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All Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Review Pendidikan dan Pengajaran (JRPP) Journal of Vocational and Technical Education (JVTE) Jurnal Ilmu Sosial, Bahasa dan Pendidikan Pustaka: Jurnal Bahasa dan Pendidikan Student Scientific Creativity Journal Student Research Journal Bhinneka: Jurnal Bintang Pendidikan dan Bahasa
Andika Kuncoro Widagdo
Universitas Negeri Surabaya
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Education on Sanitation and Hygiene Knowledge on Food Vendors in Semolowaru Culinary Tourism Center (CTC) Surabaya Mauren Gita Miranti; Sri Handajani; Lucia Tri Pangesthi; Nugrahani Astuti; Asrul Bahar; Andika Kuncoro Widagdo
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol 6 No 2 (2022): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.006.2.10

Abstract

The aims of this community service viceeise are to 1) increase the awareness of traders regarding the application of hygiene sanitation and food safety and 2) improve the skills of traders in maintaining the sanitation of the kitchen environment so that a healthy culinary tourism center will be created. Education is provided with presentations, demonstrations, and questions and answers. This research is a descriptive observational study, with a sample of 24 food and beverage traders. The data collection technique used a written test and observation. The results showed that 1) the traders' initial knowledge about sanitation hygiene and food safety was very low, and the awareness of traders regarding the application of hygiene sanitation, and food safety as seen from the traders' understanding of hygiene sanitation and food safety had increased significantly based on the results of the pre and post-test, and 2) The personal hygiene attitude of food vendors is quite good, but there is one very lacking indicator, namely the cleanliness of the equipment. This implies that educational activities regarding hygiene sanitation for food business actors are needed to improve food quality through changes in knowledge and attitudes in a positive direction so that consumer health will be more secure.
Pengembangan E-Modul Berbasis Flip Pdf Professional Pada KD Menganalisis Sweet Bread Di SMKN 1 Lamongan Dian Kusuma Dewi; Lucia Tri Pangesthi; Niken Purwidiani; Andika Kuncoro Widagdo
PUSTAKA: Jurnal Bahasa dan Pendidikan Vol. 3 No. 2 (2023): April : Jurnal Bahasa dan Pendidikan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/pustaka.v3i2.507

Abstract

Penelitian ini merupakan penelitian pengembangan modul pembelajaran berbasis flip pdf professional yang bertujuan untuk mengetahui: 1) hasil Pengembangan e-modul berbasis flip pdf KD sweet bread 2) kelayakan bahan ajar dari materi dan media KD menganalisis sweet bread pada e-modul berbasis flip pdf professional ; 2) Respon peserta didik di SMKN 1 Lamongan terhadap e-modul KD menganalisis sweet bread berbasis Flip Pdf Professional. Metode penelitian ini adalah model pengembangan ADDIE yang disederhanakan, tahapan penelitian ini terdiri atas: 1) analisis 2) Perencanaan 3) Pengembangan 4) Implementasi 5) Evaluasi. Data dikumpulkan dengan instrumen penelitian yang terdiri atas: lembar validasi untuk penilaian kelayakan produk media; dan angket untuk melihat respon peserta didik. Uji coba media dilakukan dengan 30 peserta didik kelas XII 2 Program Keahlian Tata Boga di SMKN 1 Lamongan. Hasil penelitian menunjukkan bahwa: 1) Hasil e-modul bisa digunakan melalui offline maupun online 2) materi dan media e-modul sweet bread berbasis flip pdf professional layak digunakan sebagai bahan ajar dengan kategori sangat baik yakni rata-rata skor materi 4,9 dan media 4,65; 2) Respon peserta didik terhadap e-modul kompetensi dasar sweet bread berbasis flip pdf professional berada pada kategori sangat baik dengan rata-rata skor 4,75.
Penerapan Video Tutorial Keterampilan Pembuatan Canape pada Student Club Cooking Class SDIT At-Taqwa Surabaya Afifah Nur’aini; Nugrahani Astuti; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
PUSTAKA: Jurnal Bahasa dan Pendidikan Vol. 3 No. 3 (2023): Juli : Jurnal Bahasa dan Pendidikan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/pustaka.v3i3.584

