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All Journal Jurnal Pendidikan Vokasi Jurnal Abdimas Akademika Jurnal Edukasi Biologi Advances In Social Humanities Research Indonesian Journal of Applied Science and Technology Journal of Vocational Applied Research and Studies
Rika Nuryani Suwarno
Universitas Negeri Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PENGEMBANGAN MEDIA EDUCATIONAL GAME “BIO-MONOPOLI” SEBAGAI MEDIA PEMBELAJARAN SUBMATERI RANGKA DAN TULANG, MATERI SISTEM GERAK UNTUK SISWA SMA/MA KELAS XI IPA Rika Nuryani Suwarno; Suratsih Suratsih
Jurnal Edukasi Biologi Vol 7, No 2 (2018): Jurnal Prodi Pendidikan Biologi
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/edubio.v7i2.13705

Abstract

Penelitian ini bertujuan untuk: (1) menghasilkan media educational game “Bio-Monopoli” sebagai media pembelajaran submateri Rangka dan Tulang, materi Sistem Gerak untuk siswa SMA/MA kelas XI IPA semester 1; (2) mengetahui kelayakan media “Bio-Monopoli”; dan (3) mengetahui ada tidaknya perbedaan motivasi belajar siswa sebelum dan sesudah penggunaan “Bio-Monopoli”. Penelitian ini merupakan penelitian pengembangan dengan 10 tahapan Borg Gall. Subjek penelitian ini adalah ahli materi, guru, ahli media, dan siswa kelas XI IPA MAN 1 Sleman. Data dikumpulkan dengan teknik purposive random dan insidental sampling menggunakan kuesioner. Data kelayakan media dianalisis secara deskriptif. Data motivasi belajar siswa dianalisis dengan Wilcoxon Signed Rank Test dan perhitungan N-gain. Hasil penelitian menunjukkan bahwa media “Bio-Monopoli” yang dihasilkan sangat baik dan sangat layak ditinjau dari aspek rekayasa media, komunikasi visual, dan pembelajaran. Terdapat perbedaan signifikan antara motivasi belajar siswa sebelum dan sesudah penggunaan media. Kenaikan motivasi belajar termasuk dalam kriteria sedang dengan N-gain sebesar 0,424.Kata kunci: “Bio-Monopoli”, motivasi belajar, materi Sistem GerakAbstract
PELATIHAN KEPEMANDUAN WISATA KULINER: UPAYA PENDUKUNG PENGEMBANGAN PARIWISATA DI KULON PROGO Suwarno, Rika Nuryani
Jurnal Abdimas Akademika Vol. 6 No. 01 (2025): Edisi Juni 2025
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63864/jaa.v6i01.366

Abstract

Pengabdian kepada Masyarakat ini dilaksanakan dengan tujuan (1) mendampingi mitra dalam menggali potensi kepemanduan wisata kuliner di Kulon Progo (2) memberdayakan masyarakat lokal dengan meningkatkan pengetahuan dan keterampilan kepemanduan wisata kuliner dalam mendukung pengembangan pariwisata kuliner berkelanjutan. Melalui kegiatan ini, masyarakat turut aktif mengikuti pelatihan kemampuan komunikasi, storytelling, bahasa asing, manajemen, sejarah, dan budaya sebagai bekal pengetahuan dan keterampilan kepemanduan wisata. Metode pelaksanaan meliputi pengantar potensi wisata kuliner dan praktik kepemanduan wisata oleh pemandu dilanjutkan oleh peserta. Pelatihan terlaksana pada hari Sabtu, 25 Mei 2024 dan Minggu, 2 Juni 2024 di Balai Warga Kabupaten Kulon Progo, D. I. Yogyakarta. Kegiatan pelatihan diikuti oleh 20 peserta. Hasil dari kegiatan ini menunjukkan (1) masyarakat mampu menggali potensi wisata kuliner di Kulon Progo (2) pengetahuan dan keterampilan kepemanduan wisata kuliner warga meningkat sehingga dapat mendukung pengembangan pariwisata kuliner berkelanjutan. Temuan ini menekankan bahwa dukungan berkelanjutan dan pelatihan lanjutan diperlukan untuk mempertahankan manfaat jangka panjang dari program semacam ini.
E-Book Interaktif Terintegrasi Kearifan Lokal Karawitan sebagai Bahan Ajar Kontekstual IPA SMP: Analisis Konten Rika Nuryani Suwarno; Rahmatullah Rahmatullah
Indonesian Journal of Applied Science and Technology Vol. 2 No. 2 (2021): Edisi Juni 2021
Publisher : Indonesian

