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All Journal Jurnal Dedikasi Pendidikan Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi CENDEKIA : Jurnal Ilmu Pengetahuan Jurnal Impresi Indonesia Abimanyu: Journal of Community Engagement Populer: Jurnal Penelitian Mahasiswa Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Lencana: Jurnal Inovasi Ilmu Pendidikan Media Pendidikan Gizi dan Kuliner Student Research Journal Teknobuga : Jurnal Teknologi Busana dan Boga ALFIHRIS: Jurnal Inspirasi Pendidikan
Lucia Tri Pangesthi
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Development Of Digital Module ‘Kopixplore’ Android-Based On Coffee For Culinary Vocational Students Fadianisa Aqilah; Lucia Tri Pangesthi; Andika Kuncoro Widagdo; Hidayatun Muyasyaroh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27093

Abstract

The implementation of the Merdeka Curriculum, which emphasizes student-centered learning, learner autonomy, the use of technology, and alignment with industry needs, encourages innovation in instructional materials for vocational education in Vocational High Schools (SMK). One such innovation is the development of the KopiXplore digital module, an Android application designed for culinary vocational students, featuring coffee-related materials, available at the following link: https://shorturl.at/JoFIF. This study aims to: (1) produce a KopiXplore digital module based on an Android application for coffee materials, (2) to determine the feasibility of KopiXplore digital module materials and media, and (3) identify students’ responses to the use of the module. This research employed a Research and Development (R&D) approach based on the ADDIE development model, which consists of Analysis, Design, Development, Implementation, and Evaluation. The data were collected using questionnaires administered to three material experts, three media experts, and 32 culinary vocational high school students as subjects of a limited trial. The collected data were analyzed using descriptive quantitative techniques, expressed as percentages. The results showed that the KopiXplore digital module achieved a material feasibility score of 99.8%, categorized as very feasible; a media feasibility score of 97%, categorized as very feasible, and a student response score of 85%, categorized as very good. This research makes a tangible contribution to vocational learning by providing digital teaching materials that support the linkage between school learning and the culinary industry’s needs. Based on these results, it can be concluded that the KopiXplore digital module, based on an Android application, is feasible to be used as a digital instructional material for coffee learning for culinary vocational high school students.
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School Elok Fajriah; Lucia Tri Pangesthi; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27174

Abstract

The availability of assessment instruments that measure Higher Order Thinking Skills in basic food processing techniques is still limited. Therefore, an appropriate instrument is needed to evaluate students’ higher-order thinking abilities. This study aimed to develop and examine the quality of a HOTS-oriented test instrument on basic food processing techniques. The research employed a Research and Development (R&D) method using the 4D model (define, design, develop, and disseminate). The test was implemented through Wayground, an online interactive learning platform used to create and administer digital quizzes and assessments. The research subjects consisted of 59 students. Data analysis included item validity using Product Moment correlation, reliability using Cronbach’s Alpha, as well as analysis of item difficulty, discrimination index, distractor effectiveness, and completion time. The results indicated that 28 out of 55 items (50.9%) were valid. The reliability coefficient reached 0.81, categorized as very high. The difficulty level was dominated by moderate items (57%), followed by easy (39.5%) and difficult items (3.5%). The discrimination index showed fair (32%), good (43%), and very good (25%) categories. Distractor effectiveness was mostly in the good (57%) and very good (25%) categories. The fastest average completion time was 22 seconds, while the longest was 1 minute and 17 seconds. These results indicate that the instrument is feasible for measuring students’ higher-order thinking skills in basic food processing techniques.
The Effect Of Calcium Hydroxide And Sugar Concentration On The Level Of Likeness Of Green Tomato (Solanum lycopersicum) Candied Fruit Ananda Camelia; Hidayatun Muyasyaroh; Lucia Tri Pangesthi; Febriani Lukitasari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27301

