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All Journal Jurnal Pendidikan dan Pemberdayaan Masyarakat Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Jurnal Penelitian Agama Hindu Prosiding Konferensi Nasional PKM-CSR Jurnal Manajemen Perhotelan Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Paradharma: Jurnal Aplikasi IPTEK Jurnal Nirta: Studi Inovasi Jurnal Pengabdian Masyarakat Multidisiplin Jurnal Abmas
Ni Made Erpia Ordani Astuti
Universitas Dhyana Pura
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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DEVELOPMENT OF A PROJECT-BASED LEARNING MODULE FOR INDONESIAN CAKE AND PASTRY PRODUCTS TO IMPROVE CREATIVITY AND CRITICAL THINKING SKILLS OF WIRA HARAPAN VOCATIONAL SCHOOL STUDENTS: Pengembangan Modul Pembelajaran Produk Cake dan Kue Indonesia Berbasis Proyek untuk Meningkatkan Kreativitas dan Kemampuan Berpikir Kritis Siswa SMK Wira Harapan I Gusti Ayu Ika Monika Prastyandhari; I Putu Pranatha Sentosa; Ni Made Erpia Ordani Astuti; Vinsensa Yuniarti Harmin; I Kadek Edo Purnawan
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 10 No 1 (2026): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA)
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v10i1.6682

Abstract

The purpose of this research is to produce a project-based learning module of Indonesian Cake and Cake Products (PCKI) in accordance with the Vocational High School (SMK) curriculum that is valid, practical and effective to improve students' critical thinking skills in learning Indonesian cake and cake products (PCKI). This research uses Development (R&D), to produce new products or improve existing products using the ADDIE Development model. The research subjects were one content expert and a linguist for the validity test, one teacher and 6 students for the practicality test and the study group for the effectiveness test. The instruments used in this study are content and language validity tests, practicality test instruments, and effectiveness test instruments in the form of tests to increase students' creativity and critical thinking. The data collection techniques used are through observation, interviews, questionnaires, tests and documentation. Overall, the Aiken index showed a score of 0.897 in the "Valid" category, thus the instruments used to assess the validity of content based on content eligibility, presentation eligibility, language eligibility, and media eligibility, can be used to accurately measure. Based on the results of the analysis of the practicality test data above, it can be seen that the average score of practicality by teachers and students is 4.7 and 4.88 respectively with very good qualifications. This means that the Project-based Learning (PjBL) module produced in this study is practical to use. Based on the test using the Gregory formula, the results of the validity of the content above showed excellent results with a VI value of more than 90%, thus the entire instrument (questionnaire) for measuring creativity and critical thinking ability can be used without revision. The results of the normality test above showed a significance value of > 0.05 from each variable measured, namely in the creativity pretest, creativity posttest, critical thinking ability pretest, and critical thinking ability posttest. With these results, it can be concluded that all the measured variables have been distributed normally. Based on the results of the t-test carried out above, it can be said that the significance value for the creativity pretest and creativity posttest shows a significance value of < 0.05, thus it can be stated that with the teaching module Developed it is effective in increasing creativity. Furthermore, the significance value for the creativity pretest and posttest of critical thinking ability shows a significance value of < 0.05, thus it can be stated that the Developed teaching module is effective in improving critical thinking skills.
PELATIHAN DAN PENDAMPINGAN PENGOLAHAN PRODUK PANGAN (BERBAHAN IKAN LELE) DAN TEKNIK PEMASARAN BAGI PENGURUS LEMBAGA KESEJAHTERAAN SOSIAL ANAK (LKSA) WIDHYA ASIH DI DESA CICA, MENGWI, BADUNG, BALI Ni Made Erpia Ordani Astuti; I Gusti Ayu Ika Monika Pranstyandhari; I Gede Deddy Rahmat
Jurnal Nirta : Inovasi Multidisiplin Vol 5 No 2 (2026): Jurnal Nirta : Studi Inovasi
Publisher : Nirta Learning Centre

