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All Journal Jurnal Pendidikan Vokasi Cakrawala Pendidikan Jurnal Kependidikan: Penelitian Inovasi Pembelajaran Jurnal Penelitian Humaniora JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Jurnal Pendidikan dan Pemberdayaan Masyarakat Home Economics Journal Jurnal Aplikasi Teknologi Pangan Jurnal Penelitian Kesejahteraan Sosial Jurnal Pengabdian dan Pengembangan Masyarakat Indonesian Journal of Educational Research and Technology (IJERT) INTERNATIONAL JOURNAL OF CULTURAL AND SOCIAL SCIENCE Jurnal MEKOM: Media Komunikasi Pendidikan Kejuruan
Kokom Komariah
Universitas Negeri Yogyakarta
Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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IMPLEMENTASI METODE INQUIRY DISCOVERY UNTUK PEMBENTUKAN KREATIVITAS MAHASISWA DALAM SENI PENYAJIAN MAKANAN Komariah, Kokom
Home Economics Journal Vol 2, No 1 (2018): Mei
Publisher : Universitas Negeri Yogyakarta

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

Abstract

Kreativitas dapat dikembangkan melalui berbagai cara, sementara ini implementasi inquiry dan descovery pada praktek seni penyajian makanan belum pernah dikaji. Melalui tulisan ini ingin diketahui apakah penggunaan metode inquiry. discovery berdampak pada pembentukan kreativitas seni penyajian makanan. Penelitian ini dilakukan melalui penelitian tindakan kelas, metode penelitian dimodifikasi dari Kemmis, setiap siklus dibagi 3 tahap yaitu perencanaan, observasi dan tindakan serta refleksi. Subjek penelitian adalah 39 orang mahasiswa..Pengumpulan data melalui observasi, angket dan wawancara, Analisis data dilakukan secara deskiptif kuantitatif. Hasil penelitian menemukan metode inquiry discovery menunjukkan kreativitas proses sangat baik (3,44) dan kreativitas produk baik (3,97), dan kreativitas individu secara rerata sangat baik (3,33), Dengan demikian proses inquary dapat membentuk peserta didik untuk berkreasi pada aktivitas seni penyajian makanan, hal ini dapat dibuktikan dengan produk yang dihasilkan lebih bervariasi tidak terpancang pada contoh yang diberikan oleh dosen, dan gambar atau model yang di dapatkan melalui inernet
Pembelajaran problem based learning dalam implementasi Kurikulum 2013 di SMK Herminarto Sofyan; Kokom Komariah
Jurnal Pendidikan Vokasi Vol 6, No 3 (2016): November
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.352 KB) | DOI: 10.21831/jpv.v6i3.11275

Abstract

Penelitian ini bertujuan untuk menggambarkan kondisi awal pembelajaran dalam penerapan Kurikulum 2013 SMK dan kondisi pembelajaran setelah diterapkan Problem Based Learning (PBL). Penelitian ini merupakan bagian dari pengembangan model pembelajaran PBL dalam Penerapan Kurikulum 2013. Populasi dalam penelitian ini adalah guru-guru yang mencoba menerapakan PBL dalam penerapan Kurikulum 2013. Data dikumpulkan dengan teknik angket dan wawancara melalui Focused Group Discussion (FGD). Analisis data dilakukan secara deskriptif. Hasil penelitian tahun pertama menunjukkkan bahwa: (a) PBL sangat potensial diterapkan dalam penerapan Kurikulum 2013 di SMK. Kesiapan guru dalam implementasi Kurikulum 2013 termasuk dalam kategori tinggi dengan harga rerata sebesar 96,73 dan pencapaian skor 71,9%. Kesesuaian implementasi pembelajaran dalam penerapan Kurikulum 2013 termasuk kategori tinggi dengan rerata 152,26 dan pencapaian skor 78,40%. Sebagian besar guru menyatakan bahwa PBL layak diterapkan di setiap mata pelajaran dalam implementasi Kurikulum 2013; (b) PBL terbukti mampu meningkatkan kompetensi siswa dalam aspek kemampuan (hard skills) maupun sikap (soft skills).Kata kunci: kurikulum 2013, SMK, Probem Based Learning PROBLEM BASED LEARNING IN THE 2013 CURICULLUM IMPLEMENTATION OF VOCATIONAL HIGH SCHOOLAbstractThis study aims to describe the pre-learning condition in 2013 curriculum implementation of vocational high school (VHS) and the post-learning condition that Problem Based Learning (PBL) has been implemented. The research is a part of PBL learning model development in 2013 curriculum implementation. The population of this study is the teachers who try to apply PBL in 2013 curriculum implementation. Data collection was done by questionnaire and interview through the Focused Group Discussion (FGD). Data analysis was conducted descriptively. The first year research finding shows: (a) PBL is very potential to be implemented in 2013 curriculum implementation of vocational high school. Teachers’ readiness in 2013 curriculum implementation came into the high category with average score 97.63% and the attainment score 71.9%. The compatibility of learning implementation in 2013 curriculum came into the high category with average score 152.26 and the attainment score 78.40%. The majority of teachers explained that PBL is valid to be implemented in every subject matter in the 2013 curriculum implementation; (b) PBL is evident can increase the students competence in the hard skills and soft skills aspect.Keywords: 2013 Curriculum, VHS, Problem Based Learning
HOW GOOD IS MYGURU: THE LECTURERS’ PERCEIVED USEFULNESS AND ATTITUDE Mohamed Nor Azhari Azman; Arasinah Kamis; Che Ghani Che Kob; Arman Shah Abdullah; Mohammad Adam Jerusalem; Kokom Komariah; Emy Budiastuti
Jurnal Cakrawala Pendidikan Vol 39, No 2 (2020): CAKRAWALA PENDIDIKAN, VOL. 39, NO. 2, JUNE 2020
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2217.747 KB) | DOI: 10.21831/cp.v39i2.30790

