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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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PERINTISAN USAHA ANEKA MAKANAN RINGAN BERBAHANDASAR PANGAN LOKAL SEBAGAI BENTUK RECOVERYPASCA ERUPSI MERAPI DI DESA ARGOMULYO Rizqie Auliana, Fitri Rahmawati, Siti Hamidah, Kokom Komariah,
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 16, No 1 (2012)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (103.92 KB) | DOI: 10.21831/ino.v16i1.3247

Abstract

tMain activities of the program Enterprises Various Planting MadeSnack Food Association Local Shape Recovery For Post-eruption of Merapiin Argomulyo Village have been prepared based on a survey that in manylocations available sweet potatoes. Community service objectives are: 1)Know and practice the development of snack food products from cassava,maize, beans, bananas, sweet potato so that it can be accepted by society atlarge. 2) Know and practice the use of oil centrifuge technology inimproving the quality of production. 3) Know and practice the use ofsuitable packaging is used in order to attract more consumers. 4) Know andapply the method of calculating break-even price and production of localfood processing. 5) Able to produce and market a variety of snack foodproducts made from local food.Skills training of local food processing has been successfullyimplemented properly for 3 times face to face training events in brief form,namely the stage of theory, practice stage and evaluation stage andmotivation. Theoretical material provided is a) Knowledge of materials, b)Packaging and labeling, c) Calculation of selling price and the BEP, and d)Food production. Theory of matter is given for 90 minutes. The materialprovided is the practice of processing: cassava flour, banana flour, maizeflour, cassava dumplings burst, mozzarella sticks cassava, cassava widaran,ceriping banana honey, bananas ceriping chocolate, nuts disco , nuts atoms,dent beans, corn tortillas, and sweet potato snack. This material is providedfor 360 minutes by dividing the participants into 5 groups.This training is successful because it has been in accordance withestablished indicators of success, namely the training declared a success if80% of participants until training is completed and verified the presence ofthe Presence, and 80% of participants have enough value in a test ofknowledge and skills that can be expressed creatively and food processinglocal food products into a variety of light at the time of display. Assessmentresults show the presence of 99% of participants came to attend trainingthrough to completion. While the evaluation practices (skills) has seen morethan 70% have good skills in the preparation, processing and presentation.25Perintisan Usaha Aneka Makanan Ringan Berbahan Dasar Pangan LokalWhile the attitude or response to these training activities 71% very helpfuland 29% useful.
Implementasi Metode Inquiry Discovery untuk Pembentukan Kreativitas Mahasiswa dalam Seni Penyajian Makanan Komariah, Kokom
Home Economics Journal Vol. 1 No. 1 (2017): May
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.869 KB) | DOI: 10.21831/hej.v1i1.23283

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 inquiry  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  internet.
EFEKTIVITAS WEBINAR DALAM MENUMBUHKAN MINAT WIRAUSAHA BERBASIS PANGAN LOKAL DENGAN PENDEKATAN THEORY OF PLANNED BEHAVIOR Komariah, Kokom; Rahmawati, Fitri; Restiana, Reza
Home Economics Journal Vol. 6 No. 1 (2022): May
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/hej.v6i1.60067

Abstract

Minat  berwirausaha  terhadap  pangan lokal  harus diupayakan dengan berbagai cara termasuk melalui kegiatan webinar. Kegiatan  webinar  sudah banyak sekali  dilakukan  namun  webinar yang ditindaklanjuti untuk  mendapatkan feedback  tentang efektivitasnya   dalam  menumbuhkan  minat wirausaha  belum banyak dilakukan. Penelitian ini untuk mengetahui efektivitas   webinar   dalam menumbuhkan  minat wirausaha berbasis  pangan  lokal  dengan pendekatan  theory of planned behavior.  Jenis penelitian yang dilakukan pada penelitian ini  adalah  penelitian  survey.   Responden dalam penelitian yaitu mahasiswa yang  mengikuti  webinar sebanyak 63 orang dari berbagai Universitas  di Indonesia. Teknik pengumpulan data dengan menggunakan kuesioner, analis data menggunakan deskriptif. Hasil penelitian menunjukkan bahwa (1)  jenis pangan lokal yang diminati adalah   dari bahan umbi-umbian,  padi-padian, buah-buahan, kacang-kacang-kacangan, daun-daunan dan  berbagai jenis ikan. (2)  Respon    peserta   yang mengikuti   webinar  terhadap wirausaha  sangat tinggi (94%).  (3) Prilaku terencana terhadap pangan lokal   secara umum menunjukkan  kecenderungan baik (85,45%) dengan  presentase tertinggi  berturut-turut  responden  mampu melihat   prospek pangan lokal untuk dikembangkan menjadi usaha (98%).  Responden memiliki pengetahuan untuk memulai wirausaha berbasis pangan local (88,89%),  dan  keluarga  responden  mendukung  untuk kegiatan berwirausaha. dan  mempunyai pandangan bahwa wirausaha merupakan profesi yang baik. ( 85,71).
Implementation of the STEM-Based Project-Based Learning (PjBL) Model to Enhance Students’ Critical Thinking and Creativity in Fusion Food Materials Setyobudi, Adhi; Sofyan, Herminarto; Komariah, Kokom
Indonesian Journal of Educational Research and Technology Vol 6, No 1 (2026): (ONLINE FIRST) IJERT: March 2026
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/ijert.v6i1.89679

