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All Journal Teknotan: Jurnal Industri Teknologi Pertanian JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Agrointek INVOTEC EDUFORTECH Indonesian Food Science and TechnologyJournal Asean Journal of Science and Engineering (AJSE) Journal of Agri-Food Science and Technology (JAFoST) Metathesis: Journal of English Language, Literature, and Teaching Marathon: Jurnal Pendidikan Jasmani Universitas Tanjungpura
Dewi Cakrawati
Program Studi Pendidikan Teknologi Agroindustri, FPTK UPI
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Other

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Production Based Training on Agro Industry Expertise Course to Improve Student’s Competencies in Food Diversification based on Local Resources Handayani, Sri; Handayani, Mustika Nuramalia; Cakrawati, Dewi
INVOTEC Vol 12, No 1 (2016)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v12i1.4501

Abstract

The research approach was developmental research for improving, implementing and evaluating a production based learning (PBL on subject of Technology Processing of Animal Product at Study Program of Education on Agroindustry Technology, Universitas Pendidikan Indonesia. Syntax of Production based learning are (1) Explanation of the objectives and competencies to be achieved; (2) Explanation of course material; (3) the making of group where each member of the group is divided according to the division in the company; (4) Preparation of company profile by each group; (5) SOP for each part by each group; (6) Practical manufacture of processed products by each group - syntax 1 to 6 can be repeated according to the number of products produced by each group, each group member should play different role in every  different , so that every group member possessed the skill in every work part of producing a product; (7) Naming the product and work report by each student.  The result showed that there was improvement in students’ knowledge seen from student’s test score. The result also showed that there was improvement in student’s skill seen by performance assessment.
PEMBELAJARAN DENGAN PENDEKATAN SAINTIFIK MENGGUNAKAN MEDIA AUDIO VISUAL PADA KOMPETENSI DASAR PENGEMASAN Anggraini, Fina Siti; Cakrawati, Dewi
EDUFORTECH Vol 3, No 1
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v3i1.13543

Abstract

Kurikulum Nasional mengamanatkan pembelajaran dengan pendekatan saintifik yang menerapkan lima aktivitas (5M) di dalam proses pembelajarannya. Salah satu upaya untuk meningkatkan pemahaman dan penguasaan peserta didik dalam kegiatan belajar ialah menggunakan media pembelajaran (media audio visual). Tujuan penelitian ini adalah mengetahui kelayakan media audio visual dan hasil belajar peserta didik pada kompetensi dasar pengemasan setelah diterapkan pembelajaran dengan pendekatan saintifik menggunakan media audio visual di SMK Negeri 1 Mundu Cirebon. Metode penelitian yang digunakan adalah metode Research and Development (RD). Prosedur penelitiannya ialah identifikasi potensi dan masalah, pengumpulan data, desain produk, validasi produk, revisi produk dan penerapan produk. Temuan penelitian ini adalah (1) media audio visual pada Kompetensi Dasar Pengemasan layak digunakan untuk proses pembelajaran dengan persentase validasi oleh ahli media sebesar 70,5% dan persentase validasi oleh ahli materi sebesar 80,6%, (2) hasil belajar peserta didik pada pembelajaran dengan pendekatan saintifik menggunakan media audio visual pada Kompetensi Dasar Pengemasan telah mencapai nilai KKM (Kriteria Ketuntasan Minimal).
ANALISIS FAKTOR-FAKTOR SELF REGULATED LEARNING MAHASISWA SETELAH MENGGUNAKAN APLIKASI SISTEM PEMBELAJARAN ONLINE SPOT Meilani, Dini; Cakrawati, Dewi
EDUFORTECH Vol 2, No 2
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v2i2.12411

