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ACCEPTANCE TEST OATMEAL COOKIES DENGAN SUBSTITUSI DEDAK PADI Wijayanti, Wiwit; Mahfud, Tuatul; Djati K., Bambang
Teknobuga Vol 2, No 2 (2015)
Publisher : Jurusan Teknologi Jasa dan Produksi, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Tujuan penelitian ini adalah 1) untuk membuktikan bahwa dedak padi dapat digunakan sebagai bahan pembuatan oatmeal cookies; 2) untuk mengetahui tingkat kesukaan oatmeal cookies dengan substitusi dedak padi terhadap aspek rasa, warna dan Â tekstur; Â 3)Â untuk Â mengetahui Â perbedaan Â warna, Â rasa, Â dan Â tekstur Â oatmeal cookies yang di substitusi dengan dedak padi 50%, 75%, 100% dari tepung terigu. Penelitian ini terbagi menjadi dua tahap: tahap pertama yaitu penelitian eksperimen, tahap kedua yaitu penelitian organoleptik. Teknik pengumpulan data terdiri dari metode eksperimen, studi kepustakaan, dokumentasi gambar, observasi dan kuesioner.Â Â AnalisaÂ Â dataÂ Â untukÂ Â ujiÂ Â hedonikÂ Â menggunakanÂ Â statistikÂ Â deskriptif, sedangkan uji mutu hedonik menggunakan uji Friedmen yang meliputi aspek rasa, warna, dan tekstur aotmeal cookies dengan menggunakan subtitusi dedak padi 50%, 75% dan 100%. Penelitian ini melibatkan 15 orang panelis agak terlatih untuk uji organoleptik. Hasil penelitian menjelaskan bahwa 1) dedak padi dapat diolah menjadi bahan tambahan dalam pembuatan oatmeals cookies. 2) berdasarkan hasil uji hedonik menunjukkan bahwa rata-rata panelis menyatakan suka terhadap rasa, warna, maupun tekstur oatmeal cookies yang disubstitusi dedak padi dengan presentase 50%, 75% dan 100%. Sedangkan untuk mutu hedonik, berdasarkan uji Friedmen menunjukan bahwa terdapat perbedaan yang sangat nyata pada rasa dan tekstur oatmeal cookies yang disubstitusi dedak padi dengan presentase 50%,75% dan 100%. Pada aspek warna, panelis menyatakan bahwa tidak terdapat perbedaan yang sangat nyata pada warna oatmeal cookies yang disubtitusi dedak padi pada presentase 50%,75% dan 100%.

ACCEPTANCE TEST OATMEAL COOKIES DENGAN SUBSTITUSI DEDAK PADI Wijayanti, Wiwit; Mahfud, Tuatul; Djati K., Bambang
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 2, No 2 (2015)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v2i2.6428

Tujuan penelitian ini adalah 1) untuk membuktikan bahwa dedak padi dapat digunakan sebagai bahan pembuatan oatmeal cookies; 2) untuk mengetahui tingkat kesukaan oatmeal cookies dengan substitusi dedak padi terhadap aspek rasa, warna dan Â tekstur; Â 3)Â untuk Â mengetahui Â perbedaan Â warna, Â rasa, Â dan Â tekstur Â oatmeal cookies yang di substitusi dengan dedak padi 50%, 75%, 100% dari tepung terigu. Penelitian ini terbagi menjadi dua tahap: tahap pertama yaitu penelitian eksperimen, tahap kedua yaitu penelitian organoleptik. Teknik pengumpulan data terdiri dari metode eksperimen, studi kepustakaan, dokumentasi gambar, observasi dan kuesioner.Â Â AnalisaÂ Â dataÂ Â untukÂ Â ujiÂ Â hedonikÂ Â menggunakanÂ Â statistikÂ Â deskriptif, sedangkan uji mutu hedonik menggunakan uji Friedmen yang meliputi aspek rasa, warna, dan tekstur aotmeal cookies dengan menggunakan subtitusi dedak padi 50%, 75% dan 100%. Penelitian ini melibatkan 15 orang panelis agak terlatih untuk uji organoleptik. Hasil penelitian menjelaskan bahwa 1) dedak padi dapat diolah menjadi bahan tambahan dalam pembuatan oatmeals cookies. 2) berdasarkan hasil uji hedonik menunjukkan bahwa rata-rata panelis menyatakan suka terhadap rasa, warna, maupun tekstur oatmeal cookies yang disubstitusi dedak padi dengan presentase 50%, 75% dan 100%. Sedangkan untuk mutu hedonik, berdasarkan uji Friedmen menunjukan bahwa terdapat perbedaan yang sangat nyata pada rasa dan tekstur oatmeal cookies yang disubstitusi dedak padi dengan presentase 50%,75% dan 100%. Pada aspek warna, panelis menyatakan bahwa tidak terdapat perbedaan yang sangat nyata pada warna oatmeal cookies yang disubtitusi dedak padi pada presentase 50%,75% dan 100%.

