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All Journal Jurnal Pendidikan Tata Boga dan Teknologi
Hidayatun Muyasyaroh
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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The Relationship Between Nutritional Knowledge, Attitudes, and Food Choice Through Online food delivery among Culinary Students at UNESA Rahmadia Faeda Musaid; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
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.v7i1.27196

Abstract

The development of online food delivery services has influenced students consumption patterns and has the potential to reduce the quality of food choices due to ease of access and price promotions. Students in the transitional age to adulthood are a group that is vulnerable to nutritional problems, so choosing healthy foods is important. Healthy food choices are based on nutritional knowledge that shapes beliefs and is reflected in attitudes. The objectives of this study were: (1) to examine the relationship between nutritional knowledge and attitudes; (2) to examine the relationship between nutritional knowledge and food choices through online food delivery; (3) to examine the relationship between attitudes and food choices through online food delivery. This was a quantitative study with a cross-sectional approach conducted on 86 undergraduate students majoring in Culinary Education at Universitas Negeri Surabaya. The data were analyzed using Spearman's rank correlation test. The results showed a relationship between nutritional knowledge and attitudes (p = 0.039), no relationship between nutritional knowledge and food choice (p = 0.571), and a relationship between attitudes and food choice (r = 0.526; p < 0.001).
Development Of Digital Module ‘Kopixplore’ Android-Based On Coffee For Culinary Vocational Students Fadianisa Aqilah; Lucia Tri Pangesthi; Andika Kuncoro Widagdo; Hidayatun Muyasyaroh
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.v7i1.27093

Abstract

The implementation of the Merdeka Curriculum, which emphasizes student-centered learning, learner autonomy, the use of technology, and alignment with industry needs, encourages innovation in instructional materials for vocational education in Vocational High Schools (SMK). One such innovation is the development of the KopiXplore digital module, an Android application designed for culinary vocational students, featuring coffee-related materials, available at the following link: https://shorturl.at/JoFIF. This study aims to: (1) produce a KopiXplore digital module based on an Android application for coffee materials, (2) to determine the feasibility of KopiXplore digital module materials and media, and (3) identify students’ responses to the use of the module. This research employed a Research and Development (R&D) approach based on the ADDIE development model, which consists of Analysis, Design, Development, Implementation, and Evaluation. The data were collected using questionnaires administered to three material experts, three media experts, and 32 culinary vocational high school students as subjects of a limited trial. The collected data were analyzed using descriptive quantitative techniques, expressed as percentages. The results showed that the KopiXplore digital module achieved a material feasibility score of 99.8%, categorized as very feasible; a media feasibility score of 97%, categorized as very feasible, and a student response score of 85%, categorized as very good. This research makes a tangible contribution to vocational learning by providing digital teaching materials that support the linkage between school learning and the culinary industry’s needs. Based on these results, it can be concluded that the KopiXplore digital module, based on an Android application, is feasible to be used as a digital instructional material for coffee learning for culinary vocational high school students.
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.
Co-Authors Andika Kuncoro Widagdo Any Sutiadiningsih Fadianisa Aqilah Fitri Komala Sari Hanif Naufal Ahmi Lucia Tri Pangesthi Nugrahani Astuti Rahmadia Faeda Musaid Ratna Palupi Nurfatimah Sri Handajani