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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Tata Boga Teknobuga : Jurnal Teknologi Busana dan Boga AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Pemberdayaan Masyarakat Madani (JPMM) International Journal of Community Service Learning PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Food and Culinary Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Ilmiah Wahana Pendidikan International Journal of Social Science Abimanyu: Journal of Community Engagement Journal of Vocational and Technical Education (JVTE) Journal of Tropical Food and Agroindustrial Technology Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Pustaka: Jurnal Bahasa dan Pendidikan Media Bina Ilmiah Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Innovative: Journal Of Social Science Research Jurnal Bintang Pendidikan Indonesia Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Student Research Journal Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Jurnal Pengabdian Masyarakat dan Riset Pendidikan VISA: Journal of Vision and Ideas Da'watuna: Journal of Communication and Islamic Broadcasting MAXIMAL Tarbiatuna: Journal of Islamic Education Studies Jurnal Sains dan Teknologi Pangan
Nugrahani Astuti
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Pengembangan E-Modul Sanitasi dan Higiene Berbasis Heyzine Flipbooks Bagi Peserta Didik Kuliner Kelas X Jauhari, Zea Rahmadina; Pangesthi, Lucia Tri; Bahar, Asrul; Astuti, Nugrahani
Journal of Vocational and Technical Education (JVTE) Vol. 5 No. 2 (2023): September
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v5n2.p153-165

Abstract

Skripsi ini memiliki tujuan penelitian yaitu: (1) Mengetahui hasil pengembangan e-modul Sanitasi dan Higiene berbasis Heyzine Flipbooks bagi peserta didik Kuliner kelas X, (2) Mengetahui kelayakan e-modul Sanitasi dan Higiene berbasis Heyzine Flipbooks bagi peserta didik Kuliner kelas X, dan (3) Mengetahui respon peserta didik terhadap e-modul Sanitasi dan Higiene berbasis Heyzine Flipbooks bagi peserta didik Kuliner kelas X. Metode penelitian yang digunakan pada penelitian ini adalah metode Research and Development (R&D) dengan model pengembangan ADDIE (Analysis, Design, Development, Implementation, and Evaluation). Penelitian dilakukan dengan mengembangkan e-modul. Subjek penelitian adalah peserta didik Kuliner kelas X (sepuluh) dan objeknya adalah e-modul Sanitasi dan Higiene berbasis Heyzine Flipbooks. Instrumen penelitian menggunakan angket kelayakan e-modul oleh ahli materi dan ahli media, serta angket respon siswa. Hasil penelitian menunjukkan bahwa; (1) E-Modul Sanitasi dan Higiene berbasis Heyzine Flipbooks dapat diakses melalui ponsel atau komputer secara online maupun offline. E-modul dapat diakses melalui link atau QR. (2) Hasil rata-rata validasi kelayakan e-modul Sanitasi dan Higiene berbasis Heyzine Flipbooks adalah 94% dan 90%, menunjukan e-modul dinilai “Sangat Layak” untuk digunakan dalam pembelajaran, dan (3) Hasil rata-rata respon peserta didik adalah 94%, menunjukkan respon mereka “Sangat Baik”. Kata kunci: pengembangan, e-modul, sanitasi dan higiene
Pengembangan LKPD Berbasis Permainan Ular Tangga Sebagai Suplemen Pembelajaran Pada Materi Bumbu Dan Rempah Di SMK Bidang Kuliner Praviastowo, Alfa Setiana; Miranti, Mauren Gita; Astuti, Nugrahani; Widagdo, Andika Kuncoro
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 2 (2025): Mei - Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i2.1772

