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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pendidikan Vokasi Cakrawala Pendidikan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Journal of Education and Learning (EduLearn) Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) JST ( Jurnal Sains Terapan ) Jurnal Sains Sosio Humaniora JSHP (Jurnal Sosial Humaniora dan Pendidikan) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Vocational Education Studies COMMUNITY : Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Terapan Journal of Applied Community Engagement (JACE) Bulletin of Culinary Art and Hospitality
Tuatul Mahfud
Politeknik Negeri Balikpapan
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Library & Information Science Mathematics Social Sciences Other

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UPAYA PENDAMPINGAN MENULIS DAN PUBLIKASI KARYA ILMIAH PENELITIAN TINDAKAN KELAS BAGI GURU SMK DI PENAJAM PASER UTARA SAIFUL GHOZI; TUATUL MAHFUD; SUBUR MULYANTO; SUPARMANTO SUPARMANTO
COMMUNITY : Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2021)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/community.v1i2.605

Abstract

Artikel ini mendeskripsikan upaya peningkatan kemampuan menulis dan teknis publikasi bagi guru SMK di Kabupaten Penajam Paser Utara (PPU) Kalimantan Timur. Upaya ini dilatar belakangi oleh minimnya kemampuan dan waktu guru SMK dalam menghasilkan karya ilmiah. Indikator pentingnya adalah banyak guru- guru yang terhambat naik pangkatnya karena tidak mampu menghasilkan karya ilmiah. Upaya tersebut dilakukan melalui bimbingan dan pendampingan untuk menghasilkan karya ilmiah Penelitian Tindakan Kelals (PTK) dan mempublikasikannya di media publikasi jurnal atau semiar yang relevan. Pendampingan secara teknis juga dilakukan dalam melakukan online submission di sistem jurnal online OJS. Partisipan yang terlibat dalam upaya ini adalah guru SMK 2 di kab PPU. Program ini direncanakan melalui 3 tahapan kegiatan : (i) pelatihan penyusunan karya ilmiah guru, (ii) bimbingan teknis sistem sitasi dan referensi karya ilmiah; (iii) bimbingan teknis sistem submit OJS journal. Tahapan tersebut dilaksanakan dalam kurun waktu 3 bulan. Capaian yang dihasilkan dari kegiatan ini adalah (1) peningkatan motivasi menulis, (2) mitra memiliki kemampuan teknis publikasi di jurnal OJS, (3) dihasilkan draft karya tulis dibidang Penelitian Tindakan Kelals (PTK). Kegiatan pendampingan penulisan dan publikasi artikel PTK secara subjektif-kualitatif dapat meningkatkan motivasi guru dalam melaksanakan PTK. Hal ini dapat dilihat dari draft awal yang dihasilkan sebanyak 12 draft, dan akhirnya tersaring sebanyak 4 draft yang siap terbit di jurnal nasional.
PENGUATAN KELEMBAGAAN DAN TATA KELOLA PENGURUS DESA WISATA TERITIP Yogiana - Mulyani; Tuatul - Mahfud; Henry - Winnarko; Abdul - Gafur; Ranti - Rustika; Ishak - Nurdin
Jurnal Abdimas Terapan Vol 1, No 1 (2021): Jurnal Abdimas Terapan (November)
Publisher : Jurnal Abdimas Terapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.771 KB)

Abstract

The development of tourist villages is one of the strategic programs in national development, especially in the tourism sector. Good management of tourist villages will encourage the implementation of sustainable tourism and improve the community's economy. Although the management of the Teritip Tourism Village already has the legality from the tourism office of the Balikpapan City Youth, Sports and Tourism Office (Disporapar), they still have limitations related to governance and institutional management of the tourist village. Therefore, this village development program aims to strengthen the Teritip Tourism Village's governance and institutional management. The village development method in the Teritip sub-district includes counselling, technical skills (technical assistance / TA), and post-technical skills assistance (post-TA) in managing tourism villages. The results of this village development program produce outputs in the form of the availability of an organizational structure for the management of tourist villages and Tourism Awareness Group (Pokdarwis), along with their respective duties and functions. In addition, the results of the SWOT analysis of the tourism village management are used as a reference for the development of village development in the following year. This activity has implications for the tourism village manager assistance program model that focuses on strengthening governance and institutions.
PENGEMBANGAN VARIASI OLAHAN BUAH NAGA MERAH MENJADI PRODUK PANGAN DALAM MENINGKATKAN KESEJAHTERAAN PETANI KARANG JOANG Ria Setyawati; Farida Farida; syahrul karim; Nawang Retno Dwiningrum; Tuatul Mahfud
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 3 No 1 (2018): Juni
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v3i1.572

