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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pembangunan Pendidikan: Fondasi dan Aplikasi Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Jurnal Tata Boga Jurnal Teknologi Pangan dan Hasil Pertanian CARADDE: Jurnal Pengabdian Kepada Masyarakat JSHP (Jurnal Sosial Humaniora dan Pendidikan) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan International Journal Of Science, Technology & Management (IJSTM) Jurnal Cahaya Mandalika Jurnal Ilmiah Wahana Pendidikan Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Jurnal Sains Boga Indo-MathEdu Intellectuals Journal Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Student Scientific Creativity Journal Madani: Multidisciplinary Scientific Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Pendidikan dan Ilmu Sosial Media Pendidikan Gizi dan Kuliner Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Student Research Journal Jurnal Sains Student Research Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Jurnal Ilmu Sosial dan Humaniora Jurnal Pendidikan dan Sosial Humaniora
Any Sutiadiningsih
Universitas Negeri Surabaya
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The Influence of Nutrition Knowledge and Food Choosing Attitude on Adolescent Eating Behavior in Kediri District Stifani Dianisa Prafita Hadi; Rahayu Dewi Soeyono; Any Sutiadiningsih; Mauren Gita Miranti
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.361 KB) | DOI: 10.17509/boga.v12i1.58483

Abstract

Adolescence is a period of transition from children to adults, during this period the food consumed must be considered both in terms of safety and nutrition. Balanced nutrition will determine their health in the future and prevent them from double nutritional problems. This study aims to identify the effect of nutritional knowledge and attitudes toward food choices on adolescent eating behavior. Sampling used purposive sampling with a total sample of 77 people aged 12-21 years. The research design used was observational with a cross sectional approach. The research was conducted in Kediri Regency, East Java through a survey method by distributing questionnaires online via the Google Form. Research data were analyzed using percentages in tabular form and data correlated between variables. The results of the analysis of data by sex showed that 67.53% of adolescents were female and 32.47% were male. The results of the subsequent analysis showed that 50.65% of adolescents had good nutritional knowledge, 64.94% of adolescents had sufficient attitudes to choose food and 61.04% of adolescents had sufficient eating behavior. The results of the correlation test between nutritional knowledge and the attitude of choosing food obtained a significant value of 0.160 which means that there is no significant relationship between the two variables. While the results of the correlation test between nutritional knowledge and eating behavior of adolescents and the attitude of choosing food with eating behavior both obtained a significant value of less than 0.005 which means that there is a significant relationship between the two variables. A multiple correlation value (R) of 0.005 was obtained, meaning that there was an influence between nutritional knowledge and attitudes towards choosing food on eating behavior in adolescents
Pengaruh Efikasi Diri dan Hasil Belajar Praktek Kerja Industri terhadap Kesiapan Kerja Siswa Sekolah Menengah Kejuruan Tia Halizah Iskandar; Mauren Gita Miranti; Any Sutiadiningsih; Sri Handajani
JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Vol 16, No 2 (2023): July
Publisher : Faculty of Teacher Training and Education Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jiptek.v16i2.61944

Abstract

Data survey in the field in 2021 Dharma Wanita Gresik Vocational School, which implemented an apprenticeship program for all class XII students in culinary management as many as 28 students for four months, that is, less than 70% could be absorbed in the world of work. This shows that the goals of technical and vocational schools have yet to be realized, so there are still many students who get jobs that are not in accordance with their abilities in the catering field. This study aimed to determine the effect of self-efficacy on student work readiness, the effect of apprenticeship learning outcomes on student work readiness and the effect of self-efficacy and apprenticeship learning outcomes on student work readiness. This study used a quantitative descriptive method with a sample of 23 students with a sampling technique using purposive sampling. This study found that self-efficacy had a significant effect on students' work readiness with a t-count of 3,379 > t-table of 1,713, t-count of 2,417 < t-table of 1,713, and F-count of 10,616 > F-table of 4.24.
ANALISIS KOMPETENSI GURU MAHASISWA PENGENALAN LAPANGAN PERSEKOLAHAN BIDANG TATA BOGA DI SMK SURABAYA RAYA Inayatus Khanifa; Mauren Gita Miranti; Sri Handajani; Any Sutiadiningsih
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 6 No. 2 (2023): Volume 6 No. 2 Tahun 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i2.18501

