Article Per Year (5 Year)
p-Index From 2021 - 2026
3.77
P-Index
This Author published in this journals
All Journal IAES International Journal of Artificial Intelligence (IJ-AI) Jurnal Gizi dan Pangan Tadris: Jurnal keguruan dan Ilmu Tarbiyah INVOTEC AcTion: Aceh Nutrition Journal Journal of Vocational Education Studies (JOVES) Jurnal Paedagogy IJORER : International Journal of Recent Educational Research Jurnal Sains Boga JURNAL LENTERA KARYA EDUKASI: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Gizi dan Dietetik Journal Research of Social Science, Economics, and Management Media Pendidikan Gizi dan Kuliner Jurnal Pendidikan MIPA Jurnal Abmas
Cica Yulia
Universitas Pendididkan Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Public Health Social Sciences Transportation Other

Published : 44 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 44 Documents
Search

 1   2   3   4   5 
Formulasi & Daya Terima Tuile Tepung Gaplek dengan Ekstrak Bunga Telang sebagai Pewarna Alami Citra Eka Meliani Dewi; Ade Juwaedah; Cica Yulia
Jurnal Sains Boga Vol 6 No 1 (2023): Jurnal Sains Boga Volume 6 Nomor 1, Mei 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.1.02

Abstract

Cookies are a processed food product that has a small shape, crunchy texture and has a long shelf life. The limited mineral content in cookies makes cookies must be added to an ingredient that can increase minerals, namely clam shells. The high content of calcium in clam shells can be used as an option in making cookies. This study aims to analyze the chemical, physical and sensory properties of cookies added with different types of shellfish flour. The experimental design used was a completely randomized design (CRD) with treatment of 3 different types of clam shell flour, namely batik clam shell flour, blood clam shell flour, and green mussel shell flour. The test results showed that the control cookies were not significantly different from cookies with the addition of batik clam shell flour, cookies with the addition of blood clam shell flour, and cookies with the addition of green mussel shell flour. The data were analyzed using Analysis of Diversity (ANOVA), if there is a difference, then proceed with the DMRT test with a 95% confidence level with SPSS 21 computer software. While cookies with the addition of batik clam shell flour were significantly different from cookies with the addition of blood clam shell flour and cookies with the addition of green mussel shell flour. The addition of clam shell flour had a significant effect on the ash content of cookies. The addition of clam shell flour causes the color of the cookies to be darker. Descriptive organoleptic testing of cookies with the addition of clam shell flour did not have a significant effect on control cookies. Hedonic organoleptic testing of cookies with the addition of clam shell flour did not have a significant effect on the color, taste, aroma, and texture of cookies.
Advanced digital competency assessment of vocational teachers': A new approach based on fuzzy-analytical hierarcy process Ramadhan Islami, Aditya; Abdullah, Ade Gafar; Widiaty, Isma; Yulia, Cica; Lukman Hakim, Dadang; Handoko, Erfan; Subekti, Eri; Rahmawati, Sherly
IAES International Journal of Artificial Intelligence (IJ-AI) Vol 13, No 3: September 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijai.v13.i3.pp2781-2795

Abstract

Teachers need digital competence to adapt easily to the current digital era. This study tries to discover the perceptions of vocational high school (VHS) teachers in Indonesia related to advanced digital competencies, which include information, communication, content creation, digital security, and problem-solving competencies. The multi-criteria Analytical Hierarchy Process (AHP) problem-solving method is used to rank the priority digital competencies that are most mastered by the respondents, and then their performance is validated by the fuzzy AHP artificial intelligence-based method. A poll was conducted with 392 respondents, with the research instrument adopting the digital competency measurement platform from DigComp. The study's results show that the fuzzy AHP method has proven that the classical AHP method is a very good way to prioritize VHS teachers' digital skills based on several factors. The two methods gave almost identical results in determining the priority order of VHS teacher digital competencies. The survey results reveal that VHS teachers in Indonesia must immediately develop their skills in terms of digital content creation and digital security. Teachers, teacher professional organizations, and decision-makers are expected to use the findings of this study as a reference in implementing VHS teacher digital competency improvement trainings.
Inovasi Russian Honey Cake (Medovik) dengan Bahan Dasar Tepung Talas : Innovation of Russian Honey Cake (Medovik) With Taro Flour Naisyah Naufana Cheria, Haliza; Yogha, Sudewi; Yulia, Cica
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 1 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.1.66-73

