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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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Pengembangan Bahan Ajar Digital Berbasis Heyzine Flipbook Pada Materi Hidangan dari Unggas Siswa Fase F Putri Adinda, Lintang Ayu; Astuti, Nugrahani; Purwidiani, Niken; Widagdo, Andika Kuncoro
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.2597

Abstract

Kreativitas dan inovasi dalam pendidikan sangat dibutuhkan baik pengajar dan siswa. Tujuan penelitian ini ialah untuk menghasilkan produk elektronik berupa konten materi. Bahan ajar digital ini menampilkan sebuah media pembelajaran dalam bentuk heyzine flipbook yang bisa diakses melalui tautan yang disediakan.  Penelitian ini memanfaatkan kerangka kerja penelitian dan pengembangan (R&D) dengan model 4D yang mencakup tahapan mendefinisikan, merancang, mengembangkan, dan menyebarkan. Hasil penelitian berupa bahan ajar digital berbasis heyzine flipbook telah dievaluasi dan divalidasi oleh ahli berdasarkan penilaian materi dan media dinilai sangat layak dengan rata-rata 95.10% dan 95.4% secara berurutan, sementara tanggapan siswa menunjukkan tingkat persetujuan yang tinggi dengan rata-rata 89.14%. Penelitian ini menghasilkan bahan ajar digital yang siap diimplementasikan dalam pembelajaran.
Hubungan Motivasi dan Minat dengan Hasil Praktik Kewirausahaan Siswa Kelas XI Tata Boga di SMK Dharma Wanita Gresik Rizky Nova Prasetya; Sri Handajani; Niken Purwidiani; Mein Kharnolis
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1018

Abstract

This study aims to determine: 1) the relationship of motivation to the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik; 2) the relationship between interest in entrepreneurship and the results of entrepreneurship practices of class XI Culinary Class students at SMK Dharma Wanita Gresik; 3) the relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik. This research is a descriptive research with a quantitative approach. The population in this study were 35 students of class XI Culinary at Dharma Wanita Gresik Vocational School. Research data was collected through questionnaires and observation. Data analysis was carried out by product moment correlation analysis and multiple correlation with the help of SPSS 22 for windows software. The results of the study show that: 1) there is no positive and significant relationship between motivation and the results of entrepreneurial practices for students of Class XI Culinary at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.151 <0.334); 2) there is no positive and significant relationship between the interest in entrepreneurship and the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.171 <0.334); and 3) there is no positive and significant relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.172 <0.334). The R value (correlation coefficient) is 0.172, so it can be concluded that the level of relationship between variables X1 and X2 to Y simultaneously has a very low relationship.
PENGEMBANGAN E-BOOK PENGETAHUAN BAHAN MAKANAN DAGING BERBASIS FLIPBOOK MAKER BAGI SISWA FASE E SMK KULINER ani, Yuliani; Pangesthi, Lucia Tri; Astuti, Nugraha; Purwidiani, Niken; Miranti, Mauren Gita
Journal of Vocational and Technical Education (JVTE) Vol. 7 No. 1 (2025): March
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v7n1.p8-15

