International Journal of Education and Management Engineering(IJEME)
ISSN: 2305-3623 (Print), ISSN: 2305-8463 (Online)
Published By: MECS Press
IJEME Vol.12, No.4, Aug. 2022
Smart Learning Community at Culinary Community with SECI Model Adoption: Systematic Literature Review
Full Text (PDF, 349KB), PP.1-11
The problem in the learning community in the culinary field is that there is still a lot of cooking knowledge that is lost because the person concerned dies before being inherited, the many types of dishes that are still separated in small groups, the emergence of various types of fast food that do not pay attention to the correct way of cooking with recipes, methods, and processes according to Health standards. Culinary is an alternative business that is very promising and supports the community's economy and a culinary tourism trend that is currently in great demand by all groups. From these problems, we need a learning community in the field of culture that can be a solution. The learning community components are seen from four perspectives, namely, explore where the author uses the SECI model, and explain where knowledge is disseminated through mobile learning with features tailored to user needs. The practice begins with selecting the recipe, the ingredients used, the cooking process, validation, and feedback from the participants. And the engage perspective obtained good interaction from participants and to produce new recipes requires learning that is done repeatedly by combining various recipes, ingredients, and methods so that new recipes are produced that have unique and interesting characteristics and have taste, aroma and deliciousness and good nutritional value. The number of references used were 72 papers sourced from journals as many as 54 papers (75%) and the remaining 18 papers (25%) sourced from conferences, websites & white papers, and research reports. There were 15 papers published in 1991 – 2010 and 2011 – 2021 as many as 57 papers. This research is still limited to the learning community component in the culinary field, seen from four perspectives, and has not discussed the model that has been validated by experts. Participant motivation and learning outcomes will be discussed in the next research
Cite This Paper
Winanti, "Smart Learning Community at Culinary Community with SECI Model Adoption: Systematic Literature Review", International Journal of Education and Management Engineering (IJEME), Vol.12, No.4, pp. 1-11, 2022. DOI:10.5815/ijeme.2022.04.01
Y. Luo and X. Xu, “Comparative study of deep learning models for analyzing online restaurant reviews in the era of the COVID-19 pandemic,” Int. J. Hosp. Manag., vol. 94, p. 102849, Apr. 2021, doi: 10.1016/j.ijhm.2020.102849.
G. Serge, J. R. Bloem, and A. Sanoh, “The coronavirus pandemic and food security : Evidence from Mali ☆,” Food Policy, no. February, p. 102050, 2021, doi: 10.1016/j.foodpol.2021.102050.
C. M. Galanakis, M. Rizou, T. M. S. Aldawoud, I. Ucak, and N. J. Rowan, “Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era,” Trends Food Sci. Technol., vol. 110, no. January, pp. 193–200, 2021, doi: 10.1016/j.tifs.2021.02.002.
E. Jarpe-Ratner, S. Folkens, S. Sharma, D. Daro, and N. K. Edens, “An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3–8,” J. Nutr. Educ. Behav., vol. 48, no. 10, pp. 697-705.e1, 2016, doi: 10.1016/j.jneb.2016.07.021.
Winanti and Y. D. Pradipto, “Framework Decision Making System of Choice of Food Based on Chronic Type of Disease,” IOP Conf. Ser. Mater. Sci. Eng., vol. 453, no. 1, 2018, doi: 10.1088/1757-899X/453/1/012005.
W. Techavijitsarn, M. Kovitaya, and A. Ratana-Ubol, “The Development of a Community Learning Model for Self-Management in Conserving Community Forests,” Procedia - Soc. Behav. Sci., vol. 191, pp. 2325–2328, 2015, doi: 10.1016/j.sbspro.2015.04.504.
C. Boonaree and K. Tuamsuk, “Community Learning Resources Management Practices in Thai Buddhist Monasteries,” Procedia - Soc. Behav. Sci., vol. 73, pp. 175–180, 2013, doi: 10.1016/j.sbspro.2013.02.038.
