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Rina Febriana

Universitas Cokroaminoto Yogyakarta

Author-ID : 3286849

Religion Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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The Influence of Teacher Welfare Perception and Self-Efficacy on Interest in Becoming a Teacher among Culinary Arts Education Students Hamidah, Dina; Mariani, Mariani; Febriana, Rina
JUPE : Jurnal Pendidikan Mandala Vol 10, No 3 (2025): JUPE : Jurnal Pendidikan Mandala (September)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i3.9425

The purpose of this study was to determine the effect of perceptions of teacher welfare and self-efficacy on the interest in becoming a teacher among students in the Culinary Education at Universitas Negeri Jakarta. This research was motivated by the low interest of students from education program in pursuing a career as a teacher. The research employed a quantitative approach with a survey method. The population consisted of active culinary education students from the 2020 and 2021 cohorts. The sampling technique used was purposive random sampling, referring to the Isaac and Michael table with a 5% margin of error, resulting in a sample of 84 students. Data were collected through a questionnaire using a Likert scale. The data analysis technique used was multiple linear regression, processed using SPSS version 25. The results of the F-test show that the calculated F-value 36.980 > F-table value 3.11, with a significance level of 0.000 < 0.05, indicating a significant simultaneous influence. The t-test results show that the teacher welfare perception variable (X1) had a t-value of 3.898 > t-table 1.993, and the self-efficacy variable (X2) had a t-value of 5.367 > t-table 1.993, with each variable having a significance value of 0.000 < 0.05, indicating a significant partial influence. Based on these results, it can be concluded that both simultaneously and partially, teacher welfare perception and self-efficacy significantly influence students’ interest in becoming teachers. The coefficient of determination of 0.477 indicates that 47.7% of the interest in becoming a teacher is influenced by these two variables, while the remaining 52.3% is influenced by other factors outside this study.

Correlation of Self Perception Towards The Practice of Teaching Skills With Pedagogical Competence Knowledge of Eduacational Culinary Arts Students at Jakarta State University Tsabita, Vanadia Ayu; Febriana, Rina; Yulianti, Yeni
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 9.B (2025): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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

The aim of this study is to analyze the correlation between self-perception of teaching skills practice and pedagogical competency knowledge among Culinary Education students at Universitas Negeri Jakarta. his study was conducted at Campus A of Universitas Negeri Jakarta from December 2022 to December 2024. The sample was determined using purposive sampling and calculated with the Slovin formula. The research method used was a survey method through descriptive analysis, Spearman rank correlation, significance testing, and the coefficient of determination.The study found that students' self-perception of teaching skills practice falls into the "good" category. Meanwhile, their knowledge of pedagogical competence is classified as "moderate." The relationship analysis using Spearman correlation showed a correlation value of 0.808, with a significance test (Z-score) of 5.94 > 1.96. This indicates a significant positive medium correlation between self-perception of teaching skills practice and knowledge of pedagogical competence. Self-perception of teaching skills practice contributes 65% to the pedagogical competence knowledge of Culinary Education students at Universitas Negeri Jakarta.

Pengembangan Lembar Kegiatan Siswa Berbasis Penemuan Terbimbing pada Materi Peluang untuk Siswa Kelas XI IPA SMA Adabiah 2 Padang Nengsih, Sefrida; Septia, Tika; Febriana, Rina
Mosharafa: Jurnal Pendidikan Matematika Vol. 6 No. 2 (2017): Mei
Publisher : Department of Mathematics Education Program IPI Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31980/mosharafa.v6i2.452

