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All Journal Jurnal Tata Boga Teknobuga : Jurnal Teknologi Busana dan Boga Caraka Tani - Agriculture Science Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Penelitian Pendidikan IPA (JPPIPA) The Spirit of Society Journal : International Journal of Society Development and Engagement International Journal of Community Service Learning Journal of Education Technology Academy of Education Journal International Journal for Educational and Vocational Studies Jurnal Review Pendidikan dan Pengajaran (JRPP) JURNAL EKSBIS Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Da'watuna: Journal of Communication and Islamic Broadcasting Abimanyu: Journal of Community Engagement Journal of Vocational and Technical Education (JVTE) Journal of Artificial Intelligence and Digital Business Logistic and Operation Management Research Pubmedia Jurnal Penelitian Tindakan Kelas Indonesia Jurnal Teknologi Pendidikan Health & Medical Sciences Jurnal Pendidikan Non formal Algebra Indonesian Journal of Humanities and Social Sciences International Journal of Research in Education (IJRE) Jurnal Ilmiah Pendidikan Citra Bakti
Sri Handajani
Fakultas Hukum Universitas Airlangga Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Pengembangan E-Modul dengan Aplikasi Glideapps Pada Materi Kue Indonesia dari Beras dan Tepung Beras Untuk Siswa Fase F SMK Kuliner Mahmuda, Uzlifatul; Widagdo, Andika Kuncoro; Handajani, Sri; Astuti, Nugrahani
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 3 (2024): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i3.2462

Abstract

Kue Indonesia dari beras dan tepung beras merupakan salah satu materi di SMK yang membutuhkan banyak visualisasi berupa teks, gambar, maupun video. Salah satu teknologi yang dapat memenuhi kebutuhan materi kue Indonesia dari beras dan tepung beras yaitu e-modul. E-Modul adalah salah satu bahan ajar yang digunakan untuk mempermudah siswa dalam memahami materi pembelajaran. Tujuan dari penelitian ini untuk mengetahui: 1) kelayakan materi dan media dari pengembangan e-modul dengan aplikasi glideapps pada materi kue Indonesia dari beras dan tepung beras serta 2) respon siswa terhadap e-modul dengan aplikasi glideapps pada materi kue Indonesia dari beras dan tepung beras. Penelitian pengembangan ini menggunakan model ADDIE hanya sampai tahap development karena keterbatasan waktu penelitian. Teknik analisis data yang digunakan adalah deskriptif kuantitatif dengan persentase. Hasil pengembangan dapat diakses melalui tautan berikut https://e-modul-kue-dari-beras.glide.page. Hasil penelitian menunjukkan bahwa 1) kelayakan materi dan media secara berturut-turut memperoleh rata-rata skor 3,6 (98%) dan 3,7 (92%) dengan interpretasi sangat layak dan 2) respon siswa terhadap e-modul dikategorikan sangat baik dengan hasil rata-rata skor 3,7 (94%). Kesimpulan dari penelitian ini yaitu e-modul yang dikembangkan sudah siap untuk diimplementasikan dalam proses pembelajaran.
Pengembangan e-Modul Berbasis Heyzine Flipbook pada Materi Peralatan Dapur untuk Siswa Kuliner Fase E Derrydamawati, Carisha Cecil; Handajani, Sri; Purwidiani, Niken; Pangesthi, Lucia Tri
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 3 (2024): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i3.2501

Abstract

Studi ini menggunakan kerangka kerja penelitian dan pengembangan (R&D), khususnya model 4D yang mencakup tahapan mendefinisikan, merancang, mengembangkan, dan menyebarkan. Namun, pengembangan hanya sampai tahap pengembangan karena terbatasnya waktu dan biaya. Tujuan penelitian ini adalah untuk mengevaluasi hasil pengembangan, kelayakan e-modul, dan tanggapan siswa. Hasil penelitian berupa e-modul berbasis heyzine flipbook telah dievaluasi dan divalidasi oleh ahli. Dilakukan di SMK Negeri 1 Cerme Gresik, studi ini menampilkan sebuah media pembelajaran dalam bentuk heyzine flipbook yang bisa diakses melalui tautan https://heyzine.com/flip-book/9d2c26e573.html. Materi dan media dinilai sangat layak dengan rata-rata 93.38% dan 92.92% secara berurutan, sementara tanggapan siswa menunjukkan tingkat persetujuan yang tinggi dengan rata-rata 89.42%. Penelitian ini menghasilkan e-modul yang siap diimplementasikan dalam pembelajaran.
Guided Demonstration Method to Improve Students' Skills in Processing Banana Widagdo, Andika Kuncoro; Handajani, Sri; Astuti, Nugrahani; Aini, Annisa Nur; Yuliana, Siti; Bahar, Asrul
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.43463

