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POTENSI RUMAH MAKANAN TRADISIONAL DI KOTA JAMBI UNTUK MENINGKATKAN WISATA KULINER nurzahra fathiyanabila wicaksono
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

Penelitan ini didasari oleh pentingnya mengangkat potensi makanan tradisional Indonesia di Kota Jambi. Penelitian ini bertujuan untuk mendeskripsikan keanekaragaman kuliner Jambi di rumah makan tradisional, bahan baku yang digunakan, dan kompetensi para juru masaknya. Penelitian ini adalah penelitian deskriptif dengan pendekatan kualitatif. Hasil penelitian menunjukkan keanekaragaman hidangan tradisional yang didominasi oleh hidangan lauk pauk, bahan baku yang digunakan berasal dari Kota Jambi dan sekitarnya

Manfaat Asesmen dalam Pembelajaran Anak Berkebutuhan Khusus Hartini, Jusri; Matasari, Ocvy; Andriani, Opi; wicaksono, nurzahra Fathiyanabila
Jurnal Pendidikan Vokasi dan Seni Vol 2 No 1 (2023): Jurnal Pendidikan Vokasi dan Seni Kuliner
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v2i1.1749

Children with disabilities have different learning needs from children in general and tend to experience learning difficulties. Therefore, teachers need to carry out appropriate assessments in order to meet the learning needs of each student, including students with disabilities. The method used in this research is a literature review study or literature review. Literature study is a research design used to collect data sources related to a topic found in the field. Data collection for the literature study was carried out using the Google Scholar search tool. The filtering results that were appropriate and needed were 5 National Journal articles based on the articles found and analyzed. The results of this research are the benefits of assessment in the education of children with special needs, namely to obtain information about students, which later the information collected can be used as treatment or action taken by schools and teachers in providing services and improvements to students in the process. learn according to the conditions of each individual.

PROBLEMATIKA PELAKSANAAN PENDIDIKAN INKLUSIF DI SEKOLAH DASAR Sari, Seli Novia; Hajri, Nurhajri; Andriani, Opi; Wicaksono, Nurzahra Fathiyanabila
Jurnal Pendidikan Vokasi dan Seni Vol 2 No 1 (2023): Jurnal Pendidikan Vokasi dan Seni Kuliner
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v2i1.1759

The launch of inclusive education in Indonesia with the aim of facilitating the educational needs of children with special needs (ABK) has been widely implemented throughoutIndonesia. Its implementation has found many obstacles or problems experienced by teachers and schools in implementing inclusive education at the elementary school level. The research subjects were teachers who taught at schools providing inclusive education. Data was obtained through an open-ended questionnaire (open questions). The research design used uses an indigeneous psychology approach, part of the scientific approachtradition, where an importand aspect in this approach is the effort to find appropriate methods to uncover phenomena in an investigation. The results of the research show that there are various problems encountered by teachers relate to the readiness of the school itself, such as the lack of teachers competence in dealing with ABK students, problems related to the lack of parental concern for ABK, in addition to the large number of ABK students in one class, and the lack of cooperation from various parties such as the community, experts professionals and government.

GURU SEBAGAI PILAR UTAMA: MENINGKATKAN KUALITAS PENDIDIKAN DI SEKOLAH safitri, dewi; Wicaksono, Nurzahra Fathiyanabila
Jurnal Pendidikan Vokasi dan Seni Vol 3 No 1 (2024): Jurnal Pendidikan Vokasi dan Seni, September 2024
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v3i1.2761

Pendidikan yang berkualitas merupakan salah satu kunci untuk menciptakan generasi penerus yang unggul. Dalam konteks ini, peran guru menjadi sangat penting. Artikel ini membahas bagaimana guru dapat meningkatkan kualitas pendidikan melalui berbagai pendekatan dan strategi. Dengan memanfaatkan teknologi, menerapkan metode pembelajaran yang inovatif, serta mengembangkan hubungan positif dengan siswa dan orang tua, guru dapat berkontribusi secara signifikan terhadap peningkatan mutu pendidikan. Selain itu, tantangan yang dihadapi oleh guru dalam menjalankan perannya juga diidentifikasi, serta solusi yang dapat diterapkan untuk mengatasi tantangan tersebut.

Pengaruh Kualitas Produk dan Pelayanan Terhadap Keputusan Pembelian Ulang Konsumen Di Gubuk Telo Afifah Oktari, Tina ananda; wicaksono, nurzahra fathiyanabila; Prahagia, Yelvia
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3570

Tujuan yang ingin dicapai dalam penelitian ini adalah : untuk mengetahui Pengaruh Kualitas Produk terhadap pembelian ulang konsumen di Gubuk Telo Afifah Kuamang Kuning Unit 10, untuk mengetahui Pengaruh Pelayanan terhadap keputusan pembelian ulang konsumen di Gubuk Telo Afifah Kuamang Kuning Unit 10, untuk mengetahui faktor yang dominan dalam mempengaruhi keputusan pembelian ulang konsumen. Penelitian ini merupakan jenis penelitian asosiatif kuantitaif. Populasi dan sampel dalam penelotian ini adalah konsumen yang melakukan pembelian di Gubuk Telo Afifah Kuamang Kuning Unit 10 dan terdapat sebanyak 100 responden dengan menggunakan rumus lemeshow. Metode pengumpulan data menggunakan angket dan dokumentasi. Uji validitas menggunakan teknik korelasi Product Moment dengan nilai > 0,197, sedangkan uji reliabiltas menggunakan Alpha Cronbcah dengan nilai koefisiensi reliabilitasnya. Analisis data menggunakan analisis deskriptif, analisis regresi, dan pengujian hipotesis.Hasil penelitian menunjukkan bahwa : kualitas produk di Gubuk Telo Afifah menunjukkan presentase sebesar 67% dan hasil hipotesis koefisien regresi sebesar 0,202, pelayanan di Gubuk Telo Afifah menunjukkanpresentase sebesar 69% dan hasil hipotesis koefisien regresi sebesar 0,132. Dengan demikian, terdapat kesimpulan bahwa faktor dominan adalah kualitas produk dengan koefisien regresi sebesar 0,202 termasuk variabel paling kuat pengaruhnya berdasarkan hasil uji hipotesis.

