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The aim of vocational education is to prepare future generations who have high capability and competitiveness in facing the challenges of global labor competition in the 21st century and the 4.0 industrial revolution. This study aimed to find out: 1) profile of SMK Negeri 1 Buduran, 2) coverage of revitalization programs of SMK Negeri 1 Buduran, and 3) School Conditions of Before and After Revitalization. It was a qualitative descriptive study. The study was conducted in August-December 2017. The subjects of the research included the teachers, educational assistants, and students of SMK 1 Buduran, Sidoarjo. The data collection techniques used observation, interviews, and documentation. The data collection instruments utilized observation guidelines and interview guidelines. The data was then analyzed descriptively. Based on the results of the study, it can be stated that the vocational education revitalization program can enhance the collaboration among schools and industries and universities. The program also increases the alignment of the curriculum among schools. Other fields such as learning innovation, student competency certification /graduates, fulfillment /strengthening of productive teachers, fulfillment of school facilities and infrastructure, improvement of governance and work culture, and results of teaching factory (student goods/services innovation work), also increased significantly.

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Seaweed is a valuable fishery product and becomes potential source of foreign exchange. Candy jelly, for example, is one of the results of diversified seaweed products. This study aims to determine the ability of storing seaweed jelly candy in terms of physical and micro forms. The one-shot case study method was applied in this study. Variability in shelf life was observed for four days by distinguishing the characteristics of each jelly candy (H1, H2, H3, and H4). Physical testing on this study involved 5 expert panelists. The results showed that the texture of seaweed jelly candy at safe limits was stored until the second day (II) with the characteristics of not slimy and hyphae, and the aroma produced on the second day was not rotten. In terms of color, seaweed jelly candy on day II was yellowish white and without black speckled. Microbiological test results showed the shelf life limit for seaweed jelly candy is on the second day (II) with a total plate number of 2.1×104 cfu/ml, while on day III (9.0×104) had exceeded the maximum contamination limit of 5×104, which was not suitable for consumption. On the first day of storage (I) the amount of mold/yeast was 6.0×102 cfu / ml while on day II (2.5×103) which means that it has exceeded the maximum contamination limit of 103. On the fourth day of storage did not meet the criteria for consumption. The types of microorganisms growing during the storing process are Aspergillus Niger, Aspergillus sp, Cephalosporium, sp yeast, and Rhizopus sp. Seaweed jelly candy has a fat content of 0.78 grams/100 grams, iodine content of 103.36 milligrams/100 grams and pH 4.88, whereas with a water content of 14.90%, ash content of 0.52%, and reducing sugar content of 4.53%.