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All Journal JPK (Jurnal Pendidikan Khusus) Jurnal Penelitian Pendidikan IPA (JPPIPA) Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Pendidikan Kebutuhan Khusus JECCE (Journal of Early Childhood Care and Education) Buana Pendidikan: Jurnal Fakultas Keguruan dan Ilmu Pendidikan Unipa Surabaya Jurnal Penamas Adi Buana Wahana : Tridarma Perguruan Tinggi WAKTU: Jurnal Teknik UNIPA Jurnal Review Pendidikan dan Pengajaran (JRPP) STEAM Engineering : Journal of Science, Technology, Education And Mechanical Engineering Jurnal Inovasi dan Teknologi Pembelajaran (JINOTEP) Kajian dan Riset Dalam Teknologi Pembelajaran Jurnal EK dan BI Community Development Journal: Jurnal Pengabdian Masyarakat Vocational : Jurnal Inovasi Pendidikan Kejuruan Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Jurnal Pendidikan dan Pembelajaran Jurnal Tata Rias (JTR) Jurnal Agrifoodtech JURNAL ILMIAH PENELITIAN MAHASISWA MARAS : Jurnal Penelitian Multidisplin Indonesian Journal of Community Empowerment Jurnal Tata Rias (JTR) JBC Bugaris Indonesian Journal of Education (INJOE) SUJANA: Education and Learning Review
Yunus Karyanto
Universitas PGRI Adi Buana Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Analisis Kemampuan Keterampilan Mengolah Chocolate Candy Melalui Implementasi Metode Demonstrasi Tutor Sebaya Mahasiswa Berkebutuhan Khusus (Tunagrahita) Asmaul, Rina; Karyanto, Yunus; Aldi Firmansyah, Moch.
Jurnal Pendidikan Kebutuhan Khusus Vol. 8 No. 1 (2024): JPKK
Publisher : Jurusan Pendidikan Luar Biasa Fakultas Ilmu Pendidikan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpkk.v8i1.899

Abstract

Tujuan dari penelitian ini adalah untuk mengembangkan strategi pembelajaran guna meningkatkan keterampilan mahasiswa berkebutuhan khusus. Pendidikan merupakan hal yang sangat penting bagi setiap individu. Dengan adanya Pendidikan maka akan menghasilkan individu yang cerdas secara intelektual. Metode yang dapat digunakan dalam pengembangan ada beberapa macam yang salah satunya adalah demonstrasi. Metode demonstrasi ini digunakan untuk memperlihatkan suatu proses atau cara kerja yang berhubungan dengan pembelajaran. Penelitian ini merupakan penelitian kualitatif. Jenis data penelitian ini adalah data yang didapatkan dari observasi dan demonstrasi. Hasil nilai yang di hasilkan pada segi rasa nilai tertinggi menggunakan metode tutor teman sebaya yaitu sebesar 70 dengan kriteria manis sangat berasa coklat. Pada segi warna nilai yang dihasilkan paling besar yaitu 60 dengan kriteria sangat mengkilat. Sedangkan dari segi tekstur pada metode tutor teman sebaya skor tertinggi 70 dengan karakteristik padat. Sehingga pada hasil penelitian yang sudah dilakukan, metode tutor teman sebaya lebih sesuai jika dilakukan oleh mahasiswi berkebutuhan khusus (tunagrahita) untuk meningkatkan keterampilan.
PENGARUH PENAMBAHAN KEJU DANGKE TERHADAP HASIL JADI KASTANGEL DITINJAU DARI UJI ORGANOLEPTIK DAN DAYA TERIMA MASYARAKAT Annisa Nurul Ramadhani; Yunus Karyanto
Jurnal Agrifoodtech Vol. 4 No. 2 (2025): Desember : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/45ew6526

