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Nurzahra Fathiyanabila
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Jurnal Pendidikan Vokasi dan Seni (JPVS)
Published by Universitas Muhammadiyah Muara Bungo
ISSN : -     EISSN : 2962150X     DOI : https://doi.org/10.52060/jpvs.v1i1
Core Subject : Education, Art,
Arts Education Other
Jurnal Pendidikan Vokasi dan Seni (JPVS) merupaka jurnal penelitian dan karya ilmiah yang diterbitkan oleh Program Studi Pendidikan Vokasi Seni Kuliner. Jurnal Pendidikan Vokasi dan Seni (JPVS) menerima naskah Ilmiah hasil penelitian di bidang pendidikan vokasi dan seni. Naskah yang diterima akan disunting dan dievaluasi. penyuntingan dilakukan untuk keseragaman format tanpa mengubah isi. Jurnal Pendidikan Vokasi dan Seni (JPVS) terbit 2 kali dalam satu tahun yaitu bulan Maret dan September.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 62 Documents
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HAK MENDAPATKAN PENDIDIKAN BAGI ANAK BERKEBUTUHAN KHUSUS DALAM DIMENSI POLITIK HUKUM PENDIDIKAN aprilia, wulan; Satriadi, Ari; mablin, rabia; qolbi, said; Andriani, Opi
Jurnal Pendidikan Vokasi dan Seni Vol 3 No 2 (2025): Jurnal Pendidikan Vokasi dan Seni, Maret 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v3i2.2930

Abstract

Countries are obligated to ensure that children with special needs (CWSN) have access to education as part of their human rights. This commitment is reflected in laws, regulations, and the implementation of inclusive education initiatives that prioritize equality and justice within the political and legal context of education. This study examines the challenges in realizing the right to education for children with disabilities and how Indonesia's educational politics and laws support this right. Insufficient funding, poor infrastructure, and a lack of awareness often hinder the implementation of educational rights for children with disabilities, even in the presence of laws such as Law No. 20 of 2003 on the National Education System and the Minister of Education Regulation on Inclusive Education
PERAN KELUARGA DAN GURU DALAM MEMBENTUK MENTAL DAN AKADEMIK ABK widyasari, surya; nikmatunnur, sholati; yani, linda; ikmal, achmad; Andriani, Opi
Jurnal Pendidikan Vokasi dan Seni Vol 3 No 2 (2025): Jurnal Pendidikan Vokasi dan Seni, Maret 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v3i2.2931

Abstract

To support their mental development, children with special needs (CSN) require specialized care and various strategies. The mental and character development of CSN is significantly influenced by their families and teachers, who help them overcome obstacles in daily life. Children with special needs are involved in daily activities, receive emotional support, and have positive role models within their families. Meanwhile, educators foster effective communication, design flexible curricula, and create inclusive learning environments. The best way to support the development of CSN is through collaboration between teachers and families. The purpose of this article is to analyze these roles and provide practical suggestions for creating a supportive environment.
PENERAPAN MODEL PEMBELAJARAN PROBLEM BASED LEARNING UNTUK MENINGKATKAN HASIL BELAJAR PADA MATA PELAJARAN IPAS DI SDN No. 49/VI Sei Hitam I, Koto Renah. sulha, anis; ma'ashum
Jurnal Pendidikan Vokasi dan Seni Vol 3 No 2 (2025): Jurnal Pendidikan Vokasi dan Seni, Maret 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v3i2.2932

Abstract

The problem faced in learning Natural and Social Sciences (IPAS) is the low learning outcomes of students due to conventional learning that does not involve students actively. This study aims to improve student learning outcomes through the application of the Problem Based Learning (PBL) learning model using the Classroom Action Research (CAR) method. The study was conducted in four stages: planning, implementation, observation, and reflection. The results of the study showed that the application of PBL effectively improved student learning outcomes in cognitive, affective, and psychomotor aspects. Students became more active in group discussions, were able to analyze problems, and showed a deeper understanding of the material Plants: Source of Life on Earth. In addition, this learning also improved students' collaboration and critical thinking skills. Although there were obstacles such as student readiness and limited resources, continuous reflection provided opportunities for improvement in the next cycle. Thus, PBL can be an alternative learning model that is relevant to improving the quality of education in elementary schools.
STRATEGI GURU DALAM MENUMBUHKAN JIWA KEWIRAUSAHAAN SISWA MELALUI PROGRAM UNGGULAN MARKET DAY (MEMBUAT BUNGA DARI KRESEK) DI SDN 050/VI LUBUK MENTILIN andriani, andriani; Misnawati, Ledia; Agrita, Tri Wera
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3041

