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INTEGRASI BUDAYA KEWIRAUSAHAAN KE DALAM PEMBELAJARAN MATA KULIAH RESTORAN Titin Hera Widi Handayani
Jurnal Cakrawala Pendidikan Vol 3, No 3 (2007): Cakrawala Pendidikan, November 2007, Th. XXVI, No. 3
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v3i3.8572

This researchintended to conduct the integrated entrepreneurship cultureimprove the subject of Restaurant, so that study can be more effective and qualifiedin the future Peculiarly this research intended to find out the methods or learningstrategicin integrating entrepreneurship and to know the result reached bystudents in integrating entrepreneurship study at management aspecL The subjectof this researchwas students who taken the subject of Restaurant at UndergraduateProgram of Food and Fashion Engineering Education The object is integratedentrepreneurship culfurizationwith the subject of Restaurant at managementaspecL Research procedure is conducted based on action research method whichare planning, action, observation and reflection, treated in 6cyc1es The result ofresearch indicatesthat the integration of entrepreneurship culture can improve themanagerial competencyof students at subject of RestauranL Gradually, thecompetency was increasing from first rotation to sixth, that is at non formalrestaurant group,equal to 10 % with the average improvement of 2 %, formalrestaurantgroup 27,5 % with the average improvement of 5,5 %, and cake bakerygroup 10% with the average improvement of 2 % The result of action executionshowsthat the step of study consisted of (a) modules learning, (b) field visiting (c)business plan making, (d) implementation of business plan, (e) monitoring,reflectingand evaluating, which is applicable to improve the study quality

INTEGRASI BUDAYA KEWIRAUSAHAAN KE DALAM PEMBELAJARAN MATA KULIAH RESTORAN Titin Hera Widi Handayani
Jurnal Cakrawala Pendidikan Vol 2, No 2 (2008): Cakrawala Pendidikan, Juni 2008, Th. XXVII, No. 2
Publisher : LPMPP Universitas Negeri Yogyakarta

This researchintended to conduct the integrated entrepreneurship cultureimprove the subject of Restaurant, so that study can be more effective and qualifiedin the future Peculiarly this research intended to find out the methods or learningstrategicin integrating entrepreneurship and to know the result reached bystudents in integrating entrepreneurship study at management aspecL The subjectof this researchwas students who taken the subject of Restaurant at UndergraduateProgram of Food and Fashion Engineering Education The object is integratedentrepreneurship culfurizationwith the subject of Restaurant at managementaspecL Research procedure is conducted based on action research method whichare planning, action, observation and reflection, treated in 6cyc1es The result ofresearch indicatesthat the integration of entrepreneurship culture can improve themanagerial competencyof students at subject of RestauranL Gradually, thecompetency was increasing from first rotation to sixth, that is at non formalrestaurant group,equal to 10 % with the average improvement of 2 %, formalrestaurantgroup 27,5 % with the average improvement of 5,5 %, and cake bakerygroup 10% with the average improvement of 2 % The result of action executionshowsthat the step of study consisted of (a) modules learning, (b) field visiting (c)business plan making, (d) implementation of business plan, (e) monitoring,reflectingand evaluating, which is applicable to improve the study quality

MODEL PEMBERDAYAAN PEREMPUAN MISKIN MELALUI PELATIHAN KEWIRAUSAHAAN BERBASIS POTENSI LOKAL DI KECAMATAN WEDI KABUPATEN KLATEN Agung Utama; Titin Hera Handayani
Jurnal Penelitian Humaniora Vol 19, No 2: Oktober 2014
Publisher : LPPM UNY

his research is aimed to: depict the pro ile of the poor women in Kecamatan Wedi, Kabupaten Klaten, doing measurement towards the potential of entrepreneurship spirit of the poor women in Kecamatan Wedi, Kabupaten Klaten, and understanding the effectiveness of project based model (PBL) as the model of entrepreneurship training for the poor women in Kecamatan Wedi, Kabupaten Klaten based on their local resources. Data were collected from the secondary data and primary data. Data were analysed using the interactive model analysis. The result of this research showed that the poor women at Kecamatan Wedi: 1) live in dirty houses, have limited acces of primary education and the lower salary, 2) have high spirit for doing entrepreneurship. It indicates that they have a high potential for success if they get appropriate treatment of entrepreneurship, 3) have a high performance as an entrepreneur since the get entrepreneurship training using the PBL model. It is indicated that the model has a high effectiveness to use as a model of training

