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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Journal of Education and Learning (EduLearn) Agrointek Warta IHP (Warta Industri Hasil Pertanian) REiD (Research and Evaluation in Education) AcTion: Aceh Nutrition Journal Home Economics Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan IKRA-ITH ABDIMAS Jurnal Teknologi Hasil Pertanian Jurnal Ners Journal of Research in Social Science and Humanities Jurnal Penyuuhan dan Pemberdayaan Masyarakat (JPPM) Berita Kedokteran Masyarakat

Badraningsih Lastariwati

Universitas Negeri Yogyakarta

Author-ID : 304991

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengembangan Keterampilan dan Pengetahuan untuk Meningkatkan Minat Wirausaha Siswa Nasution, Novrida Elfiani; Komariah, Kokom; Lastariwati, Badraningsih
Jurnal Penyuluhan dan Pemberdayaan Masyarakat Vol. 3 No. 3 (2024): Jurnal Penyuluhan dan Pemberdayaan Masyarakat
Publisher : CV. Era Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59066/jppm.v3i3.757

Meningkatkan minat wirausaha di kalangan siswa SMA menjadi sangat penting di era globalisasi ini, di mana persaingan di dunia kerja semakin ketat. Rendahnya minat wirausaha siswa disebabkan oleh kurangnya pengetahuan dan keterampilan wirausaha, minimnya dukungan lingkungan, serta terbatasnya akses terhadap program pengembangan kewirausahaan. Untuk mengatasi masalah ini, perlu dilakukan upaya pengembangan keterampilan dan pengetahuan wirausaha melalui pelatihan, workshop, dan lomba. Penelitian ini berfokus pada siswa SMA Sekolah Indonesia Kota Kinabalu, dengan tujuan untuk mengidentifikasi keterampilan dan pengetahuan yang dibutuhkan serta merumuskan strategi pengembangan yang efektif. Metode yang digunakan adalah survei dengan pendekatan kuantitatif, yang bertujuan untuk mengukur pengaruh pengembangan keterampilan dan pengetahuan terhadap minat wirausaha siswa. Hasil penelitian menunjukkan bahwa program pelatihan berbasis produk lokal, seperti nasi comot, efektif dalam meningkatkan keterampilan, pengetahuan, dan minat wirausaha siswa, serta memberikan pengalaman praktis yang meningkatkan kepercayaan diri mereka dalam memulai usaha.

Nilai gizi, kadar kalsium, dan hedonik nuget ikan pari (Dasyatis sp.) dengan penambahan rumput laut latoh (Caulerpa sp.): Nutritional value, calcium content, and hedonic of nugget from stingray (Dasyatis sp.) with addition latoh seaweed (Caulerpa sp.) Fadlilah, Arina Nur; Ratnaningsih, Nani; Lastariwati, Badraningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i6.47955

Nuget merupakan salah satu diversifikasi produk pangan yang digemari masyarakat karena proses penyajianya yang cepat dan mudah. Nuget ikan pari (Dasyatis sp.) mengandung protein dan lemak yang tinggi. Inovasi produk nuget dengan kombinasi rumput laut (Caulerpa sp.) dapat menambah nilai gizi dan kadar kalsium, sehingga direkomendasikan sebagai bahan konsumsi harian. Penelitian ini bertujuan untuk menentukan formulasi terbaik nuget dengan kombinasi ikan pari dan rumput laut berdasarkan nilai gizi, kadar kalsium, dan kesukaan konsumen. Penelitian merupakan Research and Development dengan model 4D (define, design, development, and disseminate). Formula dalam pembuatan nuget menggunakan daging ikan pari dengan variasi penambahan rumput laut latoh yaitu 10, 15, dan 20%. Data dianalisis secara deskriptif dan uji paired t-Test untuk semua parameter organoleptik aspek ketampakan, warna, rasa, tekstur, dan keseluruhan. Formulasi terbaik yaitu penambahan Caulerpa sp. 20% dengan karakteristik teksturnya padat, rasanya gurih, dan aroma tidak amis. Kandungan gizi nuget ikan pari dan rumput laut latoh per 100 g terdiri atas karbohidrat 22,24 g, protein 11,37 g, lemak 9,21 g, energi 217,31 kkal, dan kalsium 235,99 mg. Uji organoleptik menunjukkan nilai rata-rata pada parameter keseluruhan nuget ikan pari dan rumput laut latoh sebesar 4,15 yang termasuk dalam kategori suka. Hasil penelitian ini menunjukkan bahwa nuget ikan pari dan rumput laut latoh dapat dijadikan produk makanan yang tinggi gizi.