Penelitian ini dilatarbelakangi oleh adanya siswa yang belum memahami materi peluang dan penyajian materi pada LKS belum membimbing siswa menemukan konsep secara mandiri. Penelitian ini bertujuan untuk menghasilkan LKS berbasis penemuan terbimbing pada materi peluang untuk siswa kelas XI IPA SMA Adabiah 2 Padang yang valid, praktis dan efektif. Jenis penelitian ini adalah penelitian pengembangan dengan menggunakan model Plomp yang terdiri atas 3 fase yaitu preliminary research, prototyping phase, dan assessment phase. Tahap preliminary research terdiri dari wawancara kepada siswa dan guru, analisis silabus, dan analisis buku teks. Tahap prototyping phase yaitu merancang sistematika dan struktur LKS, penyusunan prototipe, evaluasi diri, tinjauan ahli, evaluasi satu-satu dan evaluasi kelompok kecil. Tahap assessment phase yaitu uji kelompok besar terhadap satu kelas yaitu kelas XI IPA 3 sebagai kelas ekperimen.Hasil penelitian menunjukkan LKS berbasis penemuan terbimbing valid, praktis, dan efektif dalam meningkatkan hasil belajar dan memotivasi siswa. This research is motivated by the existence of students who do not understand the material opportunities and presentation of the material on the LKS has not led the students find the concept independently. This study aims to produce LKS based on guided discovery on the material opportunities for students of class XI IPA SMA Adabiah 2 Padang valid, practical and effective. This type of research is development research using a plomp model consisting of 3 phases, namely preliminary research, prototyping phase, and assessment phase. The preliminary research stage consists of interviews to students and teachers, syllabus analysis, and textbook analysis. Phase prototyping phase is designing LKS systematics and structures, prototype arrangement, self-evaluation, expert review, one-to-one evaluation and small group evaluation. The assessment phase is a large group test of one class that is class XI IPA 3 as the experimental class. The result of the research shows that LKS based on the discovery of guidance is valid, practical, and effective in improving learning outcomes and motivating students.

PENERAPAN MATEMATIKA EKONOMI MELALUI KEGIATAN PROJEK PENGUATAN PROFIL PELAJAR PANCASILA Oktasari Putri, Prihastini; Febriana, Rina; Anggreini Sarumaha, Yenny; Marice Inda, Yohana; Yunita Sari, Tri; Nur Azizah, Qoirina; Meliana Isti, Desfanti
Jurnal Abdimas Musi Charitas Vol. 8 No. 1 (2024): Jurnal Abdimas Musi Charitas Volume 8, Nomor 1, Juni 2024
Publisher : Universitas katolik Musi Charitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32524/jamc.v8i1.1156

This community service project aims at providing an assistance towards Proyek Penguatan Profil Pelajar Pancasila (P5) at Bina Jaya Junior High School in Banguntapan. The chosen theme in this activity was sustainable lifestyles associated with economic mathematics by utilizing recycled materials. Some problems behind this community service activity included the lack of school readiness in managing P5 activities, inadequate understanding of teachers related to the Kurikulum Merdeka, and limited school budgets. To address these issues, the current community service activity was conducted involving teachers and students in theme namely a sustainable lifestyles project that utilizes recycled materials. The activity follows the Classroom Action Research (CAR) method, consisting of three stages: action plan, observation and evaluation, and reflection. After finishing the project, there have been a successful improvement in the understanding of school management; teachers and students’s concepts about P5 in Kurikulum Merdeka, as well as the integration of economic mathematics concepts into creative projects. Some examples were crafting plants’ vases from recycled materials, creating organic fertilizers, and planting aloe vera (Aloe vera) and butterfly pea flowers (Clitoria ternatea). The results indicate the improvement in understanding the concept of economic mathematics and increasing students’ skills in applying them in a sustainability lifestyle context. Supporting P5 activity with an economic mathematics approach can strengthen students' characters, support the Kurikulum Merdeka, and provide practical insights into economic aspects relevant to daily life.

SOSIALISASI PENGGUNAAN MODUL LINUMERASI PADA SISWA SEKOLAH MENENGAH PERTAMA Febriana, Rina
Gemi: Jurnal Penelitian dan Pengabdian Vol. 1 No. 2 (2022): Gemi
Publisher : Universitas Cokroaminoto Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47200/gemi.v1i2.1241

Learning media serves to guide the learning process. The availability of adequate learning media will assist educators in carrying out the learning process to achieve the expected learning goals and achievements. Good learning media should provide opportunities for students to actively build their knowledge. The learning media used in the learning process are still minimal and even seem to be neglected. Education is not only a medium for transferring knowledge but also a medium for developing students' critical thinking. The current demands of education are not only to form competitive learners but also to be able to face future challenges that play a role in changing society for the better. In facing the era of the industrial revolution 4.0 and the era of society 5.0, a new perspective in the field of education is needed that can produce graduates according to the times. To be able to produce graduates who are following the demands of changing times, a strong foundation in learning in schools is needed in the form of literacy and numeracy. A solid foundation in literacy and numeracy is essential for every elementary school student to support their ability to engage in education, reach their potential, and participate fully in society. Therefore, it is necessary to introduce students to learning about numeration. Numerical literacy is the knowledge and skill to use various kinds of numbers and symbols related to basic mathematics to solve practical problems in various contexts of everyday life and analyze information that is displayed in various forms and then uses the interpretation of the results of the analysis to predict and draw conclusions decision

