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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Kependidikan: Penelitian Inovasi Pembelajaran JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni INVOTEC Home Economics Journal
Prihastuti Ekawatiningsih
Universitas Negeri Yogyakarta
Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Other

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Penerapan Metode Penilaian Portofolio (Portfolios Based Assesment) untuk Meningkatkan Kualitas Pembelajaran Mata Kuliah Restoran Ekawatiningsih, Prihastuti
Jurnal Pendidikan Teknologi dan Kejuruan Vol 17, No 2 (2008): (Oktober)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (182.956 KB) | DOI: 10.21831/jptk.v17i2.7659

Abstract

Penelitian ini bertujuan untuk (1) memperoleh gambaran empiris mengenai penerapan metode penilaian portofolio pada Mata Kuliah Restoran;  (2) mengetahui hasil belajar mahasiswa yang mengikuti pembelajaran dengan penerapan metode penilaian portofolio dan yang mengikuti pembelajaran dengan penilaian konvensional pada Mata Kuliah Restoran; dan (3) meningkatkan kualitas pembelajaran Mata Kuliah Restoran. Penelitian ini merupakan quasi eksperimen dengan pendekatan kuantitatif dan dilaksanakan pada bulan September-Desember 2007 di Jurdiknik Boga dan Busana, Fakultas Teknik, UNY. Subyek penelitian adalah mahasiswa Pendidikan Teknik Boga yang mengambil Mata Kuliah Restoran pada semester gasal 2007/2008. Sampel penelitian dipilih secara acak, satu kelas dipilih sebagai kelompok eksperimen dan satu kelas sebagai kelompok kontrol. Instrumen menggunakan tes dan lembar observasi penilaian yang sudah divalidasi secara expert judgement. Analisis data menggunakan statistik deskriptif dan uji dua rerata dengan menggunakan Uji t. Hasil penelitian menunjukkan bahwa (1) penerapan metode penilaian portofolio dalam proses pembelajaran Mata Kuliah Restoran diawali dengan identifikasi kompetensi-kompetensi kunci, dijabarkan dalam bentuk sub kompetensi (lebih kecil cakupan materinya) Selanjutnya ditetapkan lembar penilaian berbasis portofolio yang disusun berdasarkan kompetensi yang harus dikuasai mahasiswa, menetapkan skoring dan pembobotan sampai ditemukannya nilai akhir secara keseluruhan; (2) hasil belajar mahasiswa yang mengikuti pembelajaran Mata Kuliah Restoran dengan metode penilaian portofolio lebih baik dibandingkan dengan yang mengikuti pembelajaran dengan metode penilaian konvensional (thitung= 3,68 ttabel= 1,69); (3) Kualitas pembelajaran Mata Kuliah Restoran dapat meningkat karena rerata hasil belajar mahasiswa yang dinilai dengan metode portofolio (79,63) lebih besar dibandingkan dengan penilaian konvensional (64,06)
PENGEMBANGAN INSTRUMEN PENILAIAN BERBASIS KOMPETENSI UNTUK MENINGKATKAN KUALITAS PEMBELAJARAN PRODUKTIF DI SMK Ekawatiningsih, Prihastuti
INVOTEC Vol 11, No 1 (2015)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v11i1.4840

Abstract

Penelitian ini bertujuan untuk menghasilkan instrumen penilaian berbasis kompetensi ditinjau dari aspek kognitif, afektif dan psikomotor yang diperlukan dalam pembelajaran mata pelaj aran produktif di SMK. Penelitian ini menggunakan pendekatan Research and Development (RD). Teknik pengumpulan data dilakukan dengan wawancara, tes, observasi dan diskusi kalangan terbatas. Hasil penelitian menunjukkan bahwa kompetensi dasar yang harus dimiliki siswa dalam pembelajaran menyiapkan layanan makanan dan minuman, antara lain: menjelaskan definisi tata hidang dalam lingkup yang lebih luas, menjelaskan personalia food and beverage service, menjelaskan tujuan penerapan pengetahuan menu tata hidang dalam praktek, siswa memahami pengertian perlengkapan tata hidang, dapat menyiapkan area restoran untuk lingkup tertentu; , menerapkan pelayanan makanan dan minuman sesuai dengan jenis pelayanan dan mengenal jenis­jenis minuman di restoran. Bentuk instrumen aspek kognitif yang dikembangkan berupa tes obyektif pilihan ganda, disusun berdasarkan kisi-kisi penulisan soal dengan indikator masing-masing dari kompetensi maupun sub kompetensi berjumlah 75 butir soal yang valid dan reliable. Bentuk instrumen aspek afektif dinilai berdasarkan kedisiplinan, tanggung j awab, kreatifitas, percaya diri dan mampu bekerjasama dalam kelompok. Bentuk instrumen aspek psikomotor dinilai berdasarkan lembar observasi yang dikembangkan untuk kompetensi utama seorang waiter, manager, cook, kasir dan stewardes dalam pelayanan makanan dan minuman.
PENGEMBANGAN MODEL PEMBELAJARAN KURSUS KEWIRAUSAHAAN MELALUI KERJA SAMA DUNIA USAHA DAN DUNIA INDUSTRI Yuriani Yuriani; Marwanti Marwanti; Kokom Komariah; Prihastuti Ekawatiningsih; Endra Santosa
Jurnal Kependidikan Vol. 42, No.1 (2012)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jk.v42i1.2231

