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All Journal Jurnal Pendidikan Teknologi dan Kejuruan PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Technopreneur (JTech) JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Among : Jurnal Pengabdian Masyarakat Journal SAGO Gizi dan Kesehatan Da'watuna: Journal of Communication and Islamic Broadcasting Indo-MathEdu Intellectuals Journal Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Student Research Journal 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 Da'watuna: Journal of Communication and Islamic Broadcasting Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Journal of Community Service (Abdisci) Jurnal Ilmiah Nusantara MAXIMAL Garina Indonesian Journal of Innovation Multidisipliner Research
Ita Fatkhur Romadhoni
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Penerapan Hygiene dan Sanitasi pada Yulfia Catering di Mojoketo Ayu Rahmawati Dewi; Niken Purwidiani; Asrul Bahar; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3290

Abstract

The research objective of this final assignment is to describe the implementation of hygiene, sanitation and catering at Yulfia Catering in Mojokerto. This research uses theories from experts who study the implementation of hygiene, sanitation and catering. The method used in this research is a qualitative method with a descriptive approach. This research uses more interview and documentation techniques to support a qualitative approach. This research uses many data collection techniques using interviews and documentation. The focus of this research is to determine the implementation of hygiene, sanitation and catering carried out at Yulfia Catering Mojokerto. The final results of this research indicate that Yulfia Catering in Mojokerto needs follow-up regarding an efficient work system in dealing with consumers during busy times. Because when orders are busy, hygiene and sanitation are sometimes ignored.
Pembuatan Kulit Wonton dengan Subtitusi Sari Bayam Hijau (Amarathus Hybridus L.) Adelia Devi Sherinovita; Niken Purwidiani; Any Sutiadiningsih; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3336

Abstract

Wontons consist of skin and filling. Generally, wonton skin is made from wheat flour, oil, water and salt. In this research, wonton skin was made with different characteristics by replacing wheat flour with tangmien flour. The wheat flour in wonton skin can be replaced 100% with tangmien flour because it has fine and soft characteristics which make the wonton skin color more transparent white and have a flexible texture. One effort to increase nutritional value and appearance is by adding green spinach (amarathus hybridus l.) juice. Green spinach contains chlorophyll which can be used as a natural coloring in food processing. Green spinach is mixed with 20gr, 40gr and 60gr of tangmien flour which is useful for changing the color of the wonton skin so that it has different color variants. Research Objectives: 1) To determine the sensory quality of wonton skin which includes color, texture, aroma and taste; and 2) To determine the nutritional content which includes energy, carbohydrates, fiber, iron, and vitamins A, B, C. This research uses an experimental method. The data collection technique was carried out by observation using a questionnaire sheet in the form of an instrument with 30 panelists. The data analysis technique used was single ANOVA followed by Duncan's test. To determine the nutritional content (energy, carbohydrates, fiber, iron, and vitamins A, B, C) laboratory tests are carried out. The results of the research show: 1) There is an effect of substitution of green spinach juice on the sensory quality of color and no effect on the sensory quality of texture, aroma and taste; and 2) The nutritional content of the product is Energy 305.80 kcal/100g, Carbohydrates 38.60%, Fiber 3.80%, Iron 2.85 mg/100g, Vitamin A 98.65mg/100g, Vitamin B 4.15mg /100g, Vitamin C 8.10mg/100g. Keywords: , , ..
Penerapan Metode Demonstrasi Terhadap Hasil Belajar Kognitif dan Psikomotor pada Pelatihan Pembuatan Donat Isi di Pondok Pesantren Nurul Amin Jember Ridho Fibriansyah; Nugrahani Astuti; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni
Student Research Journal Vol. 2 No. 1 (2024): Februari : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i1.1052

