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All Journal Cakrawala Pendidikan Jurnal Pendidikan Akuntansi Indonesia PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Tata Boga Pendidikan Dasar Journal of Educational Science and Technology AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian International Journal of Pedagogy and Teacher Education International Journal of Supply Chain Management JIPI (Jurnal Ilmiah Penelitian dan Pembelajaran Informatika) International Journal for Educational and Vocational Studies Jurnal Ilmiah Pendidikan Citra Bakti Journal of Vocational Education Studies (JOVES) Jurnal Pendidikan Tata Boga dan Teknologi Nusantara: Jurnal Pendidikan Indonesia Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) IBLAM Law Review Jurnal Lingkungan dan Sumberdaya Alam (JURNALIS) Jurnal Pendidikan dan Pembelajaran Journal of Law and Social Politics Jurnal Ilmiah Pendidikan Citra Bakti
Luthfiyah Nurlaela
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Transportation Other

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The Effect of Gembili Flour (Dioscorea esculenta L.) Substitution on Sensory Quality and Consumer Acceptance of Donuts Salwa Salsabila; Luthfiyah Nurlaela; Lilis Sulandari; Aji Fajar Ramadhani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (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.v7i1.27080

Abstract

Donuts are bakery products widely consumed by the public and are generally produced using wheat flour as the main ingredient. The high dependence on wheat flour encourages the utilization of local food resources as alternative raw materials, one of which is gembili flour (Dioscorea esculenta L.). This study aimed to examine the effect of gembili flour substitution on the sensory quality and consumer acceptance of donuts. The research employed a single-factor experimental design with five substitution levels: P1 (10%), P2 (20%), P3 (30%), P4 (40%), and P5 (50%). Sensory attributes evaluated included color, aroma, taste, and texture, while hedonic assessment consisted of color, aroma, taste, texture, and overall liking. The use of gembili flour influenced product characteristics due to its high starch content and the absence of gluten, which affected dough structure, elasticity, and the final texture of the donuts. Data were analyzed using One Way Analysis of Variance (ANOVA) followed by Duncan’s multiple range test at a 5% significance level. The findings indicated that the level of substitution significantly affected sensory quality and consumer acceptance. Treatments P1 and P2 achieved the highest scores and showed no significant differences for most parameters, whereas higher substitution levels tended to reduce product acceptability. Therefore, gembili flour substitution up to 10-20% is considered optimal for producing donuts with acceptable sensory quality and consumer preference.
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School Elok Fajriah; Lucia Tri Pangesthi; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (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.v7i1.27174

Abstract

The availability of assessment instruments that measure Higher Order Thinking Skills in basic food processing techniques is still limited. Therefore, an appropriate instrument is needed to evaluate students’ higher-order thinking abilities. This study aimed to develop and examine the quality of a HOTS-oriented test instrument on basic food processing techniques. The research employed a Research and Development (R&D) method using the 4D model (define, design, develop, and disseminate). The test was implemented through Wayground, an online interactive learning platform used to create and administer digital quizzes and assessments. The research subjects consisted of 59 students. Data analysis included item validity using Product Moment correlation, reliability using Cronbach’s Alpha, as well as analysis of item difficulty, discrimination index, distractor effectiveness, and completion time. The results indicated that 28 out of 55 items (50.9%) were valid. The reliability coefficient reached 0.81, categorized as very high. The difficulty level was dominated by moderate items (57%), followed by easy (39.5%) and difficult items (3.5%). The discrimination index showed fair (32%), good (43%), and very good (25%) categories. Distractor effectiveness was mostly in the good (57%) and very good (25%) categories. The fastest average completion time was 22 seconds, while the longest was 1 minute and 17 seconds. These results indicate that the instrument is feasible for measuring students’ higher-order thinking skills in basic food processing techniques.
Assessing Institutional Readiness for Green Curriculum Implementation in Culinary Education Nurlaela, Luthfiyah; Yushila, Aulia Bayu; Muyasyaroh, Hidayatun; Kamaruzaman, Mohd Yusof bin
International Journal of Pedagogy and Teacher Education Vol 10, No 1 (2026): International Journal of Pedagogy and Teacher Education - April
Publisher : The Faculty of Teacher Training and Education (FKIP), Universitas Sebelas Maret, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/ijpte.v10i1.113384

Abstract

Sustainability pressures within global food systems have intensified the need to integrate environmental principles into professional culinary training. While prior research has largely focused on student-level sustainability awareness, limited empirical attention has been given to institutional readiness for Green Curriculum implementation in applied vocational contexts. This study assesses institutional readiness for Green Curriculum implementation in university level culinary education. A descriptive quantitative survey design was employed involving 50 academic stakeholders. Four variables were examined and descriptive statistical analysis indicates very high endorsement of sustainability integration in curriculum design and instructional strategies (overall mean scores above 4.0 on a five point scale). However, ratings for supporting and constraining institutional (X4) conditions were comparatively lower (4.07). Sustainable ingredient availability (X4) emerged as the lowest rated item  (3.40), suggesting operational considerations in procurement and supply stability. Brief open-ended responses were used to contextualize these moderate ratings by highlighting concerns related to seasonal supply variability, cost instability, infrastructure readiness, and governance alignment. Overall, the findings reveal a readiness–constraint dynamic in which strong conceptual alignment coexists with structural and procurement-related limitations. This study provides a stakeholder-informed institutional mapping of feasibility conditions and implementation barriers to guide strategic Green Curriculum integration in culinary education
MENGATASI SAMPAH PLASTIK MELALUI PROGRAM MAS MISTIK: STUDI KASUS PENDEKATAN PDIA DI SMKN 1 PENAJAM PASER UTARA Iwan Arkadianto; Yeni Anistyasari; Lilik Anifah; Luthfiyah Nurlaela; Rommy Mochammad Ramdhani; I Gusti Putu Asto Buditjahjanto
Jurnal Lingkungan dan Sumberdaya Alam (JURNALIS) Vol. 9 No. 1 (2026): Jurnal Lingkungan dan Sumberdaya Alam (JURNALIS)
Publisher : Program Studi Teknik Lingkungan, Fakultas Teknik, Universitas Banten Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47080/jls.v9i1.4421

