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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Sains dan Teknologi Pangan
FEBRIANI LUKITASARI
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Languange, Linguistic, Communication & Media Mathematics Other

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Respon Peserta Didik Terhadap Program Pengabdian Masyarakat Melalui Pelatihan Pengolahan Labu Kuning: Pengabdian Febriani Lukitasari; Hidayatun Muyasyaroh; Diwyacitta Antya Putri; Nugrahani Astuti; Luthfiyah Nurlaela; Rendra Lebdoyono; Novia Tesalonika Amanda Rerung
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2798

Abstract

A  community service activity through pumpkin processing training was conducted at SMAN 1 Karas, involving 16 11th-grade students. The objectives of this activity were to provide knowledge about the nutrition and benefits of pumpkin, train food processing skills based on local ingredients, and foster student creativity in culinary product innovation. The implementation method included material delivery, creative practice, discussion, and evaluation through pre-tests, post-tests, and participant response questionnaires. The analysis results showed a significant increase in student knowledge, indicated by the difference in pre-test scores (50–60) and post-test scores (80–90). Participants' responses to the training were very positive, with average scores of 4.8–5.0 in aspects of material, instructor skills, facilities and infrastructure, and activity implementation. Participants considered the material easy to understand, the delivery method clear, and the product processing practice very useful. Several improvements were noted in aspects of instructor time discipline and the intensity of mentoring during practice. Overall, this training was effective in increasing students' knowledge, skills, and motivation to utilize local foods, especially pumpkin, as value-added product innovations. Such activities are important to continue to develop as an effort to support food diversification and entrepreneurship in the culinary field.
PENGARUH PERBEDAAN PROPORSI TEMPE DAN LABU (Cucurbita moschata) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NUGGET Hidayatun Muyasyaroh; Febriani Lukitasari; Diwyacitta Antya Putri; Nugrahani Astuti; Aulia Bayu Yushila; Novia Tesalonika Amanda Rerung; Nada Itorul Umam
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/kr7d3965

Abstract

Nugget merupakan salah satu produk pangan olahan yang praktis dan digemari berbagai kalangan, baik anak-anak hingga orang dewasa. Inovasi bahan baku berbasis pangan lokal diperlukan untuk menigkatkan nilai gizi dan keberlanjutan produk. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan proporsi tempe dan labu (Cucurbita moschata) terhadap sifat fisikokimia dan organoleptik nugget. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat formula penelitian yaitu P0 (250:0), P1 (150:100), P2 (100:150) dan P3 (50:200) untuk masing-masing proporsi tempe dan labu kuning. Pengamatan dilakukan terhadap karakteristik nugget meliputi tingkat kesukaan melalui uji hedonik, warna dan nilai proksimat. Hasil penelitian pada uji hedonik yaitu atribut aroma menunjukkan p value < 0.05 sehingga terdapat perbedaan yang signifikan antar sampel. Dari hasil uji hedonik diperoleh produk terbaik pada perlakuan P3. Warna nugget terbaik pada parameter b* menunjukkan nilai perbedaan yang sinifikan (p<0.05). Hasil analisis proksimat didapatkan perlakuan terbaik pada P3 dengan nilai kadar protein, lemak, air, abu dan karbohidrat masing-masing 10,60%; 17,59%; 46,25%; 1,70%; dan 23,87%. Hasil penelitian ini diharapkan dapat memberikan kontribusi dalam pengembangan produk berbasis bahan pangan lokal yang tidak hanya disukai secara sensori namun memiliki kandungan gizi yang baik. Formulasi tempe dan labu kuning berpotensi digunakan sebagai alternatif produk nugget fungsional dalam mendukung diversifikasi pangan berbasis sumber daya lokal.
FAKTOR-FAKTOR YANG MEMPENGARUHI MINAT BERWIRAUSAHA PADA SISWA SMK (STUDI KASUS DI SMK NEGERI 1 POGALAN TRENGGALEK) Hasna Nabilah; Lucia Tri Pangesthi; Niken Purwidiani; Febriani Lukitasari
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.58437

