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

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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.
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 a Culinary Arts Textbook to Enhance the Competencies of Culinary Education Students Febriani Lukitasari; Sri Handajani; Nugrahani Astuti; Hidayatun Muyasyaroh; Hanif Naufal Ahmi; Raida Amelia Ifadah; Anistian Nur Azizah
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.v7i2.27383

Abstract

One of the most important factors in supporting the effectiveness of learning in higher education, especially in the field of culinary education. To assess its feasibility and effectiveness in improving the competence of students of the S1 Culinary Education Study Program, State University of Surabaya. This research uses the Research and Development (R&D) method with the ADDIE model which includes the stages of analysis, design, development, implementation, and evaluation. The developed products were validated by material experts and media experts, while their effectiveness was tested through pre-test and post-test value analysis using the N-Gain test with a total of 30 students in the control class and 30 students in the experimental class. The results showed that material validation obtained a score of 91% with a very feasible category, while media validation obtained a score of 97% with a very feasible category. The results of the effectiveness test showed that the N-Gain value of the experimental class was 0.780 in the high category, while the control class obtained a value of 0.215 in the low category. These findings show that the Culinary Arts textbooks developed have an excellent level of feasibility and are effective in improving student understanding and competence. Thus, the development of this Culinary Arts textbook can be used as a supporting learning resource and support in improving the learning competence of culinary education students in higher education.
Co-Authors Diwyacitta Antya Putri Febriani Lukitasari Hanif Naufal Ahmi Hidayatun Muyasyaroh Luthfiyah Nurlaela Nugrahani Astuti Raida Amelia Ifadah Sri Handajani