scholarly journals Agroindustry Business Analysis of Ilham Creativepreneur Nature Kerinci (ICN Kerinci) Coffee Perfume in Kemantan Village, Kerinci Regency, Jambi Province, Indonesia

2021 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Zelfi Zakir ◽  
Sri Wahyuni ◽  
Faidil Tanjung
Keyword(s):  
Quantitative Analysis ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Business Owners ◽  
Green Bean ◽  
Green Beans ◽  
Medium Scale ◽  
Business Analysis ◽  
Breakeven Point

This study aims to analyze the ICN Kerinci Coffee Perfume agroindustry. Data collected from June 2019 to August 2019 were analyzed using the descriptive analysis to describe the business profile and quantitative analysis using the variable costing approach to explore profit and breakeven point. The results showed that the ICN Kerinci coffee perfume business is a medium-scale business with ten workers, including business owners as leaders who concurrently marketers and wives as administrative and financial staff. In fulfilling raw materials in green beans from the Robusta type, business owners collaborate with partner farmers. At the time of research, ICN Kerinci only produced one kind of product with two packaging variants, namely Kerinci original perfume for Rp.22,000/pack (45 grams) and an original variant + oil coffee (package) for Rp.35,000/pack. The study suggested expanding the market, especially to Eastern Indonesia, and increasing good cooperation with farmers to ensure the certainty of supply of raw materials; and provide prices based on sorting and grading to stimulate farmers to improve the quality of their green bean products.

scholarly journals Analisis Faktor Produksi Terhadap Daya Saing Batik Semarangan

2018 ◽  
Vol 7 (3) ◽  
pp. 260-267
Author(s):  
Susanti Lasmaria Purba ◽  
P. Eko Prasetyo
Keyword(s):  
Human Resources ◽  
Significant Influence ◽  
Swot Analysis ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Business Owners ◽  
Production Factors ◽  
The People ◽  
The Impact

Kota semarang salah satu penghasil batik yang berkualitas namun belum dikenal banyak masyarakat indonesia. Dampak kurangnya faktor produksi mengakibatkan daya saing Batik Semarang kurang berkembang atau kurang dikenal banyak masyarakat. Penelitian ini mengkaji dampak kurangnya faktor produksi terhadap daya saing. Tujuan penelitian ini untuk menganalisis dampak kurangnya faktor produksi terhadap daya saing dan bagaimana pengaruh faktor produksi terhadap daya saing. Populasi penelitian ini sebanyak 36 industri Batik Semarangan. Analisis data digunakan analisis deskriptif, analisis SWOT dan analisis regresi. Hasil penelitian ini menganalisis dampak kurangnya faktor produksi terhadap daya saing yang menunjukkan bahwah diperlukan strategi yang sesuai untuk pengembangan daya saing  batik Semarangan untuk mengoptimalkan pengelolahan produksi batik semarangan dan juga memperluas persaingan batik di daerah lain. Pengaruh signifikan faktor produksi SDM terhadap daya saing, faktor produksi Bahan baku ada pengaruh signifikan terhadap daya saing dan faktor produksi modal tidak  ada pengaruh tidak signifikan terhadap daya saing. Saran yang diberikan dari penelitian ini yaitu para pembatik harus mempertahankan kualitas produk batik dan meningkatkan kualitas tenga kerja. Pemilik usaha seharusnya lebih banyak mengikuti pameran-pameran dari pemerintah dan instansi lainya  terutama pameran yang di luar Kota Semarang agar Batik Semarangan dapat dikenal masyarakat luar Kota Semarang.. The impact of the lack of competitiveness of production factors resulted a less developed or less known of Batik Semarang to many people. This study examines the impact of the lack of production factors on competitiveness. The purpose of this study is to analyze the impact of the lack of production factors on competitiveness and how the influence of production factors on competitiveness. The population of this study were 36 Batik Semarangan industries.Analysis is used descriptive analysis, SWOT analysis and regression analysis. The results of this study are to analyze the impact of the lack of production factors on competitiveness that shows that required an appropriate strategy for the development of competitiveness Batik Semarangan to optimize management production Batik Semarangan and also expanding batik competition in other areas. Significant influence of human resources production factors on the competitiveness, there is a significant effect of raw materials production factors on the competitiveness and there is no significant influence of production factors of capital on the competitiveness. The advice given from this study is the batik maker must maintain the quality of their product and improve the quality of worker. Business owners should attend a lot of exhibitions under government’s belt and other agencies, especially the exhibition outside Semarang, in order for Batik Semarangan can be known by the people outside Semarang.

