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All Journal Pedagogia: Jurnal Pendidikan Jurnal Abdimas Akademika Advances In Social Humanities Research Jurnal Multidisiplin Indonesia JAMBURA JOURNAL OF ENGINEERING EDUCATION (JJEE)
Thyara Mahanani
Universitas Negeri Yogyakarta
Arts Humanities Education Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences Veterinary Other

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PELATIHAN PEMBUATAN KUE PUTU AYU SUBTITUSI DAUN KELOR SEBAGAI PEWARNA ALAMI KUE YANG KAYA ANTIOKSIDAN DI KALURAHAN SENDANGSARI Rinawati, Wika; Munif, Ngabdul; Mahanani, Thyara; Sandya, Ezra Chica’al
Jurnal Abdimas Akademika Vol. 5 No. 01 (2024): Edisi Juni 2024
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63864/jaa.v5i01.310

Abstract

Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) memberikan pengetahuan dalam mengolah daun kelor; (2) memberikan ketrampilan dalam membuat dan mengemas produk kue putu ayu subtitusi daun kelor; (3) memberikan pengetahuan dan ketrampilan berkaitan perhitungan harga jual produk kue putu ayu subtitusi daun kelor. Metode yang digunakan anatar lain ceramah, demonstrasi, tanya jawab dan pendampingan. Pelatihan dilaksanakan Rabu, 20 Maret 2024 di laboratorium Pastry Tata Boga Fakultas Vokasi UNY dengan jumlah peserta yaitu 20 orang. Hasil pengabdian menunjukkan bahwa: (1) peserta mempunyai pengetahuan dalam mengolah daun kelor; (2) peserta mempunyai ketrampilan dalam membuat dan mengemas produk kue putu ayu subtitusi daun kelor; (3) Peserta mempunyai pengetahuan dan ketrampilan berkaitan perhitungan harga jual produk Kue Putu Ayu Subtitusi Daun Kelor. Rekomendasi pengabdian selanjutnya dapat mengambil berkaitan pengolahan aneka minuman sehat berbahan dasar atau subtitusi daun kelor.
The Factors that Influence Student Satisfaction During Online Learning on the Subject of Culinary in the Bachelor of Applied Culinary Program of UNY Auliana, Rizqie; Rahmawati, Fitri; Mahanani, Thyara; Marwanti, Marwanti
Pedagogia : Jurnal Pendidikan Vol. 13 No. 1 (2024): February
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pedagogia.v13i1.1539

Abstract

This study aims to determine: (1) the factors that influence student satisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY, (2) the factors that dominate student satisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY, (3) the factors of student dissatisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY. The type of research is quantitative with a survey method. The research was carried out in March-August 2022 with the subject being students of Bachelor of Applied Culinary Programs at UNY Wates & Gunung Kidul Campus. Total population 189 people. The sampling technique used was the purposive sampling method. The data collection technique used a questionnaire and the data analysis technique used was descriptive quantitative. The results of the study show that: (1) the factors that influence student satisfaction during online learning are good e-teaching, good e-resources, assessment, learning content, perceived flexibility, perceived usefulness, learner-learner interactions, learner-instructor interactions, self-regulated learning; (2) The most dominant factor influencing student satisfaction during online learning is assessment; (3) the factors that became a source of student dissatisfaction during online learning were not found. The research implications show that online learning or also called distance learning can be applied to vocational study programs. In the future, if special circumstances occur, online learning can be developed into fun learning.
PENINGKATAN NILAI GIZI PRODUK PANGAN LOKAL: PEMBUATAN KULIT BAKPIA SUBTITUSI DAUN KELOR SEBAGAI INOVASI USAHA RUMAHAN Mahanani, Thyara; Munif, Ngabdul; Sandya, Ezra Chica’al; Rinawati, Wika
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.v6i01.363

