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All Journal PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Tata Boga Pendidikan Dasar Journal of Educational Science and Technology International Journal of Supply Chain Management JIPI (Jurnal Ilmiah Penelitian dan Pembelajaran Informatika) International Journal for Educational and Vocational Studies Jurnal Ilmiah Pendidikan Citra Bakti Journal of Vocational Education Studies IBLAM Law Review Journal of Law and Social Politics
Luthfiyah Nurlaela
Universitas Negeri Surabaya
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Transportation Other

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PENGEMBANGAN PERANGKAT PEMBELAJARAN MEMPERBAIKI UNIT KOPLING DAN KOMPONEN-KOMPONEN SISTEM PENGOPERASIANNYA DENGAN MODEL DISCOVERY LEARNING UNTUK MENINGKATKAN HASIL BELAJAR SISWA KELAS XI OTOMOTIF SMK NEGERI 2 TARAKAN Mustaming, Akhmad; Cholik, Mochamad; Nurlaela, Luthfiyah
PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Vol 3, No 01 (2015): Volume 3 No. 01
Publisher : PENDIDIKAN VOKASI:TEORI DAN PRAKTIK

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Abstract

ABSTRACT The background of this research is the lack of students' ability in acquiring the learning process at shool because do not have the feasible and effective learning set. One of the ways to help the students' understand the learning material of repairing clutch unit and its operation system component is by using the learning set which meets the curriculum 2013 and is based on the discovery learning model. This research aims to get the feasible and qualified learning set to be used, get the realibility in the learning process get the good realibility of the students, good students response for the materials of repairing clutch unit and its operations system component, and good students' study result. This research is conducted by using developmental design by using 4D model. They are define, design, develop, and dessiminate. It has two levels. The first step is developing the learning set by using discovery learning model. The secong step is try the learning set out fer the 25 automotive students at SMK Negeri 2 Tarakan. The result of this research shows that the developed learning set can be described as follows: (1) the learning set which is developed in the from of syllabus, lesson plan students' worksheet, scoring sheet, and the media is in the category of valid. The average score is 4.4, (2) the implementation of the learning set is in the good category. It is in a good category because is reliability score in the first try out is 0.92 and it becomes 0.95 in the second try out, (3) students' activities in the learning process is in the category of active. Its reliability score in the first try out is 0.94 and it becomes 0.95 in the second try out, (4) students' response is very positive. It score is 89.7% in the first try out and it becomes 89.7% in the second try out , (5) the classical accomplishment is achieved, either individually or classically. In general, it can be concluded that the earning set by using discovery learning which has been developed is feasible to be used and is effective to pass the students' study result. Keywords : Developing Discovery Learning Model based Learning Set, Curriculum 2013
KEAMANAN PANGAN IKAN ASIN DI DESA LABUHAN KECAMATAN BRONDONG KABUPATEN LAMONGAN MEI ROSSA, ITA; NURLAELA, LUTHFIYAH
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
Publisher : Jurnal Tata Boga