Potensi Jajanan Tradisional Dalam Mendukung Wisata Kuliner Di Kabupaten Bungo Setiani, Rina Tri; wicaksono, nurzahra fathiyanabila; novalia, ratih juwita
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3654

This study aimed to describe the potential of traditional snacks in supporting culinary tourism in Bungo Regency, as well as to identify the challenges and preservation strategies. The research method used was descriptive qualitative, with data collection techniques through direct field observation, in-depth interviews with MSME actors, consumers, and the younger generation, as well as documentation related to the history and existence of traditional snacks. The data obtained were analyzed through the stages of data reduction, data presentation, and conclusion drawing. The results of the study showed that traditional snacks such as kue muso, padamaran, takik beruk, kubang boyo and dodol tai minyak possess unique flavors, appearances, and cultural values that have the potential to become tourism attractions. These snacks are still used in traditional and official ceremonies, while also serving as the culinary identity of the region. The challenges faced include the influence of globalization, declining interest among the younger generation, limited innovation, and inadequate digital promotion. The suggested strategies include product and packaging innovation, digital-based promotion, culinary festivals, and the involvement of the younger generation.

PENGARUH PENGGUNAAN COOKING VIDEO DI YOUTUBE TERHADAP MOTIVASI BELAJAR SISWA KELAS XI TATA BOGA PADA MATA PELAJARAN PASTRY DAN BAKERY SMK NEGRI 6 BUNGO Azzahra, Zabila; Prahagia, Yelvia; wicaksono, nurzahra fathiyanabila
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3662

This study aims to analyze the effect of using cooking videos on YouTube on the learning motivation of class XI Culinary Arts students in Pastry and Bakery subjects at SMK Negeri 6 Bungo. In addition, the study also wants to determine the factors that influence the effectiveness of video media and the relationship between video use and student learning motivation. The method used is a quantitative approach with a survey design. The research sample consisted of 31 students selected by purposive sampling. The questionnaire instrument was tested for validity and reliability using SPSS 25, with a Cronbach's Alpha value of 0.916 for the video use variable and 0.894 for learning motivation, indicating high reliability. The results of the analysis showed that the data were normally distributed and simple linear regression produced the equation Y = 12.804 + 0.888 X. This means that the more intense the use of cooking videos, the higher the students' learning motivation. The hypothesis test confirmed these findings, with a t-value of 9.593 and a p-value of 0.000 (<0.05), indicating a significant effect. Furthermore, the correlation between video use and learning motivation was very strong, with a Pearson correlation value of 0.872. Overall, this study concluded that using cooking videos on YouTube significantly increased students' learning motivation. Keywords : youtube, cooking video, learning motivation, culinary art, pastry and bakery

POTENSI RUMAH MAKANAN TRADISIONAL DI KOTA JAMBI UNTUK MENINGKATKAN WISATA KULINER wicaksono, nurzahra fathiyanabila
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.v1i2.1150

Penelitan ini didasari oleh pentingnya mengangkat potensi makanan tradisional Indonesia di Kota Jambi. Penelitian ini bertujuan untuk mendeskripsikan keanekaragaman kuliner Jambi di rumah makan tradisional, bahan baku yang digunakan, dan kompetensi para juru masaknya. Penelitian ini adalah penelitian deskriptif dengan pendekatan kualitatif. Hasil penelitian menunjukkan keanekaragaman hidangan tradisional yang didominasi oleh hidangan lauk pauk, bahan baku yang digunakan berasal dari Kota Jambi dan sekitarnya

PRACTICALITY TEST: INTEGRATED AUGMENTED REALITY IN ENGLISH FOR CULINARY BOOK Fathiyanabila Wicaksono, Nurzahra; Balti, Levandra; Pebrianti, Anggita
Jurnal Muara Pendidikan Vol. 9 No. 2 (2024): Jurnal Muara Pendidikan, Vol 9 No 2, Desember 2024
Publisher : LPPM Universitas Muhammadiyah Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/mp.v9i2.2432

This research aims to test the practicality of using Augmented Reality (AR) integrated in the book "English for Culinary" using descriptive quantitative methods. The research instrument, a practicality questionnaire, was distributed to lecturers and students of the Culinary Arts Education Study Program. The assessment is carried out based on four main indicators: usable, easy to use, appealing, and cost-effective. The results of the practicality test completed by the lecturer showed that the usable indicator obtained a score of 85, easy to use 80, appealing 86, and cost-effective 84, with an overall average score of 83.7, which is classified in the "very practical" category. Meanwhile, the results from students showed scores for usable indicators of 83, easy to use 81, appealing 85, and cost-effective 82, with an overall average of 83.7, which is in the "very practical" category. Based on these results, it can be concluded that the integration of AR in the book "English for Culinary" is very practical for both lecturers and students in the learning process.

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