Garuda - Garba Rujukan Digital

EFFECT OF ADDITION OF YEAST AND OLD TIME FERMENTATION TO VOLUME DONAT Endang Mulyatiningsih
Jurnal Penelitian Saintek Vol 8, No 1: April 2003
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

This research is aimed at: 1) finding out the influence of increasing the amountof yeast and fermentation time to the volume oj doughnuts, 2) finding out the minimum amount of yeast effective in doughnut formula, and 3) finding out thelength of fermentation time ideal for each doughnut formula with different percentage of yeast. The research uses experimental approach took place in the laboratory of Food Science, Department of Family Welfare Education, Faculty of Technology, Yogyakarta State University. Variables involved in this research consist of independent variables, i.e. different amount of yeast 1.1 %, 1.63%, and2.2%; length of fermentation time 45', 60', 75', 90', 105', and 120'; and dependent variable of the volume of doughnuts, controlling variable of thevolume of doughnuts beforefermentation. The mixing of ingredients to make the dough uses the straight dough method The research is controlled by means of carefully scaling the ingredient using sartorial scale with the level of accuracy up to one milligram, standardizing the temperature while fermentation and measuring the volume using the landscape method and. the data are analyzed further by means of two-way Anava. When any difference is obtained, the advanced- test Anava is performed using Duncan's Multiple Range Test(DMRT). The result of the research shows that: 1) there is significant difference of the doughnut volume based on various amount of yeast and length of fermentation time; 2) 1.1% of yeast is still effective to enlarge the volume of doughnuts without any significant difference based on the analysis of DMRT on the three different formulations with 90-minutefermentation time, and thus the ideal fermentation time for the three formulation tested is 90 minutes because over 90 minutes the dough will have got over proofing.

The enjoyable online learning model for vocational students during COVID-19 pandemic Endang Mulyatiningsih; Sri Palupi; Prihastuti Ekawatiningsih; Ambar Rizqi Firdausa; Zalik Nuryana
International Journal of Evaluation and Research in Education (IJERE) Vol 12, No 1: March 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v12i1.23122

The COVID-19 outbreak has forced all courses to be carried out online. This study aims to explain the characteristics of an enjoyable online learning model based on the platform, the content, and the learning strategy for vocational students. Data was collected using closed-ended and open-ended questionnaires which were responded to by 110 students in 2019/2020. The closed-ended questionnaire revealed the most preferred learning elements, and the open-ended questionnaire was to clarify their reasons. The data were arranged sequentially from the quantitative data to the qualitative data. The results of the study showed that: i) The preferred online platforms were Moodle, Google Meet, and WhatsApp. They like Moodle because the content is well structured, Google Meet is easily accessible, and WhatsApp is their daily routine application; ii) The learning content consists of two to three resources namely: 6-10 pages of papers, 11-15 pages PowerPoint, and 6-10 minutes videos. Too much content causes a heavy learning burden; iii) Most students preferred the blended learning strategy. The synchronous lectures for 60-75 minutes can motivate them because they can interact with lecturers and other students. Asynchronous lectures are more flexible that can be done anytime and anywhere so that the students become more independent in their learning.

Student’s knowledge of the mbkm program in the culinary education study program Ekawatiningsih, Prihastuti; Firdausa, Ambar Rizqi; Mulyatiningsih, Endang; Palupi, Sri
Jurnal Pendidikan Teknologi dan Kejuruan Vol 29, No 2 (2023): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v29i2.53744

The implementation of MBKM Program at the level of Study Program is expected to provide a good atmosphere for the development of student attention and talent. Students can hone their skills in learning situations that are innovative, flexible, based on student curiosity and interest. This study aims to see the student’s knowledge or understanding of the MBKM Program in the Culinary Education Study Program. The research was conducted using an online survey method. The subject of this research is the MBKM Program which includes: (1) MBKM Program, (2) Student Exchange activities, (3) Teaching Assistance activities, (4) Internship activities, and (5) Entrepreneurship Practice activities. This study involved 131 student respondents in the Culinary Education Study Program. Data was collected online with an answer scale of 1-5 to describe the level of student knowledge ranging from poor to very good. The survey results show that (1) the level of understanding of students in the MBKM program in general is in the good category, (2) the level of knowledge of Student Exchange activities and Teaching Assistance activities in the sufficient category, (3) the level of understanding of Internship activities and Entrepreneurship Practices in the good category, however, students experience misconceptions of understanding with similar regular activities that have been organized by the study program on a regular basis.

