64 research outputs found
EVALUASI KURIKULUM INTEGRASI PELESTARIAN DAN BERKELANJUTAN GASTRONOMI TRADISIONAL INDONESIA
Full text linkABSTRACT
The existence of traditional Indonesian food is increasingly being eroded by foreign food. The younger generation prefers menus from abroad over local specialties. This condition is a consideration for the Management of Catering Industry Study Program to be responsible for promoting traditional food as one of the courses. One effort that can be done is to develop an integrated curriculum in each subject. So that the preservation and sustainability of traditional Indonesian gastronomy can be carried out in a complete way.
The purpose of this research is to understand the integrated curriculum planning, implementation (do) and evaluation (check) of the benefits of the integration curriculum for the preservation and sustainability of traditional Indonesian gastronomy. The curriculum evaluation model chosen was a case study on the Universitas Pendidikan Indonesia (UPI) Management of Catering Industry Study Program, the type of internal evaluation. Qualitative approach, collecting data by observation, interviews and questionnaires. Respondents who participated in this study consisted of 12 lecturers of the Management of Catering Industry Study Program, 149 students and 100 alumni.
The research results from the planning dimension, the Management of Catering Industry Study Program has carried out curriculum development procedures according to the procedure. However, if it is related to the preservation and sustainability of traditional Indonesian gastronomy, it has not been carried out continuously as an integrated curriculum
The dimensions of implementing learning have been carried out according to procedures, but the integration of preservation and sustainability has not been carried out explicitly. This is shown by the presence of lecturers who have integrated traditional gastronomy into their courses, but some have not.
The evaluation dimension has given good results. The evaluation examines the benefits of the gastronomic preservation and sustainable integration curriculum experienced by students while attending studies, alumni who have graduated and lecturers who carry out community service programs. In addition, the evaluation provides information on the relevance of the Management of Catering Industry Study Program's efforts in preservation and sustainability. The recommendation from this study is that the Management of Catering Industry Study Program formulates an integrated curriculum for preserving and sustaining Indonesian traditional gastronomy which can be carried out in education, research and to carry out devotion to the community by utilizing research results and solving problems.
Keywords: integration curriculum, preservation and sustainability, Indonesian traditional gastronom
Pendidikan Profesi Guru (PPG) Pariwisata
Full text linkSektor pariwisata menghasilkan devisa bagi negara. Dalam perkembangannya, terdapat sejumlah tantangan dan hambatan. Demikian pula, sektor pendidikan mempunyai kondisi yang sama. Untuk itu, perlu dilakukan program Pendidikan Profesi Guru (PPG) Kepariwisataan memiliki kompetensi meliputi Sikap, Pengetahuan dan Keterampilan Keprofesian Guru. Kegiatan akademik semester pertama lokakarya pengembangan perangkat pembelajaran, presentasi hasil pengembangan perangkat pembelajaran, dan peer-teaching, serta pendalaman atau penguatan materi bidang studi/keahlian. Kegiatan akademik semester kedua berupa Praktik Pengalaman Lapangan (PPL), Penelitian Tindakan Kelas (PTK), dan bagi PPG kejuruan ada kegiatan praktik di industri. Dengan program tersebut, diharapkan PPG Pariwisata memberikan penguasaan pedagogik, dan program keahlian khusus kepariwisataan.
