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All Journal Jurnal AGROTEKNOLOGI Jurnal Tata Boga Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Gizi dan Pangan Soedirman (JGPS) International Journal of Community Service Learning Amerta Nutrition Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Journal of Food and Culinary Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan International Journal on Food, Agriculture and Natural Resources (IJFANRES) Indo-MathEdu Intellectuals Journal Journal of Vocational and Technical Education (JVTE) Journal of Artificial Intelligence and Digital Business Innovative: Journal Of Social Science Research 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 Molekul: Jurnal Ilmiah Kimia Pubmedia Jurnal Penelitian Tindakan Kelas Indonesia Student Research Journal Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jurnal Teknologi Pendidikan VISA: Journal of Vision and Ideas Algebra MAXIMAL Journal of Engineering and Technological Sciences Jurnal Pendidikan dan Sosial Humaniora
Asrul Bahar
Universitas Negeri Surabaya
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Guided Demonstration Method to Improve Students' Skills in Processing Banana Widagdo, Andika Kuncoro; Handajani, Sri; Astuti, Nugrahani; Aini, Annisa Nur; Yuliana, Siti; Bahar, Asrul
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.43463

Abstract

This research describes the training process and results of banana processing through the demonstration method at MAN 2 Madiun. This research aims 1) to know the instructor's activities, 2) to find out the participants' activities, 3) to determine student learning outcomes, and 4) to find out the participants' responses to the training. This study used an experimental method with a pre-experimental research design model of a one-shot case study, observation as data collection techniques, and knowledge and skill tests. The process is documented. The research results are as follows: 1) The instructor's activities cover three aspects, namely the preliminary activity aspect, the core activity aspect, and the closing activity aspect, with a percentage result of 95%, which is included in the "very good" category. 2) The participants' activities cover three aspects, namely aspects of preliminary activities, aspects of core activities, and aspects of closing activities, with a percentage of 90.5%, which is the "very good" category. 3) The results of learning in applying demonstration methods in training make banana products fall into the "very good" category, with a percentage reaching 100%. 4) The response of the training participants includes three aspects, namely the instructor aspect, the material aspect, and the activity aspect, with the results being 91% in the "very good" category.
Z-generation's Perception on Surabaya Traditional Food Nurfatimah, Ratna Palupi; Astuti, Nugrahani; Pangesthia, Lucia Tri; Bahar, Asrul; Aini, Annisa Nur
Journal of Food and Culinary Vol. 7 No. 1 [Juni 2024]
Publisher : Universitas Ahmad Dahlan

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

Abstract

One’s perception of food drives a person to choose, use, or consume the food that he/she prefers. The researchers intended to determine how the Z-generation perceives traditional Surabaya food in modern society. This research focuses on Z-generation dwellings in Surabaya, specifically targeting freshman students enrolled in the second semester of the culinary program at Surabaya State University. The investigation took eight months and was conducted in Surabaya City, which is known for its abundance of traditional food. The data collection approach used in this study employed questionnaires distributed through a Google form with 133 respondents. The findings indicate that availability, advertising, image, and diversity both partially and simultaneously have positive and significant effects on students’ decisions to purchase traditional Surabaya food products. The advertising component has the biggest influence at 0.24 points. However, advertising was the most influential factor, highlighting the importance of modern marketing strategies for promoting traditional foods.
Pengaruh Penambahan Konsentrasi Puree Sirsak Terhadap Sifat Organoleptik Saus Manis Kue Patola Hidayati, Chofifah Nur; Afifah, Choirul Anna Nur; Sutiadiningsih, Any; Bahar, Asrul
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12806433

