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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Pustaka: Jurnal Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Jurnal Bintang Pendidikan Indonesia Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Mutiara: Jurnal Penelitian dan Karya Ilmiah Student Research Journal Jurnal Sains Student Research Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan
Lucia Tri Pangesthi
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Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Penerapan Model Pembelajaran Berbasis Masalah Pada Materi Bumbu Dasar dan Turunannya di SMKN 2 Mojokerto Dewi Nur Inayah; Asrul Bahar; Ila Huda Puspita D; Lucia Tri Pangesthi
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.607 KB) | DOI: 10.55606/jubpi.v1i2.1364

Abstract

This study aims to determine the effect of applying the problem-based learning model with the following research variables: (1) teacher activity; (2) student activities; (3) students' cognitive learning outcomes; and (4) students' responses by applying the Problem-Based learning model to the Basic Spices material and their Derivatives. This research was conducted in class X Culinary 3 SMKN 2 Mojokerto. This type of research is quasi-experimental or quasi-experimental. This research was applied to class X Culinary 3 with a total of 33 students. The data in the study were obtained by several methods, namely: observation, written test (pre-test, post-test), and questionnaires. The data analysis technique used the Paired Sample T-Test. The results of the study show: (1) the teacher's activities are in the very good category; (2) student activity is in very good category; (3) Resultspre-testand the student post-test with paired t test showed a significant value of 0.001 <0.005; (4) student responses are in very good category.
Pembuatan Nugget Ayam dengan Penambahan Puree Ubi Jalar Ungu dan Udang Randika Lafia Dewi; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol 2 No 2 (2024): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i2.2934

Abstract

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price 250 grams. research method used experiments to conduct 2 trials to determine best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages. results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%) combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.
Pengembangan Media Pembelajaran Berbasis Android Melalui Flip Pdf Pada Materi Mengolah Kue Traditional Indonesia Program Keahlian Kuliner SMKN 8 Surabaya Icha Mayrani Purwanti; Niken Purwidiani; Lucia Tri Pangesthi; Sri Handajani
Jurnal Bintang Pendidikan Indonesia Vol 2 No 3 (2024): Agustus : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i3.3101

Abstract

This study aims to determine: the results of the development of Android-based learning media through Flip PDF Professional on the material of Traditional Indonesian Cake Processing in class XI; the feasibility of Android-based teaching materials through Flip PDF Professional; the feasibility of Android-based learning media through Flip PDF Professional; and user responses to Android-based learning through Flip PDF Professional on the material of Traditional Indonesian Cake Processing. The research method used is development research with the ADDIE development model which consists of five stages, namely analysis, design, development, implementation, and evaluation. This research was only carried out up to the third stage, namely development, due to limited time and funds. Validation of the Android-based Flip PDF Professional involved one material expert and two media experts. Data collection was done through a questionnaire that included material validation, media, and Flip PDF user responses. The data analysis technique was quantitatively descriptive. The results showed: The results of the development of Flip PDF Professional are in the form of online links that include Traditional Indonesian Cake Processing material in the form of Flip PDF Professional; the feasibility of Traditional Indonesian Cake Processing material in the form of Flip PDF Professional is rated very feasible with an average of 81%; the feasibility of Traditional Indonesian Cake Processing media in the form of Flip PDF Professional is rated feasible with an average score of 74%; and user response, namely grade XI students of SMKN 8 Surabaya (majoring in culinary expertise) obtained an average score of 92% with very good interpretation. This shows that the development of Android-based multimedia through Flip PDF on Indonesian Traditional Cake Processing material can be used for learning traditional cake material.
Pengaruh Subtitusi Gula Palem Terhadap Sifat Organoleptik Egg Roll Tepung Kacang Koro Benguk Windy Pujiwanti; Niken Purwidiani; Lucia Tri Pangesthi; Sri Handajani
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 2 No. 2 (2024): Maret : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v2i2.941

Abstract

This study aims to determine: 1) the influence of palm sugar substitution on the organoleptic properties of velvet bean flour egg rolls, including aspects of color, aroma, taste, and crispiness,; and 2) the nutritional content of velvet bean flour egg rolls with the optimal palm sugar substitution, encompassing carbohydrates, proteins, fats, fibers, and minerals (calcium, phosphorus, iron). This study adopts a single-factor factorial experimental design with the independent variable being palm sugar at percentages of 50%, 75%, and 100%. The dependent variables encompass the organoleptic properties of velvet bean flour egg rolls, including color, aroma, taste, and crispiness. Data collection employs a questionnaire administered by 10 trained panelists and 20 semi-trained panelists.. The collected data is analyzed using one-way ANOVA, followed by Duncan's test for post hoc analysis. Chemical analysis of the egg rolls is conducted at the Balai Penelitian dan Konsultasi Industri Surabaya (BPKI) to determine nutritional content, including protein, carbohydrates, fats, fiber, and minerals (calcium, phosphorus, and iron). The results showed: 1) palm sugar substitution significantly influences the organoleptic properties of velvet bean flour egg rolls, including color, aroma, taste, and crispines; and 2) the chemical analysis results for the nutritional content of the best egg roll, namely the velvet bean flour egg roll with 50% palm sugar substitution, include protein 12,56%, carbohydrates 80,94%, fats 6,20%, fiber 2,18%, calcium 162,10 mg/100 g, phosphorus 30,80 mg/100 g, and iron 2,61 mg/100 g.
Pemanfaatan Puree Labu Kuning dalam Pembuatan Flakes Thoriq Afif Ramadhan; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Student Scientific Creativity Journal Vol. 1 No. 5 (2023): September : Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v1i5.2005