PENGGUNAAN MODUL OPERASI HITUNG DI SD NEGERI 3 KANOMAN PANJATAN KULONPROGO PASCA COVID 19 Febriana, Rina; Hidayati, Ika Septi; Putri, Prihastini Oktasari
Gemi: Jurnal Penelitian dan Pengabdian Vol. 3 No. 2 (2024): Gemi
Publisher : Universitas Cokroaminoto Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47200/gemi.v3i2.1340

The use of teaching aids in learning is very important because it becomes the basis for students to better understand the concept of abstract thinking. Props are certain objects that are intentionally made, collected, and arranged that are used to help instill or present mathematical concepts. One of the things about integer operations is integer subtraction. Integer math material, especially integer subtraction, needs to be taught to elementary school students, as seen after this pandemic, elementary school students have difficulty reducing integers. So we from the P2M team want to make it easier for these elementary students to use integers by using the arithmetic operations module. the concept of arithmetic operations (addition and subtraction) improves the quality of learning in terms of the use of media so that mathematics material becomes more concrete, and the implementation of training develops innovative learning

PELATIHAN KETERAMPILAN DASAR KOMPUTER DAN TEKNOLOGI INFORMASI BAGI SISWA Putri, Prihastini Oktasari; Hidayati, Ika Septi; Febriana, Rina
Gemi: Jurnal Penelitian dan Pengabdian Vol. 4 No. 1 (2024): Gemi
Publisher : Universitas Cokroaminoto Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47200/gemi.v4i1.1779

This devotion to public is motivated by the problem of students' lack of understanding in the use and application of computers at SD Negeri 1 Plumbon. The solution offered to address the partner's problem is to implement a community service program in the form of basic computer skills and information technology training for students. The objective of this community service is to provide knowledge and basic computer skills, as well as information technology, to elementary school students. The community service activities consist of four stages: 1) Planning stage, 2) Implementation stage, 3) Assistancetraining stage, and 4) Simulation and practice stage. Through this training, it aims to provide knowledge and basic computer skills, as well as information technology.

Pengaruh Substitusi Tepung Oat Avena Sativa) Pada Pembuatan Kue Mangkok Terhadap Karakteristik Fisik Dan Daya Terima Konsumen Rahmawati, Arsy; Ayu Ngurah, I Gusti; Febriana, Rina
Journal of Comprehensive Science Vol. 2 No. 8 (2023): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v2i8.467

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung oat pada pembuatan kue mangkok terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Substitusi tepung oat pada pembuatan kue mangkok sebesar 10%, 15%, dan 20% terhadap karakteristik fisik dan daya terima konsumen. Penelitian ini dilakukan dari September 2022 – Maret 2023. Penelitian ini dinilai menggunakan uji hedonik kepada 30 panelis agak terlatih terdiri dari mahasiswa Universitas Negeri Jakarta. Penilaian meliputi aspek warna, rasa, aroma, tekstur, dan pori-pori. Data hasil penilaian panelis dianalisis dengan menggunakan uji friedman pada taraf signifikan ? = 0.05. Hasil pengujian hipotesis dengan uji friedman menunjukan tidak terdapat pengaruh yang signifikan pada substitusi tepung oat pada pembuatan kue mangkok terhadap karakteristik fisik dan daya terima konsumen. Berdasarkan hasil penelitian yang dilakukan, penggunaan tepung oat dengan skala 15% dengan rata-rata skor 4,29%. Nerdasarkan hasil uji hipotesis statistik uji kualitas fisik dengan menggunkan uji Anova menunjukkan bahwa aspek daya kembang tidak terdapat pengaruh atau perbedaan nyata substitusi tepung oat sebanyak 10%, 15%, dan 20% pada pembuatan kue mangkok. Kesimpulan dari penelitian ini adalah merekomendasikan kue mangkok substitusi tepung oat 15% untuk dikembangkan.