Abstract

This study aims to analyze teacher strategies in fostering students' entrepreneurial spirit through the Market Day flagship program with activities to make flowers from plastic bags at SDN 050/VI Lubuk Mentilin. The research method used is qualitative descriptive with data collection techniques through observation, interviews, and documentation. The subjects of the study consisted of the principal, the teacher coordinating the Market Day program, and students in grades IV-VI. The results of the study indicate that teacher strategies in fostering students' entrepreneurial spirit include: (1) integrated program planning, (2) coaching skills in making flowers from plastic bags, (3) implementing Market Day periodically, (4) mentoring the production process to marketing, and (5) continuous reflective evaluation. The Market Day program has proven effective in fostering entrepreneurial values such as creativity, independence, self-confidence, cooperation, responsibility, and communication skills. In addition to being economically and educationally beneficial, this program also contributes to the utilization of plastic waste into valuable products. This study provides an overview that entrepreneurship education can be implemented effectively through a structured program that integrates entrepreneurial values, practical skills, and environmental awareness since elementary education.
KREATIF DAN MENGUNTUNGKAN: TAS DARI BUNGKUS KOPI DAN DETERJEN BEKAS MENJADI PRODUK BERNILAI JUAL Susanti, Susi
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3110

Abstract

Inovasi dalam pengelolaan limbah plastik menjadi salah satu solusi kreatif untuk mengatasi permasalahan lingkungan sekaligus menciptakan peluang ekonomi. Artikel ini membahas potensi daur ulang bungkus kopi dan deterjen bekas menjadi tas bernilai jual melalui studi pustaka dari berbagai jurnal ilmiah dan laporan nasional. Hasil kajian menunjukkan bahwa praktik ini mendukung pengurangan sampah plastik, pemberdayaan perempuan, serta peningkatan pendapatan keluarga. Kajian ini merekomendasikan penguatan pelatihan, dukungan pemasaran, dan sinergi antara pemerintah, pelaku UMKM, serta komunitas kreatif
KRINOK RANTAU PANDAN SEBAGAI TRADISI LISAN MASYARAKAT ADAT MELAYU JAMBI: KAJIAN BUDAYA DAN PELESTARIANNYA Novalia, Ratih Juwita; Prahagia, Yelvia; Wulan Sari, Suci; Marisa, Reva
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3526

Abstract

Krinok merupakan salah satu tradisi lisan yang hidup dalam masyarakat adat Melayu Jambi, khususnya di wilayah Rantau Pandan, Kabupaten Muara Bungo. Tradisi ini berbentuk syair atau pantun yang dilantunkan dengan irama khas, dan digunakan dalam berbagai acara adat seperti pernikahan, penyambutan tamu, serta ritual budaya lainnya. Penelitian ini bertujuan untuk mengkaji nilai-nilai budaya yang terkandung dalam tradisi Krinok serta upaya pelestariannya di tengah tantangan modernisasi. Metode yang digunakan adalah deskriptif kualitatif dengan pendekatan etnografi, melalui observasi, wawancara, dan dokumentasi. Hasil kajian menunjukkan bahwa Krinok tidak hanya memiliki nilai estetika, tetapi juga memuat nilai moral, sosial, dan edukatif yang penting dalam membentuk karakter masyarakat. Namun, keberadaan tradisi ini semakin terancam karena minimnya regenerasi dan kurangnya dokumentasi. Oleh karena itu, diperlukan upaya pelestarian melalui pendidikan berbasis budaya lokal, penguatan peran komunitas adat, serta dukungan dari lembaga pendidikan dan pemerintah daerah.
Pengaruh Kualitas Produk dan Pelayanan Terhadap Keputusan Pembelian Ulang Konsumen Di Gubuk Telo Afifah Oktari, Tina ananda; wicaksono, nurzahra fathiyanabila; Prahagia, Yelvia
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3570

Abstract

Tujuan yang ingin dicapai dalam penelitian ini adalah : untuk mengetahui Pengaruh Kualitas Produk terhadap pembelian ulang konsumen di Gubuk Telo Afifah Kuamang Kuning Unit 10, untuk mengetahui Pengaruh Pelayanan terhadap keputusan pembelian ulang konsumen di Gubuk Telo Afifah Kuamang Kuning Unit 10, untuk mengetahui faktor yang dominan dalam mempengaruhi keputusan pembelian ulang konsumen. Penelitian ini merupakan jenis penelitian asosiatif kuantitaif. Populasi dan sampel dalam penelotian ini adalah konsumen yang melakukan pembelian di Gubuk Telo Afifah Kuamang Kuning Unit 10 dan terdapat sebanyak 100 responden dengan menggunakan rumus lemeshow. Metode pengumpulan data menggunakan angket dan dokumentasi. Uji validitas menggunakan teknik korelasi Product Moment dengan nilai > 0,197, sedangkan uji reliabiltas menggunakan Alpha Cronbcah dengan nilai koefisiensi reliabilitasnya. Analisis data menggunakan analisis deskriptif, analisis regresi, dan pengujian hipotesis.Hasil penelitian menunjukkan bahwa : kualitas produk di Gubuk Telo Afifah menunjukkan presentase sebesar 67% dan hasil hipotesis koefisien regresi sebesar 0,202, pelayanan di Gubuk Telo Afifah menunjukkanpresentase sebesar 69% dan hasil hipotesis koefisien regresi sebesar 0,132. Dengan demikian, terdapat kesimpulan bahwa faktor dominan adalah kualitas produk dengan koefisien regresi sebesar 0,202 termasuk variabel paling kuat pengaruhnya berdasarkan hasil uji hipotesis.
Analisis Faktor-Faktor yang Mempengaruhi Minat Berwirausaha di Bidang Jasa Boga pada Siswa Kelas XI Jurusan Tata Boga SMK Negeri 6 Bungo Aisy, Rihhadatul; novalia, ratih juwita; wicaksono, Yelvia
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3634

