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All Journal Jurnal Pendidikan Vokasi Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) JURNAL PENDIDIKAN TAMBUSAI Jurnal EDUTECH Undiksha JTP - Jurnal Teknologi Pendidikan Jurnal Ilmiah Mandala Education (JIME) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Kewirausahaan Jurnal Ilmiah Wahana Pendidikan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat JCOMENT (Journal of Community Empowerment) Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Journal of Comprehensive Science Cerdika: Jurnal Ilmiah Indonesia Advances In Social Humanities Research Manfaat: Jurnal Pengabdian Pada Masyarakat Indonesia
Kandriasari, Annis
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Pengembangan Media Pembelajaran Komik Digital Materi Non Individual Service dalam Mata Kuliah Penataan dan Pelayanan Restoran Homsinah, Siti; Kandriasari, Annis; Yulianti, Yeni
Jurnal Pendidikan Tambusai Vol. 6 No. 2 (2022): Agustus 2022
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v6i2.4060

Abstract

Penelitian ini bertujuan untuk mengembangkan media pembelajaran komik digital materi non individual service yang digunakan dalam pembelajaran Mata Kuliah Penataan dan Pelayanan Restoran untuk mahasiswa jurusan Tata Boga. Uji coba berupa evaluasi dari one to one expert ahli materi, ahli media, ahli bahasa, dan implementasi produk pada mahasiswa yaitu uji coba one to one, small group dan field trial . Penelitian merupakan penelitian pengembangan (R&D) dengan model pengembangan 4D (Define, Design, Develop, Disseminate). Uji coba dilaksanakan di Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Analisis data menggunakan statistik deskriptif kualitatif. Berdasarkan perhitungan, didapatkan rata-rata presentase 82% pada uji one to one expert (ahli materi, ahli media, dan ahli bahasa), skor implementasi produk pada mahasiswa 91% pada uji one to one, 89% pada uji small group, dan 93% pada field trial, sehingga kualitas dan respon mahasiswa terhadap media berdasarkan penelitian yang dilaksanakan, dapat disimpulkan media pembelajaran komik digital materi non individual service dalam mata kuliah penataan dan pelayanan restoran sangat layak untuk digunakan.
Workshop Pengembangan Lembar Kerja Peserta Didik Di Yayasan Al Ashriyyah Nurul Iman Islamic Boarding School Desa Waru Jaya Kecamatan Parung Kabupaten Bogor - Jawa Barat Situmorang, Robinson; Muslim, Suyitno; Sukardjo, Moch; Wibawa, Basuki; Syahrial, Zulfiati; Marsofiyati; Kandriasari, Annis; Rahmat, Stephanus Turibius; Nursetyo, Kunto Imbar; Widyaningrum, Retno
JCOMENT (Journal of Community Empowerment) Vol. 5 No. 2 (2024): Community Empowerment
Publisher : The Journal Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55314/jcoment.v5i2.774

Abstract

Tidak semua guru memiliki kemampuan untuk merancang dan mengembangkan bahan ajar. Bahan ajar seperti lembar kerja peserta didik pun masih banyak guru yang memiliki keterbatasan dalam mengembangkannya. Pelaksanaan Pengabdian Kepada Masyarakat Program Studi Dojtor Teknologi Pendidikan ini dilakukan di Yayasan Al Ashriyyah Nurul Iman Islamic Boarding School, Desa Waru Jaya Kecamatan Parung Kabupaten Bogor - Jawa Barat, pada tanggal 26 Juni 2024 dilanjutkan dengan penugasan mandiri sampai dengan 3 Juli 2024. Tema dari kegiatan ini adalah Workshop Pengembangan Lembar Kerja Peserta Didik Bagi Guru di Yayasan tersebut. Tujuan dari Pengabdian Kepada Masyarakat ini adalah para guru yang menjadi peserta workshop memahami dan mampu mengembangkan lembar kerja peserta didik. Tahapan Pengabdian Kepada Masyarakat ini dalam pelaksanaannya menggunakan model ADDIE (analyze, design, development, implementation, evaluation). Hasil kegiatan pengabdian berupa lembar kerja peserta didik dan evaluasi workshop dengan menggunakan angket. Hasil evaluasi kegiatan pengabdian ini adalah para guru peserta workshop menyatakan Sangat Baik aspek pemateri, materi, media, waktu dan penugasan. Peserta juga memberikan kesan yang positif dan saran keberlanjutan program ini di masa yang akan datang.
DEVELOPMENT OF DIGITAL FLIPBOOK TRAINING MEDIA FOR SWEET BREAD VARIATIONS Yudhawarman, Anisah Aulia; Artanti, Guspri Devi; Kandriasari, Annis
Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Vol 12, No 1 (2023): Januari 2023
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jppk.v12i1.61379

