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All Journal Cakrawala Pendidikan Jurnal Pendidikan Akuntansi Indonesia PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Tata Boga Pendidikan Dasar Journal of Educational Science and Technology AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian 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 (JOVES) Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) IBLAM Law Review Jurnal Lingkungan dan Sumberdaya Alam (JURNALIS) Jurnal Pendidikan dan Pembelajaran Jurnal Armada Pendidikan Journal of Law and Social Politics Jurnal Ilmiah Pendidikan Citra Bakti
Luthfiyah Nurlaela
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Transportation Other

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Implementasi Pendekatan PDIA dalam Meningkatkan Motivasi Belajar dan Kemampuan Berpikir Komputasional Siswa SMK Kelas X pada Mata Pelajaran Koding dan Kecerdasan Artifisial Laela Muliana; Tri Rijanto; Luthfiyah Nurlaela; I Gusti Putu Asto Buditjahjanto; Rommy Mochamad Ramdhani
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v5i2.6499

Abstract

This study aims to enhance the learning motivation and computational thinking skills of grade X SMK (Vocational High School) students in the subjects of Coding and Artificial Intelligence through the implementation of the Problem Driven Iterative Adaptation (PDIA) approach. Conducted as a Classroom Action Research (PTK) at SMKN 1 Penajam Paser Utara during the 2025/2026 academic year with 36 student participants, the study utilized the Kemmis and McTaggart action research model, which consists of planning based on identifying real-world problems, implementing contextual problem-solving activities, observation using instruments, questionnaires, and computational thinking tests, as well as in-depth reflection to evaluate and refine subsequent actions, carried out over two cycles. Data collection techniques included observation, learning motivation questionnaires, and computational thinking ability tests. The results indicate that the application of the PDIA approach significantly improved students' learning motivation and computational thinking skills. Student learning mastery increased from 50% in the pre-action phase to 63.89% in Cycle I, and further rose to 91.67% in Cycle II, with the class average score reaching 82.58. Additionally, student learning motivation showed improvement, marked by increased activity, enthusiasm, and engagement in the learning process. Therefore, it can be concluded that the PDIA approach is effective in enhancing both learning motivation and computational thinking skills among students in the subjects of Coding and Artificial Intelligence.
Manajemen Perubahan sebagai Moderasi pada Pengaruh Pair Programming terhadap Kemampuan Desain Logo Siswa DKV SMK Negeri 2 Magetan Khoirul Roziqin; Yeni Anistyasari; Luthfiyah Nurlaela; Rommy Mochamad Ramdhani; I Gusti Putu Asto Buditjahjanto
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v5i2.6598

Abstract

This research was conducted to investigate whether the application of the Pair Programming influences the logo design competencies of students enrolled in vocational high schools (SMK), while also assessing the moderating Change Management as through the ADKAR framework. The study adopted a quasi-experimental methodology involving tenth-grade learners from the Visual Communication Design program at SMK Negeri 2 Magetan. Participants were allocated into two groups, consisting of an experimental cohort of 36 students and a control cohort of 108 students. To evaluate data, inferential statistics were applied, including Independent Sample t-test and Moderated Regression Analysis (MRA). Results showed no statistically meaningful difference in mean learning performance between students who engaged in collaborative learning and those who learned individually, as evidenced by a significance value of p = 0.9090. However, descriptive findings revealed that Pair Programming functioned as an effective safety net, maintaining the lowest student score at 57, slightly better than the individual method’s minimum of 56. Furthermore, the experimental group achieved a higher maximum score (97) compared to the control group (96). Regression analysis demonstrated that Change Management significantly moderates the effect of Pair Programming (p=0.001). The findings indicate a "safety net" effect for students with low mental readiness, while those with high readiness experienced an interference effect. The study concludes that the success of collaboration depends on technical instruction and heavily influenced by students' psychological readiness. Therefore, the implementation of Pair Programming should be accompanied by change management interventions to optimize student adaptation to a collaborative work culture.
Implementasi Pendekatan PDIA untuk Meningkatkan Hasil Belajar pada Pembelajaran Programmable Logic Controller Mohamad Syamsul Huda; Puput Wanarti Rusimamto; Luthfiyah Nurlaela; Rommy Mochamad Ramdhani; I.G.P. Asto Buditjahjanto
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v5i2.6704

