Article Per Year (5 Year)
p-Index From 2020 - 2025
1.006
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Wahana Pendidikan Jurnal Sains Boga Pedagogik : Jurnal Pendidikan Guru Sekolah Dasar Journal of Creative Student Research Cakrawala: Jurnal Pengabdian Masyarakat Global Garina
Annis Kandriasari
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Transportation Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
PENGARUH STRATEGI PEMBELAJARAN DAN JENIS KELAMIN TERHADAP KETERAMPILAN MEMBUAT ROTI MAHASISWA PROGRAM STUDI TATA BOGA FAKULTAS TEKNIK UNIVERSITAS NEGERI JAKARTA Annis Kandriasari
Pedagogik : Jurnal Pendidikan Guru Sekolah Dasar Vol 4 No 1 (2016): PEDAGOGIK : Jurnal Pendidikan Guru Sekolah Dasar
Publisher : Universitas Islam 45 Bekasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33558/pedagogik.v4i1.1265

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh strategi pembelajaran dan jenis kelamin terhadap keterampilan membuat roti mahasiswa tata boga. Strategi pembelajaran sebagai perlakuan terdiri dari dua strategi, yaitu (1) strategi pembelajaran problem based learning dan (2) strategi pembelajaran tutorial. Sedangkan jenis kelamin meliputi jenis kelamin laki-laki dan perempuan. Menggunakan metode eksperimen dengan desain faktorial 2 x 2 dengan jumlah sampel sebanyak 64 mahasiswa. Instrumen yang digunakan adalah penilaian keterampilan membuat roti dan tes pengetahuan pembuatan roti. Teknik analisis data terlebih dahulu dilakukan uji normalitas dengan menggunakan Liliefors pada taraf signifikansi α=0,05 kemudian dilanjutkan dengan uji homogenitas terhadap kelompok strategi pembelajaran PBL (A1) dan Tutorial (A2), Jenis kelamin laki-laki (B1) dan peremuan (B2) serta kelompok strategi pembelajaran PBL pada mahasiswa laki-laki (A1B1), Strategi pembelajaran PBL pada mahasiswa perempuan (A1B2), Strategi pembelajaran tutorial pada mahasiswa laki-laki (A2B1) dan strategi pembelajaran tutorial pada mahasiswa perempuan (A2B2), pengujian ini dengan menggunakan uji Bartlett. Data diolah dengan menggunakan teknik analisis varians. Hasil penelitian menunjukkan bahwa tidak terjadi perbedaan keterampilan membuat roti antara mahasiswa yang memiliki jenis kelamin laki-laki dan perempuan dengan nilai Fhitung (0,21) > Ftabel (4,00) dan terjadi interaksi antara penggunaan strategi pembelajaran dengan jenis kelamin mahasiswa terhadap keterampilan membuat roti dengan Fhitung= 10,45 > Ftabel = 4,00. Analisis data dilanjutkan dengan Uji Tuckey dengan kesimpulan bahwa (1) keterampilan membuat roti mahasiswa laki-laki dengan menggunakan strategi problem based learning dan tutorial hasilnya adalah sama. (2) keterampilan membuat roti mahasiswa perempuan dengan menggunakan strategi problem based learning dan tutorial lebih baik menggunakan strategi pembelajaran tutorial
PENGARUH COOPERATIVE LEARNING DENGAN TIPE TEAMS GAMES TOURNAMENT (TGT) TERHADAP HASIL BELAJAR Annis Kandriasari; Zahrina Hatif Q.
Pedagogik : Jurnal Pendidikan Guru Sekolah Dasar Vol 5 No I (2017): PEDAGOGIK : Jurnal Pendidikan Guru Sekolah Dasar
Publisher : Universitas Islam 45 Bekasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33558/pedagogik.v5iI.1271

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh model pembelajaran CL tipe Teams Games Tournament terhadap hasil belajar materi personal hygiene pada siswa kelas X Jasa Boga SMKN 33 Jakarta Utara. Penelitian ini menggunakan metose kuasi eksperimen. Hasil uji koefisien korelasi product moment dari Pearson diperoleh rxy0,4856 sehingga terdapat pengaruh positif antara model TGT dengan hasil belajar personal hygiene. Perhitungan Uji-t thitung = 3,043 >ttabel = 2,042 menunjukkan adanya hubungan yang signifikan antara Model TGT dengan hasil belajar personal hygiene. Koefisien determinasi 23,58% sehingga dapat dikatakan bahwa motivasi berprestasi ditentukan oleh Model Teams Games Tournament sebesar 23,58%.
EFEKTIVITAS MEDIA PEMBELAJARAN VIDEO ANIMASI PERSONAL HYGIENE TERHADAP PENINGKATAN PENGETAHUAN SISWA SMK NEGERI 33 JAKARTA Annis Kandriasari; Hilfa Nabila Puteri
Pedagogik : Jurnal Pendidikan Guru Sekolah Dasar Vol 4 No 2 (2016): PEDAGOGIK : Jurnal Pendidikan Guru Sekolah Dasar
Publisher : Universitas Islam 45 Bekasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33558/pedagogik.v4i2.1284

