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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Journal of Education and Learning (EduLearn) Agrointek Warta IHP (Warta Industri Hasil Pertanian) REiD (Research and Evaluation in Education) AcTion: Aceh Nutrition Journal Home Economics Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan IKRA-ITH ABDIMAS Jurnal Teknologi Hasil Pertanian Jurnal Ners Journal of Research in Social Science and Humanities Jurnal Penyuuhan dan Pemberdayaan Masyarakat (JPPM) Berita Kedokteran Masyarakat

Badraningsih Lastariwati

Universitas Negeri Yogyakarta

Author-ID : 304991

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Daya terima dan zat gizi almond crispy coklat sebagai camilan alternatif berserat tinggi [Acceptability and nutrient content of chocolate crispy almond as an alternative high fiber snack] Evajune Widiyawati; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v26i2.94-101

This study aimed to determine the acceptability of the product and the nutritional content of the chocolate crispy almond product. This study used the Research and Development (R&D) method with a 4D model (define, design, development, disseminate). Data analysis used descriptive statistics and presented in the form of mean and standard deviation. The sensory test involved 50 panelists from the general public, while the nutritional content was carried out in the laboratory. The results showed that as many as 83% of consumer acceptance of crispy almond products was at a score of 3.30 (likes). Laboratory test results showed that crispy almond products contain 4.30% water, 1.30% ash, 10.62% protein, 19.03% fat, 46.37% carbohydrates, 396.05kcal energy, and total fiber content of 18.39%. Based on this high fiber content, crispy almond products can be categorized as fiber-rich snacks.

Students’ entrepreneurial behavior in the application of 'EkRenFaTiHa' productive entrepreneurial teaching model at culinary programs vocational schools Badraningsih Lastariwati; Pardjono Pardjono; Sukamto Sukamto
REID (Research and Evaluation in Education) Vol 2, No 1 (2016): June
Publisher : Program Pascasarjana Universitas Negeri Yogyakarta & HEPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/reid.v2i1.6528

The purpose of the study is to observe students' entrepreneurial behaviors in the implementation of entrepreneurship processes in production subjects. The study applied production entrepreneurial teaching model to some vocational high school students with their ‘EkRenFaTiHa Catering’ as their project. The entrepreneur process was integrated in the catering production subject and it consisted of the following aspects: Exploration, business plans, facilitation, action and output. The study employed research and development approach, which referred to Plomp development model. The data were analyzed by using descriptive statistics. The research subjects were some students of 1 Sewon State Vocational High School. The results of the test on the model implementation show the students’ mastery of the entrepreneurial behaviors showing the characteristics of responsibility, innovation, honesty, independence, creativity, leadership, dilligence, discipline, cooperation, risk-taking and good communication. It also shows that there is a concrete improvement during the continuous process regarding every observed entrepreneurial behavior, and in general the students’ entrepreneurial behaviors could be classified as good.

Kandungan Gizi, Aktivitas Antioksidan dan Uji Organoleptik Puding Berbasis Kembang Kol (Brassica oleracea var. botrytis) dan Strawberry (Fragaria x ananassa) Luh Putu Prema Wadhani; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Aplikasi Teknologi Pangan Vol 10, No 1 (2021): February 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7061

