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All Journal E-Journal Home Economic and Tourism JTEV (Jurnal Teknik Elektro dan Vokasional Journal of Education Technology JCRS (Journal of Community Research and Service) International Journal for Educational and Vocational Studies The Indonesian Journal of Computer Science Jurnal Ilmiah Pariwisata
Putri, Yuzia Eka
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Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences

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HUBUNGAN HARGA SEWA KAMAR DENGAN KEPUTUSAN PEMBELIAN TEMPAT KOS MAHASISWA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Putri, Yuzia Eka; Yuliana, Yuliana; Abrian, Youmil
Journal of Home Economics and Tourism Vol 6, No 2 (2014): Periode Juni 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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

Abstract

The purpose of this research was to determine the relationship of the price of a dorm room rental with purchase decisions boarding students of Family Welfare Majority, Faculty of Engineering, State University of Padang. This research is correlational nature . The population in this research was student of Family Welfare Majority, Faculty of Engineering , State University of Padang who did rent a dorm room, still active and registered in their study . The sampling technique is proportional random sampling, a total of 88 people . Data was collected using a questionnaire ( questionnaire ) by using a Likert’s scale that has been tested for validity and reliability . Furthermore, the data were analyzed through descriptive analysis and correlation with the help of computer program SPSS version 16.00. Based on the survey results revealed this means that overall rental rates affordable dorm room offered by the student's financial abilities, that is the conclusion the students to make purchases of a boarding house with the purchase decision process steps in accordance with the student wants .   Keywords: prices, rent, room, boarding, purchase decision.
Inovasi Media Pembelajaran Berbasis Buku Saku Appetizer Pada Mata Kuliah Makanan Kontinental Anugerah, Ajeng Inggit; Fridiarty, Lelly; Mutiara, Erli; Putri, Yuzia Eka; Dalimunthe, Dian Agustina
JTEV (Jurnal Teknik Elektro dan Vokasional) Vol 9, No 2 (2023): JTEV (Jurnal Teknik Elektro dan Vokasional)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jtev.v9i2.123040

Abstract

Penelitian ini bertujuan untuk mengembangkan bahan ajar berupa buku saku agar hasil belajar mahasiswa meningkat pada mata kuliah makanan kontinental pada materi appetizer. Metode penelitian yang digunakan adalah metode 4-D. Penelitian ini dilakukan di Program Studi Pendidikan Tata Boga Universitas Negeri Medan. Hasil uji validitas dengan validator media memperoleh dengan nilai 0.89 dengan kategori sangat tinggi, hasil uji validitas isi buku saku memperoleh nilai 0.809 sangat tinggi dan untuk hasil validitas bahasa memperoleh nilai validitas 0.87 dengan kategori sangat tinggi. Secara umum uji validitas buku saku dinyatakan valid dan dapat diuji cobakan ke mahasiswa sebagai pengguna. Selanjutnya uji kepraktisan buku saku melalui respon mahasiswa diperoleh nilai 84.06 dengan kategori sangat praktis dan uji kepraktisan buku saku dengan respon dosen diperoleh nilai 78,08 dengan kategori praktis. Jika dirata-ratakan diperoleh nilai 81,07 % dengan kategori praktis, artinya buku saku makanan kontinental pada materi appetizer yang dikembangkan dilihat dari kemudahan penggunaan, kemenarikan sajian dan manfaat praktis  digunakan mahasiswa. Untuk uji efektivitas diperoleh nilai gainscore 0.67 dengan kategori sedang. Kesimpulan hasil pengujian adalah penggunaan buku saku makanan kontinental pada materi appetizer yang dikembangkan sangat layak dan efektif sebagai bahan ajar dan digunakan untuk mendukung perkuliahan juga berkontribusi untuk perkembangan ilmu pengetahuan pada bidang tata boga.
Pengembangan E-Modul Pada Mata Kuliah Sanitasi Hygiene dan K3 Prodi Tata Boga Putri, Yuzia Eka; Akmal, Nikmat; Elfita, Arzulliah; Yupelmi, Mimi; Ambiyar, Ambiyar; Jalinus, Nizwardi; Putra, Firmansyah
JTEV (Jurnal Teknik Elektro dan Vokasional) Vol 9, No 2 (2023): JTEV (Jurnal Teknik Elektro dan Vokasional)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jtev.v9i2.123039

