Article Per Year (5 Year)
p-Index From 2021 - 2026
3.575
P-Index
This Author published in this journals
All Journal Cakrawala Pendidikan Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Impresi Indonesia Abimanyu: Journal of Community Engagement Journal of Vocational and Technical Education (JVTE) Journal of Artificial Intelligence and Digital Business Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Research Student Horizon: Indonesian Journal of Multidisciplinary MAXIMAL
Sri Handajani
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Social Sciences Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
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.
The Influence of Maternal Nutritional Perceptions and Household Income on Early Childhood Dietary Consumption Patterns Lusiane Chyntia Sengkey; Aulia Bayu Yushila; Sri Handajani; Rendra Lebdoyono
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27266

Abstract

The unresolved burden of stunting affecting Indonesian children under five years of age officially recorded at 21.5% in 2023 provided the foundational rationale for undertaking the present investigation. This nutritional predicament is postulated to be intrinsically connected to the degree of mothers' comprehension regarding nutritional science and the economic standing of the household, both of which operate as pivotal determinants shaping food procurement decisions and the nutritional adequacy of children's dietary practices. Accordingly, this study aimed to quantify the degree to which maternal nutritional perceptions and household income levels exert influence over dietary consumption patterns among young  children  attending  Dharma  Wanita  Persatuan  Magersari  Kindergarten,  Krian,  Sidoarjo.  The  study  was conducted within a descriptive quantitative research paradigm. Primary data were obtained by distributing structured survey  instruments  to  mothers  of  children  aged  3–6  years,  while  secondary  data  were  sourced  from  official  school documentation and academically credible literature. Multiple linear regression analysis was employed as the principal inferential  technique  to  examine  the  directional  relationships  among  the  research  variables.  Empirical  findings demonstrated that maternal nutritional perceptions and household income each  generated a positive and statistically significant  effect on  children's  dietary  consumption  patterns  both  in  isolation  and  in  combination  at  a  significance threshold  of  p  <  0.05.  The  coefficient  of  determination  (R²)  yielded  0.750,  indicating  that  75%  of  the  variability  in children's dietary patterns was collectively explained by these predictors, while the residual 25% reflected contributions from  variables  outside  the  model.  Accordingly,  both  maternal  nutritional  perceptions  and  household  income  are confirmed as indispensable determinants of early childhood dietary consumption patterns.
The Influence Of Internal And External Factors On Fast Food Consumption Intentions Among Undergraduate Culinary Education Students: A Cross Sectional Study Putri Febri Wahyuningtiyas; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27257

Abstract

This study aims to analyze the influence of internal and external factors on the interest in consuming fast food among undergraduate students of Culinary Arts Education (UNESA). This study uses a quantitative approach with a cross-sectional survey design involving 90 respondents selected through random sampling techniques from a population of 870 students. Data collection was carried out using a structured questionnaire with a 4-point Likert scale and analyzed using multiple linear regression. The results showed that internal factors had a positive and significant effect on consumption interest (Sig. 0.036 < 0.05), with lifestyle indicators as the dominant factor. External factors also had a positive and very significant effect (p < 0.001), with location and ease of access as the most dominant factors. Simultaneously, internal and external factors had a significant effect on fast food consumption interest with a coefficient of determination (R2) of 0.517. and a Cohen's f2 value of 1.070 indicating a large effect size. This means that 51.7% of the variation in consumption interest can be explained by the model. The regression equation obtained is Y = -2.063 + 0.204X₁ + 0.348X₂, which indicates that external factors have a stronger influence than internal factors. This finding indicates that a practical lifestyle and ease of environmental access are the main factors in shaping students' fast food consumption behavior. This finding indicates that although students will later have a deep understanding of nutrition and culinary fields, external environmental factors such as location and ease of access remain the main determinants that are stronger in shaping their fast food consumption behavior.
Pengembangan Video Tutorial pada Kompetensi Dasar Penerapan Promosi untuk Pemasaran Online Platform Tiktok bagi Siswa SMK Kuliner Fase F Laila Puspita Sari; Sri Handajani; Ita Fatkhur Romadhoni; Ratna Palupi Nurfatimah
HORIZON: Indonesian Journal of Multidisciplinary Vol. 4 No. 3 (2026): HORIZON: Indonesian Journal of Multidisciplinary
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/hijm.v4i3.6382

Abstract

Perkembangan teknologi digital menuntut peserta didik sekolah menengah kejuruan memiliki kompetensi pemasaran digital yang sesuai dengan kebutuhan dunia kerja. Namun, pembelajaran promosi pemasaran online di SMK Negeri 2 Jombang masih didominasi metode ceramah dan media pembelajaran yang terbatas sehingga kurang mendukung pemahaman serta keterampilan praktik peserta didik. Penelitian ini bertujuan untuk mengembangkan video tutorial pada kompetensi dasar penerapan promosi untuk pemasaran online melalui platform TikTok bagi siswa SMK Kuliner fase F, mengetahui tingkat kelayakan media, dan menganalisis respons peserta didik terhadap media yang dikembangkan. Penelitian menggunakan metode Research and Development (R&D) dengan model 4D yang dibatasi pada tahap Define, Design, dan Develop. Hasil penelitian menunjukkan bahwa video tutorial yang dikembangkan memperoleh nilai validasi ahli materi sebesar 92% dan validasi ahli media sebesar 89% dengan kategori sangat valid. Respons peserta didik memperoleh persentase sebesar 85% dengan kategori sangat positif. Dengan demikian, video tutorial yang dikembangkan layak digunakan sebagai media pembelajaran untuk meningkatkan pemahaman, motivasi belajar, dan keterampilan promosi digital peserta didik
Pengembangan Media Pembelajaran Power Point Interaktif Berbasis Canva Materi Minuman Dingin untuk Siswa Kuliner Kelas XI SMKN 8 Surabaya Nastiti Nur Azizah; Sri Handajani; Lucia Tri Pangesthi; Hanif Naufal Ahmi
Jurnal Impresi Indonesia Vol. 5 No. 2 (2026): Jurnal Impresi Indonesia
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jii.v5i2.7601

