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All Journal Jurnal Gizi dan Pangan Naturalistic : Jurnal Kajian dan Penelitian Pendidikan dan Pembelajaran Syntax Idea Jurnal Sains Boga JURNAL SOCIA AKADEMIKA COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Sosial dan Sains Cerdika: Jurnal Ilmiah Indonesia Media Pendidikan Gizi dan Kuliner GeoEco

Guspri Devi Artanti

Jakarta State University, DKI Jakarta, Indonesia

Author-ID : 2567240

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Physics Public Health Social Sciences Other

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ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI PENERIMAAN PETANI TERHADAP PRODUK REKAYASA GENETIKA Guspri Devi Artanti; Hardinsyah Hardinsyah; Dewa Ketut Sadra Swastika; Retnaningsih Retnaningsih
Jurnal Gizi dan Pangan Vol. 5 No. 2 (2010)
Publisher : Food and Nutrition Society of Indonesia

This cross sectional study was aimed at analyzing determinant factors of farmer’s acceptance on GMO Product. For these purpose 150 farmers was selected from Jombang District (East Java) and 150 rests was selected from Deli Serdang District (North Sumatera). A logistic regression was applied to analyze the determinant factors of farmer’s acceptance on GMO. The result showed that determinant factor of farmer’s acceptance was farmer’s knowledge on GMO. The higher level of knowledge, the lower the acceptance. The knowledge of farmer’s on GMO was different between the two areas. Another result of this study showed farmers expectation about GMO Food could be circulated it can give positive impact: high quality for their agriculture produce; increase the productivity of Indonesian agriculture; and more information and socialization about GMO Product from the government. The government preferably compiled the program to increase knowledge of the farmer’s against GMO by carrying out the approach and giving of information and the fact about GMO in the field through the increased in the activity of farmer’s involvement in the farmers group.

Penerimaan Konsumen Terhadap Cokelat Ganache Krim Nabati (Survei pada Pengusaha Kue di Wilayah Jakarta Timur) Innika Nurhabiba Simatupang; Guspri Devi Artanti; Cucu Cahyana
Jurnal Sains Boga Vol 1 No 1 (2018): Jurnal Sains Boga, Vol 1 No 1 (2018)
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.001.1.04

Penelitian ini dilakukan untuk mendeskripsikan penerimaan konsumen terhadap cokelat ganache krim nabati. Uji penerimaan dilakukan menggunakan instrumen tertutup melalui berbagai aspek penerimaan, seperti; kesadaran, minat, evaluasi, percobaan, serta penerimaan, yang dilakukan kepada 50 pengusaha kue yang mengikuti acara kegiatan pendampingan wirausaha di RPTRA Jatinegara, Jakarta Timur. Penelitian ini menggunakan metode survei. Pengambilan sampel dilakukan dengan teknik purposive sampling. Teknik analisis data dalam penelitian ini menggunakan uji deskriptif. Hasil penelitian menunjukkan bahwa pengusaha kue yang berdomisili di wilayah Jakarta Timur menerima cokelat ganache nabati dilihat dari berbagai aspek penerimaan.

Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread Septo Adi Prabowo; Guspri Devi Artanti; Efrina
Jurnal Sains Boga Vol 4 No 1 (2021): Jurnal Sains Boga Volume 4 Nomor 1, Mei 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.1.01

