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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 Sistemasi: Jurnal Sistem Informasi 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 Manajemen dan Teknologi Rekayasa Jurnal MEKOM: Media Komunikasi Pendidikan Kejuruan Green Engineering: Journal of Engineering and Applied Science International Journal of Universal Education Journal of Research in Instructional
Kokom Komariah
Universitas Negeri Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering 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.
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
Developing a Visual Module-Based Internship Learning Model for Students with Deafness in Vocational High School Ewit Dihasma Yulianingrum; Kokom Komariah
Green Engineering: International Journal of Engineering and Applied Science Vol. 3 No. 2 (2026): April : Green Engineering: International Journal of Engineering and Applied Sci
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70062/greenengineering.v3i2.283

Abstract

This study aims to identify the learning needs of deaf students in internship programs, examine the challenges they face, develop appropriate solutions, and design as well as evaluate a visual module-based learning model to improve their work skills. The study used a Research and Development (R&D) approach with a 4D model: Define, Design, Develop, and Disseminate. The participants included deaf students from special needs high schools (SMALB) involved in vocational internships, mentor teachers, and industry supervisors. Data were collected through observation, interviews, questionnaires, documentation, and focus group discussions, and analyzed using qualitative techniques supported by descriptive analysis. The findings indicate that deaf students require visual, structured, and easily understandable work instructions supported by symbols, color codes, and guidance materials. Major challenges include limited verbal communication, difficulty understanding instructions, and risks of procedural errors. To address these issues, a systematic and communicative visual module-based learning model was developed, incorporating collaborative support from schools and industry. The resulting model integrates planning, implementation, mentoring, and evaluation stages, and has proven feasible and effective in enhancing students’ independence, technical competence, and overall work readiness.
Framework for Culinary Entrepreneurship Learning System Integrating Pedagogy and Analytics Perdana Suteja Putra; Grahita Prisca Brillianti; Kokom Komariah; Adhe Rizky Anugerah; Rhismah Tri Wahyuni; Faris Zulfan Ibrahim; Amar Al Haq; Azzuhra Muqaddasa Ginting; Harun Stephen Nafie
SISTEMASI Vol 15, No 4 (2026): Sistemasi: Jurnal Sistem Informasi
Publisher : Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/stmsi.v15i4.5737

Abstract

Entrepreneurship education in Indonesian vocational higher education remains constrained by theoretical approaches and generic learning management systems (LMS) that do not fully capture the multidimensional competencies required for entrepreneurial readiness. The culinary sector, which contributes nearly 42% of the creative economy’s GDP and is dominated by micro, small, and medium enterprises (MSMEs), highlights the urgent need for tailored pedagogical and technological solutions. This study proposes a conceptual framework for a culinary entrepreneurship learning information system, designed by integrating Deep Learning pedagogy, Innovation Canvas, and learning analytics. Drawing on preliminary findings from focus group discussions with practitioners and surveys of student competence, the research employed a conceptual design methodology guided by human-centered design principles. The resulting framework maps stakeholder needs into system components, including competency dashboards, e-portfolios, gamified features, and analytics-driven monitoring of five core entrepreneurial competencies: mentality, management, legality, branding, and networking. The framework demonstrates how reflective pedagogy can be operationalized into an information system architecture, bridging the gap between entrepreneurship education and digital innovation. Academically, it extends the literature on integrating pedagogy and information systems, while practically, it offers a replicable blueprint for higher education institutions seeking to enhance graduate employability and entrepreneurial readiness. The novelty of this study lies in integrating deep learning pedagogy, innovation canvas, and learning analytics into a unified conceptual framework for vocational entrepreneurship education—an approach not previously applied in the culinary education context. Future research should focus on prototyping, usability testing, and empirical validation to ensure the framework’s effectiveness and scalability.
The use of audio-visual media in improving culinary students learning outcomes in chicken carcass material Mashudi Mashudi; Kokom Komariah; Moh. Farizqo Irvan
Jurnal Pendidikan Vokasi Vol. 11 No. 1 (2021)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v11i1.36439

Abstract

This research aimed to find out the effectiveness of audio-visual media (picture, video, audio) on culinary students' learning outcomes in chicken carcass material. The researcher implemented a quasi-experimental method with a nonequivalent control group design. The subjects of this study were the 10th-grade students of SMK Negeri 8 Medan, Academic Year 2016/2017. Cluster random sampling was applied in this study, which consisted of one experimental class and one control class. Meanwhile, some hypothetical tests used in this study were n-gain, independent t-test, and dependent t-test. The n-gain score of learning outcomes in the experimental class is higher than the control class, which is 0.5 and categorized as moderate. Furthermore, students' learning outcomes between those taught using audio-visual media and without audio-visual media in chicken carcass material indicated a significant difference with a significance score of 0.000 ≤ 0.05. Thus, the audiovisual media effectively improves the learning outcomes of the 10th-grade students of the culinary department in Chicken Carcass material.
Co-Authors Adhe Rizky Anugerah Ady Ferdian Noor Amar Al Haq Arasinah Kamis Arman Shah Abdullah Asri Andarini Nurlita Azzuhra Muqaddasa Ginting Badraningsih Lastariwati Che Ghani Che Kob christiana mayang anggraeni Dhani, Santi Asmara Eltom Ishaq Osman Musa Emy Budiastuti Endra Santosa Evajune Widiyawati Ewit Dihasma Yulianingrum Faris Zulfan Ibrahim Fitri Rahmawati Fitri Rahmawati Grahita Prisca Brillianti Harun Stephen Nafie Herminarto Sofyan Inten Nurani Joni Prasetyo, Joni Kapti Asiatun Marifa Kurniasari Marwanti Mashudi Mashudi Minarni, Maize Lina Minta Harsana Moh. Farizqo Irvan Mohamed Nor Azhari Azman Mohammad Adam Jerusalem Munawir Yusuf Perawati Simaremare Perdana Suteja Putra Prihastuti Ekawatiningsih Rahmawati, Fitri - Reza Restiana Rhismah Tri Wahyuni Setyobudi, Adhi Siti Hamidah Sri Palupi Sugiyono Sugiyono Suyanto Suyanto Tuatul Mahfud Wagiran Wika Rinawati Yoga Guntur Sampurno Yuriani Yuriani Zulfi Hendri