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All Journal JURNAL MUARA PENDIDIKAN Jurnal Pendidikan Vokasi dan Seni (JPVS) Jurnal Pendidikan dan Inovasi Pembelajaran
nurzahra fathiyanabila wicaksono
Universitas Muhammadiyah Muara Bungo, Indonesia
Arts Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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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

Abstract

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

Abstract

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

Abstract

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

Abstract

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

Abstract

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.
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

Abstract

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
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

Abstract

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.
Co-Authors Andriani, Opi Azzahra, Zabila Balti, Levandra Dewi Safitri Fitria Retno Indarsih Hajri, Nurhajri Hartini, Jusri Indarsih, Fitria Retno Matasari, Ocvy Novalia, Ratih Juwita oktari, tina ananda Pebrianti, Anggita Prahagia, Yelvia Remania, Vanessa Sari, Seli Novia Setiani, Rina Tri Vanesa Remania