Abstract

Penelitian ini bertujuan untuk mengetahui kompetensi guru mahasiswa PLP bidang tata boga dengan menggunakan 4 kopetensi guru, yaitu : kopetensi pedagogic, kopetensi kepribadian , kopetensi sosial,dan kopetensi professional yang dinilai olah guru pamong mahasiswa PLP tahun 2022. Metode penelitian ini adalah deskriptif kualitatif dengan model Ex-post facto menggunakan metode survey dengan teknik pengambilan data menggunakan angket. Populasi dalam penelitian ini adalah mahasiswa PLP pendidikan tata boga 2022 dengan jumlah 33 responden. Validasi yang digunakan adalah formula Aiken’s V untuk menghitung content-validity coefficient yang didasarkan pada hasil penilaian. Teknik analisis data yang digunakan untuk mengolah data yang diperoleh dalam penelitian ini dengan distribusi frekuensi yang dituang dalam bentuk persentase. Hasil penelitian ini menunjukan bahwa kompetensi guru mahasiswa PLP bidang tata boga adalah kompeten dengan persentase 73,47%, kategori kompeten menunjukan bahwa kopetensi mahasiswa tata boga masih harus ditingkatkan baik dari kompetensi pedagogik, kompetensi sosial, kompetensi kepribadian dan kompetensi professional.
Can the teaching factory model improve the entrepreneurial intentions of vocational high school students? Any Sutiadiningsih; Tuatul Mahfud
International Journal of Evaluation and Research in Education (IJERE) Vol 12, No 3: September 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v12i3.25652

Abstract

Entrepreneurial intentions play an essential role in creating new entrepreneurs. There are many methods of teaching entrepreneurship that aim to form entrepreneurial intentions, and one of them is considered suitable to be applied in vocational high schools, namely factory teaching. This study examined the effect of the teaching factory on entrepreneurial intentions through the theory of planned behavior dimension. There were 280 vocational high school students participated in the study. Data was collected via online questionnaires and analyzed with Amos software using the structural equation modeling method. The teaching factory has been shown to influence students’ entrepreneurial intentions both directly and indirectly via mediators of attitudes toward behavior and perceived behavioral control. This study also provided important implications for vocational practitioners to develop a teaching factory learning model as a school business unit based on the needs of the world of work. Good management of the teaching factory is expected to prepare prospective new entrepreneurs from vocational school graduates.
Pengaruh Substitusi Tepung Beras Dan Penambahan Puree Wortel Terhadap Tingkat Kesukaan Kue Onde-Onde Ketawa Enrico Putera Subagja; Asrul Bahar; Any Sutiadiningsih; Lucia Tri Pangesthi
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Vol. 2 No. 4 (2023): Desember : Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/sidu.v2i4.1539

Abstract

Onde-onde ketawa cookies with substitution of rice flour and addition of carrot puree is one of the innovations in making dry cakes made from wheat flour with substitution of rice flour and addition of carrot puree. The aim of this research is to find out; 1) the effect of the interaction between the substitution of rice flour and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 2) the effect of rice flour substitution and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 3) the effect of adding carrot puree on the level of liking for onde-onde ketawa cake; 4) the composition of the onde-onde ketawa cake with the substitution of rice flour with the addition of carrot puree is the most preferred. The research method used is an experimental type of research with the substitution of 10%, 20% and 30% rice flour and the addition of 5% and 10% carrot puree. The liking test was carried out on 50 untrained panelists using a questionnaire as a research instrument. The data obtained was then analyzed using the double ANOVA test and the Duncan test as further tests. The results of this research show that; 1) The interaction between the substitution of rice flour and the addition of carrot puree has a significant influence on the level of liking for onde-onde ketawa cakes. 2) vi Substitution of rice flour has an effect on the level of liking for onde-onde ketawa cakes; 3) The addition of carrot puree has an effect on the level of liking of onde-onde ketawa cake. 4) Substitution of 10% rice flour and addition of 10% carrot puree produces the most preferred characteristics of onde-onde ketawa cake.
Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat Shi Shi Irgita Alamsyah; Lilis Sulandari; Any Sutiadiningsih; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4057

Abstract

Snack bars are snacks consisting of ingredients such as cereals, fruits and sometimes nuts that are glued together with adhesives. The adhesive material has the function of providing a solid and sturdy texture so as to produce the desired characteristics of the snack bar. The adhesive material used in making snack bars is sugar or sweetener. This study aims to determine how the organoleptic quality and nutritional content of snack bars using various types of sweeteners (glucose syrup, High Fructose Syrup (HFS), and honey) as an adhesive material. This type of research is experimental with observational data collection through organoleptic quality assessment and nutritional content of biryani flavored snack bars. The results showed that the snack bar with High Fructose Syrup (HFS) produced the best snack bar organoleptic quality, perfect block-shaped snack bar; solid and not hollow; slightly brown yellow color; biryani aroma; crunchy texture and easy to break; and balanced sweet and biryani taste; Laboratory analysis showed that biryani-flavored snack bar has nutritional content in the form of calories of 285.80 kcal/100g, with carbohydrate content of 69.24%, protein of 15.40%, fat of 3.24%, moisture content of 10.90% and ash content of 1.22%.
Uji Sifat Organoleptik Patty Stick Patin Kelanggi Ditinjau Dari Ketebalan Dan Suhu Penggorengan Sefhia Kurnia Gracelia; Any Sutiadiningsih; Asrul Bahar; Ita Fatkhur Romadhoni
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4065

