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All Journal Cakrawala Pendidikan Pendas : Jurnah Ilmiah Pendidikan Dasar Cakrawala : Jurnal Kajian Manajemen Pendidikan Islam dan Studi Sosial Journal of Vocational and Technical Education (JVTE) Journal of Innovation Research and Knowledge Media Nusantara Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Populer: Jurnal Penelitian Mahasiswa Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Jurnal Bintang Pendidikan Indonesia Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Jurnal Yudistira Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Da'watuna: Journal of Communication and Islamic Broadcasting EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina Jurnal Pendidikan dan Sosial Humaniora Jurnal Riset Sosial Humaniora dan Pendidikan
Sri Handajani
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Pelayanan Pendidikan yang Prima melalui Learning Management System (LMS) Berbasis Moodle untuk Mewujudkan Sekolah Efekitf pada Masa Pandemi Covid-19 di SMP Negeri 1 Kebumen Martiyono ,; Maesaroh ,; HM. Iim Wasliman; Sri Handajani
Cakrawala: Jurnal Kajian Manajemen Pendidikan Islam dan studi sosial Vol 6 No 1 (2022)
Publisher : LPPM IAINU Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33507/cakrawala.v6i1.611

Abstract

The aims of this study are (1) to describe and analyze excellent educational services through a Moodle-based Learning Management System (LMS) at SMP Negeri 1 Kebumen and (2) to find out the impact and results for realizing effective schools during the Covid-19 pandemic. The research method used is a qualitative research method. Sources of data used are resource persons, namely principals, teachers, students, and parents of students as well as documents. Data collection methods used are observation, documentation, and interviews. Data analysis used descriptive qualitative techniques, with the validity of the data using triangulation of data collection techniques and sources. Excellent education services through the Moodle-based Learning Management System (LMS) at SMP Negeri 1 Kebumen with steps (1) planning, by forming a work team, preparing Standard Operating Procedures (POS), preparing facilities and infrastructure, and preparing development instruments, (2 ) socialization and capacity building to teachers and administration, students, school committees and parents, (3) implementation trials, (4) implementation, and (5) monitoring, evaluation and follow-up. The application of the Moodle Learning Management System (LMS) at SMP Negeri 1 Kebumen can create an effective school, which is characterized by (1) efficient use of inputs, (2) effectiveness of learning implementation and education management, both planning, socialization, testing, implementation, and monitoring, evaluation, and follow-up), (3) output productivity, namely learning and accountable education management, and (4) outcome relevance, namely implementation, involvement, and student satisfaction in Learning From Home (BDR). Keywords: Learning Management System (LMS), Moodle, Covid-19 Pandemic, and
Asesmen Kompetensi Minimal (AKM) dalam Mewujudkan Sekolah Efektif di SMP Negeri 1 Kebumen - Kabupaten Kebumen Perspektif Manajemen Kurikulum dan Sistem Penilaian Martiyono .; Rita Sulastini; Sri Handajani
Cakrawala: Jurnal Kajian Manajemen Pendidikan Islam dan studi sosial Vol 5 No 2 (2021)
Publisher : LPPM IAINU Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33507/cakrawala.v5i2.397

Abstract

The objectives of this study are (1) to describe the planning, implementation, monitoring, evaluation, reporting and follow-up of the Minimum Competency Assessment (AKM) at SMP Negeri 1 Kebumen, Kebumen Regency and (2) to determine the success of the Minimum Competency Assessment (AKM) in realizing effective schools in SMP Negeri 1 Kebumen. The method used is school action research at SMP Negeri 1 Kebumen, Kebumen Regency in Semester 1 of the 2021/2022 academic year. The method of data collection was done by using observation, documentation, and interview techniques. The data analysis technique used is a qualitative descriptive technique with data validity techniques using triangulation of data collection techniques and sources. The research procedure includes (1) planning, namely preparation, socialization, and testing, (2) implementation, (3) observation, and (4) evaluation and reflection. Minimum Competency Assessment (AKM) at SMP Negeri 1 Kebumen Kebumen Regency is carried out through implementation procedures, namely (1) planning, which includes the formation of a work team, preparation of Standard Operating Procedures (POS), preparation of facilities and infrastructure, preparation of development instruments, socialization and strengthening capacity for teachers and administration, students, school committees and parents, as well as implementation trials, (2) implementation, and (3) monitoring, evaluation, reporting and follow- up. Minimum Competency Assessment (AKM) in realizing effective schools at SMP Negeri 1 Kebumen, which is characterized by (1) input efficiency, (2) process effectiveness, (3) output productivity (4) outcome relevance.
RESIKO PETUALANGAN ALAM TERBUKA UNTUK ANAK USIA DINI DALAM MENINGKATKAN KREATIVITAS BERPIKIR ANAK (di Kawasan Konservasi Taman Buru Gunung Masigit Kareumbi Cicalengka Bandung) Sri Handajani
Media Nusantara Vol 16, No 1 (2019): September 2019
Publisher : Media Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (806.168 KB) | DOI: 10.30999/medinus.v16i1.690

