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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 Jurnal Inovasi dan Teknologi Pembelajaran
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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Pengimplemetasian Wordwall sebagai Media Pembelajaran Bumbu Dasar pada Siswa SMK Kuliner Graciella Yolanda; Yunus Karyanto; Julysa Ahmad Ardiansyah; Faedah Nur Baeti; Jihan Aulia Rahmah
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 4 No. 3 (2025): Juli 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v4i3.4277

Abstract

This wordwall implementation research aims to describe the design of the interactive learning media development process using the Four-D (4D) model on basic spice material. This study uses a quantitative descriptive method to convey the application of the Four D model. The results of this media development received validation from media experts with a very good predicate and validation from material experts with a very good predicate. The results of this learning media development go through a series of stages as follows. 1) Define is the researcher conducting an analysis for information collection, non-cognitive diagnostic assessment analysis, concept analysis and specific objectives and reflection which will later be given to students in small groups, 2) Design is the researcher starting to choose media with the desired format. The chosen learning media is Wordwall, 3) Development is the beginning of the researcher in pouring ideas in the previous stage into the Wordwall learning media, 4) Dissemination is the dissemination stage, this Wordwall learning media is ready to be applied to vocational high school students majoring in culinary. The results of the application of this Four-D model get development results that can be used for learning media for culinary students.
Pendekatan Culturally Responsive Teaching (CRT) dalam Peningkatan Kemampuan Berpikir Kritis Siswa Kejuruan Kuliner Luthfi Novela; Yunus Karyanto; Lailatul Firman Dyah Maulya; Dwi Apriliani
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 4 No. 3 (2025): Juli 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v4i3.4282

Abstract

This study aims to investigate the application of the Culturally Responsive Teaching (CRT) approach in enhancing learning outcomes and critical thinking skills of vocational high school students in the culinary department, specifically in the subject of Indonesian Cake and Pastry Production (PCKI) on the topic of Indonesian cake classification. The research employed a pre-experimental design with a one group pre-test post-test model, involving 33 students of class XI WU PB at SMKN 1 Buduran, East Java. Data were collected through essay tests and observation questionnaires, analyzed using percentage of learning mastery and critical thinking level qualification techniques. The results showed an increase in classical mastery from 45.4% in the pre-cycle to 60.6% in cycle I and 78.8% in cycle II. Critical thinking skills also improved, with the percentage of students in the "Very Critical" and "Critical" categories increasing by 9% and 6%, respectively, in cycle II. The CRT approach, which integrates local culture, has proven effective in creating meaningful learning, improving learning outcomes, and enhancing critical thinking skills. The PCKI subject is essential for culinary vocational students to prepare them as competent workers capable of preserving and promoting traditional Indonesian cakes in the culinary industry.
PENGARUH SUBSTITUSI TEPUNG MOCAF TERHADAP KARAKTERISTIK TEKSTUR DAN CITA RASA COOKIES “JANDA GENIT” Hakim, Luqmanul; 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: 10.36456/0smjrr92

Abstract

Penelitian ini bertujuan untuk mengkaji perbedaan kualitas hasil jadi cookies janda genit berdasarkan variasi komposisi tepung mocaf dan tepung terigu yang ditinjau dari aspek tekstur dan rasa, meliputi perbandingan tepung mocaf 60% dengan tepung terigu 40%, tepung mocaf 50% dengan tepung terigu 50%, serta tepung mocaf 40% dengan tepung terigu 60%. Penelitian ini menggunakan metode eksperimen dengan pendekatan kuantitatif, yang dipadukan dengan pengujian statistik menggunakan uji ANOVA dua arah (Two-Way ANOVA). Penilaian organoleptik dilakukan oleh 50 panelis tidak terlatih yang berasal dari Universitas PGRI Adi Buana Surabaya. Hasil penelitian menunjukkan bahwa variasi proporsi tepung mocaf dan tepung terigu memberikan perbedaan terhadap hasil jadi cookies janda genit yang ditinjau dari tekstur dan rasa. Perbedaan tersebut ditemukan pada penggunaan tepung mocaf sebesar 40%, 50%, dan 60% yang masing-masing menunjukkan karakteristik sensorik yang berbeda pada produk akhir.
PENGARUH SUBSTITUSI TEPUNG KACANG HIJAU TERHADAP KARAKTERISTIK MUTU ROTI TAWAR DITINJAU DARI WARNA, RASA, TEKSTUR, DAN DAYA TERIMA KONSUMEN Oscar Rivaldo Pribowo , Muhammad; 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: 10.36456/90v7zb86

