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Asrul Bahar
Universitas Negeri Surabaya
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Penerapan Model Pembelajaran Project Based Learning terhadap Pengetahuan dan Keterampilan Materi Bumbu Dasar Defia Laili Mustafik Putri; Asrul Bahar; Niken Purwidiani; Mauren Gita Miranti
Jurnal Bintang Pendidikan Indonesia Vol. 1 No. 2 (2023): 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.v1i2.1402

Abstract

This study aims to determine the application of the Project Based Learning (PjBL) learning model on basic seasoning material to the knowledge and skills of grade X culinary students at SMKN 1 Cerme Gresik. This study used a type of Quasi-Experimental research using a Post-test Only Control Group Design research design. Data were obtained using Post-Test questions and assessment sheets of the results of the practice of making basic and processed seasonings. Data analysis techniques were carried out with the Independent Sample T-Test and Mann-Whitney test with the help of the SPSS 25 program. The results showed that the average value of knowledge and skills of the experimental class was higher than that of the control class. Based on the results of the Independent T-Test Asymp. Sig. (2-tailed) from the post-test value for the experimental class, which is 0.000, there is an influence of the application of the Project Based Learning (PjBL) learning model on the results of student knowledge of basic seasoning material. While the skill results are based on the Mann-Whitney Asymp test. Sig. (2-tailed) from the practice value of making basic seasoning of 0.000, there is an influence of the use of the Project Based Learning (PjBL) model on the results of psychomotor skills in basic seasoning material.
Pengaruh Penerapan Model Pembelajaran PBL terhadap Hasil Belajar Kognitif Choux Paste di SMKN 2 Mojokerto Putri Azizah Indrasara; Asrul Bahar; Nugrahani Astuti; Ila Huda Puspita Dewi
Jurnal Bintang Pendidikan Indonesia Vol. 1 No. 2 (2023): 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.v1i2.1424

Abstract

This research aims to determine the effect of applying a problem-based learning model with the following variables: 1) teacher activity, 2) student activity, and 3) cognitive learning outcomes of grade XI students, on competency standard choux paste at SMKN 2 Mojokerto. This type of research is experimental with a pretest-posttest control group design and uses two classes that act as experimental and control classes. The instruments used were pretest-posttest questions and observation sheets of teacher and student activities. Data analysis was carried out by independent sample t-test using SPSS 25 for Windows. The results of the independent sample t-test test for the pretest showed that the pretest in the two classes was not significantly different and it could be concluded that the two classes had the same initial ability. While the results of the independent t-test test for the posttest obtained a Sig. (2-tailed) of 0.034 which means that the significance value is <0,05. The conclusions on the results of this research are: 1) teacher activity is classified in the very good category, 2) student activity is classified in the very good category, and 3) student's cognitive learning outcomes in the experimental class have increased more than the control class.
Pengaruh Model Pembelajaran PBL Terhadap Hasil Belajar Pada Materi Soup Di SMKN 1 Lamongan Nashita Lucky Mashura; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 1 (2024): Februari: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i1.2497

Abstract

This study aims to find out the effect of problem-based learning (PBL) models on students' learning soup chapter outcomes in Class XI of Culinary at SMKN 1 Lamongan. The type of research used is a quasi-experimental with a non-equivalent control group research design. The sample was two classes, including an experimental class and a control class with 53 students in Class XI of Culinary at SMKN 1 Lamongan. Data instruments were obtained by pre-test and post-test. The data analysis technique uses an independent sample t-test test with SPSS 25. The t-test independent test results for post-test showed that the value of Sig. For 0.020, which means the significance is <0.05. It can be said that there is a significant difference in the mean. Thus, it can be concluded that there is an effect of problem-based learning model on the learning results in Class XI of Culinary at SMKN 1 Lamongan.
Penerapan Hygiene dan Sanitasi pada Yulfia Catering di Mojoketo Ayu Rahmawati Dewi; Niken Purwidiani; Asrul Bahar; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3290

Abstract

The research objective of this final assignment is to describe the implementation of hygiene, sanitation and catering at Yulfia Catering in Mojokerto. This research uses theories from experts who study the implementation of hygiene, sanitation and catering. The method used in this research is a qualitative method with a descriptive approach. This research uses more interview and documentation techniques to support a qualitative approach. This research uses many data collection techniques using interviews and documentation. The focus of this research is to determine the implementation of hygiene, sanitation and catering carried out at Yulfia Catering Mojokerto. The final results of this research indicate that Yulfia Catering in Mojokerto needs follow-up regarding an efficient work system in dealing with consumers during busy times. Because when orders are busy, hygiene and sanitation are sometimes ignored.
Socialization of Food Safety and Halal Certification for Culinary Merchants at Griya Kuliner Bundaran Pacet Handajani, Sri; Astuti, Nugrahani; Nurfatimah, Ratna Palupi; Lukitasari, Febriani; Lebdoyono, Rendra; Bahar, Asrul; Siti Yuliana
International Journal of Community Service Learning Vol. 9 No. 1 (2025): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v9i1.84930

