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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Penelitian Saintek JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Home Economics Journal Jurnal Abdimas Akademika
Sri Palupi
Universitas Negeri Yogyakarta
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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DIFFERENCE OF VITAMIN C CONTENT IN PICKLED MANGO FRUIT Sri Palupi
Jurnal Penelitian Saintek Vol 8, No 2: Oktober 2003
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (15099.241 KB) | DOI: 10.21831/jps.v8i2.5429

Abstract

his research is a survey one which aims at knowing the content of vitamin C of salted mangoes and knowing existances or non-extances of the content of vitamin C of salted mangoes in Jogjakarta Special Region (DIY). Knowing existances or nonextances of the differences of the content of vitamin C of salted mangoes the supply of vitamin C will -be known so  that the  need  of vitamin  C for  someone  can  be considered as references.  The samples  are salted  mangoes sold  at Mirota Kampus, Gardena and Ramai shop. These shops only sell them every  sample  was  analyzed  to find   out  its  water  and  vitamin  C contents using "titrasi yodium"  with four  time repetitions. These data then was analyzed statistically using two ways of variant analysis. The summary of this research shows that the content of vitamin C every lOO-grama salted mango driedfrom  Mirota Kampus has 0,141 gram, Gardena has 0,094 gram. There significant differences of the content of vitamin C of the salted mangoes from the 3 shops. A Null hypothesis (Ho) accepts, p    0,05. It is  suggested  that people  buys the salted mangoes  at Mirota Kampus shop  because  its vitamin  C content is higher.
The enjoyable online learning model for vocational students during COVID-19 pandemic Endang Mulyatiningsih; Sri Palupi; Prihastuti Ekawatiningsih; Ambar Rizqi Firdausa; Zalik Nuryana
International Journal of Evaluation and Research in Education (IJERE) Vol 12, No 1: March 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v12i1.23122

Abstract

The COVID-19 outbreak has forced all courses to be carried out online. This study aims to explain the characteristics of an enjoyable online learning model based on the platform, the content, and the learning strategy for vocational students. Data was collected using closed-ended and open-ended questionnaires which were responded to by 110 students in 2019/2020. The closed-ended questionnaire revealed the most preferred learning elements, and the open-ended questionnaire was to clarify their reasons. The data were arranged sequentially from the quantitative data to the qualitative data. The results of the study showed that: i) The preferred online platforms were Moodle, Google Meet, and WhatsApp. They like Moodle because the content is well structured, Google Meet is easily accessible, and WhatsApp is their daily routine application; ii) The learning content consists of two to three resources namely: 6-10 pages of papers, 11-15 pages PowerPoint, and 6-10 minutes videos. Too much content causes a heavy learning burden; iii) Most students preferred the blended learning strategy. The synchronous lectures for 60-75 minutes can motivate them because they can interact with lecturers and other students. Asynchronous lectures are more flexible that can be done anytime and anywhere so that the students become more independent in their learning.
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

Abstract

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.
Student’s knowledge of the mbkm program in the culinary education study program Ekawatiningsih, Prihastuti; Firdausa, Ambar Rizqi; Mulyatiningsih, Endang; Palupi, Sri
Jurnal Pendidikan Teknologi dan Kejuruan Vol 29, No 2 (2023): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v29i2.53744

Abstract

The implementation of MBKM Program at the level of Study Program is expected to provide a good atmosphere for the development of student attention and talent. Students can hone their skills in learning situations that are innovative, flexible, based on student curiosity and interest. This study aims to see the student’s knowledge or understanding of the MBKM Program in the Culinary Education Study Program. The research was conducted using an online survey method. The subject of this research is the MBKM Program which includes: (1) MBKM Program, (2) Student Exchange activities, (3) Teaching Assistance activities, (4) Internship activities, and (5) Entrepreneurship Practice activities. This study involved 131 student respondents in the Culinary Education Study Program. Data was collected online with an answer scale of 1-5 to describe the level of student knowledge ranging from poor to very good. The survey results show that (1) the level of understanding of students in the MBKM program in general is in the good category, (2) the level of knowledge of Student Exchange activities and Teaching Assistance activities in the sufficient category, (3) the level of understanding of Internship activities and Entrepreneurship Practices in the good category, however, students experience misconceptions of understanding with similar regular activities that have been organized by the study program on a regular basis.
PELATIHAN DESAIN LABEL KEMASAN MENGGUNAKAN CANVA DI KAMPUNG EMAS SERUT PENGASIH KULONPROGO Marifa, Kurni; Murhanjanti Sholihah, Tri; Rendyantoni Puji Utomo, Angga; Palupi, Sri
Jurnal Abdimas Akademika Vol. 5 No. 02 (2024): Edisi Desember 2024
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63864/jaa.v5i02.342

