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All Journal Edutech Teknobuga : Jurnal Teknologi Busana dan Boga Edukasi: Jurnal Pendidikan NUSANTARA : Jurnal Ilmu Pengetahuan Sosial JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Ensiklopedia Social Review Jurnal Review Pendidikan dan Pengajaran (JRPP) Ensiklopedia Education Review JPGI (Jurnal Penelitian Guru Indonesia) Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Journal On Teacher Education (Jote) Jurnal Pendidikan Tata Boga dan Teknologi SENTRI: Jurnal Riset Ilmiah YASIN: Jurnal Pendidikan dan Sosial Budaya Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Multidisiplin Sahombu Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science
Gusnita, Wiwik
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Social Sciences Other

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Journal : SENTRI: Jurnal Riset Ilmiah

 1 
Informasi Dengan Minat Siswa SMP Dalam Memilih Jurusan Kuliner di SMK Yolanda, Ratifah; Elida, Elida; Gusnita, Wiwik; Yasih, Fitri
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 8 (2025): SENTRI : Jurnal Riset Ilmiah, Agustus 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i8.4393

Abstract

Vocational education, particularly Vocational High Schools (SMK), plays an important role in preparing graduates who are ready to work or continue their studies. However, the Culinary Arts program at SMK Negeri 2 Gunung Talang still faces low student enrollment. This study aimed to examine the relationship between vocational school information and junior high school students’ interest in choosing the culinary expertise program. Using a quantitative correlational design, the population consisted of 869 ninth-grade students in Gunung Talang District, with 274 students selected through proportional stratified random sampling. The research instrument was a Likert-scale questionnaire tested for validity and reliability (α = 0.627 for information; α = 1.000 for interest). Results showed that the average score of vocational school information was 82.80 (SD = 9.629), categorized as fairly good, with the highest indicator being facilities and infrastructure (mean = 2.86) and the lowest being sources of information (mean = 2.60). Students’ interest scored an average of 95.80 (SD = 13.528), also fairly good, with the highest indicators on personality (mean = 2.89) and socio-cultural environment (mean = 2.87). Pearson correlation analysis revealed a strong and significant positive relationship (r = 0.678; p = 0.000) between vocational school information and students’ interest. These findings highlight the importance of quality and accessible information in shaping students’ interest, emphasizing the need for schools to optimize information dissemination strategies to strengthen the attractiveness of the culinary program.
Pengaruh Pengetahuan Zero Waste Food Terhadap Implementasi dalam Kegiatan Praktik Kuliner Oleh Mahasiswa S1 PKK Tata Boga Safitri, Amanda Ramadhani; Faridah, Anni; Kasmita, Kasmita; Gusnita, Wiwik
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 12 (2025): SENTRI : Jurnal Riset Ilmiah, Desember 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i12.5200

Abstract

Food waste remains a critical challenge in achieving sustainable food systems, particularly in vocational culinary education where practical activities frequently generate food residues. Although the concept of zero waste food has been widely promoted, empirical evidence examining how students’ knowledge influences its implementation in higher education culinary practice is still limited, especially within Indonesian vocational teacher education programs. This study aims to analyze the influence of zero waste food knowledge on its implementation in culinary practice activities among undergraduate students of the S1 PKK Tata Boga program at Universitas Negeri Padang. Using a quantitative ex post facto design, the study involved 76 students selected through proportional random sampling. Data were collected using validated questionnaires measuring zero waste food knowledge and implementation, and analyzed using descriptive statistics, assumption tests, and simple linear regression. The results show that both students’ knowledge and implementation of zero waste food are generally at a moderate level. Regression analysis indicates a positive and statistically significant influence of knowledge on implementation (t = 3.383, p = 0.001), with a coefficient of determination of 13.4%. This finding suggests that knowledge contributes meaningfully to sustainable culinary practices, although it is not the sole determinant, as other factors such as attitudes, habits, learning experiences, and institutional support also play a role. The novelty of this study lies in providing empirical evidence on the extent to which zero waste food knowledge is translated into practice within a vocational teacher education context. The findings offer practical implications for curriculum development and learning strategies that integrate sustainability-oriented knowledge with hands-on culinary practice to reduce food waste.
Co-Authors Ade Irferamuna Adriana, Ghina Affriadi, Rhiska Septyani Afriani, Winda Agustina, Mariana Ambiyar, Ambiyar Anantaya, Frichicila Tri Anati, Mutiara Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari Anni Faridah Annisa Aprilia Annisa, Desfiarini Antoni, Jefri Asmar Yulastri Astuti, Silvia Sri Asyari, Bella Vedia Atikah, Rahadatul Aysi Ayuni, Indah Muthia Azzahra, Tassania Ridho Cici Andriani D, Sri Wahyuni DIAN LESTARI Dikki Zulfikar Efendi, Elma Wahyuni Efli, Haura Tsamarah Eka Wati, Maisa Siska elida elida Fatria, Sevly Riri Febrianti, Windi Mulya Ferdi, Rohmat Aidil Fitri, Annisa Rahma Fridayanti, Lucy Fuadi, Asral Ganefri Ghifari, Muhammad Al Giatman Giatman, M Gusri, Serina Gustina, Vika Afnelisa Handari, Eras Sahira Handayani, Utari Hansi Effendi Hayati, Yuri Hazzarah, Fanessha Hidayat, Kurnia Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Jamil, Nur Rahmah Jannah, Yori Raudhatil Jasmine, Zoya Jayusman, Yesi Kartika, Messy Kasmita Kasmita Kasmita Khair, Dillatul Khaira Ummah, Kuntum Khairunnisa, Hanifa Kholizah, Winda Kispriatama, Cindy Lofandri, Wiki Lucy Fridayati Mandasari, Yulia Mardiyah, Fauzanil Maulani, Dira Maysya, Rameza Nabilah Mesya, Titania Dwi Muharani, Arfiona Muskhir, Mukhlidi Mustika, Sari mutiara, Dahlia Ningrum, Wulan Salwa Nizwardi Jalinus Nurhasanah Nurhasanah Nuri Aslami NURUL AZIZAH Pertiwi, Ayunda Prabaningtyas, Dewi Prastika, Suci Okdivia Putri Yanti, Aimi Dwi Putri, Farhani Amini Putri, Suci Fortuna Putri, Syandra Meylani Putri, Tika Nuansa Putri, Tivany Putri, Yolanda RAHAYU, IFNALIA Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Rahmi, Zulfiandra Rambe, Siti Afifah Refdinal, Refdinal Reynaldy, Reynaldy Riski Baroroh Riski Gusri Utami Rochanawati, Ida Rufaidah, Lathifa Safitri, Amanda Ramadhani Saif, Charisma Putrenesia Salmadira, Hanifah Santi, Titen Darlis Sari, Febrita Sari, Yolanda Intan Septiandi, Audilla Shafira, Ersa Siregar, Juliana Siti Khairun Nisa Sofiani, Hernifa Susanti, Hafifah Mardiah Tanti, Yelvis - ULWAN, NASEH Ulya, Wafiqah Velina Irawan Vivi Riadi, Azzahra Wahyuni, Sukma Wirnelis Syarif Yasih, Fitri Yelfi, Reno Yolanda, Ratifah Yuliana Yuliana Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zumairo, Siti