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Abstrak Ikan asin adalah bahan makanan yang terbuat dari daging ikan yang diawetkan dengan menambahkan banyak garam. Dengan metode pengawetan ini daging ikan yang biasanya membusuk dalam waktu singkat dapat disimpan di suhu kamar untuk jangka waktu berbulan-bulan. Meskipun ikan asin sangat memasyarakat, ternyata pengetahuan masyarakat mengenai ikan asin yang aman dan baik untuk dikonsumsi masih kurang. Akhir-akhir ini, permasalahan yang sering terjadi dan ramai dibicarakan baik di media massa maupun media cetak adalah keracunan makanan karena penggunaan zat kimia berbahaya yaitu penggunaan formalin pada industri penanganan dan pengolahan hasil perikanan di Indonesia, Penelitian ini bertujuan untuk: 1) mengetahui profil penjamah ikan asin 2) mengetahui kondisi sanitasi bahan, alat dan tempat pengolahan ikan asin; 3) mengetahui higiene penjamah, pengetahuan dan sikap penjamah dalam proses pengolahan ikan asin, dan 4) mengetahui tingkat pengetahuan dan sikap konsumen terhadap produk ikan asin; serta 5) mengetahui kandungan formalin dalam ikan asin. Penelitian ini adalah penelitian deskriptif kuantitatif, yang dilakukan di Desa Labuhan Kecamatan Brondong Kabupaten Lamongan tempat pengolahan ikan asin yang bersedia berjumlah sepuluh tempat pengolahan ikan asin. Data diperoleh melalui observasi. Analisis data menggunakan tabulasi silang dan presentase yang selanjutnya diolah secara deskriptif. Hasil penelitian menunjukkan bahwa 1) Penjamah ikan asin mayoritas laki-laki yang berumur 40-50 tahun, 2) Sanitasi bahan, sanitasi alat dan tempat pengolaan secara umum cukup baik, 3) Personal higiene penjamah kurang baik, dan pengetahuan penjamah cukup baik, dan sikap penjamah rata-rata menyatakan setuju terhadap perilaku higiene namun pada kenyataannya penjamah tidak melakukan higiene dengan baik, 4) Pengetahuan konsumen cukup baik, dan sikap konsumen rata-rata menyatakan setuju untuk lebih selektif memilih ikan asin yang akan dikonsumsi, 5) Dalam penelitian ini, sejumlah 6 sampel produk ikan asin mengandung formalin dan 4 sampel tidak mengandung formalin. Kata kunci: profil penjamah, sanitasi, higiene dan pengetahuan dan sikap penjamah, pengetahuan dan sikap konsumen, kandungan formalin. Abstract Salted fish is a food made from fish meal that is preserved by adding much salt. With this preservation method fish meat which usually decompose in short time can be sTored at temperature room for a period of months athough salted fish in very popular, it tuinsout that people?s knowledge about salted fish is safe and good for comsumption is still lacking. Recently. The problems that frequent happened and discussed in the mars media and the print media are food poisoning due to the use of harmful chemicals, namely the using of formalin in the handling and processing industries of fishery product in Indonesia. This research aims to 1) know the profils of the handlers salted fish 2) to know the sanitary condition of ingredients, tools and salted fish processing place 3) to know the higiene of handlers, knowledge and attitudes of handlers in the process of salted fish 4) to know the level of consumer knowledge and attitude forward salted fish product 5) to know content of formalin in salted fish. This research is a quantitative descriptive research, it was conducted in labuhan village , Brondong District , Lamongan Regency, where salted fish processing is willing to are ten salted fish processing places. Obtained data through observation. Analysis data using cross tabulation and percentage which then processed descriptively. The results of the research showed that 1) the salt fish peddling of the majority of men that has aged 40-50 years, 2) sanitation materials, Sanitation tools and place of management generally good enough 3) the personal hygiene of the handlers is not good, and the knowledge of the handlers is good enough, the attitudes of the average behavior but in really the handler does not the hygiene attitude well, 4) Consumer knowledge is good enough, and average of consumer attitude states are agree to be more selection in choosing salted fish to be consumed 5) in this research, a number of 6 samples of salted fish products containing formalin and 4 samples d not containing formalin. Keywords: applicant profile, sanitation, hygiene and knowledge and attitude of handlers, knowledge and consumer attitudes, formalin content.
KONDISI SANITASI HIGIENE DAN K3 (KESEHATAN DAN KESELAMATAN KERJA) DAPUR RICH PALACE HOTEL SURABAYA PERMANA PUTRA, ARIZKA; NURLAELA, LUTHFIYAH
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
Publisher : Jurnal Tata Boga

