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All Journal Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Inovasi Teknologi Pendidikan Jurnal Ilmiah Mandala Education (JIME) JUPE : Jurnal Pendidikan Mandala Sarwahita : Jurnal Pengabdian Kepada Masyarakat Business Innovation and Entrepreneurship Journal Syntax Idea Edunesia : jurnal Ilmiah Pendidikan Jurnal Amal Pendidikan International Journal of Engineering, Science and Information Technology Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Jurnal Sains Boga Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Sosial dan Sains Media Pendidikan Gizi dan Kuliner RESLAJ: Religion Education Social Laa Roiba Journal Journal of Innovative and Creativity JOP Journal of Pedagogi
Rina Febriana
Universitas Negeri Jakarta
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Employability skills and self-perception of diploma 3 graduates in the world of work Rina Febriana; Ivan Hanafi; Annis Kandriasari; Apri Nuryanto; Soeprijanto Soeprijanto; Muksin Muksin; Su Jo Ching; Abu Bakar Mamat
Jurnal Pendidikan Vokasi Vol. 13 No. 2 (2023)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i2.54039

Abstract

This study aims to determine the world's perception of Diploma 3 graduates regarding work skills. The research used a questionnaire survey method on Diploma 3 graduates who had worked for 2-5 years. Measurement of work aspects includes individual qualities, basic skills, interpersonal skills, thinking skills, resource management, systems and technology, and information skills. The instrument's validity in each aspect ranges from 0.416 to 0.683, with a reliability of 0.882. The research technique used simple random sampling with 109 respondents in this study. The results of the study stated that the self-perception of graduates are (1) an individual quality score of 85.5 with a very high interpretation; (2) basic skills get a score of 81.8 with a high interpretation; (3) an interpersonal score of 84.8 with a very high interpretation; (4) thinking skills get a score of 83.1 with a very high interpretation; (5) resource management obtained a score of 88.6 with a very high interpretation; (6) systems and technology got a score of 92.4 with a very high interpretation, and (7) information skills got a score of 85.1 with a very high interpretation. Thus, the average worldwide employment of Diploma 3 graduates is 85.9, with a high interpretation. This finding implies that the higher graduates' employability skills, the higher their self-perception at work.
Culinary Education: Evaluating Stake’s Countenance Model in Case-Based Learning Yuni Aulia; Riyadi; Rina Febriana
Journal of Pedagogi Vol. 2 No. 1 (2025): Journal of Pedagogi - February
Publisher : PT. Anagata Sembagi Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62872/9cwzxp75

Abstract

This study examines the effectiveness of case-based learning in a culinary education program through the lens of Stake’s Countenance Model of evaluation. The research seeks to identify how this evaluation framework can illuminate critical dimensions of teaching and learning, ultimately guiding improvements in curricular design and instructional practices.
Persepsi Siswa Program Keahlian Kuliner terhadap Pelaksanaan Uji Kompetensi Keahlian (UKK) Yuni Muliyana; Rina Febriana; Annis Kandriasari; Constantinus Rudy Prihantoro; Muhammad Nurtanto
Reslaj: Religion Education Social Laa Roiba Journal Vol. 8 No. 8 (2026): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v8i8.12857

Abstract

UKK is an evaluation instrument in vocational high school (Sekolah Menengah Kejuruan/SMK) education used to measure students’ competency achievement in accordance with the needs of the business and industrial sectors. This study aims to describe the perceptions of students in the Culinary Expertise Program regarding the implementation of UKK. The study employed a quantitative approach with a descriptive survey method. The respondents consisted of 19 graduates of the Culinary Expertise Program at SMK Tunas Pembangunan who had participated in UKK. Data were collected online using a closed-ended questionnaire consisting of 24 statement items with a four-point Likert scale. The data were analyzed using descriptive statistics, including frequency, percentage, mean, and standard deviation. The results showed that, in general, students’ perceptions of the implementation of UKK were in the high category, with a mean score of 3.21. The indicator with the highest mean score was the alignment of UKK with the needs of the culinary industry (M = 3.32), while the lowest indicator was industry involvement in UKK assessment (M = 2.93). The findings indicate that the implementation of UKK is considered to be aligned with industry needs and supports students’ work readiness, although industry involvement in the implementation and assessment of UKK still needs to be improved.
Developing Competency Assessment for Cook Helper: A Systematic Literature Review Dyah Putri; Rina Febriana Hendrawan; Guspri Devi Artanti; Constantinus Rudy Prihantoro; Muhammad Nurtanto
Reslaj: Religion Education Social Laa Roiba Journal Vol. 8 No. 8 (2026): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v8i8.12858