Hedonic And Quality Analysis Of Chiffon Cake With Purple Sweet Potato Flour Substitution Mahfud, Tuatul; Kusuma, Bambang Jati
JST (Jurnal Sains Terapan) Vol 2, No 2 (2016): JST ( Jurnal Sains Terapan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v2i2.186

The purpose of this study is (1) to determine differences in color chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (2) to determine differences in flavor of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (3) to determine differences in texture of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (4) to determine the level of consumer preferences to color of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (5) to determine the level of consumer preferences on taste of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (6) to determine the level of consumer preferences on the texture of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour. In this research, there are two stages of research, the first phase of preliminary studies using a type of experimental research and the second phase of research using organoleptic research approach. The population in this study is the purple sweet potato in Balikpapan and the sample used is purple sweet potato with a weight of 5 kg. Panelists were selected is a trained panel (semi-trained panel), which amounted to 25 skilled panelists. These skilled panelists are the student of Food and Beverage department in State Polytechnic of Balikpapan. Distribution of questionnaires to hedonic test and quality are done in one repetition. Data Analysis used is statistical inferential and one way ANOVE analysis using the SPSS 20.0 For Windows to see the level of preference of panelists and the hedonic quality of chiffon cake with the substitution of purple sweet potato in 50%, 75%, and 100% of the flour that includes aspects of taste, color and texture. The results showed that (1) there is a difference of color in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (2) there is a difference of taste in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (3) there is a differences of texture in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (4) The panelists liked the color of chiffon cake with purple sweet potato flour substitution in 100% from wheat flour; (5) panelists liked the flavor of chiffon cake with purple sweet potato flour substitution in 100% from wheat flour; (6) panelists liked the texture of chiffon cake with purple sweet potato flour substitution in 50% from wheat flour.Â Â

Developing and validating the multidimensional industry commitment scales: The perspective of vocational high school students Tuatul Mahfud; Nuraly Masum Aprily; Ida Nugroho Saputro; Ibnu Siswanto; Suyitno Suyitno
International Journal of Evaluation and Research in Education (IJERE) Vol 11, No 1: March 2022
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v11i1.21840

Industry commitment plays a vital role in vocational education programs, especially in vocational high schools. The involvement of the industry is the key to the success of implementing vocational education. However, how to measure industry commitment in vocational learning is still not discussed. This study aimed to develop and test the validity of an industry commitment questionnaire. The industrial commitment questionnaire validation test gradually used three techniques, namely, content validity test, pilot test, and confirmatory factor analysis (CFA). The respondents were 390 culinary students of seven state vocational schools in Yogyakarta Special Region Province, Indonesia. This study revealed that industrial commitment can be measured by 12 items of industry commitment questionnaire consisting of four career opportunity items, two performance assessment items, four involvement/participation items, and two empowerment items. This study fills a gap in the assessment of industry commitment to engagement in vocational education programs. This study has implications for vocational education practitioners to evaluate the extent of industry commitment to vocational education programs.