Masih kurangnya konsumsi sayuran dan buah yang terjadi di Indoensia saat ini. Kembang kol dan strawberry merupakan sayur dan buah yang mengandung zat gizi dan antioksidan yang berperan penting dalam mengurangi resiko timbulnya berbagai masalah kesehatan. Salah satu upaya dalam meningkatkan konsumsi buah dan sayur dapat dilakukan dengan cara pemanfaatan kembang kol dan strawberry secara bersamaan yang diolah menjadi produk pangan basah seperti puding. Penelitian ini bertujuan untuk menganalisis kandungan gizi, aktivitas antioksidan dan uji organoleptik pada puding berbasis kembang kol dan strawberry. Metode penelitian ini menggunakan metode penelitian dan pengembangan (Research and Development) dengan model 4D. Penelitian ini terdiri dari proses pembuatan puding dengan campuran 30% kembang kol dan 25% strawberry, analisis kandungan gizi puding yang terdiri dari analisa kadar air, kadar abu, protein, lemak, karbohidrat, kalium, natrium, analisis aktivitas antioksidan dan uji organoleptik. Hasil analisis kandungan air, abu, protein, lemak, karbohidrat, natrium dan kalium masing masing sebesar 80,82%, 2,35%, 8,20%, 0,18%, 89,18%, 380,59 mg, dan 278,09 mg, sedangkan aktivitas antioksidan sebesar 229,23%. Puding ini dapat diterima oleh panelis dengan nilai terhadap sifat keseluruhan sebesar 3,7. Kesimpulannya, kembang kol dan strawberry dapat digunakan sebagai formula dalam pembuatan puding yang memiliki kandungan sayuran dan buah.Nutrient content, antioxidant activity and Organoleptic test of Pudding Based on Cauliflower (Brassica oleracea var. Botrytis) and Strawberry (Fragaria x ananassa)AbstractThe lack of consumption of vegetables and fruits is happening in Indonesia at this time. Cauliflower and strawberry are vegetables and fruits that contain nutrients and antioxidants which can play an important role in reducing the risk of various health problems. One effort to increase consumption of fruits and vegetables can be done by utilizing cauliflower and strawberries that are processed into food such as pudding. This study aims to analyze the nutritional content, antioxidant activity and organoleptic tests on cauliflower and strawberry-based pudding. This research used research and development methods using 4D model. This research applied mixture of 30% cauliflower and 25% strawberry in pudding. Nutrients analysis wer done on water content, ash content, protein, fat, calcium, potassium, sodium, antioxidant activity. Organoleptic analysis was also conducted in this research. The results of the analysis of water, ash, protein, fat, carbohydrate, sodium and potassium content were 80.82%, 2.35%, 8.20%, 0.18%, 89.18%, 380.59 mg, 278.09 mg, respectively, while the antioxidant activity achieved 229.23%. This pudding could be accepted by panelists with a total value of 3.7. In conclusion, cauliflower and strawberry could be used in making vegetable and fruit rich pudding.

KANDUNGAN GIZI DAN DAYA TERIMA ROTI STREUSSEL KACANG GUDE (Cajanus Cajan) YANG KAYA KALIUM UNTUK PENDERITA HIPERTENSI Isna Nur Fitriana; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Gude beans (Cajanus cajan) (L.) Millsp) or also called pigeon peas are a type of black legume that can be found in India, Asia and Africa. Pigeon peas are a source of protein, fiber, vitamins, and minerals, including potassium, but the utilization of pigeon peas for food, especially in the bakery, is still limited. This study aimed to determine the nutritional content of pigeon pea streussel bread through laboratory tests (proximate test and potassium content test) and public acceptance through panelists' preference test. This study used a R&D (Research and Development) with a 4D model (Define, Design, Development and Disseminate). Public acceptance was conducted by 100 general public using a preference test form. Data analysis used descriptive statistics and paired sample t-test. The preference test of gude streussel bread showed 4.09 (preferred). Nutritional content of pigeon pea streussel bread per 100 grams consisted of 51.3 grams of carbohydrates, 7.64 grams of protein, 10.36 grams of fat, 310.53 kcal of energy, and 188.79 mg of potassium. This research show that pigeon pea streussel bread can be consumed as a healthy bread for people with hypertension.

