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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Journal Education And Islamic Studies
Balqis, Aisyah Shinta
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Religion Agriculture, Biological Sciences & Forestry Education Immunology & microbiology Physics Social Sciences Other

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Penerapan Teaching Practic Seni Rupa pada Anak Usia Dini Octavia, Fadilla Mizratul; Balqis, Aisyah Shinta; Lestari, Juli; Seisky, Seisky; Fauza, Hilyatul; Khaira, Ummi; Deswita, Miranda; Dewi, Ayu Citra
Journal Education And Islamic Studies Vol. 2 No. 2 (2024): Journal Education And Islamic Studies
Publisher : Institut Agama Islam Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55062//JEDIES.2024.v2i2.749/5

Abstract

This study aims to identify the role of art in early childhood learning, evaluate the effectiveness of the learning approach through play with art with the research theme "Implementation of Teaching Practice of Fine Arts in Early Childhood". This article investigates the impact of art integration in learning on the development of early childhood. The research method used is qualitative using the theory of PTK in the classroom, which focuses on art as a learning tool for early childhood in the context of learning through play. Experiments were conducted with various art media, namely: finger painting, inner and outer smearing, batik using tissue, Cotton bud, painting using cotton bud, gradation, drawing with crayons. Data were analyzed using Quasi-experimental experiments to identify the main themes related to the role of art in learning and learning through play. In the implementation of the study, it was found that the role of art in learning and the effectiveness of the learning approach through play had a significant positive impact on the development of fine motor skills, creativity, and emotional and psychological responses of children. Furthermore, the results of this study emphasize the importance of art integration in preschool education to enrich the learning experience of early childhood and support the overall growth of children.
Innovation Of Bay Tat Cake In The Perception Of Generation Z In Napal Bengkulu Village Balqis, Aisyah Shinta; Astuti, Nugrahani; Lukitasari, Febriani; Lebdoyono, Rendra
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27050

Abstract

The preservation of Bengkulu's traditional Bay Tat cake faces the challenge of attracting attention among Generation Z. Currently, Bay Tat only has two variants (pineapple and coconut kernel), even though the potential of Bengkulu's local food ingredients is very diverse, allowing for the development of new flavor variants. However, the perception of Generation Z as future consumers towards the potential of Bay Tat innovation is unknown, including whether Generation Z will be interested if Bay Tat cake is innovated. This study aims to describe the perception of Generation Z in Napal Village towards the potential of Bay Tat cake innovation based on four questionnaire indicators: motives, willingness and expectations, stimulus intensity, and stimulus repetition. The method used is descriptive quantitative with 81 Gen Z respondents (junior high school students, high school students, university students, and workers) who are familiar with or have consumed Bay Tat. Data were collected through a closed questionnaire with a Likert scale of 1–5 and analyzed descriptively using Microsoft Excel. The results show that Generation Z's perception of the potential of Bay Tat innovation is in the positive category, marked by the dominance of "Agree" and "Strongly Agree" answers in all indicators. The 85% approval rate indicates that the younger generation is open to the development of new Bay Tat flavors, thus offering the opportunity for innovation in this traditional product to remain relevant to young consumers. The implication of this finding for the world of education is that it can be used as a real-life example in Product Development or Culinary Entrepreneurship courses to help students understand how to develop traditional foods to make them more appealing to the younger generation.
Co-Authors Ayu Citra Dewi Deswita, Miranda Fauza, Hilyatul Khaira, Ummi Lebdoyono, Rendra Lestari, Juli Lukitasari, Febriani Nugrahani Astuti Octavia, Fadilla Mizratul Seisky, Seisky