Abstract

Anak-anak dan remaja pengguna gadget di Indonesia cukup tinggi. Untukmengurangi ketergantungan anak-anak dengan memberikan alternatif kegiatanyang juga memberikan pengaruh positif dalam pengembangan karakter anak.Resiko Petualangan atau bermain resiko di alam terbuka dapat dijadikan salahsatu pendidikan alternatif yang dapat memberikan gambaran kepada orang tuaatau tenaga pendidik untuk menumbuhkan kesadaran dan respek anak terhadapdirinya, orang lain dan lingkungan dan meningkatkan kreativitas berpikir anakusia dini. Hasil evaluasi pendidikan dan pelatihan Resiko Petualangan di alamterbuka adalah memberikan sebuah pendidikan alternatif dalam pengembangankarakter yang dapat dikembangkan di sekolah sekolah atau kelompok bermain.Kegiatan ini diharapkan dapat dikembangkan dan dijadikan solusi pemecahanmasalah bagi anak-anak yang mengalami ketergantungan terhadap gadget.Diharapkan guru-guru dapat membuat kegiatan yang sifatnya kognitif tetapimengembangkan sisi afektif dan psikomotorik anak-anak.
PENGEMBANGAN E-MODUL PANGAN OLAHAN BUAH NAGA BAGI SISWA SMAN 1 PESANGGARAN BANYUWANGI Nurul Hana; Lucia Tri Pangesthi; Sri Handajani; Niken Purwadiani
Journal of Vocational and Technical Education (JVTE) Vol. 5 No. 2 (2023): September
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v5n2.p166-177

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui: 1) hasil pengembangan e-modul Pangan Olahan Buah Naga bagi siswa SMAN 1 Pesanggaran Banyuwangi; 2) kelayakan e-modul Pangan Olahan Buah Naga bagi siswa program double track Tata Boga SMAN 1 Pesanggaran Banyuwangi; dan 3) respon siswa program double track Tata Boga SMAN 1 Pesanggaran Banyuwangi terhadap e-modul Pangan Olahan Buah Naga. Jenis penelitian yang digunakan adalah R&D berdasarkan model ADDIE. Namun, penelitian ini masih dalam tahap pengembangan (development). Objek penelitian adalah e-modul Pangan Olahan Buah Naga. Validasi kelayakan dilakukan oleh ahli materi dan media. Instrumen yang digunakan yaitu lembar validasi ahli materi, ahli media, dan angket respon siswa. Teknik analisis data dilakukan secara deskriptif kuantitatif. Hasil penelitian diperoleh: 1) hasil pengembangan e-modul dibuat dengan bantuan Sigil Software; 2) kelayakan e-modul berdasarkan hasil validasi diperoleh rata-rata persentase dari ahli materi sebesar 95% dan ahli media sebesar 97%, termasuk kategori sangat layak; dan 3) respon siswa terhadap kelayakan e-modul diperoleh skor sebesar 86% dan termasuk kategori sangat layak sehingga e-modul dapat digunakan di dalam pelatihan. Kata Kunci: Pengembangan, e-modul, olahan buah naga. ABSTRACT This study aims to determine: 1) the development outcomes of an e-module dragon fruit processed food for students of SMAN 1 Pesanggaran Banyuwangi; 2) the suitability of the e-module on dragon fruit processed food for stundents in the double track culinary program at SMAN 1 Pesanggaran Banyuwangi; and 3) the response of students in the double track culinary program at SMAN 1 Pesanggaran Banyuwangi towards the e-module in dragon fruit processed food. The research design used in this study is R&D based on the ADDIE model. However, research only reached the development stage. The research object is Dragon Fruit Processed Food e-module. Validation of the module’s suitability is conducted by subject and media expert. The instrument used are validation sheets from subject and media expert, and student response questionnaries. Data analysis techniques involve quantitative descriptive analysis. The research findings include: 1) the result of e-module development are made with the help of Sigil Software; 2) the feasibility of the e-module based on the validation results obtained an average percentage of subject matter experts by 95% and media experts by 97% and include in the very feasible category; and 3) the students response to the feasibility of the e-module obtained a score of 86%, falling under the category of highly feasible, indicating that the e-module can be used in training programs. Keywords: Development, e-module, dragon fruit processed
Pengembangan Media Pembelajaran Berbasis Android Melalui Flip Pdf Pada Materi Mengolah Kue Traditional Indonesia Program Keahlian Kuliner SMKN 8 Surabaya Icha Mayrani Purwanti; Niken Purwidiani; Lucia Tri Pangesthi; Sri Handajani
Jurnal Bintang Pendidikan Indonesia Vol 2 No 3 (2024): Agustus : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i3.3101

