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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya JURNAL BISNIS STRATEGI Jurnal Pendidikan Anak Usia Dini Undiksha Jurnal Aplikasi Teknologi Pangan Home Economics Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Dunia Kesmas Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Sains Boga Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat Bulletin of Culinary Art and Hospitality Jurnal Inovasi Teknologi dan Edukasi Teknik Jurnal Pengabdian Inovasi Masyarakat Indonesia Socio-Economic and Humanistic Aspects for Township and Industry Eduscape: Journal of Education Insight Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Meraki: Journal of Creative Industries
Laili Hidayati
Universitas Negeri Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Physics Public Health Social Sciences Other

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Pengaruh Rasio Puree Krokot (Portulaca Oleracea L.) Dan Sari Kedelai Terhadap Sifat Organoleptik Mellorine Wahyuni, Wiwik; Hidayati, Laili
Home Economics Journal Vol. 1 No. 2 (2017): October
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.612 KB) | DOI: 10.21831/hej.v1i2.23273

Abstract

Tujuan penelitian ini adalah menganalisis pengaruh rasio puree krokot dan sari kedelai terhadap sifat organoleptik yang meliputi mutu hedonik (flavor dan tekstur) dan hedonik (warna, flavor dan tekstur) mellorine. Penelitian ini merupakan penelitian eksperimen dengan rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dua kali pengulangan dengan tiga perlakuan yaitu rasio puree krokot dan sari kedelai 20%:80%, 40%:60%, dan 60%:40%. Analisis data menggunakan ANOVA dengan uji lanjut DMRT.  Hasil penelitian uji mutu hedonik (flavor dan tekstur) dan uji hedonik (warna, flavor, dan tekstur) mellorine rasio puree krokot dan sari kedelai 20%:80%, 40%:60%, dan 60%:40% terdapat pengaruh yang signifikan pada taraf 5%. Rerata skor uji mutu hedonik dan uji hedonik tertinggi diperoleh dari mellorine rasio puree krokot dan sari kedelai 20%:80%
PENGARUH KUALITAS LAYANAN TERHADAP KEPUASAN KONSUMEN DAN LOYALITAS KONSUMEN PADA CAFE WARNA Hidayati, Laili; Purnomo, Purnomo; Sudjimat, Dwi Agus
Home Economics Journal Vol. 5 No. 2 (2021): October
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/hej.v5i2.38053

Abstract

Tujuan penelitian ini adalah untuk meningkatkan kepuasaan dan loyalitas konsumen, perlu dilakukan suatu penelitian tentang pengaruh kualitas layanan terhadap loyalitas konsumen melalui kepuasan konsumen di Café Warna Universitas Negeri Malang. Jenis penelitian yang digunakan adalah explanatory research. Jumlah sampel dalam penelitian ini adalah sebanyak 100 orang konsumen Cafe Warna. Metode pengumpulan data menggunakan metode kuesioner. Teknik pengambilan sampelnya sistematic random sampling. Teknik Analisis data dengan analisis path dengan bantuan sofware SPSS. Hasil penelitianini menunjukkan bahwa ada pengaruh yang signifikan dari variabel Kepuasan terhadap Loyalitas Konsumen dengan kontribusi sebesar 63.7% dan pengaruh langsung sebesar 0.728. Variabel Kepuasan Konsumen di Cafe Warna Malang dapat menjelaskan variasi varaibel Loyalitas sebesar 52.5% dan sisanya sebesar 47.5% dijelaskan oleh faktor-faktor lain yang tidak diteliti dalam penelitian. Kesimpulannya adalah variabel lain penting untuk diteliti untuk meningkatkan kepuasan pelanggan di Café Warna.
Pendampingan DAGUSIBU Obat terhadap Perilaku Masyarakat Desa Sakra Lombok Timur Gemantari, Baiq Maylinda; Juniarti, Irma; Hasnawi, Muhammad Lutfi; Hidayati, Laili; Rahmatullah, Lalu Abdul Roqib; Andini, Kamila Alfi; Agustin, Indri Aulia
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 4 No. 2 (2025): Edisi Agustus
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v4i2.6815