Abstract

Video tutorial learning media can facilitate the teaching and learning process and can stimulate students to be active in participating in learning. This study aims to determine teacher activities, student activities, student learning outcomes, and student responses to the application of video tutorials for canape making skills in the student club cooking class SDIT At-Taqwa Surabaya. This research was conducted in class V SDIT At-Taqwa Surabaya. This type of research is a type of pre-experiment research with a "One Shot Case Study" design. The data sample in this study was class V with a total of 23 students. Data in the study were obtained by several methods, namely observation, test, and questionnaire methods. The data analysis obtained is quantitative data and analyzed descriptively. The results of this research show that 1) Teacher activities in learning get an average of 3.9 with a very good category. 2) Student activities in learning get an average of 3.7 with a very good category. 3) The learning outcomes of students in the cognitive domain received an average of 92.4, in the affective domain received an average of 93.8, while in the psychomotor domain students obtained an average of 91. 4) The results of students' responses obtained an average percentage of 97.6% with a very positive category.
Pengaruh Gaya Belajar terhadap Pemahaman Kognitif Materi Hidangan dari Telur di SMK Negeri 2 Kota Mojokerto Elyza Monic Novanda; Nugrahani Astuti; Andika Kuncoro Widagdo; Asrul Bahar
CENDEKIA: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Vol. 3 No. 3 (2023): Agustus : Jurnal Ilmu Sosial, Bahasa dan Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/cendikia.v3i3.1416

Abstract

Learning activities that were well-prepared can stimulate people have well-prepared in the learning process. Three kinds of learning styles are visual, auditory, and kinesthetic. The learning style guides the teacher to appropriate methods to conduct the lessons. Based on the statement, the research aims to determine the influence of learning style and implemented in cognitive comprehension in egg dish. The subject to conduct this research were grade XI Culinary students at SMKN 2 Kota Mojokerto. The research design used ex post facto using the one-way ANOVA test. The researcher used questionnaire techniques, test methods, and documentation for collecting the data. The results showed that (1) the dominant learning style in the auditory learning style was 40.4% (19 students), while the visual learning style was 38.3% (18 students), and the kinesthetic learning style was 21.3% (10 students). (2) The average post-test score is 78.2. In the value range 71 – 85 with 21 out of 47 students. Based on the data analysis, the researcher found that learning style does not affect cognitive comprehension. It is shown in the sign one-way ANOVA value of 0.394 > 0.05, while the Fcount test is 0.952 <3.20 Ftable, so H0 is accepted and Ha is rejected.
Pemanfaatan Puree Labu Kuning dalam Pembuatan Flakes Thoriq Afif Ramadhan; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Student Scientific Creativity Journal Vol. 1 No. 5 (2023): September : Student Scientific Creativity Journal
Publisher : Amik Veteran Porwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v1i5.2005

Abstract

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.
Pembuatan Kroket Berbahan Dasar Talas (Colocasia Esculenta) Dan Penambahan Krimer Nabati Dengan Isian Ikan Tongkol Berbumbu Kare Elvira Azmi Nafisah; Lilis Sulandari; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Student Research Journal Vol. 1 No. 4 (2023): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v1i4.516

Abstract

Croquettes are processed products from taro and the addition of vegetable creamer with a filling of tuna with curry spices. The aims of this study were 1) to determine the sensory quality of taro croquettes and the addition of vegetable creamer with cob curry seasoning 2) to determine the nutritional content based on laboratory tests including ash content, water content, protein, fat, and carbohydrates 3) to determine the cost of raw materials for taro croquettes . This type of research is an experiment. Techniques for collecting observational data by means of hedonic quality were carried out by 30 panelists. The independent variable of this research is the amount of creamer added. The dependent variable in this study was the organoleptic properties including shape, color, aroma, texture, taste and overall preference. The control variables in this study are the materials used, the equipment used and the manufacturing procedures. The data analysis technique in this study was a sensory test using a single ANOVA test and Duncan's advanced test. The results showed that 1) there was an effect on the sensory quality of making taro croquettes and the addition of vegetable creamer with curry cob fish filling 2) there was no effect on the production of taro croquettes and the addition of vegetable creamer 3) the selected products contained the same nutrition as or greater in the manufacture Taro croquettes filled with moringa leaves and oyster mushrooms.
Implementasi Model Pembelajaran Project Based Learning Terhadap Pengetahuan dan Keterampilan Membuat Petit Four di SMK Negeri 2 Jombang Fitrotin Ni’ma Intan Sari; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Vol. 1 No. 3 (2023): Juli: Bhinneka
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/bhinneka.v1i3.203

