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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Jurnal Pendidikan Dasar Nusantara Briliant: Jurnal Riset dan Konseptual Kiryoku: Jurnal Studi Kejepangan Jambura Journal of Educational Management Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal ABDINUS : Jurnal Pengabdian Nusantara Community Development Journal: Jurnal Pengabdian Masyarakat Didaktika: Jurnal Kependidikan Bima Abdi: Jurnal Pengabdian Masyarakat Indonesian Community Journal Jurnal Pendidikan dan Pembelajaran Jurnal Pembelajaran, Bimbingan, dan Pengelolaan Pendidikan Journal of Tourism, Culinary, and Entrepreneurship (JTCE) Bulletin of Culinary Art and Hospitality Eduscape: Journal of Education Insight Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Tifani : Jurnal Penelitian dan Pengabdian Kepada Masyarakat Jurnal Sains dan Teknologi Pangan
Lismi Animatul Chisbiyah
Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Pemberdayaan Potensi Lokal Melalui Inovasi Kuliner Produk “Buah Pisang” di Desa Rejosari – Kabupaten Malang Mariana, Rina Rifqie; Chisbiyah, Lismi Animatul; Hidayati, Laili; Gunawan, Aditia Gustiana; Lose , Yon Ade
Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Vol. 8 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pkm.v8i2.6448

Abstract

Desa Rejosari, Kabupaten Malang, memiliki potensi agribisnis dari budidaya pisang yang belum optimal. Meskipun produksi pisang mencapai 2 ton per bulan, pemanfaatannya masih terbatas, dengan hanya dua usaha rumah tangga yang memproduksi keripik pisang, sementara kulit pisang menjadi limbah. Padahal, kulit pisang mengandung saponin dan flavonoid yang bernilai ekonomis. Pada 12 September 2024, pelatihan pengolahan pisang dan kulitnya diadakan di Balai Desa Rejosari, diikuti 28 peserta dari UMKM, petani pisang, dan aparat desa. Produk olahan seperti nugget, brownies, pie, dan nastar diajarkan, dengan respons peserta yang sangat positif. Dari sisi ekonomi, program ini diproyeksikan mengurangi limbah kulit pisang hingga 60% dan meningkatkan pendapatan rumah tangga hingga 30% dalam 6 bulan pertama. Pelatihan ini juga diharapkan memicu lahirnya tiga usaha baru dalam setahun, sehingga memperkuat diversifikasi produk dan memperluas pasar olahan pisang.  
Pengaruh Komunikasi Interpersonal terhadap Kesiapan Kerja Menjadi Guru Nurjanah, Nunung; Rahmadina, Sonia Aisyah; Chisbiyah, Lismi Animatul; Effendi, Muhammad Idris
Jambura Journal of Educational Management Volume 6 Nomor 1, Maret 2025
Publisher : JURUSAN MANAJEMEN PENDIDIKAN FAKULTAS ILMU PENDIDIKAN UNIVERSITAS NEGERI GORONTALO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37411/jjem.v6i1.3616

Abstract

Based on the phenomenon that occurs in the field, the world of work requires graduates who not only graduate with high grades but also have strong communication skills, honesty and the ability to cooperate with others. Interpersonal communication is needed for work readiness for everyone who will continue in the world of work, especially in the field of education. One of them is teachers, because the interpersonal communication that teachers use tends to produce relationships that are able to influence each other. In general, this study aims to analyze the effect of interpersonal communication on Faculty of Engineering students on work readiness to become teachers. The type of research is quantitative through survey methods and data collection techniques through purposive sampling. The results of hypothesis analysis obtained Sig value. variable X is 0.000 <0.05 and thus the conclusion is Ha accepted and Ho rejected. The results generally found the influence of interpersonal communication (X) on job readiness to become a teacher (Y). Furthermore, the t table is obtained which is worth 2.352 and has a significance of a = 5%. The reference is t count> t table (5.338> 2.352), thus the conclusion is that there is a positive influence of interpersonal communication on job readiness to become a teacher.
Numeracy Competence: The Main Key to Culinary Students' Work Readiness Facing the Industrial World Hidayatul Fitri; Lismi Animatul Chisbiyah; Marsono
Didaktika: Jurnal Kependidikan Vol. 13 No. 001 Desemb (2024): Didaktika: Jurnal Kependidikan (Special Issue 2024)
Publisher : South Sulawesi Education Development (SSED)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58230/27454312.1606

