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All Journal Jurnal Taman Vokasi SCIENCE TECH: Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi SOSIOHUMANIORA: Jurnal Ilmiah Ilmu Sosial dan Humaniora KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Wacana Akademika : Majalah Ilmiah Kependidikan
Sri Wahyu Andayani
Universitas Sarjanawiyata Tamansiswa
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemistry Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.414 KB) | DOI: 10.30738/jtv.v8i1.7315

Abstract

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 “Ada 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 Tindakan  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%   (cukup), meningkat pada siklus I menjadi 73,5% (baik) dan meningkat pada siklus II menjadi 85%  (sangat baik). Dengan demikian Penerapan SOP dapat meningkatkan Higiene dan Sanitasi dalam praktik mata kuliah industri rumah tangga boga. 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  II to 82.5% (very good), while  increasing student behavior towards hygiene and sanitation can be seen in the pre-action value of  67.5% (enough), increased in  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

Abstract

Tujuan penelitian mengetahui : 1) perbedaan hasil  praktek pengolahan  makanan pada mahasiswa yang menggunakan dan  yang tidak menggunakan SOP, 2) gambaran efektivitas penggunaan SOP. Hipotesis penelitian “Ada perbedaan positif dan signifikan Penggunaan Standar Operasional Prosedur ( SOP ) Hiegine Dan Sanitasi. Jenis penelitian Quasi Eksperimen. Subjek penelitian  mahasiswa PKK bidang keahlian tata boga. Obyek penelitian  efektivitas penggunaan SOP Higiene dan Sanitasi. Populasinya mahasiswa M3 Nusantara sebanyak 44 mahasiswa .Sampel penelitian  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 makanan  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 sangat  berpengaruh terhadap hasil praktikum pengolahan makanan jika dibandingkan dengan yang tidak menggunakan SOP
PENGARUH PERSEPSI TERHADAP PERILAKU MAKAN PAGI MAHASISWA PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA, JURUSAN PENDIDIKAN TEKNOLOGI DAN KEJURUAN, FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN, UNIVERSITAS SARJANAWIYATA TAMANSISWA YOGYAKARTA Sri Wahyu Andayani; Endang Wani Karyaningsih
SOSIOHUMANIORA: Jurnal Ilmiah Ilmu Sosial dan Humaniora Vol 2 No 2 (2016)
Publisher : LP2M Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (848.216 KB) | DOI: 10.30738/sosio.v2i2.551

Abstract

Tujuan penelitian ini adalah untuk mengetahui gambaran tentang persepsi mahasiswa, perilaku mahasiswa, dan pengaruh persepsi terhadap perilaku makan pagi. Persepsi mahasiswa terhadap perilaku makan pagi merupakan pandangan atau pengamatan seseorang /mahasiswa terhadap suatu obyek  yaitu makan pagi. Makan pagi atau sarapan merupakan kegiatan yang dilakukan seseorang di pagi hari sebelum melakukan kegiatan /aktivitas. Hipotesis yang diajukan dalam penelitian ini adalah ada pengaruh positif dan signifikan antara Persepsi mahasiswa terhadap perilaku makan pagi . Penelitian ini termasuk jenis penelitian deskriptif kuantitatif . Populasi penelitian ini  adalah seluruh mahasiswa Prodi  PKK, JPTK, FKIP, UST yang berjumlah 282 responden. Penelitian ini merupakan penelitian sampel, karena tidak meneliti seluruh populasi, besar sampel dihitung dengan menggunakan rumus sloven yaitu 165 responden. Teknik pengumpulan data menggunakan metode angket . Angket sebelum digunakan diuji validitasnya menggunakan uji korelasi Product Moment  dan uji reliabilitas menggunakan rumus Alpha Cronbach. Sedangkan teknik analisis data menggunakan teknik analisis deskriptif  dan analisis korelasi Product Moment didahului dengan uji persyaratan analisis yaitu uji normalitas dan uji linieritas. Hasil analisis diskriptif menunjukkan bahwa  persepsi mahasiswa pada kategori cukup (55,8%), perilaku makan pagi  pada kategori cukup (67,9 %). Hasil analisis korelasi Product Moment, diperoleh r hitung = 0,297  . Nilai r table  pada taraf signifikan 5% untuk N=165 adalah 0,148 ( r xy 0,297 > r table  0,148 ). Dapat diinterpretasikan bahwa ada pengaruh positif dan signifikan variable persepsi mahasiswa terhadap perilaku makan pagi. Nilai tersebut didukung dengan harga koefisien determinan sebesar 0,88, artinya besarnya sumbangan persepsi mahasiswa terhadap perilaku makan pagi sebesar 88,0%  sedangkan sisanya 12,0 %  dipengaruhi oleh factor lain, seperti keadaan ekonomi, lingkungan keluarga, kesempatan dan sebagainya. Kata kunci : persepsi mahasiswa, perilaku makan
PENGARUH PENGETAHUAN SANITASI DAN HIGIENE TERHADAP PENGOLAHAN MAKANAN SEHAT KELUARGA LPKK Chalin Mey Chatun; Sri Wahyu Andayani
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 1 No 1 (2015)
Publisher : UNIVERSITAS SARJANAWIYATA TAMANSISWA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.211 KB) | DOI: 10.30738/keluarga.v1i1.559

