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All Journal VANOS Journal of Mechanical Engineering Education Jurnal Taman Vokasi SCIENCE TECH: Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Wacana Akademika : Majalah Ilmiah Kependidikan Abdimas Dewantara Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Dharma: Jurnal Pengabdian Masyarakat
Rina Setyaningsih
Universitas Sarjanawiyata Tamansiswa
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Public Health Social Sciences Other

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Analisis faktor kesulitan belajar praktek secara daring pada mahasiswa tata boga Sri Wahyu Andayani; Rina Setyaningsih Setyaningsih; Dianna Ratnawati; Septi Azati Azati; Nur Chasanah
Jurnal Taman Vokasi Vol 10 No 1 (2022)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/jtvok.v10i1.12256

Abstract

Tujuan Penelitian ini untuk memperoleh gambaran analisis faktor kesulitan belajar praktek industri rumah tangga boga secara daring pada mahasiswa tata boga. Jenis penelitian Deskriptif Kuantitatif. Subyek penelitian  mahasiswa Prodi PVKK yang menempuh mata kuliah Industri Rumah Tangga Boga di semester empat Tahun Ajaran 2020/2021 sebanyak 35 mahasiswa. Objek penelitian adalah faktor kesulitan belajar praktek industri rumah tangga boga. Teknik pengambilan sampel penelitian  dilakukan dengan teknik total sampling. Teknik pengumpulan data dengan dokumentasi dan angket, melalui google form. Uji coba kepada 30 responden (uji coba terpakai). Hasil angket tersebut  digunakan mendiskripsikan skore ideal dan skore observasi untuk analisis factor kesulitan belajar mahasiswa  secara daring. Analisis data yang digunakan adalah deskriptif kuantitatif dengan menghitung mean, median, modus, dan standart deviasi. Hasil penelitan (1) Faktor penyebab kesulitan belajar,ditinjau dari faktor internal dan eksternal sebesar 11,4% dikategorikan tinggi, 28,58% kategori sedang, sebesar 60% kategori  rendah; (2) ditinjau  faktor internal 5,71% kategotri tinggi, sebesar 0%   kategori sedang, 94,29% kategori rendah; (3) ditinjau  faktor eksternal 28,57% kategori tinggi, sebesar 31,43% kategori sedang, sebesar 40% pada kategori rendah. Dengan demikian jika dilihat dari factor internal dan eksternal, tidak ada kesulitan belajar  walaupun dilaksanakan secara daring.
PENGEMBANGAN MEDIA PEMBELAJARAN VIDEO FOOD PLATING SEBAGAI SUMBER BELAJAR MAHASISWA Rina Setyaningsih; Siti Mariah
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.15723

Abstract

The research objectives were: (1) to describe the development of learning media for food plating videos; (2) to test the validation of food platting video; and (3) knowing the effectiveness of developing food plating video learning media. This type of research is the development of the ADDIE model. Data analysis uses descriptive, qualitative, quantitative and inferential statistical analysis (-t test). The results showed (1) developing food plating video learning media using the ADDIE development model : analysis, design, development, implementation, evaluation.  (2) The development of learning media for this food plating video is valid based on material experts 98.20% of the category is very good, media experts 96.50% of the category is very good, individual trials of 94.54% of the categories are very good, small-scale tests are 93.21% with very good categories, field scale tests of 90.00% of the categories are very good.  (3) The effectiveness of the development of food plating video learning media effectively increases practical learning (tcalculate = 16,800 > ttable = 2,000 at a significance level of 5%).
Development E-module Making Sauces Food Processing and Serving Subjects in Vocational High Schools Yuslita Eka Nanda; Rina Setyaningsih; Ika Wahyu Kusuma Wati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27055

