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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Dinamisia: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Jurnal Review Pendidikan dan Pengajaran (JRPP) Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Jurnal Riset Rumpun Ilmu Bahasa (JURRIBAH)
Indrayeni, Wiwik
FPP UNP
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Physics Social Sciences Other

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A Descriptive Analysis of Implementing Basic Culinary Principles in Teaching the Main Course Topic of Continental Cuisine at SMK Negeri 6 Padang Jannah, Yori Raudhatil; Siregar, Juliana; Gusnita, Wiwik; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26896

Abstract

This study aims to examine the implementation of Basic Culinary subjects to improve students’ skills in preparing continental main courses at SMK Negeri 6 Padang. The research method used is descriptive qualitative with data collection techniques through observation, interviews, and documentation. The research informants are teachers who teach continental cuisine subjects. The learning process at the school follows industry standards from the implementation to the evaluation of practical activities. The implementation of Basic Culinary is carried out through integrated theoretical and practical learning, emphasizing mastery of basic cooking techniques, ingredient knowledge, equipment usage, as well as understanding hygiene and sanitation. The teaching methods applied include direct demonstration, the use of interactive media, and question-and-answer sessions to strengthen students’ understanding. Practical sessions are conducted in accordance with industry Standard Operating Procedures (SOP), and quality control is strictly applied from the selection of raw materials to the final product inspection. The role of teachers is crucial in guiding, directing, and evaluating each stage of students’ practical work. Evaluation is conducted comprehensively, covering aspects of planning, implementation, cooking techniques, taste, texture, dish quality, attitude, teamwork, and presentation. The results show that the implementation of Basic Culinary subjects has a positive impact on improving students’ abilities in preparing main courses, both in technical skills and theoretical understanding. Students provide positive feedback on learning based on direct practice and feel better prepared to meet industry demands. Follow-up evaluations include providing opportunities for improvement and discussions among teachers to address challenges encountered during practice. This study recommends that schools and educators continue to enhance the quality of learning based on industry standards to produce competent and job-ready graduates. 
KONTRIBUSI HASIL BELAJAR PRODUK KREATIF DAN KEWIRAUSAHAAN TERHADAP MINAT WIRAUSAHA SISWA Yuni, Annisa Rahma; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3371

Abstract

Abstract: This research is motivated by the low entrepreneurial interest of students at SMKN 1 Ampek Angkek after graduation, although the main objective of vocational schools is to prepare students to enter the industrial world, continue their education, and become independent entrepreneurs. The subject of Creative Products and Entrepreneurship (PKK) is expected to support these objectives; however, the reality shows that even though PKK scores are relatively high, students’ entrepreneurial interest remains low. This study aims to describe students’ PKK learning outcomes, describe their entrepreneurial interest, and analyze the influence of PKK learning outcomes on students’ entrepreneurial interest. The method used is quantitative descriptive with a correlational approach. The population consists of 284 eleventh-grade students of SMKN 1 Ampek Angkek, while the sample size was determined using the Slovin formula, resulting in 74 students selected through proportional random sampling. The research instrument was a five-point Likert scale questionnaire that had been tested for validity and reliability. Data analysis employed the t-test. The results showed that PKK learning outcomes were in the good category, while entrepreneurial interest was in the moderate category. The t-test produced a p-value of 0.276 > 0.05, indicating that H₀ is accepted and Hₐ is rejected. The coefficient of determination (R Square) of 0.016 indicates that PKK learning outcomes only contribute 1.6% to students’ entrepreneurial interest.Keywords: Learning Outcomes, Entrepreneurial Interest, Vocational School, Creative Products and Entrepreneurship, Student Entrepreneurship.
Studi Tentang Makanan Adat dalam Tradisi Ayam Bulek di Nagari Tapan Kabupaten Pesisir selatan: representasi nilai sosial dan religius dalam sajian makanan adat tradisi ayam bulek di nagari tapan Vivi Riadi, Azzahra; Kasmita; Gusnita, Wiwik; Indrayeni, Wiwik
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.35012