Ekstraksi Pewarna Alami Kelopak Bunga Rosella (Hisbiscus Sabdariffa) Pada Pembuatan Minuman Serbuk Instan Rosella Tuatul Mahfud
JST (Jurnal Sains Terapan) Vol 1, No 1 (2015): JST ( Jurnal Sains Terapan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v1i1.29

AbstractOperationally, this research is aimed to find out the making of Roselle nature coloring extract and the use of it in the making of instant Roselle drink powder that could be observed from the consumer acceptance of Roselle powder taste and color. This researched use the experimental method. Roselle nature coloring extract is made by using spray drying technique with the additional decstrin filling amounted to 10%, 20 %, 30 % from the solution total volume. Moreover, the making process of instant Roselle drink powder is done by adding the nature coloring extract amounted to 4 gr, 6 gr and 8 gr for each 200 ml instant Roselle drink powder. Sixty respondents are involved in the organoleptic test. The result shows that the making of Roselle coloring extract with the highest water level of 9, 64 % is found in the Roselle powder by adding10 % of decsrtrin filling. The lowest water level of 5, 85 % is found in the roselle powder with 30 % of decsrtrin filling. Meanwhile, the Roselle powder with 20 % decsrtrin filling, contained 7, 15% water level. Based on the result of the powder solubility test, the highest solubility level of 98, 26 % is obtained by adding 30 % decstrin filling into Roselle powder. Whilst the lowest solubility level of 91, 58 % is found in the Roselle powder with 20 % decstrin filling. It could be concluded that the additional of 30 % decstrin filling makes a big difference to the product Ph level compare to the additional of 10 % decstrin besed on Ph level test. The result measure of soluble solid matter total shows that the highest level of soluble solid mater of 39, 5 % is found in the coloring Roselle which had been added with 30 % decstrin. The lowest level of soluble solid mater of 5, 85 % is obtained in the Roselle powder by adding 10 % of decsrtrin filling. While the 29,0 level of soluble solid mater is found in the Roselle powder with 20 % decstrin filling. It can be seen that the result of organoleptic test shows the influence of the additional Roselle nature coloring toward consumer acceptance of Roselle instant drink powder’s taste and color. The consumers like most the color of Roselle drink powder with 8 gr additional Roselle nature color. While the consumers like the taste most of Roselle drink powder with 4 gr additional Roselle nature color. Keyword : Roselle, extraction, nature coloring, instant drink powder. AbstrakSecara operasional penelitian ini bertujuan untuk mengetahui pembuatan ekstrak pewarna alami rosella serta pemanfaatannya pada pembuatan minuman serbuk instan rosella yang ditinjau dari daya terima konsumen yang meliputi aspek warna dan rasa. Penelitian ini menggunakan metode eksperimen. Pembuatan ekstrak pewarna alami rosella dilakukan dengan teknik spray drying dengan penambahan bahan pengisi deksrtrin sebesar 10%, 20%, dan 30% dari total volume larutan. Sedangkan pada pembuatan minuman serbuk instan rosella adalah dengan memberikan perlakuan berupa penambahan ekstrak pewarna alami rosella masing-masing sebesar 4 gram, 6 gram, dan 8 gram dari setiap 200 ml pelarut minuman serbuk instan rosella dalam setiap perlakuan. Penelitian ini melibatkan 60 orang responden untuk uji organoleptik. Hasil penelitian ini menunjukkan bahwa pembuatan ekstrak pewarna rosella dengan nilai kadar air tertinggi adalah 9,64% yaitu pada bubuk yang menggunakan bahan pengisi dekstrin sebesar 10%. Kadar air terendah adalah 5,85% yaitu bubuk yang menggunakan bahan pengisi dekstrin sebesar 30%. Sedangkan bubuk yang menggunakan bahan pengisi dekstrin 20% memiliki kadar air 7,15%. Berdasarkan uji kelarutan bubuk, diperoleh nilai kelarutan tertiggi adalah 98,26% yaitu bubuk yang menggunakan bahan pengisi dekstrin 30%, sedangkan nilai kelarutan terendah adalah 91,58% yaitu bubuk yang menggunakan bahan pengisi dekstrin sebesar 20%. Berdasarkan uji nilai ph dapat disimpulkan bahwa penambahan 30% dekstrin memberikan perbedaan yang nyata pada nilai pH produk bila dibandingkan dengan penambahan 10% dekstrin. Dari hasil pengukuran total padatan terlarut menunjukkan bahwa nilai total padatan terlarut tertinggi dimiliki oleh pewarna rosella yang diberikan perlakuan dengan penambahan dekstrin sebesar 30% yaitu 39,5. Nilai total padatan terlarut terendah dimiliki oleh pewarna yang diberikan perlakuan dengan penambahan dekstrin sebesar 10% yaitu 28,0. Sedangkan nilai total padatan terlarut pada pewarna yang menggunakan penambahan dekstrin sebesar 20% yaitu 29,0. Berdasarkan hasil uji organoleptik menunjukkan bahwa terdapat pengaruh pada minuman serbuk instan rosella dengan penambahan pewarna alami rosella 4 gram, 6 gram., dan 8 gram terhadap daya terima konsumen pada aspek warna dan rasa. Aspek penilaian terhadap warna yang paling disukai oleh konsumen yaitu penambahan pewarna alami rosella sebanyak 8 gram pada minuman serbuk instan rosella. Sedangkan untuk aspek rasa juga terlihat pada penambahan pewarna rosella sebanyak 4 gram yang paling disukai oleh konsumen. Kata Kunci : Rosella, Ekstraksi, pewarna alami, minuman serbuk instan.

