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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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Soft skills profile of critical thinking ability for culinary arts students in online learning Kokom Komariah; Siti Hamidah; Sugiyono Sugiyono; Kurni Marifa
Jurnal Pendidikan Vokasi Vol. 13 No. 1 (2023)
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.
Human-Centered Culinary Packaging Design: A Case of Oryza sativa L. indica Sticker Design Perdana Suteja Putra; Grahita Prisca Brillianti; Kokom Komariah
JUMANTARA: Jurnal Manajemen dan Teknologi Rekayasa Vol 5, No 1 (2026): Januari
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/jumantara.v5i1.3420

Abstract

Black rice (Oryza sativa L. indica) is increasingly recognized for its nutritional benefits, including high antioxidant content, dietary fiber, and gluten-free properties. However, limited market penetration persists due to unappealing and uninformative packaging. This study aimed to design and validate a packaging sticker prototype for black rice using a human-centered approach. The research employed the design thinking framework—empathize, define, ideate, prototype, and test—with active participation from 20 farmers, 2 sellers, 2 ergonomics experts, and 20 consumers. Insights from stakeholders highlighted the need for branding authenticity, nutritional claims, halal certification, cooking instructions, and visual elements that balance cultural identity with premium appeal. The resulting prototype featured the brand “Beras Hitam Klaten,” clear health claims, preparation guidance, halal and regulatory information, and a balanced color scheme of earthy brown and gold accents. Validation with the USE Questionnaire demonstrated strong usability performance, with average scores of 4.5 for usefulness, 4.6 for satisfaction, 4.4 for ease of use, and 4.7 for ease of learning. Farmers and sellers reported improved confidence in marketing, while consumers appreciated the clarity and trust cues embedded in the design. The study concludes that integrating human-centered design principles into packaging development can significantly enhance product competitiveness for smallholder agribusiness, with implications for broader adoption in local food systems and SME innovation.
The influence of class climate, school culture and literacy on green skills vocational culinary practice Inten Nurani; Kokom Komariah
Journal of Research in Instructional Vol. 5 No. 2 (2025): Journal of Research in Instructional
Publisher : Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jri.v5i2.702

Abstract

Skills in material management and procedures are important to reduce food waste in the culinary field. SMK Tata Boga is required to form graduates who have green skills. However, initial observations show that the application of green skills in vocational schools is not optimal. This study aims to determine how the application of green skills in vocational culinary learning practices, as well as the influence of classroom climate, school culture, and literacy on it. The study involved 170 students, with data collected through questionnaires and observation sheets. However, the t-test shows that classroom climate does not affect the application of green skills in vocational culinary practice learning with a p-value of 0.239 and t-value of 1.182, school culture affects the application of green skills in vocational culinary practice learning with a p-value of 0.023 and t-value of -2.292, and information literacy does not affect the application of green skills in vocational culinary practice learning with a p-value of 0.612 and t-value of 0.508. The F test with a p-value of 0.128 shows that simultaneously, classroom climate, school culture, and literacy have no effect on the application of green skills in vocational culinary practice learning. For future research, other factors should be added that can increase the application of students' green skills in learning culinary practices. The application of students' green skills also needs to be seen from habituation which is not limited to activities in schools but also families and community environments.
Critical Thinking Skills Based on Huma Betang Values in Prospective Elementary School and Special School Teachers Ady Ferdian Noor; Munawir Yusuf; Kokom Komariah
International Journal of Universal Education Vol. 4 No. 1 (2026): International Journal of Universal Education
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/ijue.v4i1.12689

Abstract

Critical thinking skill is an essential competence for educators in the era of disruption, yet its development is often detached from socio-cultural contexts. This paper aims to explore the integration of Huma Betang local wisdom values into the development of critical thinking skills for prospective Elementary School and Special Education teachers. Huma Betang, as the life philosophy of the Dayak people in Central Kalimantan, offers fundamental pillars such as Belom Bahadat (ethics), Hapakat (deliberation), Handep (collaboration), and Equality. Through a descriptive-conceptual analysis method, this discussion demonstrates that the internalization of Huma Betang values can transform critical thinking indicators (analysis, evaluation, and inference) into more humanistic and inclusive practices. For prospective elementary teachers, these values strengthen their character in instilling basic reasoning in students. For prospective special education teachers, the value of equality in Huma Betang serves as a critical basis for advocacy and curriculum adaptation for children with special needs. The results of the discussion are that the curriculum includes integrated learning of local wisdom Huma Betang which produces teachers who are not only logically intelligent, but also wise in acting culturally (inclusive, humanistic, and contextual).
IMPLEMENTASI METODE INQUIRY DISCOVERY PADA MATA KULIAH PRAKTIK SENI PENYAJIAN MAKANAN : IMPLEMENTASI METODE INQUIRY DISCOVERY PADA MATA KULIAH PRAKTIK SENI PENYAJIAN MAKANAN Kokom Komariah; Marwanti; Wika Rinawati
Jurnal MEKOM (Media Komunikasi Pendidikan Kejuruan) Volume 2, Issue 1, Februari 2015
Publisher : Fakultas Teknik, Universitas Negeri Makassar

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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 Kokom Komariah; Fitri Rahmawati; Minta Harsana
Jurnal MEKOM (Media Komunikasi Pendidikan Kejuruan) Volume 3, Issue 2, Agustus 2016
Publisher : Fakultas Teknik, Universitas Negeri Makassar

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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 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