Abstract

Penelitian ini bertujuan untuk mengetahui : 1) hasil pengembangan e-book pengetahuan bahan makanan daging berbasis flipbook maker bagi siswa fase E SMK Kuliner ; 2) kelayakan e-book pengetahuan bahan makanan daging berbasis flipbook maker di kelas X SMKN 8 Surabaya dan; 3) respon siswa fase E kuliner 2 dan kuliner 3 SMKN 8 Surabaya terhadap kelayakan e-book pengetahuan bahan makanan daging berbasis flipbook maker. Penelitian ini menggunakan metode R&D dengan model pengembangan 4D (Four-D) dengan 4 tahapan yaitu define,design,develop dan disseminate, namun karena keterbatasan waktu penelitian, maka peneliti hanya melaksanakan sampai tahap ke 3 yaitu develop. Dalam melakukan validasi peneliti melibatkan 2 orang ahli materi dan 1 orang ahli media. Penelitian dilakukan di SMKN 8 Surabaya dengan objek penelitian berupa e-book pengetahuan bahan makanan daging berbasis flipbook maker, dan subjeknya yaitu siswa fase E kuliner 2 dan kuliner 3. Hasil penelitian menunjukkan : 1) hasil e-book berupa aplikasi offline yang terdapat materi pengetahuan bahan makanan daging dengan terdapat fitur-fitur di dalamnya ; 2) e-book sudah layak digunakan karena memperoleh nilai rata-rata yaitu 97% dari ahli materi dan 93% dari ahli media dengan kategori sangat layak ; dan 3) respon siswa diperoleh rata-rata yaitu 91% dengan kategori sangat layak. Hal ini membuktikan bahwa e-book hasil penelitian dapat digunakan dalam pembelajaran.
Kualitas Nastar Berempah Wedang Uwuh Berbahan Dasar Mocaf Muhammad Basyaruddin; Ila Huda Puspita D; Niken Purwidiani; Lilis Sulandari
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2237

Abstract

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.
Penetapan Selling Price Set Menu Pada Event New Year Previere Lounge Di Grand Dafam Signature Surabaya Aulia Salsabila Az-zahra; Niken Purwidiani; Ila Huda Puspita; Lilis Sulandari
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2245

Abstract

Food cost and selling price in the industrial world such as restaurants in hotels are very important in order to control production costs in processing food ingredients. The method used in this research is descriptive qualitative. Data collection techniques in the form of interviews, observation and documentation using inductive qualitative data analysis methods. Determination of selling price on the set menu through the calculation of market segmentation, competitor analysis, raw materials, and company standards owned. Food cost generated by each dish item has an important role in determining the selling price because it is very influential. Cost of package is the biggest determinant of costs incurred from 2 kinds of main dishes served. The results of this study indicate the determination of the selling price of the new year menu set using the mark-up pricing method based on standard calculations from the company. Strategy and determination of the target market as the main thing that must be considered, with a survey of several competitors including composition and price will be known how feasible the dish competes in the market.
Pembuatan Bakso Ikan Dengan Proporsi Ikan Tuna (Thunnus Sp) Dan Ebi Dengan Penambahan Puree Semanggi (Marsilea Crenata) Muhammad Fikri Bachruddin Patty; Any Sutiadiningsih; Niken Purwidiani; Mauren Gita Miranti
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2318

Abstract

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.
Analisis Penerapan Shift Kerja Karyawan Pada Main Kitchen Best Western Papilio Hotel Surabaya Salfa Mei Dianawati; Lilis Sulandari; Sri Handajani; Niken Purwidiani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2326

Abstract

Shift work is a system for organizing human resource activities in a particular industry with the aim that the human resources in it can work according to a predetermined schedule. Main kitchen is the main kitchen section that handles a variety of sauces, stocks, and various main courses. This study aims to analyze the application of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This research is a qualitative descriptive research. Data collection was done by field observation, interview with 1 sous chef, and giving questionnaires to 7 employees in the main kitchen. The data obtained were analyzed descriptively.The results showed: 1) The implementation of employee work shit in the main kitchen of Best Western Papilio Hotel Surabaya is in accordance with established company regulations and government regulations. The application in the main kitchen of Best Western Papilio Hotel Surabaya includes: working for 8 hours a day with a maximum break time of 1 hour; there is a difference in work limits between permanent and daily contract employees so that in making schedules it is always done in the middle of the month and the beginning of the month so that there is a regularity of schedules; there are 3 work shifts namely morning, afternoon and night with a pattern of 5 working days 1 day off in one week.
Analisis Penerapan Standar Operasional Prosedur (SOP) Pengolahan Makanan Banquet di Hot Kitchen Hotel Aria Centra Surabaya Orienta Zubaidah; I.F Romadhoni; Lilis Sulandari; Niken Purwidiani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2327

