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All Journal VANOS Journal of Mechanical Engineering Education Jurnal Taman Vokasi SCIENCE TECH: Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Wacana Akademika : Majalah Ilmiah Kependidikan Abdimas Dewantara Dharma: Jurnal Pengabdian Masyarakat

Rina Setyaningsih

Universitas Sarjanawiyata Tamansiswa

Author-ID : 1797568

Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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TEACHER PERCEPTIONS OF FOLLOWERSHIP VALUE ON GRADUATE STUDENTS OF VHS Anggri Sekar Sari; Rina Setyaningsih
Jurnal Taman Vokasi Vol 6 No 1 (2018)
Publisher : Universitas Sarjanawiyata Tamansiswa

Research is motivated by the needs of good workers in the industrial world. This need can be known from the teacher's understanding of followership value in Vocational High School (VHS)Â graduate students. The purpose of this research is to know VHS teacher perception about followership value. The research method used descriptive quantitative. The subject of research is the headmaster and teacher for of VHS Catering Service in Yogyakarta. Determination of sample through purposive sampling counted 20 respondents. The validity test of 27 statements concerning instruments is declared valid. While all instruments are stated reliable with high reliability (0.803> 0.7). An average total score of 3.6 which means highly expected. These results explain teachers' perceptions, one of the followership values of VHS graduate students very well. It explains that teacher perception about the student, that student work attitude is in the follower style with the exemplary follower. The final outcome of the student is expected to become an exemplary worker after graduation.

Peningkatan higiene dan sanitasi melalui penerapan standard operating procedure (SOP) Rina Setyaningsih; Sri Wahyu Andayani
Jurnal Taman Vokasi Vol 8 No 1 (2020)
Publisher : Universitas Sarjanawiyata Tamansiswa

Tujuan penelitian adalah 1) meningkatkan pemahaman tentang higiene dan sanitasi melalui Standar Operasional Prosedur (SOP) pengolahan makanan 2) menerapkan SOP Higiene dan Sanitasi pada pengolahan industri rumah tangga yang benar dan tepat. Hipotesis penelitian ini adalah â€œAda peningkatan higiene dan sanitasi pada praktik pengolahan industri rumah tangga di Prodi PKK, FKIP, UST Yogyakarta bidang keahlian Tata Boga melaui penerapan SOP. Jenis Penelitian ini adalah Penelitian Tindakan Kelas (PTK). Subyek penelitian adalah mahasiswa PKK bidang keahlian tata boga sebanyak 28 mahasiswa. Obyek penelitian adalah peningkatan higiene dan sanitasi melalui penerapan SOP. Teknik pengumpulan data menggubakan teknik observasi dan tes unjuk kerja. Uji coba instrumen menggunakan uji validitas. Analisis data menggunakan analisis kualitatif. Hasil penelitian menunjukkan bahwa peningkatan pemahaman dan perilaku higiene dan sanitasi pada pengolahan makanan industry rumah tangga dapat dilihat dari nilai rata-rata. Nilai pemahaman higiene dan sanitasi pada pra TindakanÂ Sebesar 62,5% (cukup), meningkat pada siklus I menjadi 76% (baik) dan meningkat pada siklus II menjadi 82, 5% (sangat baik), sedangkan peningkatan perilaku mahasiswa terhadap higiene dan sanitasi dapat dilihat pada nilai pratindakan sebesar 67,5%Â Â (cukup), meningkat pada siklus I menjadi 73,5% (baik) dan meningkat pada siklus II menjadi 85%Â (sangat baik). Dengan demikian Penerapan SOP dapat meningkatkan Higiene dan Sanitasi dalam praktik mata kuliah industri rumah tangga boga.Â ABSTRACTResearch purposes 1) improve understanding of hygiene and sanitation through Operational Standard (SOP) for food processing, 2) applying the industrial processing of household SOP is right and proper. Research hypothesis"There is an increase in hygiene and sanitation in-home industry processing practices in the PKK, FKIP, UST Yogyakarta Study Program in the field of culinary science through the application of SOP. This type of research is Classroom Action Research (PTK). The subjects of the PKK study were cooking students with a subject of 28 students. The object of research to improve hygiene and sanitation through the application of SOP. The technique of collecting data uses observation and performance tests. The instrument test uses a validity test. Data analysis using qualitative analysis. The results showed that increasing the understanding and behavior of hygiene and sanitation in food processing in the home industry can be seen from the average value. The value of understanding hygiene and sanitation in pre-action was 62.5% (enough), increased in cycle I to 76% (good) cand increased in cycle Â II to 82.5% (very good), while Â increasing student behavior towards hygiene and sanitation can be seen in the pre-action value of Â 67.5% (enough), increased in Â cycle I to 73.5% (good) and increased in cycle II to 85% (very good). Therefore, the application of SOP can improve Hygiene and Sanitation in the practice of home cooking industry courses.

