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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) 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 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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Penerapan Metode Demonstrasi Terhadap Hasil Belajar Kognitif dan Psikomotor pada Pelatihan Pembuatan Donat Isi di Pondok Pesantren Nurul Amin Jember Ridho Fibriansyah; Nugrahani Astuti; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni
Student Research Journal Vol. 2 No. 1 (2024): Februari : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i1.1052

Abstract

This study used a pre-experimental design to study the effectiveness of a demonstration method in training female students at Nurul Amin Jember Islamic Boarding School. The research involved 128 female students and 30 female students, using observation, tests, and questionnaires. This research is a form of training by applying the compaction method to making filled donuts to find out: 1) instructor activities in applying the freezing method; 2) trainee activities in applying the freezing method; 3) cognitive and psychomotor learning outcomes in applying the freezing method; and 4) trainee responses in applying the freezing method. The research results show that instructor activities were in the very good category. The training participants' activities received a percentage score of 98% in the introduction, 92% in the core activities, and 100% in the closing. The participants' activities were included in the very good training category. In the pre-test, 5 training participants got a score of >70 with a percentage of 7%, and for the pre-test, there were 30 training participants who got >70 with a percentage of 100%. The scores obtained from pre-test to post-test increased by 83%. For psychomotor results, the highest score was 98 and the lowest was 93, with a very good category score. The training participants' response to the exposure method obtained a percentage score of 100% in the very good category. So it can be concluded that the application of the compression method can improve learning outcomes and have a good impact if used for training
Proporsi Gluten Dan Tepung Kacang Hijau (Vigna Radiata L) Pada Pembuatan Daging Tiruan (Meat Analog) Ditinjau Dari Sifat Organoletptik Tri Wahyu Ramadhan; Lilis Sulandari; Nugrahani Astuti; Ila Huda
Student Research Journal Vol. 2 No. 4 (2024): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i4.1392

Abstract

Artificial meat is a diversified food product made from vegetable protein. The vegetable protein used comes from gluten and mung bean flour. The purpose of this study was to determine: 1) determine the best proportion of gluten and mung bean flour in making artificial meat in terms of the organoleptic properties of artificial meat; 2) the nutritional content of artificial meat from the best proportion of gluten and mung bean flour. This type of research is an experiment with three different treatments (70%: 30%, 80%: 20%, 90%: 10%) which were tested on 30 panelists. The results of organoleptic properties were analyzed using a single ANOVA SPSS program and nutritional content was analyzed in the laboratory. The results of data analysis show: 1) The best proportion of the results of the organoleptic test is the proportion of 80%: 20% gluten and green bean flour with an average result of imitation meat shape 3.47 quite fibrous meat, color 3.53 brownish white, texture 4.3 quite chewy, aroma 3.37 slightly spicy aroma langu, taste 4.13 quite savory, and preference 3.5 like; 2) the results of laboratory tests of imitation meat with the proportion of gluten and green bean flour are ash content 1.24%, water content 11.82%, protein content 12.18%, fat content 2.31% / 100g.
SAJIAN HIDANGAN GASTRONOMI UPACARA ADAT DALAM SIKLUS KEHIDUPAN MANUSIA JAWA TIMUR Nurul Farikhatir Rizkiyah; Asrul Bahar; Nugrahani Astuti; Andika Kuncoro Widagdo; Rendra Lebdoyono
Media Bina Ilmiah Vol. 19 No. 5: Desember 2024
Publisher : LPSDI Bina Patria

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Food is a symbol of cultural heritage in a certain area where there are values of belief, religion, economy, and social as well as the identity and characteristics of a region. The rich heritage of food is one of the potentials in Indonesia that differentiates it from other countries. Every food served in a traditional ceremony is not spared from the meaning and prayers contained. In preparing, processing and serve traditional dishes, it must be done by a special person who is really given a trust. This study aims to identify and analyze: 1) traditional ceremonies in the human life cycle; and 2) the presentation of gastronomic dishes of traditional ceremonies in East Java. The type of research used is qualitative. This study uses data collection techniques in the form of literature studies, observations, interviews, and documentation in collecting data which is then analyzed using the Miles and Huberman Technique. The results of the study show that: 1) Traditional ceremonies in the human life cycle of East Java consist of 4 types, namely marriage, pregnancy and birth, growth and development, and death); and 2) Gastronomic dishes in traditional ceremonies of the human life cycle consist of 4 types of dishes that are grouped into rice, side dishes, vegetables, and traditional snacks.
Penerapan Video Tutorial Keterampilan Pembuatan Canape pada Student Club Cooking Class SDIT At-Taqwa Surabaya Afifah Nur’aini; Nugrahani Astuti; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
PUSTAKA: Jurnal Bahasa dan Pendidikan Vol. 3 No. 3 (2023): Juli : Jurnal Bahasa dan Pendidikan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/pustaka.v3i3.584

