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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

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PENGEMBANGAN E-BOOK PENGELOLAAN LAB BIDANG STUDI PADA MAHASISWA TATA BOGA UNESA Sri Handajani; Ratna Palupi Nurfatimah; Nugrahani Astuti; Febriani Lukitasari
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

The purpose of this study is to formulate an interactive E-Book as a learning resource for Culinary Arts students enrolled in the Laboratory Management course at the State University of Surabaya (UNESA). The E-Book was developed utilizing the ADDIE approach (Analysis, Design, Development, Implementation, and Evaluation), which assures that the design, implementation, and evaluation processes are organized and systematic. The findings of this study show that the learning resource effectively accommodates students' academic needs while also increasing their interest and grasp of laboratory management topics. Validation by subject matter and media specialists resulted in high average scores in design, substance, and utility categories. Furthermore, studies including students received great feedback, with an average assessment score of more than 80%, putting the E-Book in the "excellent" category.
Peningkatan Keterampilan Pembuatan Olahan Pisang Siswa Madrasah Aliyah 2 Madiun Dalam Penyelenggaran Kurikulum Merdeka andika kunocro widagdo; Sri Handajani; Nugrahani Astuti; Annisa Nur Aini; Siti Yuliana; asrul bahar
Journal of Vocational and Technical Education (JVTE) Vol. 8 No. 1 (2026): March
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v8n1.p26-33

Abstract

Penelitian ini merupakan penelitian yang mendeskripsikan tentang proses dan hasil pelatihan membuat olahan pisang  pisang melalui penerapan metode demonstrasi di MAN 2 Madiun. Penelitian ini memiliki tujuan 1) untuk mengetahui aktivitas  instruktur, 2) untuk mengetahui aktivitas peserta, 3) untuk mengetahui hasil belajar peserta, 4) untuk mengetahui respon peserta pada pelatihan membuat olahan pisang melalui penerapan metode demonstrasi di MAN 2 Madiun. Penelitian ini menggunakan  metode eksperimen dengan desain penelitian pre-experimental design model one-shot case study, Teknik pengumpulan data  menggunakan observasi, tes pengetahuan dan keterampilan, serta dokumentasi. Hasil penelitian ini yaitu 1) Aktivitas pelatihan mencakup tiga aspek yaitu aspek kegiatan pendahuluan, aspek kegiatan inti, aspek kegiatan penutup dengan hasil persentase  95%masuk dalam kategori sangat baik. 2) Aktivitas peserta mencakup tiga aspek yaitu aspek kegiatan pendahuluan, aspek kegiatan  inti, aspek kegiatan penutup, dengan hasil persentase 90,5% masuk dalam kategori sangat baik. 3) Hasil belajar dalam penerapan metode demonstrasi pada pelatihan membuat olahan pisang masuk pada kategori sangat baik dengan persentase mencapai 100%. 4) Respon peserta pelatihan mencakup tiga aspek yaitu aspek pelatih, aspek materi, aspek kegiatan, dengan hasil 91% masuk dalam kategori sangat baik.   This research is a study that describes the process and results of training in making processed bananas through the application of demonstration methods at MAN 2 Madiun. This study aims 1) to determine the activities of instructors, 2) to determine the activities of participants, 3) to determine the learning outcomes of participants, 4) to determine the response of participants in the training of making processed bananas through the application of demonstration methods at MAN 2 Madiun. This study uses an experimental method with a pre-experimental design research design one-shot case study model, data collection techniques using observation, knowledge and skills tests, and documentation. The results of this study are 1) The trainer's activity includes three aspects, namely aspects of introductory activities, aspects of core activities, aspects of closing activities with a percentage result of 95% included in the very good category. 2) Participant activities include three aspects, namely aspects of introductory activities, aspects of core activities, aspects of closing activities, with a percentage result of 90.5% in the very good category. 3) Learning outcomes in the application of the demonstration method in training to make processed bananas fall into the excellent category with a percentage reaching 100%. 4) The response of the trainees includes three aspects, namely aspects of the trainer, aspects of the material, aspects of the activity, with the results of 91% in the very good category.
Developing a framework for Green Curriculum in higher culinary education Luthfiyah Nurlaela; Sri Handajani; Mauren Gita Miranti; Annisa Nur'aini; Hanif Naufal Ahmi; Ratna Palupi Nurfatimah; Diwyacitta Antya Putri; Mohd Yusof Bin Kamaruzaman
Jurnal Cakrawala Pendidikan Vol. 45 No. 1 (2026): Cakrawala Pendidikan (February 2026)
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v45i1.91077