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Abstract

Some of the competencies needed by participants in this 21st century era such as critical thinking, scientific culture, and making the right decisions to solve students' problems in everyday life. The competence of students in Indonesia is still low and needs to be improved. Therefore, alternative solutions that can be used are interactive e-books as contextual teaching materials. This literature review and content analysis aims to provide an interactive e-book description of local wisdom on how to motivate and help students to facilitate students in learning science so that they are able to achieve the expected competencies. Data collected by observing text books and articles of previous research. Search articles with the help of Google software, research gate, and so on. The results obtained that the e-book integrated with local wisdom of karawitan has a positive impact. An interactive e-book of local musical wisdom that is interesting and according to its content provides students with a meaningful learning experience because students can learn on their own. So it can be said that interactive e-books can be integrated with local wisdom of karawitan as contextual teaching materials for junior high school science.
Literature Review: Technology Development and Utilization of Augmented Reality (AR) in Science Learning Rahmatullah Rahmatullah; Desi Ramadhanti; Rika Nuryani Suwarno; Heru Kuswanto
Indonesian Journal of Applied Science and Technology Vol. 2 No. 4 (2021): Edisi Desember 2021
Publisher : Indonesian

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Abstract

Problems in learning science become important notes for teachers because there are still many students who are constrained in understanding the material. Constructive science material is a challenge for teachers to present good learning. One solution that can be used to build or understand the concept of science is with the help of technology. The technology that is starting to develop in the world of education today is augmented reality (AR). The purpose of the literature review is to review the use and utilization of AR technology on the success of learning in the classroom. The literature review method is based on the analytical method by processing the information contained in the literature. The data collected is in the form of qualitative data which is then described in the form of an in-depth explanation. The results of the analysis show that the form of AR development in the world of education uses more marker-based tracking models. The test results of several studies show that the use of AR technology has a positive effect on learning success. However, the effect of AR has so far only been tested on students' learning attitudes and low-level abilities. There is still little testing on the high-level abilities of students.
Strategi Ketahanan Pangan dari Basis Lokal: Integrasi Prinsip Permakultur dalam Teknologi Pangan yang Berkelanjutan Rika Nuryani Suwarno
Indonesian Journal of Applied Science and Technology Vol. 5 No. 2 (2024): Edisi Juli-Desember 2024
Publisher : Indonesian

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Abstract

This article discusses strategies for food security from local bases through the integration of permaculture principles into sustainable food technology. This approach is considered a promising solution to address global challenges related to food security. Permaculture principles, such as diversity, closed-loop systems, and engagement with nature, are integrated into the design of agricultural and food systems. Sustainable food technologies, such as vertical farming, environmentally friendly food processing, and the use of renewable energy, are integral parts of this strategy. Through case studies and analysis, this article illustrates the success of this integration in increasing agricultural productivity, strengthening local food security, and reducing negative environmental impacts. Challenges and next steps are also discussed to overcome barriers to implementing this strategy. The integration of permaculture principles into sustainable food technology offers a holistic approach to building sustainable and resilient food security from local bases.
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.
Local Wisdom-Based Conservation Strategy for Fried Grasshoppers to Strengthen Gunungkidul's Culinary Tourism Identity Minta Harsana; Afia Fauziah; Fajar Nur Cahyani; Rika Nuryani Suwarno
Advances In Social Humanities Research Vol. 4 No. 9 (2026): Advances In Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v4i9.656

