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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Jurnal Dimensi Pendidikan dan Pembelajaran Home Economics Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Analisa Akuntansi dan Perpajakan Jurnal Karinov Journal of Food Technology and Agroindustry Didaktika: Jurnal Pemikiran Pendidikan Jurnal Media Ekonomi Jurnal Pengabdian Masyarakat Indonesia Jurnal Abdi Masyarakat Indonesia Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat Bulletin of Culinary Art and Hospitality Jurnal Inovasi Teknologi dan Edukasi Teknik AMMA : Jurnal Pengabdian Masyarakat Socius: Social Sciences Research Journal RESLAJ: Religion Education Social Laa Roiba Journal Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Kreativasi: Journal of Community Empowerment
Wiwik Wahyuni
Universitas Negeri Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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PENGARUH RASIO TEPUNG TAPIOKA DAN SERBUK DAUN PEPAYA (Carica papaya L.) PADA PEMBUATAN KUE SEMPRIT TERHADAP SIFAT FISIK DAN KIMIA Mayasari, Rahel Silvia; Hidayati, Laili; Wahyuni, Wiwik
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2770

Abstract

Papaya leaf are not one of the richest natural resources in Indonesia which is the utilization is not optimal. One way to optimize the utilization of papaya leaf is to process papaya leaf into powder. Papaya leaf powder will be applied to processed pastries that add variety to semprit cake. The purpose of making a semprit cake with a ratio of tapioca flour and papaya leaf powder is to variety of semprit cake in texture, color, water content and protein content. This research was an experimental study using a completely randomized design (CRD) research method with one factor (ratio of tapioca flour and papaya leaf powder). The factors used were 95%: 5%, 90%: 10%, 85%: 15%. The data from this research were statistically tested using One Way ANOVA and continued with the DMRT (Duncan’s Multiple Range Test) test if there was a significant difference. The results of statistical analysis showed significant differences in protein content, brightness level, yellowness level and texture.
PENGARUH PENAMBAHAN AIR REBUSAN BUAH PARE (MOMORDICA CHARANTIA L) DENGAN PERSENTASE BERBEDA TERHADAP SIFAT KIMIA DAN FISIK MIE BASAH Cahyandari, Maylani Alfi; Rohajatien, Ummi; Wahyuni, Wiwik
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2773

Abstract

Wet noodles with the addition of boiled water for bitter melon are made from high protein flour, salt, eggs, and boiled water for bitter melon. The purpose of this study was to determine the effect of adding boiled water to bitter melon with different percentages on chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation). This study used a completely randomized design experimental method with three treatments, namely the addition of boiled water from bitter melon fruit by 60%, 75%, and 90%, and carried out two replications, followed by the One Way ANOVA data test and the Duncan Multiple Test Range (DMRT) follow-up test.). The results showed that the addition of boiled water pare gave a significant effect on the chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation) of wet noodles with the addition of boiled water from bitter melon.
BERAS ANALOG BERBAHAN DASAR TEPUNG UBI UNGU FORTIFIKASI TEPUNG TEMPE SEBAGAI DIVERSIFIKASI MAKANAN POKOK NON BERAS Nurjanah, Nunung; Wahyuni, Wiwik; Wibowo, Nunuk Lismonika
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i1.3367

Abstract

Analog rice made from purple yam flour fortified with tempeh flour was made with the aim of diversifying non-rice staple foods and as an innovation of processed purple yam and tempeh.This study was a randomized controlled design (CRD)with a variable ratio ratio between purple sweet potato flour and tempeh flour (65%:35%, 75%:25%, 85%:15%) which was repeated twice. Parameters observed were physical characteristics, namely swelling power, chemical properties, namely carbohydrate, protein, anthocyanin and glycemic index content. This study used ANOVA and DMRT analysis. The results of the analysis showed that there were significant differences in the ability of swelling power, carbohydrate, protein, anthocyanin and glycemic index content. The highest swelling power ability is found in analog rice with a ratio of purple yam flour and tempeh flour 85%: 15% and the lowest is in a ratio of 65%: 35%. The highest carbohydrate is found at a ratio of 85%: 15%. On the other hand, analogous rice with purple yam flour and tempeh flour which has the highest protein is found at a ratio of 65%:35%. The highest anthocyanin is found in the ratio of 85%:15%. The highest glycemic index figure is in the ratio of 85%:15%, but the glycemic index of each ratio is low, namely <55. Analog rice made from purple yam flour fortified with tempeh flour can be used as a diversification of non-rice staple foods and can be used as an alternative functional food.
Efektifitas Pengembangan Media Game “Flappy Chocolate” Berbasis Android pada Mata Pelajaran Produk Pastry dan Bakery Program Keahlian Tata Boga Nurjanah, Nunung; Wahyuni, Wiwik; Cahyono, Haris
JURNAL DIMENSI PENDIDIKAN DAN PEMBELAJARAN Vol 12: Special Issue No. 1 (2024)
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/dpp.v12i1.9698

