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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 Jurnal Pendidikan Tata Boga dan Teknologi IBLAM Law Review Journal of Law and Social Politics Jurnal Ilmiah Pendidikan Citra Bakti
Luthfiyah Nurlaela
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Social Sciences Transportation Other

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Comparison of Learning Outcomes Between Discovery Learning with Inquiry Learning Reviewed of Student Learning Independence At Vocational High School Lukitasari, Febriani; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 2 No. 10 (2020): October 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i10.3305

Abstract

The provision of education provides a positive value for the development of the quality of Human Resources (HR), because global challenges and competition between nations in various aspects of life are increasingly competitive. This study aims to find the effect of learning models find the effect of discovery learning learning models with inquiry learning learning models to increase student learning outcomes; find the effect of student learning independence on student learning outcomes; and find interactions between discovery learning, inquiry learning and student learning independence models on student learning outcomes.This type of research is a quasi-experimental study, which is to examine student learning outcomes in food knowledge subjects using discovery learning and inquiry learning models. The research design used in this study is factorial design. Data collection techniques were carried out by observation and tests. Instrument of student learning outcomes. This study concludes that: (1) there is a significant difference in the effect of discovery learning models compared to inquiry learning models on improving student learning outcomes; (2) there is a significantly higher difference in high learning independence compared to students with low learning independence on student learning outcomes, and (3) there is an interaction between discovery learning, inquiry learning and student learning independence towards student learning outcomes. Based on the above conclusions as a whole shows there are differences in the application of learning models, the level of independence and interaction between the use of learning models, and the level of independence of student learning outcomes.
The Effect of PUJB Subjects (Food Service Business Management) and Industrial Work Practice on Entrepreneurship Competence of Vocational School Students in Catering Service Expertise Purwaningtyas, Kezia Eka; Nurlaela, Luthfiyah; Ismayati, Euis; Rijanto, Tri; Marniati, Marniati
International Journal for Educational and Vocational Studies Vol. 3 No. 2 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i1.3479

Abstract

This article aims to find out how food service business management subjects and industrial work practices affect the entrepreneurial competence of Vocational Education and Training (VET) students. The quantitative approach is to process the data and the numbers are obtained through statistical analysis. The data source used in this study is primary data or data obtained directly from respondents. This study aims to examine the effect of the independent variable (free), namely PUJB (X1), industrial work practice (X2) subjects on the dependent variable (dependent), namely entrepreneurial competence (Y). Researchers took a sample of 81 respondents. Data collection by giving questionnaires to respondents to all students majoring in marketing class XII at SMKN 2 Mojokerto. Based on the data from the results of research and tests that have been carried out, the conclusions are: (1) PUJB subjects affect the entrepreneurial competence of class XII students of the Catering Services study program at SMKN 2 Mojokerto. (2) Internship has an effect on the entrepreneurial competence of class XII students of the Catering Service study program at SMKN 2 Mojokerto. (3) PUJB and apprenticeship subjects affect the entrepreneurial competence of class XII students of the Catering Service study program at SMKN 2 Mojokerto.
The Effect of Teaching Factory Implementation on The Competence and Readiness to Work of Students of the Catering Service Study Program at SMKN 2 Mojokerto Permata, Tri Wahyuni Indah; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 3 No. 3 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i3.5412

Abstract

This study aims to analyze the effect of implementing the teaching factory on readiness to work through the competence of students. This research was conducted at SMKN 2 Mojokerto. This research is an ex-post facto research. The population of this study were students of class XI and class XII of the catering service program at SMKN 2 Mojokerto, totaling 193 students. The research sampling technique was simple random sampling and calculated using the Slovin formula, so that the number of research samples was 130 students. The data analysis technique used path analysis. Research data collection uses a questionnaire instrument on the variables of teaching factory implementation and readiness to work, while for competence using tests and observation sheets. Before being distributed to research respondents, a validation test was first conducted on each research instrument. In line with the objectives, the results of the study show that: (1) the implementation of the teaching factory has a positive effect on the competence of students at SMKN 2 Mojokerto; (2) The implementation of the teaching factory has a positive effect on the readiness to work of the students at SMKN 2 Mojokerto; (3) The competence of students has a positive effect on the readiness to work of students at SMKN 2 Mojokerto; and (4) the implementation of the teaching factory has a positive effect on the readiness to work of students at SMKN 2 Mojokerto through the competence of students.
Teachers' perception of gender on gender-responsive learning in the vocational school of tourism Wijanarko, Setiawan; Nurlaela, Luthfiyah; Maspiyah, Maspiyah; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 4 No. 1 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i1.5508

