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All Journal E-Journal Home Economic and Tourism Pendas : Jurnah Ilmiah Pendidikan Dasar
Mustika, Dina
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Economics, Econometrics & Finance Other

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PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS KULIT PIE Mustika, Dina; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (857.799 KB)

Abstract

The background of this study is to reduce the dependence of imported materials (wheat), improve the utilization of local foodstuffs and improve the utilization of taro. This study aims to analyze the influence of substitution of taro flour by 25%, 50% and 75% to the quality of pie skin which includes shape, color, texture, aroma and taste. Types of pure experimental research with complete randomized design methods. The dependent variable of skin quality of pie by using primary data sourced from 5 expert panelists by proposing the organoleptic test format. Analyze data with ANAVA, if Fcount> Ftable then proceed with Duncan test. The result of this research is that there is no significant effect of substitution of flour taro on the quality of pie skin (form, crispy texture and taste) because Fhitung <Ftabel, and there is significant influence from substitution of taro flour to pie skin quality (color, aroma, and taro flavor) because Fcount> Ftable. The best result based on organoleptic test is found in X3 with taro flour substitution of 75%.Keywords: Influence, Substitution, Taro Flour and Leather Pie.
EFL UNDERGRADUATE STUDENTS' PERCEPTION OF USING CHATGPT TO DEVELOP WRITING SKILLS Mustika, Dina; Alfian; Fitria, Wahyuni
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 No. 03, September 2026 Release
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.55478

Abstract

Writing is recognized as one of the most challenging skills in EFL contexts, requiring simultaneous management of grammar, vocabulary, and idea organization. The emergence of AI tools such as ChatGPT offers new possibilities for writing support. This study investigates EFL undergraduate students' perceptions of using ChatGPT as a learning tool for writing development, employing a mixed-method design. Quantitative data were collected through a 10-item questionnaire administered to 100 participants, and qualitative data were gathered via semi-structured interviews with 10 respondents. Guided by the Technology Acceptance Model (TAM), the study examined perceived usefulness, perceived ease of use, attitude toward use, and behavioral intention to use. Findings reveal strong positive perceptions across all TAM constructs, with students reporting benefits in grammar improvement, idea generation, writing organization, and quick feedback. Challenges include over-reliance, difficulty interpreting complex responses, and occasional inaccuracies. ChatGPT is best positioned as a supplementary writing aid under guided and critical conditions.
Co-Authors Alfian elida elida Fitria Wahyuni Wirnelis Syarif