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan tepung kacang hijau terhadap kualitas roti tawar yang ditinjau dari aspek rasa, tekstur, dan warna. Penelitian dilakukan dengan metode eksperimen menggunakan pendekatan kuantitatif. Perlakuan yang diberikan berupa variasi penambahan tepung kacang hijau ke dalam adonan roti dengan tingkat konsentrasi sebesar 0%, 10%, 15%, dan 20% dari total penggunaan tepung. Pengumpulan data dilakukan melalui uji organoleptik yang melibatkan 50 panelis untuk menilai karakteristik rasa, tekstur, dan warna roti tawar. Analisis data diawali dengan uji normalitas, kemudian dilanjutkan dengan uji ANOVA dua arah untuk menentukan adanya pengaruh perlakuan secara signifikan. Hasil penelitian menunjukkan bahwa penambahan tepung kacang hijau memberikan pengaruh yang signifikan terhadap rasa, tekstur, dan warna roti tawar, khususnya pada konsentrasi 20%. Temuan ini mengindikasikan bahwa tepung kacang hijau memiliki potensi sebagai bahan baku alternatif dalam pembuatan roti tawar serta dapat mendukung pemanfaatan sumber daya pangan lokal secara optimal.
HUBUNGAN PENGETAHUAN BENTUK WAJAH DENGAN KETEPATAN TEKNIK CONTOURING PADA MAHASISWA TATA RIAS Annisa Dwi Pangesti; Yunus Karyanto; Ria Andriani Mukti
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 5 (2026): Oktober
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i5.3059

Abstract

Pengetahuan bentuk wajah merupakan dasar penting dalam penerapan teknik contouring tata rias korektif. Penelitian ini bertujuan untuk menganalisis tingkat pengetahuan bentuk wajah, ketepatan teknik contouring, serta hubungan keduanya pada 25 mahasiswa Program Studi Tata Rias Universitas PGRI Adi Buana Surabaya angkatan 2023–2024 yang dipilih dengan sampling jenuh. Data dikumpulkan melalui tes pengetahuan (20 butir) dan lembar observasi praktik (15 indikator), kemudian dianalisis dengan statistik deskriptif, uji Shapiro-Wilk, uji Levene, dan korelasi Pearson Product Moment. Hasil menunjukkan bahwa pengetahuan tentang bentuk wajah berada pada kategori sedang (64% ; rata-rata 17,96) sedangkan ketepatan teknik contouring juga berada pada kategori sedang (68%; rata-rata 41,08). Uji korelasi diperoleh r = 0,725 dengan signifikansi 0,000 (p < 0,05) dan koefisien determinasi 52,5%, yang berarti terdapat hubungan positif kuat. Temuan ini membuktikan bahwa penguasaan pengetahuan tentang bentuk wajah berkontribusi signifikan terhadap ketepatan penerapan teknik contouring.
TINGKAT KESUKAAN ANAK USIA DINI TERHADAP COOKIES WORTEL DITINJAU DARI UJI ORGANOLEPTIK Maria M Lawe Bai; Yunus Karyanto
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 No. 03, September 2026 Processed
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.61941

Abstract

Early childhood is a phase of rapid growth and development that requires balanced nutritional intake, yet picky eater behavior often leads to low vegetable consumption, including carrots, which are rich in beta-carotene, vitamin A, fiber, and antioxidants. One effort to increase children's vegetable consumption is through food product innovation in the form of carrot cookies. This study aims to determine the level of preference of early childhood children toward carrot cookies based on organoleptic parameters of color, aroma, taste, and texture. This study used a quantitative approach with a one-shot case study design and an organoleptic test using a facial-expression-based hedonic scale. The sample consisted of four formulations, namely P0 (0%), P10 (10%), P20 (20%), and P30 (30%) carrot substitution, with 42 children aged 5-6 years as untrained panelists. Data were analyzed descriptively, including mean, minimum, maximum, and standard deviation values. The results showed that early childhood children's preference for carrot cookies fell into the like to very like category across all organoleptic parameters, with the highest mean value found in formulation P0 and the lowest in P30. Although there was a tendency for mean values to decrease as the percentage of carrot addition increased, all formulations remained within a good acceptance category, indicating that carrot cookies have potential as a healthy vegetable-based snack alternative that remains acceptable to early childhood children.
TINGKAT KESUKAAN KONSUMEN TERHADAP PRODUK KUE NASTAR DENGAN ISIAN SELAI KACANG HIJAU KEJU DAN SELAI KACANG HIJAU COKELAT DITINJAU DARI UJI ORGANOLEPTIK Yuliana Daiman; Yunus Karyanto
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 No. 03, September 2026 Processed
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.62343

