Titin Hera - Academia.edu (original) (raw)
Papers by Titin Hera
Tujuan kegiatan PPM ini adalah untuk: 1) memperbaiki proses produksi tepung sukun di KWT Melati, ... more Tujuan kegiatan PPM ini adalah untuk: 1) memperbaiki proses produksi tepung sukun di KWT Melati, Desa Pereng, Sendangsari, Pengasih, Kulon Progo agar dapat menghasilkan tepung sukun yang lebih bermutu dan bergizi, 2) merancang peralatan pengolahan tepung sukun khususnya alat penyawut dan penggiling sukun, 3) memperbaiki pengemasan dan labeling yang tepat pada produk tepung sukun, dan 4) melakukan analisis biaya pada produk tepung sukun. Kegiatan PPM ini diikuti oleh anggota KWT Melati sejumlah 35 orang dari bulan Mei sampai dengan Oktober 2011. Pelaksanaan kegiatan ini dibagi menjadi beberapa tahap, yaitu tahap persiapan, pelaksanaan dan evaluasi kegiatan. Tahap persiapan meliputi observasi dan wawancara dengan ketua KWT Melati, survey alat penyawut dan penggiling di pasaran, perancangan dan pembuatan mesin penyawut dan penggiling tepung sukun, perbaikan proses produksi tepung sukun, perancangan dan pembuatan kemasan dan labeling, penyusunan materi pelatihan dan lembar evaluasi kegi...
Jurnal Pendidikan Teknologi dan Kejuruan, 2020
The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma stude... more 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 ...
Secara jangka panjang penelitian ini bertujuan untuk mendapatkan hasil rancang bangun sebuah pera... more Secara jangka panjang penelitian ini bertujuan untuk mendapatkan hasil rancang bangun sebuah perangkat lunak yang dapat menghitung kebutuhan gizi pada masyarakat, yang mempunyai unjuk kerja yang baik, dapat meningkatkan pemahaman gizi di masyarakat, dan memiliki efektivitas implementasi yang baik. Adapun tujuan khusus, penelitian tahun pertama, yaitu: (1) Menghasilkan rancang bangun aplikasi penghitung gizi; dan (2) Mendapatkan unjuk kerja yang baik dari hasil rancang bangun aplikasi penghitung gizi. Target khusus penelitian tahun pertama adalah aplikasi penghitung gizi yang berkinerja baik, jurnal terakreditasi nasional dan materi e-learning. Tujuan khusus penelitian tahun kedua yaitu: (1) Mengetahui bagaimana penerapan hasil rancang bangun aplikasi penghitung gizi; dan (2) Mengetahui efektivitas implementasi dari hasil rancang bangun aplikasi penghitung gizi. Target khusus penelitian tahun ke dua adalah penerapan aplikasi penghitung gizi yang memiliki unjuk kerja baik, efektivitas...
The objectives of this study are (1) to investigate the implementation of the culinary business m... more The 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 find...
Jurnal Pendidikan Teknologi dan Kejuruan, 2010
Penelitian ini bertujuan mengetahui: (1) pemanfaatan sumber belajar internet mata kuliah Pengolah... more 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, ...
Kegiatan pengabdian masyarakat ini bertujuan untuk : 1) Memberikan alternatif teknologi pengolaha... more Kegiatan pengabdian masyarakat ini bertujuan untuk : 1) Memberikan alternatif teknologi pengolahan buah naga di SMK Agribisnis Nanggulan Kulonprogo dengan tetap mempertahankan kandungan gizi dan komponen fungsionalnya., 2) Memberikan alternatif produk olahan buah naga kepada konsumen yang aman, bermutu dan bergizi tinggi dengan pengemasan dan labelling yang tepat, dan 3) Memberikan bekal jiwa kewirausahaan dengan memberikan keterampilan yang sesuai dengan potensi bahan baku yang ada yaitu buah naga. Kegiatan pengabdian masyarakat telah dilakukan selama dua hari pada tanggal 3 dan 4 Agustus 2010 di SMK Agriindustri Nanggulan Kulonprogo, masing-masing dilakukan selama 6 jam. Metode kegiatan yang digunakan adalah ceramah, demonstrasi, dan pelatihan. Evaluasi kegiatan pengabdian masyarakat dilakukan pada aspek input, proses, produk, dan kepuasan peserta. Hasil kegiatan pengabdian masyarakat menunjukkan bahwa : 1) buah naga dapat diolah dengan menggunakan teknologi pengawetan dengan meto...
This research intended to conduct the integrated entrepreneurship culture <improve the subject... more This research intended to conduct the integrated entrepreneurship culture <improve the subject of Restaurant, so that study can be more effective and qualified in the future< Peculiarly this research intended to find out the methods or learning strategic in integrating entrepreneurship and to know the result reached by students in integrating entrepreneurship study at management aspecL The subject of this research was students who taken the subject of Restaurant at Undergraduate Program of Food and Fashion Engineering Education< The object is integrated entrepreneurship culfurization with the subject of Restaurant at management aspecL Research procedure is conducted based on action research method which are planning, action, observation and reflection, treated in 6 cyc1es< The result of research indicates that the integration of entrepreneurship culture can improve the managerial competency of students at subject of RestauranL Gradually, the competency was increasing fro...
Jurnal Pendidikan Teknologi dan Kejuruan, 2020
The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma stude... more 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 ...
This activity aims to provide an alternative post-harvest oyster mushroomsand fungi that are capa... more 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....