Abstract

This study aims to determine the effect of the STEM-based PJBL learning model on students' critical thinking skills and creativity. This study is a quasi-experimental study with quantitative methods. The study design uses a nonequivalent control group design. The population in this study were 108 students of class XII Culinary Arts at SMK N 1 Bawen in the 2024/2025 academic year. The sampling technique used was proportionate random sampling, obtaining 72 students. Data collection used tests, observations, and questionnaires. The data analysis technique used the MANOVA test. The results of the study show that: (1) there is an effect of the PJBL learning model with STEM on students' critical thinking skills, (2) there is an effect of the PJBL learning model with STEM on students' creativity, (3) there is a difference in critical thinking skills between students taught with PJBL learning with STEM and students taught with conventional PJBL learning, and (4) there is a difference in student creativity towards conventional learning models and PJBL-STEM.
Soft skills profile of critical thinking ability for culinary arts students in online learning Komariah, Kokom; Hamidah, Siti; Sugiyono, Sugiyono; Marifa, Kurni
Jurnal Pendidikan Vokasi Vol. 13 No. 1 (2023): February
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

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

Abstract

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.
Transferable critical thinking skills of culinary and fashion students in educational practical activities at Vocational Schools Komariah, Kokom; Rahmawati, Fitri; Asiatun, Kapti; Nurlita, Asri Andarini; Minarni, Maize Lina; Simaremare, Perawati
Jurnal Kependidikan: Penelitian Inovasi Pembelajaran Vol 8, No 1 (2024)
Publisher : Directorate of Research and Community ServiceUniversitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jk.v8i1.73121

Abstract

Efforts to continually develop the potential and skills of future teachers are crucial due to the increased demands placed upon them. This study aimed to examine the critical thinking abilities of students engaged in educational practice within vocational high schools, elucidating the challenges they encountered and proposing requisite strategies for surmounting them. Employing a quantitative descriptive approach, this research utilized surveys and focus group discussions (FGDs) as data collection instruments, validated through content validity measures. The study employe   ,;d students from the Department of Food and Clothing Education at the Faculty of Engineering, Universitas Negeri Yogyakarta, participating in Educational Practices within the Tourism Group Vocational High School, alongside tutor teachers guiding them. Analysis revealed that students exhibited commendable levels of critical thinking, evidenced by their adeptness in identifying information within the school environment, searching for information to analyze prevailing issues, and discerning various problems. Notably, the predominant obstacle impeding critical thinking proficiency was Sociocentrism, with a notable majority (61.64%) identifying unwarranted assumptions stemming from mass media sources (41.10%), and relativism due to deficient literacy skills, leading to closed-mindedness (31.51%).
SEMIOTIC STUDY OF TIDUNG TRIBE CLOTHING IN THE IRAW TENGKAYU TRADITION IN TARAKAN CITY Dhani, Santi Asmara; Komariah, Kokom; Hendri, Zulfi
International Journal of Cultural and Social Science Vol. 7 No. 1 (2026): International Journal of Cultural and Social Science
Publisher : Pena Cendekia Insani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53806/ijcss.v7i1.1277