Abstract

Russian honey cake (medovik) merupakan salah satu hidangan penutup yang berasal dari Rusia, Russian honey cake (medovik) adalah kue lapis yang terdiri dari biskuit madu dan frosting. Tujuan dari penelitian ini adalah menganalisis formula resep dan sensori, serta menilai daya terima russian honey cake berbahan dasar tepung talas. Percobaan yang digunakan pada penelitian ini menggunakan Metode QDA (Quantitative Descriptive Analysis) dan uji daya terima terhadap 30 orang panelis konsumen dengan uji hedonik. Resep standar untuk pembuatan russian honey cake dengan bahan dasar tepung talas terdiri dari 3 komponen yaitu biskuit, sirup madu dan frosting. Untuk adonan biskuit madu diperlukan 23% tepung talas (sangrai), 3,1% madu, 10,7% gula pasir, 6,7% unsalted butter, 5,8% putih telur, 4% kuning telur, 0,3% vanili, dan 0,3% soda kue. Untuk sirup madu 3,6% air hangat, 0,4% madu dan 0,9% Susu UHT plain. Bahan pembuatan frosting terdiri dari 22,2% cream cheese, 4,4% sour cream, 11,5% whipped cream, 2,2% madu, dan 0,9% gula halus. Hasil uji sensori dari produk russian honey cake dengan bahan dasar tepung talas sudah bisa dinyatakan mirip dengan produk acuan dilihat dari aspek warna, tekstur, rasa, aroma hingga tampilan keseluruhan. Daya terima russian honey cake dengan mendapatkan hasil yang dinyatakan suka oleh panelis konsumen.
Mapping Trends in Music Education Based on Solfeggio : A Bibliometric Study with Implications for Non-Music Vocational Students Novianti, Dwi; Yulia, Cica; Sudiapermana, Elih; Rozak, Rama Wijaya Abdul
Jurnal Paedagogy Vol 12, No 3 (2025): July : IN PROGRESS
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jp.v%vi%i.16397

Abstract

This research aims to map the trends in international scientific publications related to solfeggio-based music education during the period 2016–2025 and to identify its implications for learning in non-music vocational high schools. The method used is a bibliometric study by analyzing data from the Scopus database using the keywords solfege, ear training, sight singing, sight reading, and music pedagogy. The data were analyzed using the VOSviewer tool to map trends, keyword clusters, and research focus. The results show that publications during the period 2021–2025 experienced a significant increase and formed three main clusters, namely music pedagogy and learning design, aural skills, and formal educational contexts such as conservatories. However, there is no focus on non-music vocational education contexts, indicating a research gap. These findings emphasize the need for the development of an inclusive, adaptive, and contextual solfeggio learning model, particularly for vocational high school students who do not have a formal music education background. This study provides an initial contribution in bridging the gap between formal music education studies and the need for musical learning in non-music vocational environments, as well as opening opportunities for the development of applied research in the future.
Revolutionizing Nutrition Education: Trends, Innovations, and Prospects in Learning Media Yulia, Cica
Tadris: Jurnal Keguruan dan Ilmu Tarbiyah Vol 8 No 2 (2023): Tadris: Jurnal Keguruan dan Ilmu Tarbiyah
Publisher : Universitas Islam Negeri Raden Intan Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/tadris.v8i2.18490

