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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Teknobuga : Jurnal Teknologi Busana dan Boga
Ratna Palupi Nurfatimah
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology 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.
Development Of Halal Food Textbooks To Support Culinary Students' Achievement Of SDGs Ratna Palupi Nurfatimah; Nugrahani Astuti; Hidayatun Muyasyaroh; Fitri Komala Sari; Hanif Naufal Ahmi
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.v7i1.27065

Abstract

The background of this research is the increasing demand for the Indonesian halal industry and the achievement of SDGs, as well as the limited comprehensive Halal Food teaching materials in universities. The aim of the research to develop and determine the feasibility of a textbook for undergraduate students of Culinary Arts Education, UNESA. The novelty of this research lies in the integration of three pillars: sharia aspects, certification regulations, and practical food technology (critical points) relevant to culinary vocations. The method used is the Research and Development (R&D) 4D model (Define, Design, Develop, Disseminate), the textbook was validated by 3 experts (material and media) and tested limited to 65 students as users. The results of quantitative descriptive analysis and data triangulation showed that the textbook was declared "Very Feasible". User responses were very positive, where 86.2% of students rated the book "Feasible for Use". The highest quantitative scores were in the SDGs Insight category (3.71/4.00) and Material Construction Feasibility (3.65/4.00), which validated the success of the substance. The main areas of improvement identified consistently by experts and students were the technical aspects of visual presentation, such as cover design, layout, and image resolution (3.50/4.00). It was concluded that this textbook is very valid and worthy of being implemented as the main teaching material after improvements to the visual design. Implementation of the textbook in learning activities is an assignment for students regarding the analysis of critical halal points in MSME products around the campus.
The Effect of Tiktok Content Type and Content Interaction on Brand Awareness of Custom Cake D’meals Aisya Risnanda Fadhilla; Luthfiyah Nurlaela; Aulia Bayu Yushila; Ratna Palupi Nurfatimah
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.v7i1.27089

Abstract

This study aims to analyze the partial and simultaneous effects of TikTok content type and content interaction on the brand awareness of Custom Cake D’meals. The growing popularity of custom cakes on TikTok provides the background for examining how content strategies and audience engagement contribute to brand awareness. This research employs a quantitative explanatory approach using a survey of 95 respondents who follow the TikTok account @milaniaadrr (owner of Custom Cake D’meals). The sample was selected using purposive sampling and the Slovin formula. Data were analyzed using multiple linear regression with t-test and F-test. The results indicate that content type and content interaction influence brand awareness, and simultaneously have a significant effect with a coefficient of determination of 48.5%. These findings suggest that effective TikTok marketing strategies require alignment between appropriate content formats and efforts to encourage active audience interaction. This study provides empirical evidence for culinary business practitioners in utilizing social media to build brand awareness and supports Culinary Education by offering practical insights for developing innovative promotional strategies aligned with the modern culinary industry.
The Effect Of Sanitation Hygiene Knowledge On Students Clean And Healthy Living Behavior Nur Maulidiyah; Ratna Palupi Nurfatimah; Nugrahani Astuti; Hanif Naufal Ahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27250

Abstract

This investigation was designed to examine the degree to which students' comprehension of sanitation and hygiene principles contributes to the enactment of clean and healthy living behaviors (PHBS) within the framework of food processing practical activities at SMK Dharma Wanita Gresik. The research adopted a quantitative paradigm, integrating a descriptive analytical framework with simple linear regression as the primary inferential technique. A total of 39 students constituted the study population, all of whom were designated as research participants by means of total sampling. Data acquisition was carried out through two standardized instruments, namely a structured knowledge test and a systematic observational checklist. Analysis of the sanitation and hygiene knowledge variable produced a mean value of 9.87 accompanied by a standard deviation of 2.45. The categorical breakdown indicated that 3 students were placed in the very low proficiency level, 12 students in the low level, 10 students in the moderate level, and 14 students in the high knowledge category. Regarding PHBS behavioral enactment, 17 students — representing the largest subgroup — were situated within the low behavioral tier. The very low PHBS category recorded no student placements, while 9 students were assigned to the moderate behavioral level. An additional 8 students were positioned within the good PHBS tier, and 5 students achieved classification at the very good behavioral level. The inferential analysis conducted through simple linear regression demonstrated that students' sanitation and hygiene knowledge failed to produce a statistically significant impact on their PHBS enactment, as substantiated by a p-value of 0.747 and a coefficient of determination (R²) amounting to a mere 0.3%. These results collectively imply that cognitive mastery of sanitation and hygiene principles in isolation functions as a minimal contributor to the formation of clean and healthy behavioral practices during food processing activities, underscoring the likelihood that other contextual variables exert a more substantial role in shaping students' health-related conduct.
Co-Authors Aisya Risnanda Fadhilla Aji Fajar Ramadhani Andika Kuncoro Widagdo Aulia Bayu Yushila Fitri Komala Sari Hanif Naufal Ahmi Hanif Naufal Ahmi Hidayatun Muyasyaroh Lucia Tri Pangesthi Luthfiyah Nurlaela Nugrahani Astuti Nur Maulidiyah Nurul Farikhatir Rizkiyah Patni Patni Raida Amelia Ifadah