Article Per Year (5 Year)
p-Index From 2020 - 2025
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This Author published in this journals
All Journal Indonesian Journal of Educational Review (IJER) Eduvest - Journal of Universal Studies
Mariani Mariani
State University of Jakarta
Aerospace Engineering Computer Science & IT Education Health Professions Neuroscience Social Sciences

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A CURRICULUM OF INDONESIAN TOURISM VOCATIONAL SCHOOLS Subijanto Subijanto; Darmawan Sumantri; Burhanuddin Tola; Mariani Mariani
IJER - INDONESIAN JOURNAL OF EDUCATIONAL REVIEW Vol 7 No 02 (2020): Indonesian Journal of Educational Review
Publisher : Program Pascasarjana Universitas Negeri Jakarta

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Abstract

The purpose of this study is to examine 1) the alignment of the SMK Tourism curriculum with the competency of Catering expertise. according to the competencies needed by the world of work; 2) implementation of learning in schools; 3) implementing industrial work practices; and 4) implementation of competency tests (certification). The background of the research problem is that the Tourism Vocational School graduates have not linked and matched the needs of the world of work. The research method used quantitative and qualitative approaches, while data collection used focus group discussions. The results showed 1) The curriculum of the Vocational High School of Tourism with the competence of Catering expertise in accordance with the competencies needed by the ASEAN tourism workforce based on the Common ASEAN Tourism Curriculum or Level II National Work Competency Standards; 2) learning activities in schools according to the learning implementation plan, teachers master the material and learning methods, where 92.6 percent of teachers have an undergraduate education with at least 20 years of teaching experience; 3) implementation of industrial work practices according to the competence of students' expertise and carried out for 3-6 months; and 4) the implementation of the student competency test (certification) is carried out at the School Professional Certification Institute with cross-school assessors and professional assistants from industry. This study concluded that the competency of the Culinary Vocational School of Tourism expertise is in line with the competencies needed by the ASEAN region of work based on the Level II Indonesian National Work Competency Standards (SKKNI).
The effect of Additional Manalagi (Malus Sylvestris) Apple Cider Juice on Chewy Candy's Sensoric Quality Farihah Bilqis Safira; Mariani Mariani; Mutiara Dahlia
Eduvest - Journal of Universal Studies Vol. 1 No. 8 (2021): Journal Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.34 KB) | DOI: 10.59188/eduvest.v1i8.109

Abstract

This study aims to study the effect of adding manalagi apple cider to the sensory quality of chewy candy on the aspect of color, taste, aroma, and texture. This research was conducted in the Analysis and Engineering Laboratory of the Culinary Education Study Program Faculty of Engineering State University of Jakarta and was carried out in September 2020. This study uses an experimental method with different percentages namely 20%, 40%, and 60% then a hedonic test is carried out on 15 moderately trained panelists. The results of the descriptive analysis show the average value in the color aspect 4.4 light green categories with a percentage of 40%, in the sweet taste aspect 4.8 categories of sweetness with a percentage of 40%, in the manalagi apple flavor aspect 4.2 feels manalagi apple with a percentage of 40%, in the aspect of manalagi apple aroma 3.9 in the manalagi apple-scented category with a percentage of 40%. Based on the hypothesis test using the Kruskall-Wallis test, it was stated that the texture aspect was continued with the Tuckeys test and the best result obtained was 4.0 which was the best sensory quality product of chewy candy in the addition of Manalagi apple cider.
Co-Authors Burhanuddin Tola Darmawan Sumantri Farihah Bilqis Safira Mutiara Dahlia Subijanto Subijanto