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All Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Ilmiah Mandala Education (JIME) JUPE : Jurnal Pendidikan Mandala Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Syntax Idea Community Engagement and Emergence Journal (CEEJ) Jurnal Ilmiah Wahana Pendidikan Jurnal Sains Boga Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Journal of Creative Student Research Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Advances In Social Humanities Research RESLAJ: Religion Education Social Laa Roiba Journal Garina Manfaat: Jurnal Pengabdian Pada Masyarakat Indonesia Indonesian Journal of Innovation Multidisipliner Research
Cucu Cahyana
Universitas Negeri Jakarta
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Transportation Other

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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.
Effect Of Modified Cassava Flour (MOCAF) Substitution On The Physical And Sensory Quality Of Salt Bread Nayla Sabrina; Cucu Cahyana; Sachriani Sachriani
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.v7i2.11775

Abstract

Salt bread is a Japanese-style bakery product characterized by a crisp outer crust, a soft crumb, and a savory butter flavor. Its quality depends strongly on the gluten network formed by wheat flour. This study evaluated the effect of modified cassava flour (MOCAF) substitution on the physical and sensory quality of salt bread. A completely randomized experimental design was used with three MOCAF substitution levels (10%, 20%, and 30%) and three replications. Bread volume was measured using the seed displacement method. Sensory quality was first validated by five expert panelists and then evaluated by 45 semi-trained panelists, with 15 evaluations per treatment. The assessed attributes included outer and inner color, MOCAF and butter aroma, MOCAF, butter, and salty taste, pore structure, outer-crust texture, and inner-crumb texture. Physical data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test. In contrast, ordinal sensory data were analyzed using the Kruskal–Wallis test and pairwise follow-up testing at α = 0.05. MOCAF substitution significantly affected bread volume (F = 21.35), which decreased from 175.67 cm³ at 10% substitution to 162.00 cm³ at 20% and 127.33 cm³ at 30%. Sensory analysis showed significant differences in MOCAF taste (χ² = 8.00) and pore structure (χ² = 10.24), but no significant differences in color, aroma, butter, and salty taste, or outer and inner texture. The 10% MOCAF formulation most closely retained the expected volume, pore structure, flavor balance, crisp crust, and soft crumb of conventional salt bread. Therefore, 10% MOCAF substitution is recommended as the most appropriate formulation within the tested range.
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
Hubungan Kemitraan Antara Sekolah Menengah Kejuruan dengan Industri Anjani Alicia Azcha; Rina Febriana; Cucu Cahyana; 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.v8i8.12863

Abstract

Vocational High Schools (SMK) and the industrial world have a close symbiotic relationship in producing competent graduates for the workforce needed by industrial factories as a qualified resource. However, the main challenge still faced is the gap (mismatch) between graduate competencies and the expectations of the World of Work and the World of Industry (DUDI). The purpose of this study is to describe the strategic role and pattern of partnership relationships between vocational schools and industrial partners. This research method is a literature study using data collected over the past five years as study material in the research. The results show that the involvement of industrial partners through curriculum synchronization, industrial class programs, teaching factories, and Industrial Work Practices (Prakerin) as a means of preparing students for the transition from the world of education to the world of industry. The success of this continuity is also built on a foundation of trust and communication between schools and industrial managers. The impact of a strong partnership will significantly improve students' hard skills and soft skills. This study emphasizes the importance of the role of industry as an external validator to ensure graduates have relevant competitiveness and adaptability to technological changes to ensure continuity between schools and the industrial world.
Daya Terima Japanese Steam Bun Dengan Penambahan Pure Wortel (Daucus Corota. L.) Indonesia Satrio; Kukuh Wijayanto; Francisco Gusridwan; Cucu Cahyana; Rusilanti Rusilanti
Indonesian Journal of Innovation Multidisipliner Research Vol. 4 No. 3 (2026): Juli - September
Publisher : Institute of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijim.v4i3.1771