Abstract This study aims to study the effect of the length of the time of final fermentation (final proofing) in making Japanese Milk Bread. This research was conducted at the Cake and Bread Laboratory of the Catering Education Study Program, Jakarta State University, from February to August 2019, using the experimental method. The difference in the time of the final fermentation used is 50 minutes, 60 minutes and 70 minutes. Quality assessment is carried out by scoring tests on external and internal aspects, namely shape, skin color, skin characteristics, pores, crumb color, texture, taste, and aroma to the somewhat trained panelists namely students of Culinary Education Study Program, Jakarta State University, amounting to 45 people . Quality test results and physical analysis of Japanese Milk Bread products with differences in final fermentation time have a good value from external and internal aspects. On the external aspect, the form of Japanese Milk Bread in the final fermentation of 50 and 60 minutes is in the category of approaching to expand and the final fermentation of 70 minutes is in the assessment between expand and very expand. In the aspect of skin color Japanese Milk Bread with final fermentation of 50, 60, and 70 minutes is in the category of approaching yellowish white. In the aspect of skin color characteristics of Japanese Milk Bread with the final fermentation time of 50, 60, and 70 minutes is in the near-thin category. As for internal aspects, the pore of Japanese Milk Bread with final fermentation of 50, 60, and 70 minutes is in the near-fine evaluation aspect. In the aspect of crumbs of Japanese Milk Bread with 50, 60, and 70 minutes fermentation, the assessment is near the yellowish white. In the aspect of texture of Japanese Millk Bread with the final fermentation time of 50 and 70 minutes, the evaluation is close to soft, and the final fermentation time of 60 minutes is in the category of evaluation between soft and very soft. In the aspect of taste with a final fermentation time of 50, 60, and 70 minutes is in the category of assessment approaching the taste of milk. The evaluation category approaching the scented butter is found in the aspect of Japanese Milk bread aroma with final fermentation of 50 and 60 minutes while the final fermentation of 70 minutes is in the butter scented evaluation category. High dimensional aspect physical test at the final fermentation of 50 minutes is 5 cm; 5.5 cm for 60 minutes final fermentation and 6 cm for 70 minutes final fermentation. The final 70 minute fermentation pore aspect still has small, fine pores and has no air space in the bread. The results of the Kruskal-Wallis test at α=0.05 indicate that there is no influence on the quality of Japanese Milk Bread with the difference in final fermentation time. However, when viewed from the results of physical and physical tests, researchers recommend that Japanese Milk Bread with a final fermentation time of 70 minutes is the best final fermentation time for making Japanese Milk Bread. Abstrak Penelitian ini bertujuan untuk mempelajari pengaruh lama waktu fermentasi akhir (final proofing) pada pembuatan Japanese Milk Bread. Penelitian ini dilakukan di Laboratorium Kue dan Roti Program Studi Pendidikan Tata Boga, Universitas Negerti Jakarta pada bulan Februari sampai dengan Agustus 2019 dengan menggunakan metode eksperimen. Perbedaan lama waktu fermentasi akhir yang digunakan adalah 50 menit, 60 menit, dan 70 menit. Penilaian kualitas dilakukan dengan uji skoring terhadap aspek ekternal dan internal yaitu bentuk, warna kulit, karakteristik kulit, pori, warna remah, tekstur, rasa, dan aroma kepada panelis agak terlatih yaitu mahasiswa Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta yang berjumlah 45 orang. Hasil uji kualitas serta analisis fisik terhadap produk Japanese Milk Bread dengan perbedaan waktu fermentasi akhir memiliki nilai yang baik dari aspek eksternal maupun internal. Pada aspek eksternal, bentuk Japanese Milk Bread pada fermentasi akhir 50 dan 60 menit berada pada kategori penilaian mendekati mengembang serta fermentasi akhir 70 menit berada pada penilaian antara mengembang dan sangat mengembang. Pada aspek warna kulit Japanese Milk Bread dengan fermentasi akhir 50, 60, dan 70 menit berada pada kategori mendekati putih kekuningan. Pada aspek karakteristik warna kulit Japanese Milk Bread dengan waktu fermentasi akhir 50, 60, dan 70 menit berada pada kategori mendekati tipis. Sementara untuk aspek internal, pori Japanese Milk Bread dengan fermentasi akhir 50, 60, dan 70 menit berada pada aspek penilaian mendekati halus. Pada aspek warna remah Japanese Milk Bread dengan fermentasi akhir 50, 60, dan 70 menit berada pada kategori penilaian mendekati putih kekuningan. Pada aspek tekstur Japanese Millk Bread dengan waktu fermentasi akhir 50 dan 70 menit berada pada penilaian mendekati lembut, serta waktu fermentasi akhir 60 menit berada pada kategori penilaian antara lembut dan sangat lembut. Pada aspek rasa dengan waktu fermentasi akhir 50, 60, dan 70 menit berada pada kategori penilaian mendekati terasa susu. Kategori penilaian mendekati beraroma butter terdapat dalam aspek aroma Japanese Milk bread dengan fermentasi akhir 50 dan 60 menit sementara pada fermentasi akhir 70 menit berada dalam kategori penilaian beraroma butter. Uji fisik aspek dimensi tinggi pada fermentasi akhir 50 menit adalah 5 cm; 5,5 cm untuk fermentasi akhir 60 menit dan 6 cm pada fermentasi akhir 70 menit. Aspek pori fermentasi akhir 70 menit masih mempunyai pori yang kecil dan halus serta tidak mempunyai ruang udara didalam roti. Hasil uji Kruskal-Wallis pada α=0,05 menunjukkan bahwa tidak terdapat pengaruh kualitas Japanese Milk Bread dengan perbedaan waktu fermentasi akhir. Namun jika dilihat dari hasil uji kualitas dan fsik peneliti merekomendasikan Japanese Milk Bread dengan waktu fermentasi akhir 70 menit adalah waktu fermentasi akhir terbaik untuk pembuatan Japanese Milk Bread. Kata kunci: Japanese Milk Bread, waktu fermentasi akhir, kualitas