Strategy for Developing Interest of Entrepreneurship through a Culinary Business Management Course Titin Hera Widi Handayani; Sutriyati Purwanti; Dewi Eka Murniati; Safitri Yosita Ratri
Jurnal Pendidikan Teknologi dan Kejuruan Vol 26, No 2 (2020): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v26i2.29232

The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma students in Culinary Engineering in Culinary Business Management (CBM) course, (2) to formulate strategies for developing students’ entrepreneurial interest through the CBM course as recommendations for lectures in the next period. This ex post facto research with a descriptive approach was carried out in February to July 2019 in the Diploma Study Program of Culinary Engineering, Universitas Negeri Yogyakarta (UNY). The population of the study consisted of 40 students who took CBM in the odd semester of the 2018/2019 academic year. A purposive sampling technique was employed while the questionnaire was used in the data collection. Quantitative descriptive was used to analyze the data. The results show that: (1) Entrepreneurial interest of Diploma students of Culinary Engineering in the CBM course is 40% in the Very High category and 60% in the High category, (2) there are four strategies for developing students’ entrepreneurial interest through the CBM course, namely SO (Strength-Opportunity) strategy: while WO (Weakness-Opportunity) strategy, ST (Weakness-Opportunity) strategy, and WT (Weakness-Threat) strategy. The benefits of this study are firstly, for students, it investigates students’ entrepreneurial interests through learning CBM, for education staff, it examines the effectiveness of learning CBM in forming students’ entrepreneurial interests, and for educational institutions, it is an effort to evaluate and recommend learning CBM to form students’ entrepreneurship.

KESIAPAN MAHASISWA PENDIDIKAN TEKNIK BOGA DALAM PELAKSANAAAN PEMBELAJARAN MATA KULIAH MANAJEMEN USAHA BOGA DI PROGRAM STUDI PENDIDIKAN TEKNIK BOGA PTBB FT UNY Yuriani Yuriani; Titin Hera Widi Handayani
Jurnal Pendidikan Teknologi dan Kejuruan Vol 21, No 2 (2012): (Oktober)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v21i2.3286

ABSTRACTThe objectives of this study are (1) to investigate the implementation of the culinary business management course, (2) to investigate the students’ readiness in preparing culinary business management course, (3) to find out the students’ readiness in the implementation of the culinary business management course, and (4) to find out the obstacles in the learning process of this course. This study was employing descriptive approach in 16 March – 31 October 2012 at Culinary Education Study Program of Faculty of Engineering, Yogyakarta State University. The population was the students of Culinary Education Study Program who joined culinary business management course among the second semester students in the academic year of 2011/ 2012. The sampling technique was using random sampling with the total respondents of 72 students. The data were collected by using interview, questionnaire, and observation while the data were analyzed by using quantitative and qualitative descriptive. The findings revealed that firstly, the implementation of the learning of culinary business management course consisted of the opening preparation of the new business, the managing process, and the assessment that covered active participation, independent task, group work, practice, and final examination with 53% of the students achieved A, 28% of them achieved A- , 17% of them achieved B+, and 4% of them achieved B. Secondly, students’ readiness in implementing the culinary business management course can be categorized as “very high” category with 12.5% and the category of “high” with 87.5%. Thirdly, students’ readiness in the culinary business management course was in the category of “very high” with 16.67% and the category of “high” with 83.33%. Lastly, the obstacles in implementing the learning process of culinary business management were the communication and cooperation among the team, students’ loyalty and discipline, insufficient time of the course, and inadequate facilities and tools.Keywords : students’ readiness, culinary business management

