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All Journal Jurnal Tata Boga Teknobuga : Jurnal Teknologi Busana dan Boga Caraka Tani - Agriculture Science Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian 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 Jurnal Impresi Indonesia 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) TRJ (Tourism Research Journal) 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 Berbasis Flipbook Materi Pertolongan Pertama pada Kecelakaan Kerja (P3K) untuk Siswa SMK Kuliner Sayyidah Rutbatul Aliyyah; Pangesthi, Lucia Tri; Dewi, Ila Huda Puspita; Handajani, Sri
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.2903

Abstract

Penelitian ini ialah penelitian pengembangan e- modul berbasis flipbook yang bertujuan guna melihat hasil pengembangan E-modul berbasis flipbook, dan juga guna mengetahui kelayakan materi dan media yang ada pada E-modul berbasis flipbook, dan yang terakhir untuk melihat respon murid terhadap E-modul berbasis flipbook pada materi pertolongan pertama pada kecelakaan kerja untuk murid SMK. Metode penelitian yang dipergunakan ialah metode ADDIE yang disederhanakan, namun hanya sampai pada tahapan pengembangan. Data dikumpulkan dengan kuisioner yang diisi oleh 31 murid dari kelas X Kuliner 3, SMK N 2 Mojokerto sebagai respon murid. Hasil penelitian mengindikasi bahwa: 1) Hasil media belajar-mengajar digital dipergunakan melalui online dan dapat dilihat pada https://heyzine.com/flip-book/5436097385.html; 2) Materi dan media belajar-mengajar digital berbasis flipbook layak dipergunakan sebagai bahan ajar dengan golongan sangat layak (rerata 4,7 dan 4,8); 3) Respon murid terhadap E-modul berbasis flipbook memiliki golongan sangat baik dengan nilai rerata (4,9).
Penerapan PBL Modifikasi Media Papan Ranking Satu pada Topik Cookies untuk Fase F Anggia, Forza; Astuti, Nugrahani; Handajani, Sri; Widagdo , Andika Kuncoro
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.3160

Abstract

Penelitian ini mengkaji efektivitas model Problem Based Learning (PBL) yang dimodifikasi dengan media papan ranking dalam pembelajaran topik cookies bagi siswa SMK kuliner fase F. Pendekatan ini diharapkan dapat meningkatkan aktivitas guru dan siswa, hasil belajar, serta respon siswa terhadap pembelajaran. Penelitian ini menggunakan metode pretest-posttest kelompok tunggal dengan perangkat pembelajaran berupa RPP, LKPD, handout, dan asesmen. Instrumen yang digunakan meliputi lembar observasi aktivitas guru dan siswa, asesmen formatif, serta angket respon siswa, dengan analisis data secara kuantitatif. Hasil penelitian menunjukkan bahwa aktivitas guru mencapai rata-rata 84% (sangat baik), aktivitas siswa 86% (sangat baik), hasil belajar meningkat dengan nilai sig < a = 0,05 dan nilai gain sebesar 69,7% (sangat baik), serta respon siswa mencapai rata-rata 90% (sangat baik). Kesimpulannya, penerapan PBL modifikasi papan ranking pada topik cookies terbukti sangat efektif, meskipun penelitian ini memiliki keterbatasan dalam akurasi hasil dan sebaiknya diterapkan oleh guru yang memiliki kompetensi teruji serta dengan jumlah populasi yang sesuai standar penelitian.
Increased Productivity and Quality Of Presto Food Production through Automatic Presto Machines Handajani, Sri; Yunitasari, Bellina; Tjahyaningtijas, Raden Roro Hapsari Peni Agustin; Budijono, Agung Prijo; Umaroh, Susi Tri
THE SPIRIT OF SOCIETY JOURNAL : International Journal of Society Development and Engagement Vol 8 No 2: March 2025
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/scj.v8i2.3107

