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All Journal APTEKINDO Indonesian Journal of Early Childhood Education Studies JMM (Jurnal Masyarakat Mandiri) Jurnal Ilmiah Mandala Education (JIME) JISIP: Jurnal Ilmu Sosial dan Pendidikan Syntax Idea Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Jurnal Jendela Pendidikan Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Journal of Innovative and Creativity
Nur Riska
Universitas Negeri Jakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Public Health Social Sciences Other

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Evaluation of Content Validity for an Educational Media Instrument to Enhance Early Childhood Education (PAUD) Teachers’ Nutrition Knowledge Salsa Belladinna Putri Utami; Nur Riska; Rusilanti Rusilanti; Agung Gumelar
Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Vol. 5 No. 4 (2025): Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI), 2025 (4)
Publisher : Yayasan Pendidikan Bima Berilmu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53299/jppi.v5i4.2531

Abstract

This study aims to evaluate the content validity of an educational media instrument developed to measure the quality of educational magazine media designed to enhance Early Childhood Education (PAUD) teachers’ knowledge of nutrition. Evaluating educational media instruments is crucial to ensure that the materials used in teacher professional development are relevant, accurate, and clear. Without a well-validated instrument, there is a risk that the media applied in educational settings may not effectively achieve its intended learning outcomes. A descriptive quantitative research design was employed, with expert judgment serving as the central approach for validation. Several specialists in the fields of education and instrument development were involved in evaluating the instrument. Their assessment focused on three main aspects: media design, language clarity, and content relevance related to nutrition education. The findings indicate that the instrument achieved strong content validity across all domains, demonstrating its potential to accurately assess the feasibility and quality of nutrition education media. The study contributes to the field of educational evaluation by highlighting the critical role of content validity in the development of instruments intended to support teacher professional learning and the improvement of instructional materials.
Analisis Mutu Sensori Dan Daya Terima Konsumen Kue Putri Salju Tepung Talas Bogor Dengan Persentase Lemak Yang Berbeda Serta Potensinya Sebagai Rintisan Usaha Difa Aulia; Raifa Novel; Sukaenah Sukaenah; Mutiara Dahlia; Nur Riska
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.2055

Abstract

Penelitian ini bertujuan untuk menganalisis mutu sensori dan daya terima konsumen terhadap produk kue putri salju tepung talas bogor dengan tiga perlakuan persentase lemak yang berbeda, yaitu sebesar 75%, 85%, dan 95% dari total tepung yang digunakan. Selain itu, penelitian ini juga bertujuan untuk mengetahui potensi produk sebagai rintisan usaha. Penelitian dilaksanakan pada bulan Februari - Juli 2025 di Laboratorium Pastry dan Bakery, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode penelitian yang digunakan adalah metode eksperimen dengan teknik analisis deskripsi kuantitatif. Pengumpulan data dilakukan dengan uji mutu sensori dan uji daya terima konsumen, yang melibatkan 10 panelis terbatas dan 100 panelis konsumen. Aspek yang dinilai meliputi warna bagian atas dan warna bagian bawah, aroma talas bogor dan aroma butter, rasa talas bogor dan rasa manis, serta kerapuhan produk. Berdasarkan hasil keseluruhan aspek, kue putri salju tepung talas bogor dengan persentase lemak 95% merupakan produk terbaik menurut penilaian panelis terbatas dan panelis konsumen. Produk ini selanjutnya dikembangkan menjadi rintisan usaha dengan merek “Snowkiro”, yang dijual dengan harga Rp. 50.000,- per 280 gram. Hasil dari penjualan “Snowkiro” selama satu bulan mampu meraih total omset sebesar Rp. 3.850.000,-. dengan laba bersih yang diperoleh mencapai Rp. 1.098.795,-. Temuan kue putri salju tepung talas bogor ini dapat diaplikasikan untuk mendukung pemanfaatan pangan lokal dan membuka peluang usaha kue kering bebas gluten.
The Effect of Soybean Extract Substitution on Physical and Sensory Quality Pukis Cake Dinda Lestari; Nur Riska; Alsuhendra Alsuhendra
Jurnal Ilmiah Mandala Education (JIME) Vol 11, No 4 (2025): Jurnal Ilmiah Mandala Education (Oktober)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i4.9594

