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Developing geriatric face makeup enrichment book for students of Skin Beauty program in vocational high school Pramesti Adika Ratri; Siti Hamidah
Jurnal Pendidikan Vokasi Vol. 10 No. 2 (2020)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v10i2.31357

This study aims to produce a proper and effective Geriatric Makeup book as enrichment material for beauty students at Vocational School. This study used a research and development approach with a Four-D model. This model consists of four steps of development; they are Define, Design, Develop, and Disseminate. The product feasibility test was carried out by two material experts and two media experts. The feasibility test results were subsequently tested for agreement between experts through Cohen's Kappa coefficient test. The book's effectiveness was seen by the gain score when implemented using a quasi-experimental design with a one-group case study. The research subjects were 28 students of the XI beauty class of SMK N 3 Purworejo. The data collection instrument were observation guidelines, interview guidelines, expert validation sheets, student response questionnaires, and ability tests. The study results show that the enrichment book fulfills the eligibility criteria based on the expert material with a score of 3.59 (very good). According to the expert, there was an agreement between experts of 0.64 (good) and fulfilled the eligible criteria with a score of 3.70 (very good). There was an agreement between expert 1.00 (very good). The developing enrichment book was effective to be used by beauty class XI students SMK Negeri 3 Purworejo with an understanding gain score of 0.5 (moderate) and with a skill gain score of 0.71 (high).

Evaluation of Students Performance in The Japanese Apprenticeship Program Kokom Komariah; Badraningsih Lastariwati; Siti Hamidah; Sri Palupi; Tuatul Mahfud; Eltom Ishaq Osman Musa
Jurnal Pendidikan Teknologi dan Kejuruan Vol 28, No 1 (2022): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v28i1.48202

Apprenticeship programs are considered as an effective learning method to improve the job skills of prospective workers. The Japanese apprenticeship program highlights 5 work principles consisting of Seiri, Seito, Seiso, Seiketsu, Shitsuke (5S). However, until now, the apprenticeship program's effectiveness in Japan to foster 5S work principles for students has not been much evaluated. The objectives of this study were (1) to describe the student's 5S performance profile; (2) factors affecting the implementation of student 5S performance in the apprenticeship program in Japan; (3) the benefits of the Japanese apprenticeship program. This study involved 69 students who were apprenticed in Japan. The data collection used a questionnaire, and the data were analyzed using descriptive analysis. The study results revealed that the student's 5S performance was considered good during the apprenticeship program in Japan. Besides, the study results also show that ten factors affect student performance when participating in an apprenticeship program, namely self-discipline, technology, equipment arrangement, workplace, job planning, worker characteristics, management support, work type, job characteristics, and the existence of training. . Finally, the apprenticeship program in Japan provides benefits to the development of student work competencies which include aspects of knowledge, attitudes, and skills. This study recommends the need to develop and strengthen apprenticeship programs with a positive work culture that can encourage student performance improvement.

Pengaruh self-efficacy, lingkungan keluarga, dan lingkungan sekolah terhadap minat berwirausaha siswa SMK jasa boga Chomzana Kinta Marini; Siti Hamidah
Jurnal Pendidikan Vokasi Vol. 4 No. 2 (2014)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Penelitian ini bertujuan untuk: 1) memperoleh gambaran tentang self-efficacy, lingkungan keluarga, lingkungan sekolah, dan minat berwirausaha pada siswa SMK Jasa Boga; 2) mengetahui pengaruh self-efficacy, lingkungan keluarga, dan lingkungan sekolah baik secara sendiri-sendiri maupun bersama-sama terhadap minat berwirausaha siswa SMK Jasa Boga. Penelitian ini merupakan penelitian ex-post facto. Populasi penelitian adalah seluruh siswa SMK kelas XII Kompetensi Keahlian Jasa Boga se kota Yogyakarta. Teknik pengambilan sampel menggunakan proporsional random sampling. Teknik analisis data menggunakan analisis deskriptif, analisis regresi linier sederhana dan analisis regresi berganda. Hasil penelitian sebagai berikut. 1) Self-efficacy siswa sangat tinggi (mean 50,22); lingkungan keluarga siswa tinggi (mean 43,93); lingkungan sekolah tinggi (mean 44,72); dan minat berwirausaha siswa sangat tinggi (mean 47,25). 2) Terdapat pengaruh self-efficacy, lingkungan keluarga, dan lingkungan sekolah baik secara sendiri-sendiri maupun bersama-sama terhadap minat berwirausaha. Sumbangan efektif ketiga variabel bebas secara bersama-sama terhadap variabel terikatnya sebesar 39,35%. Kata Kunci: Self-Efficacy, Lingkungan Keluarga, Lingkungan Sekolah, Minat Berwirausaha THE EFFECTS OF SELF-EFFICACY, FAMILY ENVIRONMENT, AND SCHOOL ENVIRONMENT ON THE ENTREPRENEURIAL INTEREST OF THE CULINARY SERVICE DEPARTMENT STUDENTS AT VHSSAbstractThis study aims to: 1) describe self-efficacy, family environment, school environment, and entrepreneurial interest of students of the Culinary Service Department at vocational high schools (VHSs); and 2) investigate the effect of self-efficacy, family environment, school environment, both individually and as an aggregate on the entrepreneurial interest of grade XII students of the Culinary Service Department at VHSs. This was an ex post facto study. The research population comprised Grade XII students of the Culinary Service Department at VHSs in Yogyakarta. The sample, was selected by means of the proportional random sampling technique. The data were analyzed by means of the descriptive technique, simple linear regression, and multiple regression. The results of the study are as follows. 1) The students' self-efficacy is very high (mean 50.22), their family environment is high (mean 43.93), their school environment is high (mean 44.72), and their entrepreneurial interest is very high (mean 47.25). 2) There is a significant positive effect of self-efficacy, family environment ,school environment both individually and as an aggregate on the entrepreneurial interest. The effective contribution of the three independent variables as an aggregate to the dependent variable is 39.35%.