Abstract

Numeracy competency plays a vital role for culinary arts students in facing the evolving challenges in the industry, especially in the data-driven era. As much as students must hone their cooking skills, culinary arts and management students are expected to be able to manage budgets, cost estimation, data management, and interpretation that will improve the decision-making process. However, many culinary schools focus on the practical work required in the kitchen, while the provision of numeracy skills is sometimes neglected. This article examines the relevance of numeracy competency in culinary students’ employability through a number of reports on related studies. The findings of the analysis indicate that there is a gap between the level of numeracy skills required by the industry and the skills possessed by culinary students. In this regard, curriculum updates are needed to create a balance between the practice and teaching of numeracy skills and the application of numerical technology. Methods such as problem-based learning (PBL) and utilizing restaurant management software can develop these skills in culinary students, preparing them for the dynamics of the rapidly changing culinary industry.
ANALISIS KUALITAS PRODUK TAPE PISANG (Musa paradisiaca) DARI BEBERAPA JENIS PISANG YANG BERBEDA Tata Sekar Juang Asmarani; Soenar Soekopitojo; Lismi Animatul Chisbiyah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/3n5ecv96

Abstract

Satu satu langkah pendayagunaan buah pisang adalah dengan mengolahnya menjadi produk tape pisang. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan jenis pisang yang berbeda terhadap sifat kimia, sifat fisik dan sifat organoleptik tape pisang. Penelitian ini menggunakan Rancangan Acak Lengkap. Variabel bebas yang digunakan adalah varietas pisang yang berbeda yaitu pisang kepok, pisang raja awak dan pisang candi. Data dianalisis menggunakan ANOVA dengan uji lanjut DMRT. Hasil analisis menunjukkan bahwa kadar gula dan kadar alkohol tertinggi diperoleh pada tape pisang awak dengan kadar gula 20% dan kadar alkohol 6,71%. Tingkat kecerahan tertinggi diperoleh pada pisang kepok dengan tingkat kecerahan (L) 71,7. Sedangkan tingkat warna hijau dan kuning tertinggi diperoleh pada tape pisang candi dengan tingkat warna hijau (a-) -0,31 dan tingkat warna kuning (b+) 38,52. Hasil sifat fisik tekstur menunjukkan bahwa tape pisang raja awak memiliki tekstur paling lunak dengan nilai hardness 0,65 N. Dari segi hedonik rasa, aroma dan tekstur, tape pisang raja awak adalah tape pisang yang paling disukai oleh panelis. Sedangkan dari segi hedonik warna, tape yang paling disukai panelis adalah tape pisang candi.
Exploring the role of traditional food in developing tourism in Kazakhstan Batyrbek, Ayazhan; Chisbiyah, Lismi Animatul
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5616

Abstract

This article examines how Kazakhstan can enhance its tourism industry by leveraging its rich traditional food heritage. Gastronomic tourism, a rapidly growing sector focused on immersive culinary experiences, allows travelers to connect deeply with local cultures through food. Positioned at the crossroads of Europe and Asia, Kazakhstan offers a unique culinary landscape shaped by its nomadic traditions, Silk Road history, and diverse ethnic influences. Traditional dishes like beshbarmak, kazy, and baursak provide authentic experiences that showcase the nation’s heritage, while urban centers such as Almaty and Nur-Sultan feature a modern fusion of culinary techniques, adding a dynamic layer to Kazakhstan’s food scene. The article highlights the role of traditional food in driving tourism development, with efforts from the government and private sector to promote Kazakhstan as a culinary destination. By focusing on traditional food as a key attraction, Kazakhstan holds strong potential to enrich its tourism offerings and appeal to an international audience seeking culturally rooted travel experiences. This study employs an applied qualitative research method that integrates a comprehensive literature review, thematic analysis, and comparative analysis to explore the potential of traditional Kazakh cuisine in enhancing tourism development. The findings reveal that Kazakhstan’s unique food practices ranging from innovative methods such as drying, fermenting, and smoking to the fusion of multicultural dish influences offer significant opportunities for immersive gastronomic tourism experiences. These insights suggest that by strategically promoting its traditional cuisine through culinary tours, food festivals, and interactive cooking demonstrations, Kazakhstan can elevate its profile as a distinct culinary destination, thereby enhancing tourist experiences and supporting sustainable economic growth.
Enhancing Reflective Depth through Structured Video Mentoring in Indonesian Teacher Preparation Programs Chisbiyah, Lismi Animatul; Hidayati, Laili
Eduscape : Journal of Education Insight Vol. 3 No. 1 (2025): January 2025
Publisher : Indonesian Scientific Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61978/eduscape.v3i1.1014