Abstract

Patola cake is a traditional cake served with a sweet sauce combining brown sugar and coconut milk. The addition of soursop puree to sweet sauce is an innovation to add flavor to sauce products.The aim of this research is to find out; 1) The effect of adding soursop puree concentration on the organoleptic properties of patola cake sugar sauce. 2) The level of people's liking for the combination of patola cake and sugar sauce with the concentration of adding soursop puree. This type of research is experimental research which consists of one factor with the independent variable adding three treatments of soursop puree, namely: 25%, 30% and 40%. The dependent variables are viscosity, taste, aroma and color. The data collection technique uses an observation method in the form of a checklist using Google forms which is assessed by 30 people including training and semi-training panelists. Statistical analysis test using one way anova and further Duncan test. The research was conducted within the Culinary Education Study Program, Surabaya State University. The research results show; 1) there is no influence on color (0.13), viscosity (0.21 for sauce with a significance level above 0.05. 2) there is an influence on aroma (.00), taste (.002), liking (.002) on sauce with a significance level below 0.05.
PENGEMBANGAN E-MODUL BERBASIS FLIPBOOK PADA MATERI BUMBU DASAR UNTUK SMK KULINER Regita Cahyani Putri; Bahar, Asrul; Widagdo, Andika Kuncoro; Sulandari, Lilis
Jurnal Ilmiah Pendidikan Citra Bakti Vol. 11 No. 3 (2024)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jipcb.v11i3.3735

Abstract

Pada penelitian terdapat tujuan untuk mengetahui: 1) Pengembangan e-modul berbasis flipbook, 2) Kelayakan materi dan media pada e-modul, serta 3) Respon peserta didik terhadap e-modul berbasis flipbook materi bumbu dasar untuk SMK Kuliner. Metode penelitian yang dipergunakan berupa Research and Development (R&D), dengan model ADDIE sampai dengan tahap ketiga (Analysis, Design, and Development). Subjek pada penelitian ini yakni peserta didik kelas XI dengan Konsentrasi Keahlian Kuliner di SMK Negeri 1 Lamongan dengan jumlah 32 peserta didik, sedangkan objek penelitian yakni e-modul berbasis flipbook. Instrumen penelitian ini menggunakan angket kelayakan e-modul berbasis flipbook oleh ahli materi dan media, serta angket respon peserta didik menggunakan skala likert dengan interval 1-4 (sangat layak-tidak layak). Hasil dari penelitian yang didapatkan antara lain: 1) Hasil pengembangan e-modul berbasis flipbook materi bumbu dasar dengan tampilan yang interaktif dapat diakses dengan praktis melalui Link atau QR menggunakan jaringan internet secara online, 2) Hasil rata-rata persentase kelayakan validasi materi dan media pada e-modul berbasis flipbook adalah 88% dan 95% yang di nilai “Sangat Layak” untuk digunakan pada kegiatan pembelajaran, serta 3) Hasil penilaian rata-rata persentase dari respon peserta didik adalah 98%, yang menunjukkan respon “Sangat Baik” pada e-modul materi Bumbu Dasar.
Pengembangan E-Modul Flip Pdf Professional Pada Materi Soup Kontinental Fase F SMK Kuliner Hariadi, Hindarti; Astuti, Nugrahani; Dewi, Ila Huda Puspita; Bahar, Asrul
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 4 (2024): November
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i4.2533

Abstract

Soup Kontinental merupakan materi di SMK yang membutuhkan visualisasi berupa tulisan, gambar, dan video. Salah satu teknologi yang mampu memenuhi kebutuhan materi soup kontinental adalah e-modul. E-Modul merupakan bahan ajar yang mampu memudahkan siswa untuk memahami materi pembelajaran. Tujuan dari penelitian ini untuk mengetahui: 1) Hasil pengembangan E-modul flip pdf professional pada materi soup kontinental Fase F SMK kuliner. 2) Kelayakan E-modul Flip Pdf Professional materi soup kontinental Fase F SMK kuliner. 3) Respon siswa Fase F SMK Kuliner pada penerapan E-module Flip Pdf Professional materi soup kontinental Fase F SMK Kuliner. Penelitian pengembangan ini menggunakan model ADDIE hingga tahap development. Teknik analisis data yang digunakan adalah deskriptif kuantitatif dengan persentase. Hasil pengembangan dapat diakses melalui tautan berikut https://online.flipbuilder.com/krtvc/rizq/. Hasil penelitian menunjukkan bahwa 1) Kelayakan media dan materi mendapatkan nilai sebesar 86,2% dan 90,4% dengan interpretasi sangat layak. 2) Respon siswa mendapat nilai sebesar 95,12% menunjukkan kriteria interpretasi respon sangat baik. Dengan demikian, dapat disimpulkan bahwa e-modul yang dibuat dapat digunakan sebagai alat pembelajaran.
Pengembangan E-Modul Berbasis Aplikasi Canva Pada Materi Pengolahan Cookies Untuk SMK Kuliner Fase F Suyanto, Vannesa Apriliana; Sutidianingsih, Any; Handajani, Sri; Bahar, Asrul
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 4 (2024): November
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i4.2778

