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NIken Purwidiani
Universitas Negeri Surabaya
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Pemanfaatan Tepung Biji Durian Dalam Pembuatan Kulit Choux Paste Vinka Conia; Lilis Sulandari; Mauren Gita Miranti; Niken Purwidiani
Concept: Journal of Social Humanities and Education Vol. 3 No. 1 (2024): Maret: Concept: Journal of Social Humanities and Education
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/concept.v3i1.1001

Abstract

The main raw material commonly used in making choux paste skin is wheat flour. The wheat flour used is high protein wheat flour. High protein wheat flour has a protein content of 14.45%, fiber 2.01%, and carbohydrates in the form of starch 78.36% (Industrial Research and Consultation Center, 2016). The amylose and amylopectin content in high protein wheat flour is 50.26% and 22.84% (Industrial Research and Consultation Center, 2016). Amylose plays a role in forming gel while amylopectin forms elastic properties. The formation of the dough framework can occur due to the gelatinization ability of starch when the dough is baked. To reduce dependence on the use of wheat flour in making choux paste skin, it can be overcome by increasing the use of local food ingredients, in accordance with Law Number 18 Article 1 Paragraph 16 of 2012 concerning Food of the Republic of Indonesia (UU No. 18/2012), "Food diversity is an effort increasing the availability and consumption of food that is diverse, nutritionally balanced and based on local resource potential."
Pengembangan Aplikasi Multimedia Interaktif Berbasis Adobe Animate pada Fase F Materi Tempering Cokelat Dasha, Yolanda Shakira; Miranti, Mauren Gita; Purwidiani, Niken; Kharnolis, Mein
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 3 (2025): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i3.3894

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) hasil proses pengembangan media pembelajaran interaktif berbasis Adobe Animate pada materi keamanan pangan, 2) kelayakan materi dan media pembelajaran tersebut serta 3) respon peserta didik setelah menggunakan media interaktif berbasis Adobe Animate Penelitian ini menggunakan jenis penelitian R&D dengan menggunakan model 4D, dibatasi hingga tahap pengembangan. Teknik pengumpulan data menggunakan lembar validasi dan angket, yang dianalisis menggunakan skala Likert. Berdasarkan hasil analisis data, 1) Media pembelajaran interaktif berbasis Adobe Animate yang dikembangkan dinyatakan dapat digunakan dalam pembelajaran. 2) Media dinyatakan sangat layak berdasarkan hasil penilaian dari ahli materi sebesar 0,817 dan dari ahli media sebesar 0,835. 3) Serta, respons peserta didik terhadap media pembelajaran interaktif berbasis Adobe Animate dinyatakan sangat baik (97,0%) Dengan demikian, media pembelajaran interaktif berbasis Adobe Animate pada materi tempering cokelat dinyatakan layak untuk digunakan dalam proses pembelajaran.
PENGEMBANGAN E-LKPD MENGGUNAKAN PLATFORM WIZER.ME PADA BAHAN POTONGAN SAYURAN UNTUK MAHASISWA KULINER VOKASIONAL FASE E Nurjannatin, Rizke Tajrin; Handajani, Sri; Widagdo, Andika Kuncoro; Purwidiani, Niken
Algebra : Jurnal Pendidikan, Sosial dan Sains Vol 5 No 3 (2025): ALGEBRA : JURNAL PENDIDIKAN, SOSIAL DAN SAINS
Publisher : Yayasan Amanah Nur Aman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58432/algebra.v5i3.1491

Abstract

This study aims to determine the feasibility of the media and content of the E-LKPD using the Wizer.me platform on the topic of vegetable cuts for the Culinary Vocational School Phase E, and student’s responses to the use of the E-LKPD. The research method applied is Research and Development (R&D) using the ADDIE model. The research subjects were 32 students of 10th Grade Culinary Program at SMKN 1 Dlanggu. The instruments used included media validation, content validation, and student response questionnaires, analyzed using percentage descriptions and mean scores. The result of this research is an E-LKPD accessible at: wizer.me/learn/83AVYU. The media feasibility received a score of 84%, and the content received a score of 82%, both of which are interpreted as "Highly Feasible." Student responses obtained a score of 89%, falling into the "Very Good" category. Therefore, the E-LKPD is deemed suitable for use in the learning process.
Pengembangan Media Game Based Learning (GBL) Pada Pembelajaran Dasar Kuliner Siswa SMK Program Keahlian Kuliner Kelas X Shellyna Fidya Silka; Sri Handajani; Niken Purwidiani; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 2 (2023): Juni : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i2.1490

