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All Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Journal of Education Technology Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Impresi Indonesia Abimanyu: Journal of Community Engagement Journal of Vocational and Technical Education (JVTE) Journal of Artificial Intelligence and Digital Business Pubmedia Jurnal Penelitian Tindakan Kelas Indonesia Jurnal Teknologi Pendidikan Algebra Horizon: Indonesian Journal of Multidisciplinary Indonesian Journal of Humanities and Social Sciences Jurnal Ilmiah Pendidikan Citra Bakti
Pangesthi, Lucia Tri
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Social Sciences Other

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Development Of Digital Module ‘Kopixplore’ Android-Based On Coffee For Culinary Vocational Students Aqilah, Fadianisa; Pangesthi, Lucia Tri; Widagdo, Andika Kuncoro; Muyasyaroh, Hidayatun
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27093

Abstract

The implementation of the Merdeka Curriculum, which emphasizes student-centered learning, learner autonomy, the use of technology, and alignment with industry needs, encourages innovation in instructional materials for vocational education in Vocational High Schools (SMK). One such innovation is the development of the KopiXplore digital module, an Android application designed for culinary vocational students, featuring coffee-related materials, available at the following link: https://shorturl.at/JoFIF. This study aims to: (1) produce a KopiXplore digital module based on an Android application for coffee materials, (2) to determine the feasibility of KopiXplore digital module materials and media, and (3) identify students’ responses to the use of the module. This research employed a Research and Development (R&D) approach based on the ADDIE development model, which consists of Analysis, Design, Development, Implementation, and Evaluation. The data were collected using questionnaires administered to three material experts, three media experts, and 32 culinary vocational high school students as subjects of a limited trial. The collected data were analyzed using descriptive quantitative techniques, expressed as percentages. The results showed that the KopiXplore digital module achieved a material feasibility score of 99.8%, categorized as very feasible; a media feasibility score of 97%, categorized as very feasible, and a student response score of 85%, categorized as very good. This research makes a tangible contribution to vocational learning by providing digital teaching materials that support the linkage between school learning and the culinary industry’s needs. Based on these results, it can be concluded that the KopiXplore digital module, based on an Android application, is feasible to be used as a digital instructional material for coffee learning for culinary vocational high school students.
Sensory Characteristics of Semprit Cookies with Variations in Mocaf Flour and Kepok Banana Flour Formulations Tamara, Alberta; Sari, Fitri Komala; Pangesthi, Lucia Tri; Muyasyaroh, Hidayatun
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27059

Abstract

Semprit cookies are traditional Indonesian baked products characterized by their crisp texture, distinctive shape, and balanced flavor. This study aimed to evaluate the sensory characteristics of semprit cookies formulated with varying proportions of mocaf flour (Modified Cassava Flour) and kepok banana flour as local ingredient alternatives to wheat flour. Six formulations (F1-F6) were prepared with mocaf:banana flour ratios ranging from 100:0, 80:20, 60:40, 40:60, 20:80, 0:100 using a randomized complete design. Hedonic tests were conducted with 30 semi-trained panelists to assess color, aroma, taste, texture, and overall acceptability. ANOVA results indicated significant differences (p < 0.05) in color, taste, texture, and overall attributes, while aroma showed no significant variation (p = 0.683). The highest color preference was observed in F2 (80:20 mocaf:banana), whereas taste, texture, and overall acceptability were most favored in F4 (40:60 mocaf:banana). Conversely, F6 (0:100 banana flour) consistently received the lowest scores in taste and overall preference. These findings suggest that partial substitution of mocaf with kepok banana flour enhances sensory quality, particularly in taste and texture, while maintaining consumer acceptance. The optimal formulation identified was F4, which achieved superior ratings in taste, texture, and overall preference, supporting the potential of local flour diversification to improve product quality and reduce dependence on imported wheat flour. This study provides a scientifically-grounded optimal formulation for gluten free semprit cookies, offering a practical model for a product development using local resources to enhance food sovereignty.
Co-Authors Afifani, Arih Nur Ahmi, Hanif Naufal Akbar, Calvin Novaldo Ilham Ali Hasbi , Ali Hasbi ani, Yuliani Annafik, Izza Wardah Any Sutiadiningsih Aprilianti, Ovi Aqilah, Fadianisa Ariningdyah, Friescha Asriati, Ani Asrul Bahar Astuti, Nugraha Azizah, Nastiti Nur Baharuddin, Muhammad Sulthon Baits, Lubisida Derrydamawati, Carisha Cecil Dewi, Ila Huda Puspita Diwyacitta Antya Putri, Diwyacitta Antya Fajriah, Elok Farikhatir Rizkiyah, Nurul Fernanda, Dista Aulia Fikri, Muhammad Dhiyaul Hariono, Talitha Intan Ita Fatkhur Romadhoni Jauhari, Zea Rahmadina Khodijah, Nurul Nada Kuncoro W., Andika Lestiyowati, Ayu Dwi lilis Sulandari Luthfiyah Nurlaela Marom, Alfiani Nailul Marsanda, Diva Dwi Miranti , Mauren Gita Miranti, Mauren Gita Mufidzah, Aulita Amalia Muthmainnah, Erna Muyasyaroh, Hidayatun NIken Purwidiani Nugrahani Astuti NUR AINI, ANNISA Nur’Aini, Annisa P.D, Illa Huda Prabowo, Prayudi Setiawan Pramesthi, Aliya Tera Pramestia, Vivin Indira Prasetiyo, Annisa Alya Safira Putri Prasysta, Erinna Ayu Prayogo, Aji Catur Rachma, Shinta Femia Rahmayani, Fidya Rani, Primasyita Putri Aisyah Ranti, Agnes Yuniar Asti Rizkiyah, Nurul Farikhatir Romadhoni, Ita Fakhtur Santoso, Kirania Rosa Putri Saputra, Catur Surya Sari, Fitri Komala Sayyidah Rutbatul Aliyyah Shany, Elvira Sri Handajani Sulandari , Lilis Tamara, Alberta Wahyuningtyas, Aisyah Irani Wardani, Anjani Puri Widagdo, Andika Kuncoro YUNUS