E. Aguilar, M. Bolaños, and P. Radeva, “Regularized uncertainty-based multi-task learning model for food analysis,” J. Vis. Commun. Image Represent., vol. 60, no. March, pp. 360–370, 2019, doi: 10.1016/j.jvcir.2019.03.011.
E. Briones, L. Cockx, and J. Swinnen, “Culture and food security ☆,” Glob. Food Sec., no. July 2017, pp. 1–15, 2018, doi: 10.1016/j.gfs.2018.02.002.
J. J. Metcalfe and D. Leonard, “The relationship between culinary skills and eating behaviors: Challenges and opportunities for parents and families,” Physiol. Behav., vol. 191, pp. 95–99, 2018, doi: 10.1016/j.physbeh.2018.04.013.
Bekraf, “Data Statistik dan hasil survey Ekonomi Kreatif bekerjasama dengan Badan ekonomi kreatif dan Badan Pusat Statistik,” Badan Ekonomi Kreatif Republik Indonesia, 2018. https://bisma.bekraf.go.id/info-kreatif (accessed Feb. 09, 2020).
F. L. Gaol, Meyliana, Winanti, H. Prabowo, and F. Hutagalung, “The Implementation of Isolated Geothermal Grid on the Community Cuisine Learning in Rural Area in North Sumatera,” 2020, doi: 10.1109/ICISS50791.2020.9307559.
Winanti, F. L. Gaol, T. A. Napitupulu, H. Soeparno, and A. Trisetyarso, “Learning Framework in the Industrial Age 4.0 in Higher Education,” 2019, doi: 10.1109/INAPR.2018.8627039.
T. de A. G. Grangeia, B. de Jorge, D. Cecílio-Fernandes, R. A. Tio, and M. A. de Carvalho-Filho, “Learn+Fun! Social Media and Gamification sum up to Foster a Community of Practice during an Emergency Medicine Rotation,” Heal. Prof. Educ., vol. 5, no. 4, pp. 321–335, 2019, doi: 10.1016/j.hpe.2018.11.001.
M. F. R. Mohamed, A.W.W, Omar, B., Romli, “Developing Problem Solving Skills for Lifelong Learning Through Work-Based Learning Among Community College Students,” J. Tech. Educ. Train., vol. 2, no. 1, pp. 1–8, 2010.
B. P. Thoms, “Online learning community software to support success in project teams,” Glob. J. Inf. Technol., vol. 5, no. 2, p. 71, 2016, doi: 10.18844/gjit.v5i2.197.
“Arti kata komunitas - Kamus Besar Bahasa Indonesia (KBBI) Online.” https://kbbi.web.id/komunitas (accessed Mar. 11, 2021).
M. J. Wighting, J. Liu, A. P. Rovai, L. Jing, and A. P. Rovai, “Distinguishing sense of community and motivation characteristics between online and traditional college students,” Q. Rev. Distance Educ., vol. 9, no. 3, pp. 285–295, 2008, doi: Article.
M. Snowden, “Learning Communities as Transformative Pedagogy: Centering Diversity in Introductory Sociology,” Teach. Sociol., vol. 32, no. 3, pp. 291–303, 2004, doi: 10.1177/0092055X0403200304.
K. A. Theobald, C. A. Windsor, and E. M. Forster, “Engaging students in a community of learning: Renegotiating the learning environment,” Nurse Educ. Pract., 2018, doi: 10.1016/j.nepr.2017.12.008.
M. Riel and L. Polin, Online learning communities: Common ground and critical differences in designing technical environments, no. March. 2004.
K. Sue, M. Barrett, and T. Jones, “Defining Learning Communities,” Qualitative Research and Case Study Applications in Education, no. March. pp. 27–43, 2012.
A. NIA PRAMONO, “KEMAMPUAN GURU MELAKSANAKAN KEGIATAN EKSPLORASI, ELABORASI DAN KONFIRMASI DALAM PEMBELAJARAN SD NEGERI 182/I HUTAN LINDUNG,” 2018.
