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All Journal Jurnal Ilmiah Profesi Pendidikan Abimanyu: Journal of Community Engagement Teknobuga : Jurnal Teknologi Busana dan Boga
Nurul Farikhatir Rizkiyah
Universitas Negeri Surabaya
Arts Economics, Econometrics & Finance Education Engineering Social Sciences

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Integration of STEM and Local Wisdom: Development of the Herbal STEMpreneur Model to Enhance 21st-Century Skills among Senior High School Students Andika Kuncoro Widagdo; Nurul Farikhatir Rizkiyah; Aji Fajar Ramadhani; Lucia Tri Pangesthi; Ratna Palupi Nurfatimah; Raida Amelia Ifadah; Patni Patni
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.32175

Abstract

This study aims to develop and test the effectiveness of the STEMpreneur Herbal Model as a STEM-based learning innovation integrated with local wisdom through the use of herbal plants to improve students' 21st-century skills. Using a mixed-methods approach with an explanatory sequential design, the study involved 32 Grade XI students from SMA Negeri 1 Karas Magetan through six weeks of project-based learning. Quantitative data were collected through critical thinking tests, creativity questionnaires, collaboration, and entrepreneurial literacy, while qualitative data were obtained from observations and interviews. The results showed a significant increase in critical thinking (Cohen's d = 1.21), creativity (+36.7%), collaboration (+25%), and entrepreneurial literacy (+30%), with the first three variables being the main predictors of entrepreneurial literacy. Qualitatively, students showed high engagement, appreciation for local knowledge, and increased motivation to learn. The Herbal STEMpreneur model proved effective in fostering 21st-century competencies, strengthening the Pancasila Student Profile, and contextualising science in real life. Wider implementation is recommended through interdisciplinary teacher training, adaptation of a curriculum based on regional potential, and collaboration with MSMEs and universities to support the sustainability of relevant and character-building STEM education.
Pengembangan Media Interaktif Adobeflash Sub-Elemen Bakery dan Pastry Pada Peserta Didik Fase F SMK Kuliner Alfiani Nailul Marom; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni; Nurul Farikhatir Rizkiyah
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 3 (2025): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i3.3554

Abstract

Puff pastry merupakan salah satu materi pembelajaran pada fase F SMK Kuliner yang membutuhkan media pembelajaran visual untuk menjelaskan prosedur pembuatannya yang cukup rumit. Video interaktif menjadi salah satu alternatif media pembelajaran yang bisa digunakan untuk menyajikan materinya, karena media ini menggabungkan elemen teks, audio, gambar, dan video serta penyajian interaksi 2 arah agar peserta didik lebih aktif. Tujuan dari penelitian ini untuk mengetahui: 1) Hasil pengembangan video interaktif puff pastry menggunakan Adobe Flash CS6 untuk fase F kelas XI, (2) Kelayakan video interaktif puff pastry menggunakan Adobe Flash CS6 untuk fase F kelas XI pada aspek materi dan media, dan (3) Respon peserta didik terhadap video interaktif puff pastry. Penelitian pengembangan ini menerapkan model ADDIE sampai tahap development karena keterbatas waktu penelitian. Teknik analisis data yang digunakan adalah deskriptif kuantitatif dengan presentase. Hasil pengembangan video interaktif dapat diakses melalui tautan berikut https://www.youtube.com/playlist?list=PLyQ-dQlFprjWHmP35QO8AHT3ZWoJAzXa1 dan https://drive.google.com/drive/folders/10VIrBrvSH_ECWSSAxXWxFCTTv2xjkLUv?usp=drive_link. Hasil penelitian menunjukkan bahwa 1) video interaktif diakses secara online dalam Youtube dan Google Drive, (2) video interaktif memperoleh skor rerata 92% dan 95% pada aspek materi dan media dengan nilai interpretasi sangat layak, dan (3) respon peserta didik diperoleh skor rerata 88% dengan interpretasi sangat layak. Berdasarkan hasil yang diperoleh, dapat disimpulkan bahwa video interaktif puff pastry layak digunakan dalam pembelajaran. 
Jamu Tradisional, Minuman Instan Upaya Edukasi Jamu Instant Dengan Metode Demonstrasi Untuk Ibu Duta Besar Dunia di Filipina Mauren Gita Miranti; Nurul Farikhatir Rizkiyah; Sri Handajani; Lucia Tri Pangesthi; Annisa Nur’Aini
Abimanyu : Jornal of Community Engagement Vol 6 No 2 (2025): August 2025
Publisher : Universitas Negeri Surabaya

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

Abstract

Jamu is a traditional Indonesia drink made from a variety of natural ingredients, including spices, herbs, and other natural ingredients. Jamu has a long history and is an important part of the tradition of health and folk medicine in Indonesia. Jamu is part of Indonesia's cultural heritage. Introducing jamu to the world can help increase appreciation for Indonesia's culture and its contribution to global knowledge. This article explores the Institute's efforts in educating and modernizing herbal medicine to gain wider acceptance, especially globally. The purpose of this study is to: introduce jamu as Indonesia's cultural heritage by educating participants on how to properly process ready-to-drink and instant jamu. This research was conducted by presentation, demonstration, and question and answer methods. The results of the study showed that 1) participants who were ambassadors from several countries in Asia, America, and Europe responded positively to jamu as Indonesia's cultural heritage. In general, herbal medicine is preferred as a drink, but they prefer herbal medicine without added sugar. Participants also found out that spices and plants that are considered wild can be processed into drinks that have medicinal properties, and 2) a demonstration using two techniques for making herbal medicine, namely the boiling technique for ready-to-drink herbal medicine and the crystallization technique for instant herbal medicine which has a longer shelf life.
Co-Authors Aji Fajar Ramadhani Alfiani Nailul Marom Andika Kuncoro Widagdo Annisa Nur’aini Ita Fatkhur Romadhoni Lucia Tri Pangesthi Mauren Gita Miranti Patni Patni Raida Amelia Ifadah Ratna Palupi Nurfatimah Sri Handajani