Abstract

AbstrakPengolahan buah naga merah untuk dijadikan produk pangan saat ini sudah dilaksanakan oleh kelompok tani warga Karang Joang RT 19 KM 12 Balikpapan Utara, akan tetapi produk pangan yang dihasilkan belum bervariasi. produksi belum dapat dilakukan setiap hari, hanya pada waktu-waktu tertentu. Kelompok tani memiliki keinginanuntuk mengolah buah naga menjadi produk olahan untuk mengatasi agar tidak mengalami kerugian akibat buah yang tidak terjual, akan tetapi salah satu kendala yang dihadapi adalah pengetahuan yang terbatas. Mereka belum memiliki pengetahuan cara pengolahan buah naga yang lebih bervariasi.Berdasarkan hasil observasi permasalahan mitra pada kelompok tani warna Karang Joang RT 19 dapat diidentifikasi sebagai berikut: 1) Bagaimana menambah variasi olahan buah naga untuk dapat menambah nilai ekonomi dan daya tahan simpan dalam bentuk produk sesuai dengan permintaan pasar saat ini, 2) Bagaimana memberikan produk olahan buah naga kepada konsumen dengan pengemasan dan labbeling yang tepat.Solusi yang ditawarkan berdasarkan uraian permasalahan mitra yang sedang dihadap diantaranya yaitu: 1) Pelatihan ketrampilan tekniks pengembangan pengolahan produk buah naga, 2) Pelatihan pengemasan dan labbeling produk olahan buah naga. 
Analisis Deskriptif Career Contruction Mahasiswa Tingkat Akhir Ria Setyawati; Tuatul Mahfud; Bambang Jati Kusuma
Jurnal Sains Sosio Humaniora Vol. 5 No. 2 (2021): Volume 5, Nomor 2, Desember 2021
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jssh.v5i2.15782

Abstract

Lulusan pendidikan vokasi memiliki orientasi pada kesuksesan karir di bidang keahlian masing-masing. Pengalaman belajar dan magang kejuruan menjadi modal utama untuk mempersiapkan kesiapan karir mahasiswa. Penelitian ini merupakan penelitian ex-post facto dengan populasi mahasiswa tingkat akhir yang telah mengikuti Praktek Kerja Lapangan dengan jumlah sampel 291 responden. Penelitian ini menggunakan analisis deskriptif dengan mengeksplorasi tentang career contruction. Hasil analisa penelitian menyatakan bahwa mahasiswa tingkat akhir memiliki kematangan konsep diri kejuruan, mampu mengeksplorasi informasi tentang pekerjaan, memiliki keputusan untuk berkomitmen pada pilihan pekerjaan dan memiliki persiapan penerapan pilihan sesuai bidang keahliannya. Dapat dinyatakan bahwa sebenarnya mahasiswa tingkat akhir telah memiliki kemampuan dalam menentukan karirnya dimasa mendatang. Kematangan karir merupakan kematangan tiap individu untuk mampu membuat pilihan karirnya dan tidak hanya sekedar dapat memilih pekerjaan saja.
Aplikasi Metode QSPM (Quantitative Strategic Planning Matrix) (Studi Kasus: Strategi Peningkatan Mutu Lulusan Program Studi Tata Boga) Tuatul Mahfud; Yogiana Mulyani
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 1, No 1 (2017): JSHP (Jurnal Sosial Humaniora dan Pendidikan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v1i1.240

