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All Journal International Journal of Social Science Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Media Bina Ilmiah Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Termometer: Jurnal Ilmiah Ilmu Kesehatan Dan Kedokteran Jurnal Bintang Pendidikan Indonesia Jurnal Pendidikan dan Ilmu Sosial Jurnal Ilmu Kesehatan dan Gizi Journal of Educational Innovation and Public Health Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jurnal Sains Student Research Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina Jurnal Pendidikan dan Sosial Humaniora
Asrul Bahar
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Implementasi Model Pembelajaran Project Based Learning Terhadap Pengetahuan dan Keterampilan Membuat Petit Four di SMK Negeri 2 Jombang Fitrotin Ni’ma Intan Sari; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Vol. 1 No. 3 (2023): Bhinneka
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/bhinneka.v1i3.203

Abstract

Jombang State Vocational School is a vocational education institution which is a vehicle for preparing professionals through various fields of expertise, one of which is the Culinary Department which equips students with skills, knowledge and attitudes in the field of Catering. However, in practical learning, problems were found in the form of low interest and enthusiasm for learning from students so that during practice students did not understand the material being taught. From the problems that occur, a research is carried out with the title Implementation of the Project Based Learning Learning Model on the Skills of Making Petit Fours at SMK Negeri 2 Jombang Using True Experimental Design with Pre-test Post Test Control Group Design to find out the results of the skills of making petit fours on subjects pastry and bakery products in Class XI Catering at SMK Negeri 2 Jombang which gives independent sample t-test results of 0.000 which means H0 is accepted and Ha is rejected so as to improve practical skills for students in developing collaboration, communication, solving and management skills supported by results. Keywords: PjBL, Practice, Improvement, knowledge, skills
Penerapan Model Pembelajaran Berbasis Masalah Pada Materi Bumbu Dasar dan Turunannya di SMKN 2 Mojokerto Dewi Nur Inayah; Asrul Bahar; Ila Huda Puspita D; Lucia Tri Pangesthi
Jurnal Bintang Pendidikan Indonesia Vol. 1 No. 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v1i2.1364

Abstract

This study aims to determine the effect of applying the problem-based learning model with the following research variables: (1) teacher activity; (2) student activities; (3) students' cognitive learning outcomes; and (4) students' responses by applying the Problem-Based learning model to the Basic Spices material and their Derivatives. This research was conducted in class X Culinary 3 SMKN 2 Mojokerto. This type of research is quasi-experimental or quasi-experimental. This research was applied to class X Culinary 3 with a total of 33 students. The data in the study were obtained by several methods, namely: observation, written test (pre-test, post-test), and questionnaires. The data analysis technique used the Paired Sample T-Test. The results of the study show: (1) the teacher's activities are in the very good category; (2) student activity is in very good category; (3) Resultspre-testand the student post-test with paired t test showed a significant value of 0.001 <0.005; (4) student responses are in very good category.
Penerapan Model Pembelajaran Project Based Learning terhadap Pengetahuan dan Keterampilan Materi Bumbu Dasar Defia Laili Mustafik Putri; Asrul Bahar; Niken Purwidiani; Mauren Gita Miranti
Jurnal Bintang Pendidikan Indonesia Vol. 1 No. 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v1i2.1402

Abstract

This study aims to determine the application of the Project Based Learning (PjBL) learning model on basic seasoning material to the knowledge and skills of grade X culinary students at SMKN 1 Cerme Gresik. This study used a type of Quasi-Experimental research using a Post-test Only Control Group Design research design. Data were obtained using Post-Test questions and assessment sheets of the results of the practice of making basic and processed seasonings. Data analysis techniques were carried out with the Independent Sample T-Test and Mann-Whitney test with the help of the SPSS 25 program. The results showed that the average value of knowledge and skills of the experimental class was higher than that of the control class. Based on the results of the Independent T-Test Asymp. Sig. (2-tailed) from the post-test value for the experimental class, which is 0.000, there is an influence of the application of the Project Based Learning (PjBL) learning model on the results of student knowledge of basic seasoning material. While the skill results are based on the Mann-Whitney Asymp test. Sig. (2-tailed) from the practice value of making basic seasoning of 0.000, there is an influence of the use of the Project Based Learning (PjBL) model on the results of psychomotor skills in basic seasoning material.
Pengaruh Penerapan Model Pembelajaran PBL terhadap Hasil Belajar Kognitif Choux Paste di SMKN 2 Mojokerto Putri Azizah Indrasara; Asrul Bahar; Nugrahani Astuti; Ila Huda Puspita Dewi
Jurnal Bintang Pendidikan Indonesia Vol. 1 No. 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v1i2.1424