Abstract

This research aims to develop digital flipbook training media for sweetbread variations that can be used as learning media for bakery training programs, as well as to analyze the feasibility of the digital flipbook training media for sweetbread variations developed. This media was developed using the research and development (RD) method and adapting the ADDIE development model. The development steps of this research are as follows: 1) Analysis; 2) Design; 3) Development; 4) Implementation; and 5) Evaluation. This training media has gone through a validation process carried out by material experts, media experts, and also linguists. Validation tests conducted by material experts obtained results of 96% with very good qualifications, 93% for linguists with very good qualifications and 89% for media experts with good qualifications. At the training participant test stage, a one-on-one test was carried out on 3 participants, a small group test was conducted on 8 people, and a field group test was carried out on 15 people. In the one-on-one test, 84% of the results obtained with good qualifications needed revision, 89% of the small group assessment results with good qualifications needed revision, and 90% of the group's assessment results were very good. qualification. The conclusion shows that the digital flipbook training medium for the sweet bread variation can be well received by users when used as a training medium.
Examining the Effectiveness of Augmented Reality-Based Practical Models in Electropneumatic Education in Vocational High Schools Sukardjo, Moch.; Situmorang, Robinson; Kandriasari, Annis; Marsofiyati; Rahmat, Stephanus Turibus; Mahadewi, Luh Putu Putrini
Jurnal Edutech Undiksha Vol. 12 No. 2 (2024): December
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jeu.v12i2.75021

Abstract

The challenges in teaching electropneumatics in vocational high schools (SMK) lie in the limited availability of learning media that can facilitate effective and engaging practical activities. This study aims to examine the effectiveness of implementing an augmented reality-based practical model by assessing its impact on: student learning motivation, student learning outcomes, and student satisfaction. The research employed a quantitative method with data collection through tests, checklists, and questionnaires. Data were collected before and after the implementation of the model using pre-tests, post-tests, motivation checklists, and user satisfaction questionnaires. The results indicate that the application of the augmented reality-based practical model effectively increased student learning motivation from the moderate category (58.5) to the high category (76.0). Additionally, students’ learning outcomes showed significant improvement, with average pre-test scores of 54.2 and post-test scores of 77.6. To measure the improvement in student understanding, the N-Gain Score was used, showing a 31.48% increase in understanding, categorized as moderate. Student satisfaction with the application was also rated positively, though there is room for improvement. Descriptive analysis demonstrated that this model significantly enhanced students' understanding of electropneumatic material and had a positive impact on user satisfaction. In conclusion, the augmented reality-based practical model has been proven effective in improving student motivation, learning outcomes, and satisfaction.
Pengembangan Media Pembelajaran Video Tutorial Materi Russian Service Pada Mata Kuliah Penataan dan Pelayanan Restoran Yudistira, Damara; Kandriasari, Annis; Yulianti, Yeni
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 3.A (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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

Abstract

Fenomena masalah yang dihadapi dalam pembelajaran layanan Russian service di bidang perhotelan adalah kurangnya media pembelajaran yang mampu mengilustrasikan konsep dan praktik secara nyata. Pelayanan Russian service yang memerlukan detail dalam penataan dan penyajian makanan memerlukan pemahaman visual yang kuat, yang tidak dapat dicapai hanya dengan materi teks atau ceramah saja. Oleh karena itu, tujuan dari pengembangan video tutorial ini adalah untuk menyediakan media pembelajaran yang efektif, interaktif, dan mudah diakses oleh mahasiswa maupun praktisi di bidang perhotelan. Penelitian ini menggunakan model pengembangan 4D oleh Thiagarajan, Semmel, dan Semmel yang meliputi empat tahapan: define (pendefinisian), design (perancangan), develop (pengembangan), dan disseminate (penyebaran). Video tutorial yang dihasilkan terdiri dari dua bagian: video pertama menjelaskan konsep dasar dan persiapan pelayanan Russian service, sedangkan video kedua menggambarkan seluruh proses pelayanan dari kedatangan hingga kepulangan tamu. Validasi media dilakukan oleh ahli materi, ahli media, dan ahli bahasa, sementara uji coba dilakukan dengan mahasiswa melalui tiga tahap: one to one, small group, dan field test. Hasil validasi menunjukkan tingkat kelayakan sangat tinggi, dengan skor rata-rata 87,14% dari para ahli, yang berarti media ini sangat layak digunakan. Uji coba dengan mahasiswa juga menunjukkan hasil yang sangat positif, dengan skor rata-rata 88,64%. Ini menunjukkan bahwa video tutorial ini sangat efektif sebagai alat bantu pembelajaran Russian service, dan dapat diakses baik online maupun offline sesuai kebutuhan pengguna.
Pengembangan Media Video Tutorial Pembuatan Kreasi Menghias Donat PADA Mata Kuliah Dasar-Dasar Seni Dekorasi Hidangan Nasution, Abdul Majid; Cahyana, Cucu; Kandriasari, Annis
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 3.A (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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

