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All Journal Jurnal Tata Boga Teknobuga : Jurnal Teknologi Busana dan Boga Caraka Tani - Agriculture Science Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Penelitian Pendidikan IPA (JPPIPA) The Spirit of Society Journal : International Journal of Society Development and Engagement International Journal of Community Service Learning Journal of Education Technology Academy of Education Journal International Journal for Educational and Vocational Studies Jurnal Review Pendidikan dan Pengajaran (JRPP) JURNAL EKSBIS Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Da'watuna: Journal of Communication and Islamic Broadcasting Abimanyu: Journal of Community Engagement Journal of Vocational and Technical Education (JVTE) Journal of Artificial Intelligence and Digital Business Logistic and Operation Management Research Pubmedia Jurnal Penelitian Tindakan Kelas Indonesia Jurnal Teknologi Pendidikan Health & Medical Sciences Jurnal Pendidikan Non formal Algebra Indonesian Journal of Humanities and Social Sciences International Journal of Research in Education (IJRE) Jurnal Ilmiah Pendidikan Citra Bakti
Sri Handajani
Fakultas Hukum Universitas Airlangga Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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MI KERING WALUH (Cucurbita moschata) DENGAN ANTIOKSIDAN DAN PEWARNA ALAMI Anam, Choiroel; Handajani, Sri
Caraka Tani - Jurnal Ilmu Ilmu Pertanian Vol 25, No 1 (2010)
Publisher : Caraka Tani - Jurnal Ilmu Ilmu Pertanian

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Abstract

Mie merupakan salah satu jenis makanan yang paling populer di masyarakat. Saat   ini mie menjadi kebutuhan masyarakat luas sebagai bahan yang dapat menggantikan makanan pokok. Mie kering adalah mie segar yang telah dikeringkan hingga kadar airnya mencapai 8-10%. Bahan baku yang digunakan dalam pembuatan mie kering adalah tepung terigu yang selama ini masih impor. Sehingga perlu adanya pengurangan konsumsi tepung terigu dalam pembuatan mie kering. Hal ini bisa disubstitusi dengan labu kuning. Labu kuning  adalah  tanaman  lokal  yang  melimpah  keberadaannya.  Angkak  merupakan  beras  yang  telah difermentasi dengan Monascus sp yang mengandung antosianin (pembentuk warna merah) yang bisa digunakan sebagai pewarna alami.Oleh karena itu perlu adanya penelitian guna mengetahui prosentase tepung terigu, labu kuning dan tepung angkak yang tepat dalam pembuatan mie kering yang bisa diterima oleh konsumen. Juga untuk mengetahui pengaruh penambahan labu kuning dan tepung angkak terhadap kandungan kadar air, abu dan protein, serta pengaruh terhadap kesukaan panelis terhadap parameter warna, aroma, elastisitas, rasa dan keseluruhan.Penelitian ini menggunakan Rancangan Acak Lengkap faktorial dengan dua faktor, faktor pertama yaitu substitusi labu kuning (0%, 20%, 30%, 40%) terhadap tepung terigu   dan faktor kedua yaitu penambahan tepung angkak (0%, 1%, 2%,3%). Hasil penelitian menunjukkan prosentase penggunaan labu kuning yang paling disukai oleh panelis yaitu mie kering dengan kombinasi perlakuan substitusi labu kuning sebesar 20% dengan tanpa penambahan tepung angkak. Semakin besar substitusi labu kuning akan meningkatkan kadar abu, sedangkan kadar air, kadar protein dan aktivitas antioksidan akan menurun secara tidak berbeda nyata. Semakin besar penambahan tepung angkak akan meningkatkan kadar abu, kadar protein dan aktivitas antioksidan, sedangkan kadar air menurun. Warna, aroma dan rasa mie kering cenderung tidak berpengaruh terhadap perlakuan substitusi labu kuning dan penambahan tepung angkak. Semakin banyak substitusi labu kuning, maka penilaian panelis terhadap parameter elastisitas akan semakin menurun secara tidak berbeda nyata. Semakin banyak penambahan tepung angkak, akan menurunkan penilaian panelis terhadap parameter elastisitas. Parameter keseluruhan cenderung tidak berpengaruh terhadap perlakuan substitusi labu kuning dan penambahan tepung angkak. Sampel dengan nilai tertinggi yaitu perlakuan substitusi labu kuning 20% tanpa penambahan tepung angkak.
The Effect of Problem Based Learning Models and Levels of Creativity Toward Student Outcomes in Vocational High School Dasining, Dasining; Muslim, Supari; Handajani, Sri
International Journal for Educational and Vocational Studies Vol 1, No 6 (2019): October 2019
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v1i6.1659

