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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Pendidikan dan Sastra Inggris
Titis Budi Rahayu
Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Education Engineering Immunology & microbiology Physics Social Sciences Other

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Development of a Nasi Kotak E-Book to Support Learning in Manajemen Usaha Boga Titis Budi Rahayu
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.v13i2.35588

Abstract

This study aimed to (1) develop an e-book on Nasi Kotak materials, (2) evaluate its feasibility, and (3) assess student satisfaction with its use. The research employed a Research and Development (R&D) approach using the 4 D model, which includes the stages of Define, Design, Develop, and Disseminate. Data were collected through needs analysis observations, feasibility assessment questionnaires, and student satisfaction surveys. The e-book development process involved identifying learning needs, designing content structure and layout, producing and validating the e-book through expert review, and distributing it via the LMS platform. The results indicated that the e-book met the required standards of feasibility with average score 3.33, and received highly positive feedback from students with average score 3.38, demonstrating its effectiveness as an engaging and accessible learning resource.
Peningkatan Keterampilan Membuat Mother of Sauce Melalui Model Pembelajaran Project Based Learning di SMK Putra Anda Binjai Chairiza Azmi; Chitra Annisa Ramadhaningtyas; Lutfia Yasmin; Titis Budi Rahayu
Jurnal Pendidikan dan Sastra Inggris Vol. 5 No. 1 (2025): Jurnal Pendidikan dan Sastra Inggris
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jupensi.v5i1.5343

Abstract

The ability to prepare mother of sauce, which serves as a foundational element in classical cooking techniques, remains a notable challenge for students at SMK Putra Anda Binjai. This subject demands a high level of precision, technical proficiency, and deep procedural understanding that is not easily achieved through conventional teaching approaches such as lectures or one-way demonstrations. This study aims to evaluate the extent to which the implementation of the Project Based Learning model can enhance students' skills in producing mother of sauce. The research employed a quasi-experimental design using a One Group Pretest-Posttest model, involving 28 eleventh-grade culinary students. Data were collected through performance-based tests and analyzed using descriptive statistics and paired sample t-tests. The results revealed an increase in the average score from 11.18 before the intervention to 17.29 after the learning process, with a significance value of 0.000, indicating a statistically meaningful improvement. The findings suggest that project-based learning not only supports the enhancement of students’ technical skills but also fosters critical thinking, collaboration, and a sense of responsibility. This research recommends the integration of project-based learning into culinary practice instruction, particularly for complex and contextual topics such as mother of sauce.
Development of a Flip Book-Based Practical Guide for Chocolate Cake Decorations Mentari Arisyid Mulyadi; Titis Budi Rahayu; Nirmalasari Nirmalasari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26883

Abstract

This study aims to develop a practicum guide on chocolate cake decoration for the Cake Decoration course using the Plomp development model, which consists of three stages: preliminary analysis, design, and assessment. A needs analysis was conducted through questionnaires distributed to lecturers and students of the Culinary Education Study Program at Universitas Negeri Medan. The results showed that 93.83% of lecturers and 83.74% of students required a practicum guide in flipbook format as a learning medium. In the design phase, the guide was developed using applications such as Heyzine Flipbook and Canva, incorporating interactive multimedia elements. The guide was validated by subject matter experts and media experts, yielding an average score of 94.75 for content and 87.69 for media, both categorized as highly feasible. Practicality testing by students resulted in an average score of 87.88, indicating a high level of practicality. These findings demonstrate that the developed flipbook-based practicum guide is both appropriate and effective for use in the Cake Decoration course. 
Co-Authors Chairiza Azmi Chitra Annisa Ramadhaningtyas Lutfia Yasmin Mentari Arisyid Mulyadi Nirmalasari Nirmalasari