Abstract

Pengelolaan penggunaan obat merupakan hal penting yang perlu dipahami oleh setiap masyarakat terutama dalam skala rumah tangga. Tingginya angka pengobatan mandiri perlu diimbangi dengan pemahaman yang baik tentang cara yang benar dalam hal mendapatkan, menggunakan, menyimpan dan membuang obat (DAGUSIBU). Seluruh aspek tersebut harus mampu dicermati oleh Masyarakat agar tercapainya tujuan pengobatan yang optimal. Untuk mengetahui perilaku Masyarakat Desa Sakra Lombok Timur terkait dengan hal tersebut, dilakukan kegiatan pemetaan perilaku tentang DAGUSIBU melalui program KKN. Responden yang terlibat berjumlah 91 yang tersebar di seluruh dusun Desa Sakra. Diperoleh hasil bahwa masih terdapat perilaku yang kurang tepat pada aspek mendapatkan, menggunakan, menyimpan dan membuang obat pada responden. Hal tersebut dimungkinkan karena kurangnya akses informasi berkaitan dengan pengelolaan obat yang benar sehingga diperlukan intervensi lanjutan yang dapat meningkatkan pengetahuan dan kesadaran serta perubahan perilaku dalam mendapatkan, menggunakan, menyimpan dan membuang obat dengan tepat.
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.
Pengaruh strategi bauran pemasaran kreatif terhadap kepuasan konsumen centrale gelato Malang Veliani, Helmalia; Laili Hidayati; Ummi Rohajatien; Budi Wibowotomo
Meraki: Journal of Creative Industries Vol. 2 No. 01 (2024): Exploring the Potential of Creative Economy through Locally-Based Product Desi
Publisher : Fakultas Industri Kreatif Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/meraki.v2i01.6989

Abstract

The abstract : Penelitian ini bertujuan untuk menganalisis pengaruh bauran pemasaran 4P (Produk, Harga, Promosi, dan Tempat) terhadap kepuasan konsumen di Centrale Gelato Malang. Penelitian ini menggunakan metode kuantitatif dengan pendekatan kausal komparatif, melibatkan 100 responden yang pernah membeli produk di sana, dan teknik pengambilan sampel purposive sampling. Data dikumpulkan melalui kuesioner yang telah diuji validitas dan reliabilitasnya. Hasil analisis regresi linier berganda menunjukkan bahwa secara parsial, bauran produk dan promosi berpengaruh positif terhadap kepuasan konsumen, sedangkan bauran harga dan tempat tidak berpengaruh. Secara simultan, keempat bauran pemasaran tersebut tidak berpengaruh secara signifikan terhadap kepuasan konsumen. Dari analisis, ditemukan bahwa bauran produk memiliki koefisien sebesar 0,159, promosi 0,245, harga -0,015, dan tempat 0,108. Secara keseluruhan, bauran pemasaran menjelaskan 70,9% dari variasi kepuasan konsumen, sedangkan 29,1% dipengaruhi oleh faktor lain yang tidak diteliti dalam penelitian ini. Penelitian selanjutnya disarankan untuk meneliti faktor lain seperti kualitas layanan, faktor emosional, dan pemasaran digital untuk memahami lebih dalam kepuasan konsumen. Kata Kunci : Bauran Pemasaran 4P, Kepuasan Konsumen, Centrale Gelato The abstract : This study aims to analyze the influence of the 4P marketing mix (Product, Price, Promotion, and Place) on consumer satisfaction at Centrale Gelato Malang. The research uses a quantitative approach with a causal-comparative method, involving 100 respondents who have purchased the product, and applies purposive sampling techniques. Data was collected through a questionnaire that has been tested for validity and reliability. The results of multiple linear regression analysis show that, partially, the product and promotion mix have a positive effect on consumer satisfaction, while the price and place mix do not have a significant impact. Simultaneously, the four marketing mix elements do not significantly influence consumer satisfaction. The analysis found that the product mix has a coefficient of 0.159, promotion 0.245, price -0.015, and place 0.108. Overall, the marketing mix explains 70.9% of the variation in consumer satisfaction, while 29.1% is influenced by other factors not examined in this study. Future research is suggested to explore other factors such as service quality, emotional factors, and digital marketing to gain a deeper understanding of consumer satisfaction. Keywords: Marketing mix 4P and Consumer Statisfiction
INOVASI OLAHAN JAGUNG UNTUK MENINGKATKAN EKONOMI RAKYAT DAN MENDUKUNG WISATA KULINER DI DESA PAGELARAN MALANG Rifqie Mariana, Rina; Gustiana Gunawan, Aditia; Animatul, Lismi; Hidayati, Laili; Ade Lose, Yon
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 9, No 3 (2026): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v9i3.1074-1082