Abstract

This study aims to determine the level of creativity of students who are taught using problem based learning models and students who are taught using direct learning models. To find out the learning outcomes of students who have a high level of creativity and creativity level of creativity is low. The method used in this study is Quasi Experimental. The design used is a 2x2 factorial design, because this design can be used to see student learning outcomes before administering treatments and after giving treatments. The results of the study found: (1) the level of creativity of students who study using a learning model based on higher learning outcomes compared to students who learn with the direct learning model; (2) student learning outcomes with a high level of creativity, significantly higher than students who have low levels of creativity; and (3) there is an interaction between the use of learning models and the level of creativity on student learning outcomes. This study concludes that: (1) problem based learning models can improve student creativity; (2) students who have a high level of creativity, higher learning outcomes than students who have low levels of creativity; and (3) there is an interaction between the use of learning models and the level of creativity on student learning outcomes.
PENGARUH PROPORSI IKAN BANDENG DAN JAMUR TIRAM SERTA JENIS BUMBU TERHADAP SIFAT ORGANOLEPTIK ABON KERING IKAN BANDENG RESNANTYA, ADIBA; HANDAJANI, SRI
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
Publisher : Jurnal Tata Boga

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Abstract

Abstrak Abon kering ikan bandeng adalah abon dengan bahan dasar ikan bandeng yang diproporsikan dengan jamur tiram dan bumbu yang dibuat dengan menggunakan minyak sedikit. Tujuan penelitian ini yaitu 1)mengetahui interaksi proporsi ikan bandeng dan jamur tiram serta jenis bambu berpengaruh terhadap sifat organoleptik dan tingkat kesukaan abon kering ikan bandeng, 2) mengetahui kandungan gizi abon kering ikan bandeng. Penelitian ini merupakan penelitian eksperimen. Pengumpulan data dilakukan dengan metode observasi melalui uji organoleptik. Anilisis statistik menggunakan uji anava ganda. Hasil analisis menunjukkan : 1) interaksi antara proporsi ikan bandeng dan jamur tiram serta bumbu berpengaruh terhadap sifat organoleptik abon kering ikan bandeng meliputi warna, tekstur dan kesukaan, namun tidak berpengaruh terhadap aroma dan rasa karena memiliki taraf signifikan lebih dari 0,05. 2) kandungan gizi abon kering ikan bandeng dari hasil uji organoleptik memiliki produk terbaik yaitu 100 gram ikan bandeng dan 100 gram jamur tiram dengan menggunakan bumbu balado. Kandungan gizi pada abon kering ikan bandeng yaitu protein 38,88%, serat 12,17% dan lemak 4,95%. Kata Kunci : Abon, ikan bandeng, jamur, bumbu Abstract The dried milkfish abon is abon with the basic ingredients of milkfish that are proportioned with oyster mushrooms and spices made using a little oil. The purpose of this reseach is to find out the interaction of the proportion of milkfish and oyster mushrooms and the type of seasoning affecting the organoleptic properties and the level of preference of dried milkfish abon. This research is an experimental research. The data was collected by observation method through organoleptic test. Statistical analysis uses the Two-Way Anava test. The results of the analysis showed: 1) the interaction between the proportion of milkfish and oyster mushrooms and seasonings affects the organoleptic properties of dried milkfish abon including color, texture and preference 2) nutrient content of dried milkfish abon from the results of organoleptic test has the best product, namely 100 grams of milkfish and 100 grams of oyster mushrooms using balado spices. Nutrient content of dried milkfish is 38.88% protein, 12.17% fiber and 4.95% fat. Keywords: Abon, Milkfish, Mushrooms, Seasonings.
EFEKTIVITAS PENERAPAN PERANGKAT PENYULUHAN PERILAKU HIDUP BERSIH DAN SEHAT (PHBS) DI MTSN 1 SUMENEP AZKA DALILA, AIMEE; HANDAJANI, SRI
Jurnal Tata Boga Vol 8, No 2 (2019)
Publisher : Jurnal Tata Boga

