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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Journal of Education and Learning (EduLearn) Agrointek Warta IHP (Warta Industri Hasil Pertanian) REiD (Research and Evaluation in Education) AcTion: Aceh Nutrition Journal Home Economics Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan IKRA-ITH ABDIMAS Jurnal Teknologi Hasil Pertanian Jurnal Ners Journal of Research in Social Science and Humanities Jurnal Penyuuhan dan Pemberdayaan Masyarakat (JPPM) Berita Kedokteran Masyarakat

Badraningsih Lastariwati

Universitas Negeri Yogyakarta

Author-ID : 304991

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pemanfaatan tepung ketan hitam dalam pembuatan kue lumpur gluten free Al Asimi, Nadina Hajar Annisa; Hamidah, Siti; Lastariwati, Badraningsih
Home Economics Journal Vol 3, No 1 (2019): May
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/hej.v3i1.24675

Jurnal ini bertujuan untuk 1) menghasilkan resep serta membuat kemasan yang tepat untuk produk kue lumpur ketan hitam, 2) mengetahui daya terima panelis terhadap produk kue lumpur ketan hitam. Jenis penelitian yang digunakan dalam pembuatan produk ini yaitu RD (Research and Development) dengan model pengembangan 4D (Define, Design, Develop, Dissemination). Tempat dan waktu penelitian yaitu Program Studi Boga Fakultas Teknik Universitas Negeri Yogyakarta di mulai dari bulan Januari 2019 sampai Maret 2019. Bahan pengujian berupa sampel dari produk, sedangkan alat pengujian berupa borang. Metode analisis data secara statistik deskriptif dengan prinsip penyajian data komunikatif dari kuesioner. Hasil yang didapat dari penelitian ini adalah: 1) resep yang tepat untuk produk kue lumpur ketan hitam adalah dengan substitusi tepung ketan hitam sebanyak 100%, dan tahap akhir dipanggang dan dikemas dengan wadah tertutup berupa mika agar produk higienis dan terjaga kualitasnya. 2) Uji kesukaan terhadap produk kue lumpur ketan hitam dengan substitusi tepung ketan hitam menunjukkan bahwa produk tersebut dapat diterima oleh konsumen dengan presentase 88,89%. AbstractThis journal aims to 1) making recipes and making the right packaging for black sticky rice cake products, 2) learning panelists acceptance of black sticky rice cake products. The type of research used in making this product is RD (Research and Development) with a 4D development model (Determine, Design, Develop, Disseminate). The place and time of the study are the Program Study of Culinary, Faculty of Engineering, and Yogyakarta State University from January 2019 to March 2019. The test material consists of product samples, while the testing tool consists of forms. Methods of data analysis with descriptive statistics with the principle of presenting communicative data from the questionnaire. The results obtained from this study are: 1) the right recipe for black sticky rice cake products is with the substitution of 100% black sticky rice flour, and stored finally filled with a closed container containing mica to ensure hygienic products and guaranteed quality. 2) The preference test for black sticky rice cake products with the substitution of black sticky rice determines the product can be accepted by consumers with a percentage of 88.89%.

Pemanfaatan tepung kacang hijau dalam pembuatan kue kering bagi penderita anemia Widiyawati, Evajune; Hamidah, Siti; Lastariwati, Badraningsih
Home Economics Journal Vol 3, No 1 (2019): May
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/hej.v3i1.24678

Jurnal ini bertujuan untuk 1) menghasilkan resep yang disukai serta membuat kemasan yang tepat untuk produk kue kering kacang hijau, 2) menghasilkan resep kue kering yang mempunyai kandungan zat gizi yang lebih tinggi untuk penderita anemia. Jenis penelitian yang digunakan dalam pembuatan produk ini yaitu RD (Research and Development) dengan model pengembangan 4D (Define, Design, Develop, Dissemination). Bahan pengujian berupa sampel dari produk, sedangkan alat pengujian berupa borang. Metode analisis data secara statistik deskriptif dengan prinsip penyajian data komunikatif dari kuesioner. Hasil yang didapat dari penelitian ini adalah: 1) resep yang tepat untuk produk kue kering kacang hijau adalah dengan substitusi tepung kacang hijau sebanyak 50%, dan tahap akhir dioven dan dikemas dengan wadah tertutup berupa stoples agar tekstur tetap renyah. Uji kesukaan menunjukkan bahwa 86,67% panelis menyukai produk ini. 2) Kandungan zat besi kue kering kacang hijau meningkat 100% dari resep acuan yakni kue kacang (dari 16,15mg menjadi 33,2mg). AbstractThis journal aims to 1) produce the preferred recipe and make the right packaging for green bean pastry products, 2) produce pastry recipes that have a higher nutrient content for anemia sufferers. The method of research used in making this product is RD (Research and Development) with the 4D development model (Define, Design, Development, and Dissemination). The test material is a sample of the product, while the testing tool is in the form. The method of data analysis is descriptive statistics with the principle of presenting communicative data from the questionnaire. The results obtained from this study are: 1) the right recipe for green bean pastry products is by substituting green bean flour as much as 50%, and the final stage is woven and packaged in a closed in a jar so that the texture remains crisp. The preference test shows that 86.67% of panelists like this product. 2) The iron contain of green bean cookies increases 100% from the reference recipe namely peanut cake (from 16.15mg to 33.2mg).