Pengaruh Substitusi Tepung Beras Hitam (Oryza Sativa L. Indica) Pada Pembuatan Roti Tawar Terhadap Daya Terima Konsumen Dwi Meliana Putri; Guspri Devi Artanti; Sachriani
Jurnal Sains Boga Vol 4 No 2 (2021): Jurnal Sains Boga Volume 4 Nomor 2, November 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.02.05

The objective of this study was to learn the effect of black rice flour substitution on white bread processing to consumer acceptance, covering aspects of external (volume and skin color), and aspects of internal (skin character, crumb color, flavor, taste and texture). This study used an experimental method performed at the Laboratory of Pastry and Bakery, Food and Nutrition Program, Faculty of Technology, State University of Jakarta from January until December 2020. Organolaptic test conducted on 25 no trained panelists. The results of the descriptive data showed that white bread substitute black rice flour as much as 10% are most preferred by consumers in all aspects, with an average of 4.52 aspects of volume; outer aspect of color 4.24; aspects of the crumb of 4.16; aspects of the crumb color of 4.12; aroma aspects of 4.32; flavor aspects of 4.4; and crumb texture aspects of 4.48 which all aspects a showed that are in the range of categories like to very like. Hypothesis analyze using Friedman test showed that there is a substitution effect of black rice flour on white bread processing in percentage 10%, 20%, and 30% on consumer acceptance on all aspects: volume, the color of the skin or crust, crumb / pores, crumb color, flavor, taste, and texture. Tuckeys test results showed that white bread substitute black rice flour in percentage 10% dan 20% are the preferred consumer, with the recommended substitution formula as much as 20% as the best usage of the black rice.

Pengaruh Substitusi Tepung Ampas Tahu (Glycine Max L. Merrill) pada Pembuatan Pasta Kering Farfalle Terhadap Daya Terima Konsumen Devi Rukmana; Mariani; Guspri Devi Artanti
Jurnal Sains Boga Vol 5 No 1 (2022): Jurnal Sains Boga Volume 5 Nomor 1, Mei 2022
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.005.1.05

Abstract The aim of this research is to determine the effect of substituting tofu waste flour in the production of dried Farfalle on consumers’ acceptance. This research was conducted in Pastry and Bakery Laboratory in Vocational of Culinary Education, State University of Jakarta. This was an experimental research. Based on assessment of acceptance test to 30 semi trained panel about organoleptic aspects, dried farfalle with tofu waste flour substitution were well accepted. The score of the 5 aspects, namely color (raw and cooked), taste, aroma, and texture, were all in the category of quite like to like. The result of organoleptic test was analyzed with Friedman test in significance level α = 0,05 proved that on the aspect of raw and cooked pasta color there are effects of tofu waste flour substitution in the production of dried farfalle on consumers’ acceptance. Meanwhile, the hypothesis testing on taste, aroma, and texture shows that there is no effects of tofu waste flour substitution in the production of dried Farfalle on consumers’ acceptance. Keywords : Consumers’ Acceptance, Dried Pasta, Farfalle, Tofu Waste Flour.

