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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Cakrawala : Jurnal Kajian Manajemen Pendidikan Islam dan Studi Sosial Jurnal Teknologi Hasil Pertanian 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
Sri Handajani
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Social Sciences Transportation Other

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Journal : Journal of Creative Student Research

 1 
Pengembangan E-Modul Berbasis Flip PDF Corporate Edition Pada Kompetensi Dasar Puff Pastry Siswa Kelas XII SMK Dias Kusuma Dewi; Lucia Tri Pangesthi; Sri Handajani; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 1 No. 2 (2023): April : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i2.1503

Abstract

Penelitian ini bertujuan untuk mengetahui: (1) Hasil pengembangan e-modul berbasis flip PDF corporate edition pada Kompetensi Dasar puff pastry kelas XII SMK, (2) Kelayakan modul elektronik berbasis flip Pdf corporate edition pada kompetensi dasar puff pastry, (3) Respon siswa kelas XII SMKN 8 Surabaya pada kelayakan e-modul berbasis flip PDF corporate edition. Metode penelitian ini adalah R&D dengan model pengembangan 4D dengan empat tahapan (define, design, develop, disseminate), namun karena keterbatasan waktu penelitian, maka penelitian ini dilaksanakan sampai tahap ke-3 yaitu develop. Validasi e-modul melibatkan dua orang ahli materi, satu orang ahli bahasa dan satu orang ahli media. Objek penelitian berupa e-modul puff pastry. Instrumen yang digunakan untuk kelayakan e-modul meliputi lembar validasi ahli materi, bahasa, media dan angket untuk melihat respon siswa. Adapun teknik analisis data dilakukan secara kuantitatif. Hasil penelitian menunjukkan: (1) hasil e-modul yang sudah dibuat berupa link berbentuk online mencakup materi puff pastry, (2) e-modul dengan nilai rerata 94%, 95%, 88%; termasuk kedalam interpretasi sangat layak dan (3) respon siswa diperoleh skor rerata pada tahap satu dan dua sebesar 92% dan 91% dengan interpretasi sangat layak. Hal ini mengimplikasikan bahwa e-mdoul hasil penelitian dapat digunakan dalam pembelajaran.
Pengembangan Power Point Interaktif pada Capaian Pembelajaran Prosedur Penggunaan Alat Pelindung Diri (APD) Myta Sabrina Wijayanti; Asrul Bahar; Ita Fatkhur Romadhoni; Sri Handajani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2217

Abstract

This study aims to find out: 1) the results of interactive power point development on the learning outcomes of procedures for using Personal Protective Equipment (PPE); 2) the adequacy of media and interactive power point materials on procedures for using Personal Protective Equipment (PPE); 3) student responses to the results of developing interactive power point procedures for using Personal Protective Equipment (PPE). The results of the analysis of media and material feasibility data were obtained using a sheet of media and material feasibility assessment with a Likert scale. The validation sheet was assessed by UNESA PKK lecturers and Lamongan 1 State Vocational School teachers. The results of the media feasibility assessment get a value from the interpretation score scale of 91%. the results of the material feasibility assessment get a value from a 90% interpretation score scale. The results of the analysis of student response data were obtained using a questionnaire sheet with a guttman score. The questionnaire sheet was assessed by 10 students of class XI Culinary SMK Negeri 1 Lamongan. The results of the student questionnaire get a value from the interpretation score scale of 94%. In this case it shows that the development of interactive power points is stated to be very suitable for use in learning procedures for using Personal Protective Equipment (PPE).
Analisis Penerapan Shift Kerja Karyawan Pada Main Kitchen Best Western Papilio Hotel Surabaya Salfa Mei Dianawati; Lilis Sulandari; Sri Handajani; Niken Purwidiani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2326

Abstract

Shift work is a system for organizing human resource activities in a particular industry with the aim that the human resources in it can work according to a predetermined schedule. Main kitchen is the main kitchen section that handles a variety of sauces, stocks, and various main courses. This study aims to analyze the application of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This research is a qualitative descriptive research. Data collection was done by field observation, interview with 1 sous chef, and giving questionnaires to 7 employees in the main kitchen. The data obtained were analyzed descriptively.The results showed: 1) The implementation of employee work shit in the main kitchen of Best Western Papilio Hotel Surabaya is in accordance with established company regulations and government regulations. The application in the main kitchen of Best Western Papilio Hotel Surabaya includes: working for 8 hours a day with a maximum break time of 1 hour; there is a difference in work limits between permanent and daily contract employees so that in making schedules it is always done in the middle of the month and the beginning of the month so that there is a regularity of schedules; there are 3 work shifts namely morning, afternoon and night with a pattern of 5 working days 1 day off in one week.
Pembuatan Soft Cookies dengan Penambahan Puree Mbothe (Xanthosoma sagittifolium L) Muhammad Al Aziz Putra M; Niken Purwidiani; Sri Handajani; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 2 No. 3 (2024): Juni : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsr-politama.v2i3.3796

Abstract

Soft cookies with the addition of mbothe puree are cookies made from flour, eggs, powdered sugar, butter, and mbothe puree. This experiment aims to determine; 1) the results of sensory tests which include shape, color, aroma, taste, and texture; 2) the nutritional value contained, including carbohydrates, fat, protein, fiber and calcium; 3) the selling price of soft cookies with the addition of mbothe puree. This experimental study used a group randomized design with three treatments. From this experiment, researchers can control all external variables that affect the experimental process, data collection is carried out by observation through organoleptic tests including color, shape, aroma, texture, and taste. Data collection was carried out by 30 semi-trained panelists. The data analysis technique used anava, the results showed; 1) there is an effect of adding mbothe puree on taste, aroma and texture and no effect on color; 2) the best product is produced from the addition of 10% mbothe puree and its nutritional content includes 74.15% carbohydrates, 5.67% fat, 13.67% protein, 4.11% fiber and 63.80mg/100g calcium; 3) the selling price of soft cookies with the addition of mbothe puree is Rp. 20,962/100 grams.
Co-Authors Achmad Ridwan Ariyantono Adesca Happy Yonafee Adinda Putri Cahyani Alexander, Rendy Jhonatan Andika Kuncoro Widagdo 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 Dian Rachmawanti Affandi Dias Kusuma Dewi Edhi Nurhartadi 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 Ihda Nurul Hikmah 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 Maesaroh , Martiyono , Martiyono . Mauren Gita Mauren Gita Miranti MEIN KHARNOLIS Muhammad Al Aziz Putra M Myta Sabrina Wijayanti Nadila Ayu Ardiana Putri Nahdliyah Hita Pratiwi Niken Purwadiani NIken Purwidiani Nugrahani Astuti Nur Her Riyadi Parnanto Nurul Farikhatir Rizkiyah Nurul Hana Rika Aprilia Rita Sulastini Rizky Nova Prasetya Rohmatin Alifia Arining Rohula Utami Romadhoni Romadhoni Romadhoni Salfa Mei Dianawati Shafiyyatul Rahil Shavira Nursifa Shellyna Fidya Silka Viandini, Alfian Pramesthi Dwi Windy Pujiwanti