Abstract

This study aims to determine: (1) the result of development of media GBL used in basic culinary learning class X, (2) feasibility of GBL media for basic culinary learning for class X culinary vocational students, (3) Vocational students’ responses to GBL media in basic culinary learning. This research method is R&D with Plomp development model with five stages (prelimenary investigation, design, realization, test;evaluation;and revision, implemented), but due to research limitations, this research was carried out until 4th stage. The media validation involved three material experts and three media experts. The research object is a wordwall game and students responses. The instruments used for the feasibility of the game include material validation, media, and questionnaires to see student responses. As for the technique of data analysis carried out quantitatively. The result showed: (1)the result of the media that had been made in from of a QR code that can be scanned by readers, (2) the result of material and media validation with an average value 77,86% and 88,94% included worth with a little revision and (3) student responses have an average score 89,05% with very good interpretation. This indicates that the development of wordwall game can be used in learning.
PENGEMBANGAN E-MODUL MATA PELAJARAN PRAKARYA UNTUK SISWA SMP KELAS VIII Apriliyanti, Nur Annisa; Handajani, Sri; Bahar, Asrul; Purwidiani, Niken
Journal of Vocational and Technical Education (JVTE) Vol. 6 No. 1 (2024): March
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v6n1.p18-27

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui: 1) kelayakan materi dan media dari e-modul mata pelajaran Prakarya untuk siswa SMP kelas VIII, dan 2) respon siswa terhadap e-modul mata pelajaran Prakarya untuk siswa SMP kelas VIII. Metode penelitian yang digunakan adalah Research and Development (R&D) dengan menggunakan model penelitian 4D (four D). Penelitian ini hanya sampai pada proses develop (pengembangan) karena keterbatasan dana, waktu, dan tenaga. Untuk menilai kelayakan materi dan media, masing-masing dilakukan validasi oleh dua ahli materi dan dua ahli media. Untuk mengetahui respon peserta didik, dilakukan uji coba pada 18 peserta didik kelas VIII SMPN 32 Surabaya. Teknik pengumpulan data menggunakan angket. Teknik analisis data secara deskriptif kuantitatif. E-modul pembelajaran pada penelitian ini dinilai layak minimal jika memperoleh nilai dengan kategori “Baik”. Hasil penelitian menunjukkan: 1) e-modul dinyatakan layak digunakan sebagai bahan ajar dengan skor rata-rata keseluruhan aspek oleh ahli materi dan ahli media sebesar 3,37 dan 3,24 termasuk dalam kategori “Sangat Baik”, 2) respon peserta didik sebagai pengguna sebesar 3,32 sehingga kelayakan e-modul yang dikembangkan termasuk dalam kategori “Sangat Baik”. Selanjutnya, media e-modul ini dapat digunakan sebagai media pembelajaran prakarya bagi siswa SMP kelas VIII.
Pengembangan E-LKPD Berbasis Liveworksheet pada Kompetensi Menganalisis Ruang Lingkup, Giliran dan Karakteristik Menu Kontinental Lidiya Farzana, Nur Azizah; Purwidiani, Niken; Miranti, Mauren Gita; Widagdo, Andika Kuncoro
Journal of Vocational and Technical Education (JVTE) Vol. 6 No. 1 (2024): March
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v6n1.p28-36