Abstract

Penelitian ini bertujuan untuk: (1) mengetahui produk akhir dari pengembangan LKPD yang mengadaptasi permainan ular tangga; (2) menilai kelayakan LKPD berbasis permainan tersebut sebagai suplemen pembelajaran pada topik bumbu dan rempah di SMK, khususnya pada elemen Praktik Dasar Memasak Secara Menyeluruh dalam bidang kuliner; serta (3) mengidentifikasi tanggapan siswa SMK terhadap penggunaan LKPD hasil pengembangan dalam pembelajaran berbasis permainan. Metode yang digunakan dalam penelitian ini adalah penelitian dan pengembangan (Research and Development/R&D) dengan pendekatan model ADDIE. Proses pengumpulan data melibatkan enam validator, yang terdiri dari tiga ahli materi dan tiga ahli media, serta melibatkan 30 siswa dari SMKN 1 Dlanggu sebagai subjek uji coba. Teknik analisis data yang digunakan adalah analisis deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa: (1) telah berhasil dikembangkan media berupa papan permainan ular tangga beserta komponennya; (2) berdasarkan hasil validasi, baik soal maupun media dinyatakan sangat layak untuk digunakan; dan (3) tanggapan siswa terhadap media sangat positif dengan rata-rata persentase sebesar 86%, yang menunjukkan bahwa LKPD berbasis permainan ini layak dijadikan sebagai media pembelajaran alternatif.
Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour: Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus Putri, Rianti Nadila Susana; Astuti, Nugrahani; Widagdo, Andika Kuncoro; Purwidiani, Niken; Lebdoyono, Rendra
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 02 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i02.1652

Abstract

This study aims to determine the effect of pretreatment, temperature, and drying time on the organoleptic properties of tempeh gembus flour. Tempe gembus is a fermented product derived from tofu waste with high protein content, but it has limitations in terms of shelf life and sensory characteristics that are difficult to accept in society. This study employed an experimental design with variations in pre-treatment (steaming and roasting), drying temperature (70°C and 80°C), and drying time (5 and 6 hours). Trained panelists conducted sensory evaluations to assess the color, aroma, taste, texture, and appearance of the resulting flour. Based on the sensory evaluation, the best tempe gembus flour was produced with a pre-treatment of 15 minutes of steaming, dried at 80°C for 5 hours. Chemical analysis of the best sample revealed a composition of 42.15% carbohydrates, 33.56% protein, 5% fat, 11.95% moisture, 0.31% ash, and 6.87% fiber.
Pengaruh Penambahan Kupang dan Proporsi Ayam : Tepung Mocaf terhadap Tingkat Kesukaan Xiao Long Bao Ellena Talitha Philotheon; Asrul Bahar; Nugrahani Astuti; Ila Huda Puspita Dewi
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2672

Abstract

Xiao Long Bao is known for its uniqueness in serving soup inside dumplings. This study aims to: 1) determine the effect of the addition of mussels and the proportion of chicken: mocaf  flour on the level of xiao long bao's preference; 2) determine the interaction between the addition of mussels and the proportion of chicken: mocaf  flour on  the level of xiao long bao's preference; 3) determine the nutritional content of xiao long bao with the addition of mussels and the proportion of chicken: mocaf flourbest. The research method used was in the form of a preference test with 50 panelists. Data analysis was carried out using the two way anova test and the Duncan test. The best Xiao long bao will be tested for its nutrient content in laboratory tests. The results of the study showed that: 1) products with the addition of 15% mussels and chicken proportions: mocaf  flour of 90%:10% is preferred based on color, aroma, texture taste and chewiness; 2) the interaction of the addition of mussels and the proportion of chicken: mocaf  flour has a real effect on the finished color, aroma, taste, and texture of xiao long bao, but it does not have a real effect on the finished result of xiao long bao's chewiness; 3) The results of the Xiao Long Bao laboratory test with the addition of 15% mussels and the proportion of chicken: Mocaf flour 90%:10% has a carbohydrate content of 51.12%, protein 7.85%, fat 3.82%, and calcium 185.20%.
Sosialisasi Penggunaan Website dan Aplikasi Halal MUI terhadap Keputusan Pembelian pada Wali Murid TK Sartika: Socialization of the Use MUI Halal Website and Application on Purchasing Decisions of Students’ Guardian in TK Sartika Astuti, Nugrahani; Sari, Fitri Komala; Muyasyaroh, Hidayatun; Nurfatimah, Ratna Palupi; Hutauruk, Janu; Inayati, Dyah Ajeng Tsinta; Mawarni, Mega Adi
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 8 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i8.9614

