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INTEGRASI BUDAYA KEWIRAUSAHAAN KE DALAM PEMBELAJARAN MATA KULIAH RESTORAN Titin Hera Widi Handayani
Jurnal Cakrawala Pendidikan Vol 3, No 3 (2007): Cakrawala Pendidikan, November 2007, Th. XXVI, No. 3
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v3i3.8572

This researchintended to conduct the integrated entrepreneurship cultureimprove the subject of Restaurant, so that study can be more effective and qualifiedin the future Peculiarly this research intended to find out the methods or learningstrategicin integrating entrepreneurship and to know the result reached bystudents in integrating entrepreneurship study at management aspecL The subjectof this researchwas students who taken the subject of Restaurant at UndergraduateProgram of Food and Fashion Engineering Education The object is integratedentrepreneurship culfurizationwith the subject of Restaurant at managementaspecL Research procedure is conducted based on action research method whichare planning, action, observation and reflection, treated in 6cyc1es The result ofresearch indicatesthat the integration of entrepreneurship culture can improve themanagerial competencyof students at subject of RestauranL Gradually, thecompetency was increasing from first rotation to sixth, that is at non formalrestaurant group,equal to 10 % with the average improvement of 2 %, formalrestaurantgroup 27,5 % with the average improvement of 5,5 %, and cake bakerygroup 10% with the average improvement of 2 % The result of action executionshowsthat the step of study consisted of (a) modules learning, (b) field visiting (c)business plan making, (d) implementation of business plan, (e) monitoring,reflectingand evaluating, which is applicable to improve the study quality

INTEGRASI BUDAYA KEWIRAUSAHAAN KE DALAM PEMBELAJARAN MATA KULIAH RESTORAN Titin Hera Widi Handayani
Jurnal Cakrawala Pendidikan Vol 2, No 2 (2008): Cakrawala Pendidikan, Juni 2008, Th. XXVII, No. 2
Publisher : LPMPP Universitas Negeri Yogyakarta

This researchintended to conduct the integrated entrepreneurship cultureimprove the subject of Restaurant, so that study can be more effective and qualifiedin the future Peculiarly this research intended to find out the methods or learningstrategicin integrating entrepreneurship and to know the result reached bystudents in integrating entrepreneurship study at management aspecL The subjectof this researchwas students who taken the subject of Restaurant at UndergraduateProgram of Food and Fashion Engineering Education The object is integratedentrepreneurship culfurizationwith the subject of Restaurant at managementaspecL Research procedure is conducted based on action research method whichare planning, action, observation and reflection, treated in 6cyc1es The result ofresearch indicatesthat the integration of entrepreneurship culture can improve themanagerial competencyof students at subject of RestauranL Gradually, thecompetency was increasing from first rotation to sixth, that is at non formalrestaurant group,equal to 10 % with the average improvement of 2 %, formalrestaurantgroup 27,5 % with the average improvement of 5,5 %, and cake bakerygroup 10% with the average improvement of 2 % The result of action executionshowsthat the step of study consisted of (a) modules learning, (b) field visiting (c)business plan making, (d) implementation of business plan, (e) monitoring,reflectingand evaluating, which is applicable to improve the study quality

MODEL PEMBERDAYAAN PEREMPUAN MISKIN MELALUI PELATIHAN KEWIRAUSAHAAN BERBASIS POTENSI LOKAL DI KECAMATAN WEDI KABUPATEN KLATEN Agung Utama; Titin Hera Handayani
Jurnal Penelitian Humaniora Vol 19, No 2: Oktober 2014
Publisher : LPPM UNY

his research is aimed to: depict the pro ile of the poor women in Kecamatan Wedi, Kabupaten Klaten, doing measurement towards the potential of entrepreneurship spirit of the poor women in Kecamatan Wedi, Kabupaten Klaten, and understanding the effectiveness of project based model (PBL) as the model of entrepreneurship training for the poor women in Kecamatan Wedi, Kabupaten Klaten based on their local resources. Data were collected from the secondary data and primary data. Data were analysed using the interactive model analysis. The result of this research showed that the poor women at Kecamatan Wedi: 1) live in dirty houses, have limited acces of primary education and the lower salary, 2) have high spirit for doing entrepreneurship. It indicates that they have a high potential for success if they get appropriate treatment of entrepreneurship, 3) have a high performance as an entrepreneur since the get entrepreneurship training using the PBL model. It is indicated that the model has a high effectiveness to use as a model of training

