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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Syntax Idea

Sutriyati Purwanti

Universitas Negeri Yogyakarta

Author-ID : 349878

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Other

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Articles

Strategy for Developing Interest of Entrepreneurship through a Culinary Business Management Course Titin Hera Widi Handayani; Sutriyati Purwanti; Dewi Eka Murniati; Safitri Yosita Ratri
Jurnal Pendidikan Teknologi dan Kejuruan Vol 26, No 2 (2020): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v26i2.29232

The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma students in Culinary Engineering in Culinary Business Management (CBM) course, (2) to formulate strategies for developing students’ entrepreneurial interest through the CBM course as recommendations for lectures in the next period. This ex post facto research with a descriptive approach was carried out in February to July 2019 in the Diploma Study Program of Culinary Engineering, Universitas Negeri Yogyakarta (UNY). The population of the study consisted of 40 students who took CBM in the odd semester of the 2018/2019 academic year. A purposive sampling technique was employed while the questionnaire was used in the data collection. Quantitative descriptive was used to analyze the data. The results show that: (1) Entrepreneurial interest of Diploma students of Culinary Engineering in the CBM course is 40% in the Very High category and 60% in the High category, (2) there are four strategies for developing students’ entrepreneurial interest through the CBM course, namely SO (Strength-Opportunity) strategy: while WO (Weakness-Opportunity) strategy, ST (Weakness-Opportunity) strategy, and WT (Weakness-Threat) strategy. The benefits of this study are firstly, for students, it investigates students’ entrepreneurial interests through learning CBM, for education staff, it examines the effectiveness of learning CBM in forming students’ entrepreneurial interests, and for educational institutions, it is an effort to evaluate and recommend learning CBM to form students’ entrepreneurship.

Profil Teamwork Skill sebagai Gambaran Kemampuan Kompetitif Mahasiswa Ichda Chayati; Sutriyati Purwanti; Mutiara Nugraheni
Jurnal Pendidikan Teknologi dan Kejuruan Vol 22, No 1 (2014): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

The objectives of the study were: 1) to identify the profile of the Hospitality Engineering Education students’ teamwork skills, 2) to identify the profile of the Hospitality Engineering Students’ teamwork skills, 3) to describe the general overview of the students’ teamwork skills, 4) to identify the group of Bachelor program with the highest and the lowest teamwork skills, 5) to identify the group of the Associate program with the highest and the lowest teamwork skills. This study was a descriptive study. The results showed: 1) the Hospitality Engineering Education students who were at the stages of forming, storming, norming, and performing teamwork skills were 1.02%; 0.52%; 53.39%; and 45.07% respectively, 2) The Hospitality Engineering students who were at the stage of forming, storming, norming, and performing teamwork skills were 2.3%; 2.43%; 54.85%; and 40.42% respectively, 3) All of students in Bachelor and Associate programs generally have good team work skills, 4) in the Bachelor level, the groups with the highest teamwork skills were the regular Bachelor program of 2011 and the non-regular Bachelor program of 2010, while the groups with the lowest teamwork skills were the regular Bachelor program of 2009 and the non-regular Bachelor program of 2009, 5) at the Associate level, the group with the highest teamwork skills was the regular Associate program of 2011, while the group with the lowest team work skills was the regular Associate program of 2010.

Supporting aspects of entrepreneurial interest: an empirical study reviewing creative, strategic, and digital competencies (EI-CSDC) Purwanti, Sutriyati; Rahman, Luthfi Riyadh; Hamid, Abdul Kharim bin Abdul; Indra, Muhammad
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 30 No. 2 (2024): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v30i2.71281

Kewirausahaan masih menakutkan dan menimbulkan keraguan dalam penerapannya dalam kehidupan sehari-hari, apalagi dengan semakin majunya digitalisasi yang menghadirkan banyak konten yang membingungkan. Padahal kedua aspek tersebut sangat menjanjikan untuk menunjang kehidupan di masa depan. Tujuan penelitian adalah untuk mengeksplorasi hubungan antara aspek minat berwirausaha, kompetensi digital, berpikir kreatif dan strategis. Subjek penelitian di kota Yogyakarta dan mahasiswa program studi S1 Tata Boga dengan rentang usia 20-24 tahun. Model ex-post facto digunakan sebagai instrumen penelitian dan jalur analisis digunakan sebagai analisis data. Akhirnya ditemukan hasil model dan ditetapkan sesuai berdasarkan kriteria tertentu, meskipun beberapa subaspek dari aspek utama yang diteliti tidak memenuhi kriteria, namun saling mendukung. Kesimpulan penelitian ini adalah aspek minat berwirausaha jika didukung oleh kompetensi digital dan pemikiran kreatif dan strategis telah terbukti secara empiris.