Abstract

Output of green tomato has continued to rise, especially across East Java, yet this commodity is still rarely processed and tends to deteriorate quickly after harvest, leading to considerable postharvest waste. Because it carries substantial nutrient content and a relatively firm flesh, green tomato is well suited to be turned into a preserved product. This research was carried out to examine how varying concentrations of calcium hydroxide (slaked lime) and sugar influence the resulting characteristics and the degree of consumer acceptance of green tomato candy (Solanum lycopersicum). A factorial experimental design within a quantitative approach was applied, with the data evaluated through two-way ANOVA. Two levels of calcium hydroxide (0.3% and 0.5%) were combined with two levels of sugar (25% and 37.5%) as treatments. The variables assessed covered sensory attributes—color, aroma, flavor, texture, and overall liking—together with several chemical properties. Findings revealed that calcium hydroxide concentration had a marked influence on color, while sugar concentration and the interaction of both factors did not significantly alter aroma, flavor, texture, or overall liking. Panelists favored the formulation containing 0.3% calcium hydroxide and 37.5% sugar, which recorded a pH of 3.21, vitamin C content of 78.76 mg/100 g, total sugar of 39.51%, and calcium content of 11.48 mg/100 g. Overall, the study confirms that properly proportioned calcium hydroxide and sugar can enhance both the quality and the consumer acceptability of green tomato candy.
Rice Bran Substitution and Moringa Leaf Powder Addition on Sensory Acceptance Soft Cookies Mohammad Fatkhurrozi; Raida Amelia Ifadah; Andika Kuncoro Widagdo; Lucia Tri Pangesthi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27255

Abstract

The substitution of rice bran flour and the incorporation of moringa leaf powder were examined in relation to their effects on the sensory acceptability of soft cookies, evaluated across the parameters of color, aroma, taste, and texture. A quantitative experimental design was employed, comprising six treatment combinations: B1K1 (10% rice bran flour and 5% moringa leaf powder), B2K1 (20% rice bran flour and 5% moringa leaf powder), B3K1 (30% rice bran flour and 5% moringa leaf powder), B1K2 (10% rice bran flour and 10% moringa leaf powder), B2K2 (20% rice bran flour and 10% moringa leaf powder), and B3K2 (30% rice bran flour and 10% moringa leaf powder). Preference levels were evaluated by 30 semi-trained panelists through a five-point hedonic test, and all collected data were subsequently analyzed using Two-Way ANOVA. The results indicated that the substitution of rice bran flour did not exert any significant effect on the product's color, aroma, taste, or texture. The addition of moringa leaf powder at a concentration of 10% influenced aroma, taste, and texture as the primary sensory attributes, whereas the addition at 5% produced a significant effect only on aroma, with no notable impact on color, taste, or texture. Moreover, the analytical findings confirmed that no interaction effect existed between the two treatment factors across any of the sensory attributes assessed.
Development and Feasibility Testing Of Liveworksheets Based E-LKPD For Learning To Make Sweet bread In Vocational Culinary School Anifa Nur Fitri; Annisa Nur’ Aini; Lucia Tri Pangesthi; Aulia Bayu Yushila
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27259