Abstract

Salah satu jenis kuliner yang banyak digemari masyarakat adalah kue kering. Kastengel, sebagai salah satu jenis kue kering warisan Belanda. Kastengel adalah salah satu jenis kue kering yang populer di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan keju dangke terhadap hasil jadi produk kastangel ditinjau dari uji organoleptic meliputi warna, aroma, tekstur dan rasa, serta daya terima masyarakat terhadap olahan produk kastangel dengan tambahan keju dangke. Penelitian ini menggunakan metode eksperimen dengan tiga perlakuan konsentrasi keju dangke, yaitu 50%, 100%, dan 150% dari jumlah keju yang digunakan dalam resep standar.Data diperoleh melalui uji organoleptik oleh panelis terhadap lima parameter: rasa, aroma, tekstur luar,tekstur dalam dan warna. Selain itu, dilakukan uji daya terima untuk mengetahui tingkat kesukaan terhadap produk. Data dianalisis menggunakan uji One Way ANOVA untuk mengetahui pengaruh perlakuan terhadap masing-masing parameter yang diuji. Hasil penelitian menunjukkan bahwa 1). Penambahan keju dangke memberikan pengaruh yang signifikan (p < 0,05) terhadap parameter rasa dan aroma, namun tidak signifikan terhadap tekstur dan warna. 2). Perlakuan dengan penambahan keju dangke 100% merupakan yang paling disukai berdasarkan hasil uji daya terima masyarakat, dengan skor rata-rata tertinggi pada semua parameter.
PENGARUH SUBTITUSI TEPUNG PATI GANYONG TERHADAP RASA DAN TEKSTUR KUE BROWNIES Alifiyah Malika Sabina Putri; Yunus Karyanto
Jurnal Agrifoodtech Vol. 4 No. 2 (2025): Desember : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/wa54hp47

Abstract

Indonesia merupakan negara yang kaya akan sumber daya alam, termasuk berbagai jenis umbi-umbian yang berpotensi dimanfaatkan sebagai bahan pangan alternatif, salah satunya adalah umbi ganyong. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung pati ganyong terhadap rasa dan tekstur brownies, serta tingkat kesukaan konsumen terhadap brownies. Penelitian ini menggunakan metode eksperimen dengan pendekatan kuantitatif. Perlakuan yang diberikan berupa substitusi tepung pati ganyong dengan konsentrasi 0%, 25%, 50%, dan 75% terhadap total tepung dalam adonan brownies. Data dikumpulkan melalui uji organoleptik oleh 73 panelis tidak terlatih yang menilai dari aspek rasa, tekstur, tingkat kesukaan. Analisis data dilakukan dengan uji normalitas, homogenitas, ANOVA satu arah untuk mengetahui ada tidaknya pengaruh signifikan antar perlakuan. Hasil penelitian menunjukkan bahwa subtitusi tepung pati ganyong memberikan pengaruh signifikan terhadap atribut rasa brownies pada konsentrasi penambahan tepung ganyong sebanyak 25%,  atribut tekstur brownies pada konsentrasi penambahan tepung ganyong sebanyak 75%. Tingkat kesukaan konsumen terhadap brownies tertinggi pada konsentrasi penambahan tepung ganyong sebanyak 50%. Penelitian ini menunjukkan bahwa tepung pati ganyong berpotensi menjadi bahan baku alternatif dalam pembuatan brownies sekaligus mendukung pemanfaatan sumber daya pangan lokal yang lebih luas.
Substitusi Tepung Terigu dengan Tepung Kedelai: Dampaknya terhadap Mutu Organoleptik Brownies Kukus Wildan Amro , Authony; Karyanto, Yunus; Asmaul, Rina
BUGARIS Vol 2 No 2 (2025): BUGARIS
Publisher : Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/2qwa9f37

