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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 208 Documents
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Analisis Konsumsi Energi Dan Pangsa Pengeluaran Pangan Terhadap Derajat Ketahanan Pangan Rumah Tangga Petani Singkong Di Desa Ngawen, Pati Artita Devi Maharani; Avivah Rahmaningtyas; Eska Stefani; Supriyono
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v11i2.20683

Abstract

This study aims to analyze energy consumption levels, the share of food expenditure, and food security among cassava-farming households in Ngawen Village, Cluwak District, Pati Regency. The research method employed descriptive analysis, utilizing data collection techniques that included interviews, literature studies, observation, and documentation. Sampling through saturated sampling, namely all members of the Sido Rukun farming group who received fertilizer assistance of more than 2,000 kg, resulted in 35 respondents. Data analysis was carried out by calculating household income, household expenditure, energy sufficiency rate, share of food expenditure, and the degree of food security. The results showed that the average energy and protein consumption of cassava farming households did not meet the AKG standards set by the National Food and Nutrition Workshop. As many as 60% of households had an energy consumption level of less than 80% of the required amount, indicating an imbalance in access to food and energy. In addition, the share of food expenditure was relatively high, which has an impact on household food security, being relatively low. keyword: Energy Adequacy; Food Security; Food Expenditure Share; Households
PENGARUH KREATIVITAS TERHADAP HASIL BELAJAR MATA PELAJARAN PRODUK KREATIF DAN KEWIRAUSAHAAN SISWA SEKOLAH MENENGAH KEJURUAN NEGERI 6 YOGYAKARTA: PENGARUH KREATIVITAS TERHADAP HASIL BELAJAR MATA PELAJARAN PRODUK KREATIF DAN KEWIRAUSAHAAN SISWA SEKOLAH MENENGAH KEJURUAN NEGERI 6 YOGYAKARTA Nur Alawiah Umar
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 1 (2025): Februari
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v11i1.9134

Abstract

The purpose of this research is to determine the effectiveness of creativity on the learningoutcomes of creative and entrepreneurial products of class XI students of fashion design atState Vocational High School 6 Yogyakarta. This type of research is a quantitative study usingdocumentation and questionnaire data collection methods. The results showed that (1) therewas effectiveness and significance of creativity on the results of the subject value of creativeproducts and entrepreneurship in class XI of fashion with rcount 0.569> rtabel 0.279.(2) thecreativity of class XI students of fashion design is in the high category with a relative frequencyof 44.23%, and (3) The learning outcomes of creative products and entrepreneurship are inthe high category with a relative frequency of 48.1%.
DAYA TERIMA PRODUK ROTI ABON LELE KICAHOMEKITCHEN Krisia Lisa
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

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Abstract

ABSTRACT Penelitian ini bertujuan untuk menganalisis daya terima masyarakat terhadap produk inovasi roti abon lele . Pendekatan penelitian secara kuantitatif dengan metode deskriptif. Sampel penelitian terdiri dari tiga formulasi konsentrasi abon lele, yaitu 15%, 30%, dan 45%, yang diuji kepada 30 panelis dari anggota PKK Kecamatan Meliau, Kabupaten Sanggau. Data dianalisis secara deskriptif untuk melihat distribusi frekuensi dan persentase tingkat kesukaan panelis. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi abon lele berbanding terbalik dengan tingkat penerimaan panelis. Konsentrasi 15% merupakan formulasi yang paling diminati karena mampu menjaga keseimbangan rasa dan aroma. Pada konsentrasi 30%, daya terima mulai menurun dengan dominasi penilaian pada kategori cukup (36,7%) dan tidak suka (40%). Secara keseluruhan, parameter aroma dan rasa menjadi faktor pembatas utama dalam pengembangan produk ini. Penelitian ini menyimpulkan bahwa formulasi terbaik untuk roti abon lele berada pada rentang konsentrasi 15% hingga di bawah 30% untuk menjaga kualitas sensoris yang dapat diterima konsumen.
PERSEPSI HOSPITALITY INDUSTRI TERHADAP KOMPETENSI MAHASISWA MAGANG DALAM PELAKSANAAN PRAKTEK INDUSTRI: PERSEPSI HOSPITALITY INDUSTRI TERHADAP KOMPETENSI MAHASISWA MAGANG DALAM PELAKSANAAN PRAKTEK INDUSTRI Eka Rachmawati
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v11i2.18763