K. Septaria, “Mengeksplorasi Argumentasi dan Pengetahuan Pendidik Ilmu Pengetahuan Alam ( IPA ) Tentang Pemanasan Global [ Exploring the Arguments and Knowledge of Natural Sciences ( IPA ) Educators on Global Warming ],” vol. 8, no. 2, pp. 247–257, 2019, doi: 10.21070/pedagogia.v8i2.2369.
“What is Knowledge?: Learning to Learn Online.” https://learn.canvas.net/courses/2425/pages/what-is-knowledge (accessed Mar. 11, 2021).
National Center for Earth and Space Science Education (NCESSE), “Learning Community Model.” http://ncesse.org/about/learning-community-model/ (accessed Feb. 11, 2020).
F. L. Gaol and H. Prabowo, “Exploring Cooking Knowledge through Community-Based Learning Based on SECI Model for Learning Studies in Indonesia,” Des. Eng., no. 01, pp. 1154–1163, 2022.
J. Webster and R. T. Watson, “Analyzing the Past to Prepare for the Future: Writing a Literature Review.,” MIS Q., vol. 26, no. 2, pp. xiii–xxiii, 2002, doi: 10.1.1.104.6570.
J. F. Wolfswinkel, “Using grounded theory as a method for rigorously reviewing literature,” Eruropean J. Inf. Syst., no. November 2013, pp. 1–11, 2014, doi: 10.1057/ejis.2011.51.
B. Kitchenham, “Procedures for Performing Systematic Reviews,” pp. 1–33, 2004.
B. Kitchenham, O. Pearl Brereton, D. Budgen, M. Turner, J. Bailey, and S. Linkman, “Systematic literature reviews in software engineering - A systematic literature review,” Inf. Softw. Technol., vol. 51, no. 1, pp. 7–15, 2009, doi: 10.1016/j.infsof.2008.09.009.
D. Budgen, B. Kitchenham, S. Charters, M. Turner, P. Brereton, and S. Linkman, “Preliminary results of a study of the completeness and clarity of structured abstracts,” 2007, doi: 10.14236/ewic/ease2007.7.
S. Review, “Comprehensive Adolescent Health Programs That Include Sexual and Reproductive Health Services : A Systematic Review,” vol. 104, no. 12, pp. 23–36, 2014, doi: 10.2105/AJPH.2014.302246.
“Pengertian, Manfaat, dan Langkah-Langkah Literatur Review - Jejaring.” https://www.jejaring.web.id/pengertian-manfaat-dan-langkah-langkah-literatur-review/ (accessed Mar. 11, 2021).
I. Nonaka, R. Toyama, and N. Konno, “SECI , Ba and Leadership : a Uni ® ed Model of Dynamic Knowledge Creation,” Long Range Plann., vol. 33, no. 1, pp. 5–34, 2000.
S. Panahi, J. Watson, and H. Partridge, “Towards tacit knowledge sharing over social web tools,” J. Knowl. Manag., vol. 17, no. 3, pp. 379–397, 2013, doi: 10.1108/JKM-11-2012-0364.
S. Ryan and R. V. O’Connor, “Acquiring and Sharing tacit knowledge in software development teams: An empirical study,” Inf. Softw. Technol., vol. 55, no. 9, pp. 1614–1624, 2013, doi: 10.1016/j.infsof.2013.02.013.
S. Venkatraman and R. Venkatraman, “Communities of Practice Approach for Knowledge Management Systems,” Systems, vol. 6, no. 4, p. 36, 2018, doi: 10.3390/systems6040036.
J. Krátká, “Tacit Knowledge in Stories of Expert Teachers,” Procedia - Soc. Behav. Sci., vol. 171, pp. 837–846, 2015, doi: 10.1016/j.sbspro.2015.01.199.
