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All Journal Jurnal Pendidikan Anak Usia Dini Undiksha Bunayya : Jurnal Pendidikan Anak Al Ishlah Jurnal Pendidikan Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini PEDAGOGI Jurnal Ilmiah POTENSIA JCE (Journal of Childhood Education) JURNAL PENDIDIKAN TAMBUSAI Jurnal Ilmiah Sekolah Dasar International Journal of Educational Dynamics (IJEDS) International Conference on Languages and Arts EDUKATIF : JURNAL ILMU PENDIDIKAN Seling: Journal of PGRA Study Program Yaa Bunayya : Jurnal Pendidikan Anak Usia Dini Jurnal Pendidikan dan Konseling Jurnal PAUD: Kajian Teori dan Praktik Pendidikan Anak Usia Dini Journal On Teacher Education (Jote) Didaktik : Jurnal Ilmiah PGSD STKIP Subang Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service and Empowerment Jurnal Kajian Manajemen dan Wirausaha Jurnal Family Education Millennial: Jurnal Pendidikan dan Studi Islam Ar-Raihanah: Jurnal Pendidikan Islam Anak Usia Dini Konsienti: Community Services Journal
Indra Yeni
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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PENGARUH MEDIA MONTESSORI COUNTING BOARD INTERAKTIF TERHADAP KEMAMPUAN BERHITUNG ANAK DI TAMAN KANAK-KANAK SYUKRA CENDEKIA MADANI Reyza Mutia Adha; Setiyo Utoyo; Indra Yeni; Tisna Syanita
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 01 (2026): Volume 12 No. 01, Maret 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i01.11558

Abstract

This research is motivated by the persistent lack of numeracy skills and low interest in numeracy learning among children. The interactive Montessori counting board is an effective and engaging medium for numeracy learning. This study aims to determine the effect of the interactive Montessori counting board on numeracy skills in children at Syukra Cendekia Madani Kindergarten.This research approach uses a quantitative method with a quasi-experimental approach. The study involved children at Syukra Cendekia Madani Kindergarten. Purposive sampling was used. Class B1 served as the experimental class and Class B2 as the control class, with 10 children in each class. Data collection used a nine-item test, and data analysis used to compare the differences between the two mean scores, leading to a T-test. Data processing used SPPS version 31 for Windows. Based on the post-test hypothesis test, the sig value (2-tailed) was 0.001 < 0.05. This means there is a significant difference between the interactive Montessori counting board and the teacher's treatment on children's counting skills. It can be concluded that the interactive Montessori counting board has an effect on children's counting skills.
A Descriptive Analysis of Implementing Basic Culinary Principles in Teaching the Main Course Topic of Continental Cuisine at SMK Negeri 6 Padang Yori Raudhatil Jannah; Juliana Siregar; Wiwik Gusnita; Wiwik Indrayeni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26896

Abstract

This study aims to examine the implementation of Basic Culinary subjects to improve students’ skills in preparing continental main courses at SMK Negeri 6 Padang. The research method used is descriptive qualitative with data collection techniques through observation, interviews, and documentation. The research informants are teachers who teach continental cuisine subjects. The learning process at the school follows industry standards from the implementation to the evaluation of practical activities. The implementation of Basic Culinary is carried out through integrated theoretical and practical learning, emphasizing mastery of basic cooking techniques, ingredient knowledge, equipment usage, as well as understanding hygiene and sanitation. The teaching methods applied include direct demonstration, the use of interactive media, and question-and-answer sessions to strengthen students’ understanding. Practical sessions are conducted in accordance with industry Standard Operating Procedures (SOP), and quality control is strictly applied from the selection of raw materials to the final product inspection. The role of teachers is crucial in guiding, directing, and evaluating each stage of students’ practical work. Evaluation is conducted comprehensively, covering aspects of planning, implementation, cooking techniques, taste, texture, dish quality, attitude, teamwork, and presentation. The results show that the implementation of Basic Culinary subjects has a positive impact on improving students’ abilities in preparing main courses, both in technical skills and theoretical understanding. Students provide positive feedback on learning based on direct practice and feel better prepared to meet industry demands. Follow-up evaluations include providing opportunities for improvement and discussions among teachers to address challenges encountered during practice. This study recommends that schools and educators continue to enhance the quality of learning based on industry standards to produce competent and job-ready graduates. 
The Effect of Project Based Learning on the Entrepreneurial Skills of Eleventh Grade Culinary Students at SMKN 2 Bukittinggi Muhammad Gilang Permana Putra; Cici Andriani; Ezi Anggraini; Wiwik Indrayeni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27180

