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All Journal Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Community Engagement and Emergence Journal (CEEJ) Equivalent: Jurnal Ilmiah Sosial Teknik Indonesian Journal of Innovation Multidisipliner Research Edcomtech: Jurnal Kajian Teknologi Pendidikan
Alvina Fadila Maulida
Universitas Negeri Jakarta
Religion Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Comparison Of Apple Puree Usage On The Physical Quality And Sensory Quality Of Steamed Sponge Cake Rachel Audina Nur’azzura Putri; Annis Kandriasari; Alvina Fadila Maulida
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11723

Abstract

This study aims to analyze the comparison of apple puree usage on the physical quality and sensory quality of steamed sponge cake. Steamed sponge cake generally uses eggs as a binding, leavening, and texture-forming agent, although local apples containing pectin have the potential to be used as a substitute for part of the eggs. The research method used was an experimental method with three formulations of apple puree usage at 30%, 40%, and 50% of the total egg used. Physical quality testing was carried out on the expansion ability and cracking ability, analyzed using the One-Way Anova Completely Randomized Design (CRD) test followed by Duncan's test. Sensory quality testing was conducted by 45 semi-trained panelists on the aspects of shape, aroma, taste, and texture, analyzed using the Kruskal-Wallis test. The results showed that the highest expansion ability was obtained in the 40% treatment with an average of 136.7%, while the highest cracking ability was obtained in the 50% treatment with an average of 106.31%. The Anova test results showed no significant effect of apple puree usage on expansion ability, but a significant effect on cracking ability. The Kruskal-Wallis test results showed no significant effect of apple puree usage on shape, cinnamon aroma, sweetness, apple taste, and texture, except for apple aroma, which showed a significant effect. Overall, the treatment with 30% apple puree gave the best results in shape, sweetness, and texture, so this formula is recommended for optimizing the utilization of apple puree as a local food ingredient in steamed sponge cake products.
Integration Of Roblox Game As A Gamification Media For Developing Bartender Competence In Culinary Vocational Education: A Systematic Review Aditia Gustiana Gunawan; Alvina Fadila Maulida; R. Machmud Sugandi; Gina Khoirunnissa
Edcomtech: Jurnal Kajian Teknologi Pendidikan Vol. 10 No. 1 (2025)
Publisher : Universitas Negeri Malang in collaboration with APSTPI and IPTPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um039v10i12025p28-43

Abstract

This research uses the PRISMA 2020 review guideline to systematically review literature (2015–2025) related to Roblox and gamification-based environments in vocational culinary education that support bartender skills acquisition of cocktail and mocktail making. A review of 20 academic research papers shows that Roblox is associated with improved student engagement, procedural accuracy, creativity and professional skill development especially when combined with gamification elements like leaderboards, rewards and collaborative learning. Practical skills and motivation to learn are greatly enhanced in hospitality and culinary training contexts through video games or simulations. Yet, there remain several challenges to overcome including technology divide, expense of infrastructure; teacher preparedness and non-standardized assessment. In general, these results highlight the transformative nature of Roblox as a new medium for refreshing bartender pedagogy and call attention to opportunities and tensions that warrant further investigation in terms of scalability, long term retention retention,, and industry relevant assessment frameworks.
Needs Assessment for Interactive Digital SOP Development in Vocational Culinary Education Efrina Efrina; Mahdiyah Mahdiyah; Alvina Fadila Maulida
Equivalent: Jurnal Ilmiah Sosial Teknik Vol. 8 No. 3 (2026): Equivalent: Jurnal Ilmiah Sosial Teknik
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jequi.v8i3.363

Abstract

Background: Vocational education requires students to master practical and industry-relevant skills, particularly in laboratory-based fields such as culinary science and food technology. However, many Indonesian vocational programs still rely on instructor-led demonstrations and provide limited access to structured or digital Standard Operating Procedures (SOPs), which may reduce students’ confidence, independence, and accuracy in operating advanced instruments. Objective: This study aims to identify students’ needs for interactive digital SOPs to support self-directed learning and improve competence in operating laboratory instruments, particularly the Texture Profile Analyzer (TPA) and VolScan Profiler. Methods: A mixed-methods needs assessment was conducted involving 40 culinary students. Data were collected through structured questionnaires and open-ended responses to explore laboratory experience, instrument familiarity, perceived barriers, and preferred learning media. Results: The findings showed 75% of students rarely participated in laboratory activities, and 88% relied entirely on instructor guidance. Only 45% had experience using the TPA, while only 5% had used the VolScan Profiler. In addition, 50% reported the absence of written SOPs. The main barriers were equipment-related technical issues (42%), limited operational knowledge (30%), and unclear instructions (15%). Most students preferred video tutorials (83%), supported by simplified language, contextual explanations, QR code-linked manuals, and digital integration. Conclusion: The study highlights the need to transform static SOPs into interactive, learner-centered digital formats aligned with Outcome-Based Education (OBE), digital literacy development, and the Merdeka Belajar Kampus Merdeka (MBKM) framework. These findings provide a foundation for developing digital SOPs that improve procedural understanding, independent learning, and laboratory competence among vocational culinary students.
Formulasi Penambahan Puree Ubi Cilembu Pada Soft Cookies Terhadap Sifat Organoleptik Tiara Fany; Andrea Fiqh; Alvina Fadila Maulida; Annis Kandriasari
Indonesian Journal of Innovation Multidisipliner Research Vol. 4 No. 3 (2026): Juli - September
Publisher : Institute of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijim.v4i3.1885