Abstract

Kegiatan pengabdian kepada masyarakat ini dilaksanakan dengan tujuan (1) meningkatkan nilai gizi produk pangan lokal melalui inovasi pembuatan kulit bakpia dengan substitusi daun kelor (Moringa oleifera), (2) mendorong pengembangan usaha rumahan yang bernilai ekonomis dan berkelanjutan. Daun kelor dikenal sebagai sumber nutrisi tinggi yang mengandung protein, vitamin, dan mineral penting bagi kesehatan. Melalui kegiatan ini, masyarakat diberi pelatihan mengenai manfaat daun kelor, teknik pembuatan kulit bakpia dengan campuran tepung daun kelor, dan strategi sederhana untuk memasarkan produk sebagai peluang usaha rumahan. Metode pelaksanaan meliputi edukasi gizi, demonstrasi pembuatan, dan praktik langsung oleh peserta. elatihan dilaksanakan Rabu, 20 Maret 2024 di laboratorium Pastry Tata Boga Fakultas Vokasi UNY dengan jumlah peserta yaitu 20 orang. Hasil dari kegiatan ini menunjukkan (1) peningkatan pemahaman masyarakat mengenai pangan bergizi, (2) kemampuan menghasilkan produk inovatif dengan nilai jual lebih tinggi. Diharapkan, program ini dapat menjadi langkah awal dalam mendorong ketahanan pangan lokal sekaligus menciptakan peluang ekonomi berbasis potensi sumber daya alam sekitar
Meningkatkan Pengalaman Belajar Siswa pada Pendidikan Vokasional: Pengembangan Media Interaktif Pada Mata Pelajaran Praktikum Thyara Mahanani; Prihastuti Ekawatiningsih
Jambura Journal of Engineering Education Vol.3 No.1 Juni 2024 : Jambura Journal of Engineering Education
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjee.v3i1.26894

Abstract

This study aims to: 1) Develop learning media in the form of salad making simulation using macromedia flash program, 2) Determine the feasibility of media according to material experts, media experts and students in salad making simulation using macromedia flash program for class X students of SMK PIUS X Magelang. This research was conducted at SMK Pius X Magelang using research and development (R and D) type, with ADDIE development model. The stages in this study consist of; (1) analysis stage; (2) planning stage; (3) development and production stage; (4) implementation trial stage; (5) evaluation stage. To obtain media validation and reliability, it was carried out by 2 material experts and 1 media expert. The instrument trial conducted by 40 students had 2 failed results and 30 were declared valid with a reliability value of 0.921. Data analysis using Descriptive Statistics. The results of the study are as follows: 1) Development of learning media through the Analysis stage: competency analysis, material analysis, student characteristics analysis, instructional analysis. Design: preparation of material framework, determination of systematics, planning of evaluation tools. Develop: pre-research, determination of draft, editing, revision. Implement: product trial. Evaluate. ; 2) for the feasibility of learning media based on material experts in the feasible category with a percentage of 100% and media experts included in the feasible category with a percentage of 96.7%, the results of the instrument feasibility trial included in the very feasible category with a percentage of 53.8%, for the results of media responses by students have a percentage of very feasible 43.7%, feasible 47.5%, less feasible 8.3%, not feasible 0.6%. Based on the results of the pretest 77.2 and posttest 87.2 there was an increase of 10. Thus this media can be said to be feasible for use in Continental learning.
Implementasi Pembelajaran Blended Learning Untuk Meningkatkan Motivasi dan Hasil Belajar Makanan Kontinental Pada Siswa Sekolah Menengah Kejuruan Thyara Mahanani; Ngabdul Munif; Tri Murhanjati Sholihah; Kurni Marifa
Jurnal Multidisiplin Indonesia Vol. 5 No. 10 (2026): Jurnal Multidisiplin Indonesia
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jmi.v5i10.2974

