Article Per Year (5 Year)
p-Index From 2021 - 2026
4.739
P-Index
This Author published in this journals
All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Penelitian dan Pengembangan Pendidikan Jurnal IKA Jurnal Pendidikan Teknologi dan Kejuruan QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama JMM (Jurnal Masyarakat Mandiri) MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Indonesian Journal of Educational Development (IJED) Jurnal Kuliner
Cokorda Istri Raka Marsiti
Universitas Pendidikan Ganesha
Arts Humanities Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

Published : 145 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 145 Documents
Search

 11   12   13   14   15 
DEVELOPMENT OF A STUDENT WORKSHEET ON MEGIBUNG TRADITION MATERIAL BASED ON PROJECT-BASED LEARNING IN THE CULINARY ARTS VOCATIONAL EDUCATION STUDY PROGRAM Sukerti, Ni Wayan; Marsiti, Cokorda Istri Raka
Indonesian Journal of Educational Development (IJED) Vol. 5 No. 2 (2024): August
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/ijed.v5i2.3779

Abstract

This research aims to describe the student responses to the developed Student Worksheets on Megibung Tradition material in the Balinese Culinary course. It employs a type of development research intended to develop Student Worksheets for Balinese Culinary courses. The subjects of this study were third-semester students of Culinary Arts Vocational Education FTK Undiksha. The selection of these subjects is based on the urgency of providing Balinese Culinary teaching materials, researchers’ role as lecturers, and research respondents. This research instrument is an assessment format consisting of aspects related to (1) material/concept, (2) construction, and (3) technical elements. The results showed that: (1) there are two stages in developing Student Worksheets, namely the preparation stage and the development stage. (2) A feasibility analysis indicated that the use of Student Worksheets with a project-based learning approach is suitable for learning and can enhance student creativity, specifically in the Balinese Culinary course for the ability to serve food with Megibung. (3) After making improvements based on expert validation, student response measurements were taken as users of this Student Worksheet. In general, the results of the student response questionnaire were summarized as follows: 75% of students rated this Student Worksheet as good, 10% gave a moderate response, and 10% gave a very good response.
Pengembangan Media Pembelajaran Flipbook Materi Sweet Bread Pada Mata Kuliah Bakery I Kadek Sudiana Riana; Cokorda Istri Raka Marsiti; Risa Panti Ariani
Jurnal Kuliner Vol. 6 No. 2 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v6i2.115745

Abstract

Penelitian ini bertujuan untuk mendeskripsikan proses pengembangan media pembelajaran Flipbook materi Sweet Bread pada mata kuliah Bakery dan Mendeskripsikan validitas media pembelajaran Flipbook materi Sweet Bread pada mata kuliah Bakery di Program Studi Pendidikan Vokasional Seni Kuliner. Metode penelitian yang digunakan adalah penelitian dan pengembangan (Research and Development) dengan menggunakan model 4D yang meliputi tahap Define,Design,Develop, dan Disseminate. Teknik pengumpulan data dilakukan melalui penyebaran angket kepada ahli materi dan ahli desain media pembelajaran. Data dianalisis menggunakan pendekatan kualitatif dan kuantitatif. Hasil penelitian menunjukkan bahwa proses pengembangan media pembelajaran telah dilaksanakan sesuai dengan tahapan model 4D, yaitu tahap Define dilakukan melalui analisis kebutuhan pembelajaran, tahap Design berupa perancangan materi,perancangan desain flipbook,perancangan ilustrasi dan ikon serta penyusunan instrumen, tahap Develop berupa pembuatan produk dan uji validitas oleh para ahli, serta tahap Disseminate dilakukan penyebaran terbatas kepada dosen pengampu mata kuliah Bakery di Program Studi Pendidikan Vokasional Seni Kuliner. Hasil uji validitas menunjukkan bahwa media pembelajaran Flipbook memperoleh persentase sebesar 99,37% dari ahli materi dan 98,66% dari ahli desain media, yang keduanya termasuk dalam kategori “Sangat Valid”. Dengan demikian, media pembelajaran Flipbook materi Sweet Bread dinyatakan valid digunakan sebagai sumber belajar yang relevan untuk mendukung proses pembelajaran pada mata kuliah Bakery.
Pengembangan Flipbook Panduan Praktikum Food and Beverage Service Model ADDIE untuk Siswa Perhotelan SMKN 1 Sukasada Kadek Rismayani; Ni Made Suriani; Cokorda Istri Raka Marsiti
MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Vol 12 No 1 (2026)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/003.0121.398