Abstract

This study aims to determine the teacher's perception of gender towards gender-responsive learning. This research with a quantitative approach uses a questionnaire data collection method (questionnaire) consisting of a questionnaire on teacher perceptions of gender, teacher attitudes towards students, interaction in learning, and gender-responsive learning. The questionnaire uses a Likert scale with four answer choices. From the results of the calculation of the data, it can be seen that the mean value of teachers' perceptions of gender at SMK Negeri 8 Surabaya is 84.87 in the 76-90 interval which means that teachers' perceptions of gender towards responsive Hender learning are classified as "good". In this case, the teacher's perception of gender at SMK Negeri 8 Surabaya can influence well, providing equality in access, control, participation, and benefits for male and female students in a balanced way.
EFEKTIVITAS PENGGUNAAN VIDEO TUTORIAL UNTUK MENINGKATKAN KINERJA SISWA SMK Rubiyati; Nurlaela, Luthfiyah; Rijanto, Tri
Jurnal Ilmiah Pendidikan Citra Bakti Vol. 9 No. 1 (2022)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jipcb.v9i1.644

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana efektivitas penggunaan video tutorial dalam meningkatkan hasil belajar kinerja siswa SMK. Jenis penelitian ini adalah penelitian Quasi Experiment. Rancangan penelitian yang dilakukan yakni Posttest only control group design. Subjek pada penelitian ini adalah peserta didik di Jurusan Tata Kecantikan kelas XII di SMKN 8 Surabaya. Subjek penelitian merupakan peserta didik kelas XI KC1 sebagai subjek kelas eksperimen 2 sebanyak 30 orang dan peserta didik dari kelas XI KC2 sebagai subjek kelas Eksperimen 1 sebanyak 33 orang. Data hasil belajar diperoleh melalui lembar penilaian kinerja peserta didik. Efektifitas pemanfaatan media video dilakukan dengan mengolah data yang diperoleh dari field trial evaluation, kemudian dilakukan analisis data dengan menggunakan uji t. Pengolahan data tersebut untuk mengetahui tanggapan peserta didik apakah ada perbedaan pembelajaran penataan sanggul kreatif antara kelompok pembelajaran dengan menggunakan media video tutorial dengan kelompok yang menggunakan media powerpoint. Hasil penelitian menunjukkan bahwa terdapat perbedaan hasil belajar yang dicapai antara peserta didik yang diajar dengan media powerpoint dan video tutorial. kelas eksperimen 1 yang menggunakan media powerpoint memiliki rerata yang lebih rendah dibandingkan dengan kelas yang menggunakan media video tutorial. Dengan hipotesis yang ada maka dapat disimpulkan bahwa video tutorial yang digunakan efektif dalam penerapannya.
The Relationship Between The Implementation of the Double Track Culinary Program and The Entrepreneurial Interest of High School Students in East Java Damayanti, Safira; Nurlaela, Luthfiyah; Rizkiyah, Nurul Farikhatir; Ahmi, Hanif Naufal
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27032

Abstract

This research is against by the importance of the double track program initiated by the East Java Provincial Government as an effort to provide vocational skills for high school students, particularly in culinary arts, to provide them with competencies after graduation. The purpose of this research is to discuss the relationship between the implementation of the culinary double track program and students entrepreneurial interest in East Java. A quantitative method with a correlational design was practised. The study was conducted at four high schools implementing the double track program, involving 11th and 12th grade students enrolled in the culinary program. Data were collected using a Likert-scale questionnaire that had been tested for validity and reliability. The research instrument consisted of two variables: the implementation of the culinary double track program (X) and entrepreneurial interest (Y). Data analysis was conducted using the Pearson Product Moment correlation test, yielding a correlation coefficient of 0.734 with a significance level of p < 0.001. The results indicate a positive and significant relationship between the implementation of the culinary double track program and students entrepreneurial interest.
The Effect Of Flavor Innovation And Grilled Rib Presentation Strategies On Consumer Purchase Interest At Restaurant Blowing In Karanganyar City, Central Java Lokosari, Keken; Nurlaela, Luthfiyah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27052