Observing the use of technology for students' independent work on online learning assignments Weni, Ricka Yusra; Mulyatiningsih, Endang; Sasvito, Nixigo; Zaid, Zaid
Jurnal Konseling dan Pendidikan Vol 12, No 3 (2024): JKP
Publisher : Indonesian Institute for Counseling, Education and Therapy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/1108100

This research aims to determine students' responses to online learning, the level of student independence in carrying out online learning assignments, differences in the level of independence of students in Fashion, Culinary, and Tourism study programs, the difficulties faced by students when participating in the online learning process and carrying out learning assignments, and Efforts to find solutions when experiencing difficulties following the online learning process. Conducted at SMK N 4 Yogyakarta, this quantitative descriptive research found that student responses to this research were in the medium category at 71.25% (114 students) with an average score of 18.71. Meanwhile, the level of independence in online assignments is in the high category at 78.13% (125 students), with an average score of 62.00. Not only that, there is a difference in independence in carrying out students' online learning assignments in the Fashion and Catering study program, there is no difference in independence between students in the Food and Tourism study program, and there is no difference in independence between students in the Fashion and Tourism study program. On the other hand, the difficulty in online learning assignments in the medium category was 63.75% (102 students) with an average score of 41.03. Lastly, students' efforts when experiencing difficulties were in the high category at 99.37% (159 students), with an average score of 46.37.

Dampak Program Pendidikan Profesi Guru Matematika: Studi Bibliometrik pada Database Scopus 2013-2023 Hapsan, Amran; Mulyatiningsih, Endang; Retnawati, Heri; Suyanto, Slamet; Jailani, Jailani
Jurnal Analisa Vol 10, No 2 (2024): Volume 10 Nomor 2 Tahun 2024
Publisher : Department of Mathematics Education, UIN Sunan Gunung Djati Bandung, West Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ja.v10i2.33755

Program pendidikan profesi guru, khususnya dalam konteks pendidikan matematika, masih menjadi sorotan yang menarik dalam dunia pendidikan. Penelitian ini dilakukan untuk menjelajahi lebih mendalam aspek tersebut dengan fokus pada pemetaan tren penelitian, kolaborasi ilmiah, dan tema-tema utama dalam publikasi terkait pengembangan profesi guru matematika. Tujuan penelitian ini adalah untuk mendapatkan wawasan mengenai data publikasi ilmiah terkait Program Pengembangan Profesi Guru dalam Pembelajaran Matematika, termasuk trennya dalam kurun waktu sepuluh tahun terakhir, disertai dengan visualisasi network, overlay, dan density, serta interpretasi dari ketiga visualisasi tersebut. Analisis bibliometrik menggunakan perangkat lunak VOS Viewer dilakukan terhadap penelitian yang telah dipublikasikan di jurnal yang terindeks Scopus di berbagai belahan dunia. Penelitian ini merupakan jenis literatur review dengan fokus pemetaan. Sebanyak 1.080 artikel dikumpulkan dari basis data Scopus dalam rentang waktu 2013-2023 dengan topik yang berkaitan dengan program pendidikan profesi guru matematika. Hasilnya menunjukkan bahwa tema yang paling sering diangkat dalam pemetaan penelitian adalah pengembangan profesi dan keterkaitannya dengan perkembangan profesi guru, pendidikan guru, dan pengembangan pendidikan guru berkelanjutan. Sebaliknya, aspek pengembangan pendidikan, pengetahuan konten pedagogik, dan pengembangan pendidikan berkelanjutan masih jarang dibahas, dan penelitian di masa depan disarankan untuk lebih memfokuskan pada tema-tema tersebut

PENGEMBANGAN MEDIA PEMBELAJARAN INTERAKTIF MATA KULIAH TATA HIDANG Haryanto, Haryanto; Mulyatiningsih, Endang; E, Prihastuti
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 9, No 1 (2005)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v9i1.5242

The goal of this research in research & design on technology is to produce video learning media prototype needed for "Tata Hidang" (table set-up) practicum in Home Economics, Food Management study program, Faculty of Engineering. The media production design consists of two parts: the subject matter design and the video interactive program design.The subject matter design and video interactive program design in clude matters related to steps of selecting and writing the goals of the spe cial purpose program design, selecting and organizing program contents, making storyboard, evaluating storyboard by experts and students, making revision based on the results and comments from the evaluation of the storyboard, making detailed scripts based on the completed storyboard, evaluating and revising the scripts, making the product ready, taking the pic tures and making adjustments, and picture editing. Based on the subject matter and audio-video data, interactive learning media were produced. There are four steps, i.e., 1) Setting requirements for analysis system, 2) De signing software system (algorithms, Data Flow Diagram, flow chart), 3) Implementing the Coding, and 4) Evaluating software system. Black box testing was needed to evaluate the product. There are observations on out puts (user interface) to treat parts of the input regardless of the process. In ternal product validity (by the researcher) and external validity (by expert) were tested to insure the software quality.The result obtained is Video Cassette Display of interactive learningmedia software for "Tata Hidang" practicum. The findings of the research are: 1) the software was running well based on internal validity. 2) the ex ternal validity of the software can be presented as follows: competence mat ter (81,82%), sub-competence coverage (82,95%), media page running (81,98%), video playing (83,77%), and audio hearing (80,36%). Based on these findings the software product for "Tata Hidang" course can be used properly.Key words: learning media, interactive video, tata hidang

