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All Journal APTEKINDO Jurnal Ilmiah Wahana Pendidikan Jurnal Penelitian Tindakan dan Pendidikan GEARBOX Jurnal Pendidikan Teknik Mesin Aurelia: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Jurnal Pendidikan Non formal Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Parenting dan Anak Journal of Innovative and Creativity Intelektualitas Jurnal Praba: Jurnal Rumpun Kesehatan Umum Journal of Advanced Research in Social Sciences and Humanities
Louisa Nicolina Kandoli
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Religion Humanities Computer Science & IT Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Pengaruh Keterampilan Praktik Terhadap Peningkatan Kompetensi Siswa Tata Busana Di SMK Negeri 1 Tondano Selfi Melfina Tambalo; Louisa N. Kandoli; Telly F.S. Tangkere
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh keterampilan praktik terhadap peningkatan kompetensi siswa tata busana di SMK Negeri 1 Tondano. Pendidikan kejuruan dituntut menghasilkan lulusan yang siap memasuki dunia kerja dengan kompetensi yang sesuai kebutuhan industri. Namun, masih terdapat kesenjangan antara kompetensi lulusan dan kebutuhan nyata dunia industri, khususnya dalam penguasaan keterampilan praktik pembuatan busana. Keterampilan praktik merupakan jembatan utama bagi siswa dalam mengubah pengetahuan teoritis menjadi produk nyata. Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan desain eksperimen (true experimental design) menggunakan pretest-posttest control group design. Populasi penelitian adalah seluruh siswa jurusan tata busana SMK Negeri 1 Tondano yang berjumlah 18 orang, dan seluruhnya dijadikan sampel menggunakan teknik sampling jenuh. Pengumpulan data dilakukan melalui angket/kuesioner (30 item pernyataan skala Likert) dan dokumentasi nilai rapor. Uji instrumen mencakup uji validitas dengan rumus Product Moment dan uji reliabilitas dengan Alpha Cronbach (nilai 0,645). Analisis data menggunakan uji prasyarat (uji normalitas Shapiro-Wilk dan uji linearitas) serta uji hipotesis dengan Koefisien Korelasi Product Moment, Uji t, dan Koefisien Determinasi, dibantu SPSS 22. Hasil uji koefisien korelasi product moment diperoleh nilai 0,546, lebih besar dari r tabel 0,542 (taraf sig 5%, N=18, df=16), sehingga Ho ditolak dan Ha diterima. Hasil uji t menunjukkan t hitung 2,608 > t tabel 2,080 dengan signifikansi 0,019 < 0,05. Koefisien determinasi (R Square) sebesar 0,298 atau 29,8%, sedangkan 70,2% dipengaruhi oleh variabel lain yang tidak diteliti. Kesimpulan: terdapat pengaruh yang signifikan antara keterampilan praktik terhadap peningkatan kompetensi siswa tata busana di SMK Negeri 1 Tondano. Semakin tinggi penguasaan siswa terhadap teknik pembuatan pola, mendesain, dan menjahit, semakin baik tingkat kompetensi yang dicapai.
Food Processing Learning Strategies for Vocational High School Students Majoring in Culinary Arts in Tondano, Minahasa Regency: Opportunities and Challenges Louisa Kandoli
Jurnal Pendidikan Non formal Vol. 3 No. 2 (2025): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jpn.v3i2.2435

Abstract

This study aims to analyze learning strategies for processing food applied to students of Vocational High School (SMK) majoring in culinary arts in Tondano, Minahasa Regency, and to examine the opportunities and challenges faced in the implementation process. Research: This use-method study literature with a qualitative approach combined with contextual analysis. Search article in the Scopus database, with publications from 2020–2026, using the keywords "food", "process", and "vocational" to obtain relevant literature on learning to process food in vocational education. Selected articles were then analyzed using a bibliographic use tool, Soft VOSviewer, through network visualization to map interword relatedness, identify key themes, and see the trend of topic research. Research results show that learning about food in vocational education is closely related to learning strategies, student and teacher roles, industry relevance, and learning evaluation results. Visualization network confirms that learning is not only process-oriented but also results-oriented, in the form of a product that is applicable and useful. Findings. This emphasizes the importance of learning contextual, practice-based skills for vocational school students majoring in culinary arts. If associated with the context of Tondano, Minahasa Regency, there is a big opportunity to develop learning based on local potential, such as traditional food materials, local agricultural practices and animal husbandry, as well as Minahasa culinary culture. However, the challenge still faced, including limitations, means practice, lack of innovation, a gap between the curriculum and industry needs, as well as the influence of modern culinary trends. Therefore, adaptive, collaborative, and learner-based learning strategies are needed. wisdom local to be sustainable.
Nutritional Knowledge Education for Mothers and It’s Impact on the Growth and Development of Toddlers Louisa Kandoli
Jurnal Parenting dan Anak Vol. 3 No. 1 (2025): October
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jpa.v3i1.2430