Abstract

This research aims to determine the effect of applying a problem-based learning model with the following variables: 1) teacher activity, 2) student activity, and 3) cognitive learning outcomes of grade XI students, on competency standard choux paste at SMKN 2 Mojokerto. This type of research is experimental with a pretest-posttest control group design and uses two classes that act as experimental and control classes. The instruments used were pretest-posttest questions and observation sheets of teacher and student activities. Data analysis was carried out by independent sample t-test using SPSS 25 for Windows. The results of the independent sample t-test test for the pretest showed that the pretest in the two classes was not significantly different and it could be concluded that the two classes had the same initial ability. While the results of the independent t-test test for the posttest obtained a Sig. (2-tailed) of 0.034 which means that the significance value is <0,05. The conclusions on the results of this research are: 1) teacher activity is classified in the very good category, 2) student activity is classified in the very good category, and 3) student's cognitive learning outcomes in the experimental class have increased more than the control class.
Pengaruh Model Pembelajaran PBL Terhadap Hasil Belajar Pada Materi Soup Di SMKN 1 Lamongan Nashita Lucky Mashura; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 1 (2024): Februari: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i1.2497

Abstract

This study aims to find out the effect of problem-based learning (PBL) models on students' learning soup chapter outcomes in Class XI of Culinary at SMKN 1 Lamongan. The type of research used is a quasi-experimental with a non-equivalent control group research design. The sample was two classes, including an experimental class and a control class with 53 students in Class XI of Culinary at SMKN 1 Lamongan. Data instruments were obtained by pre-test and post-test. The data analysis technique uses an independent sample t-test test with SPSS 25. The t-test independent test results for post-test showed that the value of Sig. For 0.020, which means the significance is <0.05. It can be said that there is a significant difference in the mean. Thus, it can be concluded that there is an effect of problem-based learning model on the learning results in Class XI of Culinary at SMKN 1 Lamongan.
Penerapan Hygiene dan Sanitasi pada Yulfia Catering di Mojoketo Ayu Rahmawati Dewi; Niken Purwidiani; Asrul Bahar; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3290

Abstract

The research objective of this final assignment is to describe the implementation of hygiene, sanitation and catering at Yulfia Catering in Mojokerto. This research uses theories from experts who study the implementation of hygiene, sanitation and catering. The method used in this research is a qualitative method with a descriptive approach. This research uses more interview and documentation techniques to support a qualitative approach. This research uses many data collection techniques using interviews and documentation. The focus of this research is to determine the implementation of hygiene, sanitation and catering carried out at Yulfia Catering Mojokerto. The final results of this research indicate that Yulfia Catering in Mojokerto needs follow-up regarding an efficient work system in dealing with consumers during busy times. Because when orders are busy, hygiene and sanitation are sometimes ignored.
SAJIAN HIDANGAN GASTRONOMI UPACARA ADAT DALAM SIKLUS KEHIDUPAN MANUSIA JAWA TIMUR Nurul Farikhatir Rizkiyah; Asrul Bahar; Nugrahani Astuti; Andika Kuncoro Widagdo; Rendra Lebdoyono
Media Bina Ilmiah Vol. 19 No. 5: Desember 2024
Publisher : LPSDI Bina Patria

