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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Edukasi: Jurnal Pendidikan 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 Jurnal Pendidikan dan Kewirausahaan Jurnal Pendidikan Tata Boga dan Teknologi SENTRI: Jurnal Riset Ilmiah 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 Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Bahasa Indonesia Bahasa Indonesia Efli, Haura Tsamarah; Elida, Elida; Gusnita, Wiwik; Indrayeni, Wiwik
JURNAL PENDIDIKAN DAN KEWIRAUSAHAAN Vol 12 No 2 (2024)
Publisher : STKIP PGRI SITUBONDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47668/pkwu.v12i2.1466

Abstract

This research is motivated by the high number of unemployed people, especially vocational school graduates, one alternative to overcome this condition is entrepreneurship. This research aims to describe student self-efficacy, describe entrepreneurial readiness and analyze the relationship between student self-efficacy and student entrepreneurial readiness. This type of research is quantitative with a correlational approach. The population of this study was 97 students in class XII Culinary at SMK Negeri 2 Bukittinggi in the 2024/2025 academic year. The sampling technique used is saturated sampling. Data collection was carried out by distributing questionnaires directly using a Likert scale which has been tested for validity and reliability. Data were analyzed using descriptive and correlation analysis. The results of the research show the overall self-efficacy of class. The results of the research show that there is a positive and significant relationship between Self-Efficacy and Entrepreneurship Readiness of class XII Culinary students at SMK Negeri 2 Bukittinggi.
PENGARUH PENDIDIKAN KELUARGA DAN ASAL SEKOLAH TERHADAP PEMILIHAN PROGRAM STUDI DAN MOTIVASI BELAJAR SEBAGAI VARIABEL INTERVENING Ulwan, Naseh; Mandasari, Yulia; Rochanawati, Ida; Gusnita, Wiwik
Edukasi: Jurnal Pendidikan Vol 22 No 2 (2024): Edukasi: Jurnal Pendidikan
Publisher : LPPM IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/edukasi.v22i2.7700

Abstract

Penelitian ini mengeksplorasi dampak pendidikan keluarga dan asal sekolah pada pilihan jurusan mahasiswa, dengan motivasi belajar sebagai variabel perantara. Menggunakan metode korelasi dengan bantuan aplikasi Smart PLS 3.0, studi ini melibatkan 140 mahasiswa dari Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang. Pengumpulan data dengan menggunakan angket yang berisi pernyataan dengan menggunakan skala likert. Temuan menunjukkan latar belakang keluarga tidak berpengaruh langsung pada pemilihan program studi, tetapi memiliki dampak signifikan terhadap motivasi belajar. Di sisi lain, asal sekolah terbukti berpengaruh langsung baik terhadap pemilihan program studi maupun motivasi belajar. Selain itu, motivasi belajar juga berkontribusi secara langsung terhadap pilihan program studi. Dengan demikian, latar belakang pendidikan keluarga dan asal sekolah memengaruhi pemilihan program studi secara tidak langsung melalui motivasi belajar diperoleh nilai dengan nilai P value 0.000 dan t-statistik 3.835. Hasil penelitian ini memberikan wawasan berharga untuk pengembangan strategi pendidikan yang lebih efektif.
LATAR BELAKANG PENDIDIKAN SEBAGAI PREDIKTOR MOTIVASI: ANALISIS MAHASISWA DEPARTEMEN ILMU KESEJAHTERAAN KELUARGA Mesya, Titania Dwi; Elida, Elida; Gusnita, Wiwik; Andriani, Cici
Ensiklopedia Sosial Review Vol 7, No 1 (2025): Volume 7 No 1 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v7i1.2541

Abstract

Abstract: Differences in educational backgrounds affect students' motivation to choose higher education study programs. This study aims to analyze the differences in student motivation between senior high school (SMA) and vocational high school (SMK) when choosing a study program. This study aims to describe and analyze the differences in motivation of students with high school and vocational education backgrounds in choosing a study program at the Department of Family Welfare Sciences. This comparative descriptive quantitative research involved 68 students, consisting of 34 students from high school backgrounds and 34 from vocational schools. Data collection was carried out through a Likert scale questionnaire with 53 questions. Data analysis used the Mann-Whitney U Test, a non-parametric statistical test, to test the difference in motivation significance. The study results show that the motivation of students from both educational backgrounds is in the medium category. However, there is a significant difference in motivation for choosing a study program. High school students tend to be more motivated by academic factors and knowledge development, while vocational school students are more concerned about practical skills and career opportunities. Statistical analysis produced a significance value of 0.031 (p < 0.05), confirming a significant motivation difference between high school and vocational school students. This study provides important insights into how educational background affects motivation for choosing study programs, which can be a consideration for curriculum development and student admission strategies in higher education.Keywords: Student Motivation, High School, Vocational School, Study Program Selection.
Pengaruh Motivasi dan Pendidikan Kewirausahaan Terhadap Kesiapan Mahasiswa Sebagai Enterpreneurship di Era Globalisasi Pada Mata Kuliah Manajemen Usaha Boga Gusnita, Wiwik; Ganefri; Yulastri, Asmar; Giatman; Muskhir, Mukhlidi; Effendi, Hansi
The Indonesian Journal of Computer Science Vol. 12 No. 6 (2023): The Indonesian Journal of Computer Science (IJCS)
Publisher : AI Society & STMIK Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33022/ijcs.v12i6.3555

