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Praseptia Gardiarini
Jurusan Pariwisata, Politeknik Negeri Balikpapan, Indonesia
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Journal : JSHP (Jurnal Sosial Humaniora dan Pendidikan)

 1 
Penambahan Tepung Daun Singkong pada Pembuatan Nugget Jamur Merang Chardina Dianovita; Praseptia Gardiarini
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 4, No 1 (2020): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v4i1.784

Abstract

This research is culinary art research which make nugget product with adding cassava and flour from cassava leaf. The purpose of this research are : 1) to find out the process of making merang mushroom nugget with the of cassava leaf powder addition, 2) to determine the colour test, aroma, texture and  taste in making merang mushroom nuggets with the addition of cassava leaf powder, 3) to determine the test of color quality, texture, aroma and taste of the merang mushroom nugget with the addition of cassava leaf powder.  This study consisted of two stages, namely experiments and organoleptic tests. The test involved 38 less trained panelists, then the results were analyzed using SPSS 24.0 for Windows. The Analysis results expressed interest with the highest test average result of the color hedonic was 3.87, aroma was 4.03, texture was 3.79, and taste was 4.18. Meanwhile, the average results of the highest value of color hedonic quality test that express interested was 4.21, aroma was 3.76, taste was 3.89, and texture 3.53 was less interested. Of the two formulas most favored by panelists is F2 by adding 50 grams powder.Keywords: Merang Mushroom Nugget (Volvariella Volvacea), Cassava Leaf Powder (Manihot Utilissima).ABSTRAKPenelitian ini merupakan penelitian diranah boga dengan membuat produk nugget jamur. Pembuatan nugget jamur merang dengan penambahan tepung daun singkong sebagai diversifikasi produk nugget yang berasal dari bahan nabati. Adapun tujuan penelitian ini: 1) untuk mengetahui proses pembuatan nugget jamur merang dengan penambahan bubuk daun singkong, 2) untuk mengetahui uji kesukaan warna, aroma, tekstur dan rasa pada pembuatan nugget jamur merang dengan penambahan bubuk daun singkong, 3) untuk mengetahui uji mutu warna, tekstur, aroma dan rasa nugget jamur merang dengan penambahan bubuk daun singkong. Penelitian ini terdiri dari dua tahap yaitu eksperimen dan uji organoleptik. Pengujian melibatkan 38 orang panelis agak terlatih, kemudian hasilnya dianalisa menggunakan SPSS 24.0 For Windows. Hasil rata-rata tertinggi uji hedonik warna dengan nilai 3.87 menyatakan suka, aroma 4.03 menyatakan suka, tekstur 3.79 menyatakan suka, rasa 4.18 menyatakan suka. Sedangkan hasil rata rata tertinggi uji mutu hedonik warna dengan nilai 4.21 menyatakan suka, aroma 3.76 menyatakan suka, tekstur 3.53 menyatakan agak suka, rasa 3.89 menyatakan suka. Dari kedua formula yang paling disukai panelis adalah F2 dengan penambahan 50 gram tepung.Kata Kunci: Nugget Jamur Merang (Volvariella Volvacea), Bubuk Daun Singkong (Manihot Utilissima)
Hubungan Frekuensi Menonton Drama Korea dengan Pemilihan Makanan Remaja Di Balikpapan Praseptia Gardiarini; Chardina Dianovita; Farida Farida
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 7, No 1 (2023): JSHP (Jurnal Sosial Humaniora dan Pendidikan)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v7i1.1588

Abstract

Korean dramas are currently the craze of teenagers, including among students. This allows for behavioral changes due to seeing what is in the drama, one of which is about food selection. This study aims to determine the relationship between the frequency of watching Korean dramas with food choices for students in the Hospitality Department, Poltekba. This study uses a quantitative approach with a cross-sectional study method. Data collection includes demographic data on students such as age, gender, education level and student income. Additional data are the frequency of watching Korean dramas, food selection and a semi-quantitative food frequency questionnaire to obtain student consumption data. The population in this study were Poltekba students with a sample of 79 students. Data analysis method using Pearson correlation. The results of the descriptive data obtained were 83.5% women with an age range of 20-23 years as many as 60.8%, the level of education in the second year was 68% and the dominant income was classified as moderate at 48.1%.. While the results of food selection, students chose snacks and Korean main meals by 40% and 48%, respectively. Based on the Pearson Correlation test, which is equal to p-value 0.018 and p-value 0.015, it proves that there is a significant relationship between the frequency of watching Korean dramas and food choices for Catering students at Poltkba. 
Tinjauan Persepsi Chef Hotel tentang Gizi dan Kualitas Makanan: Studi Kasus Hotel di Balikpapan Gardiarini, Praseptia; Dianovita, Chardina; Farida, Farida
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 9, No 1 (2025)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v9i1.2241