Abstract

This study aims to identify the intrinsic factors that influence entrepreneurial interest, the extrinsic factors that influence entrepreneurial interest, and the relationship between intrinsic and extrinsic factors on entrepreneurial interest. The study employs a descriptive method with a quantitative approach. The research variables include intrinsic factors such as self-confidence, creativity, and motivation, as well as extrinsic factors such as field work experience, the influence of social media, and social interaction. The sample consists of 40 respondents selected using purposive sampling. The research instrument is a questionnaire that has passed validity and reliability tests. Data analysis used multiple linear regression with the aid of SPSS 27. The coefficient of determination value of 0.593 indicates that both factors account for 59.3% of the variance in students’ entrepreneurial interest. The F-test results indicate that intrinsic and extrinsic factors simultaneously influence entrepreneurial interest. The t-test results showed that intrinsic factors significantly influence entrepreneurial interest with a significance value of 0.033 < 0.05, and extrinsic factors significantly influence it with a significance value of 0.012 < 0.05. The conclusion of this study indicates that both intrinsic and extrinsic factors influence entrepreneurial interest.
PENERAPAN BAHAN AJAR DIGITAL BERBASIS HEYZINE FLIPBOOK TERHADAP HASIL BELAJAR KOGNITIF PADA SISWA SMKN 4 BOJONEGORO Dita Aulia Sunaryo; Nugrahani Astuti; Febriani Lukitasari; Rendra Lebdoyono
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.59650

Abstract

This study aimed to determine the implementation of learning, students' cognitive learning outcomes, and students' responses after implementing Heyzine Flipbook-based digital teaching materials on poultry-based dishes at SMKN 4 Bojonegoro. This quantitative study employed a One Group Pretest-Posttest Design (pre-experimental) involving 36 students from Class X Culinary 1 and 35 students from Class X Culinary 2. Data were collected through observation, tests, and questionnaires, and analyzed using quantitative/statistical analysis, the N-Gain test, and the Paired Sample t-Test. The results showed that the learning implementation was categorized as very good. The average score increased from 70.00 to 75.00 in Class X Culinary 1 and from 60.00 to 85.00 in Class X Culinary 2. The Paired Sample t-Test showed a significance value (2-tailed) of <0.001, indicating a significant difference between the pre-test and post-test scores. Students' responses ranged good. Therefore, the implementation of Heyzine Flipbook-based digital teaching materials supported the improvement of students' cognitive learning outcomes.
PENERAPAN VIDEO PEMBELAJARAN BERBASIS STEM TERHADAP HASIL BELAJAR KOGNITIF SISWA SMK DI SMKN 1 DLANGGU Jasmine Syahda Sasmita; Nugrahani Astuti; Febriani Lukitasari; Rendra Lebdoyono
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.59657

Abstract

This study aims to determine of implementing STEM-based instructional videos on students’ cognitive learning outcomes at SMK Negeri 1 Dlanggu. This study employed a quantitative approach using a one-group pretest-posttest design. Data collection included observations, learning outcome tests (pretest and posttest), and student response questionnaires. Data were analyzed using descriptive and inferential statistical analysis. The results showed that: (1) the implementation of learning based on the observation of teacher activities reached 97.03% and student activities reached 98.44%, both categorized as very good; (2) students' cognitive learning outcomes improved, as indicated by the increase in the average pretest score from 70.88 to 88.24 in the posttest, with an N-Gain value of 0.58 (moderate category), and the Wilcoxon test showed a significance value of 0.000, indicating a significant effect; and (3) students' responses to the implementation of STEM-based learning videos reached 92.24%, categorized as very good
PENGEMBANGAN MEDIA PEMBELAJARAN VIDEO TUTORIAL WADAH LIPATAN DAUN UNTUK MENINGKATKAN KETERAMPILAN SISWA KULINER FASE E SMK NEGERI 3 KEDIRI Della Riswanda; Luthfiyah Nurlaela; Febriani Lukitasari; Hanif Naufal Ahmi
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.59963