Abstract

Tujuan penelitian ini untuk mendapatkan masukkan dari industri tentang komponen-komponen yang harus ada dalam model pembelajaran kursus kewirausahaan bidang boga; mengetahui validitas model dan perangkat pembelajaran kursus kewirausahaan; serta mengetahui efektifitas model pembelajaran melalui kerjasama dunia usaha dunia industri. Penelitian ini menggunakan desain Research and Development. Pengembangan model pembelajaran terdiri atas pra-pengembangan dan kegiatan pengembangan. Hasil penelitian menemukan bahwa komponen-komponen yang harus ada dalam model pembelajaran kursus kewirausahaan bidang boga yaitu: pengetahuan, keterampilan kerja dan sikap kerja. Hasil validasi model pembelajaran kursus kewirausahaan dinyatakan baik dan dinyatakan sangat efektif diterapkan serta dapat mengurangi pengangguran
Kajian Tracer Study LulusanJurusan PTBB FT UNY Tahun 2012 Noor Fitrihana; Prihastuti Ekawatiningsih; Ichda Chayati; Kapti Asiatun; Asi Tritanti
Jurnal Pendidikan Teknologi dan Kejuruan Vol 22, No 1 (2014): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (991.436 KB) | DOI: 10.21831/jptk.v22i1.8837

Abstract

The objectives of this study were: (1) to describe the graduates’ profile of the Department of Fashion Design and Hospitality Education of 2010-2012 that is required by the National Accreditation Commision for Higher Education, (2) to examine the gap between the graduates’ competencies with the market needs. This tracer study is a descriptive survey study conducted from June to November 2012. The population were 241 graduates of the academic year of 2012. 87 samples were succesfully interviewed through telephone interviews. The instruments of this study was a questionnaire. Quantitative data was analysed using crosstab and percentages. While the qualitative data was analysed by categories. The results showed: (1) the graduates of the Fashion Design, the Hospitality, and the Make-up and Beauty Therapy Programmes who understand the job application process were 85%, 78%, and 86% respectively (b) the graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes with the less than 6 months waiting period before the first employement were 85%, 100%, 80%  respectively (c) The graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes who get job vacancies from advertisements and direct application to the company were 15% and 85%, 43% and 57%, 80% and 20% respectively. d. the graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes who are employed in the fields related to their study were 61.5% 71%, 60% respectively (2) The graduates’ competencies compared to the market needs were as follows: (a) Competencies required were integrity, mastery of science, English, information technology, communication, teamwork, self-development, mastery of skills, special expertise, leadership, and organizational management.  (b) 98% of the graduates have excellent performance in terms of integrity, expertise, science, English, information technology, communication, teamwork, and self-development.
Pembelajaran Kontekstual pada Mata Kuliah Restoran untuk Meningkatkan Kompetensi Mahasiswa Pendidikan Teknik Boga Prihastuti Ekawatiningsih
Jurnal Pendidikan Teknologi dan Kejuruan Vol 23, No 1 (2016): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.002 KB) | DOI: 10.21831/jptk.v23i1.9356

