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All Journal Buana Pendidikan: Jurnal Fakultas Keguruan dan Ilmu Pendidikan Unipa Surabaya Wahana : Tridarma Perguruan Tinggi Jurnal EK dan BI Jurnal Pendidikan dan Pembelajaran Indonesian Journal of Education (INJOE) JBC
Yunus Karyanto
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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PENINGKATAN KONSUMSI PROTEIN UNTUK ANAK PAUD DI WILAYAH DESA BRINGKANG KECAMATAN MENGANTI KABUPATEN GRESIK MELALUI FORMULASI BISKUIT MODISCO IKAN BANDENG DENGAN PENAMBAHAN SAYURAN (BAYAM DAN WORTEL): Modifikasi Modisco, substitusi, ikan bandeng Yunus Karyanto
Buana Pendidikan Jurnal Fakultas Keguruan dan Pendidikan Universitas PGRI Adi Buana Surabaya
Publisher : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (812.782 KB) | DOI: 10.36456/bp.vol7.no13.a1176

Abstract

Kurang Energi Protein (KEP) merupakan salah satu penyakit gangguan gizi yang prevalensinya masih tinggi dan banyak diderita oleh balita. Salah satu penanganannya dengan Pemberian Makanan Tambahan (PMT) modisco larutan. Namun dilapangan ditemukan kendala bahwa modisco sulit diterima karena rasanya "nek", oleh karena itu perlu diperlukan adanya modifikasi modisco dalam bentuk kudapan agar dapat diterima. Tujuan penelitian ini adalah untuk mengetahui daya terima (Tingkat kesukaan) makanan tambahan cookies fortifikasi ikan bandeng modifikasi modisco pada balita KEP. Selain itu juga untuk menghitung nilai gizi energi dan protein. Penelitian ini merupakan penelitian eksperimental semu dengan rancangan percobaan 4 formulasi perlakuaan cookies fortifikasi ikan bandeng Sampel penelitian adalah 4 perlakuan formulasi biskuit dinilai oleh 30 panelis dan panelis semu. Uji Statistik yang digunakan untuk mengetahui perbedaan daya terima (tingkat kesukakaan) berdasarkan karekteristik warna,aroma,tekstur dan rasa adalah Uji Friedman K-Releated. Hasil penelitian menunjukkan bahwa makanan tambahan modifikasi modisco dapat diterima (disukai) balita KEP,terutama jenis biscuit subsitusi ikan bandeng perlakuan T2 dan kandungan gizi protein terbaik adalah perlakuan T3 . Oleh karena itu disarankan menggunakan makanan tambahan modifikasi modisco untuk mengatasi kesulitan pemberian makanan tambahan modifikasi modisco di lapangan. Untuk memperkaya keragaman modifikasi dapat menambah modisco pada jenis kudapan yang ada di daerah setempat yang disukai balita baik jenis kudapan tradisional maupun modern, dan bagi pengelola PMT yang tidak mempunyai waktu banyak (sibuk) dapat meinilih makanan tambahan modifikasi modisco jenis biscuit.
PENINGKATAN KETRAMPILAN PRATIKUM MATA KULIAH BAKERY & PASTRY MAHASISWA TUNA RUNGU MELALUI PENDEKATAN TUTOR SEBAYA DAN MEDIA AUDIO VISUAL yunus karyanto
WAHANA Vol 70 No 2 (2018)
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.472 KB) | DOI: 10.36456/wahana.v70i2.1753

