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Transferable critical thinking skills of culinary and fashion students in educational practical activities at Vocational Schools Komariah, Kokom; Rahmawati, Fitri; Asiatun, Kapti; Nurlita, Asri Andarini; Minarni, Maize Lina; Simaremare, Perawati
Jurnal Kependidikan: Penelitian Inovasi Pembelajaran Vol 8, No 1 (2024)
Publisher : Directorate of Research and Community ServiceUniversitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jk.v8i1.73121

Abstract

Efforts to continually develop the potential and skills of future teachers are crucial due to the increased demands placed upon them. This study aimed to examine the critical thinking abilities of students engaged in educational practice within vocational high schools, elucidating the challenges they encountered and proposing requisite strategies for surmounting them. Employing a quantitative descriptive approach, this research utilized surveys and focus group discussions (FGDs) as data collection instruments, validated through content validity measures. The study employe   ,;d students from the Department of Food and Clothing Education at the Faculty of Engineering, Universitas Negeri Yogyakarta, participating in Educational Practices within the Tourism Group Vocational High School, alongside tutor teachers guiding them. Analysis revealed that students exhibited commendable levels of critical thinking, evidenced by their adeptness in identifying information within the school environment, searching for information to analyze prevailing issues, and discerning various problems. Notably, the predominant obstacle impeding critical thinking proficiency was Sociocentrism, with a notable majority (61.64%) identifying unwarranted assumptions stemming from mass media sources (41.10%), and relativism due to deficient literacy skills, leading to closed-mindedness (31.51%).
Pelatihan Pembuatan Bakpao Aneka Isi pada Remaja Putri di Kelurahan Mangasa, Tamalate, Kota Makassar: Training on Making Steamed Buns with Various Fillings for Young Women in Mangasa Subdistrict, Tamalate, Makassar City SIMAREMARE, PERAWATI; Nuralfiah, Andi; Jusuf, Luthfiani; Anriyana, Nur Widya; Supriadi, Muh. Fadhil
Jurnal Edukasi dan Pengabdian kepada Masyarakat Vol. 4 No. 2 (2025): Desember 2025
Publisher : Yayasan Insan Literasi Cendekia (INLIC) Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/jepkm.v4i2.300

Abstract

Many adolescents possess considerable potential; however, fear of failure, limited opportunities for self-expression, and inadequate access to training constrain their ability to produce culinary products with economic value. This community service program aims to enhance adolescents’ skills and self-confidence through training in the production of assorted-filled steamed buns (bakpao), a simple culinary product with notable market prospects. The training was delivered through lectures and hands-on practice. The instructional materials covered dough preparation techniques, filling variations, food hygiene, as well as strategies for packaging and marketing bakpao products. Evaluation results indicated significant improvements in participants’ knowledge, technical skills, and motovation in producing marketable bakpao. This initiative is expected to foster the development of culinary entrepreneurial among adolescents in Mangasa Subdistrict, Tamalate District, Makassar City.
Penerapan Alat Pelindung Diri (APD) di Laboratorium Tata Boga, Universitas Negeri Makassar Muliani, Muliani; Ratnawati T; Simaremare, Perawati; Niza, Andi Khaerun; Isnaeni, Rizki
Jurnal Edukasi dan Pengabdian kepada Masyarakat Vol. 4 No. 2 (2025): Desember 2025
Publisher : Yayasan Insan Literasi Cendekia (INLIC) Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/jepkm.v4i2.302

Abstract

This community service activity aims to improve the knowledge and skills of first-year students in the proper use of Personal Protective Equipment (PPE) in the laboratory for the Basic Culinary course. The application of PPE serves as a preventive measure to reduce workplace accidents, maintain hygiene, and enhance safety awareness within vocational education environments. The implementation methods included socialization, demonstration, hands-on training, and evaluation of PPE usage among early-semester students. The results indicated an increase in students’ knowledge by 34% after the training, as well as an improvement in PPE compliance from 62% to 95%. Data analysis using a descriptive quantitative approach and direct observation demonstrated that the training was effective in strengthening work safety discipline. This activity is expected to serve as a safety-based practical learning model in culinary laboratory settings.
ANALISIS GAP KOMPETENSI FASHION DESIGNER DAN AHLI POLA (PATTERN MAKER) TERHADAP KUALIFIKASI KERJA INDUSTRI GARMEN Nuralfiah, Andi; Jusuf, Luthfiani; Supriadi, Muh. Fadhil; Anriyana, Nur Widya; Simaremare, Perawati; Nurliana, Andi; Nurhamzah, Wahyu
VOCATIONAL: Jurnal Inovasi Pendidikan Kejuruan Vol. 5 No. 4 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/vocational.v5i4.7725

