Article Per Year (5 Year)
p-Index From 2021 - 2026
1.048
P-Index
This Author published in this journals
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

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
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 Motivation And Internship Experience On Culinary Students’ Work Readiness At Vocational High School Nindi Putri Maharani; Sri Handajani; Ratna Palupi Nurfatimah; Ita Fatkhur Romadhoni
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.v6i3.27051

Abstract

This study aims to analyze the influence of motivation and internship (PKL) experience on the work readiness of culinary students at SMK Negeri 8 Surabaya. Grounded in Maslow’s hierarchy of needs and Kolb’s experiential learning theory, both factors are considered essential components in shaping students’ employability. This research employed a quantitative correlational method with a sample of 62 eleventh-grade culinary students selected through random sampling. Data were collected using a Likert-scale questionnaire and analyzed through multiple linear regression using SPSS 26.  The results indicate that motivation and internship experience have a positive and significant effect on students’ work readiness, both partially and simultaneously. The regression model produced an Adjusted R² value of 0.583, indicating that 58.3% of the variance in work readiness is explained by the two predictor variables.
The Effect of Modification Methods on Physicochemical and Sensory Quality of Purple Corn Flour Fahniati Sofi Tartilla; Ratna Palupi Nurfatimah; Nugrahani Astuti; Hanif Naufal Ahmi
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.v6i3.27049

Abstract

Purple corn flour (Zea mays L.) is a local food ingredient rich in anthocyanins with potential as a functional commodity. However, its basic qualities such as moisture content and color stability are strongly influenced by modification methods. This study aimed to evaluate the effects of pregelatinization, fermentation using Lactobacillus casei, and their combination on the physicochemical (moisture content and color parameters L*, a*, b*) and sensory qualities of purple sticky corn flour. All treatments were analyzed through hedonic testing with 30 semi-trained panelists and laboratory evaluation. Data were statistically analyzed using ANOVA followed by Duncan’s test at a 5% significance level. The results showed that among all treatments, pregelatinization produced the lowest moisture content (9.88%) compared to the control (11.05%) and improved color intensity (lower L* and b* values, higher a* value). Fermentation alone tended to reduce aroma acceptance, while the combination treatment provided intermediate results. Sensory evaluation confirmed that pregelatinization was the most preferred method, maintaining neutral aroma and enhancing visual appeal. These findings highlight pregelatinization as the most effective modification technique, providing purple corn flour with better stability, storage quality, and visual attributes, thus supporting its potential as a raw material for value-added functional food products.
The Effect of Marketing Mix on Purchase Decisions at Éclair Coffee in Mataram City Levina Apriyeni Wijaya; Luthfiyah Nurlaela; Aulia Bayu Yushila; Ratna Palupi Nurfatimah
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.v6i3.27040

Abstract

The take a look at ambitions for look at how application of a advertising blend method concerning 4 key additives, namely product, rate, distribution, and advertising, contributes to consumer purchasing choices at Éclair coffee in Mataram town. the idea for this have a look at stems from the fast growth of the culinary industry and increasingly competitive espresso stores, which necessitates appropriate advertising strategies to influence client interest and selections. The studies technique used a quantitative method with an associative design, at the same time as data collection become accomplished through the distribution of Google paperwork-based questionnaires to a hundred respondents the usage of purposive sampling as a part of a non-probability sampling approach. The consequences discovered that the product and merchandising factors had a sizeable impact on buying selections, even as the fee and vicinity (distribution) variables did now not show a vast person affect. however, when tested together, the four advertising and marketing mix variables performed a role in purchasing choices with an standard contribution of 39.1%, so it may be concluded that product and merchandising are the principle elements that decide consumer choices. based on these findings, Éclair coffee desires to prioritize improving product quality and strengthening extra creative promotional initiatives. similarly, it's also vital to reevaluate pricing and region choice policies to stay applicable, aggressive, and capable of aligning enterprise approach with evolving customer dynamics and tendencies. 
Co-Authors Aisya Risnanda Fadhilla Aji Fajar Ramadhani Andika Kuncoro Widagdo Aulia Bayu Yushila Fahniati Sofi Tartilla Fitri Komala Sari Hanif Naufal Ahmi Hanif Naufal Ahmi Hidayatun Muyasyaroh Ita Fatkhur Romadhoni Levina Apriyeni Wijaya Lucia Tri Pangesthi Luthfiyah Nurlaela Nindi Putri Maharani Nugrahani Astuti Nurul Farikhatir Rizkiyah Patni Patni Raida Amelia Ifadah Sri Handajani