Abstract

Penelitian ini bertujuan untuk mengetahui faktor-faktor self regulated learning dominan pada mahasiswaPendidikan Teknologi Agroindustri setelah menggunakan Sistem Pembelajaran On line Terpadu (SPOT) danmengetahui kemampuan self regulated learning mahasiswa setelah menggunakan SPOT. Metode penelitianyang digunakan yaitu metode deskriptif kuantitatif. Instrument yang digunakan yaitu angket mengenai selfregulated learning dan angket mengenai penggunaan SPOT. Aspek yang dinilai pada angket self regulatedlearning terdiri dari (A) goal setting and planning, (B) rehearsing and memorizing, (C) organizing andtransforming, (D) self evaluating, (E) self consequence, (F) seeking social assistance, (G) environmentalstructuring, (H) keeping records and monitoring, (I) seeking information, (J) reviewing records dan (K) other(help seeking). Teknik pengambilan sampel menggunakan teknik purposive sampling sebanyak 102responden. Hasil penelitian menunjukkan kebanyakan mahasiswa menggunakan SPOT karena dosenpengampu mata kuliah juga menggunakan spot dan mahasiswa menggunakan SPOT untuk mengunduhmateri perkuliahan. Hasil penelitian menunjukkan bahwa aplikasi SPOT UPI dapat mengembangkan duakemampuan dari self regulated learning yaitu organizing and transforming (pengorganisasian danpentransformasian) sebesar 70,59%. dan seeking information (mencari informasi) sebesar 70,59%. Faktorperilaku merupakan faktor yang paling dominan pada mahasiswa Pendidikan Teknologi Agroindustri setelahmenggunakan aplikasi SPOT UPI dengan persentase sebesar 65,33%. Hasil penelitian menunjukkan bahwaaplikasi SPOT UPI dapat mendukung atau menunjang dua kemampuan self regulated learning yaituorganizing and transforming dan seeking information.
Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik Ihsan, Rizqy Zainul; Cakrawati, Dewi
EDUFORTECH Vol 2, No 1
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v2i1.6168

Abstract

The study aim was to determine the shelf life of yogurt sinbiotik at several temperatures with the addition of Dioscorea esculenta modified flour. Lactic Acid Bacteria used for yoghurt making consist of Lactobacillus acidophilus, Bifidobacterium longun, Streptococcus themophillus. The method used Accelerated shelf life test (ASLT) with the characteristics observed namely pH, total acid value using titration method, and total lactic acid bacteria with TPC method. The concentration level of modified flour of Dioscorea esculenta was 2%. The shelf life of yogurt can be determined from the critical factor based on most rapid damage to the Arrhenius equation y = -3504,1x + 9.1043 and R2 = 0.5125. Yogurt sinbiotik stored at room temperature shelf life is 9.5 days. At 4 ° C storage temperature, shelf life is 23.2 days. At 40 ° C storage temperature, shelf life is 5.4 days. The addition of Dioscorea esculenta tuber starch in yogurt sinbiotik affect viability of LAB in the yogurt, since viability of lactic acid bacteria during storage has decreased, but the numbers are still within the range of CFU / ml on the final day of storage 
Modifikasi Nugget Ayam Dengan Penambahan Pati Resisten Ubi Jalar Sebagai Serat Pangan Ekowati, Bangun Ambar; Cakrawati, Dewi
EDUFORTECH Vol 1, No 1
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v1i1.3974

Abstract

Kecenderungan masyarakat perkotaan yang begitu sibuk sehingga mengkonsumsi makanan siap saji dengan rata-rata tingkat konsumsi serat penduduk Indonesia sebesar 10,5 gram/orang/hari, baru mencapai sekitar separuh dari kecukupan serat yang dianjurkan berkisar antara 20-35 gram/hari. Hal ini yang menyebabkan tingginya kasus penyakit-penyakit degeneratif, maka untuk mencegahnya dapat dilakukan dengan memperbaiki pola makan terutama konsumsi serat pangan. Pati resisten merupakan salah satu serat pangan yang dapat diperoleh dari ubi jalar karena memiliki kandungan pati yang tinggi dan produktifitasnya yang baik. Pati resisten yang dihasilkan tersebut akan ditambahkan kedalam produk siap saji yaitu nugget dengan konsentrasi yang belum diketahui. Oleh karena itu, diperlukan penelitian panambahan pati resisten ubi jalar pada nugget ayam yang dapat menjadi alternatif serat pangan yang memberikan karakteristik produk yang baik dan dapat diterima oleh panelis. Penelitian ini dilakukan penambahan pati resisten ubi jalar sebesar 5%, 10%, dan 15% dengan 3 kali ulangan dan menggunakan rancangan acak lengkap (RAL) dengan taraf signifikan α=0,05. Analisis yang dilakukan yaitu analisis organoleptik, analisis fisik, dan analisis proksimat. Hasil analisis organoleptik dengan uji mutu hedonik menunjukkan bahwa nugget ayam yang ditambahkan 15% pati resisten ubi jalar merupakan formulasi terbaik yang paling diterima oleh panelis. Uji cooking loss didapatkan hasil bahwa semakin banyak pati resisten ubi jalar ditambahkan maka semakin besar cooking loss yang terjadi. Selain itu, hasil analisis proksimat yaitu kadar air 58,8%, kadar abu 1,75%, protein 20,71%, lemak 3,21%, karbohidrat 15,68%, dan serat pangan 5,41%. 
PENGARUH PENAMBAHAN EKSTRAK DAUN SALAM TERHADAP UMUR SIMPAN BAKSO Tantri Yulianti; Dewi Cakrawati
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.2890