Peningkatan kompetensi siswa dalam menyiapkan dan menyajikan minuman nonalkohol melalui metode demonstrasi Handartiningsih Handartiningsih; Siti Hamidah
Jurnal Pendidikan Vokasi Vol. 4 No. 3 (2014)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Penelitian ini bertujuan untuk meningkatkan kompetensi siswa dalam menyiapkan dan menyajikan minuman nonalkohol di SMK Negeri 2 Godean melalui metode demonstrasi secara kolaborasi dengan tenaga ahli dari dunia industri. Penelitian tindakan kelas ini melalui tiga siklus, dimana setiap siklus terdiri dari tiga tahapan yaitu:(1) tahap perencanaan, (2) tahap pelaksanaan pembelajaran dan pengamatan, dan (3) tahap evaluasi dan refleksi. Subjek penelitian adalah siswa SMK Negeri 2 Godean kelas XII Boga 2 sebanyak 35 orang. Instrumen pengumpulan data adalah lembar observasi dan lembar tes. Teknik pengumpulan data menggunakan metode observasi dan tes tertulis maupun tes kinerja. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan metode demonstrasi secara kolaborasi dapat meningkatkan kompetensi siswa dalam menyiapkan dan menyajikan minuman nonalkohol. IMPROVING STUDENTS COMPETENCIES IN PREPARING AND SERVING NONALCOHOLIC BEVERAGE THROUGH THE DEMONSTRATION METHODAbstractThis study aims to improve students' competencies in preparing and serving nonalcoholic beverages through the demonstration method in SMK Negeri 2 Godean. The study was conducted in three cycles, each of which consisted of three phases, namely (1) planning, (2) learning implementation and observation, and (3) evaluation and reflection. The research subjects were Grade XII students of Gastronomy 2 in SMK Negeri 2 Godean with a total of 35 students. The data collection instruments consisted of observation sheets and tests. The data collection techniques included observations and written and performance tests. The data were descriptively analyzed. The results of the study show that the demonstration method with collaboration is capable of improving students' competencies in preparing and serving nonalcoholic beverages.

Soft skills profile of critical thinking ability for culinary arts students in online learning Kokom Komariah; Siti Hamidah; Sugiyono Sugiyono; Kurni Marifa
Jurnal Pendidikan Vokasi Vol. 13 No. 1 (2023)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i1.50955

The ability to think critically has become a demand in the 21st century. This paper describes how culinary arts students' soft skills ownership profile after participating in online learning through the communication media application used. This study is survey research, processed by quantitative description. The research subjects were the culinary arts study program students with diploma 4 and bachelor's degrees, Department of Food and Clothing Engineering, Faculty of Engineering, Universitas Negeri Yogyakarta. The population of this study is all students who are part of ongoing online learning. Samples were taken at simple random. The data collection technique used a questionnaire via google form; the goal was affordability from the aspect of place and time. The study focuses on mastering soft skills in learning and innovation skills, especially critical thinking and problem-solving. The survey results show that Catering lecturers widely use online media, such as the Google Meet application, Google Classroom, and Be-Smart. More than half of the soft skills profiles displayed by culinary arts students show critical thinking behaviors (61%). The behavior of critical thinking soft skills that is quite prominent is the ability to think rationally, consider well to solve problems and be able to make creative solutions to tasks found during learning. Online learning implies that it is necessary to increase human resources, especially lecturers, in optimizing online media applications. Students need support in the form of triggers and the preparation of learning tools that can awaken critical thinking skills.

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