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All Journal Community Engagement and Emergence Journal (CEEJ) Edcomtech: Jurnal Kajian Teknologi Pendidikan
Alvina Fadila Maulida
Universitas Negeri Jakarta
Humanities Economics, Econometrics & Finance Education Environmental Science Health Professions

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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.
Co-Authors Aditia Gustiana Gunawan Annis Kandriasari Gina Khoirunnissa R. Mahmud Sugandi Rachel Audina Nur’azzura Putri