Abstract

Video tutorial learning media can facilitate the teaching and learning process and can stimulate students to be active in participating in learning. This study aims to determine teacher activities, student activities, student learning outcomes, and student responses to the application of video tutorials for canape making skills in the student club cooking class SDIT At-Taqwa Surabaya. This research was conducted in class V SDIT At-Taqwa Surabaya. This type of research is a type of pre-experiment research with a "One Shot Case Study" design. The data sample in this study was class V with a total of 23 students. Data in the study were obtained by several methods, namely observation, test, and questionnaire methods. The data analysis obtained is quantitative data and analyzed descriptively. The results of this research show that 1) Teacher activities in learning get an average of 3.9 with a very good category. 2) Student activities in learning get an average of 3.7 with a very good category. 3) The learning outcomes of students in the cognitive domain received an average of 92.4, in the affective domain received an average of 93.8, while in the psychomotor domain students obtained an average of 91. 4) The results of students' responses obtained an average percentage of 97.6% with a very positive category.
GASTRONOMIC DISHES AS SOCIO-CULTURAL REPRESENTATION: AN ETHNOGASTRONOMIC STUDY IN THE OSING BANYUWANGI COMMUNITY, EAST JAVA Nurul Farikhatir Rizkiyah; Andika Kuncoro Widagdo; Rendra Lebdoyono; Asrul Bahar; Nugrahani Astuti
International Journal of Social Science Vol. 5 No. 4 (2025): December 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v5i4.11890

Abstract

This study examines the gastronomy of the Osing community in Banyuwangi as a socio-cultural representation that includes symbolic, spiritual, social, and ecological dimensions. The Osing people as the indigenous people of Banyuwangi have a culinary tradition that not only serves as a fulfillment of food needs, but also as a medium of cultural expression, ethnic identity, and guardian of local wisdom. Globalization and modernization affect the consumption patterns of the younger generation, so that traditional culinary values have the potential to be degraded. Through a qualitative approach with ethnographic methods, including participatory observation, in-depth interviews, and documentation. This research was conducted in Kemiren Village as the center of Osing culture. The results of the study show that ritual dishes such as pecel pitik, tumpeng sewu, and tumpeng songo contain the philosophy of human harmony with nature, spiritual relationship with ancestors, and social solidarity through the practice of mutual cooperation. Local ingredients and traditional processing techniques reflect the ecological knowledge of the Osing people that is in harmony with the principles of sustainable gastronomy. In the context of tourism, Osing culinary plays a strategic role as the main attraction, but at the same time faces the challenge of cultural commodification due to the development of the tourism industry. The community-based gastronomic tourism model is a solution to maintain cultural authenticity while providing economic benefits for local communities. This research confirms that Osing gastronomy is a holistic knowledge system that integrates cultural, ecological, and economic aspects, and contributes to the achievement of the Sustainable Development Goals (SDGs). These findings are expected to be the basis for the development of traditional culinary preservation policies and the strengthening of sustainable tourism in Banyuwangi.
ANALYSIS OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF YELLOW PUMPKIN PUDDING (CUCURBITA MOSCHATA) Putri, Diwyacitta Antya; Muyasyaroh, Hidayatun; Lukitasari, Febriani; Astuti, Nugrahani; Rerung, Novia Tesalonika Amanda; Ifadah, Raida Amelia
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 3 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i3.7589