Abstract

The global workforce’s rapid evolution and the complexities of Industry 4.0 necessitate a paradigm shift in Technical and Vocational Education and Training (TVET). Modern institutions are required to produce graduates who possess not only specialized practical skills but also robust non-technical competencies to navigate unpredictable professional environments. Despite the emphasis on workforce readiness, a significant research gap persists in contextualizing general TVET competencies into specific, actionable assessment frameworks for niche professions, such as the cook helper role in the culinary industry. This study aims to bridge this gap by conducting a qualitative Systematic Literature Review (SLR) of 30 peer-reviewed articles to identify core technical and non-technical competency variables. The findings reveal that while hard skills—such as culinary technique mastery, food safety, and hygiene—remain foundational, soft skills like adaptability, resilience, and effective communication are equally decisive for long-term career sustainability. This study successfully adapts these general TVET variables into specific, measurable indicators for cook helpers, emphasizing procedural precision and adherence to industry standards. Furthermore, the proposed assessment framework integrates work-based, interpersonal, and behavioral evaluations, offering a holistic measurement tool for SMK students. The study concludes that assessment frameworks in vocational education must transition from product-oriented testing to authentic, performance-based evaluations, particularly when implemented within Teaching Factory ecosystems.
Hubungan Kemitraan Antara Sekolah Menengah Kejuruan dengan Industri Anjani Alicia Azcha; Rina Febriana; Cucu Cahyana; Constantinus Rudy Prihantoro; Muhammad Nurtanto
Reslaj: Religion Education Social Laa Roiba Journal Vol. 8 No. 8 (2026): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v8i8.12863

Abstract

Vocational High Schools (SMK) and the industrial world have a close symbiotic relationship in producing competent graduates for the workforce needed by industrial factories as a qualified resource. However, the main challenge still faced is the gap (mismatch) between graduate competencies and the expectations of the World of Work and the World of Industry (DUDI). The purpose of this study is to describe the strategic role and pattern of partnership relationships between vocational schools and industrial partners. This research method is a literature study using data collected over the past five years as study material in the research. The results show that the involvement of industrial partners through curriculum synchronization, industrial class programs, teaching factories, and Industrial Work Practices (Prakerin) as a means of preparing students for the transition from the world of education to the world of industry. The success of this continuity is also built on a foundation of trust and communication between schools and industrial managers. The impact of a strong partnership will significantly improve students' hard skills and soft skills. This study emphasizes the importance of the role of industry as an external validator to ensure graduates have relevant competitiveness and adaptability to technological changes to ensure continuity between schools and the industrial world.
PEMETAAN KETERAMPILAN MAHASISWA PROGRAM STUDI D3 TATA BOGA DARI HASIL PRAKTEK KERJA LAPANGAN (PKL) Tria Masyitha; Rina Febriana; Mutiara Dahlia
Jurnal Pendidikan Teknik dan Vokasional Vol. 7 No. 2 (2024): Jurnal Pendidikan Teknik dan Vokasional
Publisher : LPPM, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPTV.7.2.161

Abstract

Abstrak: Pendidikan vokasi dituntut untuk menghasilkan lulusan yang memiliki keterampilan sesuai dengan kebutuhan dunia usaha dan dunia industri, khususnya pada bidang jasa boga. Praktik Kerja Lapangan (PKL) merupakan salah satu bentuk pembelajaran berbasis kerja yang bertujuan menjembatani kompetensi yang diperoleh di perguruan tinggi dengan praktik kerja di industri. Namun, keteraplikasian keterampilan mahasiswa selama PKL belum tentu mencerminkan keseluruhan kompetensi yang dirancang dalam kurikulum. Penelitian ini bertujuan untuk memetakan keterampilan mahasiswa Program Studi D3 Tata Boga Universitas Negeri Jakarta berdasarkan hasil pelaksanaan PKL. Penelitian menggunakan metode deskriptif dengan pendekatan kuantitatif. Subjek penelitian terdiri atas 37 mahasiswa D3 Tata Boga angkatan 2018 yang telah melaksanakan PKL. Data dikumpulkan menggunakan kuesioner tertutup berjumlah 28 butir pernyataan yang mewakili delapan indikator keterampilan, kemudian dianalisis menggunakan teknik persentase dan pemetaan kategori keterampilan. Hasil penelitian menunjukkan bahwa keterampilan yang sering diaplikasikan selama PKL meliputi penggunaan alat pengolahan memasak, penerapan potongan bahan makanan, penggunaan dan penyimpanan bumbu, serta pembuatan kaldu. Sebaliknya, keterampilan yang tergolong jarang diaplikasikan meliputi penggunaan alat persiapan memasak, persiapan proses memasak, penerapan metode dasar memasak, serta pembuatan hidangan manis (dessert). Temuan ini mengindikasikan adanya kesenjangan antara kompetensi yang diajarkan di perguruan tinggi dengan keterampilan yang diterapkan mahasiswa di dunia kerja. Oleh karena itu, hasil pemetaan keterampilan ini dapat digunakan sebagai dasar evaluasi dan pengembangan kurikulum, khususnya dalam penguatan pembelajaran praktik dan optimalisasi pelaksanaan PKL agar lebih selaras dengan kebutuhan industri jasa boga. Abstract: Vocational education is expected to produce graduates with competencies aligned with the needs of industry, particularly in the culinary service sector. Internship or Practical Work serves as a form of work-based learning designed to bridge competencies acquired in higher education with real workplace practices. However, the extent to which students’ skills are applied during internships does not always reflect the full range of competencies defined in the curriculum. This study aims to map the skills of students in the D3 Culinary Arts Program at Universitas Negeri Jakarta based on their internship experiences. The study employed a descriptive quantitative approach. The participants consisted of 37 D3 Culinary Arts students from the 2018 cohort who had completed their internships. Data were collected using a closed-ended questionnaire comprising 28 items representing eight skill indicators and were analyzed using percentage analysis and skill mapping categorization. The results indicate that skills frequently applied during internships include the use of cooking equipment, food cutting techniques, the use and storage of seasonings, and stock preparation. In contrast, skills that were rarely applied include the use of food preparation tools, preparation of the cooking process, application of basic cooking methods, and dessert preparation. These findings reveal a gap between the competencies taught in higher education and the skills actually applied by students in the workplace. Therefore, the results of this skill mapping can serve as a basis for curriculum evaluation and development, particularly in strengthening practical learning and optimizing internship implementation to better align with the needs of the culinary industry.
QUALITY FOOD RELATIONS AND ATMOSPHERE STORE OF CONSUMER PURCHASE DECISIONS Rina Febriana; Luthfa Nurridha; Guspri Devi Artanti
Jurnal Pendidikan Teknik dan Vokasional Vol. 8 No. 1 (2025): Jurnal Pendidikan Teknik dan Vokasional
Publisher : LPPM, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPTV.8.1.23

