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All Journal Jurnal Padamu Negeri Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat)
Deny Hadi Siswanto
Muhammadiyah Mlati Senior High School
Education Other

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ASSESSING THE ETHNOMATHEMATICAL VALUES OF GUDEG JOGJA: A QUALITATIVE INQUIRY INTO THREE-DIMENSIONAL SPATIAL DECOMPOSITION AND SEQUENTIAL PROGRAMMING Wuri Astiwi; Deny Hadi Siswanto
Jurnal Padamu Negeri Vol. 3 No. 2 (2026): April : Jurnal Padamu Negeri (JPN)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/yjwmsg46

Abstract

This study aims to identify and analyze mathematical concepts embedded in the processing of Gudeg Yogyakarta through an ethnomathematical approach. The research employed a qualitative method with an educational ethnographic design. The research subjects consisted of traditional gudeg producers, besek craftsmen, and home-based gudeg industry practitioners in the Yogyakarta region, selected purposively. Data were collected through participant observation, in-depth interviews, and visual documentation to capture cultural practices and the underlying mathematical meanings. Data analysis was conducted descriptively and analytically through the stages of data reduction, data display, and conclusion drawing by transforming cultural activities into formal mathematical representations. The results indicate that the gudeg processing process contains various mathematical concepts, including three-dimensional and plane geometry in raw materials and packaging, fractions and ratios in ingredient measurements, sequences and series in the canning process, and algorithmic logic in deep cooking techniques. These findings confirm that Gudeg Yogyakarta has significant potential as a meaningful, contextual mathematics learning resource grounded in local wisdom.
Innovating aromatherapy candles from used cooking oil for student entrepreneurship Siti Atwano Pisriwati; Deny Hadi Siswanto; Nurcahyo Yogyanto
Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat) Vol. 3 No. 1 (2025): Dedicated: Journal of Community Services (Pengabdian kepada Masyarakat)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/dedicated.v3i1.81400

Abstract

Improper disposal of used cooking oil can harm the environment and disrupt aquatic ecosystems. A creative solution is repurposing it into aromatherapy candles, which offer relaxation and health benefits. This study aims to educate 11th-grade science students at SMA Muhammadiyah Mlati on reusing used cooking oil through aromatherapy candle-making training. The program involves raising awareness of the environmental risks of used cooking oil and conducting hands-on workshops where students create candles infused with essential oils such as patchouli and lemon, which also serve as natural mosquito repellents. The findings indicate a significant increase in students' interest in aromatherapy candle-making and entrepreneurship, as reflected in the rising interest levels after training. Moreover, this initiative fosters environmental awareness and opens opportunities for waste-based entrepreneurship. Therefore, producing aromatherapy candles from used cooking oil can help reduce pollution while enhancing students' skills and entrepreneurial mindset. Continuous support from schools and relevant institutions is essential to expand similar sustainable waste management programs.   Abstrak Pembuangan minyak goreng bekas yang tidak tepat dapat merusak lingkungan dan mengganggu ekosistem perairan. Solusi kreatifnya adalah dengan memanfaatkannya kembali menjadi lilin aromaterapi, yang menawarkan manfaat relaksasi dan kesehatan. Penelitian ini bertujuan untuk mendidik siswa kelas 11 MIPA di SMA Muhammadiyah Mlati tentang penggunaan kembali minyak goreng bekas melalui pelatihan produksi lilin aromaterapi. Penelitian ini melibatkan peningkatan kesadaran tentang risiko lingkungan dari minyak goreng bekas dan lokakarya langsung di mana siswa membuat lilin yang diresapi dengan minyak esensial seperti nilam dan lemon, yang juga berfungsi sebagai pengusir nyamuk alami. Hasil program menunjukkan peningkatan yang signifikan dalam minat siswa terhadap pembuatan lilin aromaterapi dan kewirausahaan, seperti yang ditunjukkan oleh peningkatan tingkat minat pasca pelatihan. Selain itu, inisiatif ini menumbuhkan kesadaran lingkungan dan membuka peluang untuk kewirausahaan berbasis limbah. Oleh karena itu, memproduksi lilin aromaterapi dari minyak goreng bekas dapat membantu mengurangi polusi sekaligus meningkatkan keterampilan dan pola pikir kewirausahaan siswa. Dukungan berkelanjutan dari sekolah dan lembaga terkait sangat penting untuk memperluas program pengelolaan limbah berkelanjutan serupa. Kata Kunci: kewirausahaan; lilin aromaterapi; minyak goreng bekas; pelatihan
Co-Authors Nurcahyo Yogyanto Siti Atwano Pisriwati Wuri Astiwi