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All Journal Jurnal Pendidikan Vokasi E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Pariwisata Pesona Teknobuga : Jurnal Teknologi Busana dan Boga JURNAL PENDIDIKAN TAMBUSAI Journal of Moral and Civic Education JETL (Journal Of Education, Teaching and Learning) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Journal On Teacher Education (Jote) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Jurnal Pengabdian kepada Masyarakat Nusantara KESANS : International Journal of Health and Science Muhammadiyah Journal of Nutrition and Food Science (MJNF) Warta Pariwisata SENTRI: Jurnal Riset Ilmiah Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Journal of Public Health Concerns Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan Jurnal Social Society
Kasmita Kasmita
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Development Of Interactive Learning Multimedia Based On Canva In Vocational Subject Of Culinary Wahyuni, Novri; Elida, Elida; Kasmita, Kasmita; Novaliendry, Dony
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i2.7584

Abstract

Students with mild intellectual disabilities often face challenges in understanding abstract concepts and require specialized learning tools that support visual and interactive engagement. This study aimed to develop and evaluate the validity, practicality, and effectiveness of a Canva-based Interactive Learning Multimedia (ILM) designed specifically for vocational culinary education at SLB Negeri 1 Padang. Employing the Research and Development (R&D) method, this study involved expert validation, user practicality testing, and effectiveness analysis using quantitative techniques. Content and media validation were conducted by six experts using the Aiken’s V formula, practicality was assessed by one teacher and five students through questionnaires, and effectiveness was tested using normality, homogeneity, T-test, and effect size calculations with SPSS 27. The findings revealed that the ILM was highly valid, with average Aiken’s V scores of 0.97 (material experts) and 0.92 (media experts). Practicality scores from both students (3.87) and teachers (3.85) classified the media as very practical. Statistical analysis showed that the data were normally distributed and homogeneous. The T-test results demonstrated a significant difference in learning outcomes (t = 4.382 > t-table = 2.306; p < 0.05), indicating the effectiveness of the media. Furthermore, the effect size (Cohen's d = 2.8) suggested a very large effect on student performance. In conclusion, the Canva-based Interactive Learning Multimedia is a valid, practical, and highly effective tool to enhance vocational learning outcomes for students with mild intellectual disabilities. This innovation is recommended for broader implementation and further development in inclusive education settings.
Sensory Characreristics of Tamarillo Syrup Putri, Nadia Hendria; Holinesi, Rahmi; Kasmita, Kasmita; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26887

Abstract

This study was conducted to analyze the effect of different sugar concentrations on the sensory characteristics of tamarillo (Solanum betaceum) syrup. Tamarillo naturally has a strong sour taste and a short shelf life. Processing tamarillo into syrup is an innovative solution to balance its flavor, extend its shelf life, and increase the market value of this less-preferred fruit. The research was carried out in May 2025 at the Culinary Workshop, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD), consisting of three sugar concentration treatments: 125 grams (X0), 100 grams (X1), and 150 grams (X2), each replicated three times. A sensory evaluation was conducted to assess the quality of the tamarillo syrup. The sensory assessment focused on four parameters: color, aroma, texture, and taste. The evaluation was performed by 30 untrained panelists, all of whom were culinary students at Universitas Negeri Padang. The data obtained were analyzed using ANOVA, followed by Duncan’s Multiple Range Test if significant differences were found. The results showed that sugar concentration had a significant effect on taste, but no significant influence on color, aroma, or texture. The 150-gram sugar treatment (X2) produced the highest overall scores, with deep red color (2.14), fresh tamarillo aroma with cinnamon notes (2.21), and a balanced sweet-sour taste (2.79). It can be concluded that the 150-gram sugar treatment (X2) resulted in the best sensory quality.  
Strategies to Achieve Student Competence in the Culinary Skills Program in Facing Laboratory Facility Limitations Salmi, Fauzia; Yuliana, Yuliana; Mardizal, Jonni; Kasmita, Kasmita
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i2.7708