Abstract

This research aims to develop a learning media in the form of a practical guide Flipbook for the Food and Beverage Service subject to determine the feasibility level of the developed product so that it can be applied in the learning process at SMK N 1 Sukasada. The type of research applied is R&D (Research and Development) with the ADDIE model, which includes five stages: Analyze, Design, Development, Implementation, and Evaluation. The research subjects involved content experts, media experts, and field testing with a small group of 10 students from grade XI (Phase F) Hospitality Program at SMK N 1 Sukasada. The validation results show that the assessment by content experts obtained a percentage of 97.5% categorized as "Highly Feasible," the media experts’ assessment obtained 97% categorized as "Highly Feasible," and the small group test results obtained 90.5% categorized as "Highly Feasible." Based on these results, the learning media in the form of a practical guide Flipbook for the Food and Beverage Service subject is declared highly feasible for use in the learning process for Phase F students in the Hospitality Program at SMK N 1 Sukasada.
Pengembangan Video Pembelajaran Making Bed untuk Mata Pelajaran Housekeeping Kelas XI di SMK Negeri 1 Singaraja Kadek Okky Dina Donita; Ni Made Suriani; Cokorda Istri Raka Marsiti
MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Vol 12 No 1 (2026)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/003.2026121.478

Abstract

Housekeeping instruction in vocational education requires mastery of practical skills in accordance with hotel industry Standard Operating Procedures (SOP), particularly in Making Bed competency. However, practical learning is often constrained by limited demonstration time and the lack of visual learning media that can be accessed independently by students. This study aimed to develop a Making Bed instructional video for Housekeeping subjects for eleventh-grade hospitality students at SMK Negeri 1 Singaraja and to evaluate its feasibility.This study employed a Research and Development approach using the 4D development model (Define, Design, Develop, and Disseminate). The instructional video was developed based on the duvet method in accordance with hotel industry SOP. Media feasibility was assessed through expert validation involving two subject-matter experts and two media and instructional design experts using a Likert-scale questionnaire. Data were analyzed using descriptive quantitative and qualitative methods.The results showed that the instructional video achieved a feasibility score of 100% from subject-matter experts and 99.47% from media and instructional design experts, both categorized as very feasible. These findings indicate that the developed instructional video meets content accuracy, procedural correctness, visual quality, and instructional design standards.In conclusion, the Making Bed instructional video is highly feasible and relevant as a supporting medium for Housekeeping instruction in vocational schools, particularly in enhancing students’ understanding of procedural skills aligned with hotel industry standards.
DAYA TERIMA MASYARAKAT PADA SELAI WANI (MANGIFERA CAESIA) SEBAGAI DIVERSIFIKASI PANGAN Ida Bagus Satria Harta Widana; Risa Panti Ariani; Cokorda Istri Raka Marsiti
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 23 No. 2 (2026): Edisi Juli 2026
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jptk-undiksha.v23i2.113743