Abstract

The shift in eating behavior towards a multisensory experience means that purchasing interest is no longer determined by taste alone, but also by flavor innovation and presentation strategies. This study aims to assess the effect of flavor innovation and presentation strategies, as well as both simultaneously, on the purchasing interest in grilled ribs at Blowing Restaurant, Karanganyar. The research method used in this study is explanatory quantitative. The sample size used was 31 respondents. The data collection technique used was a questionnaire using a 4-point Likert scale. The analysis technique used in this study was multiple linear regression. The results showed that flavor innovation had a significant positive effect on purchasing interest; presentation strategy had a significant effect; and both simultaneously increased purchasing interest. The suggestion that can be conveyed is to combine innovative flavors (andaliman for uniqueness, taliwang for authenticity) with multisensory presentation (anglo for warmth/authenticity, hot plate for audio-aroma effects) supported by attractive product narratives. Future research is recommended to use a controlled experimental design and link purchase intent with actual sales results. Theoretically and pedagogically, this research contributes as an empirical example of the application of the concept of multisensory experience in culinary product development, which can be used as teaching material in entrepreneurship education, marketing management, and culinary vocational education.
The Effect of Marketing Mix on Purchase Decisions at Éclair Coffee in Mataram City Wijaya, Levina Apriyeni; Nurlaela, Luthfiyah; Yushila, Aulia Bayu; Nurfatimah, Ratna Palupi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27040

Abstract

The take a look at ambitions for look at how application of a advertising blend method concerning 4 key additives, namely product, rate, distribution, and advertising, contributes to consumer purchasing choices at Éclair coffee in Mataram town. the idea for this have a look at stems from the fast growth of the culinary industry and increasingly competitive espresso stores, which necessitates appropriate advertising strategies to influence client interest and selections. The studies technique used a quantitative method with an associative design, at the same time as data collection become accomplished through the distribution of Google paperwork-based questionnaires to a hundred respondents the usage of purposive sampling as a part of a non-probability sampling approach. The consequences discovered that the product and merchandising factors had a sizeable impact on buying selections, even as the fee and vicinity (distribution) variables did now not show a vast person affect. however, when tested together, the four advertising and marketing mix variables performed a role in purchasing choices with an standard contribution of 39.1%, so it may be concluded that product and merchandising are the principle elements that decide consumer choices. based on these findings, Éclair coffee desires to prioritize improving product quality and strengthening extra creative promotional initiatives. similarly, it's also vital to reevaluate pricing and region choice policies to stay applicable, aggressive, and capable of aligning enterprise approach with evolving customer dynamics and tendencies. 
Co-Authors Agus Budi Santosa Ahmi, Hanif Naufal Akhmad Mustaming, Akhmad Ariyono Setiawan Aulia Bayu Yushila, Aulia Bayu Damayanti, Safira 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 Lokosari, Keken 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 Nurfatimah, Ratna Palupi PERMANA PUTRA, ARIZKA Permata, Tri Wahyuni Indah Pradani, Rizky Yulianingrum Purwaningtyas, Kezia Eka rahmah, latifahtur Rita Ismawati Rizkiyah, Nurul Farikhatir Rubiyati Rubiyati Sabil , M. Asnawi Sari, Fadlilah Indira Satriawati, Asti Setiawan, Ariyono Shania Mashunna, Noor Sri Handajani Tri Rijanto Tri Rijanto Wahini, Meda WIJANARKO, SETIAWAN Wijaya, Levina Apriyeni Winiasri, Linda Zuhrie, M. Syariffuddien