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Asrul Bahar
Universitas Negeri Surabaya
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Penerapan Model Pembelajaran Problem Based Learning (PBL) untuk Meningkatkan Pengetahuan Siswa pada Materi Keselamatan dan Kecelakaan Kerja (K3) di SMK Negeri 1 Dlanggu Aura Khansa Balqist; Asrul Bahar; Niken Purwidiani; Mauren Gita Miranti
Journal on Education Vol 6 No 1 (2023): Journal On Education: Volume 6 Nomor 1 Tahun 2023
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v6i1.3954

Abstract

One of the problems in the learning process is that there are still many students who tend to be passive during learning activities because the teacher is still considered the main source of learning. The learning process will feel boring, the result is that many students are busy on their own, sleepy, joking with their friends, even playing gadgets. The objectives of this study, namely; (1) to know the implementation of syntax, (2) to know student activity, (3) to know student responses, and (4) to know the effect of problem-based learning on increasing student knowledge. The Problem Based Learning (PBL) learning model applies a Student Centered learning style or learning that focuses on students so that the teacher is only a facilitator. This research only focuses on increasing knowledge or cognitive, where the knowledge aspect is oriented towards developing thinking skills that include intellectual abilities ranging from remembering to solving problems. This research method is quantitative with experimental research type and research design in the form of control group pretest-posttest design. The data analysis technique uses the t test. The results of data analysis get an average difference between the pretest score of 65.71 and the posttest of 86.82 and are supported by hypothesis testing using the Independent t-test which gets a result of 0.035, where the significance is <0.05 which means H0 is rejected and Ha is accepted so it can be concluded that the problem-based learning model can increase student knowledge.
Pengaruh Layanan Food Delivery Terhadap Peningkatan Penjualan Usaha Kuliner (Studi Terhadap Pemilik Usaha Kuliner Yang Terdaftar Go-Food Di Kelurahan Jagir Kota Surabaya) Muhammad Irham Hafiyyan; Mauren Gita Miranti; Mein Kharnolis; Asrul Bahar
Student Research Journal Vol. 1 No. 4 (2023): Agustus : 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.v1i4.522

Abstract

This Research to determine the effect of Go food services on whether or not sales of food outlets in the Jagir Village increase or not. This study uses quantitative research methods with the type of field research (Field Research). The results of the study show that the existence of the Go Food application used by culinary business sellers has a positive influence on increasing sales. So with an increase in income turnover, it is not impossible that they will continue to use Go Food. The results of the calculation of the t test by looking at the significance number show the sig value. of 0.004 alpha 0.05. Then Ha is accepted and Ho is rejected, which means that there is a significant effect between Go-food services on increasing sales of culinary entrepreneurs in Jagir Village.
Pengembangan E-Modul Makanan Asia Timur Berbasis Flip Builder Untuk Siswa Program Keahlian Kuliner SMKN 1 Cerme Gresik Chlara Amanda; Mauren Gita Miranti; Any Sutiadiningsih; Asrul Bahar
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 1 No. 4 (2023): OKTOBER : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v1i4.864

Abstract

This study aims to determine the feasibility of the Flip builder-based East Asian food E-Module in terms of materials and media, and the response of users of the Flip builder-based East Asian food E-Module. This research is a research and development (research and development) with a 4D model (Define, Design, Develop, Disseminate). The population in this study were students of the Bachelor of Culinary Education study program class of 2019 at Surabaya State University. The data collection technique uses a questionnaire validating the feasibility of materials and media which is calculated using the Aiken V formula and the user response questionnaire is calculated using percentages. The results of the research show that: (1) Flip builder-based East Asian food e-module is feasible to use. This was obtained from the results of the assessment by the validator of material experts and media experts of 0.872 in the very good/high product category and the reliability test results obtained a reliable level (???? ????) of expert judgment of 0.902 which means that the East Asian food emodule based on flip builder is reliable from the standpoint content and construct. (2) The flip builder-based East Asian food e-module obtained student responses with a score of 84.9 indicating that the flip builder- based East Asian food e-module for Culinary Education S1 students is included in the very attractive category so it can be used as an ingredient. teach in East Asian Food studies.
Implementasi Model Pembelajaran Project Based Learning Terhadap Pengetahuan dan Keterampilan Membuat Petit Four di SMK Negeri 2 Jombang Fitrotin Ni’ma Intan Sari; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Vol. 1 No. 3 (2023): Juli: Bhinneka
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/bhinneka.v1i3.203