Abstract

Reflective practice is crucial for pre-service teachers (PSTs) because it integrates theory and practice. Through reflection, PSTs can analyze their experiences, identify improvement areas, and strengthen pedagogical skills. Using a quasi-experimental mixed-methods design, 240 PSTs from three Indonesian teacher education institutions were divided into two groups: video-based mentoring and conventional mentoring. Reflective growth was measured using the Reflective Thinking Questionnaire (RTQ), Groningen Reflection Ability Scale (GRAS), and coded reflective journals. Mediation analysis assessed the role of mentoring quality using the METPI instrument. Thematic analysis of journals and interviews complemented the quantitative findings. PSTs in the video-supported mentoring group showed significantly higher post-test scores in both RTQ and GRAS compared to the control group. Mediation analysis confirmed that mentoring quality significantly predicted reflective depth. Qualitative data revealed common themes such as increased self-awareness, emotional resilience, and a refined teaching philosophy. The study confirms the value of modeling, coaching, and fading in mentoring, and demonstrates that video analysis supports deeper metacognitive engagement. National mentoring frameworks such as PPG and Kampus Mengajar offer strong infrastructure for scaling these practices. Nevertheless, challenges related to technological access and mentor training require systemic policy responses. Video-based mentoring enhances reflective thinking and supports the professional identity formation of PSTs. This model offers a scalable and theoretically sound strategy for improving teacher education quality in Indonesia and similar contexts. Further research should investigate long-term outcomes and implementation models across diverse institutions.
Relevansi Tempat Prakerin, Pengalaman Bermakna Saat Praktikum dan Iklim Kelas Terhadap Kematangan Vokasional Siswa SMK di Kota Blitar Putro, Maulana Nur Antoro; Prasetya, Didik Dwi; Chisbiyah, Lismi Animatul
BRILIANT: Jurnal Riset dan Konseptual Vol 9 No 2 (2024): Volume 9 Nomor 2, Mei 2024
Publisher : Universitas Nahdlatul Ulama Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/briliant.v9i2.1738

Abstract

The aim of this research is to reveal the relationship between the place of internship (X1), meaningful experiences during the practicum (X2), and classroom climate (X3) on vocational maturity (Y) both partially and simultaneously and to describe each variable. The research design used is quantitative with descriptive correlational research. The sample from this research was class Based on data analysis, it is known that there is a significant relationship between the relevance of the internship site and vocational maturity at 26%, while the relationship between meaningful experiences during practicum and vocational maturity is 17% and the relationship between class climate and vocational maturity is 55%. Thus, the effective contribution of the independent variable (X) to the dependent variable (Y) is 98%. The conclusion of this research is that there is a positive and significant relationship, both partially and simultaneously, between the relevance of the internship site, meaningful experiences during practicum and classroom climate on the vocational maturity of class XII vocational school students majoring in Electrical Power Installation Engineering in Blitar City. 
Studi Komparasi Model PBL dan PBL HYBRID berbasis STEAM terhadap Pemahaman Konsep Dasar-Dasar Listrik Siswa SMK Teknik Pembangkit Tenaga Listrik Chusna, Chufadatul; Chisbiyah, Lismi Animatul
BRILIANT: Jurnal Riset dan Konseptual Vol 9 No 4 (2024): Volume 9 Nomor 4, November 2024
Publisher : Universitas Nahdlatul Ulama Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/briliant.v9i4.1770

Abstract

Comprehension of concepts plays a crucial role in the learning journey. The utilization of various learning models can influence students' grasp of these concepts. (1) It has been found that there is a correlation between student participation rates and concept understanding when using two different learning models, (2) it has been found that when using a Problem Based H learning model, classes with high and low activity levels showed the most significant difference in understanding concepts. The study involved students of the TPTL expertise program at Brantas Karangkates SMK. This is a real experimental research. The study sample consists of two groups. In this research, the data underwent analysis through descriptive methods, preliminary tests, and hypothesis testing utilizing SPSS statistical software. Findings indicated that the hybrid STEAM-based PBL learning model, the STEAM-based learning model, and the conventional STEAM learning model demonstrated varying levels of concept comprehension across highly active and moderately low active classes.
Studi Komparasi Penerapan Science, Technology, Engineering, And Mathematics (STEM) di Dunia Pendidikan Malaysia Dan Indonesia Dalam Meningkatkan Literasi Teknologi Sebagai Penunjang Revolusi Industri Firdausia, Fadliyanti; Effendi, Muhammad Idris; Chisbiyah, Lismi Animatul
BRILIANT: Jurnal Riset dan Konseptual Vol 10 No 1 (2025): Volume 10 Nomor 1, Februari 2025
Publisher : Universitas Nahdlatul Ulama Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/briliant.v10i1.1774