Abstract

This comprehensive study conducts an in-depth analysis to explore the dynamic landscape of nutrition learning media research, aiming to delineate evolving trends, developmental trajectories, and their consequential implications. Employing bibliometric analysis and content analysis approaches, this research uncovers distinct publication patterns and citation behaviors, spotlighting pronounced trends catalyzed by the COVID-19 pandemic, a testament to the adaptability of educational systems. The study identifies a spectrum of learning media formats, encompassing applications, websites, and game-based platforms, while emphasizing the prevalence of experimental and design methodologies within the research paradigm. Keyword clusters elucidate strategies integrating technology and catering to diverse target audiences. In conclusion, nutrition education media plays a pivotal role in addressing health and sustainability challenges. The study advocates for ensuring equitable access to digital resources and advocates for fostering interdisciplinary collaboration as pivotal facets for future research endeavors. Ultimately, this research significantly contributes to enhancing nutrition literacy and underscores the transformative potential of technology-driven education in empowering informed dietary decisions and augmenting overall health outcomes. 
Problem-Based Learning in the Context of Mathematical Critical Thinking: A Bibliometric Trend Analysis Shylvia, Putri Cinndy; Yulia, Cica; Sudiapermana, Elih; Sujana, Atep
Jurnal Pendidikan MIPA Vol 26, No 2 (2025): Jurnal Pendidikan MIPA
Publisher : FKIP Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpmipa.v26i2.pp1219-1233

Abstract

This study explores the integration of Problem-Based Learning (PBL) in mathematics education by mapping research trends on mathematical critical thinking through a bibliometric analysis of 791 Scopus-indexed publications from 2021 to April 2025. Employing a five-stage bibliometric protocol and VOSviewer software, the analysis visualizes keyword co-occurrence, research clusters, and networks among authors, institutions, and countries. The findings reveal a consistent increase in research interest, with a publication peak in 2024, reflecting the growing recognition of PBL as an effective approach to cultivating higher-order thinking skills. Indonesia emerged as the most productive country, with significant contributions from scholars such as Zubaidah S. and institutions like Universitas Negeri Malang and Universitas Negeri Surabaya. Dominant keywords include “problem-based learning” and “critical thinking”, which are strongly associated with other active learning strategies such as project-based learning, flipped classrooms, and collaborative learning. Importantly, the most influential articles predominantly originate from medical and nursing education, underscoring the interdisciplinary potential of PBL. This finding offers valuable insight for mathematics education researchers to adapt evidence-based approaches from other disciplines to strengthen theoretical and practical frameworks in their field. The study underscores the relevance of PBL in addressing 21st-century educational challenges and identifies potential research gaps in areas such as early mathematics education and qualitative approaches. The study not only highlights global engagement with PBL as a 21st-century learning model but also provides a roadmap for future investigations into unexplored areas such as early-grade mathematics education, qualitative methods, and digital PBL supported by artificial intelligence. By bridging pedagogical insights across disciplines, this research encourages more integrative, innovative, and impactful practices in advancing critical thinking through mathematics.  Keywords: problem-based learning, critical thinking, bibliometric analysis, mathematics education, VOSviewer. 
Mapping Trends in Music Education Based on Solfeggio : A Bibliometric Study with Implications for Non-Music Vocational Students Novianti, Dwi; Yulia, Cica; Sudiapermana, Elih; Rozak, Rama Wijaya Abdul
Jurnal Paedagogy Vol. 12 No. 3 (2025): July
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jp.v12i3.16397

Abstract

This research aims to map the trends in international scientific publications related to solfeggio-based music education during the period 2016–2025 and to identify its implications for learning in non-music vocational high schools. The method used is a bibliometric study by analyzing data from the Scopus database using the keywords solfege, ear training, sight singing, sight reading, and music pedagogy. The data were analyzed using the VOSviewer tool to map trends, keyword clusters, and research focus. The results show that publications during the period 2021–2025 experienced a significant increase and formed three main clusters, namely music pedagogy and learning design, aural skills, and formal educational contexts such as conservatories. However, there is no focus on non-music vocational education contexts, indicating a research gap. These findings emphasize the need for the development of an inclusive, adaptive, and contextual solfeggio learning model, particularly for vocational high school students who do not have a formal music education background. This study provides an initial contribution in bridging the gap between formal music education studies and the need for musical learning in non-music vocational environments, as well as opening opportunities for the development of applied research in the future.
Career Counseling To Prepare For The World of Work Kuswanti, Mika; Yulia, Cica
Journal Research of Social Science, Economics, and Management Vol. 2 No. 7 (2023): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v2i07.343

