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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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The Influence of Teacher Welfare Perception and Self-Efficacy on Interest in Becoming a Teacher among Culinary Arts Education Students Dina Hamidah; Mariani Mariani; Rina Febriana
JUPE : Jurnal Pendidikan Mandala Vol 10, No 3 (2025): JUPE : Jurnal Pendidikan Mandala (September)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i3.9425

Abstract

The purpose of this study was to determine the effect of perceptions of teacher welfare and self-efficacy on the interest in becoming a teacher among students in the Culinary Education at Universitas Negeri Jakarta. This research was motivated by the low interest of students from education program in pursuing a career as a teacher. The research employed a quantitative approach with a survey method. The population consisted of active culinary education students from the 2020 and 2021 cohorts. The sampling technique used was purposive random sampling, referring to the Isaac and Michael table with a 5% margin of error, resulting in a sample of 84 students. Data were collected through a questionnaire using a Likert scale. The data analysis technique used was multiple linear regression, processed using SPSS version 25. The results of the F-test show that the calculated F-value 36.980 > F-table value 3.11, with a significance level of 0.000 < 0.05, indicating a significant simultaneous influence. The t-test results show that the teacher welfare perception variable (X1) had a t-value of 3.898 > t-table 1.993, and the self-efficacy variable (X2) had a t-value of 5.367 > t-table 1.993, with each variable having a significance value of 0.000 < 0.05, indicating a significant partial influence. Based on these results, it can be concluded that both simultaneously and partially, teacher welfare perception and self-efficacy significantly influence students’ interest in becoming teachers. The coefficient of determination of 0.477 indicates that 47.7% of the interest in becoming a teacher is influenced by these two variables, while the remaining 52.3% is influenced by other factors outside this study.
Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) Terhadap Kualitas fisik dan Mutu Sensori Pada Waffle Siti Rahmadina Izzati; I Gusti Ayu Ngurah; Rina Febriana
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol. 4 No. 2 (2024): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v4i2.63142

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas fisik dan kualitas organoleptik dengan perlakuan penambahan puree labu kuning 10%, 20% dan 30%. Penelitian ini dimulai dari Agustus 2023 hingga Januari 2024 di  Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Fakultas Teknik Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Sampel pada penelitian ini adalah waffle dengan pnambahan puree labu kuning 10%, 20%, dan 30%. Pengambilan data penelitian ini menggunakan uji mutu hedonic, dimana 45 panelis agak terlatih menilai keseluruhan aspek kualitas organoleptik sampel waffle puree labu kuning. Teknik pengumpulan data yang dilakukan adalah dengan penilaian uji organoleptik dan fisik. Intrumen uji fisik terdapat unsur yang digunakan yaitu dengan pengukuran sebanyak 3 (tiga) kali ulangan serta instrumen penilaian organoleptik menggunakan pengukuran dengan rentang skala 5 (lima) menunjukkan hasil tertinggi hingga skor 1 (satu) untuk hasil terendah Berdasarkan hasil uji hipotesis statistik, terdapat pengaruh signifikan pada aspek warna bagian dalam, warna bagian luar, cita rasa waffle, cita rasa labu kuning, tekstur waffle bagian dalam, dan aroma labu kuning yang kemudian dilanjutkan dengan uji Tuckey. Skor rata-rata tertinggi uji mutu hedonik aspek  warna bagian dalam denga rata-rata 4, cita rasa waffle dengan rata-rata 4,6  Kata kunci: Penambahan, Organoleptik, Puree, Labu Kuning, Waffle
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