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Abstract

Penyuluhan sebagai kegiatan untuk meningkatkan pengetahuan dan kesadaran, disamping sikap dan perbuatan untuk ber-Perilaku Hidup Bersih dan Sehat (PHBS) di MTsN 1 Sumenep, menggunakan perangkat buku saku dan poster serta instrumen penilaian. Tujuan penelitian ini adalah untuk mengetahui keefektivitasan dan keterlaksanaan penyuluhan. Penelitian ini merupakan penelitian terapan yang dapat diaplikasikan dengan metode deskriptif kuantitatif. Sampel dalam penelitian ini yaitu siswa kelas VIII, berjumlah 33 orang. Data dikumpulkan dengan teknik tes berupa tes tulis (pretest-posttest), non tes berupa angket dan observasi, serta dokumentasi. Teknik analisis data menggunakan analisis Uji Paired Sample T-test. Hasil penelitian menunjukkan bahwa: 1) Keefektivitasan penyuluhan dilihat dari hasil pretest-posttest pengetahuan dan pre-post skala sikap mengalami peningkatan yang signifikan dan 2) Keterlaksanaan penyuluhan dilihat dari minat peserta penyuluhan dan observasi kegiatan penyuluhan dengan kategori penerimaan yang sangat baik. Penelitian ini mengindikasikan bahwa penerapan perangkat penyuluhan PHBS di MTsN 1 Sumenep berpengaruh terhadap peningkatan pengetahuan dan sikap terkait materi penyuluhan. Peanekaragaman perangkat penyuluhan interaktif disarankan agar dapat meningkatkan pemahaman dan motivasi belajar peserta penyuluhan. Kata Kunci: Perilaku Hidup Bersih dan Sehat (PHBS), Perangkat Penyuluhan, Pengetahuan dan Sikap
The Effect of Application of Restaurant Laboratory Management System on College Student Service Satisfaction At The Department of Home Economic Education Faculty of Engineering, Universitas Negeri Surabaya Yuliana, Siti; Nurlaela, Luthfiyah; Handajani, Sri; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 2, No 4 (2020): April 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i4.2533

Abstract

The study was aimed to obtain information the effects the application of system the management of lab where internal conditions a restaurant of the results of the learning and of the level of satisfaction study on public service delivery a student on the directions in which their four of family welfare education of engineering faculty Universitas Negeri Surabaya. The results of the hypothesis in this research showing no influence between management systems laboratory restaurant to study results , especially in study results domain cognitive and domain affective students p of culinary of education family welfare Universitas Negeri Surabaya , but results test hypothesis said influential application of the system laboratory management to study results psychomotor domain .The results of the hypothesis said that there was no influence management systems laboratory to satisfaction service .The results of the hypothesis showing no influence between management systems laboratory restaurant of the results of learning and satisfaction students  of culinary of education family welfare Universitas Negeri Surabaya. This research result in line with several theories that supports. Condition services not yet filled in the system this research that led to the absence of the influence of the application of the system of indicators service so an impact on indicators.
PEMBUATAN KUE KERING BERBASIS KEARIFAN LOKAL DI KECAMAAN BRONDONG-LAMONGAN (KAJIAN RESPON PELATIHAN) Miranti, Mauren Gita; Astuti, Nugrahani; Handajani, Sri
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol 3, No 2 (2018)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v3n2.p102-107

Abstract

Salah satu indikator untuk mengukur keberhasilan kegiatan pelatihan dapat dilihat dari respon peserta terhadap pelaksanaan pelatihan. Kegiatan pelatihan pembuatan kue kering berbasis kearifan lokal ini merupakan kegiatan pengabdian berupa jasa. Evaluasi dilakukan untuk mengetahui efektivitas dan efisiensi pelatihan. Hasil survey dapat dipergunakan sebagai acuan peningkatan kualitas penyelenggaraan pelatihan pada kegiatan pengabdian kedepannya. Tujuan pengabdian ini adalah meningkatkan pemahaman ibu-ibu dalam menggunakan, memanfaatkan dan mengembangan produk berbasis bahan lokal, meningkatkan pemahaman mengenai keamanan pangan dan penggunaan bahan tambahan pangan, serta meningkatkan pengetahuan mengenai manajemen usaha kue kering. Metode yang digunakan untuk memperoleh respon peserta pelatihan adalah metode kuesioner. Berdasarkan analisis angket respon yang disebarkan, diperoleh hasil sebesar 84,1% merasa puas terhadap pelatihan yang dilakukan, hal ini dapat dilihat dari materi pelatihan, instrukur, sarana/prasarana, serta pelaksanaan pelatihan yang mendapatkan respon positif. Sehingga dapat disimpulkan peserta memperoleh wawasan untuk memanfaatkan sumber pangan lokal dalam pembuatan kue kering.
The influence of student’s perceptions on online learning and independent learning on employability skills F&B service in the culinary expertise Program of Vocational High School Aini, Annisa Nur; Ismawati, Rita; Handajani, Sri; Marniati, Marniati; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 3, No 6 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i6.3480

