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All Journal Jurnal Pendidikan Vokasi Panrita Abdi - Jurnal Pengabdian pada Masyarakat Indonesian Journal of Primary Education JURNAL PENDIDIKAN TAMBUSAI Jurnal Ilmiah Mandala Education (JIME) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Risenologi Community Engagement and Emergence Journal (CEEJ) International Journal of Engineering, Science and Information Technology Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Jurnal Sains Boga SENTRI: Jurnal Riset Ilmiah Media Pendidikan Gizi dan Kuliner RESLAJ: Religion Education Social Laa Roiba Journal Indonesian Journal of Primary Education Indonesian Journal of Innovation Multidisipliner Research
Annis Kandriasari
Prodi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta
Religion Aerospace Engineering Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Transportation Other

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Development of Learning Media Flipbook Digital Japanese Culinary Material in the Asian Food as Literacy Course Digital Amira Thifalli; Cucu Cahyana; Annis Kandriasari
Jurnal Ilmiah Mandala Education (JIME) Vol 12 No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.10132

Abstract

This study aims to develop digital learning media in the form of a flipbook containing Japanese cuisine materials for Culinary Education students and to assess its feasibility. The development process implemented the Research and Development (R&D) method with the 4D development model, which consists of four stages: Define, Design, Develop, and Disseminate. Data analysis in this development study took the form of qualitative description. The flipbook has been validated by experts in related fields, resulting in a feasibility percentage of 91% for the material aspect, 96% for the media aspect, and 95% for the language aspect, with all three aspects classified as highly feasible. The flipbook media then underwent a trial phase with Culinary Education students, resulting in an assessment percentage of 92% for the one-to-one test, 93% for the small group test, and 95% for the field test. The resulting data calculation of student response scores to the flipbook was 93.5%, classified as very strong and very positively accepted. Based on the results of the study, it can be conclusively stated that the development of digital flipbook learning media for Japanese cuisine materials is feasible for use and publication to the wider community.
Employability skills and self-perception of diploma 3 graduates in the world of work Rina Febriana; Ivan Hanafi; Annis Kandriasari; Apri Nuryanto; Soeprijanto Soeprijanto; Muksin Muksin; Su Jo Ching; Abu Bakar Mamat
Jurnal Pendidikan Vokasi Vol. 13 No. 2 (2023)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i2.54039

Abstract

This study aims to determine the world's perception of Diploma 3 graduates regarding work skills. The research used a questionnaire survey method on Diploma 3 graduates who had worked for 2-5 years. Measurement of work aspects includes individual qualities, basic skills, interpersonal skills, thinking skills, resource management, systems and technology, and information skills. The instrument's validity in each aspect ranges from 0.416 to 0.683, with a reliability of 0.882. The research technique used simple random sampling with 109 respondents in this study. The results of the study stated that the self-perception of graduates are (1) an individual quality score of 85.5 with a very high interpretation; (2) basic skills get a score of 81.8 with a high interpretation; (3) an interpersonal score of 84.8 with a very high interpretation; (4) thinking skills get a score of 83.1 with a very high interpretation; (5) resource management obtained a score of 88.6 with a very high interpretation; (6) systems and technology got a score of 92.4 with a very high interpretation, and (7) information skills got a score of 85.1 with a very high interpretation. Thus, the average worldwide employment of Diploma 3 graduates is 85.9, with a high interpretation. This finding implies that the higher graduates' employability skills, the higher their self-perception at work.
Comparison Of Apple Puree Usage On The Physical Quality And Sensory Quality Of Steamed Sponge Cake Rachel Audina Nur’azzura Putri; Annis Kandriasari; Alvina Fadila Maulida
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11723

