Article Per Year (5 Year)
p-Index From 2021 - 2026
7.113
P-Index
This Author published in this journals
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

Published : 64 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 64 Documents
Search

 3   4   5   6   7 
Pengembangan Bahan Ajar Elektronik Berbasis Flip Pdf Proffesional Materi Peralatan Penyajian Makanan dan Minuman pada Siswa SMK Fikri, Muhammad Dhiyaul; Handajani, Sri; Pangesthi, Lucia Tri; Purwidiani, Niken
JOM Vol 5 No 3 (2024): Indonesian Journal of Humanities and Social Sciences, September
Publisher : Universitas Islam Tribakti Lirboyo Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33367/ijhass.v5i3.5835

Abstract

This study aims to find out: 1) The results of the development of electronic teaching Materials in Food and Beverage Serving Materials; 2) Knowing the eligibility results; 3) Knowing the student's response. ADDIE (Analysis, Design, Development, Implementation or Delivery and Evaluations) development research model. However, the researcher only carried out up to the 3rd stage, namely Development. The data collection technique was questionnaire and involved 2 material validators, 2 media valdators, and also phase F students of SMK Negeri 3 Kediri. The results of the study showed: 1) the results of the e-Module of food and beverage serving equipment material in the form of links; 2) feasibility results with an average score of 95% (very good) from material experts and 97% (very good) from media experts; and 3) student responses with an average score of 86% (very good). This proves that the e-Module of the research results can be used in learning.
b b Weraman, Pius; Kurniawan, Wawan; Mahendika, Devin; Handajani, Sri; Umar, Ernawati
Jurnal Penelitian Pendidikan IPA Vol 9 No 12 (2023): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i12.5961

Abstract

The correlation between the satisfaction experienced by patients with the quality of nutritional services and the cleanliness of health clinics has an influence on the image of the hospital. This has implications for improving the quality of hospitals in providing food services and the cleanliness of health clinics by serving food that suits the needs of patients. This research was conducted with the aim of knowing patient satisfaction in service, food quality and cleanliness of health clinics. The research method used was a quantitative method with a cross sectional study design where the data sample was 53 people. Sampling was taken by total sampling method where the data will be analyzed using the paired t-test. The results of this research show that there is patient satisfaction with food quality of 75.5% with a p value of 0.064. Practically there is no difference between expectations and reality in this service. The patient satisfaction with the cleanliness of the health clinic was 75.5% at a p value of 0.083, which indicates there is no difference between expectations and reality. Apart from that, satisfaction with the appearance of food was 98.1% with a p value of 0.322. Then the satisfaction of the patients with the taste had a value of 83% with a p value of 0.064. Then the patient's satisfaction with the texture was 94.3% with a p value of 0.083. Then there is a sense of satisfaction with the time the food is served with a value of around 98.1% at a p value of 0.322.
The Development of Digital Teaching Materials for Basic Excellent Service Based on Google Site for Culinary Vocational Students Pujiastuti, Novia; Handajani, Sri; Tri Pangesthi, Lucia; Purwidiani, Niken
International Journal of Research in Education Vol. 4 No. 2 (2024): Issued in July 2024
Publisher : LPPM Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijre.v4i2.650

Abstract

The purpose of this study is to find out: 1) the results of the development of basic digital teaching materials for excellent service based on Google site platform; 2) the feasibility of materials and media on the basic digital teaching materials of excellent service based on the google site; 3) Student / User Response of Basic Digital Teaching Materials Excellent Service Based on the Google site. This research used research and development (R&D), especially the 4D model according to Thiagarajan. The steps in this model include defining, designing, developing, and disseminating. The data collection technique was carried out using questionnaires with research subjects, consisting of 6 validators (material & media) and 33 culinary students of SMKN8 Surabaya. Data analysis techniques using quantitative descriptive techniques Research shows: 1) digital teaching materials in can be accessed using https://bit.ly/DasarPelayananPrima links; 2) the feasibility of the material and media was declared very feasible with average scores of 92% and 87% respectively: 3) Student response was excellent with an average of 84%. Based on these results, it can be concluded that basic digital teaching materials for excellent service based on Google sites for culinary vocational students are very feasible to apply in culinary basics learning.
PENGEMBANGAN VIDEO PEMBELAJARAN BERBASIS OBS (OPEN BROADCASTER SOFTWARE) PADA MATERI UNGGAS UNTUK SISWA SMK PROGRAM KEAHLIAN TATA BOGA PADA FASE E Santoso, Moh Moehandias; Handajani, Sri; Miranti , Mauren Gitta; Widagdo, Andika Kuncoro
Jurnal Review Pendidikan dan Pengajaran Vol. 6 No. 3 (2023): Volume 6 No. 3 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i3.23809

