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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Food Science and Culinary Education Journal
Pangestu, Duani
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Enhancing learning and character through NHT model in grade x culinary class at SMKN 4 Yogyakarta Lastariwati, Badraningsih; Handayani, Titin Hera Widi; Wahniyatun, Miftakhul; Pangestu, Duani; Ristyorini, Enggar; Hatmoko, Fendi Tri
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 31 No. 1 (2025): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v31i1.77489

Abstract

ABSTRACTResearchers identified a lack of knowledge, skills, and attitudes in the students' learning activities in the Culinary Basics subject (Phase E) of grade X Culinary 6 SMK Negeri 4 Yogyakarta. The students who achieved the expected learning outcomes are below 75%, and teachers' learning methods are less varied. This study aims to improve learning outcomes and strengthen students' character. This study was Classroom Action Research designed with the Kemmis & McTaggart model. The study subjects consisted of 36 grade X students of the Culinary department. The research instrument used multiple-choice questions and students' character observation sheets. Data collection techniques were observation, tests, and documentation. Data analysis techniques used descriptive data for learning outcomes and qualitative descriptive statistics for observing student character. The Numbered Head Together learning model is (a) Numbering, (b) Teachers giving assignments, (c) Discussing and reporting the results of the discussion, (e) Responses from other friends, and (f) Conclusions. The students' learning outcomes of phase E in the subject of Basic Culinary at grade X Culinary 6 indicated that the students who achieved the Minimum Completeness Criteria in Cycle I and Cycle II were 24 with a percentage of 67 and 34 students with a percentage of 94%, respectively. The observation results of the Global Diversity dimension were 68% in Cycle I and 78% in Cycle II. In the Mutual Cooperation dimension, it was 71% in Cycle I and 80% in Cycle II. Both dimensions were categorized as good. This study concludes that efforts to improve learning outcomes and strengthen students' character by implementing NHT show positive results. Moreover, strengthening character must continue to be supported and implemented with various learning models other than NHT.  
Pembuatan Tortilla Chips Komposit Kulit Melinjo Kerikil dengan Jagung Terhadap Kualitas Inderawi, Tingkat Kesukaan Masyarakat, Kandungan Protein dan Kapasitas Antioksidan Pangestu, Duani; Ansori, Muhammad
Food Science and Culinary Education Journal Vol 12 No 2 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i2.41990

Abstract

The purpose of this research is to find out 1) Differences in the quality of sensory quality in terms of taste, color, aroma and texture. 2) The level of community preference. 3) Protein content and antioxidant capacity of tortilla chips different kerikil melinjo peel composites. The research method used is the prerequisite test, One Way Analysis of Variance and continued to Tukey's test if there are differences in sensory quality, the preference test uses descriptive analysis of means and Laboratory test. The results showed that there were differences in sensory quality on the color and aroma indicators of tortilla chips. Preferred test results from composite tortilla chips with kerikil melinjo peel (0%:100%, 50%:50%, 60%:40% and 70%:30%) with values (3,98, 3,86, 4,16 dan 4,03). Laboratory test results of protein content and antioxidant capacity of sample 0%:100% (6.9719%, 16.2665%), sample 50%:50% (6.6989%, 18.3361%), sample 60%:40% (7.1234%, 19.8261%), and sample (184) 70%:30% (7.3761%, 21.6887%). The conclusion is that in terms of the quality of the senses there is a significant difference in the color and aroma indicators of different composite tortilla chips of kerikil melinjo peel. The highest average preference test result is 60%: 40% sample. The highest protein content and the highest antioxidant capacity is a sample 70%:30%.
Co-Authors Badraningsih Lastariwati Hatmoko, Fendi Tri Muhammad Ansori Ristyorini, Enggar Titin Hera Widi Handayani Wahniyatun, Miftakhul