Abstract

This research describes the training process and results of banana processing through the demonstration method at MAN 2 Madiun. This research aims 1) to know the instructor's activities, 2) to find out the participants' activities, 3) to determine student learning outcomes, and 4) to find out the participants' responses to the training. This study used an experimental method with a pre-experimental research design model of a one-shot case study, observation as data collection techniques, and knowledge and skill tests. The process is documented. The research results are as follows: 1) The instructor's activities cover three aspects, namely the preliminary activity aspect, the core activity aspect, and the closing activity aspect, with a percentage result of 95%, which is included in the "very good" category. 2) The participants' activities cover three aspects, namely aspects of preliminary activities, aspects of core activities, and aspects of closing activities, with a percentage of 90.5%, which is the "very good" category. 3) The results of learning in applying demonstration methods in training make banana products fall into the "very good" category, with a percentage reaching 100%. 4) The response of the training participants includes three aspects, namely the instructor aspect, the material aspect, and the activity aspect, with the results being 91% in the "very good" category.
The Relationship of Motivation and Interest of Culinary Students Regarding Entrepreneurial Practices Prasetya, Rizky Nova; Handajani, Sri
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.41818

Abstract

This study aims to determine the relationship between the motivation and interest of culinary students regarding entrepreneurial practices. This research is descriptive research with a quantitative approach. The population in this study was class XI students majoring in Culinary at SMK Dharma Wanita Gresik, with as many as 35 students. The data research was collected through questionnaires and observations. The results showed that: (1) there was no positive and significant relationship between motivation towards the entrepreneurial practice. This is proved by the (0.151 0.334) correlation with a significance of 0.386, (2) there is no positive and significant relationship between the interest in entrepreneurship and the entrepreneurial practice. This is proved by the (0.171 0.334) correlation with a significance of 0.326, and (3) there is no positive and significant relationship between the motivation and interest in entrepreneurship towards the entrepreneurial practice. This is proved by the (0.172 0.334) correlation with a significance of 0.618. The degree of relationship between the variables X1 and X2 to Y is very low. 
PENGARUH CREATIVE RESPONSIBILITY BASED LEARNING MODEL TERHADAP KOMPETENSI KETERAMPILAN SISWA PADA MATA PELAJARAN KECANTIKAN DASAR DITINJAU DARI MOTIVASI BELAJAR Syafitri, Yustina; Basuki, Ismet; Handajani, Sri
Academy of Education Journal Vol. 14 No. 2 (2023): Academy of Education Journal
Publisher : Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47200/aoej.v14i2.2046

Abstract

Determining success in education, students must be ready to face the times that are happening at this time. This study aims to determine how the effect of Creative Responsibility-Based Learning Model on students' skills in Basic Beauty Subjects suggested from learning motivation. This type of research is a quantitative research that is quasi-experimental with a 2x2 factorial design. Research instruments in the form of performance tests, observations. The research sample was students of SMK 1 Buduran Sidoarjo as the experimental class which applied the CRLBM learning model and students of SMK 1 Sooko Mojokerto as the control class which used the MPL learning model. The results showed that there were differences in the competence of the skills domain between students who were taught using CRBLM, students who were taught using MPL in beauty subjects. There is a difference in competence in the skills domain between students who have high learning motivation and students who have low learning motivation in basic beauty subjects. There is an interaction between the learning model and students' learning motivation on the competence of the skill domain with an F value of the skill domain of 54,269 in the basic beauty subject. Research Implications The application of the CRBLM learning model supported by the right media will motivate students to receive material so that motivation will affect students' competence in the realm of knowledge, attitudes and skills.
Pengaruh Konten dan Promosi Food Vlogger @Kokobuncit terhadap Minat Kuliner di Kalangan Mahasiswa Tata Boga Unesa Chairunnisa A.H.P, Vanya; Handajani, Sri; Kharnolis, Mein; Romadhoni, Ita Fatkhur
Da'watuna: Journal of Communication and Islamic Broadcasting Vol 4 No 2 (2024): Da'watuna: Journal of Communication and Islamic Broadcasting
Publisher : Institut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/dawatuna.v4i2.5615

