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All Journal Cakrawala Pendidikan Jurnal Penelitian Saintek Jurnal Penelitian Humaniora JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Home Economics Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Jurnal Pendidikan dan Kewirausahaan Mitra Mahajana: Jurnal Pengabdian Masyarakat

Titin Hera Widi Handayani

Universitas Negeri Yogyakarta

Author-ID : 274237

Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pelatihan Pengolahan Kentang Mustofa Istri Petani Kentang Desa Simpangan, Batur, Banjarnegara Sri Hartiyah; Titin Hera W.H
Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Vol 9 No 1 (2022): Januari
Publisher : Lembaga Penelitian, Penerbitan dan Pengabdian Masyarakat (LP3M) UNSIQ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32699/ppkm.v9i1.2292

Kegiatan ini bertujuan untuk meningkatkan pengetahuan tantang pengolahan kentang mustofa yang berkualitas, mengolah kentang kualitas rendah menjadi produk kentang Mustofa, optimalisasi pemanfaatan kentang kualitas rendah menjadi olahan kentang enak dan bergizi, mengemas kentang Mustofa dengan kemasan yang menarik, dan pelabelan produk kentang Mustofa. Kegiatan diikuti oleh ibu/istri petani kentang dengan luas lahan 1/8 ha sebanyak 10 orang. Matode yang digunakan adalah (a) memberikan Ceramah dan diskusi tentang kentang dan kandungan gizi, dan manfaatnya untuk kesehatan, serta kemungkinannya untuk dibuat kentang Mustofa, (c) memberikan Pelatihan produksi kentang Mustofa, (d) Memberikan Pelatihan pengemasan dan pelabelan produk kentang Mustofa, (e) Memberikan pelatihan dan ceramah pemasaran kentang Mustofa. Hasil kegiatan menunjukkan bahwa kegiatan pengabdian dilaksanakan dengan lancar dengan menghasilkan kentang mustofa yang sudah dikemas dan siap dipasarkan.

Pengaruh Karakteristik Kewirausahaan terhadap Keberhasilan Usaha UMKM Perempuan di Gunungkidul Sulasmi, Sulasmi; Susilowati, Nenden; Handayani, Titin Hera Widi
JURNAL PENDIDIKAN DAN KEWIRAUSAHAAN Vol 12 No 2 (2024)
Publisher : STKIP PGRI SITUBONDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47668/pkwu.v12i2.1407

The Impact of Entrepreneurial Characteristics on Business Success of Women MSMEs in Gunungkidul Abstract: The study aims to identify women's entrepreneurial characteristics and analyze their influence on their business success. This research explores the influence between entrepreneurial characteristics of confidence, risk-taking, and leadership on business success. This research method uses a survey with a quantitative approach. The research design is explanatory research. The data collection technique used a structured questionnaire with a Likert scale. The sampling technique used stratified random sampling based on business type. This research involved 30 female MSME players in Semanu Village, Gunungkidul. Multiple regression analysis to test the effect of entrepreneurial characteristics of confidence, risk-taking, and leadership on business success. Data analysis using SmartPLS. The results showed that leader entrepreneurial characteristics have the strongest and most significant influence on business success with a coefficient of 0.418, while confident entrepreneurial characteristics have a moderate influence with a coefficient of 0.208 on business success and risk-taking entrepreneurial characteristics have a small influence on business success with a coefficient of 0.116. Leadership characteristics are the strongest factor influencing business success, followed by self-confidence, and finally by risk-taking. Keywords: entrepreneurial characteristics, leadership, business success.

PENINGKATAN PROFITABILITAS USAHA MELALUI PRODUCT BRANDING DAN DIVERSIFIKASI OLAHAN PISANG KEPOK BAGI PKK KALURAHAN SEMANU GUNUNG KIDUL Handayani, Titin Hera Widi; Sulasmi, Sulasmi; Baroroh, Kiromim; Kusuma, Chusnu Syarifah Diah; Kusumawardani, Nita
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2024): Volume 5 Nomor 3 Tahun 2024
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v5i3.4630

This community service aims to increase the business profitability of PKK members in the Semanu sub-district, Gunung Kidul, through product branding training and diversification of kepok banana preparations. Banana kepok, abundant in the region, has economic potential that has not been optimally utilised. The programme was implemented through a series of training and mentoring involving 30 PKK members. The methods used included lectures, hands-on practice, and consultation. The training materials included processing techniques for pisang kepok into various value-added products, branding strategies, and product marketing. The results showed an increase in participants' knowledge and skills. Participants successfully developed four variants of processed kepok banana products with attractive packaging and branding. The community service activities focused on increasing business profitability through product branding strategies and diversification of processed kepok bananas for PKK Semanu Village have shown positive results. Based on a survey, most participants felt an increase in skills in processing products and gained new insights related to branding and marketing. As a follow-up step, regular mentoring is provided to the participants to ensure that the skills and knowledge gained during the training can be optimally applied in the business. Recommendations for programme sustainability include continued mentoring and expansion of marketing networks.