Abstract

The success of vocational education in culinary expertise relies heavily on the availability of adequate practical facilities, particularly laboratory infrastructure. However, SMKN 3 Kota Solok faces significant limitations in this area, which hinder students’ ability to achieve optimal competency. This study aims to formulate strategies for enhancing student competency in the culinary program despite laboratory constraints. Using a qualitative descriptive method and SWOT analysis, data were collected through interviews, observations, and documentation. The findings indicate that while internal strengths include committed educators and supportive curricula, weaknesses such as limited space and tools reduce practical learning effectiveness. External opportunities, such as industry collaboration and digital learning platforms, offer pathways for improvement, whereas threats include low graduate absorption in the culinary sector. Strategies developed include optimizing practice rotation, strengthening project-based learning, and increasing industry partnerships. The research concludes that strategic adaptation can significantly improve student competency outcomes even amid facility limitations
PERBEDAAN TINGKAT KESUKAAN DAN DAYA SIMPAN KUE BAY TAT DENGAN SUBSTITUSI TEPUNG SUKUN Dzikrillah, Athiffa; Elida, Elida; Kasmita, Kasmita; Holinesti, Rahmi
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3367

Abstract

Abstract : This study was motivated by previous research on Bay Tat cake with 50% breadfruit flour substitution, which showed the best results based on organoleptic tests. The purpose of this study was to determine the differences in preference levels and shelf life of Bay Tat cake between the two treatments. This research used a mixed method with a qualitative approach through shelf-life observation and a quantitative approach through a hedonic test by 50 untrained panelists on the attributes of color, aroma, taste, and texture. Hedonic test data were analyzed using the Paired Sample T-Test with a t-table significance limit of 1.976 (α = 0.05; df = 149). The results showed significant differences between the control and 50% breadfruit flour substitution in aroma (t = 4.630 > 1.976), taste (t = 2.588 > 1.976), and inner texture (t = 3.713 > 1.976). Meanwhile, outer color (t = –1.313 < 1.976), inner color (t = 0.315 < 1.976), and outer texture (t = –1.164 < 1.976) showed no significant differences. Shelf-life observation showed that both treatments had the same shelf life, lasting up to the 5th day at room temperature (27–30°C), after which quality deterioration began to occur.Keywords: Bay Tat, Beadfruit Four, Hedonic Test, Shelf Life.
The Role Of Body image In Determining The Nutrional Status Of Adolecent Girls In Padang Panjang Muharramah, Riva; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26927

Abstract

Appearance and body shape often become a primary concern, especially for adolescent girls during puberty. However, a distorted body image can affect a person's nutritional status. Even adolescent girls with a tendency toward being underweight are at risk of suffering from certain diseases that impact the occurrence of stunting. The purpose of this study is to determine the extent of the influence of body image on the nutritional status of adolescent girls in Padang Panjang City. This study is quantitative with a survey method involving a sample of 285 adolescent girls from high schools (SMA) and vocational high schools (SMK) in Padang Panjang City. The sampling technique used was proportional random sampling. The instruments employed were the Body Shape Questionnaire (BSQ-34), consisting of 34 questions with a 6-point Likert scale, and nutritional status was measured using the Body Mass Index (BMI). Data analysis techniques included descriptive analysis, normality test, homogeneity test, linearity test, and simple linear regression. The results showed that 62.8% of respondents had a positive body image, while 37.2% had a negative body image. The average nutritional status in Padang Panjang City was normal at 62.8%. The hypothesis test results showed an R² value of 0.244 (24.4%), meaning that the more positive a person's body image, the better their nutritional status. Nutritional status in Padang Panjang City is influenced by body image by 24.4%, while 75.6% is affected by other factors not examined in this study. 
The Influence of Breakfast Habits on the Learning Concentration of Culinary Class Students at SMK Negeri 2 Pariaman Rahmadhani, Suci; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26929

