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All Journal JST ( Jurnal Sains Terapan ) JURNAL PENDIDIKAN TAMBUSAI Jurnal Ilmiah Mandala Education (JIME) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Ilmiah Profesi Pendidikan Jurnal Amal Pendidikan jurnal syntax admiration International Journal of Engineering, Science and Information Technology Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Jurnal Jendela Pendidikan Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Jurnal Pendidikan dan Perhotelan Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Sosial dan Sains Cerdika: Jurnal Ilmiah Indonesia Journal of Innovative and Creativity
Yeni Yulianti
Prodi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta
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Infografis Digital sebagai Media Pembelajaran Microteaching dalam Meningkatkan Keterampilan Dasar Mengajar Calon Guru Kuliner Yeni Yulianti; Annis Kandriasari; Rina Febriana
Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Vol. 6 No. 2 (2026): Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI), 2026 (2)
Publisher : Yayasan Pendidikan Bima Berilmu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53299/jppi.v6i2.4203

Abstract

Penelitian ini bertujuan untuk menganalisis peran infografis digital sebagai media pembelajaran microteaching dalam meningkatkan keterampilan dasar mengajar calon guru kuliner. Metode penelitian yang digunakan adalah penelitian dan pengembangan dengan tahapan analisis kebutuhan, perancangan infografis digital, validasi ahli, serta uji coba terbatas pada mahasiswa calon guru kuliner pada pendekatan model Lee and Owens. Teknik pengumpulan data meliputi observasi, angket, dan dokumentasi, sedangkan analisis data dilakukan secara deskriptif kuantitatif dan kualitatif. Hasil penelitian menunjukkan bahwa infografis digital dinilai layak dan efektif sebagai media pembelajaran microteaching, ditinjau dari aspek tampilan, kejelasan materi, dan kemudahan pemahaman. Penggunaan infografis digital mampu meningkatkan pemahaman mahasiswa terhadap keterampilan dasar mengajar, seperti membuka pembelajaran, menjelaskan materi, mengelola kelas, dan memberikan umpan balik. Simpulan penelitian ini menyatakan bahwa infografis digital dapat digunakan sebagai media pembelajaran alternatif yang inovatif dan edukatif dalam pembelajaran microteaching bagi calon guru kuliner.
BUILDING ENTREPRENEURIAL MINDSETS AMONG INDONESIAN MIGRANT WORKERS THROUGH CULINARY BUSINESS TRAINING IN SINGAPORE Annis Kandriasari; Yeni Yulianti; Efrina; Muhammad Yafie Nuha
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 3 (2026): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i3.3552

Abstract

Indonesian migrant workers often return with valuable work experience and savings, yet many have limited opportunities to turn these assets into sustainable businesses. This community service program addressed gaps in entrepreneurial readiness, culinary business planning, and food safety awareness among 26 Indonesian migrant workers in Singapore. The program was delivered with D’Gayatri International Pte. Ltd. through short lectures, guided discussion, case examples, hands-on culinary demonstration, cost and pricing exercises, digital marketing practice, and mentoring. Participant learning was assessed using a 10-item pre-test and post-test, while satisfaction was measured through a five-item questionnaire. The mean proportion of correct responses increased from 38.08% to 76.54%. Before training, no participant was in the high-score category; afterward, 20 participants (77%) reached that category. Overall satisfaction averaged 4.42 out of 5 (88.46%). The clearest gains concerned entrepreneurial competencies, corporate mindset, business systems, marketing, and branding. One item on competitor and consumer analysis declined, indicating a need for clearer question wording and stronger market-research practice. The program shows that practical, context-sensitive culinary entrepreneurship training can strengthen migrant workers’ confidence and post-migration business preparedness.
Pengembangan Media Pembelajaran Flipbook Materi Kue Indonesia Berbahan Dasar Tepung Ketan Shafiy Mumtaz Tsuraya; Yeni Yulianti; Salsa Belladinna Putri Utami
Jurnal Ilmiah Profesi Pendidikan Vol. 11 No. 3 (2026): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v11i3.5230

Abstract

Media pembelajaran yang digunakan pada materi kue Indonesia berbahan dasar tepung ketan di mata pelajaran Produk Cake dan Kue Indonesia (PCKI) masih didominasi oleh PowerPoint dan buku cetak sehingga belum mampu memenuhi kebutuhan peserta didik akan media yang lebih interaktif dan kaya akan unsur visual. Kondisi tersebut mendorong perlunya pengembangan media pembelajaran yang dapat menyajikan materi secara lebih menarik dan mudah dipahami. Penelitian ini bertujuan untuk mengembangkan media pembelajaran berbasis flipbook serta mengetahui tingkat kelayakannya pada materi kue Indonesia berbahan dasar tepung ketan untuk peserta didik kelas XI SMK. Penelitian menggunakan metode Research and Development (R&D) dengan model 4D yang meliputi tahap Define, Design, Develop, dan Disseminate. Pengumpulan data dilakukan melalui observasi, wawancara, dan angket, sedangkan analisis data menggunakan teknik deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa media flipbook memperoleh persentase kelayakan sebesar 94,64% dari ahli media, 94,44% dari ahli bahasa, dan 97,31% dari ahli materi, yang seluruhnya termasuk dalam kategori sangat layak. Hasil uji coba kepada peserta didik pada tahap one to one, small group, dan field test masing-masing memperoleh persentase sebesar 87,78%, 93,67%, dan 92,73% dengan kategori sangat layak. Berdasarkan hasil tersebut, media pembelajaran berbasis flipbook pada materi kue Indonesia berbahan dasar tepung ketan dinyatakan sangat layak digunakan sebagai media pembelajaran bagi peserta didik kelas XI SMK.
Uncovering Vocational Students' Internship Skills Instruments to Improve Employability in the Hospitality Industry Rina Febriana Hendrawan; Ivan Hanafi; Yeni Yulianti; Rita Patriasih
International Journal of Engineering, Science and Information Technology Vol 6, No 2 (2026)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v6i2.1547