Abstract

Jombang State Vocational School is a vocational education institution which is a vehicle for preparing professionals through various fields of expertise, one of which is the Culinary Department which equips students with skills, knowledge and attitudes in the field of Catering. However, in practical learning, problems were found in the form of low interest and enthusiasm for learning from students so that during practice students did not understand the material being taught. From the problems that occur, a research is carried out with the title Implementation of the Project Based Learning Learning Model on the Skills of Making Petit Fours at SMK Negeri 2 Jombang Using True Experimental Design with Pre-test Post Test Control Group Design to find out the results of the skills of making petit fours on subjects pastry and bakery products in Class XI Catering at SMK Negeri 2 Jombang which gives independent sample t-test results of 0.000 which means H0 is accepted and Ha is rejected so as to improve practical skills for students in developing collaboration, communication, solving and management skills supported by results. Keywords: PjBL, Practice, Improvement, knowledge, skills
INOVASI PEMBUATAN MENTEGA NABATI DARI SARI KEDELAI DAN APLIKASINYA PADA COOKIES Rosita Desi Safitri; Mauren Gita Miranti; Asrul Bahar; Niken Purwidiani
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 6 No. 4 (2023): Volume 6 No 4 Tahun 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i4.21045

Abstract

Mentega merupakan produk emulsi air dalam minyak yang umumnya diperoleh melalui perusakan emulsi susu hewan secara fisik sehingga diperoleh suatu lemak susu yang sudah terpisah dari skim susu. Inovasi ini mengembangkan mentega buka susu dari sari kedelai dengan kandungan asam lemak jenuh serta kolesterol yang rendah, bebas laktosa dan dapat dikonsumsi oleh mereka yang berpantang produk hewani (vegan/vegetarian). Penelitian ini bertujuan untuk mengetahui : 1) Formulasi pembuatan mentega nabati dari sari kedelai; 2) Pengaruh substitusi mentega nabati dari sari kedelai terhadap sifat organoleptik cookies; 3) Formula terbaik cookies dengan subtitusi mentega nabati dari sari kedelai. Jenis penelitian ini adalah penelitian eksperimen. Pengumpulan data dilakukan dengan cara observasi melalui uji organoleptik (warna, aroma, rasa, tekstur) dan tingkat kesukaan oleh 50 orang panelis dengan lembar observasi. Analisis data pada penelitian ini menggunakan metode analisis varian tunggal SPSS (one way anava) dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa : 1) Formulasi pembuatan mentega nabati dari sari kedelai adalah sampel mentega nabati 3 dengan proporsi kacang kedelai dan air 1:3.; 2) Proporsi mentega hewani dan mentega nabati terhadap sifat organoleptik cookies berpengaruh terhadap warna, aroma, rasa, tekstur, dan tingkat kesukaan pada panelis. Penggunaan mentega nabati sari kedelai yang lebih tinggi di banding mentega hewani mengakibatkan tekstur menjadi semakin keras dan beraroma kedelai dan 3) Formula terbaik cookies yaitu proporsi mentega hewani dan mentega nabati sari kedelai 25:75 dengan kriteria warna putih kekuningan, beraroma tidak tengik (tidak beraroma kedelai), memiliki rasa gurih (tidak terasa kedelai), kerenyahan yang tidak keras (tidak mudah patah dan renyah) dan disukai oleh panelis.
PENGEMBANGAN E-MODUL DENGAN SIGIL SOFTWARE PADA MATA PELAJARAN RANCANGAN MENU BAGI SISWA SMK TATA BOGA Nurul Nada Khodijah; Any Sutiadiningsih; Lucia Tri Pangesthi; Asrul Bahar
Jurnal Review Pendidikan dan Pengajaran Vol. 6 No. 3 (2023): Volume 6 No. 3 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i3.23819

