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All Journal Jurnal Tata Boga Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat INVOTEC JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Ilmiah Profesi Pendidikan Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan) Indo-MathEdu Intellectuals Journal Journal of Vocational and Technical Education (JVTE) Journal of Tropical Food and Agroindustrial Technology Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Concept: Journal of Social Humanities and Education Pustaka: Jurnal Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Alfihris: Jurnal Inspirasi Pendidikan Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jurnal Sains Student Research Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Algebra JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina Jurnal Ilmu Sosial dan Humaniora Botani: Publikasi Ilmu Tanaman dan Agribisnis Tarbiatuna: Journal of Islamic Education Studies Indonesian Journal of Humanities and Social Sciences International Journal of Research in Education (IJRE) Jurnal Pendidikan dan Sosial Humaniora Jurnal Ilmiah Pendidikan Citra Bakti
NIken Purwidiani
Universitas Negeri Surabaya
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Pengaruh Model Pembelajaran PBL Terhadap Hasil Belajar Pada Materi Soup Di SMKN 1 Lamongan Nashita Lucky Mashura; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 1 (2024): Februari: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i1.2497

Abstract

This study aims to find out the effect of problem-based learning (PBL) models on students' learning soup chapter outcomes in Class XI of Culinary at SMKN 1 Lamongan. The type of research used is a quasi-experimental with a non-equivalent control group research design. The sample was two classes, including an experimental class and a control class with 53 students in Class XI of Culinary at SMKN 1 Lamongan. Data instruments were obtained by pre-test and post-test. The data analysis technique uses an independent sample t-test test with SPSS 25. The t-test independent test results for post-test showed that the value of Sig. For 0.020, which means the significance is <0.05. It can be said that there is a significant difference in the mean. Thus, it can be concluded that there is an effect of problem-based learning model on the learning results in Class XI of Culinary at SMKN 1 Lamongan.
Pembuatan Nugget Ayam dengan Penambahan Puree Ubi Jalar Ungu dan Udang Randika Lafia Dewi; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 2 (2024): 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.v2i2.2934

Abstract

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price 250 grams. research method used experiments to conduct 2 trials to determine best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages. results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%) combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.
Pengembangan Media Pembelajaran Berbasis Android Melalui Flip Pdf Pada Materi Mengolah Kue Traditional Indonesia Program Keahlian Kuliner SMKN 8 Surabaya Icha Mayrani Purwanti; Niken Purwidiani; Lucia Tri Pangesthi; Sri Handajani
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 3 (2024): Agustus : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i3.3101

Abstract

This study aims to determine: the results of the development of Android-based learning media through Flip PDF Professional on the material of Traditional Indonesian Cake Processing in class XI; the feasibility of Android-based teaching materials through Flip PDF Professional; the feasibility of Android-based learning media through Flip PDF Professional; and user responses to Android-based learning through Flip PDF Professional on the material of Traditional Indonesian Cake Processing. The research method used is development research with the ADDIE development model which consists of five stages, namely analysis, design, development, implementation, and evaluation. This research was only carried out up to the third stage, namely development, due to limited time and funds. Validation of the Android-based Flip PDF Professional involved one material expert and two media experts. Data collection was done through a questionnaire that included material validation, media, and Flip PDF user responses. The data analysis technique was quantitatively descriptive. The results showed: The results of the development of Flip PDF Professional are in the form of online links that include Traditional Indonesian Cake Processing material in the form of Flip PDF Professional; the feasibility of Traditional Indonesian Cake Processing material in the form of Flip PDF Professional is rated very feasible with an average of 81%; the feasibility of Traditional Indonesian Cake Processing media in the form of Flip PDF Professional is rated feasible with an average score of 74%; and user response, namely grade XI students of SMKN 8 Surabaya (majoring in culinary expertise) obtained an average score of 92% with very good interpretation. This shows that the development of Android-based multimedia through Flip PDF on Indonesian Traditional Cake Processing material can be used for learning traditional cake material.
Penerapan Hygiene dan Sanitasi pada Yulfia Catering di Mojoketo Ayu Rahmawati Dewi; Niken Purwidiani; Asrul Bahar; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3290