Abstract

The integration of e-learning platforms in the higher education system has been around for a long time and is seen in line with the changes in Industrial Revolution 4.0 (IR4.0). Realizing this, Sultan Idris University of Education (UPSI), Malaysia has developed a Learning Management System (LMS) platform based on Technology Acceptance Model for its members to streamline learning and facilitating processes, namely MYGURU. The purpose of this study was to determine the applicability and attitude of the lecturers towards the used of MYGURU during the teaching, learning and facilitating process. Using a survey method, the study involved 734 and 248 lecturers who were selected using simple random sampling. The questionnaire was distributed by email in 2 months period. The results of this study found the mean score for MYGURU perceived usefulness and mean scores of lecturers' attitude to be at moderate level. The study of attitudes toward MYGURU used was modest, whereas the correlation test showed that there was a significant positive and moderate relationship between perceived usefulness and lecturers’ attitude. This study implies that developing a Learning Management System such as MYGURU requires continuous improvement in order to provide a better quality of higher education.
PENGEMBANGAN MODEL PEMBELAJARAN KURSUS KEWIRAUSAHAAN MELALUI KERJA SAMA DUNIA USAHA DAN DUNIA INDUSTRI Yuriani Yuriani; Marwanti Marwanti; Kokom Komariah; Prihastuti Ekawatiningsih; Endra Santosa
Jurnal Kependidikan Vol. 42, No.1 (2012)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jk.v42i1.2231

Abstract

Tujuan penelitian ini untuk mendapatkan masukkan dari industri tentang komponen-komponen yang harus ada dalam model pembelajaran kursus kewirausahaan bidang boga; mengetahui validitas model dan perangkat pembelajaran kursus kewirausahaan; serta mengetahui efektifitas model pembelajaran melalui kerjasama dunia usaha dunia industri. Penelitian ini menggunakan desain Research and Development. Pengembangan model pembelajaran terdiri atas pra-pengembangan dan kegiatan pengembangan. Hasil penelitian menemukan bahwa komponen-komponen yang harus ada dalam model pembelajaran kursus kewirausahaan bidang boga yaitu: pengetahuan, keterampilan kerja dan sikap kerja. Hasil validasi model pembelajaran kursus kewirausahaan dinyatakan baik dan dinyatakan sangat efektif diterapkan serta dapat mengurangi pengangguran
PROBLEM-BASED LEARNING: THE IMPLEMENTATION AND THE URGENCY FOR IMPROVING LEARNING QUALITY. Kokom Komariah; Herminarto Sofyan; Wagiran Wagiran
Jurnal Kependidikan Vol 3, No 2 (2019)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.179 KB) | DOI: 10.21831/jk.v3i2.20792

