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All Journal VALENSI Jurnal Pendidikan Sains WAPFI (Wahana Pendidikan Fisika) International Journal of Education JURNAL EVALUASI PENDIDIKAN TARBIYA : Journal Education in Muslim Society JURNAL ILMIAH PENDIDIKAN FISIKA AL BIRUNI Journal on English as a Foreign Language (JEFL) Journal of Teaching and Learning Physics E-Dimas: Jurnal Pengabdian kepada Masyarakat Edcomtech Jurnal Kajian Teknologi Pendidikan JPPPF (Jurnal Penelitian dan Pengembangan Pendidikan Fisika) JIPF (Jurnal Ilmu Pendidikan Fisika) Risâlah, Jurnal Pendidikan dan Studi Islam INKUIRI : Jurnal Pendidikan IPA Momentum: Physics Education Journal LENSA (Lentera Sains): Jurnal Pendidikan IPA Jurnal BIOEDUIN : Program Studi Pendidikan Biologi COMPTON: Jurnal Ilmiah Pendidikan Fisika Literasi : Jurnal Ilmu Pendidikan Wiyata Dharma: Jurnal Penelitian dan Evaluasi Pendidikan Science Education and Application Journal Journal of halal product and research (JHPR) Jurnal Metaedukasi : Jurnal Ilmiah Pendidikan Physics Communication INCARE SPIN: Jurnal Kimia & Pendidikan Kimia NUCLEUS: Jurnal Sains dan Teknologi Jurnal Penelitian Sains dan Pendidikan (JPSP) JEELS (Journal of English Education and Linguistics Studies) Journal of Halal Science and Research Investama : Jurnal Ekonomi dan Bisnis Gunung Djati Conference Series Jurnal Ilmiah Pangan Halal Lontar Physics Today Biodik: Jurnal Ilmiah Pendidikan Biologi EDUKASI ASEAN Journal for Science and Engineering in Materials International Journal of Learning Media on Natural Science
Ade Yeti Nuryantini
UIN Sunan Gunung DJati Bandung
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Veterinary Other

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Journal : INCARE

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Pendekatan STEM dalam Proyek Puding Labu Kuning untuk Menguatkan Kearifan Lokal Bahan Pangan Marlina, Rina; Susilawati, Cica; Nuryantini, Ade Yeti; Agustina, Tri Wahyu; Julita, Ucu
INCARE, International Journal of Educational Resources Vol 5 No 4 (2024): December 2024
Publisher : FKDP (Forum Komunikasi Dosen Peneliti)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59689/incare.v5i4.1058

Abstract

The utilization of local food ingredients is often neglected in everyday life, even though it has great potential to strengthen local wisdom values among the community and increase student involvement in project-based learning activities. One of the local food ingredients that is rich in nutrients but underutilized is pumpkin, which is a good source of beta-carotene and fiber and has a great opportunity to be developed further. This study applied the STEM (Science, Technology, Engineering, and Mathematics) approach in the pumpkin pudding development project to strengthen local wisdom and increase the utilization of local food ingredients. The STEM approach was applied through several stages: first, from the science aspect, the nutritional composition of pumpkin was analyzed to maximize its health benefits; second, from the technology aspect, innovative processing techniques were used to optimize the taste and texture of the pudding; third, through engineering, recipe modifications were made to maintain product stability and increase durability; and fourth, mathematics was used in calculating the exact nutritional composition. The results showed that pumpkin pudding is not only of high nutritional value, but also well received by the public, especially teenagers. This project is expected to inspire the development of similar local food products that are not only delicious and nutritious, but also support local wisdom and food sustainability through an integrated STEM approach.
Pendekatan STEM dalam Proyek Puding Labu Kuning untuk Menguatkan Kearifan Lokal Bahan Pangan Marlina, Rina; Susilawati, Cica; Nuryantini, Ade Yeti; Agustina, Tri Wahyu; Julita, Ucu
INCARE, International Journal of Educational Resources Vol. 5 No. 4 (2024): December 2024
Publisher : FKDP (Forum Komunikasi Dosen Peneliti)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59689/incare.v5i4.1058

Abstract

The utilization of local food ingredients is often neglected in everyday life, even though it has great potential to strengthen local wisdom values among the community and increase student involvement in project-based learning activities. One of the local food ingredients that is rich in nutrients but underutilized is pumpkin, which is a good source of beta-carotene and fiber and has a great opportunity to be developed further. This study applied the STEM (Science, Technology, Engineering, and Mathematics) approach in the pumpkin pudding development project to strengthen local wisdom and increase the utilization of local food ingredients. The STEM approach was applied through several stages: first, from the science aspect, the nutritional composition of pumpkin was analyzed to maximize its health benefits; second, from the technology aspect, innovative processing techniques were used to optimize the taste and texture of the pudding; third, through engineering, recipe modifications were made to maintain product stability and increase durability; and fourth, mathematics was used in calculating the exact nutritional composition. The results showed that pumpkin pudding is not only of high nutritional value, but also well received by the public, especially teenagers. This project is expected to inspire the development of similar local food products that are not only delicious and nutritious, but also support local wisdom and food sustainability through an integrated STEM approach.
Co-Authors Abdul Holik Abdul Holik, Abdul Adam Malik Adam Malik Adam Malik Adawiyah, Yasfi Robiatul Aditya, Dinaldhi Muhammad Adwasyifa, Kanya Agustin , Tri Wahyu Agustin, Usman Agustina, Tri Wahyu Anwar, Dede Miftahul Ariayuda, Muhamad Ari Ariswan Ariswan Arpan, Asep Khaidir Azmi, Ilman Baihaqi, Habibah Khusna Bebeh Wahid Nuryadin Fajarwati, Lusy Flara, Riana Lady Furi Chorina Agustin Halimahtussa’diah Halimahtussa’diah Hendriawan, Priyatna Ida Farida Irawan Irawan Istiqomah, Ikmal Konit Jumadi Jumadi K, Karman Karman K Maulana Syarif Hidayat FJ Miftahul Anwar, Dede Miladanta, Algi Nurahman Muhamad Ari Ariayuda Muhammad Minan Chusni Mulyaningsih, Yeni Nugraha, Sri Wisnu Nur Hamidah, Nur Nurareni, Yani Nurdin, Dian Kusmawati Nurdin, Muhamad Ali Nurdiyanto Nurdiyanto, Nurdiyanto Nurunnajib, Ahfazh Fauzy Paujiah , Epa Pina Pitriana Pina Pitriana Rahim, Faszly Rapi Priatna Rena Denya Agustina Rifqi, Ahsanur Riki Purnama Putra Rima Wiana RINA ANGGRAINI Rina Marlina Rizki Ahmad Fauji Rochman, Chaerul Rosyida, Nadya Ilma Rully Agung Yudhiantara Rully Agung Yudhiantara SARIPAH, IPAT PITRIANI Septia Mahen, Ea Cahya Sumiati, Iis Sundari, Citra Deliana Dewi suryana, neng lani Susanti, Seni Susilawati, Cica Syifa Nurfalah Tiana Azmi Alawiyah Tri Cahyanto Ucu Julita, Ucu Wahyuni Handayani, Wahyuni Widiya Amanda Windayani, Neneng Windayani, Neng Yeni Novita Yudhiantara , Rully Agung Yudhiantara, Rully Agung Yudi Dirgantara Yuli Khotimah Yulia Sukmawardani, Yulia Yulianti, Ferina Zakwandi, Rizki