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All Journal Pedagogia: Jurnal Pendidikan Jurnal Abdimas Akademika JAMBURA JOURNAL OF ENGINEERING EDUCATION (JJEE)
Thyara Mahanani
Universitas Negeri Yogyakarta
Arts Humanities Education Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences 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.
Co-Authors Ezra Chica’al Sandya Fitri Rahmawati Marwanti Ngabdul Munif Prihastuti Ekawatiningsih Rizqie Auliana Wika Rinawati