TEKNOLOGI PRESTO PADA PRODUK BERBASIS IKAN AIR TAWAR KAYA KALSIUM Nugraheni, Mutiara; Handayani, Titin Hera Widi; Utama, Agung
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 20, No 2 (2016)
Publisher : Universitas Negeri Yogyakarta

The purpose of this activity is to (1) provide an alternative freshwaterfish post-harvest processing; (2) producing an acceptable using waste fish headsand bones; (3) provide an alternative to consumers in the form of productsmade from freshwater fish that are high in calcium, ready for consumption andhave long-term expired time; and (4) developing agri-based home Industry.These research subjects were Merapi Bangkit dan Sumber Makmur farmergroups in Teplok and Mudal, Argomulyo Village, Cangkringan, Yogyakarta.The method carried out was discussion on proper fish process, hygiene sanitation, food licensing, packaging, marketing strategies and product manufacturing. Competencies evaluation was conducted at the end of the program by producing some product. The evaluation characteristics items were: flavor, color, aroma, texture, innovation and the price per pack. The results show that the alternative fish processing using fish waste that have a long-term expired date can be implemented

PENINGKATAN KUALITAS DAN KAPASITAS PRODUKSI CERIPING SINGKONG DAN PISANG MELALUI PENGGUNAAN ALAT PENGIRIS OTOMATIS Nugraheni, Mutiara; Handayani, Titin Hera Widi; Utama, Agung
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 23, No 1 (2019)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v1i1.23463

Community empowerment aims to solve the problems faced by farmers groups Wulu Wetu and groups of women farmers Gotong Royong. The goals were, first, conducting education and training activities of the transfer of appropriate technology and entrepreneurship "(Entrepreneurship), namely education and training with diversified products of processed-based cassava and bananas; education and human resource management training; provide training in production management; Marketing management training; Entrepreneurial training. Second, perform the mentoring and coaching. The results of the implemented of community empowerment included a description associated with the selection of raw materials, material handling, processing, packaging, and marketing. The use of automatic slicer machine drive change production capacity, product characteristics and range of marketing after implemented the evaluation skills of community empowerment program for participants indicate that participants have understood the use of the automatic slicer equipment and processing cassava and banana into chips. The chances of developing the chips cassava and bananas are huge given area Pringombo is a producer of bananas and cassava, as well as supported by the vast potential market outside of Pringombo.

PENGEMBANGAN MOCAF (MODIFIED CASSAVA FLOUR) UNTUK PENINGKATAN DIVERSIFIKASI PANGAN DAN EKONOMI PASCA ERUPSI MERAPI Nugraheni, Mutiara; Handayani, Titin Hera Widi; Utama, Agung
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 19, No 1(2015)
Publisher : Universitas Negeri Yogyakarta

This activities is carried out in order to: (1) provide an alternative topost-harvest cassava in farmer groups of Mekar Sari Lor, Karang Gawang,Jumoyo, Cangkringan, Magelang regency which able to produce food based onmocaf that can be accepted by consumers, (2) provide an alternative toconsumers in food based on mocaf that ready to use and have a long shelf life,and (3) home industry development opportunities in Karang Gawang in anattempt to economic recovery after eruption of Merapi The steps taken to achieve the goal of this activities is to provide atheory characteristic of mushroom and way of processing, sanitation, hygieneand food sertification, packaging and selling price determination and long shelflife; practice make flour mocaf and products based on mocaf, namely egg roll,sempe,kembang goyang, and pangsit. Preference test for the products, the calculationofthesaleprice;acceptancetestingforproductsandpricesattheconsumerlevelanddeterminationofshelflifeasoneofthedatathatwillappearinthepackaging.Alternative processing of cassava into mocaf flour be implemented. Theyield of mocaf flour from cassava is 35% with a production cost of Rp 3300.00.The sale price with 40% mark-up is Rp 5000.00. Diversification processedproduct based on mocaf flour are egg roll, sempe, kembang goyang and pangsitwhich have a shelf life of 3 months. This products have opportunities to behome industry development because have a competitive price; mocaf flour Rp5,000.00/kg, egg roll Rp 6000.00/100 grams, pangsit Rp5000.00/200 grams,sempe Rp 5000.00/100 grams, and kembang goyang Rp 5000.00/100 grams