Abstract

Tujuan penelitian ini yaitu untuk (1) menganalisis posisi strategis Prodi Tata Boga; dan (2) merumuskan strategi peningkatan mutu lulusan Program Studi Tata Boga. Metode yang digunakan dalam penelitian ini adalah metode QSPM (Quantitative Strategic Planning Matrix) yaitu sebuah metode untuk menentukan prioritas alternatif strategi yang diperoleh dari analisa SWOT (Stengths, Weaknesses, Opportunities dan Threats). Hasil penelitian menunjukkan bahwa berdasarkan hasil analisis IE dapat diketahui bahwa posisi Prodi Tata Boga berada pada Kuadran V (hold and maintain) dengan nilai kordinat (2.606, 2.950) yang berarti sebaiknya dikelola dengan strategi penetrasi dan pengembangan. Sedangkan hasil analisa QSPM menunjukkan bahwa prioritas strategi untuk peningkatan mutu lulusan secara berturut-turut yaitu peningkatan akreditasi prodi (19.87), memperluas kerjasama (19.32), inisiasi unit produksi (19.1), evaluasi kurikulum (18.61), pengembangan kualitas SDM (18.09), pengusulan hibah sarpras (16.87), implementasi pendidikan karakter (15.25), dan peningkatan kapasitas keilmiahan mahasiswa (14.41).
Attributes of the Water Supply Program in Soppeng regency, South Sulawesi Emil Azmanajaya; Chaterina Paulus; Hadi Hermansyah; Ezra H Pongtuluran; Ishak Jumarang; Tuatul Mahmud
Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Vol 12 No 3 (2022): Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (JPSL)
Publisher : Graduate School Bogor Agricultural University (SPs IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpsl.12.3.555-569

Abstract

Decreasing water availability and increasing water demand have occurred in Soppeng regency, this is due to the potential of surface water as raw water for clean water is increasingly limited. In ensuring the sustainability of the clean water supply program in Soppeng regency, it is necessary to study the water supply using a system approach, so that the water supply in Soppeng regency can be sustainable. This research was conducted with the aim of analyzing the constraints faced, program needs, and institutions that play a role in the supply of clean water in Soppeng regency with the Interpretative Structural Modeling (ISM) method. The results show that for the implementation of the clean water supply program, there are four key elements that need attention: the lack of institutional capacity, weak institutional governance, availability of raw water, and the role of Central Government (relevant ministries).
Measuring Occupational Self-Efficacy: A Culinary Students' Cooking Performance Perspective Tuatul Mahfud; Mutiara Nugraheni; Pardjono Pardjono; Badraningsih Lastariwati
Jurnal Pendidikan Teknologi dan Kejuruan Vol 27, No 2 (2021): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v27i2.39530

Abstract

Occupational self-efficacy is believed to be an essential factor for optimizing mastery of cooking competencies for culinary students. Although there have been many studies examining the importance of self-efficacy, there are still limited studies that discuss how to measure the self-efficacy of cooking abilities for culinary vocational students. This study aims to develop and test the validity of the self-efficacy cooking skills questionnaire. This study involved 329 culinary students in the Special Region of Yogyakarta, Indonesia. Data analysis uses Confirmatory Factor Analysis (CFA) to test the validity and reliability. The results of the study revealed that the occupational self-efficacy of cooking performance could be explained by four indicators, namely the enactive experience, model experience, social persuasion, and emotional conditions. This questionnaire has 16 items consisting of 4 items in each indicator. The results of this study have implications for industry and education practitioners to evaluate the achievement of mastery of students 'and chefs' cooking skills.
Evaluation of Students Performance in The Japanese Apprenticeship Program Kokom Komariah; Badraningsih Lastariwati; Siti Hamidah; Sri Palupi; Tuatul Mahfud; Eltom Ishaq Osman Musa
Jurnal Pendidikan Teknologi dan Kejuruan Vol 28, No 1 (2022): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v28i1.48202

Abstract

Apprenticeship programs are considered as an effective learning method to improve the job skills of prospective workers. The Japanese apprenticeship program highlights 5 work principles consisting of Seiri, Seito, Seiso, Seiketsu, Shitsuke (5S). However, until now, the apprenticeship program's effectiveness in Japan to foster 5S work principles for students has not been much evaluated. The objectives of this study were (1) to describe the student's 5S performance profile; (2) factors affecting the implementation of student 5S performance in the apprenticeship program in Japan; (3) the benefits of the Japanese apprenticeship program. This study involved 69 students who were apprenticed in Japan. The data collection used a questionnaire, and the data were analyzed using descriptive analysis. The study results revealed that the student's 5S performance was considered good during the apprenticeship program in Japan. Besides, the study results also show that ten factors affect student performance when participating in an apprenticeship program, namely self-discipline, technology, equipment arrangement, workplace, job planning, worker characteristics, management support, work type, job characteristics, and the existence of training. . Finally, the apprenticeship program in Japan provides benefits to the development of student work competencies which include aspects of knowledge, attitudes, and skills. This study recommends the need to develop and strengthen apprenticeship programs with a positive work culture that can encourage student performance improvement.
Etlingera Elatior (Kecombrang Flower) Juice as a Halal Health Beverage Mazarina Devi; Heri Pratikto; Aji Prasetya Wibawa; Muntholib Muntholib; Nurul Falah Hashim; Tuatul Mahfud
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

