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All Journal Jurnal Tata Boga Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat INVOTEC JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan) Indo-MathEdu Intellectuals Journal Journal of Vocational and Technical Education (JVTE) Journal of Tropical Food and Agroindustrial Technology Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Concept: Journal of Social Humanities and Education Pustaka: Jurnal Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jurnal Sains Student Research Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Algebra JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Jurnal Ilmiah Nusantara MAXIMAL Garina Jurnal Ilmu Sosial dan Humaniora Botani: Publikasi Ilmu Tanaman dan Agribisnis Tarbiatuna: Journal of Islamic Education Studies Indonesian Journal of Humanities and Social Sciences International Journal of Research in Education (IJRE) Jurnal Pendidikan Dirgantara Jurnal Pendidikan dan Sosial Humaniora Jurnal Ilmiah Pendidikan Citra Bakti ALFIHRIS: Jurnal Inspirasi Pendidikan
NIken Purwidiani
Universitas Negeri Surabaya
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Pengembangan Aplikasi Multimedia Interaktif Berbasis Adobe Animate pada Fase F Materi Tempering Cokelat Yolanda Shakira Dasha; Mauren Gita Miranti; Niken Purwidiani; Mein Kharnolis
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 3 (2025): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i3.3894

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) hasil proses pengembangan media pembelajaran interaktif berbasis Adobe Animate pada materi keamanan pangan, 2) kelayakan materi dan media pembelajaran tersebut serta 3) respon peserta didik setelah menggunakan media interaktif berbasis Adobe Animate Penelitian ini menggunakan jenis penelitian R&D dengan menggunakan model 4D, dibatasi hingga tahap pengembangan. Teknik pengumpulan data menggunakan lembar validasi dan angket, yang dianalisis menggunakan skala Likert. Berdasarkan hasil analisis data, 1) Media pembelajaran interaktif berbasis Adobe Animate yang dikembangkan dinyatakan dapat digunakan dalam pembelajaran. 2) Media dinyatakan sangat layak berdasarkan hasil penilaian dari ahli materi sebesar 0,817 dan dari ahli media sebesar 0,835. 3) Serta, respons peserta didik terhadap media pembelajaran interaktif berbasis Adobe Animate dinyatakan sangat baik (97,0%) Dengan demikian, media pembelajaran interaktif berbasis Adobe Animate pada materi tempering cokelat dinyatakan layak untuk digunakan dalam proses pembelajaran.
Upaya Peningkatan Kualitas Hidangan Buffet Lunch di Hotel Aria Centra Surabaya Siti Arifah Sabrina; Lilis Sulandari; Niken Purwidiani; Aisyah Nurin Kamiliya
Jurnal Pendidikan Dirgantara Vol. 3 No. 2 (2026): Mei : Jurnal Pendidikan Dirgantara
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jupendir.v3i2.1091

Abstract

The purpose of this final project is to describe efforts to improve the quality of buffet lunch dishes at the Aria Centra Hotel, Surabaya. This study uses theories from experts who study the improvement of the quality of buffet lunch dishes. The method used in this study is a qualitative method with a descriptive approach. This study uses interview and documentation techniques to support the qualitative approach. This study uses many data collection techniques used interviews and documentation. The focus of this study is to determine the improvement of the quality of breakfast menu dishes. The final results of this study indicate that the Aria Centra Hotel, Surabaya, has provided the quality of breakfast menu dishes according to the wishes of guests. The improvement in the quality of breakfast menu dishes is in accordance with the quality standards set by the chef team. The hotel industry in Surabaya is currently facing very competitive competition, so the Aria Centra Hotel, Surabaya, is required to continue to innovate and improve product quality to maintain guest loyalty. One of the superior services that is a meeting point for large guest interactions is the buffet lunch dish.
Development of an Android-Based Digital Room Service Module Called “Servino” at Vocational Schools Specializing in Culinary Arts Angelina Mayoga Echa Wahyudi; Lucia Tri Pangesti; Niken Purwidiani; Febriani Lukitasari
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.v7i1.27092

Abstract

Room Service learning in Culinary vocational education requires learning media that is easily accessible and supports independent study. Due to its procedural nature, Room Service material demands an interactive and flexible presentation. This study aims to: (1) develop an Android-based Room Service digital module; (2) assess its feasibility in terms of content; (3) assess its feasibility in terms of media; and (4) analyze student responses to the module. This Research and Development (R&D) study utilizes the ADDIE model. Data were collected through questionnaires distributed to content experts, media experts, and Culinary students, and then analyzed using quantitative descriptive techniques. The results indicate that: (1) the Android-based Room Service digital module was successfully developed and is accessible via https://digitalstudio.my.id/p11/; (2) content feasibility reached a score of 94% (Very Feasible); (3) media feasibility reached 98% (Very Feasible); and (4) the average student response was 94% (Excellent). The SERVINO application was developed using iSpring Suite and Web2APK Builder, incorporating the Guided Note Taking learning method for structured note-keeping. These findings demonstrate that the SERVINO application serves as an effective digital solution to overcome internet connectivity barriers in schools while enhancing students' procedural mastery through offline-accessible demonstrations. This research contributes to the digital transformation of vocational pedagogy by providing a practical mobile-based model for culinary training.
Innovation in Fish Cake Production: Proportions of Dory fish (Zeus faber) and Cassava (Manihot esculenta) with the Addition of Water Clover (Marsilea crenata) Alfian Wahyu Pebriansah; Lilis Sulandari; Niken Purwidiani; Ita Fatkhur Romadhoni
JURNAL ILMIAH NUSANTARA Vol. 3 No. 3 (2026): Jurnal Ilmiah Nusantara Mei 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i3.9879

