Journal of Applied Educational Study

Vol. 1 No. 4 (2025): December
Articles

Project-Based Learning for Local Food Innovation in Vocational Education: Innovation in Culinary Training

PDF: 6-14
  • Wiwik Wahyuni,
  • Soenar Soekopitojo,
  • Laili Damayati,
  • Arnieyantie Abdul Hadi,
  • Sunsya Putri Cahyaning Gusti,
  • Naufal Kukuh Tata Asri
Wiwik Wahyuni
Universitas Negeri Malang
Soenar Soekopitojo
Universitas Negeri Malang
Laili Damayati
Universitas Negeri Malang
Arnieyantie Abdul Hadi
Universiti Teknologi MARA P
Sunsya Putri Cahyaning Gusti
Universitas Negeri Malang
Naufal Kukuh Tata Asri
naufalkukuhtata97@gmail.com
DOI: https://doi.org/10.64460/jaes.v1i4.117

Published 30-12-2025

Keywords

  • vocational education,
  • project-based learning,
  • local food innovation,
  • entrepreneurship,
  • papaya-leaf drink

How to Cite

Wahyuni, W., Soekopitojo, S., Damayati, L., Hadi, A. A., Cahyaning Gusti, S. P., & Asri, N. K. T. (2025). Project-Based Learning for Local Food Innovation in Vocational Education: Innovation in Culinary Training. Journal of Applied Educational Study, 1(4), 6–14. https://doi.org/10.64460/jaes.v1i4.117

Copyright (c) 2025 Journal of Applied Educational Study

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Vocational education plays a vital role in preparing skilled, innovative, and adaptive human resources capable of responding to global industrial changes and community needs. In Indonesia, the Link and Match 8+i policy and Teaching Factory initiatives have emphasized the integration of real-world learning with local innovation and entrepreneurship. This conceptual paper explores the potential of Project-Based Learning for Local Food Innovation (PjBL-LFI) as a pedagogical model to enhance creativity, sustainability, and entrepreneurship in vocational education. Using the case of developing a papaya-leaf powdered drink, the study demonstrates how local food resources can be transformed into authentic learning projects that strengthen students’ technical competence, problem-solving ability, and entrepreneurial awareness. By linking PjBL with local innovation, vocational education can fulfill its dual function—building employability and promoting sustainable community empowerment. The proposed model aligns with Indonesia’s national agenda of Link and Match 8+i, supports the goals of Merdeka Belajar–Kampus Merdeka, and contributes to Sustainable Development Goals (SDG 2: Zero Hunger and SDG 4: Quality Education). It concludes that integrating PjBL with local food innovation can transform vocational institutions into centers of applied research, entrepreneurship, and cultural sustainability.

PDF: 6-14

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