TEKNOLOGI PENGOLAHAN PATI GARUT DAN DIVERSIFIKASI PRODUK OLAHANNYA DALAM RANGKA PENINGKATAN KETAHANAN PANGAN Ratnaningsih, Nani; Nugraheni, Mutiara; Handayani, Titin Hera Widi; Chayati, Ichda
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 14, No 2 (2010)
Publisher : Universitas Negeri Yogyakarta

The objectives of community development activity are: 1) give alternative of processing technology of arrowroot for group of farmer KSM Mekar Sari di Desa Gegunung, Kel. Sendangsari, Kec. Pengasih, Kulon Progo, Yogyakarta, so that can yield arrowroot starch that fulfills standard quality with appropriate packaging and labeling; 2) know extraction technology efficiency of arrowroot starch with mechanically hydraulic press; 3) give alternative of food product to consumer in the form of arrowroot starch-based cookies that high nutrition and fulfills standard quality; and 4) give an opportunity for home industry with exploiting of arrowroot so can be empowered and increases public prosperity, especially farmer arrowroot. The community development activity was done from July up to November 2009 and divided to become some phases, that is preparation, implementation and evaluation. At preparation phase was done by designing of extraction arrowroot starch machine, making of hydraulic press machine for arrowroot starch extraction, making of arrowroot starch-based cookies, design of packaging and labeling, making of training matter and evaluation sheet. Implementation phase was done with discourse method, discussion, demonstration, practice of processing technology of arrowroot starch with hydraulic press machine, and practice of making of arrowroot starch-based cookies for general and diabetic consumer. Discourse matter contains about arrowroot characteristics and damage cause, processing technology of arrowroot, packaging and labeling, sanitary and hygiene, food safety, and economic analysis in the form of determination of production cost, selling price and BEP. Evaluation phase covered evaluation of input, process, product, and satisfaction of activity participant. Based on result and discussion can concluded that: 1) Community development activity have been done on 1 and 15 November 2009 followed by 21 members of group of farmer KSM Mekar Sari; 2) Extraction technology of arrowroot starch with hydraulic press machine can yield arrowroot starch closing standard quality of arrowroot starch according to SNI with appropriate packaging and labeling; 3) Extraction technology of arrowroot starch with hydraulic press machine more efficiently is compared to separation technique applied before all; 4) Alternative of food product in the form of arrowroot starch-bases cookies to general and diabetic consumer that high nutrition and fulfills standard quality; and 5) Processing technology and diversification of arrowroot starch product can open an opportunity for home industry that can be powered and increases resilience of food on local food material-based

Enhancing learning and character through NHT model in grade x culinary class at SMKN 4 Yogyakarta Lastariwati, Badraningsih; Handayani, Titin Hera Widi; Wahniyatun, Miftakhul; Pangestu, Duani; Ristyorini, Enggar; Hatmoko, Fendi Tri
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 31 No. 1 (2025): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v31i1.77489

ABSTRACTResearchers identified a lack of knowledge, skills, and attitudes in the students' learning activities in the Culinary Basics subject (Phase E) of grade X Culinary 6 SMK Negeri 4 Yogyakarta. The students who achieved the expected learning outcomes are below 75%, and teachers' learning methods are less varied. This study aims to improve learning outcomes and strengthen students' character. This study was Classroom Action Research designed with the Kemmis & McTaggart model. The study subjects consisted of 36 grade X students of the Culinary department. The research instrument used multiple-choice questions and students' character observation sheets. Data collection techniques were observation, tests, and documentation. Data analysis techniques used descriptive data for learning outcomes and qualitative descriptive statistics for observing student character. The Numbered Head Together learning model is (a) Numbering, (b) Teachers giving assignments, (c) Discussing and reporting the results of the discussion, (e) Responses from other friends, and (f) Conclusions. The students' learning outcomes of phase E in the subject of Basic Culinary at grade X Culinary 6 indicated that the students who achieved the Minimum Completeness Criteria in Cycle I and Cycle II were 24 with a percentage of 67 and 34 students with a percentage of 94%, respectively. The observation results of the Global Diversity dimension were 68% in Cycle I and 78% in Cycle II. In the Mutual Cooperation dimension, it was 71% in Cycle I and 80% in Cycle II. Both dimensions were categorized as good. This study concludes that efforts to improve learning outcomes and strengthen students' character by implementing NHT show positive results. Moreover, strengthening character must continue to be supported and implemented with various learning models other than NHT.