Abstract

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.
Analisis Mutu Produk Sweet Bread Untuk Hidangan Breakfast di Fairfield By Marriott Surabaya Ayu Sekar Nurani; Niken Purwidiani; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 3 (2024): Juli : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i3.486

Abstract

This research was conducted at Fairfield by Marriott Surabaya in February – June 2024. The focus of this research was to determine the quality of sweet bread. This research uses theories from experts who study sweet bread, sweet bread quality, and organoleptic tests. The method used in this research is a quantitative method with a descriptive approach, using observation techniques with organoleptic tests in terms of volume, crust color, crust texture, pores, moisture, shape, aroma, taste, and level of preference and documentation in the form of a standard recipe. , the process of making and serving sweet bread. The data collection technique used was organoleptic test sheets and documentation, data analysis used was percentage. The final results of this research show that product quality in terms of volume, 60% of panelists chose to expand 3 times. crust color, as many as 54% of panelists chose brownish yellow, crust texture as many as 60% of panelists chose thin & dry, pores, as many as 40% of panelists chose quite small and uneven, humidity as much as 80% of panelists chose quite moist, the highest form of assessment in the roti boy variant was 73% of the panelists, the highest taste of the roti boy variant was 73% of the panelists, the highest aroma of the shredded variant was 77% of the panelists, and the highest level of preference for the cheese variant was 50% of the panelists. Improvements can be made through the quality of ingredients, manufacturing processes and storage of sweet bread.
Pembuatan Roullade Ikan Patin (Pangasianodon Hypophthalmus) Tempe Gembus dengan Layer Daun Semanggi (Marsilea Drummondii) Ditinjau Sifat Organoleptik Mutiara Kinanti Ananda; Any Sutiadiningsih; Ila Huda P. D; Lucia Tri Pangesthi
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 4 (2024): Oktober : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i4.632

Abstract

Innovation in fish processing, such as Roullade Fish, offers an effective way to increase consumption. Roullade is a dish made by rolling or wrapping minced meat with a filling. Roullade Fish utilizes patin fish due to its thick flesh, minimal bones, and rich nutritional content, including essential amino acids and omega-3 fatty acids. The addition of tempe gembus enhances the texture and nutritional value of the roullade by providing fiber and glutamic acid. Tempe gembus also imparts a distinctive umami flavor. To enrich the nutrition and appearance, the roullade is coated with a pure of daun semanggi, adding natural aroma and color. This combination is expected to yield a high-quality product with a taste preferred by consumers.This study aims to determine the characteristics of making a roulade using striped catfish, tempe gembus, and layered clover leaves in terms of organoleptic properties, nutritional content, and panelist preference. The research method used is experimental, as it aims to identify the effects of using striped catfish, tempe gembus, and clover leaves on the influenced variables.Based on the research results on the preparation of Roullade with patin fish, tempe gembus, and daun semanggi layer, the formulation with 70% patin fish, 30% tempe gembus, and 10% daun semanggi achieved the highest scores in color, shape, texture, aroma, and taste. Its nutritional content includes 16.86% protein, 5.10% fat, 38.90% carbohydrates, 3.60% fiber, and 30.60% water. This formulation provides optimal organoleptic quality and balanced nutritional content.
Pengaruh Substitusi Tepung Mocaf dan Penambahan Puree Bunga Telang Terhadap Sifat Organoleptik Roti Kukus Atiqo Mufidatul Khoirun Nisa’; Lucia Tri Pangesthi; Sri handajani; Asrul Bahar
Harmoni Pendidikan : Jurnal Ilmu Pendidikan Vol. 1 No. 3 (2024): Harmoni Pendidikan : Jurnal Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/hardik.v1i3.541