Pemanfaatan Sumber Belajar Internet untuk Meningkatkan Kreativitas Penyajian pada Mata Kuliah Pengolahan Makanan Oriental Titin Hera Widi Handayani; Ichda Chayati
Jurnal Pendidikan Teknologi dan Kejuruan Vol 19, No 2 (2010): (Oktober)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Penelitian ini bertujuan mengetahui: (1) pemanfaatan sumber belajar internet mata kuliah Pengolahan Makanan Oriental, (2) pengaruhnya terhadap prestasi (nilai penyajian) mahasiswa, dan (3) pendapat mahasiswa terhadap pembelajaran tersebut. Penelitian ini termasuk penelitian tindakan kelas. Subyek penelitian ini adalah mahasiswa semester 3 Program Studi Teknik Boga (D3) sebanyak 26 orang, yang mengambil Mata Kuliah Pengolahan Makanan Oriental. Penelitian dilakukan di Laboratorium Boga Jurusan PTBB pada tahun 2006. Teknik pengumpulan data dengan observasi, angket, dan dokumentasi. Model disain yang digunakan adalah model Kemmis Mc Taggart meliputi tiga langkah yaitu planning, acting and observing, dan reflecting dengan tiga siklus perlakuan. Data dianalisis dengan deskriptif kuantitatif. Hasil penelitian disimpulkan bahwa: (1) pemanfaatan sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental memerlukan tiga siklus dengan perlakuan pada siklus ketiga adalah searching, mancetak hasil/ print, dan mengkaji kulinari, (2) sumber belajar internet dapat meningkatkan nilai penyajian mata kuliah Pengolahan Makanan Oriental dari nilai 2,5 (cukup sesuai – sesuai) menjadi 3,35 (sesuai – sangat sesuai), (3) mahasiswa berpendapat bahwa sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental dapat lebih menambah wawasan tentang penyajian makanan oriental dan dapat membuat mahasiswa lebih kreatif serta lebih memahami kulinari makanan oriental.

TEKNOLOGI PENGOLAHAN PRODUK BERBASIS JAMUR DI KAWASAN RAWAN BENCANA ERUPSI MERAPI Mutiara Nugraheni, Titin Hera WH, Agung Utama
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Volume 18, Nomor 2, Agustus 2014
Publisher : LPPM UNY

This activity aims to provide an alternative post-harvest oyster mushroomsand fungi that are capable of producing acceptable to consumers;provide consumers an alternative to products made from mushrooms andhas a long shelf life and open opportunities for the development of agribasedhome industry. Methods of activities conducted by discussions aboutthe characteristics of mushroom and mushroom and post-harvest handling;manufacture of products as well as product acceptance testing by the community,and the development of home industry with pricing and packagingas well as permitting a small industry. The products made are chips oystermushrooms, mushroom chips, shredded oyster mushrooms and oyster mushroomsnugget. Products can be accepted by the consumer based on the consumerpreference test. The timing of expired products ie chips mushrooms:4 months, 3 months shredded oyster mushroom and oyster mushroomnuggets, until at least 1 year (due to the frozen food) for oyster mushroomchips: Rp 6.300,-/200 grams, mushroom chips: Rp 6.300,- /200 grams,crackers Rp 5.000,00,-, sausage oyster mushrooms: 8300/100 grams andoyster mushrooms nugget: Rp 11,300, -/200 gram. Evaluate of sales showedthe product can be sell and accepted by consumer, it shows that in terms ofpackaging, the price, the product is acceptable to consumers.

TEKNOLOGI PRESTO PADA PRODUK BERBASIS IKAN AIR TAWAR KAYA KALSIUM Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 20, No 2: Agustus 2016
Publisher : LPPM UNY

The purpose of this activity is to (1) provide an alternative freshwaterfish post-harvest processing; (2) producing an acceptable using waste fish headsand bones; (3) provide an alternative to consumers in the form of productsmade from freshwater fish that are high in calcium, ready for consumption andhave long-term expired time; and (4) developing agri-based home Industry.These research subjects were Merapi Bangkit dan Sumber Makmur farmergroups in Teplok and Mudal, Argomulyo Village, Cangkringan, Yogyakarta.The method carried out was discussion on proper fish process, hygiene sanitation, food licensing, packaging, marketing strategies and product manufacturing. Competencies evaluation was conducted at the end of the program by producing some product. The evaluation characteristics items were: flavor, color, aroma, texture, innovation and the price per pack. The results show that the alternative fish processing using fish waste that have a long-term expired date can be implemented

