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All Journal Jurnal Gizi dan Pangan Naturalistic : Jurnal Kajian dan Penelitian Pendidikan dan Pembelajaran Jurnal Ilmiah Mandala Education (JIME) Jurnal Review Pendidikan dan Pengajaran (JRPP) Syntax Idea Community Engagement and Emergence Journal (CEEJ) Jurnal Sains Boga JURNAL SOCIA AKADEMIKA COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) SENTRI: Jurnal Riset Ilmiah Jurnal Sosial dan Sains Cerdika: Jurnal Ilmiah Indonesia Media Pendidikan Gizi dan Kuliner RESLAJ: Religion Education Social Laa Roiba Journal Journal of Innovative and Creativity Pendekar: Jurnal Pendidikan Berkarakter Journal of Education Sciences (Edusci) GeoEco
Guspri Devi Artanti
Jakarta State University, DKI Jakarta, Indonesia
Religion 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 Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Analisis Perbedaan dan Daya Terima Saus Lo Mein Instan Dengan Penggunaan 3 Jenis Pati Berbeda Sebagai Rintisan Usaha Fidiyani Aryo Wicaksono; Destarasta Amurwa Bhumi; Muhammad Iqbal Ramadhan; Yeni Yulianti; Guspri Devi Artanti
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i2.13085

Abstract

This study aimed to analyze the sensory quality of instant Lo Mein sauce using three types of natural starches, namely corn starch, cassava starch, and arrowroot starch, to evaluate consumer acceptance of the best formulation, and to develop the product as a business start-up. The research was conducted at the Pastry and Bakery Laboratory, Applied Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Universitas Negeri Jakarta. The study employed an experimental method consisting of three stages: sensory quality evaluation by 10 expert panelists, consumer acceptance testing involving 100 consumer panelists, and business start-up development. The evaluated attributes included color, aroma, taste, texture, and overall product quality. The results showed that the type of starch significantly affected the sensory quality of the instant Lo Mein sauce. Based on the expert panelists' evaluation, cassava starch produced the best sensory characteristics and subsequently achieved the highest level of consumer acceptance in terms of color, aroma, taste, texture, and overall quality. The best formulation was then developed into an instant Lo Mein sauce product under the brand name Me!nova, marketed in a 250 ml spout pouch package at a selling price of IDR 20,000 per package. During one sales period, the Me!nova product generated a total revenue of IDR 600,000,-. The instant Lo Mein sauce product is expected to promote the utilization of local food resources and create new business opportunities within the community
The Effect Of Peanuts Aquafaba (Arachis Hypogaea L) On The Sensory And Physical Quality Of Lidah Kucing Cookies Shasa Keishya; Guspri Devi Artanti; Annis Kandriasari
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11725

Abstract

This study aimed to investigate the effect of using peanuts aquafaba on the sensory and physical quality of ‘lidah kucing’ cookies. A quantitative experimental design was employed, with three treatment groups varying the ratio of water to peanut aquafaba: 1:2, 1:3 and 1:4. Sensory quality was assessed by semi-trained panellists in terms of colour, scent, crispness, sweetness, peanuts flavour and aftertaste using the Kruskal-Wallis test followed by Tukey’s test, whilst physical quality was analysed using ANOVA with a completely randomised design followed by Duncan’s test. The results of the study showed that peanuts aquafaba had no effect on the colour, scent, crispness, and sweetness of ‘lidah kucing’. However, there was an effect on the peanut flavour and peanut aftertaste, with the 1:2 treatment yielding the highest scores due to the higher concentration of aquafaba. In terms of physical quality, the 1:2 treatment produced the highest baking loss (39.2%) and was deemed the best as it indicated optimal water evaporation, whilst in terms of spreading power, the 1:4 treatment produced the highest spreading power (126.9%); consequently, the 1:2 treatment (68.1%) was assessed as the best treatment due to its low spreading power, resulting in a more stable and firm cake shape during the baking process. Peanuts aquafaba has the potential to serve as a plant-based alternative to egg white in ‘lidah kucing’ cookies, with optimal characteristics varying according to the concentration used.
The Mediating Role of Locus of Control in the Relationship between Environmental Education and Pro-Environmental Behavior among University Students Dewi Indah Pratiwi; Budiaman Budiaman; Guspri Devi Artanti
Jurnal Edusci Vol 3 No 3 (2026): Vol 3 No 3 January 2026
Publisher : Annpublisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/edusci.v3i3.1142