DEVELOPMENT OF E-MAGAZINE AS LEARNING MEDIA FOR INDONESIAN SALAD TO INCREASE THE KNOWLEDGE OF CULINARY STUDENTS IN INDONESIAN FOOD PROCESSING COURSES Rahman, Luthfi Riyadh; Lastariwati, Badraningsih; Rahmawati, Fitri
Journal of Research in Social Science and Humanities Vol 5, No 1 (2025)
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/jrssh.v5i1.199

The culinary arts play a crucial role in preserving and promoting traditional Indonesian cuisine, yet many students lack comprehensive knowledge about the various regional salads. This study aims to develop an e-magazine as an innovative learning media to enhance culinary students' understanding of Indonesian salads in food processing courses. The research employs a design-based approach, involving the creation of an interactive e-magazine that incorporates multimedia elements such as videos, images, and quizzes to engage students effectively. A pilot study was conducted with a sample of culinary students, who evaluated the e-magazine's content, usability, and overall effectiveness as a learning tool. The results indicate a significant improvement in students' knowledge and appreciation of Indonesian salads after utilizing the e-magazine. This research underscores the potential of digital media in culinary education, providing a scalable model for integrating technology into traditional food processing curricula. The findings suggest that e-magazines can enhance learning experiences, foster greater engagement, and improve the retention of culinary knowledge among students

TEKNIK PENGOLAHAN IKAN LAUT P, Sutriyati; Badraningsih, Badraningsih; E, Prihastuti
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 8, No 2 (2004)
Publisher : Universitas Negeri Yogyakarta

The training of the fish processing is meant to socialize knowledge and skills in fish processing safety and healthy to be consumed for the fish sellers in Trisik Beach, Kulon Progo, Yogyakarta.The 15 fish sellers attended the training from Trisik Village. The training was conducted 5 times consisting of one session of theory and 4 sessions of a practices. The methods of the training were lecturing, demonstrating and practicing on the spot. The evaluation was done after the training had finished.The result of the training showed that the participants mastered thetraining material given covering: 1) hygiene in fish processing, 2) fish processing for preserving products i.e fish crackered and smoked, and 3) fish processing for ready-served food such as siomay, ikan acar kuning and saos asam manis that are served hygienically. The result of the training has been applied in warung PKK Trisik Village, Kulon Progo, Yogyakarta.Key word: training.fish processing

PEMBUATAN MODEL ALAT PENGASAPAN IKAN LAUT PADA MASYARAKAT NELAYAN PANTAI TRISIK KABUPATEN KULON PROGO DIY Lastariwati, Badraningsih
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 5, No 1 (2003)
Publisher : Universitas Negeri Yogyakarta

The vucer program was aimed to realize a tool for smoking fish using liquid smoke techniql;1pwhich perforins optimal work, easy to use and maintain affordable, ergonimic and efficient.'Theprogram was started from July to November 2002. The partner of thisprogram was the fishermen group under TPI Mian Samudra, Trisik Beach, Kulon Progo, Yogyakarta .. T~~l activity was begun by making a tool for smooking fish, a specially designed'oven, then followed with the experiment of the tool in thelaboratory ofPKK-Bog~, UNY. 'By creating a new tool to process smoked fish, it is hoped that it can producegood quality and quantitysmeked fish, as well as can save time and energy. With this tool, it means that it gives an opportunity for an industry to develop its product. Then it can increase the fishermen arid fish sellers' income.The product yielded from this program was a set of oven for smoking fish which is strong enough, easy to operate, with sufficie volume and simple quality control.Key words: fish smoking, smoked fish, and tool model

Enhancing learning and character through NHT model in grade x culinary class at SMKN 4 Yogyakarta Lastariwati, Badraningsih; Handayani, Titin Hera Widi; Wahniyatun, Miftakhul; Pangestu, Duani; Ristyorini, Enggar; Hatmoko, Fendi Tri
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 31 No. 1 (2025): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v31i1.77489

The purpose of the research is to improve learning outcomes and strengthen student character. This research is a Classroom Action Research designed with the Kemmis & McTaggart model. The subjects of the research were 36 students of class X majoring in Culinary Arts. The research instrument used multiple choice questions, student character observation sheets. Data collection techniques used observation, tests, documentation. Data analysis techniques used descriptive data for learning outcomes and qualitative descriptive statistics for observation of student character. The sequence of Numbered Head Together learning is (a) Numbering, (b) Teacher gives assignments, (c) Discussing and reporting the results of the discussion, (e) Responses from other friends, and (f) Conclusions. The learning outcomes of students in stage E of the subject of Basic Culinary Arts of class X Culinary Arts 6 showed that students who achieved the Minimum Completion Criteria in Cycle I and Cycle II were 24 students with 67% of students and 34 students with a percentage of 94%. The observation results of the Global Diversity dimension were 68% in Cycle I and 78% in Cycle II. In the Gotong Royong dimension, it was 71% in Cycle I and 80% in Cycle II. Both dimensions are in the good category. The conclusion of this study is that efforts to improve learning outcomes and strengthen students' characters by implementing NHT show positive results. Strengthening character must continue to be supported and implemented with various learning models other than NHT

