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Implementasi Pembelajaran Make up Sehari-hari sebagai Sarana Peningkatan Rasa Percaya Diri Siswi SMK Dharma Wanita Gresik Shafiyah AM, Layyinatus; Evawati, Diana; Nuraini, Iut
Jurnal Tata Rias Vol. 15 No. 1 (2025): Jurnal Tata Rias
Publisher : Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtr.15.1.05

The purpose of this research is to investigate the relationship between the self-confidence of female students at SMK Dharma Wanita Gresik and daily make up learning. Self-confidence is an important component in adolescent development, and female students are expected to enhance their self-confidence by learning make up. This study employs a quantitative approach, and data were collected through questionnaires distributed to fifty respondens.to find therelationship between the variables of make up learning and self-confidence, the obtained data were analyzed statistically. The results of the study indicate that make up lessons have a significant positive effect on the self-confidence of female students. Make up lessons resulted in a good level of self-confidence in 74% of respondents. Furthermore the research found that female students with better make up skills tend to have higher self-confidence. These findings suggest that vocational education, which includes practical skill learning such as make up, can aid in the development of students’ character and professionalism. It is hoped that this research will contribute to the development of vocational education curricula, enhance students’ practical skills, and improve their self-confidence in vocational high schools (SMK). Keywords : vocational education, self-confidence, practical sklills.

PEMBELAJARAN KEWIRAUSAHAAN DALAM STRATEGI PENJUALAN HASIL JADI PRAKTIKUM SISWA JURUSAN KULINER DI SMK DHARMA WANITA GRESIK Octavia, Azzarah Kaneishia; Evawati, Diana
VOCATIONAL: Jurnal Inovasi Pendidikan Kejuruan Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/vocational.v5i3.6870

This study was conducted to analyze the influence of entrepreneurship learning on the sales strategies of culinary students' practicums at Dharma Wanita Vocational High School in Gresik. The background of this study highlights the importance of integrating culinary practice skills with an understanding of entrepreneurship to produce job-ready and entrepreneurial vocational high school graduates. Through a quantitative approach using surveys, questionnaires, practicum observations, and documentation, this study shows that entrepreneurship learning has a significant positive impact on product quality, student creativity, self-confidence, and their ability to sell. Practice-based learning was found to improve students' strategic abilities in directly marketing practicum products. The results of theoretical studies and empirical data confirm that sales strategies implemented in the school environment are very effective in developing entrepreneurial character in students. These strategies include promotional techniques, pricing, packaging, and customer service, which are part of the learning process. Teachers and schools play an important role as facilitators in fostering students' creativity and entrepreneurial mindset from an early age. Overall, it can be concluded that integrating entrepreneurship learning with sales strategies for practicum products is an effective learning model. This not only improves the quality of students' practicums but also strengthens their readiness to enter the workforce or even start their own businesses. This research is expected to form the basis for developing a practice-based entrepreneurship curriculum in vocational schools, particularly in culinary majors. ABSTRAKPenelitian ini dilakukan untuk menganalisis pengaruh pembelajaran kewirausahaan terhadap strategi penjualan hasil jadi praktikum siswa jurusan kuliner di SMK Dharma Wanita Gresik. Latar belakang penelitian ini menyoroti pentingnya integrasi keterampilan praktik kuliner dengan pemahaman kewirausahaan untuk membentuk lulusan SMK yang siap kerja dan memiliki jiwa wirausaha. Melalui pendekatan kuantitatif dengan metode survei, angket, observasi praktikum, dan dokumentasi, penelitian ini menunjukkan bahwa pembelajaran kewirausahaan memberikan dampak positif yang signifikan terhadap kualitas hasil produk, kreativitas siswa, rasa percaya diri, serta kemampuan mereka dalam melakukan penjualan. Pembelajaran berbasis praktik ternyata mampu meningkatkan kemampuan strategis siswa dalam memasarkan hasil produk praktikum secara langsung. Hasil kajian teori dan data empiris memperkuat bahwa strategi penjualan hasil jadi yang diterapkan di lingkungan sekolah sangat efektif dalam membentuk karakter wirausaha pada siswa. Strategi ini mencakup teknik promosi, penetapan harga, kemasan, dan pelayanan konsumen yang menjadi bagian dari proses belajar. Guru dan sekolah memainkan peran penting sebagai fasilitator untuk menumbuhkan kreativitas dan mental kewirausahaan siswa sejak dini. Secara keseluruhan, dapat disimpulkan bahwa integrasi pembelajaran kewirausahaan dengan strategi penjualan hasil jadi praktikum merupakan model pembelajaran yang efektif. Hal ini tidak hanya meningkatkan kualitas hasil praktik siswa tetapi juga memperkuat kesiapan mereka untuk terjun langsung ke dunia kerja atau bahkan menciptakan usaha sendiri. Penelitian ini diharapkan menjadi landasan pengembangan kurikulum kewirausahaan berbasis praktik nyata di SMK, khususnya pada jurusan kuliner.

