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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmu Sosial dan Humaniora MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Kuliner
Ida Ayu Putu Hemy Ekayani
Universitas Pendidikan Ganesha
Agriculture, Biological Sciences & Forestry Humanities Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Manajemen Teaching Factory Konsentrasi Keahlian Perhotelan di SMK Negeri 1 Sukasada Maharani, Putu Savita; Kusyanda, Made Riki Ponga; Ekayani, Ida Ayu Putu Hemy
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: 10.30653/003.0121.407

Abstract

This study aims to describe the management of the Teaching Factory in the Hospitality Expertise Concentration at SMK Negeri 1 Sukasada. The research focuses on four management functions—planning, organizing, actuating, and controlling—which are integrated into the Teaching Factory process, including product identification, competency scope analysis, production planning, resource adequacy analysis, product development, product delivery, and after-sales services. This study employs a descriptive qualitative approach with data collection techniques through observation, in-depth interviews with the principal, vice principals, teachers, and industry partners, as well as documentation.The results show that at the planning stage, the school has developed an industry-based learning plan integrated with the curriculum and involving the business, industrial, and professional world (DUDIKA). In the organizing stage, the Teaching Factory team structure was clearly established with task distribution according to areas of expertise. The implementation stage was carried out through a learning-by-doing model, allowing students to be directly involved in the production of hospitality goods and services with economic value. Meanwhile, the controlling stage was conducted continuously through internal evaluations and feedback from industry partners to ensure the quality of products and services. 1Corresponding author’s address: Universitas Pendidikan Ganesha e-mail: savita@undiksha.ac.id
Sensory Evaluation Of Purple Passion Fruit Jelly Candy (Passiflora Edulis f. Edulis Sims) Rohman, Fikih Fathul; Putu Hemy Ekayani, Ida Ayu; Damiati, Damiati
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.v6i3.27054

Abstract

This study aims to determine the level of consumer acceptance of the innovation of purple passion fruit-based jelly candy products with a formulation of 120ml passion fruit juice, 120g granulated sugar and 35g gelatin. This study uses a quantitative descriptive analysis method, namely only looking for the average value through organoleptic (hedonic) testing. A total of 50 untrained panelists were involved to involved in assessing of color, aroma, taste, and texture attributes using a 5-point Likert scale. The results showed that this product received a positive response with the category "Very Like" in all aspects. The highest average score was obtained in the taste aspect of 4.64, followed by texture 4.54, color 4.52, and aroma 4.32. Based on these results, it is concluded that purple passion fruit jelly candy is very popular with the public and has the potential to be developed as a commercial food product.
Hedonic Test Of Chicken Dumpling(Tum Ayam) With Addition Of Stone Banana Peel (Musa Brachyarpa) As A Healty Food Alternative Josi, Noviolita Elvina; Ekayani, Ida Ayu Putu Hemy; Damiati, Damiati
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.v6i3.27058

Abstract

This study aims to determine the level of consumer acceptance of chicken tum with the addition of banana stone peel (Musa brachyarpa) as an alternative healthy food. Banana stone peel is a food waste that has not been optimally utilized, despite containing fiber, protein, minerals, and bioactive compounds that can enhance the nutritional value of food products. This research employed an experimental design conducted through three formulation trials to obtain the optimal recipe. A hedonic sensory test involving 50 untrained panelists was performed using a 5-point scale assessing aroma, texture, and taste. The results showed that chicken tum with added banana stone peel was well accepted with a percentage of 50% chicken meat and 50% banana peel, with average scores of aroma 4.70 (highly liked), texture 4.56 (liked to highly liked), and taste 4.56 (liked to highly liked). Based on the hedonic scale conversion, the product falls into the “liked” to “highly liked” category. Therefore, incorporating banana stone peel into chicken tum can serve as a healthy alternative formulation that is nutritious and acceptable to consumers.
Pengembangan Media Pembelajaran E-Book Pada Mata Kuliah Room Service di Prodi Pendidikan Kesejahteraan Keluarga Darmiari, Luh Putu; Suriani, Ni Made; Ekayani, Ida Ayu Putu Hemy
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: 10.30653/003.2026121.484

Abstract

The new paradigm in the 21st century’s 5.0 is the integration and application of technology in life. One application of this technology is in education.learning designed to adapt to the technological context is expected to provide a unique learning experience for students and lecturers. This research is a developmental research project utilizing technology in the form of e-book development. The purpose of this study to determine the steps in e-book development and the feasibility. The methods is Research&Development (R&D), model 4D approach consistingof four stages: define, design, develop, disseminate. The subjects included media expert validators, material expert validators, and 10 student responden. Data collection techniques used observation, interviews, and quetionnaires to assess e-book feasibility. The results show a percentage of 93,81% of media expert validators with the qualification “Very Eligible” percentage 96.88% by materials experts with the qualification”Very Eligible” and percentage of 93,17% by student responses with the category “Very Eligible” overall the e-book mearning media in the room service course is suitable for use as a mearning medium to support the lecture process. Keywords: Learning Media, E-book, Room Service, 4D
Co-Authors ., Luh Desi Widiantini Agus Hamdi Anggita Sari, Luh Vira Cokorda Istri Raka Marsiti Cristina D, Elisabeth Damiati Damiati Damiati - Danna Aditry Wijaya Darmiari, Luh Putu Divani, Putu Tresya Feliatra Hadi Purwanata I Dewa Putu Oka Suardi I Gede Agus Pradana Putrawan I Gede Setiawan Adi Putra Josi, Noviolita Elvina Kadek Dedi Ariawan Ketut Alit Catur Asrini . Ketut Alit Catur Asrini ., Ketut Alit Catur Asrini KETUT BUDI SUSRUSA Ketut Nonik Setiawati . Komang Evi Candrawati . Kusnul Khotimah . Luh Desi Widiantini . Luh Masdarini Luh Surianis . Made Riki Ponga Kusyanda Maharani, Putu Savita Murni, Ni Nyoman Ni Desak Made Sri Adnyawati Ni Kadek Nusantari . Ni Kadek Sudiarti . Ni Kadek Sudiarti ., Ni Kadek Sudiarti Ni Luh De Paramita Sari Ni Luh Ernawati . Ni Luh Ernawati ., Ni Luh Ernawati Ni Made Nopiawati . Ni Made Suriani Ni Nyoman Yudiantari . Ni Nyoman Yudiantari ., Ni Nyoman Yudiantari Ni Wayan Sukerti Nyoman Restu . Putri, Ni Luh Ari Melani Putu Ari Swandewi Putu Dessy Purnama Dewi . Putu Purnami Dewi . Putu Purnami Dewi ., Putu Purnami Dewi Risa Panti Ariani Rohman, Fikih Fathul Setiawati, Ni Kadek Shintia Arum Handayani Sima Pradnyani Made . Sima Pradnyani Made ., Sima Pradnyani Made Yumita Lestari, Ida Ayu Yusuf, Karman