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All Journal Cakrawala Pendidikan Jurnal Kimia Riset Journal on Education Jurnal Dedikasi Pendidikan Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Abimanyu: Journal of Community Engagement Innovative: Journal Of Social Science Research Lencana: Jurnal Inovasi Ilmu Pendidikan Media Pendidikan Gizi dan Kuliner Student Research Journal Journal of Innovative and Creativity
Mauren Gita Miranti
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Public Health Social Sciences Other

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Pengembangan E-LKPD Berbasis Problem Based Learning (PBL) Pada Materi Teknik Dasar Pengolahan Makanan Sekarwangi Puspita Negari; Lilis Sulandari; Asrul Bahar; Mauren Gita Miranti
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 3 (2025): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i3.3562

Abstract

E-LKPD pada kurikulum merdeka sangat dibutuhkan dalam proses pembelajaran abad ini. Tujuan dari penelitian ini yaitu mengetahui: 1) kelayakan materi dan media pada materi teknik dasar pengolahan makanan, 2) respon peserta didik setelah menggunakan E-LKPD berbasis Problem Based Learning (PBL). Model penelitian pengembangan yang digunakan adalah model 4D, yang terdiri dari 4 tahapan yaitu tahap define (pendefinisian), design (perancangan), development (pengembangan), dan disseminate (penyebarluasan). Namun, pada penelitian ini hanya sampai tahap development (pengembangan). Teknik pengumpulan data menggunakan angket dengan melibatkan 3 validator materi dan 3 validator media, serta siswa kuliner fase E di SMKN 2 Jombang sebagai responden. Hasil penelitian menunjukkan: 1) kelayakan materi memperoleh persentase nilai kelayakan sebesar 96,2% dengan kategori sangat layak, dan kelayakan media memperoleh nilai V Index sebesar (0,846) dengan kategori kriteria tinggi atau sangat layak, 2) respon peserta didik memperoleh persentase 80,43%. Dengan demikian, dapat ditarik kesimpulan bahwa pengembangan E-LKPD berbasis Problem Based Learning (PBL) pada materi teknik dasar pengolahan makanan sangat layak digunakan untuk diaplikasikan dalam pembelajaran.
Pengembangan Soal Berbasis Kahoot Pada Materi Kue Dari Adonan Puff Pastry Untuk Siswa Fase F Kuliner Nur Ifani Chairunnisa; Nugrahani Astuti; Ita Fatkhur Romadhoni; Mauren Gita Miranti
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 4 (2025): November
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i4.3891

Abstract

Penelitian ini bertujuan untuk mengembangkan soal pilihan ganda berbasis aplikasi Kahoot pada materi aneka kue dari adonan Puff pastry untuk siswa Fase F program keahlian kuliner, serta menilai kelayakan dan respon peserta didik terhadap instrumen tersebut. Metode penelitian yang digunakan adalah Research and Development (R&D) dengan model pengembangan 4D, yang terdiri dari tahap perencanaan, pengembangan, dan uji coba terbatas. Produk yang dikembangkan berupa 30 soal pilihan ganda yang dimuat dalam platform Kahoot untuk menciptakan pengalaman belajar yang interaktif dan menyenangkan. Hasil uji coba terhadap 33 siswa menunjukkan bahwa 23 butir soal dinyatakan valid dengan indeks validitas di atas 0,344. Soal memiliki reliabilitas sangat tinggi dengan nilai KR-20 sebesar 0,84. Daya beda soal tergolong baik, dengan 74% soal mampu membedakan kemampuan siswa, dan 86,96% pengecoh berfungsi optimal. Tingkat kesukaran soal berada pada kategori sedang. Respon peserta didik terhadap penggunaan Kahoot juga sangat positif, dengan rata-rata skor kepuasan sebesar 87,5%. Berdasarkan hasil tersebut, dapat disimpulkan bahwa soal berbasis Kahoot yang dikembangkan layak digunakan sebagai media evaluasi pembelajaran pada materi Puff pastry di SMK.
Pengembangan Aplikasi Multimedia Interaktif Berbasis Adobe Animate pada Fase F Materi Tempering Cokelat Yolanda Shakira Dasha; Mauren Gita Miranti; Niken Purwidiani; Mein Kharnolis
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 3 (2025): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i3.3894