Tujuan kegiatan PPM ini adalah untuk: 1) memperbaiki proses produksi tepung sukun di KWT Melati, ... more Tujuan kegiatan PPM ini adalah untuk: 1) memperbaiki proses produksi tepung sukun di KWT Melati, Desa Pereng, Sendangsari, Pengasih, Kulon Progo agar dapat menghasilkan tepung sukun yang lebih bermutu dan bergizi, 2) merancang peralatan pengolahan tepung sukun khususnya alat penyawut dan penggiling sukun, 3) memperbaiki pengemasan dan labeling yang tepat pada produk tepung sukun, dan 4) melakukan analisis biaya pada produk tepung sukun. Kegiatan PPM ini diikuti oleh anggota KWT Melati sejumlah 35 orang dari bulan Mei sampai dengan Oktober 2011. Pelaksanaan kegiatan ini dibagi menjadi beberapa tahap, yaitu tahap persiapan, pelaksanaan dan evaluasi kegiatan. Tahap persiapan meliputi observasi dan wawancara dengan ketua KWT Melati, survey alat penyawut dan penggiling di pasaran, perancangan dan pembuatan mesin penyawut dan penggiling tepung sukun, perbaikan proses produksi tepung sukun, perancangan dan pembuatan kemasan dan labeling, penyusunan materi pelatihan dan lembar evaluasi kegi...
Jurnal Pendidikan Teknologi dan Kejuruan, 2020
The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma stude... more 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 ...
Secara jangka panjang penelitian ini bertujuan untuk mendapatkan hasil rancang bangun sebuah pera... more Secara jangka panjang penelitian ini bertujuan untuk mendapatkan hasil rancang bangun sebuah perangkat lunak yang dapat menghitung kebutuhan gizi pada masyarakat, yang mempunyai unjuk kerja yang baik, dapat meningkatkan pemahaman gizi di masyarakat, dan memiliki efektivitas implementasi yang baik. Adapun tujuan khusus, penelitian tahun pertama, yaitu: (1) Menghasilkan rancang bangun aplikasi penghitung gizi; dan (2) Mendapatkan unjuk kerja yang baik dari hasil rancang bangun aplikasi penghitung gizi. Target khusus penelitian tahun pertama adalah aplikasi penghitung gizi yang berkinerja baik, jurnal terakreditasi nasional dan materi e-learning. Tujuan khusus penelitian tahun kedua yaitu: (1) Mengetahui bagaimana penerapan hasil rancang bangun aplikasi penghitung gizi; dan (2) Mengetahui efektivitas implementasi dari hasil rancang bangun aplikasi penghitung gizi. Target khusus penelitian tahun ke dua adalah penerapan aplikasi penghitung gizi yang memiliki unjuk kerja baik, efektivitas...
The objectives of this study are (1) to investigate the implementation of the culinary business m... more The 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 find...
Jurnal Pendidikan Teknologi dan Kejuruan, 2010
Penelitian ini bertujuan mengetahui: (1) pemanfaatan sumber belajar internet mata kuliah Pengolah... more 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, ...
Kegiatan pengabdian masyarakat ini bertujuan untuk : 1) Memberikan alternatif teknologi pengolaha... more Kegiatan pengabdian masyarakat ini bertujuan untuk : 1) Memberikan alternatif teknologi pengolahan buah naga di SMK Agribisnis Nanggulan Kulonprogo dengan tetap mempertahankan kandungan gizi dan komponen fungsionalnya., 2) Memberikan alternatif produk olahan buah naga kepada konsumen yang aman, bermutu dan bergizi tinggi dengan pengemasan dan labelling yang tepat, dan 3) Memberikan bekal jiwa kewirausahaan dengan memberikan keterampilan yang sesuai dengan potensi bahan baku yang ada yaitu buah naga. Kegiatan pengabdian masyarakat telah dilakukan selama dua hari pada tanggal 3 dan 4 Agustus 2010 di SMK Agriindustri Nanggulan Kulonprogo, masing-masing dilakukan selama 6 jam. Metode kegiatan yang digunakan adalah ceramah, demonstrasi, dan pelatihan. Evaluasi kegiatan pengabdian masyarakat dilakukan pada aspek input, proses, produk, dan kepuasan peserta. Hasil kegiatan pengabdian masyarakat menunjukkan bahwa : 1) buah naga dapat diolah dengan menggunakan teknologi pengawetan dengan meto...
This research intended to conduct the integrated entrepreneurship culture <improve the subject... more This research intended to conduct the integrated entrepreneurship culture <improve the subject of Restaurant, so that study can be more effective and qualified in the future< Peculiarly this research intended to find out the methods or learning strategic in integrating entrepreneurship and to know the result reached by students in integrating entrepreneurship study at management aspecL The subject of this research was students who taken the subject of Restaurant at Undergraduate Program of Food and Fashion Engineering Education< The object is integrated entrepreneurship culfurization with the subject of Restaurant at management aspecL Research procedure is conducted based on action research method which are planning, action, observation and reflection, treated in 6 cyc1es< The result of research indicates that the integration of entrepreneurship culture can improve the managerial competency of students at subject of RestauranL Gradually, the competency was increasing fro...
Jurnal Pendidikan Teknologi dan Kejuruan, 2020
The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma stude... more 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 ...
This activity aims to provide an alternative post-harvest oyster mushroomsand fungi that are capa... more 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....