Kata Kunci: Guru Pariwisata; Pariwisat;, Pendidikan Profesi Guru (PPG)
Abstract
The tourism sector generates foreign exchange for the country. In its development, there are a number of challenges and obstacles. Likewise, the education sector has the same conditions. For this reason, it is necessary to carry out a Tourism Professional Teacher Education (PPG) program that has competencies covering attitudes, knowledge and professional skills of teachers. The academic activities of the first semester are workshops on developing learning tools, presentations of the results of developing learning tools, and peer teaching, as well as deepening or strengthening material in the field of study/skills. The second semester academic activities are in the form of Field Experience Practice (PPL), Classroom Action Research (PTK), and for vocational PPG, there are practical activities in industry. With this program, it is hoped that PPG Tourism will provide pedagogic mastery and special tourism expertise programs
PELESTARIAN KUE BIBIKA SEBAGAI WARISAN IDENTITAS GASTRONOMI KHAS KAMPUNG CIBIRU KABUPATEN BANDUNG
Full text linkKue bibika merupakan makanan tradisional khas Kampung Cibiru, Kabupaten Bandung, dengan nilai historis, budaya, dan kuliner yang tinggi. Namun, eksistensinya mulai tergerus oleh modernisasi dan minimnya dokumentasi. Penelitian ini bertujuan merancang strategi pelestarian kue bibika sebagai warisan gastronomi lokal, berdasarkan The Triangle Concept of Indonesian Gastronomy dan pendekatan pentahelix. Metode yang digunakan adalah deskriptif kualitatif melalui wawancara, observasi, dokumentasi, dan studi literatur.Hasil penelitian menunjukkan bahwa pelestarian kue bibika dapat dilakukan melalui tiga pendekatan utama: perlindungan melalui dokumentasi resep dan proses tradisional, pemanfaatan sebagai oleh-oleh khas yang berdaya jual, serta pengembangan dalam bentuk inovasi kemasan dan promosi berbasis wisata gastronomi. Dari perspektif Triple Bottom Line, aspek people menekankan keterlibatan komunitas lokal dan dukungan pendidikan; aspek profit difokuskan pada strategi repackaging dan akses pasar; dan aspek planet tercermin dalam penggunaan bahan lokal serta kemasan ramah lingkungan. Kolaborasi lintas sektor diperlukan agar kue bibika tetap lestari, bernilai ekonomi, dan menjadi bagian dari identitas kawasan secara berkelanjutan.
Bibika cake is a traditional food from Kampung Cibiru, Bandung Regency, with significant historical, cultural, and culinary value. However, its existence is increasingly threatened by modernization and a lack of documentation. This study aims to design a preservation strategy for bibika cake as a local gastronomic heritage, based on the Triangle Concept of Indonesian Gastronomy and the pentahelix approach. The research method used is descriptive qualitative, involving interviews, observation, documentation, and literature review.The results show that the preservation of bibika cake can be carried out through three main approaches: protection, by documenting recipes and traditional processing methods; utilization, by developing it as a marketable regional souvenir; and development, through packaging innovation and gastronomic tourism-based promotion. From the Triple Bottom Line perspective, the people aspect emphasizes the involvement of the local community and educational support; the profit aspect focuses on repackaging strategies and market access; while the planet aspect is reflected in the use of local ingredients and environmentally friendly packaging. Cross-sector collaboration is essential to ensure that bibika cake remains preserved, economically valuable, and a sustainable part of the region’s identity
ANALISIS PENGELOLAAN TEACHING FACTORY SEBAGAI STRATEGI LINK AND MATCH DENGAN DUNIA INDUSTRI DI SMK NEGERI 9 BANDUNG
Full text linkTeaching Factory merupakan model pembelajaran yang mengintegrasikan praktik industri di dunia nyata ke dalam kurikulum pendidikan, yang bertujuan untuk mempersiapkan siswa dengan membekali kemampuan secara hard skill dan juga soft skill yang sesuai dengan kebutuhan Dunia Usaha dan Dunia Industri (DUDI) saat ini. Namun, berdasarkan data observasi tracer study dari sekolah menunjukkan bahwa tingkat keselarasan bekerja siswa masih kecil yang disebabkan karena adanya skill missmatch. Penelitian ini memiliki tujuan untuk menganalisis pelaksanaan Teaching Factory dalam konteks link and match dengan dunia industri untuk mengatasi skill missmatch yang terjadi, dengan fokus penelitian pada program keahlian kuliner di SMK Negeri 9 Bandung. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kasus dan menganalisis dalam aspek perencanaan, pelaksanaan, dan evaluasi Teaching Factory dalam konteks kolaborasi dengan mitra industri. Hasil penelitian menunjukkan bahwa SMK Negeri 9 Bandung telah menjalin kerjasama yang tertulis dalam perjanjian resmi (MoU/MoA) dan juga telah melibatkan industri dalam beberapa tahap pelaksanaan Teaching Factory. Sehingga dapat disimpulkan bahwa dengan diterapkannya Teaching Factory di Sekolah Mengenah Kujuruan (SMK) mampu meningkatkan kolaborasi dengan dunia industri untuk mencapai link and match atau kesesuaian kompetensi siswa yang dibutuhkan oleh Dunia Usaha dan Dunia Industri (DUDI).
