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All Journal Jurnal Penelitian Saintek JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni agriTECH Jurnal Riset Teknologi Industri

Ichda Chayati

Universitas Negeri Yogyakarta

Author-ID : 246822

Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Other

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Kajian Tracer Study LulusanJurusan PTBB FT UNY Tahun 2012 Noor Fitrihana; Prihastuti Ekawatiningsih; Ichda Chayati; Kapti Asiatun; Asi Tritanti
Jurnal Pendidikan Teknologi dan Kejuruan Vol 22, No 1 (2014): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

The objectives of this study were: (1) to describe the graduates’ profile of the Department of Fashion Design and Hospitality Education of 2010-2012 that is required by the National Accreditation Commision for Higher Education, (2) to examine the gap between the graduates’ competencies with the market needs. This tracer study is a descriptive survey study conducted from June to November 2012. The population were 241 graduates of the academic year of 2012. 87 samples were succesfully interviewed through telephone interviews. The instruments of this study was a questionnaire. Quantitative data was analysed using crosstab and percentages. While the qualitative data was analysed by categories. The results showed: (1) the graduates of the Fashion Design, the Hospitality, and the Make-up and Beauty Therapy Programmes who understand the job application process were 85%, 78%, and 86% respectively (b) the graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes with the less than 6 months waiting period before the first employement were 85%, 100%, 80% respectively (c) The graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes who get job vacancies from advertisements and direct application to the company were 15% and 85%, 43% and 57%, 80% and 20% respectively. d. the graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes who are employed in the fields related to their study were 61.5% 71%, 60% respectively (2) The graduates’ competencies compared to the market needs were as follows: (a) Competencies required were integrity, mastery of science, English, information technology, communication, teamwork, self-development, mastery of skills, special expertise, leadership, and organizational management. (b) 98% of the graduates have excellent performance in terms of integrity, expertise, science, English, information technology, communication, teamwork, and self-development.

Pemanfaatan Sumber Belajar Internet untuk Meningkatkan Kreativitas Penyajian pada Mata Kuliah Pengolahan Makanan Oriental Titin Hera Widi Handayani; Ichda Chayati
Jurnal Pendidikan Teknologi dan Kejuruan Vol 19, No 2 (2010): (Oktober)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Penelitian ini bertujuan mengetahui: (1) pemanfaatan sumber belajar internet mata kuliah Pengolahan Makanan Oriental, (2) pengaruhnya terhadap prestasi (nilai penyajian) mahasiswa, dan (3) pendapat mahasiswa terhadap pembelajaran tersebut. Penelitian ini termasuk penelitian tindakan kelas. Subyek penelitian ini adalah mahasiswa semester 3 Program Studi Teknik Boga (D3) sebanyak 26 orang, yang mengambil Mata Kuliah Pengolahan Makanan Oriental. Penelitian dilakukan di Laboratorium Boga Jurusan PTBB pada tahun 2006. Teknik pengumpulan data dengan observasi, angket, dan dokumentasi. Model disain yang digunakan adalah model Kemmis Mc Taggart meliputi tiga langkah yaitu planning, acting and observing, dan reflecting dengan tiga siklus perlakuan. Data dianalisis dengan deskriptif kuantitatif. Hasil penelitian disimpulkan bahwa: (1) pemanfaatan sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental memerlukan tiga siklus dengan perlakuan pada siklus ketiga adalah searching, mancetak hasil/ print, dan mengkaji kulinari, (2) sumber belajar internet dapat meningkatkan nilai penyajian mata kuliah Pengolahan Makanan Oriental dari nilai 2,5 (cukup sesuai – sesuai) menjadi 3,35 (sesuai – sangat sesuai), (3) mahasiswa berpendapat bahwa sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental dapat lebih menambah wawasan tentang penyajian makanan oriental dan dapat membuat mahasiswa lebih kreatif serta lebih memahami kulinari makanan oriental.

Profil Teamwork Skill sebagai Gambaran Kemampuan Kompetitif Mahasiswa Ichda Chayati; Sutriyati Purwanti; Mutiara Nugraheni
Jurnal Pendidikan Teknologi dan Kejuruan Vol 22, No 1 (2014): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

The objectives of the study were: 1) to identify the profile of the Hospitality Engineering Education students’ teamwork skills, 2) to identify the profile of the Hospitality Engineering Students’ teamwork skills, 3) to describe the general overview of the students’ teamwork skills, 4) to identify the group of Bachelor program with the highest and the lowest teamwork skills, 5) to identify the group of the Associate program with the highest and the lowest teamwork skills. This study was a descriptive study. The results showed: 1) the Hospitality Engineering Education students who were at the stages of forming, storming, norming, and performing teamwork skills were 1.02%; 0.52%; 53.39%; and 45.07% respectively, 2) The Hospitality Engineering students who were at the stage of forming, storming, norming, and performing teamwork skills were 2.3%; 2.43%; 54.85%; and 40.42% respectively, 3) All of students in Bachelor and Associate programs generally have good team work skills, 4) in the Bachelor level, the groups with the highest teamwork skills were the regular Bachelor program of 2011 and the non-regular Bachelor program of 2010, while the groups with the lowest teamwork skills were the regular Bachelor program of 2009 and the non-regular Bachelor program of 2009, 5) at the Associate level, the group with the highest teamwork skills was the regular Associate program of 2011, while the group with the lowest team work skills was the regular Associate program of 2010.

Co-Authors Asi Tritanti Kapti Asiatun Mary Astuti Mutiara Nugraheni Nani Ratnaningsih Noor Fitrihana Prihastuti Ekawatiningsih Rahmat Setiadi, Bayu Sunarti Sunarti Sutriyati Purwanti Syukri Fathudin Achmad Widodo Titin Hera Widi Handayani Yustinus Marsono

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Journal : JPTK: Jurnal Pendidikan Teknologi dan Kejuruan