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All Journal Journal of Innovation and Applied Technology Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Sains dan Teknologi Pangan
Hidayatun Muyasyaroh
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Languange, Linguistic, Communication & Media Mathematics Other

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Prediction On Difference In Micro, Small Medium Enterprises-Revenue After Getting Vacum Frying And Spinner Assistance Asep Awaludin Prihanto; Rahmi Nurdiani; Yoga Dwi Jatmiko; Hidayatun Muyasyaroh
Journal of Innovation and Applied Technology Vol 6, No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.006.02.16

Abstract

Doktor Mengabdi is a community service program at Universitas Brawijaya that is carried out to improve the welfare of the community. One of the efforts to help the community in completing its packaging is by providing assistance in the form of business equipment.  The purpose of this study is to investigate the difference in income of Small medium enterprises, Lele Sehat (IGF) which has been provided with the help of vacuum frying and spinners machines. Data retrieval was done through interviews and live observations. The data were tested for its normality and further analyzed using a paired t-test. The results showed that there was a difference in income of small-medium enterprises difference between before and after getting tool assistance. Prior income was IDR 3,007,000. It was increased to IDR. 4,097,000. This indicates that providing tools to small-medium enterprises will increase income and indirectly improve their welfare.
Respon Peserta Didik Terhadap Program Pengabdian Masyarakat Melalui Pelatihan Pengolahan Labu Kuning: Pengabdian Febriani Lukitasari; Hidayatun Muyasyaroh; Diwyacitta Antya Putri; Nugrahani Astuti; Luthfiyah Nurlaela; Rendra Lebdoyono; Novia Tesalonika Amanda Rerung
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2798

Abstract

A  community service activity through pumpkin processing training was conducted at SMAN 1 Karas, involving 16 11th-grade students. The objectives of this activity were to provide knowledge about the nutrition and benefits of pumpkin, train food processing skills based on local ingredients, and foster student creativity in culinary product innovation. The implementation method included material delivery, creative practice, discussion, and evaluation through pre-tests, post-tests, and participant response questionnaires. The analysis results showed a significant increase in student knowledge, indicated by the difference in pre-test scores (50–60) and post-test scores (80–90). Participants' responses to the training were very positive, with average scores of 4.8–5.0 in aspects of material, instructor skills, facilities and infrastructure, and activity implementation. Participants considered the material easy to understand, the delivery method clear, and the product processing practice very useful. Several improvements were noted in aspects of instructor time discipline and the intensity of mentoring during practice. Overall, this training was effective in increasing students' knowledge, skills, and motivation to utilize local foods, especially pumpkin, as value-added product innovations. Such activities are important to continue to develop as an effort to support food diversification and entrepreneurship in the culinary field.
PENGARUH PERBEDAAN PROPORSI TEMPE DAN LABU (Cucurbita moschata) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NUGGET Hidayatun Muyasyaroh; Febriani Lukitasari; Diwyacitta Antya Putri; Nugrahani Astuti; Aulia Bayu Yushila; Novia Tesalonika Amanda Rerung; Nada Itorul Umam
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/kr7d3965