Abstract

Penelitian ini bertujuan untuk: 1) Mengetahui kelayakan pengembangan media pembelajaran dengan video, untuk siswa kelas X SMK Dharma Wanita Gresik. 2) Mengetahui respon peserta didik bila mana menggunakan media pembelajaran berbasis video mampu meningkatkan minat belajar siswa pada materi unggas. 3) Mengetahui hasil pengembangan video pembelajaran menggunakan aplikasi OBS (Open broadcaster software). Penelitian ini merupakan penelitian pengembangan atau Research and Development (R&D) dan menggunakan pengembangan model ADDIE, dengan 3 tahap dalam proses pengembangannya, yaitu 1) Analysis: analisis awal dan analisis kebutuhan, 2) Design: membuat story board, script/naskah dan produksi video pembelajaran, 3) Development: validasi dan revisi oleh ahli materi dan media serta hasil media video diujikan kepada peserta didik dengan mengambil respon menggunakan angket. Pengembilan data dilakukan melalui observasi, wawancara dan angket/kuesioner. Data dari angket dianalisis secara deskriptif kuantitatif. Berdasarkan dari hasil uji kelayakan dan respon siswa terhadap video pembelajaran berbasis OBS (Open Broadcaster Software) pada materi unggas untuk siswa kelas X SMK Dharma Wanita Gresik dapat diambil kesimpulan bahwa: (1) Hasil dari video Pembelajaran berbasis OBS dapat di akses melalui platform YouTube. (2) Kelayakan materi unggas pada video pembelajaran berbasis OBS dengan presentase 89 % memperoleh predikat ”Sangant Layak” (3) Kelayakan media pada video pembelajaran berbasis OBS pada materi unggas dengan presentase 83 %. memperoleh predikat ”Sangant Layak” (4) Penilaian respon dari video pembelajaran berbasis OBS pada materi unggas untuk siswa SMK Dharma Wanita Gresik kelas X dengan presentase 86 % dapat dikategorikan ” Sangat Baik” untuk digunakan pada kegiatan pembelajaran.
PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS SPARKOL VIDEOSCRIBE PADA MATERI KUE DARI ADONAN PIE UNTUK SISWA SMK Angel, Vera; Handajani, Sri; Miranti , Mauren Gitta; Widagdo, Andika Kuncoro
Jurnal Review Pendidikan dan Pengajaran Vol. 6 No. 3 (2023): Volume 6 No. 3 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i3.23815

Abstract

Penelitian ini bertujuan untuk mengetahui:1)Hasil pengembangan media sparkol videoscribe pada materi kue dari adonan pie; 2) Kelayakan media sparkol videoscribe pada materi kue dari adonan pie untuk siswa SMK ; 3) Respon siswa SMK terhadap media sparkol videoscribe pada materi kue dari adonan pie. Metode penelitian ini adalah R&D dengan model pengembangan ADDIE dengan menggunakan tiga tahapan (Analysis,Design dan Development). Validasi sparkol videoscribe melibatkan tiga orang ahli materi dan tiga orang ahli media. Objek penelitian berupa videoscribe dan respon siswa. Instrumen yang digunakan untuk kelayakan videoscribe meliputi lembar validasi materi, media dan angket untuk melihat respon siswa. Adapun teknik analisis data dilakukan secara kuantitatif. Hasil penelitian menunjukkan: 1) hasil pengembangan media sudah berupa file MP4 berdurasi 23 menit yang dapat diakses oleh pembaca melalui gogle drive; 2) hasil validasi materi dan media dengan nilai rata - rata presentase 91.11% dan 86% termasuk dalam interpretasi sangat layak dengan revisi; 3) respon siswa memiliki rata – rata presentase 86.66% dengan interpretasi sangat baik. Hal ini mengindikasikan bahwa pengembangan sparkol videoscribe hasil penelitian dapat digunakan dalam pembelajaran
Pengembangan E-Modul Roti Tawar Berbasis Heyzine Flipbooks untuk Siswa SMK Kuliner Wahyuningtyas, Aisyah Irani; Pangesthi, Lucia Tri; Sulandari, Lilis; Handajani, Sri
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.v9i3.2585

