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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Armada Pendidikan Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Aji Fajar Ramadhani
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Physics Social Sciences Other

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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.
The Effect of Gembili Flour (Dioscorea esculenta L.) Substitution on Sensory Quality and Consumer Acceptance of Donuts Salwa Salsabila; Luthfiyah Nurlaela; Lilis Sulandari; Aji Fajar Ramadhani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27080

Abstract

Donuts are bakery products widely consumed by the public and are generally produced using wheat flour as the main ingredient. The high dependence on wheat flour encourages the utilization of local food resources as alternative raw materials, one of which is gembili flour (Dioscorea esculenta L.). This study aimed to examine the effect of gembili flour substitution on the sensory quality and consumer acceptance of donuts. The research employed a single-factor experimental design with five substitution levels: P1 (10%), P2 (20%), P3 (30%), P4 (40%), and P5 (50%). Sensory attributes evaluated included color, aroma, taste, and texture, while hedonic assessment consisted of color, aroma, taste, texture, and overall liking. The use of gembili flour influenced product characteristics due to its high starch content and the absence of gluten, which affected dough structure, elasticity, and the final texture of the donuts. Data were analyzed using One Way Analysis of Variance (ANOVA) followed by Duncan’s multiple range test at a 5% significance level. The findings indicated that the level of substitution significantly affected sensory quality and consumer acceptance. Treatments P1 and P2 achieved the highest scores and showed no significant differences for most parameters, whereas higher substitution levels tended to reduce product acceptability. Therefore, gembili flour substitution up to 10-20% is considered optimal for producing donuts with acceptable sensory quality and consumer preference.
KARAKTERISTIK POLA KONSUMSI PRODUK KOPI DAN ESTIMASI PAPARAN KAFEIN HARIAN PADA KELOMPOK DEWASA AWAL: STUDI KORELASI TERHADAP INDIKATOR STRES Aji Fajar Ramadhani; Masayu Nandhia Dwiputri
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/cgkvp824

Abstract

Kopi merupakan stimulans yang banyak dikonsumsi oleh dewasa awal dan berpotensi memengaruhi fungsi kognitif serta indikator stres. Namun bukti hubungan antara konsumsi kopi dan kecenderungan stres masih kontradiktif. Penelitian ini bertujuan mengetahui hubungan antara konsumsi kopi (ekspektasi efek kafein) dan kecenderungan stres pada dewasa awal. Desain korelasional dengan pengumpulan data melalui kuesioner daring. Sampel terdiri dari 120 responden dewasa awal (usia 18–25 tahun). Instrumen yang digunakan adalah Caffeine Expectancy Questionnaire (CEQ) untuk mengukur konsumsi/ekspektasi kopi dan Perceived Stress Scale (PSS-10) untuk mengukur kecenderungan stres. Analisis meliputi uji asumsi normalitas (Kolmogorov–Smirnov) dan korelasi Pearson. Sampel (N = 120) terdiri dari 60,0% perempuan (n = 72) dan 40,0% laki-laki (n = 48); 78,3% mahasiswa dan 21,7% pekerja muda. Frekuensi konsumsi kopi: 57,5% (1–2 kali/hari), 32,5% (3–4 kali/hari), 10,0% (>4 kali/hari). Rata-rata skor CEQ = 3,21 (SD = 0,82; rentang 1,45–5,62) menunjukkan ekspektasi efek kopi pada tingkat sedang. Rata-rata skor PSS-10 = 22,84 (SD = 5,71; rentang 9–36) menunjukkan tingkat stres sedang. Hasil korelasi Pearson menunjukkan koefisien r = 0,312 dengan p = 0,071 (df = 118), yang berarti hubungan positif namun tidak signifikan secara statistik (p > 0,05) dan ukuran efek tergolong kecil atau lebih rendah. Pada sampel dewasa awal ini tidak ditemukan hubungan yang signifikan antara konsumsi/ekspektasi kopi dan kecenderungan stres meskipun arah korelasi positif (r = 0,312). Temuan mengindikasikan bahwa konsumsi kopi bukan penentu utama stres pada kelompok ini; faktor lain (mis. beban akademik, kualitas tidur, strategi koping) kemungkinan memiliki peran lebih besar. Disarankan penelitian lanjutan dengan desain longitudinal atau pengukuran dosis kafein kuantitatif untuk mengeksplorasi efek sebab-akibat.
Pengembangan Media PowerPoint Interaktif untuk Meningkatkan Efektivitas Pembelajaran Terkait Bahan Makanan Hewani Muhammad Abdel Faridz; Luthfiyah Nurlaela; Lilis Sulandari; Aji Fajar Ramadhani
JURNAL ARMADA PENDIDIKAN Vol 4 No 3 (2026): JURNAL ARMADA PENDIDIKAN
Publisher : Kilau Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60041/jap.v4i3.510