Abstract

This study aims to analyse and synthesise results from previously conducted studies on education, knowledge, and nutrition for Mothers, as well as their impact on the growth and development of toddlers. Research This using a qualitative literature review with secondary data from articles on scientific research related to education, nutrition, motherhood, and growth in toddlers, obtained through database searches such as Google Scholar, PubMed, ScienceDirect, and DOAJ. Analysis done in a way that is thematic and narrative to synthesize the form of education, its impact on growth and development of toddlers, as well as the contextual factors that influence it. Research results show that nutrition education for mothers is delivered through various approaches, including counselling, education groups, and digital media. The studies reviewed use qualitative, quantitative, and mixed-methods approaches, with instruments in the form of questionnaires on nutrition knowledge, anthropometry, and screening tools for toddlers. In general, maternal education has a positive impact on toddlers' growth and development, as indicated by improvements in nutritional status, increased weight and height, as well as motor, cognitive, language, and social-emotional development. The effectiveness of the intervention is influenced by factors such as the mother's education, family support, access to health services, and social-cultural context, which serve as a basis for further program development and research.
Implementation of Culinary Arts Learning as a Medium for Developing Life Skills for Vocational High School Students in Tomohon City, North Sulawesi Province Louisa Kandoli
Intelektualitas Jurnal Penelitian Lintas Keilmuan Vol. 2 No. 3 (2025): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/intelektualitas.v2i3.5477

Abstract

This study aims to examine and synthesise previous research on the implementation of culinary arts learning as a medium for developing students' life skills in vocational high schools (SMK) in Tomohon City, North Sulawesi Province. This study employed a literature review with a qualitative analysis approach. The literature search was conducted using Publish or Perish, a free platform integrated with Google Scholar. Keywords used included "learning," "life skills development," and article titles containing the word "category." The articles were selected based on their topic suitability and relevance to culinary arts learning and the development of vocational high school students' life skills. Furthermore, the selected articles were analysed qualitatively through theme grouping and synthesis of findings to formulate conclusions and recommendations applicable to vocational high schools in Tomohon City, North Sulawesi Province. The results indicate that culinary arts education is an effective medium for developing students' life skills through practical cooking experiences, integration of nutrition education, and the application of innovative learning models. This learning contributes to the development of personal, social, and vocational skills, such as time management, problem-solving, collaboration, and communication, which are essential for readiness for independent living and the world of work. In the context of vocational high schools (SMK) in Tomohon City, strengthening culinary arts education requires a holistic approach that integrates effective pedagogical strategies, local wisdom, industry partnerships, and innovative assessments, so that graduates possess relevant competencies and can compete in the culinary industry.
Application of hygienic and sanitary standards for cookware against food quality Louisa Nicolina Kandoli
Journal of Advanced Research in Social Sciences and Humanities Volume 7, Issue 2, June 2022
Publisher : Journal of Advanced Research in Social Sciences and Humanities

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26500/JARSSH-07-2022-0204

Abstract

Aim: This study aimed to investigate the relationship between the hygienic and sanitary standards applied to cooking utensils and the quality of the food produced. Methodology: The methodology was descriptive and qualitative, and the data came from previously published scientific articles and journals. Findings: According to the research results, various materials, including metal, stainless steel, wood, and Glass, are suitable for cooking utensils. Stainless steel is the most sanitary and hygienic standard because it does not rust and is simple to clean, meaning it will not pollute the body or leave behind any microbes or pathogens. Glass is another material generally accepted as safe. However, its fragility makes it vulnerable to breakage. Implications/Novel Contribution: Cooking utensils can be considered the most important component used in food processing and will affect the overall quality of the food served. As a result, it is necessary to discuss and explain further related to the hygienic and sanitary standards application of cooking utensils to food quality. Both the findings and the subsequent discussion of this research will improve the overall quality of the food.
Hubungan Pengetahuan Gizi dengan Pilihan Menu Sehat di kalangan Mahasiswa Jurusan PKK Konsentrasi Tata Boga Fakultas Teknik Universitas Negeri Manado Esther Seliztifera Daluwu; Louisa N. Kandoli; Telly F. S. Tangkere
Jurnal Praba : Jurnal Rumpun Kesehatan Umum Vol. 4 No. 3 (2026): September : Jurnal Praba : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/praba.v4i3.967

Abstract

Nutritional knowledge is often assumed to shape food-related decisions, yet its translation into daily menu choices among Culinary Arts students remains underexamined. This study aims to determine the level of nutritional knowledge, identify the tendency of healthy menu choices, and analyze the relationship between nutritional knowledge and healthy menu choices among students of the Culinary Arts Concentration, Department of Family Welfare Education, Faculty of Engineering, State University of Manado. A quantitative approach with a correlational design was employed. The population comprised 17 active students, all of whom were recruited through total sampling. Data were collected using a nutritional knowledge test and a healthy menu choice questionnaire, and analyzed using the Kendall's Tau-b correlation test. Results showed that 16 students (94.1%) had good nutritional knowledge and 1 (5.9%) had sufficient knowledge, while healthy menu choices were categorized as good in 4 students (23.5%) and sufficient in 13 students (76.5%). The Kendall's Tau-b analysis yielded a correlation coefficient of -0.030 with a significance value of 0.883 (p > 0.05), indicating no statistically significant relationship between the two variables. It is concluded that although the students possess good nutritional knowledge, this knowledge is not necessarily reflected in their healthy menu choices.
Co-Authors Esther Seliztifera Daluwu H Polii Jessa Christia Afandi Oktorina Lenci Modo Rampe, Sindi Trisia Rini Kusma Safitri Selfi Melfina Tambalo Sumolang, Nortje Tangkere, Telly F S Titof Tulaka