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Guspri Devi Artanti
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Pengaruh Substitusi Tepung Beras Merah Pada Pembuatan Roti Hot dog Terhadap Sifat Fisik Dan Daya Terima Konsumen Putra, Fahri Artha; Cahyana, Cucu; Artanti, Guspri Devi
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 2.A (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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Abstract

This study aims to analyze the effect of brown rice flour substitution in making hot dog buns on physical properties and consumer acceptability. The method in this research is experimental method with brown rice flour substitution as much as 10%, 20%, and 30%. Tests include physical properties tests from the aspects of volume and height of bread and consumer acceptance tests in the aspects of volume, skin color, skin characteristics, pore crumb color, crumb texture, bread aroma, sour aroma, taste, chewing quality. The test was conducted on 30 semi trained panelists, namely Tata Boga students. The results of the physical properties test showed that the volume of 10% substitute hot dog buns was closest to the volume of control hot dog buns with an average of 165 cm3. The results of the height of hot dog buns with 10% brown rice flour substitution were closest to the height of the control hot dog buns with an average of 4.9 cm. The results of the Friedman test on the aspects of volume, skin color, crumb color, pores, crumb texture, and chewing quality show that there is an effect of brown rice flour substitution on consumer acceptance. While in the aspects of skin characteristics, bread aroma, sour aroma and taste, it shows that there is no effect of brown rice flour substitution on consumer acceptance. The results of the tuckey test in the aspects of volume, skin color, crumb color, pores, crumb texture and chewing quality show that hot dog bread with 10% substitution treatment is the most preferred by panelists, based on the results of the research that has been done, it can be recommended that hot dog bread products with 10% brown rice flour substitution be produced.
Pengaruh Persentase Penambahan Mayonnaise Pada Pembuatan Sambal Mayo-Matah Terhadap Lama Penyimpanan Dan Daya Terima Konsumen Di Kitcheroo Cafe Siti Hadiyya Yasmin; Ridawati Ridawati; Guspri Devi Artanti
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.115

Abstract

This study aims to identify the length of storage and consumer acceptance of complementary foods, namely chili sauce matah which has been given a percentage of mayonnaise as much as 10%, 20% and 30%. And this fusion food chili sauce is called mayo-matah. This research uses a quantitative approach with a survey method. This research was conducted at Kitcheroo Café. The samples of this study were 4 Culinary Education Expert Panelists and 30 Kitcheroo Cafe Customers using the data statistical analysis method, namely the Friedman test. The Friedmen test is used because the data in this study are categorical and it is more appropriate to use non-parametric statistical tests. seen all aspects (lemongrass aroma, citrus leaf aroma, creamy texture, acidity level and spiciness level) and aspects of the level of preference for consumer acceptance. The results of the validation test stated that there was an influence on the creamy texture aspect and the level of spiciness in the mayo-matah sauce which was given a percentage of mayonnaise as much as 10%, 20%, and 30%.
Analisis Keputusan Pembelian Konsumen Berdasarkan Bauran Pemasaran pada Produk Soft Cookies di Kaje Nibbles Jakarta Jinan Ashilla Timur; Ari Fadiati; Guspri Devi Artanti
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.116

Abstract

The culinary business is one of the rapidly growing sectors with potential for continuous expansion. This study aims to analyze the purchasing decisions of soft cookies products through a marketing mix survey at Kaje Nibbles Jakarta. Data collection for this research utilized a questionnaire in the form of a Google Form containing 19 statements that have passed validity and reliability tests. The marketing mix instrument consists of four indicators: Product, with sub-indicators including product quality, product design, and packaging. Price, with sub-indicators such as price appropriateness to product quality, price appropriateness to benefits, price competitiveness, and affordability. Place, with sub-indicators including accessibility, visibility, traffic, and parking. Promotion, with sub-indicators including advertising, sales promotion, and public relations. The questionnaire was distributed to Kaje Nibbles consumers through online channels. The research data will be presented descriptively through statistical analysis. Based on the findings, the researcher will explain the situation and conditions according to the data obtained. The results indicate that on average, the highest scoring culinary interest indicator is in the promotion category, specifically public relations, while the lowest scoring indicator is in the product category, specifically product design.
Analisis Kebiasaan Sarapan Pada Remaja di SMK Negeri 3 Bogor Agnes Savira; Nur Riska; Guspri Devi Artanti
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.v16i2.124