Abstract

Faktor mendasar dari penelitian ini  yaitu siswa  kesulitan dalam memahami materi pelajaran produk pastry dan bakery. Penelitian ini memanfaatkan game berbasis android sebagai media pembelajaran pada materi cokelat dan permen cokelat. Penelitian bertujuan untuk menghasilkan produk game Flappy Chocolate, menguji kelayakan produk game Flappy Chocolate, dan menguji efektifitas game Flappy Chocolate. Metode penelitian adalah RD, penelitian ini menggunakan angket dengan skala likert pada kelayakan produk dan uji N-Gain untuk menguji efektivitas dari produk pengembangan game yang didapat dari hasil nilai pretest dan posttest materi cokelat dan permen cokelat. Sampel dalam penelitian yaitu siswa kelas XI SMK Negeri 7 Malang Program Keahlian Tata Boga dan SMK Swasta Kartika IV-1 Malang Program Keahlian Tata Boga sebanyak 32 siswa. Hasil penelitian berupa produk game Flappy Chocolate berbasis android diuji kelayakannya melalui empat validator. Validasi oleh ahli materi menunjukkan game Flappy Chocolate dengan kategori sangat layak (86,1%), oleh ahli media mendapat kategori sangat layak(95,8%), oleh ahli bahasa mendapat kategori sangat layak (91,7%), dan oleh ahli teknologi informasi mendapat kategori sangat layak  (87,5%).  Efektivitas produk  pengembangan  game  berdasarkan perhitungan uji  N-Gain menghasilkan nilai 0,75 menunjukkan bahwa game Flappy Chocolate mempunyai efektivitas tinggi. Berdasarkan hasil penelitian produk game Flappy Chocolate berbasis android sangat layak dan efektif  sebagai  media  pembelajaran pada  mata  pelajaran produk  pastry  dan  bakery  Program Keahlian Tata Boga.
Pelatihan Pengembangan Produk Olahan Ikan Terinasi Pada Kader Pkk Di Kecamatan Pakisaji Devi, Mazarina; Wahyuni, Wiwik; Nurbaya, Arindra; Umniati, Sri
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) 2024: Membangun Masyarakat Berkelanjutan melalui Penerapan Teknologi di Era Society 5.0
Publisher : Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

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

Abstract

Masalah stunting masih menjadi salah satu permasalahan kesehatan yang terdapat di Kecamatan Pakisaji. Kejadian stunting berhubungan dengan asupan makanan yang kurang atau rendahnya asupan protein. Keragaman jenis makanan dan konsumsi ikan digerakkan sebagai upaya pencegahan stunting. Tujuan pengabdian ini adalah meningkatkan skill kader PKK dalam mengembangkan produk jajanan balita tinggi protein. Metode yang dilakukan dengan cara melatih kader PKK membuat produk olahan cilok dan siomay tinggi protein dobel protein hewani dengan bahan baku utama dari ikan teri nasi dan ayam. Pelatihan dilakukan di Pendopo kecamatan Pakisaji yang diikuti oleh 40 peserta dengan rincian peserta dari unsur ketua PKK, ketua pokja empat, serta kader posyandu dari seluruh desa yang terdapat di Kecamatan Pakisaji. Kegiatan pengabdian diawali dengan pemberian materi oleh tim pengabdian dari LPPM UM dan dilanjutkan dengan praktik membuat jajanan tinggi protein dobel protein hewani berupa cilok dan siomay ikan teri nasi. Peserta antusias dan aktif mempraktikan membuat produk olahan dari ikan teri nasi. Diharapkan hasil pelatihan dikembangkan di desa masing-masing peserta. Kata kunci— pelatihan, produk olahan, ikan teri, stunting, dobel protein
PENGARUH KOMPETENSI DAN PENGAWASAN TERHADAP PRODUKTIVITAS KERJA KARYAWAN PADA PT. XYLO INDAH PRATAMA KABUPATEN MUSI RAWAS Nasruddin, Nasruddin; Mulyono, Hardi; Wahyuni, Wiwik
Jurnal Media Ekonomi (JURMEK) Vol 25 No 3 (2020): Jurnal Media Ekonomi (JURMEK) Desember
Publisher : LPPM UNIVERSITAS BINA INSAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32767/jurmek.v25i3.1133