Hubungan antara pengetahuan dan konsumsi makanan dan minuman instan dengan status izi remaja putri Badraningsih Lastariwati, Nani Ratnaningsih
Berita Kedokteran Masyarakat (BKM) Vol 22, No 1 (2006)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.3659

Background: Development of science and technology in food industry results in new products such as instant foods. Instant foods are food and drink which have been cooked or semi cooked and then processed to be ready to eat. Consumption of instant foods can affect nutrition status especially in adolescents. Consumption behavior of instant food have been affected by intrinsic factors such as age, sex, and religion, and extrinsic factors such as knowledge, economic level, experiences, advertisement, home environment, and social culture. Objective: The objective of research is to study relationship between knowledge level and consumption of instant food and drink with nutrition status of female adolescents. Methods: Research sample is fifty female adolescents in rooming house at Sagan Village, Caturtunggal, Depok, Sleman, Yogyakarta. Research instruments are closed questionnaire about knowledge of instan foods: seven day food recall and food consumption on consumption frequencies of instan foods; and measurement of nutrition status with anthropometry guided by NCI-IS. Knowledge of respondent is scored 1 (if right) and 0 (if wrong). Consumption frequencies of instant food are scored by Suhardjo method. Correlation product moment is used to analyze relationship between knowledge level and consumption of instant food and nutrition status of respondent. Data are descriptively analyzed. Results and conclusion: Knowledge levels on instant food of female adolescents were categorized: 22% high, 50 % intermediate, and 28% low. Mie instant and coffee instant are most consumed compared with other instant foods. Nutrition status of female adolescent was categorized 74% normal, 22% under weight, 4% over weight, and none categorized obese. Knowledge level and consumption of instant food have positive and significant relationship with nutrition status of female adolescent. Some factors that affect female adolescents on consumption of instant food are knowledge level, economic level, consumption reason, and information of instant food. Keywords: instant food, nutrition status, female adolescents

Measuring Occupational Self-Efficacy: A Culinary Students' Cooking Performance Perspective Tuatul Mahfud; Mutiara Nugraheni; Pardjono Pardjono; Badraningsih Lastariwati
Jurnal Pendidikan Teknologi dan Kejuruan Vol 27, No 2 (2021): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v27i2.39530

Occupational self-efficacy is believed to be an essential factor for optimizing mastery of cooking competencies for culinary students. Although there have been many studies examining the importance of self-efficacy, there are still limited studies that discuss how to measure the self-efficacy of cooking abilities for culinary vocational students. This study aims to develop and test the validity of the self-efficacy cooking skills questionnaire. This study involved 329 culinary students in the Special Region of Yogyakarta, Indonesia. Data analysis uses Confirmatory Factor Analysis (CFA) to test the validity and reliability. The results of the study revealed that the occupational self-efficacy of cooking performance could be explained by four indicators, namely the enactive experience, model experience, social persuasion, and emotional conditions. This questionnaire has 16 items consisting of 4 items in each indicator. The results of this study have implications for industry and education practitioners to evaluate the achievement of mastery of students 'and chefs' cooking skills.

Evaluation of Students Performance in The Japanese Apprenticeship Program Kokom Komariah; Badraningsih Lastariwati; Siti Hamidah; Sri Palupi; Tuatul Mahfud; Eltom Ishaq Osman Musa
Jurnal Pendidikan Teknologi dan Kejuruan Vol 28, No 1 (2022): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v28i1.48202

Apprenticeship programs are considered as an effective learning method to improve the job skills of prospective workers. The Japanese apprenticeship program highlights 5 work principles consisting of Seiri, Seito, Seiso, Seiketsu, Shitsuke (5S). However, until now, the apprenticeship program's effectiveness in Japan to foster 5S work principles for students has not been much evaluated. The objectives of this study were (1) to describe the student's 5S performance profile; (2) factors affecting the implementation of student 5S performance in the apprenticeship program in Japan; (3) the benefits of the Japanese apprenticeship program. This study involved 69 students who were apprenticed in Japan. The data collection used a questionnaire, and the data were analyzed using descriptive analysis. The study results revealed that the student's 5S performance was considered good during the apprenticeship program in Japan. Besides, the study results also show that ten factors affect student performance when participating in an apprenticeship program, namely self-discipline, technology, equipment arrangement, workplace, job planning, worker characteristics, management support, work type, job characteristics, and the existence of training. . Finally, the apprenticeship program in Japan provides benefits to the development of student work competencies which include aspects of knowledge, attitudes, and skills. This study recommends the need to develop and strengthen apprenticeship programs with a positive work culture that can encourage student performance improvement.

