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All Journal Journal of Economic Education TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Pangan dan Industri Perkebunan
Indriawan, Rois
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education

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Implementation of Scientific Approach in Economic Learning Indriawan, Rois; Slamet, Achmad; Kardoyo, Kardoyo
Journal of Economic Education Vol 7 No 1 (2018): June 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jeec.v7i1.22418

Abstract

Based on Permendikbud Number 22 of 2016 regarding the standard of primary and secondary education process, the policy is a motivation to conduct research to know the extent to which the implementation of scientific approach in economic learning. This research aims to find out and analyze the preparation of RPP (Lesson Plan), implementation of learning, evaluation of learning economic and students’ perception to the teacher’s skill in implementing economic learning by using scientific approach. The significance of this research can add to the repertoire of science on the implementation of scientific approach in economic learning. This research uses desciptive qualitative approach. The research technique used to collect the research data in the form of interview, observation, and documentation. The data analysis is done by data reduction, data presentation and conclusion. To obtain valid data used triangulation of data. The result indicates; the preparation of lesson plan is adjusted to the rule or instruction that applies in the school either through meetings or internal MGMP (Teacher Education Consensus Points). The implementation of economic learning is carried out with the system and principle of scientific learning that is student center. Assessment conducted at SMA Negeri 2 Mranggen is authentic consisting of process or skill assessment conducted through observation with assessment indicator of group work, individual work and presentation. According to the students the skill of economics teacher at SMA Negeri 2 Mranggen in economic learning by using scientific approach is good enough.
Analisis Kelayakan Usaha Pada Keripik Nangka UMKM Sang Bintang Kabupaten Ketapang Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1544

Abstract

This research was conducted to evaluate the income level and feasibility of the micro, small, and medium enterprise (UMKM) "Sang Bintang" based on Return on Investment (ROI). The study employed purposive sampling method. Data collection techniques included primary data (through interviews, observations, and documentation with the business owner) as well as secondary data. The research findings revealed that the Return on Investment (ROI) from the jackfruit chips business is approximately 0.0195%. This indicates that the profit obtained is slightly higher than the initial investment costs, albeit within a very small range. A low ROI like this suggests that the investment yielded relatively modest profits compared to the amount of money invested.
Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Pada Pembuatan Sirup Sirih Cina (Peperomia pellucida L. Kunth) Jahe Putih (Zingiber officinale) Terhadap Karakteristik Fisik dan Sensoris Zulfahmi, A.Nova; Jumisah, Jumisah; Dwi Hastuti , Ningrum; Cholid, Irfan; Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1513

Abstract

The aim of this research was to determine the effect of adding CMC (Carboxyl Methyl Cellulose) on the characteristics (physical and sensory) of Chinese betel syrup. This research was conducted at the TEFA Lab, and the Sensory Laboratory of the Department of Agriculture and Business, Ketapang State Polytechnic, from April 2024 to July 2024. The research used the addition of CMC (0%, 0.25%, 0.50%, 0.75%). The parameters observed include physical characteristics (viscosity) and organoleptic tests (hedonic tests including aroma, taste and color). The research results showed that the CMC addition treatment had a significant effect on viscosity and organoleptics (hedonic taste test). C3 treatment (addition of 0.50% CMC) was the best treatment.
Uji Organoleptik (Sensori) dan Kadar Air Pembuatan Cookies dengan Penambahan Tepung Biji Nangka (Artocaprus heteroypllus) Selvianti, Isye; Dwi Hastuti, Ningrum; Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1670

