work will need to evaluate the model in the context of other engineering.

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