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All Journal JURNAL SOCIA AKADEMIKA Jurnal Abdimas Akademika
Nur Wahyuni
AKS AKK
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Journal : JURNAL SOCIA AKADEMIKA

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IMPLEMENTASI FUSION FOOD PADA MAKANAN TRADISIONAL UNTUK MENINGKATKAN MINAT BELAJAR MAHASISWA SENI KULINER Nur Wahyuni
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Innovation in the field of processed food combines several elements of different culinary traditions from 2 or more countries to create a new cuisine with a more innovative taste called Fusion Food. This processed food can display a portion of food in various types; processed food combines processed foods from several countries or regions to make it look artistic but still have a distinctive taste. This study aims to provide an overview and motivation to AKS AKK Yogyakarta culinary arts students to be more interested in learning culinary arts, mainly traditional cuisine. This research uses qualitative methods. The qualitative methodology used in this research is an analytical descriptive study. The research subjects in this study were AKS AKK students of the Culinary Arts Study Program. The data collection methods used are observation, interviews, and documentation. The data analysis techniques used in this study were male and Huberman techniques. Data analysis techniques include data reduction, data presentation, and concluding. Data validation using triangulation techniques. Based on the analysis and discussion results, it can be supposed that 1. The application of Fusion Food can motivate AKS AKK students to creatively preserve traditional food while maintaining and strengthening character based on local wisdom. 2. The application of fusion food can be used as an alternative way of developing traditional food practice learning models to be more interested in learning culinary arts in a contextual and meaningful manner so that graduates become competent. 3. This fusion food dish can also be an approach to introducing Indonesian food to the millennial generation so that they can love traditional food.
PENGARUH PROMOSI, KUALITAS, DAN PACKAGING TERHADAP MINAT PEMBELIAN MIE LETHEK KULINER KHAS BANTUL Nur Wahyuni
Jurnal Socia Akademika Vol 8 No 2 (2022): Edisi Desember 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Yogyakarta is one of Indonesia's various regions with diversity, uniqueness, and excellence, especially in the culinary field. One of the areas with its distinctive culinary is Bantul with "Mie Lethek," which is already known by the general public. In the marketing of Lethek Noodles related to people's buying interest, there are several influential factors, such as promotion, quality, and packaging. The design of this study is to use a quantitative type of research that aims to determine the influence of promotion, quality, and packaging on the interest in buying Lethek Noodles in the community. The population and samples in this study were all consumers who had purchased Lethek Noodle products, which was 40 people determined by accidental sampling techniques. The source of research data is primary data obtained from closed questionnaires. Data analysis techniques use multiple linear regression. The results showed that quality and packaging positively and significantly influenced the Buying Interest of Lethek Noodle consumers partially with a Sig. Value of 0.012 and 0.038 while promotion did not have a positive and significant influence on the Buying Interest of Lethek Noodle consumers partially based on the value of Sig. of 0.534. The results of simultaneous regression tests show that Promotion, Quality, and Packaging positively and significantly influence the buying interest of Lethek Noodle consumers together based on the Sig value. of 0.005
TANTANGAN PENDIDIKAN VOKASIONAL BERBASIS OUTCOME DALAM KURSUS ONLINETERBUKA MASIF: TINJAUAN PERSPEKTIF KURIKULUM Nur Wahyuni
Jurnal Socia Akademika Vol 9 No 1 (2023): Edisi Juni 2023
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Digitalization in the Industrial 4.0 era has changed the order and process of education, one of which is the presence of Massive Open Online Courses (MOOC). This article reviews the challenges of implementing MOOCs in Vocational Education (PV). Several literature sources, including books and journals, were compiled and engaged in literary analysis in this writing. The analysis results identified five significant challenges that arise during the implementation of MOOCs in PV. These challenges include student competency achievements, infrastructure adequacy, psychological condition, engagement, and evaluation and assessment. In the case of Indonesia itself, the MOOC challenge has not been followed up properly, so the impact related to the outcome still cannot be increased. The results in this paper give an important signal, especially for PV organizers, to play an essential role in responding to these challenges. The primary keys are to develop teacher competencies and prepare the excellent vocational infrastructure for implementing MOOCs in PV. In addition, curriculum improvements to boost achievements in MOOCs are also the main foundation that must be strengthened. Further research is also expected to play an essential role in developing the critical sectors involved in the success of MOOCs in PV
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