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All Journal Teknotan: Jurnal Industri Teknologi Pertanian JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Agrointek INVOTEC EDUFORTECH Indonesian Food Science and TechnologyJournal Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Asean Journal of Science and Engineering (AJSE) Journal of Agri-Food Science and Technology (JAFoST) Indonesian Journal of English Teaching Marathon: Jurnal Pendidikan Jasmani Universitas Tanjungpura
Dewi Cakrawati
Program Studi Pendidikan Teknologi Agroindustri, FPTK UPI
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Nursing Other

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Penerapan Model Pembelajaran Problem Based Learning dengan E-module Interaktif untuk Meningkatkan Kemampuan Berpikir Kritis Siswa Robbani, Putri Aulia Fitrah; Cakrawati, Dewi; Handayani, Mustika Nuramalia
JIPTEK: Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Vol 18, No 1 (2025): January
Publisher : Faculty of Teacher Training and Education Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jiptek.v18i1.78393

Abstract

Rendahnya kemampuan berpikir kritis siswa dipengaruhi oleh banyak faktor, salah satunya adalah penerapan model pembelajaran yang kurang bervariasi dalam pembelajaran.  Selain itu, bahan ajar yang digunakan guru yaitu buku cetak yang diterbitkan Kementerian Pendidikan dan Kebudayaan yang tersedia di perpustakaan terbatas, sehingga siswa tidak dapat belajar secara mandiri. Tujuan penelitian ini adalah untuk mengetahui kelayakan e-module interaktif dan kemampuan berpikir kritis dengan menggunakan model pembelajaran Problem Based Learning. Penelitian dilaksanakan dengan metode Penelitian Tindakan Kelas dengan alur pelaksanaan sebanyak dua siklus. Hasil penelitian yang didapatkan yaitu: (1) kelayakan e-module interaktif menurut ahli media, bahasa, dan materi dikategorikan sangat layak, serta respon siswa yang dikategorikan sangat baik; (2)  kemampuan berpikir kritis siswa mengalami peningkatan pada akhir siklus 2, hal ini ditinjau dari peningkatan perolehan nilai kognitif, observasi kemampuan berpikir kritis, dan psikomotorik. Perolehan rata-rata nilai kognitif yaitu 89 dengan ketuntasan siswa mencapai 90%, rata-rata persentase skor observasi kemampuan berpikir kritis yaitu 80%, dan rata-rata persentase nilai psikomotorik yaitu 85%. Kemampuan berpikir kritis siswa dengan penerapan model pembelajaran Problem Based Learning dengan e-module interaktif dinyatakan “sangat tinggi”. 
Pengembangan E-Jobsheet Berbasis SKKNI pada Praktikum Pembuatan Susu Kedelai di SMKN 4 Garut Sya'adah, Siti Asiah; Cakrawati, Dewi; Rahayu, Dwi Lestari
JIPTEK: Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Vol 18, No 1 (2025): January
Publisher : Faculty of Teacher Training and Education Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jiptek.v18i1.78394

Abstract

Pengembangan e-jobsheet produksi susu kedelai dilakukan untuk menunjang kegiatan praktikum di SMKN 4 Garut. E-jobsheet dikembangkan berbasis SKKNI agar mendukung pencapaian kompetensi peserta didik. Penelitian ini bertujuan untuk (1) Mengetahui kelayakan e-jobsheet berbasis SKKNI sebagai pedoman praktikum pembuatan susu kedelai; (2) Mengetahui hasil belajar peserta didik pada aspek kognitif, afektif, dan psikomotorik dalam praktikum pembuatan susu kedelai dengan media e-jobsheet berbasis SKKNI. Pengembangan e-jobsheet menggunakan metode Research and Development dengan model ADDIE. Hasil validasi menunjukkan e-jobsheet berada pada kategori “sangat layak” oleh ahli materi, media, bahasa, dan tanggapan peserta didik. E-jobsheet yang layak digunakan sebagai media pembelajaran pada XI APHP 2 sebanyak 34 orang. Penerapan e-jobsheet menggunakan metode Penelitian Tindakan Kelas (PTK) dalam dua siklus. Hasil belajar peserta didik berada pada kategori “Tinggi” pada aspek kognitif, aspek afektif kategori “Sangat Baik”, dan aspek psikomotor tingkat “Sangat Terampil”. Penggunaan e-jobsheet berbasis SKKNI membantu peserta didik memahami alur praktikum sehingga dapat memproduksi susu kedelai sesuai SKKNI.
Pemanfaatan Limbah Kulit Pisang dalam Peningkatan Innovation Skills Siswa Kelas XI SMKN 63 Jakarta Putri, Nadya Rachma; Handayani, Mustika Nuramalia; Cakrawati, Dewi
JIPTEK: Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Vol 18, No 1 (2025): January
Publisher : Faculty of Teacher Training and Education Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jiptek.v18i1.93097