Strategy for Developing Interest of Entrepreneurship through a Culinary Business Management Course Titin Hera Widi Handayani; Sutriyati Purwanti; Dewi Eka Murniati; Safitri Yosita Ratri
Jurnal Pendidikan Teknologi dan Kejuruan Vol 26, No 2 (2020): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v26i2.29232

The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma students in Culinary Engineering in Culinary Business Management (CBM) course, (2) to formulate strategies for developing students’ entrepreneurial interest through the CBM course as recommendations for lectures in the next period. This ex post facto research with a descriptive approach was carried out in February to July 2019 in the Diploma Study Program of Culinary Engineering, Universitas Negeri Yogyakarta (UNY). The population of the study consisted of 40 students who took CBM in the odd semester of the 2018/2019 academic year. A purposive sampling technique was employed while the questionnaire was used in the data collection. Quantitative descriptive was used to analyze the data. The results show that: (1) Entrepreneurial interest of Diploma students of Culinary Engineering in the CBM course is 40% in the Very High category and 60% in the High category, (2) there are four strategies for developing students’ entrepreneurial interest through the CBM course, namely SO (Strength-Opportunity) strategy: while WO (Weakness-Opportunity) strategy, ST (Weakness-Opportunity) strategy, and WT (Weakness-Threat) strategy. The benefits of this study are firstly, for students, it investigates students’ entrepreneurial interests through learning CBM, for education staff, it examines the effectiveness of learning CBM in forming students’ entrepreneurial interests, and for educational institutions, it is an effort to evaluate and recommend learning CBM to form students’ entrepreneurship.

KESIAPAN MAHASISWA PENDIDIKAN TEKNIK BOGA DALAM PELAKSANAAAN PEMBELAJARAN MATA KULIAH MANAJEMEN USAHA BOGA DI PROGRAM STUDI PENDIDIKAN TEKNIK BOGA PTBB FT UNY Yuriani Yuriani; Titin Hera Widi Handayani
Jurnal Pendidikan Teknologi dan Kejuruan Vol 21, No 2 (2012): (Oktober)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v21i2.3286

ABSTRACTThe objectives of this study are (1) to investigate the implementation of the culinary business management course, (2) to investigate the students’ readiness in preparing culinary business management course, (3) to find out the students’ readiness in the implementation of the culinary business management course, and (4) to find out the obstacles in the learning process of this course. This study was employing descriptive approach in 16 March – 31 October 2012 at Culinary Education Study Program of Faculty of Engineering, Yogyakarta State University. The population was the students of Culinary Education Study Program who joined culinary business management course among the second semester students in the academic year of 2011/ 2012. The sampling technique was using random sampling with the total respondents of 72 students. The data were collected by using interview, questionnaire, and observation while the data were analyzed by using quantitative and qualitative descriptive. The findings revealed that firstly, the implementation of the learning of culinary business management course consisted of the opening preparation of the new business, the managing process, and the assessment that covered active participation, independent task, group work, practice, and final examination with 53% of the students achieved A, 28% of them achieved A- , 17% of them achieved B+, and 4% of them achieved B. Secondly, students’ readiness in implementing the culinary business management course can be categorized as “very high” category with 12.5% and the category of “high” with 87.5%. Thirdly, students’ readiness in the culinary business management course was in the category of “very high” with 16.67% and the category of “high” with 83.33%. Lastly, the obstacles in implementing the learning process of culinary business management were the communication and cooperation among the team, students’ loyalty and discipline, insufficient time of the course, and inadequate facilities and tools.Keywords : students’ readiness, culinary business management