Abstract

This study aims to analyze the effect of substituting instant coconut milk with soy milk on the physical quality and sensory quality of pukis cakes in order to determine the optimum formula for producing a product with good quality. The research method used was an experiment with three levels of soy milk substitution, namely 80%, 90%, and 100%. Physical tests were conducted by measuring height for expansion power and measuring hardness levels with a texture profile analyzer. Meanwhile, sensory quality was tested through organoleptic tests by 45 semi-trained panelists from Culinary Education students. Physical quality data were analyzed using the One Way ANOVA test and followed by Duncan's Multiple Range Test (DMRT), while sensory quality data were analyzed using the Kruskal-Wallis test and followed by Tukey's test. The results of statistical analysis showed that soybean milk substitution had a significant effect on the expansion, hardness level, and sensory characteristics of soybean flavor in pukis cakes. An increase in the percentage of soybean milk and a decrease in the use of coconut milk tended to produce pukis cakes with higher expansion, lower hardness values, and stronger soybean flavor. The formula with 80% soybean milk substitution is recommended as the optimal formulation because it produces the best balance between the physical quality and sensory quality of pukis cakes.
Cornflour Substitute Onion Sticks: Physical and Sensory Quality Adinda Mutiara Dewi; Nur Riska; Rusilanti Rusilanti
Jurnal Ilmiah Mandala Education (JIME) Vol 12 No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.9625

Abstract

This research aims to examine the effect of corn flour (Zea mays L.) substitution on the physical and sensory qualities of onion sticks as an alternative to partially replacing wheat flour. The study was carried out experimentally with three levels of corn flour substitution: 20%, 30%, and 40%. Physical tests included expansion power, thickness, and crispness; while sensory evaluation assessed color, aroma, taste, texture, and thickness. ANOVA test results showed significant effects on expansion power, thickness, and crispness. The Kruskal- Wallis test revealed that the level of corn flour substitution significantly affected thickness, while color, margarine aroma, savory taste, corn flavor, and texture were not significantly influenced. The Tukey test indicated that 20% substitution produced the best thickness quality. These findings suggest that corn flour substitution up to 20% can produce onion sticks with good physical and sensory quality, and support food diversification efforts based on local ingredients to reduce dependence on imported wheat flour.
The Effect Of Tofu Drain Flour Substitution On Cooking Loss And Sensory Quality Of Onion Cake Raudina Ayuning Rinjani; Mariani Mariani; Nur Riska
Jurnal Ilmiah Mandala Education (JIME) Vol 12 No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.10141

Abstract

This study aims to analyze the effect of tofu dregs flour substitution on cooking loss and sensory quality of onion cake. This study was conducted at the Culinary Arts Education Study Program, Faculty of Engineering, Jakarta State University. The study period began from September 2024 to December 2025. This study used an experimental method with onion cake samples substituting tofu dregs flour at percentages of 20%, 30%, and 40%. Sensory quality testing in this study was conducted on 45 semi-trained panelists who assessed all product sensory quality attributes. Based on the results of the statistical hypothesis test of sensory quality using the Kruskal-Wallis test, it showed that there was no effect of onion cake substitution of tofu dregs flour at percentages of 20%, 30%, and 40% on the sensory quality aspects of color, tofu dregs aroma, tofu dregs taste, savory taste, and texture. Based on the results of the statistical hypothesis test of the cooking loss test using the ANOVA test, it showed that there was no effect on onion cake substitution of tofu dregs flour at percentages of 20%, 30%, and 40%. The conclusion of this study is to recommend onion cakes made from 30% tofu dregs flour as a substitute for tofu dregs flour to be further developed as a product that has sales value and efforts to use tofu dregs flour as a local food ingredient.
Development of Gaple Card Media "Smart Fathers Raise Children" as an Educational Media for Fathering in Early Childhood Irma Yuliantina; Nur Riska; Dhea Yuwono Putri; Karima Salihanisa; Syifa Andina; Dwi Purwestri Sri Suwarningsih; Yuli Yana; Lucy Herny
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 10 No 3 (2026): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (Juli)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/dqxxee94