Abstract

The objective of this study was to improve the quality of learning in the subject of Restaurant indicated by the improvement of learning activities and the students’ achievement through the application of contextual learning in the department of Hospitality Engineering. This study is categorised into classroom action research. The data was analysed descriptively. The results revealed: (1) The students were more active in the learning process as indicated by the improvement of the learning activities proved by the following data: in the first cycle, the percentages of the students who pay attention to the lecturers’ explanation, answer questions by providing daily life examples, express opinions, and conduct presentations were 47.5%, 25% 12.5%, 15% respectively, while in the second cycle, they were 52.5%, 12.5%, 50%, 10% respectively. (2) The students demonstrate better mastery of the materials as indicated by the following data: the percentages of the students who achieved very good, good, fair and poor scores were 10%, 50%, 15% and 25% respectively while in the second cycle the students who achieved very good and good scores were 62.5% and 37.5% respectively.Tujuan penelitian ini untuk meningkatkan kualitas pembelajaran mata kuliah Restoran yang ditunjukkan dengan peningkatan aktivitas dan prestasi belajar mahasiswa Prodi PT Boga melalui penerapan pembelajaran kontekstual. Penelitian ini merupakan penelitian tindakan kelas. Analisis data yang digunakan analisis deskriptif. Hasil penelitian menunjukan: (1) keaktifan mahasiswa pada pembelajaran Restoran meningkat, terlihat dari data siklus I, mahasiswa memperhatikan penjelasan dosen sebanyak 47,5%, mahasiswa menjawab pertanyaan dengan memberikan contoh dalam kehidupan sehari-hari sebanyak 25%, mahasiswa mengemukakan pendapat sebanyak 12,5% dan mahasiswa melakukan presentasi sebanyak 15%, pada siklus II keaktifan belajar mahasiswa memperhatikan penjelasan dosen meningkat sebesar 52,5%, menjawab pertanyaan meningkat 12,5%, mengemukakan pendapat meningkat 50%, dan kegiatan presentasi meningkat 10%; 2) tingkat pengetahuan mahasiswa terhadap materi pembelajaran Restoran meningkat, terlihat dari data siklus I, 10% mahasiswa memperoleh nilai amat baik, 50% mahasiswa memperoleh nilai baik, 15% mahasiswa memperoleh cukup, dan 25% mahasiswa memperoleh nilai kurang, pada siklus II, hasil belajar mahasiswa pada siklus II adalah 62,5% mahasiswa mendapatkan nilai amat baik dan 37,5% mahasiswa mendapatkan nilai baik. 
PENINGKATAN KOMPETENSI SISWA SEKOLAH MENENGAH KEJURUAN MELALUI PENERAPAN PEMBELAJARAN KETERAMPILAN WIRAUSAHA BIDANG BOGA SEBAGAI BEKAL KECAKAPAN HIDUP (LIFE SKILL) Marwanti Marwanti; Yuriani Yuriani; Prihastuti Ekawatiningsih
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 13, No 2 (2009): Volume 13, Nomor 2, Agustus 2009
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v13i2.5137

Abstract

This civil serving program was aimed to give live skills basedentrepreneurship as an alrernative asset for vocational school students,especially for vocational school number I at Depok Sleman. The students,majoring in food and beverage, was expected to have knowledge and live skills which was needed to enter the work World, whether it was a privateBusiness or working in product or service company with a deserve salary.  Fifteen student and five teachers from vocational schools number IDepok Sleman Yogyakarta followed the program. The teaching method,which was used for the program, was speech and answering a question,demonstration and practice, and industrial survey. The practice programwas done trice by making six kinds of food and industrial survey in twoprospective food companies at Yogyakarta.  The result of the civil serving program is very satisfying. It can beseen by the absence and the followers anthusiasm. The practice results arewell and maximum, the taste of the foods are good. Industrial Survey,which has never been done befote, is an interesting and exciting learningsituation. Keywords: entrepreneurship, live skills, and vocational school
THE DEVELOPMENT OF TRADITIONAL SNACK QUALITY THROUGH ENGINEERING PROCESS AND PRODUCT DIVERSIFICATION TOWARD A CREATIVE AND ADVANCED VILLAGE Marwanti Marwanti; Badraningsih Lastariwati; Prihastuti Ekawatiningsih
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 22, No 1 (2018)
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (40.411 KB) | DOI: 10.21831/ino.v22i1.19281

Abstract

The purpose of community service is 1) to improve knowledge and skill to make a standard of clean and safe snack product, 2) to diversify snack food product, 3) to expand marketing reach to optimize snack food producer potency toward a creative village of Yogyakarta City. The training was followed by the sellers who are also a snack food maker in Kampung Tegalkemuning, Tegalpanggung, Danurejan Yogyakarta. The number of participants who attended the practice was twenty-four people. The group consists of families that had traditionally produced traditional snacks which were sold every day in several snack shops, several institutions, and some hotels. The methods used in the community service activities are a) lectures and discussions on the scope of snacks, food security, packaging and marketing, b) diversification competitions of cassava-based snacks and the processed products, c) training in snacks development and expanding marketing reach. The results of the community service are that the participants enthusiastically attended the training, as most of the participants wanted to move forward and develop. The achievement of the practice is the trainees understand and able to create snack products, especially packaging, marketing and product diversification. Participants can produce quality snacks and increase turnover.
Pengembangan Komik Animasi Digital Untuk Simulasi American Service Prihastuti Ekawatiningsih; Wika Rinawati; Ilmawan Mustaqim
Home Economics Journal Vol 1, No 2 (2017): October
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.741 KB) | DOI: 10.21831/hej.v1i2.23272