Abstract

Cookies are cakes made from flour which are generally made from wheat flour, powdered sugar, chicken eggs, vanilla, margarine, cornstarch, baking powder and instant milk powder, but often along with the increasing need for wheat flour it has an impact on the level of consumption of wheat. in Indonesia is not sufficient. Efforts are being made to minimize the use of wheat flour by means of substitution, one of which is by substituting jackfruit seed flour. The purpose of this research is to determine the level of preference for cookies with the addition of jackfruit seed flour and water content using various methods (p0= 100g : 0g), (P1= 100g: 40g), (P2= 100g : 50g) and (P3= 100g: 60g). The results obtained using the organoleptic test for color, aroma, taste and texture. In color, the best value was found in treatment P2, namely 7.32%, aroma was found in treatment P3, namely 7.24%, taste was found in treatment P1, namely 7.96%, and on the texture the highest value was found in treatment P2, namely 7.68%. In the water content test, the highest value was found in treatments P1 and P2, namely 16%.
SStrategi Pemasaran Stik Ale-Ale (Meretrix Spp) Produksi Kub Wida Mantolo Sebagai Produk Unggulan Kabupaten Ketapang Assrorudin, Assrorudin; Fitriarni, Dian; Indriawan, Rois; Putri Dwiyanti , Agus
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1672

Abstract

This study aims to identify the factors of strengths, weaknesses, opportunities, threats, and determine an effective strategy for marketing Stick Ale-Ale produced by KUB Wida Mantolo. The research uses SWOT and QSPM analysis methods. The main strength factor is that the food product is different from other UKM, with a score of 0.137, while the biggest weakness is the lack of product variety in terms of taste, with a score of 0.135. The biggest opportunity factor is that KUB Wida Mantolo uses online order services, scoring 0.241, while the biggest threat is that  customers choose food products from KUB Wida Mantolo based on meticulousness, with a score of 0.220. Based on the analysis of internal and external factors, four  strategies are recommended for marketing Stick Ale-Ale by KUB Wida Mantolo: (1) Utilizing e-commerce applications to expand the online market. (2) Increasing product flavor variety. (3) Partnering with online transportation services. (4) Maintaining service and product quality. The top priority result from the QSPM (Quantitative Strategic Planning Matrix) analysis is utilizing e-commerce applications, with a TAS score of 5.800.  
Pengaruh substitusi kulit udang dan tepung tapioka terhadap karakteristik sensoris dan fisikokimia kerupuk daun kelor: The effect of shrimp shell and tapioca flour substitution on the sensory and physicochemical characteristics of moringa leaf crackers Indriawan, Rois; Dwi Hastuti, Ningrum; Assrorudin; Agustin, Leli
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6349

Abstract

Crackers are a type of dry, crispy snack typically made from starchy ingredients, particularly tapioca flour, due to its high starch content. However, utilizing food waste such as shrimp shells can add nutritional value while also supporting sustainable practices. Shrimp shells, a by-product of shrimp processing, contain significant levels of crude protein (25–40%), calcium carbonate (45–50%), and chitin (15–20%), making them a potential functional ingredient. This study aimed to investigate the effect of substituting shrimp shells and tapioca flour on the sensory and physicochemical characteristics of Moringa leaf crackers. The experiment was conducted using four formulations: KKU0 (0% shrimp shell: 100% tapioca), KKU1 (5%: 95%), KKU2 (10%: 90%), and KKU3 (15%: 85%). Sensory evaluations (hedonic tests) assessed color, aroma, taste, and texture, while physicochemical analyses focused on expansion (bloomability) and oil absorption. The sensory results showed that KKU3 (15% shrimp shell) had the highest preference scores: color 3.84, aroma 4.04, taste 4.36, and texture 4.52, indicating favorable consumer acceptance. However, the best physicochemical properties were observed in KKU0, with the highest bloomability (0.84%) and lowest oil absorption (0.136%), suggesting that higher shrimp shell content reduces these physical qualities. The conclusion of this study is that the substitution of shrimp shells can improve sensory acceptance, but may reduce physicochemical properties such as expansion ratio and oil absorption in moringa leaf crackers.
Co-Authors - Kardoyo Achmad Slamet Agustin, Leli Assrorudin Assrorudin, Assrorudin Dwi Hastuti , Ningrum Dwi Hastuti, Ningrum Fitriarni, Dian irfan cholid Jumisah, Jumisah Putri Dwiyanti , Agus Selvianti, Isye Zulfahmi, A.Nova