Abstract

Penelitian ini bertujuan 1). Mengetahui pengaruh penambahan tepung kedelai terhadap hasil jadi produk brownies kukus ditinjau dari uji organoleptic meliputi tekstur dan rasa, daya terima. Penelitian ini menggunakan metode eksperimen dengan lima perlakuan konsentrasi tepung kedelai, yaitu 0%, 25%, 50%, 75%, 100% dari jumlah tepung kedelai yang digunakan dalam resep standar.Data diperoleh melalui uji organoleptik oleh panelis terhadap dua  parameter: rasa dan  tekstur  Selain itu, dilakukan uji daya terima untuk mengetahui tingkat kesukaan terhadap produk. Data dianalisis menggunakan uji One Way ANOVA untuk mengetahui pengaruh perlakuan terhadap masing-masing parameter yang diuji. Hasil penelitian menunjukkan bahwa 1). substitusi tepung kedelai memberikan pengaruh yang signifikan terhadap kualitas sensori produk. Formulasi dengan 100% tepung kedelai menghasilkan nilai rata-rata tertinggi pada aspek rasa (3,16), tekstur (2,90), dan tingkat kesukaan (3,33), menunjukkan peningkatan mutu organoleptik secara keseluruhan. Selain meningkatkan cita rasa dan tekstur, penambahan tepung kedelai juga meningkatkan nilai gizi brownies karena kandungan proteinnya yang tinggi. Penelitian ini mendukung pemanfaatan bahan pangan lokal seperti kedelai sebagai alternatif pengganti tepung terigu, yang dapat berkontribusi terhadap ketahanan pangan nasional dan pengembangan industri pangan yang lebih sehat dan berkelanjutan. Temuan ini diharapkan dapat menjadi dasar bagi inovasi produk pangan berbasis kedelai yang lebih variatif dan bernilai tambah
MANAJEMEN PEMBELAJARAN BERBASIS TEACHING FACTORY : UPAYA PENINGKATAN KOMPETENSI SISWA JURUSAN KULINER SEKOLAH MENENGAH KEJURUAN Di SURABAYA Happy Sherlina Elvian , Jessica; Evawati, Diana; Karyanto, Yunus
BUGARIS Vol 2 No 2 (2025): BUGARIS
Publisher : Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/qnpph312

Abstract

Penelitian ini bertujuan 1). Menganalisis perencanaan program Teaching Factory pada kompetensi keahlian jurusan Kuliner SMK di Surabaya, 2) Menganalisis pengorganisasian program Teaching Factory pada kompetensi keahlian jurusan Kuliner  SMK di Surabaya, 3) Menganalisis pelaksanaan program Teaching Factory pada kompetensi kehalian jurusan Kuliner SMK di Surabaya. Penelitian ini menggunakan metode kualitatif deskriptif, yaitu menggunakan nara sumber guru dan siswa yang terlibat pada kegiatan pembelajaran tersebut. Data dianalisis menggunakan cara Reduksi data, Penyajian Data, dan Verifikasi dan Menyimpulkan Data. Hasil penelitian menunjukkan bahwa 1). Perencanaan Teaching Factory pada jurusan Kuliner dilakukan secara sistematis dengan menyesuaikan kurikulum sekolah, sekolah mempersiapkan sarana dan prasarana berupa dapur produksi, peralatan masak, hingga penyususnan job sheet 2). Pengorganisasian program Teaching Factory dilakukan melalui pembentukan struktur organisasi kerja yang terdiri dari kepala sekolah, koordinator Teaching Factory, guru produktif, dan tenaga teknis 3). Pelaksanaan program Teaching Factory melibatkan siswa secara langsung, kegiatan ini berdampak positif terhadap peningkatan kompetensi keahlian siswa, baik aspek hard skill maupun soft skill. Hal ini dibuktikan dengan adanya peningkatan nilai praktik siswa sebesar 11-14 poin setelah mengikuti kegiatan Teaching Factory, menunjukkan efektivitas program dalam membekali siswa.
THE INFLUENCE OF DIGITAL-BASED STUDENT MANAGEMENT ON THE DEVELOPMENT OF STUDENT INTERESTS AND TALENTS Susilowati Susilowati; Diana Evawati; Yunus Karyanto; Rina Asmaul
Indonesian Journal of Education (INJOE) Vol. 4 No. 3 (2025): Indonesian Journal of Education (INJOE)
Publisher : CV. ADIBA AISHA AMIRA