Abstract

Meatball was Indonesian favorite food made from meat, seasoning and additives. Meatball was perishable due to high water content and nutrition therefore to increase it shelf life there was a need to add natural preservative that have the ability to prevent the growth of microorganism. The aims of the research was to determine the effect of addition on bay leaves extract to the meatball characteristics. The research was conducted using experimental method. The independent variable was bay leave concentration, consist of four stages there were 1%, 2% and 3%. Dependent variables consist of organoleptic characteristics, microorganism using Total Plate Count method, were measure each 2 days during 6 days storage. Result showed addition of bay leave extract can extend meatball shelf life in room temperature for two days. After two days, meatball was deteriorated shown by high number of microorganisms, off-flavor, soft texture
KAJIAN PEMANFAATAN PATI MODIFIKASI METODE FISIK PADA PEMBUATAN TODDLER COOKIES PREBIOTIK Dewi Cakrawati; Siti Mujdalipah
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2035

Abstract

New type of cookies has been made by wild yam (gembili) flour to substitute wheat flour.  Starch from gembili (wild yam) contains dietary fiber that can support probiotic growth. The use of gembili starch to substitute wheat flour cookies for toddler is expected to improve the content of dietary fiber in toddler cookies, so that toddlers’ gastrointestinal function is improved. Research on the effect of modified starch in prebiotic toddler gembili cookies was conducted by employing an experimental design of Split Plot Design with two factors: methods of starch modification which were pre gelatinization and autocalving-cooling, and substitution rate of gembili starch (10%,20%,30%,40%). Organoleptic analysis using hedonic quality test showed treatment accepted by panelis was autoclaving-cooling starch with 20% substitution rate containing 6.11% of dietary fiber.
PENGARUH PENAMBAHAN CMC SEBAGAI SENYAWA PENSTABIL TERHADAP YOGHURT TEPUNG GEMBILI Dewi Cakrawati; Mochamad Angga Kusumah
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2469

Abstract

The study aims to determine the effect of CMC in preventing yoghurt separation in 7 days with the addition of 2% Dioscorea esculenta flour. Organoleptic test using quality hedonic was conducting to find out yoghurt with addition of CMC that had accepted characteristic by panelists. Research was carried out using regression method to determine the total titrated acid, pH and separation level of yoghurt during storage. The concentrations of CMC were added at 0.2%, 0.4%, 0.6%, 0.8%. The analysis showed the addition of 0.6% CMC showed the lowest separation with high viscosity grades of DPAs 40.25. Yoghurt storage for 7 days shows a graph of the pH value and total titrated acid were parabolic where increasing in total titrated acid value would lower the pH value. Yoghurt was damaged on the 7th day of storage at room temperature characterized by the increasing in the pH value and damage to the organoleptics properties, namely yoghurt flavor and aroma.
PENGARUH PRA FERMENTASI DAN SUHU MASERASI TERHADAP BEBERAPA SIFAT FISIKOKIMIA MINYAK KASAR KLUWAK Tati Sukarti; Mira Miranti; Dewi Cakrawati
Teknotan: Jurnal Industri Teknologi Pertanian Vol 1, No 2 (2007)
Publisher : Fakultas Teknologi Industri Pertanian