Abstract

This research aims to analyze the breakfast habits of teenagers at SMK Negeri 3 Bogor. The impact of skipping breakfast is that it causes weight gain, increasing the risk of disease. The recommended breakfast time is 7 or 8 in the morning because they have enough time for breakfast. According to most students, breakfast is a healthy lifestyle and affects their concentration and enthusiasm for studying at school and so that students have a strong immune system. The data collection technique in this research is by distributing a questionnaire which is distributed via the Google Form application which contains 16 statements that have passed validation tests and reliability tests. Other data collection was carried out by reading literature books, the internet, and articles related to the problem topic. The number of respondents in this study was 188 people, 46 men with a percentage of 24.5% and 142 women with a percentage of 75.5%. The indicators contained in the questionnaire include the benefits of breakfast, the impact of breakfast, the time of breakfast, the variety of breakfast, the type of breakfast consumed, and the amount of breakfast. Based on the results of this research, it can be concluded that many factors influence the breakfast habits of teenagers at SMK Negeri 3 Bogor.
Pengembangan Flipbook Panduan Praktikum Dasar Memasak sebagai Penunjang Mata Pelajaran Dasar-Dasar Kuliner Seftiani, Vini; Artanti, Guspri Devi; Kandriasari, Annis
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 3.B (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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This study aims to develop and test the feasibility of a basic cooking practicum guide flipbook as a support for Culinary Basics subjects. The method used in this research is Research and Development (R&D) with the 4D Thiagarajan, Semmel, and Semmel development model, which includes defining, designing, developing, and disseminating stages. The data analysis technique employed is descriptive qualitative. This learning media has been validated by material experts, media experts, and linguists, scoring 83% for material aspects indicating high feasibility, 88% for media aspects indicating high feasibility, and 95% for language aspects indicating high feasibility. The validated media was tested on students at Vocational High School 3 Bogor, yielding results of 94% in one-to-one assessments with 3 respondents (very feasible), 93% in small group tests with 10 respondents (very feasible), and 93% in field group tests with 34 respondents (very feasible). Based on these validation and testing results, it can be concluded that the development of a basic cooking practicum guide flipbook as a support for Culinary Basics subjects is highly feasible as a learning medium.
PEMANFAATAN MEDIA FLIPCHART VARIASI OLAHAN IKAN BANDENG DAN UDANG UNTUK MENUMBUHKAN WIRAUSAHA BIDANG BOGA (FOODPRENEUR) PADA REMAJA Yulianti, Yeni; Artanti, Guspri Devi; Putri, Dyah Ayu Kensasmi; Sabrina, Fildzah Zharifah Nur
ABDIMAS ALTRUIS: Jurnal Pengabdian Kepada Masyarakat Vol 8, No 1 (2025): April 2025
Publisher : Universitas Sanata Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/aa.v8i1.9627

Abstract

The flipchart media is used to improve the entrepreneurial skills of students of SMAN 1 Muara Gembong, supporting school programs such as entrepreneurship and the Pancasila Student Profile Strengthening Project (P5). The instrument used was a questionnaire to assess the quality of training media and satisfaction with the implementation of activities. The method used was training with data analysis of quantitative descriptive techniques. Product trials were conducted at the Processing Laboratory of the Catering Study Programme, Faculty of Engineering, State University of Jakarta, to find the best product formulation for fishrimp seaweed roll, fish finger, fish gyoza, fish egg roll, fish cake, milkfish spring roll, fried noodles, milkfish croquette, and serundeng talam cake. The media used was a flipchart containing information about milkfish, entrepreneurship, selling price calculation, processed product recipes, packaging examples, and labels. The training was attended by 30 students, the vice principal, teacher representatives, and school canteen managers. The quality assessment of the training media was 100% positive, with a satisfaction rating of 76.89% stating very satisfied, 18.603% stating satisfied, and 4.05% stating moderately satisfied from a total of 30 participants. The flipchart media can be used to increase the youth’s knowledge and skills, foster creativity in product innovation, and encourage entrepreneurial spirit, especially about processed milkfish and shrimp variations.
(Learning Media Development) Flipbook Cake Decoration Ornaments Made of Fondant For Deaf Students at SLB Negeri 01 Jakarta) Adhwa, Daffa Syifa Amadea; Artanti, Guspri Devi; Cahyana, Cucu
JUPE : Jurnal Pendidikan Mandala Vol 10, No 2 (2025): JUPE : Jurnal Pendidikan Mandala (Juni)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i2.8943