EFEKTIVITAS PENGGUNAAN STANDAR OPERASIONAL PROSEDUR HIEGIENE DAN SANITASI PENGOLAHAN MAKANAN Sri Wahyu Andayani; Rina Setyaningsih
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 7 No 1 (2021): Februari
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/jst.v7i1.8378

Tujuan penelitian mengetahui : 1) perbedaan hasilÂ praktek pengolahanÂ makanan pada mahasiswa yang menggunakan danÂ yang tidak menggunakan SOP, 2) gambaran efektivitas penggunaan SOP. Hipotesis penelitian â€œAda perbedaan positif dan signifikan Penggunaan Standar Operasional Prosedur ( SOP ) Hiegine Dan Sanitasi. Jenis penelitian Quasi Eksperimen. Subjek penelitian Â mahasiswa PKK bidang keahlian tata boga. Obyek penelitianÂ efektivitas penggunaan SOP Higiene dan Sanitasi. Populasinya mahasiswa M3 Nusantara sebanyak 44 mahasiswa .Sampel penelitianÂ random sampling sebanyak 36. Teknik pengumpulan data dengan observasi dan tes unjuk kerja. Analisis data dengan analisis deskriptif dan uji t di dahului uji normalitas dan homogenitas. Hasil penelitian : ada perbedaan positif dan signifikan hasil praktikum pengolahan makananÂ yang menggunakan SOP dengan yang tidak menggunakan. Hasil praktik pengolahan makanan dengan menggunakan SOP lebih tinggi dibandingkan dengan yang tidak menggunakan, Artinya SOP Higiene dan Sanitasi sangatÂ berpengaruh terhadap hasil praktikum pengolahan makanan jika dibandingkan dengan yang tidak menggunakan SOP

PENGARUH SOSIALISASI UNDANG-UNDANG PERLINDUNGAN KONSUMEN TERHADAP KESADARAN BERKONSUMSI ANGGOTA WANITA CABANG TAMANSISWA DI YOGYAKARTA Rina Setyaningsih
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 1 No 2 (2015)
Publisher : UNIVERSITAS SARJANAWIYATA TAMANSISWA