Abstract

Patty stick is a processed product made from catfish, roasted young coconut and clover leaf puree which is processed using the deep frying technique. It is rectangular in shape with a length of 8 cm and a width of 2 cm which is used as a snack at any time. The aim of this research is 1) to determine the effect of thickness, temperature, and the interaction of thickness and temperature on the shape and color of fried patin kelanggi patty stick products. 2) to determine the nutritional content of the best patty stick products. This research method is experimental. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists who were assisted with a line scale observation sheet (0-15 cm). The results showed that thickness had an effect on color and had no effect on the shape of fried patin kelanggi patty sticks. Temperature affects the color and has no effect on the shape of the fried patin kelanggi patty stick, and the interaction of thickness and temperature affects the color and has no effect on the shape of the fried patin kelanggi patty stick. The nutritional content of the best fried patin kelanggi patty sticks is 2 cm treated at a temperature of 160°C based on laboratory tests showing that per serving it has a carbohydrate content of 76.45%, protein 12.01%, fat 7.08%, fiber 2, 11%, water 2.31%.
Proporsi Margarin-Mentega Pada Pembuatan Getuk Banava Oven Arya Naufal Zafir; Any Sutiadiningsih; Sri Handajani; Ila Huda Puspita Dewi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4096

Abstract

Getuk Banava Oven is an innovative product that is processed by mixing banana getuk and cassava getuk with margarine fat and butter and then placing it in the oven. Getuk Banava oven is made from banana, jackfruit, cassava and margarine and butter. The aim of this research is to determine the organoleptic properties of getuk banava oven including texture, color, taste and aroma and to determine the nutritional content of getuk banava oven products. This research is in the form of an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists who were assisted by an observation sheet assessing the 0-15cm line. Data analysis using One Way ANNOVA. The results of research tests show that there is an influence of color, taste and texture; there is no color influence on the getuk banava oven product; has a protein nutritional content of 8.90%, carbohydrates of 53.25%, fat of 2.65%, water content of 30.61%, and fiber of 3.65
Pembuatan Kulit Wonton dengan Subtitusi Sari Bayam Hijau (Amarathus Hybridus L.) Adelia Devi Sherinovita; Niken Purwidiani; Any Sutiadiningsih; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol 2 No 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3336

Abstract

Wontons consist of skin and filling. Generally, wonton skin is made from wheat flour, oil, water and salt. In this research, wonton skin was made with different characteristics by replacing wheat flour with tangmien flour. The wheat flour in wonton skin can be replaced 100% with tangmien flour because it has fine and soft characteristics which make the wonton skin color more transparent white and have a flexible texture. One effort to increase nutritional value and appearance is by adding green spinach (amarathus hybridus l.) juice. Green spinach contains chlorophyll which can be used as a natural coloring in food processing. Green spinach is mixed with 20gr, 40gr and 60gr of tangmien flour which is useful for changing the color of the wonton skin so that it has different color variants. Research Objectives: 1) To determine the sensory quality of wonton skin which includes color, texture, aroma and taste; and 2) To determine the nutritional content which includes energy, carbohydrates, fiber, iron, and vitamins A, B, C. This research uses an experimental method. The data collection technique was carried out by observation using a questionnaire sheet in the form of an instrument with 30 panelists. The data analysis technique used was single ANOVA followed by Duncan's test. To determine the nutritional content (energy, carbohydrates, fiber, iron, and vitamins A, B, C) laboratory tests are carried out. The results of the research show: 1) There is an effect of substitution of green spinach juice on the sensory quality of color and no effect on the sensory quality of texture, aroma and taste; and 2) The nutritional content of the product is Energy 305.80 kcal/100g, Carbohydrates 38.60%, Fiber 3.80%, Iron 2.85 mg/100g, Vitamin A 98.65mg/100g, Vitamin B 4.15mg /100g, Vitamin C 8.10mg/100g. Keywords: , , ..
Pengembangan E-Modul Bebrbasis STEM pada Materi Choux Paste untuk Siswa Jurusan Kuliner Febriana, Rahma Shafira; Miranti, Mauren Gita; Sutiadiningsih, Any; Widagdo, Andika Kuncoro
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 3 (2024): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i3.2478