Abstract

This study aims to analyze the comparison of apple puree usage on the physical quality and sensory quality of steamed sponge cake. Steamed sponge cake generally uses eggs as a binding, leavening, and texture-forming agent, although local apples containing pectin have the potential to be used as a substitute for part of the eggs. The research method used was an experimental method with three formulations of apple puree usage at 30%, 40%, and 50% of the total egg used. Physical quality testing was carried out on the expansion ability and cracking ability, analyzed using the One-Way Anova Completely Randomized Design (CRD) test followed by Duncan's test. Sensory quality testing was conducted by 45 semi-trained panelists on the aspects of shape, aroma, taste, and texture, analyzed using the Kruskal-Wallis test. The results showed that the highest expansion ability was obtained in the 40% treatment with an average of 136.7%, while the highest cracking ability was obtained in the 50% treatment with an average of 106.31%. The Anova test results showed no significant effect of apple puree usage on expansion ability, but a significant effect on cracking ability. The Kruskal-Wallis test results showed no significant effect of apple puree usage on shape, cinnamon aroma, sweetness, apple taste, and texture, except for apple aroma, which showed a significant effect. Overall, the treatment with 30% apple puree gave the best results in shape, sweetness, and texture, so this formula is recommended for optimizing the utilization of apple puree as a local food ingredient in steamed sponge cake products.
The Effect Of Peanuts Aquafaba (Arachis Hypogaea L) On The Sensory And Physical Quality Of Lidah Kucing Cookies Shasa Keishya; Guspri Devi Artanti; Annis Kandriasari
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11725

Abstract

This study aimed to investigate the effect of using peanuts aquafaba on the sensory and physical quality of ‘lidah kucing’ cookies. A quantitative experimental design was employed, with three treatment groups varying the ratio of water to peanut aquafaba: 1:2, 1:3 and 1:4. Sensory quality was assessed by semi-trained panellists in terms of colour, scent, crispness, sweetness, peanuts flavour and aftertaste using the Kruskal-Wallis test followed by Tukey’s test, whilst physical quality was analysed using ANOVA with a completely randomised design followed by Duncan’s test. The results of the study showed that peanuts aquafaba had no effect on the colour, scent, crispness, and sweetness of ‘lidah kucing’. However, there was an effect on the peanut flavour and peanut aftertaste, with the 1:2 treatment yielding the highest scores due to the higher concentration of aquafaba. In terms of physical quality, the 1:2 treatment produced the highest baking loss (39.2%) and was deemed the best as it indicated optimal water evaporation, whilst in terms of spreading power, the 1:4 treatment produced the highest spreading power (126.9%); consequently, the 1:2 treatment (68.1%) was assessed as the best treatment due to its low spreading power, resulting in a more stable and firm cake shape during the baking process. Peanuts aquafaba has the potential to serve as a plant-based alternative to egg white in ‘lidah kucing’ cookies, with optimal characteristics varying according to the concentration used.
Keselarasan Kompetensi Keterampilan Khusus pada Mata Kuliah Pengolahan Roti dengan KKNI Level 6 dan SKKNI Fae Khansa Mora Iskandar; Guspri Devi Artanti; Annis Kandriasari
SENTRI: Jurnal Riset Ilmiah Vol. 5 No. 1 (2026): SENTRI : Jurnal Riset Ilmiah, Januari 2026
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v5i1.5575

Abstract

This study aims to analyze the alignment of sub-competences in the Bread-processing Course with the Indonesian Qualification Framwork Level 6 and the Indonesian National Work Competency Standard within the Culinary Education Study Program at Jakarta State University. For this research, qualitative approach is being used with descriptive analytic as the research method. Data were collected through direct observation in practicum session conducted involving 28 university students over 11 times practicum session. The findings indicate that the Bread-processing Course effectively develops student’ sub-competences in line with Indonesian Qualification Framework and Indonesian National Work Competency Standard. The practical implications suggest that the course curriculum and implementation are on the right path toward producing graduates whose skills meet the national occupation standards. However, to further strengthen the overall alignment, several areas can be enhanced to achieve far better optimal outcomes
Persepsi Siswa Program Keahlian Kuliner terhadap Pelaksanaan Uji Kompetensi Keahlian (UKK) Yuni Muliyana; Rina Febriana; Annis Kandriasari; Constantinus Rudy Prihantoro; Muhammad Nurtanto
Reslaj: Religion Education Social Laa Roiba Journal Vol. 8 No. 8 (2026): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v8i8.12857