KETAHANAN KELUARGA SEBAGAI PILAR PEMBANGUNAN (ANALISIS KUALITATIF MENGGUNAKAN NVIVO ) Santosa, Agus Djoko; Lastariwati, Badraningsih; Sovitriana, Rilla; Nilawati, Evi; Trisnawati, Nana
IKRA-ITH ABDIMAS Vol 3 No 2 (2020): IKRAITH-ABDIMAS VOL 3 NO 2 BULAN JULI 2020
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1868.106 KB)

Family development becomes an integral part of national development, with anemphasis on strengthening family resilience, noting that family resilience, having areciprocal relationship with poverty, is very significant, the lower the poverty rate or povertyindex in a low region , it will projectively increase economic security, social security, andphysical security. Handling family resilience at the community level, is a government priorityStudy of family resilience in the locus has the aim of accelerating the development andincreasing community appreciation of family resilience, with a qualitative analysis approach,data collection is done with focus groups, and followed by the PRA model, so that,Involvement of researchers in research with informants at the locus level Qualitative analysismethods with the help of Nvivo, the results show that resilience at the family level in generalstill needs to be improved by increasing physical, social, economic, cultural andenvironmental indicators, which portray the functions of government and societysimultaneously.

The influence of parenting, self-efficacy, and entrepreneurial interest toward the learning motivation of creative products and entrepreneurship of culinary management vocational school students Antonia, Naning Yulianti; Lastariwati, Badraningsih
Jurnal Pendidikan Vokasi Vol 10, No 3 (2020): November
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v10i3.32428

This study aims to reveal the effects of (1) parenting, (2) self-efficacy, (3) entrepreneurial interest, and (4) parenting, self-efficacy, and interest in entrepreneurship simultaneously on the motivation to learn creative products and entrepreneurship in class XII vocational school of Catering Services Department in Magelang. This research is ex-post facto research. The research population was 201 students of the Catering Services Department from two vocational schools in Magelang. The sample consisted of 127 students who were taken using the proportional random sampling technique. The data analysis technique used descriptive analysis and regression analysis. The results showed that: Parenting, self-efficacy, and interest in entrepreneurship were able to predict learning motivation with an effective contribution to parenting (5.15%, high category); self-efficacy (3.63, low category); interest in entrepreneurship (32.80%, very high category). The coefficient of determination (R2) is 0.416 (41.6%), which means that 41.6% of students' motivation to learn creative products and entrepreneurship in class XII of the Catering Services Department are influenced by parenting, self-efficacy, and interest in entrepreneurship, while the remaining 58.4% is influenced by other variables that are not examined in this study.

Problem based learning to increase competence of critical thinking and problem solving Tri Murhanjati Sholihah; Badraningsih Lastariwati
Journal of Education and Learning (EduLearn) Vol 14, No 1: February 2020
Publisher : Intelektual Pustaka Media Utama

Critical thinking and problem solving is one of the competencies that must be possessed to meet the 21st Century. This competence is very important to be mastered by students, especially vocational high school students. One learning model that can hone 21st Century competencies is Problem Based Learning. This research was carried out on productive subjects of the Trial. This study aims to determine the improvement of critical thinking and problem solving competencies, and student learning outcomes on subject matter subjects. This study uses a classroom action research design with measurement of competence using observation and measurement of learning outcomes using a multiple choice written test. The results of the study showed an increase in thinking and problem solving critical competencies from the first cycle of 37.4% to the second cycle of 78.2%. While the average value of the first cycle is 70.4 and the second cycle is 86.4. Students who reach KKM in cycle I are 38% and in cycle II 82%.