Abstract

Perkembangan teknologi informasi dan komunikasi membawa dampak signifikan dalam bidang pendidikan, mendorong perlunya penyesuaian metode pembelajaran dengan teknologi untuk meningkatkan mutu pendidikan. Penelitian ini bertujuan untuk mengembangkan media pembelajaran berupa video tutorial pembuatan kreasi donat pada mata kuliah Dasar-dasar Seni Dekorasi Hidangan di Universitas Negeri Jakarta. Penelitian ini menggunakan model pengembangan ADDIE (Analysis, Design, Development, Implementation, dan Evaluation). Hasil penelitian menunjukkan bahwa video tutorial sebagai media pembelajaran dinilai sangat layak berdasarkan validasi dari ahli bahasa (82%), ahli media (88%), dan ahli materi (90,7%). Uji coba pada mahasiswa juga menunjukkan hasil yang sangat baik, dengan uji one-to-one memperoleh 97%, uji small group 92%, dan uji field group 93%. Pengembangan media video tutorial ini tidak hanya membantu proses pembelajaran lebih efektif dan menarik, tetapi juga dapat diakses secara fleksibel oleh mahasiswa. Dengan demikian, video tutorial ini diharapkan dapat menjadi alternatif media pembelajaran yang inovatif dan efisien dalam pembelajaran pembuatan kreasi donat, serta mendukung mahasiswa dalam memahami materi praktikum tanpa terbatas ruang dan waktu. Saran untuk penelitian lanjutan adalah mengkaji efektivitas media video tutorial dan meningkatkan kualitas audio dalam pembuatan video tutorial.
Pengembangan Flipbook Panduan Praktikum Dasar Memasak sebagai Penunjang Mata Pelajaran Dasar-Dasar Kuliner Seftiani, Vini; Artanti, Guspri Devi; Kandriasari, Annis
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 3.B (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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

Abstract

This study aims to develop and test the feasibility of a basic cooking practicum guide flipbook as a support for Culinary Basics subjects. The method used in this research is Research and Development (R&D) with the 4D Thiagarajan, Semmel, and Semmel development model, which includes defining, designing, developing, and disseminating stages. The data analysis technique employed is descriptive qualitative. This learning media has been validated by material experts, media experts, and linguists, scoring 83% for material aspects indicating high feasibility, 88% for media aspects indicating high feasibility, and 95% for language aspects indicating high feasibility. The validated media was tested on students at Vocational High School 3 Bogor, yielding results of 94% in one-to-one assessments with 3 respondents (very feasible), 93% in small group tests with 10 respondents (very feasible), and 93% in field group tests with 34 respondents (very feasible). Based on these validation and testing results, it can be concluded that the development of a basic cooking practicum guide flipbook as a support for Culinary Basics subjects is highly feasible as a learning medium.
Peningkatan Pengetahuan Tentang Materi Molecular Gastronomy Teknik Spherification Melalui Media Video Pembelajaran Pada Siswa Kelas Xii Smk Negeri 60 Jakarta Rahminia, Anggi; Rusilanti, Rusilanti; Kandriasari, Annis
Journal of Comprehensive Science Vol. 3 No. 7 (2024): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v3i7.800

Abstract

Teknik pengolahan molecular gastronomy bukanlah teknik yang sering di dengar dalam kehidupan sehari-hari. Dalam kegiatan pembelajaran di SMK dan perkuliahan, penerapan teknik molecular gastronomy dapat dikatakan kurang. Pembelajaran molecular gastronomy di SMKN 60 Jakarta sendiri masih menggunakan metode ceramah dengan sumber belajar yang terbatas, serta peralatan sekolah yang tidak memadai untuk praktikum dan mempelajara materi ini lebih lanjut. Dengan adanya penelitian sebelumnya oleh Hayati (2018) yang mengembangkan media pembelajaran video molecular gastronomy teknik spherification, penelitian ini dibuat untuk melihat apakah penggunaan media video pembelajaran tersebut dapat meningkatkan pengetahuan siswa kelas XII SMKN 60 Jakarta. Penelitian ini dilakukan dengan pendekatan kuantitatif metode pre-eksperimental dengan desain one group pre-test post-test. Hasil pengambilan data diperoleh rata-rata nilai post-test 58,86 dengan nilai terendah 40 dan nilai tertinggi 75. Sedangkan untuk data post-test diperoleh nilai rata-rata 75,86 dengan nilai terendah 55 dan nilai tertinggi 90. Berdasarkan hasil pengujian hipotesis dengan paired sample t test pada signifikansi 5% atau 0,05 dengan derajat kebebasan 34 menghasilkan thitung = 15,902 dan ttabel = 2,032 dengan signifikansi 0,000. Hal ini berarti thitung > ttabel dan sig. 0,000 < 0,05 sehingga H0 ditolak dan H1 diterima. Dengan demikian dapat disimpulkan bahwa terdapat peningkatan rata-rata hasil belajar setelah diberi perlakuan dengan menerapkan media video pembelajaran molecular gastronomy teknik spherificaiton.
Pengembangan Video Pembelajaran Podcast Makanan Fusion Laily, Setiani Nur; Kandriasari, Annis; Cahyana, Cucu
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 5.A (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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

