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Development of Creative Economy Educational Tour Pocket Books in Semarang City Indarsih, Fitria Retno; Widayani, Sus; Anis, Samsudin
Journal of Vocational and Career Education Vol 6, No 2 (2021): December 2021
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jvce.v6i2.34964

The development of tourism sector in Semarang city has been established by Creative Economic Agency (BEKRAF) as one of the creative city in the field of culinary, fashion, and crafts. But not many people know about the existance of some reference books and the absence of a guide book about creative economy educational tourism affect the tourists’ interests towards creative economy educational tourism in the field of culinary in Semarang city. This thing became the purpose of the study to discuss some problems that intended to be disclosed are: 1) To develop a creative economy educational tour pocket book; 2) To analyze the feasibility of a creative economy educational tour pocket book; 3) To analyze the practicality of a creative economy educational tour pocket book to tourists, and 4) To analyze the effectiveness of a creative economy educational tour pocket book to interest tourists. This research used RD method (Research and Development) which refers to model development of ADDIE (Analysis, Design, Development, Implementation, Evaluation). Population and Sample is obtained all travelers who travel in Semarang city. Based on assessment results, it can be found that validator expert obtained an average score of 4,58 included in the category of very decent, material experts got average score of 4,72 included in the category of very decent, assessment result done by the respondents that is focused on practicality of a pocket book is in the category of overral positive position with average score of 97,5%, and the questionnaire results of tourists’ interests to the creative economy educational tour pocket book categorized as an effective thing because it reaches 4,26%. This shows that creative economy educational tour pocket book can affect the tourists’ interests.

STYLISTIC STUDY: AN ANALYSIS OF THE SELECTED SONGS OF THE S.I.G.I.T Jati Widya Iswara; Hadziq Najmuddin Purwanto; Fitria Retno Indarsih; Ika Syelvy Rizqyani
Educational Tracker Vol. 1 No. 2 (2022): Vol. 1 No. 2 (2022)
Publisher : Program Studi Pendidikan Bahasa Inggris Institut Pendidikan dan Bahasa Invada

A study of song interpretation becomes an analysis that prominent about how the author's message is conveyed in the lyrics. This study focuses on analyzing and explaining the style of song lyrics as used and it appears in the selected song lyrics of The S. I. G. I. T. Furthermore, this study also showed the importance of each language style in the lyrics. The research method is a descriptive qualitative method using stylistic theory. This study used listening, reading, and note-taking techniques. Writers are therefore an important means of handling secondary data sources carefully, focused, and exhaustively. The results are dominated by casual and intimate linguistic styles. This study found four types of language styles found within the song lyrics namely allegory, metaphor, epic simile, and also sarcasm.

PELATIHAN MEMBUAT KUE TRADISIONAL TALAM JAGUNG DI SEKOLAH PEREMPUAN DUSUN KARAK APUNG Marlinda Astuti; Arisman Sabir; Yelvia Prahagia; Ratih Juwita Novalia; Fitria Retno Indarsih; Oryza Wisanggeni Azlin
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 4 No 1 (2023): Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Volume 4, No 1 Maret 2023
Publisher : LP3M STKIP MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v4i1.1113

Tujuan kegiatan PKM ini adalah: meningkatkan pemahaman dan keterampilan warga dalam Pelatihan Membuat Kue Tradisional “Talam Jagung di Desa Karak Apung. Tujuan ini dapat dicapai menggunakan model Model (Pendampingan) dan metode pelaksanaa kegiatan ini metode (Pendampingan), secara khusus metode yaitu : (1). Pelatihan dalam bentuk penyajian praktek tentang pelatihan pembuatan kue tradisioanl Talam Jagung. Kegiatan ini didampingi oleh seluruh tim pelaksana (2). Penugasan membuat kue tradisional talam jagung didampingi oleh pemateri yang ahli dibidangnya. Berdasarkan hasil observasi selama kegiatan, terlihat bahwa aktivitas peserta sangat baik, ini dapat dilihat dari banyaknya indikator-indikator aktivitas pelatihan yang muncul. Begitu juga dengan hasil angket yang diberikan ke peserta diakhir kegiatan, 91 % peserta puas dengan kegiatan ini. Pelaksanaan kegiatan pelatihan ini telah mencapai tujuan yang diharapkan, terlihat dari pertanyaan yang diberikan kepada ketua dalam bertanya tentang bahan olahan kue tradisional Talam Jagung. Harapan kegian PKM ini peserta diharapkan dapat berkarya dalam mengolah kue tradisional Talam Jagung di desa Karak Apung.