Abstract

Kegiatan pengabdian masyarakat di Desa Pagelaran, Kabupaten Malang, bertujuan untuk memberdayakan potensi lokal melalui inovasi pengolahan jagung menjadi produk pangan bernilai jual tinggi. Jagung, yang merupakan komoditas unggulan kedua setelah tebu, selama ini hanya dipasarkan dalam bentuk mentah dengan harga relatif rendah, sehingga kurang memberikan keuntungan optimal bagi masyarakat. Atas permintaan kepala desa dan pengurus UMKM setempat, tim pelaksana yang terdiri dari empat dosen dan tiga mahasiswa menyelenggarakan pelatihan pada 30 Juli 2025 di Balai Desa Pagelaran, diikuti oleh 35 peserta yang terdiri dari petani, pelaku UMKM, perangkat desa, serta ibu-ibu PKK. Materi pelatihan meliputi pembuatan berbagai olahan berbasis jagung, seperti tepung jagung, mie ikan jagung, bomboloni jagung, dan gyoza ikan jagung; perancangan desain kemasan dan strategi branding untuk meningkatkan daya tarik produk; serta teknik pemasaran digital melalui media sosial (Instagram, TikTok) dan platform marketplace online guna memperluas pasar. Kegiatan diakhiri dengan penyerahan desain kemasan untuk empat produk unggulan dan satu unit vacuum sealer sebagai dukungan pengemasan. Program ini memberikan dampak nyata dalam peningkatan keterampilan dan pengetahuan peserta, khususnya pelaku UMKM, sehingga diharapkan olahan jagung dapat menjadi produk bernilai tambah, berdaya saing tinggi, dan menjadi ikon kuliner yang mendukung perkembangan wisata kuliner Desa Pagelaran, Kabupaten Malang
Increasing The Engagement Of 10th-Grade Culinary Students Through The Implementation Of Game-Based Learning Using Word Search Daud Arzaky Ahmad; Laili Hidayati
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.v7i2.27290

Abstract

This study aims to describe the implementation of interactive learning using a word search game to increase student participation in the Culinary Vocational Program at SMK Negeri 2 Malang. Low student activity in conventional, teacher-centered instruction prompted the adoption of a more interactive approach. A game‑based learning model was chosen for its potential to enhance motivation, engagement, and learning outcomes among students in the culinary program at SMK Negeri 2 Malang. The research employed a descriptive qualitative approach through observation, interviews, and documentation. Data were analyzed using the following steps: (1) data reduction, (2) data display, and (3) drawing conclusions/verification. Conclusions were drawn by comparing field findings with relevant theory. Observations and interviews indicated a tendency for the percentage of students willing to come forward and answer to increase from 30% to approximately 70% when using the word search. Students also reported improved focus and greater enthusiasm for basic culinary skills material. The study concludes that the word search is a feasible alternative as an innovative instructional medium suited to the characteristics of vocational education, being easy to implement, relevant to core program content, and effective in promoting active student engagement.
Outdoor Study Based Project Based Learning In Improving Students’ Collaboration At SMK.N 2 Malang Putri Khansa Mudhiah; Laili Hidayati
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.v7i2.27291

Abstract

This study aims to examine the implementation of Project Based Learning (PjBL) based on outdoor study in improving the teamwork skills of tenth-grade Culinary students at SMKN 2 Malang. The study was motivated by the students' low level of teamwork skills, as indicated by limited active participation, ineffective communication, and unequal task distribution during group activities. This research employed a field research method using a descriptive qualitative approach. The participants consisted of nine students who took part in a fun cooking activity at SDN Dinoyo 4 Malang. Data were collected through observations, interviews, and documentation, while data analysis was conducted using the stages of data reduction, data display, and conclusion drawing. The findings showed that all participants demonstrated improvements in their teamwork skills during the implementation of PjBL based on outdoor study. These improvements were reflected in increased active participation, more effective communication, greater responsibility for assigned tasks, mutual assistance, respect for others' opinions, and stronger group cohesion. The findings indicate that PjBL based on outdoor study provides meaningful and contextual learning experiences that support the development of students' teamwork skills.
Analysis Of Industrial Class Implementation In Culinary Program At SMK.N 2 Malang Nadira Alya Putri; Laili Hidayati
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.v7i2.27293