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

Abstract

This study aims to examine the effect of digital-based student management on the development of students' interests and talents through a literature review. Digitalisation in student management facilitates data management, accelerates communication between schools, students, and parents, and expands students' access to various self-development programmes. The results of the study indicate that the application of information technology in student management can improve administrative efficiency, monitoring transparency, and student participation in extracurricular activities. In addition, a data-driven approach enables schools to design more targeted and measurable interest and talent development programmes. However, challenges such as the digital divide and limited technological competence among educators still need to be addressed. Overall, digital-based student management has great potential to support the optimal development of students' interests and talents, provided that it is supported by continuous evaluation and collaboration among all relevant parties
Quick Analysis of The Applied Teaching Factory in The Independent Learning Curriculum Towards the Readliness of Enterpreneurship Susilowati Susilowati; Diana Evawati; Yunus Karyanto; Rina Asmaul
Jurnal Penelitian Pendidikan IPA Vol 10 No 11 (2024): November
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i11.9256

Abstract

The intense competition in the food and beverage sector has led to increased consumptive behavior, which supports the economy. This presents a promising business opportunity for graduates of SMK Tata Culinary through Teaching Factory (TEFA) learning. This study aims to analyze the factors supporting and hindering TEFA's implementation, test its effectiveness, and describe the work readiness of students in Culinary Vocational High Schools in East Java. Using a mixed-method approach, the study sampled 6 schools from Surabaya, Sidoarjo, Ngawi, Lumajang, Tulungagung, and Magetan, with 50 culinary students from each school. Data collection included interviews, observations, and questionnaires, focusing on preparing students for entrepreneurship. Data were analyzed using one-factor ANOVA with SPSS 22. The results showed that student involvement in TEFA activities provided contextual experiences, enhancing critical thinking and problem-solving skills. In conclusion, TEFA's application in Vocational High Schools under the Independent Curriculum fosters creativity, innovation, and entrepreneurship, offering significant benefits for startups, business innovation, and job creation.
Enhancing Student Learning Interest through Product-Based Learning and Peer Assessment in Sustainable Bakery Practicum Using Watermelon Rind and NTT Palm Sugar Yunus Karyanto; Rina Asmaul; Diana Evawati; Kama Ratih Sholikha
Jurnal Penelitian Pendidikan IPA Vol 12 No 4 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i4.14639

Abstract

This study aims to analyze the implementation of Product-Based Learning (ProdBL) integrated with peer assessment in a bakery practicum and its contribution to student learning interest. The study employed a pre-experimental design with a one-group pretest-posttest approach involving 20 third-semester students of the Culinary Education Study Program. Data were collected using a validated learning interest questionnaire and supported by classroom observations and student reflections. The results of the paired sample t-test showed a significant difference between pretest and posttest scores (t = -2.816, p = 0.011 < 0.05), indicating an increase in student learning interest. The mean score improved from 31.15 in the pretest to 37.65 in the posttest. Qualitative findings revealed that students became more active, confident, and collaborative during the practicum process. The use of watermelon rind as food waste and local palm sugar contributed to meaningful and contextual learning experiences. These findings suggest that the integration of ProdBL and peer assessment can enhance student learning interest and support sustainability-oriented vocational education.
EFFECT OF PROJECT-BASED LEARNING IMPLEMENTATION ON XI-GRADE CULINARY STUDENTS’ PERFORMANCE IN CUCUR CAKE PRODUCTION AT SMKN 6 SURABAYA Filothei Manalu; Yunus Karyanto
SUJANA: Education and Learning Review Vol. 4 Issue 2 (2025)
Publisher : JF Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56943/sujana.v4i2.800

Abstract

This research investigates the influence exerted by the application of the Project-Based Learning (PjBL) strategy on students’ academic performance in practical culinary education, specifically in the preparation of kue cucur among Grade XI students in the culinary arts program at SMKN 6 Surabaya. Initial observations indicated low performance due to weaknesses in technical skills, raw material management, and innovation in presentation. Traditional instructional methods were found inadequate for developing the practical competencies and creativity demanded by the culinary industry. This research adopts a quantitative method within a quasi-experimental framework. Two classes were purposively selected: an experimental group taught through the Project-Based Learning (PjBL) model and a control group instructed using conventional methods. Data were obtained through pre-tests and post-tests, then analyzed to assess normality and homogeneity of variance. An Independent Samples T-test was subsequently conducted using SPSS version 27. The analysis revealed a statistically significant difference between the two groups, with a p-value of 0.001 (p < 0.05) .Students in the experimental group exhibited greater improvements in theoretical understanding, practical execution, and creativity in product presentation. These findings suggest that the PjBL model effectively enhances both cognitive and practical competencies in vocational culinary education and provides a more engaging and industry-relevant learning experience.
WORKSHOP PEMBELAJARAN DIGITAL BAGI GURU SDN SAMPANGAGUNG 1, KEC. MOJOSARI, KAB MOJOKERTO Wawan Gunawan; Retno Danu Rusmawati; Achmad Noor Fatirul; Yoso Wiyarno; Arif Yahya; Yunus Karyanto; Sunyoto Hadi Prajitno; Suharti Suharti; Imas Mastoah; Muhlason Muhlason; Isna Badarus Salasa
MAJU : Indonesian Journal of Community Empowerment Vol. 3 No. 1 (2026): MAJU : Indonesian Journal of Community Empowerment, January 2026
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/maju.v3i1.2073