PENGEMBANGAN BUKU SAKU WISATA KULINER EKONOMI KREATIF DI MUARA BUNGO FITRIA RETNO INDARSIH
Jurnal Pendidikan Vokasi dan Seni Vol 1 No 2 (2023): Volume 1 No 2 Jurnal Pendidikan Vokasi dan Seni (JPVS), Maret 2023
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

The development of the tourism sector has been established by Creative Economic Agency (BEKRAF) as one of the creative cities in the field of culinary, fashion, and crafts. But not many people know about the existence of some reference books and the absence of a guidebook about creative economy culinary tourism affect the tourists’ interest in creative economy culinary tourism in Muara Bungo. This thing became the purpose of the study is to discuss some problems that intended to be disclosed are: 1) To develop a creative economy culinary tour pocketbook; 2) To analyze the feasibility of a creative economy culinary tour pocketbook; 3) To analyze the practicality of a creative economy culinary tour pocket book to tourists, and 4) To analyze the effectiveness of a creative economy culinary tour pocket book to interest tourists. This research used the R&D method (Research and Development) which refers to the model development of ADDIE (Analysis, Design, Development, Implementation, Evaluation). Population and Sample are obtained from all travelers who travel to Semarang city. Based on assessment results, it can be found that the validator expert obtained an average score of 4,58 included in the category of very decent, and material experts got an average score of 4,72 included in the category of very decent, assessment result done by the respondents that are focused on the practicality of a pocket book is in the category of overall positive position with an average score of 97,5%, and the questionnaire results of tourists’ interests to the creative economy culinary tour pocket book categorized as an effective thing because it reaches 4,26%. This shows that the creative economy culinary tour pocketbook can affect the tourists’ interests.

PELATIHAN MEMBUAT KUE TRADISIONAL TALAM JAGUNG DI SEKOLAH PEREMPUAN DUSUN KARAK APUNG Astuti, Marlinda; Sabir, Arisman; Prahagia, Yelvia; Novalia, Ratih Juwita; Indarsih, Fitria Retno; Azlin, Oryza Wisanggeni
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 4 No 1 (2023): Jurnal Pengabdian Pendidikan Masyarakat (JPPM)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v4i1.1113

Tujuan kegiatan PKM ini adalah: meningkatkan pemahaman dan keterampilan warga dalam Pelatihan Membuat Kue Tradisional “Talam Jagung di Desa Karak Apung. Tujuan ini dapat dicapai menggunakan model Model (Pendampingan) dan metode pelaksanaa kegiatan ini metode (Pendampingan), secara khusus metode yaitu : (1). Pelatihan dalam bentuk penyajian praktek tentang pelatihan pembuatan kue tradisioanl Talam Jagung. Kegiatan ini didampingi oleh seluruh tim pelaksana (2). Penugasan membuat kue tradisional talam jagung didampingi oleh pemateri yang ahli dibidangnya. Berdasarkan hasil observasi selama kegiatan, terlihat bahwa aktivitas peserta sangat baik, ini dapat dilihat dari banyaknya indikator-indikator aktivitas pelatihan yang muncul. Begitu juga dengan hasil angket yang diberikan ke peserta diakhir kegiatan, 91 % peserta puas dengan kegiatan ini. Pelaksanaan kegiatan pelatihan ini telah mencapai tujuan yang diharapkan, terlihat dari pertanyaan yang diberikan kepada ketua dalam bertanya tentang bahan olahan kue tradisional Talam Jagung. Harapan kegian PKM ini peserta diharapkan dapat berkarya dalam mengolah kue tradisional Talam Jagung di desa Karak Apung.