DEVELOPMENT OF ANIMATED LEARNING VIDEOS ON THE FOOD MATERIALS FROM POULTRY Widi Handayani, Titin Hera; Pringgodani, Satria Sidiq
Home Economics Journal Vol. 8 No. 1 (2024): May
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/hej.v8i1.72185

The objectives of this research are: 1) to develop animated video learning media on poultry food and its processed products, 2) to determine the feasibility of animated videos. This is a type of Research and Development with a 4D model: 1) define: collect information about the curriculum and syllabus used, 2) design: development design which includes the pre-production stage, namely compiling material, making story boards, validating scripts and forming a team in making animated videos, 3) develop: implement the storyboard that has been made into an animated video, then the presentation video is tested for suitability by media and material experts. Next, it was tested on potential users, 4) dissemination: product distribution at SMKN 2 Godean to teachers and students of class X Catering. The small-scale research subjects were 6 students and the large-scale research subjects were 30 students. The data collection technique uses a questionnaire. Data analysis is quantitative descriptive. The results are: 1) research development procedures using a 4D research model to produce animated learning video products, 2) research data obtained: a) material experts 96.72%, b) media experts 96.01%, c) small scale trials 85, 58 %. d) large-scale trials 82.40%, all trials received the "Very Feasible" category.

Pengaruh Hidrokoloid pada Karakteristik Sensoris Kue Kering Non-Gandum Anggraeni, Andian Ari; Handayani, Titin Hera Widi; Palupi, Sri
Home Economics Journal Vol. 2 No. 1 (2018): May
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.755 KB)

Penelitian ini mengembangkan produk kue kering non-gandum dari tepung komposit berbahan dasar tepung singkong modifikasi (mocaf). Kue kering choco-chips, kastengel, dan nastar dari tepung terigu (WF), modified cassava flour/mocaf (MCF), tepung beras (RF), tepung maizena (MF), isolat protein kedelai (ISP), dan hidrokoloid (xanthan gum (XG) dan guar gum (GG). Kue kering dievaluasi secara sensoris untuk menganalisa warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasar hasil uji sensoris, ditentukan kompisisi terbaik yang menghasilkan produk dengan tingkat kesukaan yang tidak berbeda nyata dengan produk gandum. Hasil penelitian menunjukkan: 1) kue kering choco-chips dari mocaf 70%, tepung beras 25%, ISP 5% dan xanthan gum 2% basis tepung, menghasilkan produk dengan karakteristik sensoris lebih disukai daripada sampel lain, 2) kue kering kastengel dari mocaf 85%, tepung maizena 10%, ISP 5% dan xanthan gum 2,5% basis tepung, menghasilkan produk dengan karakteristik sensoris tidak berbeda nyata dengan sampel gandum, dan 3) kue kering nastar dari mocaf 75%, tepung beras 20%, ISP 5% dan guar gum 2% basis tepung, menghasilkan produk dengan karakteristik sensoris tidak berbeda nyata dengan sampel gandum.

Co-Authors Abdul Rasid Bin Abdul Razzaq Agung Utama Andian Ari Anggraeni, Andian Ari Aula Ahmad Hafidh Saiful Fikri Badraningsih Lastariwati Chusnu Syarifa Diah Kusuma Dewi Eka Murniati Hartiyah, Sri Hatmoko, Fendi Tri Ichda Chayati Kiromim Baroroh Mutiara Nugraheni Nani Ratnaningsih Nenden Susilowati Nita Kusumawardani Pangestu, Duani Pringgodani, Satria Sidiq Ristyorini, Enggar Safitri Yosita Ratri Sri Palupi Sudji Munadi Sukisman Purtadi Sulasmi Sulasmi Sutriyati Purwanti Tri Murhanjati Sholihah Wahniyatun, Miftakhul Yuriani Yuriani

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