Abstract

Pemanfaatan media pembelajaran interaktif berbasis teknologi menjadi salah satu upaya untuk meningkatkan efektivitas pembelajaran pada pendidikan vokasi. Namun, pembelajaran materi bahan makanan hewani di SMK masih didominasi penggunaan PowerPoint konvensional yang kurang mampu menarik perhatian dan meningkatkan keterlibatan siswa. Penelitian ini bertujuan mengembangkan serta menguji kelayakan dan efektivitas media pembelajaran PowerPoint interaktif berbasis animasi pada materi daging untuk siswa kelas X Kuliner. Penelitian menggunakan metode Research and Development (R&D) dengan model ADDIE yang dibatasi hingga tahap implementasi. Uji coba dilakukan pada 30 siswa kelas X Kuliner SMKN 8 Surabaya yang dipilih menggunakan simple random sampling. Data dianalisis secara deskriptif kuantitatif, sedangkan efektivitas media diuji menggunakan uji Wilcoxon Signed-Rank Test. Hasil penelitian menunjukkan bahwa media memperoleh kategori sangat layak berdasarkan validasi ahli materi (91,67%), ahli media (97,50%), dan modul ajar (96,20%). Media juga terbukti meningkatkan hasil belajar siswa, ditunjukkan oleh peningkatan rata-rata nilai dari 57 menjadi 93,83 dengan hasil uji Wilcoxon yang signifikan (p = 0,001), serta memperoleh respons siswa sebesar 86,02% dengan kategori sangat menarik. Dengan demikian, media pembelajaran PowerPoint interaktif berbasis animasi layak dan efektif digunakan untuk mendukung pembelajaran materi bahan makanan hewani di SMK.
Pengaruh Model Pembelajaran Self Directed Learning (SDL) terhadap Keterampilan Berpikir Kritis dan Tingkat Kemandirian pada Siswa Kelas XI Kuliner di SMKN 1 Lamongan Amelya Astin Safitri; Lilis Sulandari; Aji fajar Ramadhani; Luthfiyah Nurlaela
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 4 No. 3 (2026): Jurnal Inovasi Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v4i3.6426

Abstract

This study aims to determine the effect of the Self Directed Learning (SDL) learning model on critical thinking skills and the level of learning independence of eleventh-grade Culinary students at SMKN 1 Lamongan. The low level of students’ critical thinking skills and learning independence, as students still tend to rely on teacher guidance, served as the background for conducting this study. This research employed a quantitative approach using a pre-experimental method with a one-group pretest-posttest design. The research subjects consisted of 57 eleventh-grade Culinary students at SMKN 1 Lamongan as the experimental class. Data collection was carried out through tests (pretest and posttest) to measure critical thinking skills and student worksheets (LKPD) to assess students’ learning independence. The data analysis techniques used were the Paired Sample T-Test and One Sample T-Test. The findings of this study indicate that the Self Directed Learning model is effective for implementation in the Continental Food subject, particularly on the topic of main course fish and shellfish, in improving vocational high school students’ critical thinking skills and learning independence.
Co-Authors Amelya Astin Safitri Andika Kuncoro Widagdo Lilis Sulandari Lucia Tri Pangesthi Luthfiyah Nurlaela Masayu Nandhia Dwiputri Muhammad Abdel Faridz Nurul Farikhatir Rizkiyah Patni Patni Raida Amelia Ifadah Ratna Palupi Nurfatimah Salwa Salsabila