Abstract

This research is motivated by the fact that the learning media used is still limited to modules, package books, and jobsheets in the form of prints that are at risk of being easily damaged, and students are less interested in these media. The purpose of this research is to develop e-module media  for making sauce; determine the feasibility of e-module media  for making sauce; and find out the response of students to the use of e-module media for making sauce. The type of research used is Research and Development (R&D) with a four-D (4D) development model. The subject of the study was 36 students of class XI Culinary at SMK Negeri 1 Sewon Bantul. The data analysis technique uses quantitative descriptive analysis. The results of the research obtained were to produce sauce making e-module media  in the form of links that can be accessed via smartphones or laptops; the feasibility of sauce making e-module media  was declared very feasible with a percentage of 91.9% by material experts and 96.7% media experts; students' response to the use of sauce making e-module media  It was stated based on the results of a small-scale trial with 6 student respondents obtaining a percentage of 85% with the category of very understanding, and the results of a limited scale trial with 30 student respondents obtaining a percentage of 92.08% with the category of very understanding. This shows that the e-module media  for making sauce in food processing and serving is suitable for use in the learning process. 
Development E-Module For Stock Making In The Basic Culinary In Vocational High Schools Tiara Nur Afifah; Rina Setyaningsih; Ika Wahyu Kusuma Wati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27056

Abstract

This research is motivated by the limitations of learning media used in SMK Negeri 1 Sewon Bantul, so that students feel bored and have difficulty understanding the material delivered by the teacher. The objectives of this study are: 1) to develop an e-module media for stock making, 2) to determine the feasibility of material experts and media experts regarding the e-module media for stock making, 3) to determine students' responses to the use of e-module media for stock making. The type of research is research and development (R&D) with the Four-D model (Define, Design, Development, Dissemination). Data collection techniques are observation, questionnaires and documentation. Data analysis techniques use descriptive statistical analysis. The results of the study show that: 1) this study produces an e-module learning media for stock making in the form of a flipbook heyzine link https://heyzine.com/flipbook/c70ef8e0de.html; 2) The stock making e-module media was declared very suitable for use, based on the validation results of material experts with a percentage of 84,36% and media experts with a percentage of 96,7%; 3) the students' responses to the stock making e-module media showed a very understanding category, based on small scale trials with a percentage of 88,13% and on limited scale trials with a percentage of 87,88%.  
Development of Tutorial Video Media on PPE Us in Food Processing Practices at the PVKK FKIP UST Eko Sri Wahyuningsih; Rina Setyaningsih; Ika Wahyu Kusuma Wati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27057

Abstract

This study aims to develop instructional media in the form of a video tutorial on the use of Personal Protective Equipment (PPE) in food-processing practice, to determine the feasibility of the PPE tutorial video, and to identify students’ responses to the video tutorial in food-processing practicum learning. This research is a Research and Development (R&D) study using the Four-D (4D) development model, which consists of the define, design, development, and dissemination stages. The research subjects were third-semester Culinary Arts students enrolled in the Food-Processing Technology Management course in the PVKK Study Program, FKIP UST. The feasibility assessment of the learning media was carried out by media experts and material experts. The small-scale trial involved 5 students, while the limited-scale trial involved 23 students. The instrument used was a questionnaire, and the data analysis technique employed was quantitative descriptive analysis. The results showed that the PPE tutorial video for food-processing practice has a duration of 10 minutes and 2 seconds and can be accessed anytime and anywhere through the YouTube link https://bit.ly/VideoTutorialAPD. The tutorial video was declared highly feasible by material experts with a score of 90.83% and by media experts with a score of 94.17%. Student responses to the PPE tutorial video during the small-scale trial yielded a percentage of 93.61% (strongly agree), and the limited-scale trial yielded a percentage of 87.74% (strongly agree). 
HUBUNGAN PENGETAHUAN KESEHATAN DAN KESELAMATAN KERJA (K3) TERHADAP HASIL BELAJAR MATA PELAJARAN PRODUK CAKE DAN KUE INDONESIA DI SEKOLAH MENENGAH KEJURUAN Ahmad Imam Janata; Rina Setyaningsih
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v11i2.18758

Abstract

The research aims to determine: (1) the level of K3 knowledge possessed by the class, (2) student learning outcomes in the Indonesian cake and pastry products subject class, and (3) the influence of K3 knowledge on the learning outcomes of Indonesian cake and pastry products for the class. This research is a type of quantitative descriptive research. The data collection method uses correlation preceded by normality and linearity tests. The research results show that (1) the level of K3 knowledge is in the high category with a frequency of 73%. (2) learning outcomes in Indonesian cake and pastry product subjects in the category have reached the criteria for achieving learning objectives (KKTP) with a frequency of 68% (3) there is a significant positive influence between K3 knowledge on learning outcomes in class XI Indonesian cake and pastry product subjects culinary management is 35.6%, this is indicated by the value of rcount = 0.478 > rtable = 0.265 and the determinant coefficient (R2) value of 0.356.
The Pengaruh Substitusi Tepung Kacang Kedelai Terhadap Tingkat Kesukaan Masyarakat Pada Brownies Kering: substitusi tepung kacang kedelai pada brownies kering Fira Ramadhanti; Rina Setyaningsih
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 12 No 1 (2026): Februari
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v12i1.14635