Abstract

Yellow pumpkin (Cucurbita moschata) is a nutrient-rich horticultural commodity with considerable potential for development into various food products, including pudding. However, scientific information regarding the effects of pumpkin incorporation on the physicochemical and sensory characteristics of pudding remains limited. This study aimed to evaluate the influence of different proportions of pumpkin (30%, 50%, and 70%) on the physicochemical properties, vitamin C content, and sensory acceptance of pumpkin pudding. A Completely Randomized Design (CRD) was employed with three replications for each treatment. The analyses included syneresis at two storage conditions (refrigerated and room temperatured), total dissolved solids (TDS), texture (hardness), color parameters (L*, a*, b*), vitamin C content determined by iodometric titration, and a hedonic test involving 30 untrained panelists. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that increasing the proportion of pumpkin had significant effects on TDS, texture, color attributes, vitamin C content, and most sensory parameters. Higher pumpkin concentrations decreased TDS and hardness values while increasing syneresis due to higher free-water content within the gel matrix. Lightness (L*) and vitamin C levels increased proportionally with the amount of pumpkin added. Sensory evaluation revealed that the 30% pumpkin formulation received the highest scores for color, aroma, texture, taste, and overall acceptance, whereas the 70% formulation received the lowest scores, particularly for color and chewiness. These findings indicate that the 30% pumpkin incorporation provides the most optimal balance of physical quality, nutritional enhancement, and consumer acceptability. Keywords: Organoleptic, Physicochemical Properties, Pudding, Pumpkin, Vitamin c
PENGARUH PERBEDAAN PROPORSI TEMPE DAN LABU (Cucurbita moschata) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NUGGET Hidayatun Muyasyaroh; Febriani Lukitasari; Diwyacitta Antya Putri; Nugrahani Astuti; Aulia Bayu Yushila; Novia Tesalonika Amanda Rerung; Nada Itorul Umam
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/kr7d3965

Abstract

Nugget merupakan salah satu produk pangan olahan yang praktis dan digemari berbagai kalangan, baik anak-anak hingga orang dewasa. Inovasi bahan baku berbasis pangan lokal diperlukan untuk menigkatkan nilai gizi dan keberlanjutan produk. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan proporsi tempe dan labu (Cucurbita moschata) terhadap sifat fisikokimia dan organoleptik nugget. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat formula penelitian yaitu P0 (250:0), P1 (150:100), P2 (100:150) dan P3 (50:200) untuk masing-masing proporsi tempe dan labu kuning. Pengamatan dilakukan terhadap karakteristik nugget meliputi tingkat kesukaan melalui uji hedonik, warna dan nilai proksimat. Hasil penelitian pada uji hedonik yaitu atribut aroma menunjukkan p value < 0.05 sehingga terdapat perbedaan yang signifikan antar sampel. Dari hasil uji hedonik diperoleh produk terbaik pada perlakuan P3. Warna nugget terbaik pada parameter b* menunjukkan nilai perbedaan yang sinifikan (p<0.05). Hasil analisis proksimat didapatkan perlakuan terbaik pada P3 dengan nilai kadar protein, lemak, air, abu dan karbohidrat masing-masing 10,60%; 17,59%; 46,25%; 1,70%; dan 23,87%. Hasil penelitian ini diharapkan dapat memberikan kontribusi dalam pengembangan produk berbasis bahan pangan lokal yang tidak hanya disukai secara sensori namun memiliki kandungan gizi yang baik. Formulasi tempe dan labu kuning berpotensi digunakan sebagai alternatif produk nugget fungsional dalam mendukung diversifikasi pangan berbasis sumber daya lokal.
Penerapan Model Pembelajaran Berbasis Masalah Pada Materi Table Set Up Terhadap Hasil Belajar Siswa SMK Negeri 1 Dlanggu Mashananda, Jesica Bella; Bahar, Asrul; Astuti, Nugrahani; Dewi, Ila Huda Puspita
Jurnal Ilmiah Profesi Pendidikan Vol. 11 No. 1 (2026): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v11i1.2679