Abstract

Aims. This study investigates the relationship between environmental education and pro-environmental behavior among university students, with locus of control as a mediating variable. Environmental education is believed to enhance awareness and values related to sustainability, yet its effectiveness may depend on individuals’ perceived control over their actions. Methods. The study involved 200 students from various academic programs who had taken environmental courses. Partial Least Squares Structural Equation Modeling (PLS-SEM) was employed for data analysis. Result. The results show that environmental education positively influences pro-environmental behavior, and locus of control significantly mediates this relationship. Conclusion. Students with an internal locus of control are more likely to translate environmental knowledge into actionable behavior. Implementation. The study suggests that educational strategies should emphasize the development of personal agency in environmental matters to support behavioral change.
Keselarasan Kompetensi Keterampilan Khusus pada Mata Kuliah Pengolahan Roti dengan KKNI Level 6 dan SKKNI Fae Khansa Mora Iskandar; Guspri Devi Artanti; Annis Kandriasari
SENTRI: Jurnal Riset Ilmiah Vol. 5 No. 1 (2026): SENTRI : Jurnal Riset Ilmiah, Januari 2026
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v5i1.5575

Abstract

This study aims to analyze the alignment of sub-competences in the Bread-processing Course with the Indonesian Qualification Framwork Level 6 and the Indonesian National Work Competency Standard within the Culinary Education Study Program at Jakarta State University. For this research, qualitative approach is being used with descriptive analytic as the research method. Data were collected through direct observation in practicum session conducted involving 28 university students over 11 times practicum session. The findings indicate that the Bread-processing Course effectively develops student’ sub-competences in line with Indonesian Qualification Framework and Indonesian National Work Competency Standard. The practical implications suggest that the course curriculum and implementation are on the right path toward producing graduates whose skills meet the national occupation standards. However, to further strengthen the overall alignment, several areas can be enhanced to achieve far better optimal outcomes
Perbedaan Tingkat Pemahaman Mahasiswa Bidang Keahlian Boga Lulusan SMA dan SMK Terhadap Istilah Asing Pada Materi Stock, Sauce, dan Appetizer Mesha Oktariany Saraswati Millenia; Mariani Mariani; Guspri Devi Artanti
Pendekar : Jurnal Pendidikan Berkarakter Vol. 2 No. 3 (2024): Juni : Jurnal Pendidikan Berkarakter
Publisher : LPPM Politeknik Pratama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/pendekar.v2i3.727

Abstract

This study aims to compare whether there are differences in levels of understanding between students graduates from Senior High School and Vocational High School about foreign terms in continental food processing subject especially stock, sauce, and appetizer. This research uses a descriptive comparative type of method. The number of samples in this research were 60 students with details 30 coming from students with vocational highschool background and 30 coming from students with senior high school background. The data were analyzed using an independent t-test. Based on the data, it can be found that the average value of understanding level about foreign terms of students from high school 16,96 and students who came from Vocational High School 20,90 and from these results, the highest average come from students with Vocational High School as the backgrounds. The results of testing the hypothesis by using independent sample t-test showed that the tcount is 3,378 where the ttable is less than 2,002 (α = 0,05) then Ho is rejected, and Ha is accepted. Based on the test results, it can be concluded that there is a significant difference between students graduated from Senior High School and students graduated from Vocational High School. From this study, it is recommended for cullinary students to seek more knowledge about foreign terms in continental food processing to enhance their competence and skill. For the study program, it is reccomends to gives more attention and to provide knowledge and learning about foreign terms especially those who have never received lessons in continental food processing.
The Effect Of Kimpul Taro Flour (Xanthosoma Sagittifolium) Substitution On The Physical And Sensory Quality Of Onde-Onde Dinda Fitria Bintang; Cucu Cahyana; Guspri Devi Artanti
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11751

