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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Pendidikan Vokasional Teknik Elektronika (JVoTE)
husna, ainil
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Electrical & Electronics Engineering Immunology & microbiology Physics Social Sciences Other

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The Effect Of Red Bean Flour Substitution On The Quality Of Putu Ayu Cake Husna, Ainil; Syarif, Wirnelis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.317

Abstract

This research is motivated by the lack of utilization of local ingredients such as red bean flour. This study aims to analyze the effect of substitution of red bean flour by 20%, 40% and 60% on the quality of the shape, color, aroma, texture and taste of putu ayu cake. This type of research is pure experiment, the object of this research is Putu Ayu. The variables of this study include independent variables with 4 factors, namely X0 (control), X1 (substitution of red bean flour 20%), X2 (substitution of red bean flour 40%), X3 (substitution of red bean flour 60%). The dependent variable is the quality of the putu ayu cake. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. The data obtained were analyzed using statistical analysis (ANAVA), if Fcount > Ftable, then continued with Duncan's test. The results of this study indicate that there is a significant effect on the substitution of red bean flour as much as 20%, 40% and 60% on the color quality (green red spots on the top of the putu ayu cake) Fcount > from Ftable (88.42 > 4.75) , texture (expanded) Fcount > from Ftable (46.67 > 4.75), while the quality of the jagged round shape, neat shape, white color on the top of the putu ayu cake, fragrant aroma, texture (soft), texture (porous) and sweetness has no significant effect because Fcount < from Ftable.  
PENGARUH MODEL PEMBELAJARAN KOOPERATIF TIPE NUMBERED HEADS TOGETHER (NHT) TERHADAP HASIL BELAJAR PESERTA DIDIK PADA MATA PELAJARAN TEKNIK PEMOGRAMAN MIKROPROSESOR DAN MIKROKONTROLER KELAS X JURUSAN MEKATRONIKA SMKN 56 JAKARTA husna, ainil
JURNAL PENDIDIKAN VOKASIONAL TEKNIK ELEKTRONIKA (JVoTE) Vol. 2 No. 1 (2019): JURNAL PENDIDIKAN VOKASIONAL TEKNIK ELEKTRONIKA (JVoTE) Volume 2, No. 1, July 2
Publisher : PENDIDIKAN VOKASIONAL TEKNIK ELEKTRONIKA FAKULTAS TEKNIK UNIVERSITAS NEGERI JAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jvote.v2i1.13571

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh model pembelajaran kooperatif tipe Numbered Heads Together terhadap hasil belajar peserta didik pada mata pelajaran teknik pemograman mikroprosesor dan mikrokontroler kelas X jurusan mekatronika SMKN 56 Jakarta. Penelitian menggunakan metode penelitian Eksperimen dengan menggunakan metode Preexperimental Design dengan design penelitian “One Group Pretest-Posttest Design”. Populasi penelitian dalam penelitian ini adalah seluruh peserta didik kelas X Jurusan Mekatronika. Teknik pengambilan sampel yang digunakan adalah sampling jenuh, dimana yang menjadi sampelnya adalah seluruh peserta didik kelas X Jurusan Mekatronika sebagai kelas eksperimen yang belajar menggunakan model pembelajaran kooperatif tipe Numbered Heads Together. Instrumen penelitian berupa tes pilihan ganda sebanyak 30 butir soal. Pengujian hipotesis menggunakan rumus uji t dan diperoleh hasil pengujian ℎ > yaitu 29,03 > 2,03452 berarti H1 diterima atau adanya pengaruh model pembelajaran kooperatif tipe Numbered Heads Together (NHT) terhadap hasil belajar peserta didik kelas X Mekatronika pada mata pelajaran Teknik Pemograman Mikroprosessor dan Mikrokontroler.
Co-Authors Wirnelis Syarif