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All Journal Jurnal Ilmiah Pariwisata Pendas : Jurnah Ilmiah Pendidikan Dasar J-MAS (Jurnal Manajemen dan Sains) Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) Jurnal Kreativitas PKM Gema Wiralodra Journal of Tourism Destination and Attraction Jurnal Hospitality dan Pariwisata RESLAJ: RELIGION EDUCATION SOCIAL LAA ROIBA JOURNAL Jurnal Bisnis dan Kewirausahaan (Journal of Business and Entrepreneurship) Kepariwisataan: Jurnal Ilmiah Jurnal Manajemen Perhotelan dan Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Sadar Wisata: Jurnal Pariwisata As-Sidanah : Jurnal Pengabdian Masyarakat Aptekmas : Jurnal Pengabdian Kepada Masyarakat Destinesia : Jurnal Hospitaliti dan Pariwisata Journal of Innovation Research and Knowledge Jurnal Ilmiah Hospitality Management INJURITY: Journal of Interdisciplinary Studies Jurnal Sains Terapan Pariwisata Bogor Hospitality Journal E-Amal: Jurnal Pengabdian Kepada Masyarakat TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Sadar Wisata: Jurnal Pariwisata
Dewantara, Yudhiet Fajar
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Journal : Jurnal Hospitality dan Pariwisata

 1 
IMPLEMENTASI MODEL PEMBELAJARAN EXPLICIT INSTRUCTION UNTUK MENINGKATKAN PRESTASI BELAJAR MATA PELAJARAN MELAYANI MAKANAN DAN MINUMAN SISWA KELAS XI JASA BOGA 2 DI SMK WISATA INDONESIA Yudhiet Fajar Dewantara
Jurnal Hospitality dan Pariwisata Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v1i2.2464

Abstract

This study aims to find out how the application of Food and Beverage Learning with the application of explicit learning model learning in class XI Catering Services 2 and improve learning achievement of Serving Food and Beverages after using explicit instruction learning model. This research is a Class Action Research with research design starting with action planning, action implementation, observation, and reflection. This research was conducted at the Indonesian Vocational High School in August to September 2014. The subjects of this research were students of Wisata Indonesia Vocational School of Tourism majoring in Culinary Class XI Service Boga 2 2014/2015 academic year consisting of 35 students. Data collection techniques use documentation, observation, and learning outcome tests. The instrument used in this study is a test of learning outcomes. Data analysis techniques using quantitative descriptive analysis. The results of the study show that 1) The implementation of learning practices on the subject of serving food and drinks by applying Explicit Instruction learning method with two cycles. 2.) there is an increase in learning outcomes in the practice of presenting Food and Beverages class XI Cooking Class (TB) 1 in the breakfast sub-indicator settings table and sub-indicator structuring table for lunch for cycle II by applying Explicit Instruction method. This can be seen from the average value of the first cycle 67.83 for pre test I and 85.45 for post test I. While for cycle II is 75.90 for pre test II and 88.28 for post test II. If the percentage of student achievement increases, then the cycle I increases 67.5% and cycle II 75%. Based on this data all students at the end of the action can achieve the Minimum Completeness (KKM) standard.
PENGARUH PENAMBAHAN EKSTRAK KUNYIT (CURCUMA DOMESTICA) PADA SELAI DAGING KULIT DURIAN (DURIO ZIBERTHINUS MURR) TERHADAP DAYA TERIMA KONSUMEN. Yudhiet Fajar Dewantara
Jurnal Hospitality dan Pariwisata Vol 3, No 01 (2017): Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.754 KB) | DOI: 10.30813/jhp.v3i01.911

Abstract

Penelitian ini bertujuan untuk mengetahui daya terima konsumen terhadap selai daging kulitdurian dengan penambahan ekstrak kunyit meliputi aspek aroma, warna, rasa dan tekstur.Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata BogaJurusan Ilmu Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Jakarta untukpembuatan selai daging kulit durian dengan penambahan ekstrak kunyit. Uji organoleptikdilakukan terhadap sejumlah masyarakat di lingkungan wilayah lubang buaya.Waktupelaksanakan penelitian adalah dari bulan Oktober 2011 sampai dengan Juni 2012.Penelitianini menggunakan metode eksperimen. Populasi pada penelitian ini adalah selai daging kulitdurian (Durio zibethinus murr)dengan penambahan ekstrak kunyit (Curcuma Domestica),sedangkan sampel dalam penelitian ini adalah selai daging kulit durian (Durio zibethinusmurr)dengan penambahan ekstrak kunyit (Curcuma Domestica) sebanyak 0,3%, 0,4%, 0,5%)yang diujikan kepada panelis. Hasil perlakuan kemudian dinilai berdasarkan aspek warna,aroma, rasa dan tekstur dengan menggunakan uji organoleptik kepada 50 panelis.Nilaitertinggi dari rata-rata untuk semua aspek penilaian adalah pada selai daging kulit duriandengan penambahan ekstrak kunyit 0,5%. Aspek warna, kategori penilaian sangat suka dansuka sebanyak 76%; aspek aroma dengan penambahan ekstrak kunyit 0,3% kategori penilaiansangat suka dan suka sebanyak 64%; aspek rasa dengan penambahan ekstrak kunyit 0,3%kategori penilaian sangat suka dan suka sebanyak 74%; aspek tekstur dengan penambahanekstrak kunyit 0,4% kategori penilaian sangat suka dan suka sebanyak 72%. Hasilorganoleptik dianalisis dengan menggunakan uji friedman dengan taraf signifikansi α 0,05.Hasil uji hipotesis dapat diketahui bahwa tidak terdapat pengaruh penambahan ekstrak kunyitpada selai daging kulit durian terhadap daya terima konsumen.Kesimpulan berdasarkanpenilaian aspek warna, aroma, rasa dan tekstur selai daging kulit durian tidak berbeda nyata,maka peneliti merekomendasikan selai daging kulit durian dengan penambahan ekstrak kunyitsebanyak 0,3 % jika ditinjau dari aspek efisien dan ekonomis.
Co-Authors Alfian, Renata Alfredo Mikhael Immanuel Angela graziela Anom, Rahmat Indra Pratama Antonius Rizki Krisnadi Antonius Rizki Krisnadi Brigitta Trianita Budiarto, Samuel Felix Chandra, Carine Christofer Celino Cicilia Iswidyamarsha Clara Augustin Chang Dea Fernanda DESSY NATALIA Dewanta Facrureza Dewianti Surya Pratiwi Djunaid, Ika Suryono Facrureza, Dewanta Handoko, Syheravi Hema, Lamtiar Imam Ardiansyah Iskandar, Hari Iswidyamarsha, Cicilia Janice Papin Lie Aulia, Michelle Makawowor, Cindy Classia Muhammad Sutiyadi Nurbaeti Nurbaeti Praditio Hanif Putra Prayogo Susanto Prayogo Susanto Purwanti Dyah Pramanik Purwanti Dyah Pramanik, Purwanti Dyah Rahmat Indra Pratama Anom Rahmat Ingkadijaya Rosanto, Stephanie Santika Santika Sherly Meiliana Siona, Jennifer Sofiani, Sofiani Sundring Pantja Djati Supina, Supina Susanto, Prayogo Vishnuvardhana, Vishnuvardhana Vivian Octariana Wardanah, Iga Dwi Willy Arafah Yhulia Ckristin