Abstract

This study aims to determine: the factors that influence the interest in entrepreneurship in the field of Culinary Arts in Culinary Arts students of SMK Negeri 6 Bungo in terms of intrinsic factors, extrinsic factors, and the most dominant factors influencing the interest in entrepreneurship in the field of Culinary Arts in Culinary Arts students of SMK Negeri 6 Bungo. This research is descriptive research with a quantitative approach. The study was conducted from April 14th to 16th, 2025, at Vocational High School 6 Bungo. The population consisted of 103 Culinary Arts students at Vocational High School 6 Bungo, and 30 students were selected using purposive sampling. Data collection techniques used questionnaires and documentation. Validity testing used product moment correlation technique with a value > 0.361, while reliability testing used Alpha Cronbach technique with a reliability coefficient of 0.845. Data analysis used quantitative descriptive analysis. The results of the study show that: the factors that influence the interest in entrepreneurship in the field of Culinary Arts in Culinary Arts students of SMK Negeri 6 Bungo are reviewed from intrinsic factors in the sub-variable of the need for income, it has a high tendency, from the sub-variable of feelings of happiness, it has a low tendency, and the sub-variable of self-esteem has a high tendency, the factors that influence the interest in entrepreneurship in the field of Culinary Arts in Culinary Arts students of SMK Negeri 6 Bungo are reviewed from extrinsic factors in the sub-variable of opportunity, it has a moderate tendency, from the sub-variable of education, it has a moderate tendency, and the sub-variable of family environment has a moderate tendency, the most dominant factor influencing the interest in entrepreneurship in the field of Culinary Arts in Culinary Arts students of SMK Negeri 6 Bungo is the intrinsic factor. Keywords: Factors, Entrepreneurial Interest, Culinary Services.
Potensi Jajanan Tradisional Dalam Mendukung Wisata Kuliner Di Kabupaten Bungo Setiani, Rina Tri; wicaksono, nurzahra fathiyanabila; novalia, ratih juwita
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3654

Abstract

This study aimed to describe the potential of traditional snacks in supporting culinary tourism in Bungo Regency, as well as to identify the challenges and preservation strategies. The research method used was descriptive qualitative, with data collection techniques through direct field observation, in-depth interviews with MSME actors, consumers, and the younger generation, as well as documentation related to the history and existence of traditional snacks. The data obtained were analyzed through the stages of data reduction, data presentation, and conclusion drawing. The results of the study showed that traditional snacks such as kue muso, padamaran, takik beruk, kubang boyo and dodol tai minyak possess unique flavors, appearances, and cultural values that have the potential to become tourism attractions. These snacks are still used in traditional and official ceremonies, while also serving as the culinary identity of the region. The challenges faced include the influence of globalization, declining interest among the younger generation, limited innovation, and inadequate digital promotion. The suggested strategies include product and packaging innovation, digital-based promotion, culinary festivals, and the involvement of the younger generation.
PENGARUH PENGGUNAAN COOKING VIDEO DI YOUTUBE TERHADAP MOTIVASI BELAJAR SISWA KELAS XI TATA BOGA PADA MATA PELAJARAN PASTRY DAN BAKERY SMK NEGRI 6 BUNGO Azzahra, Zabila; Prahagia, Yelvia; wicaksono, nurzahra fathiyanabila
Jurnal Pendidikan Vokasi dan Seni Vol 4 No 1 (2025): Jurnal Pendidikan Vokasi dan Seni, September 2025
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v4i1.3662

Abstract

This study aims to analyze the effect of using cooking videos on YouTube on the learning motivation of class XI Culinary Arts students in Pastry and Bakery subjects at SMK Negeri 6 Bungo. In addition, the study also wants to determine the factors that influence the effectiveness of video media and the relationship between video use and student learning motivation. The method used is a quantitative approach with a survey design. The research sample consisted of 31 students selected by purposive sampling. The questionnaire instrument was tested for validity and reliability using SPSS 25, with a Cronbach's Alpha value of 0.916 for the video use variable and 0.894 for learning motivation, indicating high reliability. The results of the analysis showed that the data were normally distributed and simple linear regression produced the equation Y = 12.804 + 0.888 X. This means that the more intense the use of cooking videos, the higher the students' learning motivation. The hypothesis test confirmed these findings, with a t-value of 9.593 and a p-value of 0.000 (<0.05), indicating a significant effect. Furthermore, the correlation between video use and learning motivation was very strong, with a Pearson correlation value of 0.872. Overall, this study concluded that using cooking videos on YouTube significantly increased students' learning motivation. Keywords : youtube, cooking video, learning motivation, culinary art, pastry and bakery

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