Substitusi Tepung Ikan Teri (Stolephorus sp.) dalam Pembuatan Kue Semprong sebagai Sumber Kalsium untuk Anak Sekolah: Anchovy Substitution on Semprong Cake as Source of Calcium for Children Adlina Dhiyaul Haq; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36099

One of the food sources of calcium needed by children is anchovy, but its use in traditional food products is still limited. Semprong cake has the potential as a traditional food that is functional. This study was aimed to determine the formulation of semprong cake with anchovy flour substitution, level of preference and nutritional content with proximate and calcium tests. The research was consist of 4 stages, namely define to find a reference recipe for semprong cake. Design stage by developing selected reference recipes with the substitution of field anchovy flour as much as 5%, 10%, and 15%. In the Development phase, validity tests were carried out on food and nutrition expert lecturers and designing the semprong anchovy cake packaging. Disseminate stage to test product preferences by 100 panelists from school children. The best substitution of anchovy flour on semprong cake is 15%. The preference test for the reference product is 4.0 (preferred) and the development product is 4.9 (strongly preferred). The nutritional content of the Medan anchovy semprong cake consists of 10.77 g protein, 26.49 g fat, 57.04 g carbohydrates, and 486.65 kcal/100 g of product energy. Medan anchovy semprong cake can be categorized as a calcium source snack because it contains 820.63 mg/100 g of calcium. Therefore, the Medan anchovy semprong cake can be recommended as a snack for school children.

UJI KESUKAAN DAN KANDUNGAN GIZI TUNA MENTAI SEBAGAI ALTERNATIF MAIN COURSE UNTUK MENCEGAH STUNTING Novi Dwi Utami; Nani Ratnaningsih; Badraningsih Lastariwati
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8862

Stunting is a condition where a person's height is shorter than someone's age. Inadequate energy and nutrient intake is a very important factor in stunting problems. This study aims to develop mentai rice products, determine the people's acceptance of mentai tuna development products and examine the nutritional content contained in these food products. This type of research is research and development (RD) with 4D design (Define, Design, Develop, and Disseminate). The panelists used were 2 expert panelists and 30 trained panelists and used laboratory tests. The results of the validation of 2 expert panelists showed the number 3.88 in other words the mentai tuna product can pass the validation stage with very good values, the sensory test results of 30 trained panelists had an average of 3.85 or it could be interpreted that the mentai tuna product was highly accepted by consumers. The results of laboratory tests showed that the nutritional content of mentai tuna consisted of protein 11.75 grams, fat 6.38 grams, carbohydrates 37.43 grams, energy 254.06 kcal and iron 1.43 miligrams per 150 grams of product.

Pentingnya kelas kewirausahaan pada SMK Pariwisata Badraningsih Lastariwati
Jurnal Pendidikan Vokasi Vol 2, No 1 (2012): Februari
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Kajian ini dimaksudkan untuk menentukan peran kelas kewirausahaan dalam menanamkan jiwa kewirausahaan, nilai, dan pengalaman siswa SMK Tata Boga dalam menyiapkan lulusan yang memiliki jiwa mandiri yang saat ini menjadi tantangan dalam pendidikan, yaitu antara lain: meningkatnya jumlah dan kualitas pendidikan kejuruan untuk memenuhi kebutuhan global dan lokal, dan menghasilkan tenaga kerja yang kreatif. Tujuan yang menarik adalah 70% lulusan SMK dapat bekerja setiap tahun. Hal ini memerlukan perlakuan. fasilitas, dukungan, dan upaya-upaya untuk mencapai kewirausahaan untuk mencapai kualitas lulusan sekolah kejuruan sesuai dengan kebutuhan dunia kerja. Progrm ini harus didisain berdasarkan kurikulum yang didisain dan dikembangkan kebutuhan stakeholders. Kelas kewirausahaan menerapkan kurikulum terintegrasi ke dalam mata pelajaran produktif. Dalam kelas kewirausahaan diharapkan dapat lebih efektif dalam menumbuhkan jiwa kewirausahaan dan kemandirian sehingga lulusan akan lebih memiliki jiwa yang bebas di dalam setiap situasi. THE ROLES OF ENTERPRENEURSHIP CLASS FOR VOCATIONAL HIGH SCHOOL OF TOURISMAbstractThis study aimed to determine the role of the entrepreneurial class in cultivating the entrepreneurial spirit, values and skills of SMK culinary student, to prepare graduates who have the spirit of independence as a responde to the current challenges including quantity and quality of vocational education to meet local, national, and global needs. The interesting objective is that about 70% of graduates shold be employed. In addition SMK generally provides entrepreneurship training in services. It need treatment, facilitatation, and encouragement of learners in order to become independence, responsible, creative, innovative, sporty, and entrepreneurship efforts to achieve the quality of vocational education graduates that meet the need of work place. Entrepreneurial class implements integrated subjects of vocational entrepreneurship. The entrepreneurial class is expected to be more effective in growing entrepreneurship spirit and independence of the prospective graduates of culinary tourism program.