Abstract

Perkembangan teknologi bepengaruh terhadap bahan ajar salah satunya pengembangan bahan ajar elektronik. Tujuan dari penelitian ini: (1) Kelayakan hasil ahli materi dan ahli media dalam pengembangan e-Modul pada materi pengolahan cookies untuk SMK Kuliner Fase F, dan (2) Penilaian siswa terhadap e-Modul pada materi pengolahan cookies berbasis aplikasi canva untuk SMK Kuliner Fase F. Menggunakan penelitian pengembangan (R&D) dengan pengembangan ADDIE dengan tahapan Analysis, Design, Development, Implementation, Evaluation yang hanya berfokus sampai tahap Development saja. Objek penelitian berupa e-Modul pengolahan cookies. Subjek penelitian adalah 51 siswa SMKN 6 Surabaya jurusan kuliner Fase F. Penilaian e-Modul dilakukan oleh ahli materi dan media pada aspek kelayakan materi dan media. Digunakan instrumen yaitu angket validitas ahli dan angket untuk penilaian respon siswa. Hasil penelitian didapatkan: (1) nilai kelayakan e-Modul oleh ahli materi dengan 93% termasuk kriteria “sangat layak” dan 91% oleh ahli media, (3) penilaian respon siswa mendapatkan skor 94,22% dengan kriteria sangat baik. Temuan penelitian ini disimpulkan bahwasanya e-Modul pengolahan cookie telah dikembangkan dan dapat dimanfaatkan secara efektif dalam pembelajaran.
Pengembangan E-Modul Berbasis Flipbook Pada Materi Sweet Bread Untuk Siswa Fase F Kuliner Rahmawati, Nur Fidyah; Astuti, Nugrahani; Dewi, Ila Huda Puspita; Bahar, Asrul
Innovative: Journal Of Social Science Research Vol. 4 No. 6 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i6.17185

Abstract

Pembuatan E-Module yang dirancang dalam format flipbook pada materi roti manis dikaitkan dengan konsep 4C: Communication, Collaboration, Critical Thinking, dan Creativity. E-Module ini memungkinkan penyampaian informasi secara visual dan interaktif, meningkatkan kolaborasi daring, merangsang berpikir kritis, dan merangsang kreativitas siswa. Penelitian ini bertujuan untuk mengetahui kelayakan E-Module dan respon siswa terhadap E-Module berbasis Flipbook pada materi roti manis bagi siswa F kuliner. Jenis penelitian yang akan digunakan adalah metode Research and Development (R&D). Dalam penelitian ini hanya dilakukan tiga tahap, yaitu define, design, dan development. Tahap dissemination tidak dilakukan, hanya dilakukan uji coba terbatas pada 31 kelas. Metode yang digunakan untuk pengumpulan data meliputi observasi dan penggunaan angket. Uji validitas dilakukan untuk mengetahui apakah instrumen yang digunakan untuk mengukur variabel valid atau tidak, pada angket atau kuesioner. Penelitian pengembangan ini menggunakan teknik analisis deskriptif kuantitatif, dengan statistik deskriptif. Hasil penelitian menunjukkan bahwa kelayakan E-Module berbasis flipbook yang dikembangkan memperoleh hasil kelayakan materi sebesar 82,2% dan kelayakan media sebesar 90,9% dalam kategori sangat layak. E-Module yang dikembangkan layak digunakan. Hasil angket respon siswa pada uji coba terbatas E-Module yang dikembangkan memperoleh hasil sebesar 90,6% dalam kategori sangat baik.
DAYA TERIMA DAN NILAI GIZI BISKUIT DENGAN SUBSTITUSI TEPUNG GARBANZO (Cicer arietinum L.) DAN PENAMBAHAN TEPUNG WORTEL Dewi, Arifa Mustika; Bahar, Asrul
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.2.12772