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Abstrak Tujuan dari penelitian ini adalah untuk mengetahui sanitasi higiene pengolahan makanan, personal higiene penjamah makanan, dan K3 (kesehatan dan keselamatan kerja) di dapur Hotel Rich Palace Surabaya. Penelitian ini menggunakan metode deskriptif kualitatif. Pengambilan data yang dilakukan menggunakan metode observasi, dokumentasi, dan wawancara. Subjek penelitian ini adalah penjamah makanan di Hotel Rich Palace Surabaya dengan jumlah 16 orang penjamah makanan. Analisis data menggunakan analisis deskriptif kemudian disajikan melalui tabel dan presentase. Hasil penelitian menunjukkan bahwa sanitasi higiene lingkungan dapur sangat baik, kebersihan area dapur sebelum dan sesudah produksi terjaga dengan baik. Namun hasil yang kurang baik didapat dari perilaku penjamah makanan saat mengolah makanan, masih terdapat penjamah makanan yang tidak menggunakan celemek, topi, saat melakukan proses pengolahan. 56,25% penjamah kadang mencuci tangan dengan prosedur yang benar kadang hanya menggunakan air mengalir biasa, dan 31,25% penjamah tidak pernah mencuci tangan sebelum dan sesudah mengolah makanan. 50% penjamah mencicipi makanan tidak menggunakan peralatan makan, 43,75% penjamah yang selalu bekerja sambil bercakap-cakap, hal tersebut selain membuat waktu lebih tidak efisien, juga dapat menjadi sumber kontaminasi. Kata kunci: Sanitasi Higiene, Personal Higiene, K3, Dapur Hotel. Abstract The purpose of this research is to know sanitation hygiene food processing, personal hygiene food handler, occuptional health and safety in kitchen of Rich Palace Surabaya Hotel.This study used descriptive qualitative method. Data collection using observation method, documentation, and interview. The subject of this research were food handler at Rich Palace Surabaya Hotel with 16 food handler. Data analysis used descriptive analysis then presented through table and percentage.The results showed that sanitary hygiene kitchen environment was very good, cleanliness of kitchen area before and after production was well maintained. However, poor results are obtained from the behavior of food handlers when processing food, there are still food handlers who do not use aprons and hats, while doing the processing. 56.25% of handlers sometimes washing with proper procedures sometimes only using regular running water, and 31.25% of handlers never wash hands before and after food insertion. 50% of handlers tasted food not using cutlery, 43.75% of handlers who always work while talking, about it other than making time inefficient, can also be a source of contamination. Keywords: Sanitation Hygiene, Personal Hygiene, OSH, Kitchen Hotel.
Influence of Production Based Training Learning Model on Student Learning Outcomes Reviewed from Entrepreneurial Interests Hikmah, Yuniar Fitria; Nurlaela, Luthfiyah; Ismawati, Rita
International Journal for Educational and Vocational Studies Vol 2, No 3 (2020): March 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i3.2435

Abstract

The study aims to determine the interest of entrepreneurial students taught using Production Based Training (PBT) learning models and students taught using live learning. To learn the learning outcomes of high-entrepreneurial interests. The method used in this study was experimentation using factorial research design. The design used is 2x2 factorial design, as this design can be used to see students ' learning outcomes before they are given learning and after learning. The results of the study found that: (1) Student learning outcomes using PBT learning models are significantly higher than those using MPL;(2) Learning results of students who have a high entrepreneurial interest using PBT learning models and by using a higher MPL significantly in comparison to learning outcomes of low-entrepreneurial interests that use Model of PBT Learning and using MPL: (3) There is a significant interaction between learning models and entrepreneurial interest in student learning outcomes. The study concluded that: (1) The PBT learning model can increase the interest of entrepreneurial students; (2) Students who have a high entrepreneurial interest, higher learning outcomes than students with low entrepreneurial interest rates; and (3) there is an interaction between learning models and entrepreneurial interests in student learning outcomes.
Application of Problem Based Learning Method in Entrepreneurship and Hygiene Sanitation with Flipped Classroom Strategy Fadilla, Niki; Nurlaela, Luthfiyah; Maspiah, Maspiah
International Journal for Educational and Vocational Studies Vol 1, No 8 (2019): December 2019
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v1i8.2239

Abstract

The post-millennial generation or currently known as the Z generation, is a generation born in the 2000s, a future generation born in the Internet era. These post-millennial generations don't like rigid rules, tend to think creatively and openly and are very easy to comment. An important point in dealing with the post-millennial generation by giving special directions for understanding ethics in social life. In the learning process, the post-millennial generation has visual characteristics, tries and sees the results of the process, wants the teacher as a facilitator, learning starts with "how", and is very easy to get information / knowledge. This is a challenge in determining the right learning strategy for them. Flipped Classroom learning strategy is a strategy designed by the teacher in preparing for learning before face to face in class / at home through learning videos then reflecting on the results of learning in the classroom with discussion and work on assignments (The Flipped Learning Network, 2014). Flipped classrooms require careful preparation so that learning videos that are made interesting, high quality, and can be understood by students without face to face. While students, on the other hand, must have access to an internet connection. With the problem based learning method it is expected that students/ vocational high school (SMK) students will be able to create something different to produce rewards in the form of money as well as personal satisfaction and freedom (Drucker, 1999). In entrepreneurship, students must understand the importance of maintaining health by maintaining and protecting food hygiene, through controlling environmental factors that can or may cause illness and health problems.
The Influence of Hybrid Learning Model on The Results of the Design of Fashion Study Design Study Viewed from Creative Levels Thinking Students Sari, Fadlilah Indira; Buditjahjanto, I Gusti Putu Asto; Nurlaela, Luthfiyah; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 2, No 3 (2020): March 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i3.2440