Abstract

Nugget merupakan salah satu produk pangan olahan yang praktis dan digemari berbagai kalangan, baik anak-anak hingga orang dewasa. Inovasi bahan baku berbasis pangan lokal diperlukan untuk menigkatkan nilai gizi dan keberlanjutan produk. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan proporsi tempe dan labu (Cucurbita moschata) terhadap sifat fisikokimia dan organoleptik nugget. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat formula penelitian yaitu P0 (250:0), P1 (150:100), P2 (100:150) dan P3 (50:200) untuk masing-masing proporsi tempe dan labu kuning. Pengamatan dilakukan terhadap karakteristik nugget meliputi tingkat kesukaan melalui uji hedonik, warna dan nilai proksimat. Hasil penelitian pada uji hedonik yaitu atribut aroma menunjukkan p value < 0.05 sehingga terdapat perbedaan yang signifikan antar sampel. Dari hasil uji hedonik diperoleh produk terbaik pada perlakuan P3. Warna nugget terbaik pada parameter b* menunjukkan nilai perbedaan yang sinifikan (p<0.05). Hasil analisis proksimat didapatkan perlakuan terbaik pada P3 dengan nilai kadar protein, lemak, air, abu dan karbohidrat masing-masing 10,60%; 17,59%; 46,25%; 1,70%; dan 23,87%. Hasil penelitian ini diharapkan dapat memberikan kontribusi dalam pengembangan produk berbasis bahan pangan lokal yang tidak hanya disukai secara sensori namun memiliki kandungan gizi yang baik. Formulasi tempe dan labu kuning berpotensi digunakan sebagai alternatif produk nugget fungsional dalam mendukung diversifikasi pangan berbasis sumber daya lokal.
HUBUNGAN PENGETAHUAN DAN MOTIVASI BELAJAR DENGAN PENERAPAN K3 PADA PRAKTEK PENGOLAHAN MAKANAN KONTINENTAL SISWA SMKN DLANGGU M. Najamuddin Al Ayyubi; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.59266

Abstract

The implementation of Occupational Safety and Health (OSH) is important in culinary practice because vocational high school students are exposed to potential workplace accidents during practical activities. This study aimed to analyze the effect of knowledge and learning motivation on the implementation of OSH in Continental Food Practice among students of SMKN 1 Dlanggu. The study employed a quantitative approach with an explanatory research design. The sample consisted of 33 eleventh-grade culinary students selected using the total sampling technique. Data were collected through a knowledge test, a learning motivation questionnaire, and an observation sheet on OSH implementation. Data were analyzed using multiple linear regression with SPSS version 25. The results showed that knowledge had a significant effect on OSH implementation (Sig. = 0.026), while learning motivation had no significant effect (Sig. = 0.061). Simultaneously, knowledge and learning motivation had no significant effect on OSH implementation (Sig. = 0.072). The research variables explained 16.1% of the variance in OSH implementation.
HUBUNGAN PENGETAHUAN DAN SIKAP DENGAN PERSONAL HYGIENE PENJAMAH MAKANAN DI WARUNG MAKAN DESA SADANG, TUBAN Novita Rachma Salsabila; Fitri Komala Sari; Luthfiyah Nurlaela; Hidayatun Muyasyaroh
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 No. 03, September 2026 Processed
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.60102

Abstract

Personal hygiene in food handlers is the key to success in safe and healthy food processing. One of the factors that influence personal hygiene practices of food handlers is the level of knowledge and attitude. This study aims to determine the relationship between knowledge and attitude with Personal Hygiene Behavior of Food Handlers at the Food Stall in Sadang Village, Tuban. This study is a quantitative study with 31 respondents. Data were collected using instruments of knowledge questions, attitude questions and observation sheets that have been validated by experts. Data analysis used the chi-square test in SPSS software version 22 to determine the relationship between knowledge and attitude with personal hygiene of food handlers. The results of this study indicate that there is no relationship between the level of knowledge (p-value 0.272) with personal hygiene practices and there is a relationship between attitude (p-value 0.000) with personal hygiene practices. Therefore, further research is expected to have more valid and structured initial observation data so that the results of the study can describe field conditions more accurately.
PENGEMBANGAN MODUL DIGITAL BERBASIS APLIKASI ANDORID MATERI UNGGAS (POULTRY) BAGI SISWA SMK KULINER FASE E Aisyah Nurul Firdaus; Lucia Tri Pangesthi; Andika Kuncoro Widagdo; Hidayatun Muyasyaroh
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.61028