Abstract

Penelitian ini bertujuan untuk mengetahui efektivitas dari media pembelajaran video animasi terhadap peningkatan pengetahuan siswa SMK Negeri 33 Jakarta pada materi personal hygiene. Metode penelitian yang digunakan adalah Quasi Eksperimen dimana terdapat kelompok perlakuan dan kelompok kontrol. Jumlah keseluruhan responden pada penelitian ini adalah 32 peserta didik. Data diperoleh dengan cara memberikan instrumen dalam bentuk 22 soal pilihan ganda. Berdasarkan nilai pre-test dan post-test untukkelompok perlakuan yaitu 62,19 dan 83,38. Selisih peningkatan (θ) pre-test dan post-test pada kelompok perlakuan sebesar 21,19. Hasil uji hipotesis menggunakan uji-t dengan taraf signifikan 0,05, terbukti bahwa media pembelajaran video animasi personal hygiene terbukti lebih efektif sebagai media pembelajaran yang variatif dibandingkan dengan media pembelajaran konvensional
Pengaruh Penambahan Pasta Kluwek Pada Pembuatan Almond Crispy Terhadap Daya Terima Konsumen Ali, Putri Fauziah; Annis Kandriasari; Mutiara Dahlia
Jurnal Sains Boga Vol 6 No 1 (2023): Jurnal Sains Boga Volume 6 Nomor 1, Mei 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.1.05

Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan pasta kluwek pada pembuatan Almond Crispy terhadap daya terima konsumen yang meliputi penilaian organoleptik terhadap aspek warna, aroma, rasa, dan tekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian ini dimulai sejak September 2019 hingga Januari 2022. Penelitian ini menggunakan metode eksperimen. Penilaian menggunakan uji hedonik kepada 30 panelis agak terlatih. Hasil uji hedonik menunjukan bahwa Almond Crispy penambahan pasta kluwek yang paling disukai untuk aspek warna, aroma dan tekstur adalah penambahan pasta kluwek 0,07% dengan nilai rata-rata 4,76, 4,16 dan 4,63 pada kategori suka hingga sangat suka. Pada aspek rasa yang paling disukai adalah penambahan pasta kluwek 0,05% dengan nilai 4,46 pada kategori suka. Hasil analisis dengan menggunakan uji Friedman membuktikan terdapat pengaruh penambahan pasta kluwek pada pembuatan Almond Crispy terhadap daya terima konsumen pada aspek warna dan rasa. Hasil uji Tuckey menunjukan bahwa penambahan pasta kluwek sebanyak 0,05% dan 0,07% adalah yang disukai konsumen. Kesimpulan hasil penilaian organoleptik secara umum bahwa Almond Crispy dengan penambahan pasta kluwek yang paling disukai dari aspek warna, aroma, rasa, dan tekstur adalah dengan persentase sebanyak 0,07%.
Edukasi Masyarakat Sekolah Melalui Pelatihan Kewirausahaan Sebagai Upaya Menumbuhkan Jiwa Kewirausahaan dan Menggali Ide Usaha Annis Kandriasari; Ari Fadiati; Balqish Fatra Agniya; Fajar Firmansyach
Cakrawala: Jurnal Pengabdian Masyarakat Global Vol. 3 No. 4 (2024): Cakrawala: Jurnal Pengabdian Masyarakat Global
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/cakrawala.v3i4.3207

Abstract

The UNJ PPM Strategic Plan 2021-2025 is directed at 5 (five) focus activities, namely: (1) Education, (2) Poverty Alleviation, (3) Cultural Arts, (4) Environment, and (5) Creative Industries. Broadly speaking, the implementation of this PKM program is the empowerment of the school community in the preparation of PKM plans to provide education in the form of providing applied material regarding fostering an entrepreneurial spirit that can be applied in improving school businesses in the form of a canteen so that it can be an income generating school. Another goal is to explore business ideas by utilizing food ingredients that have the potential to be developed. This training is expected to provide knowledge and understanding of the training material, motivate and inspire trainees to utilize local food ingredients into various business ideas so as to create entrepreneurship in schools.
Pengaruh Suhu Pemanggangan Terhadap Kualitas Fisik dan Daya Terima Kue Biji Ketapang Teddi Hidayat; Annis Kandriasari; Alsuhendra Alsuhendra
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 7 (2024): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.8374587