Abstract

Education is a conscious and planned effort to create an atmosphere of learning and learning process so students actively develop their potential. The development of information technology has led to the emergence of various learning model innovations in the world of education. Innovative learning models themselves emerge as alternative solutions to overcome various obstacles in traditional methods. One application of information technology in education is the development of e-learning. Therefore, the researchers offer an alternative to the limitations of learning resources so that it is more interesting for students to learn the material taught by using e-learning based on video tutorials needed in taking a computer-aided fashion design course. This research is an experimental research with a quantitative approach. The sampling technique used in this study is Stratified random sampling. Data collection techniques consist of: (1) tests; (2) interview; (3) observation; (4) questionnaire or questionnaire; and (5) documentary films. The results of the study concluded that the cognitive, affective, and psychomotor learning outcomes of students who used the hybrid learning model were significantly higher than students who used the direct learning model.
Analysis of Robotic Building Skill for Electrical Engineering Student Based on Contextual Teaching & Learning with Structural Equation Modeling Zuhrie, M. Syariffuddien; Basuki, Ismet; Buditjahjanto, I.G.P. Asto; Anifah, Lilik; Nurlaela, Luthfiyah
International Journal for Educational and Vocational Studies Vol 1, No 8 (2019): December 2019
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v1i8.2258

Abstract

The objective of this research is to analyze the ability of electrical engineering students to build robots based on  Contextual Teaching and Learning (CTL) which is analyzed by Structural Equation Modeling (SEM) through IBM SPSS and IBM SPSS Amos software. CTL is able to aid teachers to explain teaching materials with real situations and also able to motivate students by connecting the knowledge with the real application. This research applied the development research design with the product in the form of the robotics lesson plan as a supporting or measuring tool to assess the ability to make a robot for electrical engineering students. The developed of the robotic module is the research results and monitoring results of the researchers from the year 2009 to 2015. Afterward, seven (7) validators validated the final module. The validators consist of instructional experts, educational experts, engineering experts, and grammarians. In addition, the average validator assessment result is 3.34, which fall into either category. Value probability level is above 0.5 (value = 0,522) then it is concluded there is improvement between constructs.
The Effect of Application of Restaurant Laboratory Management System on College Student Service Satisfaction At The Department of Home Economic Education Faculty of Engineering, Universitas Negeri Surabaya Yuliana, Siti; Nurlaela, Luthfiyah; Handajani, Sri; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 2, No 4 (2020): April 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i4.2533

Abstract

The study was aimed to obtain information the effects the application of system the management of lab where internal conditions a restaurant of the results of the learning and of the level of satisfaction study on public service delivery a student on the directions in which their four of family welfare education of engineering faculty Universitas Negeri Surabaya. The results of the hypothesis in this research showing no influence between management systems laboratory restaurant to study results , especially in study results domain cognitive and domain affective students p of culinary of education family welfare Universitas Negeri Surabaya , but results test hypothesis said influential application of the system laboratory management to study results psychomotor domain .The results of the hypothesis said that there was no influence management systems laboratory to satisfaction service .The results of the hypothesis showing no influence between management systems laboratory restaurant of the results of learning and satisfaction students  of culinary of education family welfare Universitas Negeri Surabaya. This research result in line with several theories that supports. Condition services not yet filled in the system this research that led to the absence of the influence of the application of the system of indicators service so an impact on indicators.
Vocational Campus Readiness In The Disruption Era: A Case Study In Aviation Polytechnic of Surabaya Winiasri, Linda; Nurlaela, Luthfiyah; Sumbawati, Meini Sondang
International Journal for Educational and Vocational Studies Vol 2, No 6 (2020): June 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i6.2570