Abstract

Advances in science and technology in 21st-century education require students to possess the 4C skills, therefore, digital learning media capable of supporting active, independent, and engaging learning are needed, particularly for the sweet bread curriculum in culinary vocational education, which demands a systematic procedural understanding. Sweet bread instruction is still dominated by conventional methods using simple worksheets that lack varied questions and clear visualizations of the process, resulting in low student engagement and difficulty in understanding the steps of making sweet bread. This study aims to: (1) develop a Liveworksheets-based E-LKPD for sweet bread production learning; (2) determine its feasibility in terms of content; (3) determine its feasibility in terms of media; and (4) analyze students responses. This Research and Development (R&D) study employed the ADDIE model, involving subject matter experts, media experts, and culinary students as research subjects. The validation data from the subject matter experts and media experts were analyzed using Aiken’s V index and the Intraclass Correlation Coefficient (ICC) reliability test, while the students’ response data were analyzed using percentage analysis. The results of the study indicate that the Liveworksheets-based E-LKPD was successfully developed with a content validity of 0,935 and a media validity of 0,889, both of which fall into the high category. The reliability test results showed an ICC value of 0,789 for the content aspect and 0,778 for the media aspect, indicating a good level of reliability. Student responses achieved a percentage of 78%, falling into the “very good” category. However, the ease-of-use aspect in both the media evaluation and student responses remained in the “moderate” category, thus requiring further refinement. This study has limitations because it was only conducted up to the development stage without testing effectiveness during the implementation stage through experimentation. The research findings indicate that the Liveworksheets-based E-LKPD on the topic of sweet bread is suitable for use as a digital learning medium with a high level of validity and excellent student responses, making it a viable alternative learning medium that supports 21st-century learning.
Pengembangan Media Pembelajaran Power Point Interaktif Berbasis Canva Materi Minuman Dingin untuk Siswa Kuliner Kelas XI SMKN 8 Surabaya Nastiti Nur Azizah; Sri Handajani; Lucia Tri Pangesthi; Hanif Naufal Ahmi
Jurnal Impresi Indonesia Vol. 5 No. 2 (2026): Jurnal Impresi Indonesia
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jii.v5i2.7601

Abstract

Penelitian ini bertujuan untuk mengetahui kelayakan media power point interaktif Canva pada mata pelajaran Kompetensi Keahlian Kuliner Tata Hidang materi minuman dingin, kelayakan materi power point interaktif Canva pada mata pelajaran Kompetensi Keahlian Kuliner Tata Hidang materi minuman dingin, respon siswa terhadap power point interaktif Canva yang dikembangkan peneliti pada mata pelajaran Kompetensi Keahlian Kuliner Tata Hidang  materi minuman dingin. Peneliti menggunakan metode R&D dengan model pengembangan 4D (Four-D) dengan 4 tahapan yaitu define, design, develop dan disseminate, namun karena keterbatasan waktu penelitian, maka peneliti hanya melaksanakan sampai tahap ke 3 yaitu develop. Peneliti juga melakukan validasi yang melibatkan 3 ahli media, 3 ahli materi dan 3 validator lembar respon siswa dari dosen maupun guru. Penelitian dilakukan di SMKN 8 Surabaya kepada siswa kelas XI Kuliner 5 mata pelajaran Konsentrasi Keahlian Kuliner Tata Hidang materi minuman dingin.   Hasil penelitian menunjukkan bahwa media pembelajaran Power Point interaktif berbasis Canva dinyatakan sangat layak digunakan dengan perolehan skor kelayakan media sebesar 94,117% dari ahli media dan skor kelayakan materi sebesar 91,33% dari ahli materi, yang keduanya termasuk dalam kategori sangat layak. Sementara itu, respon siswa terhadap media yang dikembangkan memperoleh skor rata-rata sebesar 84,23% yang termasuk dalam kategori sangat baik.Berdasarkan hasil tersebut, dapat disimpulkan bahwa media pembelajaran Power Point interaktif berbasis Canva pada materi minuman dingin sangat layak digunakan sebagai media penunjang pembelajaran dan mendapatkan respon positif dari siswa. Media ini direkomendasikan untuk diimplementasikan dalam pembelajaran guna meningkatkan kualitas proses belajar mengajar di jurusan kuliner.
Jamu Tradisional, Minuman Instan Upaya Edukasi Jamu Instant Dengan Metode Demonstrasi Untuk Ibu Duta Besar Dunia di Filipina Mauren Gita Miranti; Nurul Farikhatir Rizkiyah; Sri Handajani; Lucia Tri Pangesthi; Annisa Nur’Aini
Abimanyu : Jornal of Community Engagement Vol 6 No 2 (2025): August 2025
Publisher : Universitas Negeri Surabaya