Abstract

UKK is an evaluation instrument in vocational high school (Sekolah Menengah Kejuruan/SMK) education used to measure students’ competency achievement in accordance with the needs of the business and industrial sectors. This study aims to describe the perceptions of students in the Culinary Expertise Program regarding the implementation of UKK. The study employed a quantitative approach with a descriptive survey method. The respondents consisted of 19 graduates of the Culinary Expertise Program at SMK Tunas Pembangunan who had participated in UKK. Data were collected online using a closed-ended questionnaire consisting of 24 statement items with a four-point Likert scale. The data were analyzed using descriptive statistics, including frequency, percentage, mean, and standard deviation. The results showed that, in general, students’ perceptions of the implementation of UKK were in the high category, with a mean score of 3.21. The indicator with the highest mean score was the alignment of UKK with the needs of the culinary industry (M = 3.32), while the lowest indicator was industry involvement in UKK assessment (M = 2.93). The findings indicate that the implementation of UKK is considered to be aligned with industry needs and supports students’ work readiness, although industry involvement in the implementation and assessment of UKK still needs to be improved.
Infografis Digital sebagai Media Pembelajaran Microteaching dalam Meningkatkan Keterampilan Dasar Mengajar Calon Guru Kuliner Yeni Yulianti; Annis Kandriasari; Rina Febriana
Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Vol. 6 No. 2 (2026): Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI), 2026 (2)
Publisher : Yayasan Pendidikan Bima Berilmu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53299/jppi.v6i2.4203

Abstract

Penelitian ini bertujuan untuk menganalisis peran infografis digital sebagai media pembelajaran microteaching dalam meningkatkan keterampilan dasar mengajar calon guru kuliner. Metode penelitian yang digunakan adalah penelitian dan pengembangan dengan tahapan analisis kebutuhan, perancangan infografis digital, validasi ahli, serta uji coba terbatas pada mahasiswa calon guru kuliner pada pendekatan model Lee and Owens. Teknik pengumpulan data meliputi observasi, angket, dan dokumentasi, sedangkan analisis data dilakukan secara deskriptif kuantitatif dan kualitatif. Hasil penelitian menunjukkan bahwa infografis digital dinilai layak dan efektif sebagai media pembelajaran microteaching, ditinjau dari aspek tampilan, kejelasan materi, dan kemudahan pemahaman. Penggunaan infografis digital mampu meningkatkan pemahaman mahasiswa terhadap keterampilan dasar mengajar, seperti membuka pembelajaran, menjelaskan materi, mengelola kelas, dan memberikan umpan balik. Simpulan penelitian ini menyatakan bahwa infografis digital dapat digunakan sebagai media pembelajaran alternatif yang inovatif dan edukatif dalam pembelajaran microteaching bagi calon guru kuliner.
Formulasi Penambahan Puree Ubi Cilembu Pada Soft Cookies Terhadap Sifat Organoleptik Tiara Fany; Andrea Fiqh; Alvina Fadila Maulida; Annis Kandriasari
Indonesian Journal of Innovation Multidisipliner Research Vol. 4 No. 3 (2026): Juli - September
Publisher : Institute of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijim.v4i3.1885

Abstract

Tujuan dari penelitian ini adalah untuk menganalisis formulasi penambahan puree ubi cilembu terbaik pada soft cookies terhadap aspek organoleptik yang meliputi: warna, aroma, rasa, dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry  and Bakery, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Teknik analisis data yang digunakan pada penelitian ini adalah teknik analisis deskriptif kuantitatif atau Quantitative Descriptive Analysis (QDA). Sampel penelitian yang digunakan adalah soft cookies dengan penambahan puree ubi cilembu sebanyak 40%, 50%, dan 60%. Penelitian ini melibatkan panelis terlatih yang terdiri dari 5 Panelis dosen ahli dan 5 panelis ahli industri bidang pastry  and bakery. Hasil rata-rata tertinggi aspek warna bagian atas diperoleh pada perlakuan 50% yaitu 4,7 (cokelat kekuningan), aspek warna bagian dalam diperoleh pada perlakuan 40% yaitu 4,2 (cokelat kekuningan), aspek aroma ubi cilembu diperoleh pada perlakuan 60% yaitu 4,2 (kuat), aspek aroma butter diperoleh pada perlakuan 60% yaitu 3,8 (kuat), aspek rasa ubi cilembu diperoleh pada perlakuan 60% yaitu 4,2 (agak terasa ubi cilembu), aspek rasa manis diperoleh pada perlakuan 40% yaitu 4,2 (agak manis), aspek tekstur diperoleh pada perlakuan 60% yaitu 4,4 (agak lembut). Berdasarkan hasil keseluruhan dari uji organoleptik terhadap aspek warna, aroma, rasa, dan tekstur, dapat disimpulkan bahwa produk soft cookies dengan penambahan puree ubi cilembu 60% memiliki nilai persentase terbaik. Hal ini menunjukkan bahwa puree ubi cilembu dapat menjadi alternatif bahan pangan lokal yang layak dalam pengembangan produk soft cookies.
BUILDING ENTREPRENEURIAL MINDSETS AMONG INDONESIAN MIGRANT WORKERS THROUGH CULINARY BUSINESS TRAINING IN SINGAPORE Annis Kandriasari; Yeni Yulianti; Efrina; Muhammad Yafie Nuha
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 3 (2026): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i3.3552

