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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Pustaka: Jurnal Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Jurnal Bintang Pendidikan Indonesia Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Mutiara: Jurnal Penelitian dan Karya Ilmiah Student Research Journal Jurnal Sains Student Research Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan
Lucia Tri Pangesthi
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Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Pembuatan Nugget Ayam dengan Penambahan Puree Ubi Jalar Ungu dan Udang Randika Lafia Dewi; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 2 (2024): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i2.2934

Abstract

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price 250 grams. research method used experiments to conduct 2 trials to determine best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages. results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%) combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.
Pengembangan Media Pembelajaran Berbasis Android Melalui Flip Pdf Pada Materi Mengolah Kue Traditional Indonesia Program Keahlian Kuliner SMKN 8 Surabaya Icha Mayrani Purwanti; Niken Purwidiani; Lucia Tri Pangesthi; Sri Handajani
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 3 (2024): Agustus : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i3.3101

Abstract

This study aims to determine: the results of the development of Android-based learning media through Flip PDF Professional on the material of Traditional Indonesian Cake Processing in class XI; the feasibility of Android-based teaching materials through Flip PDF Professional; the feasibility of Android-based learning media through Flip PDF Professional; and user responses to Android-based learning through Flip PDF Professional on the material of Traditional Indonesian Cake Processing. The research method used is development research with the ADDIE development model which consists of five stages, namely analysis, design, development, implementation, and evaluation. This research was only carried out up to the third stage, namely development, due to limited time and funds. Validation of the Android-based Flip PDF Professional involved one material expert and two media experts. Data collection was done through a questionnaire that included material validation, media, and Flip PDF user responses. The data analysis technique was quantitatively descriptive. The results showed: The results of the development of Flip PDF Professional are in the form of online links that include Traditional Indonesian Cake Processing material in the form of Flip PDF Professional; the feasibility of Traditional Indonesian Cake Processing material in the form of Flip PDF Professional is rated very feasible with an average of 81%; the feasibility of Traditional Indonesian Cake Processing media in the form of Flip PDF Professional is rated feasible with an average score of 74%; and user response, namely grade XI students of SMKN 8 Surabaya (majoring in culinary expertise) obtained an average score of 92% with very good interpretation. This shows that the development of Android-based multimedia through Flip PDF on Indonesian Traditional Cake Processing material can be used for learning traditional cake material.
Penerapan Metode Demonstrasi Terhadap Hasil Belajar Kognitif dan Psikomotor pada Pelatihan Pembuatan Donat Isi di Pondok Pesantren Nurul Amin Jember Ridho Fibriansyah; Nugrahani Astuti; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni
Student Research Journal Vol. 2 No. 1 (2024): Februari : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i1.1052

Abstract

This study used a pre-experimental design to study the effectiveness of a demonstration method in training female students at Nurul Amin Jember Islamic Boarding School. The research involved 128 female students and 30 female students, using observation, tests, and questionnaires. This research is a form of training by applying the compaction method to making filled donuts to find out: 1) instructor activities in applying the freezing method; 2) trainee activities in applying the freezing method; 3) cognitive and psychomotor learning outcomes in applying the freezing method; and 4) trainee responses in applying the freezing method. The research results show that instructor activities were in the very good category. The training participants' activities received a percentage score of 98% in the introduction, 92% in the core activities, and 100% in the closing. The participants' activities were included in the very good training category. In the pre-test, 5 training participants got a score of >70 with a percentage of 7%, and for the pre-test, there were 30 training participants who got >70 with a percentage of 100%. The scores obtained from pre-test to post-test increased by 83%. For psychomotor results, the highest score was 98 and the lowest was 93, with a very good category score. The training participants' response to the exposure method obtained a percentage score of 100% in the very good category. So it can be concluded that the application of the compression method can improve learning outcomes and have a good impact if used for training
Pengembangan E-Modul Berbasis Flip Pdf Professional Pada KD Menganalisis Sweet Bread Di SMKN 1 Lamongan Dian Kusuma Dewi; Lucia Tri Pangesthi; Niken Purwidiani; Andika Kuncoro Widagdo
PUSTAKA: Jurnal Bahasa dan Pendidikan Vol. 3 No. 2 (2023): April : Jurnal Bahasa dan Pendidikan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/pustaka.v3i2.507

Abstract

Penelitian ini merupakan penelitian pengembangan modul pembelajaran berbasis flip pdf professional yang bertujuan untuk mengetahui: 1) hasil Pengembangan e-modul berbasis flip pdf KD sweet bread 2) kelayakan bahan ajar dari materi dan media KD menganalisis sweet bread pada e-modul berbasis flip pdf professional ; 2) Respon peserta didik di SMKN 1 Lamongan terhadap e-modul KD menganalisis sweet bread berbasis Flip Pdf Professional. Metode penelitian ini adalah model pengembangan ADDIE yang disederhanakan, tahapan penelitian ini terdiri atas: 1) analisis 2) Perencanaan 3) Pengembangan 4) Implementasi 5) Evaluasi. Data dikumpulkan dengan instrumen penelitian yang terdiri atas: lembar validasi untuk penilaian kelayakan produk media; dan angket untuk melihat respon peserta didik. Uji coba media dilakukan dengan 30 peserta didik kelas XII 2 Program Keahlian Tata Boga di SMKN 1 Lamongan. Hasil penelitian menunjukkan bahwa: 1) Hasil e-modul bisa digunakan melalui offline maupun online 2) materi dan media e-modul sweet bread berbasis flip pdf professional layak digunakan sebagai bahan ajar dengan kategori sangat baik yakni rata-rata skor materi 4,9 dan media 4,65; 2) Respon peserta didik terhadap e-modul kompetensi dasar sweet bread berbasis flip pdf professional berada pada kategori sangat baik dengan rata-rata skor 4,75.
Penerapan Video Tutorial Keterampilan Pembuatan Canape pada Student Club Cooking Class SDIT At-Taqwa Surabaya Afifah Nur’aini; Nugrahani Astuti; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
PUSTAKA: Jurnal Bahasa dan Pendidikan Vol. 3 No. 3 (2023): Juli : Jurnal Bahasa dan Pendidikan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/pustaka.v3i3.584