Abstract

This study investigated the effect of substituting kimpul taro flour (Xanthosoma sagittifolium) for other flours on the physical and sensory quality of onde-onde, as a local food diversification strategy. An experimental method was applied using 10%, 20%, and 30% kimpul taro flour substitution for glutinous rice flour. A non-substituted formulation was used as the control in the physical quality tests. Physical quality was evaluated by measuring surface oil retention and changes in oil volume after frying, with three replications, and the data were analyzed using analysis of variance at the 5% significance level. Sensory quality was evaluated by 45 semi-trained panelists, with 15 panelists assigned to each treatment, covering color, kimpul taro aroma, sweetness, kimpul taro taste, texture, and overall appearance. Sensory data were analyzed using the Kruskal-Wallis test. The results showed that 10-30% substitution did not significantly affect surface oil retention or changes in oil volume. None of the sensory attributes differed significantly because all calculated chi-square values were lower than the critical value. Descriptively, the 10% treatment produced mean scores of 4.7 for color, 4.5 for sweetness, and 4.4 for texture, and most closely resembled the standard product. Substitution up to 30% remained acceptable in sensory terms, although higher substitution levels tended to reduce color brightness and chewiness. Kimpul taro flour can therefore be used as a partial substitute in onde-onde, with the 10% level recommended as the most stable formulation based on the combined physical and sensory results.
Effectiveness Of Digital Flipbook Media On Buttercream Material In Improving Students’ Knowledge In A Cake Decoration Course Seruni Nitihani; Guspri Devi Artanti; Cucu Cahyana
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11786

Abstract

This study examined the effectiveness of a digital flipbook on buttercream material in improving students’ knowledge in a university Cake Decoration course. A quantitative pre-experimental approach with a one-group pre-test–post-test design was employed. The participants were 70 applied-undergraduate culinary students selected through purposive sampling. The learning medium was a 72-page Heyzine-based flipbook combining text, photographs, process diagrams, navigation features, and embedded video tutorials. Knowledge was measured using 16 valid multiple-choice items derived from an initial pool of 30 questions. Instrument testing produced a reliability coefficient of 0.91. The data were analyzed using descriptive statistics, the Lilliefors normality test, the Wilcoxon signed-rank test, and average normalized gain. Mean scores increased from 74.375 (SD = 17.650) on the pre-test to 86.071 (SD = 7.832) on the post-test. Because both distributions were non-normal, the Wilcoxon test was applied and indicated a significant difference (W = 357; Z = −4.227; p < .001). The average N-Gain was 0.456, which falls within the moderate category. These findings show that the digital flipbook effectively improved students’ knowledge while also reducing score dispersion. The medium is therefore suitable as a flexible, multimodal learning resource for theory and procedure-oriented culinary instruction
Developing Competency Assessment for Cook Helper: A Systematic Literature Review Dyah Putri; Rina Febriana Hendrawan; Guspri Devi Artanti; Constantinus Rudy Prihantoro; Muhammad Nurtanto
Reslaj: Religion Education Social Laa Roiba Journal Vol. 8 No. 8 (2026): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v8i8.12858

Abstract

The global workforce’s rapid evolution and the complexities of Industry 4.0 necessitate a paradigm shift in Technical and Vocational Education and Training (TVET). Modern institutions are required to produce graduates who possess not only specialized practical skills but also robust non-technical competencies to navigate unpredictable professional environments. Despite the emphasis on workforce readiness, a significant research gap persists in contextualizing general TVET competencies into specific, actionable assessment frameworks for niche professions, such as the cook helper role in the culinary industry. This study aims to bridge this gap by conducting a qualitative Systematic Literature Review (SLR) of 30 peer-reviewed articles to identify core technical and non-technical competency variables. The findings reveal that while hard skills—such as culinary technique mastery, food safety, and hygiene—remain foundational, soft skills like adaptability, resilience, and effective communication are equally decisive for long-term career sustainability. This study successfully adapts these general TVET variables into specific, measurable indicators for cook helpers, emphasizing procedural precision and adherence to industry standards. Furthermore, the proposed assessment framework integrates work-based, interpersonal, and behavioral evaluations, offering a holistic measurement tool for SMK students. The study concludes that assessment frameworks in vocational education must transition from product-oriented testing to authentic, performance-based evaluations, particularly when implemented within Teaching Factory ecosystems.
UTILIZING THE GEOECO-BOOK LEARNING PACKAGE TO IMPROVE ECO-LITERACY OF Z GENERATION STUDENTS IN ELEMENTARY SCHOOLS Erian Fatria; Agus Priadi; Guspri Devi Artanti; Syukra Alhamda
GeoEco Vol 10, No 1 (2024): GeoEco January 2024
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/ge.v10i1.82151