Abstract

This The low level of understanding of culinary merchants in Griya Kuliner Bunderan Pacet (GriaKu) regarding food safety and Halal certification is the main focus of this Community Service Program. This problem has an impact on the quality of products sold and consumer trust in the Halal and safety of food to be consumed. The main objective of this program is to strengthen the understanding of culinary merchants in GriaKu Bunderan Pacet regarding the importance of implementing food safety and halal certification, so that it can help them maintain product quality and provide halal assurance to consumers. The type of research used in this program is qualitative research with a participatory approach. The subjects involved in this study were culinary merchants in GriaKu Bunderan Pacet. The data collection method from this activity includes a series of socializations with an approach involving direct observation, in-depth interviews, and focus group discussions (FGD). This program successfully identified various problems faced by merchants and formulated relevant solutions. The results of this activity showed a significant increase in merchants’ awareness and understanding of the importance of maintaining cleanliness, food safety, and halal certification procedures, how to maintain them. This program is also expected to provide long-term impacts, namely improving the quality of products sold and supporting the sustainability of culinary businesses in the region through responsible practices.
Penerapan Metode Demonstrasi Pada Pelatihan Pembuatan Brownies Kukus Sebagai Kegiatan Ekstrakurikuler di MAN 2 Mojokerto Rohmah, Mardhiyatu; Astuti, Nugrahani; Purwidiani, Niken; Bahar, Asrul
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.3172

Abstract

Adapun riset ini memiliki tujuan untuk menganalisis: (1) aktivitas instruktur, (2) aktivitas peserta pelatihan, (3) hasil belajar kognitif, (4) hasil belajar psikomotor, dan (5) respon peserta pelatihan terhadap penerapan metode demonstrasi. Penelitian ini menggunakan pendekatan kuantitatif dengan subjek siswa MAN 2 Mojokerto kelas 10, 11, dan 12 yang mengikuti ekstrakurikuler tata boga. Populasi penelitian terdiri dari 60 siswa dengan sampel sebanyak 30 responden yang dipilih menggunakan teknik quota sampling. Data dikumpulkan melalui observasi dan analisis statistik. Hasil penelitian menunjukkan bahwa aktivitas instruktur berada dalam kategori sangat baik, dengan presentase 93% pada pendahuluan, 98% pada kegiatan inti, dan 90% pada penutup. Aktivitas peserta pelatihan juga dinilai sangat baik, dengan persentase 93% pada pendahuluan, 93% pada kegiatan inti, dan 95% pada penutup. Hasil belajar kognitif menunjukkan peningkatan signifikan dengan nilai sig 0,000 < 0,05, sedangkan hasil belajar psikomotor berada dalam kategori sangat baik, dengan nilai tertinggi 98 dan terendah 94. Respon peserta terhadap instruktur, metode demonstrasi, dan kegiatan pelatihan masing-masing memperoleh nilai 97%, 95%, dan 95% dalam kategori sangat baik. Dengan demikian, metode demonstrasi terbukti efektif dalam meningkatkan hasil belajar siswa.
Pengembangan Media Game Based Learning (GBL) Pada Pembelajaran Dasar Kuliner Siswa SMK Program Keahlian Kuliner Kelas X Shellyna Fidya Silka; Sri Handajani; Niken Purwidiani; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 2 (2023): Juni : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i2.1490

Abstract

This study aims to determine: (1) the result of development of media GBL used in basic culinary learning class X, (2) feasibility of GBL media for basic culinary learning for class X culinary vocational students, (3) Vocational students’ responses to GBL media in basic culinary learning. This research method is R&D with Plomp development model with five stages (prelimenary investigation, design, realization, test;evaluation;and revision, implemented), but due to research limitations, this research was carried out until 4th stage. The media validation involved three material experts and three media experts. The research object is a wordwall game and students responses. The instruments used for the feasibility of the game include material validation, media, and questionnaires to see student responses. As for the technique of data analysis carried out quantitatively. The result showed: (1)the result of the media that had been made in from of a QR code that can be scanned by readers, (2) the result of material and media validation with an average value 77,86% and 88,94% included worth with a little revision and (3) student responses have an average score 89,05% with very good interpretation. This indicates that the development of wordwall game can be used in learning.
PENGEMBANGAN MEDIA DINNER ROLL VIRTUAL LABORATORY BERBASIS WEBSITE PADA KOMPETENSI MENGANALISIS KUE DARI ADONAN BERAGI BAGI SISWA SMK Alim Akbar Romadlony; Any Sutiadiningsih; Lucia Tri Pangesthi; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 3 (2023): September : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i3.1952

