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All Journal Jurnal Pendidikan Vokasi Wacana Akademika : Majalah Ilmiah Kependidikan Community Empowerment Juwara : Jurnal Wawasan dan Aksara Dharma: Jurnal Pengabdian Masyarakat
Wati, Ika Wahyu Kusuma
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Religion Arts Humanities Computer Science & IT Education Engineering Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Other

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PENINGKATAN LIFE SKILL PADA IBU-IBU LPKK DI DUSUN PAJANGAN BERBAH MELALUI PELATIHAN BROWNIES BEKATUL Andayani, Sri Wahyu; Setyaningsih, Rina; Wati, Ika Wahyu Kusuma; Kurniawan, Roni
Dharma: Jurnal Pengabdian Masyarakat Vol. 1 No. 2 (2020): November
Publisher : Universitas Pembangunan Nasional "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/dlppm.v1i2.4057

Abstract

Increased life skills for mothers in Pajangan sub-village through rice bran training. The purpose of the training is to improve life skills in the Pajangan sub-village, especially in food products using local bran ingredients. Rice bran has a variety of nutrients including antioxidants containing tocopherol, vitamin E and vitamin B15. These compounds play a role to reduce blood cholesterol levels, prevent cancer and facilitate hormonal secretions. Besides rice, rice husks or rice bran are not only sold to feed livestock, but are developed to make quality and quality products, but also can increase income and improve the living standards of LPKK women in Pajangan Berbah Hamlet, Sleman. The kinds of products we make are wet brownies and dry brownies. Abdimas is held in the Pajangan hamlet hall, Berbah Sleman. This activity was carried out for two days, namely the preparation phase on the first day and the implementation and socialization on the second day with a total of twelve hours of activity time. The target of this activity is LPKK women in the Pajangan Berbah Sleman. This activity is carried out using lecture, demonstration, training and practice methods. The resulting output is an increase in life skills through the skills to make bran brownies is a weekly newpepper.
Narrative Study: Soft Skills Based on the Life Experiences of Culinary Entrepreneurs Rahman, Luthfi Riyadh; Wahyuni, Nur; Wati, Ika Wahyu Kusuma; Indra, Muhammad; Widari, Tika
Juwara: Jurnal Wawasan dan Aksara Vol. 5 No. 1 (2025)
Publisher : Yayasan Pendidikan dan Pengembangan Harapan Ananda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58740/juwara.v5i1.378

Abstract

Entrepreneurship is one of the goals of vocational education besides working and continuing education. Around 85% of soft skills can answer the success of students or vocational graduates including culinary majors. But there are many obstacles that must be faced, such as tight competition in the world of work and even the difficulty of building your own business. With these problems, we aim to deepen some of the soft skills needed by students or vocational graduates in the culinary field. The descriptive narrative method with in-depth interviews with culinary maestros was carried out to obtain these soft skills. The culinary maestros we interviewed are some of those who certainly have a culinary business and are easy for us to reach or meet with the accidental sampling technique we found three culinary maestros that we interviewed. Our findings are 1) communicative & friendly; 2) motive or desire & Decision-making including problem solving; 3) perseverance & tenacity; 4) discipline & honesty; 5) cooperation & adaptability; 6) creative & innovative. These findings will have an impact on culinary students or graduates and even other vocational fields, and of course with proper guidance from educators.
Circular economy model: Integrating BSF maggot and tilapia cultivation for organic waste management in vocational schools Sulistyowati, Fitria; Septiani, Devi; Setyaningsih, Rina; Wati, Ika Wahyu Kusuma; Suwartini, Suwartini; Kirom, Hawis Ahmadul; Nafisyah, Khoirul; Wijaya, Aya; Ayona, Khansa Amalia
Community Empowerment Vol 10 No 10 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14857