P. H. Christensen, “Knowledge sharing – time sensitiveness and push-pull strategies in a non-hype organisation.”
I. Nonaka, “The knowledge-creating firm,” Harv. Bus. Rev., no. August, pp. 162–171, 1991, [Online]. Available: https://memberfiles.freewebs.com/84/90/65819084/documents/The Knowledge-Creating Company.pdf.
M. Schulz and L. A. Jobe, “Schulz and Jobe codification and tacitness strategy 2001.pdf,” vol. 12, pp. 139–165, 2001.
F. S. and M. H. S. Marzanah A. Jabar, “Tacit Knowledge Codification Department of Information System , Faculty of Science Computer and Information Technology ,” J. Comput. Sci., vol. 6, no. 10, pp. 1170–1176, 2010.
W. Chergui, S. Zidat, and F. Marir, “An approach to the acquisition of tacit knowledge based on an ontological model,” J. King Saud Univ. - Comput. Inf. Sci., 2018, doi: 10.1016/j.jksuci.2018.09.012.
D. Surgenor et al., “The impact of video technology on learning: A cooking skills experiment,” Appetite, vol. 114, pp. 306–312, Jul. 2017, doi: 10.1016/j.appet.2017.03.037.
D. Cao, N. Han, H. Chen, X. Wei, and X. He, “Video-based recipe retrieval,” Inf. Sci. (Ny)., vol. 514, pp. 302–318, 2020, doi: 10.1016/j.ins.2019.11.033.
V. Sohmen, “Corruption As Tacit Knowledge Transfer Tacit Knowledge — What Is It ?,” no. April, pp. 1–9, 2014.
H. Zarzour, S. Bendjaballah, and H. Harirche, “Exploring the behavioral patterns of students learning with a Facebook-based e-book approach,” Comput. Educ., vol. 156, p. 103957, 2020, doi: 10.1016/j.compedu.2020.103957.
L. Dong, L. Huang, J. (Jove) Hou, and Y. Liu, “Continuous content contribution in virtual community: The role of status-standing on motivational mechanisms,” Decis. Support Syst., vol. 132, no. September 2019, p. 113283, 2020, doi: 10.1016/j.dss.2020.113283.
M. Oztok, “Tacit knowledge in online learning : community , identity , and social capital,” Technol. Pedagog. Educ., vol. 22, no. 1, pp. 21–36, 2012, doi: 10.1080/1475939X.2012.720414.
F. Overcash et al., “Positive Impacts of a Vegetable Cooking Skills Program Among Low-Income Parents and Children,” J. Nutr. Educ. Behav., vol. 50, no. 5, pp. 432–440, 2018, doi: 10.1016/j.jneb.2017.10.016.
M. Y. Tee and D. Karney, “Sharing and cultivating tacit knowledge in an online learning environment,” pp. 385–413, 2010, doi: 10.1007/s11412-010-9095-3.
L. Buykx and H. Petrie, “What cooks needs from multimedia and textually enhanced recipes,” Proc. - 2011 IEEE Int. Multimedia, ISM 2011, pp. 387–392, 2011, doi: 10.1109/ISM.2011.70.
P. Verduyn, J. C. C. Schulte-Strathaus, E. Kross, and U. R. Hülsheger, “When do smartphones displace face-to-face interactions and what to do about it?,” Comput. Human Behav., vol. 114, no. September 2020, p. 106550, 2021, doi: 10.1016/j.chb.2020.106550.
D. Jackson and E. Leo, “Knowledge Management in Networked Learning Communities,” Am. Educ. Res. Assoc., no. May 2014, 2003.
“Fitur Utama Yang Ada Pada Sistem LMS - Sistem LMS Indonesia e-Learning Indonesia.” https://www.akubelajar.id/blog/fitur-utama-yang-ada-pada-sistem-lms (accessed Mar. 12, 2021).