Abstract

The halalness of food products is an important concern for the Muslim community, especially for guardians who are responsible for their children's consumption. Majelis Ulama Indonesia (MUI) has provided a halal certification checking facility through the MUI Halal website and application. However, many people still do not understand how to use it, so socialization is needed to increase awareness in choosing halal products. The purpose is to improve the understanding and skills of Sartika Kindergarten, Ketintang Surabaya guardians in checking the halal certification of food and beverage products through the MUI Halal website and application. Socialization is expected to help students' parents make decisions about purchasing halal products so that they are more focused and in accordance with Islamic law. The Activity Implementation Method is carried out through three stages: (1) coordination with the school, (2) socialization and training in the use of the MUI Halal website and application, and (3) evaluation by filling out a questionnaire. The results of this Socialization Activity significantly increased the participants' understanding. Before the activity, three respondents agreed to check the halal certification before buying a product, while after the socialization and training, there was an increase in the number of respondents who answered strongly agree, namely 18 respondents. This shows the effectiveness of socialization in increasing awareness and purchasing decisions for halal products.
Pengembangan E-Handout Berbasis Nearpod Materi Table Set Up sebagai Suplemen Pembelajaran bagi Siswa Fase F SMK Kuliner Mardiyanti, Hanifah Saniinah; Widagdo, Andika Kuncoro; Astuti, Nugrahani; Miranti, Mauren Gita
Da'watuna: Journal of Communication and Islamic Broadcasting Vol. 5 No. 5 (2025): Da'watuna: Journal of Communication and Islamic Broadcasting
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/dawatuna.v5i5.9301

Abstract

  The research and development (R&D) conducted aims to determine: 1) The results of the development of E-Handouts based on Nearpod material for Table Set Up. 2) The feasibility of E-Handouts based on Nearpod material for Table Set Up. 3) Student responses to teaching and learning activities using E-Handouts based on Nearpod material for Table Set Up. This research uses the ADDIE development model up to the fourth stage (Implementation) only or up to a limited trial. The feasibility of the E-Handout based on Nearpod material for Table Set Up is assessed through validation by subject matter experts using a Likert scale ranging from 1 to 4, validation by design experts using a Likert scale ranging from 1 to 5, and the collection of student response questionnaires using a Likert scale ranging from 1 to 5. The research subjects were 55 students from class XI at SMKN 2 Jombang. The results of this study indicate that: 1) The E-Handout based on Nearpod for the Table Set Up material can be accessed online. The results of the interactive e-handout are as follows: https://app.nearpod.com/?pin=A9RE3  .  2) The results of material and design feasibility showed an average material feasibility of 0.944 and an average media feasibility percentage of 0.950, indicating that they are highly feasible. 3) Student response results indicate very good criteria with an average of 85.04%. Thus, the Nearpod-based e-handout for table setup material developed in this study can be implemented in learning activities.
Pemanfaataan Tepung Tape Singkong (Manihot utilissima) pada Pembuatan Kue Nastar Isi Selai Nangka Niquita Aurellia Az Zahra; Niken Purwidiani; Lilis Sulandari; Nugrahani Astuti
Journal Innovation In Education Vol. 3 No. 3 (2025): Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v3i3.3217

Abstract

This research focuses on nastar cookies filled with jackfruit jam, in which wheat flour as the main ingredient is proportionally substituted with cassava tapai flour to reduce the use of wheat flour. The aim of this study is to determine the organoleptic quality of nastar cookies with jackfruit jam filling—including color, shape, aroma, taste, and texture—as well as their nutritional content, including protein, carbohydrates, fat, ash, and moisture. This study uses an experimental method. Data collection was conducted through sensory evaluation by 30 panelists. The independent variable is the proportion of cassava tapai flour (10g, 20g, and 30g). The dependent variable is the organoleptic quality, including color, shape, aroma, taste, and texture. The controlled variables include the type of ingredients, equipment, and processing techniques. Data analysis was carried out using one-way ANOVA followed by Duncan's multiple range test. The results show that: 1) The best organoleptic quality of nastar cookies with jackfruit jam filling was found in treatment A1, which used 10 grams of cassava tapai flour. This treatment received the highest average panelist scores: color 4.00, characterized by a golden yellow appearance; shape 3.87, described as a neat half-sphere; aroma 3.40, indicating a distinctive butter scent typical of nastar, a moderate cassava tapai aroma, and a fresh scent from the jackfruit-pineapple jam; taste 3.40, characterized as sweet, savory, with a hint of cassava tapai, and a sweet-sour taste from the filling; and texture 3.87, noted as soft, crumbly, and not soggy. 2) The nutritional content with protein 8.89%, carbohydrates 59.36%, fat 7.08%, ash 1.12%, and moisture content 23.50%. This research is also expected to be an alternative for developing functional food products based on local foods that have high nutritional and economic value.
Penerapan Kontrol Kualitas Produk Roti (Bread) di Pastry Section Harris Hotel & Conventions Bundaran Satelit Surabaya Cindi Fatikha Maulidia; Niken Purwidiani; Lilis Sulandari; Nugrahani Astuti
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 3 No. 5 (2025): Intellektika : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v3i5.3273