Abstract

Presto food is one of the favorite foods of Indonesians. Some of the favorite types of presto food are grilled chicken, presto duck, fish pepes, and presto milkfish. Sidoarjo Regency is one of the regions in East Java that has an area of 15,530 hectares of ponds that produce abundant milkfish of approximately 9,866,300 tons. This is a factor in the emergence of MSMEs engaged in the culinary sector, one of which is UKM Presto Sidoarjo. Limited production equipment causes the production process to be inefficient in terms of time and fuel. Marketing that has not been widespread and product packaging that is less attractive is a factor in the product being less known to the public. The implementation method is carried out through a participatory approach, training and mentoring, as well as discussion activities between the proposing team and partners. The result of this activity is the creation of an automatic presto machine that is able to increase production capacity from 5 kg per process to 10 kg per process and the formation of partners who are independent in using the machine and increasing sales turnover through marketing on social media and product packaging that has good, creative elements, imprints on consumers and labels.
Fusion Food Book Development Based Contextual Learning: How are the Feasibility of Experts and Student Responses? Pangesthi, Lucia Tri; Miranti, Mauren Gita; Handajani, Sri; Nur Aini, Annisa
Journal of Education Technology Vol. 8 No. 4 (2024): November
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jet.v8i4.84030

Abstract

Some teachers are still lacking in developing teaching materials and only use them from articles and recipe books, so they do not contain clear and appropriate learning strategies according to the material in culinary learning. This has an impact on low student learning outcomes. This study aims to develop and analyze the feasibility of textbooks from the results of expert assessments, which state that the textbooks are valid, practical, and effective for use in the learning process. This type of research is research and development, consisting of 10 stages. The validity of the textbooks was determined by 6 media experts and 6 material experts from academia and industry. Validity was analyzed using the content validity index (CVI) and inter-rater reliability (IRR) using the Cohen Kappa agreement coefficient (K). The research sample used to see the effectiveness of the textbooks was 102 students of the Culinary Arts Department. The study results showed that, first, the validity and reliability of the developed teaching materials were categorized as very valid. Second, the practicality of the developed teaching materials was categorized as practical. Third, the effectiveness of the developed teaching materials was categorized as effective. Based on the study results, the teaching materials developed have good quality and meet the standards of teaching material eligibility to improve students' understanding of the concept of fusion food. The implications of research on developing Fusion Food Book based on contextual learning have significant potential to improve the learning process.
Pengembangan E-LKPD Berbasis Aplikasi Liveworksheets Materi Peralatan Pengolahan Makanan untuk Siswa SMK Kuliner Fase E Baharuddin, Muhammad Sulthon; Handajani, Sri; Pangesthi, Lucia Tri; P.D, Illa Huda
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.3171

Abstract

E-LKPD adalah lembar kegiatan peserta didik berbasis elektronik yang berisi latihan soal yang dapat dikerjakan kapan saja dan di mana saja melalui media elektronik. Penelitian ini bertujuan untuk: 1) mengembangkan E-LKPD menggunakan aplikasi Liveworksheets, 2) mengevaluasi kelayakan materi dan bahan ajar, serta 3) mengetahui respon siswa terhadap E-LKPD tersebut. Penelitian pengembangan ini menggunakan metode ADDIE, namun hanya dilakukan hingga tahap ketiga. Pengumpulan data terkait materi, bahan ajar, dan respon siswa dilakukan menggunakan instrumen penilaian skala Likert dengan rentang 1–4. Validasi materi dan bahan ajar dilakukan oleh dua validator, sedangkan respon siswa diperoleh dari 31 siswa kelas X Kuliner 5 di SMK Negeri 6 Surabaya. Analisis data dilakukan secara deskriptif menggunakan pendekatan kualitatif dan kuantitatif. Temuan penelitian menunjukkan bahwa: 1) E-LKPD telah dibuat hingga tahap ketiga sesuai dengan pendekatan model pengembangan ADDIE.) Dengan nilai rerata 3,42 dan 3,65 untuk E-LKPD dan bahan ajar, masing-masing, bahan ajar tersebut dinilai sangat layak; 3) Respon pengguna menunjukkan evaluasi yang sangat baik dengan nilai rerata 3,46. E-LKPD yang dihasilkan dari penelitian ini telah efektif dan siap untuk digunakan dalam proses pembelajaran.
Pengembangan Video Pembelajaran Animasi Powtoon Pada KD Menerapkan Metode Dasar Pengolahan Makanan untuk SMA Double Track Tata Boga Marsanda, Diva Dwi; Handajani, Sri; Pangesthi, Lucia Tri; Dewi, Ila Huda Puspita
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 2 (2025): Mei
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i2.3326