Abstract

The research objective of this final assignment is to describe the implementation of hygiene, sanitation and catering at Yulfia Catering in Mojokerto. This research uses theories from experts who study the implementation of hygiene, sanitation and catering. The method used in this research is a qualitative method with a descriptive approach. This research uses more interview and documentation techniques to support a qualitative approach. This research uses many data collection techniques using interviews and documentation. The focus of this research is to determine the implementation of hygiene, sanitation and catering carried out at Yulfia Catering Mojokerto. The final results of this research indicate that Yulfia Catering in Mojokerto needs follow-up regarding an efficient work system in dealing with consumers during busy times. Because when orders are busy, hygiene and sanitation are sometimes ignored.
Pemanfaatan Beras Merah dan Pisang Cavendish dalam Pembuatan Flakes Sebagai Isian Minuman Instan Shinta Krisnamurti; Niken Purwidiani; Ila Huda P.D; Mauren Gita Miranti
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3303

Abstract

This study aims to develop flakes made from brown rice and cavendish bananas as instant drink fillings, with the aim of finding out: 1) the results of sensory tests of brown rice flakes and cavendish bananas as instant drink fillings which include color, shape, aroma, taste, texture, and preference level; 2) the nutritional content of brown rice flakes and cavendish bananas which include carbohydrates, fiber, vitamin B6, and proximate test include water and ash; and 3) the selling price of brown rice flakes and cavendish bananas as an instant drink filling of 25 grams/package. The research method used was experimental, with sensory quality assessment by 5 trained and 25 semi-trained panelists. Data analysis uses Anava Tunggal (one way anava). Nutritional content tests in the form of carbohydrates, fiber, vitamin B6 and proximate tests including water and ash were carried out by laboratory tests. Calculation of the selling price of 25 grams/package using conventional methods. The results of the study show that: 1) the criteria for the best product flakes formula with a ratio of 100:60 produced a reddish-brown color, neat round shape, typical banana aroma, sweet taste, crispy texture and liked by the panelists; 2) the nutritional content per 100 grams of brown rice flakes and cavendish bananas has a total carbohydrate content of 71.06%, fiber 3.11, vitamin B6 2.66, moisture content 0.12% and ash content 0.11%; and 3) the selling price of flakes is known to be Rp. 7,290 per package weighing 25 grams.
Pembuatan Kulit Wonton dengan Subtitusi Sari Bayam Hijau (Amarathus Hybridus L.) Adelia Devi Sherinovita; Niken Purwidiani; Any Sutiadiningsih; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3336

Abstract

Wontons consist of skin and filling. Generally, wonton skin is made from wheat flour, oil, water and salt. In this research, wonton skin was made with different characteristics by replacing wheat flour with tangmien flour. The wheat flour in wonton skin can be replaced 100% with tangmien flour because it has fine and soft characteristics which make the wonton skin color more transparent white and have a flexible texture. One effort to increase nutritional value and appearance is by adding green spinach (amarathus hybridus l.) juice. Green spinach contains chlorophyll which can be used as a natural coloring in food processing. Green spinach is mixed with 20gr, 40gr and 60gr of tangmien flour which is useful for changing the color of the wonton skin so that it has different color variants. Research Objectives: 1) To determine the sensory quality of wonton skin which includes color, texture, aroma and taste; and 2) To determine the nutritional content which includes energy, carbohydrates, fiber, iron, and vitamins A, B, C. This research uses an experimental method. The data collection technique was carried out by observation using a questionnaire sheet in the form of an instrument with 30 panelists. The data analysis technique used was single ANOVA followed by Duncan's test. To determine the nutritional content (energy, carbohydrates, fiber, iron, and vitamins A, B, C) laboratory tests are carried out. The results of the research show: 1) There is an effect of substitution of green spinach juice on the sensory quality of color and no effect on the sensory quality of texture, aroma and taste; and 2) The nutritional content of the product is Energy 305.80 kcal/100g, Carbohydrates 38.60%, Fiber 3.80%, Iron 2.85 mg/100g, Vitamin A 98.65mg/100g, Vitamin B 4.15mg /100g, Vitamin C 8.10mg/100g. Keywords: , , ..
Inovasi Produk Kue Kering Sebagai Camilan Sehat dengan Penambahan Daun Sirih Cina Sayid Agil Jenar Sakti; I. F Romadhoni; Niken Purwidiani; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3340