Abstract

This research is based on the phenomenon of the lack of understanding of the people of Tarakan City towards the Tidung tribal clothing in the Iraw Tengkayu tradition. The purpose of the research is to explore the images, symbols, meanings, and philosophical values of the Tidung tribal clothing consisting of everyday clothing, traditional clothing, and formal clothing in the implementation of the Iraw Tengkayu tradition. This research is qualitative research with a Grounded Theory approach and semiotic analysis. Data were collected through interviews, observations, and documentation of five informants selected by the snowball sampling method. The validity of the data was tested through credibility, transferability, dependability, and confirmability, with the application of source and technique triangulation. Data analysis uses the Miles and Huberman model which includes three stages: data reduction, data presentation, and conclusion drawing. The results of the study can reveal the meaning of the Tidung tribal traditional clothing worn more referring to the colors, motifs, and shapes related to the life of the Tidung tribe, and the philosophical values contained in them in the form of social, religious, ethical, and aesthetic values. The recommendations from the results of this study should be a source of information for the public to better know, understand, and play an active role in preserving local culture, and can be used to support the development of MSMEs that produce traditional Tidung clothing in accordance with its symbols, meanings, and philosophical values, which in the end can contribute to the economic development of Tarakan City.
Assessing the Effectiveness of the Desa Prima Program in Empowering Women Economically Prasetyo, Joni; Komariah, Kokom
JPPM (Jurnal Pendidikan dan Pemberdayaan Masyarakat) Vol. 12 No. 2 (2025): November 2025
Publisher : Departement of Nonformal Education, Graduate Scholl of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jppm.v12i2.88829

Abstract

This study aims to evaluate the implementation of the Desa Prima Program as a form of productive economic empowerment for women in Wedomartani Village, Sleman Regency, using the CIPP evaluation model (Context, Input, Process, Product). The research was conducted over three months, from October 2024 to January 2025. It was aligned with the program’s schedule to ensure the collected data would be both representative and current. The research subjects included 28 women who were active participants in the Desa Prima Program and program administrators who served as key informants. This study employed a formative evaluation design using a mixed-methods approach, combining qualitative methods (in-depth interviews, observations, and documentation) with quantitative methods (questionnaires). The research instruments were developed based on the indicators of the CIPP model and were validated through expert judgement and source triangulation. Qualitative data were analyzed thematically, while quantitative data were analyzed using descriptive statistics based on a Likert scale to determine the mean scores and percentages for each evaluation aspect. The results show that, in terms of context, the program was deemed highly relevant to women’s economic needs (84.8%), with the majority of participants having no prior income (80.4%). Regarding input, the training facilities were considered adequate (81.3%), and the participant selection process was viewed as fair (82.1%), although the distribution of tools and availability of mentoring remained limited. In the process aspect, the training was participatory, with facilitator attendance rated relatively high (79.5%) and mentoring experienced by 77.7% of participants; however, a formal evaluation system was lacking. In terms of product, 60.7% of participants reported an increase in income, 57.1% continued to run their businesses, and all participants (100%) expressed a desire for the program to continue. The program has shown early positive impacts in promoting women’s economic independence, although further institutional strengthening, legal business access, and cross-sectoral sustainability strategies are still needed. Keywords: women empowerment, evaluation, Desa Prima, productive economy, CIPP model
IMPLEMENTASI METODE INQUIRY DISCOVERY PADA MATA KULIAH PRAKTIK SENI PENYAJIAN MAKANAN : IMPLEMENTASI METODE INQUIRY DISCOVERY PADA MATA KULIAH PRAKTIK SENI PENYAJIAN MAKANAN Komariah , Kokom; Marwanti; Rinawati, Wika
Jurnal MEKOM (Media Komunikasi Pendidikan Kejuruan) Volume 2, Issue 1, Februari 2015
Publisher : Fakultas Teknik, Universitas Negeri Makassar

