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All Journal Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Vocational : Jurnal Inovasi Pendidikan Kejuruan Indo-MathEdu Intellectuals Journal Lencana: Jurnal Inovasi Ilmu Pendidikan Student Research Journal Jurnal Sains Student Research Teknobuga : Jurnal Teknologi Busana dan Boga
Andika Kuncoro Widagdo
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Penerapan PBL Modifikasi Media Papan Ranking Satu pada Topik Cookies untuk Fase F Forza Anggia; Nugrahani Astuti; Sri Handajani; Andika Kuncoro Widagdo
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.3160

Abstract

Penelitian ini mengkaji efektivitas model Problem Based Learning (PBL) yang dimodifikasi dengan media papan ranking dalam pembelajaran topik cookies bagi siswa SMK kuliner fase F. Pendekatan ini diharapkan dapat meningkatkan aktivitas guru dan siswa, hasil belajar, serta respon siswa terhadap pembelajaran. Penelitian ini menggunakan metode pretest-posttest kelompok tunggal dengan perangkat pembelajaran berupa RPP, LKPD, handout, dan asesmen. Instrumen yang digunakan meliputi lembar observasi aktivitas guru dan siswa, asesmen formatif, serta angket respon siswa, dengan analisis data secara kuantitatif. Hasil penelitian menunjukkan bahwa aktivitas guru mencapai rata-rata 84% (sangat baik), aktivitas siswa 86% (sangat baik), hasil belajar meningkat dengan nilai sig < a = 0,05 dan nilai gain sebesar 69,7% (sangat baik), serta respon siswa mencapai rata-rata 90% (sangat baik). Kesimpulannya, penerapan PBL modifikasi papan ranking pada topik cookies terbukti sangat efektif, meskipun penelitian ini memiliki keterbatasan dalam akurasi hasil dan sebaiknya diterapkan oleh guru yang memiliki kompetensi teruji serta dengan jumlah populasi yang sesuai standar penelitian.
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.
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.
ANALISIS KETERLAKSANAAN STANDAR PENANGANAN BAHAN HEWANI SEAFOOD UNTUK MENJAGA KUALITAS PANGAN DI BUTCHER SECTION AEROFOOD ACS SURABAYA Novi Nur Masitho; Niken Purwidiani; Qorry' Aina; Andika Kuncoro Widagdo
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11548

Abstract

This study aims to describe the handling process of seafood raw materials at the Butcher Section of Aerofood ACS Surabaya, which includes preparation, cutting, and storage. Proper seafood handling is crucial in the airline catering industry as it directly relates to quality, safety, and food suitability. This study adopts a descriptive qualitative approach with data collection methods through direct observation, in-depth interviews, and documentation. The results show that the preparation process utilizes thawing in a thawing room at 5–10°C for 10–12 hours until the product temperature reaches ≤8°C, along with the implementation of hygiene through re-washing of seafood. The cutting process uses large/small knives and blue cutting boards with chlorin sanitation at 50–100 ppm, and all seafood must be thawed beforehand. For storage, a complete labeling system with different colors each day is applied for FIFO implementation, with storage in chiller (0–5°C) at 1×24 hours shelf life and freezer (-18°C) with approximately 6 months shelf life. However, this study also identifies several problems that need to be addressed, such as material loss during thawing of 15–50% The drip loss varies among seafood types, with milkfish showing approximately 5%, shellfish around 5%, shrimp around 5%, dory fish about 10–15%, and squid reaching up to 50% and suboptimal uniformity of seafood weight and size. This study provides recommendations for improving operational standards in seafood handling at the Butcher Section.
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE JIGSAW DALAM MENINGKATKAN HASIL BELAJAR PESERTA DIDIK PADA ELEMEN DASAR KULINER TATA BOGA FASE E DI SMK Audrey Garynda Retnoagustine; Andika Kuncoro Widagdo
VOCATIONAL: Jurnal Inovasi Pendidikan Kejuruan Vol. 6 No. 3 (2026)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/vocational.v6i3.13218