Abstract

This study aims to improve learning outcomes in the Programmable Logic Controller (PLC) subject through the application of the Problem Driven Iterative Adaptation (PDIA) approach to class XI students of Electrical Power Installation Engineering at SMK KAL-1 Surabaya. The study used a Classroom Action Research design integrated with PDIA stages, including initial problem analysis, action planning, implementation, reflection, and continuous adaptation. The study was conducted in two cycles with 35 students as subjects. The research instruments included knowledge tests, practical skills assessments, and student activity observation sheets. Data were analyzed descriptively quantitatively and qualitatively. The results showed an increase in learning outcomes in the domains of knowledge and practical skills. The average knowledge score increased from 75.23 in cycle I to 78.30 in cycle II, while the practical skills score increased from 76.33 to 80.26. Student learning completeness also increased until all students reached the Minimum Completeness Criteria in cycle II. In addition to improving learning outcomes, the application of PDIA encouraged students to be more active, reflective, and involved in solving PLC programming problems. These findings demonstrate that the PDIA approach effectively creates PLC learning that is adaptive, contextual, and responsive to the dynamics of student learning difficulties in vocational education. This approach offers practical implications for vocational teachers in designing learning strategies based on real-world industrial problems and strengthening students' critical thinking and technical problem-solving skills in a sustainable and measurable manner in the vocational school context.
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. 
The Effect of Tiktok Content Type and Content Interaction on Brand Awareness of Custom Cake D’meals Aisya Risnanda Fadhilla; Luthfiyah Nurlaela; Aulia Bayu Yushila; Ratna Palupi Nurfatimah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27089

Abstract

This study aims to analyze the partial and simultaneous effects of TikTok content type and content interaction on the brand awareness of Custom Cake D’meals. The growing popularity of custom cakes on TikTok provides the background for examining how content strategies and audience engagement contribute to brand awareness. This research employs a quantitative explanatory approach using a survey of 95 respondents who follow the TikTok account @milaniaadrr (owner of Custom Cake D’meals). The sample was selected using purposive sampling and the Slovin formula. Data were analyzed using multiple linear regression with t-test and F-test. The results indicate that content type and content interaction influence brand awareness, and simultaneously have a significant effect with a coefficient of determination of 48.5%. These findings suggest that effective TikTok marketing strategies require alignment between appropriate content formats and efforts to encourage active audience interaction. This study provides empirical evidence for culinary business practitioners in utilizing social media to build brand awareness and supports Culinary Education by offering practical insights for developing innovative promotional strategies aligned with the modern culinary industry.
Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School Anistian Nur Azizah; Febriani Lukitasari; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27072

Abstract

The use of learning media will help educators in delivering learning materials so that they can be well understood by students. However, in culinary learning, especially in the material of plant-based food cuts, the learning media used is still dominated by conventional learning methods such as lectures. The media cannot be used to visualize the shape and technique of the pieces in the material, this causes students to tend to be passive and less interested in understanding the material presented. Thus, innovative and interactive learning media is needed to improve students' understanding. Augmented Reality (AR) was chosen as a solution because it is able to display real visuals in 3D so as to help students understand the material visually and realistically. This research aims to develop flashcard learning media with Augmented Reality (AR) on plant-based food ingredient materials, to determine the feasibility of the material and the feasibility of the media for the learning media that has been developed. The type of research and research model used is ADDIE, but the research is limited to the development stage. The subjects of this study are class X students totaling 34 students, while the object of this study is flashcard learning media with augmented reality (AR). The instruments used in this study include validation sheets of material experts and media experts on the media used. The results of this study were concluded that flashcard media with AR is in the form of printed products that include material cut from plant-based foodstuffs, the results of the material validation show a feasibility value of 91% which is included in the very feasible category. Media validation obtained an average score of 97% with a very decent category.
The Effect of Gembili Flour (Dioscorea esculenta L.) Substitution on Sensory Quality and Consumer Acceptance of Donuts Salwa Salsabila; Luthfiyah Nurlaela; Lilis Sulandari; Aji Fajar Ramadhani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27080

Abstract

Donuts are bakery products widely consumed by the public and are generally produced using wheat flour as the main ingredient. The high dependence on wheat flour encourages the utilization of local food resources as alternative raw materials, one of which is gembili flour (Dioscorea esculenta L.). This study aimed to examine the effect of gembili flour substitution on the sensory quality and consumer acceptance of donuts. The research employed a single-factor experimental design with five substitution levels: P1 (10%), P2 (20%), P3 (30%), P4 (40%), and P5 (50%). Sensory attributes evaluated included color, aroma, taste, and texture, while hedonic assessment consisted of color, aroma, taste, texture, and overall liking. The use of gembili flour influenced product characteristics due to its high starch content and the absence of gluten, which affected dough structure, elasticity, and the final texture of the donuts. Data were analyzed using One Way Analysis of Variance (ANOVA) followed by Duncan’s multiple range test at a 5% significance level. The findings indicated that the level of substitution significantly affected sensory quality and consumer acceptance. Treatments P1 and P2 achieved the highest scores and showed no significant differences for most parameters, whereas higher substitution levels tended to reduce product acceptability. Therefore, gembili flour substitution up to 10-20% is considered optimal for producing donuts with acceptable sensory quality and consumer preference.
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School Elok Fajriah; Lucia Tri Pangesthi; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27174