PENGARUH PEMBELAJARAN PROJECT BASED LEARNING TERHADAP HASIL KETERAMPILAN DAN HASIL BELAJAR PENGETAHUAN SISWA KELAS XI KULINER DALAM MATA PELAJARAN PRODUK KREATIF DAN KEWIRAUSAHAAN DI SMKN 8 SURABAYA Rohmawati, Ovik Azahra; Evawati, Diana
VOCATIONAL: Jurnal Inovasi Pendidikan Kejuruan Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/vocational.v5i3.6871

This study aims to determine the effect of the Project Based Learning (PjBL) model on the skills and knowledge learning outcomes of Grade XI Culinary students in the subject of Creative Products and Entrepreneurship at SMKN 8 Surabaya. The background of this research is based on the importance of implementing active, contextual, and student-centered learning models to improve practical skills and conceptual understanding in vocational education. The PjBL model was chosen because it is considered capable of building meaningful learning experiences, encouraging collaboration, and fostering students’ creativity and responsibility in completing real-life projects. The research employed a quantitative approach with an ex post facto design. The sample consisted of 60 students from two Grade XI Culinary classes, selected randomly. Data were collected through questionnaires, practical skills observation sheets, and cognitive tests. The data analysis techniques included validity tests, reliability tests, normality tests, homogeneity tests, and paired t-tests to determine significant differences between the results before and after learning using the PjBL model. The results showed that the application of the Project Based Learning model had a significant effect on improving students’ skills and knowledge learning outcomes. Students who participated in learning with the PjBL approach demonstrated better improvement compared to those who did not use this model. Therefore, the PjBL model can be an effective alternative for improving the quality of learning in the Creative Products and Entrepreneurship subject at vocational high schools, particularly in practical skills and cognitive mastery. ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh model pembelajaran Project Based Learning (PjBL) terhadap hasil keterampilan dan hasil belajar pengetahuan siswa kelas XI Kuliner dalam mata pelajaran Produk Kreatif dan Kewirausahaan di SMKN 8 Surabaya. Latar belakang penelitian ini didasarkan pada pentingnya penerapan model pembelajaran yang aktif, kontekstual, dan berpusat pada siswa guna meningkatkan keterampilan praktik dan pemahaman konsep dalam pendidikan vokasional. Model PjBL dipilih karena dinilai mampu membangun pengalaman belajar yang bermakna, mendorong kolaborasi, serta melatih kreativitas dan tanggung jawab siswa dalam menyelesaikan proyek nyata. Metode yang digunakan dalam penelitian ini adalah pendekatan kuantitatif dengan desain ex post facto. Sampel dalam penelitian ini berjumlah 60 siswa dari dua kelas XI program keahlian kuliner yang dipilih secara acak. Pengumpulan data dilakukan melalui angket, lembar observasi keterampilan praktik, dan tes kognitif. Teknik analisis data mencakup uji validitas, reliabilitas, normalitas, homogenitas, dan uji t berpasangan untuk mengetahui perbedaan yang signifikan antara hasil sebelum dan sesudah pembelajaran menggunakan model PjBL. Hasil penelitian menunjukkan bahwa penerapan model Project Based Learning berpengaruh signifikan terhadap peningkatan hasil keterampilan dan hasil belajar pengetahuan siswa. Siswa yang mengikuti pembelajaran dengan pendekatan PjBL menunjukkan peningkatan yang lebih baik dibandingkan dengan siswa yang tidak mengikuti model tersebut. Dengan demikian, model PjBL dapat menjadi alternatif yang efektif dalam meningkatkan kualitas pembelajaran pada mata pelajaran Produk Kreatif dan Kewirausahaan di SMK, khususnya dalam aspek keterampilan praktik dan penguasaan materi secara kognitif.

