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Novitasari, Melinda
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Computer Science & IT Education

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PENGARUH PERBEDAAN KONSENTRASI GELATIN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERAS HITAM DENGAN PRE-TREATMENT PERENDAMAN LARUTAN CaCl2 HASIL EKSTRAKSI CANGKANG TELUR Novitasari, Melinda; Setijawati, Erni; Ristiarini, Susana; Suseno, Thomas Indarto Putut; Jati, Ignasius Radix Astadi Praptono
Jurnal Teknologi Pangan dan Gizi Vol 17, No 2 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v17i2.1891

Abstract

Beras Hitam (Oryza sativa L. indica) merupakan salah satu varietas beras yang tinggi serat dan mengandung senyawa fitokimia yang bersifat antioksidan. Pada penelitian ini, bentuk produk inovasi beras hitam yang akan diteliti adalah snack bar beras hitam. Snack bar beras hitam dibuat dengan mencampurkan rice puff beras hitam dengan bahan pengikat. Bahan pengikat yang digunakan adalah campuran dari high fructose corn syrup, sukrosa, dan gelatin. Perbedaan konsentrasi gelatin yang ditambahkan dapat mempengaruhi sifat fisikokimia dan organoleptik dari snack bar beras hitam. Perlakuan awal dengan perendaman larutan kalsium klorida yang diekstraksi dari cangkang telur juga dilakukan untuk memperbaiki tekstur snack bar. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) faktor tunggal, yang terdiri dari enam level (taraf) perlakuan dan ulangan sebanyak empat kali. Faktor yang digunakan adalah faktor konsentrasi gelatin. Konsentrasi gelatin yang diteliti adalah sebesar 8%; 10%; 12%; 14%; 16%; dan 18%. Hasil yang diperoleh dianalisa statistik dengan menggunakan uji ANOVA (Analysis of Variance) pada α=5% untuk mengetahui apakah perlakuan yang diberikan pada sampel snack bar beras hitam memberikan perbedaan nyata terhadap setiap parameter yang diujikan. Jika pada hasil pengujian ANOVA menunjukkan adanya perbedaan nyata, maka pengujian dilanjutkan dengan uji pembandingan berganda menggunakan DMRT (Duncan’s Multiple Range Test) dengan α=5%. Kadar air sebesar 3,51-4,57%; Aktivitas air (aw) sebesar 0,353-0,424; Tekstur (hardness) 22,6394-65,5292 N. Perlakuan terbaik berdasarkan uji organoleptik adalah penambahan gelatin sebanyak 12%. Kadar total antosianin adalah 1,26 mg/100 g sampel kering. Kadar total serat pangan adalah 2,18%.
The Influence of Fashion Technology Courses on the Learning Outcomes of Children's Fashion Production Courses on Students of the Class of 2023 of the Fashion Education Study Program, Semarang State University Novitasari, Melinda; Kusumastuti, Adhi
Jurnal Penelitian Pendidikan Vol. 43 No. 1 (2026): April 2026
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpp.v43i1.41810

Abstract

Vocational education in fashion aims to equip students with theoretical knowledge and practical skills relevant to the demands of the industry. In the Fashion Education curriculum, Fashion Technology is positioned as a basic course that supports applied courses such as Children's Fashion Production. This study aims to examine the influence of the learning outcomes of the Fashion Technology course on the learning outcomes of students in the Children's Fashion Production course. This study uses a quantitative approach with an ex post facto design. The population consists of 82 students of the class of 2023 of the Fashion Education Study Program at Semarang State University, and a total sampling method was used. Data is collected through documentation of student academic data records. Data analysis included descriptive statistics and inferential analysis using simple linear regression with SPSS version 26. The results of the regression analysis showed that the learning outcomes of Fashion Technology had a significant positive influence on the learning outcomes of Children's Fashion Production (F = 24.655; p < 0.05). The coefficient of determination (R²) was 0.233, indicating that Fashion Technology contributed 23.3% to the variance in student achievement in Children's Fashion Production. The regression coefficient (B = 0.457) showed that higher achievement in Fashion Technology was associated with better performance in applied courses. These findings affirm the importance of Fashion Technology as a foundational course that supports students' success in practical fashion production and highlight the need for strong alignment between basic and applied courses in fashion vocational education.
Co-Authors Adhi Kusumastuti Jati, Ignasius Radix A.P. Ristiarini, Susana Setijawati, Erni Thomas Indarto Putut Suseno