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61412/jnsi.v5i2.351

Abstract

Widhya Asih Badung is a Children’s Social Institution ‘Lembaga Kesejahteraan Sosial Anak (LKSA)’ which is under Widhya Asih Bali Sejahtera Foundation whose mission is “Breaking the chain of poverty in society through caring for underprivileged children in order to create superior human resources and have a better future”. The institution, which is located at Jl. Sang Hyang, Br. Cica, Abianbase, Mengwi, raises 23 children with underprivileged economy and other different backgrounds. One of them is in grade one of elementary school, six are in junior high school, and eleven are in vocational high school. They carry out simple and creative economic activities; namely, they sell food products through “PAON LKSA”. The institition was founded during the Covid-19 pandemic. Until now they have been receiving orders for food and snacks both on a large- and small-scale using pre-order system. The ability or skill to produce food are three things that need to be developed in order to produce food that is high quality, attractive, tasty and safe consumption. The skill and competence of the management of Lembaga Kesejahteraan Sosial Anak (LKSA)need to be developed through training and mentoring in the process of making food products from catfish. The technique of marketing the products need to be trained and mentored as well. The output of this activity includes: the management of Lembaga Kesejahteraan Sosial Anak (LKSA) Widhya Asih Badung will have the knowledge of the types of food ingredients, cooking utensils, and proper cooking method when producing catfish food products, and the technique of marketing them.
Pelatihan penetapan harga, keuntungan, dan pengemasan produk Dian Kristawati di Kemoning Bali Purwaningtyas Kusumaningsih; Ni Made Erpia Ordani Astuti; Rai Gina Artaningrum
Jurnal Abmas Vol. 26 No. 1 (2026): Jurnal Abmas
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/abmas.v26i1.7

Abstract

The Dian Kristawati women's group, located in Kemoning Village, Klungkung, Bali, has developed processed okara products in various forms, including chips, cakes, brownies, cookies, and nuggets. No other okara-based products are being sold in Klungkung Regency, so the partners aim to create packaging labels that provide information and identify the uniqueness of okara products, thereby increasing awareness and sales. This service aims to assist in creating labels for the five partner products and in adapting them to the partners' wishes and conditions. The methods used in this project are participatory, involving partners in creating the packaging labels, as well as qualitative and quantitative methods, namely determining partners' preferences for product labeling based on interview results to identify their needs. Technology development involved assisting with using the Canva program to create packaging labels for partner products. As a result of this community service, the partners now have five packaging labels containing information about the uniqueness of the products, the identity of the partners with the name Dian Kristawati Tresna Asih Klungkung, and the partners' contact details and social media addresses, which contain information about the production and types of okara products. 
THE IMPLEMENTATION OF PROJECT-BASED LEARNING ON STUDENTS’ CREATIVITY AND LEARNING MOTIVATION AT SMK PRATAMA WIDYA MANDALA BADUNG: Penerapan Model Pembelajaran Project Based Learning Terhadap Kreativitas Dan Motivasi Belajar Siswa di SMK Pratama Widya Mandala Badung Ni Made Erpia Ordani Astuti; I Wayan Suryanto; Putu Andyka Putra Gotama
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 10 No 1 (2026): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA)
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v10i1.6948

Abstract

Vocational education is required to produce graduates who are creative and possess high learning motivation in order to be well prepared for the world of work. However, low levels of creativity and learning motivation among students remain a persistent problem in many vocational high schools. This study aims to analyze the effect of implementing the Project Based Learning (PjBL) model on the creativity and learning motivation of Grade X students at SMK Pratama Widya Mandala Badung. The research employed a quantitative approach using a quasi-experimental design with pre-test and post-test procedures. The research sample consisted of 40 students selected through purposive sampling. Creativity was measured based on the Torrance Creative Thinking indicators, while learning motivation was assessed using the framework of the Motivated Strategies for Learning Questionnaire (MSLQ). Data were analyzed using the Paired Sample t-Test and effect size analysis. The results indicate that the implementation of PjBL has a significant effect on improving students’ creativity and learning motivation (p < 0,05), with effect size values ranging from moderate to large. These findings demonstrate that PjBL is an effective instructional model for enhancing the quality of vocational learning. This study recommends the sustained implementation of PjBL and encourages further research in broader educational contexts and at different educational levels.
Wirausaha Hidangan Modern : Pelatihan Dan Pendampingan Kreativitas Sajian Kuliner Bergizi Sebagai Income Ibu – Ibu  PKK Kelurahan Sading I Ketut Suartana; Maria Fransiska; I Gusti Ayu Ika Monika Prastyandhari; Ni Made Erpia Ordani Astuti; I Wayan Suryanto; I Putu Pranatha Sentosa; Putu Andyka Putra Gotama; I Gusti Ayu Agung Sinta Diarini; Ni Nyoman Sindy Dharmayanthi; Ni Komang Vivi Prasanti Citra Dewi; Ni Putu Aris Yunda Dewi; Pande Made Krisna Angga Wijaya; Ni Luh Gede Desy Artasari
JUPAMU: Jurnal Pengabdian Masyarakat Multidisiplin Vol. 1 No. 3: Mei 2026
Publisher : Ihsan Cahaya Pustaka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66031/jupamu.v1i3.316