Abstract

The era of disruption requires change and adaptation in all fields. The education sector is also expected to be able to adapt, especially for vocational education. How graduates from vocational education should be, and how the readiness of vocational campus in dealing with it. This research is a preliminary study using a literature review and observation approach on the Surabaya Aviation Polytechnic as one of the vocational colleges of the Ministry of Transportation. Campus readiness is measured by the competence and skills of cadets, as well as the education carried out there. Competence and preparedness of cadets are measured from critical thinking and problem solving skills, collaboration and leadership, dexterity and adaptability, initiative and entrepreneurial spirit, able to communicate effectively both orally and in writing, able to access and analyze information, and have curiosity and imagination. The next discussion is about learning, how education is carried out. Education is carried out based on four pillars of education, namely learning to know, lerning to do, learning to be and learning to live together. College readiness is also measurable and achievable, which is overseen by the Quality Assurance Unit and the Internal Inspection Unit who continue to work to ensure that the Quality Standards continue to run in accordance with established regulations. Suggestions offered for the Surabaya Aviation Polytechnic are to keep on updating the development of the aviation industry, continue to improve cooperation with stake holders, and continue to improve the quality of human resources educators and management.
Development by Apply Problem Based Learning Models to Increase Students Creativity of State Vocational High School 1 Cerme Satriawati, Asti; Nurlaela, Luthfiyah; Munoto, Munoto; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 2, No 9 (2020): September 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i9.3301

Abstract

This study is a research on the development of devices in basic culinary subjects by applying a problem based learning models to increase students’ creativity, consisting of: 1) analysis the validity of the device, 2) analysis the practicality of the device, and 3) analysis the effectiveness of the device. This research was conducted in three stages of the 4-D model, which are defined, design, and develop. A device that have been developed will be tested in 10th Culinary Art 1 and 10th Culinary Art 2 grade of state vocational high school 1 Cerme in even semester of academic year 2019/2020 with by using a research design of One Group Pre-test Post-test Design Learning tools developed include: syllabus, lesson plans scenario, student book, worksheet and key worksheet, affective (social skills), affective (character behavior), cognitive (product), cognitive (process), cognitive (scientific creativity), and psikomotor. The results showed that (a) learning tools that are developed are valid, (b) the learning process runs well, (c) student creativity learning outcomes produce an increase in the high category.
Co-Authors Agus Budi Santosa Akhmad Mustaming, Akhmad Ariyono Setiawan EKO HARIADI Ekohariadi Eppy Yundra Eppy Yundra, Eppy Euis Ismayati Fadilla, Niki Fadillah, Anjar Isna Ganmawati, Aisyah Gita Miranti, Mauren Heri Sudarmaji Hikmah, Yuniar Fitria Hippj, Vony F.S Hartini hudayah, Tri Erni I Gusti Putu Asto Buditjahjanto Ida Ayu Putu Sri Widnyani Irra Chrisyanti Dewi Ismet Basuki Ita Fatkhur Romadhoni Jenar, Saptono Kusstianti, Nia Lailatul Hanifi Rahmah Latifahtur Rahmah Lilik Anifah LUCIA TRI PANGESTHI Lukitasari, Febriani Ma'ani, Hasman Marniati Marniati, Marniati Maspiah, Maspiah Maspiyah Maspiyah Maspiyah Maspiyah Megasari, Dindy Sinta MEI ROSSA, ITA Meini Sondang Meini Sondang Meini Sondang Sumbawati Mochamad Cholik Mochammad Imron Awalludin Munoto Munoto Munoto, Munoto Munoto, Munoto Muslim, Supari . Nur, Mohamad PERMANA PUTRA, ARIZKA Permata, Tri Wahyuni Indah Pradani, Rizky Yulianingrum Purwaningtyas, Kezia Eka rahmah, latifahtur Rita Ismawati Rubiyati Sabil , M. Asnawi Sari, Fadlilah Indira Satriawati, Asti Setiawan, Ariyono Shania Mashunna, Noor Sri Handajani Tri Rijanto Tri Rijanto Wahini, Meda WIJANARKO, SETIAWAN Winiasri, Linda Zuhrie, M. Syariffuddien