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

Abstract

Kluwak adalah hasil fermentasi biji kepayang yang mengandung 24% minyak dengan komposisi asam lemak terdiri dari 42,3% asam oleat dan 39,8% asam linoleat yang dapat dijadikan sumber minyak esensial. Minyak yang diperoleh dari kluwak dipengaruhi oleh fermentasi biji kepayang dan cara ekstraksi minyak. Ekstraksi minyak kluwak dilakukan menggunakan pelarut organik secara maserasi karena suhu ekstraksi yang digunakan di bawah titik didih pelarut sehingga terdegradasinya komponen minyak akibat panas dapat dihindari.Penelitian ini bertujuan untuk menentukan pra fermentasi dan suhu maserasi yang menghasilkan minyak kasar kluwak dengan rendemen tinggi dan sifat fisikokimia yang baik. Metode penelitian yang digunakan adalah Rancangan Petak Terpisah terdiri dari 4 ulangan dengan Main plot Pra Fermentasi yaitu perebusan pada suhu 98oC selama 1 jam dan perendaman selama 24 jam, sedangkan Sub plot yaitu suhu maserasi 30oC±3oC, 45oC±3oC, 60oC ± 3oC. Hasil penelitian menunjukkan perlakuan pra fermentasi dengan cara perebusan pada suhu 98oC selama 1 jam dengan suhu maserasi 45oC±3oC menghasilkan minyak kasar kluwak berwarna kuning dengan rendemen sebesar 22,235%, dengan karakteristik bilangan asam sebesar 15,123; bilangan peroksida sebesar 9,29; bilangan iod sebesar 104,725; bilangan penyabunan sebesar 126,44, berat jenis 0,89023; indeks bias sebesar 1,456939 dengan komposisi asam lemak terdiri dari 0,11% asam miristat, 10,3% asam palmitat, 3,84% asam stearat, 38,4% asam oleat, 42,2%  asam linoleat dan 3,97% asam linolenat. Kata kunci: Minyak kluwak kasar, Pra fermentasi, Suhu maserasi
Consecutive Purple Sweet Potato Vinegar Fermentation Using Mixed Starter of Aspergillus spp, Saccharomyces Cerevisiae, and Dried Starter of Acetobacter pasteurianus Cakrawati, Dewi; Hongsprabhas, P.
ASEAN Journal of Science and Engineering Vol 4, No 1 (2024): AJSE: March 2024
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/ajse.v4i1.60559

Abstract

This study investigated the effect of sorbent material on the viability of dried A. pasteurianus starter and the use of defined starter culture of fungi Aspergillus spp, yeast S. cerevisiae, and dried A. pasteurianus starter during purple sweet potato vinegar fermentation.  Complex carbohydrate in cultivation media protects cells during drying, while rice flour as sorbent material absorbs water to obtain dried starter of A. pasteurianus. Increasing the ratio of cultivation media and sorbent material from 1:1 to 1:2 could reduce aw of dried A. pasteurianus starter that will prolong storage time. Mixed starter of Aspergillus spp, yeast S. cerevisiae, and dried A. pasteurianus starter could convert starch to glucose to EtOH to acetic acid during fermentation. However, media saccharified by A. usamii contain lower EtOH and higher acetic acid than media saccharified by A. shirousamii (P0.05). It is noteworthy that A. usamii could hydrolyze starch and protein in rice flour to prevent nutrient exhaustion during acetic acid production by A. pasteurianus. While nutrient exhaustion in media saccharified by A. shirousamii leads to the utilization of acetic acid known as over-oxidation.
Co-Authors Afianti Sulastri, Afianti Ahmad Ridwan Ali Satia Graha Anggraini, Fina Siti Aprilianto, Kevin Aprina, Alvira Silva Danny Eka Wahyu Saputra Ekowati, Bangun Ambar Faridah, Chintya Nur Hongsprabhas, P. Ihsan, Rizqy Zainul Meilani, Dini Mira Miranti Mochamad Angga Kusumah Mustika Nuramalia Handayani Putri, Nadya Rachma Rahayu, Dwi Lestari Robbani, Putri Aulia Fitrah Siti Mujdalipah Sri Handayani Sundari, Sri Sya'adah, Siti Asiah Tanesha, Josephine Tantri Yulianti Tasjiah, Melly Amalia Tati Sukarti Tresuwan, Khemapas Utami, Kiki Diyah Ayu Yatti Sugiarti, Yatti Yosintha, Rolisda