Abstract

This research aims to determine (1) the influence of food vlogger @kokobuncit's content on culinary interest among UNESA culinary students, (2) the influence of food vlogger @kokobuncit's promotion on culinary interest among UNESA culinary students, (3) the influence of content and promotion food vlogger on culinary interest among UNESA culinary students. This research uses a survey method with a questionnaire data collection instrument via Google Forms. The subjects of this research are active students of the UNESA Culinary Education Bachelor's study program who meet the criteria, namely domiciled in Surabaya, aged 19-23 years, understand culinary, follow the @kokobuncit account or have watched food vlogger content @kokobuncit, and follow culinary trends in Surabaya via the @kokobuncit account. The number of respondents to this research was 50 people. The data was processed using multiple regression analysis for partial tests and simultaneous tests. The research results showed that: (1) the content of food vlogger @kokobuncit had an effect on culinary interest with a value of 4.430; (2) promotion of food vlogger @kokobuncit influences culinary interest with a value of 2.608; (3) content and promotion of food vlogger @kokobuncit simultaneously influence culinary interest with a value of 42.146 and an R square value of 0.642 or an influence size of 64.2%. Keywords: content, food vlogger, promotion, Instagram, culinary interest
Topology Study of Milking Machine Based Parametric Modeling Drastiawati, Novi Sukma; Ridlwan, Ahmad Ajib; Handajani, Sri; Iskandar, Iskandar; Arif, Muamar Zainul; Kurniawan, Wahyu Dwi; Budijono, Agung Prijo; Habib, Bidya Nur
Logistic and Operation Management Research (LOMR) Vol. 2 No. 2 (2023): Logistic and Operation Management Research (LOMR)
Publisher : Research Synergy Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31098/lomr.v2i2.1615

Abstract

The large market for cow's milk makes the order capacity for cow's milk high and will increase the milking process. In the production process, especially the milking process, people still manually use their hands, so fatigue often occurs, especially in people with more than 2 livestock. This causes the production process to be ineffective and the production results are also limited. Creating an automatic milking machine equipped with a milk can, a vacuum tube and a hose. Besides, a topology study will also be carried out based on the model of the machine. The three-unit component will affect the performance of the Milking Machine, especially the milk collector and milk can. Their size needs to be analyzed to get the optimum one. Optimization results for the topology of the milk collector bore diameter showed that the milk flow rate in the milk collector at a bore diameter of 9mm was 6,154 ltr/min, at a bore diameter of 14 mm was 26,566 ltr/min and at a bore diameter of 19mm was 66,128 ltr/min (conditions without being connected to hose). The shape of a milk can with a reduction of 30% from the initial weight, which is 3,358 kg to 2,350 kg, is owned by a milk can with the most optimal cone-dome tube shape. The difference in weight with the tube is generally 1,008 kg. The quantity flow when installed with a 2m long hose is 6,729 ltr/min
PENGEMBANGAN E-HANDOUT BERBASIS APLIKASI CANVA PADA MATERI KEBERSIHAN MAKANAN UNTUK SISWA SMK KULINER Prasetiyo, Annisa Alya Safira Putri; Handajani, Sri; Purwidiani, Niken; Pangesthi, Lucia Tri
Jurnal Ilmiah Pendidikan Citra Bakti Vol. 11 No. 3 (2024)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jipcb.v11i3.3723