The Teaching Factory (TEFA) is an instructional model that integrates real-world industrial practices into the vocational education curriculum. It is designed to equip students with a balanced combination of technical skills and soft skills aligned with the dynamic demands of the business and industrial sectors (DUDI). Through production-based learning and direct engagement with industry processes, TEFA aims to bridge the gap between what is taught in vocational schools and what is required in the workforce. However, despite policy efforts to promote link-and-match strategies in vocational education, data from SMK Negeri 9 Bandung continue to show a high unemployment rate among vocational high school (SMK) graduates. Furthermore, tracer studies conducted by schools suggest a low level of alignment between student competencies and job market expectations, indicating the persistence of a skill mismatch. This study aims to analyze the implementation of the teaching factory as a strategic approach to strengthen the link-and-match between schools and industry. Focusing on the Culinary Program at SMK Negeri 9 Bandung, this qualitative case study explores TEFA through the lenses of planning, implementation, and evaluation. The research also examines the nature of collaboration with industry partners. Findings indicate that formal partnerships (MoUs/MoAs) are in place and that industries are involved in key stages of the TEFA process. This suggests that Teaching Factory implementation can significantly enhance vocational-industry alignment
PENERAPAN MODEL PEMBELAJARAN FLIPPED CLASSROOM DALAM UPAYA MENINGKATKAN HASIL BELAJAR (Studi Quasi Eksperimen Pada Mata Pelajaran Dasar-Dasar Kuliner Kelas X Tata Boga SMK Perwira Bangsa Depok)
Full text linkPenelitian ini bertujuan untuk mengetahui penerapan model pembelajaran Flipped Classroom dalam pembelajaran dasar-dasar kuliner pada materi perkembangan industri kuliner terhadap hasil belajar siswa kelas X Tata Boga SMK Perwira Bangsa Depok. Jenis penelitian yang digunakan adalah penelitian quasi-eksperimen. Sampel penelitian terdiri dari 37 siswa kelas X TB 4 (kelas kontrol) dan 39 siswa kelas X TB 5 (kelas eksperimen). Data dikumpulkan menggunakan tes hasil belajar pretest dan posttest. Tes hasil belajar digunakan untuk mengetahui tingkat pengetahuan siswa sebelum dan setelah pembelajaran. Hipotesis diuji menggunakan uji t-test independen. Nilai sig. (2-tailed) yang diperoleh adalah 0,000. Dari hasil ini, dapat disimpulkan bahwa H0 ditolak dan Ha diterima. Berdasarkan temuan penelitian, terbukti bahwa penerapan model pembelajaran Flipped Classroom secara signifikan meningkatkan hasil belajar siswa. Pendekatan ini memungkinkan siswa untuk mempelajari materi secara mandiri melalui video pembelajaran sebelum pertemuan kelas, sehingga waktu di kelas dapat dimanfaatkan untuk diskusi, tanya jawab, dan kegiatan praktik. Model pembelajaran ini tidak hanya meningkatkan pemahaman konseptual siswa, tetapi juga membantu mereka mengembangkan keterampilan berpikir kritis dan pemecahan masalah. Dengan demikian, Flipped Classroom memberikan pengalaman belajar yang lebih interaktif dan mendalam dibandingkan dengan model pembelajaran konvensional. Hasil penelitian ini diharapkan dapat memberikan kontribusi bagi pendidik dalam memilih strategi pembelajaran yang inovatif dan efektif, khususnya di bidang kejuruan seperti Tata Boga. Selain itu, penelitian ini juga membuka peluang untuk penelitian lebih lanjut tentang penerapan Flipped Classroom pada mata pelajaran lain dan jenjang pendidikan yang berbeda.