Abstract

Video tutorial learning media can facilitate the teaching and learning process and can stimulate students to be active in participating in learning. This study aims to determine teacher activities, student activities, student learning outcomes, and student responses to the application of video tutorials for canape making skills in the student club cooking class SDIT At-Taqwa Surabaya. This research was conducted in class V SDIT At-Taqwa Surabaya. This type of research is a type of pre-experiment research with a "One Shot Case Study" design. The data sample in this study was class V with a total of 23 students. Data in the study were obtained by several methods, namely observation, test, and questionnaire methods. The data analysis obtained is quantitative data and analyzed descriptively. The results of this research show that 1) Teacher activities in learning get an average of 3.9 with a very good category. 2) Student activities in learning get an average of 3.7 with a very good category. 3) The learning outcomes of students in the cognitive domain received an average of 92.4, in the affective domain received an average of 93.8, while in the psychomotor domain students obtained an average of 91. 4) The results of students' responses obtained an average percentage of 97.6% with a very positive category.
FAKTOR-FAKTOR YANG MEMPENGARUHI MINAT BERWIRAUSAHA PADA SISWA SMK (STUDI KASUS DI SMK NEGERI 1 POGALAN TRENGGALEK) Hasna Nabilah; Lucia Tri Pangesthi; Niken Purwidiani; Febriani Lukitasari
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.58437

Abstract

This study aims to identify the intrinsic factors that influence entrepreneurial interest, the extrinsic factors that influence entrepreneurial interest, and the relationship between intrinsic and extrinsic factors on entrepreneurial interest. The study employs a descriptive method with a quantitative approach. The research variables include intrinsic factors such as self-confidence, creativity, and motivation, as well as extrinsic factors such as field work experience, the influence of social media, and social interaction. The sample consists of 40 respondents selected using purposive sampling. The research instrument is a questionnaire that has passed validity and reliability tests. Data analysis used multiple linear regression with the aid of SPSS 27. The coefficient of determination value of 0.593 indicates that both factors account for 59.3% of the variance in students’ entrepreneurial interest. The F-test results indicate that intrinsic and extrinsic factors simultaneously influence entrepreneurial interest. The t-test results showed that intrinsic factors significantly influence entrepreneurial interest with a significance value of 0.033 < 0.05, and extrinsic factors significantly influence it with a significance value of 0.012 < 0.05. The conclusion of this study indicates that both intrinsic and extrinsic factors influence entrepreneurial interest.
PENGEMBANGAN MODUL DIGITAL BERBASIS APLIKASI ANDORID MATERI UNGGAS (POULTRY) BAGI SISWA SMK KULINER FASE E Aisyah Nurul Firdaus; Lucia Tri Pangesthi; Andika Kuncoro Widagdo; Hidayatun Muyasyaroh
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.61028

Abstract

The implementation of the Merdeka Curriculum emphasizes student-centered learning, independent learning, the use of technology, and alignment with industry needs. This has encouraged the development of innovative teaching materials, particularly in vocational high schools (SMKs). One such innovation is an Android-based digital module for Poultry learning materials. This study aimed to develop the module, evaluate its material and media feasibility, and examine students' responses to the developed product. The study employed a Research and Development (R&D) approach using the ADDIE model, limited to the development stage. The product was validated by three material experts and three media experts, while a limited trial was conducted with 30 tenth-grade Phase E students at SMK Negeri 1 Buduran. Data were collected through validation questionnaires and student response questionnaires, then analyzed descriptively using percentage techniques. The results showed that the Android-based digital module achieved a material feasibility score of 99% and a media feasibility score of 98%, both categorized as highly feasible. In addition, students' responses reached 85%, indicating a very good level of acceptance. These findings suggest that the developed Android-based digital module is highly suitable for use as a teaching material to support Poultry learning in Culinary Vocational High Schools.
Co-Authors Afifah Nur’aini Aisyah Nurul Firdaus Alim Akbar Romadlony Allicia Avilla Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Atika Salsabila A. Atiqo Mufidatul Khoirun Nisa’ Auliya Hidayatur Rizqi Ayu Sekar Nurani Azhalia Sukma Putri Dewi Nur Inayah Dian Kusuma Dewi Farhanan Nisa’ Dzatul Aqmar Fatimah Az Zahra FEBRIANI LUKITASARI Fibta Ika Agustin Hasna Nabilah Hidayatun Muyasyaroh Icha Mayrani Purwanti Ila Huda P. D Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Julia Rahmatiyasyafitri Habibah Kingkin Via Febrina Lilis Sulandari Luthfiyah Nurlela Mauren Gita Miranti Mutiara Kinanti Ananda NIken Purwidiani Nugrahani Astuti Nugrahani Astuti Okky Ayunda Uliawati Rahayuningsih, Rizqi Utami Randika Lafia Dewi Ridho Fibriansyah Siti Sulandjari Sri . Handayani Sri Handajani Thoriq Afif Ramadhan Widi Aribowo Windy Pujiwanti