Abstract

This study used a pre-experimental design to study the effectiveness of a demonstration method in training female students at Nurul Amin Jember Islamic Boarding School. The research involved 128 female students and 30 female students, using observation, tests, and questionnaires. This research is a form of training by applying the compaction method to making filled donuts to find out: 1) instructor activities in applying the freezing method; 2) trainee activities in applying the freezing method; 3) cognitive and psychomotor learning outcomes in applying the freezing method; and 4) trainee responses in applying the freezing method. The research results show that instructor activities were in the very good category. The training participants' activities received a percentage score of 98% in the introduction, 92% in the core activities, and 100% in the closing. The participants' activities were included in the very good training category. In the pre-test, 5 training participants got a score of >70 with a percentage of 7%, and for the pre-test, there were 30 training participants who got >70 with a percentage of 100%. The scores obtained from pre-test to post-test increased by 83%. For psychomotor results, the highest score was 98 and the lowest was 93, with a very good category score. The training participants' response to the exposure method obtained a percentage score of 100% in the very good category. So it can be concluded that the application of the compression method can improve learning outcomes and have a good impact if used for training
Pengaruh Konten dan Promosi Food Vlogger @Kokobuncit terhadap Minat Kuliner di Kalangan Mahasiswa Tata Boga Unesa Chairunnisa A.H.P, Vanya; Sri Handajani; Mein Kharnolis; Ita Fatkhur Romadhoni
Da'watuna: Journal of Communication and Islamic Broadcasting Vol. 4 No. 2 (2024): Da'watuna: Journal of Communication and Islamic Broadcasting
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/dawatuna.v4i2.1017

Abstract

This research aims to determine (1) the influence of food vlogger @kokobuncit's content on culinary interest among UNESA culinary students, (2) the influence of food vlogger @kokobuncit's promotion on culinary interest among UNESA culinary students, (3) the influence of content and promotion food vlogger on culinary interest among UNESA culinary students. This research uses a survey method with a questionnaire data collection instrument via Google Forms. The subjects of this research are active students of the UNESA Culinary Education Bachelor's study program who meet the criteria, namely domiciled in Surabaya, aged 19-23 years, understand culinary, follow the @kokobuncit account or have watched food vlogger content @kokobuncit, and follow culinary trends in Surabaya via the @kokobuncit account. The number of respondents to this research was 50 people. The data was processed using multiple regression analysis for partial tests and simultaneous tests. The research results showed that: (1) the content of food vlogger @kokobuncit had an effect on culinary interest with a value of 4.430; (2) promotion of food vlogger @kokobuncit influences culinary interest with a value of 2.608; (3) content and promotion of food vlogger @kokobuncit simultaneously influence culinary interest with a value of 42.146 and an R square value of 0.642 or an influence size of 64.2%. Keywords: content, food vlogger, promotion, Instagram, culinary interest
Stakeholder opinions of the student’s abilities during the research internship program Romadhoni, Ita Fatkhur; Susila, I Wayan; Rijanto, Tri; Miranti, Mauren; Megasari, Dindy Sinta
Jurnal Pendidikan Teknologi Kejuruan Vol 6 No 2 (2023): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v6i2.32223

Abstract

Recently, there has been a gap between the skills needed by industry and learning materials in schools that still need to meet expectations. Research internship programs (RIP) viewing as a link that can eliminate these disparities. However, there is no conclusive proof of the learning results of the program. This study seeks to dig deeper into information based on a stakeholder's point of view on the quality of skills demonstrated by students in research internship programs. This research is qualitative. The case study method approach analyzes phenomena in the workplace according to assessment reporting in terms of stakeholder perceptions. Research informants consist of primary, supporting, and critical stakeholders. This paper uses triangulation techniques to reduce data, present data, and draw conclusions. The results of this study indicate that students' readiness and skills affect hard-skill performance but do not significantly affect the results of the research conducted. Stakeholder perception states that schools need more time to be ready to implement research internships based on Ministerial Decree Number 123/M/KPT/2019.
Evaluasi Keterlaksanaan Sistem Inventori Sayuran Perishable di Restoran Pavilion JW Marriott Surabaya Felando, Marvinius; Purwidiani, Niken; Romadhoni, Ita Fatkhur; Restami, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 1 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i1.5121

