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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) Populer: Jurnal Penelitian Mahasiswa Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Research Student MAXIMAL Jurnal Pendidikan dan Sosial Humaniora
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 Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Social Sciences Transportation Other

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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.
Development Of a Culinary Arts Textbook to Enhance the Competencies of Culinary Education Students Febriani Lukitasari; Sri Handajani; Nugrahani Astuti; Hidayatun Muyasyaroh; Hanif Naufal Ahmi; Raida Amelia Ifadah; Anistian Nur Azizah
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.v7i2.27383

Abstract

One of the most important factors in supporting the effectiveness of learning in higher education, especially in the field of culinary education. To assess its feasibility and effectiveness in improving the competence of students of the S1 Culinary Education Study Program, State University of Surabaya. This research uses the Research and Development (R&D) method with the ADDIE model which includes the stages of analysis, design, development, implementation, and evaluation. The developed products were validated by material experts and media experts, while their effectiveness was tested through pre-test and post-test value analysis using the N-Gain test with a total of 30 students in the control class and 30 students in the experimental class. The results showed that material validation obtained a score of 91% with a very feasible category, while media validation obtained a score of 97% with a very feasible category. The results of the effectiveness test showed that the N-Gain value of the experimental class was 0.780 in the high category, while the control class obtained a value of 0.215 in the low category. These findings show that the Culinary Arts textbooks developed have an excellent level of feasibility and are effective in improving student understanding and competence. Thus, the development of this Culinary Arts textbook can be used as a supporting learning resource and support in improving the learning competence of culinary education students in higher education.
Studi Kasus Faktor-Faktor Yang Mempengaruhi Minat Berwirausaha Pada Siswa Kelas XII Tata Boga 2 Di SMK Negeri 6 Surabaya Fadiyah Qiyamulail Abidah; Lucia Tri Pangesthi; Sri Handajani; Romadhoni
Populer: Jurnal Penelitian Mahasiswa Vol. 2 No. 2 (2023): Juni : Jurnal Penelitian Mahasiswa
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/populer.v2i2.861

Abstract

The report on the career paths of alums from Public Vocational High School 6 Surabaya between 2019 and 2022 shows that alums pursuing careers as entrepreneurs are lower than those becoming employees. This study aims to determine the intrinsic and extrinsic factors and their simultaneous influence on the interest in entrepreneurship of 12th-grade students in the Culinary 2 class at Public Vocational High School 6 Surabaya. The research used a descriptive method with a quantitative approach and examined the impact of intrinsic and extrinsic factors, both individually and simultaneously, on student's entrepreneurial interests. The population of this study consisted of 30 students in the 12th-grade Culinary 2 class at Public Vocational High School 6 Surabaya. The data was collected using a validated questionnaire comprising 30 items. Meanwhile, the data analysis technique used was multiple linear regression. The results indicated that intrinsic factors did not influence student's interest in entrepreneurship. Contrarily, the extrinsic factors did have an influence. Furthermore, intrinsic and extrinsic factors simultaneously influence student's interest in entrepreneurship. Therefore, students at Public Vocational High School 6 Surabaya tend to be interested in entrepreneurship due to the encouragement they receive from their environment, including their family, community, and school. Moreover, the student's willingness and interest also played a supporting role. Thus, student's interest in pursuing careers as entrepreneurs can evolve if there is support from all parties.
Pengembangan Media Game Based Learning (GBL) Pada Pembelajaran Dasar Kuliner Siswa SMK Program Keahlian Kuliner Kelas X Shellyna Fidya Silka; Sri Handajani; Niken Purwidiani; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 2 (2023): Juni : Jurnal Pendidikan dan Sosial Humaniora
Publisher : AMIK Veteran Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i2.1490

Abstract

This study aims to determine: (1) the result of development of media GBL used in basic culinary learning class X, (2) feasibility of GBL media for basic culinary learning for class X culinary vocational students, (3) Vocational students’ responses to GBL media in basic culinary learning. This research method is R&D with Plomp development model with five stages (prelimenary investigation, design, realization, test;evaluation;and revision, implemented), but due to research limitations, this research was carried out until 4th stage. The media validation involved three material experts and three media experts. The research object is a wordwall game and students responses. The instruments used for the feasibility of the game include material validation, media, and questionnaires to see student responses. As for the technique of data analysis carried out quantitatively. The result showed: (1)the result of the media that had been made in from of a QR code that can be scanned by readers, (2) the result of material and media validation with an average value 77,86% and 88,94% included worth with a little revision and (3) student responses have an average score 89,05% with very good interpretation. This indicates that the development of wordwall game can be used in learning.
Pengembangan E-Modul Berbasis Flip PDF Corporate Edition Pada Kompetensi Dasar Puff Pastry Siswa Kelas XII SMK Dias Kusuma Dewi; Lucia Tri Pangesthi; Sri Handajani; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 1 No. 2 (2023): April : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i2.1503