Abstract

PROBLEM-BASED LEARNING: IMPLEMENTASI DAN URGENSINYA BAGI PENINGKATAN KUALITAS PEMBELAJARANAbstrakPenelitian ini bertujuan untuk menggambarkan implementasi model Problem-based Learning (PBL) dan urgensinya bagi peningkatan kualitas pembelajaran di SMK. Penelitian dilakukan di 9 SMK program revitalisasi di Daerah Istimewa Yogyakarta, subjek penelitian adalah guru dan siswa. Objek penelitian adalah model PBL. Data dikumpulkan melalui angket dan observasi yang dilakukan oleh guru. Hasil penelitian menunjukkan: Model PBL dapat diimplementasikan melalui 6 tahap, yaitu tahap pendahuluan, mengorganisasikan, melakukan penyelidikan, membangun hasil penyelidikan dan menyajikan hasil karya, menganalisis dan mengevaluasi proses pemecahan masalah. Model PBL dapat meningkatkan hasil belajar, kreativitas, berfikir kritis, minat dan motivasi belajar siswa. Model PBL dapat merubah paradigma belajar, dari kegiatan pembelajaran yang berorientasi pada guru menjadi pembelajaran yang berorientasi pada siswa. Penerapan Model PBL berdampak pada peningkatan kemampuan siswa, pada aspek kognitif, afektif dan psikomotor. Hambatan pelaksanaan model PBL disebabkan kurangnya mind set guru terhadap proses belajar mengajar yang berorientasi pada siswa, kesulitan membuat trigger, kekhawatiran tidak tercapainya tujuan pembelajaran, dan kekurangberanian siswa untuk menyampaikan hal-hal baru yang berbeda dalam upaya memecahkan masalah. AbstractThis study was aimed at describing the implementation of the Problem-based Learning (PBL) model and its urgency for improving the quality of learning in vocational high school. The study was conducted in 9 vocational revitalization programs in Yogyakarta. The research subjects were teachers and students. The object of research was the PBL model. The data were collected through questionnaires and observations made by the teacher. The results show that PBL model can be implemented through 6 stages, namely the preliminary, organization, investigation, investion report analysis and presentation, and problem solving analysis and evaluation stages. PBL model is able to improve learning outcomes, creativity, critical thinking, interest and motivation of the students. The PBL model is also able to change the learning paradigm, from teacher-oriented to student-oriented learning activity. The application of the PBL model has an impact on improving students' abilities on cognitive, affective and psychomotor aspects. The obstacles in implementing PBL model are due to the lack of teacher's mind set towards student-oriented teaching and learning processes, difficulties in triggering, fears of not achieving learning objectives, and students' lack of courage to convey different new things in an effort to solve problems.Keywords: problem based learning, vocational school, learning quality
EVALUASI PROGRAM KEWIRAUSAHAAN DESA DAN KOTA DALAM PENGENTASAN PENGANGGURAN Yuriani Yuriani; Kokom Komariah; Yoga Guntur Sampurno
Jurnal Penelitian Humaniora Vol 17, No 1: April 2012
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.228 KB) | DOI: 10.21831/hum.v17i1.3084

Abstract

This study is aimed to describe the condition of inputs, processes, products on the implementation of Rural Entrepreneurship/City Entrepreneurship KWD/KWK, and to obtain information about the program KWD / KWK in helping to solve the unemployment problem through the activity of entrepreneurship in the Special Region of Yogyakarta. This study is categorized as program evaluation research. The research uses survey as the research method. The Evaluation approach uses CIPP (Context, Input, Process and Product), and the Kirkpatrick evaluation model, which includes 4 levels of evaluation, namely the reaction, learning, behavior and result. The results of the evaluation described descriptively. The research is conducted in Yogyakarta. The technique of collecting data uses interviews, questionnaires and documentation. Data analysis was performed with descriptive interpretive techniques. The results illustrate that based on the conditions of context, input and output execution process KWD/KWK generally meets the criteria set by the specified standard, so the quality requirements proposed in the guidelines for the implementation can still be used. Refers to the demands of a set that is 80% of participants are able to get a job or perform entrepreneurial work, the program KWD/new KWK still reaches 74% of participants. However, KWK/KWD is generally considered as a good program to tackle unemployment, it has improved the standard of living of the participants into 34.53%, increase productivity into 64.24%, and increased entrepreneurial attitude into 75%. While detention to perform self- employment can be identified by the participants come from themselves is 60.86%.
Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas Evajune Widiyawati; Kokom Komariah
Jurnal Aplikasi Teknologi Pangan Vol 9, No 2 (2020): Mei 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (786.764 KB) | DOI: 10.17728/jatp.5762

Abstract

Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.
Resiliensi Kepala Keluarga Perempuan (KEPPA) dalam Memenuhi Fungsi Keluarga pada Anggota PJJI Armalah Yogyakarta christiana mayang anggraeni; Kokom Komariah
Jurnal Penelitian Kesejahteraan Sosial Vol. 17 No. 3 (2018): Jurnal Penelitian Kesejahteraan Sosial
Publisher : Balai Besar Litbang Pelayanan Kesejahteraan Sosial