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

Abstract

Jamu is a traditional Indonesia drink made from a variety of natural ingredients, including spices, herbs, and other natural ingredients. Jamu has a long history and is an important part of the tradition of health and folk medicine in Indonesia. Jamu is part of Indonesia's cultural heritage. Introducing jamu to the world can help increase appreciation for Indonesia's culture and its contribution to global knowledge. This article explores the Institute's efforts in educating and modernizing herbal medicine to gain wider acceptance, especially globally. The purpose of this study is to: introduce jamu as Indonesia's cultural heritage by educating participants on how to properly process ready-to-drink and instant jamu. This research was conducted by presentation, demonstration, and question and answer methods. The results of the study showed that 1) participants who were ambassadors from several countries in Asia, America, and Europe responded positively to jamu as Indonesia's cultural heritage. In general, herbal medicine is preferred as a drink, but they prefer herbal medicine without added sugar. Participants also found out that spices and plants that are considered wild can be processed into drinks that have medicinal properties, and 2) a demonstration using two techniques for making herbal medicine, namely the boiling technique for ready-to-drink herbal medicine and the crystallization technique for instant herbal medicine which has a longer shelf life.
Implementasi Mesin Roller Brush Pembersih Serbaguna Untuk Meningkatkan Kualitas dan Produktivitas di UMKM Bumbu LLR Lucia Tri Pangesthi; Prayudi Setiawan Prabowo; Yunus; Ali Hasbi Ali Hasbi; Catur Surya Saputra; Aji Catur Prayogo
Abimanyu : Jornal of Community Engagement Vol 6 No 2 (2025): August 2025
Publisher : Universitas Negeri Surabaya

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

Abstract

UMKM seasoning LLR is one of the UMKM that produces cooking spices. UMKM seasoning LLR is located in Putat village RT.05 / RW.01, Tanggulangin, Sidoarjo. Natural cooking spices produced by UMKM seasoning LLR made from selected natural spices consisting of shallots, garlic, various empon-empon tubers, and leaves. Based on observations made by the community service team in collaboration with students, it has been found that there are two problems, namely in the production and management aspects. In the production aspect, in particular, the process of cleaning raw materials includes the process of peeling and washing with tools only knives and ordinary washing tubs which take a very long time and a lot of labor. Problems in the management aspect are due to weak business management, especially in business bookkeeping and marketing management. Implementation of activities that include the preparation stage, implementation stage, monitoring and evaluation. The semi-automatic roller brush method multipurpose cleaning machine can increase production. The large capacity of the machine can speed up the process of washing materials and does not require a lot of labor. The machine has a capacity of 165 kg/hour. The machine is also equipped with a roller brush of seven plastic brush models so that it is elastic and also equipped with a spray model water hose to make it easier and able to remove dirt to difficult parts. The implementation of a multipurpose cleaning machine using the roller brush method can increase the speed of the washing process by about 15 times compared to the manual method. The washing results from the machine are also cleaner, more hygienic and the operation and maintenance of the machine is very easy. Management training using e-commerce and bookkeeping can increase knowledge to improve product.
PENGARUH SUBSTITUSI TEPUNG NASI AKING DAN PENAMBAHAN PUREE DAUN KELOR TERHADAP MUTU HEDONIK SOFT COOKIES Sandi Prianata; Lucia Tri Pangesthi; Febriani Lukitasari; Niken Purwidiani
CENDEKIA: Jurnal Ilmu Pengetahuan Vol. 6 No. 4 (2026)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/cendekia.v6i4.13435