Abstract

The lack of student learning concentration that interferes with learning at SMK Negeri 2 Pariaman is a problem that needs to be overcome. Based on observations, students who do not eat breakfast tend to arrive late, often sleepy, and some even faint due to poor health conditions. Breakfast is the best source of energy for concentration because it contributes 25% of daily energy needs. This study aims to determine the breakfast habits of culinary students, the level of study concentration, and analyze the influence of breakfast habits on students' learning concentration. The research uses a quantitative method with an ex post facto approach. The research population is all students Culinary SMK Negeri 2 Pariaman totaling 126 students using the total population technique. Data were collected through a Likert scale questionnaire and analyzed using descriptive statistics, normality tests, linearity tests, and Pearson Product Moment correlations. The breakfast habits of students with an average of 64.05 are in the medium category, while learning concentration with an average of 70.60 is in the high category. There was a significant positive relationship between breakfast habits and study concentration (r = 0.437; p < 0.05). Breakfast habits contributed 19.1% to student learning concentration. There is a positive and significant influence between breakfast habits on the learning concentration of culinary students at SMK Negeri 2 Pariaman. The better the breakfast habits, the higher the student's level of study concentration.
A Systematic Literature Review on Self-Efficacy, Entrepreneurial Motivation, and Field Experience as Predictors of Entrepreneurial Interest Among Students Ummah, Adisty Akhoma; Rahmiati, Rahmiati; Waskito, Waskito; Kasmita, Kasmita; Astuti, Murni
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i2.7619

Abstract

This systematic literature review addresses the gap in understanding how self-efficacy, entrepreneurial motivation, and field experience influence students' entrepreneurship interest through entrepreneurial attitudes. Despite growing attention to student entrepreneurship, limited comprehensive analysis exists on these key predictors and their integration in educational contexts. Following PRISMA protocol, we systematically searched Scopus database for articles published between 2015-2025. Using predetermined keywords combining self-efficacy, entrepreneurial motivation, field experience, and entrepreneurial intention among students, we identified 482 articles. After rigorous screening applying inclusion and exclusion criteria, 74 articles were selected for comprehensive analysis (15.4% inclusion rate). Data extraction covered bibliographic information, study characteristics, theoretical frameworks, variables, and key findings. Analysis revealed significant temporal growth from 2 articles (2015) to 16 articles (2024), with average 27.92 citations per article and 18.9% high-impact publications (>50 citations). Variable distribution showed entrepreneurial intention dominance (89.2%), followed by entrepreneurial attitude (28.4%) and self-efficacy (23.0%), while entrepreneurial motivation and field experience were critically underexplored (1.4% each). Geographic analysis indicated global context dominance (82.4%) with limited Indonesian research (2.7%). Theoretical framework analysis revealed 91.9% articles lacked explicit theoretical foundation, with Theory of Planned Behavior used in only 5.4% studies. Self-efficacy emerges as the primary psychological predictor supporting Social Cognitive Theory, while entrepreneurial attitude functions as crucial mediator in Theory of Planned Behavior. Critical gaps include absence of integrative models combining all three variables, lack of longitudinal studies (0%), and limited contextual research in Indonesia. These findings provide essential guidance for developing comprehensive entrepreneurship curricula emphasizing self-efficacy development, practical experience integration, and motivation enhancement systems for fostering student entrepreneurship interest.
Analysis of service quality and customer satisfaction at the Sky Lounge And Cafe padang state university hotel padang Reynaldy, Reynaldy; Kasmita, Kasmita; Gusnita, Wiwik; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26925

Abstract

Sky Lounge and Café at UNP Hotel Padang is a culinary service business unit with a modern concept and exclusive services. Maintaining and improving service quality remains a strategic challenge, as it directly impacts customer satisfaction and loyalty. This study analyzes consumer perceptions of service quality and its effect on satisfaction using a quantitative approach, with 100 respondents selected through accidental sampling. The results show that all service quality dimensions (tangibles, reliability, responsiveness, assurance, empathy) were rated in the "good" category, with scores ranging from 3.0 to 3.4. Among these, tangibles (3.4) and assurance (3.3) were the highest-rated dimensions, while responsiveness (2.8) was identified as the weakest aspect requiring improvement. The study further reveals that service quality has a significant positive effect on customer satisfaction, accounting for 55.1% of its variance. The findings suggest that targeted improvements in responsiveness and empathy are crucial for enhancing overall customer satisfaction and loyalty. This research provides practical recommendations for service enhancement in the hospitality sector, particularly in competitive urban settings.
Development and Diversification of Processed Fish as a Superior Culinary Product of Nagari Maninjau Yuliana, Yuliana .; Kasmita, Kasmita; Marwan, Marwan
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 23, No 1 (2023): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.04140