Abstract

The purpose of this study was to determine the effect of the addition of Chinese betel leaves on the organoleptic properties of aroma, taste, colour, texture of kastengel cookies, and the nutritional content of kastengel cookies with the addition of Chinese betel leaves. This type of research is an experiment, this research is looking for the best recipe for kastengel with the addition of Chinese betel leaves. The data collection technique used was observation which involved 30 panellists, who were assisted by using a panellist sheet with a score of 1-5. In this study using quantitative methods that use numbers in data collection and analysis of measurable data, the data analysis technique used is AnavaTunggal (Analysis of varience) with the help of the SPSS version 29 program, if the results use a real effect test, then the next test uses the Duncan test to determine significant differences. The results showed that there was an effect of differences in aroma, colour, and taste on kastengel products, but could not affect the texture. This study proves that Chinese betel leaves not only add a unique aroma and flavour to pastries, but also contribute various health benefits thanks to the content of active compounds such as antioxidants. Organoleptic tests involving a number of panelists showed that the product was well received in terms of taste, colour and aroma. In addition, nutritional analysis revealed an increased antioxidant content in kastengel cookies enriched with Chinese betel leaves, making them a healthier snack option compared to conventional products.
Pengaruh Video Pembelajaran Berbasis Edpuzzle pada Materi Fusion Pastry Bakery terhadap Level Kognitif dan Kinerja Siswa Asmahda, Rahadatul; Miranti, Mauren Gita; Purwidiani, Niken; Kuncoro, Andika
Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan) Vol. 4 No. 2 (2023): Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan)
Publisher : Lembaga Penelitian dan Pengembangan Sumberdaya Wilayah (elrispeswil)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54371/ainj.v4i2.263

Abstract

Edpuzzle is one of the interactive video-based e-learning platforms that is often used in the world of education. Research objectives are Knowing the effect of using Edpuzzle videos on students' cognitive levels, knowing the influence of using Edpuzzle videos on student practicum performance and knowing the influence of Edpuzzle videos on cognitive levels and practicum performance simultaneously. The type of research used is a type of quantitative research with a quasi-experimental design research model (Pseudo-Experiment). The variables used were three variables with one independent variable (X: Edpuzzle Learning Video) and two dependent variables (Y1: Cognitive Level and Y2: Practicum Performance). Data collection is carried out using test methods and performance observation. The data was processed with Simple Regression T Test and Manova Test. After that, discussion and conclusion are drawn from the problem formulation. From this writing, it is concluded that the Sig value in each hypothesis shows a > number of 0.05 probability, it can show that there is a significant influence between cognitive level and practicum performance and there is an influence of both on fusion pastry bakery learning materials using the Edpuzzle video-based learning method. In line with the conclusions above, it is hoped that the use of Edpuzzle learning media can provide something new to the world of education. And educators can apply innovative learning media to students.
Pengembangan Bahan Ajar Elektronik Berbasis Flip Pdf Proffesional Materi Peralatan Penyajian Makanan dan Minuman pada Siswa SMK Fikri, Muhammad Dhiyaul; Handajani, Sri; Pangesthi, Lucia Tri; Purwidiani, Niken
JOM Vol 5 No 3 (2024): Indonesian Journal of Humanities and Social Sciences, September
Publisher : Universitas Islam Tribakti Lirboyo Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33367/ijhass.v5i3.5835

Abstract

This study aims to find out: 1) The results of the development of electronic teaching Materials in Food and Beverage Serving Materials; 2) Knowing the eligibility results; 3) Knowing the student's response. ADDIE (Analysis, Design, Development, Implementation or Delivery and Evaluations) development research model. However, the researcher only carried out up to the 3rd stage, namely Development. The data collection technique was questionnaire and involved 2 material validators, 2 media valdators, and also phase F students of SMK Negeri 3 Kediri. The results of the study showed: 1) the results of the e-Module of food and beverage serving equipment material in the form of links; 2) feasibility results with an average score of 95% (very good) from material experts and 97% (very good) from media experts; and 3) student responses with an average score of 86% (very good). This proves that the e-Module of the research results can be used in learning.
The Development of Digital Teaching Materials for Basic Excellent Service Based on Google Site for Culinary Vocational Students Pujiastuti, Novia; Handajani, Sri; Tri Pangesthi, Lucia; Purwidiani, Niken
International Journal of Research in Education Vol. 4 No. 2 (2024): Issued in July 2024
Publisher : LPPM Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijre.v4i2.650