Abstract

This study aims to determine the effectiveness of the Project Based Learning model on the entrepreneurial skills of eleventh-grade Culinary students at SMKN 2 Bukittinggi. This research employed a quantitative method with a one-group pretest-posttest design. The subjects of this study consisted of 105 students. The instrument used was an entrepreneurial skills test administered before (pretest) and after (posttest) the implementation of the Project Based Learning model. The data were analyzed using normality test, homogeneity test, paired sample t-test, and N-Gain analysis.The results showed that the average pretest score was 67.25, categorized as moderate, while the average posttest score was 81.40, categorized as high. The paired sample t-test result indicated that the calculated t-value (12.85) was higher than the t-table value (1.98) with a significance value of 0.000 < 0.05, indicating a significant effect of the Project Based Learning model on students’ entrepreneurial skills. The N-Gain score of 0.43 was classified as moderate, indicating a moderate level of effectiveness.Based on these findings, it can be concluded that the Project Based Learning model is effective in improving the entrepreneurial skills of eleventh-grade Culinary students.
Stunting Prevention Education Strengthening Program in Simalanggang Village: Efforts to Create a Healthy Generation Indra Yeni; Afifah Alya Syafira; Hani Zulmeirita Rizki; Meisya Nadhira Azhari; Sandy Kurniawan; Sarah Amelia Lubis
Konsienti : Community Services Journal Vol. 4 No. 1 (2026): Konsienti: Community Services Journal
Publisher : PT. TAKAZA INNOVATIX LABS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61536/konsienti.v4i1.349

Abstract

This activity is an effort to strengthen stunting education in the Simalanggang community as a strategy to create a healthy generation. Stunting, a chronic nutritional problem caused by long-term nutritional deficiencies, is a serious challenge that impacts children's physical and cognitive development. Through a community empowerment approach, education, and the involvement of Padang State University Community Service Program students as educators and community leaders. The results of the stunting education activity in Simalanggang Village show an increase in community knowledge about the importance of stunting prevention as well as maternal nutrition, parenting patterns, and good sanitation. This activity is expected to be an effective first step in eradicating stunting and building a healthier generation in Simalanggang Village.
Co-Authors Abdul Hasim Afifah Alya Syafira Agariadne Dwinggo Samala Amalia Husna Anak Agung Gede Sugianthara Anggraini, Vivi Chintiya Larashati Cici Andriani Desyandri Desyandri Dilfa, Alrizka Hairi Eka Pentiernitasari Ezi Anggraini Fadhli Ranuharja Fani Futiani Finy Putri Utami Hani Zulmeirita Rizki Ineke Ayu Cantika Irdhan Epria Putra Juliana Siregar Mansur Mansur Mariza Elvira Meisya Nadhira Azhari Miftahul Khaira Muhammad Gilang Permana Putra Muthia Arya Putri Nadia Resika Nazifa &#039;Aisy Ningdri Kurniati Fajrin Nisaul Hanifah Novia Triando Oksimiliya Wirda Penuva Almi Reyza Mutia Adha Sandy Kurniawan Sarah Amelia Lubis SETIYO UTOYO Sherly Oktaviyoza Sri Hartati Tisna Syanita vici febriadil lefni Whyosi Septrizola Wicy Elvi Septiani Winda Trimelia Utami Wiwik Gusnita Yamifebrianti Yamifebrianti Yaswinda Yaswinda Yori Raudhatil Jannah Yose Indarta Yul Syofriend Yulsyofriend Yulsyofriend Yulsyofriend Yulsyofriend,