Abstract

Penelitian ini tujuannya agar diketahui kelayakan E-Modul Untuk Kompetensi Dasar Dengan Sigil Software Bagi Siswa Kelas XI Kuliner SMK Dharma Wanita Gresik oleh ahli dan untuk mengetahui kelayakan E-Modul Untuk Kompetensi Dasar Dengan Sigil Software Bagi Siswa Kelas XI Kuliner SMK Dharma Wanita Gresik oleh siswa. Penggunaan metode Research and Development (R&D) sebagai jenis penelitian pada penelitian ini. Model pengembangan yang digunakan pada penelitian ini yaitu ADDIE, yakni proses instruktur yang berupa Analisis, Desain, Pengembangan, Implementasi, dan Evaluasi. Subjek penelitian ini yaitu ahli materi sebagai validator dari materi yang dicantumkan dalam e-modul, ahli media sebagai validator media/e-modul, siswa kelas XI kuliner SMK Dharma Wanita Gresik sebagai user. Penelitian dengan subjek siswa kelas XI Kuliner SMK Dharma Wanita Greasik dilaksanakan pada semester ganjil tahun ajaran 2022/2023 hari Selasa, 15 November 2022 di SMK Dharma Wanita Gresik. Hasil uji kelayakan materi setelah dianalisis yaitu 4,3 atau 86,6% dan hasil uji kelayakan media yaitu 4,06 atau 81,25% yang kategorinya sangat baik ataupun sangat layak. Hasil analisis data dari angket yang dibagikan yakni 79,28% atau tergolong sangat layak.
Penerapan Modul Pembelajaran Langsung Terhadap Hasil Belajar Kognitif & Psikomotor pada Pelatihan Pembuatan Permen Jelly Mint di Kampung Mint Blitar Maya Eka Rahayu; Nugrahani Astuti; Sri Handajani; Asrul Bahar
Maksimal Jurnal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Vol 1 No 5 (2024): Juni
Publisher : Maximal Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya dan Pendidikan

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

Abstract

Penelitian ini merupakan penelitian kuantitatif dengan menggunakan Pre-experimental Design, dengan desain eksperimen yang digunakan One-Group Pre-test & Post-test. Penelitian ini bentuk pelatihan dengan menerapkan model pembelajaran langsung pada pembuatan permen jelly mint dan untuk mengetahui; 1) Aktivitas instruktur dalam menerapkan model pembelajaran langsung, 2) Aktivitas peserta pelatihan dalam penerapan model pembelajaran langsung, 3) Hasil belajar kognitif dan psikomotor dalam penerapan model pembelajaran langsung, 4) Respon peserta pelatihan terhadap penerapan model pembelajaran langsung. Hasil penelitian dapat diketahui pada aktivitas instruktur memperoleh persentase skor pendahuluan 100%, kegiatan inti 100% dan penutup 75%, aktivitas instruktur termasuk kategori sangat baik. Aktivitas peserta pelatihan memperoleh persentase skor pada pendahuluan 85%, kegiatan inti 100% dan penutup 75%, aktivitas peserta pelatihan termasuk kategori sangat baik. Hasil belajar pada pre-test terdapat 5 peserta pelatihan memperoleh nilai >70 dengan persentase 7% dan untuk pre-test terdapat 30 peserta pelatihan memperoleh nilai >70 dengan persentase 100%. Perolehan nilai pada pre-test ke post-test mengalami kenaikan 83%, dari 7% menjadi 100%. Hasil psikomotor mencapai nilai tertinggi 90 dan terendah 80 akan tetapi nilai ini sudah >70 yang termasuk dalam persentase 100% dalam kategori sangat baik, untuk respon peserta pelatihan terhadap model pembelajaran langsung memperoleh persentase skor 98% dengan kategori sangat baik. Sehingga dapat disimpulkan bahwa model pembelajaran langsung meningkatkan hasil belajar dan berdampaik aik untuk pelatihan.
PENGEMBANGAN E-MODUL MATA PELAJARAN PRAKARYA UNTUK SISWA SMP KELAS VIII Nur Annisa Apriliyanti; Sri Handajani; Asrul Bahar; Niken Purwidiani
Journal of Vocational and Technical Education (JVTE) Vol. 6 No. 1 (2024): March
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v6n1.p18-27