Abstract

E-handout adalah salah satu bahan ajar yang digunakan untuk mempermudah proses pembelajaran. Tujuan dari penelitian ini untuk mengetahui: 1) pengembangan e-handout melalui aplikasi canva, 2) kelayakan materi serta bahan ajar, dan  3) respon siswa atas e-handout. Penelitian pengembangan ini menggunakan metode ADDIE hanya sampai pada tahap ketiga. Instrumen penilaian yang digunakan untuk pengambilan data baik materi, bahan ajar, dan respon menggunakan skala likert dengan interval 1–4. Proses validasi materi dan bahan ajar masing – masing dilakukan oleh dua validator. Kemudian untuk respon siswa dilakukan terhadap 48 siswa dari fase F (kelas XI dan XII) Kuliner SMK Dharma Wanita Gresik. Teknik analisis data menggunakan analisis data deskriptif presentase. Hasil penelitian ini menunjukkan bahwa : 1) E-handout telah dikembangkan sesuai prosedur model pengembagan ADDIE hingga tahap ketiga dan dapat diakses melalui link, yaitu https://tinyurl.com/247fsn78. 2) Materi e-handout dan bahan ajar dinyatakan sangat layak masing-masing dengan nilai rata-rata 3,95 dan 3,55, dan 3) Respon pengguna juga memberikan nilai sangat baik dengan nilai rata-rata 3,78. Penelitian ini menghasilkan e-handout yang siap di implementasikan dalam pembelajaran.
Pengembangan e-Modul Coklat dan Permen Coklat Berbasis Flip Pdf Professional Untuk SMK Kuliner Muthmainnah, Erna; Handajani, Sri; Pangesthi, Lucia Tri; Dewi, Ila Huda Puspita
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 4 (2024): November
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i4.2508

Abstract

Bahan ajar materi coklat dan permen coklat untuk SMK kuliner masih terbatas. Keterbatasan tersebut mengakibatkan peserta didik kurang berminat ikut dalam aktivitas belajar mengajar. Penelitian ini ditujukan agar diketahuinya mengetahui hasil pengembangan, layak atau tidaknya media maupun materi, sekaligus respon peserta didik atas e-modul coklat dan permen coklat berbasis flip pdf professional yang dikembangkan. Model pengembangan yang dipakai yakni model 4D yang mencakup Pendefinisian, Perancangan, Pengembangan, serta Penyebarluasan. Penyebarluasan tidak terlaksana sebab adanya terbatasnya biaya maupun waktu. Pengujian terbatas dilaksanakan oleh 30 siswa. Metode dalam mengumpulkan data yakni memakai angket serta dokumentasi. Metode analisis data yang dipergunakan yakni analisis deskriptif kuantitatif memakai persentase. Penelitian ini memperlihatkan hasil: e-modul telah dikembangkan dengan metode 4D (hingga tahap develop) dan dapat diakses melalui link atau qr code, kelayakan materi dan media menujukkan hasil sangat layak (91,5% dan 92,7%), dan respon siswa menunjukkan sangat baik (91,26%). Dapat ditarik kesimpulan bahwasanya e-modul berbasis flip pdf professional materi coklat maupun permen coklat bagi peserta didik SMK kuliner fase F sangat layak sekaligus bagus agar diaplikasikan pada pembelajaran.
Pengembangan E-Modul Sugar Dough Program Flip PDF Corporate Edition Bagi Siswa SMK Kuliner Pramestia, Vivin Indira; Pangesthi, Lucia Tri; Handajani, Sri; Sulandari , Lilis
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 4 (2024): November
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i4.2526