Pengembangan Media Pembelajaran Buku Saku Kerusakan Bahan Pangan Asrofi Ningrum, Siti; Sachriani, Sachriani; Febriana, Rina
Journal of Comprehensive Science Vol. 2 No. 8 (2023): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v2i8.475

Penelitian pengembangan ini bertujuan untuk mengembangkan buku saku dan menilai kelayakan buku saku kerusakan bahan pangan dalam mata kuliah Ilmu Bahan Makanan. Metode penelitian yang digunakan adalah research and development. Model pengembangan yang digunakan adalah model DDD-E yang terdiri tahapan: 1) Decide atau menetapkan tujuan; 2) Design atau membuat rancangan; 3) Develop atauMengembangkan produk; 4) Evaluasi dari setiap proses dan tahapan. Buku saku di uji kelayakannya oleh ahli materi, ahli media, ahli bahasa dan pengguna, yaitu mahasiswa prodi Pendidikan tata boga UNJ yang sudah mengambil mata kuliah Ilmu Bahan Makanan. Hasil penelitian menunjukkan bahwa penilaian ahli materi sebesar 90% (sangat layak), penilaian ahli media sebesar 92,6% (sangat layak), dan penilaian ahli bahasa sebesar 91,6% (sangat layak). Hasil penilaian oleh pengguna yang meliputi uji one to one mendapatkan persentase sebesar 92,7% (sangat layak), uji small group mendapatkan persentase sebesar 94,58% (sangat layak), dan uji field group mendapatkan hasil persentase sebesar 88,68% (sangat layak). Hasil respon pengguna pada media buku saku kerusakan bahan pangan mencapai tingkat persentase sebesar 88,88% yang termasuk kedalam kriteria sangat positif dengan keterangan skala persentase sangat menarik. Dari hasil penelitian dapat disimpulkan bahwa media buku saku kerusakan bahan pangan ini dinyatakan layak digunakan dalam kegiatan pembelajaran sebagai media pembelajaran agar mahasiswa dapat lebih memperdalam materi kerusakan bahan pangan.

Studi Gambaran Faktor-Faktor Yang Mempengaruhi Pemilihan Makanan Indonesia Pada Warga Negara Asing Di Desa Canggu Bali Melati Boninauli, Nathania; Febriana, Rina; Riska, Nur
Journal of Comprehensive Science Vol. 2 No. 8 (2023): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v2i8.498

Penelitian ini bertujuan untuk mengeksplorasi faktor yang menjadi pemilihan makanan orang asing di Canggu. Abstrak ini menyajikan analisis komprehensif tentang faktor kunci yang memengaruhi pemilihan makanan. Faktor-faktor ini termasuk kesehatan, daya tarik sensorik, pengaruh sosial, biaya, sifat eksploratif, kebersihan, kemudahan, preferensi diet, dan pertimbangan budaya. Kesehatan muncul sebagai faktor yang paling berpengaruh, dengan individu memprioritaskan pilihan makanan yang selaras dengan tujuan kesehatan dan kesejahteraan mereka. Faktor-faktor seperti kandungan gizi, pedoman diet, dan manfaat kesehatan yang dirasakan dari makanan memainkan peran penting dalam membentuk pemilihan makanan. Daya tarik sensorik mengikuti kesehatan sebagai faktor penting, karena individu mencari makanan yang menyenangkan selera mereka dan memberikan pengalaman indrawi yang memuaskan. Pengaruh sosial menempati urutan ketiga, menyoroti dampak keluarga, teman, teman sebaya, dan norma budaya pada pemilihan makanan. Biaya muncul sebagai faktor penting, karena keterjangkauan pangan memengaruhi pengambilan keputusan, terutama bagi individu dengan anggaran terbatas. Sifat eksploratif individu mempengaruhi pilihan makanan mereka juga. Pertimbangan kebersihan, termasuk keamanan dan kebersihan makanan, juga memengaruhi pemilihan makanan. kemudahan memainkan peran penting, dengan individu memilih pilihan makanan yang mudah disiapkan, tersedia, dan sesuai dengan gaya hidup mereka yang sibuk. Preferensi diet, seperti vegetarian, vegan, bebas gluten, atau diet khusus lainnya, memengaruhi pemilihan makanan. Terakhir, pertimbangan budaya mencakup pilihan makanan yang dipengaruhi oleh tradisi budaya, adat istiadat, dan warisan.