Abstract

Father involvement in early childhood care plays a crucial role in supporting children's socio-emotional development, health, and well-being. However, father participation in parenting education activities is still relatively limited, partly due to the lack of practical, contextual, and character-appropriate learning media. This study aims to develop and test the feasibility of the Gaple Card educational game "Smart Fathers Raise Children" as a means of family parenting education based on local culture. The study used a Research and Development (R&D) approach with the ADDIE model, which includes the stages of analysis, design, development, implementation, and evaluation. The media was developed by modifying the traditional Gaple game and incorporating parenting messages sourced from the BKB Emas Module of the National Population and Family Planning Board (BKKBN). The trial was conducted with groups of fathers in Depok City and North Central Timor Regency (TTU) with facilitator assistance. The evaluation results showed that the media achieved a feasibility level of 96.61%, categorized as very feasible, and reviewed in terms of appearance, message content, ease of use, and usefulness. These findings indicate that the Gaple Card “Smart Fathers Raising Children” is effective as an interactive, non-patronizing, and relevant parenting education media for fathers, and has the potential to be used in the BKB Emas program, PAUD units, integrated health posts (posyandu), and various community-based parenting activities involving fathers.
Development of Digital Flipbook Media for Smart Fathers, Parenting Nur Riska; Irma Yuliantina; Karima Salihanisa; Dhea Yuwono Putri; Syifa Andina; Dwi Purwestri Sri Suwarningsih; Yuli Yana; Lucy Herny
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 10 No 3 (2026): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (Juli)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/5cv4t651

Abstract

This research aims to develop and test the feasibility of learning media based on flipbook digital with the theme "Smart Fathers Raising Children". The development model used is ADDIE, which consists of five stages: (1)Analysis, analyzing fathers' needs in child care and family literacy problems; (2)Design, designing material structure, illustrations, and features flipbook digital according to user needs; (3)Development, developing media using software Heyzine to produce a product ready for testing; (4) Implementation, testing the media on a limited basis with fathers as the main users; and (5)Evaluation, evaluate the father's response and make revisions to improve the media. Mediaflipbook digital. This program presents informative content, interactive visuals, and easy-to-understand narratives to improve fathers' understanding and parenting literacy. Tests with fathers showed a 90.8% response rate, which is considered very strong and positive. Therefore, the flipbook digital" Smart Fathers Raise Children" is declared very suitable for use as a family learning medium to support the role of fathers in raising children.
Perfect Fruit Jam Formulation (Dillenia Philippinensis) on Consumer Acceptance and Nutritional Content Muhamad Yanuar Ihsan; Rusilanti; Nur Riska; Wiguna Rahman
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 10 No 3 (2026): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (Juli)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/wresez50

Abstract

This study was conducted to analyze the effect of sugar addition formulation on physical quality, consumer acceptability, and nutritional content of Sempur fruit jam. This study was conducted at the Food Processing Laboratory of the Culinary Arts Education Study Program, Faculty of Engineering, Jakarta State University. The study period began in July 2024 to March 2025. The research method used was an experimental method. The research sample used was Sempur fruit jam with added sugar with a percentage of 10%, 12%, and 14% which was then assessed for acceptability through organoleptic (hedonic) tests to 30 semi-trained panelists with assessment aspects including color, aroma, taste, and texture. Data analysis for organoleptic tests used the Friedman test, while nutritional content including water content and vitamin C content was tested in the laboratory. Based on the results of the organoleptic test, there was no significant effect of differences in the percentage of added sugar (10%, 12%, and 14%) on consumer acceptability in the aspects of color, aroma, texture, sweetness, and sourness. However, descriptively, the addition of 14% sugar tended to be preferred by panelists in all aspects. The results of the nutritional content test showed a tendency for water content to decrease as sugar concentration increased, with the lowest average being at 14% (1.55%). In the vitamin C test, statistical results showed that the formulation did not have a significant effect. Researchers recommend utilizing sempur fruit as an innovative jam product to support local food diversification.        
Co-Authors Adinda Mutiara Dewi Agung Gumelar Aisyah Qonita Ulya Alsuhendra Alsuhendra Dhea Puteri Ramanda Dhea Yuwono Putri Dhea Yuwono Putri Difa Aulia Dinda Lestari Dwi Purwestri Sri Suwarningsih Febrina Sulistiawati I Gusti Ayu Ngurah Inasya Larasintya Jesriani Irma Yuliantina Karima Salihanisa Lucy Herny Mahdiyah - Mahdiyah Mahdiyah Mariani Mariani Muhamad Yanuar Ihsan Muthia Putri Mutiara Dahlia Nadhifah Irma -Rahmahsari Raifa Novel Raudina Ayuning Rinjani Rhiska Ayu Morendra Rusilanti Rusilanti Rusilanti Rusilanti Sachriani - Sachriani Sachriani Safira Salsabila Salsa Belladinna Putri Utami Salsa Belladinna Putri Utami Sukaenah Sukaenah Syifa Andina syifa nanda rakhmani Wiguna Rahman Yati Setiati Yeni Yulianti Yuli Yana