Abstract

The availability of assessment instruments that measure Higher Order Thinking Skills in basic food processing techniques is still limited. Therefore, an appropriate instrument is needed to evaluate students’ higher-order thinking abilities. This study aimed to develop and examine the quality of a HOTS-oriented test instrument on basic food processing techniques. The research employed a Research and Development (R&D) method using the 4D model (define, design, develop, and disseminate). The test was implemented through Wayground, an online interactive learning platform used to create and administer digital quizzes and assessments. The research subjects consisted of 59 students. Data analysis included item validity using Product Moment correlation, reliability using Cronbach’s Alpha, as well as analysis of item difficulty, discrimination index, distractor effectiveness, and completion time. The results indicated that 28 out of 55 items (50.9%) were valid. The reliability coefficient reached 0.81, categorized as very high. The difficulty level was dominated by moderate items (57%), followed by easy (39.5%) and difficult items (3.5%). The discrimination index showed fair (32%), good (43%), and very good (25%) categories. Distractor effectiveness was mostly in the good (57%) and very good (25%) categories. The fastest average completion time was 22 seconds, while the longest was 1 minute and 17 seconds. These results indicate that the instrument is feasible for measuring students’ higher-order thinking skills in basic food processing techniques.
Co-Authors A. Grummy Wailanduw Agus Budi Santosa Ahmi, Hanif Naufal Aisya Risnanda Fadhilla Aji Fajar Ramadhani Akhmad Mustaming, Akhmad Amelinda Nathania Royanto Anistian Nur Azizah Annisa Nur'aini Ariyono Setiawan Aulia Bayu Yushila, Aulia Bayu Damayanti, Safira Diwyacitta Antya Putri EKO HARIADI Ekohariadi Elok Fajriah Eppy Yundra Eppy Yundra, Eppy Euis Ismayati Fadilla, Niki Fadillah, Anjar Isna Febriani Lukitasari Fitriana Nugraheni, Fitriana Ganmawati, Aisyah Gita Miranti, Mauren Hanif Naufal Ahmi Heri Sudarmaji Hikmah, Yuniar Fitria Hippj, Vony F.S Hartini hudayah, Tri Erni I Gusti Putu Asto Buditjahjanto I.G.P. Asto Buditjahjanto Ida Ayu Putu Sri Widnyani Ihfi Dzuhriyanul Musthofa Indra Nova Saputra Irra Chrisyanti Dewi Ismet Basuki Ita Fatkhur Romadhoni Iwan Arkadianto Jenar, Saptono Khoirul Roziqin Kusstianti, Nia Laela Muliana Lailatul Hanifi Rahmah Latifahtur Rahmah Lilik Anifah Lilis Sulandari Lokosari, Keken LUCIA TRI PANGESTHI Lucia Tri Pangesthi Lukitasari, Febriani Ma'ani, Hasman Marniati Marniati, Marniati Maspiah, Maspiah Maspiyah Maspiyah Maspiyah Maspiyah Mauren Gita Miranti Mediatrix Tu'baran Megasari, Dindy Sinta MEI ROSSA, ITA Meini Sondang Meini Sondang Meini Sondang Sumbawati Mochamad Cholik Mochammad Imron Awalludin Mohamad Syamsul Huda Mohd Yusof Bin Kamaruzaman Muhammad Abdel Faridz Munoto Munoto Munoto, Munoto Munoto, Munoto Muslim, Supari . Nur, Mohamad Nurfatimah, Ratna Palupi PERMANA PUTRA, ARIZKA Permata, Tri Wahyuni Indah Pradani, Rizky Yulianingrum Puput Wanarti Rusimamto Purwaningtyas, Kezia Eka rahmah, latifahtur Raida Amelia Ifadah Ratna Palupi Nurfatimah Ratna Palupi Nurfatimah Rita Ismawati Rizkiyah, Nurul Farikhatir Rommy Mochamad Ramdhani Rommy Mochammad Ramdhani Rubiyati Rubiyati Sabil , M. Asnawi Salim Salim Salwa Salsabila Sari, Fadlilah Indira Sari, Widianti Mafika Satriawati, Asti Sa’diyah, Dewi Fitrotus Setiawan, Ariyono Shania Mashunna, Noor Sri Handajani Sri Handajani Sri Setyo Iriani Sriyani Sriyani Theodorus Wiyanto Wibowo Tri Rijanto Tri Rijanto Ulil Hartono Wahini, Meda WARJU WIJANARKO, SETIAWAN Wijaya, Levina Apriyeni Winiasri, Linda Yeni Anistyasari Zuhrie, M. Syariffuddien