This study aims to examine the implementation of the Flipped Classroom learning model in teaching Culinary Fundamentals, particularly in the topic of Culinary Industry Development, and its impact on students' learning outcomes in Grade X Culinary Arts at SMK Perwira Bangsa Depok. This research employs a quasi-experimental design, involving 37 students from Class X TB 4 (control group) and 39 students from Class X TB 5 (experimental group). Data were collected using pre-test and post-test assessments to measure students' knowledge before and after the learning process. The hypothesis was tested using an independent t-test, resulting in a significance value (Sig.) of 0.000. Based on these findings, H0 is rejected, and Ha is accepted, indicating that the Flipped Classroom model significantly improves students' learning outcomes. This approach allows students to engage with learning materials independently through instructional videos before classroom sessions, enabling in-class time to be utilized for discussions, Q&A sessions, and hands-on practical activities. The implementation of this model not only enhances students' conceptual understanding but also fosters their critical thinking and problem-solving skills. The findings of this study provide valuable insights for educators in selecting innovative and effective teaching strategies, particularly in vocational education such as Culinary Arts. Furthermore, this research opens opportunities for future studies on the application of the Flipped Classroom model across different subjects and educational levels
STRATEGI PENGEMBANGAN SENTRAL KAMPUNG PEMPEK 26 ILIR PALEMBANG SEBAGAI DESTINASI WISATA GASTRONOMI DI KOTA PALEMBANG
Full text linkSentral Kampung Pempek 26 Ilir Palembang merupakan salah satu destinasi
wisata gastronomi di Kota Palembang yang memiliki nilai sejarah. Pengalaman
unik di destinasi ini memungkinkan wisatawan untuk dapat menikmati berbagai
makanan khas Palembang sekaligus menyaksikan secara langsung proses
pembuatan pempek sebagai salah satu makanan khas Palembang. Penelitian ini
bertujuan untuk mengidentifikasi komponen gastronomi di destinasi ini,
mengidentifikasi peran stakeholders dalam mengembangkan destinasi ini dan
menganalisis strategi pengembangan destinasi ini sebagai salah satu wisata
gastronomi di Kota Palembang melalui analisis SWOT. Penelitian ini menggunakan
metode kualitatif dengan pendekatan studi kasus. Metode pengumpulan data yang
dilakukan pada penelitian ini adalah wawancara, studi observasi, dokumentasi, dan
kuisioner terhadap pihak internal maupun eksternal untuk dianalisis secara
mendalam. Analisis ini didukung dengan matriks IFE, matriks EFE, matriks IE,
matriks SWOT, dan QSPM sebagai langkah untuk mengembangkan destinasi ini.
Analisis swot yang telah dilakukan menghasilkan analisis lingkungan internal
berupa 9 poin kekuatan dan 3 poin kelemahan yang menghasilkan matriks IFE
dengan nilai 3.27. Sedangkan untuk analisis lingkungan eksternal diperoleh 4 poin
peluang dan 3 poin ancaman hingga menghasilkan matriks EFE sebesar 3.02.
