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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Juwara : Jurnal Wawasan dan Aksara Journal of Research in Social Science and Humanities Media Pendidikan Gizi dan Kuliner Blantika : Multidisciplinary Journal IAS Journal of Localities
Luthfi Riyadh Rahman
Universitas Negeri Yogyakarta
Religion Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Public Health Social Sciences Other

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Innovative Entrepreneurship Learning: Developing an Influential Curriculum for Undergraduate Culinary Students Luthfi Riyadh Rahman
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (654.115 KB) | DOI: 10.17509/boga.v12i1.58485

Abstract

In line with the increasing attention to entrepreneurship in the world of catering, this research also developed an innovative entrepreneurship curriculum specifically designed for undergraduate catering students. This research develops and evaluates creative modules consisting of mentoring methods and creative problem solving (CPS) practices for the undergraduate Boga innovative entrepreneurship program at UNY. Mentoring is carried out by practitioner lecturers who come from the industrial field. A quasi-experimental design with a sample of 60 students estimated the causal impact of the educational intervention. Students in the experimental group participated in mentoring and CPS-based culinary business practices for one semester. The results showed that students who received the intervention from practitioner lecturers significantly improved their innovative entrepreneurship as assessed by the T-test. This study examined innovative entrepreneurship through qualitative and quantitative instruments. Findings support the positive impact of education on entrepreneurial potential. In addition, an innovative entrepreneurship development model was developed that can contribute instructional content and learning progressions that can help educators prepare well for practice and predict student progress
Supporting aspects of entrepreneurial interest: an empirical study reviewing creative, strategic, and digital competencies (EI-CSDC) Purwanti, Sutriyati; Rahman, Luthfi Riyadh; Hamid, Abdul Kharim bin Abdul; Indra, Muhammad
Jurnal Pendidikan Teknologi dan Kejuruan Vol 30, No 2 (2024): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v30i2.71281

Abstract

Kewirausahaan masih menakutkan dan menimbulkan keraguan dalam penerapannya dalam kehidupan sehari-hari, apalagi dengan semakin majunya digitalisasi yang menghadirkan banyak konten yang membingungkan. Padahal kedua aspek tersebut sangat menjanjikan untuk menunjang kehidupan di masa depan. Tujuan penelitian adalah untuk mengeksplorasi hubungan antara aspek minat berwirausaha, kompetensi digital, berpikir kreatif dan strategis. Subjek penelitian di kota Yogyakarta dan mahasiswa program studi S1 Tata Boga dengan rentang usia 20-24 tahun. Model ex-post facto digunakan sebagai instrumen penelitian dan jalur analisis digunakan sebagai analisis data. Akhirnya ditemukan hasil model dan ditetapkan sesuai berdasarkan kriteria tertentu, meskipun beberapa subaspek dari aspek utama yang diteliti tidak memenuhi kriteria, namun saling mendukung. Kesimpulan penelitian ini adalah aspek minat berwirausaha jika didukung oleh kompetensi digital dan pemikiran kreatif dan strategis telah terbukti secara empiris.
Anti-Mainstream Culinary: The Influence of Post-Modernism on Gastronomy in Indonesian Restaurants Widari, Tika; Aliffiati, Aliffiati; Rahman, Luthfi Riyadh; Indra, Muhammad
IAS Journal of Localities Vol. 2 No. 1 (2024)
Publisher : Yayasan Irwan Abdullah Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62033/iasjol.v2i1.36

Abstract

The culinary movement is currently undergoing interesting developments: initially, food was a basic requirement for energy and the food consumed was usually processed from nature. Consequently, processed food often characterized the identity of specific tribes, cultures, and regions. In the modern era, food has a long history (for example, the French Revolution), with ethics and rules. This shows that modern food culture is structured and even classifies social classes. Originally, food in the modern era had a concept adapted from the serving of food in palaces, with order and layout. However, this modern presentation of food was rejected by cooks who served food in different ways. For example, enjoying meals at a high altitude and serving food with unusual artistry. With this resistance to the European-style presentation of many luxury restaurants in Indonesia, this post-modernist restaurant can attract customers. This research uses a descriptive qualitative approach. Data collection technique is conducted through visual observation via social media. The findings reveal that the flow of post-modernism and post-structuralism has influenced the way food is served in several Indonesian restaurants. The full results and discussion are presented herein.
DEVELOPMENT OF E-MAGAZINE AS LEARNING MEDIA FOR INDONESIAN SALAD TO INCREASE THE KNOWLEDGE OF CULINARY STUDENTS IN INDONESIAN FOOD PROCESSING COURSES Rahman, Luthfi Riyadh; Lastariwati, Badraningsih; Rahmawati, Fitri
Journal of Research in Social Science and Humanities Vol 5, No 1 (2025)
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/jrssh.v5i1.199