Abstract

This study aims to gain an in-depth understanding of the implementation of bread product quality control in the Pastry Section of Harris Hotel & Conventions Bundaran Satelit Surabaya, covering four main aspects: raw materials, production process, storage, and presentation. Furthermore, this study focuses on understanding the Standard Operating Procedures (SOPs) for bread production operations and the level of implementation of these SOPs in daily work practices. The research method used is descriptive qualitative, with data collection techniques through direct field observation, interviews with pastry section staff, and documentation related to bread production activities. The results show that bread product quality control is carried out comprehensively. In the initial stage, raw material selection is carried out strictly to ensure quality, freshness, and food safety. The production process is carried out according to standard procedures, paying attention to equipment cleanliness, processing techniques, and timeliness, resulting in products that are consistent in taste and texture. The storage stage is also carried out hygienically with a system for arranging ingredients and finished products that pay attention to temperature, humidity, and cleanliness of the storage room. In the final stage, bread is served with good aesthetic standards while maintaining food safety aspects, thus adding value to the hotel guest experience. The bread production operational SOP has been systematically developed and serves as an important reference for all pastry section employees in carrying out their daily tasks. Employee compliance with the SOP is high, although challenges remain, such as limited trainee skills and delays in raw material supplies from suppliers. These challenges can usually be overcome through direct supervision, internal training, and good communication with material suppliers. Overall, the implementation of quality control and bread production SOPs at Harris Hotel & Conventions Bundaran Satelit Surabaya has been running smoothly and consistently.
Pengaruh Penamabahan Puree Daun Katuk (Sauropus Androgynus) dan Bubuk Udang Rebon Terhadap Sifat Organoleptik Crackers Kareb Annisa Pramesti; Nugrahani Astuti; Niken Purwidiani; Andika Kuncoro
Tarbiatuna:  Journal of Islamic Education Studies Vol. 5 No. 2 (2025): Tarbiatuna:  Journal of   Islamic Education Studies
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/tarbiatuna.v5i2.8501

Abstract

Crackers are a snack product that is high in carbohydrates and low in protein. This study is an experimental study that aims to determine the effect of the addition of katuk leaf puree and rebon shrimp powder on the organoleptic properties of Kareb Crackers and to determine the nutritional content of the best Kareb Crackers which includes the content of carbohydrates, proteins, fats, fiber, calcium, vitamin A, iron, moisture content, and ash content. The data collection technique used observation techniques to find the best results based on organoleptic trait tests conducted by 20 trained panelists. The data analysis used was Kruskal-Wallis and Mann-Whitney  follow-up tests to find the best results from the organoleptic properties test of Crackers Kareb. The best results were then chemically tested in the laboratory of the Industrial Research and Consultation Center (BPKI). The best Kareb Crackers results are with the addition  of  15% katuk leaf puree and 7.5% rebon shrimp powder with nutritional content per 100 grams of Kareb Crackers which includes, 72.83 g of carbohydrates, 13.85 g of protein, 8.61 g of fat, 3.06 g of fiber, 168.50 mg of calcium, 88.90 mg of vitamin A, 4.80 mg of iron, 1.32 g of water content, 0.31 g of ash content.
Respon Peserta Didik Terhadap Program Pengabdian Masyarakat Melalui Pelatihan Pengolahan Labu Kuning: Pengabdian Febriani Lukitasari; Hidayatun Muyasyaroh; Diwyacitta Antya Putri; Nugrahani Astuti; Luthfiyah Nurlaela; Rendra Lebdoyono; Novia Tesalonika Amanda Rerung
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2798

