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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Journal of Artificial Intelligence and Digital Business
Febriani Lukitasari
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Immunology & microbiology Physics Social Sciences Other

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Pengembangan E-Modul Berbasis Heyzine Flipbook pada Materi Cookies (Kue Kering) Siswa Smk Kuliner Fase F Nasisah Inas; Febriani Lukitasari; Annisa Nur'aini; Sri Handajani
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 2 (2026): Mei-Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i2.9217

Abstract

Penelitian ini bertujuan untuk mengembangkan serta menguji kelayakan e-modul materi cookies (kue kering) berbasis Heyzine flipbook bagi siswa SMK Kuliner fase F. Penelitian menggunakan metode Research and Development (R&D) dengan model 4D yang meliputi tahap define, design, dan develop, sedangkan tahap disseminate tidak dilakukan. Pengembangan e-modul dilakukan melalui proses analisis kebutuhan pembelajaran, perancangan materi, penyusunan media, hingga validasi produk. E-modul dirancang menggunakan aplikasi Canva dengan total 28 halaman, kemudian dikonversi ke dalam format PDF dan diunggah pada platform Heyzine flipbook sehingga dapat diakses secara fleksibel melalui gawai maupun laptop. Produk juga dilengkapi fitur interaktif berupa tampilan flipbook digital, gambar pendukung, video pembelajaran, serta asesmen kognitif berbasis Quizizz untuk meningkatkan keterlibatan siswa dalam pembelajaran. Kelayakan materi dinilai oleh tiga validator ahli materi dengan rerata persentase sebesar 90% yang termasuk kategori sangat layak. Sementara itu, hasil validasi media oleh tiga ahli media memperoleh rerata persentase sebesar 81,7% dengan kategori sangat layak. Uji respon pengguna dilakukan kepada 32 siswa SMK Kuliner fase F dan memperoleh rerata persentase sebesar 85,1% dengan kategori sangat layak. Penilaian siswa mencakup aspek kemenarikan tampilan, kemudahan penggunaan, kejelasan dan pemahaman materi, serta kemampuan e-modul dalam meningkatkan motivasi dan kemandirian belajar. Berdasarkan hasil tersebut, e-modul berbasis Heyzine flipbook pada materi cookies dinyatakan sangat layak digunakan sebagai media pembelajaran digital dan berpotensi mendukung proses pembelajaran pastry bakery di SMK Kuliner fase F secara lebih interaktif, fleksibel, dan inovatif.
Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School Anistian Nur Azizah; Febriani Lukitasari; Luthfiyah Nurlaela; Diwyacitta Antya Putri
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.v7i1.27072

Abstract

The use of learning media will help educators in delivering learning materials so that they can be well understood by students. However, in culinary learning, especially in the material of plant-based food cuts, the learning media used is still dominated by conventional learning methods such as lectures. The media cannot be used to visualize the shape and technique of the pieces in the material, this causes students to tend to be passive and less interested in understanding the material presented. Thus, innovative and interactive learning media is needed to improve students' understanding. Augmented Reality (AR) was chosen as a solution because it is able to display real visuals in 3D so as to help students understand the material visually and realistically. This research aims to develop flashcard learning media with Augmented Reality (AR) on plant-based food ingredient materials, to determine the feasibility of the material and the feasibility of the media for the learning media that has been developed. The type of research and research model used is ADDIE, but the research is limited to the development stage. The subjects of this study are class X students totaling 34 students, while the object of this study is flashcard learning media with augmented reality (AR). The instruments used in this study include validation sheets of material experts and media experts on the media used. The results of this study were concluded that flashcard media with AR is in the form of printed products that include material cut from plant-based foodstuffs, the results of the material validation show a feasibility value of 91% which is included in the very feasible category. Media validation obtained an average score of 97% with a very decent category.
Development Of Higher Order Thinking Skills (Hots) Questions On Leaf Folding Material For Culinary Vocational School Students Phase E Shofi Ulfa Rosyida; Febriani Lukitasari; Sri Handajani; Fitri Komala Sari
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.v7i1.27085

Abstract

Learning evaluation in culinary basics subject on leaf folding material at vocational high school is still dominated by questions that measure low-level thinking skills, so that students' critical thinking skills have not developed optimally. This research aims to develop and test the quality of This study aims to develop and test the quality of Higher Order Thinking Skills (HOTS) questions in category C3-C5 on leaf folding material for vocational high school culinary students in Phase E. The research method used is Research and Development (R&D) with the ADDIE model limited to the development stage. The product developed consists of 30 multiple-choice questions based on HOTS. The content validity of the instrument was conducted through expert judgment by three validators consisting of subject matter experts and evaluation experts, with a suitability percentage of 98.6% and classified as very suitable. Empirical testing was conducted on 32 students in the 10th grade of the Culinary Skills Program. Of the 30 questions tested, 22 were declared valid and 8 were not valid. The reliability test results showed a coefficient of 0.825, which is in the very high category. The difficulty level analysis showed that the questions were in the moderate category, the discriminating power was in the fair to good category, and the distractors functioned effectively. Thus, the HOTS questions that were developed were declared suitable for use as learning evaluation tool for leaf folding material.
Literature Review: Traditional Indonesian Cakes as a Medium of Cultural Diplomacy Febriani Lukitasari; Anistian Nur Azizah
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.v7i1.27083