Abstract

Walang goreng is a distinctive culinary heritage of Gunungkidul that reflects the community’s adaptation to the ecological conditions of the karst landscape. This study aimed to identify forms of local wisdom in the preservation and utilization of walang goreng, examine its role in strengthening Gunungkidul’s culinary tourism identity, and formulate an integrated preservation strategy. The study employed a qualitative approach with a descriptive ethnographic design. Data were collected through participatory observation, in-depth interviews with traditional hunters and micro, small, and medium enterprise (MSME) actors, documentation, and focus group discussions. Data analysis followed an interactive model involving data condensation, data display, and conclusion drawing. The findings showed that local wisdom was reflected in knowledge of belalang habitat and seasonality, traditional night hunting practices (nyuluh), selective harvesting, traditional processing methods, and the intergenerational transmission of culinary knowledge. Walang goreng has also developed into a marker of local culinary identity and a source of creative economic activity. However, increasing demand and declining local availability have encouraged supply from other regions, creating challenges for maintaining local authenticity. The proposed preservation strategy integrates ecological conservation, cultural documentation, gastronomic storytelling, product quality and legality improvement, experiential culinary tourism, and pentahelix collaboration. This study positions walang goreng not merely as a food product but as a cultural experience whose ecological, historical, and social narratives require continuous preservation.
CATEGORIZATION OF TRADITIONAL FOODS IN KULON PROGO REGENCY: AN APPROACH BASED ON AGE AND BUSINESS TYPE Minta Harsana; Fajar Nur Cahyani; Afia Fauziah; Rika Nuryani Suwarno
Journal of Vocational Applied Research and Studies Vol. 2 No. 1 (2025)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jvars.v2i1.1474

Abstract

The purpose of this study is to categorize traditional food in Kulon Progo district based on the age of the business started and the type of culinary business. This research is expected to provide insight into the spread and diversity of traditional culinary in Kulon Progo Regency, as well as the importance of maintaining the authenticity of traditional food as an effort to preserve local cultural heritage. This research used survey, observation, and interview methods. Based on the research conducted, 49 traditional culinary businesses were obtained, which were further categorized based on the criteria of business age and the type of food being sold. Culinary businesses are classified into three age groups, namely businesses under 25 years old (75.51%), between 25-50 years old (20.41%), and over 50 (4.08%). In addition, the results obtained also show that culinary businesses are categorized based on business types such as souvenirs, market snacks, restaurants, cafes, and traditional drinks. Based on the type of business, it can be seen that traditional restaurants dominate the culinary category with a percentage of 40.8%, souvenirs as much as 16.3%, and market snacks by 6.12%.
Synergy of SWOT Analysis and Tour Guide Optimization in Developing the Culinary Tourism Potential of Kulon Progo Minta Harsana; Rika Nuryani Suwarno; Afia Fauziaha; Fajar Nur Cahyania
Journal of Vocational Applied Research and Studies Vol. 2 No. 2 (2025)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jvars.v2i2.2506

Abstract

The development of culinary tourism in Kulon Progo Regency, Special Region of Yogyakarta, is a strategic step to increase local tourism potential and strengthen the regional economy. This article aims to identify and develop the potential of culinary tourism in Kulon Progo through the synergy of SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis and tour guide optimization. The method used is qualitative descriptive, with a focus on gastronomy, the role of tour guides, and SWOT analysis to evaluate strengths, weaknesses, opportunities, and threats in the culinary industry in this area. The research involves a literature review and data collection related to tour guides, culinary business actors, and tourists. The results of the SWOT analysis show that the strength of Kulon Progo lies in the rich local culinary and cultural diversity, while the weaknesses faced include a lack of promotion and infrastructure support. Great opportunities arise from the ever-growing trend of gastronomic tourism, while the threat comes from competition with other culinary destinations. Optimization of tour guides through training of communication skills and in-depth knowledge of local cuisine was identified as a strategic step to improve the traveler experience. In addition, improving the quality of tour guide services can increase tourist satisfaction and loyalty. This article recommends the development of a tour guide training program that is integrated with culinary business actors. This article also recommends collaboration and mutually beneficial contributions between all parties to the planning and development of sustainable tourism in the area. The synergy between SWOT analysis and tour guide optimization is expected to encourage the growth of the culinary tourism industry in Kulon Progo, attract more visitors, and improve the welfare of the local community.
Co-Authors Afia Fauziah Afia Fauziaha Desi Ramadhanti Fajar Nur Cahyani Fajar Nur Cahyani Fajar Nur Cahyania Heru Kuswanto Marifa Kurniasari Minta Harsana Prihastuti Ekawatiningsih Rahmatullah Rahmatullah Rahmatullah Rahmatullah Suratsih Suratsih