Abstract

This research aims to develop a learning media, a flipbook,  of cake decoration ornaments made from fondant for Deaf students at SLB Negeri 01 Jakarta. The method used in this research is Research and Deveplopment (R&D) with the ADDIE development model (Analyze, Design, Development, Implementation, Evaluation). The results showed that the learning media developed had been validated by 2 SLB teachers who were material experts in the culinary area, language area and media with good qualifications. The development of learning media is stated through the results of validation to media experts, which produces a percentage of 84%, for material experts in the culinary area the resulting percentage is 97.5% and the test results obtained from linguistics are 74.5%. The trial to Deaf students showed positive results, with a feasibility percentage of 75.9% in the one-to-one trial and 77.7% in the small group trial. The results of this research can be concluded that this flipbook media is expected to improve the understanding and skills of Deaf students in cake decoration, as well as make a positive contribution to inclusive education.
Pengaruh Substitusi Tepung Umbi Garut (Maranta Arundinacea L. ) Pada Pembuatan Marmer Cake Terhadap Karakteristik Fisik Dan Daya Terima Konsumen Mawarni, Arvienda Tiara; Sachriani, Sachriani; Artanti, Guspri Devi
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 3.D (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung umbi garut pada pembuatan marmer cake terhadap karakteristik fisik yaitu daya kembang dan morfologi crumb serta daya terima konsumen dengan uji hedonik yang meliputi warna kerak, warna remah, rasa manis, aroma mentega, aroma umbi garut, ketebalan kerak, pori-pori, dan kelembutan. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta yang berlangsung sejak bulan Januari 2023 hingga Mei 2024. Penelitian ini menggunakan metode eksperimen dalam pembuatan marmer cake dengan 3 perlakuan yaitu substitusi tepung umbi garut 10%, 20%, dan 30%. Berdasarkan hasil penilaian deskripsi daya kembang dan morfologi crumb menunjukkan bahwa substitusi tepung umbi garut 10% memperoleh hasil terbaik. Hasil uji hipotesis statistik daya terima konsumen dengan friedman diperoleh hasil bahwa tidak terdapat pengaruh substitusi tepung umbi garut pada pembuatan marmer cake terhadap 8 aspek yaitu warna kerak, warna remah, rasa manis, aroma mentega, aroma umbi garut, ketebalan kerak, pori-pori, dan kelembutan. Namun, hasil uji deskripsi daya terima konsumen menunjukkan bahwa marmer cake substitusi tepung umbi garut 20% memperoleh angka tertinggi pada seluruh sampek yaitu warna kerak (samping), warna remah, rasa manis, aroma mentega, aroma umbi garut, ketebalan kerak, pori-pori, dan kelembutan. Berdasarkan pemaparan di atas, marmer cake substitusi tepung umbi garut 10% merupakan produk terbaik secara karakteristik fisik dan marmer cake substitusi tepung umbi garut 20% merupakan produk paling unggul secara daya terima konsumen dari seluruh aspek.
Efektivitas Penggunaan Video Pembuatan Pasta Segar Terhadap Peningkatan Pengetahuan Mahasiswa Pada Mata Kuliah Makanan Kontinental Adha, Marwa Melenia; Febriana, Rina; Artanti, Guspri Devi
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 8.D (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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Penelitian bertujuan untuk mengetahui efektivitas penggunaan media video pembuatan pasta segar terhadap peningkatan pengetahuan mahasiswa Sarjana Terapan dan Pengelolaan Jasa Makanan. Metode yang digunakan dalam penelitian ini adalah Quasi Eksperimen, pada metode ini menggunakan desain penelelitian Non-Equivalent Control Group Design. Uji statistik yang digunakan adalah uji paired sample t-test, independent t-test dan uji N-Gain. Hasil penelitian menunjukkan bahwa hasil uji paired sample t-test diperoleh nilai thitung 12,67 > ttabel 2,07 untuk kelompok eksperimen, pada kelompok kontrol diperoleh nilai thitung 6,34 > ttabel 2,07, artinya pada masing-masing kelompok nilai thitung > ttabel maka Ho ditolak dan Ha diterima. Uji independent t-test menghasilkan nilai thitung 4,95 > ttabel 2,01, karena nilai thitung > ttabel menghasilkan hipotesis Ho ditolak dan Ha diterima yang artinya terdapat perbedaan rata-rata peningkatan pengetahuan antara mahasiswa kelompok eksperimen dengan kelompok kontrol. Uji N-Gain menghasilkan skor sebesar 0,72 dengan kesimpulan penggunaan media video pembuatan pasta segar dapat meningkatkan pengetahuan mahasiswa Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan angkatan 2022 pada kategori tinggi. Hasil perhitungan angket respon mahasiswa menggunakan skala likert mendapatkan hasil yang sangat baik yaitu 99,06% , artinya mahasiswa setuju penggunaan media video pembuatan pasta segar efektif terhadap peningkatan pengetahuan mahasiswa. Berdasarkan hasil penelitian bahwa terdapat efektivitas penggunaan media video pembuatan pasta segar terhadap peningkatan pengerahuan mahasiswa pada mata kuliah Makanan Kontinental.
Pengembangan Media Video Tutorial Pembuatan Pound Cake Pada Mata Pelajaran Produk Cake Dan Kue Indonesia Farizi, Andhika Fadhli Al; Yulinati, Yeni; Artanti, Guspri Devi
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 8.D (2025): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