Abstract

Wani fruit (Mangifera caesia) is a seasonal fruit endemic to Bali with high nutritional and economic value. However, its postharvest shelf life is relatively short, lasting only 4–5 days after ripening, which often results in significant postharvest losses. This study aimed to: (1) develop a formulation for wani fruit jam based on the literature on tropical fruit jam processing, and (2) evaluate consumer acceptability of the jam in terms of color, aroma, taste, and texture. The study employed a laboratory experimental method using a One-Shot Case Study design. The research object was wani fruit jam formulated with 400 g of fruit pulp, 60 g of granulated sugar, 100 mL of water, and 10 g of lemon juice. The formulation was developed through preliminary trials and standard tropical fruit jam ratios. The study involved 50 untrained panelists, consisting of students from Universitas Pendidikan Ganesha, who evaluated the product using a five-point hedonic scale. Data were analyzed using descriptive quantitative methods by calculating the mean score for each sensory attribute. The results indicated that the wani fruit jam achieved a "Highly Liked" category for all evaluated attributes, with mean scores of 4.18 for color, 4.14 for aroma, 4.24 for taste, and 4.02 for texture. The variation in scores among sensory attributes represented normal differences in panelists' perceptions, while all attributes consistently fell within the "Highly Liked" category. The slow-cooking process for 45 minutes was effective in preserving the fruit's natural characteristics. It can be concluded that wani fruit jam demonstrated a high level of consumer acceptability among the tested participants and has strong potential for further development as a preserved fruit product. Nevertheless, this study was limited by the demographic scope of the panelists and the absence of physicochemical and microbiological analyses. Therefore, future studies are recommended to conduct comprehensive shelf-life evaluations supported by physicochemical and microbiological assessments.
Co-Authors ., Agnesita Purwanto ., Agus Very Frengky ., DESAK PUTU NITA APSARI ., Dewa Gede Maha Wijaya Putra ., Dzikri Hidayat ., Gusti Ayu Dwi Indrasari ., Hanifa Firdaus ., I Dewa Ayu Nyoman Prajna Paramita ., Ida Bagus Komang Krisnanda w ., Irham Sani ., Kadek Arianti ., Kadek Meli Anggarsari ., Luh Putu Budiartini ., Ni Kadek Sri Wahyuni ., Ni Luh Sri Lestari ., Ni Made Ayu Arisna ., NI MADE EVA YULIANA ., Ni Made Sri Arsani ., Ni Wayan Sugi Astika Dewi ., PUTU ADI PERIAWAN ., Putu Dedo Hendrawan ., Putu Dika Indrawan ., Putu Ellis Octaviyani ., YULI ANITIAS Agnesita Purwanto . Agus Ari Pratama Agus Very Frengky . Anggarsari, Kadek Meli Apsari, Desak Putu Nita Budi Utomo Budi Utomo BUDI UTOMO . Budi Utomo ., Budi Utomo Budiartini, Luh Putu Cahyani, Kadek Winda Damiati Damiati - Desak Nyoman Kartika Dewi Desak Nyoman Kartika Dewi . Desak Putu Nita Apsari DESAK PUTU NITA APSARI . Dewa Gede Maha Wijaya Putra . Dewi, Desak Nyoman Kartika Dzikri Hidayat . Eka Putri Maharani, I Gusti Ayu Febrianto, Muh. Feliatra Gst Ayu Purwaningsih . Gusti Ayu Dwi Indrasari . Gusti Ketut Arianti . Hanifa Firdaus . I Dewa Ayu Nyoman Prajna Paramita . I Kadek Sudiana Riana I Komang Murtiasa I Nyoman Sujana I Wayan Aris Styadi Putra . Ida Ayu Kade Daranindra Cintia Dewi Ida Ayu Putu Hemy Ekayani Ida Bagus Komang Krisnanda W Ida Bagus Komang Krisnanda w . Ida Bagus Satria Harta Widana Iga Garnish . Iga Garnish ., Iga Garnish Indarwan, Anandita R Inten Ihromi May INTEN IHROMI MAY . Irham Sani Irham Sani . Ishak, Ahmad Saphari Kadek Agustina Puspa Ningrum Kadek Arianti . Kadek Dewi Kariani . Kadek Dewi Kariani ., Kadek Dewi Kariani Kadek Dian Utami Dewi . Kadek Harumini . Kadek Harumini ., Kadek Harumini Kadek Meli Anggarsari Kadek Meli Anggarsari . Kadek Okky Dina Donita Kadek Rismayani Kasih Pratiwi, Ni Luh Putu Mita Kertiani, Putu Ketut Pande Triana d . Komang Ratna Dewi . Komang Ratna Dewi ., Komang Ratna Dewi Komang, Trisna Dewi Krisnanda W, Ida Bagus Komang Lestari, Ni Luh Sri Luh Masdarini Luh Putu Budiartini Luh Putu Budiartini . Luh Putu Desy Yusanti . Luh Santiasih Made Diah Angendari Made Riki Ponga Kusyanda May, Inten Ihromi Muh. Febrianto Ni Desak Made Sri Adnyawati Ni Kadek Ayu Handayani . Ni Kadek Sri Wahyuni . Ni Ketut Susilawati Ni Luh Debiani . Ni Luh Meliawati . Ni Luh Meliawati ., Ni Luh Meliawati Ni Luh Sri Lestari Ni Luh Sri Lestari . Ni Luh Vera Dwiyani Ni Made Ayu Arisna . NI MADE EVA YULIANA . Ni Made Novia Kritina Dewi Ni Made Ritasari . Ni Made Sri Arsani . Ni Made Suriani Ni Nyoman Yudiantari . Ni Nyoman Yudiantari ., Ni Nyoman Yudiantari Ni Putu Susrita Maharani Ni Putu Yulita Astira Eka Putri Ni Wayan Sugi Astika Dewi . Ni Wayan Sukerti Ni Wayan, Sukerti Periawan, Putu Adi Putu Adi Periawan PUTU ADI PERIAWAN . Putu Ardian Pratama Putra Putu Dedo Hendrawan Putu Dedo Hendrawan . Putu Desinatalia . Putu Dian Prima Kusuma Dewi Putu Dika Indrawan . Putu Eka Suriawan . Putu Eka Suriawan ., Putu Eka Suriawan Putu Ellis Octaviyani . Qiftijah . Qiftijah ., Qiftijah Rahayu Arinta, Fenty Risa Panti Ariani septa yahnan Suprapto . Suprapto . Trisna Dewi Komang Tsani Hartani Suprapto Wibie Verdian YULI ANITIAS . Yulianitias Yulianitias Yulianitias, Yulianitias Yusuf, Karman