The Effect of an Augmented Reality Teaching Kit on Visualization, Cognitive Load and Teaching Styles Mohd Erfy Ismail; Pipit Utami; Irwan Mahazir Ismail; Moh. Khairudin; Mohd Hasril Amiruddin; Badraningsih Lastariwati; Nopadon Maneetien
Jurnal Pendidikan Teknologi dan Kejuruan Vol 24, No 2 (2018): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

The purpose of this study was to identify the visualization of the students, the students' cognitive load, and the teaching style of the teacher while teaching using the augmented reality (AR) teaching kit in the classroom. The population involved 90 Welding Technology students at Vocational College of Batu Pahat. The purposive sampling method was used and involved 30 respondents. The instrument used was a questionnaire to obtain information. Data were collected and analyzed descriptively. Based on the pilot study, the Cronbach Alpha value was 0.94. The results showed that the use of an AR teaching kit was able to enhance students’ visualization and reduced the cognitive load experienced by the students. In addition, teaching and learning are more interesting because of the teaching style of teachers who use theories and practices simultaneously. Furthermore, the use of AR in education can enhance the visualization of students abstractly, which helps them when conducting experiential tests and establishing a safe teaching and learning environment.

Development of Authentic Assessment Instruments for Saintifical Learning in Tourism Vocational High Schools Sugiyono Sugiyono; Badraningsih Lastariwati; Emy Budiastuti; A Yudianto
Jurnal Pendidikan Teknologi dan Kejuruan Vol 24, No 1 (2018): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Teachers of Tourism Vocational High Schools in assessing students’ performance generally use an invalid written test. It does not measure what it was designed to measure. Measurement of performance should use authentic assessments. The objectives of this study were (1) identifying aspects required to develop an instrument, (2) developing authentic assessment instruments on scientific learning of Tourism Vocational High Schools, and (3) developing authentic rubrics of scientific learning. This study was Research and Development applying the 4D model consisting of Define, Design, Developed, and Disseminate. The first year study completed stages of Defining and Designing, while the second year completed stages of Developing and Disseminating. The results of the first year study were the prototype of the instruments and the rubric script. This study generated 3 instrument prototypes, namely attitude instrument (8 items), knowledge instrument (9 items), and skills instrument (18 items), along with the rubrics for each instrument. The three instruments qualify face validity with expert judgment, content validity with Aiken formula, construct validity with goodness-of-fit test, and reliability estimate with Intraclass Correlation Coefficient.

Co-Authors A Yudianto Abdul Rasid Bin Abdul Razzaq Adlina Dhiyaul Haq Al Asimi, Nadina Hajar Annisa Antonia, Naning Yulianti Eltom Ishaq Osman Musa Emy Budiastuti Evajune Widiyawati Evajune Widiyawati Fadlilah, Arina Nur Fitri Rahmawati Hatmoko, Fendi Tri Irwan Mahazir Ismail Isna Nur Fitriana Kokom Komariah Kokom Komariah Kurniawati, Manda Yunita Luh Putu Prema Wadhani Luthfi Riyadh Rahman Margaretha Heny Widayati Marwanti Moh. Khairudin Mohd Erfy Ismail Mohd Hasril Amiruddin Mutiara Nugraheni Nani Ratnaningsih Nasution, Novrida Elfiani Nilawati, Evi Nopadon Maneetien Novi Dwi Utami Pangestu, Duani Pardjono, P. Pipit Utami Prihastuti E, Prihastuti Prihastuti Ekawatiningsih Ristyorini, Enggar Santosa, Agus Djoko Septiari Nawanksari Siti Hamidah Siti Hamidah Sovitriana, Rilla Sri Palupi Sugiyono Sugiyono Sukamto Sukamto Sutriyati P, Sutriyati Titin Hera Widi Handayani Tri Murhanjati Sholihah Trisnawati, Nana Tuatul Mahfud Wahniyatun, Miftakhul Widiyawati, Evajune

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