Abstract

Abstract: This study aims to determine and analyze the relationship between food quality and store atmosphere with consumer purchasing decisions. In this study used a sample of 98 respondents. Sampling using purposive sampling technique. The method of data analysis using simple and multiple regression analysis models, while to test the hypothesis using t-test and F test. This research use error level 0,05. The result of simple regression analysis shows there is the relationship between food quality to consumer purchase decision and there is the relationship between store atmosphere to consumer purchase decision. Meanwhile, the result of multiple regression analysis models shows the simultaneously variable quality of food and store atmosphere have a significant relation to consumer purchase decision variable with an obtained value of Fcount equal to 63,35 more significant than Ftabel = 3,09. Based on the calculation, the food quality is more dominant choose the relationship to consumer purchasing decision. Abstrak: Penelitian ini bertujuan untuk menentukan dan menganalisis hubungan antara kualitas makanan dan suasana toko dengan keputusan pembelian konsumen. Penelitian ini menggunakan sampel sebanyak 98 responden. Pengambilan sampel menggunakan teknik purposive sampling. Metode analisis data menggunakan model analisis regresi sederhana dan berganda, sedangkan untuk menguji hipotesis menggunakan uji-t dan uji-F. Penelitian ini menggunakan tingkat kesalahan 0,05. Hasil analisis regresi sederhana menunjukkan terdapat hubungan antara kualitas makanan dengan keputusan pembelian konsumen dan terdapat hubungan antara suasana toko dengan keputusan pembelian konsumen. Sementara itu, hasil model analisis regresi berganda menunjukkan bahwa variabel kualitas makanan dan suasana toko secara simultan memiliki hubungan yang signifikan dengan variabel keputusan pembelian konsumen dengan nilai F hitung sebesar 63,35 yang lebih signifikan daripada F tabel = 3,09. Berdasarkan perhitungan tersebut, kualitas makanan lebih dominan dalam memilih hubungan dengan keputusan pembelian konsumen.
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.
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 Abu Bakar Mamat Adinda Febryanti Adlin Nurkhofifah aftah simah bengi Agung Premono Anjani Alicia Azcha Annis Kandriasari Apri Nuryanto Ariq Aldera Azza Rusda Rusda Constantinus Rudy Prihantoro Constantinus Rudy Prihantoro Cucu Cahyana Deckry Ganoma Desy Wahyuningrum Mujiati Desy Wahyuningrum Mujiati Dina Hamidah Dyah Putri Guspri Devi Artanti Guspri Devi Artanti I Gusti Ayu Ngurah Ibnu Siswanto Ivan Hanafi Ivan Hanafi Hanafi Jarudin Wastira Lita Rosita Luthfa Nurridha Mahdiyah Mahdiyah Mariani Mariani Muhammad Nurtanto Muhammad Nurtanto Muksin Mutiara Dahlia Nadia Dzahabirahma Nida Insyira Nirmala Yunita Kusuma Nur Riska Priyono Priyono Riema Oktavia Sahla Rifda Khalilah Rachman Rita Patriasih RIYADI Rusilanti Rusilanti Sachriani Sachriani Siti Nurlailia Siti Rahmadina Izzati Soeprijanto Soeprijanto Su Jo Ching Suyitno Muslim Trean Khautsar Maharputrananda Tria Masyitha Tuti Iriani Yeni Yulianti Yeni Yulianti Yeni Yulianti Yuni Aulia Yuni Muliyana