Abstract

Employability skills are work skills that refer to general or non-technical competencies which include achievement, understanding and personal attributes that enable a person to get a job and be successful in the job of their choice.  employability skills can be formed from learning methods and student learning independence. The application of the learning method currently used is online learning due to the Covid-19 pandemic. This study aims to determine the influence of student perceptions on online learning and independences learning on employability skills f&b service in the culinary expertise program of vocational high school. This is a quantitative of research with the type of expost facto research. Research method functions to examine specific populations or samples, data collection using questionnaire survey with the aim of testing predetermined hypotheses. The statistical data is multiple linear regression analysis and the hypothesis test are using T test and F test. The results are there is a significant contribution between perceptions of online learning and independent learning together on employability skills F&B Service in the Culinary Expertise Program of Vocational High School with a contribution value of 40.5%.
Pengembangan E-Modul Coklat Praline Berbasis Flip Pdf Professional Bagi Siswa SMK Kuliner Hariono, Talitha Intan; Handajani, Sri; Miranti, Mauren Gita; Pangesthi, Lucia Tri
Pubmedia Jurnal Penelitian Tindakan Kelas Indonesia Vol. 1 No. 4 (2024): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ptk.v1i4.750

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) hasil pengembangan dari e-modul berbasis Flip pdf professional pada KD Coklat Praline; 2) kelayakan e-modul berbasis Flip pdf professional pada KD Coklat Praline; 3) respon siswa terhadap e-modul berbasis Flip pdf professional pada KD Coklat Praline. Model pengembangan ADDIE (Analysis, Design, Development, Implementation dan Evalution) yang dibatasi hanya dalam 3 tahapan, tahapan penelitian ini terdiri atas: 1) Analisis 2) Perencanaan 3) Pengembangan. Data penelitian dikumpulkan dengan menggunakan kuisoner, baik untuk kelayakan media, materi maupun respons siswa. Hasil dari penelitian menunjukan bahwa: 1) e-modul bisa digunakan sekaligus diakses melalui offline maupun online 2) materi dan media e-modul berbasis flip pdf professional layak digunakan sebagai bahan ajar dengan kategori sangat baik yakni rata-rata skor materi 4,65 dan media 4,7; 3) Respons peserta didik terhadap e-modul kompetensi dasar coklat praline berbasis flip pdf professional berada kategori sangat baik dengan rata-rata 4,45.
Strategies to Develop Technopreneurship in College (Best Practices in the Implementation of Community Service Through the Entrepreneurship Development Program Scheme) Dewanto; Indahwati, Nanik; Handajani, Sri
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol. 5 No. 2 (2021): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.005.2.05

Abstract

The number of Indonesian entrepreneurs is still 3.1% of the total population. Whereas in developed countries, at least 14% of the population are entrepreneurs. For this reason, the government through various programs is trying hard to accelerate its development. One of them is through the Entrepreneurship Development Program (EDP) which is implemented in several universities, including the Surabaya State University (Unesa). The purpose of writing this article is to describe Unesa's practical experience in implementing EDP which includes: 1) the right strategy in developing technopreneurs; 2) Newly developed Technopreneursh, and 3) Establishment of a new entrepreneurial incubator. The method used in implementing this EDP is the PALS (Participatory Action Learning System) method which includes three phases, namely: 1) awareness); 2) capacity, and scaffolding entrepreneurship capacity building, and (3) institutionalization. The results of the EDP implementation show; 1) found new strategies in developing technopreneurs; 2) Ten (10) tenants become new technopreneurs, and 3) The establishment of a new entrepreneurial incubator center on the Ketintang campus. The EDP program was implemented 100% according to the target. Many thanks go to the Directorate of Research and Community Service(DRCS) for funding the implementation of this program.
Education on Sanitation and Hygiene Knowledge on Food Vendors in Semolowaru Culinary Tourism Center (CTC) Surabaya Miranti, Mauren Gita; Handajani, Sri; Pangesthi, Lucia Tri; Astuti, Nugrahani; Bahar, Asrul; Widagdo, Andika Kuncoro
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol. 6 No. 2 (2022): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.006.2.10