Abstract

A  community service activity through pumpkin processing training was conducted at SMAN 1 Karas, involving 16 11th-grade students. The objectives of this activity were to provide knowledge about the nutrition and benefits of pumpkin, train food processing skills based on local ingredients, and foster student creativity in culinary product innovation. The implementation method included material delivery, creative practice, discussion, and evaluation through pre-tests, post-tests, and participant response questionnaires. The analysis results showed a significant increase in student knowledge, indicated by the difference in pre-test scores (50–60) and post-test scores (80–90). Participants' responses to the training were very positive, with average scores of 4.8–5.0 in aspects of material, instructor skills, facilities and infrastructure, and activity implementation. Participants considered the material easy to understand, the delivery method clear, and the product processing practice very useful. Several improvements were noted in aspects of instructor time discipline and the intensity of mentoring during practice. Overall, this training was effective in increasing students' knowledge, skills, and motivation to utilize local foods, especially pumpkin, as value-added product innovations. Such activities are important to continue to develop as an effort to support food diversification and entrepreneurship in the culinary field.
Co-Authors Afifah Nur’aini Ahmi, Hanif Naufal Aisyah Aisyah AL MARDIYAH, BALQIS Amajida, Melinda Khansa Amelia, Avita Rahma Andari, Isna Septi Ayu Andika Kuncoro Andika Kuncoro Widagdo Anggari Putri, Merysha Fany Anggia, Forza Annisa Nur Aini Annisa Pramesti Any Sutiadiningsih APRIL SINTIA, NOVI Asrul Bahar Asrul Bahar Aulia Bayu Yushila Bahar , Asrul Balqis, Aisyah Shinta Chairunnisa, Nur Ifani Cindi Fatikha Maulidia Dewi, Ila Huda Puspita Dhea Aprilia Elviranti Diwyacitta Antya Putri Diwyacitta Antya Putri, Diwyacitta Antya Ellena Talitha Philotheon Elyza Monic Novanda Fatimah, Atim Khoirul Fawatih, Vina Intania FEBRIANI LUKITASARI Hana, Hanifah Hariadi, Hindarti Hening Kenya Shafirani Hidayatun Muyasyaroh Hutauruk, Janu Ida Ayu Putu Sri Widnyani Ila Huda Ila Huda Puspita Dewi Inayati, Dyah Ajeng Tsinta Intan Aprilia Damayanti Ita Fatkhur Ita Fatkhur Romadhoni Jauhari, Zea Rahmadina Jocelyn Handoko Junior, Gusti Alamsyah Kamilatul Hasanah Nur Rahmania Subagyo Kharis Novia Ramadhan Lebdoyono, Rendra Lilis Sulandari Lucia Tri Pangesthi Lukitasari, Febriani Luthfiyah Nurlaela Mahmuda, Uzlifatul Mardiyanti, Hanifah Saniinah Mauren Gita Miranti Mawarni, Mega Adi Miranti, Mauren Gita Muyasyaroh, Hidayatun Nada Itorul Umam Nadila Ayu Ardiana Putri Nia Rachmawati NIken Purwidiani Niquita Aurellia Az Zahra Nisa, Dina Choirun Novia Tesalonika Amanda Rerung Nurfatimah, Ratna Palupi Nurul Farikhatir Rizkiyah Pangesthi, Lucia Tri Pangesthia, Lucia Tri Praviastowo, Alfa Setiana Putri Adinda, Lintang Ayu Putri Azizah Indrasara Putri, Rianti Nadila Susana Rahmawati, Nur Fidyah Raida Amelia Ifadah Rendra Lebdoyono Rerung, Novia Tesalonika Amanda Ridho Fibriansyah Rohmah, Mardhiyatu Sari, Fitri Komala Sayyidah Nabila, Ummi Sri Handajani Sri Handajani Suhartini , Ratna Tartilla, Fahniati Sofi Tri Wahyu Ramadhan TRIA ROCHLIANA, JUNEVA Virginia, Zabrina Zana Widagdo , Andika Kuncoro Widagdo, Andika Kuncoro WRAHATNOLO, TRI Zuhrotul Khanifatun Nisa