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Penelitian ini bertujuan untuk mengembangkan dan menganalisis kelayakan media video tutorial pembuatan pound cake pada mata pelajaran Produk Cake dan Kue Indonesia (PCKI) di SMKN 3 Bogor. Video tutorial berisi informasi tentang pembuatan pound cake, termasuk penjelasan langkah-langkah, tips, dan trik dengan durasi video 12 menit 25 detik. Metode penelitian yang digunakan adalah Research and Development (R&D) dengan model pengembangan ADDIE, yang meliputi lima tahap: Analysis, Design, Development, Implementation, dan Evaluate. Teknik analisis data dilakukan dengan menggunakan teknik analisis data kualitatif deskriptif. Data yang dikumpulkan berasal dari penilaian expert judgement serta peserta didik. Validasi dilakukan oleh ahli materi, media, dan bahasa, hasil penilaian menghasilkan skor kelayakan sebesar 91,7% dari ahli materi dengan kategori sangat layak, penilaian berikutnya dilakukan kepada ahli media dan mendapatkan skor 92,3% dengan kategori sangat layak, dan terakhir dilakukan penilaian oleh ahli bahasa dan mendapatkan nilai 95,8% dengan kategori sangat layak, semua penilaian menunjukkan bahwa media ini sangat layak digunakan. Uji coba pada pengguna atau peserta didik dilakukan dalam tiga tahap: one-to-one, small group, dan field group, dengan hasil persentase kelayakan uji one-to-one sebesar 94,3% dengan kategori sangat layak, uji small group sebesar 90,5% dengan kategori sangat layak, dan terakhir uji field group sebesar 89,2% dengan kategori sangat layak. Uji coba respon dilakukan kepada peserta didik dengan nilai persentase sebesar 91% dengan respon sangat positif. Berdasarkan hasil penelitian, media ini sangat layak dan mendapat respon yang sangat positif untuk mendukung pembelajaran sehingga video ini direkomendasikan sebagai media pembelajaran untuk bidang kuliner pada mata pelajaran Produk Cake dan Kue Indonesia di SMK
Co-Authors Adha, Marwa Melenia Adhwa, Daffa Syifa Amadea Agnes Savira Alitimbul, Mariani Annis Kandriasari Ari Fadiati Clarisa Naftali Cucu Cahyana Dalia Sukmawati Diajengsari, Alif Putri Diat Nurhidayat Dinanti, Putri Zahra Efrina, Efrina El Enshasy, Hesham Ali Farizi, Andhika Fadhli Al Fika Yulianti Fasha Hanif, Mahbub Jasmine, Andalusia Aisyah Jinan Ashilla Timur Kandriasari, Annis Mariani Mariani Mawarni, Arvienda Tiara Mesha Oktariany Saraswati Millenia Muhammad Yusron Maulana El-Yunusi Nabila, Dasilva Azka Nur Riska Nurul Anggini Putra, Fahri Artha Putri, Dyah Ayu Kensasmi R. Haryo Bimo Setiarto, R. Haryo Bimo Ridawati Ridawati Rina Febriana Rizki Septiani, Ade Roziyah, Pipit Rusilanti Rusilanti Sabrina, Fildzah Zharifah Nur Sachriani, Sachriani Seftiani, Vini Siti Hadiyya Yasmin SRI RAHAYU Sumantry, Nazhara Rahmani Supiyani, Atin Supriyatin Supriyatin Tuzahra, Siti Patimah Yudhawarman, Anisah Aulia Yulianti, Yeni Yulinati, Yeni Zahra, Lamya Nauratu