Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

1.908

P-Index

This Author published in this journals

All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pendidikan Vokasi Cakrawala Pendidikan Jurnal Kependidikan: Penelitian Inovasi Pembelajaran Jurnal Penelitian dan Evaluasi Pendidikan Jurnal Penelitian Saintek Jurnal Penelitian Humaniora JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Jurnal Konseling dan Pendidikan Jurnal Analisa Home Economics Journal MATEMATIKA DAN PEMBELAJARAN Jurnal Abdi Insani Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat)

Endang Mulyatiningsih

Pendidikan Tata Boga Dan Busana Fakultas Teknik Universitas Negeri Yogyakarta

Author-ID : 324785

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Social Sciences Other

Published : 25 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3

Training on innovative topping development and digital marketing for Yammie Ayam vendors Novi Trilisiana; Endang Mulyatiningsih; Prihastuti Ekawatiningsih; Sunarni Sunarni
Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat) Vol. 2 No. 2 (2024): Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/dedicated.v2i2.74794

This community service program was conducted in Kapanewon Pengasih, Kulon Progo, focusing on enhancing the creativity and digital marketing skills of local mie ayam (chicken noodle) vendors. This program aimed to assist mie ayam vendors in creating innovative topping variations and expanding their market reach through digital marketing. This initiative was prompted by the limited menu variety and the vendors' lack of knowledge about online marketing, which resulted in low competitiveness and negative consumer reviews. The methods used included training in mie ayam topping development, such as teriyaki chicken, crispy fried chicken, and mushrooms, and digital marketing strategies through social media. The findings from this activity showed increased product creativity, with new topping variations favored by consumers, and an improvement in participants' ability to utilize social media for promotion. The evaluation results indicated that participants felt more confident in growing their businesses, with increased social media engagement and a rise in customers. This community service is expected to provide practical contributions to supporting the development of local culinary businesses in the digital era. Abstrak Pengabdian kepada masyarakat ini dilakukan di Kapanewon Pengasih, Kulon Progo, dengan fokus meningkatkan kreativitas dan keterampilan pemasaran digital para pedagang mi ayam lokal. Tujuan pengabdian ini adalah untuk membantu pedagang mi ayam menciptakan varian topping yang inovatif serta memperluas jangkauan pasar melalui pemasaran digital. Pengabdian ini dilatarbelakangi oleh rendahnya variasi menu dan minimnya pengetahuan pedagang tentang pemasaran online, yang berdampak pada rendahnya daya saing dan ulasan negatif dari konsumen. Metode yang digunakan meliputi pelatihan pengembangan topping mi ayam, seperti ayam teriyaki, ayam geprek, dan jamur, serta pelatihan strategi pemasaran digital melalui media sosial. Temuan dari kegiatan ini menunjukkan peningkatan kreativitas produk, dengan varian topping baru yang diminati konsumen, serta peningkatan kemampuan peserta dalam memanfaatkan media sosial untuk promosi. Hasil evaluasi menunjukkan bahwa peserta merasa lebih percaya diri dalam mengembangkan usaha mereka, dengan peningkatan interaksi di media sosial dan peningkatan jumlah pelanggan. Pengabdian ini diharapkan dapat memberikan kontribusi praktis dalam mendukung pengembangan usaha kuliner lokal di era digital. Kata Kunci: bisnis kecil; kreativitas kuliner; mie ayam; pemasaran digital

Pengaruh pengalaman pendidikan kewirausahaan pendidikan kewirausahan dan keterampilan kejuruan terhadap motivasi berwirausaha siswa Anita Volintia Dewi; Endang Mulyatiningsih
Jurnal Pendidikan Vokasi Vol. 3 No. 2 (2013)
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; Endang Mulyatiningsih
Jurnal Pendidikan Vokasi Vol. 5 No. 1 (2015)
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%

The determinant factor of the mother's ability to choose healthy food Nurul Ridhi Utami; Endang Mulyatiningsih
Jurnal Pendidikan Vokasi Vol. 11 No. 3 (2021)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v11i2.38520

This study aims to reveal: 1.) The size of the capital city in consuming healthy food; 2.) Selection of healthy food between working and non-working mothers; 3.) Choosing mothers in healthy food between families with a budget for food costs per person per day; and 4.) Choosing mothers in healthy food according to the number of family members. This research is a quantitative survey. The population was the research of PKK mothers in Delta Pawan and Benua Kayong districts, Ketapang, West Kalimantan. Samples of 90 can be responsive using cluster area random sampling. Validity is based on content validity. The reliability of the instrument was calculated using the Guttman Split-half. Data analysis used descriptive and comparative analysis of K sample one way ANOVA. The results showed that: 1.) The choice of mothers in healthy food consumption was seen from the high category knowledge with a frequency of 58.8%. Attitude category is sufficient with a frequency of 52.2%, high category skills with a frequency of 54.4%; 2.) There is a positive and significant difference in the selection of mothers who lack healthy food in terms of working and non-working mothers 0.003 < 0.05; 3.) There is a positive and significant difference in the choice of mothers in healthy food consumption in terms of family income, namely the budget for food costs per day per person of 0.000 < 0.05; and 4.) There is a positive and significant difference in the choice of mothers in healthy food consumption in terms of family type, namely the number of family members of 0.003 < 0.05.

DEVELOPMENT OF A PEOU-BASED BAKERY MODULE AND ACTUAL SYSTEM USE FOR STUDENTS WITH DISABILITIES AT SLB NEGERI 2 BANTUL Habibah Marie Curie; Endang Mulyatiningsih; Icha Fatwasauri
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 1 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18464855

The purpose of this study is to improve the understanding and practical skills of PWD students. Learning at SLB Negeri 2 Bantul still focuses on direct presentation methods without the support of interactive modules that are easy to use and access by students. This condition creates a mismatch between the need of practical learning and the availability of media that suits the characteristics of PWD students. This study uses a Research and Development (R&D) approach using the ADDIE model (Analysis, Design, Development, Implementation, and Evaluation). Data were collected through observation, interviews, and questionnaires. The instrument used was a validated questionnaire by material experts and media experts. The results of the validity test for the feasibility of the material experts obtained a score of 89% with a very feasible category, while the media experts obtained a score of 98% with a very feasible category. The results of the effectiveness test on students obtained a t-test score of 21.0 which indicates that there is a significant difference in the use of the PEOU-based bakery practice module and the use of the actual system. Therefore, the developed module is proven to be effective in improving PWD students learning outcomes in the bakery practice material

Co-Authors Ambar Rizqi Firdausa Anita Volintia Dewi Apri Nuryanto Astuti, Furintasari Firdausa, Ambar Rizqi Habibah Marie Curie Hapsan, Amran Haryanto Haryanto Heri Retnawati Icha Fatwasauri Ilmawan Ilmawan Jailani Jailani Kharismawati, Anisa Lia Yuliana Novi Trilisiana Nurul Ridhi Utami Prihastuti E, Prihastuti Prihastuti Ekawatiningsih Raden Rosnawati Samar Samar Sasvito, Nixigo Slamet Suyanto Sri Palupi Sri Palupi Sugiyono Sugiyono Sunarni Sunarni Weni, Ricka Yusra Zaid, Zaid Zalik Nuryana

Title

Found 25 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 25 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 25 Documents
Search