Analisis Kualitas Layanan Program Praktek Kerja Lapangan (PKL) Mahasiswa Jurusan Tata Boga Politeknik Negeri Balikpapan Tahun 2015 Syahrul Karim; Yogiana Mulyani; Tuatul Mahfud
JST (Jurnal Sains Terapan) Vol 2, No 1 (2016): JST ( Jurnal Sains Terapan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v2i1.112

AbstrackBalikpapan East Kalimantan as an economic barometer Kalimantan even continue to grow especially in the sector of tourism support the hospitality industry. End of 2015, the number of hotels in Balikpapan 75 units. This figure rose to 80 units in 2016. (Disporabudpar Balikpapan, 2015). Hotel presence contributes directly to employment. Not only Balikpapan, but a number of cities in East Kalimantan even outside of Borneo, such as Java and Sulawesi. State Polytechnic Balikpapan is the only campus in Kalimantan, which organizes lectures majoring in culinary Diploma III. Every year 40 students graduated / I since 2013. One of the flagship program of the Department of cookery is the delivery service Job Training (PKL) in the hospitality industry, catering and restaurant for six months. PKL service student success cookery State Polytechnic Balikpapan should be measured by various indicators of services during the performance management vendors by involving the industry as a user of the service. From the results of recent research shows that the quality of student services PKL majors Catering, Polytechnic of Balikpapan in 2015 rated satisfactory by the street vendors (the hotel industry and catering) for the nine attributes of service that is dependability, attitude, personality, quantity, adaptability, quality, Job Knowledge and grooming has average ratings of at least 3.2 (in the satisfactory category). While three other service attributes attendance, initiative, and discipline unsatisfactory. Has a sufficiently low value or below 3.2 (in the satisfactory category). This is in line with the IPA matrix analysis results where there are four elements that are considered important by the hotel management but did not provide the satisfaction of attendance, Initiative, discipline and job knowledge. Key Words :service attributes, trainee, expectations, satisfaction AbstrakBalikpapan sebagai barometer ekonomi Kalimatan Timur bahkan Kalimantan terus tumbuh terutama di sektor industry pendukung pariwisata yakni perhotelan. Akhir tahun 2015, jumlah hotel di Balikpapan 75 unit. Angka ini naik menjadi 80 unit di tahun 2016. (Disporabudpar Balikpapan, 2015). Keberadaan hotel memberikan andil secara langsung terhadap penyerapan tenaga kerja. Tidak hanya Balikpapan, namun sejumlah kota di Kaltim bahkan di luar Kalimantan, seperti Jawa dan Sulawesi. Politeknik Negeri Balikpapan merupakan satu satunya kampus di Kalimantan yang menyelenggarakan perkuliahan jurusan tata boga Diploma III. Setiap tahun meluluskan 40 mahasiswa/I sejak tahun 2013. Salah satu program unggulan dari jurusan tata boga adalah penyelenggaran layanan Praktek Kerja Lapangan (PKL) di industry perhotelan, catering dan restaurant selama enam bulan. Keberhasilan layanan PKL mahasiswa/I tata boga Politeknik Negeri Balikpapan harus diukur dengan berbagai indicator layanan selama melaksanakan PKL dengan melibatkan management industry sebagai pengguna layanan. Dari hasil penelian menunjukan bahwa kualitas layanan mahasiswa PKL jurusan Tata Boga, Politeknik Negeri Balikpapan 2015 dinilai memuaskan oleh pengguna PKL (industri hotel dan catering) untuk 9 atribut layanan yakni dependability, attitude, personality, quantity, adaptability, quality, Job Knowledge dan grooming yang memiliki rata rata penilaian minimal 3.2 (dalam kategori memuaskan). Sedangkan 3 atribut layanan lainnya attendance, iniciative, dan discipline kurang memuaskan. Memiliki nilai yang cukup rendah atau dibawah 3.2 (dalam kategori memuaskan). Ini sejalan dengan hasil analisi matrix IPA dimana terdapat empat element yang dianggap penting oleh managemen hotel namun belum memberikan kepuasan yakni attendance, iniciative, discipline dan job knowledge.Kata Kunci : kualitas layanan, praktek kerja lapangan, harapan, kepuasan