The purpose of this study was to determine (1) the portrayal of the socialization of the consumer protection law (2) the portrayal of consumersâ€™ awareness, and (3) the effect of the socialization of the consumer protection law on the consumption awareness among members of Tamansiswa Women Branch, in the city of Yogyakarta. The proposed hypothesis is: There is a positive and significant effect of the socialization of the consumer protection law to the awareness among members of the Tamansiswa Women Branch in the city of Yogyakarta. This research belongs to the study of ex post facto. The study population was all members of the Tamansiswa Women Branch in Yogyakarta, numbering 245 respondents. The sampling used a proportional random sampling technique, that is the sample drawn at random was 50%, numbering 123 plus 10% of the sample for the missing data and non-responses numbering 14 to make the total of 137. The data collection method used a questionnaire and documentation. The research instrument was a questionnaire and its measurement using a modified Likert scale. The instrument was tested to 30 Tamansiswa Women outside the sample but still within the population. To determine the validity of the instrument the product moment correlation analysis was used by correlating the score of each item with the total score, while the reliability test using Cronbachâ€™s Alpha formula. The data analysis used descriptive analysis techniques and hypothesis testing used the Product Moment Correlation analysis formula, preceded by the test requirement analysis, namely the normality and linearity tests. The research results showed that the variable of consumer socialization of the protection law belonged to the high category with the relative frequency of 43.84% and the awareness to consume a high category with a relative frequency of 37.69%. Based on the analysis using the Product Moment there is a positive and significant relationship between the socialization knowledge of consumer law and the consumption awareness, with the coefficient value of rxy 0,741> 0,172 at the significance level of 5%. This result is also supported by the determinant coefficient value (R Â²) of 0.63, meaning that the level of effect between the socialization of consumer protection laws with the awareness to consume is 63%, while the remaining 37% is affected by other factors not discussed in this study.Â

KESUKAAN MASYARAKAT TERHADAP PEMBUATAN BROWNIES BERSUBSTITUSI TEPUNG KULIT ARI KACANG KEDELAI Yeni Tustiana; Rina Setyaningsih
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 6 No 1 (2020)
Publisher : UNIVERSITAS SARJANAWIYATA TAMANSISWA

This study aims to determine, (1)The effect of the Soybean Skin Flour percentage of 15%, 30%, and 45% against the quality brownies are reviewed from the aspect of texture, color, aroma and flavor. (2) The quality of the brownies corresponds to the percentage 15%, 30%, and 45% seen from the level of Community preference. This type of research is pure experimentation. Population: peanut flour, soybeans. Samples: The peanut flour of soybean is 15% percentage, 30%, and 45%. Data collection method in the form of organoleptic chemical test of product, questionnaire and documentation. Trials of hedonic instruments and organoleptic research were conducted on 36 panelists. Data tested validity of the group Experiment Design (RAK), ANOVA one lane and the smallest real difference formula (BNT). The Results show (1) Brownies substitutions of Soybean Skin Flour effect on the results of Brownies with the properties of organoleptic percentage of 15% thick dark brown color, flavor chocolate, skin flour, aroma brown and typical of the skin, soft texture, porous and the outer texture of crusty dry). Percentage 30% brown color is less dense, taste less brown, aroma less chocolate aroma, less soft texture, and less crusty outer texture. Percentage 45% produce a pale color color score), too much sense of skin, aroma is too dark, texture in less soft, outer texture is less dry. Soybean flour Brownies skin substitution 15% substitutions with very fond criteria and just like the original brownies. (2) The highest protein nutrient content on the 45% Brownies percentage, with a protein content of 6.85%, and the highest crude fiber content at 15% percentage with a content of 2.08%. From several percentage above the opinion of the expert panelist and the community liked the brownies with a substitution of 15%.

Kontribusi Motivasi dan Sikap Mandiri Terhadap Minat Berwirausaha Mahasiswa PKK FKIP UST Rina Setyaningsih; Sri Wahyu Andayani
WACANA AKADEMIKA: Majalah Ilmiah Kependidikan Vol 3 No 2 (2019)
Publisher : Universitas Sarjanawiyata Tamansiswa

The purpose of this study is to know the contribution of motivation and independent attitude towards entrepreneurship interest in Student. Type of quantitative research . Population of all students are taking entrepreneurship courses in the academic many as 152 students. Sampling technique with proportional random sampling is 92. Data collection using questionnaires and documentation. The data analysis technique for the first hypothesis test used double regression of two predictors, second and third hypothesis test using partial correlation and significance test using t-test. All requirements test meets analytical requirements (test of normality, linearity, and multicollinearity). The results showed motivation, independent attitude and entrepreneurship interest in the category was with average observations higher than the ideal average. Multiple regression analysis showed Freg= 87,821 with chance of error 0,000 double correlation coefficient Ry1,2= 0,820 and R2= 0,627 mean 62,7% entrepreneur interest can be explained by both predictor change, meaning effective contribution of motivation equal to 35,21% and independent attitude equal to 45.39%. Partial correlation coefficient R1y-2= 0,531 and R2y-1= 0,570.

