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All Journal Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Tri Wahyuni Indah Permata
Universitas Negeri Surabaya
Humanities Education Languange, Linguistic, Communication & Media Mathematics Other

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Minat dan Motivasi Belajar Mahasiswa pada Mata Kuliah Makanan Asia Program Studi Pendidikan Tata Boga: Penelitian Tri Wahyuni Indah Permata; Isa Ansori
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.4770

Abstract

This study was conducted to obtain an overview of students’ learning interest and learning motivation in the Asian Cuisine course among 2024 cohort students of the Culinary Education Study Program at Universitas Negeri Surabaya during their third semester. This study is grounded in the limited availability of empirical research that specifically examines learning interest and motivation in skill-based courses within Culinary Education, particularly the Asian Cuisine course, which is practical in nature and rooted in culinary culture. The study employed a quantitative approach with a descriptive design and involved 189 students as respondents using a total sampling technique. Data were collected through learning interest and learning motivation questionnaires that had met reliability criteria. The data were analyzed descriptively using mean scores and category distributions. The results indicate that students’ learning interest was in the high category, with a mean score of 3.78 and a percentage of 69.8%, while learning motivation was also categorized as high, with a mean score of 3.65 and a percentage of 62.4%. The novelty of this study lies in its presentation of empirical evidence that specifically describes students’ learning interest and motivation in the Asian Cuisine course within the context of Culinary Education, which can serve as a basis for developing more contextual, relevant, and quality-oriented instructional strategies in vocational culinary education.
Project Based Learning Pada Mata Kuliah Pengembangan Bahan Ajar untuk Meningkatkan Keterampilan 4C Mahasiswa : Penelitian Isa Ansori; Tri Wahyuni Indah Permata
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.4876

Abstract

In the Teaching Materials Development course at the Culinary Arts Education Study Program, Surabaya State University, learning still focuses on product outcomes and has not yet developed students' 21st-century skills in a planned manner. As a result, critical thinking, creativity, collaboration, and communication (4C) skills have not developed optimally. This study aims to examine the effect of implementing Project-Based Learning on improving students' 4C skills. The study used a quantitative approach with a pre-experimental one-group pretest–posttest design on third-semester class D students. 4C skills data were collected through questionnaires before and after project-based learning, then analyzed using normality tests and paired sample t-tests. The results showed a statistically significant increase in 4C skills (p < 0.05), so Project-Based Learning was proven effective in supporting the development of 21st-century competencies in vocational education students
Pelatihan Praktik Pengolahan Makanan Berbasis Higienis dan Standar Produksi di Kossuha Catering Sidoarjo : Pengabdian Tri Wahyuni Indah Permata; Isa Ansori
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.5074

Abstract

Pengabdian masyarakat ini bertujuan untuk meningkatkan kompetensi tenaga pengelola Kossuha Catering dalam pengolahan makanan yang higienis dan sesuai standar produksi di Sidoarjo. Penelitian dilakukan menggunakan metode kuantitatif deskriptif, dengan pengumpulan data melalui observasi, kuesioner, dan penilaian praktik pengolahan makanan. Hasil penelitian menunjukkan rata-rata skor pengetahuan hygiene tenaga pengelola sebesar 3,78, praktik hygiene 3,62, dan konsistensi penerapan standar produksi 3,76, sehingga rata-rata keseluruhan ketiga variabel adalah 3,72, yang termasuk kategori Sangat Baik. Hasil ini menunjukkan bahwa tenaga pengelola tidak hanya memahami prinsip-prinsip hygiene dan standar produksi, tetapi juga mampu menerapkannya secara konsisten, meskipun masih ada ruang untuk penyempurnaan praktik. Kebaruan dari kegiatan ini terletak pada pelatihan praktik yang dikombinasikan dengan pengukuran kuantitatif, sehingga dapat mengevaluasi kesiapan tenaga pengelola secara objektif. Implikasi dari penelitian ini adalah peningkatan kompetensi tenaga pengelola, penerapan prosedur hygiene secara konsisten, peningkatan kualitas dan keamanan pangan, serta mendukung keberlanjutan usaha katering
Co-Authors Isa Ansori