Analisis Menu Engineering Hotel Grand Jatra Balikpapan Sebagai Langkah Penetapan Menu Cycle Praktikum Patiseri Program Studi Tata Boga Politeknik Negeri Balikpapan Yogiana Mulyani; Ramli ,; Tuatul Tuatul
JST (Jurnal Sains Terapan) Vol 1, No 1 (2015): JST ( Jurnal Sains Terapan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v1i1.24

AbstractConsistency between the concept of education and training in the academic scope with the human resources quality expected by the industry is extremely important, the industry claims to be able to immediately respond positively to the academic. One of the best is by doing research market demands through menu engineering analysis.This study was conducted to determine the classification of the patiseri menu at Grand Jatra Hotel Balikpapan. Analysis in study is menu engineering analysis on the menu patiseri, this analysis is used to see the popularity aspects and advantages of the menu items. Then from the results of these studies will be used as recommendations in the preparation of the menu cycle practicum patiseri at Food and Beverage Department State Polytechnic Balikpapan.The research is a qualitative approach using descriptive analysis with menu engineering analysis methods. Object of this study is patiseri menu at Grand Jatra Balikpapan. Data collection techniques include observation, interviews, documentation, and literature. The results showed recommendation of menu engineering analysis patiseri at Grand Jatra Balikpapan in the preparation of the menu cycle patiseri in Food and Beverage Department State Polytechnic Balikpapan include 1) Ombre Cake, 2) rainbow cake, 3) fruit cake, 4) brownie cheese cake, 5 ) red velvet cake, 6) opera cake, 7) cheese cake, 8) tiramisu, 9) chocolate harlem, 10) mocha cake, 11) avocado mouse cake, 12) fruit tartalete, 13) blackforest, 14) brownies.Keywords: menu engineering, patiseri, menu cycle AbstrakKeselarasan antara konsep pendidikan dan pelatihan (diklat) dalam dunia akademik dengan kualitas SDM yang diharapkan oleh dunia industri sangatlah diperlukan, tuntutan demi tuntutan dunia industri harus dapat segera direspon secara positif oleh dunia akademik. Salah satu upaya tersebut yaitu dengan melakukan penelitian tuntutan permintaan pasar melalui analisa menu engineering. Penelitian ini dilakukan untuk mengetahui klasifikasi menu patiseri yang ada pada Hotel Grand Jatra Balikpapan. Analisis yang dilakukan adalah menu engineering pada menu patiseri, analisis ini digunakan untuk melihat aspek popularitas dan keuntungan dari item menu. Kemudian dari hasil penelitian tersebut akan digunakan sebagai bahan rekomendasi penyusunan menu cycle dalam praktikum Operasional Patiseri pada Program Studi Tata Boga Politeknik Negeri Balikpapan. Jenis penelitian ini adalah kualitatif dengan menggunakan analisis deskriptif dengan pendekatan metode analisa menu engineering. Objek penelitian ini yaitu menu patiseri di Hotel Grand Jatra Balikpapan. Teknik pengumpulan data meliputi observasi, wawancara, dokumentasi, dan studi pustaka. Hasil penelitian menunjukkan rekomendasi dari analisa menu engineering patiseri di Hotel Grand Jatra Balikpapan dalam penetapan menu cycle patiseri di Program Studi Tata Boga Politeknik Negeri Balikpapan yaitu diantaranya 1) Ombre Cake, 2) rainbow cake, 3) fruit cake, 4) brownies cheese cake, 5) red velvet cake, 6) opera cake, 7) cheese cake, 8) tiramisu, 9) chocolate harlem, 10) mocca cake, 11) avocado mouse cake, 12) fruit tartalete, 13) blackforest, 14) brownies.Kata kunci: rekayasa menu, patiseri, siklus menu

