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Comparison of Learning Outcomes Between Discovery Learning with Inquiry Learning Reviewed of Student Learning Independence At Vocational High School Lukitasari, Febriani; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 2, No 10 (2020): October 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i10.3305

The provision of education provides a positive value for the development of the quality of Human Resources (HR), because global challenges and competition between nations in various aspects of life are increasingly competitive. This study aims to find the effect of learning models find the effect of discovery learning learning models with inquiry learning learning models to increase student learning outcomes; find the effect of student learning independence on student learning outcomes; and find interactions between discovery learning, inquiry learning and student learning independence models on student learning outcomes.This type of research is a quasi-experimental study, which is to examine student learning outcomes in food knowledge subjects using discovery learning and inquiry learning models. The research design used in this study is factorial design. Data collection techniques were carried out by observation and tests. Instrument of student learning outcomes. This study concludes that: (1) there is a significant difference in the effect of discovery learning models compared to inquiry learning models on improving student learning outcomes; (2) there is a significantly higher difference in high learning independence compared to students with low learning independence on student learning outcomes, and (3) there is an interaction between discovery learning, inquiry learning and student learning independence towards student learning outcomes. Based on the above conclusions as a whole shows there are differences in the application of learning models, the level of independence and interaction between the use of learning models, and the level of independence of student learning outcomes.

Hubungan Peran Teman Sebaya dan Kebiasaan Sarapan terhadap Perilaku Konsumsi Jajanan Anak di Sekolah Dasar MI Khadijah Malang Kamila, Wardah Chabibah; Handajani, Sri; Miranti, Mauren Gita; Lukitasari, Febriani
Jurnal Pendidikan Non formal Vol. 2 No. 3 (2025): March
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jpn.v2i3.1461

Penelitian ini bertujuan untuk mengetahui 1) Hubungan peran teman sebaya terhadap perilaku konsumsi jajanan pada anak di sekolah dasar MI Khadijah Malang. 2) Hubungan kebiasaan sarapan terhadap perilaku konsumsi jajanan pada anak di sekolah dasar MI Khadijah Malang. 3) Hubungan peran teman sebaya dan kebiasaan sarapan terhadap perilaku konsumsi jajanan anak di sekolah MI Khadijah Malang. Penelitian ini menggunakan jenis penelitian korelasional dengan pendekatan kuantitatif. Data dikumpulkan melalui kuesioner yang diisi oleh 128 anak sekolah dasar MI Khadijah Malang. Teknik analisis data menggunakan serangkaian uji asumsi yaitu uji liniearitas dan uji normalitas, serta pengujian hipotesis menggunakan uji korelasi pearson. Hasil penelitian menunjukkan bahwa hubungan antara peran teman sebaya dan perilaku konsumsi jajanan ada taraf kekuatan tinggi dengan nilai signifikansi 0,000 (<0,05). Terdapat hubungan antara kebiasaan sarapan dan perilaku konsumsi jajanan dengan nilai signifikansi 0,009 (<0,05), serta peran teman sebaya dan kebiasaan sarapan memiliki hubungan yang signifikan terhadap variabel perilaku konsumsi jajanan dengan nilai signifikansi 0,000 (<0,05). Maka dapat disimpulkan bahwa 1) Terdapat hubungan peran teman sebaya terhadap perilaku konsumsi jajanan anak di sekolah dasar MI Khadijah Malang 2) Terdapat hubungan kebiasaan sarapan dengan perilaku konsumsi jajanan anak di sekolah dasar MI Khadijah Malang. 3) Terdapat hubungan peran teman sebaya dan kebiasaan sarapan terhadap perilaku konsumsi jajanan anak di sekolah dasar MI Khadijah Malang.

Meningkatkan Kualitas Manajemen Sekolah Kejuruan Melalui Manajemen Hubungan Masyarakat Lukitasari, Febriani; Joko, Joko; Agung, Achmad Imam
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 3: April 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i3.8444

Tujuan dari penelitian ini adalah untuk menggambarkan: (1) manajemen hubungan masyarakat dengan sekolah, (2) prosedur operasional hubungan masyarakat di lingkungan sekolah, dan (3) peran kepala sekolah dalam meningkatkan kualitas sekolah. Penelitian ini menggunakan metode kualitatif dengan desain studi kasus. Penelitian dilakukan di SMK Negeri 1 Buduran. Pengumpulan data dilakukan melalui observasi, wawancara mendalam, dan studi dokumentasi. Hasil penelitian menunjukkan bahwa: (1) manajemen hubungan masyarakat dalam peningkatan mutu sekolah, baik secara internal maupun eksternal, mencakup perencanaan, pelaksanaan, dan evaluasi dalam merancang program-program sekolah; (2) prosedur operasional hubungan masyarakat di sekolah meliputi pertemuan kepala sekolah dengan komite dan masyarakat untuk menyosialisasikan citra sekolah, pengadaan sarana dan prasarana pendidikan, pertemuan antara unsur sekolah dan orang tua siswa dalam pengambilan rapor, serta pengelolaan strategi kerja sama sekolah, seperti perkemahan, gotong royong, visit school, dan berbagai perlombaan. Selain itu, koordinasi dengan lembaga pendidikan lain juga dilakukan untuk memperoleh umpan balik terhadap pelaksanaan program kerja sekolah; dan (3) peran kepala sekolah dalam meningkatkan kualitas sekolah diwujudkan melalui penerapan konsep manajemen pendidikan serta pemantauan terhadap setiap aspek dalam manajemen pendidikan di sekolah.