KREATIVITAS DAN INOVASI BELAJAR SISWA XI KEAHLOAN KULINER PADA MATA PELAJARAN PRODUK KREATIF DAN KEWIRAUSAHAAN DI SMKN 6 SURABAYA Af’idah, Nurul; Evawati, Diana
VOCATIONAL: Jurnal Inovasi Pendidikan Kejuruan Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/vocational.v5i3.6872

This study aims to determine and analyze the level of creativity and learning innovation of grade XI students of the culinary expertise program in the subject of Creative Products and Entrepreneurship at SMKN 6 Surabaya. The background of this study is based on the importance of strengthening entrepreneurial character since school level through learning that is not only theoretical, but also encourages creative and innovative thinking skills. The subject of Creative Products and Entrepreneurship has great potential to develop these skills, but the integration between creativity, innovation, and the teaching and learning process remains a challenge. This study uses a descriptive quantitative approach. The population in this study were all grade XI students majoring in culinary at SMKN 6 Surabaya. The data collection technique was carried out by distributing closed questionnaires to respondents, and the data were analyzed using descriptive statistics with the help of calculating average scores and assessment categories. The questionnaire instrument used has gone through validity and reliability tests to ensure the accuracy of the results. The results of the study indicate that both students' creativity and innovation levels in learning are high. Students' creativity in learning is reflected in their ability to generate new ideas, solve problems, and develop concepts independently. Meanwhile, students' innovation in learning is evident in their use of technology in the learning process, their ability to create new products, and their active attitude in evaluating and modifying their work. These findings suggest that creativity- and innovation-based learning can be an effective approach to fostering students' interest and readiness to enter the business world. ABSTRAKPenelitian ini bertujuan untuk mengetahui dan menganalisis tingkat kreativitas dan inovasi belajar siswa kelas XI program keahlian kuliner pada mata pelajaran Produk Kreatif dan Kewirausahaan di SMKN 6 Surabaya. Latar belakang penelitian ini didasari oleh pentingnya penguatan karakter wirausaha sejak jenjang sekolah melalui pembelajaran yang tidak hanya bersifat teoritis, tetapi juga mendorong kemampuan berpikir kreatif dan inovatif. Mata pelajaran Produk Kreatif dan Kewirausahaan memiliki potensi besar untuk menumbuhkan keterampilan tersebut, namun integrasi antara kreativitas, inovasi, dan proses belajar mengajar masih menjadi tantangan.Penelitian ini menggunakan pendekatan kuantitatif deskriptif. Populasi dalam penelitian ini adalah seluruh siswa kelas XI jurusan kuliner di SMKN 6 Surabaya. Teknik pengumpulan data dilakukan dengan menyebarkan angket tertutup kepada responden, dan data dianalisis menggunakan statistik deskriptif dengan bantuan perhitungan skor rata-rata dan kategori penilaian. Instrumen angket yang digunakan telah melalui uji validitas dan reliabilitas untuk memastikan keakuratan hasil.Hasil penelitian menunjukkan bahwa baik tingkat kreativitas maupun inovasi belajar siswa berada dalam kategori tinggi. Kreativitas belajar siswa tercermin dari kemampuan mereka dalam menghasilkan ide-ide baru, menyelesaikan masalah, dan mengembangkan gagasan secara mandiri. Sementara itu, inovasi belajar siswa terlihat dari penggunaan teknologi dalam proses belajar, kemampuan menciptakan produk baru, serta sikap aktif dalam mengevaluasi dan memodifikasi hasil karya. Temuan ini menunjukkan bahwa pembelajaran berbasis kreativitas dan inovasi dapat menjadi pendekatan yang efektif dalam menumbuhkan minat dan kesiapan siswa untuk terjun ke dunia usaha.