Abstract

The issue of environmental damage has become a contemporary issue and a limelight of the world today. To anticipate environmental disasters needed a strategy that can change the paradigm of the community so that people are more literate about the environment and have a high understanding of the importance of the environment. Environmental education exists and is designed to increase students' eco-literacy of environmental problems that occurred during the 21st century and provide efforts in saving the environment. This study aims to determine the geoeco-book learning package to improve the ecoliteracy of alpha generation of elementary school students. Research and Development was chosen by involving 50 students at Cipinang Melayu 04 East Jakarta Elementary School as a randomly selected sample. This geoeco-book learning package refers to the goal of environmental education which emphasizes the process of introducing values and environmental morals by explaining concepts relevant to basic ecological material in order to develop core competence eco-literacy. Data were analyzed using descriptive statistics and t-tests to verify product differences and effectiveness. The results showed that there was an increase in the effective and significant generation of Z generation of students after they learned the learning package. Therefore, even though they are an alpha generation, they have a serious interest in reading and understanding learning packages as products. This is one way to change eco-literacy and expect changes in their attitudes towards the environment that will ultimately be more positive in their environmental behavior.
Pengaruh Substitusi Tepung Gembili (Discorea Esculenta Linn) pada Pembuatan Kue Putu Ayu Terhadap Daya Terima Konsumen Talchy Dwi Febrita; Yeni Yulianti; Guspri Devi Artanti
Cerdika: Jurnal Ilmiah Indonesia Vol. 4 No. 7 (2024): Cerdika: Jurnal Ilmiah Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/cerdika.v4i7.830

Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh substitusi tepung gembili pada pembuatan kue putu ayu terhadap daya terima konsumen yang meliputi uji organoleptik terhadap aspek warna kue, rasa manis kue, rasa tepung gembili pada kue, aroma kue dan tekstur kue. Penelitian ini dilakukan di Laboratorium Pengolahan Roti & Kue Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian ini dimulai sejak Maret 2023 hingga Juni 2024. Penelitian ini menggunakan metode eksperimen. Penilaian menggunakan uji hedonik kepada 30 panelis agak terlatih. Hasil uji hedonik menunjukan bahwa kue putu ayu substitusi tepung gembili yang paling disukai untuk aspek warna kue, rasa manis kue, rasa tepung gembili pada kue, aroma kue dan tekstur kue adalah substitusi tepung gembili 10% dengan rata-rata dari keseluruhan aspek 4,40 pada rentang kategori suka. Hasil analisis dengan menggunakan uji Friedman membuktikan terdapat pengaruh substitusi tepung gembili pada pembuatan kue putu ayu terhadap daya terima konsumen pada aspek warna. Hasil uji Tukey menunjukan bahwa substitusi tepung gembili sebanyak 10% adalah yang disukai konsumen. Kue putu ayu substitusi tepung gembili sebanyak 10% adalah yang direkomendasikan karena sebagai inovasi dan sebagai pengoptimalisasi penggunaan tepung gembili
Co-Authors Ade Rizki Septiani Adellia Utami Agus Priadi Alif Putri Diajengsari Alsuhendra Alsuhendra Annis Kandriasari Azza Rusda Rusda Budiaman Constantinus Rudy Prihantoro Cucu Cahyana Destarasta Amurwa Bhumi Devi Rukmana Dewa Ketut Sadra Swastika Dewi Indah Pratiwi Dinda Fitria Bintang Dita Ajeng Indriati Dwi Meliana Putri Dyah Putri Efrina Erian Fatria Fae Khansa Mora Iskandar Fahira Arsyika Mulia Hartono Farhansyah Muhammadien Fidiyani Aryo Wicaksono Gita Anggini Larasati Hardinsyah Innika Nurhabiba Simatupang M. Ibram Bagus Wijaya Mahdiyah Mahdiyah Mariani Mariani Mariani Meiliana Nurfitriani Mesha Oktariany Saraswati Millenia Mohammad Arfan Munajat Mohammad Fahmi Nugraha Ms Mariani Muhammad Iqbal Ramadhan Muhammad Nurtanto Nadiroh Nailah Ghaisani Alyani Natasha Diva Adelia Nur Alissa Leonita Husaini Nur Riska Pretty Metta Dewi Rahmayanti Ningsih Retnaningsih Retnaningsih Riema Oktavia Sahla Rina Febriana Sachriani Sachriani Septo Adi Prabowo Seruni Nitihani Shasa Keishya Sofia Imany Talchy Dwi Febrita Yeni Yulianti Zakiyah Nur Kamilah