Abstract

The aims of this community service viceeise are to 1) increase the awareness of traders regarding the application of hygiene sanitation and food safety and 2) improve the skills of traders in maintaining the sanitation of the kitchen environment so that a healthy culinary tourism center will be created. Education is provided with presentations, demonstrations, and questions and answers. This research is a descriptive observational study, with a sample of 24 food and beverage traders. The data collection technique used a written test and observation. The results showed that 1) the traders' initial knowledge about sanitation hygiene and food safety was very low, and the awareness of traders regarding the application of hygiene sanitation, and food safety as seen from the traders' understanding of hygiene sanitation and food safety had increased significantly based on the results of the pre and post-test, and 2) The personal hygiene attitude of food vendors is quite good, but there is one very lacking indicator, namely the cleanliness of the equipment. This implies that educational activities regarding hygiene sanitation for food business actors are needed to improve food quality through changes in knowledge and attitudes in a positive direction so that consumer health will be more secure.
Co-Authors Ach. Yasin Afifani, Arih Nur Agung Prijo Budijono Ahmad Ajib Ridlwan Akbar, Calvin Novaldo Ilham Angel, Vera Anggia, Forza Annisa Nur Aini Any Sutiadiningsih Aprianto, Mochammad Wahyu Apriliyanti, Nur Annisa Arif, Muamar Zainul Asrul Bahar Aviriani, Setyaningrum AZKA DALILA, AIMEE Baharuddin, Muhammad Sulthon Bidya Nur Habib Chairunnisa A.H.P, Vanya Choiroel Anam Dasining, Dasining Derrydamawati, Carisha Cecil DEWANTO Dewi, Ila Huda Puspita Dian Rachmawanti Affandi, Dian Rachmawanti Dinillah, Fikka Izza Endang Listyaningsih Estiningtyas, Indri Wasa F, Septina Nur Laili Farikhatir Rizkiyah, Nurul Fatkhur Romadhoni, Ita Fikri, Muhammad Dhiyaul Fitriani, Salsabila Gita Miranti, Mauren Gita Miranti4 Hariono, Talitha Intan Ida Ayu Putu Sri Widnyani Iskandar Iskandar Ismet Basuki Ita Fatkhur Romadhoni Kamila, Wardah Chabibah Kurniawan, Muhammad Ridho Hafid Lebdoyono, Rendra lilis Sulandari LUCIA TRI PANGESTHI Lukitasari, Febriani Luthfiyah Nurlaela Mahendika, Devin Mahmuda, Uzlifatul Maria Monica Sianita Basukiwardojo Marniati Marniati, Marniati Marsanda, Diva Dwi MEIN KHARNOLIS Mellya Vidya Savitri, Divo Miranti , Mauren Gita Miranti , Mauren Gitta Miranti, Mauren Gita Mochammad Imron Awalludin Muthmainnah, Erna NANIK INDAHWATI NIken Purwidiani Nita Kusumawati Novi Sukma Drastiawati Nugrahani Astuti NUR AINI, ANNISA Nurfatimah, Ratna Palupi Nurjannatin, Rizke Tajrin Nur’Aini, Annisa P.D, Illa Huda Pangesthi, Lucia Tri Pembayun, Sekar Ayu Retno Pramestia, Vivin Indira Prasetiyo, Annisa Alya Safira Putri Prasetya, Rizky Nova Pujiastuti, Novia Rahayu, Nunik Tri Rahma Aprilianti Putri, Ihda Ramadhani, Talitha Tiara RESNANTYA, ADIBA Rita Ismawati Rizkita, Linggar Rizkiyah, Nurul Farikhatir Santoso, Moh Moehandias Sayyidah Rutbatul Aliyyah Situmorang, Grace Rodo Sulandari , Lilis Supari Muslim Sutidianingsih, Any Suyanto, Vannesa Apriliana Syafitri, Yustina Tambunan, Alisha Nismara Kalish Tjahyaningtijas, Raden Roro Hapsari Peni Agustin Tri Rijanto Umar, Ernawati Umaroh, Susi Tri Wahyu Dwi Kurniawan Wahyuningtyas, Aisyah Irani Wawan Kurniawan Weraman, Pius Widagdo , Andika Kuncoro Widagdo, Andika Kuncoro Yunitasari, Bellina