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All Journal International Journal of Social Science Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Pustaka: Jurnal Bahasa dan Pendidikan Media Bina Ilmiah Student Scientific Creativity Journal Jurnal Bintang Pendidikan Indonesia Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Harmoni Pendidikan: Jurnal Ilmu Pendidikan Tarbiatuna: Journal of Islamic Education Studies
Andika Kuncoro Widagdo
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Pengembangan E-Modul Berbasis Flip Pdf Professional Pada KD Menganalisis Sweet Bread Di SMKN 1 Lamongan Dian Kusuma Dewi; Lucia Tri Pangesthi; Niken Purwidiani; Andika Kuncoro Widagdo
PUSTAKA: Jurnal Bahasa dan Pendidikan Vol. 3 No. 2 (2023): April : Jurnal Bahasa dan Pendidikan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/pustaka.v3i2.507

Abstract

Penelitian ini merupakan penelitian pengembangan modul pembelajaran berbasis flip pdf professional yang bertujuan untuk mengetahui: 1) hasil Pengembangan e-modul berbasis flip pdf KD sweet bread 2) kelayakan bahan ajar dari materi dan media KD menganalisis sweet bread pada e-modul berbasis flip pdf professional ; 2) Respon peserta didik di SMKN 1 Lamongan terhadap e-modul KD menganalisis sweet bread berbasis Flip Pdf Professional. Metode penelitian ini adalah model pengembangan ADDIE yang disederhanakan, tahapan penelitian ini terdiri atas: 1) analisis 2) Perencanaan 3) Pengembangan 4) Implementasi 5) Evaluasi. Data dikumpulkan dengan instrumen penelitian yang terdiri atas: lembar validasi untuk penilaian kelayakan produk media; dan angket untuk melihat respon peserta didik. Uji coba media dilakukan dengan 30 peserta didik kelas XII 2 Program Keahlian Tata Boga di SMKN 1 Lamongan. Hasil penelitian menunjukkan bahwa: 1) Hasil e-modul bisa digunakan melalui offline maupun online 2) materi dan media e-modul sweet bread berbasis flip pdf professional layak digunakan sebagai bahan ajar dengan kategori sangat baik yakni rata-rata skor materi 4,9 dan media 4,65; 2) Respon peserta didik terhadap e-modul kompetensi dasar sweet bread berbasis flip pdf professional berada pada kategori sangat baik dengan rata-rata skor 4,75.
Penerapan Video Tutorial Keterampilan Pembuatan Canape pada Student Club Cooking Class SDIT At-Taqwa Surabaya Afifah Nur’aini; Nugrahani Astuti; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
PUSTAKA: Jurnal Bahasa dan Pendidikan Vol. 3 No. 3 (2023): Juli : Jurnal Bahasa dan Pendidikan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/pustaka.v3i3.584

Abstract

Video tutorial learning media can facilitate the teaching and learning process and can stimulate students to be active in participating in learning. This study aims to determine teacher activities, student activities, student learning outcomes, and student responses to the application of video tutorials for canape making skills in the student club cooking class SDIT At-Taqwa Surabaya. This research was conducted in class V SDIT At-Taqwa Surabaya. This type of research is a type of pre-experiment research with a "One Shot Case Study" design. The data sample in this study was class V with a total of 23 students. Data in the study were obtained by several methods, namely observation, test, and questionnaire methods. The data analysis obtained is quantitative data and analyzed descriptively. The results of this research show that 1) Teacher activities in learning get an average of 3.9 with a very good category. 2) Student activities in learning get an average of 3.7 with a very good category. 3) The learning outcomes of students in the cognitive domain received an average of 92.4, in the affective domain received an average of 93.8, while in the psychomotor domain students obtained an average of 91. 4) The results of students' responses obtained an average percentage of 97.6% with a very positive category.
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 Achmad Dafid Al Arif Afifah Nur’aini Ananda Dwi Millenia Any Sutiadiningsih Ardansyah Putra Hariyanto Asrul Bahar Dian Kusuma Dewi Elyza Monic Novanda Ervina Dewi Andriati Ery Widar Ariyanto Fitrotin Ni’ma Intan Sari Gloria Norenta I. F Romadhoni Intan Aprilia Damayanti Ita Fatkhur Romadhoni Lilis Sulandari Lucia Tri Pangesthi Nashita Lucky Mashura NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Randika Lafia Dewi Rendra Lebdoyono Sayid Agil Jenar Sakti Sri Handajani Thoriq Afif Ramadhan Vannessa Mae Putriyana Zuhrotul Khanifatun Nisa