Abstract

Penelitian ini bertujuan untuk mengembangkan media komik animasi untuk simulasi pembelajaran melayani makan dan minum (food and beverage service) di restoran, khususnya materi American Service. Penelitian dilakukan untuk merancang alur cerita American Service dalam bentuk komik, khusunya memilih materi American Service yang sesuai, membuat alur cerita dan mengembangan komik American Service. Penelitian ini menggunakan metode penelitian dan pengembangan model 4D (define, design, developt and dissemination). Define dilakukan untuk menetapkan materi pembelajaran yang dapat disimulasikan dalam cerita komik. Desain dibuat bentuk komik dan developt dilakukan untuk menguji dan memperbaiki komik sekaligus menambah animasi. Disseminasi dilakukan dengan media on-line melalui situs internet Jurusan Pendidikan Teknik Boga dan Busana. Subjek penelitian untuk menguji produk  ditetapkan 5 pakar dan 40 orang calon pengguna. Metode pengumpulan data pengujian produk menggunakan teknik Delphi, Focus Group Discussion (FGD) dan observasi tampilan komik. Hasil  pengujian dianalisis secara deskriptif kuantitatif dan kualitatif. Penelitian menghasilkan rancangan media komik digital American service dengan sistem American Service, menggunakan aplikasi Comicize-thecomics maker dan Photo talks:speech bubbles. Pada tahap ini dapat diidentifikasi materi untuk pengembangan komik berupa American service.
The enjoyable online learning model for vocational students during COVID-19 pandemic Endang Mulyatiningsih; Sri Palupi; Prihastuti Ekawatiningsih; Ambar Rizqi Firdausa; Zalik Nuryana
International Journal of Evaluation and Research in Education (IJERE) Vol 12, No 1: March 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v12i1.23122

Abstract

The COVID-19 outbreak has forced all courses to be carried out online. This study aims to explain the characteristics of an enjoyable online learning model based on the platform, the content, and the learning strategy for vocational students. Data was collected using closed-ended and open-ended questionnaires which were responded to by 110 students in 2019/2020. The closed-ended questionnaire revealed the most preferred learning elements, and the open-ended questionnaire was to clarify their reasons. The data were arranged sequentially from the quantitative data to the qualitative data. The results of the study showed that: i) The preferred online platforms were Moodle, Google Meet, and WhatsApp. They like Moodle because the content is well structured, Google Meet is easily accessible, and WhatsApp is their daily routine application; ii) The learning content consists of two to three resources namely: 6-10 pages of papers, 11-15 pages PowerPoint, and 6-10 minutes videos. Too much content causes a heavy learning burden; iii) Most students preferred the blended learning strategy. The synchronous lectures for 60-75 minutes can motivate them because they can interact with lecturers and other students. Asynchronous lectures are more flexible that can be done anytime and anywhere so that the students become more independent in their learning.
Student’s knowledge of the mbkm program in the culinary education study program Prihastuti Ekawatiningsih; Ambar Rizqi Firdausa; Endang Mulyatiningsih; Sri Palupi
Jurnal Pendidikan Teknologi dan Kejuruan Vol 29, No 2 (2023): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v29i2.53744

Abstract

The implementation of MBKM Program at the level of Study Program is expected to provide a good atmosphere for the development of student attention and talent. Students can hone their skills in learning situations that are innovative, flexible, based on student curiosity and interest. This study aims to see the student’s knowledge or understanding of the MBKM Program in the Culinary Education Study Program. The research was conducted using an online survey method. The subject of this research is the MBKM Program which includes: (1) MBKM Program, (2) Student Exchange activities, (3) Teaching Assistance activities, (4) Internship activities, and (5) Entrepreneurship Practice activities. This study involved 131 student respondents in the Culinary Education Study Program. Data was collected online with an answer scale of 1-5 to describe the level of student knowledge ranging from poor to very good. The survey results show that (1) the level of understanding of students in the MBKM program in general is in the good category, (2) the level of knowledge of Student Exchange activities and Teaching Assistance activities in the sufficient category, (3) the level of understanding of Internship activities and Entrepreneurship Practices in the good category, however, students experience misconceptions of understanding with similar regular activities that have been organized by the study program on a regular basis.
Co-Authors Ambar Rizqi Firdausa Asi Tritanti Badraningsih Lastariwati Endang Mulyatiningsih Endra Santosa Ichda Chayati Kapti Asiatun Kokom Komariah Marwanti Marwanti Marwanti Marwanti Mustaqim, Ilmawan Noor Fitrihana Sri Palupi Wika Rinawati Yuriani Yuriani Yuriani Yuriani Zalik Nuryana