Abstract

This study aims to evaluate the implementation of the perishable vegetable inventory system at Pavilion Restaurant, JW Marriott Surabaya. The research employed a qualitative descriptive approach using observation and interviews involving three groups of research subjects, namely receiving staff, the Chef In Charge, and kitchen staff directly involved in vegetable inventory management. The collected data were analyzed using qualitative descriptive analysis techniques, which included data reduction, data presentation, and conclusion drawing. The results indicate that the inventory system has generally been implemented in accordance with standard operating procedures, particularly in the stages of receiving and storage, as reflected in quality inspection practices, chiller temperature control, the application of first in first out (FIFO) or first expired first out (FEFO), and the use of appropriate packaging. However, several challenges were identified, including inconsistent temperature recording, the absence of a documented issuing system, and the implementation of the min–max and reorder system that has not yet been fully based on actual usage data. In addition, human resource factors were found to influence the consistency of procedure implementation. Therefore, strengthening record-keeping practices, data-based inventory control, and the role of human resources is necessary to improve the efficiency and sustainability of inventory management.
The Effect Of Motivation And Internship Experience On Culinary Students’ Work Readiness At Vocational High School Maharani, Nindi Putri; Handajani, Sri; Nurfatimah, Ratna Palupi; Romadhoni, Ita Fatkhur
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.v6i3.27051

Abstract

This study aims to analyze the influence of motivation and internship (PKL) experience on the work readiness of culinary students at SMK Negeri 8 Surabaya. Grounded in Maslow’s hierarchy of needs and Kolb’s experiential learning theory, both factors are considered essential components in shaping students’ employability. This research employed a quantitative correlational method with a sample of 62 eleventh-grade culinary students selected through random sampling. Data were collected using a Likert-scale questionnaire and analyzed through multiple linear regression using SPSS 26.  The results indicate that motivation and internship experience have a positive and significant effect on students’ work readiness, both partially and simultaneously. The regression model produced an Adjusted R² value of 0.583, indicating that 58.3% of the variance in work readiness is explained by the two predictor variables.
Pengaruh Pengalaman Praktik Kerja Lapangan (PKL) dan Motivasi Bekerja terhadap Minat Berkarir di Hotel oleh Peserta Didik Jurusan Tata Boga di SMKN 2 Mojokerto Avita Rahma Amelia; Mauren Gita Miranti; Nugrahani Astuti; Ita Fatkhur Romadhoni
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.3102

Abstract

Pendidikan kejuruan memainkan peran penting dalam mempersiapkan siswa memasuki dunia kerja. Terdapat dua faktor yang dapat menanamkan minat berkarir pada siswa, yaitu dengan memberikan kurikulum PKL dan membangun motivasi bekerja siswa. Tujuan penelitan ini untuk mengetahui: 1) pengaruh praktik kerja lapangan (PKL) terhadap minat berkarir peserta didik SMK tata boga di hotel. 2) pengaruh motivasi bekerja terhadap minat berkarir peserta didik SMK tata boga untuk berkarir di Hotel. 3) pengaruh pengalaman PKL dan motivasi bekerja terhadap minat berkarir peserta didik SMK tata boga untuk berkarir di hotel secara simultan. Teknik pengumpulan data pada penelitian ini menggunakan teknik purposive sampling dengan mempergunakan rumus Slovin, dengan toleransi kesalahan 10%. Metode analisis data pada studi ini yaitu regresi linier berganda. Hasil penelitian menunjukkan: 1) pengalaman PKL memiliki pengaruh positif terhadap minat berkarir di hotel, 2) motivasi bekerja berpengaruh positif terhadap minat berkarir di hotel, 3) pengalaman PKL dan motivasi bekerja berpengaruh positif terhadap Minat berkarir di hotel secara simultan. Kesimpulan dari penelitian ini adalah pengalaman PKL berkontribusi signifikan dalam membentuk minat karir siswa, motivasi bekerja juga berpengaruh signifikan untuk membentuk minat berkarir, kombinasi antara pengalaman PKL dan motivasi bekerja juga memberikan kontribusi signifikan pada minat siswa untuk berkarir di hotel, pada bidang F&B.
Pengembangan Media Interaktif Adobeflash Sub-Elemen Bakery dan Pastry Pada Peserta Didik Fase F SMK Kuliner Alfiani Nailul Marom; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni; Nurul Farikhatir Rizkiyah
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.v10i3.3554