Abstract

This study aims to determinate: 1) the feasibility of the material and media video tutorial leaf folding container; 2) the effectiveness of video tutorial learning media in improving students skills. This study uses the 4D Thiagarajan model which is carried out up to the third stage. The research stages include the following stages: define, design, develop. Assesment of the suitability of learning materials and media using a scale likert 1-4. The object of the research is a leaf folding video tutorial learning media. The research subject are students of SMK Negeri 3 Kediri culinary expertise program phase E. Data analysis of the effectiveness of the learning media using N-Gain. The results of this study indicate that: 1) validation by material experts obtained an average score of 88% with criteria of “Very Appropiate”; 2) validation results by media experts obtained an average score of 87% with criteria of “Very Appropiate”; 3) the results of the assessment of the effectiveness of learning media in improving students skills showed an increase as evidenced by the results pre-test of 65,44 and post test 79,94%. Analysis using N-Gain the result was 0,30 with a “Medium” criterion. Thus, the develop leaf folding video tutorial learning media is highly suitable for implementation inthe learning process and quite effective in improving student skills.
PENGEMBANGAN MEDIA PEMBELAJARAN VIDEO TUTORIAL PADA ELEMEN TEKNIK LIPATAN NAPKIN FASE F DI SMK 2 MAGETAN Anis Salsabila; Febriani Lukitasari; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.62480

Abstract

The research project in the R&D (Research & Development) department aimed to develop a video tutorial on napkin folding technique F at SMKN 2 Magetan, evaluate the suitability of the materials and media, and assess student feedback. The development of this media was prompted by the challenge students face in remembering the folding steps when practising independently. Therefore, the development of structured video tutorials was necessary to provide visualisation that could be studied repeatedly by students. The 4D model was applied, which only covers three stages (Define, Design, Development). The media were created using Adobe Premiere Pro and CapCut, resulting in three video tutorial sections for use in teaching. This is supported by the results of expert evaluations of the material (92% very suitable), the media (85.56% very suitable) and student responses with an average percentage of 90.10% (very suitable). These results show that the learning media created is highly effective in engaging students in the process of understanding the material on napkin folding techniques.
PENGARUH PRESTASI BELAJAR DAN DUKUNGAN ORANG TUA TERHADAP MOTIVASI KULIAH SISWA SMKN 1 DLANGGU MOJOKERTO Dewi Shafira, Jasmine Izza; Hidayatun Muyasyaroh; Luthfiyah Nurlaela; Febriani Lukitasari
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Posted
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.63460

Abstract

The percentage of graduates from the Culinary Arts Program at SMK Negeri 1 Dlanggu, Mojokerto, who continue their education at the university level remains relatively low (10.59% of 255 graduates), indicating variations in motivation to pursue further education that are likely influenced by academic achievement and parental support. This study aims to determine the effect of academic achievement and parental support on students’ motivation to continue their education at the university level, both partially and simultaneously. The study used a quantitative approach with a survey method involving 60 11th-grade Culinary Arts students selected through purposive sampling. Data were collected via a Likert-scale questionnaire and analyzed using multiple linear regression, t-tests, and F-tests. The results showed that academic achievement had a positive and significant partial effect, while parental support was not significant when considered partially. However, both factors had a significant simultaneous effect, contributing 24.3% to the variation in students’ motivation. Students’ motivation to continue their college education is shaped by the interaction between their learning ability and family support combined
Co-Authors Anis Salsabila Aulia Bayu Yushila, Aulia Bayu Della Riswanda Dewi Shafira, Jasmine Izza Dita Aulia Sunaryo Diwyacitta Antya Putri Hanif Naufal Ahmi Hasna Nabilah Hidayatun Muyasyaroh Jasmine Syahda Sasmita Lucia Tri Pangesthi Luthfiyah Nurlaela Nada Itorul Umam NIken Purwidiani Novia Tesalonika Amanda Rerung Nugrahani Astuti Rendra Lebdoyono