Abstract

Education is one of the forms of quality Human Resources (HR). By applying the STEM approach in education, there are complex treatments that apply to the educational process in terms of technology, science, engineering and mathematics. The Study Literature Review (SLR) method was applied by researchers by analyzing relevant topics from 75 articles found but selected according to the needs of related topics, there were approximately 30 relevant articles that had been reviewed so the findings from this comparison which aims to find out STEM in Malaysian and Indonesian education, show that both countries basically have advantages and disadvantages regarding the application of STEM in each country in accordance with the country's policies, of course. However, the application of STEM in Malaysia is more inclined and has generally been realized in education in that country.
Pemanfaatan Game Interaktif QuizWhizzer Berbasis Gamifikasi terhadap Tingkat Minat Belajar Murid SMK Program Keahlian Kuliner Frenika Yugita Pratiwi; Lismi Animatul Chisbiyah; Erna Tungga Dewi
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 5 No. 3 (2026): Juli 2026
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v5i3.7768

Abstract

This study has purposes to examine the application of gamification-based interactive game QuizWhizzer in Basic Culinary learning and to analyze the level of learning interest of tenth-grade vocational high school students’ learning interest. The study applied a quantitative approach using a descriptive survey method. The subjects of this research consisted of 35 students from Class X Culinary Industry 1 at SMKN 3 Malang, selected through a purposive sampling technique. Data were collected through observations and questionnaires based on four indicators of learning interest, namely interest, attention, involvement, and enjoyment. The research instrument was a Likert-scale questionnaire that had been validated by a culinary subject teacher as an expert judgment. The data were analyzed using descriptive quantitative techniques by measuring respondents’ answers by precentage. The results of the research on the use of the gamification-based interactive game QuizWhizzer showed that the level  of  students’ learning interest was very good at the beginning of Basic Culinary learning. The observation results indicated that the interest indicator reached 91%, attention 89%, involvement 92%, and enjoyment 93%, all categorized as very good. Meanwhile, the questionnaire results showed that all four indicators achieved very good categories, with the highest percentage found in the enjoyment indicator at 88%. Therefore, the use of gamification-based QuizWhizzer is considered effective in creating a more enjoyable, interactive, and student-centered learning environment, while supporting the development of high learning interest among student’s.
Co-Authors Aditia Gustiana Gunawan Aftina Ni`&#039;Ma Rosyada Alief Lukman Syafi&#039;i Anggi M.J Saputri Anggi M.J. Saputri Anjarwati, Rika Annisa, Ahwatul Arini Dina Yasmin Arini Dina Yasmin Batyrbek, Ayazhan Chusna, Chufadatul Citra Diah Permata Dhea Arin Maulida Didik Dwi Prasetya Effendi, Muhammad Idris Erna Tungga Dewi Fatiha, Dilla Alfi Firdausia, Fadliyanti Fransisca, Windy Frenika Yugita Pratiwi Herawati, Megania Hidayatul Fitri Ikhvina Kurnia Dewi Issutarti Issutarti Khatimah, Maulidya Husnul Laili Hidayati Lose , Yon Ade Lutfi Subekti Marsono Mazarina Devi Melati Azizah Mohammad Yusuf Randy Muhamad Zaki Muhammad Idris Effendi Nonny Aji Sunaryo Nunung Nurjanah Nunung Nurjanah Nurlaili, Amaliya Islami Pinky Kusuma Ningtyas Pramesti, Fikha Anggraini Asih Putro, Maulana Nur Antoro Radeni Sukma Indra Dewi Rahmadina, Sonia Aisyah Ratna Ekawati Ria Cahya Mustika Riana Nurmalasari Rina Rifqie Mariana Rosyada, Nurrizka Arina Septa Eka Nurianto Putra Shirly Rizki Kusumaningrum Soenar Soekopitojo Tata Sekar Juang Asmarani Ummi Rohajatien Widiyanti Widiyanti Widiyanti, Widiyanti