Abstract

Food is widely recognized as a universal medium of communication that transcends linguistic and geographical boundaries. Within this context, culinary diplomacy emerges as an important strategy, where food embodies identity, history, and values. Indonesian traditional cakes (kue tradisional), such as Bika Ambon, Klepon, and Kue Clorot, carry cultural narratives that integrate heritage, symbolism, and local wisdom. Yet, their role in international cultural diplomacy has received limited attention. This study explores the potential of Indonesian traditional cakes as cultural ambassadors that reinforce the nation’s global presence. It addresses three central questions: (1) What symbolic meanings are embedded in traditional cakes? (2) How are these culinary traditions represented in practices of cultural diplomacy such as festivals and intercultural exchanges? (3) What challenges and opportunities arise in positioning them within Indonesia’s soft power framework? Applying a qualitative descriptive approach through literature review, cultural analysis, and case studies of culinary events, the study reveals that traditional cakes provide more than sensory enjoyment; they convey values of togetherness, hospitality, and cultural resilience. As accessible cultural symbols, they foster deeper connections and cross-cultural understanding. The paper concludes that Indonesian traditional cakes hold strong potential as instruments of cultural diplomacy, and their strategic promotion internationally can enhance Indonesia’s cultural image while nurturing intercultural harmony.
Development of an Android-Based Digital Room Service Module Called “Servino” at Vocational Schools Specializing in Culinary Arts Angelina Mayoga Echa Wahyudi; Lucia Tri Pangesti; Niken Purwidiani; Febriani Lukitasari
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.v7i1.27092

Abstract

Room Service learning in Culinary vocational education requires learning media that is easily accessible and supports independent study. Due to its procedural nature, Room Service material demands an interactive and flexible presentation. This study aims to: (1) develop an Android-based Room Service digital module; (2) assess its feasibility in terms of content; (3) assess its feasibility in terms of media; and (4) analyze student responses to the module. This Research and Development (R&D) study utilizes the ADDIE model. Data were collected through questionnaires distributed to content experts, media experts, and Culinary students, and then analyzed using quantitative descriptive techniques. The results indicate that: (1) the Android-based Room Service digital module was successfully developed and is accessible via https://digitalstudio.my.id/p11/; (2) content feasibility reached a score of 94% (Very Feasible); (3) media feasibility reached 98% (Very Feasible); and (4) the average student response was 94% (Excellent). The SERVINO application was developed using iSpring Suite and Web2APK Builder, incorporating the Guided Note Taking learning method for structured note-keeping. These findings demonstrate that the SERVINO application serves as an effective digital solution to overcome internet connectivity barriers in schools while enhancing students' procedural mastery through offline-accessible demonstrations. This research contributes to the digital transformation of vocational pedagogy by providing a practical mobile-based model for culinary training.
The Effect Of Calcium Hydroxide And Sugar Concentration On The Level Of Likeness Of Green Tomato (Solanum lycopersicum) Candied Fruit Ananda Camelia; Hidayatun Muyasyaroh; Lucia Tri Pangesthi; Febriani Lukitasari
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.v7i2.27301

Abstract

Output of green tomato has continued to rise, especially across East Java, yet this commodity is still rarely processed and tends to deteriorate quickly after harvest, leading to considerable postharvest waste. Because it carries substantial nutrient content and a relatively firm flesh, green tomato is well suited to be turned into a preserved product. This research was carried out to examine how varying concentrations of calcium hydroxide (slaked lime) and sugar influence the resulting characteristics and the degree of consumer acceptance of green tomato candy (Solanum lycopersicum). A factorial experimental design within a quantitative approach was applied, with the data evaluated through two-way ANOVA. Two levels of calcium hydroxide (0.3% and 0.5%) were combined with two levels of sugar (25% and 37.5%) as treatments. The variables assessed covered sensory attributes—color, aroma, flavor, texture, and overall liking—together with several chemical properties. Findings revealed that calcium hydroxide concentration had a marked influence on color, while sugar concentration and the interaction of both factors did not significantly alter aroma, flavor, texture, or overall liking. Panelists favored the formulation containing 0.3% calcium hydroxide and 37.5% sugar, which recorded a pH of 3.21, vitamin C content of 78.76 mg/100 g, total sugar of 39.51%, and calcium content of 11.48 mg/100 g. Overall, the study confirms that properly proportioned calcium hydroxide and sugar can enhance both the quality and the consumer acceptability of green tomato candy.
Co-Authors Ananda Camelia Angelina Mayoga Echa Wahyudi Anistian Nur Azizah Annisa Nur'aini Diwyacitta Antya Putri Fitri Komala Sari Hidayatun Muyasyaroh Lucia Tri Pangesthi Lucia Tri Pangesti Luthfiyah Nurlaela Nasisah Inas NIken Purwidiani Shofi Ulfa Rosyida Sri Handajani