Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
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This Author published in this journals
All Journal YUME : Journal of Management JEdu: Journal of English Education
Fajri, Al
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Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Social Sciences

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Increase Children's Creativity by Playing Musical Instruments and Dancing Fajri, Al; Normayanti, Asiva Lela; Susilawati, Susilawati
JEdu: Journal of English Education Vol 4, No 3 (2024): JEdu: Journal of English Education
Publisher : Universitas Indraprasta PGRI, Jakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/jedu.v4i3.10892

Abstract

Children's creativity is an important aspect that needs to be improved in the process of education and learning. Early childhood is a critical period in the development of creativity. This article aims to explore the positive impact of the method of playing musical instruments and dancing on children's creative development. The purpose of this literature study is to understand the extent of existing knowledge, identify research gaps and summarize relevant findings from existing literature sources. This literature study helps researchers design conceptual frameworks, detailed theoretical frameworks and acquire a solid foundation for the research to be conducted. It can be concluded that this method can help improve imagination, fine and gross autoric physical abilities, social skills, cognitive.
The Effect of Utilizing Kepok Banana Peel on the Sensory Quality of Steamed Sponge Cake as an Alternative Food Product Fajri, Al; Ishak, Riani Prihatini
YUME : Journal of Management Vol 8, No 2 (2025)
Publisher : Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/yum.v8i2.10020

Abstract

Banana peel waste, especially from the kepok variety, is often discarded despite containing fiber, vitamins, minerals, and antioxidants that are beneficial for health. This study aims to evaluate the potential use of kepok banana peel as an alternative raw material in making steamed sponge cake through organoleptic tests and statistical analysis. This study used an experimental approach with 25 trained and untrained panelists to assess sensory parameters such as color, texture, aroma, and taste. The results showed that steamed sponge cake made from kepok banana peel had a higher level of preference than sponge cake made from kepok banana flesh, especially in the aspects of color (5.84), texture (5.48), and aroma (5.64). These findings indicate that kepok banana peel is worthy of being used as an alternative food ingredient, not only from a technological and nutritional perspective, but also in supporting sustainable consumption practices. This study provides strategic implications for the development of local food products based on organic waste and the empowerment of MSMEs in the food industry.Keywords : Kepok banana peel, steamed cake, organoleptic test, alternative food, sustainability
Co-Authors Normayanti, Asiva Lela Riani Prihatini Ishak Susilawati, Susilawati