Pemanfaatan Sumber Belajar Internet untuk Meningkatkan Kreativitas Penyajian pada Mata Kuliah Pengolahan Makanan Oriental Titin Hera Widi Handayani; Ichda Chayati
Jurnal Pendidikan Teknologi dan Kejuruan Vol 19, No 2 (2010): (Oktober)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Penelitian ini bertujuan mengetahui: (1) pemanfaatan sumber belajar internet mata kuliah Pengolahan Makanan Oriental, (2) pengaruhnya terhadap prestasi (nilai penyajian) mahasiswa, dan (3) pendapat mahasiswa terhadap pembelajaran tersebut. Penelitian ini termasuk penelitian tindakan kelas. Subyek penelitian ini adalah mahasiswa semester 3 Program Studi Teknik Boga (D3) sebanyak 26 orang, yang mengambil Mata Kuliah Pengolahan Makanan Oriental. Penelitian dilakukan di Laboratorium Boga Jurusan PTBB pada tahun 2006. Teknik pengumpulan data dengan observasi, angket, dan dokumentasi. Model disain yang digunakan adalah model Kemmis Mc Taggart meliputi tiga langkah yaitu planning, acting and observing, dan reflecting dengan tiga siklus perlakuan. Data dianalisis dengan deskriptif kuantitatif. Hasil penelitian disimpulkan bahwa: (1) pemanfaatan sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental memerlukan tiga siklus dengan perlakuan pada siklus ketiga adalah searching, mancetak hasil/ print, dan mengkaji kulinari, (2) sumber belajar internet dapat meningkatkan nilai penyajian mata kuliah Pengolahan Makanan Oriental dari nilai 2,5 (cukup sesuai – sesuai) menjadi 3,35 (sesuai – sangat sesuai), (3) mahasiswa berpendapat bahwa sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental dapat lebih menambah wawasan tentang penyajian makanan oriental dan dapat membuat mahasiswa lebih kreatif serta lebih memahami kulinari makanan oriental.

DESIGNING NUTRITION NEED ANALYSIS COUNTER SOFTWARE Titin Hera Widi Handayani
Jurnal Penelitian Saintek Vol 21, No 2: Oktober 2016
Publisher : Directorate of Research and Community Services, Universitas Negeri Yogyakarta

This study was aimed at designing software that can calculate the nutritional needs of the community. The device is generated from an application program that is speciﬁ cally designed to determine lean body mass, nutritional status and nutritional value needs. It is guided by the science of nutrition and health in an efﬁ cient, inexpensive and accurate ways. This study used design software method. The ﬁ rst stage of the analysis, which consists of user needs analysis, job analysis, and technology analysis. The second stage is a block diagram including interface design and ﬂ owchart design. The third stage, design modules translation was done using a programming language into the application form called coding/ implementation. The fourth stage was testing the system using black box testing. The application design includes the creation of database structure, program ﬂ ow design and user interface. The design of the database was realized in 9 tables. The ﬂ ow program was depicted in Entity Relationship Diagram, Data Flowchart and Applications Flowchart. The interface design consisted of 17 display interface/ application form.

Peningkatan Kualitas dan Kapasitas Produk Olahan Berbasis Perikanan Laut dengan Teknologi Tepat Guna Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama; Arif Marwanto
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2021): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v5i1.4743

This community service aims to solve the problems faced by the Mina Bahari 45 group related to the quality and production capacity to support product marketing. The activities done were to carry out the appropriate technology transfer activities and the strengthening of marketing that is strengthening the quality and capacity of processed products based on sea fisheries, strengthening production management; renovation and re-lay out the product display. The results of community service related to strengthening production management are the selection and handling of raw materials, processing and packaging. Operationalization of automatic cracker frying Machine and industrial scale steamer as well as renovation and re-lay out display place to support off-line marketing in Depok Beach. The use of appropriate technology can increase production capacity at least by 15% and improve the quality of products produced that include texture, shape and color and the availability of a product display space that is safe for products, attractive and adequate.