Abstract

Jombang State Vocational School is a vocational education institution which is a vehicle for preparing professionals through various fields of expertise, one of which is the Culinary Department which equips students with skills, knowledge and attitudes in the field of Catering. However, in practical learning, problems were found in the form of low interest and enthusiasm for learning from students so that during practice students did not understand the material being taught. From the problems that occur, a research is carried out with the title Implementation of the Project Based Learning Learning Model on the Skills of Making Petit Fours at SMK Negeri 2 Jombang Using True Experimental Design with Pre-test Post Test Control Group Design to find out the results of the skills of making petit fours on subjects pastry and bakery products in Class XI Catering at SMK Negeri 2 Jombang which gives independent sample t-test results of 0.000 which means H0 is accepted and Ha is rejected so as to improve practical skills for students in developing collaboration, communication, solving and management skills supported by results. Keywords: PjBL, Practice, Improvement, knowledge, skills
PENGEMBANGAN VIDEO PEMBELAJARAN BERBASIS OBS (OPEN BROADCASTER SOFTWARE) PADA MATERI UNGGAS UNTUK SISWA SMK PROGRAM KEAHLIAN TATA BOGA PADA FASE E Moh Moehandias Santoso; Sri Handajani; Mauren Gitta Miranti; Andika Kuncoro Widagdo
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 6 No. 3 (2023): Volume 6 No. 3 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i3.23809

Abstract

Penelitian ini bertujuan untuk: 1) Mengetahui kelayakan pengembangan media pembelajaran dengan video, untuk siswa kelas X SMK Dharma Wanita Gresik. 2) Mengetahui respon peserta didik bila mana menggunakan media pembelajaran berbasis video mampu meningkatkan minat belajar siswa pada materi unggas. 3) Mengetahui hasil pengembangan video pembelajaran menggunakan aplikasi OBS (Open broadcaster software). Penelitian ini merupakan penelitian pengembangan atau Research and Development (R&D) dan menggunakan pengembangan model ADDIE, dengan 3 tahap dalam proses pengembangannya, yaitu 1) Analysis: analisis awal dan analisis kebutuhan, 2) Design: membuat story board, script/naskah dan produksi video pembelajaran, 3) Development: validasi dan revisi oleh ahli materi dan media serta hasil media video diujikan kepada peserta didik dengan mengambil respon menggunakan angket. Pengembilan data dilakukan melalui observasi, wawancara dan angket/kuesioner. Data dari angket dianalisis secara deskriptif kuantitatif. Berdasarkan dari hasil uji kelayakan dan respon siswa terhadap video pembelajaran berbasis OBS (Open Broadcaster Software) pada materi unggas untuk siswa kelas X SMK Dharma Wanita Gresik dapat diambil kesimpulan bahwa: (1) Hasil dari video Pembelajaran berbasis OBS dapat di akses melalui platform YouTube. (2) Kelayakan materi unggas pada video pembelajaran berbasis OBS dengan presentase 89 % memperoleh predikat ”Sangant Layak” (3) Kelayakan media pada video pembelajaran berbasis OBS pada materi unggas dengan presentase 83 %. memperoleh predikat ”Sangant Layak” (4) Penilaian respon dari video pembelajaran berbasis OBS pada materi unggas untuk siswa SMK Dharma Wanita Gresik kelas X dengan presentase 86 % dapat dikategorikan ” Sangat Baik” untuk digunakan pada kegiatan pembelajaran.
PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS SPARKOL VIDEOSCRIBE PADA MATERI KUE DARI ADONAN PIE UNTUK SISWA SMK Vera Angel; Sri Handajani; Mauren Gitta Miranti; Andika Kuncoro Widagdo
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 6 No. 3 (2023): Volume 6 No. 3 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i3.23815

