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All Journal Jurnal Pendidikan Vokasi Panrita Abdi - Jurnal Pengabdian pada Masyarakat Indonesian Journal of Primary Education JURNAL PENDIDIKAN TAMBUSAI Jurnal Ilmiah Mandala Education (JIME) Risenologi Community Engagement and Emergence Journal (CEEJ) Jurnal Sains Boga Media Pendidikan Gizi dan Kuliner Indonesian Journal of Primary Education
Annis Kandriasari
Prodi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta
Arts Humanities Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Development of Learning Media Flipbook Digital Japanese Culinary Material in the Asian Food as Literacy Course Digital Amira Thifalli; Cucu Cahyana; Annis Kandriasari
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.v1i2.10132

Abstract

This study aims to develop digital learning media in the form of a flipbook containing Japanese cuisine materials for Culinary Education students and to assess its feasibility. The development process implemented the Research and Development (R&D) method with the 4D development model, which consists of four stages: Define, Design, Develop, and Disseminate. Data analysis in this development study took the form of qualitative description. The flipbook has been validated by experts in related fields, resulting in a feasibility percentage of 91% for the material aspect, 96% for the media aspect, and 95% for the language aspect, with all three aspects classified as highly feasible. The flipbook media then underwent a trial phase with Culinary Education students, resulting in an assessment percentage of 92% for the one-to-one test, 93% for the small group test, and 95% for the field test. The resulting data calculation of student response scores to the flipbook was 93.5%, classified as very strong and very positively accepted. Based on the results of the study, it can be conclusively stated that the development of digital flipbook learning media for Japanese cuisine materials is feasible for use and publication to the wider community.
Employability skills and self-perception of diploma 3 graduates in the world of work Rina Febriana; Ivan Hanafi; Annis Kandriasari; Apri Nuryanto; Soeprijanto Soeprijanto; Muksin Muksin; Su Jo Ching; Abu Bakar Mamat
Jurnal Pendidikan Vokasi Vol. 13 No. 2 (2023)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i2.54039

Abstract

This study aims to determine the world's perception of Diploma 3 graduates regarding work skills. The research used a questionnaire survey method on Diploma 3 graduates who had worked for 2-5 years. Measurement of work aspects includes individual qualities, basic skills, interpersonal skills, thinking skills, resource management, systems and technology, and information skills. The instrument's validity in each aspect ranges from 0.416 to 0.683, with a reliability of 0.882. The research technique used simple random sampling with 109 respondents in this study. The results of the study stated that the self-perception of graduates are (1) an individual quality score of 85.5 with a very high interpretation; (2) basic skills get a score of 81.8 with a high interpretation; (3) an interpersonal score of 84.8 with a very high interpretation; (4) thinking skills get a score of 83.1 with a very high interpretation; (5) resource management obtained a score of 88.6 with a very high interpretation; (6) systems and technology got a score of 92.4 with a very high interpretation, and (7) information skills got a score of 85.1 with a very high interpretation. Thus, the average worldwide employment of Diploma 3 graduates is 85.9, with a high interpretation. This finding implies that the higher graduates' employability skills, the higher their self-perception at work.
Comparison Of Apple Puree Usage On The Physical Quality And Sensory Quality Of Steamed Sponge Cake Rachel Audina Nur’azzura Putri; Annis Kandriasari; Alvina Fadila Maulida
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.v7i2.11723

Abstract

This study aims to analyze the comparison of apple puree usage on the physical quality and sensory quality of steamed sponge cake. Steamed sponge cake generally uses eggs as a binding, leavening, and texture-forming agent, although local apples containing pectin have the potential to be used as a substitute for part of the eggs. The research method used was an experimental method with three formulations of apple puree usage at 30%, 40%, and 50% of the total egg used. Physical quality testing was carried out on the expansion ability and cracking ability, analyzed using the One-Way Anova Completely Randomized Design (CRD) test followed by Duncan's test. Sensory quality testing was conducted by 45 semi-trained panelists on the aspects of shape, aroma, taste, and texture, analyzed using the Kruskal-Wallis test. The results showed that the highest expansion ability was obtained in the 40% treatment with an average of 136.7%, while the highest cracking ability was obtained in the 50% treatment with an average of 106.31%. The Anova test results showed no significant effect of apple puree usage on expansion ability, but a significant effect on cracking ability. The Kruskal-Wallis test results showed no significant effect of apple puree usage on shape, cinnamon aroma, sweetness, apple taste, and texture, except for apple aroma, which showed a significant effect. Overall, the treatment with 30% apple puree gave the best results in shape, sweetness, and texture, so this formula is recommended for optimizing the utilization of apple puree as a local food ingredient in steamed sponge cake products.
The Effect Of Peanuts Aquafaba (Arachis Hypogaea L) On The Sensory And Physical Quality Of Lidah Kucing Cookies Shasa Keishya; Guspri Devi Artanti; Annis Kandriasari
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.v7i2.11725

Abstract

This study aimed to investigate the effect of using peanuts aquafaba on the sensory and physical quality of ‘lidah kucing’ cookies. A quantitative experimental design was employed, with three treatment groups varying the ratio of water to peanut aquafaba: 1:2, 1:3 and 1:4. Sensory quality was assessed by semi-trained panellists in terms of colour, scent, crispness, sweetness, peanuts flavour and aftertaste using the Kruskal-Wallis test followed by Tukey’s test, whilst physical quality was analysed using ANOVA with a completely randomised design followed by Duncan’s test. The results of the study showed that peanuts aquafaba had no effect on the colour, scent, crispness, and sweetness of ‘lidah kucing’. However, there was an effect on the peanut flavour and peanut aftertaste, with the 1:2 treatment yielding the highest scores due to the higher concentration of aquafaba. In terms of physical quality, the 1:2 treatment produced the highest baking loss (39.2%) and was deemed the best as it indicated optimal water evaporation, whilst in terms of spreading power, the 1:4 treatment produced the highest spreading power (126.9%); consequently, the 1:2 treatment (68.1%) was assessed as the best treatment due to its low spreading power, resulting in a more stable and firm cake shape during the baking process. Peanuts aquafaba has the potential to serve as a plant-based alternative to egg white in ‘lidah kucing’ cookies, with optimal characteristics varying according to the concentration used.
Co-Authors Abu Bakar Mamat Alvina Fadila Maulida Amira Thifalli Apri Nuryanto Ari Fadiati Aulia Aufan Abdurrahman Cucu Cahyana Deden Dicky Dermawan Eliana Prisila Elsanti Mura Guna Guspri Devi Artanti Ivan Hanafi Jennifer Angelina Mahdiyah Mahdiyah Mariani Mariani Muksin Nur Riska Rachel Audina Nur’azzura Putri Rina Febriana Rini Endah Sugiharti Rusilanti Rusilanti Shasa Keishya Siti Homsinah Siti Nurlailia Soeprijanto Soeprijanto Sofia Imany Su Jo Ching Yeni Yulianti