Dampak Program Pendidikan Profesi Guru Matematika: Studi Bibliometrik pada Database Scopus 2013-2023 Hapsan, Amran; Mulyatiningsih, Endang; Retnawati, Heri; Suyanto, Slamet; Jailani, Jailani
Jurnal Analisa Vol. 10 No. 2 (2024): Volume 10 Nomor 2 Tahun 2024
Publisher : Department of Mathematics Education, UIN Sunan Gunung Djati Bandung, West Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ja.v10i2.33755

Program pendidikan profesi guru, khususnya dalam konteks pendidikan matematika, masih menjadi sorotan yang menarik dalam dunia pendidikan. Penelitian ini dilakukan untuk menjelajahi lebih mendalam aspek tersebut dengan fokus pada pemetaan tren penelitian, kolaborasi ilmiah, dan tema-tema utama dalam publikasi terkait pengembangan profesi guru matematika. Tujuan penelitian ini adalah untuk mendapatkan wawasan mengenai data publikasi ilmiah terkait Program Pengembangan Profesi Guru dalam Pembelajaran Matematika, termasuk trennya dalam kurun waktu sepuluh tahun terakhir, disertai dengan visualisasi network, overlay, dan density, serta interpretasi dari ketiga visualisasi tersebut. Analisis bibliometrik menggunakan perangkat lunak VOS Viewer dilakukan terhadap penelitian yang telah dipublikasikan di jurnal yang terindeks Scopus di berbagai belahan dunia. Penelitian ini merupakan jenis literatur review dengan fokus pemetaan. Sebanyak 1.080 artikel dikumpulkan dari basis data Scopus dalam rentang waktu 2013-2023 dengan topik yang berkaitan dengan program pendidikan profesi guru matematika. Hasilnya menunjukkan bahwa tema yang paling sering diangkat dalam pemetaan penelitian adalah pengembangan profesi dan keterkaitannya dengan perkembangan profesi guru, pendidikan guru, dan pengembangan pendidikan guru berkelanjutan. Sebaliknya, aspek pengembangan pendidikan, pengetahuan konten pedagogik, dan pengembangan pendidikan berkelanjutan masih jarang dibahas, dan penelitian di masa depan disarankan untuk lebih memfokuskan pada tema-tema tersebut

PENDAMPINGAN PENYUSUNAN PERANGKAT PEMBELAJARAN MENGGUNAKAN BANTUAN ARTIFICIAL INTELLIGENCE (AI) Mulyatiningsih, Endang; Kharismawati, Anisa; Trilisiana, Novi
Jurnal Abdi Insani Vol 12 No 9 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i9.2855

The rapid advancement of information and communication technology has had a significant impact on various aspects of life, including the education sector. One of the technological innovations that has attracted increasing attention is Artificial Intelligence (AI). However, its utilization in education, particularly in the development of learning materials, is still not optimal. Vocational and high school teachers at the LP Ma’arif NU PWNU DIY Foundation strive to keep up with technological developments by utilizing AI tools that can be applied in the preparation of learning devices. This activity aimed to provide training and assistance to teachers in using AI tools, including preparing learning materials, designing instructional media, and creating AI-based quizzes and interactive games. Through this program, it is expected that teachers’ ability to develop more varied and effective learning devices will improve. The implementation of this activity consisted of four stages. The first stage was lectures and discussions to provide basic understanding of AI concepts and benefits in education. The second stage involved training on the use of AI tools for developing learning materials. The third stage was practical mentoring. The final stage was an evaluation to measure participants’ understanding and skills after the program. The evaluation results showed an increase in participants’ understanding of AI tools. In addition, participants’ interest and confidence in utilizing AI for learning, which was already high, increased further after the training. Thus, this program proved effective in improving teachers’ knowledge, skills, and motivation to integrate AI into the teaching and learning process.