Media Need Analysis of Learning Practicum in the Covid-19 Pandemic Ika Wahyu Kusuma Wati; Anggri Sekar Sari; Widodo widodo; Rina Setyaningsih
VANOS Journal of Mechanical Engineering Education Vol 5, No 2 (2020)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/vanos.v5i2.9441

The Covid-19 pandemic has an impact on changing the learning model in Indonesia, from conventional learning to virtual learning. This causes a high gap in practicum learning. Where practicum learning that was originally in the laboratory can be applied at home. The purpose of this study was to determine the need for practical learning media for students. The research method used is descriptive quantitative. The research subjects were all UST PKK study program students. Determination of the sample through a purposive sampling of 77 respondents. The validity test of 31 statements about the instrument was declared valid. Meanwhile, all instruments were declared reliable with high reliability (0.705> 0.7). The total score averaged 87.35 which means it is highly expected. This result explained that the need for practical learning media using videos with clear instructions. So that further research needs to develop barcode-based e-job sheets according to the needs of learning media during the COVID-19 pandemic and the development of the digital generation era.

Peningkatan Life Skill pada Anak Berkebutuhan Khusus Melalui Pembuatan Kue Kering Menggunakan Bahan Lokal Rina Setyaningsih; Anzahra Sativa
ABDIMAS DEWANTARA Vol 3 No 2 (2020)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/ad.v3i2.6224

Tujuan abdimas untuk memberikan keterampilan kepada para siswa ABK tentang pengolahan kue kering menggunakan bahan lokal. Kegiatan ini dilaksanakan pada tanggal 11-12 April 2020 dan diikuti oleh siswa ABK di Kabupaten Bantul. Metode yang digunakan ceramah, demontrasi, dan tanya jawab. Tingkat keberhasilan pelatihan dilakukan melalui evaluasi pada tingkat kehadiran peserta, motivasi peserta, dan kinerja peserta dalam proses persiapan (mise en place), proses pengolahan, dan penyajian yang sesuai dengan karakteristik bahan lokal yang digunakan. Hasil pelatihan keterampilan mengolah kue kering dinyatakan berhasil, hal tersebut ditunjukkan dari kehadiran peserta mencapai 100%, semua peserta mampu membuat produk sesuai dengan kriteria yang diharapkan, peserta sangat antusias dan aktif dalam mengikuti kegiatan. Hal ini nampak melalui interaksi intensif antara peserta dengan instruktur, serta semua peserta menunjukkan respon positif terhadap pelatihan yang diberikan. Melalui kegiatan ini siswa ABK memiliki keterampilan yang dapat dijadikan bekal setelah lulus untuk membuka usaha sekaligus menciptakan lapangan kerja.

PENINGKATAN LIFE SKILL PADA IBU-IBU LPKK DI DUSUN PAJANGAN BERBAH MELALUI PELATIHAN BROWNIES BEKATUL Sri Wahyu Andayani; Rina Setyaningsih; Ika Wahyu Kusuma Wati; Roni Kurniawan
Dharma: Jurnal Pengabdian Masyarakat Vol 1, No 2 (2020): November
Publisher : Universitas Pembangunan Nasional "Veteran" Yogyakarta

