Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Jurnal Abdimas Akademika Jurnal Pendidikan dan Pembelajaran
Titik Sulistyani
Unknown Affiliation
Arts Humanities Education Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PELATIHAN PEMBUATAN DIMSUM SEBAGAI UPAYA PENINGKATAN PENDAPATAN WARGA Eka Rachmawati; Titik Sulistyani; Lina Mufidah
Jurnal Abdimas Akademika Vol 4 No 01 (2023): Edisi Juni 2023
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Peningkatan peranan perempuan dalam berkontribusi dalam pendapatan keluarga saat ini sangat dibutuhkan dengan adanya lonjakan harga kebutuhan dasar yang tinggi. Produktivitas perempuan di dalam rumah tangga sekiranya dapat menambah pendapatan keluarga agar semakin sejahtera. Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) meningkatkan keterampilan warga dalam membuat hidangan siap santap dan frozen (2) meningkatkan pendapatan keluarga dengan mengetahui harga jual produk dan pemasaran produk. Metode yang digunakan antara lain metode ceramah, metode demonstrasi, Tanya jawab serta pendampingan. Hasil pengabdian ini menunjukkan bahwa (1) terdapat peningkatan keterampilan warga dalam mengolah hidangan siap santap serta pengemasan produk frozen food; (2) terdapat peningkatan keterampilan warga dalam menghitung harga jual produk serta segmen penjualan produk. Rekomendasi pengabdian selanjutnya dapat mengambil tema hidangan rice bowl yang dapat dijual pada kesempatan khusus.
Pengaruh Sumberdaya Manusia dan Motivasi Belajar terhadap Peningkatan Keterampilan Manajemen Usaha Makanan dan Minuman Eka Rachmawati; Titik Sulistyani
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 4 No. 1 (2025): Januari 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v4i1.3785

Abstract

This study aims to 1) determine the motivation of students to learn in the food and beverage business management course, 2) determine the improvement of students' skills in the food and beverage business management course. The research method used in this study is classroom action research with a project based learning approach model through 2 cycles. The sample in this study was 38 students with a sampling technique using the purposive sample method. The data collection technique was by using questionnaires and observations. The data analysis used was descriptive, namely by describing the results of the questionnaire diagram. The results of the study obtained were in the high category according to the benchmark assessment (PAP). It can be described as follows, namely in critical thinking there was an increase of 40% from 50% to 90%, in creativity from 55% to 93% for a sharp increase in communication from 40% to 89%, collaboration from 40% to 83%, connection from 45% to 80%. Students' learning motivation in carrying out learning cannot be separated from the desire and desire to succeed and the appreciation in learning given by lecturers in the form of good grades and appreciation. Motivation will cause a person to want to know, act, understand, believe, or acquire certain knowledge, skills, attitudes, or values.
PENGEMBANGAN BERAS ANALOG SIBON (SINGKONG, ABON AYAM) PENGGANTI BERAS PADI Mufidah, Lina; Eka Rachmawati; Titik Sulistyani
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 10 No 2 (2024): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v10i2.17301

Abstract

This research aims to develop analog rice from cassava and chicken floss(SIBON). This research uses a mixed approach with research anddevelopment (RnD) types. The research procedure uses 4D which is adoptedinto 3D, namely define, design, and development. This research was conductedat the Culinary Arts Laboratory in March 2024. The subject of this researchwas SIBON rice, namely analog rice from cassava, shredded, and corn starch.The research instrument used in this development research is a panelistquestionnaire which will assess the organoleptic test so that acceptance dataon aspects of aroma, color, taste, and texture are known. Data analysis wascarried out using organoleptic analysis. The parameters analyzed includecolor, texture, smell, and taste. Data analysis uses descriptive analysis. Theresults of the research showed that the organoleptic test results for the tasteaspect were found to be savory, the color aspect was quite brown, the textureaspect was said to be quite chewy, and the aroma aspect was found to be quitefragrant with mocaf in the rice product.
Co-Authors Eka Rachmawati Eka Rachmawati Mufidah, Lina