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All Journal Jurnal Ilmiah Profesi Pendidikan International Journal of Social Science Media Bina Ilmiah EduInovasi: Journal of Basic Educational Studies MAXIMAL
Nurul Farikhatir Rizkiyah
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Pengembangan Media Video Animasi “Animaker” Pembuatan Minuman “Color Changing Lemonade” Nadila Ayu Ardiana Putri; Sri Handajani; Nugrahani Astuti; Nurul Farikhatir Rizkiyah
Maksimal Jurnal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Vol 1 No 6 (2024): Agustus
Publisher : Maximal Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya dan Pendidikan

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Abstract

Penelitian ini bertujuan untuk mengembangkan media video animasi animaker pembuatan minuman color changing lemonade. Metode penelitian R&D yang dikembangkan oleh Sugiono. Data yang dikumpulkan berupa penilaian kelayakan media, serta pengambilan respon oleh siswa sekolah menengah. Hasil pengembangan media video animasi animaker ini dianalisis menggunakan hasil rata-rata dari angket penilaian kelayakan. Kelayakan media mendapatkan kategori sangat layak dengan presentase sebesar 90.6% oleh ahli materi, dan 89.6% oleh ahli media. Respon siswa terhadap media video animasi animaker mendapatkan penilaian sangat baik dengan presentase 88.75%. Media video animasi animaker pembuatan minuman color changing lemonade ini dikatakan sangat layak untuk digunakan, dan dapat untuk diimplementasikan untuk kegiatan pelatihan secara langsung untuk peneliti selanjutnya.
Analisis Efektvitas Manajemen Operasional Teaching Factory “Skala Boga” Di Jurusan Kuliner SMK Negeri 1 Lamongan Delya Anggi Ratnaningtyas; Sri Handajani; Any Sutiadiningsih; Nurul Farikhatir Rizkiyah
EduInovasi:  Journal of Basic Educational Studies Vol. 5 No. 2 (2025): EduInovasi:  Journal of Basic Educational Studies
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/edu.v5i2.8971

Abstract

The purpose of this research is to analyze the operational management of the Teaching Factory "Skala Boga" in the Culinary Department of SMK Negeri 1 Lamongan. Using a descriptive qualitative approach, data were collected through interviews, observations, and documentation. The research subjects include the head of the department, Teaching Factory managing teachers, and culinary students of SMK Negeri 1 Lamongan. The data were analyzed through data reduction, data presentation, and conclusion/verification. The results indicate that the implementation of operational management has been carried out fairly well. (1) Planning covers aspects of human resources, production, finance, and marketing, all of which have been well structured. (2) Organizing includes a clear organizational structure and effective resource management. (3) In the actuating aspect, human resources have performed their duties and responsibilities effectively, production meets standard requirements, financial records are detailed, and marketing has achieved a fairly broad reach. (4) Supervision is conducted by teachers and coordinators, including regular financial audits and marketing evaluations.
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

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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.
Pengembangan E-Modul Berbasis Aplikasi Flip PDF Professional Sub-Elemen Profesi di Bidang Kuliner Bagi Siswa Fase E di SMK Kuliner Primasyita Putri Aisyah Rani; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni; Nurul Farikhatir Rizkiyah
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 3 (2025): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i3.3555

Abstract

Penggunaan bahan ajar berbasis digital memungkinkan adanya interaksi yang lebih efektif dan dinamis dengan materi pembelajaran. Penelitian berikut bertujuan mengembangkan e-modul berbasis aplikasi Flip PDF Professional pada sub-elemen profesi di bidang kuliner untuk siswa fase E SMK Kuliner. Pengembangannya memakai model R&D 4D (Define, Design, Develop, Disseminate), namun hanya sampai tahap develop. Subjek penelitian ialah 32 siswa fase E kuliner 3 di SMKN 8 Surabaya. Teknik pengumpulan datanya memakai angket semi terbuka dengan skala likert 5 tingkat. Analisis data deskriptif kuantitatif dilakukan pada hasil validasi ahli materi, ahli media, dan respons siswa. Hasil pengembangan e-modul bisa diakses melalui https://online.flipbuilder.com/nltwa/mgku. Hasil validasi materi dan media menunjukkan peningkatan skor hingga 93,3% dan 91% yang dikategorikan sangat layak. Hasil respons siswa juga menunjukkan respons positif dengan skor rata-rata 92,2% sehingga bisa dikategorikan sangat layak dipakai. Dengan demikian, bisa disimpulkan bahwasannya e-modul berikut sangat layak dipakai dan efektif sebagai media pembelajaran di SMK Kuliner dalam mendukung Kurikulum Merdeka.
Co-Authors Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Delya Anggi Ratnaningtyas Ita Fatkhur Romadhoni Lucia Tri Pangesthi Nadila Ayu Ardiana Putri Nugrahani Astuti Primasyita Putri Aisyah Rani Rendra Lebdoyono Sri Handajani