Abstract

Nagari Maninjau terkenal dengan kuliner khasnya yang berbahan dasar ikan. Selama ini UMKM kuliner di Nagari Maninjau telah mengolah ikan hasil danau untuk dijadikan berbagai jenis masakan. Namun variasi olahan produk ikan yang diproduksi UMKM dapat dikatakan monoton dan tidak mengalami perkembangan. Melalui Program Pengembangan Produk Unggulan Daerah (PPPUD), tim pengabdi berusaha mengembangkan usaha kuliner Nagari Maninjau dengan melakukan diversifikasi produk olahan ikan. Tim pengabdi memberikan pendampingan dan pelatihan kepada penggiat UMKM kuliner untuk menghasilkan produk olahan ikan yang inovatif. Kegiatan ini dibagi ke dalam empat tahapan: 1) Persiapan administrasi, penetapan peserta, persiapan alat dan bahan    dan pengandaan materi pelatihan; 2) Penyuluhan tentang potensi ikan dan diversifikasi olahan ikan; 3) Pelatihan teknik pengolahan ikan/diversifikasi olahan ikan; dan 4) Pelatihan Persiapan Perizinan Produksi Industri Rumah Tangga (PIRT). Selama kegiatan ini, tim pengabdi telah meningkatkan produktivitas UMKM dengan menambah fasilitas serta pengetauan yang dimiliki pengelola UMKM kuliner. Selain itu, kegiatan ini juga telah menghasilkan tujuh resep inovasi produk olahan ikan dan menerbitkan empat PIRT produk.
The Effect of Industry Field Practice on the Work Readiness of Culinary Arts Students at Padang State University Anati, Mutiara; Gusnita, Wiwik; Kasmita, Kasmita; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26991