OATMEAL COOKIES SEBAGAI PENGGANTI MAKANAN SELINGAN UNTUK PENDERITA DIET RENDAH KALORI Utami, Novi Dwi; Hamidah, Siti; Lastariwati, Badraningsih
Home Economics Journal Vol. 4 No. 2 (2020): October
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/hej.v4i2.24869

Oats merupakan bahan makanan yang berfungsi sebagai serat alami. Oat adalah gandum utuh, yang termasuk karbohidrat kompleks sehingga membutuhkan waktu lebih lama untuk dicerna oleh tubuh, yang dapat membantu makan lebih sedikit dengan memperlambat pencernaan sehingga menimbulkan efek kenyang yang lebih lama. Peminat kue kering/cookies di Indonesia cukup banyak, namun masih sedikit produk inovasi serta penambahan bahan yang memiliki nilai gizi tinggi agar produk yang dihasilkan memiliki nilai gizi yang lebih baik. Oatmeal cookies merupakan penambahan oatmeal sebagai sumber karbohidrat komplek pada kue kue kering. Tujuan penelitian ini untuk 1) mengetahui daya terima konsumen terhadap oatmeal cookies, 2) mengetahui kandungan gizi oatmeal cookies per sajian. Jenis penelitian ini merupakan penelitian research and development (R&D) yang menggunakan model 4D yang terdiri dari define, design, development, dan disseminate. Instrumen penelitian berupa borang uji sensoris. Hasil penelitian menunjukkan bahwa produk terbaik dengan penambahan oatmeal 60% dan 100% dari gula rendah kalori. Dari hasil uji mutu sensoris terhadap produk oatmeal cookies diperoleh bahwa dengan penambahan oatmeal 60% dan 100% gula rendah kalori dapat diterima oleh konsumen. Kandungan kandungan kalori pada oatmeal cookies sebesar 150kal per saji.

Let’s be a chef! The antecedents of chef’s key competencies for vocational school students Lastariwati, Badraningsih; Mahfud, Tuatul
International Journal of Evaluation and Research in Education (IJERE) Vol 14, No 5: October 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v14i5.26708

Chefs are considered a factor in the success of a culinary tourism business. Therefore, mastering the chef’s key competencies (CKC) through vocational high schools is very important. Many studies have examined the competence of chefs. Still, the mechanism for getting key competency chefs involving industry commitment (IC), social support (SS), vocational teaching quality (TQ), and occupational self-efficacy (OSE) of culinary student chefs has not been discussed clearly. This study investigates the antecedents of the mastery of key chef competencies for vocational school students. This study involved 392 culinary students at seven vocational schools in Yogyakarta, Indonesia. Data was collected by proportional random sampling through a questionnaire. Amos 18 software is used for structural equation modeling (SEM) analysis. The study’s results revealed that the mastery of the chef’s critical competencies for students was directly and significantly influenced by IC, quality of vocational teaching, and OSE of chefs. In addition, chef OSE is a mediator on the influence of IC, SS, and quality of vocational teaching on mastering the chef’s critical competencies for culinary students. This study’s findings discuss in depth some of the implications for vocational education practitioners that are proposed for further improvement.