Abstract

The purpose of this study was to determine the competencies required in thehospitality industry. The sample consisted of 10 hotels, 5 in Greater Jakarta and5 in Yogyakarta Special Region, and 6 restaurants, 3 in Greater Jakarta and 3in Yogyakarta Special Region, which served as industrial internship locations.Data collection took place from September to November 2024. The instrumentused was a questionnaire created with Google Forms, which was validated usingan r-value of 0.620 and a variable reliability test of 0.754. The data analysistechnique used was quantitative descriptive analysis. Criteria were determinedbased on the Assessment Reference Standard (PAP). The results showed that thehotel and restaurant industry's perception of the competencies required byinternship students was: good communication skills (average 85), teamworkskills (average 87), adaptability (average 82), customer service skills (average88), and multitasking skills (average 87). All competency indicators were in thehigh category, with averages above 80.
PERSEPSI SISWA TERHADAP PEMBELAJARAN KAMISOL MENGGUNAKAN MEDIA AUDIOVISUAL DI SEKOLAH MENENGAH KEJURUAN PERSEPSI SISWA TERHADAP PEMBELAJARAN KAMISOL MENGGUNAKAN MEDIA AUDIO VISUAL DI SEKOLAH MENENGAH KEJURUAN : PERSEPSI SISWA TERHADAP PEMBELAJARAN KAMISOL MENGGUNAKAN MEDIA AUDIOVISUAL DI SEKOLAH MENENGAH KEJURUAN bunga rahmani muslimah
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v11i2.14696

Abstract

The purpose of this study is to determine: (1) students' perceptions of the use of audio-visual media in camisole learning and (2) the aspects of interest level, enjoyment, reaction, and productivity toward the use of audio-visual media in camisole learning. This study is quantitative descriptive research using a survey approach. Data collection techniques used questionnaires and documentation. The data analysis technique used descriptive statistical analysis through the calculation of mean, median, mode, and standard deviation. The results showed that: (1) students' perceptions of the use of audio-visual media in camisole learning were mostly in the high category with a score of 75.86, (2) the interest level aspect in the high category was obtained at 55.17%, the enjoyment aspect in the high category was obtained at 68.97%, the reaction aspect in the sufficient category was obtained at 60.35%, and the productivity aspect in the high category was obtained at 67.24%.
MINAT BERWIRAUSAHA SISWA TATA BUSANA KELAS XI DI SMK YOGYAKARTA: Minat, Berwirausaha, Busana. Nur Afifah Ramadhana
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v11i2.15103

Abstract

  ABSTRACT This study aims to determine the entrepreneurial interest of eleventh-grade Fashion Design students at SMK Muhammadiyah 1 Imogiri, reviewed from making activity choices, feelings of interest, feelings of pleasure, desires, and courage to take risks. This type of research is descriptive quantitative. The population in this study was 34 eleventh-grade fashion design students; this study is included as a population study because it involved the entire population as a sample. Data collection for this study used questionnaire and documentation methods. The questionnaire validation test used the product-moment correlation formula, and the reliability test used the Cronbach's Alpha technique. The validity test results of the entrepreneurial interest questionnaire data showed that 24 items were valid while 1 item dropped out, and the reliability test obtained a value of $r_{ii} = 0.977$. Data analysis used quantitative descriptive techniques, describing data by calculating the Mean, Median, Mode, and Standard Deviation. The results of the analysis indicate that the Entrepreneurial Interest of Eleventh-Grade Students of the Fashion Design Department at SMK Muhammadiyah 1 Imogiri is categorized as moderate/fair with a frequency of 61.76%. The results of the study viewed from five indicators are: the indicator of making activity choices is 52.94%, the indicator of feelings of interest is 41.17%, the indicator of feelings of pleasure is 41.17%, the indicator of desire is 55.88%, and the indicator of courage to take risks is 44.11%.
IDENTIFIKASI FAKTOR-FAKTOR YANG MEMPENGARUHI DISIPLIN SISWA TATA BUSANA PADA MATA PELAJARAN DESAIN BUSANA DI SEKOLAH MENENGAH KEJURUAN nela anggita putri
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

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Abstract

              This study aimed to identify factors influencing the discipline of Grade XI Fashion Design students in the Fashion Design subject at SMK Negeri 2 Sewon, Bantul, Yogyakarta. A descriptive qualitative approach was employed involving seven informants consisting of the principal, Fashion Design teacher, and students. Data were collected through observation, interviews, and documentation, validated through triangulation, and analyzed using the Miles and Huberman model. The findings indicate that students’ discipline in complying with school regulations and dress codes was relatively good, although lateness, violations, poor neatness, and incomplete attributes were still observed. In contrast, discipline in completing assignments was relatively low due to limited self-awareness, laziness, boredom, late submission, and inadequate preparation of learning equipment. Internal factors included selfawareness, willingness, laziness, and boredom, while external factors included rules and sanctions, teacher supervision, parental support, distance from home to school, and changing fashion trends. The findings highlight the importance of strengthening students’ self awareness and maintaining consistent discipline development involving schools, teachers, and parents.
HUBUNGAN PENGETAHUAN KESEHATAN DAN KESELAMATAN KERJA (K3) TERHADAP HASIL BELAJAR MATA PELAJARAN PRODUK CAKE DAN KUE INDONESIA DI SEKOLAH MENENGAH KEJURUAN Ahmad Imam Janata; Rina Setyaningsih
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v11i2.18758