Studi Klasifikasi Tingkat Kekumuhan di Kawasan Kumuh Boepinang di Bajo Barat dan Bajo Timur

2021 ◽  
Vol 6 (1) ◽  
pp. 70
Author(s):  
Samuel Samuel ◽  
La Baco Sudia ◽  
La Ode Ahmad Nur Ramadhan
Keyword(s):  
Quantitative Analysis ◽  
Descriptive Analysis ◽  
Slum Area ◽  
The West ◽  
Slum Areas

ABSTRACT Slum areas are always a concern because of the quality of the environment that is not healthy. The method used is descriptive analysis and quantitative analysis. The results of this research are the existing conditions of slum areas in Boepinang Bajo Barat and Bajo Timur, namely: (1) the area of the slum area reaches 10.32 hectares with (a) the area of the West Bajo slum area is 4 Ha; (b) the area of the slum area of East Bajo is 6.32 Ha. Slum areas in Boepinang (East Bajo) and West Boepinang (West Bajo) Villages are included in priority scale one (1). Need attention in settlement management.Keywords ; West Bajo, East Bajo, Slum, SettlementsABSTRAK Permukiman kumuh selalu menjadi perhatian karena dari segi kualitas lingkungan yang tidak sehat. Tujuan dari penelitian ini yaitu untuk mengetahui kondisi eksisting Kawasan Kumuh Boepinang Kumuh Bajo Barat dan Bajo Timur dan untuk mengidentifikasi klasifikasi tingkat kekumuhan di Kawasan Kumuh Boepinang Kumuh Bajo Barat dan Bajo Timur. Metode yang digunakan yaitu analisis deskriptif dan analisis kuantitatif. Hasil penelitian ini yaitu Kondisi eksisting Kawasan kumuh di Boepinang Bajo Barat dan Bajo Timur sebagao berikut : (1) luas kawasan kumuh mencapai 10,32 Ha dengan (a) luas Kawasan kumuh Bajo Barat 4 Ha; (b) luas Kawasan kumuh Bajo Timur 6,32 Ha. Kawasan kumuh di Kelurahan Boepinang (Bajo Timur) dan Boepinang Barat (Bajo Barat) masuk skala prioritas satu (1). Perlu Perhatian dalam pengelolaan permukiman.Kata Kunci ; Bajo Barat, Bajo Timur, Kumuh, Permukiman

scholarly journals Drying and sortation to improve green beans and cup quality of Wamena coffee

2021 ◽  
Vol 306 ◽  
pp. 03024
Author(s):  
Adnan ◽  
Martina Sri Lestari
Keyword(s):  
Simple Technique ◽  
Descriptive Analysis ◽  
Quality Score ◽  
Local Culture ◽  
Green Coffee ◽  
Green Beans ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Cup Quality

Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS), b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality.

scholarly journals KARAKTERISTIK, HAMBATAN-HAMBATAN DAN FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI USAHA KECIL MENENGAH (Studi kasus UKM Batik Tulis Trusmi di Desa Trusmi Wetan dan Kulon Kecamatan Plered Kabupaten Cirebon)

2020 ◽  
Vol 5 (1) ◽  
pp. 34-40
Author(s):  
Suripto Suripto ◽  
Iman Krismanto
Keyword(s):  
High School ◽  
Statistical Analysis ◽  
Linear Regression ◽  
Human Resources ◽  
Multiple Linear Regression ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Business Owners ◽  
Business Experience ◽  
Factors Of Production