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) hasil proses pengembangan media pembelajaran interaktif berbasis Adobe Animate pada materi keamanan pangan, 2) kelayakan materi dan media pembelajaran tersebut serta 3) respon peserta didik setelah menggunakan media interaktif berbasis Adobe Animate Penelitian ini menggunakan jenis penelitian R&D dengan menggunakan model 4D, dibatasi hingga tahap pengembangan. Teknik pengumpulan data menggunakan lembar validasi dan angket, yang dianalisis menggunakan skala Likert. Berdasarkan hasil analisis data, 1) Media pembelajaran interaktif berbasis Adobe Animate yang dikembangkan dinyatakan dapat digunakan dalam pembelajaran. 2) Media dinyatakan sangat layak berdasarkan hasil penilaian dari ahli materi sebesar 0,817 dan dari ahli media sebesar 0,835. 3) Serta, respons peserta didik terhadap media pembelajaran interaktif berbasis Adobe Animate dinyatakan sangat baik (97,0%) Dengan demikian, media pembelajaran interaktif berbasis Adobe Animate pada materi tempering cokelat dinyatakan layak untuk digunakan dalam proses pembelajaran.
Impact of Corn Flour Substitution on the Hedonic Quality of Mocaf Tartlet Shells Dearni Br Sipayung; Diwyacitta Antya Putri; Mauren Gita Miranti; Raida Amelia Ifadah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27256

Abstract

The purpose of this study was to examine the impact of corn flour substitution on the sensory characteristics of mocaf-based tartlet skin, while determining the most optimal formulation. Variations of corn flour substitution consisting of four levels (10%, 20%, 30%, and 40%) to mocaf flour were tested using a completely randomized experimental design. The hedonic quality test involved 30 semi-trained panelists who assessed four sensory attributes including color, aroma, taste, and texture using a rating scale of 1 to 4. Data were analyzed using the Kruskal-Wallis non-parametric test followed by a post-hoc test using Dunn-Bonferroni with a correction of α' = 0.05/6 = 0.0083. The results showed that corn flour substitution had a significant effect (p < 0.05) on the color (p < 0.001), aroma (p = 0.006), and texture (p = 0.003) of mocaf-based tartlet skin, but had no significant effect on the taste (p = 0.200). The best formulation was found in sample A4 (60% mocaf: 40% corn flour) which produced a characteristic brownish yellow color, dominant corn aroma, and the crispiest texture.
Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion Ulima Putri Nabilah; Mauren Gita Miranti; Hidayatun Musyasyaroh; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27252

Abstract

Sprinkle  chili  sauce  represents  a  contemporary  chili  powder-derived  product  that  has  experienced  growing  consumer interest as a seasoning agent used to intensify the flavor profile of various dry food preparations. The present study was undertaken to examine the hedonic properties of dried kecombrang sprinkle chili sauce, establish the optimal product formulation,  and  characterize  the  selected  formula  across  varying  proportions  of  kecombrang  incorporation.  A quantitative descriptive experimental approach was adopted, encompassing six distinct treatment levels of kecombrang concentration,  specifically  50%,  60%,  70%,  80%,  90%,  and  100%.  Sensory  evaluation  was  carried  out  involving  35 semi-trained  panelists  with  a  culinary  arts  background,  who  assessed  each  product  formulation  against  five  sensory attributes:  color,  aroma,  texture,  taste,  and  overall  acceptability.  Statistical  analysis  was  performed  using  One  Way Analysis  of  Variance  (ANOVA),  subsequently  followed  by  the  Duncan  Multiple  Range  Test  (DMRT)  to  identify significant  differences  among  treatments  and  determine  the  most  preferred  formulation.  Findings  revealed  that variations  in  kecombrang  proportion  exerted  a  statistically  significant  influence  on  the  hedonic  quality  of  the  dried kecombrang  sprinkle  chili  sauce  across  all  evaluated  attributes.  Among  the  six  formulations  tested,  F1  (50% kecombrang)  emerged  as  the  most  favorable  treatment,  exhibiting  a  well-balanced  reddish-brown  appearance,  a characteristic  yet  subtle  kecombrang  aroma,  and  a  dry  texture  with  a  moderately  fine  consistency  that  aligned  most closely with panelist preferences. 
Jamu Tradisional, Minuman Instan Upaya Edukasi Jamu Instant Dengan Metode Demonstrasi Untuk Ibu Duta Besar Dunia di Filipina Mauren Gita Miranti; Nurul Farikhatir Rizkiyah; Sri Handajani; Lucia Tri Pangesthi; Annisa Nur’Aini
Abimanyu : Jornal of Community Engagement Vol 6 No 2 (2025): August 2025
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jamu is a traditional Indonesia drink made from a variety of natural ingredients, including spices, herbs, and other natural ingredients. Jamu has a long history and is an important part of the tradition of health and folk medicine in Indonesia. Jamu is part of Indonesia's cultural heritage. Introducing jamu to the world can help increase appreciation for Indonesia's culture and its contribution to global knowledge. This article explores the Institute's efforts in educating and modernizing herbal medicine to gain wider acceptance, especially globally. The purpose of this study is to: introduce jamu as Indonesia's cultural heritage by educating participants on how to properly process ready-to-drink and instant jamu. This research was conducted by presentation, demonstration, and question and answer methods. The results of the study showed that 1) participants who were ambassadors from several countries in Asia, America, and Europe responded positively to jamu as Indonesia's cultural heritage. In general, herbal medicine is preferred as a drink, but they prefer herbal medicine without added sugar. Participants also found out that spices and plants that are considered wild can be processed into drinks that have medicinal properties, and 2) a demonstration using two techniques for making herbal medicine, namely the boiling technique for ready-to-drink herbal medicine and the crystallization technique for instant herbal medicine which has a longer shelf life.
Developing a framework for Green Curriculum in higher culinary education Luthfiyah Nurlaela; Sri Handajani; Mauren Gita Miranti; Annisa Nur'aini; Hanif Naufal Ahmi; Ratna Palupi Nurfatimah; Diwyacitta Antya Putri; Mohd Yusof Bin Kamaruzaman
Jurnal Cakrawala Pendidikan Vol. 45 No. 1 (2026): Cakrawala Pendidikan (February 2026)
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v45i1.91077