Abstract

Penelitian ini bertujuan untuk mengetahui: (1) Hasil pengembangan e-modul berbasis flip PDF corporate edition pada Kompetensi Dasar puff pastry kelas XII SMK, (2) Kelayakan modul elektronik berbasis flip Pdf corporate edition pada kompetensi dasar puff pastry, (3) Respon siswa kelas XII SMKN 8 Surabaya pada kelayakan e-modul berbasis flip PDF corporate edition. Metode penelitian ini adalah R&D dengan model pengembangan 4D dengan empat tahapan (define, design, develop, disseminate), namun karena keterbatasan waktu penelitian, maka penelitian ini dilaksanakan sampai tahap ke-3 yaitu develop. Validasi e-modul melibatkan dua orang ahli materi, satu orang ahli bahasa dan satu orang ahli media. Objek penelitian berupa e-modul puff pastry. Instrumen yang digunakan untuk kelayakan e-modul meliputi lembar validasi ahli materi, bahasa, media dan angket untuk melihat respon siswa. Adapun teknik analisis data dilakukan secara kuantitatif. Hasil penelitian menunjukkan: (1) hasil e-modul yang sudah dibuat berupa link berbentuk online mencakup materi puff pastry, (2) e-modul dengan nilai rerata 94%, 95%, 88%; termasuk kedalam interpretasi sangat layak dan (3) respon siswa diperoleh skor rerata pada tahap satu dan dua sebesar 92% dan 91% dengan interpretasi sangat layak. Hal ini mengimplikasikan bahwa e-mdoul hasil penelitian dapat digunakan dalam pembelajaran.
Pengembangan Power Point Interaktif pada Capaian Pembelajaran Prosedur Penggunaan Alat Pelindung Diri (APD) Myta Sabrina Wijayanti; Asrul Bahar; Ita Fatkhur Romadhoni; Sri Handajani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2217

Abstract

This study aims to find out: 1) the results of interactive power point development on the learning outcomes of procedures for using Personal Protective Equipment (PPE); 2) the adequacy of media and interactive power point materials on procedures for using Personal Protective Equipment (PPE); 3) student responses to the results of developing interactive power point procedures for using Personal Protective Equipment (PPE). The results of the analysis of media and material feasibility data were obtained using a sheet of media and material feasibility assessment with a Likert scale. The validation sheet was assessed by UNESA PKK lecturers and Lamongan 1 State Vocational School teachers. The results of the media feasibility assessment get a value from the interpretation score scale of 91%. the results of the material feasibility assessment get a value from a 90% interpretation score scale. The results of the analysis of student response data were obtained using a questionnaire sheet with a guttman score. The questionnaire sheet was assessed by 10 students of class XI Culinary SMK Negeri 1 Lamongan. The results of the student questionnaire get a value from the interpretation score scale of 94%. In this case it shows that the development of interactive power points is stated to be very suitable for use in learning procedures for using Personal Protective Equipment (PPE).
Analisis Penerapan Shift Kerja Karyawan Pada Main Kitchen Best Western Papilio Hotel Surabaya Salfa Mei Dianawati; Lilis Sulandari; Sri Handajani; Niken Purwidiani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2326

Abstract

Shift work is a system for organizing human resource activities in a particular industry with the aim that the human resources in it can work according to a predetermined schedule. Main kitchen is the main kitchen section that handles a variety of sauces, stocks, and various main courses. This study aims to analyze the application of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This research is a qualitative descriptive research. Data collection was done by field observation, interview with 1 sous chef, and giving questionnaires to 7 employees in the main kitchen. The data obtained were analyzed descriptively.The results showed: 1) The implementation of employee work shit in the main kitchen of Best Western Papilio Hotel Surabaya is in accordance with established company regulations and government regulations. The application in the main kitchen of Best Western Papilio Hotel Surabaya includes: working for 8 hours a day with a maximum break time of 1 hour; there is a difference in work limits between permanent and daily contract employees so that in making schedules it is always done in the middle of the month and the beginning of the month so that there is a regularity of schedules; there are 3 work shifts namely morning, afternoon and night with a pattern of 5 working days 1 day off in one week.
Co-Authors Agnes Yuniar Asti Ranti Andika Kuncoro Widagdo andika kunocro widagdo Anistian Nur Azizah Annisa Nur Aini Annisa Nur'aini Annisa Nur’aini Any Sutiadiningsih Arya Naufal Zafir Asrul Bahar Aulia Bayu Yushila, Aulia Bayu Dias Kusuma Dewi Diva Dwi Marsanda Diwyacitta Antya Putri Dodik Prakoso Eko Hery Suwandojo Fadiyah Qiyamulail Abidah 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 Lilis Sulandari Linggar Rizkita Lucia Tri Pangesthi Lusiane Chyntia Sengkey Luthfiyah Nurlaela Mauren Gita Miranti Maya Eka Rahayu Mein Kharnolis Mohd Yusof Bin Kamaruzaman Muhammad Al Aziz Putra M Muhammad Sulthon Baharuddin Myta Sabrina Wijayanti Nasisah Inas Nastiti Nur Azizah NIken Purwidiani Nugrahani Astuti Nur Wisanggeni Muhammad Nurul Farikhatir Rizkiyah Putri Febri Wahyuningtiyas Rahmadia Faeda Musaid Raida Amelia Ifadah Ratna Palupi Nurfatimah Ratna Palupi Nurfatimah Rendra Lebdoyono Romadhoni Rosalina Nur Annisa Salfa Mei Dianawati Salwiyah Abdillah Sayyidah Rutbatul Aliyyah Shellyna Fidya Silka Shofi Ulfa Rosyida Siti Yuliana Wanda Putri Dwi Wardani