PENGEMBANGAN MOCAF (MODIFIED CASSAVA FLOUR) UNTUK PENINGKATAN DIVERSIFIKASI PANGAN DAN EKONOMI PASCA ERUPSI MERAPI Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 19, No 1: Februari 2015
Publisher : LPPM UNY

This activities is carried out in order to: (1) provide an alternative topost-harvest cassava in farmer groups of Mekar Sari Lor, Karang Gawang,Jumoyo, Cangkringan, Magelang regency which able to produce food based onmocaf that can be accepted by consumers, (2) provide an alternative toconsumers in food based on mocaf that ready to use and have a long shelf life,and (3) home industry development opportunities in Karang Gawang in anattempt to economic recovery after eruption of Merapi The steps taken to achieve the goal of this activities is to provide atheory characteristic of mushroom and way of processing, sanitation, hygieneand food sertification, packaging and selling price determination and long shelflife; practice make flour mocaf and products based on mocaf, namely egg roll,sempe,kembang goyang, and pangsit. Preference test for the products, the calculationofthesaleprice;acceptancetestingforproductsandpricesattheconsumerlevelanddeterminationofshelflifeasoneofthedatathatwillappearinthepackaging.Alternative processing of cassava into mocaf flour be implemented. Theyield of mocaf flour from cassava is 35% with a production cost of Rp 3300.00.The sale price with 40% mark-up is Rp 5000.00. Diversification processedproduct based on mocaf flour are egg roll, sempe, kembang goyang and pangsitwhich have a shelf life of 3 months. This products have opportunities to behome industry development because have a competitive price; mocaf flour Rp5,000.00/kg, egg roll Rp 6000.00/100 grams, pangsit Rp5000.00/200 grams,sempe Rp 5000.00/100 grams, and kembang goyang Rp 5000.00/100 grams

TEKNOLOGI PENGOLAHAN PATI GARUT DAN DIVERSIFIKASI PRODUK OLAHANNYA DALAM RANGKA PENINGKATAN KETAHANAN PANGAN Nani Ratnaningsih; Mutiara Nugraheni; Titin Hera Widi Handayani; Ichda Chayati
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Volume 14, Nomor 2, Agustus 2010
Publisher : LPPM UNY

The objectives of community development activity are: 1) give alternative of processing technology of arrowroot for group of farmer KSM Mekar Sari di Desa Gegunung, Kel. Sendangsari, Kec. Pengasih, Kulon Progo, Yogyakarta, so that can yield arrowroot starch that fulfills standard quality with appropriate packaging and labeling; 2) know extraction technology efficiency of arrowroot starch with mechanically hydraulic press; 3) give alternative of food product to consumer in the form of arrowroot starch-based cookies that high nutrition and fulfills standard quality; and 4) give an opportunity for home industry with exploiting of arrowroot so can be empowered and increases public prosperity, especially farmer arrowroot. The community development activity was done from July up to November 2009 and divided to become some phases, that is preparation, implementation and evaluation. At preparation phase was done by designing of extraction arrowroot starch machine, making of hydraulic press machine for arrowroot starch extraction, making of arrowroot starch-based cookies, design of packaging and labeling, making of training matter and evaluation sheet. Implementation phase was done with discourse method, discussion, demonstration, practice of processing technology of arrowroot starch with hydraulic press machine, and practice of making of arrowroot starch-based cookies for general and diabetic consumer. Discourse matter contains about arrowroot characteristics and damage cause, processing technology of arrowroot, packaging and labeling, sanitary and hygiene, food safety, and economic analysis in the form of determination of production cost, selling price and BEP. Evaluation phase covered evaluation of input, process, product, and satisfaction of activity participant. Based on result and discussion can concluded that: 1) Community development activity have been done on 1 and 15 November 2009 followed by 21 members of group of farmer KSM Mekar Sari; 2) Extraction technology of arrowroot starch with hydraulic press machine can yield arrowroot starch closing standard quality of arrowroot starch according to SNI with appropriate packaging and labeling; 3) Extraction technology of arrowroot starch with hydraulic press machine more efficiently is compared to separation technique applied before all; 4) Alternative of food product in the form of arrowroot starch-bases cookies to general and diabetic consumer that high nutrition and fulfills standard quality; and 5) Processing technology and diversification of arrowroot starch product can open an opportunity for home industry that can be powered and increases resilience of food on local food material-based

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