Praksis pembelajaran kewirausahaan pada unit produksi jasa boga Tuatul Mahfud
Jurnal Pendidikan Vokasi Vol 2, No 1 (2012): Februari
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Penelitian bertujuan menemukan konsepsi guru tentang pembelajaran kewirausahaan, kompetensi kewirausahaan yang dikembangkan pada unit produksi sekolah dalam bidang jasa boga. Penelitian ini menggunakan metode kualitatif jenis studi kasus. Subjek penelitian adalah kepala sekolah, ketua program studi, kepala unit produksi, dan siswa. Data dikumpulkan melalui wawancara, observasi, dan dokumentasi dan dianalisis menggunakan model interaktif dari Miles dan Huberman yang terdiri dari reduksi data, data display, dan kesimpulan. Hasil penelitian menunjukkan bahwa: (1) belajar kewirausahaan memerlukan kegiatan nyata (hands-on) dengan melibatkan siswa pada kegiatan usaha yang nyata dalam unit produksi; (2) kompetensi kewirausahaan dikembangkan melalui unit produksi adalah: pengetahuan tentang kewirausahaan melalui pengetahuan diri dan pengetahuan praktis; sikap kewirausahaan meliputi etos kerja, disiplin, kemandirian, dan kreativitas, keterampilan berkomunikasi, keterampilan konseptual, keterampilan pengambilan keputusan, keterampilan mengatur waktu, keterampilan kepemimpinan. Model pembelajaran kewirausahaan yang dikembangkan melalui unit produksi adalah: produksi luar dan produksi dalam, dan kantin mobil. Evaluasi dan monitoring dilakukan melalui dua cara, dengan monitoring kinerja dan produk. PRAXIS OF ENTREPRENEURSHIP LEARNING IN THE CATERING SERVICES PRODUCTION UNITAbstractThe Praxis of Entrepreneurship Learning in the Food services Production Unit. This study aims to investigate teachers’ concepts of entrepreneurship learning, entrepreneurship competencies developed in the production unit, and entrepreneurship learning processes in the production unit of food services in SMK Negeri 6 Yogyakarta. This study employed the qualitative case study. The research subjects were the principal, head of the study program, head of the production unit, and students. Data were collected through interviews, observations, and documentation. The collected data were analyzed using Miles and Huberman model consisting of data reduction, data display, and conclusion. The result shows that: (1) Entrepreneurship learning needs hands-on-experiences-based; (2) the entrepreneurship competency developed through the production unit includes a) entrepreneurship knowledge, consisting of self-knowledge and practical knowledge, b) entrepreneurship attitudes, consisting of work ethos, autonomy, discipline, creativity, and innovativeness, and c) entrepreneurship skills, consisting of: technical skill, human relations skill, conceptual skill, decision making skill, time management skill, and leadership skill; (3) no instructional standard employed in to develop entrepreneurship in production unit. There are three entrepreneurship learning models employed in the production unit: inside production, outside production, and mobile canteen. The learning outcome is measured in two ways, i.e. performance and product monitoring. Meanwhile, evaluation of the students’ learning progress is conducted by using profit-based evaluation.