Abstract

Untuk mengetahui peningkatan innovation skills kepada siswa peneliti menggunakan model pembelajaran project based learning (PjBL). Penelitian ini bertujuan untuk, 1) Mengetahui keterlaksanaan Project Based Learning (PjBL) siswa kelas XI APHP 63 Jakarta, 2) Mengetahui bagaimana peningkatan Innovation Skills siswa kelas XI APHP SMKN 63 Jakarta, dan 3) Mengetahui bagaimana kualitas produk dari limbah kulit pisang yang diproses di SMKN 63 Jakarta, dengan metode Penelitian Tindakan Kelas (PTK) dengan dua siklus untuk penerapan pembelajaran. Sampel pada penelitian ini yaitu siswa kelas XI APHP 2 sebanyak 12 orang. Hasil dari keterlaksanaan model pembelajaran PJBL dinyatakan “Sangat Baik” dengan presentase 100% terlaksana. Hasil peningkatan innovation skills aspek kognitif siswa, mengalami peningkatan skor N-Gain mendapatkan nilai 0,67 yang dikategorikan “Sedang”, innovation skills pada aspek afektif rata-rata yang diperoleh adalah 90,46% dengan kategori “Sangat Baik”, dan untuk psikomotorik pada kelompok 1 mendapatkan rata- rata nilai 98,50 sedangkan kelompok 2 mendapatkan rata-rata nilai 97,82 maka setiap kelompok dikategorikan “Sangat Baik”. Untuk kualitas produk yang terbuat dari kulit pisang siswa menyukai mulai dari warna, rasa, aroma, tekstur, dan kenampakan dengan dikategorikan “Suka”.
Effect Of UV-Assisted Titanium Dioxide (TiO2) Photocatalysis on Viable Airborne Bacteria and Fungi in The Seasoning Powder Industry Cakrawati, Dewi; Aprilianto, Kevin; Faridah, Chintya Nur; Utami, Kiki Diyah Ayu
Journal of Agri-Food Science and Technology Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7660

Abstract

Titanium dioxide (TiO2) has been known to have anti-microbial activity against fungi, bacteria, and viruses. The application of TiO2 in the membrane attached to the air conditioner was expected to minimize airborne microorganisms. This study contribution to investigate the efficacy of UV-assisted TiO2 photocatalysis in controlling airborne microorganisms in the seasoning powder industry. TiO2 was coated to the non-woven membrane and attached with a UV lamp inside the air conditioner. When the AC was on, the Ti3+ was released into the air. Enumeration of airborne microorganisms was conducted by opening the agar plates for 15 min at several food processing facilities, followed by incubating agar plates for 72 hours at 30 °C. The result shows dry processing facility had the highest number of initial airborne bacteria while the wet production facility had the highest number of initial airborne fungi. Interestingly, the number of airborne microorganisms fluctuated in the packaging facility related to the number of people going inside and outside. On the contrary, the number of airborne microorganisms was deficient in empty rooms, which indicated that the number of airborne microorganisms might be related to people and products. Overall, airborne microorganisms were reduced after 60 min of irradiation. Therefore, it is recommended to irradiate the facilities for 60 min before production start. SEM images and EDAX analysis results show TiO2 was detected after 160 h. However, it was recommended to change the TiO2 membrane after one month. This research was expected to contribute to controlling airborne microorganisms during food production in food processing facilities.
PENGARUH LATIHAN JALAN 60 MENIT, LATIHAN PEMBEBANAN RINGAN, DAN STRETCHING TERHADAP PENGUATAN JANTUNG DAN PARU Graha, Ali Satia; Ridwan, Ahmad; Sundari, Sri; Cakrawati, Titis Dewi; Saputra, Danny Eka Wahyu
Marathon: Jurnal Pendidikan Jasmani Universitas Tanjungpura Vol 3, No 2 (2024): Oktober 2024
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jmrthn.v3i2.84800