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31105/jpks.v17i3.1500

Abstract

Penelitian ini bertujuan untuk mendeskripsikan (1) tingkat resiliensi Keppa, (2) perbedaan resiliensi Keppa ditinjau dari usia, (3) perbedaan resiliensi Keppa ditinjau dari tingkat pendidikan, dan (4) perbedaan resiliensi Keppa ditinjau dari pendapatan rumah tangga. Penelitian ini merupakan penelitian kuantitatif. Teknik pengambilan sampel menggunakan simple random sampling. Sampel penelitian adalah Keppa di Perhimpunan PJJI Armalah sebanyak 84 orang. Metode pengumpulan data menggunakan angket. Teknik analisis data dalam penelitian ini menggunakan analisis crostabb. Hasil penelitian menunjukkan bahwa (1) Tingkat resiliensi Keppa mayoritas berada pada kategori tinggi sebanyak 51 orang (60,7%). (2) Terdapat perbedaan positif dan signifikan antara tingkat usia terhadap resiliensi Keppa dalam memenuhi fungsi-fungsi keluarga pada anggota PJJI Armalah Yogyakarta. Hal ini ditunjukkan dari nilai signifikansi sebesar 0,000 lebih kecil dari 0,05 (0,000<0,05). (3) Terdapat perbedaan positif dan signifikan antara tingkat pendidikan terhadap resiliensi Keppa dalam memenuhi fungsi-fungsi keluarga pada anggota PJJI Armalah Yogyakarta. Hal ini ditunjukkan dari nilai signifikansi sebesar 0,024 lebih kecil dari 0,05 (0,024<0,05). (4) Tidak terdapat perbedaan positif dan signifikan antara tingkat pendapatan terhadap resiliensi Keppa dalam memenuhi fungsi-fungsi keluarga pada anggota PJJI Armalah Yogyakarta. Hal ini ditunjukkan dari nilai signifikansi sebesar 0,088 lebih besar dari 0,05 (0,088<0,05). 
Pengembangan Kapasitas Buruh Migran Melalui Pelatihan Pembuatan Produk Kreatif Kewirausahaan Kokom Komariah; Suyanto Suyanto; Marwanti Marwanti
Jurnal Pengabdian dan Pengembangan Masyarakat Vol 2, No 1 (2019): MAY
Publisher : Pengabdian dan Pengembangan Masyarakat Sekolah Vokasi UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jp2m.48345

Abstract

Indonesia is one of the country which has its residents migrates overseas. Indonesian Migrant Labors reflects the nation, but in reality they came from the less educated and less skilled part of the Indonesian population. The aim of this activity is to give insight, experience, and accompaniment toward the female workforces in Hong Kong in order to develop their skills in creating creative food processing products that will become their provisions in entrepreneurship. The target of this activity is the Indonesian Migrant Labors in Hong Kong of 200 people. Methods of activity consist of lectures, brain-storming, discussion, games, demonstration, and direct practices to create food products of “bakso”  and “tekwan”. Steps of Activity consist of preparation, execution, and evaluation. This Community Service was successfully performed by improving the materials of entrepreneurship motivation, entrepreneurship creativity, designing business development, and practices of making various products of bakso and tekwan. The reflection result showed that this activity truly helped the participants in improving their confidence, knowledges, and insights, useful as a business provision when they come back to Indonesia, and also became their medium for self-improvement so they have a skill to be proud of. The responses of participants toward the training activity is on the very good category, shown by the material aspect, program targets, time efficiency, instructor’s ability, means, staff services, and benefits for the participants.
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.
Co-Authors Arasinah Kamis Arman Shah Abdullah Asri Andarini Nurlita Badraningsih Lastariwati Che Ghani Che Kob christiana mayang anggraeni Dhani, Santi Asmara Eltom Ishaq Osman Musa Emy Budiastuti Endra Santosa Evajune Widiyawati Fitri Rahmawati Herminarto Sofyan Joni Prasetyo, Joni Kapti Asiatun Marifa Kurniasari Marwanti Minarni, Maize Lina Minta Harsana Mohamed Nor Azhari Azman Mohammad Adam Jerusalem Prihastuti Ekawatiningsih Rahmawati , Fitri Rahmawati, Fitri - Reza Restiana Setyobudi, Adhi Simaremare, Perawati Siti Hamidah Siti Hamidah Sri Palupi Sugiyono Sugiyono Suyanto Suyanto Tuatul Mahfud Wagiran Wika Rinawati Yoga Guntur Sampurno Yuriani Yuriani Zulfi Hendri