Abstract

Materi choux paste merupakan materi yang sulit dipahami tanpa adanya ilustrasi atau realita. Salah satu cara untuk mengoptimalkan kegiatan belajar yakni dengan mengguakan bahan ajar digital. Penelitian ini merupakan penelitian pengembangan yang bertujuan untuk mengetahui: 1) kelayakan e-modul berbasis STEM pada materi choux paste yang ditinjau dari segi materi dan media; 2) respon peserta didik terhadap e-modul berbasis STEM pada materi choux paste. Metode penelitian yang digunakan yaitu Research and Development (R&D) dengan menggunakan model ADDIE yang dibatasi hingga tahap implementasi, tahapan penelitian ini terdiri atas: 1) Analisis; 2) desain; 3) pengembangan; dan 4) implementasi. Teknik perolehan data dilakukan menggunakan instrumen penelitian yang terdiri dari: 1) lembar validasi untuk penilaian ahli materi; 2) lembar validasi untuk penilaian ahli media; 3) angket respon peserta didik. Hasil penelitian menunjukkan bahwa 1) e-modul memperoleh skor Aiken V sebesar 0,995 dengan kriteria validitas tinggi oleh ahli materi dan memperoleh skor Aiken v sebesar 0,913 dengan kriteria validitas tinggi oleh ahli media, 2) e-modul memperoleh hasil respon pengguna sebesar 86,93% dengan kriteria sangat baik. Kesimpulan dari penelitian ini adalah e-modul berbasis STEM pada materi choux paste untuk siswa jurusan Kuliner valid dan layak digunakan untuk pembelajaran.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Afifah, Choirul Anna Nur Aftoni, Aftoni Agung P Budijono Agung Prijo Budijono Alexander, Rendy Jhonatan Alim Akbar Romadlony Aluna Sagita Nareswari Andika K. Widagdo Andika Kuncoro Widagdo Ardiningtyas, Cantika Shinta Arya Naufal Zafir Asrul Bahar Asrul Bahar Azizah Priastuti Bambang Junipitoyo Bawono, M. Nur Budijono, Agung P Cantika Shinta Ardiningtyas Chlara Amanda Chlara Amanda Widya Goni Cindy Edyningrum Akbar Delya Anggi Ratnaningtyas Dewi Sulistyowati, Dewi Dewi, Ila Huda P. Dewi, Ila Huda Puspita Diandari Ridhaningrat Divia Nindy Fariza Dwi Kristiastuti Enrico Putera Subagja Ery Widar Ariyanto F, Septina Nur Laili Fahmi Haqiqi Ramadhani Fatah, Dwitiya Paramita Acintya Fatah Fawatih, Vina Intania Febri Lukitasari Febriana, Rahma Shafira Felia Rana Amanda Hadi, Stifani Dianisa Prafita Hajar Alfina Alfadani Hidayati, Chofifah Nur Hidayatulloh, Muhammad Kris Yuan I Wayan Susila I Wayan Susila I Wayan Susila I Wayan Susila Ignatius Bagus Dewanata IGP Asto Buditjahjanto Ila H.P. Dewi Ila Huda Ila Huda P. D Ila Huda Puspita Dewi Ila Huda Puspita Dewi ILLAHLIYA, ARIFATI Inayatus Khanifa INSANURJANAH, MIFTAKUL Ita Fatkhur R Ita Fatkhur Romadhoni Jamaludin Joko Joko Khodijah, Nurul Nada Khoirunnisa, Aqila Kusnadi, Jasmine Putri Lilik Anifah Lilis Sulandari Lilis Sulandari lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela M. Nur Bawono Mauren Gita Miranti Mauren Gita Miranti Mega Anggita Miranti, Mauren Gita Mochammad Herlanda Agung Muhammad Fikri Bachruddin Patty Mulyono, Rizqi Mumtaza Tasynim Mutiara Kinanti Ananda Nauli, Patricia Paulina Nensi Pratiwi NIken Purwidiani Nugrahani Astuti Nurul F. Rizkiyah Nurul Farikhatir Rizkiyah Nyaris Pambudiyatno Pangesthi, Lucia Tri Puspita Dewi, Ila Huda Puspitasari, Novita Putra, Dafa Lakundha Cahyadi Putri, Olyvia Ardiana Rahayu Dewi Soeyono Rahayuningsih, Rizqi Utami Rini, Setiyo Rizkiyah, Nurul Farikhatir Romadhoni, I. F Salahuddin, Muhammad Iqbal Salam, Muhamad Akbar Maulana Moelya Salsabilla, Adinda Maulita Sefhia Kurnia Gracelia Shafiyyatul Rahil Shi Shi Irgita Alamsyah Soeyono, Rahayu Dewi Sri Handajani Sri Handajani Sri Handajani Stifani Dianisa Prafita Hadi Suparji Suparji Suparji Syafitri, Novriadila Tia Halizah Iskandar Tuatul Mahfud Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zahra, Qorina