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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 Innovation In Education

 1 
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.
Penerapan E-Book Daging untuk Meningkatkan Hasil Belajar Siswa di SMK Negeri 8 Surabaya Kingkin Via Febrina; Lucia Tri Pangesthi; Sri Handajani; Ita Fatkhur Romadhoni
Journal Innovation In Education Vol. 3 No. 3 (2025): Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v3i3.3229

Abstract

This study aims to determine (1) the learning outcomes through the implementation of an e-book on meat material at SMK Negeri 8 Surabaya, and (2) student responses to the implementation of the e-book on meat material at SMK Negeri 8 Surabaya. The research method used is the pre-experiment method, where students were provided with an e-book as a learning resource. Pre-tests and post-tests were conducted to measure the improvement in students' learning outcomes after using the e-book. The subject of this study is the e-book containing meat-related material, designed to make it easier for students to understand the topic being taught. The research instruments used include a test sheet to measure students' learning outcomes and a questionnaire to gather student responses to the e-book implementation. Data analysis was conducted using a quantitative approach, where the data collected was in numerical form and analyzed statistically. This aimed to determine whether the use of the meat-related e-book had a significant impact on students' learning outcomes. The results of the study showed that in the cognitive domain, there was an improvement in learning outcomes by 51.94%, but this improvement was categorized as less effective. This indicates that while the e-book contributed to the learning process, its impact on students' learning outcomes was still limited. Factors that may affect the effectiveness of the e-book implementation could be related to the quality of the content, delivery method, or other limitations that influence students' understanding. On the other hand, student responses to the implementation of the e-book on meat material showed positive results, with an average response score of 84%, which is categorized as very good. This indicates that students responded to the e-book implementation enthusiastically and positively. Although the learning outcomes were not optimal, the implementation of the e-book can be considered a good alternative in learning, with improvements that could enhance its effectiveness.
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