Abstract

Persepsi chef hotel terhadap gizi yang ada pada menu yang dimasak penting untuk dimiliki terutama dalam menyediakan makanan yang sehat dan memenuhi kebutuhan konsumen. Kontribusi positif dapat diberikan saat seorang chef memahami  beberapa aspek tersebut sehingga dapat menyajikan makanan yang sehat dan baik untuk dikonsumsi oleh masyarakat luas. Tujuan penelitian ini adalah untuk mengetahui seberapa baik persepsi chef di Balikpapan pada gizi dan kualitas makanan yang di produksi oleh Hotel. Metode yang diginakan adalah metode kualitatif. Metode deskriptif digunakan untuk memperoleh nilai persepsi chef sedangkan kualitatif digunakan untuk menggali informasi mengenai persepsi chef secara lebih dalam tentang persepsinya pada gizi dan kualitas makanan. Penelitian ini menggunakan metode kualitatif dengan pengambilan data melalui wawancara mendalam dengan sjumlah chef yang berpengalaman di hotel terkemuka di Balikpapan. Hasil penelitian menunjukkan para chef ini memiliki pemahaman yang baik tentang gizi dan pentingnya mempertimbangkan aspek gizi dalam menyajikan hidangan kepada tamu hotel. Sebagian besar chef menyepakati pentingnya memenuhi komponen gizi dalam menunjang kesehatan dan kualitas hidup tamu hotel meskipun hal tersebut menjadi tantangan tersendiri sperti tekanan waktu dan ekspektasi tamu dalam pelaksanaan penyelenggaraan makanan sehari hari. Aspek hygiene dan sanitasi menurut para chef merupakan factor penting yang mendukung penyajian makanan bersih dan berkualitas sehingga dapat meningkatkan kepercayaan konsumen pada penyelenggaraan makanan hotel. Kesimpulan dari penelitian ini adalah persepsi oleh chef Balikpapan pada nilai total persepsi yang didapat adalah sebesar 80 yang masuk dalam kategori baik. Penelitian lanjutan dapat mengeksplorasi strategi yang efektif untuk meningkatkan pengetahuan dan penerapan gizi di kalangan chef hotel.
Penerapan Personal Hygiene, Sanitasi Peralatan, dan Sanitasi Lingkungan pada Pedagang Nasi Goreng: Studi Kasus Pada Pedagang Nasi Goreng di Kota Balikpapan Dianovita, Chardina; Gardiarini, Praseptia; Farida, Farida; Agung, Yolinda
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 8, No 1 (2024): JSHP (Jurnal Sosial Humaniora dan Pendidikan)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v8i1.1888

Abstract

The importance of maintaining cleanliness and health is carried out to avoid the dangers of pollution and contamination and prevent various types of diseases. The purpose of this study was to describe personal hygiene, equipment sanitation, and environmental sanitation for fried rice seller. The type of research used is descriptive qualitative, using data collection methods through field observations, in-depth interviews, and the results of documentation. The respondents used were Artomoro fried rice seller who had at least 3 months work experience and were directly involved in handling food. Based on the results of observations, it was found that employees had not properly implemented personal hygiene, such as not using aprons, gloves and head coverings. For the use of equipment is good enough, and store equipment in a clean place. In the selling area, trash is still scattered on the terraces of the stalls, moldy walls and trash cans with open conditions, but trash bins are routinely cleaned by changing the plastic waste every day.
Co-Authors Abdul Gafur Agung, Yolinda Armin Chardina Dianovita Dessy Handa Sari Farida Farida Farida Farida Febby Rio Pratama Syarif I Dewa Putu Pramantara Kartika, Desak Made Ristia Lesmidiyanti, Dwi Nawang Retno Nugroho, Tri Retno Ristia, Desak Made Rustika, Ranti Setyawati, Ria Sri Irtawaty, Andi Syahrul Karim, Syahrul Syarif, Febby Rio Pratama Toto Sudargo Ulfah, Maria Yogiana Mulyani