Abstract

Tujuan penelitian ini untuk mengevaluasi dan membandingkan pengaruh latihan jalan 60 menit, latihan pembebanan ringan, dan stretching terhadap penguatan jantung dan paru di Yogyakarta. Penelitian ini menggunakan desain penelitian eksperimen. Lokasi penelitian berada di stadion atletik UNY, Yogyakarta. Populasi ddrai penelitian ini adalah pekerja yang bekerja di Yogyakarta. Teknik sampling dalam penelitian ini menggunakan teknik purposive sampling dengan kriteria sebagai berikut: 1) pekerja berumur 20-40 tahun, 2) sehat atau tidak sedang dalam kondisi sakit maupun perawatan terhadap penyakit, 3) pekerjaan menetap dikantor/ sadantary behavior, 4) berat badan dalam kategori normal, 5) bersedia mengikuti seluruh latihan yang diberikan. Instrumen yang digunakan dalam ini berupa lari 12 menit. Analisis data menggunakan analisis deskriptif dan analisis dengan metode statistik dengan bantuan aplikasi SPSS, yaitu uji t untuk membandingkan perbedaan nilai pretest dan posttest. Hasil penelitian dari 30 sampel yang diberikan perlakuan menunjukkan bahwa hasil uji t yang telah dilakukan pada Latihan Jalan 60 menit dengan Stretching diperoleh nilai t hitung yaitu 5.448 t tabel (df 14) 1,76131 dan nilai signifikansi 0,000 0,05 dan pada Latihan Pembebanan Ringan dengan Stretching diperoleh nilai t hitung yaitu 4.379 t tabel (df 14) 1,76131 dan nilai signifikansi 0,001 0,05 yang artinya terbukti efektif dari kedua latihna yang diberikan menunjukkan peningkatan penguatan jantung paru peserta latihan.
Producing Kombucha Beads by Spherification: Effect of Alginate Concentration on Release Behavior and Physical Characteristics Cakrawati, Dewi; Tresuwan, Khemapas; Rahayu, Dwi Lestari; Sulastri, Afianti; Handayani, Mustika Nuramalia; Sugiarti, Yatti; Tanesha, Josephine
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.38297

Abstract

Abstract— The consumption of kombucha has been increasing in recent years due to its health benefits. However, its strong and distinctive flavor can be a limiting factor for consumer acceptance. Therefore, producing kombucha beads through spherification provides an alternative method of consuming kombucha. This study investigated the effect of sodium alginate (SA) concentration on the release of total phenolic content, reducing sugar, and antioxidant capacity from kombucha beads. Additionally, the stability of kombucha beads in simulated gastric juice was investigated in terms of viable bacteria.  The microstructure of kombucha beads was investigated using a scanning electron microscope (SEM). The result showed that kombucha beads produced tear-shaped beads. Increasing the concentration of sodium alginate led to an increase in the size and hardness of the kombucha beads (P < 0.05). However, increasing the concentration of sodium alginate did not affect the release of total phenolic content, reducing sugar and antioxidant capacity (P ≥ 0.05). Interestingly, 1% SA-kombucha beads had the highest viability of bacteria (P < 0.05) after low pH simulation compared to 2% to 5% SA-kombucha beads. SEM analysis revealed that kombucha beads had cavities and deposits of NaCl at 2% and higher concentrations of sodium alginate. While the FTIR spectra showed that no new peaks were generated in the kombucha beads, stretching peaks were observed at 3000-3500 cm-1. This study highlighted the potential of alginate beads for encapsulating polyphenolic compounds as an innovative approach for food applications. Further study is needed to understand the release behavior of probiotic microorganisms in kombucha during digestion.
Pelatihan Manajemen Laboratorium Berbasis 5R (Ringkas, Rapi, Resik, Rawat, Rajin) Bagi Guru dan Laboran SMKN 1 Cipatujah Tasikmalaya Handayani, Mustika Nuramalia; Cakrawati, Dewi; Handayani, Sri
Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Vol 9, No 4 (2025): Jurnal Pelayanan dan Pengabdian Masyarakat (PAMAS)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM Universitas Respati Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/pamas.v9i4.3581

Abstract

The existence of laboratories in schools, especially vocational schools, is very important in increasing students' competence to form professional workers in the industrial world. Teachers and laboratory assistants need to have adequate skills in managing laboratories to optimize learning in schools. Teacher and laboratory assistant at a vocational high school, SMKN 1 Cipatujah Tasikmalaya West Java, especially majoring in agribusiness processing agricultural products has problems, namely limited human resources both in quantity and knowledge and good laboratory management skills. Therefore, laboratory management training is needed for them within the framework of Community Service activities. The aim of this activity is to increase the knowledge and skills of teachers and laboratory assistants in laboratory management, developing a guidebook for laboratory management in vocational high school (SMK). This activity consists of four stages, namely preparation of training materials, socialization of the program to school staff, implementation of training activities and evaluation of activities. The training was carried out well thanks to the support of various parties, the UPI (Universitas Pendidikan Indonesia) academic community and SMKN 1 Cipatujah. Teachers' and laboratory assistants' understanding of the 5R (Seiri–Seiton–Seiso–Seiketsu–Shitsuke) concept and its application in laboratory management has increased. Furthermore, regular assistance or training is needed which can be carried out online.
How Do the Indonesian Pre-service Teachers Perceive CEFR? Cakrawati, Titis Dewi; Agung, Antonius Setyawan Sugeng Nur; Nugroho, Arif; Ramadhan, Rizki
IJET (Indonesian Journal of English Teaching) Vol. 13 No. 1 (2024): July
Publisher : Department of English Language Education, UIN Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15642/ijet2.2024.13.1.14-28