Abstract

Puff pastry merupakan salah satu materi pembelajaran pada fase F SMK Kuliner yang membutuhkan media pembelajaran visual untuk menjelaskan prosedur pembuatannya yang cukup rumit. Video interaktif menjadi salah satu alternatif media pembelajaran yang bisa digunakan untuk menyajikan materinya, karena media ini menggabungkan elemen teks, audio, gambar, dan video serta penyajian interaksi 2 arah agar peserta didik lebih aktif. Tujuan dari penelitian ini untuk mengetahui: 1) Hasil pengembangan video interaktif puff pastry menggunakan Adobe Flash CS6 untuk fase F kelas XI, (2) Kelayakan video interaktif puff pastry menggunakan Adobe Flash CS6 untuk fase F kelas XI pada aspek materi dan media, dan (3) Respon peserta didik terhadap video interaktif puff pastry. Penelitian pengembangan ini menerapkan model ADDIE sampai tahap development karena keterbatas waktu penelitian. Teknik analisis data yang digunakan adalah deskriptif kuantitatif dengan presentase. Hasil pengembangan video interaktif dapat diakses melalui tautan berikut https://www.youtube.com/playlist?list=PLyQ-dQlFprjWHmP35QO8AHT3ZWoJAzXa1 dan https://drive.google.com/drive/folders/10VIrBrvSH_ECWSSAxXWxFCTTv2xjkLUv?usp=drive_link. Hasil penelitian menunjukkan bahwa 1) video interaktif diakses secara online dalam Youtube dan Google Drive, (2) video interaktif memperoleh skor rerata 92% dan 95% pada aspek materi dan media dengan nilai interpretasi sangat layak, dan (3) respon peserta didik diperoleh skor rerata 88% dengan interpretasi sangat layak. Berdasarkan hasil yang diperoleh, dapat disimpulkan bahwa video interaktif puff pastry layak digunakan dalam pembelajaran. 
Pengembangan E-Modul Berbasis Aplikasi Flip PDF Professional Sub-Elemen Profesi di Bidang Kuliner Bagi Siswa Fase E di SMK Kuliner Primasyita Putri Aisyah Rani; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni; Nurul Farikhatir Rizkiyah
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.v10i3.3555