Abstract

Penggerak PKK Kelurahan Sading merupakan organisasi perempuan yang aktif dalam berbagai bidang, salah satunya kuliner. Namun, keterampilan anggota dalam mengolah dan memasarkan produk kuliner modern masih terbatas. Melalui program pengabdian masyarakat, Prodi Pendidikan Kesejahteraan Keluarga Universitas Dhyana Pura melaksanakan kegiatan pelatihan dan pendampingan pengolahan Chicken Nugget, Nugget Tahu, dan Bakso. Kegiatan ini bertujuan meningkatkan keterampilan kuliner, pengetahuan gizi, serta kemampuan wirausaha ibu-ibu PKK. Metode yang digunakan meliputi sosialisasi, pelatihan berbasis praktik langsung (hands-on training), penerapan teknologi sederhana, serta pendampingan dan evaluasi. Hasil kegiatan menunjukkan peningkatan signifikan dalam keterampilan peserta mulai dari pemilihan bahan, teknik pengolahan, hingga pengemasan produk secara higienis. Peserta juga memahami strategi pemasaran digital secara sederhana dan konvensional, serta menunjukkan motivasi tinggi untuk memulai usaha rumahan. Lebih dari 90% peserta menyatakan pelatihan bermanfaat dan siap mengaplikasikan keterampilan dalam usaha keluarga. Program ini membuktikan bahwa pelatihan kuliner tidak hanya berkontribusi pada peningkatan kapasitas individu, tetapi juga mendukung kemandirian ekonomi masyarakat.
The Effect of the Creative Model on Students' Creativity and Learning Outcomes in the Basic Culinary Course at Dalung Tourism Vocational High School Sayu Sindy; Ni Made Erpia Ordani Astuti; I Gusti Ayu Ika Monika Prastyandhari
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 2 (2026): JAKADARA: JURNAL EKONOMIKA, BISINIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

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

Abstract

The underlying problem addressed by this study is the low levels of creativity and learning outcomes among students in the ‘Fundamentals of Culinary Arts’ subject, due to teaching methods that remain teacher-centred. It is believed that the implementation of the Creative Problem-Solving learning model can address this issue. The aim of this study is to analyse the effect of the Creative Problem-Solving learning model on the creativity and learning outcomes of Year 10 students in the Culinary Arts class 1 at Dalung Tourism Vocational School. This study employed a quantitative approach using simple linear regression analysis. Data were collected by a questionnaire to measure creativity and a test to assess students’ learning outcomes. The results indicate that the Creative Problem-Solving learning model has a positive and significant effect on students’ creativity, with a significance value of 0.000, which is less than 0.05. Furthermore, the Creative Problem-Solving learning model also had a positive and significant effect on students’ learning outcomes, with a significance value of 0.000, which is less than 0.05. These findings indicate that the better the implementation of the Creative Problem-Solving learning model, the greater the improvement in students’ creativity and learning outcomes in the subject ‘Fundamentals of Culinary Arts’. Consequently, the Creative Problem-Solving learning model can be used as an alternative teaching method to enhance students’ creativity and learning outcomes.
Co-Authors Agnes Monica Sabuna I Gede Deddy Rahmat I Gede Dharma Putra I Gusti Ayu Ika Monik Prastyandhari I Gusti Ayu Ika Monika I Gusti Ayu Ika Monika P I Gusti Ayu Ika Monika Pranstyandhari I Gusti Ayu Ika Monika Prastyandhari I Gusti Ayu Ika Monika Prastyandhari I Gusti Ayu Ika Monika Prastyandhari I Kadek Edo Purnawan I Ketut Suartana . I Ketut Suarthana I Made Ari Winangun I Made Darmayasa I Made Elia Cahaya I Putu Pranatha Santosa I PUTU PRANATHA SENTOSA I Wayan Suryanto I Wayan Suyanto Imanuel Fajar Moripa Kristian Dake Inggrit Fajar Pradata Kadek Bagus Alit Mahardika Kadek Widyastuti Kristoforus I Gede Sadhana Maria Fransisca Ginting Maria Fransiska Maria Fransiska Maximilianus Gilbert Hindawan Mileni Rahayu Ni Kadek Dwi Candra Devi Ni Ketut Meliyani Ni Komang Vivi Prasanti Citra Dewi Ni Luh Christine Prawita Sari Suyasa Ni Luh Gede Desy Artasari Ni Luh Putu Febby Sunari Dewi Ni Luh Sri Mita Dewi Ni Made Dwika Andirasari Ni Nyoman Sindy Dharmayanthi Ni Putu Aris Yunda Dewi Ni Putu Dewi Dharmayanthi Ni Putu Eka Sintya Dewi Ni Putu Evy Puspita Dewi Pande Made Krisna Angga Wijaya Purwaningtyas Kusumaningsih Putu Andyka Putra Gotama Putu Andyka Putra Gotama Rai Gina Artaningrum Sayu Sindy Sidhi Bayu Turker Sidhi Turker Sinta Diarini, I Gusti Ayu Agung Vinsensa Yuniarti Harmin