Abstract

This study was conducted to determine the effect of baking treatment with temperatures of 1300C, 1400C, and 1500C with the same time of 35 minutes, on making ketapang seed cakes on physical quality and acceptability for aspects of color, sweetness, savory taste, baking aroma, coconut aroma, texture and brittleness. Based on the results of statistical hypothesis tests using the Friedman test showed that there was an influence of baking temperature on aspects of color, sweetness, texture and brittleness which resulted in the 1300C temperature treatment ketapang seed cake most preferred by the panelists, and there was no influence of baking temperature on aspects of savory taste, baking aroma and coconut aroma followed by Tuckey's test so as to produce ketapang seed cake temperature treatment of 1300C and 1400C which was most preferred by the panelists. The results of the statistical hypothesis test of physical quality tests using the Anova test showed that the hardness aspect had a real influence or difference which was continued with the Duncan Multiple Range Test (DMRT) test on ketapang seed cake, resulting in ketapang seed cake temperature treatment of 1500C and fried products (control) that were most significantly different, and in the aspect of development there was no influence of roast and fried temperature treatment on ketapang seed cake products. The conclusion of this study is that ketapang seed cake with a temperature treatment of 1300C is the most preferred and recommended to be developed as a traditional cake modification product.
Pengembangan E-modul Elemen Praktik Dasar Memasak secara Menyeluruh pada Materi Bahan Makanan untuk Sekolah Menengah Kejuruan Program Keahlian Kuliner Nurul Anggini; Guspri Devi Artanti; Annis Kandriasari
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 10 (2024): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.11482630

Abstract

This research study aims to develop and test the feasibility of e-modul teaching materials for food ingredients in the subject of basic culinary. This research was conducted at SMK Negeri 4 Kota Jambi in the Culinary Skills Program. The method used is research and development (R&D) with the Borg and Gall development model consisting of stages 1) research and information collecting, 2) planning, 3) develop preliminary form a product, 4) preliminary field testing, 5) main product revision, 6) main field testing, 7) operational product revision, 8) operational field testing, 9) final product revision, and 10) dissemination and implementation. Techniques of data analysis in this research and development are quantitative and qualitative. The result of validation test from initial field testing through one to one test by experts obtained result of 93.3% for the instructional design aspect 91% for the material aspect 97.9% for the media aspect 88.9% for the language aspect, and the results of the one to one test by learners obtained obtained result of 93.1%. The results of the feasibility test obtained 91.1% for the small group test and 90.7% for the field group test. Based on the test results, it can be concluded that the development of e-module on element of basic cooking practices as a whole on food ingredients material are categorized as very suitable for use in the learning process. The resulting e-modules can help learners in understanding food ingredients independently, effectively and pleasantly.
Pengaruh Substitusi Tepung Mocaf terhadap Kualitas Organoleptik Kulit Pastel Nuari Sulam Sari; Annis Kandriasari; Cucu Cahyana
Journal of Creative Student Research Vol. 2 No. 4 (2024): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsr-politama.v2i4.3971

Abstract

This study aimed to analyze the organoleptic quality of pastel skins with mocaf flour substitution. The study took place at the Food Processing Laboratory of the Culinary Education Study Program at Jakarta State University from January 2024 to March 2024, using experimental methods. The study samples were pastel skins with mocaf flour substitutions at 20%, 30%, and 40%. The experimental method involved testing the organoleptic quality by 3 limited panelist using a 5-point hedonic scale. The organoleptic test results assessed by panelist showed that pastels with 40% mocaf flour substitution received the highest ratings for skin color, skin surface texture, crispness, thinness, aroma, skin flavor, and overall flavor, while pastels with 20% mocaf flour substitution received the highest ratings for content. Descriptive test of the organoleptic quality recommended pastel products with a 40% mocaf flour substitution.
Perbandingan Kualitas Bolu Kukus Mekar Gula Aren dan Gula Kelapa Serly Riyanti; Cucu Cahyana; Annis Kandriasari
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.123

Abstract

This research aims to identify and analyze the quality comparison between steamed cakes made with palm sugar and those made with coconut sugar. The research employs an experimental method and involves 40 moderately trained panelists as the sample. Based on the quality analysis test results, the highest average scores in all aspects were achieved by the steamed cakes made with palm sugar. Specifically, for the color aspect, a score of 4.6 was in the range of brown to very dark brown categories. The blooming aspect received a score of 4.4, which was in the range of bloomed to very bloomed categories. The volume aspect received a score of 4.45, falling within the large to very large categories. The aroma aspect scored 4.5, ranging from a palm sugar aroma to a very strong palm sugar aroma. The texture aspect scored 4.5, which was in the range of soft to very soft categories. The taste aspect scored 4.4, within the sweet to very sweet categories. Based on the statistical hypothesis test with the Mann-Whitney U test at a significance level of α=0.005, it was found that there is a quality difference between the steamed cakes made with palm sugar and those made with coconut sugar in terms of color and aroma. However, there was no quality difference in the aspects of blooming, volume, texture, and taste
Co-Authors Ali, Putri Fauziah Alsuhendra Alsuhendra Ari Fadiati Balqish Fatra Agniya Cucu Cahyana Fajar Firmansyach Guspri Devi Artanti Hilfa Nabila Puteri Mutiara Dahlia Nuari Sulam Sari Nurul Anggini Serly Riyanti Teddi Hidayat Zahrina Hatif Q.