Berdasarkan hasil analisis yang telah dilakukan, diperoleh QSPM dengan TAS
sebesar 6.29 dengan beberapa prioritas strategi seperti memanfaatkan daya tarik
pempek yang dapat diterima semua kalangan, mempertahankan popularitas yang
dimiliki dan meningkatkan aspek-aspek internal untuk mengungguli kompetitor
Sentral Kampung Pempek 26 Ilir Palembang is one of the gastronomic
tourist destinations in Palembang City that has historical value. This unique
experience in this destination allows tourists to be able to enjoy various Palembang
specialties while witnessing firsthand the process of making pempek as one of
Palembang's specialties. This study aims to identify the gastronomic component in
this destination, identify the role of stakeholders in developing this destination and
analyze the development strategy of this destination as one of the gastronomic
tourism in Palembang City through SWOT analysis. This study using a qualitative
method with a case study approach. The data collection methods carried out in this
study are interviews, observation studies, documentation, and questionnaires with
internal and external parties to be analyzed in depth. This analysis are supported
by IFE matrix, EFE matrix, IE matrix, SWOT matrix, and QSPM as a step to
develop this destination. The SWOT analysis that has been carried out produces an
internal environmental analysis in the form of 9 strength points and 3 weakness
points which results in an IFE matrix with a value of 3.27. Meanwhile, for the
analysis of the external environment, 4 opportunity points and 3 threat points were
obtained, resulting in an EFE matrix of 3.02. Based on the results of the analysis
that has been carried out, QSPM with a TAS of 6.29 is obtained with several
strategic priorities such as utilizing the attractiveness of pempek that can be
accepted by all groups, maintaining the popularity of the company and improving
internal aspects to outperform competitors
ANALISIS HEDONIC & UTILITARIAN VALUE TERHADAP PURCHASE INTENTION PADA LAYANAN OMAKASE KOPI: STUDI KASUS OMACOFFEE BREWERS
Full text linkTren layanan omakase yang sebelumnya populer di industri kuliner Jepang kini mulai diadaptasi ke dalam industri kopi specialty. Omakase, yang mengandalkan kepercayaan penuh pada penyaji (barista), menawarkan pengalaman yang personal dan intens. Penelitian ini bertujuan untuk menganalisis pengaruh nilai hedonik dan utilitarian terhadap niat beli (purchase intention), dengan service value sebagai variabel mediasi, serta membandingkan efeknya antara dua jenis layanan: omakase dan reguler. Penelitian ini menggunakan metode kuantitatif dengan pendekatan Partial Least Squares Structural Equation Modeling (PLS-SEM). Sampel penelitian terdiri dari 111 responden untuk layanan Hasil penelitian menunjukkan bahwa nilai hedonik dan utilitarian berpengaruh positif terhadap niat beli, baik secara langsung maupun melalui mediasi service value. Meskipun tidak ditemukan perbedaan efek mediasi yang signifikan antar kelompok, pendekatan omakase terbukti memberikan pengaruh emosional dan fungsional yang lebih kuat terhadap niat beli. Penelitian ini memberikan kontribusi terhadap pengembangan strategi layanan berbasis nilai dan pengalaman dalam industri kopi di Indonesia.
As the specialty coffee industry grows, innovative service formats like omakase—a Japanese-inspired approach emphasizing trust, personalization, and sensory engagement—have begun reshaping how consumers experience coffee. This study examines the influence of hedonic and utilitarian values on purchase intention, with service value as a mediating variable, and further investigates whether these effects differ across two service types: omakase and regular. A quantitative research method was employed using PLS-SEM on data collected from 111. The findings reveal that both hedonic and utilitarian values significantly effect purchase intention, both directly and indirectly via service value. However, no statistically significant difference was found in the mediating effects between the two groups. Nevertheless, the omakase service model demonstrates a stronger emotional and functional impact, suggesting that personalized and immersive service delivery enhances consumer decision-making processes. These findings contribute to a deeper understanding of value-driven service experiences and offer strategic insights for coffee businesses seeking to differentiate themselves in a competitive market
PENGARUH TIPE PENGASUHAN, LINGKUNGAN SEKOLAH, DAN PERAN TEMAN SEBAYA TERHADAP KECERDASAN EMOSIONAL REMAJA
Full text linkEmotional intelligent as one aspect of human resources is very important to achieve successful living of individual and society. It is a learned behavior that transferred to individual from social environment from early childhood to old ages through socialization within family and out side the family. Facts show that in Indonesia especially in urban area many adolescent high school boys and girls have limited emotional intelligent. The objective of the study is to analyze the effect of parenting, school environment, and role of peer group to adolescent emotional intelligent. The study was carried out in Bogor Municipality. Two hundred samples consisted of 100 students enrolled in senior high school and their parents, especially mother, respectively were drawn using stratified random sampling method with school performance quality as stratification criteria. Data were collected through interviews and self reporting. Descriptive statistics and multiple regressions were used to analyze the data. Results showed that father education attainment and age of mother affect emotional parenting type. Emotional parenting type, school discipline, emotional learning offered in school curriculum, and role of peer group as social comparison learning affect adolescent emotional intelligent significantl
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