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All Journal Journal of Food and Culinary International Journal on Education Insight
Larasati Larasati
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Other

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Tingkat Kesukaan Kue Lapis dengan Penambahan Daun Kelor Indah Sinawang Cahyani; Alisha Deanna Hernawan; Larasati Larasati; Putri Amanah Sulaeman; Retnosyari Septiyani; Retty Ikawati
Journal of Food and Culinary Vol. 3 No. 1 [Juni 2020]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v3i1.3598

Abstract

Daun kelor memiliki karakteristik yaitu bau yang khas sehingga tidak disukai. Daun kelor merupakan tanaman lokal yang mengandung zat gizi yang tinggi, namun pemanfaatannya sebagai bahan pangan masih sangat rendah. Agar zat gizi yang terkandung dalam daun kelor dapat dimanfaatkan tubuh, maka perlu diolah menjadi makanan yang digemari oleh masyarakat seperti kue lapis. Penelitian ini dilakukan untuk mengetahui pengaruh variasi penambahan ekstrak daun kelor terhadap kualitas sensoris kue lapis moringa baik dari segi warna, rasa, tekstur, dan aroma. Perbandingan penambahan daun kelor diantaranya 1:2 (60 gram daun kelor:120 gram terigu), 1:1 (120 gram daun kelor:120 gram terigu), dan 2:3 (120 gram daun kelor:180 gram terigu). Kue lapis yang diperoleh selanjutnya dinilai tingkat kesukaannya. Kue lapis dengan penambahan kelor yang berbeda memberikan penilaian atribut sensoris serta tingkat kesukaan yang berbeda. Kue lapis dengan perbandingan 1:1 (120 gram daun kelor:120 gram terigu) merupakan kue lapis yang paling disukai.
Common errors analysis in solving problems of fractional number reviewed from Newman's theory Soffi Widyanesti Priwantoro; Vina Monica; Nabila Atika Fauzia; Larasati Larasati
International Journal on Education Insight Vol. 4 No. 2 (2023)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/ijei.v4i2.10291

Abstract

This research aims to describe common mistakes made by students in calculating fractional numbers, especially in comparing fractional numbers. For this reason, an analysis of the mistakes made by students is required. The subjects in this research were three students of SMP Muhammadiyah 1 Godean who were taken after fulfilling the requirements for selecting research subjects. Test and observation methods are the methods for collecting data. The data analysis technique used in this research is Newman's theory, of which there are 5 stages, namely: (1) reading stage, (2) understanding stage, (3) transformation stage, (4) process skills stage, and (5) Answer Writing Stage. This research shows that the errors made by students in general are: (1) Errors in reading and understanding questions, (2) Errors in reading mathematical comparison symbols, (3) Errors in changing the form of images presented to fractional numbers, and (4) Errors in calculating the LCM value between two denominators.
Co-Authors Alisha Deanna Hernawan Indah Sinawang Cahyani Laksono Trisnantoro Nabila Atika Fauzia Putri Amanah Sulaeman Retnosyari Septiyani Soffi Widyanesti Priwantoro, Soffi Widyanesti Vina Monica