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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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Kelayakan Laboratorium Sebagai Penunjang Pembelajaran Siswa Kompetensi Keahlian Kuliner di SMK Negeri 1 Bangkalan Rohmatin Alifia Arining; Niken Purwidiani; Sri Handajani; Asrul Bahar
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.120

Abstract

This research aims to describe the feasibility of a laboratory as a support for students' learning in the Culinary Skills Competency program at SMKN 1 Bangkalan with the national education standards prepared by the Ministry of Education and Culture in 2021. From the results of research and calculations for several components, a total average of 87% for the feasibility of facilities and infrastructure stated that the laboratory at SMKN 1 Bangkalan was suitable for supporting learning and 52% for the feasibility of supporting components.
Inovasi Patty Bites Crispy dengan Proporsi Patin:Puree Ubi dan Penambahan Brokoli dengan Karakteristik Sensori Alexander, Rendy Jhonatan; Any Sutiadiningsih; Sri Handajani; Ila H.P. Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6134

Abstract

Patty Bites Crispy is a nutritious snack made from catfish, white sweet potato, and broccoli. This study was experimental in nature. Data were collected through observation involving five trained panelists and thirty semi-trained panelists using a scoring scale instrument (5–1). The data were analyzed using multiple Analysis of Variance (ANOVA). The results showed that the best formulation was 85% catfish, 15% white sweet potato, and 20% broccoli in terms of sensory characteristics. This combination produced the best attributes, including a pale cream color with green fibers, uniform bite-sized shapes, a crispy exterior with a soft interior, a distinctive aroma, and a balanced flavor. The nutritional content per 100 grams of product includes 54.05% carbohydrates, 13.65% protein, 6.05% fat, and 98 mg/100g beta-carotene. Recommendations for further research include: (1) conducting shelf-life analysis through moisture content, water activity (aw), and sensory observation during storage; (2) performing microbiological testing to ensure product safety during medium to long-term storage; and (3) carrying out production cost analysis and price estimation to assess market feasibility.
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.
Analisis Efektvitas Manajemen Operasional Teaching Factory “Skala Boga” Di Jurusan Kuliner SMK Negeri 1 Lamongan Delya Anggi Ratnaningtyas; Sri Handajani; Any Sutiadiningsih; Nurul Farikhatir Rizkiyah
EduInovasi:  Journal of Basic Educational Studies Vol. 5 No. 2 (2025): EduInovasi:  Journal of Basic Educational Studies
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/edu.v5i2.8971

Abstract

The purpose of this research is to analyze the operational management of the Teaching Factory "Skala Boga" in the Culinary Department of SMK Negeri 1 Lamongan. Using a descriptive qualitative approach, data were collected through interviews, observations, and documentation. The research subjects include the head of the department, Teaching Factory managing teachers, and culinary students of SMK Negeri 1 Lamongan. The data were analyzed through data reduction, data presentation, and conclusion/verification. The results indicate that the implementation of operational management has been carried out fairly well. (1) Planning covers aspects of human resources, production, finance, and marketing, all of which have been well structured. (2) Organizing includes a clear organizational structure and effective resource management. (3) In the actuating aspect, human resources have performed their duties and responsibilities effectively, production meets standard requirements, financial records are detailed, and marketing has achieved a fairly broad reach. (4) Supervision is conducted by teachers and coordinators, including regular financial audits and marketing evaluations.
Sifat Organoleptik Nasi Goreng Hongkong Instan dengan Variasi Substitusi Sawut Singkong Dewi, Mustika Amira Luthfiana; Sri Handajani; Ila Huda Puspita; Lilis Suliandari
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 5 (2025): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i5.6600

Abstract

The high consumption of rice and the continuous increase in rice prices in Indonesia have encouraged the development of healthier alternative foods. This study aims to evaluate the organoleptic properties of instant Hong Kong fried rice with grated cassava (sawut singkong) substitution as a rice replacement. An experimental method was used with substitution variations of 40%, 50%, and 60%. The main ingredients included rice, white cassava, vegetables, fried rice seasoning, and other complementary ingredients. The preparation process involved ingredient preparation, boiling, steaming, frying, freezing, and drying. Organoleptic tests were conducted to assess the product’s appearance, color, aroma, taste, texture, and overall preference in both dry and rehydrated forms. The results showed that the 50% cassava substitution product was the most preferred by the panelists in terms of color, taste, aroma, appearance, texture, and overall acceptability. This product is considered to have potential as a high-fiber instant food and supports food diversification efforts.
Analisis Kontrol Kualitas Produk Ikan Dori Di PT.Aerofood Indonesia Unit Surabaya Viandini, Alfian Pramesthi Dwi; Sri Handajani; Ila Huda Puspita Dewi; Lilis Sulandari
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 5 (2025): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i5.6614

Abstract

Quality control is a process to ensure that the products or services produced meet the standards or specifications that have been set. Dori fish (Zeus Faber) is a perishable food, so it requires proper handling and processing to maintain its quality. This study aims to determine the quality control of flour fried dori fish products at PT. Aerofood Indonesia Surabaya unit which includes the preparation, processing and storage stages with qualitative descriptive research methods through observation and interviews conducted with 5 resource persons. The results of the study show that 1). The preparation stage includes equipment, thawing, and cutting 100% meets the standard, marinade reaches 60% meets the standard, the marinade is evenly distributed 80% according to the standard and for the batter dough 60% according to the standard. 2). The processing stage of frying temperature control reaches 80% according to the standard, the number of frying in large quantities and the color of the product maturity is 100% according to the standard, the blast chiller is 100% meets the standard. 3) The final storage stage of the product including portioning and final storage is 100% compliant with the standard.
PREFERENSI TERHADAP SIRUP ASAM JAWA HERBAL BERDASARKAN PENILAIAN HEDONIK Annisa Nur’Aini; Mauren Gita Miranti; Hanif Naufal Ahmi; Fitri Komala Sari; Aulia Bayu Yushila; Sri Handajani
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