Abstract

The culinary arts play a crucial role in preserving and promoting traditional Indonesian cuisine, yet many students lack comprehensive knowledge about the various regional salads. This study aims to develop an e-magazine as an innovative learning media to enhance culinary students' understanding of Indonesian salads in food processing courses. The research employs a design-based approach, involving the creation of an interactive e-magazine that incorporates multimedia elements such as videos, images, and quizzes to engage students effectively. A pilot study was conducted with a sample of culinary students, who evaluated the e-magazine's content, usability, and overall effectiveness as a learning tool. The results indicate a significant improvement in students' knowledge and appreciation of Indonesian salads after utilizing the e-magazine. This research underscores the potential of digital media in culinary education, providing a scalable model for integrating technology into traditional food processing curricula. The findings suggest that e-magazines can enhance learning experiences, foster greater engagement, and improve the retention of culinary knowledge among students
Narrative Study: Soft Skills Based on the Life Experiences of Culinary Entrepreneurs Luthfi Riyadh Rahman; Nur Wahyuni; Ika Wahyu Kusuma Wati; Muhammad Indra; Tika Widari
Juwara: Jurnal Wawasan dan Aksara Vol. 5 No. 1 (2025)
Publisher : Yayasan Pendidikan dan Pengembangan Harapan Ananda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58740/juwara.v5i1.378

Abstract

Entrepreneurship is one of the goals of vocational education besides working and continuing education. Around 85% of soft skills can answer the success of students or vocational graduates including culinary majors. But there are many obstacles that must be faced, such as tight competition in the world of work and even the difficulty of building your own business. With these problems, we aim to deepen some of the soft skills needed by students or vocational graduates in the culinary field. The descriptive narrative method with in-depth interviews with culinary maestros was carried out to obtain these soft skills. The culinary maestros we interviewed are some of those who certainly have a culinary business and are easy for us to reach or meet with the accidental sampling technique we found three culinary maestros that we interviewed. Our findings are 1) communicative & friendly; 2) motive or desire & Decision-making including problem solving; 3) perseverance & tenacity; 4) discipline & honesty; 5) cooperation & adaptability; 6) creative & innovative. These findings will have an impact on culinary students or graduates and even other vocational fields, and of course with proper guidance from educators.
Multimedia Learning to Improve Learning Outcomes and Activity of Students in Culinary Education Rahman, Luthfi Riyadh
Blantika: Multidisciplinary Journal Vol. 2 No. 1 (2023): Reguler Issue
Publisher : PT. Publikasiku Academic Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57096/blantika.v2i1.73

Abstract

This study aims to: (1) produce learning multimedia for culinary education students; (2) determine how far learning multimedia improves student learning outcomes; and (3) determine how far learning multimedia increases student activity. The method used is research and development (R&D), with reference to the development steps of Alessi and Trollip. The test subjects of this study consisted of an alpha test and a beta test. Data collection on learning outcomes was carried out by giving pre- and post-tests, while activeness data was carried out by assessing student activity when using multimedia questionnaires. The results showed that: (1) multimedia products in the criteria were very suitable for use in terms of aspects of material assessment and media assessment; (2) learning multimedia increased student learning outcomes with an achievement percentage from 5% (pre-test) to 91.5% (post-test); and (3) learning multimedia increases student activity by 66.90% with high criteria.
Co-Authors Aliffiati Aliffiati, Aliffiati Badraningsih Lastariwati Fitri Rahmawati Hamid, Abdul Kharim bin Abdul Ika Wahyu Kusuma Wati Muhammad Indra MUHAMMAD INDRA Nur Wahyuni Sutriyati Purwanti Tika Widari Widari, Tika