This study discusses the characteristics, constraints and factors of production of Trusmi written batik SMEs in Trusmi Wetan and Trusmi Kulon Villages, Plered District, Cirebon Regency. The objectives of this study are: (1) analyzing the characteristics of Trusmi handmade batik seen from business owners, the output/products produced and marketing, (2) analyzing the difficulties/obstacles experienced by Trusmi handmade batik UKM, (3) analyzing the influence of factors -factors of production against the amount of batik production Trusmi. This study uses statistical analysis tools both descriptive and inferential. Descriptive analysis is used to determine the characteristics, difficulties and obstacles experienced by SMEs in batik writing. Multiple linear regression is used to determine the effect of variable raw materials, wages, labour, education and business experience on the amount of Trusmi written batik production in Trusmi Wetan and Kulon villages, Plered District, Cirebon Regency. The results showed that (1) the characteristics of owners/entrepreneurs of Batik Tulis Trusmi as many as 15 (50%) craftsmen started their business background from generation to generation/inheritance and as many as 15 (50%) the rest were independent business backgrounds. The level of craftsman education is dominated by high school and the average age of the craftsman is 51 years. Products produced by craftsmen in the form of hem/shirt, sarong, shawl and marimbist in their marketing crafters supply several showrooms in Trusmi and are sent to several regions, (2) batik artisans experience difficulties and obstacles in terms of capital, raw materials and human resources, (3 ) multiple linear regression using individual test (t-test) shows that raw materials and wages have a positive and significant effect on the amount of batik production, while the amount of labour, education and business experience does not affectt

scholarly journals Exploring Small and Medium Scale Manufacturing Firms and Quality Management of Medicinal Material Supply in a Developing Economy: The Ghanaian Perspective

2021 ◽  
Vol 8 (1) ◽  
pp. 1-12
Author(s):  
Juliet Twumasi ◽  
Evans Kyeremeh ◽  
Benedict Owusu Yankeyera
Keyword(s):  
Herbal Medicine ◽  
Raw Materials ◽  
Raw Material ◽  
Exploratory Research ◽  
Developing Economy ◽  
Medicinal Products ◽  
Medium Scale ◽  
Material Supply ◽  
Materials Used

The quality of herbs used to make herbal medicinal products largely influences the safety and effectiveness of these herbal treatments. It is therefore important to investigate the extent to which manufacturers are ensuring the quality supply of herbal medicine used in production of herbal medicine. This study examines how small and medium scale manufacturers assure the quality and continual improvement of the raw materials (raw materials) used for production of medicinal products in a developing economy, the state of Ghana, and the methods used by the company. The study adopted exploratory research design. Using interview quide with open ended questions, data was collected from 88 respondents (small and medium scale manufacturers and their representatives). The data was analysed using NVivo 11. Findings of the study indicated that herbs were collected from the wild (forest), physical inspection of the herbs and best manufacturing practices, good relationship management or collaboration were measures used to promote quality of raw material supply. Also, proper documentation or recording of processes and quality measures do not have much attention or acceptance among Traditional Medicine Practitioners (TMPs).

scholarly journals Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

2019 ◽  
Vol 2 (2) ◽  
pp. 110
Author(s):  
Luh Putu Sukawati ◽  
Ni Made Ary Widiastini ◽  
Putu Indah Rahmawati
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

scholarly journals Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

2019 ◽  
Vol 2 (1) ◽  
pp. 30
Author(s):  
Luh Putu Sukawati ◽  
Ni Made Ary Widiastini ◽  
Putu Indah Rahmawati
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

scholarly journals Factors that Influence the Productivity of Green Bean Farming in Demak District

2019 ◽  
Vol 2 (1) ◽  
pp. 369-375
Author(s):  
Ufi Muflihah
Keyword(s):  
Descriptive Analysis ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Least Square ◽  
Green Bean ◽  
Primary Data ◽  
Significant Positive Effect ◽  
Green Beans ◽  
Ordinary Least Square ◽  
Positive Effect