Abstract

The objectives of this research are to know 1) the knowledge of sanitation and hygiene, 2) the process of health food for family, and 3) the influence of sanitation and hygiene to the process of health food for family. The type of the research is descriptive qualitative. Samples are taken by proportional random sampling technique. The method to collect the data is done by questionnaire and documentation. Validity and reliability are measured by instrument and the data is analyzed using product moment correlation.The result: the members of LPKK have knowledge about sanitation and hygiene in processing health food for family by fair category. Hypothesis measurement: 0,222 > 0,213. It means that  there is  influence of sanitation and hygiene to the process of health food for family and the contribution given to the knowledge of sanitation and hygiene are 4.9%, and the other, 95.1% is influenced by other factor. 
UPAYA GURU MENINGKATKAN KUALITAS PEMBELAJARAN PENDIDIKAN KESEJAHTERAAN KELUARGA DENGAN METODE PRAKTIK DI SEKOLAH MENENGAH PERTAMA NEGERI 5 PANGGANG GUNUNGKIDUL YOGYAKARTA Esti Supraptiningsih; Sri Wahyu Andayani
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 1 No 2 (2015)
Publisher : UNIVERSITAS SARJANAWIYATA TAMANSISWA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.355 KB) | DOI: 10.30738/keluarga.v1i2.609

Abstract

The purpose of the research is to investigate(1) the use of practical method can improve the quality of learning and (2) the use of practical method can increase the activity of students of SMPN 5 Panggang  Gunungkidul Yogyakarta in following learning PKK.The type of the research is classroom action research. The subjects of the research grade IX students. There were 20 students. The object of the research is the teaching and learning process. The instruments of the research are observation sheet and test. The data were collected though descriptive quantitative technigue. The finding of the research shows that partical method can improve the quality of learning practice of PKK in SMPN 5 Panggang Gunungkidul Yogyakarta. The improvement of the PKK learning process can be seen from the result of the test in each cycle. In cycle I, there was on improvement of the average from 53,25 in the pre-liminary study into 58,25 with 10% improvement of classical mastery. In cycle II, the average was 69,25 with classical mastery increased 35% above the researchers target. In conclusion, practical method can be applied to improve the quality of PKK learning process. 
HIGIENE DAN SANITASI JAJAN PASAR DI PASAR KOTAGEDE YOGYAKARTA Okta Setyawanti; Sri Wahyu Andayani
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 1 No 2 (2015)
Publisher : UNIVERSITAS SARJANAWIYATA TAMANSISWA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.666 KB) | DOI: 10.30738/keluarga.v1i2.612

Abstract

The purpose of this study to determine (1) How to Know the level of knowledge of hygiene and sanitation at  tradisional Snack vendor  are sold in the Kotagede Yogyakarta Market (2) the implementation of hygiene and sanitation on traditional snack in market Kotagede Yogyakarta. Data collection techniques used in this study is an open interview techniques to the market snack seller, techniques of direct observation and documentation techniques.  The results of this study indicate that almost entirely market Snack seller in Kotagede Market lack of knowledge about hygiene and sanitation. They have lack of understanding of the principles of sanitation. This could be possibly happened because most of them just graduated from elementary school. Most of the criteria in personal hygiene has been implemented according to the required standards. But, still there is a mismatch implementation aspects of personal hygiene, do not use special clothing for the seller or food handlers, hat or head covering is not used for work, the seller does not use an apron when working, no handkerchief to wipe the sweat or napkin to clean the workplace up. Such discrepancy is due to lack of knowledge and awareness of each seller. 
PENERAPAN MODEL DISCOVERY LEARNING UNTUK MENINGKATKAN KREATIVITAS BELAJAR PADA MATA PELAJARAN ILMU GIZI SISWA TATA BOGA DI SMK Sri Wahyu Andayani
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 6 No 1 (2020)
Publisher : UNIVERSITAS SARJANAWIYATA TAMANSISWA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.665 KB) | DOI: 10.30738/keluarga.v6i1.6568

