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KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga
Published by Universitas Sarjanawiyata Tamansiswa
ISSN : -     EISSN : -     DOI : -
Core Subject : Health, Education, Social,
Education Public Health Social Sciences
Jurnal Keluarga merupakan jurnal ilmiah di bidang Pendidikan Kesejahteraan Keluarga yang diterbitkan dua kali dalam satu tahun pada bulan Februari dan September. Redaksi menerima artikel ilmiah yang berupa penelitian empiris dan artikel konseptual. Naskah yang diterima hanya naskah asli belum diterbitkan di media cetak atau publikasi ilmiah lainnya.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 9 No 2 (2023): Agustus" : 7 Documents clear
PENGARUH PROPORSI TEPUNG SUKUN TERHADAP SIFAT ORGANOLEPTIK SERTA KANDUNGAN PROTEIN PRODUK BROWNIES KUKUS Desinta Wuri; Ambar Rukmini
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.12208

Abstract

ABSTRAK   Tujuan penelitian ini untuk (1) mengetahui perbedaan kualitas brownies kukus dari resep dasar dengan brownies kukus proporsi tepung sukun 5%, 10%, dan 15%, (2) kandungan protein pada brownies kukus. Penelitian ini termasuk jenis penelitian eksperimen murni. Desain eksperimen yang digunakan adalah desain penelitian Rancangan Acak Lengkap (RAL) dengan proporsi tepung sukun yang digunakan yaitu 0%, 5%, 10%, dan 15 % Populasi penelitian ini adalah tepung sukun. Sampel penelitian adalah brownies kukus presentase tepung sukun 5%, 10%, dan 15% yang diujikan kepada 30 panelis yaitu ibu PKK di dusun Sono Malangrejo. Hasil penelitian menunjukkan (1) ada perbedaan kualitas brownies kukus dari resep dasar dengan brownies kukus proporsi tepung sukun dilihat dari uji organoleptik dengan presentase 5%, 10%, dan 15%. (2) Uji kimia produk brownies kukus proporsi tepung sukun yang memiliki kandungan protein paling tinggi yaitu brownies kukus kode 497 (15%). Kata Kunci: Proporsi, Tepung Sukun, Brownies Kukus ABSTRACT The purpose of this study was to (1) determine the difference in the quality of steamed brownies from the basic recipe with steamed brownies in the proportion of breadfruit flour 5%, 10%, and 15%, (2) the protein content in steamed brownies. This research is a type of pure experimental research. The experimental design used was a completely randomized design (CRD) with the proportions of breadfruit flour used, namely 0%, 5%, 10%, and 15%. The population for this study was breadfruit flour. The research sample was steamed brownies with a percentage of 5%, 10%, and 15% breadfruit flour which was tested on 30 panelists, namely PKK women in Sono Malangrejo hamlet. The results showed (1) there was a difference in the quality of steamed brownies from the basic recipe with steamed brownies in the proportion of breadfruit flour seen from organoleptic tests with a percentage of 5%, 10%, and 15%. (2) Chemical test of steamed brownie products, the proportion of breadfruit flour which has the highest protein content, namely steamed brownies code 497 (15%). Keywords: Proportion, Breadfruit Flour, Steamed Brownies
Implememtasi Model Pembelajaran Teaching Factory dalam Pembelajaran Praktik Membatik Kelas XI di SMK N 1 Kalasan Sleman Yogyakarta Ade Irmiati; Ari Setiawan; Desy Tri Inayah
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.13944