Abstract

Penelitian ini bertujuan untuk mengetahui kelayakan media power point interaktif Canva pada mata pelajaran Kompetensi Keahlian Kuliner Tata Hidang materi minuman dingin, kelayakan materi power point interaktif Canva pada mata pelajaran Kompetensi Keahlian Kuliner Tata Hidang materi minuman dingin, respon siswa terhadap power point interaktif Canva yang dikembangkan peneliti pada mata pelajaran Kompetensi Keahlian Kuliner Tata Hidang  materi minuman dingin. Peneliti menggunakan metode R&D dengan model pengembangan 4D (Four-D) dengan 4 tahapan yaitu define, design, develop dan disseminate, namun karena keterbatasan waktu penelitian, maka peneliti hanya melaksanakan sampai tahap ke 3 yaitu develop. Peneliti juga melakukan validasi yang melibatkan 3 ahli media, 3 ahli materi dan 3 validator lembar respon siswa dari dosen maupun guru. Penelitian dilakukan di SMKN 8 Surabaya kepada siswa kelas XI Kuliner 5 mata pelajaran Konsentrasi Keahlian Kuliner Tata Hidang materi minuman dingin.   Hasil penelitian menunjukkan bahwa media pembelajaran Power Point interaktif berbasis Canva dinyatakan sangat layak digunakan dengan perolehan skor kelayakan media sebesar 94,117% dari ahli media dan skor kelayakan materi sebesar 91,33% dari ahli materi, yang keduanya termasuk dalam kategori sangat layak. Sementara itu, respon siswa terhadap media yang dikembangkan memperoleh skor rata-rata sebesar 84,23% yang termasuk dalam kategori sangat baik.Berdasarkan hasil tersebut, dapat disimpulkan bahwa media pembelajaran Power Point interaktif berbasis Canva pada materi minuman dingin sangat layak digunakan sebagai media penunjang pembelajaran dan mendapatkan respon positif dari siswa. Media ini direkomendasikan untuk diimplementasikan dalam pembelajaran guna meningkatkan kualitas proses belajar mengajar di jurusan kuliner.
Jamu Tradisional, Minuman Instan Upaya Edukasi Jamu Instant Dengan Metode Demonstrasi Untuk Ibu Duta Besar Dunia di Filipina Mauren Gita Miranti; Nurul Farikhatir Rizkiyah; Sri Handajani; Lucia Tri Pangesthi; Annisa Nur’Aini
Abimanyu : Jornal of Community Engagement Vol 6 No 2 (2025): August 2025
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jamu is a traditional Indonesia drink made from a variety of natural ingredients, including spices, herbs, and other natural ingredients. Jamu has a long history and is an important part of the tradition of health and folk medicine in Indonesia. Jamu is part of Indonesia's cultural heritage. Introducing jamu to the world can help increase appreciation for Indonesia's culture and its contribution to global knowledge. This article explores the Institute's efforts in educating and modernizing herbal medicine to gain wider acceptance, especially globally. The purpose of this study is to: introduce jamu as Indonesia's cultural heritage by educating participants on how to properly process ready-to-drink and instant jamu. This research was conducted by presentation, demonstration, and question and answer methods. The results of the study showed that 1) participants who were ambassadors from several countries in Asia, America, and Europe responded positively to jamu as Indonesia's cultural heritage. In general, herbal medicine is preferred as a drink, but they prefer herbal medicine without added sugar. Participants also found out that spices and plants that are considered wild can be processed into drinks that have medicinal properties, and 2) a demonstration using two techniques for making herbal medicine, namely the boiling technique for ready-to-drink herbal medicine and the crystallization technique for instant herbal medicine which has a longer shelf life.
Co-Authors Agnes Yuniar Asti Ranti Andika Kuncoro Widagdo andika kunocro widagdo Annisa Nur Aini Annisa Nur'aini Annisa Nur’aini Any Sutiadiningsih Arya Naufal Zafir Asrul Bahar Aulia Bayu Yushila Diva Dwi Marsanda Diwyacitta Antya Putri Dodik Prakoso Eko Hery Suwandojo Febriani Lukitasari Fikka Izza Dinillah Fitri Komala Sari Forza Anggia Hanif Naufal Ahmi Hidayatun Muyasyaroh Ihda Rahma Aprilianti Putri Ila Huda Puspita Dewi Illa Huda P.D Inayatus Khanifa Ita Fatkhur Romadhoni Laila Puspita Sari Linggar Rizkita Lucia Tri Pangesthi Lusiane Chyntia Sengkey Luthfiyah Nurlaela Mauren Gita Miranti Maya Eka Rahayu Mein Kharnolis Mohd Yusof Bin Kamaruzaman Muhammad Sulthon Baharuddin Nasisah Inas Nastiti Nur Azizah NIken Purwidiani Nugrahani Astuti Nur Wisanggeni Muhammad Nurul Farikhatir Rizkiyah Putri Febri Wahyuningtiyas Rahmadia Faeda Musaid Ratna Palupi Nurfatimah Ratna Palupi Nurfatimah Rendra Lebdoyono Rosalina Nur Annisa Salwiyah Abdillah Sayyidah Rutbatul Aliyyah Shofi Ulfa Rosyida Siti Yuliana Wanda Putri Dwi Wardani