HUBUNGAN PENGETAHUAN TENTANG SANITASI HIGIENE DENGAN SIKAP PENJAMAH MAKANAN DI KAWASAN KULINER TAMAN JAJAN Nur Alissa Leonita Husaini; Ms Mariani; Guspri Devi Artanti
Jurnal Socia Akademika Vol 8 No 1 (2022): Edisi Juni 2022
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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

This study aims to identify the relationship between knowledge about hygiene sanitation and the attitudes of food handlers related to food management in the Culinary Area of Taman Jajan. This research uses a quantitative approach with survey methods and a cross-sectional approach. This research was conducted in the culinary area of Taman Jajan. The sample of this study was 62 food handlers and used the purposive sampling method. This study showed that as many as 51 respondents (82.26%) had a piece of knowledge about hygiene sanitation with a suitable category. As many as 54 respondents (87.1%) had attitudes related to food management with good categories. There is a positive and significant relationship between the variables of knowledge about hygiene sanitation and the variable attitudes of food handlers related to food management in the Culinary Area of Taman Jajan. As many as 15.2% of food handlers' attitudes related to food management were determined by their knowledge of hygiene and sanitation. As many as 84.8% were determined by other variables not studied in this study. Advice to the manager of the Taman Jajan culinary area to provide a briefing of practical hygiene sanitation knowledge in the form of pamphlets or brochures to food handlers

Pengaruh Metode Pembelajaran Mind Mapping Terhadap Pengetahuan Pada Kompetensi Dasar Menganalisis Dessert Melalui Pembelajaran Jarak Jauh Azza Rusda Rusda; Rina Febriana Febriana; Guspri Devi Artanti
Syntax Idea Vol 4 No 7 (2022): Syntax Idea
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i7.1880

The application of various lecture methods through distance learning has several obstacles, so alternative methods are needed. This study aims to analyze the effect of mind mapping learning methods assisted by picture media on students' knowledge of the Basic Competence of Analyzing Dessert through Distance Learning. The research was held at Vocational High School 38 Jakarta with a population of 69 students in 2021/2022. The research method used a quasi-experimental, non-equivalent control group design with a purposive sampling technique. Class XI Culinary II is the Experiment Class with 33 Respondents, and Class XI Culinary I is the Control Class with 35 Respondents. Research data was sourced from the mean value of the post-test of the two classes. The results showed that the t-test = 2.138 with a significance of p = (0.037) <0.05. Accordingly, H0 was rejected, so Ha was accepted. The mean value of the Experimental Class showed an increase in knowledge of 22% while the Control Class was 14%. So, the mind mapping method with the help of image media is more influential in increasing knowledge of analyzing desserts through distance learning.

PENGARUH SUBSTITUSI TEPUNG SINGKONG (Manihot esculenta C.) TERHADAP KUALITAS CHICKEN CURRY PUFF FROZEN Dita Ajeng Indriati; Guspri Devi Artanti; Nur Riska
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 2, No 1 (2022): EDISI FEBRUARI
Publisher : Universitas Negeri Medan

ABSTRAK: Penelitian ini bertujuan untuk mempelajari dan menganalisis pengaruh substitusi tepung singkong terhadap kualitas chicken curry puff frozen berdasarkan aspek warna kulit, warna isian, tekstur, lembaran, rasa, dan aroma. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan November 2019 hingga Januari 2022. Metode yang digunakan dalam penelitian adalah metode eksperimen. Sampel penelitian yang digunakan adalah chicken curry puff frozen substitusi tepung singkong sebanyak 10%, 20% dan 30% dengan lama waktu beku penyimpanan 7 hari, produk diujikan kepada 45 panelis yang menilai aspek warna kulit, tekstur, lembaran, rasa, warna isian, dan aroma. Berdasarkan hasil uji hipotesis statistik dengan menggunakan uji Kruskal Wallis menunjukkan bahwa tidak terdapat pengaruh tepung singkong terhadap kualitas chicken curry puff frozen yang ditinjau dari aspek warna kulit, tekstur, lembaran, rasa, warna isian, dan aroma. Kesimpulan dari penelitian ini adalah merekomendasikan penggunaan tepung singkong 30% untuk dikembangkan sebagai inovasi pada usaha curry puff, dan mengoptimalkan pemanfaatan tepung singkong serta mengenalkan produk patisserie curry puff tepung singkong. Kata kunci: Tepung Singkong, Chicken Curry Puff Frozen, Kualitas

Pengaruh Lama Penyimpanan Adonan Pada Metode Autolisis Dalam Pembuatan Donat Terhadap Daya Terima Konsumen Farhansyah Muhammadien; Guspri Devi Artanti; Cucu Cahyana
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 1, No 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