Abstract

Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) Memberikan pengetahuan mengenai labeling pada kemasan produk makanan, (2) Meningkatkan keterampilan pembuatan label menggunakan aplikasi canva. Metode yang digunakan antara lain ceramah, demonstrasi, tanya jawab, dan praktik sekaligus pendampingan. Pelatihan dilaksanakan pada Kamis 28 Maret 2024 di Laboratorium Food and Beverage Program Studi Tata Boga Fakultas Vokasi UNY Kampus Wates dengan jumlah peserta sebanyak 20 orang. Hasil dari pengabdian menunjukkan bahwa: (1) Pengetahuan peserta bertambah mengenai labeling pada kemasan menggunakan aplikasi canva yang dapat diakses melalui handphone; (2) Peserta memiliki keterampilan dalam pembuatan label menggunakan aplikasi canva.
PELATIHAN KREATIVITAS DAN INOVASI PRODUK PATISERI BERBASIS PROBLEM BASED LEARNING Yuriani, Yuriani; Hamidah, Siti; Palupi, Sri; Hidayah R., Nannissa
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 21, No 2 (2017)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.209 KB) | DOI: 10.21831/ino.v21i2.19223

Abstract

This program was aimed at improving the independence and entrepreneurial productivity of Miftahunnajah Pesantren Al-Mumtaz Orphanage Students with creativity and innovation programs of pastry products. This training is also expected to (1) developing of the economy of the wider community by increasing the selling value of pastry products and their storage power;(2) increasing the variation of processed pastry and creating good and attractive packaging so that the students have good skill in pastry industry; and (3) improving high entrepreneurship motivation of the students. There are several obstacles faced by the students including the limitationsof capital for the development of variations of processed pastry, technological limitations in the technique of product, especially in terms of taste, processed variations and packaging, difficulties in diversifying the business,  especially in the creativity and innovation of pastry products, and etc. This program provides training to students using Problem Based Learning method, by analyzing the problems faced to find alternative solutions. The methods implemented in this program include socialization, training related to the production and marketing. The result shows that some trainings and mentoring need to be done in order to improve the income of Pondok Pesantren Al Mumtaz 
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)

Abstract

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.
Manajemen Pembelajaran Soft Skills Berpikir Tingkat Tinggi Berbasis PBL Bidang Patiseri Hamidah, Siti; Palupi, Sri; Yuriani, Yuriani
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 (268.974 KB)

Abstract

Tujuan penelitian ini adalah menemukan: perilaku soft skills berpikir tingkat tinggi (SBT), menemukan tema permasalahan patiseri, menemukan rancangan manajemen SBT berbasis PBL bidang patiseri. Penelitian ini menggunakan pendekatan research and development dalam bidang pendidikan yang diringkas menjadi 3 tahapan: 1) studi pendahuluan; 2) pengembangan model; dan 3) pengujian model. Penelitian ini merupakan tahap kedua berupa pegembangan rancangan.  Hasil penelitian menunjukkan bahwa:  pertama, perilaku SBT berbasis PBL terintegrasi bidang patiseri mencakup SBT berpikir kritis dan pemecahan masalah, kreatifitas dan inovasi, kemauan untuk terus belajar, usaha keras mencapai sukses, strategi berpikir. Kedua, tema permasalahan patiseri meliputi: Analisis resep, analisis  karakteristik produk dilihat dari variasi bahan, analisis suhu dan produk, pengembangan produk, Ketiga, rancangan manajemen pembelajaran SBT terdiri atas 9 langkah meliputi: 1) menciptakan setting pembelajaran; 2) mahasiswa merancang usaha mewujudkan setiap perilaku SBT; 3) mengenal masalah patiseri; 4)  bekerja dalam tim untuk mengurai masalah; 5) brainstorming; 6) menemukan bukti empiris secara individu; 7) mengkaji literature; 8) diskusi dan berdebat dalam tim; dan 9) presentasi hasil. 
Co-Authors Ambar Rizqi Firdausa Andian Ari Anggraeni, Andian Ari Angga Rendyantoni Puji Utomo Badraningsih Lastariwati Eltom Ishaq Osman Musa Endang Mulyatiningsih Firdausa, Ambar Rizqi Hidayah R., Nannissa Kokom Komariah Marifa Kurniasari Murhanjanti Sholihah, Tri Prihastuti Ekawatiningsih Siti Hamidah Siti Hamidah Titin Hera Widi Handayani Tuatul Mahfud Yuriani Yuriani Zalik Nuryana