Abstract

Background: This research is intended to increase national fish consumption, which is currently uneven, through the production of fish cakes using Dory fish and cassava as the main ingredients. This innovation aims to minimize production costs while enhancing the nutritional content of the fish cakes. Purposes: This research aims to develop an innovative fish cake product by utilizing John Dory (Zeus faber), cassava (Manihot esculenta), and the addition of water clover leaves (Marsilea crenata) as alternative ingredients that are both nutritious and economical. Methods: The research method employed is a true experimental design featuring three treatment proportions of John Dory and cassava—80%:20%, 70%:30%, and 60%:40%—with the addition of 50 grams of water clover to each treatment. Result: There were significant differences across all organoleptic aspects for each treatment. The best results were achieved with the proportion of 80% John Dory and 20% cassava, which received the highest scores in appearance (19.4), color (20.76), texture (22), aroma (21.2), and flavor (20.44). Conclusion: The addition of cassava and water clover in the proper proportions can produce an innovative fish cake with good organoleptic quality and the potential to increase fish consumption among the public. Keywords: fish cake, ikan dori, singkong, semanggi, uji organoleptik
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Adinda Putri Cahyani Agnes Yuniar Asti Ranti AGUNG PRIJO BUDIJONO Aisyah Nurin Kamiliya Akira Devy Kauri Alfian Wahyu Pebriansah Alkisah Nazilatul Riskiyah Finda Putri Allicia Avilla Aluna Sagita Nareswari Andika Kuncoro Andika Kuncoro Widagdo Andika Kuncoro Widagdo Angelina Mayoga Echa Wahyudi ani, Yuliani Annisa Pramesti Any Sutiadiningsih Apriliyanti, Nur Annisa Asmahda, Rahadatul Asrul Bahar Asrul Bahar Astuti, Nugraha Aulia Salsabila Az-zahra Aura Khansa Balqist Ayu Rahmawati Dewi Ayu Sekar Nurani Azhalia Sukma Putri Azhalia Sukma Putri Bagas Karunia Putra Cindi Fatikha Maulidia Dasha, Yolanda Shakira Defia Laili Mustafik Putri Derrydamawati, Carisha Cecil Dewi, Ila Huda Puspita Dian Kusuma Dewi Djoko Suwito Dwi Kristiastuti Dwiki Rafi Irsandi Ervina Dewi Andriati Ester Grace Enita Fachrizal Rahardhika Murti Fahmi Haqiqi Ramadhani Farah Hanan Asma’ Annisa Febriani Lukitasari Felando, Marvinius FIAZISYAH, ANNISA Fibta Ika Agustin Fikri, Muhammad Dhiyaul Firdausy, Putri Ayu Fitriani, Salsabila Fitrotin Ni’ma Intan Sari Fitrotul Laili Maulidiya Gilbert Laurent Handjani, Sri I. F Romadhoni I.F Romadhoni Icha Mayrani Purwanti Ihda Rahma Aprilianti Putri Ila Huda Ila Huda P.D Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Ila Huda Puspita Dewi Irma Nurdiana Ita Fathur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni Jovita Nuriza Junior, Gusti Alamsyah Kholifatin Nur Faiza Kuncoro, Andika Lailiyah Sufi Faradisah Lebdoyono, Rendra Lidiya Farzana, Nur Azizah Lilis Sulandar Lilis Sulandari Lilis Sulandari Lintang Ayu Putri Adinda LUCIA TRI PANGESTHI Lucia Tri Pangesthi Lucia Tri Pangesthi Lucia Tri Pangesti Lukitasari, Febri M. Daris Athaya Rohmatillah Mardhiyatu Rohmah Maulana Dzaky Hiba Dillah Akbar Mauren Gita Miranti Mauren Gita Miranti Mega Anggita Mein Kharnolis MEIN KHARNOLIS Miranti, Mauren Gita Muhammad Al Aziz Putra M Muhammad Basyaruddin Muhammad Fikri Bachruddin Patty Musyaffa Rafi Hidayat Nahdliyah Hita Pratiwi Narulita, Vidia Nashita Lucky Mashura Nensi Pratiwi Niquita Aurellia Az Zahra Nisa, Dina Choirun Nugrahani Astuti Nugrahani Astuti Nurjannatin, Rizke Tajrin Ocha Regita Maharani Onie Anjani Orienta Zubaidah Pangesthi, Lucia Tri Prasetiyo, Annisa Alya Safira Putri Pujiastuti, Novia Putri Adinda, Lintang Ayu Putri, Rianti Nadila Susana Qorry' Aina Rahma Aprilianti Putri, Ihda Randika Lafia Dewi Ranti, Agnes Yuniar Asti Restami, Mafisa Rizka Fadhillah Cahyati Rizky Nova Prasetya Rohmah, Mardhiyatu Rohmatin Alifia Arining ROSA RADITA KASIH, DEWI Rosita Desi Safitri Salam, Muhamad Akbar Maulana Moelya Salfa Mei Dianawati Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Saraswati, Yurin Sari, Fitrotin Ni'ma Intan Sayid Agil Jenar Sakti Shafiyyatul Rahil Shellyna Fidya Silka Shinta Krisnamurti Shofiyah Rahma Maulidiyah Siti Arifah Sabrina Sri Handajani Sri Handajani Sri Handajani Suhartiningsih Suhartiningsih Sulu, Miryam Syafitri, Novriadila Thoriq Afif Ramadhan Vinka Conia Wahyu Dwi Kurniawan Wati, Dessy Riyana Widagdo, Andika Kuncoro WIDYATAMI, NORMASITA Windy Pujiwanti Yolanda Shakira Dasha