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All Journal Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Journal of Artificial Intelligence and Digital Business Lencana: Jurnal Inovasi Ilmu Pendidikan MAXIMAL
Sri Handajani
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Physics Social Sciences Other

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Penerapan E-Modul Bumbu Dasar untuk Meningkatkan Hasil Belajar Siswa SMK Kuliner Fase E Salwiyah Abdillah; Mein Kharnolis; Ila Huda Puspita Dewi; Sri Handajani
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 3 (2025): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i3.3814

Abstract

Inovasi pembelajaran digital diperlukan dalam proses belajar mengajar di kelas, untuk meningkatkan mutu hasil belajar siswa pada mata pelajaran SMK kuliner. Dengan adanya pemanfaatan e-modul diharapkan dapat menjadi solusi dalam memfasilitasi kebutuhan pembelajaran. Dalam penelitian ini akan diterapkan media pembelajaran yaitu e-modul. Penelitian ini bertujuan untuk mengetahui :(1) Peningkatan hasil belajar ranah kognitif dan afektif melalui penerapan menggunakan e-modul materi bumbu dasar, (2) Respon siswa terhadap penerapan e-modul materi bumbu dasar di SMK Negeri 1 Dlanggu Mojokerto. Metode penelitian yang digunakan adalah kuantitatif dengan desain Pre Experimental design one group pretest-posttest. Sampel pada penelitian ini adalah siswa kuliner 2 berjumlah 34 siswa dengan teknik purposive sampling. Teknik pengumpulan data menggunakan tes berupa soal pilihan ganda untuk mengukur hasil belajar kognitif, angket penilaian sikap untuk hasil belajar afektif, serta angket respon siswa menggunakan skala likert. Instrumen penelitian divalidasi oleh ahli dan diuji menggunakan rumus Aiken’s V. Teknik analisis data menggunakan uji paired sample t-test serta persentase N-Gain. Hasil penelitian menunjukkan: (1) adanya peningkatan hasil belajar kognitif dengan presentase N-Gain sebesar 56,87 % dan adanya peningkatan hasil belajar afektif dengan presentase N-Gain sebesar 57,34 %. (2) Respon siswa terhadap penggunaan e-modul mencapai 85% dengan kategori sangat layak.
Pengembangan E-Modul Berbasis Heyzine Flipbook pada Materi Cookies (Kue Kering) Siswa Smk Kuliner Fase F Nasisah Inas; Febriani Lukitasari; Annisa Nur'aini; Sri Handajani
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 2 (2026): Mei-Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i2.9217

Abstract

Penelitian ini bertujuan untuk mengembangkan serta menguji kelayakan e-modul materi cookies (kue kering) berbasis Heyzine flipbook bagi siswa SMK Kuliner fase F. Penelitian menggunakan metode Research and Development (R&D) dengan model 4D yang meliputi tahap define, design, dan develop, sedangkan tahap disseminate tidak dilakukan. Pengembangan e-modul dilakukan melalui proses analisis kebutuhan pembelajaran, perancangan materi, penyusunan media, hingga validasi produk. E-modul dirancang menggunakan aplikasi Canva dengan total 28 halaman, kemudian dikonversi ke dalam format PDF dan diunggah pada platform Heyzine flipbook sehingga dapat diakses secara fleksibel melalui gawai maupun laptop. Produk juga dilengkapi fitur interaktif berupa tampilan flipbook digital, gambar pendukung, video pembelajaran, serta asesmen kognitif berbasis Quizizz untuk meningkatkan keterlibatan siswa dalam pembelajaran. Kelayakan materi dinilai oleh tiga validator ahli materi dengan rerata persentase sebesar 90% yang termasuk kategori sangat layak. Sementara itu, hasil validasi media oleh tiga ahli media memperoleh rerata persentase sebesar 81,7% dengan kategori sangat layak. Uji respon pengguna dilakukan kepada 32 siswa SMK Kuliner fase F dan memperoleh rerata persentase sebesar 85,1% dengan kategori sangat layak. Penilaian siswa mencakup aspek kemenarikan tampilan, kemudahan penggunaan, kejelasan dan pemahaman materi, serta kemampuan e-modul dalam meningkatkan motivasi dan kemandirian belajar. Berdasarkan hasil tersebut, e-modul berbasis Heyzine flipbook pada materi cookies dinyatakan sangat layak digunakan sebagai media pembelajaran digital dan berpotensi mendukung proses pembelajaran pastry bakery di SMK Kuliner fase F secara lebih interaktif, fleksibel, dan inovatif.
The Relationship Between Nutritional Knowledge, Attitudes, and Food Choice Through Online food delivery among Culinary Students at UNESA Rahmadia Faeda Musaid; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
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.v7i1.27196