This study aims to analyze the effect of dough storage time on the autolysis method in making donuts on consumer acceptance. This study used an experimental method with the treatment of differences in storage time for dough with autolysis methods in making donuts with different lengths of time, namely 40 minutes, 60 minutes, and 80 minutes. Organoleptic analysis was carried out using a hedonic quality test on volume, skin color, frying average, shape, skin character, pores, aroma, crumb color, taste, tissue texture, quality of chewing, and oil absorption rate with 5 aspects of a rating scale and carried out by 3 trained panelists. Based on the results of the long test of dough storage on the autolysis method in making donuts, it has the highest average volume aspect, namely 4.3 with a large scale rating. The assessment of the skin color aspect has the highest average value, namely 4.7 with a brownish yellow rating scale. The assessment of the average aspect of the frying pan has the highest average value, namely 4.3 with an average rating scale. The shape aspect assessment has the highest average value, namely 4.3 with a round rating scale, the hole is in the middle of a small circle. Assessment of skin character aspects has the highest average value, namely 4.3 with a soft rating scale. The assessment of the pores aspect has the highest average value, namely 4.3 with a small rating scale. The results of donuts made using the autolysis method showed that the results of the hypothesis test were statistically significant and not significantly different (α = 0.05). Statistically, the organoleptic test results at an error rate of 0.05 did not show significantly different results in the aspects of shape, volume, skin color, aroma, crumb color, pores, tenderness, and chewing quality of donuts made using the autolysis method.

PENGEMBANGAN MEDIA VIDEO PEMBELAJARAN PEMBUATAN CHIFFON CAKE PADA MATA KULIAH KUE KONTINENTAL Sofia Imany; Guspri Devi Artanti; Annis Kandriasari
Media Pendidikan Gizi dan Kuliner Vol 8, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia (UPI)

Penelitian ini bertujuan untuk mengembangkan media video pembelajaran pembuatan chiffon cake pada mata kuliah kue kontinental. Jenis penelitian ini merupakan Research and Development dengan model pengembangan ADDIE. Evaluasi dilakukan oleh 1 dosen ahli media, 1 dosen ahli materi, dan 1 dosen ahli bahasa, kemudian dilakukan uji evaluasi kepada mahasiswa Pendidikan Tata Boga UNJ angkatan 2016 yaitu 2 orang perorangan, 6 orang terbatas, dan 15 orang lapangan. Persentasi yang diperoleh ahli media sebesar 95% yang berarti kualitas media pembelajaran ini termasuk kategori sangat baik, persentasi yang diperoleh ahli materi sebesar 94,2% yang berarti materi dalam media video pembelajaran ini termasuk kategori sangat baik. Persentasi yang diperoleh ahli bahasa sebesar 80% yang berarti bahasa dalam media video pembelajaran ini termasuk kategori baik. Persentasi yang diperoleh pada uji perorangan sebesar 89,2% yang berarti kualitas media video pembelajaran ini termasuk kategori baik. Hasil uji terbatas diperoleh nilai sebesar 94% yang berarti kualitas media video pembelajaran ini termasuk kategori sangat baik. Persentasi yang diperoleh pada uji lapangan sebesar 94% yang berarti kualitas media video pembelajaran ini termasuk kategori sangat baik. Hasil persentasi ahli dan mahasiswa menunjukan bahwa media video pembelajaran pembuatan chiffon cake layak untuk digunakan sebagai media pembelajaran pada mata kuliah kue kontinental.

Co-Authors Ade Rizki Septiani Adellia Utami Agus Priadi Alif Putri Diajengsari Alsuhendra Alsuhendra Annis Kandriasari Azza Rusda Rusda Cucu Cahyana Devi Rukmana Dewa Ketut Sadra Swastika Dita Ajeng Indriati Dwi Meliana Putri Efrina Erian Fatria Farhansyah Muhammadien Hardinsyah Innika Nurhabiba Simatupang Mariani Mariani Mariani Meiliana Nurfitriani Mohammad Arfan Munajat Mohammad Fahmi Nugraha Ms Mariani Nadiroh Nur Alissa Leonita Husaini Nur Riska Rahmayanti Ningsih Retnaningsih Retnaningsih Riema Oktavia Sahla Rina Febriana Sachriani Sachriani Septo Adi Prabowo Sofia Imany Talchy Dwi Febrita Yeni Yulianti

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