Abstract

The accelerating global environmental crisis demands the integration of sustainability within higher culinary education. This study aims to analyze the implementation of the Green Curriculum (GC) framework at Universitas Negeri Surabaya (UNESA) and Universiti Pendidikan Sultan Idris (UPSI). Utilizing a qualitative content analysis with simple frequency quantification involving 50 participants, the findings reveal that implementation is in a transitional phase marked by three fundamental gaps. First, a significant gap exists between the high level of philosophical awareness among internal stakeholders and the lack of systemic action, despite new demands for sustainability competencies. Second, implementation is critically impeded by the university support system; infrastructure ('Facilities & Infrastructure,' f=84) was the most frequent concern, creating a 'hidden curriculum' conflict in which poor facilities (e.g., wastewater treatment) contradict pedagogical goals. Third, the framework is overwhelmingly inward-looking, rendering the community participation pillar the least emphasised (frequency <2%). This research concludes that achieving a mature GC requires a radical shift from conceptual adoption to tangible systemic alignment, prioritizing investment in critical infrastructure and the institutionalization of external partnerships for holistic operational reality.
Pengaruh Penerapan Buku Saku pada Pelatihan Keselamatan dan Kesehatan Kerja (K3) terhadap Hasil Belajar Kognitif pada UMKM Sambel Pecel Mahkota di Desa Ampel Lintang Aura Berlianti; Mauren Gita Miranti; Nugrahani Astuti; Andika Kuncoro Widagdo
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 4 No. 2 (2026): Jurnal Inovasi Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v4i2.6034

Abstract

This study is a development research aimed at determining the effect of pocket book implementation as a training medium on improving workers' knowledge of K3 at Sambel Pecel Mahkota Company in Ampel Village. The pocket book was designed as a concise, practical, and user-friendly learning medium to help workers understand OSH concepts, workplace risks, and safety procedures in daily work activities. This research employed a quantitative approach using a one-group pre-test post-test design and involved 10 workers as research participants. The results indicated a significant improvement in workers' knowledge, with the average score increasing from 81.00 to 95.00. The pocket book had a statistically significant effect on improving OSH knowledge. The development of this pocket book went through several stages, including needs analysis, material design, expert validation, and field trials. The content covers hazard identification, use of personal protective equipment, emergency procedures, and basic ergonomics relevant to food production environments. These findings suggest that pocket books are an effective and accessible training tool, particularly for small-scale industries with limited resources, and can be recommended as a practical intervention to strengthen workplace safety culture.
Co-Authors Abyan Hanif Ramadhani Alkisah Nazilatul Riskiyah Finda Putri Andika Kuncoro Andika Kuncoro Widagdo Annisa Nur Fitriastuty Annisa Nur'aini Annisa Nur’aini Any Sutiadiningsih Asrul Bahar Aura Khansa Balqist Avita Rahma Amelia Ayu Indah Mawarni Chlara Amanda Widya Goni Dearni Br Sipayung Diwyacitta Antya Putri Ester Grace Enita Fauzia Indah Sabila Hanif Naufal Ahmi Hidayatun Musyasyaroh Idah Dianawati Ila Huda Puspita Dewi Inayatus Khanifa Ita Fatkhur Romadhoni Ita Fatkhur Romadhoni Romadhoni Jovita Nuriza Lilis Sulandari Lintang Aura Berlianti Lucia Tri Pangesthi Luthfiyah Nurlaela Maulana Dzaky Hiba Dillah Akbar Mein Kharnolis Merysha Fany Anggari Putri Mohd Yusof Bin Kamaruzaman Muhammad Irham Hafiyyan NIken Purwidiani Nugrahani Astuti Nur Ifani Chairunnisa Nurul Farikhatir Rizkiyah Rahayu Dewi Soeyono Raida Amelia Ifadah Ratna Palupi Nurfatimah Rosita Desi Safitri Sarah Khalisa Sekarwangi Puspita Negari Shi Shi Irgita Alamsyah Sri Handajani Stifani Dianisa Prafita Hadi Tamara Indriani Tukiran, Tukiran Ulima Putri Nabilah Ummi Sayyidah Nabila Yolanda Shakira Dasha Zabrina Zana Virginia