Abstract

SMK Negeri 1 Penajam Paser Utara dengan 579 warga sekolah menghadapi volume sampah plastik yang tinggi, baik yang berasal dari kantin maupun dari makanan yang dibawa atau dibeli di luar sekolah. Penelitian ini menganalisis penerapan pendekatan Problem Driven Iterative Adaptation (PDIA) dalam program MAS MISTIK (Makan Sehat Bergizi, Minim Sampah Plastik) untuk mengurangi sampah plastik dan mengubah kebiasaan konsumsi. Penelitian menggunakan desain studi kualitatif dengan teknik pengumpulan data wawancara mendalam, observasi partisipatif dan analisis dokumen. Pendekatan PDIA menyusun suatu siklus diagnosis masalah, pemetaan sumber sampah plastik, pembentukan koalisi, dan uji coba solusi secara iteratif. Tindakan yang dilakukan meliputi kegiatan “hari makan sehat” bulanan, kesepakatan dengan pihak kantin untuk menghentikan penjualan mi instan, penyediaan piring dan gelas guna ulang, serta kampanye penggunaan botol isi ulang dan wadah makan guna ulang. Triangulasi informasi dari petugas kebersihan, pengelola kantin, guru dan siswa menunjukkan adanya penurunan sampah plastik yang dirasakan serta pergeseran praktik dan norma sosial. Penelitian ini menyimpulkan bahwa PDIA menyediakan kerangka kerja yang efektif untuk menempatkan komunitas sekolah sebagai agen utama perubahan sosial dalam upaya pengurangan sampah plastik di sekolah.
Co-Authors A. Grummy Wailanduw Agus Budi Santosa Ahmi, Hanif Naufal Aisya Risnanda Fadhilla Aji Fajar Ramadhani Akhmad Mustaming, Akhmad Anistian Nur Azizah Annisa Nur'aini Ariyono Setiawan Aulia Bayu Yushila Aulia Bayu Yushila, Aulia Bayu Damayanti, Safira Diwyacitta Antya Putri Diwyacitta Antya Putri Diwyacitta Antya Putri, Diwyacitta Antya EKO HARIADI Ekohariadi Elok Fajriah Eppy Yundra Eppy Yundra, Eppy Euis Ismayati Fadilla, Niki Fadillah, Anjar Isna Febriani Lukitasari Fitriana Nugraheni, Fitriana Ganmawati, Aisyah Gita Miranti, Mauren Hanif Naufal Ahmi Heri Sudarmaji Hikmah, Yuniar Fitria Hippj, Vony F.S Hartini hudayah, Tri Erni I Gusti Putu Asto Buditjahjanto I.G.P. Asto Buditjahjanto Ida Ayu Putu Sri Widnyani Irra Chrisyanti Dewi Ismet Basuki Ita Fatkhur Romadhoni Iwan Arkadianto Jenar, Saptono Kamaruzaman, Mohd Yusof bin Khoirul Roziqin Kusstianti, Nia Laela Muliana Lailatul Hanifi Rahmah Latifahtur Rahmah Lilik Anifah Lilis Sulandari Lokosari, Keken Lucia Tri Pangesthi LUCIA TRI PANGESTHI Lukitasari, Febriani Ma'ani, Hasman Marniati Marniati, Marniati Maspiah, Maspiah Maspiyah Maspiyah Maspiyah Maspiyah Mauren Gita Miranti Mediatrix Tu'baran Megasari, Dindy Sinta MEI ROSSA, ITA Meini Sondang Meini Sondang Meini Sondang Sumbawati Mochamad Cholik Mochammad Imron Awalludin Mohamad Syamsul Huda Mohd Yusof Bin Kamaruzaman Munoto Munoto Munoto, Munoto Munoto, Munoto Muslim, Supari . Muyasyaroh, Hidayatun Nur, Mohamad Nurfatimah, Ratna Palupi PERMANA PUTRA, ARIZKA Permata, Tri Wahyuni Indah Pradani, Rizky Yulianingrum Puput Wanarti Rusimamto Purwaningtyas, Kezia Eka rahmah, latifahtur Raida Amelia Ifadah Ramdhani, Rommy Mochamad Ratna Palupi Nurfatimah Ratna Palupi Nurfatimah Ratna Suhartini Rita Ismawati Rizkiyah, Nurul Farikhatir Rommy Mochamad Ramdhani Rommy Mochammad Ramdhani Rubiyati Rubiyati Sabil , M. Asnawi Salim Salim Salwa Salsabila Sari, Fadlilah Indira Sari, Widianti Mafika Satriawati, Asti Sa’diyah, Dewi Fitrotus Setiawan, Ariyono Shania Mashunna, Noor Sri Handajani Sri Handajani Sri Setyo Iriani Sriyani Sriyani Tri Rijanto Tri Rijanto Ulil Hartono Wahini, Meda WAHONO, AGUNG WIJANARKO, SETIAWAN Wijaya, Levina Apriyeni Winiasri, Linda Yeni Anistyasari Zuhrie, M. Syariffuddien