Abstract

This study was motivated by the low student engagement and learning outcomes in the Basic Culinary subject at SMK Negeri 8 Surabaya due to teacher-centered learning. The purpose of this study was to determine the effect of the Jigsaw cooperative learning model on students’ learning outcomes. The research method used was an experimental method with a pre-test and post-test design involving an experimental group and a control group, each consisting of 14 students. The research instrument was a learning achievement test used to measure students’ understanding before and after the treatment. The data were analyzed to determine the differences in learning improvement between the experimental and control groups. The results showed that the use of constructivism-based learning media improved students’ learning outcomes, with the average score of the experimental group increasing from 63.0 to 84.4. This improvement indicates that the implemented media had a positive effect on the learning process compared to the condition before the treatment was given. In conclusion, the Jigsaw cooperative learning model has a positive effect on improving students’ learning outcomes and offers a better level of effectiveness than conventional learning, although its N-Gain categorization remains at a less effective level. ABSTRAK Penelitian ini dilatarbelakangi oleh rendahnya keaktifan dan hasil belajar peserta didik pada mata pelajaran Dasar Kuliner Tata Boga di SMK Negeri 8 Surabaya akibat pembelajaran yang masih berpusat pada guru. Penelitian ini bertujuan untuk mengetahui pengaruh model pembelajaran kooperatif tipe Jigsaw terhadap hasil belajar peserta didik. Metode penelitian yang digunakan adalah eksperimen dengan desain pre-test dan post-test pada kelompok eksperimen dan kontrol, masing-masing berjumlah 14 peserta didik. Instrumen penelitian berupa tes hasil belajar yang digunakan untuk mengukur peningkatan pemahaman peserta didik sebelum dan sesudah perlakuan. Data dianalisis untuk mengetahui perbedaan peningkatan hasil belajar antara kelompok eksperimen dan kontrol. Hasil penelitian menunjukkan bahwa penggunaan media pembelajaran berbasis konstruktivisme mampu meningkatkan hasil belajar peserta didik, dengan peningkatan nilai rata-rata kelompok eksperimen dari 63,0 menjadi 84,4. Peningkatan tersebut menunjukkan bahwa media yang diterapkan memberikan pengaruh positif terhadap proses pembelajaran dibandingkan sebelum diberikan perlakuan. Kesimpulannya, model pembelajaran kooperatif tipe Jigsaw berpengaruh positif terhadap peningkatan hasil belajar peserta didik dan memiliki tingkat efektivitas yang lebih baik dibandingkan dengan pembelajaran konvensional, meskipun secara kategorisasi N-Gain masih berada pada tingkat kurang efektif.
Pengelolaan SDM pada UMKM Kuliner di Kelurahan Pakunden, Kecamatan Sukorejo, Kota Blitar (Studi Verifikasi di UMKM Dapur Mak Eco, Warung Bu Sinta, Warung Biru) Intan Amalia Arisaputri; Niken Purwidiani; Andika Kuncoro Widagdo; Qorry&#039; Aina
Indo-MathEdu Intellectuals Journal Vol. 7 No. 3 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i3.6271

Abstract

Penelitian ini bertujuan memverifikasi pembagian jobdesk, pengendalian waktu kerja, efektivitas tenaga kerja terbatas, serta faktor pendukung dan penghambat operasional. Pendekatan kualitatif deskriptif dengan desain studi verifikasi diterapkan di Kelurahan Pakunden, Kecamatan Sukorejo, Kota Blitar. Subjek penelitian meliputi pemilik dan karyawan di Dapur Mak Eco, Warung Bu Sinta, dan Warung Biru. Data dikumpulkan melalui wawancara mendalam, observasi langsung, dan dokumentasi menggunakan instrumen pedoman wawancara serta observasi terstruktur. Teknik analisis data meliputi reduksi, penyajian, dan penarikan kesimpulan. Hasil penelitian menunjukkan pembagian jobdesk dilakukan secara lisan berbasis kepercayaan kekeluargaan tanpa struktur organisasi formal. Pengendalian waktu menghadapi tantangan perluasan durasi kerja aktual dari dini hari hingga malam hari untuk persiapan logistik. Efektivitas tenaga kerja terbatas dicapai melalui pola kerja kolaboratif dan kemampuan multitasking yang responsif saat lonjakan konsumen. Kematangan keterampilan teknis personel dan keterlibatan pemilik menjadi faktor pendukung utama, sedangkan kelelahan fisik serta benturan peran domestik menjadi penghambat. Simpulan penelitian menegaskan sistem kerja informal mampu menjaga stabilitas usaha melalui fleksibilitas tinggi meskipun efisiensi waktu belum optimal. Pemilik disarankan menerapkan pencatatan digital logistik sederhana dan pelatihan teknis terjadwal untuk mengurangi ketergantungan operasional pada figur pemilik
Co-Authors Abyan Hanif Ramadhani Aji Fajar Ramadhani Ani Asriati Audrey Garynda Retnoagustine Dwiki Rafi Irsandi Elvira Azmi Nafisah Fadianisa Aqilah Forza Anggia Gadis Rizkynia Aisya Hidayatun Muyasyaroh Ihda Rahma Aprilianti Putri Ila Huda Puspita Dewi Intan Amalia Arisaputri Ita Fakhtur Romadhoni Ita Fatkhur Romadhoni Lilis Sulandari Lintang Ayu Putri Adinda Lucia Tri Pangesthi Maulid Nabila Mauren Gita Miranti Mohammad Fatkhurrozi Musyaffa Rafi Hidayat NIken Purwidiani Novi Nur Masitho Nugrahani Astuti Nurul Farikhatir Rizkiyah Patni Patni Qorry&#039; Aina Qorry' Aina Raida Amelia Ifadah Ratna Palupi Nurfatimah Sri Handajani