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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 Jurnal Penyuuhan dan Pemberdayaan Masyarakat (JPPM) Berita Kedokteran Masyarakat Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat)

Badraningsih Lastariwati

Universitas Negeri Yogyakarta

Author-ID : 304991

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 Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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

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.

Pengaruh Kompetensi Terhadap Kepatuhan Keselamatan dan Kesehatan Kerja (K3) Di Laboratorium Tata Boga Manda Yunita Kurniawati; Badraningsih Lastariwati; Septiari Nawanksari
Jurnal Ners Vol. 9 No. 3 (2025): JULI 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v9i3.47656

Penelitian ini bertujuan untuk menganalisis pengaruh kompetensi K3 (sikap, pengetahuan, dan keterampilan) terhadap kepatuhan keselamatan kerja di Laboratorium Tata Boga Universitas Negeri Yogyakarta. Menggunakan metode kuantitatif eksplanatif dengan pendekatan ex post facto, penelitian ini melibatkan 50 responden mahasiswa Program Studi Pendidikan Tata Boga semester 3 yang dipilih melalui teknik random sampling. Data dikumpulkan melalui kuesioner Likert 4 skala (Sangat Setuju hingga Sangat Tidak Setuju) dan dianalisis dengan SEM (Structural Equation Modeling). Hasil menunjukkan Kompetensi K3 berpengaruh signifikan terhadap kepatuhan K3 (β=0,955; p=0,000), dengan indikator pengetahuan (Q1: loading 0,917) dan keterampilan (Q2: loading 0,925) sebagai prediktor terkuat.. Sikap (Q3) memiliki validitas rendah (loading 0,112), mengindikasikan perlunya pendekatan pembinaan lebih intensif. Rekomendasi penelitian mencakup pelatihan simulasi risiko untuk meningkatkan keterampilan praktis, revitalisasi kurikulum K3 dengan integrasi studi kasus laboratorium, serta penguatan pengawasan melalui peran dosen dan teknisi serta pengadaan audit rutin. Kata Kunci: Tata Boga, K3, Laboratorium.

KANDUNGAN GIZI DAN DAYA TERIMA ROTI STREUSSEL KACANG GUDE (Cajanus Cajan) YANG KAYA KALIUM UNTUK PENDERITA HIPERTENSI Fitriana, Isna Nur; Ratnaningsih, Nani; Lastariwati, Badraningsih
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Gude beans (Cajanus cajan) (L.) Millsp) or also called pigeon peas are a type of black legume that can be found in India, Asia and Africa. Pigeon peas are a source of protein, fiber, vitamins, and minerals, including potassium, but the utilization of pigeon peas for food, especially in the bakery, is still limited. This study aimed to determine the nutritional content of pigeon pea streussel bread through laboratory tests (proximate test and potassium content test) and public acceptance through panelists' preference test. This study used a R&D (Research and Development) with a 4D model (Define, Design, Development and Disseminate). Public acceptance was conducted by 100 general public using a preference test form. Data analysis used descriptive statistics and paired sample t-test. The preference test of gude streussel bread showed 4.09 (preferred). Nutritional content of pigeon pea streussel bread per 100 grams consisted of 51.3 grams of carbohydrates, 7.64 grams of protein, 10.36 grams of fat, 310.53 kcal of energy, and 188.79 mg of potassium. This research show that pigeon pea streussel bread can be consumed as a healthy bread for people with hypertension.

Pentingnya kelas kewirausahaan pada SMK Pariwisata Badraningsih Lastariwati
Jurnal Pendidikan Vokasi Vol. 2 No. 1 (2012)
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.

Enhancing learning and character through NHT model in grade x culinary class at SMKN 4 Yogyakarta Badraningsih Lastariwati; Titin Hera Widi Handayani; Miftakhul Wahniyatun; Duani Pangestu; Enggar Ristyorini; Fendi Tri Hatmoko
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

Pelatihan tata boga terpadu untuk pemberdayaan perempuan PKK: Produksi, penyajian, dan promosi digital Fitri Rahmawati; Novi Trilisiana; Badraningsih Lastariwati; Luthfi Riyadh Rahman
Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat) Vol. 4 No. 1 (2026): Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/dedicated.v4i1.573

This community service program was conducted to empower women in PKK Dusun Gondanglegi, Sleman, through integrated vocational training in catering. The program aimed to improve participants' competencies in food production, professional presentation, and digital promotion. The primary reason was a gap between participants' actual capacities and competitive catering standards: 25 active PKK members earned an average monthly revenue of under IDR 500,000, served only local orders, and relied entirely on word-of-mouth marketing, with no digital presence. The program applied competency-based training through three sequential stages: cognitive knowledge on catering management, cost calculation, and entrepreneurship; hands-on practice in menu diversification, plating, and packaging; and digital promotional content creation using smartphones. Evaluation applied the Kirkpatrick Model at two levels: Level 1 measured satisfaction via a 5-point Likert scale (mean = 4.25/5.00), and Level 2 assessed competency mastery through written tests and rubric-based assessments. All four groups achieved the "Excellent" (Istimewa) category with scores between 85-93. The program also led to the formation of a pilot catering business unit receiving three initial orders, demonstrating that integrated multi-competency training yields more sustainable empowerment outcomes than single-intervention approaches.

Co-Authors A Yudianto Abdul Rasid Bin Abdul Razzaq Adlina Dhiyaul Haq Al Asimi, Nadina Hajar Annisa Duani Pangestu Eltom Ishaq Osman Musa Emy Budiastuti Enggar Ristyorini Evajune Widiyawati Evajune Widiyawati Fadlilah, Arina Nur Fendi Tri Hatmoko Fitri Rahmawati Fitriana, Isna Nur Irwan Mahazir Ismail Kokom Komariah Kokom Komariah Luh Putu Prema Wadhani Luthfi Riyadh Rahman Manda Yunita Kurniawati Margaretha Heny Widayati Marwanti Miftakhul Wahniyatun Moh. Khairudin Mohd Erfy Ismail Mohd Hasril Amiruddin Mutiara Nugraheni Nani Ratnaningsih Nasution, Novrida Elfiani Nilawati, Evi Nopadon Maneetien Novi Dwi Utami Novi Trilisiana Pardjono, P. Pipit Utami Prihastuti E, Prihastuti Prihastuti Ekawatiningsih 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 Widiyawati, Evajune

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