Abstract

Indonesian migrant workers often return with valuable work experience and savings, yet many have limited opportunities to turn these assets into sustainable businesses. This community service program addressed gaps in entrepreneurial readiness, culinary business planning, and food safety awareness among 26 Indonesian migrant workers in Singapore. The program was delivered with D’Gayatri International Pte. Ltd. through short lectures, guided discussion, case examples, hands-on culinary demonstration, cost and pricing exercises, digital marketing practice, and mentoring. Participant learning was assessed using a 10-item pre-test and post-test, while satisfaction was measured through a five-item questionnaire. The mean proportion of correct responses increased from 38.08% to 76.54%. Before training, no participant was in the high-score category; afterward, 20 participants (77%) reached that category. Overall satisfaction averaged 4.42 out of 5 (88.46%). The clearest gains concerned entrepreneurial competencies, corporate mindset, business systems, marketing, and branding. One item on competitor and consumer analysis declined, indicating a need for clearer question wording and stronger market-research practice. The program shows that practical, context-sensitive culinary entrepreneurship training can strengthen migrant workers’ confidence and post-migration business preparedness.
Digital-Based Instructional Media: Transforming Practical Learning for Aspiring Culinary Teachers Yeni Yulianti; Annis Kandriasari; Rina Febriana; Jarudin Wastira
International Journal of Engineering, Science and Information Technology Vol 6, No 2 (2026)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v6i2.1514

Abstract

The integration of digital-based instructional media into practical learning environments has the potential to transform culinary education, particularly in the preparation of future culinary teachers. This study examines the effectiveness of digital tools, including virtual reality (VR) simulations, video tutorials, and interactive learning platforms, in enhancing practical learning outcomes. Using a mixed-methods approach, the research combines quantitative data obtained through surveys with qualitative insights from interviews and focus group discussions to evaluate the effects of digital media on skill acquisition, learner engagement, and overall learning experiences. Participants consisted of aspiring culinary teachers, educators, and industry experts, providing a comprehensive perspective on the implementation and outcomes of digital instructional tools in culinary education. The findings indicate that digital-based instructional media significantly enhances practical learning by providing immersive, flexible, interactive, and accessible experiences that complement conventional instructional methods. Several factors were identified as important for successful implementation, including usability, accessibility, technological readiness, and alignment with pedagogical objectives. However, technical limitations, resource constraints, and resistance to technological change remain important challenges that may affect effective adoption. The study concludes that curriculum designers and educators should adopt systematic strategies for integrating digital technologies into culinary teacher training programs. Such strategies should ensure that technological applications support, rather than replace, essential hands-on culinary experiences. This research contributes to the growing body of knowledge on educational technology and its application in specialized vocational fields. It further highlights the transformative potential of digital media in addressing practical learning challenges while providing opportunities for future research involving emerging technologies, including artificial intelligence (AI) and augmented reality (AR), in culinary education
Co-Authors Abu Bakar Mamat Alvina Fadila Maulida Amira Thifalli Andrea Fiqh Apri Nuryanto Ari Fadiati Aulia Aufan Abdurrahman Constantinus Rudy Prihantoro Cucu Cahyana Deden Dicky Dermawan Efrina Eliana Prisila Elsanti Mura Guna Fae Khansa Mora Iskandar Guspri Devi Artanti Ivan Hanafi Jarudin Wastira Jennifer Angelina Mahdiyah Mahdiyah Mariani Mariani Muhammad Nurtanto Muhammad Yafie Nuha Muksin Nur Riska Rachel Audina Nur’azzura Putri Rina Febriana Rini Endah Sugiharti Rusilanti Rusilanti Shasa Keishya Siti Homsinah Siti Nurlailia Soeprijanto Soeprijanto Sofia Imany Su Jo Ching Tiara Fany Yeni Yulianti Yuni Muliyana