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All Journal Cakrawala : Jurnal Kajian Manajemen Pendidikan Islam dan Studi Sosial Jurnal Teknologi Hasil Pertanian Journal of Vocational and Technical Education (JVTE) 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 Yudistira Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina
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 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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Pembuatan Otak Otak Ikan Berbahan Dasar Ikan Cakalang dan Jamur Kuping Adesca Happy Yonafee; Niken Purwidiani; Any Sutiadiningsih; Sri Handajani
CENDEKIA: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Vol. 4 No. 4 (2024): CENDEKIA: Jurnal Ilmu Sosial, Bahasa dan Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/cendekia.v4i4.3319

Abstract

This research is an experiment in making otak-otak cakalang and ear mushroom as a product innovation. This researcher aims to determine; 1) the results of sensory quality including color, aroma, density, taste, and liking; 2) the content of water content, protein, fat, ash and fiber. This research is an experimental research with a factor pattern of comparison of the amount of ear mushrooms and skipjack with 3 treatments, namely (1:5), (1:3), (1:2) with sensory quality assessment by 5 trained panelists and 35 semi trained. Data analysis using Single Anova (one way). The results showed: 1) The proportion of ear mushroom and skipjack fish affects the aroma, taste, density but has no effect on the color of otak-otak cakalang. Otak-otak cakalang made from skipjack and ear mushrooms produce cream-colored products, savory fish aroma, and have a dense density. Products that are well received by panelists are 100:200 ratio which is the amount of 100 grams of ear mushrooms and 200 grams of tuna and, 2) The nutritional content of otak-otak cakalang shows that it has a content per 100 grams of water content of 28.96%, protein 13.87%, fat 4.51%, ash content 0.31% and fiber 2.35%.
Studi Kasus Faktor-Faktor Yang Mempengaruhi Minat Berwirausaha Pada Siswa Kelas XII Tata Boga 2 Di SMK Negeri 6 Surabaya Fadiyah Qiyamulail Abidah; Lucia Tri Pangesthi; Sri Handajani; Romadhoni
Populer: Jurnal Penelitian Mahasiswa Vol. 2 No. 2 (2023): Juni : Jurnal Penelitian Mahasiswa
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/populer.v2i2.861

Abstract

The report on the career paths of alums from Public Vocational High School 6 Surabaya between 2019 and 2022 shows that alums pursuing careers as entrepreneurs are lower than those becoming employees. This study aims to determine the intrinsic and extrinsic factors and their simultaneous influence on the interest in entrepreneurship of 12th-grade students in the Culinary 2 class at Public Vocational High School 6 Surabaya. The research used a descriptive method with a quantitative approach and examined the impact of intrinsic and extrinsic factors, both individually and simultaneously, on student's entrepreneurial interests. The population of this study consisted of 30 students in the 12th-grade Culinary 2 class at Public Vocational High School 6 Surabaya. The data was collected using a validated questionnaire comprising 30 items. Meanwhile, the data analysis technique used was multiple linear regression. The results indicated that intrinsic factors did not influence student's interest in entrepreneurship. Contrarily, the extrinsic factors did have an influence. Furthermore, intrinsic and extrinsic factors simultaneously influence student's interest in entrepreneurship. Therefore, students at Public Vocational High School 6 Surabaya tend to be interested in entrepreneurship due to the encouragement they receive from their environment, including their family, community, and school. Moreover, the student's willingness and interest also played a supporting role. Thus, student's interest in pursuing careers as entrepreneurs can evolve if there is support from all parties.
Penerapan Personal Higiene pada Pengolahan Makanan di Main Kitchen Harris Hotel & Conventions Bundaran Satelit Surabaya Fahmi Haqiqi Ramadhani; Niken Purwidiani; Any Sutiadiningsih; Sri Handajani
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 3 No. 2 (2025): 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.v3i2.1650

Abstract

This study aims to determine the application of personal hygiene in food processing in the main kitchen of Harris Hotel & Conventions Bundaran Satelit Surabaya. The type of research used is descriptive quantitative, data collection methods with observation and interviews. The results of the study obtained are from the scope of cleanliness with a percentage of 87% so that it is categorized as very good seen from grooming that runs well such as shaving mustaches, shaving beards, cutting nails when they are long and using an apron when working in the kitchen to maintain cleanliness when processing food. From the scope of habits/behaviors, it gets a percentage of 97% so that it is categorized as very good seen from the use of hand gloves when touching food, not wearing work clothes during the trip then work clothes start to be worn in the locker room before entering the kitchen, using safety shoes when working, washing hands before and after work, using a mask when coughing, using napkins or rags that are used separately such as for cleaning the working table and rags for cleaning plates before serving, not wearing jewelry when working, always washing knives when finished to avoid contamination. From the health sector, the percentage of 80% is categorized as very good, seen from the provision of sanitation hygiene training, especially personal hygiene and medical check-up examinations.
Pengaruh Substitusi Maizena dan Penambahan Puree Kelor (Moringa oleifera lam) Terhadap Sifat Sensori Sosis Gurame Fibta Ika Agustin; Sri Handajani; Niken Purwidiani; Lucia Tri Pangesthi
Jurnal Ilmiah Dan Karya Mahasiswa Vol. 3 No. 1 (2025): JURNAL ILMIAH DAN KARYA MAHASISWA (JIKMA)
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jikma.v3i1.2975