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

Abstract

Food is a symbol of cultural heritage in a certain area where there are values of belief, religion, economy, and social as well as the identity and characteristics of a region. The rich heritage of food is one of the potentials in Indonesia that differentiates it from other countries. Every food served in a traditional ceremony is not spared from the meaning and prayers contained. In preparing, processing and serve traditional dishes, it must be done by a special person who is really given a trust. This study aims to identify and analyze: 1) traditional ceremonies in the human life cycle; and 2) the presentation of gastronomic dishes of traditional ceremonies in East Java. The type of research used is qualitative. This study uses data collection techniques in the form of literature studies, observations, interviews, and documentation in collecting data which is then analyzed using the Miles and Huberman Technique. The results of the study show that: 1) Traditional ceremonies in the human life cycle of East Java consist of 4 types, namely marriage, pregnancy and birth, growth and development, and death); and 2) Gastronomic dishes in traditional ceremonies of the human life cycle consist of 4 types of dishes that are grouped into rice, side dishes, vegetables, and traditional snacks.
GASTRONOMIC DISHES AS SOCIO-CULTURAL REPRESENTATION: AN ETHNOGASTRONOMIC STUDY IN THE OSING BANYUWANGI COMMUNITY, EAST JAVA Nurul Farikhatir Rizkiyah; Andika Kuncoro Widagdo; Rendra Lebdoyono; Asrul Bahar; Nugrahani Astuti
International Journal of Social Science Vol. 5 No. 4 (2025): December 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v5i4.11890

Abstract

This study examines the gastronomy of the Osing community in Banyuwangi as a socio-cultural representation that includes symbolic, spiritual, social, and ecological dimensions. The Osing people as the indigenous people of Banyuwangi have a culinary tradition that not only serves as a fulfillment of food needs, but also as a medium of cultural expression, ethnic identity, and guardian of local wisdom. Globalization and modernization affect the consumption patterns of the younger generation, so that traditional culinary values have the potential to be degraded. Through a qualitative approach with ethnographic methods, including participatory observation, in-depth interviews, and documentation. This research was conducted in Kemiren Village as the center of Osing culture. The results of the study show that ritual dishes such as pecel pitik, tumpeng sewu, and tumpeng songo contain the philosophy of human harmony with nature, spiritual relationship with ancestors, and social solidarity through the practice of mutual cooperation. Local ingredients and traditional processing techniques reflect the ecological knowledge of the Osing people that is in harmony with the principles of sustainable gastronomy. In the context of tourism, Osing culinary plays a strategic role as the main attraction, but at the same time faces the challenge of cultural commodification due to the development of the tourism industry. The community-based gastronomic tourism model is a solution to maintain cultural authenticity while providing economic benefits for local communities. This research confirms that Osing gastronomy is a holistic knowledge system that integrates cultural, ecological, and economic aspects, and contributes to the achievement of the Sustainable Development Goals (SDGs). These findings are expected to be the basis for the development of traditional culinary preservation policies and the strengthening of sustainable tourism in Banyuwangi.
Co-Authors Adinda Putri Cahyani Ahmad Alwi Akira Devy Kauri Alim Akbar Romadlony Amalia Ruhana, Amalia Andika Kuncoro Widagdo Annisa Fajar Aulia Any Sutiadiningsih Atiqo Mufidatul Khoirun Nisa’ Auliya Hidayatur Rizqi Ayu Rahmawati Dewi Azizah Priastuti Chlara Amanda Choirul Anna Nur Afifah Chreisty Luzvurry Deisthera Defia Laili Mustafik Putri Dewi Nur Inayah Dhea Aprilia Elviranti Ellena Talitha Philotheon Elyza Monic Novanda Farah Hanan Asma’ Annisa Felia Rana Amanda Fitrotin Ni’ma Intan Sari Hajar Alfina Alfadani Iif Fitriyatul Mahmudah Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur R Ita Fatkhur Romadhoni Lailiyah Sufi Faradisah Lilis Sulandari Lucia Tri Pangesthi M. Daris Athaya Rohmatillah Madania Ulfa Mauren Gita Miranti Mayasari, Noor Rohmah Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mulyono, Rizqi Myta Sabrina Wijayanti Nahdliyah Hita Pratiwi Nashita Lucky Mashura NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Ocha Regita Maharani Okky Ayunda Uliawati Pamela Daffa Aliftia Siregar Putri Azizah Indrasara RAHAYU DEWI SOEYONO Rendra Lebdoyono Rika Aprilia Rita Ismawati Rohmatin Alifia Arining Shellyna Fidya Silka Sri Handajani Yurieta Deillena Riswanda Zuhrotul Khanifatun Nisa