Abstract

The Common European Framework of Reference (CEFR) provides a basis for developing language education curriculum, conducting language learning and teaching, and administering language assessment. In the Indonesian context, the recently launched Kurikulum Merdeka refers to the CEFR in targeting the English Proficiency levels that should be achieved in English Subject across different schooling levels. Hence, teachers’ understanding and perceptions of the framework become important. This study aimed to examine the pre-service EFL teachers’ perception of the CEFR. A survey using a 5-point Likert Scale questionnaire and semi structured interviews were conducted to collect both quantitative and qualitative data from 49 pre-service EFL teachers who were selected through a random sampling technique. The results showed that the participants had positive perceptions of the CEFR but they had limited to a moderate understanding level of the CEFR. They only received limited CEFR exposure from a course in their teacher training program. They also mostly associated the CEFR with standardized testing and language certification without understanding the underlying principles of the framework. More comprehensive CEFR training for teacher candidates should be considered before Kurikulum Merdeka is compulsorily implemented. Also, the research can play a crucial role in shaping language education by influencing curriculum development, teacher training, policy decisions, quality assurance measures, student outcomes, and ongoing professional development within the field.
Pelatihan Cara Produksi Pangan Olahan yang Baik dan Pendampingan Pendaftaran P-IRT untuk UMKM Kluster Olahan Makanan Nabati di Kota Bandung Dewi Cakrawati; Puji Rahmawati Nurcahyani; Dwi Lestari Rahayu; Gilang Garnadi Suryadi; Chintya Nur Faridah
Abdimas Galuh Vol 8, No 1 (2026): Maret 2026
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v8i1.21753

Abstract

Usaha Mikro, Kecil, dan Menengah (UMKM) memiliki peran penting dalam perekonomian, namun masih menghadapi tantangan terkait standar keamanan pangan dan legalitas produk. Salah satu upaya peningkatan daya saing adalah melalui penerapan Cara Produksi Pangan Olahan yang Baik (CPPOB) serta pendaftaran izin edar Pangan Industri Rumah Tangga (P-IRT). Program pengabdian kepada masyarakat ini bertujuan meningkatkan pemahaman dan keterampilan UMKM kluster olahan makanan nabati di Kota Bandung melalui pelatihan CPPOB dan pendampingan pendaftaran P-IRT. Metode pelaksanaan meliputi seleksi peserta, pelatihan tatap muka, pendampingan penyusunan manual mutu CPPOB, serta kegiatan gap analysis melalui kunjungan langsung ke tempat produksi. Hasil kegiatan menunjukkan bahwa dari 35 UMKM pendaftar, 5 UMKM lolos seleksi akhir dan mengikuti pelatihan. Peningkatan pengetahuan peserta tercermin dari kenaikan nilai rata-rata post-test (92,8) dibandingkan pre-test (88,75). Evaluasi kuesioner juga menunjukkan tingkat kepuasan tinggi (rata-rata skor 4,7/5) terhadap kualitas materi, metode penyampaian, dan interaktivitas pelatihan. Selain itu, seluruh UMKM peserta berhasil menyusun dokumen manual mutu CPPOB sebagai prasyarat pengajuan izin edar, serta memperoleh catatan perbaikan melalui gap analysis untuk meningkatkan standar keamanan pangan. Pelatihan CPPOB dan pendampingan P-IRT mampu meningkatkan kapasitas UMKM dalam penerapan keamanan pangan dan memperkuat daya saing produk. Disarankan agar program serupa diperluas dengan cakupan peserta lebih banyak serta dilakukan pendampingan lanjutan hingga tahap implementasi penuh CPPOB dan sertifikasi izin edar.
Co-Authors Afianti Sulastri, Afianti Ahmad Ridwan Ali Satia Graha Anggraini, Fina Siti Aprilianto, Kevin Arif Nugroho Chintya Nur Faridah Danny Eka Wahyu Saputra Dwi Lestari Rahayu Ekowati, Bangun Ambar Faridah, Chintya Nur Gilang Garnadi Suryadi Handayani, Sri Hongsprabhas, P. Ihsan, Rizqy Zainul Meilani, Dini Mira Miranti Mochamad Angga Kusumah Mustika Nuramalia Handayani Puji Rahmawati Nurcahyani Putri, Nadya Rachma Rahayu, Dwi Lestari Rizki Ramadhan Robbani, Putri Aulia Fitrah Siti Mujdalipah Sri Handayani Sundari, Sri Sya'adah, Siti Asiah Tanesha, Josephine Tantri Yulianti Tati Sukarti Tresuwan, Khemapas Utami, Kiki Diyah Ayu Yatti Sugiarti, Yatti