Abstract

Penelitian ini bertujuan untuk mengetahui: (1) Hasil pengembangan e-modul sugar dough program flip PDF Corporate Edition, (2) Kelayakan materi dan media e-modul sugar dough program flip PDF Corporate Edition bagi siswa SMK Kuliner, (3) Respon siswa terhadap pengembangan e-modul sugar dough program flip PDF Corporate Edition. Metode penelitian ini adalah R&D dengan model pengembangan 4D dengan empat tahapan (define, design, develop, dan disseminate), namun karena keterbatasan waktu penelitian, maka penelitian ini dilaksanakan sampai tahap ke-3 yaitu develop. Validasi e-modul melibatkan tiga orang ahli materi, dan dua orang ahli media. Subjek dalam penelitian ini adalah siswa kelas XI Pastry Bakery WU di SMKN 1 Buduran. Adapun teknik analisis data menggunakan metode kualitatif dan kuantitatif. Hasil penelitian menunjukkan: (1) hasil e-modul yang sudah dibuat mencakup materi sugar dough yang dapat diakses dengan link https://online.flipbuilder.com/bphqr/qxyi/, (2) hasil validasi materi dan media dengan nilai rata-rata presentase 91,86% dan 94,09% termasuk dalam interpretasi sangat layak, (3) respon siswa memiliki rata-rata presentase 86,67% dengan presentase sangat baik. Hal ini mengimplikasikan bahwa e-modul hasil penelitian dapat digunakan dalam pembelajaran.
Co-Authors Ach. Yasin Afifani, Arih Nur Agung Prijo Budijono Ahmad Ajib Ridlwan Akbar, Calvin Novaldo Ilham Angel, Vera Anggia, Forza Annisa Nur Aini Any Sutiadiningsih Aprianto, Mochammad Wahyu Apriliyanti, Nur Annisa Arif, Muamar Zainul Asrul Bahar Aviriani, Setyaningrum AZKA DALILA, AIMEE Baharuddin, Muhammad Sulthon Bidya Nur Habib Chairunnisa A.H.P, Vanya Choiroel Anam Dasining, Dasining Derrydamawati, Carisha Cecil DEWANTO Dewi, Ila Huda Puspita Dian Rachmawanti Affandi, Dian Rachmawanti Dinillah, Fikka Izza Endang Listyaningsih Estiningtyas, Indri Wasa F, Septina Nur Laili Farikhatir Rizkiyah, Nurul Fatkhur Romadhoni, Ita Fikri, Muhammad Dhiyaul Fitriani, Salsabila Gita Miranti, Mauren Gita Miranti4 Hariono, Talitha Intan Ida Ayu Putu Sri Widnyani Iskandar Iskandar Ismet Basuki Ita Fatkhur Romadhoni Kamila, Wardah Chabibah Kurniawan, Muhammad Ridho Hafid Lebdoyono, Rendra lilis Sulandari LUCIA TRI PANGESTHI Lukitasari, Febriani Luthfiyah Nurlaela Mahendika, Devin Mahmuda, Uzlifatul Maria Monica Sianita Basukiwardojo Marniati Marniati, Marniati Marsanda, Diva Dwi MEIN KHARNOLIS Mellya Vidya Savitri, Divo Miranti , Mauren Gita Miranti , Mauren Gitta Miranti, Mauren Gita Mochammad Imron Awalludin Muthmainnah, Erna NANIK INDAHWATI NIken Purwidiani Nita Kusumawati Novi Sukma Drastiawati Nugrahani Astuti NUR AINI, ANNISA Nurfatimah, Ratna Palupi Nurjannatin, Rizke Tajrin Nur’Aini, Annisa P.D, Illa Huda Pangesthi, Lucia Tri Pembayun, Sekar Ayu Retno Pramestia, Vivin Indira Prasetiyo, Annisa Alya Safira Putri Prasetya, Rizky Nova Pujiastuti, Novia Rahayu, Nunik Tri Rahma Aprilianti Putri, Ihda Ramadhani, Talitha Tiara RESNANTYA, ADIBA Rita Ismawati Rizkita, Linggar Rizkiyah, Nurul Farikhatir Santoso, Moh Moehandias Sayyidah Rutbatul Aliyyah Situmorang, Grace Rodo Sulandari , Lilis Supari Muslim Sutidianingsih, Any Suyanto, Vannesa Apriliana Syafitri, Yustina Tambunan, Alisha Nismara Kalish Tjahyaningtijas, Raden Roro Hapsari Peni Agustin Tri Rijanto Umar, Ernawati Umaroh, Susi Tri Wahyu Dwi Kurniawan Wahyuningtyas, Aisyah Irani Wawan Kurniawan Weraman, Pius Widagdo , Andika Kuncoro Widagdo, Andika Kuncoro Yunitasari, Bellina