Abstract

Innovation has encouraged the development of snack products such as high-fiber biscuits by substituting garbanzo flour (Cicer arietinum L.) and the addition of carrot flour. This study aims to determine the effect of the substitution of garbanzo flour, the addition of carrot flour, and the interaction of the two factors on the acceptability of biscuits based on color, aroma, taste, and crunchiness, as well as the energy and fiber content contained in the best biscuit formula based on the acceptability test results. The research was conducted experimentally, using a two-factor Completely Randomized Design (CRD). The first factor was the substitution of garbanzo flour, and the second factor was the addition of carrot flour. An acceptability test was carried out with six biscuit recipes (F1 = 40% Garbanzo Flour, 10% Carrot Flour; F2 = 40% Garbanzo Flour, 20% Carrot Flour; F3 = 60% Garbanzo Flour, 10% Carrot Flour; F4 = 60% Garbanzo Flour, 20% Carrot Flour; F5 = 80% Garbanzo Flour, 10% Carrot Flour; F6 = 80% Garbanzo Flour, 20% Carrot Flour), which were subsequently analyzed using Two-Ways Annova for parametric statistics and Duncan’s Multiple Range Test. The Acceptability Test was conducted in Tangerang and Surabaya with 50 untrained panelists. The results of the study found that there was an effect of garbanzo flour substitution on color (p=0.003) and no effect on aroma (p=0.835), crispness (p=0.136), and taste (p=0.241); there was an effect on the addition of carrot flour on color (p=0.002), aroma (p=0.000), taste (p=0.000), and crispness (p=0.000); there was an influence on the interaction between the two on color (p=0.036), aroma (p=0.047), taste (p=0.000), and crispness (p=0.013). According to SNI 01-2973-1992 Biscuits and Nutritional Adequacy Rates, the best biscuit formula based on the acceptability test is the F3 formula biscuit product which meets the criteria for low energy of 271.40 kcal (maximum 400 kcal) and high fiber of 4.01 g (minimum 0.5) per 100 g of biscuit; The selling price of biscuits per package weighing 100 g containing 16 biscuits is Rp22,000.00.
PENGEMBANGAN E-MODUL PROGRAM FLIPBOOK PADA KD PEMBERSIHAN DAN SANITASI PERALATAN DAN RUANG BAGI SISWA SMK TATA BOGA Prasysta, Erinna Ayu; Pangesthi, Lucia Tri; Bahar, Asrul; Dewi, Ila Huda Puspita; Miranti, Mauren Gita
Journal of Vocational and Technical Education (JVTE) Vol. 7 No. 1 (2025): March
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v7n1.p25-32