Pentingnya kelas kewirausahaan pada SMK Pariwisata Lastariwati, Badraningsih
Jurnal Pendidikan Vokasi Vol. 2 No. 1 (2012): Februari
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Kajian ini dimaksudkan untuk menentukan peran kelas kewirausahaan dalam menanamkan jiwa kewirausahaan, nilai, dan pengalaman siswa SMK Tata Boga dalam menyiapkan lulusan yang memiliki jiwa mandiri yang saat ini menjadi tantangan dalam pendidikan, yaitu antara lain: meningkatnya jumlah dan kualitas pendidikan kejuruan untuk memenuhi kebutuhan global dan lokal, dan menghasilkan tenaga kerja yang kreatif. Tujuan yang menarik adalah 70% lulusan SMK dapat bekerja setiap tahun. Hal ini memerlukan perlakuan. fasilitas, dukungan, dan upaya-upaya untuk mencapai kewirausahaan untuk mencapai kualitas lulusan sekolah kejuruan sesuai dengan kebutuhan dunia kerja. Progrm ini harus didisain berdasarkan kurikulum yang didisain dan dikembangkan kebutuhan stakeholders. Kelas kewirausahaan menerapkan kurikulum terintegrasi ke dalam mata pelajaran produktif. Dalam kelas kewirausahaan diharapkan dapat lebih efektif dalam menumbuhkan jiwa kewirausahaan dan kemandirian sehingga lulusan akan lebih memiliki jiwa yang bebas di dalam setiap situasi. THE ROLES OF ENTERPRENEURSHIP CLASS FOR VOCATIONAL HIGH SCHOOL OF TOURISMAbstractThis study aimed to determine the role of the entrepreneurial class in cultivating the entrepreneurial spirit, values and skills of SMK culinary student, to prepare graduates who have the spirit of independence as a responde to the current challenges including quantity and quality of vocational education to meet local, national, and global needs. The interesting objective is that about 70% of graduates shold be employed. In addition SMK generally provides entrepreneurship training in services. It need treatment, facilitatation, and encouragement of learners in order to become independence, responsible, creative, innovative, sporty, and entrepreneurship efforts to achieve the quality of vocational education graduates that meet the need of work place. Entrepreneurial class implements integrated subjects of vocational entrepreneurship. The entrepreneurial class is expected to be more effective in growing entrepreneurship spirit and independence of the prospective graduates of culinary tourism program.

Substitution of arabica coffee powder to enhance antioxidant content in traditional Bhoi cake for Gen-Z Nazarrahmah, Nazarrahmah; Ratnaningsih, Nani; Lastariwati, Badraningsih; Hakim, Putri Rahmah Nur; Marlina, Lina
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2623

This study aimed to develop a functional food innovation by incorporating Arabica coffee into traditional Bhoi cakes to address the demand for healthier dietary options among Generation Z. This study applied a Research and Development (R&D) approach using a 4D model (define, design, develop, and disseminate). The study was conducted from January to May 2025 at the Food Technology and Nutritional Chemistry Laboratory of Banda Aceh. Ten experts and 80 untrained panelists were recruited through purposive sampling. Arabica coffee powder was substituted at 5%, 7.5%, and 10% of the flour weight. The proximate composition, antioxidant activity (UV-Vis spectrophotometry), and sensory attributes of the samples were analyzed. Statistical analyses were performed using paired t-tests at a 5% significance level. The results showed that 10% substitution significantly increased the antioxidant activity (34.7 ± 1.2 mg GAE/g) compared to that in the control (18.5 ± 0.9 mg GAE/g, p < 0.01). Sensory evaluation also indicated higher preference scores for color, aroma, taste, and texture at the 10% level (p < 0.05). In conclusion, the Arabica coffee-based Bhoi cake demonstrates the feasibility of enriching traditional foods with functional properties while preserving their cultural identity. This innovation may serve as a model for developing functional foods based on local culinary heritage.

Co-Authors A Yudianto Abdul Rasid Bin Abdul Razzaq Adlina Dhiyaul Haq Al Asimi, Nadina Hajar Annisa Antonia, Naning Yulianti Eltom Ishaq Osman Musa Emy Budiastuti Evajune Widiyawati Evajune Widiyawati Fadlilah, Arina Nur Fitri Rahmawati Hakim, Putri Rahmah Nur Hatmoko, Fendi Tri Irwan Mahazir Ismail Isna Nur Fitriana Kokom Komariah Kokom Komariah lina marlina, lina Luh Putu Prema Wadhani Luthfi Riyadh Rahman Manda Yunita Kurniawati Margaretha Heny Widayati Marwanti Moh. Khairudin Mohd Erfy Ismail Mohd Hasril Amiruddin Mutiara Nugraheni Nani Ratnaningsih Nasution, Novrida Elfiani Nazarrahmah, Nazarrahmah Nilawati, Evi Nopadon Maneetien Novi Dwi Utami Pangestu, Duani Pardjono, P. Pipit Utami Prihastuti E, Prihastuti Prihastuti Ekawatiningsih Ristyorini, Enggar Santosa, Agus Djoko Septiari Nawanksari Siti Hamidah Siti Hamidah Sovitriana, Rilla Sri Palupi Sugiyono Sugiyono Sukamto Sukamto Sutriyati P, Sutriyati Titin Hera Widi Handayani Tri Murhanjati Sholihah Trisnawati, Nana Tuatul Mahfud Wahniyatun, Miftakhul Widiyawati, Evajune

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