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui: 1) kelayakan materi dan media dari e-modul mata pelajaran Prakarya untuk siswa SMP kelas VIII, dan 2) respon siswa terhadap e-modul mata pelajaran Prakarya untuk siswa SMP kelas VIII. Metode penelitian yang digunakan adalah Research and Development (R&D) dengan menggunakan model penelitian 4D (four D). Penelitian ini hanya sampai pada proses develop (pengembangan) karena keterbatasan dana, waktu, dan tenaga. Untuk menilai kelayakan materi dan media, masing-masing dilakukan validasi oleh dua ahli materi dan dua ahli media. Untuk mengetahui respon peserta didik, dilakukan uji coba pada 18 peserta didik kelas VIII SMPN 32 Surabaya. Teknik pengumpulan data menggunakan angket. Teknik analisis data secara deskriptif kuantitatif. E-modul pembelajaran pada penelitian ini dinilai layak minimal jika memperoleh nilai dengan kategori “Baik”. Hasil penelitian menunjukkan: 1) e-modul dinyatakan layak digunakan sebagai bahan ajar dengan skor rata-rata keseluruhan aspek oleh ahli materi dan ahli media sebesar 3,37 dan 3,24 termasuk dalam kategori “Sangat Baik”, 2) respon peserta didik sebagai pengguna sebesar 3,32 sehingga kelayakan e-modul yang dikembangkan termasuk dalam kategori “Sangat Baik”. Selanjutnya, media e-modul ini dapat digunakan sebagai media pembelajaran prakarya bagi siswa SMP kelas VIII.
Pengaruh Substitusi Tepung Beras Dan Penambahan Puree Wortel Terhadap Tingkat Kesukaan Kue Onde-Onde Ketawa Enrico Putera Subagja; Asrul Bahar; Any Sutiadiningsih; Lucia Tri Pangesthi
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Vol. 2 No. 4 (2023): Desember : Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/sidu.v2i4.1539

Abstract

Onde-onde ketawa cookies with substitution of rice flour and addition of carrot puree is one of the innovations in making dry cakes made from wheat flour with substitution of rice flour and addition of carrot puree. The aim of this research is to find out; 1) the effect of the interaction between the substitution of rice flour and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 2) the effect of rice flour substitution and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 3) the effect of adding carrot puree on the level of liking for onde-onde ketawa cake; 4) the composition of the onde-onde ketawa cake with the substitution of rice flour with the addition of carrot puree is the most preferred. The research method used is an experimental type of research with the substitution of 10%, 20% and 30% rice flour and the addition of 5% and 10% carrot puree. The liking test was carried out on 50 untrained panelists using a questionnaire as a research instrument. The data obtained was then analyzed using the double ANOVA test and the Duncan test as further tests. The results of this research show that; 1) The interaction between the substitution of rice flour and the addition of carrot puree has a significant influence on the level of liking for onde-onde ketawa cakes. 2) vi Substitution of rice flour has an effect on the level of liking for onde-onde ketawa cakes; 3) The addition of carrot puree has an effect on the level of liking of onde-onde ketawa cake. 4) Substitution of 10% rice flour and addition of 10% carrot puree produces the most preferred characteristics of onde-onde ketawa cake.
Penerapan Buku Saku Pada Penyuluhan Sanitasi Higiene Petis Di Home Industri Kampung Lebak Kecamatan Arosbaya Auliya Hidayatur Rizqi; Lucia Tri Pangesthi; Asrul Bahar; Ila Huda Puspita Dewi
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 2 No. 2 (2024): APRIL : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v2i2.1577

