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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pendidikan Vokasi Jurnal Kependidikan: Penelitian Inovasi Pembelajaran JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni INVOTEC Home Economics Journal JAMBURA JOURNAL OF ENGINEERING EDUCATION (JJEE) Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat)
Prihastuti Ekawatiningsih
Universitas Negeri Yogyakarta
Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Other

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Meningkatkan Pengalaman Belajar Siswa pada Pendidikan Vokasional: Pengembangan Media Interaktif Pada Mata Pelajaran Praktikum Thyara Mahanani; Prihastuti Ekawatiningsih
Jambura Journal of Engineering Education Vol.3 No.1 Juni 2024 : Jambura Journal of Engineering Education
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjee.v3i1.26894

Abstract

This study aims to: 1) Develop learning media in the form of salad making simulation using macromedia flash program, 2) Determine the feasibility of media according to material experts, media experts and students in salad making simulation using macromedia flash program for class X students of SMK PIUS X Magelang. This research was conducted at SMK Pius X Magelang using research and development (R and D) type, with ADDIE development model. The stages in this study consist of; (1) analysis stage; (2) planning stage; (3) development and production stage; (4) implementation trial stage; (5) evaluation stage. To obtain media validation and reliability, it was carried out by 2 material experts and 1 media expert. The instrument trial conducted by 40 students had 2 failed results and 30 were declared valid with a reliability value of 0.921. Data analysis using Descriptive Statistics. The results of the study are as follows: 1) Development of learning media through the Analysis stage: competency analysis, material analysis, student characteristics analysis, instructional analysis. Design: preparation of material framework, determination of systematics, planning of evaluation tools. Develop: pre-research, determination of draft, editing, revision. Implement: product trial. Evaluate. ; 2) for the feasibility of learning media based on material experts in the feasible category with a percentage of 100% and media experts included in the feasible category with a percentage of 96.7%, the results of the instrument feasibility trial included in the very feasible category with a percentage of 53.8%, for the results of media responses by students have a percentage of very feasible 43.7%, feasible 47.5%, less feasible 8.3%, not feasible 0.6%. Based on the results of the pretest 77.2 and posttest 87.2 there was an increase of 10. Thus this media can be said to be feasible for use in Continental learning.
Training on innovative topping development and digital marketing for Yammie Ayam vendors Novi Trilisiana; Endang Mulyatiningsih; Prihastuti Ekawatiningsih; Sunarni Sunarni
Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat) Vol. 2 No. 2 (2024): Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/dedicated.v2i2.74794

Abstract

This community service program was conducted in Kapanewon Pengasih, Kulon Progo, focusing on enhancing the creativity and digital marketing skills of local mie ayam (chicken noodle) vendors. This program aimed to assist mie ayam vendors in creating innovative topping variations and expanding their market reach through digital marketing. This initiative was prompted by the limited menu variety and the vendors' lack of knowledge about online marketing, which resulted in low competitiveness and negative consumer reviews. The methods used included training in mie ayam topping development, such as teriyaki chicken, crispy fried chicken, and mushrooms, and digital marketing strategies through social media. The findings from this activity showed increased product creativity, with new topping variations favored by consumers, and an improvement in participants' ability to utilize social media for promotion. The evaluation results indicated that participants felt more confident in growing their businesses, with increased social media engagement and a rise in customers. This community service is expected to provide practical contributions to supporting the development of local culinary businesses in the digital era.   Abstrak Pengabdian kepada masyarakat ini dilakukan di Kapanewon Pengasih, Kulon Progo, dengan fokus meningkatkan kreativitas dan keterampilan pemasaran digital para pedagang mi ayam lokal. Tujuan pengabdian ini adalah untuk membantu pedagang mi ayam menciptakan varian topping yang inovatif serta memperluas jangkauan pasar melalui pemasaran digital. Pengabdian ini dilatarbelakangi oleh rendahnya variasi menu dan minimnya pengetahuan pedagang tentang pemasaran online, yang berdampak pada rendahnya daya saing dan ulasan negatif dari konsumen. Metode yang digunakan meliputi pelatihan pengembangan topping mi ayam, seperti ayam teriyaki, ayam geprek, dan jamur, serta pelatihan strategi pemasaran digital melalui media sosial. Temuan dari kegiatan ini menunjukkan peningkatan kreativitas produk, dengan varian topping baru yang diminati konsumen, serta peningkatan kemampuan peserta dalam memanfaatkan media sosial untuk promosi. Hasil evaluasi menunjukkan bahwa peserta merasa lebih percaya diri dalam mengembangkan usaha mereka, dengan peningkatan interaksi di media sosial dan peningkatan jumlah pelanggan. Pengabdian ini diharapkan dapat memberikan kontribusi praktis dalam mendukung pengembangan usaha kuliner lokal di era digital. Kata Kunci: bisnis kecil; kreativitas kuliner; mie ayam; pemasaran digital
Assessing the relevance of the applied bachelor's curriculum in culinary arts to industry competency needs: A needs assessment study Fajar Nur Cahyani; Prihastuti Ekawatiningsih; Kurni Marifa; Rika Nuryani Suwarno
Jurnal Pendidikan Vokasi Vol. 16 No. 2 (2026)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v16i2.90914

Abstract

Rapid changes in the culinary industry require vocational higher education institutions to continuously align their curricula with evolving industry competency needs. However, few studies have comprehensively evaluated curriculum alignment in Applied Bachelor Culinary Arts programs by integrating industry competency requirements, future workforce challenges, and normative gap analysis. Therefore, this study aimed to assess curriculum alignment and identify priorities for curriculum improvement. This study employed a needs assessment approach using a descriptive quantitative design supported by qualitative interviews. Data were collected from 50 industry stakeholders and complemented by interviews with 20 lecturers and industry representatives. The questionnaire consisted of 12 items across three dimensions: Graduate Competencies, Curriculum Relevance, and Future Challenges. Content validity was established through expert judgment, with Aiken’s V values ranging from 0.833 to 0.917. Data were analyzed using descriptive statistics, ranking analysis, interpretation criteria, and normative gap analysis. The findings indicate that the curriculum is generally well aligned with industry needs. The Future Challenges dimension achieved the highest mean score (M = 4.55; Gap = 0.46), followed by Curriculum Relevance (M = 4.23; Gap = 0.78), whereas Graduate Competencies showed the largest gap (M = 3.97; Gap = 1.03). Among the indicators, industry-relevant learning materials received the highest rating (M = 4.76), while the balance between theory and practice (M = 3.32) and the development of soft skills (M = 3.38) received the lowest ratings. These findings provide empirical evidence to guide curriculum developers in strengthening workplace learning, industry collaboration, digital competencies, entrepreneurship, and the integration of Industry 4.0 principles, thereby enhancing graduate readiness for the evolving culinary workforce.
Co-Authors Ambar Rizqi Firdausa Asi Tritanti Badraningsih Lastariwati Endang Mulyatiningsih Endra Santosa Fajar Nur Cahyani Firdausa, Ambar Rizqi Ichda Chayati Kapti Asiatun Kokom Komariah Marifa Kurniasari Marwanti Mustaqim, Ilmawan Noor Fitrihana Novi Trilisiana Rika Nuryani Suwarno Sri Palupi Sunarni Sunarni Thyara Mahanani Wika Rinawati Yuriani Yuriani Yuriani Yuriani Zalik Nuryana