Demak regency is the center of green bean however, the productivity of green beans in Demak Regency has decreased during 2009-2016. The aims of study is determine the effect of land area, seeds, labor, fertilizer, pesticides on the productivity of green beans. This type of research is quantitative research. The data used was primary data. The population in this study is that farmers in Demak Regency with samples of mung bean farmers in Demak Regency totaled 100 people. The analytical method uses descriptive analysis and multiple linear regression analysis with the Ordinary Least Square (OLS) method through the Cobb-Douglas production function model. From the results of this study showed that area of land, fertilizer, pecticides have a significant positive effect on the productivity of green beans which every increase in labor will reduce productivity of green beans, while the seeds have no significant positive effect on the productivity of green beans which increase in the number of seeds does not affect the productivity of green beans. The suggestion of this reserach are that the unused area further improved itd use, the seeds are planted with better planting methods that will is not easily damaged by the weather, there should be a division of labor in green bean farming so that the workers can work productively, the intensity of spraying fertilizers can be improved to increase green bean production, the intensity of spraying of pesticides can be increased to minimize the harvest of crops. Kabupaten Demak adalah pusat kacang hijau, namun produktivitas kacang hijau di Kabupaten Demak mengalami penurunan selama 2009-2016. Tujuan penelitian adalah mengetahui pengaruh luas lahan, benih, tenaga kerja, pupuk, pestisida terhadap produktivitas kacang hijau. Jenis penelitian ini adalah penelitian kuantitatif. Data yang digunakan adalah data primer. Populasi dalam penelitian ini adalah petani di Kabupaten Demak dengan sampel petani kacang hijau di Kabupaten Demak berjumlah 100 orang. Metode analisis menggunakan analisis deskriptif dan analisis regresi linier berganda dengan metode Ordinary Least Square (OLS) melalui model fungsi produksi Cobb-Douglas. Dari hasil penelitian ini menunjukkan bahwa luas lahan, pupuk, pektisida berpengaruh positif signifikan terhadap produktivitas kacang hijau dimana setiap peningkatan tenaga kerja akan menurunkan produktivitas kacang hijau, sedangkan benih tidak berpengaruh positif signifikan terhadap produktivitas tanaman hijau. kacang hijau yang meningkatkan jumlah biji tidak mempengaruhi produktivitas kacang hijau. Saran dari penelitian ini adalah agar daerah yang tidak digunakan semakin ditingkatkan penggunaannya, benih ditanam dengan metode penanaman yang lebih baik sehingga tidak mudah rusak oleh cuaca, harus ada pembagian kerja dalam pertanian kacang hijau sehingga para pekerja dapat bekerja Secara produktif, intensitas penyemprotan pupuk dapat ditingkatkan untuk meningkatkan produksi kacang hijau, intensitas penyemprotan pestisida dapat ditingkatkan untuk meminimalkan panen tanaman

scholarly journals Kajian Analisa Usaha Sale Pisang Gulung di UD. Putra Roti Banjarnegara

2021 ◽  
Vol 2 ◽  
pp. 269-276
Author(s):  
Magfira Shifa Amartasya ◽  
Dwi Ari Cahyani
Keyword(s):  
Data Analysis ◽  
Raw Materials ◽  
Secondary Data ◽  
Analysis Data ◽  
Primary Data ◽  
Net Income ◽  
Business Analysis ◽  
Using Data ◽  
Data Analysis Methods

Banana sale is an alternative food that is processed by drying. Traditionally, sale processing is done by drying, but some are smoked first with firewood, but this smoking makes the quality of banana sale less good. The business analysis study in this study was to determine the extent to which the banana roll business was profitable, to determine the profit and loss and sustainability of the business managed by UD Putra Roti Banjarnegara. This research was conducted at UD Putra Roti. The location was chosen because UD Putra Roti is one of the most popular food businesses in Banjarnegara district. The research was conducted in October – December 2020. The data collected in the study were primary data and secondary data. The data collected was then analyzed using data analysis. Data analysis methods used, namely: gross income, net income, depreciation of equipment, BEP, RC Ratio, BC Ratio and ROI. Processing of sale banana rolls at UD Putra Roti includes procurement of raw materials, sorting, slicing, arranging, drying, rolling dried bananas, cutting rolls, standing, making dough rolls, frying, draining, and packaging. The results of the analysis show that the sale of banana rolls processing business carried out at UD. Putra Roti is feasible to do with an RC ratio > 1, which is 1.39. BC Ratio of 0.39 and 39% ROI The ROI obtained is 39%, which means that each capital is Rp. 100, obtained a profit of Rp. 39.