Abstract

The sausages available on the market today from beef, chicken, and fish sausages contain little nutritional content. To increase and increase the nutritional content of sausages, you can use an animal protein source with high nutritional content, namely carp. In this study, carp sausage will be created with cornstarch substitution and the addition of moringa puree which has a high nutritional content to improve nutrition in sausages. The purpose of this study is to determine the effect of cornstarch substitution and the addition of moringa puree on the sensory properties of carp sausage. The research method used was in the form of a preference test with 30 panelists. The samples to be studied are 6, namely with 25% and 50% cornstarch substitution and the addition of 5%, 10%, and 15% moringa puree. The data results will be analyzed with two-way anova and Duncan tests. The results of the analysis showed that the best product was with 25% cornstarch substitution and 15% moringa puree.
Hubungan Motivasi dan Minat dengan Hasil Praktik Kewirausahaan Siswa Kelas XI Tata Boga di SMK Dharma Wanita Gresik Rizky Nova Prasetya; Sri Handajani; Niken Purwidiani; Mein Kharnolis
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1018

Abstract

This study aims to determine: 1) the relationship of motivation to the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik; 2) the relationship between interest in entrepreneurship and the results of entrepreneurship practices of class XI Culinary Class students at SMK Dharma Wanita Gresik; 3) the relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik. This research is a descriptive research with a quantitative approach. The population in this study were 35 students of class XI Culinary at Dharma Wanita Gresik Vocational School. Research data was collected through questionnaires and observation. Data analysis was carried out by product moment correlation analysis and multiple correlation with the help of SPSS 22 for windows software. The results of the study show that: 1) there is no positive and significant relationship between motivation and the results of entrepreneurial practices for students of Class XI Culinary at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.151 <0.334); 2) there is no positive and significant relationship between the interest in entrepreneurship and the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.171 <0.334); and 3) there is no positive and significant relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.172 <0.334). The R value (correlation coefficient) is 0.172, so it can be concluded that the level of relationship between variables X1 and X2 to Y simultaneously has a very low relationship.
Pengembangan Media E-Booklet Penyuluhan Gizi Pada Siswa SMP Berbasis Heyzine Flipbook Intan Aprilia Damayanti; Sri Handajani; Nugrahani Astuti; Andika Kuncoro Widagdo
JISPENDIORA Jurnal Ilmu Sosial Pendidikan Dan Humaniora Vol. 3 No. 2 (2024): Agustus: Jurnal Ilmu Sosial, Pendidikan Dan Humaniora (JISPENDIORA)
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/jispendiora.v3i2.1610

Abstract

Lack of knowledge about nutrition causes nutritional deficiencies in adolescent growth and development, this can be overcome through nutritional education. This research aims to develop outreach media in the form of E-Booklets. This type of research uses research and development (Research and Development) with a 4D model. This research consists of four stages, namely: Define, Design, Develop, and Disseminate. This research only reached the Development stage due to time constraints. The instrument in this research used a questionnaire. E-Booklet media validation was carried out by 2 material validators, obtaining an average percentage of 95.8% and 2 media validators obtaining an average percentage of 90.5% with the criteria Very Fulfilling. The research subjects were 35 class VIII junior high school students at SMPN 2 Taman Sidoarjo Regency. Student responses obtained an average percentage of 89.53%. Based on these results, it can be concluded that the E-Booklet media is declared suitable as an outreach media.
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 Alexander, Rendy Jhonatan Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Atiqo Mufidatul Khoirun Nisa’ Choirul Anna Nur Afifah Delya Anggi Ratnaningtyas Dewi, Mustika Amira Luthfiana Dhea Aprilia Elviranti Dian Rachmawanti Affandi Dias Kusuma Dewi Edhi Nurhartadi Fadiyah Qiyamulail Abidah Fahmi Haqiqi Ramadhani Fibta Ika Agustin 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 Kingkin Via Febrina Lailiyah Sufi Faradisah Lilis Sulandari Lilis Suliandari Lucia Tri Pangesthi Lucia Tri Pangesthi Maesaroh , Martiyono , Martiyono . 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 Salfa Mei Dianawati Shafiyyatul Rahil Shavira Nursifa Shellyna Fidya Silka Viandini, Alfian Pramesthi Dwi Windy Pujiwanti