Abstract

This study aims to develop teaching materials in the form of e-modules so that student learning outcomes increase in Sanitation Hygiene and K3 courses. The research method used is the fourd-D method. The research was conducted at the Culinary Study Program, Medan State University. The results of the validity test with the media validator obtained a value of 0.79 in the high category, the results of the module content validity test obtained a value of 0.76 in the high category and for the results of the language validity test it obtained a validity value of 0.82 in the very high category. In general, the results of the module validity test are declared valid and can be tested on students as users. Furthermore, the practicality test of the module through the practicality test of student responses obtained a score of 80.68 in the practical category, and the practicality test of the lecturer's response obtained a practicality value of 78.86% in the practical category. If an average score is obtained of 78.30% in the practical category, it means that the developed module is seen from the ease of use, the attractiveness of the presentation and the practical benefits used by students. For the effectiveness test, a gain score of 0.635 is obtained in the moderate category. The conclusion of the test results is the use of the Sanitation Hygiene and K3 module which was developed to be used effectively to support lectures and greatly contribute to the development of scientific knowledge in the culinary field.
Analysis of the Influence of Service Quality on Consumer Satisfaction at Anugerah Lau Dendang Store Putri, Yuzia Eka; Akmal, Nikmat Puspita; Anugerah, Ajeng Inggit
Journal of Community Research and Service Vol 7, No 1: January 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i1.41788

Abstract

The background of this research is the decrease in sales volume at Anugerah Shop which has been detected for six months. This study aims to see the effect of service quality on customer satisfaction at Anugerah Shop. This research is classified in quantitative research. The research population is consumers who make purchases at Anugerah Shop. The data analysis technique used is descriptive data analysis, data analysis requirements test consisting of normality and homogeneity tests, and hypothesis testing with hypothetical testing and ANOVA testing. The results of the hypothesis test show that service quality has a significant effect on Anugerah Shop customer satisfaction. Based on the results of the analysis, it is known that t count = -.077 with sig = 0.00 <0.05. Shows that service quality has a significant effect on customer satisfaction at Anugerah Stores. The results of the F test show Fhit of 73.009 with a significant value = 0.00, so there is a significant influence between the independent variable, namely service quality and the dependent variable, namely customer satisfaction at Anugerah Lau Dendang Shop.
Development of Learning Module in The Culinary and Tourism Industry courses in Unimed Catering Study Program Fridiarty, Lelly; Putri, Yuzia Eka; Anugerah, Ajeng Inggit
Journal of Community Research and Service Vol 5, No 1: January 2021
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v5i1.26852

Abstract

This research is motivated by the absence of a learning module in the Culinary and Tourism Industry courses in the culinary study program, Medan State University. The purpose of this study was to see the process of developing modules for the Culinary and Tourism Industry subject matter, to determine the validity of the Culinary and Tourism Industry modules, to determine the practicality of the Culinary and Tourism Industry modules. The research method used in this research is the development method. The stages carried out in the development method are define, design, develop, and disseminate. The research instrument was in the form of a questionnaire that was distributed to research respondents, namely students and lecturers. The results of the study the validity of the learning module were declared valid from three aspects, namely format, content and language. The practicality of the culinary and tourism industry modules can be seen from the implementation of the use of learning modules. The result of module effectiveness assessment is very practical with a percentage of 84.06% of student responses and 77.083% with practical categories of lecturer responses. The effectiveness of the module is seen from the acquisition of students' pretest and posttest scores. Then analyzed the value of the increase through analysis of the gain score data. The gain score is 0.64 in the medium category.This research is limited to defining, designing and developing modules to obtain valid, practical and effective modules for student use. This research produces a product in the form of a learning module that can support the achievement of learning objectives in culinary and tourism courses
Pengaruh Penggunaan Media Video terhadap Hasil Belajar Mahasiswa Pada Mata Kuliah Kerajinan Unimed Sutanti, Siti; Putri, Yuzia Eka; Anugerah, Ajeng Inggit
Journal of Community Research and Service Vol 7, No 2: July 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i2.47068

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan media video terhadap  hasil belajar mahasiswa pada mata kuliah kerajinan Tahun Ajaran 2021/2022 di Program Studi  Tata Boga Universitas Negeri Medan. Penelitian ini menggunakan metode Quasi Experimental design dengan rancangan penelitian Posttest-Only Design Control. Yang menjadi populasi penelitian adalah seluruh mahasiswa kerajinan stambuk 2020/2021 dengan sampel kelas A sebagai kelas eksperimen dan mahasiswa kerajinan kelas B sebagai kelas kontrol. Teknik pengambilan data menggunakan metoda random sampling dimana sampel diambil secara acak. Data penelitian dikumpulkan dengan metode tes. Teknik analisis data menggunakan uji-t. Hasil penelitian menunjukkan bahwa nilai signifikansi 0,000 < 0,05. Artinya dapat diindikasi bahwa H0 ditolak dan H1 diterima. Dengan kata lain terdapat pengaruh positif penggunaan video terhadap hasil belajar mahasiswa pada mata kuliah kerajinan di Prodi Tata Boga Universitas Negeri Medan. Selanjutnya untuk tes hasil belajar diperoleh thitung 5,120 dan ttabel 1,661 yang menunjukkan bahwa thitung > dari ttabel. Hal ini menujukkan bahwa hasil belajar menggunakan media video lebih tinggi daripada tanpa menggunakan video. 
An Effectiveness of Using Inquiry-Based Learning Models on Student Learning Outcomes: Meta Analysis Putri, Yuzia Eka
The Indonesian Journal of Computer Science Vol. 13 No. 2 (2024): 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.v13i2.3935