Abstract

Program double track dirancang untuk membekali peserta didik dengan keterampilan tambahan termasuk Tata Boga, namun pembelajaran masih menggunakan media yang kurang efektif dan menarik. Untuk mendukung pemahaman siswa, dikembangkan media pembelajaran berbasis video animasi Powtoon yang inovatif. Penelitian ini bertujuan untuk mengetahui hasil pengembangan, kelayakan materi maupun media, serta respon peserta didik terhadap video pembelajaran animasi powtoon pada KD menerapkan metode dasar pengolahan makanan untuk SMA double track tata boga. Penelitian ini menerapkan jenis penelitian R&D dengan model pengembangan 4D oleh Thiagarajan yang meliputi Pendefinisian, Perancangan, Pengembangan, dan Penyebarluasan, namun dilakukan hanya sampai Pengembangan. Metode untuk mengumpulkan data yaitu memakai lembar validasi dan lembar angket, kemudian diukur menggunakan skala likert. Berdasarkan hasil dari analisis data, menunjukkan: produk yang berhasil dikembangkan yakni video pembelajaran animasi Powtoon pada KD menerapkan metode dasar pengolahan makanan yang dapat diakses melalui link maupun QR code untuk digunakan dalam pembelajaran, kelayakan media memperoleh hasil yang sangat layak (93,55%) dan kelayakan materi juga mendapatkan hasil yang sangat layak (98,26%), serta respon peserta didik menunjukkan hasil yang sangat baik (94,60%). Dapat ditarik kesimpulan, video pembelajaran animasi Powtoon pada KD menerapkan metode dasar pengolahan makanan untuk SMA double track tata boga sangat layak sekaligus dapat diterapkan dalam pembelajaran.
Hubungan Pengetahuan dan Sikap terhadap Praktik Higiene Penjamah Makanan di Beberapa Kantin SMK Negeri di Sidoarjo Aprianto, Mochammad Wahyu; Handajani, Sri; Miranti, Mauren Gita; Widagdo, Andika Kuncoro
Health & Medical Sciences Vol. 2 No. 3 (2025): May
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/phms.v2i3.429

Abstract

Penelitian ini bertujuan untuk mengetahui hubungan antara pengetahuan dengan praktik, sikap dengan praktik, dan pengetahuan dengan sikap terhadap kantin di beberapa SMKN di Sidoarjo. Metode penelitian yang digunakan adalah deskriptif kuantitatif dengan rancangan cross-sectional dan uji spearman. Sampel penelitian terdiri dari 30 responden. Hasil penelitian menunjukkan: 1) Variabel pengetahuan dan praktik memiliki hubungan korelasi yang kuat dan signifikan; 2) Variabel sikap dan praktik memiliki hubungan yang cukup signifikan; 3) Tidak terdapat hubungan yang signifikan antara pengetahuan dengan sikap.
The Effect of Problem Based Learning Models and Levels of Creativity Toward Student Outcomes in Vocational High School Dasining, Dasining; Muslim, Supari; Handajani, Sri
International Journal for Educational and Vocational Studies Vol. 1 No. 6 (2019): October 2019
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v1i6.1659

Abstract

This study aims to determine the level of creativity of students who are taught using problem based learning models and students who are taught using direct learning models. To find out the learning outcomes of students who have a high level of creativity and creativity level of creativity is low. The method used in this study is Quasi Experimental. The design used is a 2x2 factorial design, because this design can be used to see student learning outcomes before administering treatments and after giving treatments. The results of the study found: (1) the level of creativity of students who study using a learning model based on higher learning outcomes compared to students who learn with the direct learning model; (2) student learning outcomes with a high level of creativity, significantly higher than students who have low levels of creativity; and (3) there is an interaction between the use of learning models and the level of creativity on student learning outcomes. This study concludes that: (1) problem based learning models can improve student creativity; (2) students who have a high level of creativity, higher learning outcomes than students who have low levels of creativity; and (3) there is an interaction between the use of learning models and the level of creativity on student learning outcomes.
The Effect of Application of Restaurant Laboratory Management System on College Student Service Satisfaction At The Department of Home Economic Education Faculty of Engineering, Universitas Negeri Surabaya Yuliana, Siti; Nurlaela, Luthfiyah; Handajani, Sri; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 2 No. 4 (2020): April 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i4.2533

