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All Journal JPGI (Jurnal Penelitian Guru Indonesia) Insearch: Information System Research Journal
Ifnalia Rahayu
Universitas Negeri Padang
Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Social Sciences Other

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Integrating project-based learning and virtual kitchen: a digital learning innovation to enhance students’ creativity and entrepreneurial potential in bakery courses Ifnalia Rahayu; Yuliana Yuliana; Wiwik Gusnita; Wiki Lofandri
JPGI (Jurnal Penelitian Guru Indonesia) Vol. 10 No. 1 (2025): JPGI
Publisher : Indonesian Institute for Counseling, Education and Therapy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/026168jpgi0005

Abstract

The demand for innovative approaches in vocational education has increased significantly in the digital era. This study explores the integration of Project-Based Learning (PjBL) with a Virtual Kitchen platform to enhance students’ creativity and entrepreneurial potential in bakery courses. Using a quasi-experimental pretest-posttest design with non-equivalent groups, the research involved 52 students divided into experimental (n = 26) and control (n = 26) groups. The intervention combined project-based tasks with virtual kitchen simulations, allowing students to experiment with recipes, simulate product branding, and practice digital marketing in a risk-free environment. Data were collected through creativity assessments, product evaluation rubrics, entrepreneurial attitude scales, and student feedback surveys. Statistical analysis using paired and independent t-tests revealed a significant improvement in both creativity and entrepreneurial readiness in the experimental group (p < 0.001). The findings highlight that integrating PjBL with Virtual Kitchen not only supports technical mastery but also nurtures digital micro-entrepreneurship and innovative thinking. This model presents a transformative strategy for preparing vocational students for the demands of Industry 4.0. Recommendations are provided for further implementation in other culinary domains and the development of more advanced virtual platforms.
Teknologi Digital Berbasis Pembelajaran Mesin Sederhana untuk Mendukung Pengambilan Keputusan Produksi Makanan yang Aman dan Efisien dalam Praktik Boga Ifnalia Rahayu; wiki lofandri; Fauza Afni
Insearch: Information System Research Journal Vol 6, No 02 (2026): Insearch (Information System Research) Journal
Publisher : Fakultas Sains dan Teknologi UIN Imam Bonjol Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15548/isrj.v6i02.13735

Abstract

Perkembangan teknologi digital telah mendorong transformasi dalam praktik produksi makanan, termasuk pada bidang boga. Tantangan utama dalam praktik boga adalah menjaga konsistensi kualitas, efisiensi proses, dan keamanan pangan, terutama pada skala pendidikan vokasi dan unit produksi kecil. Penelitian ini bertujuan mengkaji pemanfaatan teknologi digital yang dipadukan dengan pembelajaran mesin ringan sebagai alat bantu pengambilan keputusan produksi makanan. Metode pembelajaran mesin yang digunakan adalah decision tree karena sifatnya yang sederhana dan mudah diinterpretasikan. Data dikumpulkan dari proses produksi makanan yang mencakup parameter waktu pemasakan, suhu, dan hasil kualitas produk. Hasil penelitian menunjukkan bahwa pemanfaatan teknologi digital yang didukung pembelajaran mesin ringan mampu membantu praktisi boga dalam mengidentifikasi pola proses produksi serta memberikan rekomendasi keputusan yang lebih sistematis. Penelitian ini menegaskan bahwa integrasi teknologi digital dan pembelajaran mesin ringan berpotensi meningkatkan keamanan dan efisiensi produksi makanan tanpa menghilangkan peran keahlian manusia
Co-Authors Fauza Afni Wiki Lofandri Wiwik Gusnita Yuliana Yuliana