Abstract

This study aims to determine: the results of the development of Android-based learning media through Flip PDF Professional on the material of Traditional Indonesian Cake Processing in class XI; the feasibility of Android-based teaching materials through Flip PDF Professional; the feasibility of Android-based learning media through Flip PDF Professional; and user responses to Android-based learning through Flip PDF Professional on the material of Traditional Indonesian Cake Processing. The research method used is development research with the ADDIE development model which consists of five stages, namely analysis, design, development, implementation, and evaluation. This research was only carried out up to the third stage, namely development, due to limited time and funds. Validation of the Android-based Flip PDF Professional involved one material expert and two media experts. Data collection was done through a questionnaire that included material validation, media, and Flip PDF user responses. The data analysis technique was quantitatively descriptive. The results showed: The results of the development of Flip PDF Professional are in the form of online links that include Traditional Indonesian Cake Processing material in the form of Flip PDF Professional; the feasibility of Traditional Indonesian Cake Processing material in the form of Flip PDF Professional is rated very feasible with an average of 81%; the feasibility of Traditional Indonesian Cake Processing media in the form of Flip PDF Professional is rated feasible with an average score of 74%; and user response, namely grade XI students of SMKN 8 Surabaya (majoring in culinary expertise) obtained an average score of 92% with very good interpretation. This shows that the development of Android-based multimedia through Flip PDF on Indonesian Traditional Cake Processing material can be used for learning traditional cake material.
Pengaruh Pengetahuan Sanitasi Higiene Terhadap Perilaku Higiene Siswa Kuliner SMK Negeri 1 Lamongan Rika Aprilia; Asrul Bahar; Sri Handajani; Lilis Sulandari
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 2 No. 2 (2024): April : Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/yudistira.v2i2.679

Abstract

The purpose of this study was to determine the effect of sanitation hygiene knowledge on the hygiene behavior intention of culinary students in SMK. The type of research used in this study is quantitative with an evaluative descriptive approach. Descriptive evaluative research is research conducted to investigate circumstances, conditions, situations, events, activities, and others whose results will be compared with criteria and conclusions drawn. The population of this study were X and XI grade culinary students of SMK Negeri 1 Lamongan, totaling 30 students selected using simple random sampling technique. The instrument used is a knowledge test question in the form of multiple choice of 20 questions which is used to measure the level of student knowledge and observation sheets to see student hygiene behavior at school. This study uses simple regression test analysis, the instrument is calculated using SPSS 25 and can be said to be valid if r count> 3.361. for the reliability test, the results are said to be reliable if Cronbach's Alpha> 0.60. In this study, the reliability value is 0.708. The results showed that 2 students' sanitation hygiene knowledge was in the low category (6.7%), 5 students in the moderate category (16.7%), 8 students in the good category (26.7%) and 15 students in the excellent category (50%). For hygiene behavior intention, 13 students were in the very good category with a percentage of 43.3% and there were 17 students in the good category with a percentage of 56.7%. The results showed that sanitation hygiene knowledge affects students' hygiene behavior with a large influence on the R Square value obtained of 26.5%.
Penerapan Pelatihan Higiene Sanitasi Untuk Meningkatkan Pengetahuan Bagi Penjamah Makanan Nasi Boran di Kota Lamongan Nahdliyah Hita Pratiwi; Niken Purwidiani; Sri Handajani; Asrul Bahar
Journal Innovation In Education Vol. 2 No. 3 (2024): September : Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v2i3.1554