Abstract

The high dependence on wheat flour in soft cookie production highlights the need to utilize local food ingredients that are more nutritious and sustainable. Rice crust flour (tepung nasi aking) and moringa leaf puree have the potential to serve as alternative ingredients because they can enhance nutritional value while promoting the use of underutilized local food resources in soft cookie production. This study aimed to analyze the effect of rice crust flour substitution and moringa leaf puree addition on the hedonic quality of soft cookies, examine the interaction between the two treatments, and determine the nutritional content of the best formulation. This study employed an experimental method using a two-factor factorial design. Data were collected through hedonic quality evaluations conducted by panelists on the soft cookie products. The data were analyzed using Two-Way ANOVA followed by Duncan's Multiple Range Test at a 5% significance level. The results showed that rice crust flour substitution and moringa leaf puree addition affected several hedonic quality attributes of soft cookies, with no significant interaction between the two treatments. The best formulation consisted of 40% rice crust flour substitution and 80% moringa leaf puree addition, and it demonstrated good nutritional content based on laboratory analysis. These findings indicate that rice crust flour and moringa leaf puree have strong potential as ingredients for developing nutritious, economical soft cookies based on local food resources. ABSTRAK Tingginya ketergantungan terhadap tepung terigu pada pembuatan soft cookies mendorong perlunya pemanfaatan bahan pangan lokal yang lebih bergizi dan berkelanjutan. Tepung nasi aking dan puree daun kelor berpotensi menjadi alternatif karena dapat meningkatkan nilai gizi sekaligus memanfaatkan sumber daya lokal yang masih belum banyak diaplikasikan pada produk soft cookies. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung nasi aking dan penambahan puree daun kelor terhadap mutu hedonik soft cookies, mengetahui interaksi kedua perlakuan, serta menentukan kandungan gizi pada formulasi terbaik. Penelitian ini menggunakan metode eksperimen dengan rancangan faktorial dua faktor. Data dikumpulkan melalui uji mutu hedonik oleh panelis terhadap produk soft cookies. Data dianalisis menggunakan uji Two Way ANOVA yang dilanjutkan dengan uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa substitusi tepung nasi aking dan penambahan puree daun kelor memberikan pengaruh terhadap beberapa aspek mutu hedonik soft cookies, tanpa adanya interaksi yang signifikan antara kedua perlakuan. Formulasi terbaik diperoleh pada substitusi tepung nasi aking 40% dan penambahan puree daun kelor 80%, serta memiliki kandungan gizi yang baik berdasarkan hasil analisis laboratorium. Hasil penelitian menunjukkan bahwa tepung nasi aking dan puree daun kelor berpotensi dimanfaatkan sebagai bahan inovasi soft cookies yang bergizi, ekonomis, dan memanfaatkan pangan lokal.
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.
Co-Authors Agnes Yuniar Asti Ranti Aji Catur Prayogo Aji Fajar Ramadhani Alfiani Nailul Marom Ali Hasbi Ali Hasbi Aliya Tera Pramesthi Amalia Ruhana, Amalia Ananda Camelia Andika Kuncoro Widagdo Ani Asriati Anifa Nur Fitri Annisa Nur’ Aini Annisa Nur’aini Any Sutiadiningsih Asrul Bahar Aulia Bayu Yushila, Aulia Bayu Ayu Indah Mawarni Azhalia Sukma Putri Catur Surya Saputra Dewi Lutfiati Diva Dwi Marsanda Diwyacitta Antya Putri Dwi Apriliani Dwi Kristiastuti Elok Fajriah Elvira Azmi Nafisah Enrico Putera Subagja Fadianisa Aqilah Fadiyah Qiyamulail Abidah Febriani Lukitasari Hanif Naufal Ahmi Hidayatun Muyasyaroh Ila Huda Puspita Dewi Illa Huda P.D Ita Fakhtur Romadhoni Ita Fatkhur Romadhoni Ita Fatkhur Romadhoni Romadhoni Kholifatin Nur Faiza Lilis Sulandari Luthfiyah Nurlaela Maulid Nabila Maure Gitta Miranti Syahrudin Mauren Gita Miranti Mohammad Fatkhurrozi Muhammad Sulthon Baharuddin Nastiti Nur Azizah NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Nurul Farikhatir Rizkiyah Onie Anjani Patni Patni Prabowo, Prayudi Setiawan Primasyita Putri Aisyah Rani Rahayu Dewi Raida Amelia Ifadah Ratna Palupi Nurfatimah Romadhoni Sandi Prianata Sayyidah Rutbatul Aliyyah Shofiyah Rahma Maulidiyah Sri Handajani Yunus