Abstract

The development of online food delivery services has influenced students consumption patterns and has the potential to reduce the quality of food choices due to ease of access and price promotions. Students in the transitional age to adulthood are a group that is vulnerable to nutritional problems, so choosing healthy foods is important. Healthy food choices are based on nutritional knowledge that shapes beliefs and is reflected in attitudes. The objectives of this study were: (1) to examine the relationship between nutritional knowledge and attitudes; (2) to examine the relationship between nutritional knowledge and food choices through online food delivery; (3) to examine the relationship between attitudes and food choices through online food delivery. This was a quantitative study with a cross-sectional approach conducted on 86 undergraduate students majoring in Culinary Education at Universitas Negeri Surabaya. The data were analyzed using Spearman's rank correlation test. The results showed a relationship between nutritional knowledge and attitudes (p = 0.039), no relationship between nutritional knowledge and food choice (p = 0.571), and a relationship between attitudes and food choice (r = 0.526; p < 0.001).
Implementation Of Direct Instruction In Snack Bouquet Training At Baitul Hikmah Fikka Izza Dinillah; Sri Handajani
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.v6i2.26946

Abstract

This study aims to examine the implementation of the Direct Instruction model in snack bouquet training at Pondok Pesantren Baitul Hikmah. The research uses a descriptive quantitative approach with data collected through observation, practice, and questionnaires. The subjects of this study were 15 female students who participated in the training. The Direct Instruction model was applied through systematic stages, including the introduction, core activities, and closing. The results show that the instructor's activities at each stage of the training received a "very good" category. In addition, the participants showed active involvement and positive responses during the training. This training proved effective in enhancing the participants’ creativity in independently and innovatively creating snack bouquets. Therefore, the Direct Instruction method is effective for practical skill-based training such as snack bouquet making. 
Development Of Higher Order Thinking Skills (Hots) Questions On Leaf Folding Material For Culinary Vocational School Students Phase E Shofi Ulfa Rosyida; Febriani Lukitasari; Sri Handajani; Fitri Komala Sari
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.v7i1.27085

Abstract

Learning evaluation in culinary basics subject on leaf folding material at vocational high school is still dominated by questions that measure low-level thinking skills, so that students' critical thinking skills have not developed optimally. This research aims to develop and test the quality of This study aims to develop and test the quality of Higher Order Thinking Skills (HOTS) questions in category C3-C5 on leaf folding material for vocational high school culinary students in Phase E. The research method used is Research and Development (R&D) with the ADDIE model limited to the development stage. The product developed consists of 30 multiple-choice questions based on HOTS. The content validity of the instrument was conducted through expert judgment by three validators consisting of subject matter experts and evaluation experts, with a suitability percentage of 98.6% and classified as very suitable. Empirical testing was conducted on 32 students in the 10th grade of the Culinary Skills Program. Of the 30 questions tested, 22 were declared valid and 8 were not valid. The reliability test results showed a coefficient of 0.825, which is in the very high category. The difficulty level analysis showed that the questions were in the moderate category, the discriminating power was in the fair to good category, and the distractors functioned effectively. Thus, the HOTS questions that were developed were declared suitable for use as learning evaluation tool for leaf folding material.
Co-Authors Agnes Yuniar Asti Ranti Andika Kuncoro Widagdo Annisa Nur'aini Any Sutiadiningsih Arya Naufal Zafir Asrul Bahar Diva Dwi Marsanda Dodik Prakoso Eko Hery Suwandojo Febriani Lukitasari Fikka Izza Dinillah Fitri Komala Sari Forza Anggia Hidayatun Muyasyaroh Ihda Rahma Aprilianti Putri Ila Huda Puspita Dewi Illa Huda P.D Inayatus Khanifa Linggar Rizkita Lucia Tri Pangesthi Mauren Gita Miranti Maya Eka Rahayu Mein Kharnolis Muhammad Sulthon Baharuddin Nasisah Inas NIken Purwidiani Nugrahani Astuti Rahmadia Faeda Musaid Rosalina Nur Annisa Salwiyah Abdillah Sayyidah Rutbatul Aliyyah Shofi Ulfa Rosyida