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Universitas Negeri Padang
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Industrial Work Readiness of Culinary Students Through Teaching Factory at SMK Negeri 1 Lembah Gumanti Refi, Febriana; Anggraini, Ezi; Elida, Elida; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26984

Abstract

Vocational High Schools (SMK) are required to produce graduates who are ready to work and have skills according to industry needs. SMK Negeri 1 Lembah Gumanti is one of the centers of excellence (SMK PK) that focuses on curriculum development and facilitating students with skills to prepare students for the world of work by implementing Teaching Factory learning. This study aims to determine whether there is a positive relationship between the Teaching Factory learning model and the industrial work readiness of culinary students at SMK Negeri 1 Lembah Gumanti using a correlational quantitative approach with a total sampling of 50 respondents. Data collection used two questionnaires, each with 20 statement items with a score of 5 on a Likert scale: the Teaching Factory questionnaire and the student industrial work readiness questionnaire. The data analysis technique used is descriptive analysis that describes the variables of the Teaching Factory learning model and student industrial work readiness, as well as analysis requirements tests, and hypothesis tests. The results of the study indicate that between the Teaching Factory learning model and student industrial work readiness there is a significant positive relationship in the strong category (0.739). TeFa is in the high category (26%), while student industrial work readiness is in the very high category (30%). The correlation coefficient test using the T-test revealed that t-test > t-table (7.600 > 0.279), indicating a positive and significant correlation. A high Teaching Factory score increases students' work readiness.  
Minat Berwirausaha pada Teaching Factory Siswa Kuliner SMK Negeri 9 Padang Nindya Syafitri; Ezi Anggraini; Elida Elida; Cici Andriani
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 5 No. 2 (2025): Juni : Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v5i2.5921

Abstract

Teaching Factory is a learning approach focused on real production and service activities, where students are directly involved in actual work processes. The main goal of this approach is to cultivate an entrepreneurial mindset among students. This study aims to explore the relationship between students’ interest in business and the implementation of the Teaching Factory (TeFa) program in vocational schools. The research was conducted on 11th-grade Culinary students at SMK Negeri 9 Padang. A quantitative method with a correlational approach was used. A total of 70 students participated as respondents, selected through proportional random sampling. Data was collected using a direct questionnaire based on a Likert scale, which had been tested for both reliability and validity. The results show a positive and significant relationship between students’ entrepreneurial interest and the implementation of the Teaching Factory among the 11th-grade Culinary students. Students’ entrepreneurial interest at SMK Negeri 9 Padang falls into the moderate category at 37%, and the implementation of the Teaching Factory is also in the moderate category at 33%.
Hubungan Minat Berwirausaha dengan Teaching Factory Siswa Kelas XI Kuliner di SMK Negeri 1 Ampek Angkek Rahma Arifna; Ezi Anggraini; Elida Elida; Juliana Siregar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 5 No. 2 (2025): Juni : Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v5i2.5923