Pengaruh pengalaman pendidikan kewirausahaan pendidikan kewirausahan dan keterampilan kejuruan terhadap motivasi berwirausaha siswa Dewi, Anita Volintia; Mulyatiningsih, Endang
Jurnal Pendidikan Vokasi Vol. 3 No. 2 (2013): Juni
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Penelitian ini bertujuan untuk mengkaji pengaruh pengalaman pendidikan kewirausahaan di sekolah, keluarga dan masyarakat serta keterampilan kejuruan terhadap motivasi berwirausaha siswa. Penelitian ini merupakan penelitian ex-post facto. Populasi penelitian adalah 110 siswa SMK kelas 3 yang terdiri dari 19 siswa SMK N 1 Gantiwarno, 71 siswa SMK N 3 Klaten, enam siswa SMK Tunas Cawas dan 14 siswa SMK Bina Patria Bangsa. Pengalaman pendidikan kewirausahaan di sekolah, keluarga, masyarakat dan keterampilan kejuruan secara bersama-sama memiliki hubungan terhadap motivasi berwirausaha. Nilai hubungan tersebut adalah 0,460 (kategori sedang). Sedangkan kontribusi secara bersama-sama adalah 21,2%. Dari keempat faktor tersebut, pengaruh keterampilan kejuruan lebih besar kontribusinya terhadap motivasi berwirausaha siswa. THE EFFECT OF ENTREPRENEURSHIP EDUCATION EXPERIENCES AND VOCATIONAL SKILLS ON THE ENTREPRENEURSHIP MOTIVATION OF FASHION MAJORING STUDENTSAbstractThis study aimed to examine the effect of entrepreneurial education experience in schools, families, communities and vocational skills on students' entrepreneurship motivation. This study is an expost facto research. The population was 110 year three vocational students comprising 19 students of SMK N 1 Gantiwarno, 71 students of SMK N 3 Klaten, six students of SMK Tunas Cawas and 14 students of SMK Bina Patria Bangsa. The entrepreneurship education experience in schools, families, communities and vocational skills together have correlation with entrepreneurship motivation . The correlation coefficient is 0.460 (medium category). While a contribution together is 21,2%. Of all factors, the effect of vocational skills has more contribution to the students' entrepreneurship motivation.

Inventory laboratorium jasa boga di SMK wilayah Mawitan Jawa Timur Samar, Samar; Mulyatiningsih, Endang
Jurnal Pendidikan Vokasi Vol. 5 No. 1 (2015): Februari
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Penelitian ini bertujuan untuk mendapatkan hasil inventory Laboratorium Jasa Boga di SMK wilayah Mawitan Jawa Timur. Jenis penelitian ini adalah deskriptif kuantitif. Sumber data penelitian ini adalah laboratorium jasa boga di SMK wilayah Mawitan (Madiun, Ngawi dan Magetan). Teknik pengumpulan data yang digunakan adalah teknik observasi, instrumen check list, menggunakan lembar check list, validitas instrumen menggunakan expert justment, reliabilitasnya menggunakan interobserver. Teknik analisis data menggunakan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa: (1) Kualitas Ruang Praktik Dapur Latih semua sesuai standar spesifikasi dan mayoritas sangat layak (86%); (2) Kualitas Ruang Praktik Tata Hidang sangat layak pada tiga sekolah (47%), belum memiliki ruang praktik Tata Hidang pada empat sekolah (53%); (3) Kualitas Perabot dapur latih sangat layak (86%), kualitas layak (14%); (4) Kualitas Peralatan Dapur Latih sangat layak (57%), kuallitas layak (29%) dan kualitas tidak layak14%; (5) Kualitas Perabot Tata Hidang 29% tidaklayak, 57% layak dan 14% sangat layak; (6) Kualitas Peralatan Tata Hidang, 14% tidak layak, 57% layak, 29% sangat layak. THE INVENTORY FOOD SERVICE IN VOCASIONAL SCHOOL LABORATORY IN MAWITAN EAST JAVAAbstractThis study aims to get the inventory of food service vocational school laboratory in Mawitan East Java. This research was a descriptive quantitative. The data source of this research was the laboratory of food service of Vocational School in Mawitan region (Madiun, Ngawi and Magetan). The data were collected through observation, with instrument check list, made use of instrument check list, validity instrument made use of expert justment, reliability made use of interobserver. The data were analyzed using the descriptive quantitative. The results of the study are as follow: (1) The quality ofkicthen workshopwas appropriate with spesification standards and majority were very proper (86%); (2) The qualityof Food and Beverage Servicewas very properin the three schools (47%), four school (53%)did not have food and beverage serviceyet; (3) The quality of the kitchenworkshop furnitureswas very proper (86%), proper (14%); (4) The qualityof kicthen workshop equipment was very proper (57%), proper (29%) and unproper 14%; (5) The qualityof food and beverage service furnitureswas unproper 29%, proper 57% and very proper 14%; (6) The qualityof food and beverage service equipments wasunproper14%,proper57%,very proper 29%

Title

Found 24 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 24 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 24 Documents
Search