Abstract

The purpose of this research was to find out the analysis of the application of standard operating procedures (SOP) for food processing at the Aria Centra Hotel Surabaya which has a very important role in an industry, one of which is the hospitality industry as a guide or reference for staff to work consistently and with standards. The data collection technique used (1) interviews to find out the application of food processing procedures and the implementation of these procedures: and (2) documentation to find out the analysis of the implementation of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria Centra Surabaya, an overview of the company and worker data. Data collection was carried out in July-December 2022. The results of this study were an analysis of the application of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria Centra Surabaya which included (1) standard operating procedures for handling banquets; (2) implementing a banquet menu; (3) material procurement system for banquet ordering needs; (4) standard operating procedures (SOP) for foodstuffs; (5) preparation of banquet materials and tools; (6) strategies to minimize errors in standard operating procedures (SOP) for handling banquets; (7) constraints and solutions in banquet handling. Based on these results it can be concluded that the analysis of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria centra Surabaya required various stages in handling it.
Pembuatan Soft Cookies dengan Penambahan Puree Mbothe (Xanthosoma sagittifolium L) Muhammad Al Aziz Putra M; Niken Purwidiani; Sri Handajani; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 2 No. 3 (2024): Juni : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsr-politama.v2i3.3796

Abstract

Soft cookies with the addition of mbothe puree are cookies made from flour, eggs, powdered sugar, butter, and mbothe puree. This experiment aims to determine; 1) the results of sensory tests which include shape, color, aroma, taste, and texture; 2) the nutritional value contained, including carbohydrates, fat, protein, fiber and calcium; 3) the selling price of soft cookies with the addition of mbothe puree. This experimental study used a group randomized design with three treatments. From this experiment, researchers can control all external variables that affect the experimental process, data collection is carried out by observation through organoleptic tests including color, shape, aroma, texture, and taste. Data collection was carried out by 30 semi-trained panelists. The data analysis technique used anava, the results showed; 1) there is an effect of adding mbothe puree on taste, aroma and texture and no effect on color; 2) the best product is produced from the addition of 10% mbothe puree and its nutritional content includes 74.15% carbohydrates, 5.67% fat, 13.67% protein, 4.11% fiber and 63.80mg/100g calcium; 3) the selling price of soft cookies with the addition of mbothe puree is Rp. 20,962/100 grams.
Inovasi Takoyaki dengan Proporsi Tepung Terigu dan Tepung Ubi Jalar Putih (Ipomea Batatas Linneas) dengan Penambahan Krimer Bubuk Fitrotul Laili Maulidiya; Ita Fatkhur Romadhoni; Niken Purwidiani; Ila Huda Puspita Dewi
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.117

Abstract

This research aims to develop takoyaki by substituting wheat flour using white sweet potato flour (Ipomea Batatas Linneas) and adding powdered creamer. White sweet potatoes were chosen for their high nutritional content and ability to improve texture and taste. Apart from that, processing white sweet potatoes into flour can extend the shelf life and increase the economic value of local agricultural products. The addition of powdered creamer can produce takoyaki with a softer texture and provides a creamy touch which increases the appeal of the final product. Organoleptic tests were carried out on 40 panelists to assess the criteria for shape, color (outside and inside), aroma, texture, taste and overall preference for whether it was well received by consumers. The research results showed that the proportion of 90% wheat flour and 10% white sweet potato flour produced the best quality takoyaki based on organoleptic test scores. Apart from that, takoyaki products with a proportion of wheat flour and white sweet potato flour with the addition of powdered creamer contain 12.85% protein, 4.03% fat, 41.05% carbohydrates which have a high fiber content compared to conventional takoyaki. The cost of raw materials for takoyaki with the proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is Rp. 40,365. The selling price of Takoyaki with a proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is 19,000/portion.
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