Abstract

Entrepreneurial interest has become one way to overcome the low number of entrepreneurs, especially among vocational school graduates. In this study, the entrepreneurial interest of eleventh-grade culinary students at SMK 1 Ampek Angkek will be explained, the teaching factory in the Creative Project and Entrepreneurship subject will be described, and the relationship between entrepreneurial interest and the teaching factory in the Creative Project and Entrepreneurship subject will be investigated. This type of study uses correlational methodology and is quantitative in nature. 54 students from the XI Culinary Department of SMK 1 Ampek Angkek constitute the population in this study. The sampling method used is total sampling, also known as census sampling. A Likert scale that has been tested for validity and reliability is used in the direct distribution of questionnaires for data collection. Descriptive analysis and correlation analysis are applied in data analysis. According to research, 35% of culinary students in the XI grade at SMK Negeri 1 Ampek Angkek have a moderate interest in starting their own business. With a ratio of 65%, the learning factory in the subjects of Creative Projects and Entrepreneurship is classified as average. The findings indicate that among culinary students in the XI grade at SMK 1 Ampek Angkek, there is a good and significant correlation between the teaching methods in the subjects of Creative Projects and Entrepreneurship and the students' interest in entrepreneurship.
Akulturasi Budaya Pernikahan Etnis India Muslim dengan Etnis Minang di Kota Padang Aprianti, Viki; Ferdian, Feri; Efi, Agusti; Elida, Elida
Jurnal Pendidikan Tambusai Vol. 8 No. 3 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Penelitian ini bertujuan untuk mengetahui akulturasi budaya pernikahan etnis India dengan Minangkabau di Padang. Metode penelitian kualitatif. Data primer diperoleh masyarakat yang telah melaksanakan pernikahan antar budaya di Pasa Batipuah. Kemudian data sekunder diperoleh secara tidak langsung melalui dokumen. Teknik pengumpulan data berupa observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan bahwa akulturasi antar etnis India dengan minangkabau di padang terjadi saat orang India datang melakukan perdagangan di padang sumatera barat dan menyebarkan agama Islam. Masyarakat India menggunakan sebagian unsur-unsur kebudayaan Minangkabau karena sudah lama menetap di Padang. Akulturasi tersebut dapat dilihat dalam prosesi pernikahan masyarakat India yang mengadopsi sebagian budaya Minangkabau. Ini menyebabkan terjadinya interaksi antar dua kebudayaan tersebut dalam kegiatan sehari-hari, bahkan sampai adat pernikahannya pun tidak lagi sama seperti aslinya adanya perpaduan budaya minangkabau yang dipakai pada pernikahan etnis India. Proses pernikahan etnis India Padang yaitu pertama proses lamaran, mempelai cowok mempelai cowok membawa hantaran ke rumah mempelai cewek dan pihak perempuan menyediakan gulo batu. Kedua babako minum susu. Ketiga memakai henna dua hari sebelum pernikahan. Keempat keluarga mempelai perempuan yang menjemput laki-laki. Kelima akad nikah dan resepsi, setelah akad selesai membaca asrakal, dilanjutkan dengan meminumkan susu dari orang tua mempelai dan keluarga membagikan cendana ke tamu laki-laki yang di usap di lehernya untuk rasa syukur kelancara pernikahan kemudian pelaksanaan resepsi pernikahan.
Analisis Kualitas Informasi Ulasan Pelanggan Grand Rocky Hotel Bukittinggi Pada Google Review Terhadap Kepercayaan Pelanggan Agnesia, Ovilly; Elida, Elida
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.30849

Abstract

Ulasan daring pelanggan menjadi referensi penting dalam pengambilan keputusan konsumen, terutama dalam industri perhotelan. Namun, keberadaan ulasan palsu menimbulkan risiko terhadap kredibilitas informasi dan tingkat kepercayaan pelanggan. Penelitian ini bertujuan untuk menganalisis pengaruh kualitas informasi dalam ulasan pelanggan Grand Rocky Hotel Bukittinggi di Google Review terhadap kepercayaan pelanggan. Metode penelitian yang digunakan adalah kuantitatif asosiatif dengan sampel sebanyak 100 responden yang dipilih menggunakan teknik sampling insidental. Instrumen penelitian disusun berdasarkan indikator Mahat (2020) untuk kualitas informasi dan Weitzl (2017) untuk kepercayaan pelanggan, serta diuji validitas dan reliabilitasnya. Teknik analisis data meliputi analisis deskriptif, korelasi Pearson Product Moment, uji-t, dan regresi linear sederhana. Hasil penelitian menunjukkan bahwa kualitas informasi ulasan tergolong baik dan tingkat kepercayaan pelanggan tinggi. Ditemukan hubungan yang signifikan antara kedua variabel, dengan kontribusi sebesar 58,51%. Setiap peningkatan satu poin kualitas informasi diprediksi meningkatkan kepercayaan sebesar 14,43%. Penelitian ini memperkuat pentingnya pengelolaan kualitas ulasan daring dalam membangun kepercayaan dan loyalitas pelanggan.
Kualitas Donat Dengan Subtitusi Tepung Jagung Antoni, Jefri; Elida, Elida; Gusnita, Wiwik; Siregar, Juliana
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Penelitian ini dilatar belakangi dengan adanya peraturan pemerintah tentang upaya untuk dapat mengurangi jumlah penggunaan tepung terigu yaitu dengan menggunakan bahan pangan lokal seperti serealia, salah satunya adalah jagung. Penelitian ini bertujuan untuk menganalisis pengaruh subtitusi tepung jagung sebesar 20%, 30% dan 40% pada kualitas donat meliputi bentuk, warna,aroma, rasa dan tekstur. metode penelitian ini mengunakan jenis penelitian eksperimen, dilakukan di workshop Tata Boga dengan panelis terlatih sebanyak 8 orang. Hasil uji organoleptic menunjukan bahwa pada katagori bentuk menunjukan terdapat pengaruh yang signifikan dapa bagian volume (nilai Fhitung 29.83), pada aroma terdapat nilai yang signifikan dibagian aroma tepung jagung (nilai Fhitung 8.92), pada rasa pengaruh yang signifikan yaitu pada rasa tepung jagung (nilai Fhitung 15.17), dan pada tekstur terdapat 2 kelompok terdapat nilai signifikan yaitu pada tekstur lembut dibagian dalam dan tekstur berpori-pori (nilai Fhitung 14.82 dan 6.40) Dimana dengan menggunakan taraf sebesar 0.05%. untuk selebihnya pada setiap katagori tidak terdapat nilai yang signifikan berbeda dari nilai tarafnya. Temuan ini menunjukan bahwa penelitian ini tidak banyaknya perbedaan yang signifikan setiap perlakuan, menawarkan potensi untuk diverifikasi produk kopi dengan karakteristik yang baik.
Development of Interactive E-Module Based on Heyzine Flipbook to Enhance Student Creativity in Basic Culinary Subjects Barokah, Ermy Rizky; Elida, Elida; Kasmita, Kasmita; Tasrif, Elfi
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i0.7768

