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All Journal Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Abimanyu: Journal of Community Engagement Journal of Vocational and Technical Education (JVTE) Innovative: Journal Of Social Science Research Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Lencana: Jurnal Inovasi Ilmu Pendidikan Journal of Innovative and Creativity MAXIMAL
Nugrahani Astuti
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Public Health Social Sciences Other

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Development Of a Culinary Arts Textbook to Enhance the Competencies of Culinary Education Students Febriani Lukitasari; Sri Handajani; Nugrahani Astuti; Hidayatun Muyasyaroh; Hanif Naufal Ahmi; Raida Amelia Ifadah; Anistian Nur Azizah
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.v7i2.27383

Abstract

One of the most important factors in supporting the effectiveness of learning in higher education, especially in the field of culinary education. To assess its feasibility and effectiveness in improving the competence of students of the S1 Culinary Education Study Program, State University of Surabaya. This research uses the Research and Development (R&D) method with the ADDIE model which includes the stages of analysis, design, development, implementation, and evaluation. The developed products were validated by material experts and media experts, while their effectiveness was tested through pre-test and post-test value analysis using the N-Gain test with a total of 30 students in the control class and 30 students in the experimental class. The results showed that material validation obtained a score of 91% with a very feasible category, while media validation obtained a score of 97% with a very feasible category. The results of the effectiveness test showed that the N-Gain value of the experimental class was 0.780 in the high category, while the control class obtained a value of 0.215 in the low category. These findings show that the Culinary Arts textbooks developed have an excellent level of feasibility and are effective in improving student understanding and competence. Thus, the development of this Culinary Arts textbook can be used as a supporting learning resource and support in improving the learning competence of culinary education students in higher education.
Pengaruh Penerapan Buku Saku pada Pelatihan Keselamatan dan Kesehatan Kerja (K3) terhadap Hasil Belajar Kognitif pada UMKM Sambel Pecel Mahkota di Desa Ampel Lintang Aura Berlianti; Mauren Gita Miranti; Nugrahani Astuti; Andika Kuncoro Widagdo
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 4 No. 2 (2026): Jurnal Inovasi Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v4i2.6034

Abstract

This study is a development research aimed at determining the effect of pocket book implementation as a training medium on improving workers' knowledge of K3 at Sambel Pecel Mahkota Company in Ampel Village. The pocket book was designed as a concise, practical, and user-friendly learning medium to help workers understand OSH concepts, workplace risks, and safety procedures in daily work activities. This research employed a quantitative approach using a one-group pre-test post-test design and involved 10 workers as research participants. The results indicated a significant improvement in workers' knowledge, with the average score increasing from 81.00 to 95.00. The pocket book had a statistically significant effect on improving OSH knowledge. The development of this pocket book went through several stages, including needs analysis, material design, expert validation, and field trials. The content covers hazard identification, use of personal protective equipment, emergency procedures, and basic ergonomics relevant to food production environments. These findings suggest that pocket books are an effective and accessible training tool, particularly for small-scale industries with limited resources, and can be recommended as a practical intervention to strengthen workplace safety culture.
Co-Authors Andika Kuncoro Andika Kuncoro Widagdo andika kunocro widagdo Anistian Nur Azizah Annisa Nur Aini Annisa Nur Fitriastuty Asrul Bahar Avita Rahma Amelia Bima Muhammad Pembayun Dwi Apriliani Febriani Lukitasari Fitri Komala Sari Forza Anggia Hanif Naufal Ahmi Hanif Naufal Ahmi Hidayatun Muyasyaroh Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Jesica Bella Mashananda Lilis Sulandari Lintang Aura Berlianti Lintang Ayu Putri Adinda Lucia Tri Pangesthi Mardhiyatu Rohmah Mauren Gita Miranti Maya Eka Rahayu Mein Kharnolis Merysha Fany Anggari Putri Muhamad Ashar Sataruna NIken Purwidiani Nur Ifani Chairunnisa Nur Maulidiyah Raida Amelia Ifadah Ratna Palupi Nurfatimah Siti Yuliana Sri Handajani Tamara Indriani Ummi Sayyidah Nabila Vanessa Melia Octaviany Zabrina Zana Virginia