Abstract

The purpose of conducting this action research is to increase students' learning creativity in nutrition science competencies in culinary expertise in vocational schools through the application of discovery learning models. The research strategy is classroom action carried out in 2 (two) cycles including: planning, implementation, observation and reflection. The research subjects were 36 of tenth grade students of 2019/2020 academic year, while the object was students' creativity. The results showed that the creativity in learning nutrition increased. The improvement of students' learning creativity occured gradually. In pre-cycle, students were included in the category of not creative with a percentage of 53%. In the first cycle, the category changed into creative enough with a percentage of 42%. In the second cycle, students' creativity level also increased to a creative category with a percentage of 39%. Hence, it can be concluded that the discovery learning model can improve creativity in learning nutrition science.
PENGARUH POLA ASUH ORANG TUA TERHADAP HASIL BELAJAR MATA PELAJARAN KEAMANAN PANGAN SISWA SEKOLAH MENENGAH KEJURUAN Emilia Agawita; Sri Wahyu Andayani
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 7 No 2 (2021)
Publisher : UNIVERSITAS SARJANAWIYATA TAMANSISWA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v7i2.9401

Abstract

AbstractThe purpose of this study was to determine 1) the effect of parenting on food safety learning outcomes, 2) learning outcomes in food safety subjects, and 3) parenting styles. This research is an ex-post facto research. Methods of data collection using questionnaires and documentation. The data analysis technique used descriptive analysis techniques and hypothesis testing using the Product Moment correlation test which was preceded by a test of normality and linearity. The research shows that 1) There is an influence of parenting style on learning outcomes of food safety with the correlation coefficient rcount 0.620> 0.239. The determinant coefficient (R2) is 0.384, meaning that the amount of contribution given is 38.4%, while the remaining 61.6% is influenced by other factors not discussed in this study. 2) Parenting style is mostly in the moderate category with a relative frequency of 47.06%. 3) The learning outcomes of food safety subjects were mostly in the high category with a frequency of 86.76%.Keywords: Parenting Patterns, Learning Outcomes, Food Safety
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (855.486 KB) | DOI: 10.30738/wa.v3i2.4966

Abstract

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.
Analisis faktor kesulitan belajar praktek secara daring pada mahasiswa tata boga Sri Wahyu Andayani; Rina Setyaningsih Setyaningsih; Dianna Ratnawati; Septi Azati Azati; Nur Chasanah
Jurnal Taman Vokasi Vol 10 No 1 (2022)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/jtvok.v10i1.12256

Abstract

Tujuan Penelitian ini untuk memperoleh gambaran analisis faktor kesulitan belajar praktek industri rumah tangga boga secara daring pada mahasiswa tata boga. Jenis penelitian Deskriptif Kuantitatif. Subyek penelitian  mahasiswa Prodi PVKK yang menempuh mata kuliah Industri Rumah Tangga Boga di semester empat Tahun Ajaran 2020/2021 sebanyak 35 mahasiswa. Objek penelitian adalah faktor kesulitan belajar praktek industri rumah tangga boga. Teknik pengambilan sampel penelitian  dilakukan dengan teknik total sampling. Teknik pengumpulan data dengan dokumentasi dan angket, melalui google form. Uji coba kepada 30 responden (uji coba terpakai). Hasil angket tersebut  digunakan mendiskripsikan skore ideal dan skore observasi untuk analisis factor kesulitan belajar mahasiswa  secara daring. Analisis data yang digunakan adalah deskriptif kuantitatif dengan menghitung mean, median, modus, dan standart deviasi. Hasil penelitan (1) Faktor penyebab kesulitan belajar,ditinjau dari faktor internal dan eksternal sebesar 11,4% dikategorikan tinggi, 28,58% kategori sedang, sebesar 60% kategori  rendah; (2) ditinjau  faktor internal 5,71% kategotri tinggi, sebesar 0%   kategori sedang, 94,29% kategori rendah; (3) ditinjau  faktor eksternal 28,57% kategori tinggi, sebesar 31,43% kategori sedang, sebesar 40% pada kategori rendah. Dengan demikian jika dilihat dari factor internal dan eksternal, tidak ada kesulitan belajar  walaupun dilaksanakan secara daring.
Co-Authors Chalin Mey Chatun Dewi Gita Astuti Dianna Ratnawati Emilia Agawita Endang Wani Karyaningsih Esti Supraptiningsih Nur Chasanah Okta Setyawanti Rina Setyaningsih Septi Azati Azati