Abstract

The study was aimed to obtain information the effects the application of system the management of lab where internal conditions a restaurant of the results of the learning and of the level of satisfaction study on public service delivery a student on the directions in which their four of family welfare education of engineering faculty Universitas Negeri Surabaya. The results of the hypothesis in this research showing no influence between management systems laboratory restaurant to study results , especially in study results domain cognitive and domain affective students p of culinary of education family welfare Universitas Negeri Surabaya , but results test hypothesis said influential application of the system laboratory management to study results psychomotor domain .The results of the hypothesis said that there was no influence management systems laboratory to satisfaction service .The results of the hypothesis showing no influence between management systems laboratory restaurant of the results of learning and satisfaction students  of culinary of education family welfare Universitas Negeri Surabaya. This research result in line with several theories that supports. Condition services not yet filled in the system this research that led to the absence of the influence of the application of the system of indicators service so an impact on indicators.
The influence of students perceptions on online learning and independent learning on employability skills F&B service in the culinary expertise Program of Vocational High School Aini, Annisa Nur; Ismawati, Rita; Handajani, Sri; Marniati, Marniati; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 3 No. 6 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i6.3480

Abstract

Employability skills are work skills that refer to general or non-technical competencies which include achievement, understanding and personal attributes that enable a person to get a job and be successful in the job of their choice.  employability skills can be formed from learning methods and student learning independence. The application of the learning method currently used is online learning due to the Covid-19 pandemic. This study aims to determine the influence of student perceptions on online learning and independences learning on employability skills f&b service in the culinary expertise program of vocational high school. This is a quantitative of research with the type of expost facto research. Research method functions to examine specific populations or samples, data collection using questionnaire survey with the aim of testing predetermined hypotheses. The statistical data is multiple linear regression analysis and the hypothesis test are using T test and F test. The results are there is a significant contribution between perceptions of online learning and independent learning together on employability skills F&B Service in the Culinary Expertise Program of Vocational High School with a contribution value of 40.5%.
Co-Authors Ach. Yasin Afifani, Arih Nur Agung Prijo Budijono Ahmad Ajib Ridlwan Ahmi, Hanif Naufal Akbar, Calvin Novaldo Ilham Angel, Vera Anggia, Forza Annisa Nur Aini Annisa, Rosalina Nur Any Sutiadiningsih Aprianto, Mochammad Wahyu Apriliyanti, Nur Annisa ARIES DWI INDRIYANTI, ARIES Arif, Muamar Zainul Asrul Bahar Aviriani, Setyaningrum Azizah, Nastiti Nur 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 Diwyacitta Antya Putri, Diwyacitta Antya Dodik Prakoso Eko Hery Suwandojo Endang Listyaningsih Estiningtyas, Indri Wasa F, Septina Nur Laili Farikhatir Rizkiyah, Nurul Fatkhur Romadhoni, Ita Fikri, Muhammad Dhiyaul Fitriana Nugraheni, Fitriana 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 Maharani, Nindi Putri Mahendika, Devin Mahmuda, Uzlifatul Maria Monica Sianita Basukiwardojo Marniati Marniati, Marniati Marsanda, Diva Dwi MASPIYAH MEIN KHARNOLIS Mellya Vidya Savitri, Divo Miranti , Mauren Gita Miranti , Mauren Gitta Miranti, Mauren 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 Quthbiyah, Nafha Bahya Rahayu, Nunik Tri Rahma Aprilianti Putri, Ihda Raida Amelia Ifadah Ramadhani, Talitha Tiara RESNANTYA, ADIBA Rita Ismawati Rizkita, Linggar Rizkiyah, Nurul Farikhatir Santoso, Moh Moehandias Sayyidah Rutbatul Aliyyah SITI YULIANA Situmorang, Grace Rodo Sulandari , Lilis Supari Muslim SUPARJI 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 widagdo, andika kunocro Yunitasari, Bellina