Abstract

This study addresses the low level of creativity among students in designing menus in the Culinary Basics subject at SMK Negeri 3 Kota Solok. Observations revealed that students’ menu designs were monotonous, lacked innovation, and did not meet the Criteria for Achievement of Learning Objectives, due to limited teaching materials, conventional methods, and the absence of interactive media. The research aimed to develop an interactive e-module based on Heyzine Flipbook to improve students’ creativity in menu design. This Research and Development (R&D) study adopted the 4D development model (Define, Design, Develop, Disseminate) with Grade 10 Culinary Skills students as subjects. Product validity was assessed by material and media experts, practicality by teachers and students via questionnaires, and effectiveness by evaluating students’ creative products on novelty, problem-solving, and elaboration. Results showed the e-module to be valid (material expert score 0.92, media expert score 0.888), highly practical (teacher score 0.97, student score 0.89), and effective. The experimental class achieved a creativity score of 94.44 (highly effective) compared to the control class’s 63.80 (less effective). These findings confirm the e-module’s suitability as an engaging, effective learning medium supporting the implementation of the independent curriculum in vocational education
Fasilitas Belajar Tata Hidang di Workshop terhadap Hasil Belajar Siswa XI Kuliner SMKN 6 Padang Putri, Dian Mutiara; Andriani, Cici; Elida, Elida; Indrayeni, Wiwik
YASIN Vol 5 No 4 (2025): AGUSTUS
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v5i4.5768

Abstract

This research is motivated by the importance of learning facilities in supporting the learning process of housekeeping practice at SMK, especially at SMKN 6 Padang. The gap found is that there is still a lack of optimal utilization of facilities in the workshop which has an impact on student learning outcomes. This study aims to determine the effect of culinary learning facilities available in the workshop on the learning outcomes of Culinary XI class students of SMKN 6 Padang. This research is a quantitative study with a simple linear regression approach. The research was conducted at SMK Negeri 6 Padang on grade XI students of the Culinary expertise program, after the author conducted a proposal seminar. The population in this study were all students of class XI Culinary totaling 101 people. The sampling technique used is probability sampling, which is a sampling technique that provides an equal opportunity for each member of the population to be selected as a sample. The number of samples in this study was determined using the Yamane formula (Sugiyono, 2019: 158), and rounded up to 50 respondents. Based on the results of research on the effect of learning facilities in the workshop on the learning outcomes of Culinary class XI students of SMKN 6 Padang, it can be concluded that learning facilities have an important role in supporting the success of practical learning.
Penguatan Brand Awareness Garasi 3D Kartasura Sukoharjo Nur Muftiyanto, R. Taufiq; Istiyanto, Budi; Elida, Elida
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 5 No. 1 (2023): BUDIMAS : VOL. 5, NO.1, 2023
Publisher : LPPM ITB AAS Indonesia Surakarta