Abstract

Steamed bread with the substitution of mocaf flour and the addition of butterfly pea flower puree is a steamed bread made from wheat flour and substituted with mocaf flour and added with butterfly pea flower puree. This research aims to determine the effect of mocaf flour substitution and the addition of butterfly pea flower puree on the organoleptic quality of steamed bread which includes shape, color, smell, taste and texture. This type of research is a type of experimental research. The experiment was carried out with six types of treatments consisting of 20%, 30% and 40% mocaf flour substitution and the addition of 30% and 40% butterfly pea flower puree. The data collection technique uses instruments in the form of organoleptic tests including shape, color, aroma, taste and texture of steamed bread with six different treatments. The data analysis used was two-way analysis of variance and Duncan's advanced test. The results of the research show 1) the substitution of mocaf flour has an effect on the criteria for shape, color and texture. 2) the addition of butterfly pea flower puree affects the criteria for shape, color, taste and texture. 3) the interaction between the substitution of mocaf flour and the addition of butterfly pea flower puree affects the shape and texture criteria.
PENGEMBANGAN MEDIA DINNER ROLL VIRTUAL LABORATORY BERBASIS WEBSITE PADA KOMPETENSI MENGANALISIS KUE DARI ADONAN BERAGI BAGI SISWA SMK Alim Akbar Romadlony; Any Sutiadiningsih; Lucia Tri Pangesthi; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 3 (2023): September : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i3.1952

Abstract

Dinner roll virtual laboratory merupakan media yang memiliki fitur dua arah serta berisikan gambar, teks, animasi yang menjadikan peserta didik mudah memahami materi. Media ini di rancang untuk memudahkan peserta didik memahami konsep dari pembuatan kue dari adonan beragi. Adapun penelitian ini memiliki tujuan mengetahui kelayakan media virtual laboratory pada pengetahuan membuat kue dari adonan beragi. Penelitian ini merupakan penelitian pengembangan dengan pendekatan/ model 4D; define, design, develop, disseminate. Pada penelitian ini peneliti menggunakan hingga tahap develop (pengembangan), sehingga menjadikan pengembangan ini memiliki tiga tahap. Pada tahap ketiga pada uji validasi kelayakan media melibatkan dua orang ahli materi dan dua orang ahli media. Serta pada uji terbatas pengujian dilakukan pada peserta didik kelas XII kuliner yang ada di SMK Negeri 6 Surabaya. Teknik pengumpulan data menggunakan teknik observasi, serta instrumennya menggunakan lembar observasi kelayakan. Analisis data menggunakan kuantitatif deskriptif. Berdasarkan hasil penelitian yang telah dilalui peneliti diperoleh: media dinner roll virtual laboratory mendapatkan penilaian dari ahli materi dan ahli media 94,5% dan 66% , dan respon dari peserta didik kelas XII kuliner sebesar 99,6%. Dari hasil penelitian dapat disimpulkan pengembangan media dinner roll virtual laboratory pada SMK Negeri 6 Surabaya layak dan efektif untuk digunakan.
Analisis Penanganan Sayuran pada Proses Persiapan Hidangan Buffet di Hotel Mercure Surabaya Grand Mirama Allicia Avilla; Lilis Sulandari; Niken Purwidiani; Lucia Tri Pangesthi
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 4 No. 1 (2025): Maret: Dewantara: Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v4i1.3843

Abstract

Vegetables are a type of food that comes from plants that are easily perishable because of their high water content so they require handling according to their type to extend their shelf life. The purpose of this study is to determine the handling of vegetables in the preparation process of buffet dishes at the Hotel. This study uses a qualitative descriptive approach. The data collection techniques used are interviews, observations, and document studies. The data analysis technique used is qualitative descriptive analysis. The results of this study include the importance of handling vegetables to keep vegetables of good quality and fresh, vegetables become attractive when served and arranged for buffet dishes, and vegetables are more guaranteed and more durable when stored. Vegetable handling starts from selection, weeding, washing, cutting, blanching, pre-cooling, to vegetable storage. Kitchen Hotel Mercure has carried out almost all stages in accordance with standard operating procedures so that it can meet the needs of vegetables according to the type of cuisine and the quality of vegetables and minimize losses.
Co-Authors Afifah Nur’aini Aisyah Nurul Firdaus Alim Akbar Romadlony Allicia Avilla Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Atika Salsabila A. Atiqo Mufidatul Khoirun Nisa’ Auliya Hidayatur Rizqi Ayu Sekar Nurani Azhalia Sukma Putri Dewi Nur Inayah Dian Kusuma Dewi Farhanan Nisa’ Dzatul Aqmar Fatimah Az Zahra FEBRIANI LUKITASARI Fibta Ika Agustin Hasna Nabilah Hidayatun Muyasyaroh Icha Mayrani Purwanti Ila Huda P. D Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Julia Rahmatiyasyafitri Habibah Kingkin Via Febrina Lilis Sulandari Luthfiyah Nurlela Mauren Gita Miranti Mutiara Kinanti Ananda NIken Purwidiani Nugrahani Astuti Nugrahani Astuti Okky Ayunda Uliawati Rahayuningsih, Rizqi Utami Randika Lafia Dewi Ridho Fibriansyah Siti Sulandjari Sri . Handayani Sri Handajani Thoriq Afif Ramadhan Widi Aribowo Windy Pujiwanti