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

Abstract

The need for halal food and beverage products continuously increases in every country, especially in Indonesia. This condition encourages the guarantees for halal products circulating in the market. The study of Etlingera elatior has been widely carried out, reporting its potential to be used as a health drink. However, until now, there have not been many studies examining Etlingera elatior as a halal product. This study aims to make a halal and rich antioxidant drink from Etlingera elatior. This study used experimental research with a completely randomized design (CRD). The treatment given was the long blanching time of Etlingera elatior with the identical formula. The materials used in this study consisted of ingredients for making Etlingera elatior drinks and chemical analysis materials. The data analysis included the assessment of the alcohol content and antioxidant capacity of Etlingera elatior juice. From the analysis of the alcohol content, it was found that the Etlingera elatior beverage had a negative alcohol content but a high antioxidant capacity which was good for health. The results of the ethanol content analysis on the Etlingera elatior juice with different blanching time (one minute, one minute and a half, and two minutes) was negative, with a qualitative orange color. This study shows that the Etlingera elatior juice beverage has met the quality standards for zinc (Zn) thus, it is safe for consumption. Also, based on the DMRT results, each Etlingera elatior juice formula is significantly different from one another. Therefore, the Etlingera elatior juice is a halal beverage, good for human health. The results of this study have implications for related stakeholders to develop halal beverage products made from Etlingera elatior and serve it as a potential culinary product to be marketed.
Can the teaching factory model improve the entrepreneurial intentions of vocational high school students? Any Sutiadiningsih; Tuatul Mahfud
International Journal of Evaluation and Research in Education (IJERE) Vol 12, No 3: September 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v12i3.25652

Abstract

Entrepreneurial intentions play an essential role in creating new entrepreneurs. There are many methods of teaching entrepreneurship that aim to form entrepreneurial intentions, and one of them is considered suitable to be applied in vocational high schools, namely factory teaching. This study examined the effect of the teaching factory on entrepreneurial intentions through the theory of planned behavior dimension. There were 280 vocational high school students participated in the study. Data was collected via online questionnaires and analyzed with Amos software using the structural equation modeling method. The teaching factory has been shown to influence students’ entrepreneurial intentions both directly and indirectly via mediators of attitudes toward behavior and perceived behavioral control. This study also provided important implications for vocational practitioners to develop a teaching factory learning model as a school business unit based on the needs of the world of work. Good management of the teaching factory is expected to prepare prospective new entrepreneurs from vocational school graduates.
Co-Authors Abdul Gafur Ade Novi Nurul Ihsani Aji Prasetya Wibawa Amsal, Andi Yasir Any Sutiadiningsih Azzahra, Nadhifa Badraningsih Lastariwati Bambang Djati K., Bambang Bambang Jati Kusuma, Bambang Jati Basri Basri Chana, Kieng Channa, Khieng Chaterina Agusta Paulus Danar Susilo Wijayanto Dang, Vu Hung Eltom Ishaq Osman Musa Emil Azmanajaya Erick Sorongan, Erick Ezra H Pongtuluran Farida Farida Hadi Hermansyah Henry - Winnarko Heri Pratikto Ibnu Siswanto Ida Nugroho Saputro Ishak - Nurdin Jati Kusuma, Bambang Kokom Komariah Kollo, Fredik Lambertus Maghfiroh, Anik Matang Matang Mazarina Devi Muh. Ishak Jumarang Muntholib Mutiara Nugraheni Nawang Retno Dwiningrum Nawang Retno Dwiningrum, Nawang Retno Nuraly Masum Aprily Nurul Falah Hashim Pardjono, P. Putu Fajar Puspitasari Ramli , Ria Setyawati Ria Setyawati Rustika, Ranti Saiful Ghozi, Saiful Setyawati, Ria Siti Hamidah Sri Palupi Subur Mulyanto SUPARMANTO SUPARMANTO Suyitno Suyitno syahrul karim Syahrul Karim, Syahrul Winnarko, Henry Wiwit Wijayanti, Wiwit Yogiana - Mulyani Yogiana Mulyani Yogiana Mulyani Yogiana Mulyani, Yogiana Yuli Fitrianto Zulkarnain Zulkarnain