Entrepreneurial motivation of culinary students through implementation of online heutagogy project-based learning for productive courses Badraningsih Lastariwati; Titin Hera Widi Handayani; Tri Murhanjati Sholihah; Abdul Rasid Bin Abdul Razzaq
Jurnal Pendidikan Teknologi dan Kejuruan Vol 28, No 2 (2022): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v28i2.48677

The objectives of this study were to 1) implement online heutagogy Project Based Learning (PjBL) syntax in business-based practice courses, and 2) determine students' entrepreneurial motivation in the implementation of online heutagogy PJbL in business-based practice courses. This study was quantitative descriptive research that analyzed the actual condition of heutagogy PjBL implementation and collected online data from an entrepreneurial motivation questionnaire. The students from the Culinary Arts Education Study Program who took part in business-based practical/productive learning served as the research subjects. The data were descriptive quantitative with categories established in the form of a Likert scale following the regulations. The results showed that: 1) the implementation of online heutagogy PjBL was following the six steps of PjBL syntax, namely identifying problems or projects, designing project plans, preparing project schedules, project implementation, and monitoring, testing results, evaluating and reflecting 2) entrepreneurial motivation of culinary studentsthrough the implementation of online heutagogy PJbL in business-based practice courses obtained excellent categories on the sub-indicators of need for achievement with a percentage of 94.3%, locus of control with a percentage of 89.5%, vision, desire for independence with a percentage of 93.5%, passion with a percentage of 92.8%, drive with a percentage of 86.8%, goalsetting with a percentage of 89.1%, self-efficacy with a percentage of 89.3 and sub-indicator of risk-taking with a percentage of 82.1% in the good category. The objectives of this study were to 1) implement online heutagogy Project Based Learning (PjBL) syntax in business-based practice courses, and 2) determine students' entrepreneurial motivation in the implementation of online heutagogy PJbL in business-based practice courses. This study was quantitative descriptive research that analyzed the actual condition of heutagogy PjBL implementation and collected online data from an entrepreneurial motivation questionnaire. The students from the Culinary Arts Education Study Program who took part in business-based practical/productive learning served as the research subjects. The data were descriptive quantitative with categories established in the form of a Likert scale following the regulations. The results showed that: 1) the implementation of online heutagogy PjBL was following the six steps of PjBL syntax, namely identifying problems or projects, designing project plans, preparing project schedules, project implementation, and monitoring, testing results, evaluating and reflecting 2) entrepreneurial motivation of culinary studentsthrough the implementation of online heutagogy PJbL in business-based practice courses obtained excellent categories on the sub-indicators of need for achievement with a percentage of 94.3%, locus of control with a percentage of 89.5%, vision, desire for independence with a percentage of 93.5%, passion with a percentage of 92.8%, drive with a percentage of 86.8%, goalsetting with a percentage of 89.1%, self-efficacy with a percentage of 89.3 and sub-indicator of risk-taking with a percentage of 82.1% in the good category.