Abstract

Pengembangan ilmu pengetahuan dan teknologi membawa perubahan di hamper semua aspek kehidupan. Penelitian ini bertujuan untuk mengevaluasi hasil pengembangan, kelayakan e-modul, serta tanggapan murid. Studi ini menggunakan kerangka kerja penelitian dan pengembangan (R&D), khususnya model 4D yang mencakup tahapan mendefinisikan, merancang, mengembangkan, dan menyebarkan. Namun, pengembangan tidak dapat terjadi akibat terbatasnya sumber daya dan waktu. 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 yang disediakan. Materi dan media dinilai sangat layak dengan rata-rata 92.4% dan 94% secara berurutan, sementara tanggapan siswa menunjukkan tingkat persetujuan yang tinggi dengan rata-rata 89.36%. Penelitian ini menghasilkan e-modul yang siap diimplementasikan dalam pembelajaran.
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.
The Effect Of Motivation And Internship Experience On Culinary Students’ Work Readiness At Vocational High School Maharani, Nindi Putri; Handajani, Sri; Nurfatimah, Ratna Palupi; Romadhoni, Ita Fatkhur
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.v6i3.27051

Abstract

This study aims to analyze the influence of motivation and internship (PKL) experience on the work readiness of culinary students at SMK Negeri 8 Surabaya. Grounded in Maslow’s hierarchy of needs and Kolb’s experiential learning theory, both factors are considered essential components in shaping students’ employability. This research employed a quantitative correlational method with a sample of 62 eleventh-grade culinary students selected through random sampling. Data were collected using a Likert-scale questionnaire and analyzed through multiple linear regression using SPSS 26.  The results indicate that motivation and internship experience have a positive and significant effect on students’ work readiness, both partially and simultaneously. The regression model produced an Adjusted R² value of 0.583, indicating that 58.3% of the variance in work readiness is explained by the two predictor variables.
TRAINING IN MAKING SOYA MILK TO INCREASE THE ENTREPRENEURIAL MOTIVATION OF SEKOLAH INDONESIA JEDDAH (SIJ) STUDENTS Miranti, Mauren; Dwi Indriyanti, Aries; Suparji; Maspiyah; Handajani, Sri
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol. 9 No. 2 (2025): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 4 Indexed)

Publisher : Faculty of Economics and Business, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.009.2.06

Abstract

In an increasingly competitive era, students need to be equipped not only with formal education, but also practical skills that can support their independence in the future. One skill that is relevant and has economic value is the ability to produce products that have market prospects, such as soya milk. The purpose of writing this research is to find out how the training process of making soymilk and calculating the selling price, and how the participants respond to the training activities. The methods used were lectures, questions and answers and demonstrations. The results showed 1) the implementation of the training began with the provision of basic materials related to soymilk processing, and then the practice of making soymilk together. Before the training, participants were given a pre-test first. The pre-test provided an overview of the extent of participants' understanding or skills before starting the program. There was an increase in understanding from before and after the training, and 2) in the participants' response to the activities, in general the participants responded well, all indicators were generally in the good and excellent categories. With this training, students are expected to not only be able to produce quality soymilk, but also have the motivation and confidence to try small business opportunities.
Satay as a Culinary Heritage of Indonesian Gastronomy Suwandojo, Dodik Prakoso Eko Hery; Handajani, Sri; Annisa, Rosalina Nur
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.196

Abstract

Satay is Indonesia's gastronomic culinary heritage that needs to be preserved because it has excellent potential for tourism development. This aims to study the characteristics of satay and what is done to preserve satay as Indonesia's gastronomic culinary heritage. This research is qualitative descriptive. The data used are primary data obtained from direct interviews with 20 satay traders in Yogyakarta, ten chefs of 4-star hotels in Yogyakarta, and the Yogyakarta Special Region Tourism Office. Data collection techniques use interview, observation, and documentation techniques. Data analysis techniques in this study are reduction, presentation, data analysis, and conclusions. The results showed satay food as a culinary heritage of Indonesian gastronomy has a diversity of both types and flavors obtained from different ingredients, spices, and concoctions. Further development is needed to preserve satay so that it becomes culinary that is recognized as a world culinary heritage by publishing Indonesian satay reference books and web/blogs and actively promoting it as an Indonesian culinary destination at regional, national, and international levels. Increase the active role of the government and all stakeholders in Pentahelix in providing information and promotion to increase the popularity of satay as Indonesia's gastronomic culinary heritage. Keywords: Satay, Gastronomy, Culinary heritage, Preserved
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