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Abstract

Dalam upaya meningkatkan kualitas dan daya tahan UMKM di wilayah Kabupaten Sukoharjo, team pengabdian kepada Masyarakat mengadakan kegiatan di UMKM Garace 3D Kartasura Kabupaten Sukoharjo. Salah satu alasan pemilihan mitra/objek pengabdian adalah keberadaan 3D Garace relative masih baru di lini bisnis Pengaplikasian Desain Detail. Tujuan dari kegiatan ini adalah membantu UMKM Garasi 3D untuk memperkuat strategi pemasaran terutama membangun branding melalui penguatan brand awareness. Kegiatan pengabdian dilakukan dalam bentuk diskusi terkait strategi branding dan pendampingan dalam membangun dan memperkuat brand awareness. Kata Kunci: Strategi Pemasaran, Brand Awareness, Strategi Branding
Pemberdayaan Kelompok Wanita Tani Melalui Pelatihan Pengolahan Kelapa Menjadi Nata de Coco dan Sabun Mandi Cair Berbasis VCO di Nagari Sikabu Zainul, Rahadian; Ariusni, Ariusni; Elida, Elida; Veneliza, Adila; Rijas, Livia Putrima
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 25, No 3 (2025): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.06630

Abstract

Kelapa merupakan salah satu komoditas perkebunan penting di Indonesia dengan potensi besar untuk dikembangkan menjadi produk bernilai tambah. Namun, pemanfaatan kelapa oleh masyarakat di Nagari Sikabu, Kecamatan Lubuk Alung, masih terbatas pada konsumsi langsung dan belum banyak diolah menjadi produk yang memiliki daya saing pasar. Kegiatan pengabdian masyarakat ini bertujuan memberdayakan Kelompok Wanita Tani (KWT) Sikabu melalui pelatihan pengolahan kelapa menjadi dua produk unggulan, yaitu nata de coco dan sabun mandi cair berbasis Virgin Coconut Oil (VCO), sekaligus memberikan pemahaman mengenai strategi pemasaran inovatif. Metode pelaksanaan menggunakan pendekatan partisipatif yang meliputi ceramah, demonstrasi, praktik terbimbing, pendampingan, diskusi interaktif, dan evaluasi. Hasil kegiatan menunjukkan bahwa peserta mampu menghasilkan nata de coco dengan tekstur kenyal dan warna putih bersih, serta sabun mandi cair berbasis VCO dengan karakteristik homogen, aroma menarik, dan kemasan sederhana yang layak dipasarkan. Selain peningkatan keterampilan teknis, kegiatan ini juga berdampak pada tumbuhnya motivasi, rasa percaya diri, dan kerja sama antaranggota kelompok. Peserta memahami pentingnya strategi pemasaran tradisional maupun digital dalam memperluas jangkauan pasar. Dengan demikian, program ini berhasil menunjukkan bahwa pemanfaatan potensi lokal berbasis kelapa dapat menjadi sarana pemberdayaan perempuan desa dalam mengembangkan usaha kecil menengah yang berdaya saing, berkelanjutan, serta berkontribusi pada peningkatan ekonomi keluarga.
Co-Authors AD, Orin Adawiyah, Nadiatul Ade Hari Fitri Adela, Adela Adelina, Julia Adhini W, Dwi Mustika Adlim, Rino Fitra Afdal Luthfi Agnesia, Ovilly Agusti Efi Agustina Agustina Alda, Fahmia Aliah, Muhafizatul Amanda, Adittya Anak Agung Istri Sri Wiadnyani Ananda, Febri Andini, Nurul Anggraini, Ezi Aninda, Femira Nasyirah Anni Faridah Antoni, Jefri Aprianti, Viki Ariusni Ariusni Asmar Yulastri Auliya, Yuni Ayu Puji Lestari Azis, Rizky Pratama Azwar, Hendri A’yuni, Qurrata Bahrudi, Bahrudi baidar baidar Baravanni, Adella