Abstract

The purpose to determine the effect of using soy bean flour substitution and the level of public preference for the quality of soy bean flour substitution brownies 15%, 30%, 45% in terms of color, taste, aroma, and texture. This research includes the type of experimental research. The design of this research is pure experiment with Posttest-Only Control Design. Data collection techniques using a questionnaire. Data analysis techniques used One Way Anova and Tukey, Duncan test. The results showed (1) there was an effect of soy bean flour substitution with a percentage of 15%, 30% and 45% on the quality of dry brownies in terms of color, taste, aroma, and texture both together and partially with a significance value of 0.000 < 0.05. The highest influence was on color, taste, aroma, and texture of dry brownies with 15% soybean flour substitution. (2) The results of the analysis of the level of preference showed that most of the panelists and experts liked the color, taste, aroma, and texture of dry brownies with 15% soybean flour substitution compared to 30% and 45%. The results of the analysis showed that most of the responses liked the taste and texture of dry brownies with 15% soybean flour substitution. Keywords: substitution, soybean flour, brownies
Cegah stunting melalui sosialisasi dan pelatihan pengolahan moringa oleifera pudding untuk ciptakan generasi emas 2045 Anggri Sekar Sari; Rina Setyaningsih; Wardani Kristi; Rafa Arieza Putri Arwana
ABDIMAS DEWANTARA Vol 9 No 2 (2026)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/ad.v9i2.22684

Abstract

Stunting masih menjadi permasalahan kesehatan prioritas di Indonesia, termasuk di Dusun Gembyong, Desa Ngoro-oro, Gunungkidul. Kondisi geografis yang relatif kering serta keterbatasan akses terhadap pangan bergizi menyebabkan masyarakat cenderung mengonsumsi makanan seadanya. Berdasarkan observasi awal, pengetahuan masyarakat (khususnya ibu balita) tentang pemenuhan gizi seimbang masih terbatas. Selain itu, pemanfaatan potensi lokal seperti Moringa oleifera belum optimal, padahal tanaman ini mudah ditemukan di wilayah tersebut dan memiliki kandungan nutrisi tinggi. Permasalahan utama meliputi: (1) rendahnya pemahaman tentang bahaya stunting, (2) kurangnya keterampilan mengolah makanan bergizi berbasis potensi lokal, dan (3) kurangnya inovasi produk pangan sehat yang menarik bagi anak. Untuk mengatasi permasalahan tersebut, program ini menawarkan solusi berupa sosialisasi stunting dan pelatihan pengolahan moringa pudding sebagai alternatif makanan bergizi yang mudah dibuat. Metode kegiatan yaitu penyuluhan interaktif sejumlah 40 peserta, demonstrasi, pelatihan praktik langsung sejumlah 20 peserta, serta pendampingan. Pendekatan partisipatif digunakan agar masyarakat terlibat aktif dalam setiap tahapan kegiatan. Selain itu, dilakukan evaluasi untuk mengukur peningkatan pengetahuan serta observasi keterampilan peserta dalam mengolah produk. Hasil kegiatan ini adalah: (1) meningkatnya pengetahuan masyarakat tentang stunting, (2) 80% peserta memiliki keterampilan mengolah produk berbasis Moringa oleifera. Program ini dapat berkontribusi dalam pencegahan stunting serta mendukung terciptanya generasi emas Indonesia tahun 2045 melalui peningkatan kualitas gizi masyarakat berbasis potensi lokal.   Preventing stunting through outreach and training on moringa oleifera pudding processing to create a golden generation by 2045   Abstract: Stunting remains a priority health problem in Indonesia, including in Gembyong hamlet, Ngoro-oro Village, Gunungkidul. The relatively dry geographical conditions and limited access to nutritious food lead people to consume whatever food is available. Based on initial observations, community knowledge (especially among mothers of toddlers) about achieving balanced nutrition remains limited. In addition, the utilization of local potential, such as Moringa oleifera, is not optimal, even though this plant is easily found in the area and has high nutritional content. The main problems include: (1) low understanding of the dangers of stunting, (2) lack of skills in processing nutritious food based on local potential, and (3) lack of innovation in healthy food products that are attractive to children. To overcome these problems, this program offers solutions in the form of socialization and training in processing moringa pudding as an alternative nutritious food that is easy to make. The activity methods consist of an interactive session for 40 participants, demonstrations, hands-on training for 20 participants, and ongoing guidance. In addition, evaluations are carried out to measure improvements in knowledge and observation of participants' skills in processing the product. The results of this activity are: (1) increased public knowledge about stunting, (2) 80% of participants have the skills to process Moringa oleifera-based products. This program can contribute to stunting prevention and support the creation of Indonesia's golden generation in 2045 by improving the nutritional quality of the community based on local potential.
Edukasi Dapur Sehat Atasi Stunting Berbasis Pengolahan Pangan Lokal untuk Anak Pickey Eater di Desa Sendangtirto Roni Kurniawan; Rina Setyaningsih; Dodik Prakoso Eko Hery Suwandojo
Abdimas Galuh Vol 8, No 2 (2026): September 2026
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v8i2.26600