Abstract

This research was motivated by the importance of improving vocational students’ competencies and work readiness through learning integrated with industrial needs. The industrial class program in the culinary field is considered a strategic effort to strengthen the link and match between schools and industry. This study employed a qualitative descriptive approach conducted at SMKN 2 Malang through observation, interviews, and documentation. The results showed that the implementation of the industrial class program through curriculum synchronization, direct industrial practice, and periodic evaluation was able to improve students’ hard skills and soft skills. Students demonstrated improvement in food processing skills, customer service, communication, discipline, teamwork, and professional readiness. The program, which was conducted in two periods at different industries, also broadened students’ work experience and adaptability. The main obstacles identified were students’ mental readiness and differences in perceptions between schools and industry regarding the implementation of industrial classes. Therefore, the industrial class program proved effective in improving students’ competencies and work readiness in the culinary expertise program.
Cipp Evaluation Of Project Based Learning Cooking Class Program In Vocational Culinary Education For Early Childhood Learning Erinna Ayu Prasysta; Laili Hidayati
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.v7i2.27296

Abstract

This study aims to evaluate the implementation of the Project Based Learning (PjBL) Cooking Class program of the Culinary Department of SMK Negeri 2 Malang at ABA 25 Kindergarten, Malang City using the CIPP (Context, Input, Process, Product) evaluation model. The study used a qualitative evaluative approach involving 12 informants consisting of supervising teachers, grade X students of the Culinary Department, the kindergarten principal, kindergarten teachers, and kindergarten students. Data collection techniques were carried out through in-depth interviews, participatory observation, documentation, and triangulation of sources, techniques, and time. Data were analyzed using the interactive model of Miles and Huberman through data reduction, data presentation, and drawing conclusions. The results of the study indicate that the program contextually has high relevance to the vocational education curriculum and the learning needs of early childhood. In the input aspect, program planning has been running well although there are still limitations in facilities and infrastructure for implementing activities. In the process aspect, program implementation is effective with the active involvement of students in project-based learning. In the product aspect, the program has a positive impact on improving technical skills, communication, creativity, cooperation, and students' self-confidence. The study concluded that the PjBL Cooking Class program is effective as a project-based vocational learning model, but still requires strengthening of practical facilities, improving students' problem-solving skills, and a more structured program monitoring system.
Co-Authors A. T. Hendra Wijaya Ade Lose, Yon Adelianda Auliani Kamaruddin Nur Aditia Gustiana Gunawan Afellia Febrianti Afifudin Ibadi Agness Claundya NT Agustin, Indri Aulia Ainiyah Fatin Aisyah Larasati Alief Lukman Syafi'i Andini, Kamila Alfi Angga Kusuma Adi Mukti Anggi M.J. Saputri Anggi Saputri Animatul, Lismi Arin Artha Callista Astuti, Novi Indah Puji Baiq Maylinda Gemantari Budi Wibowotomo Citra Diah Permata Daud Arzaky Ahmad Deditiani Tri Indrianti Dewa Ayu Puteri Handayani Dita Permatasari Dwi Agus Sudjimat Dwisetia Poerwono Erinna Ayu Prasysta Fadila Khoirunisa Firlia Wahyu Puspitasari Gustiana Gunawan, Aditia Hakkun Elmunsyah Hashim Fadzil Ariffin Hasnawi, Muhammad Lutfi I Wayan Widiana Ikhvina Kurnia Dewi Ima Wardani Hazawen Imam Ghozali Inda Riana Wulansari Issutarti Issutarti Issutarti Juniarti, Irma Kormil Saputra Kukuh Saputryasto Lismi Animatul Chisbiyah Lose , Yon Ade Maulida Ahyana Laily Mayasari, Rahel Silvia Mazarina Devi Minatus Isnatur Rahmawati Muhamad Zaki Muhammad Zaki Mukti, Annisa Estu Nadira Alya Putri Nonny Aji Sunaryo Novi Indah Puji Astuti nur, Chofifah Nurhasmi Wahyuni Nurwijayanti Purnomo Purnomo Putri Khansa Mudhiah Rahel Silvia Mayasari Rahmatullah, Lalu Abdul Roqib Rendis Trisnawan Rifqie, Rina Rina Rifqie Rina Rifqie Mariana Rosa Putri Pertiwi Rustiani Dwi Untari Saputri, Anggi Martiningtyas Januwati Soenar Soekopitojo Titi Mutiara Kiranawati Ummi Rohajatien Veliani, Helmalia Wiwik Wahyuni Yeri Ayu Safitri Yeri Ayu Safitri Zaenal Abidin Zorayda Nabila Denata