Abstract

This study aims to determine whether hygiene and sanitation training can improve knowledge for food handlers of boran rice in Lamongan City. This research method uses quantitative with an evaluative descriptive approach. Data collection techniques through Pre Test and Post Test questions. Research respondents were all food handlers of Boran rice in Lamongan city. a total of 20 people. with descriptive analysis techniques with the help of the SPSS (Statistical Package For Social Science) program. The results showed: by comparing the results of the pre-test and post-test, it can be seen that the training was quite effective in increasing participants' understanding and knowledge of hygiene and sanitation, because the average posttest answer of food handler respondents obtained a higher posttest score than when the pretest was conducted. Evidenced by the average Pre Test score was 66.75 and the average Post Test score was 73.25. Where the score is in the very good category. So it can be said that there is an effect of the application of sanitation hygiene training on increasing knowledge for food handlers of boran rice in Lamongan City.
Subtitusi Tepung Komposit Talas - Kacang Hijau (Takau) pada Pembuatan Roll Cake Ignatius Bagus Dewanata; Any Sutiadiningsih; Ila Huda Puspita Dewi; Sri Handajani
Journal Innovation In Education Vol. 2 No. 3 (2024): September : Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v2i3.1623

Abstract

Roll cake is generally made from flour that gives structure, texture, and softness. The selection of the right flour also plays an important role in the final result roll cake. This study was conducted to modify the ingredients of roll cake is the ratio of Taro flour and green beans as a substitute for wheat. The purpose of this study was to determine the organoleptic properties of the finished roll cake. This research is an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets assessing the interval distance between the upper and lower values (5-1). Data analysis using a single Anava (Analysis of Variance) test. The test results showed the characteristics of rectangular shape, golden yellow color, fragrant aroma, texture and taste are distinctive and Sweet; has a nutritional content of carbohydrates 48.78%, 8.71% protein, fat 3.19%, 38.81% water and 0.16% ash. 1. Need to do the use of butter that has a quality brand, 2. Need to perform additional comparative test 60%: 40%, 3. Further research needs to be done to produce the best roll cake including the safe and innovative packaging for consumers, 4. Need to do endurance test and storage on the cake roll.
Pengaruh Subtitusi Gula Palem Terhadap Sifat Organoleptik Egg Roll Tepung Kacang Koro Benguk Windy Pujiwanti; Niken Purwidiani; Lucia Tri Pangesthi; Sri Handajani
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 2 No. 2 (2024): Maret : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v2i2.941