PENGEMBANGAN BUKU SAKU WISATA KULINER EKONOMI KREATIF DI MUARA BUNGO INDARSIH, FITRIA RETNO
Jurnal Pendidikan Vokasi dan Seni Vol 1 No 2 (2023): Jurnal Pendidikan Vokasi dan Seni, Maret 2023
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v1i2.1160

The development of the tourism sector has been established by Creative Economic Agency (BEKRAF) as one of the creative cities in the field of culinary, fashion, and crafts. But not many people know about the existence of some reference books and the absence of a guidebook about creative economy culinary tourism affect the tourists’ interest in creative economy culinary tourism in Muara Bungo. This thing became the purpose of the study is to discuss some problems that intended to be disclosed are: 1) To develop a creative economy culinary tour pocketbook; 2) To analyze the feasibility of a creative economy culinary tour pocketbook; 3) To analyze the practicality of a creative economy culinary tour pocket book to tourists, and 4) To analyze the effectiveness of a creative economy culinary tour pocket book to interest tourists. This research used the R&D method (Research and Development) which refers to the model development of ADDIE (Analysis, Design, Development, Implementation, Evaluation). Population and Sample are obtained from all travelers who travel to Semarang city. Based on assessment results, it can be found that the validator expert obtained an average score of 4,58 included in the category of very decent, and material experts got an average score of 4,72 included in the category of very decent, assessment result done by the respondents that are focused on the practicality of a pocket book is in the category of overall positive position with an average score of 97,5%, and the questionnaire results of tourists’ interests to the creative economy culinary tour pocket book categorized as an effective thing because it reaches 4,26%. This shows that the creative economy culinary tour pocketbook can affect the tourists’ interests.

Identitas Budaya Jambi dalam Sajian Gulai Terjun nurzahra wicaksono; Fitria Retno Indarsih; Linka Audian
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.3022

Indonesia sebagai negara yang kaya akan budaya, adat istiadat, dan kuliner tradisional memiliki potensi besar dalam pengembangan wisata kuliner. Salah satu kekayaan kuliner tradisional yang dimiliki Provinsi Jambi adalah gulai terjun, sebuah hidangan khas masyarakat Suku Batin di Kecamatan Tabir, Kabupaten Merangin. Penelitian ini bertujuan untuk menggali keunikan gulai terjun dalam hal sejarah, teknik memasak, penyajian, serta keotentikannya sebagai bagian dari identitas budaya lokal. Penelitian ini menggunakan metode deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara mendalam, dokumentasi, dan studi pustaka. Hasil penelitian menunjukkan bahwa gulai terjun bukan hanya sekadar makanan, tetapi juga merupakan simbol tradisi dan kebersamaan yang diwariskan secara turun-temurun. Proses memasak yang dilakukan secara gotong royong dalam kegiatan adat “menggulai” mencerminkan nilai-nilai budaya dan struktur sosial masyarakat. Kearifan lokal tampak dalam pemilihan bahan, teknik memasak, hingga pembagian peran dalam tim memasak. Pelibatan generasi muda dalam proses pelestarian tradisi ini menjadi upaya strategis dalam menjaga keberlanjutan warisan kuliner. Penelitian ini diharapkan dapat memperkaya literatur kuliner tradisional Indonesia dan mendorong pelestarian budaya melalui dokumentasi dan edukasi.

PENGEMBANGAN BUKU SAKU WISATA KULINER EKONOMI KREATIF DI MUARA BUNGO INDARSIH, FITRIA RETNO
Jurnal Pendidikan Vokasi dan Seni Vol 1 No 2 (2023): Jurnal Pendidikan Vokasi dan Seni, Maret 2023
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v1i2.1160