Abstract

The Special Region of Yogyakarta (DIY) faces a priority waste problem, with daily production exceeding 1000 tons. Vocational high schools (SMK) with Culinary Arts Programs contribute significantly to organic waste from practical activities. This community service program aimed to reduce waste production at the source (school level) by implementing a creative, circular economy-based project: the cultivation of Black Soldier Fly (BSF) maggots and tilapia. The methods applied included socialization, training, technology application, mentoring, and evaluation for teachers. The activity focused on training teachers to process school organic waste into BSF maggot feed, which was then utilized as feed for tilapia. The program evaluation results showed that 100% of the participating teachers understood and were able to practice the entire cultivation cycle of BSF maggots and tilapia. The teachers are also ready to disseminate this knowledge to students as a creative project. This program successfully created an effective, integrated food waste management model within the school environment.
Organizational participation, character development, and digital competence: Building teacherpreneurship in vocational teacher education under the Merdeka Belajar framework Mariah, Siti; Aguilar, Mark Gabriel Wagan; Wati, Ika Wahyu Kusuma; Jarapa, Amelia
Jurnal Pendidikan Vokasi Vol. 15 No. 2 (2025): June
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v15i2.84203

Abstract

Teacherpreneurship has emerged as a strategic response to the growing demand for teachers who are not only pedagogically competent but also creative, opportunity-driven, and digitally literate. However, limited empirical evidence explains how organizational participation and character formation interact to shape entrepreneurial readiness among prospective vocational teachers, particularly within the Merdeka Belajar framework. This study employs an explanatory sequential mixed-methods design to examine the relationships between organizational participation, character development, and teacherpreneurship. Quantitative data were collected from 120 students using validated instruments, followed by qualitative interviews, focus group discussions, and observations involving 24 purposively selected participants. Statistical analyses, including multiple regression and structural equation modeling, indicate that organizational participation significantly predicts teacherpreneurial readiness, with character development acting as a partial mediator. Students demonstrated strong creativity, leadership, and digital competence, yet faced persistent challenges related to risk-taking, time management, institutional bureaucracy, and limited commercialization literacy. The qualitative findings further reveal identity shifts as students increasingly positioned themselves as innovators capable of developing educational products and digital learning services. SWOT analysis highlights that technological advancement and flexible curriculum opportunities outweigh threats such as competition and automation. The study concludes that teacherpreneurship requires a synergistic integration of experiential organizational learning, character education, and digital entrepreneurship training. Implications are directed toward vocational teacher education institutions to embed credit-bearing organizational engagement, structured mentorship, and micro-grant schemes aligned with Merdeka Belajar policies. These findings contribute to expanding theoretical perspectives on teacherpreneurship while offering practical strategies for strengthening vocational teacher preparation in rapidly evolving educational ecosystems.
Analisis Pengetahuan Bahan Pangan Lokal pada Pembelajaran Cookies dan Candies Sekarsuci, Larasing; Wati, Ika Wahyu Kusuma; Andayani, Sri Wahyu
Wacana Akademika: Majalah Ilmiah Kependidikan Vol 9 No 2 (2025): November 2025 (In Progress)
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/wacanaakademika.v9i2.17781

Abstract

This quantitative descriptive study aims to analyze in-depth the level of knowledge of local food ingredients among Culinary Arts students specializing in the Cookies & Candies course in the Vocational Education (PVKK), Universitas Sarjanawiyata Tamansiswa, Academic Year 2023/2024. The urgency of this research lies in the importance of students' understanding of the potential of local resources to support sustainable culinary innovation. The instrument used was a knowledge questionnaire validated by material experts and learning evaluation experts to ensure data accuracy. Data analysis was conducted using descriptive statistical techniques by calculating the average percentage score at each cognitive level. The results revealed that the students' overall level of knowledge of local food ingredients was in the very high category with an average score of 91.30%. Specifically, cognitive indicators covering aspects of knowledge, comprehension, application, analysis, synthesis, and evaluation all showed satisfactory results. This finding confirms that students have a strong level of knowledge in integrating local food ingredients in pastry product processing, which is expected to be the main capital in vocational education.
Co-Authors Aguilar, Mark Gabriel Wagan Ayona, Khansa Amalia Fitria Sulistyowati Jarapa, Amelia Kirom, Hawis Ahmadul Luthfi Riyadh Rahman MUHAMMAD INDRA Nafisyah, Khoirul Nur Wahyuni Rina Setyaningsih, Rina Roni Kurniawan Sekarsuci, Larasing Septiani, Devi Siti Mariah, Siti Sri Wahyu Andayani, Sri Wahyu Suwartini Suwartini Widari, Tika Wijaya, Aya