Abstract

This research analyzes the effectiveness of using an inquiry-based learning model on student learning outcomes. The inquiry learning model has five important principles that must be considered in the learning process, namely oriented towards intellectual development, the principle of interaction, the principle of asking, the principle of learning to think and the principle of openness. The data in this research consists of 21 articles. Data obtained from research results that have been published in national and international journals sourced from Google Schoolar, and SINTA with a publication period of 2018-2023. The requirements for selecting articles are 1) the article has research data 2) the research must be experimental or quasi-experimental 3) the article has supporting data to calculate the effect size. Data analysis using the JASP application. The results of data analysis show that the average effect size value is in the high category, namely 1.60. This shows that the inquiry learning model is effective in improving student learning outcomes
Android Based E-Module on Food Services Subjects for Culinary Students Akmal, Nikmat; Putri, Yuzia Eka; Sutanti, Siti
Journal of Education Technology Vol. 8 No. 1 (2024): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jet.v8i1.70115

Abstract

The unavailability of interactive learning media, namely e-modules, has resulted in reduced interest in learning Food Services which includes theory and practice in the Culinary Education Study Program, resulting in low learning outcomes. This research aims to develop an Android-based e-module for the Food Services subject. The research uses a 4D development model. Data collection was carried out through interviews and questionnaires. The research subjects were students and lecturers of the Culinary Education Study Program. Data were analyzed using descriptive analysis. The e-module developed consists of a front display (university logo, e-module description, guide, and start button), and a main menu (learning objectives, content, references, and evaluation). The results of the feasibility test for the e-module developed according to material experts, media experts and students were respectively 4.36 (very feasible), 4.43 (very feasible) and 4.40 (very high acceptance). This data shows that Android-based e-modules are very suitable for use as learning media. Android-based e-modules can make it easier for students to access learning materials anywhere and at any time so that students can repeat learning independently and are able to improve students' understanding of learning materials.
Developing adobe animate-based interactive learning media of table manner for university students Akmal, Nikmat; Putri, Yuzia Eka; Anugerah, Ajeng Inggit
International Journal for Educational and Vocational Studies Vol. 4 No. 3 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i3.9336

Abstract

Culinary students faced difficulties in implementing proper table manner at hotel due to their lack of knowledge of how actual implementation of table manner should be. The purpose of this study was to develop Adobe Animate-based interactive learning media about table manner. This study employed Research and Development by Thiagarajan (1974). The data were collected through interview and questionnaire (need analysis and feasibility measurement). The subjects were students and lecturers of Culinary Study Program. The data were analyzed by using descriptive analysis. Adobe Animate-based interactive learning media about table manner was needed by students and lecturers according to their needs. The developed media consists of front display (university logo, material topic, and four buttons linked to the next page), materials, videos, and quiz. The feasibility test result of the developed media according to the material experts, media expert and students was respectively 4.45 (very feasible), 4.4 (very feasible), and 4.44 (very high acceptability). The developed media namely Adobe Animate-based interactive learning media about table manner is very feasible to be used as a learning media.
Development of website-based culinary art learning media in improving practical skills in the culinary arts study program Fridiarty, Lelly; Putri, Yuzia Eka; Anugerah, Ajeng Inggit; Waruwu, Mawadda Azizah Sari
International Journal for Educational and Vocational Studies Vol. 4 No. 3 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i3.9337

Abstract

This study is motivated by a lack of expertise in curving practice after learning theoretically. Of course, this makes learning conditions very difficult and ineffective with insufficient theoretical material to provide guidance to students in practice. Therefore, the research was conducted to develop a website-based learning media that can be accessed anytime and anywhere with the aim of improving curving skills in culinary arts courses. In this study, the Sugiyono development model has been simplified, the steps are:  (1) preliminary studies, (2) Product design, (3) Product Validation, (4) Product revision, (5) Product trial, (6) The final product. The sample in this study were students of the 3rd semester of the Catering Study Program. The sample in this study were students of the 3rd semester of the Catering Study Program. Data analysis techniques by analyzing the results of media and material expert validation questionnaires and analyzing the effectiveness of website media on students. It is known from the research results, website-based learning media in Culinary Arts courses are good and feasible to use.
Co-Authors Agusti Efi Ajeng Inggit Anugerah Akmal, Nikmat Puspita Ambiyar, Ambiyar Anugerah, Ajeng Inggit Dalimunthe, Dian Agustina Elfita, Arzulliah Erli Mutiara Firmansyah Putra Fridiarty, Lelly Nikmat Akmal Nizwardi Jalinus Rezki, Rendi Sutanti, Siti Waruwu, Mawadda Azizah Sari Youmil Abrian Yuliana Yuliana YUPELMI, MIMI