Abstract

Career counseling is directly related to problems regarding the future of vocational school students in determining and choosing jobs based on all career attitudes they have. Career counseling is presented to provide services in shaping the career patterns of vocational school students towards the world of work. The purpose of this article is to conduct a literature review on the implementation of career counseling in vocational schools and university in several countries for preparation for the world of work. In the process of collecting data, 7 journals were found that support this research. The results of the study found that the implementation of career counseling in vocational schools has different way. Career counseling is something that supports job readiness in addition to the self-concept that students already have. The results of this study can also be used as recommendations for career counseling officers in order to improve services and optimize the career counseling service system.
Daya Terima Bakso Ikan Nila dengan Substitusi Tepung Talas: Acceptability of Tilapia Fish Meat Balls with Taro Flour Substitution Fauziyah, Lulu Nur; Yulia, Cica; Nikmawati, Ellis Endang
Jurnal Ilmu Gizi dan Dietetik Vol 1 No 3 (2022)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2022.1.3.210-215

Abstract

Bakso merupakan makanan yang banyak disukai dan sangat popular di Indonesia karena dari segi harga bakso masih bisa dijangkau oleh semua kalangan. Penelitian ini bertujuan untuk memperoleh resep bakso ikan nila dengan substitusi tepung talas. Metode dan desain penelitian menggunakan True Experimental Design. Metode eksperimen menggunakan uji quantitative descriptive analysis (QDA) dari 5 panelis ahli dan 30 panelis tidak terlatih untuk mengetahui kemiripan dari produk bakso ikan nila dibandingkan dengan produk acuan. Hasil penelitian menunjukan uji coba produk bakso ikan nila dengan substitusi tepung talas dilakukan sebanyak dua kali untuk mendapatkan formula yang tepat. Percobaan pertama menggunakan substitusi tepung talas 12,5%, dan kedua 10%. Resep standar bakso ikan nila dengan substitusi tepung talas yaitu daging ikan nila fillet 75%, tepung talas 10%, tepung tapioka 15% gram, putih telur ayam 22,5%, es batu 22,5%, bawang merah 1,5%, bawang putih 1,5%, garam 2,5%, lada bubuk 1%. Hasil uji QDA oleh 5 panelis ahli menunjukkan karakteristik produk dengan bentuk yang cukup halus dan seragam, warna bakso ikan putih gelap, aroma khas ikan yang kuat, rasa ikan yang kuat, rasa tepung talas tidak mempengaruhi rasa pada bakso ikan, sedangkan bumbu cukup kuat serta tekstur kenyal dan tidak keras. Hasil uji daya terima kepada 30 orang panelis tidak terlatih menunjukkan bahwa resep dapat diterima secara positif dengan hasil penilaian penampakan 84%, warna 86%, rasa 86%, dan tekstur 87% sangat disukai, sedangkan untuk aroma 81% disukai oleh panelis sebagai produk olahan bakso ikan.
Nutritional Status, Physical Activity, and Sedentary Activity of School Children in Urban area, West Java, Indonesia Yulia, Cica; Khomsan, Ali; Sukandar, Dadang; Riyadi, Hadi
Jurnal Gizi dan Pangan Vol. 13 No. 3 (2018)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.212 KB) | DOI: 10.25182/jgp.2018.13.3.123-130