Abstract

Penggunaan bahan ajar berbasis digital memungkinkan adanya interaksi yang lebih efektif dan dinamis dengan materi pembelajaran. Penelitian berikut bertujuan mengembangkan e-modul berbasis aplikasi Flip PDF Professional pada sub-elemen profesi di bidang kuliner untuk siswa fase E SMK Kuliner. Pengembangannya memakai model R&D 4D (Define, Design, Develop, Disseminate), namun hanya sampai tahap develop. Subjek penelitian ialah 32 siswa fase E kuliner 3 di SMKN 8 Surabaya. Teknik pengumpulan datanya memakai angket semi terbuka dengan skala likert 5 tingkat. Analisis data deskriptif kuantitatif dilakukan pada hasil validasi ahli materi, ahli media, dan respons siswa. Hasil pengembangan e-modul bisa diakses melalui https://online.flipbuilder.com/nltwa/mgku. Hasil validasi materi dan media menunjukkan peningkatan skor hingga 93,3% dan 91% yang dikategorikan sangat layak. Hasil respons siswa juga menunjukkan respons positif dengan skor rata-rata 92,2% sehingga bisa dikategorikan sangat layak dipakai. Dengan demikian, bisa disimpulkan bahwasannya e-modul berikut sangat layak dipakai dan efektif sebagai media pembelajaran di SMK Kuliner dalam mendukung Kurikulum Merdeka.
Co-Authors Achmad Dafid Al Arif Adam Ardhul Jadid Rizki Dwi Putra Adelia Devi Sherinovita Aisha Salsabilla Aisyah Aisyah Al Firah, Jihan Alfian Wahyu Pebriansah Alfiani Nailul Marom Amelia, Avita Rahma Ananda Dwi Millenia Andari, Isna Septi Ayu Andika Kuncoro Widagdo Andika Kuncoro Widagdo Anis Nur Chabibah Any Sutiadiningsih Any Sutiyadiningsih Ardansyah Putra Hariyanto Ardiningtyas, Cantika Shinta Ariningdyah, Friescha Asrul Bahar Asrul Bahar Avita Rahma Amelia Ayu Rahmawati Dewi Ayu Sekar Nurani Azka, Ahmad Rozzaqol Bima Muhammad Pembayun Cantika Shinta Ardiningtyas Chairunnisa A.H.P, Vanya Chairunnisa, Nur Ifani Choirul Anna Nur Afifah Dewi, Ila Huda Puspita Dewi, Nur Indah Rama Diandari Ridhaningrat Dias Kusuma Dewi Dindy Sinta Megasari Dony Perdana Dwi Apriliani Dwi Iriyani Dwi Kristiastuti Dwiki Rafi Irsandi Ervina Dewi Andriati Farah Hanan Asma’ Annisa Farkhan, M. Felando, Marvinius Firdausy, Putri Ayu Fitrotul Laili Maulidiya Gadis Rizkynia Aisya Gilbert Laurent Hajar Alfina Alfadani Hening Kenya Shafirani I Wayan Sudarmayasa I Wayan Susila Ila Huda Ila Huda Puspita Dewi Irina Darva Mulia Irma Nurdiana Ismi Fadlilah Julia Rahmatiyasyafitri Habibah Kharis Novia Ramadhan Kholifatin Nur Faiza Kingkin Via Febrina Lestiyowati, Ayu Dwi Lilis Sulandari Lilis Sulandari lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela Maharani, Nindi Putri Marom, Alfiani Nailul Maulid Nabila Mauren Gita Miranti Mauren Gita Miranti Mayasari, Noor Rohmah MEIN KHARNOLIS Miranti, Mauren Miranti, Mauren Gita Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mufidzah, Aulita Amalia MUHAJI Muhaji Muhaji Muhaji Muhaji Muhammad Al Aziz Putra M Muhammad Kharis Fajar Mulyono, Rizqi Musyaffa Rafi Hidayat Myta Sabrina Wijayanti Nia Rachmawati NIken Purwidiani Novitasari, Gian Nugrahani Astuti Nugrahani Astuti Nur Ifani Chairunnisa Nur, Mohamad Nurfatimah, Ratna Palupi Nurul Farikhatir Rizkiyah Nurul Farikhatir Rizkiyah Ocha Regita Maharani Onie Anjani Pangesthi , Lucia Tri Pangesthi, Lucia Tri Primasyita Putri Aisyah Rani Qorry' Aina Raharja, Kristian Triatmaja Rahayuningsih, Rizqi Utami Rani, Primasyita Putri Aisyah Restami, Mafisa Ridho Fibriansyah Rita Ismawati Rizkiyah, Nurul Farikhatir Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Santoso, Kirania Rosa Putri Sarah Khalisa Sari, Fitrotin Ni'ma Intan Satwika Arya Pratama Sefhia Kurnia Gracelia Shavira Nursifa Sri Handajani Sri Handajani Susilawati, Endang Fauziyah Sutiadiningsing, Any Tri Rijanto Vanessa Melia Octaviany Vannessa Mae Putriyana Wardani, Anjani Puri Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zulvianto, Vergi Achbar