D. Pavlenko, L. Barykin, S. Nemeshaev, and E. Bezverhny, “Individual approach to knowledge control in learning management system,” Procedia Comput. Sci., vol. 169, no. 2019, pp. 259–263, 2020, doi: 10.1016/j.procs.2020.02.162.
C. Trattner, T. Kusmierczyk, and K. Nørvåg, “Investigating and predicting online food recipe upload behavior,” Inf. Process. Manag., vol. 56, no. 3, pp. 654–673, 2019, doi: 10.1016/j.ipm.2018.10.016.
A. Frederic, “The CRWB RSbench: Towards a cooking recipe benchmark initiative,” Proc. - IEEE 34th Int. Conf. Data Eng. Work. ICDEW 2018, pp. 154–156, 2018, doi: 10.1109/ICDEW.2018.00032.
A. Y. Liu, J. Chen, S. Luo, and C. Li, “Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology,” Carbohydr. Polym., 2017, doi: 10.1016/j.carbpol.2017.07.084.
C. Sum and A. Eggplant, “Choosing Ingredients,” B. Chqpter 5, pp. 1–10, 2013.
A. Hoehnel, C. Axel, J. Bez, E. K. Arendt, and E. Zannini, “Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread,” J. Cereal Sci., vol. 89, no. August, p. 102816, 2019, doi: 10.1016/j.jcs.2019.102816.
R. Suleman, Z. Wang, R. Muhammad, T. Hui, and D. L. Hopkins, “E ff ect of cooking on the nutritive quality , sensory properties and safety of lamb meat : Current challenges and future prospects,” Meat Sci., vol. 167, no. 1, p. 108172, 2020, doi: 10.1016/j.meatsci.2020.108172.
E. Indarto, “PEMBUATAN WEBSITE BERBAHASA INDONESIA UNTUK PENCARIAN RESEP MASAKAN DENGAN METODE COSINE SIMILARITY,” J. Ilm. Mhs. Univ. Surabaya, vol. 8, no. 1, pp. 2301–2316, 2019.
S. Carlile, S. Barnet, A. Sefton, and J. Uther, “Medical problem based learning supported by intranet technology : a natural student centred approach,” vol. 50, no. 1998, pp. 225–233, 2006.
D. Cabral, M. D. V. de Almeida, and L. M. Cunha, “Food Choice Questionnaire in an African country – Application and validation in Cape Verde,” Food Qual. Prefer., vol. 62, no. July, pp. 90–95, 2017, doi: 10.1016/j.foodqual.2017.06.020.
P. A. Arling and M. W. S. Chun, “Facilitating new knowledge creation and obtaining KM maturity,” vol. 15, no. 2, pp. 231–250, 2011, doi: 10.1108/13673271111119673.
M. Biasutti, “A comparative analysis of forums and wikis as tools for online collaborative learning,” Comput. Educ., vol. 111, pp. 158–171, 2017, doi: 10.1016/j.compedu.2017.04.006.
D. Xu et al., “Content caching with virtual spatial locality in Cellular Network,” Pervasive Mob. Comput., vol. 41, pp. 365–380, 2017, doi: 10.1016/j.pmcj.2017.02.006.
E. Kranias and H. Thesmar, “The Safe Recipe Style Guide: A New Tool to Improve Food Safety,” J. Acad. Nutr. Diet., vol. 120, no. 4, pp. 660–662, 2020, doi: 10.1016/j.jand.2020.02.003.
S. C. Lin, I. J. Chen, W. R. Yu, S. Y. D. Lee, and T. I. Tsai, “Effect of a community-based participatory health literacy program on health behaviors and health empowerment among community-dwelling older adults: A quasi-experimental study,” Geriatr. Nurs. (Minneap)., vol. 40, no. 5, pp. 494–501, 2019, doi: 10.1016/j.gerinurse.2019.03.013.
B. M. Caffrey and P. J. Carew, A limited engagement: A case study in using contextualised online learning environments to engage with marginalised communities, vol. 45, no. 10. IFAC, 2012.