Abstract

The purpose of this research was to analyse nutritional status, physical activity, and sedentary activity in school children in West Java, Indonesia. The study used a cross-sectional design and was conducted from October to December 2016. Samples were taken using simple random sampling technique with a total sample of 300 subjects taken among fifth-grade students in seven elementary schools located in Bandung city, West Java. The data collected in this research were anthropometric data such as physical activity and sedentary activity. Data analysis was carried out using descriptive statistics, analysis of variance (ANOVA) and Pearson test. The results showed that 21.7% of school children were overweight, while 19.7% were obese. The results of the subject activity, based on nutritional status category, were not significantly different. All subjects with underweight nutritional status were having light activity (100%), the percentage of subjects with normal nutritional status, overweight, and obese were 71.6%, 75.4%, and 74.6%, respectively. The average duration of underweight subjects performing sedentary activities on holidays was 4.2±3.0 hours, 5.4±2.7 hours for normal subjects, 5.8±2.7 hours for overweight, and 5.4±2.5 hours for obese subjects. The proportion of sedentary activity time on holiday among underweight, normal, overweight, and obese subjects were 17.6±12.4%; 22.3±11%; 24.1±11.3%; and 22.3±10.5%. The sedentary activity of children on holiday was not significantly different, but there was a significant difference between the proportion of sedentary time in a day between groups of nutritional status (p<0.05), i.e., normal children and overweight children. The correlation test results indicated a negative correlation between physical activity and sedentary activity, meaning that higher sedentary activity of subjects both in school time and holiday resulted in lower physical activity (p<0.01). The nutritional status, physical activity, and subject sedentary activity based on nutritional status were not significantly different.
Co-Authors Ade Gafar Abdullah, Ade Gafar Ade Juwaedah Ade Juwaedah Aditia Gustiana Ai Nurhayati Ali Khomsan Alya Putri Nabila Alya Putri Nabila Anggi Yustiani Nuryanti Asep Maosul Atat Siti Nurani Atep Sujana Aynil Fadhila Aynil Fadhila Benazhir Angelia Maghribi Citra Eka Meliani Dewi Dadang Sukandar Delita S Rosdiana Depriya Kembara, Maulia Dwi Novianti, Dwi Elih Sudiapermana, Elih Elis Endang Nikmawati Ellis E Nikmawati Ellis Endang Nikmawati Ellis Endang Nikmawati Ellis Endang Nikmawati Erfan Handoko Fauziyah, Lulu Nur Febia Muslikhatun Tiasmi Ghita Nadhirah Shalihah Hadi Riyadi Haen Muhaemanurrohmah Hafiz Rakinza Semana Putra Hafiz Rakinza Semana Putra Intan Khaerunnisa Isma Widiaty Junindra Cahya Negara Khasanul Bisri Kuswanti, Mika Larasari Ratu Zakira Larasari Ratu Zakira Lukman Hakim, Dadang Maria Dwi Yulanda Marika Nisvi Setiawan Merryanne Maulani Mika Kuswanti Muhammad Luthfiriza Muktiarni Muktiarni Muktiarni Muktiarni Muktiarni, Muktiarni Naisyah Naufana Cheria, Haliza Nia Lestari Nia Lestari, Nia Nida Fauziyyah Husna Nida Fauziyyah Husna Nikamawati, Elis Endang Nurul Aini Pipin Nadifah Pipin Nadifah Pitriani, Pipit Priscillia Christe Portier Quienera Joshua Ramadhan Islami, Aditya Renata Risky Maulina Rita Patriasih Rostika Rostika Rozak, Rama Wijaya Abdul Sana Widianti Sherly Rahmawati Shylvia, Putri Cinndy Sintia Wulandari Sri Lestari Apriliani Sri Subekti Sri Subekti Sri Subekti Sri Subekti Subekti, Eri Sudewi Yogha Sudewi Yogha Sudewi Yogha Sudewi Yogha Tiara Edianti Vina Fauziah Yogha, Sudewi Yudi Wahyudi Yudi Wahyudi Yuli Triwahyuni Zayyana Ulfah, Siti