This study used a pre-experimental design to study the effectiveness of a demonstration method in training female students at Nurul Amin Jember Islamic Boarding School. The research involved 128 female students and 30 female students, using observation, tests, and questionnaires. This research is a form of training by applying the compaction method to making filled donuts to find out: 1) instructor activities in applying the freezing method; 2) trainee activities in applying the freezing method; 3) cognitive and psychomotor learning outcomes in applying the freezing method; and 4) trainee responses in applying the freezing method. The research results show that instructor activities were in the very good category. The training participants' activities received a percentage score of 98% in the introduction, 92% in the core activities, and 100% in the closing. The participants' activities were included in the very good training category. In the pre-test, 5 training participants got a score of >70 with a percentage of 7%, and for the pre-test, there were 30 training participants who got >70 with a percentage of 100%. The scores obtained from pre-test to post-test increased by 83%. For psychomotor results, the highest score was 98 and the lowest was 93, with a very good category score. The training participants' response to the exposure method obtained a percentage score of 100% in the very good category. So it can be concluded that the application of the compression method can improve learning outcomes and have a good impact if used for training

Onde-onde ketawa cookies with substitution of rice flour and addition of carrot puree is one of the innovations in making dry cakes made from wheat flour with substitution of rice flour and addition of carrot puree. The aim of this research is to find out; 1) the effect of the interaction between the substitution of rice flour and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 2) the effect of rice flour substitution and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 3) the effect of adding carrot puree on the level of liking for onde-onde ketawa cake; 4) the composition of the onde-onde ketawa cake with the substitution of rice flour with the addition of carrot puree is the most preferred. The research method used is an experimental type of research with the substitution of 10%, 20% and 30% rice flour and the addition of 5% and 10% carrot puree. The liking test was carried out on 50 untrained panelists using a questionnaire as a research instrument. The data obtained was then analyzed using the double ANOVA test and the Duncan test as further tests. The results of this research show that; 1) The interaction between the substitution of rice flour and the addition of carrot puree has a significant influence on the level of liking for onde-onde ketawa cakes. 2) vi Substitution of rice flour has an effect on the level of liking for onde-onde ketawa cakes; 3) The addition of carrot puree has an effect on the level of liking of onde-onde ketawa cake. 4) Substitution of 10% rice flour and addition of 10% carrot puree produces the most preferred characteristics of onde-onde ketawa cake.

Penelitian ini bertujuan untuk mengetahui: 1)  hasil pengembangan e-modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 2) kelayakan e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 3) respon siswa terhadap e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik.  Penelitian ini merupakan jenis penelitian research and Development (R&D) dengan model pengembangan 4-D (Define, Design, Develop, dan Disseminate). Hasil prototype e-modul hidangan penutup berbasis Glideapps diuji kelayakannya dari aspek materi dan media  oleh  masing-masing 2 validator ahli materi dan ahli media. Data kelayakan e-modul dan respon siswa dikumpulkan dengan teknik kuisoner secara offline menggunakan angket terbuka berskala likert rentangan 1-5. Adapun subjek penelitian adalah siswa kelas XI Jasa Boga SMK Dharma Wanita Gresik. Teknik analisis data dilakukan secara deskriptif kuantitatif dengan persentase. Hasil penelitian menunjukkan: 1) hasil e-modul diunduh secara online melalui link mencakup materi hidangan penutup, 2) kelayakan aspek materi e-modul mencapai 92% dengan kategori sangat layak, sedangkan kelayakan aspek media mencapai 84% dengan kategori sangat layak, 3) respon siswa terhadap uji coba e-modul mencapai 89% dengan kategori sangat layak. Dengan demikian e-Modul berbasis Glideapps sangat layak digunakan dalam pembelajaran.

This study aims to determine whether there is a relationship between the intensity of watching cooking content on TikTok and the motivation to learn cooking for young women in Tulungrejo village. This research is a descriptive research with a quantitative approach. The data collection technique used was a questionnaire distributed to 110 young women in Tulungrejo Village as a sample. Data analysis used the product moment correlation, which previously carried out the prerequisite test using the normality test and linearity test. The results showed 1) the intensity of watching cooking content on Tulungrejo village girls' TikTok with a high intensity of 33%, medium 67% and low 0%. 2) The motivation to learn cooking for young women in Tulungrejo village with high motivation is 76%, medium is 24%, and low is 0%. 3) Based on the results of hypothesis testing with the product moment correlation formula, an r-count value of 0.600 is obtained with an r-table price at a significance level of 5%, namely 0.187 so that 0.600> 0.187. It can be concluded that Ha is accepted and Ho is rejected, so there is a positive relationship between the intensity of watching cooking content on TikTok and the motivation to learn cooking for young women in Tulungrejo village.

The report on the career paths of alums from Public Vocational High School 6 Surabaya between 2019 and 2022 shows that alums pursuing careers as entrepreneurs are lower than those becoming employees. This study aims to determine the intrinsic and extrinsic factors and their simultaneous influence on the interest in entrepreneurship of 12th-grade students in the Culinary  2 class at Public Vocational High School 6 Surabaya.
The research used a descriptive method with a quantitative approach and examined the impact of intrinsic and extrinsic factors, both individually and simultaneously, on student's entrepreneurial interests. The population of this study consisted of 30 students in the 12th-grade Culinary 2 class at Public Vocational High School 6 Surabaya. The data was collected using a validated questionnaire comprising 30 items. Meanwhile, the data analysis technique used was multiple linear regression.
The results indicated that intrinsic factors did not influence student's interest in entrepreneurship. Contrarily, the extrinsic factors did have an influence. Furthermore, intrinsic and extrinsic factors simultaneously influence student's interest in entrepreneurship. Therefore, students at Public Vocational High School 6 Surabaya tend to be interested in entrepreneurship due to the encouragement they receive from their environment, including their family, community, and school. Moreover, the student's willingness and interest also played a supporting role. Thus, student's interest in pursuing careers as entrepreneurs can evolve if there is support from all parties.