Abstract

D3 Culinary Arts Study Program students are targeted to become graduates who are able to have an entrepreneurial spirit. Basically, building a business requires high motivation to be able to compete with other entrepreneurs. This research aims to see the influence of motivation and entrepreneurship education on students' readiness for entrepreneurship in the Catering Business Management course after completing their studies. The method used in this research is a quantitative descriptive method with correlation studies. The correlation analysis technique in this research uses the product-moment correlation statistical test using interval data with certain conditions. The coefficients table shows that the significance value of the motivation variable (X1) does not have a significant effect on variable Y (student readiness), namely 0.085 > 0.05. Meanwhile, variable X2 (entrepreneurship education) has a significant effect on variable Y (student readiness), namely 0.000 < 0.05. It can be concluded that with entrepreneurship education, students are ready to become entrepreneurs by having knowledge of business production management, knowing procedures, understanding how to produce businesses, and how to develop ideas.
The Role of Smart Packaging in Improving The Quality and Safety of Bakery Products Rahayu, Ifnalia; Gusnita, Wiwik; Lofandri, Wiki
Jurnal Multidisiplin Sahombu Vol. 5 No. 03 (2025): Jurnal Multidisiplin Sahombu, (2025)
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The development of packaging technology presents smart packaging innovations that can improve the quality and safety of bakery products. Smart packaging consists of intelligent packaging and active packaging, which can provide real-time information about product conditions and extend shelf life through active interaction with the environment. This article discusses the concept, benefits, and implementation of smart packaging in the bakery industry, highlighting aspects of food safety, product durability, and consumer preferences for this packaging technology. It also reviews the trends and challenges in implementing smart packaging as an innovative solution for the quality-oriented and sustainable bakery industry.
PENGARUH PENDIDIKAN KELUARGA DAN ASAL SEKOLAH TERHADAP PEMILIHAN PROGRAM STUDI DAN MOTIVASI BELAJAR SEBAGAI VARIABEL INTERVENING Ulwan, Naseh; Mandasari, Yulia; Rochanawati, Ida; Gusnita, Wiwik
Edukasi: Jurnal Pendidikan Vol 22 No 2 (2024): Edukasi: Jurnal Pendidikan
Publisher : LPPM Universitas PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/edukasi.v22i2.7700

Abstract

Penelitian ini mengeksplorasi dampak pendidikan keluarga dan asal sekolah pada pilihan jurusan mahasiswa, dengan motivasi belajar sebagai variabel perantara. Menggunakan metode korelasi dengan bantuan aplikasi Smart PLS 3.0, studi ini melibatkan 140 mahasiswa dari Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang. Pengumpulan data dengan menggunakan angket yang berisi pernyataan dengan menggunakan skala likert. Temuan menunjukkan latar belakang keluarga tidak berpengaruh langsung pada pemilihan program studi, tetapi memiliki dampak signifikan terhadap motivasi belajar. Di sisi lain, asal sekolah terbukti berpengaruh langsung baik terhadap pemilihan program studi maupun motivasi belajar. Selain itu, motivasi belajar juga berkontribusi secara langsung terhadap pilihan program studi. Dengan demikian, latar belakang pendidikan keluarga dan asal sekolah memengaruhi pemilihan program studi secara tidak langsung melalui motivasi belajar diperoleh nilai dengan nilai P value 0.000 dan t-statistik 3.835. Hasil penelitian ini memberikan wawasan berharga untuk pengembangan strategi pendidikan yang lebih efektif.
KUALITAS CHOCOCHIPS COOKIES DENGAN INOVASI SUBSTITUSI UBI JALAR PUTIH Muharani, Arfiona; Holinesti, Rahmi; Gusnita, Wiwik; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 3 (2025): Vol. 7 No. 3 Edisi 1 April 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i3.3059

Abstract

Abstract: Cookies are a type of snack that is popular in all circles. However, excessive use of wheat flour can negatively impact health due to its gluten content. This study aims to analyze the effect of white sweet potato substitution as a partial substitute for wheat flour in the manufacture of chocochips cookies. This experimental study used a complete randomized design with four white sweet potato substitution treatments (0%, 15%, 30%, and 45%) and three repetitions. Product quality evaluation was carried out through organoleptic testing by 15 semi-trained panelists with a focus on shape, color, aroma, texture, and taste attributes. Data were analyzed using ANAVA and followed by the Duncan test while F-hitung > F-Tabel at the 5% level . The results showed that white sweet potato substitution had a significant effect on shape quality (neat), color,  and taste (sweet)  with an F-count value of 6,21 each; 6,24; and 6,21 > F-table 2.83, but had no significant effect on color, aroma, creamy texture, sweetness, and chocolate taste. The optimal treatment was found in the 30% substitution resulting in cookies with a neat shape (4.33), uniform shape (3.84), a creamy texture (4.31), and a strong chocolate flavor (4.49). This study shows that white sweet potatoes can effectively substitute some wheat flour in the manufacture of chocochips cookies, creating functional food products based on local commodities with sensory qualities that are acceptable to consumers. This research supports the development of healthier snack alternatives while promoting the use of local ingredients to reduce dependence on imported wheat flour.Keywords: Chocochips cookies, White Sweet Potato, Substitution, Quality.
The Quality of Sweet Bread with the Addition of Pumpkin Tanti, Yelvis -; Kasmita, Kasmita; Gusnita, Wiwik; Holinesti, Rahmi; Santi, Titen Darlis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26863