Abstract

Dalam suatu lembaga pendidikan termasuk sekolah, keberhasilan proses belajar-mengajar dapat dilihat dari hasil belajar yang dicapai oleh peserta didik. Berdasarkan data nilai siswa di SMKN 1 Dlanggu ditemukan mash banyak siswa yang tidak tuntas atau nilainya dibawah kriteria ketuntasan minimal (KKM) yang sudah ditentukan oleh satuan pendidikan yakni 70. Rata-rata nilai UTS hanya mencapai 63,90 pada mata Tata Hidang. hasil obeservasi peneliti. Selama kegiatan pembelajaran berlangsungmelakukan kegiatan lain seperti bermain gadget. Hal tersebut terjadi salah satunya dikarenakan guru masih menggunakan metode yang konvensional yaitu hanya menggunakan metode ceramah Design penelitian ini menggunakan one group pre-test dan post-test group design. rancangan jenis ini hanya menggunakan satu kelompok subjek, pengukuran dilakukan sebelum dan sesudah didik pada model pembelajaran berbasis masalah berada pada kategori sangat baik, namun untuk aspek peserta didik mencari data atau referensi untuk bahan pemecahan masalah berada pada nilai terendah dari kategori sangat baik (82,5%). Sementara pada aspek peserta didik mempresentasikan hasil diskusi pada kategori sangat baik (92,5%). Hasil belajar kognitif peserta didik setelah penerapan model pembelajaran berbasis masalah secara keseluruhan hasil diketahui sebanyak 57 peserta didik dinyatakan tuntas dengan skor 75. Sedangkan 3 siswa dinyatakan tidak tuntas dengan skor 75. Bedasarkan hasil tersebut kelas XI Kuliner dinyatakan tuntas dengan presentase 88,3% bedasarkan skor post-test. Skor post-test telah diuji signifikansinya dengan uji t perpasangan.
Innovation Of Bay Tat Cake In The Perception Of Generation Z In Napal Bengkulu Village Balqis, Aisyah Shinta; Astuti, Nugrahani; Lukitasari, Febriani; Lebdoyono, Rendra
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27050

Abstract

The preservation of Bengkulu's traditional Bay Tat cake faces the challenge of attracting attention among Generation Z. Currently, Bay Tat only has two variants (pineapple and coconut kernel), even though the potential of Bengkulu's local food ingredients is very diverse, allowing for the development of new flavor variants. However, the perception of Generation Z as future consumers towards the potential of Bay Tat innovation is unknown, including whether Generation Z will be interested if Bay Tat cake is innovated. This study aims to describe the perception of Generation Z in Napal Village towards the potential of Bay Tat cake innovation based on four questionnaire indicators: motives, willingness and expectations, stimulus intensity, and stimulus repetition. The method used is descriptive quantitative with 81 Gen Z respondents (junior high school students, high school students, university students, and workers) who are familiar with or have consumed Bay Tat. Data were collected through a closed questionnaire with a Likert scale of 1–5 and analyzed descriptively using Microsoft Excel. The results show that Generation Z's perception of the potential of Bay Tat innovation is in the positive category, marked by the dominance of "Agree" and "Strongly Agree" answers in all indicators. The 85% approval rate indicates that the younger generation is open to the development of new Bay Tat flavors, thus offering the opportunity for innovation in this traditional product to remain relevant to young consumers. The implication of this finding for the world of education is that it can be used as a real-life example in Product Development or Culinary Entrepreneurship courses to help students understand how to develop traditional foods to make them more appealing to the younger generation.
The Effect of Modification Methods on Physicochemical and Sensory Quality of Purple Corn Flour Tartilla, Fahniati Sofi; Nurfatimah, Ratna Palupi; Astuti, Nugrahani; Ahmi, Hanif Naufal
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27049

Abstract

Purple corn flour (Zea mays L.) is a local food ingredient rich in anthocyanins with potential as a functional commodity. However, its basic qualities such as moisture content and color stability are strongly influenced by modification methods. This study aimed to evaluate the effects of pregelatinization, fermentation using Lactobacillus casei, and their combination on the physicochemical (moisture content and color parameters L*, a*, b*) and sensory qualities of purple sticky corn flour. All treatments were analyzed through hedonic testing with 30 semi-trained panelists and laboratory evaluation. Data were statistically analyzed using ANOVA followed by Duncan’s test at a 5% significance level. The results showed that among all treatments, pregelatinization produced the lowest moisture content (9.88%) compared to the control (11.05%) and improved color intensity (lower L* and b* values, higher a* value). Fermentation alone tended to reduce aroma acceptance, while the combination treatment provided intermediate results. Sensory evaluation confirmed that pregelatinization was the most preferred method, maintaining neutral aroma and enhancing visual appeal. These findings highlight pregelatinization as the most effective modification technique, providing purple corn flour with better stability, storage quality, and visual attributes, thus supporting its potential as a raw material for value-added functional food products.
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 Mashananda, Jesica Bella 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 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