Abstract

ABSTRAK   Tujuan penelitian ini adalah untuk mengetahui implementasi model pembelajaran teaching factory (TEFA) dalam pembelajaran praktik membatik, yang meliputi: 1) perencanaan, 2) pelaksanaan penerapan dan 3) hasil. Metode pengumpulan data menggunakan observasi, wawancara dan dokumentasi. Teknik analisis data yang digunakan dalam penelitian ini meliputi: reduksi data, penyajian data, penarikan kesimpulan dan verifikasi. Hasil penelitian menunjukkan bahwa: 1) perencanaan telah terlaksana dengan baik, hal ini dilihat melalui analisis proses pembelajaran TEFA sebelumnya yang meliputi waktu, materi, dan produk yang dibuat; 2) pelaksanaan penerapan sudah cukup baik, hal ini dibuktikan dengan tersedianya SDM yang kompeten, adanya kerjasama yang baik dengan DUDI, namun untuk sarana dan prasarana masih kurang memadai; 3) Hasil penerapan sudah baik, hal ini dibuktikan dengan adanya produk yang diikutkan dalam pameran batik yang ada di Yogyakarta maupun mengikuti kegiatan lomba kompetensi sekolah.   Kata kunci: pembelajaran, teaching factory, batik   ABSTRACT   The purpose of this study was to determine the implementation of the teaching factory learning model (TEFA) in the practical learning of batik, which includes: 1) planning, 2) implementation and 3) outcomes. Methods of data collection using observation, interviews and documentation. Data analysis techniques used in this study include: data reduction, data presentation, drawing conclusions and verification. The results of the study show that: 1) the planning has been carried out well, this can be seen through an analysis of the previous TEFA learning process which includes time, materials, and products made; 2) the implementation is quite good, this is evidenced by the availability of competent human resources, good cooperation with DUDI, but the facilities and infrastructure are still inadequate; 3) The results of the implementation have been good, this is evidenced by the existence of products that are included in batik exhibitions in Yogyakarta and participating in school competency competition activities.   Keyword: learning, teaching factory, batik practice
PENERAPAN PROGRAM GERAKAN SEKOLAH MENYENANGKAN DALAM MENINGKATKAN PARTISIPASI SISWA PADA MATA PELAJARAN DASAR KULINER SISWA KELAS X TATA BOGA DI SEKOLAH MENENGAH KEJURUAN NEGERI 1 KALASAN SLEMAN YOGYAKARTA TAHUN PELAJARAN 2022/2023: PENERAPAN PROGRAM GERAKAN SEKOLAH MENYENANGKAN DALAM MENINGKATKAN PARTISIPASI SISWA PADA MATA PELAJARAN DASAR KULINER SISWA KELAS X TATA BOGA DI SEKOLAH MENENGAH KEJURUAN NEGERI 1 KALASAN SLEMAN YOGYAKARTA TAHUN PELAJARAN 2022/2023 Lian Melliana Masri
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.13958

Abstract

The purpose of this research is to find out the application of GSM in 1) the Active participation of students in working on group assignments, and implementation of the exam; 2) student creativity on an academic, social, and activity scale in the school/community; 3) independence in basic culinary learning. Qualitative research with data collection techniques through observation, interviews, and documentation. The validity of the data using triangulation and analyzed with the stages of data reduction, data presentation, and conclusions. The results of the study 1) active participation of students in implementing GSM at school is shown by the presence of students who come on time, do assignments, cooperate in group assignments, are polite in speaking, and attend the exam; 2) student creativity in implementing GSM is shown by an open attitude, original ideas, like challenges, stands out on an academic, social, school and community scale, expresses opinions, dares to take risks, stands out in one area; 3) student independence in implementing GSM in schools is seen from initiative, self-confidence, motivation, discipline, responsibility, but in the implementation of basic culinary learning there are still students who have not shown an attitude of participation.  
HUBUNGAN MOTIVASI BELAJAR CUSTOM MADE DENGAN MINAT BERWIRAUSAHA DI BIDANG BUSANA SISWA KELAS XI: motivasi belajar, custom made, minat berwirausaha Dany Rahma Anissa
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.14190