Abstract

Sweet bread is a popular food product widely favored across various community groups. It is known for its soft texture and sweet taste that delights the palate, making it a preferred choice for breakfast or a snack. This study aims to analyze the quality of sweet bread enriched with pumpkin based on several sensory aspects, including aroma, texture, and taste. The research method employed was experimental. The results showed that the bread quality from treatments I and III, with 100% pumpkin substitution, exhibited good volume expansion, a round and neat shape, and a yellowish-orange color characteristic of pumpkin. The texture was thin and soft, the taste was sweet, and the aroma had a distinct pumpkin fragrance.
The Relationship Between Study Discipline and Pastry Learning Outcomes of Students at SMK Negeri 1 Ampek Angkek Afriani, Winda; Gusnita, Wiwik; Siregar, Juliana; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26850

Abstract

This research was motivated by the low learning outcomes of students in the Pastry subject. One of the factors influencing learning outcomes is learning discipline. The purpose of this study is to describe students' learning discipline, describe their Pastry learning outcomes, and analyze the relationship between the two. This study used a quantitative approach with a correlational method. The population consisted of all Grade XII Culinary students at SMK Negeri 1 Ampek Angkek in the 2023/2024 academic year, comprising 61 students. The sampling technique used was total sampling. Data on learning discipline were collected through a Likert scale questionnaire tested for validity and reliability, while learning outcomes were obtained from students' final exam scores in Pastry. Data analysis was carried out using descriptive and correlation techniques. The t-test results showed that t_count 9.092 > t_table 2.000, thus Ha was accepted and Ho was rejected. It is concluded that there is a positive and significant relationship between learning discipline and learning outcomes.
PERAN KESIAPAN BELAJAR DALAM MENINGKATKAN KONSENTRASI BELAJAR SISWA SMKN 3 KOTA SOLOK Rufaidah, Lathifa; Indrayeni, Wiwik; Gusnita, Wiwik; Anggraini, Ezi
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 2 (2025): Volume 8 No. 2 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i2.45585

Abstract

Penelitian ini dilatarbelakangi oleh rendahnya konsentrasi belajar siswa yang disebabkan oleh kurangnya kesiapan siswa dalam belajar. Penelitian ini bertujuan untuk mendiskripsikan kesiapan belajar, mendeskripsikan konsentrasi belajar dan menganalisis hubungan kesiapan belajar dengan konsentrasi belajar. Jenis penelitian ini adalah kuantitatif dengan pendekatan korelasional. Populasi penelitian ini adalah siswa Kelas XII Kuliner di SMKN 3 Kota Solok pada tahun ajaran 2024/2025 berjumlah 61 orang. Teknik samping yang digunakan adalah sampling total. Pengumpulan data dilakukan dengan penyebaran angket melalui google form dengan menggunakan skala likert yang telah teruji valid dan reliabilitas. Data dianalisis menggunakan analisis deskriptif dan korelasi. Hasil penelitian ini menunjukkan bahwa kesiapan belajar siswa kelas XII kuliner secara keseluruhan dalam kategori sedang dengan presentase 37.3%, konsentrasi belajar dalam kategori sedang dengan presentase 45.9% .Hasil penelitian menunjukkan adanya hubungan positif dan signifikan antara Kesiapan Belajar dengan Konsentrasi Belajar siswa kelas XII Kuliner di SMKN 3 Kota Solok.
Co-Authors Ade Irferamuna Adriana, Ghina Affriadi, Rhiska Septyani Afriani, Winda Agustina, Mariana Ambiyar, Ambiyar Anantaya, Frichicila Tri Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari Anni Faridah Annisa Aprilia Annisa, Desfiarini Asmar Yulastri Astuti, Silvia Sri Asyari, Bella Vedia 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 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 Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Jannah, Yori Raudhatil Jayusman, Yesi Kartika, Messy Kasmita Kasmita Khair, Dillatul Kholizah, Winda Kispriatama, Cindy Lofandri, Wiki Lucy Fridayati Mandasari, Yulia 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, Suci Fortuna Putri, Syandra Meylani Putri, Tika Nuansa Putri, Tivany Putri, Yolanda RAHAYU, IFNALIA Rahmi Holinesti Rahmi, Zulfiandra Rambe, Siti Afifah Refdinal, Refdinal Reynaldy, Reynaldy Riski Gusri Utami Rochanawati, Ida Rufaidah, Lathifa 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 Wahyuni, Sukma Wirnelis Syarif Yasih, Fitri Yelfi, Reno Yolanda, Ratifah Yuliana Yuliana Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zumairo, Siti