Abstract

This research aims to develop and test the feasibility of a learning medium in the form of a fusion food video podcast to support the Culinary Skills Concentration subject, specifically the Indonesian Cake and Pastry Products element, for eleventh-grade students in the Culinary Skills Program. Based on the questionnaire results, the Indonesian Cake and Pastry Products element is the one that most requires the development of learning media. The research method used is Research and Development (R&D) with the ADDIE development model, which includes the stages of analysis, design, development, implementation, and evaluation. The data analysis technique in this research and development study is descriptive qualitative. The trial was conducted at SMK Negeri 28 Jakarta. The trials conducted include one-to-one testing with 3 respondents, small group testing with 9 respondents, and field group testing with 30 respondents. This learning medium has been validated by experts with a score of 93% for the material aspect, 87% for the media aspect, and 86% for the language aspect. The results of the one-to-one test were 95%, the small group test 95%, and the field group test 97%. Based on the test results, it can be concluded that the development of this fusion food video podcast is considered effective in helping students understand the material in an interesting and easily comprehensible way.
The Effect Of The Comparison Of Binders In The Manufacture Of Carp Rolade (Cyprinus Carpio) On The Physical Properties And Consumer Acceptability Gumilang, Aradea; Kandriasari, Annis; Alsuhendra, Alsuhendra
Advances In Social Humanities Research Vol. 2 No. 5 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i5.244

Abstract

This research aims to analyze the effect of binder ratio in the making of carp fish roulade on the physical properties and consumer acceptance. The research was conducted at the Food Processing Laboratory, Department of Culinary Education, Universitas Negeri Jakarta. The research period began in August 2023 and ended in June 2024. The method used in this research was experimental. The research sample used grass carp roulade with a binder ratio between tapioca flour and wheat flour at 1:1, 2:1, and 1:2. The samples were then tested on 30 moderately trained panelists who evaluated overall aspects. Based on the results of statistical hypothesis testing using the Friedman test, it was found that there was no influence of binder ratio on the acceptance of carp fish roulade at ratios of 1:1, 2:1, and 1:2 in terms of skin color before and after frying, filling color before and after frying, fish aroma, spice aroma,  taste, and structural compactness. However, one aspect that had an influence was the level of tenderness. Based on the results of statistical hypothesis testing, physical testing using the Kruskal-Wallis test showed that the binder ratio had no significant influence on the physical quality of grass carp roulade in terms of hardness level. The conclusion of this study is that the acceptance of carp fish roulade is recommended at a binder ratio of 1:1 between tapioca flour and wheat flour.
Co-Authors Adi Soeprijanto Agniya, Balqish Fatra Ahmad, Hilwah Alsuhendra Alsuhendra Anggini, Nurul Anita, Nia Apri Nuryanto Astika Apriliany, Gita Aulia, Cordoba Basuki Wibawa Ching, Su Jo Cucu Cahyana Dahlia, Mutiara Devi Artanti, Guspri Edita Wiryani, Alma Efrina, Efrina Fadiati, Ari Gumilang, Aradea Guna, Elsanti Mura Guspri Devi Artanti Handoko Handoko Heradianti, Nova Hidayat, Teddi Homsinah, Siti Ivan Hanafi Kunto Imbar Nursetyo Laily, Setiani Nur Lukman Hakim Mahadewi, Luh Putu Putrini Mahdiyah Mahdiyah, Mahdiyah Mamat, Abu Bakar Mariani Mariani Marsofiyati Moch Sukardjo Muslim, Suyitno Nasution, Abdul Majid Nur Riska Puteri, Hilfa Nabila Putri, Shalsa Billa Q., Zahrina Hatif Rahmat, Stephanus Turibius Rahmat, Stephanus Turibus Rahminia, Anggi Ramadhani, Muhammad Retno Widyaningrum, Retno Rina Febriana Rusilanti Rusilanti Seftiani, Vini Setiono, Rahmah Hamidah Shifwah, Najmah Fasyama Singamurni, I Gusti Ayu Ngurah Situmorang, Robinson Sulistyowati,, Sulistyowati Syahrial, Zulfiati Vanessia, Mutia Wahyu Pamungkas Wahyudi, Savina Putri Wulandari, Citra Yudhawarman, Anisah Aulia Yudistira, Damara Yulianti, Yeni