Implementasi Pembelajaran Make up Sehari-hari sebagai Sarana Peningkatan Rasa Percaya Diri Siswi SMK Dharma Wanita Gresik Shafiyah AM, Layyinatus; Evawati, Diana; Nuraini, Iut
Jurnal Tata Rias Vol. 15 No. 1 (2025): Jurnal Tata Rias
Publisher : Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtr.15.1.05

The purpose of this research is to investigate the relationship between the self-confidence of female students at SMK Dharma Wanita Gresik and daily make up learning. Self-confidence is an important component in adolescent development, and female students are expected to enhance their self-confidence by learning make up. This study employs a quantitative approach, and data were collected through questionnaires distributed to fifty respondens.to find therelationship between the variables of make up learning and self-confidence, the obtained data were analyzed statistically. The results of the study indicate that make up lessons have a significant positive effect on the self-confidence of female students. Make up lessons resulted in a good level of self-confidence in 74% of respondents. Furthermore the research found that female students with better make up skills tend to have higher self-confidence. These findings suggest that vocational education, which includes practical skill learning such as make up, can aid in the development of students’ character and professionalism. It is hoped that this research will contribute to the development of vocational education curricula, enhance students’ practical skills, and improve their self-confidence in vocational high schools (SMK). Keywords : vocational education, self-confidence, practical sklills.

Pelatihan Pembuatan Roll Cake Batik Pada PKK Kelurahan Mojo Kecamatan Gubeng Surabaya Rina Asmaul; Susilowati; Diana Evawati
Jurnal Soeropati Vol 4 No 1: November 2021
Publisher : LPPM Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/js.v4i1.2935

Industrial growth in the food sector in Indonesia is quite good, especially in Surabaya. The training in cake making encourages the emergence of various kinds of cakes that are used as souvenirs for typical Surabaya cakes. The training on making batik roll cakes is expected to bring up creative ideas in cake making. The training method here uses lecture and demonstration methods, the target is PKK women where the implementation is in Urban village Mojo district Gubeng Surabaya. The result of the training on making batik roll cakes is that PKK women are very enthusiastic in making batik roll cakes. The results of making roll cakes can be developed as a business, especially as a cake icon located in Urban village Mojo district Gubeng Surabaya, so that the family's economy can increase.

Pelatihan Pembuatan Briket Arang dari Hasil Pembakaran Sampah TPST di Desa Grogol Kecamatan Tulangan Kabupaten Sidoarjo Diana Evawati
Jurnal Soeropati Vol 4 No 1: November 2021
Publisher : LPPM Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/js.v4i1.2957

Community participation in reducing the quantity or volume of waste as well as managing waste is an important component in tackling solid waste problems, especially in big cities. This training begins with socializing to the community the importance of waste management and the impact of waste on the surrounding environment. Furthermore, training was carried out on the process of making charcoal briquettes from the combustion of TPST, the use of charcoal briquettes as fuel and a source of UMKM in Grogol Village. The raw material for making charcoal briquettes is the result of burning waste in the TPST. Garbage will be burned at a temperature of 800 â€“ 1000oC with a temperature that will be said to be complete combustion, the ash produced will be stable.

PENGARUH METODE MISE EN PLACE MENINGKTKAN HASIL BELAJAR PRAKTIKUM TATA HIDANG SISWA KELAS XI KULINER DI SMKN 8 SURABAYA Payadnya, Mahesa Wangsa; Evawati, Diana; Aini, Iut Nur
VOCATIONAL: Jurnal Inovasi Pendidikan Kejuruan Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/vocational.v5i3.6855

This research is motivated by the gap between the expected competencies and the learning outcomes of students in the culinary arts practicum at SMKN 8 Surabaya, where students are often less efficient and structured. To address this problem, this study focuses on analyzing the effect of the application of the mise en place method—a systematic work preparation approach—on improving the learning outcomes of class XI Culinary students. This study uses a quantitative correlational method involving 60 students as respondents. Data collection was carried out through a Likert-scale questionnaire to measure the variables of regularity, preparation time, and suitability of tools, which were then analyzed using descriptive analysis and multiple linear regression. The results showed that the application of the mise en place method had a significant effect on student learning outcomes, with the average practicum score reaching 88.71. The regression analysis also confirmed that the three variables in mise en place together and partially had a significant positive effect (sig. 0.000 < 0.05). It was concluded that the mise en place method is an effective learning strategy to improve the readiness, efficiency, and learning outcomes of culinary arts practicums, as well as to shape a professional work attitude. ABSTRAKPenelitian ini dilatarbelakangi oleh adanya kesenjangan antara kompetensi yang diharapkan dengan hasil belajar praktikum tata hidang siswa di SMKN 8 Surabaya, di mana siswa seringkali kurang efisien dan terstruktur. Untuk mengatasi masalah tersebut, penelitian ini berfokus untuk menganalisis pengaruh penerapan metode mise en place—sebuah pendekatan persiapan kerja yang sistematis—terhadap peningkatan hasil belajar siswa kelas XI Kuliner. Penelitian ini menggunakan metode kuantitatif korelasional dengan melibatkan 60 siswa sebagai responden. Pengumpulan data dilakukan melalui kuesioner berskala Likert untuk mengukur variabel keteraturan, waktu persiapan, dan kesesuaian alat, yang kemudian dianalisis menggunakan analisis deskriptif dan regresi linear berganda. Hasil penelitian menunjukkan bahwa penerapan metode mise en place berpengaruh secara signifikan terhadap hasil belajar siswa, dengan perolehan nilai rata-rata praktikum mencapai 88,71. Analisis regresi juga menegaskan bahwa ketiga variabel dalam mise en place secara bersama-sama maupun parsial memiliki pengaruh positif yang signifikan (nilai sig. 0,000 < 0,05). Disimpulkan bahwa metode mise en place merupakan strategi pembelajaran yang efektif untuk meningkatkan kesiapan, efisiensi, dan hasil belajar praktikum tata hidang, serta membentuk sikap kerja yang profesional.

