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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
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

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

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

Abstract

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.
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

Abstract

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.
MATHEMATICAL LITERACY-BASED LEARNING: WH AT ARE THE CHALLENGES? Astuti, Furintasari; Mulyatiningsih, Endang; Rosnawati, Raden; Retnawati, Heri
MATEMATIKA DAN PEMBELAJARAN Vol. 13 No. 2 (2025): MATEMATIKA DAN PEMBELAJARAN
Publisher : IAIN Ambon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/mp.v13i2.11995

Abstract

In the educational context, success in the 21st century increasingly depends on students’ mathematical literacy, as it equips them with the ability to reason, solve problems, and make informed decisions based on quantitative information. According to PISA 2018, Indonesian students’ performance in mathematical literacy is significantly below the OECD average, indicating persistent gaps in students’ ability to apply mathematical concepts in real-world contexts. In response, the Indonesian government launched the National Assessment program, which includes the Minimum Competency Assessment consisting of reading literacy and mathematical literacy (numeracy) subtests.  This study aims to analyze how middle school mathematics teachers in Indonesia implement numeracy literacy in their classroom practices, with a focus on identifying the challenges they encounter and the practical solutions they employ. This research adopts a phenomenological approach to explore teachers’ lived experiences in implementing numeracy-based learning. This research is phenomenology research. This study involved 42 mathematics teachers from junior and senior high schools, selected to represent the regions of West Indonesia, Central Indonesia, and East Indonesia. Data was collected using a questionnaire and interviews were conducted through online media. The data were analyzed using Bogdan and Biklen. The results indicate that teachers face several challenges in implementing mathematical literacy–based learning. These include limited socialization and training related to mathematical literacy, insufficient teacher competence, low student interest, restricted instructional time, the need for pedagogical adjustments during the COVID-19 pandemic, and a lack of adequate resources, books, and references on literacy.
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

Abstract

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
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

Abstract

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
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, Nurul Ridhi Prihastuti E, Prihastuti Prihastuti Ekawatiningsih Raden Rosnawati Samar Samar, Samar Sasvito, Nixigo Slamet Suyanto Sri Palupi Sri Palupi Sugiyono Sugiyono Sunarni Sunarni Weni, Ricka Yusra Zaid, Zaid Zalik Nuryana