Abstract

Penelitian ini bertujuan untuk mengetahui:1)Hasil pengembangan media sparkol videoscribe pada materi kue dari adonan pie; 2) Kelayakan media sparkol videoscribe pada materi kue dari adonan pie untuk siswa SMK ; 3) Respon siswa SMK terhadap media sparkol videoscribe pada materi kue dari adonan pie. Metode penelitian ini adalah R&D dengan model pengembangan ADDIE dengan menggunakan tiga tahapan (Analysis,Design dan Development). Validasi sparkol videoscribe melibatkan tiga orang ahli materi dan tiga orang ahli media. Objek penelitian berupa videoscribe dan respon siswa. Instrumen yang digunakan untuk kelayakan videoscribe meliputi lembar validasi materi, media dan angket untuk melihat respon siswa. Adapun teknik analisis data dilakukan secara kuantitatif. Hasil penelitian menunjukkan: 1) hasil pengembangan media sudah berupa file MP4 berdurasi 23 menit yang dapat diakses oleh pembaca melalui gogle drive; 2) hasil validasi materi dan media dengan nilai rata - rata presentase 91.11% dan 86% termasuk dalam interpretasi sangat layak dengan revisi; 3) respon siswa memiliki rata – rata presentase 86.66% dengan interpretasi sangat baik. Hal ini mengindikasikan bahwa pengembangan sparkol videoscribe hasil penelitian dapat digunakan dalam pembelajaran
Pengembangan E-LKPD Berbasis Liveworksheet pada Kompetensi Menganalisis Ruang Lingkup, Giliran dan Karakteristik Menu Kontinental Nur Azizah Lidiya Farzana; Niken Purwidiani; Mauren Gita Miranti; Andika Kuncoro Widagdo
Journal of Vocational and Technical Education (JVTE) Vol. 6 No. 1 (2024): March
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v6n1.p28-36

Abstract

Penelitian ini guna mengetahui: (1) Kelayakan E-LKPD Berbasis Liveworksheet Kompetensi Menganalisis Ruang Lingkup, Penelitian ini bertujuan untuk mengetahui : 1) Kelayakan E-LKPD Berbasis Liveworksheet pada Kompetensi Menganalisis Ruang Lingkup, Giliran (Courses) Dan Karakteristik Menu Kontinental, dan 2) Respon peserta didik terhadap E-LKPD Berbasis Liveworksheet pada KompetensiMenganalisis Ruang Lingkup, Giliran Dan Karakteristik Menu Kontinental di SMK Dharma Wanita Gresik. Penelitian ini merupakan jenispenelitian R&D dengan model pengembangan 4-D (Define, Design, Develop, dan Disseminate). Hasil prototype E-LKPD BerbasisLiveworksheet pada Kompetensi Menganalisis Ruang Lingkup, Giliran dan Karakteristik Menu Kontinental diuji kelayakannya oleh validator ahli materi dan ahli media. Data kelayakan e-lkpd dikumpulkan dengan teknik kuisioner secara langsung (offline) sedangkan respon peserta didik dikumpulkan dengan teknik kuisioner secara online . menggunakan angket terbuka berskala likert rentangan 1-4. Teknik analisis datadilakukan secara deskriptif kuantitatif, validasi dari analisis dengan formula Aiken V dan dilanjutkan dengan Uji ICC menggunakan combarthalpha, serta rerata untuk mengetahui hasil respon peserta didik. Berdasarkan hasil penelitian,, diperoleh hasil penelitian sebagai berikut: 1)Hasil kelayakan validasi judgment expert diperoleh data V index pada aspek materi sebesar 0,955 dengan rxx 0,987 yang artinya Layak dan V indeks pada aspek media 0,812 dengan nilai rxx 0,979 yang artinya Layak, 2) Hasil respon peserta didik terhadap uji coba e-lkpd mencapai 85,7% dengan kategori sangat baik. Dengan demikian e-lkpd berbasis liveworksheet pada kompetensi menganalisis ruang lingkup, giliran dan karakteristik menu kontinental dapat dikatakan sangat baik dan layak untuk digunakan dalam pembelajaran Tata Hidang. Kata kunci: E-LKPD, Liveworksheet, Menu Kontinental, Tata Hidang
Co-Authors Afifah Nur’aini Asrul Bahar Dian Kusuma Dewi Elvira Azmi Nafisah Elyza Monic Novanda Fitrotin Ni’ma Intan Sari Lilis Sulandari Lucia Tri Pangesthi Mauren Gita Miranti Mauren Gitta Miranti Moh Moehandias Santoso NIken Purwidiani Nugrahani Astuti Nur Azizah Lidiya Farzana Sri Handajani Thoriq Afif Ramadhan Vera Angel