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

Abstract

Penelitian ini bertujuan untuk: (1) mengimplementasikan kegiatan inquiry dan discoverydalam rangka menemukan kreativitas praktik seni penyajian makanan; (2) Manfaat apa yang diperolehmahasiswa dalam pembelajaran inquiry-discovey. dalam praktik seni penyajian makanan. Jenis penelitian ini termasuk penelitian tindakan kelas, metode penelitian dimodifikasi dari Kemmis, setiap siklus dibagi 3 tahap yaitu perencanaan, observasi dan tindakan serta refleksi Pengumpulan data melalui observasi, angket dan wawancara. Subjek penelitian adalah mahasiswa 39 orang mahasiswa. Objek penelitian adalah penerapan metode inquiry dan discovery. Analisis data dilakukan secara deskiptif kuantitatif. Hasil penelitian menemukan bahwa: (1) Implementasi metode inquiry dan discovery, dilaksanakan dalam 2 (dua) siklus, yang masing-masing terdiri dari perencanaan, pelaksanaan, observasi dan refleksi. Temuan dari siklus tersebut memantapkan bahwa tahapan inquiry dan discovery yang dilakukan oleh mahasiswa meliputi 7 (tujuh) tahap yaitu mengkaji tugas-tugas yang diberikan, melakukan pengumpulan materi untuk dikaji dan didiskusikan, melakukan pemilahan topik seni penyajian makanan, menemukan inti permasalahan dan pembuatan produk spm, menemukan prinsip prinsip untuk pembuatan produk spm, mempresentasikan tugas hasil proses inquiry didepan kelas, mewujudkan produk yang dikaji sebagai proses inquiry.(2) Manfaat yang dirasakan mahasiswa setelah mengikuti proses inquiry dan discovery adalah: mempunyai wawasan yang lebih luas; mengetahui lebh awal tentang produk yang akan dibuat; mengetahui perkembangan desain terkini; mengetahui teknik yang baru; mengetahui peralatan terbaru.
EFEKTIVITAS CAREER BASED INTERVENTION MELALUI PENANAMAN KONSEP GENDER DALAM PEKERJAAN DALAM UPAYA MENYIAPKAN LULUSAN PENDIDIKAN VOKASI YANG PROFESIONAL : EFEKTIVITAS CAREER BASED INTERVENTION MELALUI PENANAMAN KONSEP GENDER DALAM PEKERJAAN DALAM UPAYA MENYIAPKAN LULUSAN PENDIDIKAN VOKASI YANG PROFESIONAL Komariah, Kokom; Rahmawati , Fitri; Harsana, Minta
Jurnal MEKOM (Media Komunikasi Pendidikan Kejuruan) Volume 3, Issue 2, Agustus 2016
Publisher : Fakultas Teknik, Universitas Negeri Makassar

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

Abstract

Secara umum artikel ini bertujuan untuk memaparkan efektivitas career based intervention (CBI) melalui penanaman konsep gender dalam pekerjaan dalam upayamenyiapkan lulusan pendidikan vokasi yang profesional. Secara khusus ingin memaparkan efektivitas CBI dalam penanaman konsep gender dalam hal: (1) ciri-ciri primer dan sekunder antara perempuan dan laki-laki, (2) karakter/sifat yang dimiliki perempuan dan laki-laki, (3) jenis-jenis –jenis pekerjaan yang bisa dikerjakan perempuan dan laki-laki. Tulisan ini merupakan bagian dari penelitian research & development yang dikembangkan dari Borg & Gall (1989). Setelah produk pengembangan dihasilkan dilakukan uji coba model dengan mengimplementasikan konsep gender dalam pekerjaan. Subjek penelitian 30 orang mahasiswa pendidikan teknik boga FT UNY. Teknik pengumpulan data melalui pengamatan dan kuisioner. Teknik analisis data menggunakan deskriptif kualitatif, melalui narasi yang jelas dan logis, ditelaah, diklasifikasi sesuai dengan tematiknya. Hasil penelitian menunjukkan bahwa efektivitas career based intervention dengan memasukan konsep gender menunjukan keberhasilan, dengan ditandai : (1) seluruh responden dapat menjelaskan bahwa berdasarkan ciri primer dan sekunder laki-laki berbeda dengan perempuan, (2) dilihat dari aspek karakter atau sifat, responden bisa menyimpulkan bahwa laki-laki atau perempuan bisa sama-sama memiliki karakter yang sifatnya feminin, berani, tegar, mandiri, arogan, pemaaf, kasih sayang, sabar, cekatan, hati-hati dan rasional, namun seberapa tinggi derajat karakter atau sifat yang dipunyai tersebut akan tergantung dari lingkungan, (3) dilihat dari pendapatnya terhadap jenis pekerjaan, sudah menunjukkan pemahaman bahwa sesungguhnya pekerjaan ditentukan oleh kapasitas dan kompetensinya bukan ditentukan oleh jenis keamin.
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