<span lang="EN-US">The COVID-19 outbreak has forced all courses to be carried out online. This study aims to explain the characteristics of an enjoyable online learning model based on the platform, the content, and the learning strategy for vocational students. Data was collected using closed-ended and open-ended questionnaires which were responded to by 110 students in 2019/2020. The closed-ended questionnaire revealed the most preferred learning elements, and the open-ended questionnaire was to clarify their reasons. The data were arranged sequentially from the quantitative data to the qualitative data. The results of the study showed that: i) The preferred online platforms were Moodle, Google Meet, and WhatsApp. They like Moodle because the content is well structured, Google Meet is easily accessible, and WhatsApp is their daily routine application; ii) The learning content consists of two to three resources namely: 6-10 pages of papers, 11-15 pages PowerPoint, and 6-10 minutes videos. Too much content causes a heavy learning burden; iii) Most students preferred the blended learning strategy. The synchronous lectures for 60-75 minutes can motivate them because they can interact with lecturers and other students. Asynchronous lectures are more flexible that can be done anytime and anywhere so that the students become more independent in their learning.</span>
Apprenticeship programs are considered as an effective learning method to improve the job skills of prospective workers. The Japanese apprenticeship program highlights 5 work principles consisting of Seiri, Seito, Seiso, Seiketsu, Shitsuke (5S). However, until now, the apprenticeship program's effectiveness in Japan to foster 5S work principles for students has not been much evaluated. The objectives of this study were (1) to describe the student's 5S performance profile; (2) factors affecting the implementation of student 5S performance in the apprenticeship program in Japan; (3) the benefits of the Japanese apprenticeship program. This study involved 69 students who were apprenticed in Japan. The data collection used a questionnaire, and the data were analyzed using descriptive analysis. The study results revealed that the student's 5S performance was considered good during the apprenticeship program in Japan. Besides, the study results also show that ten factors affect student performance when participating in an apprenticeship program, namely self-discipline, technology, equipment arrangement, workplace, job planning, worker characteristics, management support, work type, job characteristics, and the existence of training. . Finally, the apprenticeship program in Japan provides benefits to the development of student work competencies which include aspects of knowledge, attitudes, and skills. This study recommends the need to develop and strengthen apprenticeship programs with a positive work culture that can encourage student performance improvement.
Abstract-were assessed for physical analysis (diameter, thickness, spread ratio, breaking strength and color analysis) and subjected to consumer acceptance by sensory analysis (color, flavor, texture, taste, and overall acceptability). Nastar cookies prepared from 75% modified cassava flour, 20% rice flour, 5% isolated soy protein and addition of 2% guar gum were more acceptable than cookies prepared from other gluten-free formulations and the sensory characteristics (color, flavor, texture, taste and overall acceptability) were not significantly different (P>0.05) from control-wheat-flour nastar cookies.
This study aims to: 1) develop the right recipe for an innovative Choi pan made of black rice flour, 2) examine the people’s acceptance on the developed Choi pan recipe, and 3) analyze the nutritional values contained in the black Choi pan. This study employed the R and D research design with the 4D models (Define, Design, Develop, Disseminate), while descriptive statistics were used to analyze the data. The results of this study:1) show that according to Ayudiah Respatih’s recipe, the right recipe for this black Choi pan should contain 50% black rice flour,2) it is shown by the mean value obtained from the test (3.43), in the preference test, it is found that the product is favored by non-trained panelists (3.83), 3) the proximate analysis test results show that the developed Choi pan contains 45.62% water, 1.60% ash, 13.61% protein, 11.57% fat, 4.66% crude fiber, 22.89% carbohydrate, and 251.08 kal/100g energy.
The COVID-19 pandemic had an impact on vegetable farmers. The study focused on determining the gender equality of vegetable farmers' households during the pandemic. The research involved 31 respondents from Cimande, Bogor Regency. The qualitative method was used to analyze gender equality using the Harvard model. The study measures gender equality through activities: 1) division of domestic sector, 2) division of productive work, and (3) division of social work. Furthermore, the access and control to resources and benefits are identified from 1) access to resources, 2) access to benefits, 3) control of resources, and 4) control of benefits. The study result shows that women dominate in the domestic sector, while men mostly do productive and social work. Moreover, access and control to resources are dominated by a man while women only concentrate on the domestic sector.
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