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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 194 Documents
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Analisis Konsumsi Energi Dan Pangsa Pengeluaran Pangan Terhadap Derajat Ketahanan Pangan Rumah Tangga Petani Singkong Di Desa Ngawen, Pati Maharani, Artita Devi; 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 Umar, Nur Alawiah
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 Lisa, Krisia
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

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 Rachmawati, Eka
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.

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