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All Journal Jurnal Pendidikan Vokasi Reswara: Jurnal Pengabdian Kepada Masyarakat Journal of Engineering and Applied Technology Jurnal Abdimas Akademika
Marifa Kurniasari
Universitas Negeri Yogyakarta
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Development of crowd detection warning system based on deep convolutional neural network using CCTV Muhammad Nurwidya Ardiansyah; Marifa Kurniasari; Muhammad Dzulfiqar Amien; Danang Wijaya; Pradana Setialana
Journal of Engineering and Applied Technology Vol 3, No 1 (2022): (March)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jeatech.v3i2.43771

Abstract

The 2019 corona virus (Covid-19) pandemic is a global problem for now. One way to deal with the spread of the corona virus is to maintain a distance of at least one meter and stay away from crowds. Therefore, a crowd detection warning system based on a deep convolutional neural network (deep CNN) was developed using CCTV. The development of this system was carried out using the NVIDIA Jetson Nano microcontroller as the computing hardware. Crowd object detection uses the OpenCV library, the YOLOv3-Tiny algorithm, and the euclidean distance method to calculate the distance between 'person' objects. Based on the tests carried out on function and performance, the results obtained that this crowd detection warning system can detect 'person' objects with an accuracy rate of 92.79. In addition, this system has also been able to detect several types of colors from objects so that warning messages can be given more specifically on the color of the clothes of the 'person' in the detected crowd.
PELATIHAN PEMBUATAN LIMBAH BIJI DURIAN MENJADI TEPUNG BIJI DURIAN BERNILAI EKONOMIS DI KABUPATEN EMPAT LAWANG Munif, Ngabdul; Rinawati, Wika; Marifa, Kurni; Wijayanti, Nur Aulia
Jurnal Abdimas Akademika Vol. 5 No. 02 (2024): Edisi Desember 2024
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63864/jaa.v5i02.338

Abstract

Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) memberikan pengetahuan dalam mengolah biji durian., (2) memberikan ketrampilan dalam membuat dan mengemas produk tepung biji durian., (3) memberikan pengetahuan dan ketrampilan berkaitan perhitungan harga jual produk tepung biji durian. Metode yang digunakan antara lain ceramah, demonstrasi, tanya jawab dan pendampingan. Hasil pengabdian menunjukkan bahwa: (1) peserta mempunyai pengetahuan dalam mengolah biji durian., (2) peserta mempunyai ketrampilan dalam membuat dan mengemas produk tepung biji durian., (3) Peserta mempunyai pengetahuan dan ketrampilan berkaitan perhitungan harga jual tepung biji durian. Rekomendasi pengabdian selanjutnya dapat mengambil berkaitan pembuatan aneka olahan makanan sebagai produk oleh-oleh kabupaten empat lawang berbahan dasar tepung biji durian.
PELATIHAN DESAIN LABEL KEMASAN MENGGUNAKAN CANVA DI KAMPUNG EMAS SERUT PENGASIH KULONPROGO Marifa, Kurni; Murhanjanti Sholihah, Tri; Rendyantoni Puji Utomo, Angga; Palupi, Sri
Jurnal Abdimas Akademika Vol. 5 No. 02 (2024): Edisi Desember 2024
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63864/jaa.v5i02.342

Abstract

Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) Memberikan pengetahuan mengenai labeling pada kemasan produk makanan, (2) Meningkatkan keterampilan pembuatan label menggunakan aplikasi canva. Metode yang digunakan antara lain ceramah, demonstrasi, tanya jawab, dan praktik sekaligus pendampingan. Pelatihan dilaksanakan pada Kamis 28 Maret 2024 di Laboratorium Food and Beverage Program Studi Tata Boga Fakultas Vokasi UNY Kampus Wates dengan jumlah peserta sebanyak 20 orang. Hasil dari pengabdian menunjukkan bahwa: (1) Pengetahuan peserta bertambah mengenai labeling pada kemasan menggunakan aplikasi canva yang dapat diakses melalui handphone; (2) Peserta memiliki keterampilan dalam pembuatan label menggunakan aplikasi canva.
Pemberdayaan Ibu-Ibu PKK Pacarejo Melalui Pengembangan Produk Olahan Singkong Sutopo, Sutopo; Sasongko, Beni Tri; Saputri, Virda Hersy Lutviana; Munif, Ngabdul; Marifa, Kurni; Harjanto, Chrisna Tri; Prasetya, Tri Adi
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 6, No 1 (2025)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v6i1.5053