Abstract

Perkembangan teknologi informasi mendorong perubahan dalam proses pembelajaran, termasuk pada pendidikan kejuruan yang membutuhkan strategi pembelajaran inovatif untuk meningkatkan motivasi dan hasil belajar siswa. Permasalahan dalam pembelajaran Pengolahan Makanan Kontinental di Sekolah Menengah Kejuruan (SMK) menunjukkan rendahnya motivasi belajar dan pencapaian hasil belajar siswa akibat penggunaan metode pembelajaran yang masih berpusat pada guru. Penelitian ini bertujuan untuk mengetahui implementasi pembelajaran Blended Learning dalam meningkatkan motivasi dan hasil belajar siswa pada mata pelajaran Makanan Kontinental. Penelitian ini menggunakan metode Penelitian Tindakan Kelas (PTK) dengan model spiral McTaggart yang terdiri atas tahapan perencanaan, tindakan, observasi, dan refleksi. Subjek penelitian adalah 40 siswa kelas XI Tata Boga. Pengumpulan data dilakukan melalui observasi, dokumentasi, tes, dan angket, kemudian dianalisis menggunakan pendekatan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa penerapan Blended Learning berbasis Web Learning mampu meningkatkan aktivitas dan motivasi belajar siswa. Pada Siklus II, sebanyak 90% siswa berada pada kategori motivasi tinggi dan 92,5% siswa mencapai nilai ketuntasan minimal. Temuan ini menunjukkan bahwa Blended Learning dapat menjadi alternatif strategi pembelajaran yang efektif dalam meningkatkan keterlibatan siswa dan pemahaman materi praktik. Penelitian ini menyimpulkan bahwa penerapan Blended Learning memberikan dampak positif terhadap peningkatan motivasi dan hasil belajar siswa SMK.
Nutritional, Physicochemical and Sensory Evaluation of Geblek, a Traditional Food from Kulon Progo Regency Enriched with Ulva sp. from Gunungkidul Coast Angga Rendyantoni Puji Utomo; Minta Harsana; Thyara Mahanani
Advances In Social Humanities Research Vol. 4 No. 10 (2026): Advances In Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v4i10.694

Abstract

Geblek is a traditional cassava-based snack from Kulon Progo, Yogyakarta, that generally has limited nutritional value because of its relatively simple ingredient composition. Ulva sp., a green seaweed, contains macro- and micronutrients, antioxidants, and other bioactive compounds, making it a potential functional food ingredient. This study aimed to evaluate the effects of Ulva sp. supplementation on the nutritional composition, physicochemical properties, and sensory characteristics of geblek. Ulva sp. was obtained from seaweed farmers in Gunungkidul, dried, processed into powder, and incorporated into geblek at concentrations of 0% (STD), 2% (GU2), 4% (GU4), and 6% (GU6). Proximate composition, antioxidant activity (IC??), crude fiber content, color parameters (L*, a*, and b*), texture, and sensory characteristics were evaluated. The results showed that Ulva sp. supplementation increased fat and ash contents, reduced moisture content, and did not significantly affect carbohydrate or protein contents. Antioxidant activity improved significantly (p < 0.05), whereas crude fiber content remained unchanged. Texture measurements were significantly higher in geblek supplemented with 4% Ulva sp. (13.63 ± 1.85 N) than in the control (9.17 ± 1.07 N). The color values of the supplemented samples decreased because of the green pigmentation of Ulva sp. powder. Sensory evaluation indicated that the appearance, taste, and overall acceptability of geblek supplemented with 4% Ulva sp. were comparable to those of the control, whereas supplementation at 6% reduced sensory preference. No significant differences in aroma or texture attributes were observed among the treatments. In conclusion, supplementation with Ulva sp. improved selected nutritional and physicochemical characteristics of geblek while maintaining sensory acceptability at moderate supplementation levels.
Co-Authors Angga Rendyantoni Puji Utomo Ezra Chica’al Sandya Fitri Rahmawati Marifa Kurniasari Marwanti Minta Harsana Ngabdul Munif Prihastuti Ekawatiningsih Rizqie Auliana Tri Murhanjati Sholihah Wika Rinawati