Abstract

Nastar cookies are among the most popular traditional cookies in Indonesia, commonly filled with pineapple jam. Mung beans can be utilized as an alternative filling due to their high nutritional value and favorable sensory characteristics, and the combination of mung bean jam with cheese and chocolate is expected to provide appealing flavor variations. This study aimed to determine the level of consumer preference toward nastar cookies filled with mung bean jam and cheese and mung bean jam and chocolate based on organoleptic evaluation, including color, aroma, taste, and texture. This study employed an experimental method with a quantitative approach and a posttest-only design involving 50 untrained panelists in the Ngagel Dadi area of Surabaya, selected through purposive sampling and the Slovin formula. Data were collected through organoleptic testing using a 5-point hedonic scale questionnaire on two treatments, namely nastar filled with mung bean jam and cheese (Sample A) and nastar filled with mung bean jam and chocolate (Sample B), then analyzed descriptively and examined using a Paired Sample t-Test at a significance level of 0.05. The results showed that both variants were categorized as liked to highly liked, with Sample A obtaining higher mean scores than Sample B across all attributes. The Paired Sample t-Test showed a significance value of 0.000 (<0.05) for all attributes, indicating a significant difference in preference between the two variants, with taste showing the largest mean difference. Thus, the innovation of nastar cookies based on mung bean jam demonstrated good consumer acceptance and has potential to be developed as a local ingredient-based food product.
The influence of the guided inquiry method and critical thinking on the learning outcomes of culinary arts in class X high school students Wawan Gunawan; Yunus Karyanto; Yoso Wiyarno; Atiqoh Atiqoh; Suharti Suharti; Harwanto Harwanto
Jurnal Inovasi dan Teknologi Pembelajaran Vol. 11 No. 1 (2024)
Publisher : Universitas Negeri Malang in collaboration with APSTPI and IPTPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v11i12024p001

Abstract

Abstrak: Pembelajaran yang memberikan pengalaman dan partisipasi siswa adalah pembelajaran inkuiri karena pembelajaran inkuiri menuntut siswa untuk melakukan aktivitas, mengamati, menganalisis, dan menarik kesimpulan dari aktivitas yang diamati. Artinya metode inkuiri dapat mengembangkan kemampuan berpikir siswa sehingga menuntut siswa untuk mengambil inisiatif dalam memecahkan masalah. Tujuan dari penelitian ini adalah untuk mengetahui ada pengaruh hasil belajar tata boga antara yang menggunakan metode guided inquiry dan metode ekspositori, pada siswa yang mempunyai kemampuan berpikir kritis berbeda. Penelitian ini menggunakan rancangan kuasi eksperimental faktorial 2X2. Hasil penelitian ini dapat ditarik simpulan sebagai berikut: Ada perbedaan hasil belajar tata boga siswa yang memiliki kemampuan berpikir kritis tinggi dengan kemampuan berpikir kritis rendah dan ada interaksi antara penerapan metode guided inquiry dan kemampuan berpikir kritis terhadap hasil belajar tata boga siswa. Berdasarkan temuan penelitian dapat disimpulkan bahwa penggunaan metode guided inquiry dan keterampilan berpikir kritis dapat meningkatkan hasil belajar tata boga pada siswa SMA Kelas X. Abstract: Learning that provides student experience and participation is inquiry learning because inquiry learning requires students to carry out activities, observe, analyze and draw interesting conclusions from the activities observed. This means that the inquiry method can develop students' thinking abilities so that it requires students to take the initiative in solving problems. The aim of this research is to determine whether there is an influence on culinary learning outcomes between those using the guided inquiry method and the expository method, on students who have different critical thinking abilities. This research uses a 2X2 factorial quasi-experimental design. The following conclusions can be drawn from the results of this research: There are differences in the culinary learning outcomes of students who have high critical thinking abilities and those with low critical thinking abilities and there is an interaction between the application of the guided inquiry method and critical thinking abilities on students' culinary cooking learning outcomes. Based on research findings, it can be concluded that the use of guided inquiry methods and critical thinking skills can improve culinary learning outcomes in Class X high school students.
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 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