Abstract

Japanese Steam Bun merupakan produk bakery berbasis adonan fermentasi yang dimatangkan melalui proses pengukusan sehingga memiliki tekstur lembut, elastis, dan kadar air yang tinggi. Seiring meningkatnya kesadaran masyarakat terhadap pangan bergizi, diperlukan inovasi produk yang tidak hanya memiliki karakteristik sensori yang baik tetapi juga memiliki nilai gizi yang lebih tinggi. Salah satu alternatif yang dapat digunakan adalah penambahan puree wortel (Daucus carota L.) sebagai sumber β-karoten, vitamin, mineral, dan serat pangan. Penelitian ini bertujuan mengembangkan produk Japanese Steam Bun dengan penambahan puree wortel serta mengetahui tingkat daya terima konsumen terhadap produk yang dihasilkan. Penelitian dilakukan dalam dua tahap. Tahap pertama merupakan penelitian pengembangan produk menggunakan metode Research and Development (R&D) melalui beberapa tahap formulasi dengan penambahan puree wortel sebesar 10%, 20%, dan 30% yang divalidasi oleh 10 panelis ahli terdiri atas dosen dan praktisi industri bakery. Tahap kedua merupakan penelitian eksperimen menggunakan uji organoleptik terhadap 100 panelis yang terdiri atas panelis agak terlatih dan panelis tidak terlatih untuk mengetahui tingkat daya terima konsumen. Analisis data dilakukan secara deskriptif menggunakan nilai rata-rata (mean), median, dan modus. Hasil penelitian menunjukkan bahwa formulasi Japanese Steam Bun dengan penambahan puree wortel sebesar 30% menghasilkan karakteristik sensori terbaik berdasarkan aspek warna, pori-pori, tekstur, dan penilaian keseluruhan. Produk tersebut juga memperoleh tingkat penerimaan konsumen yang baik dengan kategori disukai pada hampir seluruh atribut sensori. Penambahan puree wortel terbukti mampu meningkatkan karakteristik produk sekaligus memberikan nilai tambah gizi tanpa menurunkan kualitas Japanese Steam Bun.
PENGEMBANGAN MEDIA PEMBELAJARAN FLIPBOOK DIGITAL MATERI BUTTERCREAM PADA MATA KULIAH DEKORASI KUE Amanda Jelita Putri Khairani; Cucu Cahyana; Guspri Devi Artanti
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 7.B (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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