Abstract

The implementation of the Merdeka Curriculum emphasizes student-centered learning, independent learning, the use of technology, and alignment with industry needs. This has encouraged the development of innovative teaching materials, particularly in vocational high schools (SMKs). One such innovation is an Android-based digital module for Poultry learning materials. This study aimed to develop the module, evaluate its material and media feasibility, and examine students' responses to the developed product. The study employed a Research and Development (R&D) approach using the ADDIE model, limited to the development stage. The product was validated by three material experts and three media experts, while a limited trial was conducted with 30 tenth-grade Phase E students at SMK Negeri 1 Buduran. Data were collected through validation questionnaires and student response questionnaires, then analyzed descriptively using percentage techniques. The results showed that the Android-based digital module achieved a material feasibility score of 99% and a media feasibility score of 98%, both categorized as highly feasible. In addition, students' responses reached 85%, indicating a very good level of acceptance. These findings suggest that the developed Android-based digital module is highly suitable for use as a teaching material to support Poultry learning in Culinary Vocational High Schools.
PENGARUH PRESTASI BELAJAR DAN DUKUNGAN ORANG TUA TERHADAP MOTIVASI KULIAH SISWA SMKN 1 DLANGGU MOJOKERTO Dewi Shafira, Jasmine Izza; Hidayatun Muyasyaroh; Luthfiyah Nurlaela; Febriani Lukitasari
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Posted
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.63460

Abstract

The percentage of graduates from the Culinary Arts Program at SMK Negeri 1 Dlanggu, Mojokerto, who continue their education at the university level remains relatively low (10.59% of 255 graduates), indicating variations in motivation to pursue further education that are likely influenced by academic achievement and parental support. This study aims to determine the effect of academic achievement and parental support on students’ motivation to continue their education at the university level, both partially and simultaneously. The study used a quantitative approach with a survey method involving 60 11th-grade Culinary Arts students selected through purposive sampling. Data were collected via a Likert-scale questionnaire and analyzed using multiple linear regression, t-tests, and F-tests. The results showed that academic achievement had a positive and significant partial effect, while parental support was not significant when considered partially. However, both factors had a significant simultaneous effect, contributing 24.3% to the variation in students’ motivation. Students’ motivation to continue their college education is shaped by the interaction between their learning ability and family support combined
PENGARUH PENAMBAHAN BELIMBING WULUH (Averrhoa bilimbi) TERHADAP DAYA TERIMA SELAI PEPAYA CALIFORNIA (Carica papaya) Dewi Rochmatul Ummah; Hidayatun Muyasyaroh; Fitri Komala Sari; Nugrahani Astuti
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 3 (2026): Volume 11 No. 3, September 2026
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i3.65138

Abstract

Jam is a semi-solid product made from sugar and fruit. California papaya has the potential to be developed into jam due to its abundant availability, sweet taste, soft texture, and pectin content, which aids in gel formation. Papayas have a short shelf life and spoil quickly, especially if California papayas remain unsold for too long due to their higher price compared to other varieties; therefore, they need to be processed into jam with the addition of bilimbi as a source of citric acid and to impart a distinctive flavor. One innovation to prevent papaya waste is to process it into jam by adding bilimbi as a source of citric acid and to provide a distinctive aroma and flavor. This study aims to determine the effect of adding bilimbi (Averrhoa bilimbi) on the acceptability of California papaya (Carica papaya) jam in terms of taste, aroma, color, and bilimbi fruit added. Data analysis was performed using the Kruskal-Wallis and Mann-Whitney tests, with results indicating that the addition of bilimbi had a significant effect on the acceptability of the color, aroma, and taste of California papaya jam, whereas it had no significant effect on consistency.
Co-Authors Aisyah Nurul Firdaus Andika Kuncoro Widagdo Any Sutiadiningsih Asep Awaludin Prihanto Aulia Bayu Yushila, Aulia Bayu Dewi Rochmatul Ummah Dewi Shafira, Jasmine Izza Diwyacitta Antya Putri FEBRIANI LUKITASARI Fitri Komala Sari Lucia Tri Pangesthi Luthfiyah Nurlaela M. Najamuddin Al Ayyubi Nada Itorul Umam Novia Tesalonika Amanda Rerung Novita Rachma Salsabila Nugrahani Astuti Rahmi Nurdiani Rendra Lebdoyono Sri Handajani Yoga Dwi Jatmiko