The content of proximate, beta carotene, and organoleptic pumpkin mooncake as a snack to improve the immune system in the elderly Margaretha Heny Widayati; Nani Ratnaningsih; Badraningsih Lastariwati
AcTion: Aceh Nutrition Journal Vol 8, No 4 (2023): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v8i4.1182

The elderly population continues to increase, so it is necessary to provide healthy foods that can boost their immune system, one of which is pumpkin. Pumpkin contains β-carotene, an antioxidant and anti-inflammatory to boost the immune system. This study aimed to develop pumpkin mooncakes for the elderly and analyze their proximate, beta-carotene, and organoleptic values. Research design uses the research and development (R&D) method with a 4D design, namely, defining, designing, developing, and disseminating. The study was conducted in Surakarta City in December 2021. Eighty older adults participated in the organoleptic test. Mooncake products were subjected to organoleptic examination and proximate analysis using the ANOVA test with a significance level of 95%. The results of the proximate analysis consisted of water content (38,91%), ash (0,74%), fat (5,80%), protein (2,20%), and carbohydrates (53,24%). The β-carotene content of the pumpkin mooncake increased by 28,42% compared to that of the reference product. The average liking was 4,69, and there was a difference in the level of panelists' liking for development and reference products (p= 0,020). In conclusion, pumpkin mooncake is a beneficial ingredient that supports the immune system. However, further research is needed to compare it with other healthy foods in the context of improving immunity in the elderly population.

THE DEVELOPMENT OF TRADITIONAL SNACK QUALITY THROUGH ENGINEERING PROCESS AND PRODUCT DIVERSIFICATION TOWARD A CREATIVE AND ADVANCED VILLAGE Marwanti, Marwanti; Lastariwati, Badraningsih; Ekawatiningsih, Prihastuti
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol. 22 No. 1 (2018)
Publisher : Universitas Negeri Yogyakarta

The purpose of community service is 1) to improve knowledge and skill to make a standard of clean and safe snack product, 2) to diversify snack food product, 3) to expand marketing reach to optimize snack food producer potency toward a creative village of Yogyakarta City. The training was followed by the sellers who are also a snack food maker in Kampung Tegalkemuning, Tegalpanggung, Danurejan Yogyakarta. The number of participants who attended the practice was twenty-four people. The group consists of families that had traditionally produced traditional snacks which were sold every day in several snack shops, several institutions, and some hotels. The methods used in the community service activities are a) lectures and discussions on the scope of snacks, food security, packaging and marketing, b) diversification competitions of cassava-based snacks and the processed products, c) training in snacks development and expanding marketing reach. The results of the community service are that the participants enthusiastically attended the training, as most of the participants wanted to move forward and develop. The achievement of the practice is the trainees understand and able to create snack products, especially packaging, marketing and product diversification. Participants can produce quality snacks and increase turnover.

Co-Authors A Yudianto Abdul Rasid Bin Abdul Razzaq Adlina Dhiyaul Haq Al Asimi, Nadina Hajar Annisa Antonia, Naning Yulianti Eltom Ishaq Osman Musa Emy Budiastuti Evajune Widiyawati Evajune Widiyawati Fadlilah, Arina Nur Fitri Rahmawati Hatmoko, Fendi Tri Irwan Mahazir Ismail Isna Nur Fitriana Kokom Komariah Kokom Komariah Kurniawati, Manda Yunita Luh Putu Prema Wadhani Luthfi Riyadh Rahman Margaretha Heny Widayati Marwanti Moh. Khairudin Mohd Erfy Ismail Mohd Hasril Amiruddin Mutiara Nugraheni Nani Ratnaningsih Nasution, Novrida Elfiani Nilawati, Evi Nopadon Maneetien Novi Dwi Utami Pangestu, Duani Pardjono, P. Pipit Utami Prihastuti E, Prihastuti Prihastuti Ekawatiningsih Ristyorini, Enggar Santosa, Agus Djoko Septiari Nawanksari Siti Hamidah Siti Hamidah Sovitriana, Rilla Sri Palupi Sugiyono Sugiyono Sukamto Sukamto Sutriyati P, Sutriyati Titin Hera Widi Handayani Tri Murhanjati Sholihah Trisnawati, Nana Tuatul Mahfud Wahniyatun, Miftakhul Widiyawati, Evajune

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