Abstract

The development of information technology requires teachers to have adequate competence in designing and implementing digital-based learning. Teachers are not only required to master the teaching material but also be able to utilize technology as an effective learning media and resource. However, elementary school teachers still encounter obstacles in optimally integrating digital technology into the learning process. Based on these conditions, this Community Service activity was carried out in the form of a Digital Learning Workshop for teachers at SDN Sampangagung 1, Mojosari District, Mojokerto Regency. This activity aims to improve teachers' understanding and skills related to digital learning concepts, the use of digital media and learning resources, and the use of the internet, blogs, YouTube, and social media in learning. In addition, this activity also aims to equip teachers with the ability to design innovative and contextual digital learning in accordance with the needs of the community.The characteristics of elementary school students were examined. The participants in this activity were all teachers at SDN Sampangagung 1, Mojosari District, Mojokerto Regency. The workshop was conducted online, combining discussion and practical sessions. The results showed that the Digital Learning Workshop improved teachers' conceptual understanding and practical skills in utilizing learning technology. Overall, this community service activity was deemed successful, based on the achievement of participant targets, the implementation of the material, and the improvement of teachers' skills in mastering digital-based learning.
Co-Authors A.S, Wadiatul Khairati Achmad Noor Fatirul Ahadah, Alfina Mahfudhotin Ahmad Junaidi Aldi Firmansyah, Moch. Alifiyah Malika Sabina Putri Ana Setia Anggraini, Made Ayu Anies Listyowati Annisa Dwi Pangesti Annisa Nurul Ramadhani Ardiyansyah, Julysa Ahmad Arif Yahya Asmaul, Rina Atiqoh, Atiqoh Baeti, Faedah Nur Dian Puspita Sari Diana Evawati, Diana Dwi Apriliani Effendi, Prisna Andreanus Elfrida Satria Ona Faedah Nur Baeti Fatmawati Sabur Filothei Manalu Fitria Hansyah Fatmasari Graciella Yolanda Happy Sherlina Elvian , Jessica Harwanto Imami, Umi Farih Nur Imas Mastoah Isna Badarus Salasa Jayawarsa, A.A. Ketut Jihan Aulia Rahmah Julysa Ahmad Ardiansyah Kama Ratih Sholikha Katharina Alexandria Dede Lailatul Firman Dyah Maulya Luqmanul Hakim Luthfi Novela Made Ayu Anggraini MAHISI, WIDYA WORO Maria M Lawe Bai Moch. Aldi Firmansyah Muhlason Muhlason Mukti, Ria Andriani Mukti, Ria Andriani Mustarifah, Nuril Ma'rifatim Oscar Rivaldo Pribowo , Muhammad Rafikayati, Ana Rahmah, Jihan Aulia Rina Asmaul Rina Asmaul Rina Asmaul Rusmawati, Retno Danu Sri Widyastuti suhartik Sunyoto Hadi Prajitno Susilowati Susilowati . Susilowati Susilowati Wadiatul Khairati A.S Wawan Gunawan Wawan Gunawan Wildan Amro , Authony Wiyarno, Yoso Yolanda , Graciella Yoso Wiyarno Yuliana Daiman Zahrani Sandya Arvita Zain Fuadi Muhammad Roziqi Fath