Increased life skills for mothers in Pajangan sub-village through rice bran training. The purpose of the training is to improve life skills in the Pajangan sub-village, especially in food products using local bran ingredients. Rice bran has a variety of nutrients including antioxidants containing tocopherol, vitamin E and vitamin B15. These compounds play a role to reduce blood cholesterol levels, prevent cancer and facilitate hormonal secretions. Besides rice, rice husks or rice bran are not only sold to feed livestock, but are developed to make quality and quality products, but also can increase income and improve the living standards of LPKK women in Pajangan Berbah Hamlet, Sleman. The kinds of products we make are wet brownies and dry brownies. Abdimas is held in the Pajangan hamlet hall, Berbah Sleman. This activity was carried out for two days, namely the preparation phase on the first day and the implementation and socialization on the second day with a total of twelve hours of activity time. The target of this activity is LPKK women in the Pajangan Berbah Sleman. This activity is carried out using lecture, demonstration, training and practice methods. The resulting output is an increase in life skills through the skills to make bran brownies is a weekly newpepper.

Pelatihan pembuatan candied ginger untuk meningkatkan imunitas warga di tengah pandemi Covid-19 Rina Setyaningsih; Anggri Sekar Sari; Lilis Kusuma
ABDIMAS DEWANTARA Vol 6 No 1 (2023)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/ad.v6i1.10291

Pandemi Covid-19 yang diawali dari Wuhan China pada awal tahun 2020 telah masuk ke Indonesia. Dimana penyakit ini menyerang pernafasan secara akut, sehingga diperlukan imunitas yang kuat untuk menangkal penyakit tersebut berkembang. Indonesia merupakan salah satu penghasil rimpang (jahe) dengan kandungan antioksidan dan anti-inflamasi yang cukup tinggi dalam menjaga imunitas tubuh. Tujuan abdimas ini untuk meningkatkan ketrampilan warga dalam pembuatan candied ginger dalam rangka peningkatkan imunitas warga dan menambah income ditengah pandemic covid 19. Pelatihan ini dilaksanakan di Dusun Klegung , Desa Katongan, Kecamatan Nglipar, Kabupaten Gunung Kidul pada tanggal 21 Januari 2021. Sasaran kegiatan ini adalah ibu-ibu PKK dan pemuda Dusun Klegung. Metode abdimas berupa pelatihan dan sosialisasi menggunakan ceramah, diskusi, demonstrasi, pelatihan dan video tutorial. Hasil kegiatan abdimas adalah warga dusun klengun yang memiliki ketrampilan dalam pembuatan candied ginger. Dengan adanya pelatihan dan sosialisasi warga memiliki pengetahuan dan kertrampilan pembuatan candied ginger dan dapat memanfaatkan TOGA. Selain itu warga sangat antusias dengan adanya kegiatan pelatihan dari Tim Abdimas UST Yogyakarta. Abstract: The Covid-19 pandemic that started in Wuhan, China, in early 2020 has entered Indonesia. When this disease attacks the respiratory system acutely, so strong immunity is needed to prevent the disease from developing. Indonesia is one of the rhizome (ginger) producers with high antioxidant and anti-inflammatory content in maintaining body immunity. This community service aims to improve residents' skills in making candied ginger to increase residents' immunity and income amid the covid 19 pandemic. This training was carried out in Klegung Hamlet, Katongan Village, Nglipar District, Gunung Kidul Regency, on January 21, 2021. The target of this activity is PKK women and youth from Klegung Hamlet. The community service method is in the form of training and socialization using lectures, discussions, demonstrations, training, and video tutorials. The results of community service activities are residents of Klengun hamlet who have skills in making candied ginger. With training and outreach, residents have knowledge and skills in making candied ginger and can utilize TOGA. In addition, the residents were very enthusiastic about the training activities from the UST Yogyakarta Abdimas Team.

Co-Authors Anggri Sekar Sari Anzahra Sativa Dianna Ratnawati Ika Wahyu Kusuma Wati Ika Wahyu Kusuma Wati Lilis Kusuma Nur Chasanah Roni Kurniawan Septi Azati Azati Siti Mariah Sri Wahyu Andayani Sri Wahyu Andayani Widodo widodo Yeni Tustiana

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