Abstract

This study aims to determine the effect of competence and supervision on employee work productivity at PT Xylo Indah Pratama, Musi Rawas Regency partially and simultaneously. The method used is a quantitative method. Questionnaire data collection techniques. The results of the research.Testing the first hypothesis to determine whether the competence of employee work productivity, the tcount value is 7,476 and the ttable is 1,292 (ttable value n = 77), so it can be seen that if the criteria match tcount> ttable then Ho is rejected and Ha is accepted. , meaning that there is an influence of competence on employee work productivity. The second hypothesis testing is to determine the effect of supervision on employee work productivity. The results obtained tcount value of 11.809 and ttable is 1.292 (ttable value n = 77) so it can be seen that if the criteria are in accordance with tcount> ttable then Ho is rejected and Ha is accepted, meaning that there is a supervisory effect on employee work productivity at PT Xylo Indah. Primary of Musi Rawas Regency. The third hypothesis is to determine the effect of competence and supervision on work productivity. Obtained the value of Fcount of 70,986 and Ftable of 3.12 This shows that Fcount> Ftable and also sig of 0.000 <0.05 so it can be seen that the effect is significant. Thus, it can be concluded that Ho is rejected and Ha is accepted. This means that there is an influence of competence and supervision on employee work productivity.
Pengaruh Rasio Puree Krokot (Portulaca Oleracea L.) Dan Sari Kedelai Terhadap Sifat Organoleptik Mellorine Wahyuni, Wiwik; Hidayati, Laili
Home Economics Journal Vol. 1 No. 2 (2017): October
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.612 KB) | DOI: 10.21831/hej.v1i2.23273

Abstract

Tujuan penelitian ini adalah menganalisis pengaruh rasio puree krokot dan sari kedelai terhadap sifat organoleptik yang meliputi mutu hedonik (flavor dan tekstur) dan hedonik (warna, flavor dan tekstur) mellorine. Penelitian ini merupakan penelitian eksperimen dengan rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dua kali pengulangan dengan tiga perlakuan yaitu rasio puree krokot dan sari kedelai 20%:80%, 40%:60%, dan 60%:40%. Analisis data menggunakan ANOVA dengan uji lanjut DMRT.  Hasil penelitian uji mutu hedonik (flavor dan tekstur) dan uji hedonik (warna, flavor, dan tekstur) mellorine rasio puree krokot dan sari kedelai 20%:80%, 40%:60%, dan 60%:40% terdapat pengaruh yang signifikan pada taraf 5%. Rerata skor uji mutu hedonik dan uji hedonik tertinggi diperoleh dari mellorine rasio puree krokot dan sari kedelai 20%:80%
Nilai Moral yang Terkandung Dalam Cerita Rakyat Pada Ibuku Tradisi Lisan Sang Penutur oleh Fadlan Harun Burhanudin, Yunita Sari; Taha, Nasim; S, Safira; Muno, Intan Wahyuni; Wahyuni, Wiwik
Socius: Jurnal Penelitian Ilmu-Ilmu Sosial Vol 2, No 10 (2025): May
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16742220

Abstract

    This study aims to analyze the moral values contained in folklore, especially in the story of the Tobelo War and the Tale of Tapilaya and Bolotogoa which are listed in the book Tradisi Oral Sang Penutur. The formulation of the problem in this study is: What are the moral values contained in the story of the Tobelo War and the Tale of Tapilaya and Bolotogoa? This study uses a descriptive qualitative approach with data collection techniques through literature studies. Data were obtained from the book Tradisi Oral Sang Penutur by Fadlan Harun which contains these folklores. The main informant in this study is the story text which is analyzed to explore the moral values contained therein. The results of the study indicate that in both folklores there are social moral values, individual moral values and religious moral values, various moral values that can be used as guidelines for life. In the story of the Tobelo War, there are twenty-four social morali valuesi, two individual moral values and one morali valuei, while in the Tapilaya and Bolotogoa Stories, there are five sociali morali valuesi, one individual moral value and two religious morali valuesi. In addition, these two stories also emphasize the moral values of human relationships with other humans, human relationships with themselves and human relationships with God or what is believed in.
Diseminasi Teknologi Mesin Feed Grinder dan Pelatihan Pembuatan Silasi Berbahan Limbah pertanian untuk Menghasilkan Pakan Domba Bernutrisi Widiyanti; Didik Nurhadi; Wiwik Wahyuni; Robby Wijaya; Leny Suryani; Indra Febrianto; Umniyah Juman Rosyidah
Reslaj: Religion Education Social Laa Roiba Journal Vol. 6 No. 10 (2024): 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.v6i10.5187