Abstract

Kegiatan pengabdian masyarakat ini berfokus pada pengembangan produk olahan singkong dengan tujuan untuk meningkatkan produktivitas dan kemandirian ekonomi kelompok Ibu-Ibu PKK Dusun Kepuh, Desa Pacarejo, Kabupaten Gunungkidul. Meskipun singkong memiliki potensi besar sebagai komoditas lokal, pemanfaatannya oleh mitra masih belum optimal. Beberapa tantangan utama yang dihadapi antara lain produksi yang masih dilakukan secara manual, mutu produk keripik singkong yang belum konsisten, dan kesulitan dalam memasarkan produk ke pasar yang lebih luas. Program ini mencakup serangkaian pelatihan yang meliputi pengoperasian mesin perajang singkong untuk meningkatkan efisiensi produksi, teknik pengolahan keripik dengan berbagai varian rasa guna meningkatkan kualitas produk, serta teknik pengemasan yang menarik dan fungsional. Selain itu, peserta juga dibekali dengan keterampilan pemasaran digital, mencakup pembuatan akun di platform e-commerce dan pembuatan iklan yang efektif. Hasil kegiatan menunjukkan peningkatan signifikan dalam kapasaitas produksi sebesar 60% dan transaksi pemasaran sebesar 25%. Diharapkan program ini dapat memberdayakan komunitas lokal dan meningkatkan kesejahteraan ekonomi masyarakat secara berkelanjutan. Keberhasilan dan keberlanjutan program memerlukan dukungan berkelanjutan dari berbagai pihak, termasuk pemerintah, institusi pendidikan, dan sektor swasta
Soft skills profile of critical thinking ability for culinary arts students in online learning Kokom Komariah; Siti Hamidah; Sugiyono Sugiyono; Kurni Marifa
Jurnal Pendidikan Vokasi Vol. 13 No. 1 (2023)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i1.50955

Abstract

The ability to think critically has become a demand in the 21st century. This paper describes how culinary arts students' soft skills ownership profile after participating in online learning through the communication media application used. This study is survey research, processed by quantitative description. The research subjects were the culinary arts study program students with diploma 4 and bachelor's degrees, Department of Food and Clothing Engineering, Faculty of Engineering, Universitas Negeri Yogyakarta. The population of this study is all students who are part of ongoing online learning. Samples were taken at simple random. The data collection technique used a questionnaire via google form; the goal was affordability from the aspect of place and time. The study focuses on mastering soft skills in learning and innovation skills, especially critical thinking and problem-solving. The survey results show that Catering lecturers widely use online media, such as the Google Meet application, Google Classroom, and Be-Smart. More than half of the soft skills profiles displayed by culinary arts students show critical thinking behaviors (61%). The behavior of critical thinking soft skills that is quite prominent is the ability to think rationally, consider well to solve problems and be able to make creative solutions to tasks found during learning. Online learning implies that it is necessary to increase human resources, especially lecturers, in optimizing online media applications. Students need support in the form of triggers and the preparation of learning tools that can awaken critical thinking skills.
Assessing the relevance of the applied bachelor's curriculum in culinary arts to industry competency needs: A needs assessment study Fajar Nur Cahyani; Prihastuti Ekawatiningsih; Kurni Marifa; Rika Nuryani Suwarno
Jurnal Pendidikan Vokasi Vol. 16 No. 2 (2026)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v16i2.90914

Abstract

Rapid changes in the culinary industry require vocational higher education institutions to continuously align their curricula with evolving industry competency needs. However, few studies have comprehensively evaluated curriculum alignment in Applied Bachelor Culinary Arts programs by integrating industry competency requirements, future workforce challenges, and normative gap analysis. Therefore, this study aimed to assess curriculum alignment and identify priorities for curriculum improvement. This study employed a needs assessment approach using a descriptive quantitative design supported by qualitative interviews. Data were collected from 50 industry stakeholders and complemented by interviews with 20 lecturers and industry representatives. The questionnaire consisted of 12 items across three dimensions: Graduate Competencies, Curriculum Relevance, and Future Challenges. Content validity was established through expert judgment, with Aiken’s V values ranging from 0.833 to 0.917. Data were analyzed using descriptive statistics, ranking analysis, interpretation criteria, and normative gap analysis. The findings indicate that the curriculum is generally well aligned with industry needs. The Future Challenges dimension achieved the highest mean score (M = 4.55; Gap = 0.46), followed by Curriculum Relevance (M = 4.23; Gap = 0.78), whereas Graduate Competencies showed the largest gap (M = 3.97; Gap = 1.03). Among the indicators, industry-relevant learning materials received the highest rating (M = 4.76), while the balance between theory and practice (M = 3.32) and the development of soft skills (M = 3.38) received the lowest ratings. These findings provide empirical evidence to guide curriculum developers in strengthening workplace learning, industry collaboration, digital competencies, entrepreneurship, and the integration of Industry 4.0 principles, thereby enhancing graduate readiness for the evolving culinary workforce.
Co-Authors Angga Rendyantoni Puji Utomo Danang Wijaya Fajar Nur Cahyani Harjanto, Chrisna Tri Kokom Komariah Muhammad Dzulfiqar Amien Muhammad Nurwidya Ardiansyah Murhanjanti Sholihah, Tri Ngabdul Munif Prihastuti Ekawatiningsih Rika Nuryani Suwarno Saputri, Virda Hersy Lutviana Sasongko, Beni Tri Setialana, Pradana Siti Hamidah Sri Palupi Sugiyono Sugiyono Tri Adi Prasetya Wijayanti, Nur Aulia Wika Rinawati