Abstract

The purpose of this study is to find out: 1) the results of the development of basic digital teaching materials for excellent service based on Google site platform; 2) the feasibility of materials and media on the basic digital teaching materials of excellent service based on the google site; 3) Student / User Response of Basic Digital Teaching Materials Excellent Service Based on the Google site. This research used research and development (R&D), especially the 4D model according to Thiagarajan. The steps in this model include defining, designing, developing, and disseminating. The data collection technique was carried out using questionnaires with research subjects, consisting of 6 validators (material & media) and 33 culinary students of SMKN8 Surabaya. Data analysis techniques using quantitative descriptive techniques Research shows: 1) digital teaching materials in can be accessed using https://bit.ly/DasarPelayananPrima links; 2) the feasibility of the material and media was declared very feasible with average scores of 92% and 87% respectively: 3) Student response was excellent with an average of 84%. Based on these results, it can be concluded that basic digital teaching materials for excellent service based on Google sites for culinary vocational students are very feasible to apply in culinary basics learning.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Adinda Putri Cahyani AGUNG PRIJO BUDIJONO Akira Devy Kauri Alkisah Nazilatul Riskiyah Finda Putri Allicia Avilla Aluna Sagita Nareswari Andika Kuncoro Andika Kuncoro Widagdo Andika Kuncoro Widagdo ani, Yuliani Annisa Pramesti Any Sutiadiningsih Apriliyanti, Nur Annisa Asmahda, Rahadatul Asrul Bahar Asrul Bahar Astuti, Nugraha Aulia Salsabila Az-zahra Aura Khansa Balqist Ayu Rahmawati Dewi Ayu Sekar Nurani Azhalia Sukma Putri Bagas Karunia Putra Cindi Fatikha Maulidia Dasha, Yolanda Shakira Defia Laili Mustafik Putri Derrydamawati, Carisha Cecil Dewi, Ila Huda Puspita Dian Kusuma Dewi Djoko Suwito Dwi Kristiastuti Dwiki Rafi Irsandi Ervina Dewi Andriati Ester Grace Enita Fahmi Haqiqi Ramadhani Farah Hanan Asma’ Annisa FIAZISYAH, ANNISA Fibta Ika Agustin Fikri, Muhammad Dhiyaul Firdausy, Putri Ayu Fitriani, Salsabila Fitrotin Ni’ma Intan Sari Fitrotul Laili Maulidiya Gilbert Laurent Handjani, Sri I. F Romadhoni I.F Romadhoni Icha Mayrani Purwanti Ila Huda Ila Huda P.D Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Ila Huda Puspita Dewi Irma Nurdiana Ita Fathur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni Jovita Nuriza Junior, Gusti Alamsyah Kholifatin Nur Faiza Kuncoro, Andika Lailiyah Sufi Faradisah Lebdoyono, Rendra Lidiya Farzana, Nur Azizah Lilis Sulandar Lilis Sulandari LUCIA TRI PANGESTHI Lucia Tri Pangesthi Lucia Tri Pangesthi M. Daris Athaya Rohmatillah Maulana Dzaky Hiba Dillah Akbar Mauren Gita Miranti Mauren Gita Miranti Mega Anggita MEIN KHARNOLIS Miranti, Mauren Gita Muhammad Al Aziz Putra M Muhammad Basyaruddin Muhammad Fikri Bachruddin Patty Musyaffa Rafi Hidayat Nahdliyah Hita Pratiwi Narulita, Vidia Nashita Lucky Mashura Nensi Pratiwi Niquita Aurellia Az Zahra Nisa, Dina Choirun Nugrahani Astuti Nurjannatin, Rizke Tajrin Ocha Regita Maharani Onie Anjani Orienta Zubaidah Pangesthi, Lucia Tri Prasetiyo, Annisa Alya Safira Putri Pujiastuti, Novia Putri Adinda, Lintang Ayu Putri, Rianti Nadila Susana Rahma Aprilianti Putri, Ihda Randika Lafia Dewi Rizka Fadhillah Cahyati Rizky Nova Prasetya Rohmah, Mardhiyatu Rohmatin Alifia Arining ROSA RADITA KASIH, DEWI Rosita Desi Safitri Salam, Muhamad Akbar Maulana Moelya Salfa Mei Dianawati Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Sari, Fitrotin Ni'ma Intan Sayid Agil Jenar Sakti Shafiyyatul Rahil Shellyna Fidya Silka Shinta Krisnamurti Shofiyah Rahma Maulidiyah Sri Handajani Sri Handajani Suhartiningsih Suhartiningsih Sulu, Miryam Syafitri, Novriadila Thoriq Afif Ramadhan Vinka Conia Wahyu Dwi Kurniawan Wati, Dessy Riyana Widagdo, Andika Kuncoro WIDYATAMI, NORMASITA Windy Pujiwanti