Abstract

This study aims to determine: 1) the influence of palm sugar substitution on the organoleptic properties of velvet bean flour egg rolls, including aspects of color, aroma, taste, and crispiness,; and 2) the nutritional content of velvet bean flour egg rolls with the optimal palm sugar substitution, encompassing carbohydrates, proteins, fats, fibers, and minerals (calcium, phosphorus, iron). This study adopts a single-factor factorial experimental design with the independent variable being palm sugar at percentages of 50%, 75%, and 100%. The dependent variables encompass the organoleptic properties of velvet bean flour egg rolls, including color, aroma, taste, and crispiness. Data collection employs a questionnaire administered by 10 trained panelists and 20 semi-trained panelists.. The collected data is analyzed using one-way ANOVA, followed by Duncan's test for post hoc analysis. Chemical analysis of the egg rolls is conducted at the Balai Penelitian dan Konsultasi Industri Surabaya (BPKI) to determine nutritional content, including protein, carbohydrates, fats, fiber, and minerals (calcium, phosphorus, and iron). The results showed: 1) palm sugar substitution significantly influences the organoleptic properties of velvet bean flour egg rolls, including color, aroma, taste, and crispines; and 2) the chemical analysis results for the nutritional content of the best egg roll, namely the velvet bean flour egg roll with 50% palm sugar substitution, include protein 12,56%, carbohydrates 80,94%, fats 6,20%, fiber 2,18%, calcium 162,10 mg/100 g, phosphorus 30,80 mg/100 g, and iron 2,61 mg/100 g.
Hubungan Tingkat Pengetahuan dan Sikap dengan Praktik Personal Hygiene Penjamah Makanan di Cafe Proof.Co Mojokerto Shavira Nursifa; Choirul Anna Nur Afifah; Sri Handajani; Ita Fatkhur Romadhoni
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 3 (2024): Juli : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i3.460

Abstract

Personal hygiene in food handlers is the key to success in safe and healthy food processing. One of the factors that affect the personal hygiene practices of food handlers is the level of knowledge and attitude. This study aims to determine the relationship between the level of knowledge and attitudes and the practice of personal hygiene of food handlers in cafes Proof.co Mojokerto. This study is a quantitative research using a cross-sectional approach. The respondents in this study were 9 people. Data were collected using knowledge instruments, attitude questionnaires and observation sheets. The data analysis used was a spearman rank correlation test to determine the relationship between knowledge level and attitude with the personal hygiene practices of food handlers. The results of this study showed that there was a relationship between knowledge level (p-value 0,005) and personal hygiene practices and no relationship between attitude (p-value 0,075) and personal hygiene practices. The conclusion of this study is that there is a relationship between the level of knowledge and the practice of personal hygiene and there is no relationship between attitude and the practice of personal hygiene of food handlers at Cafe Proof.co Mojokerto.
Co-Authors Achmad Ridwan Ariyantono Adesca Happy Yonafee Adinda Putri Cahyani Alexander, Rendy Jhonatan Andika Kuncoro Widagdo Annisa Nur'aini Annisa Nur’aini Any Sutiadiningsih Asrul Bahar Atiqo Mufidatul Khoirun Nisa’ Aulia Bayu Yushila Chairunnisa A.H.P, Vanya Choirul Anna Nur Afifah Delya Anggi Ratnaningtyas Deni Tirta Pawana Putra Dewi, Mustika Amira Luthfiana Dhea Aprilia Elviranti Dias Kusuma Dewi Diwyacitta Antya Putri Elistiana Wulan Sari Eneng Robi’ah Ery Widar Ariyanto Fadiyah Qiyamulail Abidah Fahmi Haqiqi Ramadhani Fibta Ika Agustin Fitri Komala Sari Hanif Naufal Ahmi Icha Mayrani Purwanti Ignatius Bagus Dewanata Iim Wasliman Ila H.P. Dewi Ila Huda Puspita Ila Huda Puspita Dewi Intan Aprilia Damayanti Ita Fatkhur Romadhoni Januar Trihardi Kingkin Via Febrina Lailiyah Sufi Faradisah Lilis Sulandari Lilis Suliandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela Maesaroh , Martiyono , Martiyono . Mauren Gita Mauren Gita Miranti MEIN KHARNOLIS Mohd Yusof Bin Kamaruzaman Muhammad Al Aziz Putra M Myta Sabrina Wijayanti Nadila Ayu Ardiana Putri Nahdliyah Hita Pratiwi Niken Purwadiani Niken Purwidian NIken Purwidiani Nugrahani Astuti Nur Her Riyadi Parnanto Nurul Farikhatir Rizkiyah Nurul Hana Ratna Palupi Nurfatimah Rika Aprilia Rita Sulastini Rizky Nova Prasetya Rohmatin Alifia Arining Romadhoni Romadhoni Romadhoni Salfa Mei Dianawati Shafiyyatul Rahil Shavira Nursifa Shellyna Fidya Silka Viandini, Alfian Pramesthi Dwi Windy Pujiwanti Yuliana Dwi Pratiwi