Abstract

The accelerating global environmental crisis demands the integration of sustainability within higher culinary education. This study aims to analyze the implementation of the Green Curriculum (GC) framework at Universitas Negeri Surabaya (UNESA) and Universiti Pendidikan Sultan Idris (UPSI). Utilizing a qualitative content analysis with simple frequency quantification involving 50 participants, the findings reveal that implementation is in a transitional phase marked by three fundamental gaps. First, a significant gap exists between the high level of philosophical awareness among internal stakeholders and the lack of systemic action, despite new demands for sustainability competencies. Second, implementation is critically impeded by the university support system; infrastructure ('Facilities & Infrastructure,' f=84) was the most frequent concern, creating a 'hidden curriculum' conflict in which poor facilities (e.g., wastewater treatment) contradict pedagogical goals. Third, the framework is overwhelmingly inward-looking, rendering the community participation pillar the least emphasised (frequency <2%). This research concludes that achieving a mature GC requires a radical shift from conceptual adoption to tangible systemic alignment, prioritizing investment in critical infrastructure and the institutionalization of external partnerships for holistic operational reality.
PENGEMBANGAN SOAL TES HOTS BERBASIS KAHOOT PADA MATERI PERALATAN DAPUR UNTUK SISWA SMK KULINER FASE E Wanda Putri Dwi Wardani; Sri Handajani
JURNAL ILMIAH RESEARCH STUDENT Vol. 3 No. 2 (2026): September
Publisher : KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jirs.v3i2.11978

Abstract

This research is motivated by the low level of Higher Order Thinking Skills (HOTS) among Culinary Vocational High School students. The daily learning evaluation process is still dominated by Lower Order Thinking Skills (LOTS) questions and the limited use of interactive digital media in assessments. This study aims to determine the development results and feasibility of a HOTS test instrument based on the Kahoot game-based learning platform for kitchen equipment for Phase E Culinary Vocational High School students. The research method used is Research and Development (R&D), referring to the 4D development model (Define, Design, Develop, Disseminate). However, due to time and scope constraints, this study was limited to the Development stage. The research location was SMKN 2 Jombang, with a limited trial population of 66 11th-grade Culinary students. The results of the study showed that: (1) The results of the material validation obtained an average percentage of 88% (very valid), the construction aspect was 88% (very valid), and the language aspect was 89% (very valid). The validation of the Kahoot media was in the very feasible category with the achievement of the display aspect of 91%, ease of use of 91%, and timeliness of 88%. (2) The results of the empirical trial analysis of 30 multiple choice questions developed resulted in 23 questions being declared valid and 7 questions being invalid. The reliability test of the valid questions obtained a Cronbach's Alpha coefficient of 0.80 which is included in the very high category. In terms of discrimination power, there were 2 questions in the good category and 21 questions in the very good category. The analysis of the level of difficulty resulted in 4 questions in the difficult category, 10 questions in the medium category and 9 questions in the easy category. The distractor function analysis showed 8 questions in the sufficient category, 8 questions in the good category, and 7 questions in the very good category. Based on these results, the developed Kahoot-based HOTS test questions were deemed highly suitable and reliable for use as an evaluation instrument for culinary learning.
PENGARUH PROPORSI KEJU CHEDDAR DAN PARMESAN TERHADAP SIFAT ORGANOLEPTIK CHEESE CASATO KROKET Nur Wisanggeni Muhammad; Any Sutiadiningsih; Sri Handajani; Ila Huda Puspita Dewi
JURNAL ILMIAH RESEARCH STUDENT Vol. 3 No. 2 (2026): September
Publisher : KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jirs.v3i2.12283

Abstract

The objective of this study was to expand the variety of delicious and healthy croquettes and to produce a croquette product. Specifically, the study aimed to assess the nutritional value of the best product and determine the effect of the amounts of Cheddar and Parmesan cheese on organoleptic characteristics. An experimental approach was employed in this study, evaluating Cheddar-to-Parmesan cheese ratios of 80:20, 70:30, and 60:40. The 60:40 ratio yielded the best results regarding taste, aroma, color, texture, and overall consumer preference. Laboratory analysis revealed that the Cheese Casato croquette contained 68.55% carbohydrates, 14.05% protein, 7.98% fat, and 0.13% sodium. All nutritional values met established quality standards for croquettes. In conclusion, the study successfully produced a product that was well-received by panelists and met nutritional standards, making it a promising product.
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