Abstract

This research aims to determine: (1) the activities of instructors and participants in the hygiene sanitation counseling for petis production in the Home Industry of Lebak Hamlet, Arosbaya Village, (2) the effectiveness of the results of hygiene sanitation counseling in the Home Industry of Lebak Hamlet, Arosbaya Village, and (3) the response to the pocketbook from the participants of the hygiene sanitation counseling in the Home Industry of Lebak Hamlet, Arosbaya Village. This study uses a quasi-experimental research design to systematically describe the influence or difference (behavior) between before and after the implementation of hygiene sanitation training in petis production. Research instruments include training assessment sheets, questionnaires, cognitive tests, and documentation, with data analyzed descriptively and using t-tests. The results indicate that the training tools (power point and pocketbook) are overall excellent and suitable for use; 2) The training is proven effective and can enhance the knowledge of food handlers, showing an increased knowledge from food handlers before and after training; 3) Participant responses are very positive, with an average score of 92%.  
Co-Authors Adinda Putri Cahyani Afifah, Choirul Anna Nur Afifani, Arih Nur Alim Akbar Romadlony Amajida, Melinda Khansa Amani, Farah Ikrimah Andika Kuncoro Widagdo Annafik, Izza Wardah Annis Catur Adi Annisa Nur Aini Any Sutiadiningsih Auliya Hidayatur Rizqi Auliya, AR. Sella Aura Khansa Balqist Ayu Rahmawati Dewi Cahyani, Azzahra Gita Cahyaningtiyas, Cantika Arumi Chlara Amanda Chlara Amanda Widya Goni Danish Rafi Surenda Defia Laili Mustafik Putri Devy, Ananda Aulia Dewi Nur Inayah Dewi, Arifa Mustika Dewi, Ila Huda Puspita Dewi, Nur Indah Rama Dini, Cleonara Yanuar Dwi Iriyani Enrico Putera Subagja Erina Rahmadyanti 2) Estiningtyas, Indri Wasa FARICATUS SOLEHA, PRASTIWI Fernanda, Dista Aulia Fithri Yati Eka Nur Jannah Fitrotin Ni’ma Intan Sari Hariadi, Hindarti Hidayati, Chofifah Nur Ida Ayu Putu Sri Widnyani Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Jauhari, Zea Rahmadina Junior, Gusti Alamsyah Khafidlah, Ianatul Kurniawan, Muhammad Ridho Hafid Lebdoyono, Rendra lilis Sulandari Lisda Juniarsy Rahardjo Lucia Tri Pangesthi Lukitasari, Febriani Maria Monica Sianita Maria Monica Sianita Basukiwardojo Mauren Gita Miranti Maya Eka Rahayu MEIN KHARNOLIS Mein Kharnolis Miranti, Mauren Gita Muhammad Irham Hafiyyan Nashita Lucky Mashura Negari, Sekarwangi Puspita NIken Purwidiani Nita Kusumawati Nita Kusumawati Noor, Rossi Alysia Nugrahani Astuti Nugrahani Astuti Nur Annisa Apriliyanti Nurfatimah, Ratna Palupi Nurul Nada Khodijah Pangesthi, Lucia Pangesthi, Lucia Tri Pangesthia, Lucia Tri Prasysta, Erinna Ayu Putri Azizah Indrasara Rahayu, Nunik Tri Rahmawati, Nur Fidyah Rahmayani, Fidya Regita Cahyani Putri Rizkiyah, Nurul Farikhatir Rohmah, Mardhiyatu Rosita Desi Safitri Salsabilla, Adinda Maulita Samik Samik Sarah Khalisa Satwika Arya Pratama Sefhia Kurnia Gracelia Shellyna Fidya Silka Shofiyah Rahma Maulidiyah Sinaga, Jessica Obaja Situmorang, Grace Rodo Sri Handajani Sri Handajani Sulandari , Lilis Supari Muslim Supari Muslim Sutidianingsih, Any Suyanto, Vannesa Apriliana Tambunan, Alisha Nismara Kalish Thobagus Muhammad Nu'man Widagdo, Andika Kuncoro Zuhrotul Khanifatun Nisa