Abstract

Employee performance is a crucial determinant of success in the competitive hospitality industry. Vocational education institutions are therefore required to prepare students with technical expertise and employability competencies aligned with authentic workplace demands. This study aims to develop an industry-informed internship assessment instrument for evaluating vocational students’ employability-related competencies in the hospitality sector. A qualitative instrument-development design integrated a semi-systematic literature review, two rounds of Focus Group Discussions (FGDs), and preliminary expert review. The literature review synthesized 68 studies to establish the initial conceptual basis and candidate employability indicators. Industry consultation involved 20 human resource managers and training supervisors from 15 hotels in Jakarta, while five vocational education lecturers with internship supervision experience participated in the expert review. Qualitative content analysis was used to identify, refine, organize, and contextualize indicators according to hospitality workplace expectations. The final instrument comprises five domains: Communication Skills, Collaboration and Teamwork, Self and Character Development, Professional Ethics, and Creativity and Innovation, represented by 30 behavioral indicators assessed using a 10-point performance rating scale with behavioral descriptors. The development process resulted in substantive refinement, including replacing Problem Solving and Decision Making with Self and Character Development because vocational interns have limited authority to make independent workplace decisions. The study contributes an industry-informed and context-sensitive approach by translating broad employability concepts into observable workplace behaviors. The instrument provides a practical basis for internship supervision, formative feedback, curriculum alignment, and university–industry collaboration. Further psychometric validation is required to establish its reliability and construct validity.
Digital-Based Instructional Media: Transforming Practical Learning for Aspiring Culinary Teachers Yeni Yulianti; Annis Kandriasari; Rina Febriana; Jarudin Wastira
International Journal of Engineering, Science and Information Technology Vol 6, No 2 (2026)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v6i2.1514

Abstract

The integration of digital-based instructional media into practical learning environments has the potential to transform culinary education, particularly in the preparation of future culinary teachers. This study examines the effectiveness of digital tools, including virtual reality (VR) simulations, video tutorials, and interactive learning platforms, in enhancing practical learning outcomes. Using a mixed-methods approach, the research combines quantitative data obtained through surveys with qualitative insights from interviews and focus group discussions to evaluate the effects of digital media on skill acquisition, learner engagement, and overall learning experiences. Participants consisted of aspiring culinary teachers, educators, and industry experts, providing a comprehensive perspective on the implementation and outcomes of digital instructional tools in culinary education. The findings indicate that digital-based instructional media significantly enhances practical learning by providing immersive, flexible, interactive, and accessible experiences that complement conventional instructional methods. Several factors were identified as important for successful implementation, including usability, accessibility, technological readiness, and alignment with pedagogical objectives. However, technical limitations, resource constraints, and resistance to technological change remain important challenges that may affect effective adoption. The study concludes that curriculum designers and educators should adopt systematic strategies for integrating digital technologies into culinary teacher training programs. Such strategies should ensure that technological applications support, rather than replace, essential hands-on culinary experiences. This research contributes to the growing body of knowledge on educational technology and its application in specialized vocational fields. It further highlights the transformative potential of digital media in addressing practical learning challenges while providing opportunities for future research involving emerging technologies, including artificial intelligence (AI) and augmented reality (AR), in culinary education
Co-Authors Ade Rizki Septiani Alsuhendra Alsuhendra Anandita Indira Hayat Annis Kandriasari Destarasta Amurwa Bhumi Dhia Qathrin Nada Efrina Fahira Arsyika Mulia Hartono Fidiyani Aryo Wicaksono Gita Anggini Larasati Guspri Devi Artanti I Gusti Ayu Ngurah Ivan Hanafi Ivan Hanafi Hanafi Jarudin Wastira Lita Rosita Mahdiyah Mahdiyah Mariani Mariani Muhammad Iqbal Ramadhan Muhammad Yafie Nuha Nadhifah Irma -Rahmahsari Natasha Diva Adelia Nur Riska Pretty Metta Dewi Raditiya Putri Setyo Maharani Rina Febriana Rita Patriasih Rusilanti Rusilanti Sachriani Sachriani Safira Azzahra Salsa Belladinna Putri Utami Shafiy Mumtaz Tsuraya Siti Homsinah Talchy Dwi Febrita Yati Setiati Yati Setiati Yati Setiati Zahra Hasiba Mukti Zakiyah Nur Kamilah