Abstract

This community service activity aims to disseminate feed grinder machine technology and provide training on making silage from agricultural waste as an alternative, nutritious feed for sheep in collaboration with the Sumber Mendho Nusantara livestock group. The implementation method involves four stages: preparation, which focuses on identifying the partner's problems and needs; training, which includes socializing the use of agricultural waste and demonstrating the feed grinder machine; mentoring, which focuses on follow-up and monitoring previous activities; and reporting and sustainability to ensure that the program continues to be implemented by the partner. The outcomes of this community service are that the partners are able to understand and apply appropriate technology to process waste, such as cassava and corn cobs, into quality feed. This activity not only reduces the farmers' dependence on commercial feed but also increases operational efficiency and opens up new opportunities in agropreneurship. The results also indicate a positive change in the partners' mindset, skills, and ability to manage agricultural waste. Furthermore, the increased knowledge of operating and maintaining appropriate technology provides a strong foundation for the program's sustainability in the future. With the support of proper technology and training, the livestock group can improve the quality of animal feed and optimize local economic potential.
Efektifitas Pengembangan Media Game “Flappy Chocolate” Berbasis Android pada Mata Pelajaran Produk Pastry dan Bakery Program Keahlian Tata Boga Nurjanah, Nunung; Wahyuni, Wiwik; Cahyono, Haris
JURNAL DIMENSI PENDIDIKAN DAN PEMBELAJARAN Vol 12: Special Issue No. 1 (2024)
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/dpp.v12i1.9698

Abstract

Faktor mendasar dari penelitian ini  yaitu siswa  kesulitan dalam memahami materi pelajaran produk pastry dan bakery. Penelitian ini memanfaatkan game berbasis android sebagai media pembelajaran pada materi cokelat dan permen cokelat. Penelitian bertujuan untuk menghasilkan produk game Flappy Chocolate, menguji kelayakan produk game Flappy Chocolate, dan menguji efektifitas game Flappy Chocolate. Metode penelitian adalah R&D, penelitian ini menggunakan angket dengan skala likert pada kelayakan produk dan uji N-Gain untuk menguji efektivitas dari produk pengembangan game yang didapat dari hasil nilai pretest dan posttest materi cokelat dan permen cokelat. Sampel dalam penelitian yaitu siswa kelas XI SMK Negeri 7 Malang Program Keahlian Tata Boga dan SMK Swasta Kartika IV-1 Malang Program Keahlian Tata Boga sebanyak 32 siswa. Hasil penelitian berupa produk game Flappy Chocolate berbasis android diuji kelayakannya melalui empat validator. Validasi oleh ahli materi menunjukkan game Flappy Chocolate dengan kategori sangat layak (86,1%), oleh ahli media mendapat kategori sangat layak(95,8%), oleh ahli bahasa mendapat kategori sangat layak (91,7%), dan oleh ahli teknologi informasi mendapat kategori sangat layak  (87,5%).  Efektivitas produk  pengembangan  game  berdasarkan perhitungan uji  N-Gain menghasilkan nilai 0,75 menunjukkan bahwa game Flappy Chocolate mempunyai efektivitas tinggi. Berdasarkan hasil penelitian produk game Flappy Chocolate berbasis android sangat layak dan efektif  sebagai  media  pembelajaran pada  mata  pelajaran produk  pastry  dan  bakery  Program Keahlian Tata Boga.
Co-Authors Afifudin Ibadi Alief Lukman Syafi&#039;i Ana Abidin Andika Bagus Nur Rahma Putra, Andika Bagus Nur Rahma Anggi M.J. Saputri Ayuneng Indah Moliani Bagus Shandy Narmaditya Budi Wibowotomo Burhanudin, Yunita Sari Cahyandari, Maylani Alfi Cahyono, Haris Dhika Maha Putri Dhika Putri Didik Nurhadi Dzul Fikri Muhammad Elwin Walimatul Fara Fadhila Wahyu Putri Hesty Wulandari Ila Karunia Ayi Nabila Ima Wardani Hazawen Indra Febrianto Isnandar Issutarti . Istiqomatul F Laili Hidayati Lathifah I Leny Suryani Lisfatin Rohmatul Ulya Maroeto Maroeto Mayasari, Rahel Silvia Maylani Alfi Cahyandari Mazarina Devi Minatus Isnatur Rahmawati Mulyono, Hardi Muno, Intan Wahyuni Nasruddin Nasruddin Nonny Aji Sunaryo Nugraini, Nur Abfifa Nunung Nurjanah Nurbaya, Arindra Pradita Eka L Qorina Nadiva Fahira Rahel Silvia Mayasari Rayie Tariaranie Wiraguna Riana Nurmalasari Rizki Yulianingrum Roma Idatul Koir Rr. Poppy Puspitasari Rustiani Dwi Untari S, Safira Slamet Fauzan Soenar Soekopitojo Sumarli Sumarli Sunsya Putri Cahyaning Gusti Suryani, Leny Syamsudin Habibullah Djan Djanany Taha, Nasim Titi Mutiara K Ubaidillah Albarqi Ummi Rohajatien Umniati, Sri Umniyah Juman Rosyidah Wibowo, Nunuk Lismonika Widiyanti Wijaya, Robby Yongky Teguh Yongky Teguh Setiaji Yuli Agustina, Yuli