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All Journal JURNAL PENDIDIKAN TAMBUSAI International Journal for Educational and Vocational Studies JCOMENT (Journal of Community Empowerment) Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Permata, Tri Wahyuni Indah
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Religion Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Pemanfaatan Kulit Mangga Pada Pembuatan Dadar Gulung terhadap Daya Terima Konsumen Permata, Tri Wahyuni Indah; Rabbani, Athaya Adeev
Jurnal Pendidikan Tambusai Vol. 8 No. 3 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Kulit mangga merupakan limbah organik yang memiliki potensi sebagai bahan tambahan pangan karena kandungan nutrisinya yang kaya. Penelitian ini bertujuan untuk mengevaluasi pemanfaatan kulit mangga dalam pembuatan dadar gulung dan pengaruhnya terhadap daya terima konsumen. Metode yang digunakan adalah studi pustaka dengan analisis berdasarkan hasil penelitian sebelumnya. Hasil menunjukkan bahwa penggunaan kulit mangga memberikan kontribusi pada warna, tekstur, dan nilai gizi dadar gulung. Namun, aroma khas kulit mangga memerlukan pengolahan tambahan untuk meningkatkan penerimaan konsumen. Penelitian ini mendukung konsep zero waste dalam pengolahan pangan dan memberikan peluang inovasi produk berbasis kulit mangga. Temuan ini diharapkan dapat mendorong pemanfaatan limbah kulit mangga menjadi produk bernilai ekonomi tinggi dan ramah lingkungan.
Project Based Learning Pada Mata Kuliah Pengembangan Bahan Ajar untuk Meningkatkan Keterampilan 4C Mahasiswa : Penelitian Isa Ansori; Permata, Tri Wahyuni Indah
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.4876

Abstract

In the Teaching Materials Development course at the Culinary Arts Education Study Program, Surabaya State University, learning still focuses on product outcomes and has not yet developed students' 21st-century skills in a planned manner. As a result, critical thinking, creativity, collaboration, and communication (4C) skills have not developed optimally. This study aims to examine the effect of implementing Project-Based Learning on improving students' 4C skills. The study used a quantitative approach with a pre-experimental one-group pretest–posttest design on third-semester class D students. 4C skills data were collected through questionnaires before and after project-based learning, then analyzed using normality tests and paired sample t-tests. The results showed a statistically significant increase in 4C skills (p < 0.05), so Project-Based Learning was proven effective in supporting the development of 21st-century competencies in vocational education students
Co-Authors Akbar Kurniawan Djoenarto, Cindy Yuniar Isa Ansori Luthfiyah Nurlaela Malelak, Aprilmus Jefian Muhammad Syarif, Muhammad Olivia, Melisa Prosineki, Prosineki Rabbani, Athaya Adeev Rita Ismawati Suwongto, Secilya Liony Tri Rijanto Wijaya, Yonathan Adi