PENGEMBANGAN MEDIA PEMBELAJARAN INTERAKTIF TEKNIK PEMESINAN BUBUT

2020 ◽  
Vol 6 (2) ◽  
pp. 169
Author(s):  
Philip Nababan ◽  
Efendi Napitupulu ◽  
R Mursid
Keyword(s):  
Student Learning ◽  
Learning Outcomes ◽  
Interactive Learning ◽  
Descriptive Analysis ◽  
Student Learning Outcomes ◽  
Field Trials ◽  
Student Responses ◽  
Analysis Techniques ◽  
Qualitative Descriptive

Abstrak: Penelitian ini bertujuan untuk: (1) Mengetahui tanggapan siswa terhadap kualitas media pembelajaran interaktif pada pembelajaran Teknik Pemesinan Bubut. (2) Mengetahui keefektifan media pembelajaran interaktif pada pembelajaran Teknik Pemesinan Bubut pada siswa program keahlian Teknik Pemesinan. Jenis penelitian ini adalah penelitian pengembangan. Data tentang kualitas produk pengembangan ini dikumpulkan dengan angket dan dianalisis dengan teknik analisis deskriptif kualiatatif. Hasil penelitian menunjukkan bahwa; (1) uji ahli materi pelajaran Teknik Pemesinan Bubut berada pada kualifikasi sangat baik (88,92%), (2) uji ahli desain pembelajaran berada pada kualifikasi sangat baik (85,21%), (3) uji ahli rekayasa perangkat lunak berada pada kualifikasi sangat baik (84,03%), (4) uji coba perorangan berada pada kualifikasi sangat baik (88,75%), (5) uji coba kelompok kecil berada pada kualifikasi sangat baik (91,35%) dan (5) uji coba lapangan berada pada kualifikasi sangat baik (88,31%). Hasil pengujian hipotesis membuktikan bahwa terdapat perbedaan antara hasil belajar siswa yang menggunakan media pembelajaran interaktif  dengan hasil belajar siswa yang menggunakan buku teks. Hal ini ditunjukkan dengan hasil pengolahan data diperoleh  thitung sebesar 4,68 dan ttabel sebesar 1,67 pada taraf kepercayaan 95 persen. Maka diperoleh bahwa thitung> ttabel. Disimpulkan bahwa  hasil belajar siswa yang menggunakan media pembelajaran interaktif dengan efektifitas sebesar 72,77 %. lebih tinggi dari hasil belajar siswa yang diajar dengan pembelajaran menggunakan buku teks dengan efektifitas sebesar 62,13%. Kata Kunci: media pembelajaran interaktif, teknik pemesinan bubut Abstract: This study aims to: (1) Determine student responses to the quality of interactive learning media on learning Lathe Machining Techniques. (2) Knowing the effectiveness of interactive learning media on learning of Machining Lathe in students of Machining Engineering expertise program. This type of research is development research. Data about the quality of this development product was collected by a questionnaire and analyzed by qualitative descriptive analysis techniques. The results showed that; (1) Lathe machining engineering subject matter expert test is in very good qualification (88.92%), (2) learning design expert test is in very good qualification (85.21%), (3) software engineering expert test is in in very good qualifications (84.03%), (4) individual trials were in very good qualifications (88.75%), (5) small group trials were in very good qualifications (91.35%) and (5 ) field trials are in very good qualifications (88.31%). Hypothesis testing results prove that there are differences between student learning outcomes using interactive learning media with student learning outcomes using textbooks. This is indicated by the results of data processing obtained by tcount of 4.68 and ttable of 1.67 at a confidence level of 95 percent. Then it is obtained that tcount> ttable. It was concluded that student learning outcomes using interactive learning media with an effectiveness of 72.77%. higher than student learning outcomes taught by learning to use textbooks with an effectiveness of 62.13%. Keywords: interactive learning media, lathe machining techniques

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