Abstract

This research aims to (1) learning motivation custom made XI class students (2) interests in entrepreneurship in the field fashion class XI students (3) relationship between custom made learning motivation and interest in entrepreneurship in the field of fashion for class XI studenst at SMK Negeri 2 Godean. This research is quantitative with a correlational method. The populationin this study was all students of class XI fashion at SMK Negeri 2 Godean as many as 109 students with a sample of 52 students. Data collection using questionnaires and interviews. The research results show that 1) motivation to learn custom made in the field of fashion in class XI fashion design students of at SMK Negeri 2 Godean in the moderate category wiht a relative frequency of 53,84%; 2) interest in entrepreneurship class XI students in the category of sufficient relative frequency 55,76%; 3) there is a positive and significant relationship between custom made learning motivation and interest in entrepreneurship in the field of fashion for class XI students with value rhitung 0,618 > rtabel 0,273. The coefficient of determination R2= 0,382, meaning that learning motivation affects interest in entrepreneurship 38,2%.
ANALISIS DAMPAK PENGGUNAAN UANG ELEKTRONIK (E-MONEY) PADA PERILAKU KONSUMTIF IBU RUMAH TANGGA safira nurul fatohah; Vania Zulfa; Shinta Doriza
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.14372

Abstract

The purpose of this study was to determine the effect of using electronic money on consumptive behavior in housewives. This research method is associative quantitative. The subject of the study was a housewife in Caringin Subdistrict. Data collection techniques use instruments in the form of questionnaires. The sampling technique used is purposive sampling with a total sample of 100 respondents. The percentage of the majority consumptive behavior category in the low category was 76% of respondents. Furthermore, the percentage of the category of using electronic money is mostly in the moderate category was 59% of respondents. The results showed that there was an influence between the use of electronic money on consumptive behavior in housewives in Caringin District with a p-value of 0.001, meaning that the use of electronic money had a significant effect on consumptive behavior but had a low correlation with the contribution of the electronic money use variable of 10.8% to the consumptive behavior variable and the remaining 89.2% was influenced by other variables.
Peran Keluarga Dalam Proses Pembentukan Karakter di Mayarakat Pedesaan Hani Mufidah; Ghufronudin; Yosafat Hermawan
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.15568

Abstract

Parents have a role in building children's character, especially in the village, but parents' problems are that it is difficult to apply basic character values to the environment where garbage is disposed of. This study aims to determine the process carried out in education to instill basic character values in individuals to build personality. This qualitative research was conducted using a case study approach in Dukuh Doplang, Sukosari Village. Research informants are mothers with two children. Data collection techniques in this study used observation, interviews, and documentation. The validity of the data uses source triangulation with data analysis through Pearson's theory. The findings in the field are that mothers have instilled the function of the family in the process of character formation regarding facts that occur in society which include adaptation, goal attainment, integration, and maintenance of patterns which become the process to achieve a character including cooperation, courtesy, responsibility and independently which will later become provisions from parents for children.    
PENGEMBANGAN MEDIA PEMBELAJARAN VIDEO FOOD PLATING SEBAGAI SUMBER BELAJAR MAHASISWA Rina Setyaningsih; Siti Mariah
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.15723

Abstract

The research objectives were: (1) to describe the development of learning media for food plating videos; (2) to test the validation of food platting video; and (3) knowing the effectiveness of developing food plating video learning media. This type of research is the development of the ADDIE model. Data analysis uses descriptive, qualitative, quantitative and inferential statistical analysis (-t test). The results showed (1) developing food plating video learning media using the ADDIE development model : analysis, design, development, implementation, evaluation.  (2) The development of learning media for this food plating video is valid based on material experts 98.20% of the category is very good, media experts 96.50% of the category is very good, individual trials of 94.54% of the categories are very good, small-scale tests are 93.21% with very good categories, field scale tests of 90.00% of the categories are very good.  (3) The effectiveness of the development of food plating video learning media effectively increases practical learning (tcalculate = 16,800 > ttable = 2,000 at a significance level of 5%).

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