Abstract

ABSTRACT The Indonesian garment industry continues to face a significant competency gap between vocational education graduates and the actual qualification demands of the workforce, particularly for the crucial roles of Fashion Designer and Pattern Maker. This study aims to empirically and systematically identify the competency discrepancies between the qualifications possessed by students of the Fashion Education Study Program at Yogyakarta State University and the ideal qualifications required by medium- to large-scale garment industries in the Yogyakarta Special Region. Employing a quantitative descriptive research design, data were collected through structured questionnaires distributed to final-year students and industry representatives, and analyzed using descriptive statistics and Gap Analysis. Findings indicate that, in the field of Fashion Design, the relevance between student competencies and industry needs reached 100%, demonstrating that all eleven competency items assessed were both relevant and required. Similarly, competencies in Pattern Making were classified as highly relevant, with students even possessing one additional skill not explicitly required by industry, thereby increasing the overall alignment score. These results suggest that the existing curriculum has effectively balanced the supply and demand of competencies for both professional roles. The study implies that educational institutions should continue strengthening the integration of disruptive technologies and adaptive skills to ensure graduate readiness for emerging challenges in the era of Industry 5.0. ABSTRAK Sektor industri garmen Indonesia menghadapi tantangan signifikan terkait kesenjangan kompetensi (skill gap) antara lulusan pendidikan vokasi dan tuntutan kualifikasi kerja riil, terutama pada peran Fashion Designer dan Pattern Maker yang krusial untuk daya saing produk. Penelitian ini bertujuan untuk mengidentifikasi secara empiris dan sistematis kesenjangan kompetensi antara kualifikasi yang dimiliki mahasiswa Program Studi Pendidikan Tata Busana Universitas Negeri Yogyakarta (sebagai penyedia kompetensi) dengan kualifikasi ideal yang dibutuhkan oleh perwakilan dunia kerja di industri garmen. Menggunakan metode penelitian deskriptif kuantitatif dengan desain survei, data dikumpulkan melalui kuesioner terstruktur dari mahasiswa tingkat akhir dan perwakilan industri garmen skala menengah ke atas di Daerah Istimewa Yogyakarta, yang kemudian dianalisis menggunakan statistik deskriptif dan Analisis Gap. Hasil penelitian menunjukkan bahwa, untuk bidang keahlian Fashion Designer, relevansi antara kompetensi mahasiswa dan kebutuhan industri mencapai 100%, mengindikasikan bahwa semua 11 item kompetensi yang dimiliki relevan dan dibutuhkan. Berdasarkan klasifikasi tersebut, maka dapat dikatakan bahwa relevansi antara kompetensi mahasiswa pendidikan tata busana UNY dengan kebutuhan dunia kerja di industri garmen bidang keahlian ahli pola (pattern maker) dapat dikatakan sangat relevan, selain itu mahasiswa memiliki satu keterampilan tambahan yang tidak secara eksplisit dibutuhkan industri, sehingga tingkat kesesuaian kompetensi terlihat lebih tinggi dibanding daftar kompetensi yang dipersyaratkan. Kesimpulannya, kurikulum program studi telah berhasil menyeimbangkan pasokan dan permintaan kompetensi untuk kedua peran, dengan implikasi bahwa lembaga pendidikan harus mempertahankan dan memperluas integrasi teknologi disruptif dan keterampilan adaptif untuk memastikan kesiapan menghadapi tuntutan Industri 5.0.
A The Meaning Of Ikan Mas Arsik In Batak Toba Culture: MAKNA IKAS MAS ARSIK DALAM BUDAYA BATAK TOBA Simaremare, Perawati; Marwanti
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i2.2197

Abstract

Culture is the wealth of a nation and must always be preserved. "Ikan mas arsik" is a traditional dish commonly used in customary events among the Batak Toba tribe. The purpose of this review is to explore the meaning of "ikan mas arsik" in Batak Toba culture. The method used is a narrative review, analyzing several articles using the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) method through the stages of identification, screening, eligibility, and inclusion.The analysis results indicate that the cultural values shaping the system of social relationships or kinship in Batak Toba customs are "Dalihan Na Tolu" (Hula-hula, Dongan Sabutuha, Boru), and the philosophy of life motivating the Batak Toba tribe is "Hamoraon, Hagabeon, and Hasangapon." Additionally, "ikan mas arsik" holds significance in Batak Toba culture and is used in traditional events such as weddings, "mambosuri" (seven-month pregnancy celebration), "mangupa," "tardidi" (child baptism), "mambosuri" (seven-month pregnancy celebration), and "mamboan sipanganon tu tulang" (seeking blessings and prayers from the maternal uncle or brother).This review not only contributes to the references on Batak Toba culture but also serves as input for related parties to preserve and sustain these cultural values