Abstract

This research is motivated by changes in the implementation of wedding traditions in Nagari Tapan, which causes the younger generation to lack understanding of the meaning and original form of the culture. The purpose of this study is to describe the series of implementation of the Ayam Bulek tradition in Nagari Tapan, with a focus on the types of traditional foods served in the tradition. A descriptive qualitative method is used in the study with observation, interview, and documentation techniques as techniques in the research. The study has 10 informants consisting of Niniak Mamak, Bundo Kanduang, and local people who have in-depth knowledge of the traditions and traditional foods in the Ayam Bulek ceremony. The results of the study are divided into two parts consisting of general and specific findings. General findings cover the geographical and demographic conditions of Nagari Tapan, while specific findings contain the types of food served in the Ayam Bulek tradition, such as bulek chicken, ronjok/rantang, tiered cakes, accompanying cakes, and symbolic mandai containing staple foods. The main food ingredients used include rice, animal and vegetable protein sources, vegetables, flours, and other additional ingredients. The dominant seasoning used is wet seasoning, with cooking techniques including boiling, stewing, deep-frying, baking, and steaming. The dishes served in the Ayam Bulek tradition have deep symbolic and philosophical significance, reflecting the cultural values ​​and moral values ​​of the Nagari Tapan community. Therefore, this tradition is recommended for continued preservation as a local cultural heritage.
Economic Empowerment of Tourism Conscious Housewives Through Social Media Marketing and Product Packaging Design : Pemberdayaan Ekonomi Ibu Rumah Sadar Wisata Melalui Pemasaran Sosial Media dan Desain Pengemasan Produk Khatimah, Husnil; Abel Tasman; Wiwik Indrayeni
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 6 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i6.16032

Abstract

The Community Partnership Program aims to provide education and assist partners in solving priority problems by using strategic aspects of marketing, finance and product design in the form of a simple and easy to run business model that includes aspects of main partners, main activities and value propositions. The partner for this PKM activity is the Tourism Awareness Women's Group in the East Timbulan Painan tourist area in IV Jurai District, South Coast. In PKM activities, partners will collaborate and be involved in the training provided in the form of creating a business website, assisting in creating promotional content on social media, discussing variations and packaging of business products, as well as how to collaborate with outside parties, managing business finances so that partners are able to increase income. in terms of production and marketing. This PKM is expected to be able to contribute to the community, especially to POKDARWIS women independently and sustainably in accordance with government programs to improve the community's economy in local tourist destinations. The specific targets for this activity are: 1) Increase in partner turnover; 2) Increasing competitiveness (HR, raw materials, production processes, products, marketing; 3) Increasing the quality of partner/SME management (level of IT use, completeness of standard management procedures; 4) Product packaging design, social media content; 5) Increased understanding and skills of partners. The approach methods offered to solve partner problems are 1) Providing training on creating business websites that are used to market pastries and traditional food business products; 2) Increasing knowledge insight through assistance in creating product content that will be promoted through social media; 3) Provide packaging design training for pastries and traditional food businesses with certain characteristics; 4) increase the broadest knowledge of partners regarding business cooperation so that business capital does not rely on personal sources.
Mikroagresi di Tempat Kerja sebagai Perilaku Verbal: Tinjauan Literatur Sistematis tentang Bentuk Kebahasaan, Konteks, dan Konsekuensi Psikologis Satria Efandi; Wiwik Indrayeni
Jurnal Riset Rumpun Ilmu Bahasa Vol. 5 No. 1 (2026): April: Jurnal Riset Rumpun Ilmu Bahasa
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurribah.v5i1.8347

Abstract

Workplace microaggressions represent subtle and ambiguous forms of interpersonal mistreatment that are frequently normalized in organizational interactions, yet may generate significant psychological consequences for employees. While research in industrial and organizational psychology has extensively examined related constructs such as workplace incivility and ostracism, the linguistic mechanisms through which microaggressions operate remain underexplored. This study aims to systematically review Indonesian-language journal articles published between 2015 and 2025 that address workplace microaggressions and related phenomena, by conceptualizing microaggressions as speech acts. Using a systematic literature review approach guided by the PRISMA 2020 framework, relevant peer-reviewed articles were identified, screened, and analyzed through thematic synthesis. The review focuses on three main aspects: linguistic forms of microaggressions, contexts in which they emerge, and their psychological consequences in formal organizational settings, including companies and educational institutions. The findings indicate that workplace microaggressions are predominantly realized through indirect and ambiguous communicative practices, such as dismissive remarks, stereotypical humor, and interactional exclusion, often occurring within hierarchical relationships and formal work situations. These communicative acts are consistently associated with negative psychological outcomes, including stress, emotional exhaustion, reduced wellbeing, and withdrawal-related work attitudes. By integrating industrial-organizational psychology with linguistic-pragmatic perspectives, this review highlights language as a central mechanism through which microaggressions produce psychological harm at work. The study contributes a conceptual synthesis that underscores the importance of addressing everyday communicative practices in organizational interventions aimed at fostering psychological safety and employee wellbeing.
Comparative Analysis of the Quality of Roll Cake with Different Types of Eggs Zoya Jasmine; Juliana Siregar; Wiwik Gusnita; Wiwik Indrayeni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26999