Abstract

Penelitian ini guna mengetahui: (1) Kelayakan E-LKPD Berbasis Liveworksheet Kompetensi Menganalisis Ruang Lingkup, Penelitian ini bertujuan untuk mengetahui : 1) Kelayakan E-LKPD Berbasis Liveworksheet pada Kompetensi Menganalisis Ruang Lingkup, Giliran (Courses) Dan Karakteristik Menu Kontinental, dan 2) Respon peserta didik terhadap E-LKPD Berbasis Liveworksheet pada KompetensiMenganalisis Ruang Lingkup, Giliran Dan Karakteristik Menu Kontinental di SMK Dharma Wanita Gresik. Penelitian ini merupakan jenispenelitian R&D dengan model pengembangan 4-D (Define, Design, Develop, dan Disseminate). Hasil prototype E-LKPD BerbasisLiveworksheet pada Kompetensi Menganalisis Ruang Lingkup, Giliran dan Karakteristik Menu Kontinental diuji kelayakannya oleh validator ahli materi dan ahli media. Data kelayakan e-lkpd dikumpulkan dengan teknik kuisioner secara langsung (offline) sedangkan respon peserta didik dikumpulkan dengan teknik kuisioner secara online . menggunakan angket terbuka berskala likert rentangan 1-4. Teknik analisis datadilakukan secara deskriptif kuantitatif, validasi dari analisis dengan formula Aiken V dan dilanjutkan dengan Uji ICC menggunakan combarthalpha, serta rerata untuk mengetahui hasil respon peserta didik. Berdasarkan hasil penelitian,, diperoleh hasil penelitian sebagai berikut: 1)Hasil kelayakan validasi judgment expert diperoleh data V index pada aspek materi sebesar 0,955 dengan rxx 0,987 yang artinya Layak dan V indeks pada aspek media 0,812 dengan nilai rxx 0,979 yang artinya Layak, 2) Hasil respon peserta didik terhadap uji coba e-lkpd mencapai 85,7% dengan kategori sangat baik. Dengan demikian e-lkpd berbasis liveworksheet pada kompetensi menganalisis ruang lingkup, giliran dan karakteristik menu kontinental dapat dikatakan sangat baik dan layak untuk digunakan dalam pembelajaran Tata Hidang. Kata kunci: E-LKPD, Liveworksheet, Menu Kontinental, Tata Hidang
Pengembangan Video Interaktif Macromedia Flash pada KD Hidangan dari Telur untuk Siswa SMK Tata Boga Adinda Putri Cahyani; Sri Handajani; Niken Purwidiani; Asrul Bahar
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 1 No. 3 (2023): JULI : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v1i3.514

Abstract

The purpose of this research are: 1) to know the results of the development of interactive video learning media based on macromedia flash; 2) to know the feasibility of material and media on interactive learning media based on macromedia flash; and 3) to know the students' response to interactive learning media based on macromedia flash on basic competence analyzing dishes from eggs. The development model used the ADDIE model which consists of Analysis, Design, Development, Implementation, and Evaluation. However, this study only reached the development stage because it only aims to produce interactive video products. The data collection technique used a questionnaire with the subject of 2 material expert validators, 2 media expert validators, and grade XI Tata Boga students at SMKN 2 Mojokerto. The data analysis technique used is descriptive analysis technique. The research showed: 1) the media has been developed with the ADDIE method (up to stage 3) and can be accessed by students via gdrive; 2) the feasibility of material and media shows very feasible results (3.53 and 3.56); and 3) student responses show very good (3.38). It can be concluded that the interactive video learning media based on macromedia flash on basic competencies dishes from eggs for grade XI students of vocational school of culinary is highly suitabel to use in learning.
Pengaruh Pengetahuan dan Kesadaran tentang Hygiene Sanitasi terhadap Minat Pembelian Makanan Jajanan Pada Remaja di Kodam Surabaya Sulu, Miryam; Handjani, Sri; Purwidiani, Niken; Miranti, Mauren Gita
Jurnal Pendidikan Tambusai Vol. 8 No. 3 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk 1) pengaruh pengetahuan hygiene sanitasi remaja terhadap minat pembelian makanan jajanan, 2) pengaruh kesadaran hygiene sanitasi remaja terhadap minat pembelian makanan jajanan, dan 3) interaksi antara pengetahuan dan kesadaran usia remaja tentang hygiene sanitasi makanan jajanan terhadap minat pembelian di Pasar Malam Kodam Surabaya. Penelitian ini menggunakan penelitian deskriptif kuantitatif dengan desain penelitian survei. Sampel yang digunakan sebanyak 109 orang dengan kriteria usia 16 – 25 tahun dan pernah berkunjung dan membeli makanan jajanan di Pasar Malam Kodam Surabaya. Menggunakan teknik analisa data uji regresi linear berganda. Teknik pengumpulan data yang digunakan adalah angket penilaian. Angket tersebut menggunakan skala ukur Guttman dengan skala benar salah dan skala likert dengan 4 skala penilaian. Instrumen pengumpulan data yang digunakan adalah tes soal dan kuesioner. Teknik analisis data yang digunakan adalah uji prasyarat dan uji hipotesis. Hasil yang diperoleh adalah (1) pengetahuan hygiene sanitasi tidak memiliki pengaruh terhadap minat pembelian makanan jajanan pada remaja di Pasar Malam Kodam Surabaya dengan signifikansi sebesar 0,749; (2) kesadaran hygiene sanitasi memiliki pengaruh terhadap minat pembelian makanan jajanan pada remaja di Pasar Malam Kodam Surabaya karena memiliki nilai signifikansi sebesar 0,00; (3) pengetahuan dan kesadaran hygiene sanitasi memiliki pengaruh secara simultan terhadap minat pembelian makanan jajanan pada remaja di Pasar Malam Kodam Surabaya dengan besaran pengaruh 21,8%.
Implementasi Model Pembelajaran Project Based Learning Terhadap Pengetahuan dan Keterampilan Membuat Petit Four di SMK Negeri 2 Jombang Fitrotin Ni’ma Intan Sari; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Vol. 1 No. 3 (2023): Bhinneka
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/bhinneka.v1i3.203