Abstract

The research aims to determine: (1) the level of K3 knowledge possessed by the class, (2) student learning outcomes in the Indonesian cake and pastry products subject class, and (3) the influence of K3 knowledge on the learning outcomes of Indonesian cake and pastry products for the class. This research is a type of quantitative descriptive research. The data collection method uses correlation preceded by normality and linearity tests. The research results show that (1) the level of K3 knowledge is in the high category with a frequency of 73%. (2) learning outcomes in Indonesian cake and pastry product subjects in the category have reached the criteria for achieving learning objectives (KKTP) with a frequency of 68% (3) there is a significant positive influence between K3 knowledge on learning outcomes in class XI Indonesian cake and pastry product subjects culinary management is 35.6%, this is indicated by the value of rcount = 0.478 > rtable = 0.265 and the determinant coefficient (R2) value of 0.356.
INOVASI WIRAUSAHA TERHADAP KESUKSESAN USAHA PADA INDUSTRI KECIL MENENGAH (IKM) BATIK DI KABUPATEN BANTUL INOVASI WIRAUSAHA TERHADAP KESUKSESAN USAHA PADA INDUSTRI KECIL MENENGAH (IKM) BATIK DI KABUPATEN BANTUL: INOVASI WIRAUSAHA TERHADAP KESUKSESAN USAHA PADA INDUSTRI KECIL MENENGAH (IKM) BATIK DI KABUPATEN BANTUL nada hasanah
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v11i2.19010

Abstract

The purpose of this study was to determine the effect of entrepreneurial innovation on business success in batik SMEs in Bantul Regency. This study is a type of quantitative descriptive research. The methods used to collect data are questionnaires, documentation, and observation. The data analysis technique uses descriptive analysis to describe the mean, median, mode, and standard deviation values. The results of the study indicate that 1) business success in batik SMEs in Bantul Regency is in the high category with a relative frequency of 63.73%, 2) entrepreneurial innovation on business success is in the high category with a relative of 65.93%, 3) there is an influence between entrepreneurial innovation on business success, this is indicated by the sig value observed-r of 0.843> r-table of 0.207. Based on the results of the determinant coefficient (R²) of 0.711, it can be concluded that the magnitude of the influence between entrepreneurial innovation and business success is 71.1%, while 28.9% is influenced by other factors not discussed in this study. Entrepreneurial Innovation on business success is in the high category with a relative of 65.93%, 3) There is an influence between entrepreneurial innovation on business success, this is indicated by the sig value  of 0.843>  of 0.207. Based on the results of the determinant coefficient (R²) of 0.711, it can be concluded that the magnitude of the influence between entrepreneurial innovation and business success is 71.1%, while 28.9% is influenced by other factors not discussed in this study.
PERBEDAAN PENAMBAHAN TEPUNG DAUN KELOR TERHADAP KESUKAAN MASYARAKAT, KUALITAS TEKSTUR, WARNA, KADAR AIR, KADAR ABU, DAN ZAT BESI (FE) PADA LANTING Nadhiroh Hidayati; Siti Fathonah; Puji Astuti; Octavianti Paramita
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 11 No 2 (2025): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

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Abstract

This research aims to find out: 1) Knowing the public's preference for lanting with the addition of moringa flour with a percentage of 0%, 5%, 10%, and 15%, 2) Knowing the texture and color of lanting with the addition of moringa flour with a percentage of 0%, 5%, 10%, and 15%, 3) Knowing the water content, ash content, and iron contained in lanting with the addition of moringa flour with a percentage of 0%, 5%, 10%, and 15%. This research uses experimental research with a perfectly randomized design. Data collection techniques in this study used color test, texture test, laboratory test, and liking test. The results showed that: 1) The results of the fondness test on lanting with the addition of moringa flour in terms of overall aspects, brown color, green color, aroma, texture, savory taste and bitter taste, lanting with the addition of moringa flour as much as 10% is lanting with the highest average value of 7.75. Meanwhile, lanting with the addition of 15% moringa flour is the lanting with the lowest average of 7.60, 2) The results of the lanting texture test with the addition of moringa flour (0%) had the highest hardness of 4029g. For cohesiveness, the highest value was obtained at the addition of 15% which amounted to 0.60. The highest springiness value was also found in the addition of 0% with a value of 11.25 mm. Meanwhile, the highest adhesion value was recorded at 15% addition, which amounted to 3.35 mJ, while the color test of moringa flour addition significantly affected the color of lanting. The brightness (L*) value was in the range of 33.4-64.5, which indicates the level of brightness from dark to light; the higher the L* value, the brighter the lanting color. The a* (redness) values ranged from 13.6-26.0, all indicating a red color tendency. The highest a* value was found at 10% addition (26.0), while the lowest value was at 5% (13.6). For the b* (yellowish) value, the range was 29.7-51.9, reflecting a very yellowish to intense yellow color. The highest b* value was found at 5% addition (51.9), and the lowest at 15% (29.7), 3) The results of the lanting water content test with the addition of moringa flour have values ranging from 3.17-4.00, it can be concluded that all samples have met SNI 2886: 2015, which is a maximum value of 4. While the ash content test has a value ranging from 4.39-5.18, meaning that all lanting samples with the addition of moringa flour do not meet SNI 2886: 2015, which has a maximum value of 0.1. And the test results of lanting iron content with the addition of moringa flour have values ranging from 3.40-9.45, the increasing addition of moringa flour the iron content in lanting also increases.

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