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All Journal Food Science and Culinary Education Journal Jurnal Sains Boga Jurnal Profesi Keguruan
BAMBANG SUGENG SURYATNA
Universitas Negeri Semarang
Education Public Health Social Sciences Other

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Pengaruh Perbedaan Teknik Pembuatan Tepung Kimpul (Xanthosoma Sagittifolium L. Schott) terhadap Kualitas Roti Manis Ambar Sari; Octavianti Paramita; Bambang Sugeng Suryatna
Food Science and Culinary Education Journal Vol 6 No 2 (2017)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v6i2.19623

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh teknik penepungan roti manis dari bahan campuran tepung terigu dan tepung kimpul dilihat dari aspek rasa, warna, tekstur dan aroma. Penelitian juga untuk mengetahui tingkat kesukaan masyarakat, kandungan protein dan lama masa simpan. Desain eksperimen yang digunakan dalam penelitian ini adalah Pottest-Only Control Design, sedangkan teknik pengambilan sampel adalah Simple Random Sampling. Data dianalisis dengan analisis varian klasifikasi tunggal untuk mengetahui pengaruh teknik pembuatan terhadap kualitas dan data kualitas roti manis di ambil menggunakan metode inderawi, kadar protein menggunakan metode Kjeldahl, data masa simpan diambil menggunakan pengamatan inderawi dan pertumbuhan kapang. Hasil analisis roti manis dari bahan campuran tepung terigu dan tepung kimpul dengan variasi teknik pembuatan tepung terdapat perbedaan pada indikator rasa, warna, tekstur, dan aroma. Hasil analisis tingkat kesukaan masyarakat menunjukkan roti manis dari bahan campuran tepung terigu dan tepung kimpul dengan variasi teknik pembuatan tepung termasuk kedalam kriteria suka.Terdapat hasil analisis kandungan protein roti manis. Terdapat lama masa simpan yang berbeda dengan suhu penyimpanan yang berbeda.
Perbedaan Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Terhadap Kualitas Inderawi Kesukaan dan Kandungan Protein : Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Kisworo, Firstia Artisantika; Saptariana; Bambang Sugeng Suryatna; Octavianti Paramita
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.03

Abstract

In this research, the use of jack beans will be used as an ingredient in making analog meatballs, in order to determine the sensory quality, preferences and protein content of analog meatballs. The aim of this research was to find out the differences in sensory quality, people's preferences and the nutritional content of protein contained in analog meatballs substituted for jack bean flour with percentages of 0%, 10%, 20% and 30%. The experimental design uses a single factor completely randomized design (CRD) experimental design. The data collection method for testing people's preferences uses 80 untrained panelists and is analyzed using the mean. The protein content test was carried out using the Kjeldahl method in the laboratory. The highest results in the sensory test showed a score of 4.1 in the texture aspect, 4.2 in the aroma aspect, 4.5 in the taste aspect, and 4.3 in the flavor aspect. The highest people's liking test results were in the texture aspect of 4.5 (liked), the aroma aspect was 4.03 (somewhat liked), the taste aspect was 4.13 (somewhat liked), and the color aspect was 4.08 (somewhat liked). The test results for the protein content of meat basko analog substitute for jack bean flour without treatment (100%:0%) were 17.46%, samples with 10% treatment produced 22.39%, with 20% treatment produced 25.36% and with 30% treatment resulted in 28.32%. Conclusions based on the test results of the preference for meatballs substituted with jack bean flour had the criteria of liking to somewhat liking, and the protein content increased along with the addition of the percentage of jack bean flour.
The Influence of "UNNES Lantip" Learning Outcomes on The Pedagogical Competency of Culinary Education Program Students From The Class of 2021 Azzahra, Novianti Sekar Ayu; Bambang Sugeng Suryatna; Pudji Astuti
Jurnal Profesi Keguruan Vol. 11 No. 2 (2025): Jurnal Profesi Keguruan
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpk.v11i2.30434

Abstract

This study aims to determine the effect of UNNES Lantip learning outcomes on the pedagogical competence of Culinary Education students at UNNES class of 2021. The research method used is descriptive quantitative. The population in this study includes all 2021 students who participated in the UNNES Lantip program, with a total sample of 75 respondents selected using a saturated sampling technique. Data were collected through a pedagogical competence questionnaire using a Likert scale and documentation of the final Lantip scores. Data analysis was conducted using a simple linear regression test with the help of SPSS 25. The results show a positive and significant effect of UNNES Lantip learning outcomes on students' pedagogical competence, with a significance value of 0.000 (p < 0.05) and a coefficient of determination (R²) of 0.621. This means that 62.1% of the variation in pedagogical competence can be explained by the UNNES Lantip learning outcomes. These findings indicate that students who achieve high learning outcomes in the Lantip program tend to have better pedagogical abilities, particularly in lesson planning, implementation, evaluation, and student potential development. Therefore, the UNNES Lantip learning outcomes can be said to significantly contribute to shaping the pedagogical competence of students as future professional teachers..
Co-Authors Ambar Sari Azzahra, Novianti Sekar Ayu Kisworo, Firstia Artisantika Octavianti Paramita Octavianti Paramita PUDJI ASTUTI Saptariana