Abstract

Penelitian ini bertujuan untuk mengetahui hasil dari pengembangan e-modul program flipbook pada KD Pembersihan dan Sanitasi Peralatan dan Ruang bagi siswa SMK Tata Boga layak atau tidak serta untuk mengetahui respon siswa. Pengembangan e-modul program flipbook menggunakan model pengembangan 4D yang terbagi menjadi tahapan Define (Analisis), Design (Perancangan), Develop (Pengembangan), dan Dissemination (Penyebarluasan). Instrumenen yang digunakan adalah angket validasi untuk mengetahui kelayakan e-modul dan angket respon siswa. Data yang diperoleh dianalisis dengan persentase kelayakan yang diintrepretasikan pada skala likert menurut Riduwan (2015).  Hasil  penelitian menunjukkan nilai rerata validasi ahli materi sebesar 88,33% dengan kriteria intrepretasi sangat layak dan hasil rerata validasi ahli media sebesar 89,47% dengan kriteria intrepretasi sangat layak. Respon siswa yang dilakukan memperoleh hasil rerata 98,87% dengan kriteria intrepretasi sangat layak. Dari hasil yang diperoleh dapat disimpulkan bahwa e-Modul program flipbook pada KD Pembersihan dan Sanitasi Peralatan dan Ruang sangat layak digunakan dalam kegiatan pembelajaran di kelas.   This study aims to determine the results of the development of the e-module flipbook program on KD Equipment and Room Cleaning and Sanitation for Catering Vocational High School students whether it is feasible or not and to determine student responses. The development of the flipbook program e-module uses the 4D development model which is divided into the stages of Define, Design, Develop, and Dissemination. The instrument used is a validation questionnaire to determine the feasibility of the e-module and student response questionnaires. The data obtained was analyzed with a feasibility percentage interpreted on a Likert scale according to Riduwan (2015). The results showed that the average value of validation by material experts was 88.33% with very proper interpretation criteria and the media expert validation average was 89.47% with very proper interpretation criteria. Student responses were made to obtain an average result of 98.87% with very proper interpretation criteria. From the results obtained, it can be concluded that the flipbook program e-Module in KD Equipment and Room Cleaning and Sanitation is very suitable for use in classroom learning activities.
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 | 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.
Co-Authors Adinda Putri Cahyani Afifah, Choirul Anna Nur Afifani, Arih Nur Alim Akbar Romadlony Amajida, Melinda Khansa Amani, Farah Ikrimah Andika Kuncoro Widagdo Annafik, Izza Wardah Annis Catur Adi Annisa Nur Aini Any Sutiadiningsih Auliya Hidayatur Rizqi Auliya, AR. Sella Aura Khansa Balqist Ayu Rahmawati Dewi Cahyani, Azzahra Gita Cahyaningtiyas, Cantika Arumi Chlara Amanda Chlara Amanda Widya Goni Danish Rafi Surenda Defia Laili Mustafik Putri Devy, Ananda Aulia Dewi Nur Inayah Dewi, Arifa Mustika Dewi, Ila Huda Puspita Dewi, Nur Indah Rama Dini, Cleonara Yanuar Dwi Iriyani Enrico Putera Subagja Erina Rahmadyanti 2) Estiningtyas, Indri Wasa FARICATUS SOLEHA, PRASTIWI Fernanda, Dista Aulia Fithri Yati Eka Nur Jannah Fitrotin Ni’ma Intan Sari Hariadi, Hindarti Hidayati, Chofifah Nur Ida Ayu Putu Sri Widnyani Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Jauhari, Zea Rahmadina Junior, Gusti Alamsyah Khafidlah, Ianatul Kurniawan, Muhammad Ridho Hafid Lebdoyono, Rendra lilis Sulandari Lisda Juniarsy Rahardjo Lucia Tri Pangesthi Lukitasari, Febriani Maria Monica Sianita Maria Monica Sianita Basukiwardojo Mauren Gita Miranti Maya Eka Rahayu MEIN KHARNOLIS Mein Kharnolis Miranti, Mauren Gita Muhammad Irham Hafiyyan Nashita Lucky Mashura Negari, Sekarwangi Puspita NIken Purwidiani Nita Kusumawati Nita Kusumawati Noor, Rossi Alysia Nugrahani Astuti Nugrahani Astuti Nur Annisa Apriliyanti Nurfatimah, Ratna Palupi Nurul Nada Khodijah Pangesthi, Lucia Pangesthi, Lucia Tri Pangesthia, Lucia Tri Prasysta, Erinna Ayu Putri Azizah Indrasara Rahayu, Nunik Tri Rahmawati, Nur Fidyah Rahmayani, Fidya Regita Cahyani Putri Rizkiyah, Nurul Farikhatir Rohmah, Mardhiyatu Rosita Desi Safitri Salsabilla, Adinda Maulita Samik Samik Sarah Khalisa Satwika Arya Pratama Sefhia Kurnia Gracelia Shellyna Fidya Silka Shofiyah Rahma Maulidiyah Sinaga, Jessica Obaja Situmorang, Grace Rodo Sri Handajani Sri Handajani Sulandari , Lilis Supari Muslim Supari Muslim Sutidianingsih, Any Suyanto, Vannesa Apriliana Tambunan, Alisha Nismara Kalish Thobagus Muhammad Nu'man Widagdo, Andika Kuncoro Zuhrotul Khanifatun Nisa