Entrepreneurial motivation of culinary students through implementation of online heutagogy project-based learning for productive courses Badraningsih Lastariwati; Titin Hera Widi Handayani; Tri Murhanjati Sholihah; Abdul Rasid Bin Abdul Razzaq
Jurnal Pendidikan Teknologi dan Kejuruan Vol 28, No 2 (2022): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v28i2.48677

The objectives of this study were to 1) implement online heutagogy Project Based Learning (PjBL) syntax in business-based practice courses, and 2) determine students' entrepreneurial motivation in the implementation of online heutagogy PJbL in business-based practice courses. This study was quantitative descriptive research that analyzed the actual condition of heutagogy PjBL implementation and collected online data from an entrepreneurial motivation questionnaire. The students from the Culinary Arts Education Study Program who took part in business-based practical/productive learning served as the research subjects. The data were descriptive quantitative with categories established in the form of a Likert scale following the regulations. The results showed that: 1) the implementation of online heutagogy PjBL was following the six steps of PjBL syntax, namely identifying problems or projects, designing project plans, preparing project schedules, project implementation, and monitoring, testing results, evaluating and reflecting 2) entrepreneurial motivation of culinary studentsthrough the implementation of online heutagogy PJbL in business-based practice courses obtained excellent categories on the sub-indicators of need for achievement with a percentage of 94.3%, locus of control with a percentage of 89.5%, vision, desire for independence with a percentage of 93.5%, passion with a percentage of 92.8%, drive with a percentage of 86.8%, goalsetting with a percentage of 89.1%, self-efficacy with a percentage of 89.3 and sub-indicator of risk-taking with a percentage of 82.1% in the good category. The objectives of this study were to 1) implement online heutagogy Project Based Learning (PjBL) syntax in business-based practice courses, and 2) determine students' entrepreneurial motivation in the implementation of online heutagogy PJbL in business-based practice courses. This study was quantitative descriptive research that analyzed the actual condition of heutagogy PjBL implementation and collected online data from an entrepreneurial motivation questionnaire. The students from the Culinary Arts Education Study Program who took part in business-based practical/productive learning served as the research subjects. The data were descriptive quantitative with categories established in the form of a Likert scale following the regulations. The results showed that: 1) the implementation of online heutagogy PjBL was following the six steps of PjBL syntax, namely identifying problems or projects, designing project plans, preparing project schedules, project implementation, and monitoring, testing results, evaluating and reflecting 2) entrepreneurial motivation of culinary studentsthrough the implementation of online heutagogy PJbL in business-based practice courses obtained excellent categories on the sub-indicators of need for achievement with a percentage of 94.3%, locus of control with a percentage of 89.5%, vision, desire for independence with a percentage of 93.5%, passion with a percentage of 92.8%, drive with a percentage of 86.8%, goalsetting with a percentage of 89.1%, self-efficacy with a percentage of 89.3 and sub-indicator of risk-taking with a percentage of 82.1% in the good category.

Usaha Peningkatan Produktivitas UKM Sanggar Tani Media Agro melalui Renewing Peralatan Produksi, Perbaikan Fasilitas dan Pengembangan SDM Sudji Munadi; Titin Hera Widi Handayani; Sukisman Purtadi; Aula Ahmad Hafidh
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 24, No 2 (2020)
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v1i2.28804

Tujuan program PPPUD adalah untuk memacu meningkatkan pengembangan UKM dalam meningkatkan dan mengembangkan produk unggulan daerah melalui peningkatan kapasitas produksi UKM Sanggar Tani Media Agro. Tujuan khusus adalah :1) membantu meningkatkan kualitas hasil panen melalui pengadaan peralatan teknologi tepat guna yang dibutuhkan dan diharapkan dapat membantu proses produksi yaitu boiler dan krat, 2) penyusunan layout ruang produksi, 3) pengembangan sumber daya manusia, dan 4) melengkapi sarana showroom. Metode yang digunakan adalah pengadaan alat, pelatihan dan pendampingan. Hasil yang telah dicapai adalah: 1) kapasitas produksi UKM Sanggar Tani Media Agro meningkat dengan adanya bantuan boiler, 2) telah diperbantukan sejumlah 50 krat, 3) pengadaan etalase untuk showroom sejumlah 2 unit dan pembuatan papan nama, 4) pelatihan yang telah dilakukan adalah pelatihan identifikasi unsur kimia dalam jamur dan sanitasi hygine.

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