The development of the tourism sector has been established by Creative Economic Agency (BEKRAF) as one of the creative cities in the field of culinary, fashion, and crafts. But not many people know about the existence of some reference books and the absence of a guidebook about creative economy culinary tourism affect the tourists’ interest in creative economy culinary tourism in Muara Bungo. This thing became the purpose of the study is to discuss some problems that intended to be disclosed are: 1) To develop a creative economy culinary tour pocketbook; 2) To analyze the feasibility of a creative economy culinary tour pocketbook; 3) To analyze the practicality of a creative economy culinary tour pocket book to tourists, and 4) To analyze the effectiveness of a creative economy culinary tour pocket book to interest tourists. This research used the R&D method (Research and Development) which refers to the model development of ADDIE (Analysis, Design, Development, Implementation, Evaluation). Population and Sample are obtained from all travelers who travel to Semarang city. Based on assessment results, it can be found that the validator expert obtained an average score of 4,58 included in the category of very decent, and material experts got an average score of 4,72 included in the category of very decent, assessment result done by the respondents that are focused on the practicality of a pocket book is in the category of overall positive position with an average score of 97,5%, and the questionnaire results of tourists’ interests to the creative economy culinary tour pocket book categorized as an effective thing because it reaches 4,26%. This shows that the creative economy culinary tour pocketbook can affect the tourists’ interests.

A Review of Teaching Factory Implementation Strategies within Culinary Vocational Education indarsih, fitria retno; Wicaksono, Nurzahra Fathiyanabila; Remania, Vanessa
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 2 (2026): Jurnal Pendidikan Vokasi dan Seni, Maret 2026
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i2.3984

The Teaching Factory (TeFa) is an industry-integrated pedagogical framework aimed at bridging the gap between vocational education and workforce requirements. In culinary arts vocational programs, TeFa implementation is vital for enhancing student competencies through contextualized learning within simulated professional environments. This study investigates the concepts, implementation models, benefits, and strategic challenges of TeFa in the culinary sector via a comprehensive literature review. Employing a qualitative descriptive method, the research analyzes academic literature, journal articles, and relevant policy documents. The results indicate that TeFa significantly improves work-readiness and strengthens both technical and soft skills. However, its success is often constrained by inadequate facilities, curriculum gaps, and limited industry synergy. This study serves as a conceptual reference for the advancement of production-based learning in culinary vocational education.

Pembentukan Soft Skills Mahasiswa Pendidikan Vokasional Seni Kuliner melalui Praktik Industri di Dapur Profesional Nurzahra Fathiyanabila Wicaksono; Fitria Retno Indarsih; Ririn Anjelli
Master Qualitative Research in Education Vol. 2 No. 1 (2026): Maret
Publisher : CV. Master Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63461/qualivium.v21.367

Penelitian ini bertujuan untuk memahami proses pembentukan soft skills mahasiswa Pendidikan Vokasional Seni Kuliner selama menjalani praktik industri di dapur profesional. Penelitian menggunakan pendekatan kualitatif dengan jenis fenomenologi untuk menggali pengalaman mahasiswa dalam mengembangkan kemampuan nonteknis yang dibutuhkan di dunia kerja. Informan penelitian terdiri atas mahasiswa yang telah menyelesaikan praktik industri dan chef pembimbing dari beberapa industri kuliner. Data dikumpulkan melalui wawancara mendalam, observasi, dan dokumentasi, kemudian dianalisis menggunakan model Miles, Huberman, dan Saldaña yang meliputi reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa praktik industri berperan penting dalam pembentukan soft skills mahasiswa, terutama pada aspek komunikasi, kerja sama tim, disiplin, tanggung jawab, kemampuan adaptasi, dan pemecahan masalah. Pembentukan soft skills terjadi melalui keterlibatan mahasiswa dalam aktivitas kerja nyata, interaksi dengan lingkungan kerja profesional, serta pengalaman menghadapi berbagai tantangan operasional di dapur. Selain itu, lingkungan kerja dan chef pembimbing memiliki peran yang signifikan dalam mendukung perkembangan soft skills melalui pemberian arahan, bimbingan, evaluasi, serta keteladanan dalam bekerja. Penelitian ini menunjukkan bahwa praktik industri tidak hanya berfungsi sebagai sarana penguatan kompetensi teknis, tetapi juga sebagai wahana pembentukan karakter profesional dan kesiapan kerja mahasiswa Pendidikan Vokasional Seni Kuliner sesuai dengan kebutuhan industri kuliner dan hospitality.

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