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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar International Journal of Social Science Media Bina Ilmiah Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Rendra Lebdoyono
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Respon Peserta Didik Terhadap Program Pengabdian Masyarakat Melalui Pelatihan Pengolahan Labu Kuning: Pengabdian Febriani Lukitasari; Hidayatun Muyasyaroh; Diwyacitta Antya Putri; Nugrahani Astuti; Luthfiyah Nurlaela; Rendra Lebdoyono; Novia Tesalonika Amanda Rerung
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2798

Abstract

A  community service activity through pumpkin processing training was conducted at SMAN 1 Karas, involving 16 11th-grade students. The objectives of this activity were to provide knowledge about the nutrition and benefits of pumpkin, train food processing skills based on local ingredients, and foster student creativity in culinary product innovation. The implementation method included material delivery, creative practice, discussion, and evaluation through pre-tests, post-tests, and participant response questionnaires. The analysis results showed a significant increase in student knowledge, indicated by the difference in pre-test scores (50–60) and post-test scores (80–90). Participants' responses to the training were very positive, with average scores of 4.8–5.0 in aspects of material, instructor skills, facilities and infrastructure, and activity implementation. Participants considered the material easy to understand, the delivery method clear, and the product processing practice very useful. Several improvements were noted in aspects of instructor time discipline and the intensity of mentoring during practice. Overall, this training was effective in increasing students' knowledge, skills, and motivation to utilize local foods, especially pumpkin, as value-added product innovations. Such activities are important to continue to develop as an effort to support food diversification and entrepreneurship in the culinary field.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.
PENERAPAN BAHAN AJAR DIGITAL BERBASIS HEYZINE FLIPBOOK TERHADAP HASIL BELAJAR KOGNITIF PADA SISWA SMKN 4 BOJONEGORO Dita Aulia Sunaryo; Nugrahani Astuti; Febriani Lukitasari; Rendra Lebdoyono
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.59650

Abstract

This study aimed to determine the implementation of learning, students' cognitive learning outcomes, and students' responses after implementing Heyzine Flipbook-based digital teaching materials on poultry-based dishes at SMKN 4 Bojonegoro. This quantitative study employed a One Group Pretest-Posttest Design (pre-experimental) involving 36 students from Class X Culinary 1 and 35 students from Class X Culinary 2. Data were collected through observation, tests, and questionnaires, and analyzed using quantitative/statistical analysis, the N-Gain test, and the Paired Sample t-Test. The results showed that the learning implementation was categorized as very good. The average score increased from 70.00 to 75.00 in Class X Culinary 1 and from 60.00 to 85.00 in Class X Culinary 2. The Paired Sample t-Test showed a significance value (2-tailed) of <0.001, indicating a significant difference between the pre-test and post-test scores. Students' responses ranged good. Therefore, the implementation of Heyzine Flipbook-based digital teaching materials supported the improvement of students' cognitive learning outcomes.
PENERAPAN VIDEO PEMBELAJARAN BERBASIS STEM TERHADAP HASIL BELAJAR KOGNITIF SISWA SMK DI SMKN 1 DLANGGU Jasmine Syahda Sasmita; Nugrahani Astuti; Febriani Lukitasari; Rendra Lebdoyono
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.59657

Abstract

This study aims to determine of implementing STEM-based instructional videos on students’ cognitive learning outcomes at SMK Negeri 1 Dlanggu. This study employed a quantitative approach using a one-group pretest-posttest design. Data collection included observations, learning outcome tests (pretest and posttest), and student response questionnaires. Data were analyzed using descriptive and inferential statistical analysis. The results showed that: (1) the implementation of learning based on the observation of teacher activities reached 97.03% and student activities reached 98.44%, both categorized as very good; (2) students' cognitive learning outcomes improved, as indicated by the increase in the average pretest score from 70.88 to 88.24 in the posttest, with an N-Gain value of 0.58 (moderate category), and the Wilcoxon test showed a significance value of 0.000, indicating a significant effect; and (3) students' responses to the implementation of STEM-based learning videos reached 92.24%, categorized as very good
Co-Authors Andika Kuncoro Widagdo Asrul Bahar Dita Aulia Sunaryo Diwyacitta Antya Putri FEBRIANI LUKITASARI Hidayatun Muyasyaroh Jasmine Syahda Sasmita Luthfiyah Nurlaela Novia Tesalonika Amanda Rerung Nugrahani Astuti Nurul Farikhatir Rizkiyah