Comparison of Learning Outcomes Between Discovery Learning with Inquiry Learning Reviewed of Student Learning Independence At Vocational High School Lukitasari, Febriani; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 2 No. 10 (2020): October 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i10.3305

The provision of education provides a positive value for the development of the quality of Human Resources (HR), because global challenges and competition between nations in various aspects of life are increasingly competitive. This study aims to find the effect of learning models find the effect of discovery learning learning models with inquiry learning learning models to increase student learning outcomes; find the effect of student learning independence on student learning outcomes; and find interactions between discovery learning, inquiry learning and student learning independence models on student learning outcomes.This type of research is a quasi-experimental study, which is to examine student learning outcomes in food knowledge subjects using discovery learning and inquiry learning models. The research design used in this study is factorial design. Data collection techniques were carried out by observation and tests. Instrument of student learning outcomes. This study concludes that: (1) there is a significant difference in the effect of discovery learning models compared to inquiry learning models on improving student learning outcomes; (2) there is a significantly higher difference in high learning independence compared to students with low learning independence on student learning outcomes, and (3) there is an interaction between discovery learning, inquiry learning and student learning independence towards student learning outcomes. Based on the above conclusions as a whole shows there are differences in the application of learning models, the level of independence and interaction between the use of learning models, and the level of independence of student learning outcomes.

Responsive vocational education to the needs of the world of work: A literature review of critical factors Lukitasari, Febriani; Wrahatnolo, Tri; Suhartini , Ratna; Astuti, Nugrahani
Jurnal Pendidikan Teknologi Kejuruan Vol 8 No 3 (2025): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v8i3.46323

This article aims to identify and analyze critical factors that influence the responsiveness of vocational education to the needs of the world of work through a systematic literature review approach to 30 international scientific articles indexed by Scopus. The results of the study indicate that the responsiveness of vocational education is largely determined by four main elements, namely: (1) strategic partnerships between vocational education institutions and the industrial world in order to align the curriculum (link and match), (2) strengthening the integration between hard skills and soft skills in graduates to face the challenges of 21st century competencies, (3) the central role of vocational educators that needs to be improved through continuous professional training, and (4) the use of innovation and learning technology such as VR (Virtual Reality), AR (Augmented Reality), and AI (Artificial Intelligence) in the vocational education process. These findings emphasize that vocational education needs to continue to adapt to the dynamics of industry and technological developments to produce competent, adaptive, and highly competitive graduates in the global job market.

Innovation Of Bay Tat Cake In The Perception Of Generation Z In Napal Bengkulu Village Balqis, Aisyah Shinta; Astuti, Nugrahani; Lukitasari, Febriani; Lebdoyono, Rendra
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27050

The preservation of Bengkulu's traditional Bay Tat cake faces the challenge of attracting attention among Generation Z. Currently, Bay Tat only has two variants (pineapple and coconut kernel), even though the potential of Bengkulu's local food ingredients is very diverse, allowing for the development of new flavor variants. However, the perception of Generation Z as future consumers towards the potential of Bay Tat innovation is unknown, including whether Generation Z will be interested if Bay Tat cake is innovated. This study aims to describe the perception of Generation Z in Napal Village towards the potential of Bay Tat cake innovation based on four questionnaire indicators: motives, willingness and expectations, stimulus intensity, and stimulus repetition. The method used is descriptive quantitative with 81 Gen Z respondents (junior high school students, high school students, university students, and workers) who are familiar with or have consumed Bay Tat. Data were collected through a closed questionnaire with a Likert scale of 1–5 and analyzed descriptively using Microsoft Excel. The results show that Generation Z's perception of the potential of Bay Tat innovation is in the positive category, marked by the dominance of "Agree" and "Strongly Agree" answers in all indicators. The 85% approval rate indicates that the younger generation is open to the development of new Bay Tat flavors, thus offering the opportunity for innovation in this traditional product to remain relevant to young consumers. The implication of this finding for the world of education is that it can be used as a real-life example in Product Development or Culinary Entrepreneurship courses to help students understand how to develop traditional foods to make them more appealing to the younger generation.

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