Evaluasi Program Praktik Kerja Lapangan Jurusan Tata Boga Politeknik Negeri Balikpapan Tuatul Mahfud
Jurnal Pendidikan Teknologi dan Kejuruan Vol 23, No 1 (2016): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

The objective of this study is to evaluate the implementation of on the job training program in the Department of Cookery of Balikpapan State Polytechnic in terms of its relevance with the practical courses, the role of the program to improve the students' skills and the job descriptions of the program. This study is descriptive quantitative. The subjects of this study were 37 students of the Department of Cookery, Balikpapan State Polytechnic. The data collection techniques used questionnaires, interviews and documentations. The data analysis method used descriptive statistics. The results of the study revealed most of the students agree that the practical courses are relevant with the needs of the job training program with the mean scores of 4.2, the program improves the students’ skills with the mean scores of 4.3, the specific works assigned are related to their field of study with the mean scores of 4.1 and most of the students are responsible for preparing guests’ order with the mean scores of 4,0. Penelitian ini bertujuan untuk mengevaluasi pelaksanaan program Praktik Kerja Lapangan (PKL) di Jurusan Tata Boga Politeknik Negeri Balikpapan yang meliputi relevansi mata kuliah praktik dengan program PKL, peranan program PKL dalam peningkatan kompetensi mahasiswa, dan deskripsi kerja pada program PKL. Penelitian ini merupakan penelitian deskriptif. Seluruh subjek (responden) penelitian ini menjadi sampel penelitian. Subjek penelitian tersebut yaitu mahasiswa semester VI Jurusan Tata Boga Politeknik Negeri Balikpapan berjumlah 37 mahasiswa. Metode pengumpulan data dengan cara penilaian angket, wawancara dan dokumentasi. Teknik analisa data yang digunakan yaitu analisa deskriptif statistik. Hasil penelitian menunjukkan rata-rata mahasiswa setuju (4,2) bahwa muatan mata kuliah praktik relevan dengan kebutuhan program PKL. Program PKL membantu dalam meningkatkan kompetensi mahasiswa dengan nilai rata-rata 4,3. Rata-rata mahasiswa diberikan jenis pekerjaan yang sesuai dengan bidang di tempat kerja dengan nilai rata-rata 4,1. Dan mahasiswa diberikan kepercayaan lebih dalam membuat pesanan tamu dengan nilai rata-rata 4,0.

ANTECEDENT FACTORS OF VOCATIONAL HIGH SCHOOL STUDENTS' READINESS FOR SELECTING CAREERS: A CASE IN INDONESIA Tuatul Mahfud; Ibnu Siswanto; Danar Susilo Wijayanto; Putu Fajar Puspitasari
Jurnal Cakrawala Pendidikan Vol 39, No 3 (2020): CAKRAWALA PENDIDIKAN, VOL. 39, NO. 3, OCTOBER 2020
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v39i3.32310

Vocational graduates' readiness for selecting careers is an important topic for vocational education research. Although there have been many studies on vocational student career selection readiness, there are only few studies on the roles of teaching quality, social capital, and psychological capital in shaping vocational students' readiness for selecting careers. This study aims to examine the antecedent factors of high school students' readiness for career selection which involve teaching quality, psychological capital, and social capital factors. This study employed the quantitative approach with ex-post facto design. The data were randomly collected from 279 vocational high school students in North Lampung-Indonesia by means of online questionnaires. SEM analysis was carried out in this study to see the effects among variables. The results show that readiness for selecting careers is influenced by teaching quality and psychological capital, as social capital does not directly influence student readiness. Besides, psychological capital is influenced by teaching quality and social capital. Then, social capital is influenced by teaching quality. Social and psychological capitals together mediate the effect of teaching quality on the readiness for selecting careers. The research findings present some implications for vocational education practitioners wishing to make further improvements.

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