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

Abstract

Sirup herbal berbahan dasar asam jawa memiliki potensi sebagai minuman fungsional yang praktis dan kaya manfaat. Produksi asam jawa di Indonesia tinggi, sementara diversifikasi produk berbasis bahan lokal masih terbatas. Penelitian ini bertujuan mengevaluasi pengaruh variasi formulasi terhadap penilaian hedonik panelis terlatih pada sirup herbal asam jawa. Tiga formulasi diuji dengan perbedaan konsentrasi asam jawa dipadukan kunyit, temulawak, serai, jahe merah, jahe emprit, secang, keningar, kapulaga, gula, madu, dan garam. Penilaian dilakukan oleh 50 panelis terlatih menggunakan skala hedonik 1-4 untuk atribut warna, aroma, rasa, dan penerimaan keseluruhan. Hasil menunjukkan perbedaan signifikan pada warna dan rasa, sementara aroma relatif stabil antar formulasi. Formulasi SA02 memperoleh skor tertinggi pada keseluruhan atribut, menunjukkan keseimbangan optimal antara warna, aroma, dan rasa yang paling disukai panelis. Temuan menegaskan bahwa pengaturan proporsi bahan, khususnya asam jawa, sangat penting dalam menghasilkan sirup herbal harmonis secara sensoris. Penelitian ini memberikan panduan bagi pengembangan produk sirup herbal berbasis bahan lokal, mempertahankan citarasa tradisional sekaligus memiliki daya tarik sensori tinggi.
Pengembangan Media Game Based Learning (GBL) Pada Pembelajaran Dasar Kuliner Siswa SMK Program Keahlian Kuliner Kelas X Shellyna Fidya Silka; Sri Handajani; Niken Purwidiani; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 2 (2023): Juni : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i2.1490

Abstract

This study aims to determine: (1) the result of development of media GBL used in basic culinary learning class X, (2) feasibility of GBL media for basic culinary learning for class X culinary vocational students, (3) Vocational students’ responses to GBL media in basic culinary learning. This research method is R&D with Plomp development model with five stages (prelimenary investigation, design, realization, test;evaluation;and revision, implemented), but due to research limitations, this research was carried out until 4th stage. The media validation involved three material experts and three media experts. The research object is a wordwall game and students responses. The instruments used for the feasibility of the game include material validation, media, and questionnaires to see student responses. As for the technique of data analysis carried out quantitatively. The result showed: (1)the result of the media that had been made in from of a QR code that can be scanned by readers, (2) the result of material and media validation with an average value 77,86% and 88,94% included worth with a little revision and (3) student responses have an average score 89,05% with very good interpretation. This indicates that the development of wordwall game can be used in learning.
Pengembangan Video Interaktif Macromedia Flash pada KD Hidangan dari Telur untuk Siswa SMK Tata Boga Adinda Putri Cahyani; Sri Handajani; Niken Purwidiani; Asrul Bahar
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 1 No. 3 (2023): JULI : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v1i3.514

Abstract

The purpose of this research are: 1) to know the results of the development of interactive video learning media based on macromedia flash; 2) to know the feasibility of material and media on interactive learning media based on macromedia flash; and 3) to know the students' response to interactive learning media based on macromedia flash on basic competence analyzing dishes from eggs. The development model used the ADDIE model which consists of Analysis, Design, Development, Implementation, and Evaluation. However, this study only reached the development stage because it only aims to produce interactive video products. The data collection technique used a questionnaire with the subject of 2 material expert validators, 2 media expert validators, and grade XI Tata Boga students at SMKN 2 Mojokerto. The data analysis technique used is descriptive analysis technique. The research showed: 1) the media has been developed with the ADDIE method (up to stage 3) and can be accessed by students via gdrive; 2) the feasibility of material and media shows very feasible results (3.53 and 3.56); and 3) student responses show very good (3.38). It can be concluded that the interactive video learning media based on macromedia flash on basic competencies dishes from eggs for grade XI students of vocational school of culinary is highly suitabel to use in learning.
Pengembangan Buku Saku Digital Pelatihan Hygiene Sanitasi Pada Penjamah Makanan Kampung Kue Rungkut Surabaya Januar Trihardi; Sri Handajani; Mauren Gita; Romadhoni Romadhoni
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 1 No. 3 (2023): JULI : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v1i3.538

Abstract

This study aims to determine: (1) The results of the development of a digital pocketbook of sanitation hygiene training for food handlers of Rungkut Surabaya cake village, (2) The feasibility of digital pocketbook material, (3) The feasibility of digital pocketbook media, (4) The response of food handlers of Rungkut Surabaya cake village to the feasibility of digital pocketbook of sanitation hygiene training. This research method is R&D with the PLOMP development model with only four stages due to the limited time and costs required for research. Validation of digital pocketbooks involves three material experts and three media experts, The object of research is a digital pocketbook. Questionnaires used in data collection are material validation sheets, media and digital pocketbook user response questionnaires. The data analysis technique was carried out descriptively quantitative. The results showed: (1) The results of the digital pocket book that have been made in the form of online links covering hygiene sanitation material, (2) The digital pocket book material is feasible with an average value of 85% including the interpretation of very feasible and (3) The digital pocket book media is feasible with an average value of 87% including the interpretation of very feasible (4) The response of food handlers obtained an average score of 86% with a very good interpretation. This implies that the digital pocket book of the research results can be used in training and learning.
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