Abstract

Perilaku memilih-milih makanan (picky eater) dan Gerakan Tutup Mulut (GTM) pada anak usia dua tahun di bawah pengaruh fase perkembangan Terrible Twos dan gejala neofobia makanan menjadi salah satu pemicu utama defisit gizi kronis penyebab stunting. Pengabdian masyarakat ini bertujuan untuk menilai efektivitas program Dapur Sehat Atasi Stunting (DASHAT) dalam memodifikasi menu pangan lokal serta mengubah pola pengasuhan balita di Desa Sendangtirto, Kapanewon Berbah, Kabupaten Sleman. Kegiatan ini menggunakan desain deskriptif kualitatif melalui pendekatan studi observasional partisipatif. Subjek pengabdian melibatkan 50 peserta ibu baduta yang dipilih menggunakan teknik purposive sampling. Pengumpulan data primer dilakukan melalui observasi partisipatif saat sesi edukasi interaktif dan demonstrasi masak (live cooking), serta diperdalam lewat wawancara semi-terstruktur bersama 10 informan perwakilan. Analisis data diolah menggunakan metode analisis tematik deskriptif melalui reduksi data dan matriks klasterisasi respons. Hasil evaluasi menunjukkan tingkat akseptabilitas menu modifikasi berbasis komoditas lokal (Nugget Ayam, Bola-Bola Tahu, dan Nasi Kemul Telur) bernilai sangat tinggi karena memiliki karakteristik ramah sensoris anak, praktis, dan ekonomis. Program DASHAT berhasil mengintegrasikan sains kuliner dengan manajemen psikologi anak untuk mereduksi resistensi makan balita tanpa paksaan. Pascakegiatan, terjadi evolusi pola pengasuhan yang ditandai dengan adopsi aturan makan (feeding rules) yang disiplin serta komitmen keberlanjutan mandiri untuk mengolah makanan padat gizi berbasis potensi lokal. Kesimpulannya, sinergi edukasi gizi dan kreativitas kuliner lokal sangat efektif mengatasi hambatan perilaku makan balita demi mewujudkan generasi bebas stunting.
Co-Authors Ahmad Imam Janata Anggri Sekar Sari Anzahra Sativa Dianna Ratnawati Dodik Prakoso Eko Hery Suwandojo Eko Sri Wahyuningsih Fira Ramadhanti Ika Wahyu Kusuma Wati Ika Wahyu Kusuma Wati Ika Wahyu Kusuma Wati Lilis Kusuma Nur Chasanah Rafa Arieza Putri Arwana Roni Kurniawan Septi Azati Azati Siti Mariah Sri Wahyu Andayani Sri Wahyu Andayani Tiara Nur Afifah Wardani Kristi Widodo widodo Yeni Tustiana Yuslita Eka Nanda