Abstract

Setiap warga negara Indonesia memiliki kesempatan yang sama untuk memperoleh pendidikan. Hal ini juga berlaku kepada anak berkebutuhan khusus atau biasa juga disebut sebagai penyandang disabilitas. Anak berkebutuhan khusus/ penyandang disabilitas juga dapat memperoleh pendidikan setinggi-tingginya. Seperti halnya mahasiswa penyandang disabilitas pada Universitas PGRI Adi Buana Suarabaya, khususnya bagi mahasiswa tuna rungu. Mahasiswa ini diberikan kesempatan yang sama untuk memperoleh pembelajaran seperti mahasiswa lainnyua. Dalam kegiatan pembelajaran yang dilakukan pada mata kuliah Bakery dan Pastry, mahasiswa diberikan pendekatan tutor sebaya dan media audio – visual untuk membantu meningkatkan ketrampilan pratikum dalam mata kuliah Bakery dan Pastry. Pada pendekatan tutor sebaya, mahasiswa diberikan buku ajar yang menjadi panduan untuk saling berdiskusi di kelas. Sedangkan dalam media audio- visual, dibuat berupa media video pembelajaran dengan materi pembuatan brownies kukus. Kedua hal tersebut dilakukan untuk meningkatkan ketrampilan pratikum mahasisiswa dalam mata kuliah Bakery dan Pastry.
PENGARUH LABEL DAN PACKAGING PADA PRODUK LABU SIAM MUSTOFA TERHADAP TINGKAT PENJUALAN Elfrida Satria Ona; Dian Puspita Sari; Katharina Alexandria Dede; Ana Setia; Rina Asmaul; Yunus Karyanto
Jurnal Ekonomi dan Bisnis (EK dan BI) Vol 6 No 2 (2023)
Publisher : Politeknik Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37600/ekbi.v6i2.1203

Abstract

Chayote (Sechium edule) is a local food that has good nutritional value for the human body. Chayote has a fairly good fiber content, namely 1.7 grams per 100 grams. Minimal processing in the form of fresh cuts is an option that can be done to increase distribution reach, improve safety and quality, speed up and simplify processing, and reduce waste in the form of waste that can pollute the environment. Apart from that, chayote contains antioxidants which can help prevent cancer by warding off free radicals, such as vitamin C and flavonoids. Many substances found in chayote, such as saponins, flavonoids, proteins, vitamin A, thiamin, and many more, have therapeutic uses. The majority of Indonesian people are not interested in consuming or processing chayote, even though chayote has many medicinal properties. To increase selling prices and gain popularity among Indonesian people, the chayote trade must be innovated. One way to make this happen is to turn it into a Mustofa Chayote. This research uses questionnaires, interviews and observation as data collection methods. If you look at how to answer the questionnaire, it is divided into two types, namely open questionnaires and closed questionnaires. The results of this research are that the value of product design, labels and packaging influences consumer interest. Our products are not only seen from their delicious taste and good food color, but also from their external appearance, namely attractive labels and packaging which really influence consumers' interest in buying the product.. Keywords: Chayote, Product Quality
PERBANDINGAN HASIL EFEK KARAKTER SETTINGAN MAKE-UP DENGAN PEWARNAAN BUATAN DAN PEWARNAAN ALAMI DARI BUAH BIT Zahrani Sandya Arvita; Yunus Karyanto
Journal of Beauty and Cosmetology (JBC) Vol. 6 No. 1 (2024): JBC: Journal of Beauty and Cosmetology
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jbc.v6n1.p1-6

Abstract

Makeup can also be interpreted as painting with facial skin media using cosmetic tools and materials. Everyone who makes up themselves or others wants to be seen by others so that the results are beautiful and satisfying. The developmentof the era is getting more advanced, many people are used to making up in every activity. Starting from everyday makeup, party makeup, and stage makeup.Research objectives: 1) To find out the results of the analysis of the use of artificial dyes in wound effect character makeup. 2.) To find out the results of the analysis of the use of natural beetroot dyes in the make-up of characters with woundeffects 3.) To describe the results of the comparative analysis of the application of artificial dyes and natural beetroot dyes in the make-up of characters with wound effects from the opinions of respondents.Research method Data collection using experiments, documentation, questionnaires The research population is PVKK students from the 2020 UNIPA class, The research sample is 40 people, the analysis technique used is the two- sample t-statistical test. The result is there is a comparison of the results between the use of artificial dyes and natural beetroot dyes wound effect character. The results of the analysis are that most respondents agree that the use of natural beetroot dyes is satisfactory, although half of some of them do not like the application of artificial dyes to produce cut wounds.The second result is a comparison of the results of natural dyes and natural beetroot dyes and artificial dyes, namely the results below 0.05, namely below 0.05 means h 0 is rejected and ha is accepted, which means that there is a comparison in the results.The third result is the authenticity of the blood color, the concentration of the red color, and the color produced is thick.
Pengimplemetasian Wordwall sebagai Media Pembelajaran Bumbu Dasar pada Siswa SMK Kuliner Graciella Yolanda; Yunus Karyanto; Julysa Ahmad Ardiansyah; Faedah Nur Baeti; Jihan Aulia Rahmah
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 4 No. 3 (2025): Juli 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v4i3.4277