Co-Authors Abdul Hopid Abdul Hopid Abdul Hopid Abdul Hopid Hopid Adi Soeprijanto Agusti Nopi Andriani Ahmad Taufik Aldera, Ariq Alfi Yunita Alsuhendra Alsuhendra Amadatul Firdausyah Anike Frestian Anna Cesaria Annis Kandriasari Annur Fajri Anny Sovia Apri Nuryanto Ariyadi Wijaya Arnilawati Arnilawati Asrofi Ningrum, Siti Atus Amadi Putra Aulia, Disya Aflaha Ayu Kurniasih Ayu Kurniasih, Ayu Ayu Ngurah, I Gusti Azirni, Azirni Benni Irawan Charles Charles Charles Chatarina Umbul Wahyuni Ching, Su Jo Dahlia Purnama Sari Dartin, Herlina Delsi K Delsi K Desi Mardianti Dewi Yuliana Fitri Dzaky Fauzan Abid Egi Nur Hudatun Elvina Rina Evi Yani Evitri Setiyaningsih Farihah, Nuraina Fatma Laswita Fauziah Oktovani Fazri Zuzano Febryanti, Adinda Fenny Kurnia Putri Firdausyah, Amadatur Francisca, Lidea frisca aulia diningsih Gianti Elsa Putri Guspri Devi Artanti Hafizah Delyana, Hafizah Hamidah, Dina Hanif, Mahbub Harnani Fatmawati Helvikaduri Helvikaduri Hema Malini, Hema Hendra Darmawan Hengki Oktari Saputra Hopid, Abdul Hudatun, Egi Nur Husna Husna Ika Septi Hidayati Ikhsan Alfikri Ikhsan Alfikri Imra Atul Usna Intan Kusumawati Iriani, Tuti Ivan Hanafi Izzati, Siti Rahmadina Jelfio Drahsas Putra Jesi Kurnia Amaliah Kandriasari, Annis Khairiani, Dian Kurniannur, Nimas Wening Lastriani Lastriani Lestari, Marselina Ayu Lidea Francisca Lita Lovia Lita Lovia Maharani, Oktaviana Putri Mamat, Abu Bakar Mariani Mariani Marice Inda, Yohana Melati Boninauli, Nathania Meliana Isti, Desfanti Melisa Melisa Minora Longgom. Nst Mira Juliana MMSI Irfan ,S. Kom Mohd Nordin, Rumaizah Muharrom, Ahmad Syafiq Mujiati, Desy Wahyuningrum Mukhni Mukhni Muksin Muslim, Suyitno Muthia Rahm Ngurah, I Gusti Ayu Nimas Wening Kurniannur Nisa Amalia Kholifah Nisa Amalia Kholifah Nisa Amalia Kholifah Nisa Amalia Kholifah Nur Azizah, Qoirina Nur Cahyaningsih, Nur Nur Dina Meylaila Khasanah Nur Riska Oki Nurman Oktasari Putri, Prihastini Oktaviana Putri Maharani Oktavianda, Tira Premono, Agung Prihastini Oktasari Putri Putri, Gianti Elsa Radhya Yusri, Radhya Rahma Lisa Herman Rahmadani, Reza Nur Rahmawati, Arsy Rahmi Rahmi Rahmi Rahmi Ramadoni, Ramadoni Ratu Ilma Indra Putri Ria Dewita Ria Okta Selviora Rini Sulastri Rusilanti Rusilanti Sachriani, Sachriani Salsabilla, Shafa Santi Mahmuda Sastridani Sastridani Sefna Rismen Sefrida Nengsih, Sefrida Selvia Putria Tanjung Septya, Egi Setiyaningsih, Evitri Shinta Meylia Rahman Silvia Sundari Utami Siskha Handayani, Siskha Sofia Edriati Steffiyo Steffiyo Sugiman Sugiman Sukaji Sukaji, Sukaji Susi Susanti Sutipyo, R Sutipyo, Sutipyo R SYAHRIAL SYAHRIAL Syamsiar, Syamsiar Teti Hajriati Tika Septia Toto Hermawan Tsabita, Vanadia Ayu Utami Korza Putri Vilia Anggraini Villia Anggraini Vina Delfi Wahyu Prima Fernando Winda Irayuni Yasmin Syarifah Al-Husna Yasmin Syarifah al-Husna Yeni Yulianti Yenny Anggreini Sarumaha Yesi Hariyanti Yoke Hendri Saputra Yossy Fauziyah Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman ‎ Yuherman ‎ Yulia Haryono Yulia Nofitri Yulianti, Yeni Yunita Sari, Tri Yuri Fattriani Yusutria Yusutria Yusutria Yusutria Yusutria Yusutria Yusutria Yuzarion, Yuzarion Zalik Nuryana Zihni, Faris Hazmi Qaedi Zulfaneti Zulfaneti Zulfitri Aima

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