Abstract

This study aims to compare the quality of roll cakes prepared using different types of eggs, namely layer chicken eggs and free-range chicken eggs. Eggs serve as a main ingredient in cake formulation, significantly affecting the physical and sensory properties of the final product. A comparative research design was applied to evaluate two samples under controlled conditions. Sensory evaluation was conducted to assess organoleptic attributes, including shape, volume, color, aroma, texture, and taste. Data were collected from 30 Culinary Arts Students. Data were analyzed using the t-test (independent sample t-test) to determine whether there were significant differences between the two treatments. The results showed that roll cakes made with local chicken eggs had a larger diameter, a brighter yellow inner color, a more pleasant aroma, and a softer texture compared to those made with layer chicken eggs. The t-test revealed significant differences in shape, inner color, texture, and taste, while volume, crust color, and aroma showed no significant difference
The Effect of Project Based Learning on the Entrepreneurial Skills of Eleventh Grade Culinary Students at SMKN 2 Bukittinggi Putra, Muhammad Gilang Permana; Andriani, Cici; Anggraini, Ezi; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27180

Abstract

This study aims to determine the effectiveness of the Project Based Learning model on the entrepreneurial skills of eleventh-grade Culinary students at SMKN 2 Bukittinggi. This research employed a quantitative method with a one-group pretest-posttest design. The subjects of this study consisted of 105 students. The instrument used was an entrepreneurial skills test administered before (pretest) and after (posttest) the implementation of the Project Based Learning model. The data were analyzed using normality test, homogeneity test, paired sample t-test, and N-Gain analysis.The results showed that the average pretest score was 67.25, categorized as moderate, while the average posttest score was 81.40, categorized as high. The paired sample t-test result indicated that the calculated t-value (12.85) was higher than the t-table value (1.98) with a significance value of 0.000 < 0.05, indicating a significant effect of the Project Based Learning model on students’ entrepreneurial skills. The N-Gain score of 0.43 was classified as moderate, indicating a moderate level of effectiveness.Based on these findings, it can be concluded that the Project Based Learning model is effective in improving the entrepreneurial skills of eleventh-grade Culinary students.
Co-Authors Abel Tasman Ananda, Annisa Tria Anggraini, Ezi Anni Faridah Annisa Aprilia Aprila, Elsi Asmar Yulastri Barus, Anisa Devita Boru Cici Andriani Dikki Zulfikar Divani, Mardhyah Dolla, Resti Tri Efandi, Satria Efendi, Elma Wahyuni Efli, Haura Tsamarah elida elida Ezi Anggraini Ezi Angraini Febrianti, Windi Mulya Gusnita, Wiwik Hafifah, Hasyiati Haryanti Haryanti Holinesi, Rahmi Husnil Khatimah Jannah, Yori Raudhatil Juliana Siregar Kasmita Kasmita Kasmita Lucy Fridayati Mardhyah Divani Mudhiah, Putri Khansa Mustika, Sari NURUL AZIZAH Putra, Muhammad Gilang Permana Putri, Dian Mutiara Rahmi Holinesti Rufaidah, Lathifa Saputra, Wisnu Edi Sari, Yolanda Intan Satria Efandi Siregar, Juliana Sofiani, Hernifa Syahrul R, Syahrul Tanpili, Harum Caisar Utari, Azhiva Vivi Riadi, Azzahra Waryono . Wirnelis Syarif Wiwik Gusnita Yasmiin, Mita Nafisah Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zoya Jasmine Zulfikar, Diki