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All Journal 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 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 Pengabdian Masyarakat Manage Jurnal Pendidikan dan Sosial Humaniora Jurnal Riset Sosial Humaniora dan Pendidikan
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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Pelatihan Pengolahan Jajanan Tradisional Berbasis Pangan Lokal sebagai Upaya Penguatan Wisata Kuliner Berkelanjutan di Pasar Jenar Desa Pagerukir Aulia Bayu Yushila; Febriani Lukitasari; Ratna Palupi Nurfatimah; Novia Tesalonika Amanda Rerung; Sri Handajani; Khilya Zahiro; Yoga Danar Radiansyah; Judha Slamet Sarwo Edi; Sri Wahyuni
Jurnal Pengabdian Masyarakat Manage Vol. 7 No. 2 (2026): Agustus
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/manage.v7i2.5889

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengembangkan jajanan tradisional berbasis pangan lokal di Desa Pagerukir, Kecamatan Sampung, Kabupaten Ponorogo, melalui pelatihan pembuatan bongko pisang dan talam ubi sebagai upaya penguatan wisata kuliner Pasar Jenar. Program ini juga mendukung pencapaian SDG 8, SDG 11, dan SDG 12, serta sejalan dengan kebijakan Asta Cita dan Rencana Industri Riset Nasional (RIRN). Permasalahan utama mitra meliputi belum adanya standardisasi resep, keterbatasan keterampilan pengolahan pangan yang higienis. Kegiatan dilaksanakann pada Mei 2026 dengan menerapkan metode Participatory Action Research (PAR) melalui empat tahapan sistematis, yaitu identifikasi masalah, perencanaan, pelaksanaan, dan evaluasi. Peserta kegiatan berjumlah 30 orang pelaku usaha kuliner Pasar Jenar. Pelaksanaan program meliputi penyampaian materi sanitasi dan higiene, demonstrasi pembuatan bongko pisang dan talam ubi, praktik langsung oleh peserta, pendampingan penggunaan kemasan berbahan daun pisang, serta serah terima barang hibah peralatan produksi. Hasil kegiatan menunjukkan peningkatan pengetahuan peserta yang signifikan, ditandai dengan kenaikan nilai rata-rata pre-test dari 58,3 menjadi 94,3 pada post-test atau meningkat 66% dan melampaui target yang ditetapkan sebesar ≥30%. Peserta juga mampu mempraktikkan pebuatan produk sesuai resep standar dan menghasilkan penyajian yang lebih menarik serta ramah lingkungan. Kegiatan ini membuktikan bahwa pelatihan berbasis praktik efektif dalam meningkatkan kapasitas mitra untuk mengembangkan produk kuliner lokal yang berkualitas, berdaya saing, dan berkelanjutan.
HUBUNGAN PENGETAHUAN DAN MOTIVASI BELAJAR DENGAN PENERAPAN K3 PADA PRAKTEK PENGOLAHAN MAKANAN KONTINENTAL SISWA SMKN DLANGGU M. Najamuddin Al Ayyubi; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.59266

Abstract

The implementation of Occupational Safety and Health (OSH) is important in culinary practice because vocational high school students are exposed to potential workplace accidents during practical activities. This study aimed to analyze the effect of knowledge and learning motivation on the implementation of OSH in Continental Food Practice among students of SMKN 1 Dlanggu. The study employed a quantitative approach with an explanatory research design. The sample consisted of 33 eleventh-grade culinary students selected using the total sampling technique. Data were collected through a knowledge test, a learning motivation questionnaire, and an observation sheet on OSH implementation. Data were analyzed using multiple linear regression with SPSS version 25. The results showed that knowledge had a significant effect on OSH implementation (Sig. = 0.026), while learning motivation had no significant effect (Sig. = 0.061). Simultaneously, knowledge and learning motivation had no significant effect on OSH implementation (Sig. = 0.072). The research variables explained 16.1% of the variance in OSH implementation.
PENGEMBANGAN E-HANDOUT BERBASIS PLATFORM CANVA PADA MATERI BUMBU DASAR DAN REMPAH UNTUK SMK KULINER FASE E Luna Rizky Nurmala; Sri Handajani; Ita Fatkhur, Romadhoni; Ratna Palupi Nurfatimah
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.65146

Abstract

E-handouts are one of the instructional materials used to facilitate the learning process. This study aims to determine: 1) the development of an e-handout using the Canva application, 2) the feasibility of the content and media, and 3) students' responses to the e-handout on the topic of basic seasonings and spices. This development research employed the ADDIE model, limited to the third stage (Development). The assessment instruments used to collect data on content, teaching media, and student responses used a four-point Likert scale. Validation of the content and media was carried out by three validators each, while student responses were assessed by 34 students of Phase E (Grade X) Culinary Program at SMKN 1 Dlanggu, Mojokerto. Data were analyzed using descriptive percentage analysis. The results show that: 1) the e-handout was developed in accordance with the ADDIE model procedures up to the Development stage; 2) the content and media of the e-handout were rated highly feasible, with average scores of 3.57 (89.46%) and 3.68 (92.13%) respectively; and 3) student responses were also very good, with an average score of 3.48 (87.18%). This study produced an e-handout that is ready to be implemented in classroom 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, Aulia Bayu 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 Elistiana Wulan Sari Eneng Robi’ah Ery Widar Ariyanto Fahmi Haqiqi Ramadhani Febriani Lukitasari Fibta Ika Agustin Fitri Komala Sari Hanif Naufal Ahmi Hidayatun Muyasyaroh 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 Ita Fatkhur, Romadhoni Januar Trihardi Judha Slamet Sarwo Edi Khilya Zahiro Kingkin Via Febrina Lailiyah Sufi Faradisah Lilis Sulandari Lilis Suliandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luna Rizky Nurmala M. Najamuddin Al Ayyubi 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 Purwidian NIken Purwidiani Novia Tesalonika Amanda Rerung Nugrahani Astuti Nur Her Riyadi Parnanto Nurul Farikhatir Rizkiyah Nurul Hana Ratna Palupi Nurfatimah Ratna Palupi Nurfatimah Rika Aprilia Rita Sulastini Rizky Nova Prasetya Rohmatin Alifia Arining Romadhoni Romadhoni Salfa Mei Dianawati Shafiyyatul Rahil Shavira Nursifa Shellyna Fidya Silka Sri Wahyuni Viandini, Alfian Pramesthi Dwi Windy Pujiwanti Yoga Danar Radiansyah Yuliana Dwi Pratiwi