Putri Barokah, Ermy Rizky Barus, Anisa Devita Boru Christiawan Hendratmoko Budi Istiyanto Ida Ayu Kade Rachmawati Kusasih Cici Andriani Citra Permata Sari Dahniar Dahniar Darmayanti, Regina Dedy Irfan Desla, Afifah Tiara Dewi, Ayu Prastika Dikki Zulfikar Dollah, Elda Febri Dony Novaliendry Dwi, Elfrimo Dzikrillah, Athiffa Efendi, Hansi Efian, Muhammad Ilham Efli, Haura Tsamarah Elfi Tasrif Emi Vovo Sembiring Erlina, Rini Ernawati Ernawati Ernawati Ernawati Ertanto, Boby Ezi Anggraini Fauziah, Qori Ferdi, Rohmat Aidil Ferdian, Feri Fitri, Ernarisa Fridayanti, Lucy Fuji Astuti Ganefri . Gea, Selvi Yana Gusnita, Wiwik Gustin, Nifrika Yuni Gustina, Lia Haryani, Hafiidha Gusti Haryanti Haryanti Hasdi Aimon Hatista, Radhesa Hazzarah, Fanessha Heldi , Heldi Hidayat, Febri Hijriyantomi Suyuthie Humairah, Uttri Ilyasa Afriantoro Indah Permata Sari Indrayeni, Wiwik Indrayuda Indrayuda Ira Meirina Chair Jannah, Annisa Miftahul Jefriyanti, Ranti Juliana Siregar Juliana Siregar Julita Julita Kasmita Kasmita Khairani, Mifta Zhafira Khairiyah, Zahratul Krista Maria S Kumala Dewi, Fitrika Kurnia, Rahmi Lasri, Widia Lorenzo, Naufal Lucy Fridayati Maharani, Annisa Mailisa, Ratu Maisa, Dela Sukma Maiyandra, Vera Mardi Mardi Mardiah, Anisah Marhayani, Marhayani Maryetta, Mila Maysya, Rameza Nabilah mega nita ariefiani Mesya, Titania Dwi Muhammad Rizki Muskhir, Mukhlidi Mustika, Dina Mustika, Sari Nabilah, Nurli nahar, Khailatul Nenda, Welly Afrita Nindya Syafitri Nor Aishah, Buang Novi Adi Morjayanti Novita Sari Novitasari, Anggi Novitasari, Herlina Nur Muftiyanto, R. Taufiq Nuraini Nuraini Nurul Fajri Oktariani, Elza Oktavia, Yolanda Pepriyanti, Fanny Pratama, Muhammad Reihan Pratiwi Pratiwi Puan Nabilla Pujayatini, Sri Purba, Lilis Pratiwi PUTRA, MARDA YOGI Putri, Dian Mutiara Putri, Eneke Suwandi Putri, Melia Putri, Novari Hasukma Rahadian Zainul Rahma Arifna Rahma, Azizah Septia Rahmalia, Shindy Nurul Rahmatul Hadi Rahmi Holinesti Ratih Riau Khasanah Refi, Febriana Retnaningtyas Susanti Rijas, Livia Putrima Rizqullah, Adib Rifqi ROHATI, RIDA Roni Yuliardi Rusi Cahdian Rusman, Ferlyan Ningsih Sahara Putri, Cut Mutia Sahputra, Edo Saif, Charisma Putrenesia Saputri, Marisa Ayu Saqinah, Natasya Sarah Sarah, Sarah Sarah, Devi Sari, Yolanda Intan Septiandi, Audilla Setiani, Rini Setyaningsih, Feni Shahida, Siti Nur Siregar, Juliana Siti Fatma Siti Helmyati Siti Marhamah, Siti Siti Rahayu Sofnitati Sofnitati Sudirman Sudirman Sukardi, Sukardi Sunaringwardani, Shinta Safitri Suriani, Mimi Susanti, Ratnaningtyas Syafiqoh, Iffat Syaqhila, Putri Syukra, Elfa Tarigan, Winda Bali Ulina Tresia, Nesya ULWAN, NASEH Ulya, Wafiqah Ul\wan, Naseh Veneliza, Adila Vinari, Chelyani Vitria Maidesti Wahyuni, Novri Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Wulandari, Laila Fauziah Wulandari, Yuka Yahya Yahya Yasih, Fitri Yaslina, Yaslina Yaswinda Yaswinda Yaswinda Yaswinda Yelfi, Reno Yelva Nofriyanti Yenni Rahmah Yetti, Silvia Yolanda Intan Sari Yolanda, Ratifah Yorian, Jeni Silvi Youmil Abrian Yulia Mandasari Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yuliarma yuliarma Yulsyofriend Yulsyofriend Yulsyofriend, Yulsyofriend Yundi, Silvinia Yunia Wardi Zahara, Ayu Zul Azhar Zumairo, Siti