Abstract

Dinner roll virtual laboratory merupakan media yang memiliki fitur dua arah serta berisikan gambar, teks, animasi yang menjadikan peserta didik mudah memahami materi. Media ini di rancang untuk memudahkan peserta didik memahami konsep dari pembuatan kue dari adonan beragi. Adapun penelitian ini memiliki tujuan mengetahui kelayakan media virtual laboratory pada pengetahuan membuat kue dari adonan beragi. Penelitian ini merupakan penelitian pengembangan dengan pendekatan/ model 4D; define, design, develop, disseminate. Pada penelitian ini peneliti menggunakan hingga tahap develop (pengembangan), sehingga menjadikan pengembangan ini memiliki tiga tahap. Pada tahap ketiga pada uji validasi kelayakan media melibatkan dua orang ahli materi dan dua orang ahli media. Serta pada uji terbatas pengujian dilakukan pada peserta didik kelas XII kuliner yang ada di SMK Negeri 6 Surabaya. Teknik pengumpulan data menggunakan teknik observasi, serta instrumennya menggunakan lembar observasi kelayakan. Analisis data menggunakan kuantitatif deskriptif. Berdasarkan hasil penelitian yang telah dilalui peneliti diperoleh: media dinner roll virtual laboratory mendapatkan penilaian dari ahli materi dan ahli media 94,5% dan 66% , dan respon dari peserta didik kelas XII kuliner sebesar 99,6%. Dari hasil penelitian dapat disimpulkan pengembangan media dinner roll virtual laboratory pada SMK Negeri 6 Surabaya layak dan efektif untuk digunakan.
Evaluasi Menu A’la Carte Berbasis Menu Engineering Pada The Lounge & Bar Di Hotel Ciputra World Surabaya Salsabilla, Adinda Maulita; Purwidiani, Niken; Bahar, Asrul; Romadhoni, Ita Fatkhur
Indo-MathEdu Intellectuals Journal Vol. 6 No. 4 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i4.3547

Abstract

Menu Evaluation aims to evaluate the performance of the a’la carte menu at The Lounge & Bar, Hotel Ciputra World Surabaya, utilizing the menu engineering approach. The analysis encompasses 60 food items and 93 beverage items over the period from July to September 2024. Menu engineering is a data-driven method that assesses each menu item's popularity and profitability, facilitating strategic decisions regarding menu optimization.​ Employing a quantitative descriptive methodology, data were collected through direct observation, interviews with restaurant management, and sales data analysis. Each menu item was classified into one of four categories:​ Star, High popularity and high profitability. Plowhorse, High popularity but low profitability. Puzzle, Low popularity but high profitability. Dog, Low popularity and low profitability. The analysis revealed that items such as french fries and nasi goreng nusantara fall into the Star category, indicating both high sales and profit margins. Dishes duck spring roll and oxtail soup are categorized as Puzzle, suggesting they are profitable but not popular. calamari rings and chicken wings are identified as Plowhorse, being popular yet yielding lower profits. Conversely, fried platter and onion rings are classified as Dog, reflecting low sales and profitability.
Development of Active-Smart Packaging: Effect of Chitosan Nanofiber, Zinc Oxide Nanoparticles, and Anthocyanin on Gelatine-Based Halochromic Film for Meat Preservation Kusumawati, Nita; Bahar, Asrul; Basukiwardojo, Maria Monica Sianita; Samik, Samik; Rahayu, Nunik Tri; Estiningtyas, Indri Wasa; Kurniawan, Muhammad Ridho Hafid
Journal of Engineering and Technological Sciences Vol. 57 No. 3 (2025): Vol. 57 No. 3 (2025): June
Publisher : Directorate for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2025.57.3.7

Abstract

Gelatine-based smart active packaging has the potential to improve the quality of packaged meat and monitor its freshness without having to open it. This research aims to develop halochromic films by combining gelatine films with chitosan nanofibers (CHNF) and zinc oxide nanoparticles (ZnONPs). The addition of nanofillers such as CHNF and ZnONPs has been proven to improve mechanical properties (The humidity decreased by approximately 15.6%, while Young’s modulus increased tenfold) and provide active packaging properties, such as antioxidants (IC50 test decreased 13% from 33,12191 to 28,82021) and antimicrobials against S. aureus (increased from 9,40 to 19.73 for inhibition zone), E. coli (increased from 6.61 to 19.91 of inhibition zone), and P. aeruginosa (increased from 8.63 to 18.65 of inhibition zone). Meanwhile, the smart packaging properties are provided by anthocyanin from telang flowers, which can change color as the freshness of the meat decreases or the acidity of the meat changes. The quality of smart active packaging is reflected in the pH sensitivity, ammonia release, and anthocyanin release. The film's mechanical properties also showed improvement in humidity, Young's modulus, water vapor permeability (WVP), and water solubility. Fourier Transform Infra-Red (FTIR) characterization analysis showed good compatibility between the gelatine, anthocyanins, CHNF, and ZnONPs matrix. This research result demonstrates that gelatine-based films with a combination of CHNF and ZnONPs can be used to create eco-friendly and multifunctional packaging films for meat preservation.
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