Abstract

Jombang State Vocational School is a vocational education institution which is a vehicle for preparing professionals through various fields of expertise, one of which is the Culinary Department which equips students with skills, knowledge and attitudes in the field of Catering. However, in practical learning, problems were found in the form of low interest and enthusiasm for learning from students so that during practice students did not understand the material being taught. From the problems that occur, a research is carried out with the title Implementation of the Project Based Learning Learning Model on the Skills of Making Petit Fours at SMK Negeri 2 Jombang Using True Experimental Design with Pre-test Post Test Control Group Design to find out the results of the skills of making petit fours on subjects pastry and bakery products in Class XI Catering at SMK Negeri 2 Jombang which gives independent sample t-test results of 0.000 which means H0 is accepted and Ha is rejected so as to improve practical skills for students in developing collaboration, communication, solving and management skills supported by results. Keywords: PjBL, Practice, Improvement, knowledge, skills
Penerapan Model Pembelajaran Project Based Learning terhadap Pengetahuan dan Keterampilan Materi Bumbu Dasar Defia Laili Mustafik Putri; Asrul Bahar; Niken Purwidiani; Mauren Gita Miranti
Jurnal Bintang Pendidikan Indonesia Vol. 1 No. 2 (2023): 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.v1i2.1402

Abstract

This study aims to determine the application of the Project Based Learning (PjBL) learning model on basic seasoning material to the knowledge and skills of grade X culinary students at SMKN 1 Cerme Gresik. This study used a type of Quasi-Experimental research using a Post-test Only Control Group Design research design. Data were obtained using Post-Test questions and assessment sheets of the results of the practice of making basic and processed seasonings. Data analysis techniques were carried out with the Independent Sample T-Test and Mann-Whitney test with the help of the SPSS 25 program. The results showed that the average value of knowledge and skills of the experimental class was higher than that of the control class. Based on the results of the Independent T-Test Asymp. Sig. (2-tailed) from the post-test value for the experimental class, which is 0.000, there is an influence of the application of the Project Based Learning (PjBL) learning model on the results of student knowledge of basic seasoning material. While the skill results are based on the Mann-Whitney Asymp test. Sig. (2-tailed) from the practice value of making basic seasoning of 0.000, there is an influence of the use of the Project Based Learning (PjBL) model on the results of psychomotor skills in basic seasoning material.
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