Motivasi dan Sikap Mahasiswa Program Studi Manajemen UNY Terhadap Minat Berwirausaha Bidang Boga Ngabdul Munif; Sutriyati Purwanti; Mutiara Nugraheni; Ezra Chica’al Sandya
Syntax Idea 4044-4054
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v6i9.4484

Penelitian ini bertujuan untuk mengetahui; (1) motivasi mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga, (2) sikap mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga, (3) minat mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga, (4) Pengaruh motivasi dan sikap mahasiswa program studi manajemen UNY terhadap minat berwirausaha bidang boga. Jenis penelitian survei dengan populasi 240 mahasiswa, teknik pengambilan sampel simple random sampling dengan sampel penelitian sebanyak 147 mahasiswa dengan menggunakan pengukuran Isaac dan Michael. Pengumpulan data penelitian menggunakan angket, dokumentasi dan observasi. Uji persyaratan analisis menggunakan uji normalitas dan linieritas. Teknik analisis yang digunakan adalah regresi linier berganda. dengan menggunakan bantuan program statistik SPSS versi 22.0. Hasil penelitian menunjukkan bahwa: (1) Motivasi mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga memiliki kecenderungan sedang. Frekuensi variabel motivasi pada kategori sangat tinggi 2 (1,4%), kategori tinggi 42 mahasiswa (28,6%), kategori sedang 69 mahasiswa (46,9%), kategori rendah 6 mahasiswa (4,1%). Faktor dominan pembentukan motivasi mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga adalah faktor pendorong pada kategori tinggi sebanyak 42%; (2) Sikap mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga memiliki kecenderungan sedang. Frekuensi variabel sikap pada kategori tinggi 51 (34,7%), kategori sedang 57 mahasiswa (38,8%), kategori rendah 34 mahasiswa (23,1%), kategori sangat rendah 5 mahasiswa (3,4%). Faktor dominan pembentukan sikap mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga adalah faktor tingkat sikap pada kategori tinggi sebanyak 41,5%; (3) Minat mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga memiliki kecenderungan sedang. Frekuensi variabel minat pada kategori sangat tinggi 9 mahasiswa (6,1%), kategori tinggi 40 mahasiswa (27,2%), kategori sedang 64 mahasiswa (43,5%), kategori rendah 28 mahasiswa (23,1%), kategori sangat rendah 6 mahasiswa (4,1%). Faktor dominan pembentukan minat mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga adalah faktor minat personal pada kategori tinggi sebanyak 45,6%; (4) Terdapat pengaruh positif antara motivasi dan sikap mahasiswwa program studi manajemen UNY terhadap minat berwirausaha bidang boga dengan nilai signifikansi dalam uji F adalah o,00 dan lebih kecil dari 0,5. Hal ini berarti ditolak dan diterima, sehingga kesimpulan terdapat pengaruh motivasi dan sikap mahasiswa program studi manajemen UNY terhadap minat berwirausaha bidang boga

PELATIHAN WIRAUSAHA MAKANAN KUDAPAN SEBAGAI ALTERNATIF USAHA MANDIRI UNTUK MENINGKATKAN PENDAPATAN KELUARGA MISKIN DI DAERAH PINGGIRAN KOTA Purwanti, Sutriyati
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 15, No 1 (2011)
Publisher : Universitas Negeri Yogyakarta

This Community Service Program was intended to provide knowledge and skill in terms of: 1) snack food with various materials and processing tech- nique; 2) processing various types of Snack food using basic materials of flour (rice, wheat, sticky rice), and cassava by means of various processing techniques; 3) serving and packaging Snack food in a more interesting and hygienic way and 4) appropriate pricing for the fast-food. The training program was implemented in July 2010 by involving 25 non-working housewife mothers in the area of Pringgodani sub-village of Mri- can Yogyakarta. The materials provided included: knowledge on basic concepts, types and characteristics of Indonesian Snack foods, making Snack foods using various materials of flour (rice, wheat, sticky rice) and cassava as well as serv- ing and packaging Snack food in a more interesting and hygienic way in order to be appropriate for sales, and calculating the selling price of the Snack food. Methods used in the training were lecturing, question and answer, demonstra- tion and practice. The results of the Community Service Program were: 1) the participants have knowledge on Snack food using various materials and types and process- ing techniques; 2) the participants are able to make various types of Snack food using various types of materials and techniques of processing; 3) the participant are able to serve and package Snack food in a more interesting and hygienic way, and 4) the participants are able to appropriately calculate the selling price of the Snack food. Suggestions made based on the results of the program were: 1) the need for providing fixed outlets/food shop to serve the Snack food made by housewife mothers in such a way that it could be the center for Snack food shop and the housewife group should not vend their Snack food products; 2) the training program participants need to develop variations of their Snack food products in order to cope with bored buyers in such a way that the Snack food products accepted by consumers

Co-Authors Chica’al Sandya, Ezra Dewi Eka Murniati Ezra Chica’al Sandya Hamid, Abdul Kharim bin Abdul Ichda Chayati Luthfi Riyadh Rahman MUHAMMAD INDRA Mutiara Nugraheni Ngabdul Munif Safitri Yosita Ratri Titin Hera Widi Handayani

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