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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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Analisis Faktor yang Mempengaruhi Pengambilan Keputusan Konsumen dalam Pembelian Makanan Sehat di Kabupaten Gresik pada Masa Pandemi Covid-19 Shania Mashunna, Noor; Nurlaela, Luthfiyah; Tri Pangesthi, Lucia; Gita Miranti, Mauren
Journal of Law and Social Politics Vol. 2 No. 1 (2024): Journal of Law and Social Politics
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jlsp.v2i1.36

Abstract

PandemisCOVID-19 terjadi semenjak tahun 2020 hingga sekarang, yang membahayakan bagi kesehatan. Penyebaran COVID-19 yang cepat menyebabkan kematian. Telah dilakukannya berbagai upaya pencegahan untuk mengurangi kasus positif COVID-19, salah satunya bisa dengan mengonsumsismakanan sehat dan bergizi. Konsumsi makanan sehat bisa diusahakan dengan banyak cara salah satunya dengan membeli. Tujuan dari penelitianoini adalah untuk mengetahuir faktor eksternal dan internalmsecara parsial dan simultan terhadap pilihan konsumen untuk membeli makanan sehat pada saat pandemi COVID-19. Penelitian ini merupakan penelitian kuantitatif lyang menggunakan penelitian asosiatif kausal dengan menggunakan metode survei, dan metode pengambilan sampel untuk penelitiankini adalah purposivel sampling. Jumlah responden adalah 100. Data diambil secara online menggunakan Google Forms yang disebar melalui WhatsApp, Twitter dan Instagram. Teknik analisa data dilakukan dengan menggunakan uji paired sample t-test dan f-test(Anova). Hasil penelitian ini menunjukkan bahwa: 1) Keputusan konsumen dalam membeli makanan sehat di Kabupaten Gresik pada masa pandemi COVID-19 dipengaruhi oleh faktor eksternal: keluarga, kelas sosial, dan faktor kemudahan. (signifikan 0,0). 2) Tidak adanya pengaruh faktor internal dalam pengambilan keputusan konsumen saat membeli makanan sehat di Kabupaten Gresik selama pandemi COVID-19: pengetahuan, gaya hidup dan persepsi (signifikanc 0,687). 3) Pengambilan keputusan konsumen dalam membeli makanan sehat di Kabupaten Gresik pada masa pandemi COVID-19 dipengaruhi oleh kombinasi faktor eksternal dan internal (signifikan 0,000).
PENGATURAN PENGGUNAAN DANA DESA BERDASARKAN UU HKPD Jenar, Saptono; Nurlaela, Luthfiyah; Sabil , M. Asnawi; Ganmawati, Aisyah; Ma'ani, Hasman
IBLAM LAW REVIEW Vol. 4 No. 2 (2024): IBLAM LAW REVIEW
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM IBLAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52249/ilr.v4i2.379

Abstract

Sejak UU 6/2014 tentang Desa (UU Desa) diterbitkan, maka ditentukan bahwa salah satu instrumen pendapatan desa adalah Dana Desa yang bersumber dari APBN. Dalam perkembangannya saat ini, Dana Desa telah dijadikan sebagai salah satu jenis TKD sebagaimana diatur dalam UU 1/22 tentang HKPD (UU HKPD). Ratio legis pengaturan Dana Desa sebagai salah satu TKD dalam UU HKPD merupakan bukti keberpihakan negara dan pengakuan serta penghormatan negara kepada desa sesuai dengan ketentuan Pasal 18B ayat (2) UUD NRI Tahun 1945. Untuk melaksanakan pengaturan Dana Desa berdasarkan UU HKPD, maka diterbitkan PP 37/2023, PMK 146/2023, Permendesa PDTT 7/2023 dan Permendesa PDTT 13/2023 sebagai peraturan pelaksana dari UU HKPD. Sementara itu, dalam hal menentukan arah kebijakan pengaturan rincian prioritas penggunaan Dana Desa ditentukan untuk pencapaian SDGs Desa sesuai dengan Permendesa PDTT 21/2020 jo Permendesa PDTT 6/2023. Berkenaan dengan politik hukum pengaturan rincian prioritas penggunaan Dana Desa, baik di bidang pembangunan desa maupun pemberdayaan masyarakat desa pada prinsipnya telah mencerminkan politik hukum pembangunan nasional sebagaimana diatur dalam UU RPJPN 2005-2025 dan untuk mewujudkan kesejahteraan umum sesuai tujuan negara sebagaimana tercantum dalam Alinea ke-IV UUD NRI Tahun 1945.
Effectiveness of Students Independence Instruments Learning Cake Products and Indonesian Cake Rahmah, Latifahtur; Nurlaela, Luthfiyah; Santosa, Agus Budi
International Journal for Educational and Vocational Studies Vol. 1 No. 6 (2019): October 2019
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v1i6.1635

Abstract

Independence is a needed skill in the 21st century. Learning independence will form a habit that will improve work skills. The focus of this research is to see the effectiveness of student independence instruments in learning cake products and Indonesian cake. The approach of this study is a qualitative approach with the trial subjects in this study involving 32 students of class XI Culinary 1 who were teaching cake products and Indonesian cake lessons at SMKN 8 Surabaya. The method used in this study is development research with a 4D model. The results of the validation of the instruments of the students' independence in the decoration material were on average material aspects of 4.36. The construction was 4.51, language or culture as well as 4.44. The assessment of the three validators of the students' independence instruments obtained the results of an average validation of 4.44 in the valid category. The result shows that the instrument was developed accordingly and can use as an instrument of student independence in Indonesian cake and cake product lessons. The reliability of the kappa coefficient for the three observers is 0.548 > 0.349. Based on the analysis carried out, it can conclude that the instrument tests the independence of independence and can use as an independent instrument for Indonesian cake and cake product lessons.
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.
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.
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.
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.
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