Abstract

This study aims to determine the effect of industrial field practice on the job readiness of undergraduate students in the Family Welfare Education (Home Economics) Culinary Arts Program at Universitas Negeri Padang (UNP). The research employed a quantitative approach with a correlational method. The study was conducted at Universitas Negeri Padang, specifically involving students from the Family Welfare Education (PKK) program with a concentration in Culinary Arts. The population consisted of 189 students from the 2020–2022 cohorts, with a sample of 65 students selected using purposive sampling. The variables in this study included industrial field practice (X) as the independent variable and students’ job readiness (Y) as the dependent variable. The indicators of the industrial field practice variable (X) comprised work skills, practical experience, and problem-solving ability, while the indicators of the job readiness variable (Y) included skills, knowledge, understanding, and personality attributes. Data were collected using a Likert-scale questionnaire and analyzed through validity, reliability, and normality tests, as well as simple linear regression analysis. The results showed that industrial field practice had a significant effect on students’ job readiness, with a significance value of 0.000 < 0.05 and a coefficient of determination (R²) of 0.806. This means that 80.6% of the variation in students’ job readiness can be explained by industrial field practice, while the remaining 19.4% is influenced by other factors outside this study. These findings highlight that direct experience in the industrial field plays an important role in enhancing students’ skills, knowledge, understanding, and personality attributes as future professional workers in the field of culinary arts.
Co-Authors Adawiyah, R. Ade Irferamuna Afni, Fauza Afrida, Yelni Agnesia, Ovilly Ali Khomsan Ali Usman, Ali Ananda, Febri Anati, Mutiara Andika, Cica Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari ANGGUNI, FRISYE Anni Faridah Aprianti, Viki Araruna, Agre Ariani, Ulfah Ariza, Tesa Fitri Aslim, Fauzyah Asmar Yulastri Asmawarti Asmawarti Asri Jaya Astuti, Silvia Sri Ayuni, Indah Muthia Azry, Zummi Tridinanti Bahrudi, Bahrudi Barokah, Ermy Rizky Berutu, Feronika Cahyani, Vella Tri Cici Andriani Cici Yoma Roza Citra Permata Sari Darusman, Robi Dasmayanti, Monica Dedy Irfan Desi Wahyuni Diza, Salsabila Mutiara Dony Novaliendry Dzikrillah, Athiffa Eldia, Shinta Putri Elfi Tasrif elida elida Eva Lusiyana Fadillah, Ilham Putra Faisal, Dini Fajriani, Anisa Farida, Anni Fatimah, Sithy Ferdian, Feri FERNANDO, JOAN Firman syah, Firman Fitri Hanifa, Mila Fitri Rahmadani, Fitri Fitri, Hikmah FITRI, IZZATI ELSA Fridayanti, Lucy Fuada, Mifthahul Gusneli Gusneli Gusnita, Wiwik Halipah, Siti Hayati, Yuri Heriyantara, Aditia Hervina Hervina Hidayat, Kurnia Hijriyantomi Suyuthie Hikmah Fitri Holinesi, Rahmi Ida Ayu Putu Sri Widnyani Ikeu Tanziha Ikhlas, Reda Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Ira Meirina Chair Irda Nelly Fajriah Jecky Mahendra Juliando, Fery Kamal, Farid Khairani, Mifta Zhafira Khairunnisa, Hanifa Kindi Amelia Lenni Sastra Lisa Noviatri Lise Asnur Lismarni Lismarni, Lismarni Liswarti Yusuf Lucy Fridayati Luthfi, Abdul Maharani, Miranda Mandasari, Indah Mardizal, Jonni Marvidola, Triska Marwan Marwan Mauliddy, Yozi Mega Pratiwi Morisa, Febby Erzam Muhammad Abdillah Muhammad Fajri Muharramah, Riva Mulia, Putri Rahma Murni Astuti Murtia Arman Mustika, Sari Nabila Tasrif Naufal Muharam Nurdin Nunung Cipta Dainy Nuraini Nuraini Oktarican, Kasridho Oktarinaldi, Taufik OVIYANTI, LINA Pakpahan, Rio Naldo Pasaribu, Pasaribu Pasaribu, Pasaribu Pasaribu, Sriandani PIPIT ARINI Pramita, Resti Pramudia, Heru Pratama, Rizqi Flantika Puja Riasiimawati Purwita, Peni Putra, Bayu Permana Putra, Fiko Nanda Putra, Teguh Hadi Putri Rahmadani, Putri Putri, Charisma Nadya Putri, Melati Rabecca Putri, Nadia Hendria Putri, Tika Nuansa Putri, Viorgi Dwi Rabiatul Adawiyah Rafi, Zeranita Rahimul Insan, Ranggi Rahmadhani, Suci Rahman, Purnawati Hustina Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Rahmiati Rahmiati Ramadani, Betria Ranggi Rahimul Insan Rastra Adi Pratama, Putra Reynaldy, Reynaldy Rezki, Rendi rina Apriani Riri, Utari Ritma Rita, dEFFI Faffua Rizqi, Afdhal Rostamailis Rostamailis Ruswandi, Sakuntala Ariesti Safitri, Amanda Ramadhani Safli, Asrofil Anas Salmi, Fauzia Santi, Titen Darlis Saputra, Jeri Sari, Febrita Selvi, Yuliana Septia Dwi Astuti Septiandi, Audilla Silfeni Silfeni Sintia, Nelvi Siregar, Juliana Siti Fatonah SUSI ASMIDAYANTI Syafawi, Muhammad Syahada, Rifa Syahputra, Rahmadani Syahputra1, Syukra, Elfa Tambuanan, Novia Kristina Tanti, Yelvis - Tiffany, Intan Ul\wan, Naseh Ummah, Adisty Akhoma Utari, Azhiva Violinda, Reni Vioman, Raka Maulana Viora, Martha Wahyuni, Novri Waryono . Wasisto, Fapenta Waskito Waskito, Waskito Winda Anggraini Wirdawati, Ayu Wiwik Gusnita Wulandari Wulandari Yasih, Fitri Yetti, Silvia Youmil Abrian Yuke Permata Lisna Yuliana Yuliana yuliana, yuliana . Yulianti Putri, Meri Yusra, Widya Yusriana Yusriana, Yusriana Zahara, Ayu Zuhra, Usie Fatimah