Abstract

Penelitian ini bertujuan untuk mengembangkan serta menguji kelayakan flipbook digital sebagai media pembelajaran pada materi buttercream dalam mata kuliah Dekorasi Kue. Penelitian ini menerapkan metode Research and Development (R&D) dengan model pengembangan 4D yang meliputi tahapan define, design, develop, and disseminate. Analisis data dilakukan dengan teknik deskriptif kualitatif. Proses validasi melibatkan tiga dosen ahli yang mewakili aspek materi, media, dan bahasa. Hasil evaluasi menunjukan bahwa flipbook digital materi buttercream memenuhi kategori sangat layak, dengan perolehan nilai validasi sebesar 89% dari ahli bahasa, 83% dari ahli media, dan 80% dari ahli materi. Uji coba yang diberikan kepada mahasiswa Pendidikan Tata Boga Universitas Negeri Jakarta juga memberikan hasil yang sangat baik, ditunjukkan melalui uji one to one dengan nilai 96%, uji small group sebesar 93%, uji field group sebesar 94%, serta uji respon mahasiswa dengan persentase 93% yang dikategorikan sangat kuat. Berdasarkan hasil tersebut dapat disimpulkan bahwa flipbook digital materi buttercream layak digunakan sebagai media pembelajaran dalam mata kuliah Dekorasi Kue.
PENGEMBANGAN MEDIA PEMBELAJARAN FLIPBOOK DIGITAL MATERI CHOCOLATE GARNISH DAN CHOCOLATE MODELLING Putri Anjani; Cucu Cahyana; Yeni Yulianti
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 7.D (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian dibuat dengan tujuan mengembangkan serta menguji kelayakan media pembelajaran berupa flipbook digital dengan materi chocolate garnish dan chocolate modeling. Penelitian dilakukan di SMKN 57 Jakarta sebagai tempat pengambilan data dan pengambilan foto serta video media. Flipbook digital ini dikembangkan dengan menggunakan metode Research and Development (R&D) dan juga model pengembangan 4D. Model pengembangan 4D memuat serangkaian tahapan dimulai dari define yaitu tahap menganalisis peserta didik, design yaitu tahap menyusun rancangan pembuatan media, develop yaitu pengembangan dari rancangan yang sudah dibuat, dan disseminate yaitu tahap penyebarluasan media. Terdapat tiga bagian pada media yaitu pembuka, isi, dan penutup. Data yang didapatkan dianalisis dengan teknik analisis deskriptif kualitatif, dengan hasil validasi kepada para ahli yaitu 97,7% aspek media, 95% aspek materi, 80% aspek bahasa, 92,1% aspek design instructional. Kemudian, uji coba kepada peserta didik dengan tiga tahap yaitu uji coba satu – satu (one to one) 95%, uji coba kelompok kecil (small group) 92%, dan uji cpba kelompok besar (field group) 89,6%. Peneliti mengambil data respon peserta didik dengan hasil 94%. Berdasarkan hasil yang didapatkan media pembelajaran flipbook digital dinyatakan layak untuk digunakan oleh peserta didik dan pendidik dalam kegiatan belajaran mengajar dikelas maupun diluat kelas secara mandiri.
Co-Authors Adhwa, Daffa Syifa Amadea Adilla, Salma Qonitatun Agniya, Balqish Fatra Alif Putri Diajengsari Alsuhendra Alsuhendra Amanda Jelita Putri Khairani Amira Thifalli Ana Rahmi Andini, Dinda Andri Suryapraja Anjani Alicia Azcha Annis Kandriasari Annis Kandriasari Ari Fadiati Astri Mutia Muztniar Aulia, Cordoba Bella Ariani Putri Amir Clarisa Naftali Constantinus Rudy Prihantoro Dahlia, Mutiara Diajengsari, Alif Putri Dinda Fitria Bintang Efrina, Efrina Emilia, Esi Fadiati, Ari Fadli Ikhram Farhansyah Muhammadien Fatima Tertia Ariza Fatma Tresno Ingtyas Febby Safitri Felicia Andriani Francisco Gusridwan Guspri Devi Artanti Guspri Devi Artanti Guspri Devi Artanti Guspri Devi Artanti Gusti Devi Artanti Hediyanti, Putri Hidayat, Ariij Nisriana I Gusti Ayu Ngurah Singa I Gusti Ayu Ngurah Singa Icha, Yarisya Ferika Indonesia Satrio Innika Nurhabiba Simatupang Irawan, Shabrina Kandriasari, Annis Kukuh Wijayanto Laily, Setiani Nur Lara Fridani Linawati Azizah Mahdiyah Mahdiyah , Mahdiyah Mahdiyah Mahdiyah Mahdiyah, Mahdiyah Mariani Mariani Muhammad Nurtanto Mutiara Dahlia Nasution, Abdul Majid Nayla Sabrina Ngurah, I Gusti Ayu Nuari Sulam Sari Nurunnisa, Jahiska Amalia Putiamir, Bella Ariani Putra, Fahri Artha Putri Anjani Putri, Fildzah Rudyah Rachmat Mulyana Ratna Nur Hidayati Reza Syarif Hidayat Riana, Annisa Ridawat, Ridawat Ridawati Ridawati Ridawati Ridawati, Ridawati Ridhwan Syarif Rina Febriana Rina Febriana Rosalinda, Irma Roziyah, Pipit Rusilanti Rusilanti Sabrina, Fildzah Zharifah Nur Sachriani Sachriani , Sachriani Sachriani Salwina Maharani Suryanto Serly Riyanti Seruni Nitihani Shakila Rafa Shifwah, Najmah Fasyama Sholahuddin Al Ayyubi Sholihah, Lisa Ummirotus Silvi Nur Fadilah Siti Nasya Nurhayati Sulistiawati, Windi Sumantry, Nazhara Rahmani Syahrani, Hanifah Tuzahra, Siti Patimah Wahyudi, Savina Putri Yeni Yulianti Yufiarti Yulianti, Yeni Yusa, Adisty Naila