Abstract

This wordwall implementation research aims to describe the design of the interactive learning media development process using the Four-D (4D) model on basic spice material. This study uses a quantitative descriptive method to convey the application of the Four D model. The results of this media development received validation from media experts with a very good predicate and validation from material experts with a very good predicate. The results of this learning media development go through a series of stages as follows. 1) Define is the researcher conducting an analysis for information collection, non-cognitive diagnostic assessment analysis, concept analysis and specific objectives and reflection which will later be given to students in small groups, 2) Design is the researcher starting to choose media with the desired format. The chosen learning media is Wordwall, 3) Development is the beginning of the researcher in pouring ideas in the previous stage into the Wordwall learning media, 4) Dissemination is the dissemination stage, this Wordwall learning media is ready to be applied to vocational high school students majoring in culinary. The results of the application of this Four-D model get development results that can be used for learning media for culinary students.
Pendekatan Culturally Responsive Teaching (CRT) dalam Peningkatan Kemampuan Berpikir Kritis Siswa Kejuruan Kuliner Luthfi Novela; Yunus Karyanto; Lailatul Firman Dyah Maulya; Dwi Apriliani
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 4 No. 3 (2025): Juli 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v4i3.4282

Abstract

This study aims to investigate the application of the Culturally Responsive Teaching (CRT) approach in enhancing learning outcomes and critical thinking skills of vocational high school students in the culinary department, specifically in the subject of Indonesian Cake and Pastry Production (PCKI) on the topic of Indonesian cake classification. The research employed a pre-experimental design with a one group pre-test post-test model, involving 33 students of class XI WU PB at SMKN 1 Buduran, East Java. Data were collected through essay tests and observation questionnaires, analyzed using percentage of learning mastery and critical thinking level qualification techniques. The results showed an increase in classical mastery from 45.4% in the pre-cycle to 60.6% in cycle I and 78.8% in cycle II. Critical thinking skills also improved, with the percentage of students in the "Very Critical" and "Critical" categories increasing by 9% and 6%, respectively, in cycle II. The CRT approach, which integrates local culture, has proven effective in creating meaningful learning, improving learning outcomes, and enhancing critical thinking skills. The PCKI subject is essential for culinary vocational students to prepare them as competent workers capable of preserving and promoting traditional Indonesian cakes in the culinary industry.
THE INFLUENCE OF DIGITAL-BASED STUDENT MANAGEMENT ON THE DEVELOPMENT OF STUDENT INTERESTS AND TALENTS Susilowati Susilowati; Diana Evawati; Yunus Karyanto; Rina Asmaul
Indonesian Journal of Education (INJOE) Vol. 5 No. 3 (2025)
Publisher : CV. ADIBA AISHA AMIRA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to examine the effect of digital-based student management on the development of students' interests and talents through a literature review. Digitalisation in student management facilitates data management, accelerates communication between schools, students, and parents, and expands students' access to various self-development programmes. The results of the study indicate that the application of information technology in student management can improve administrative efficiency, monitoring transparency, and student participation in extracurricular activities. In addition, a data-driven approach enables schools to design more targeted and measurable interest and talent development programmes. However, challenges such as the digital divide and limited technological competence among educators still need to be addressed. Overall, digital-based student management has great potential to support the optimal development of students' interests and talents, provided that it is supported by continuous evaluation and collaboration among all relevant parties.
Co-Authors Ana Setia Dian Puspita Sari Diana Evawati, Diana Dwi Apriliani Elfrida Satria Ona Faedah Nur Baeti Graciella Yolanda Jihan Aulia Rahmah Julysa Ahmad Ardiansyah Katharina Alexandria Dede Lailatul Firman Dyah Maulya Luthfi Novela Rina Asmaul Susilowati Susilowati Zahrani Sandya Arvita