Improving Workshop Learning Outcomes With Practical Learning Methods Susilowati, Susilowati; Evawati, Diana; Nurasiyah, Umi; Halimah, Siti
Edunity Kajian Ilmu Sosial dan Pendidikan Vol. 3 No. 4 (2024): Edunity : Social and Educational Studies
Publisher : PT Publikasiku Academic Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57096/edunity.v3i4.238

This study aims to determine the results of the implementation of learning by teachers, to determine student activities obtained when students take part in the learning process, and to determine students' cognitive learning outcomes. One of the workshops learning in SLTP consists of culinary which some students have difficulty in learning. For this reason, it is necessary to choose the right teaching method to facilitate students learning. Practical learning is one of the alternatives that can improve student learning outcomes. The research method carried out by PTK with two research cycles, each cycle consists of 4 (four) stages, namely planning, action, observation, and reflection, while the data collection technique is giving pre-tests and post-tests consisting of three questions. The results showed that practicum learning can improve the learning outcomes of culinary crafts on the subject of cold and hot drinks in class VIII UPT SMP Negeri 1 Palang. This is evidenced by the initial test before the action was taken, which was an average of 64, cycle I obtained an average score of 71.39, in this case reaching 77.78% and cycle II obtained an average score of 83 in other words reaching 97.22%. So, in the actions of cycle I and cycle II there was an increase of 20.56%. So that PTK is declared successful and complete.

IMPLEMENTASI PEMBELAJARAN DOUBLE TRACK DI SMAN 4 SIDOARJO UNTUK MENINGKATKAN KESIAPAN BERWIRAUSAHA Evawati, Diana; Susilowati, Susilowati; Misbahudin, Agus Ridwan
Steam Engineering Vol. 5 No. 2 (2024): STEAM Engineering, Vol. 5, No. 2, Maret 2024
Publisher : Program Studi Pendidikan Teknik Mesin, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37304/jptm.v5i2.12869

Double track learning can increase creative products in the culinary business sector. A gap has been found to prepare entrepreneurial readiness. High school graduates are a priority to fill industry needs, through double track. RI Presidential Instruction Number 9 of 2020. Overhauling the education system requires harmonization and development of both soft skills and hard skills needed by high school graduates through learning creative entrepreneurial products. The research objective is to analyze the implementation of learning outcomes using the double track program at SMAN 4 Sidoarjo by creating creative entrepreneurial products in the culinary sector. The method used is development research, learning experiments on creative entrepreneurial products, analyzing food product innovation and work readiness of high school students as a provision for work readiness. A descriptive qualitative approach was implemented in 4 classes that took part in double track learning. Data collection techniques: performance observation, interviews and documentation, followed up by Focus Group Discussion (FGD) activities to answer unanswered problems objectively. This research uses triangulation analysis to determine the validity of the data and research findings. The results of the recommendations can be continued with a creative entrepreneurial product learning design designed to integrate basic competencies that are created in line with the teaching and learning process. Alignment of the development of material needed by students. Research findings resulting from exploration of the implementation of creative entrepreneurial product learning are recommended for improving double track learning in accordance with basic competency guidelines for mastering creative entrepreneurial product learning.

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