Abstract

Tujuan dari penelitian ini adalah untuk menganalisis formulasi penambahan puree ubi cilembu terbaik pada soft cookies terhadap aspek organoleptik yang meliputi: warna, aroma, rasa, dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry  and Bakery, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Teknik analisis data yang digunakan pada penelitian ini adalah teknik analisis deskriptif kuantitatif atau Quantitative Descriptive Analysis (QDA). Sampel penelitian yang digunakan adalah soft cookies dengan penambahan puree ubi cilembu sebanyak 40%, 50%, dan 60%. Penelitian ini melibatkan panelis terlatih yang terdiri dari 5 Panelis dosen ahli dan 5 panelis ahli industri bidang pastry  and bakery. Hasil rata-rata tertinggi aspek warna bagian atas diperoleh pada perlakuan 50% yaitu 4,7 (cokelat kekuningan), aspek warna bagian dalam diperoleh pada perlakuan 40% yaitu 4,2 (cokelat kekuningan), aspek aroma ubi cilembu diperoleh pada perlakuan 60% yaitu 4,2 (kuat), aspek aroma butter diperoleh pada perlakuan 60% yaitu 3,8 (kuat), aspek rasa ubi cilembu diperoleh pada perlakuan 60% yaitu 4,2 (agak terasa ubi cilembu), aspek rasa manis diperoleh pada perlakuan 40% yaitu 4,2 (agak manis), aspek tekstur diperoleh pada perlakuan 60% yaitu 4,4 (agak lembut). Berdasarkan hasil keseluruhan dari uji organoleptik terhadap aspek warna, aroma, rasa, dan tekstur, dapat disimpulkan bahwa produk soft cookies dengan penambahan puree ubi cilembu 60% memiliki nilai persentase terbaik. Hal ini menunjukkan bahwa puree ubi cilembu dapat menjadi alternatif bahan pangan lokal yang layak dalam pengembangan produk soft cookies.
THE EFFECT OF OYSTER MUSHROOM TO MIREPOIX RATIO ON THE PHYSICAL PROPERTIES AND SENSORY QUALITY OF MUSHROOM SEASONING POWDER Anastasia Clarisa Sadono; Sachriani Sachriani; Alvina Fadila Maulida
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 3 (2026): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i3.3516

Abstract

This study aimed to investigate the effect of oyster mushroom (Pleurotus ostreatus) to mirepoix ratio on the physical properties and sensory quality of mushroom seasoning powder as a natural alternative to monosodium glutamate (MSG). The study was motivated by the growing consumer demand for healthier, natural food products and the persistent problem of post-harvest surplus of oyster mushrooms at the farm level. An experimental method was employed with three ratio treatments of oyster mushroom to mirepoix namely 70:30, 60:40, and 50:50 alongside a control treatment (100:0). Physical properties assessed included acidity (pH) and total dissolved solids (°Brix), while sensory quality evaluation covered color, oyster mushroom aroma, mirepoix aroma, umami taste, oyster mushroom taste, and texture, tested under both dry and dissolved conditions. Validation testing was conducted by five expert panelists and sensory quality testing by 45 semi-trained panelists. Data were analyzed using one-way ANOVA for physical properties and the Kruskal-Wallis test for sensory quality, followed by post-hoc tests where significant effects were found. Results indicated that the ratio significantly affected pH (Fcount = 174.889 > Ftable = 4.066) but had no significant effect on °Brix. The 70:30 formulation yielded the optimal sensory profile: pale yellow-cream color, dominant mushroom aroma and taste, strong umami, fine powder texture, and pH closest to neutral.
Co-Authors Aditia Gustiana Gunawan Anastasia Clarisa Sadono Andrea Fiqh Annis Kandriasari Efrina Gina Khoirunnissa Mahdiyah Mahdiyah R. Mahmud Sugandi Rachel Audina Nur’azzura Putri Sachriani Sachriani Tiara Fany