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All Journal Journal of Education and Learning (EduLearn) Panrita Abdi - Jurnal Pengabdian pada Masyarakat Biosaintifika: Journal of Biology & Biology Education Jurnal Pendidikan Tata Boga dan Teknologi Prosiding Seminar Nasional Pascasarjana Proceeding of International Conference on Science, Education, and Technology Food Science and Culinary Education Journal
Siti Fathonah
Department Family Welfare Education, Faculty Of Engineering, Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Humanities Education Engineering Immunology & microbiology Library & Information Science Physics Social Sciences Other

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Sekar Ayu Boga's Business Strategy To Increasing Competitive Advantage In Covid-19 Pandemic Rina Rachmawati; Fedy Setyo Pribad; Siti Fathonah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (624.37 KB) | DOI: 10.24036/jptbt.v1i3.81

Abstract

Sekar Ayu Boga is a business owned by the Study Program of Culinary Education at the Department of home economics which was founded in 2003. This business, starting in 2018, received grants from the Campus Intellectual Product Business Development Program (PPUPIK). Sekar Ayu Boga is currently experiencing business difficulties due to the COVID 19 pandemic. This article aims to identify Sekar Ayu Boga's efforts and discuss the solutions in dealing with the Covid 19 Pandemic. The results of the situation analysis are used to determine alternative strategies to maintain business, including increasing product quality without preservatives to increase consumer loyalty, create new products that are more relevant to the conditions of the Covid 19 pandemic era and carry out online promotions by making the  sekaraayuboga.com website that hopefully as a medium to expand consumer reach. These three strategies are a combination chosen to strengthen business strategies so as to increase the competitive advantage of Sekar Ayu Boga Unnes.
Traditional Knowledge of Banyumas Community about Mesua ferrea as the Identity Plant Enni Suwarsi Rahayu; Erni Suharini; Siti Fathonah; Aisirotul Maisah
Biosaintifika: Journal of Biology & Biology Education Vol 12, No 1 (2020): April 2020
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v12i1.23834

Abstract

The population of Mesua ferrea L. in Banyumas Regency, Central of Java Province is very low. There are some factors affecting the quantity of plant population, particularly traditional knowledge of local community about the plant. The aim of this study was to describe the knowledge of Banyumas community about the existence, economic value, usefulness, and propagation technique of M. ferrea. The study was done by field survey on a total of 146 residents from 10 districts which were determined by proportionally stratified random sampling. Data obtained from questionnaires and interviews were analyzed by percentage descriptive. The results revealed that only 9% of respondents were familiar with the M. ferrea and knew its status as plant identity of Banyumas Regency. Most of the respondents did not understand the economic value, only 8% of respondents understood the usefulness, 2% of respondents had utilized the timber as craft material, and 3% understood the propagation technique. The utilization was very low, equal to 14.45% compared to the potential usefulness. Most of the respondents (98%) thought that conservation efforts should be undertaken. This study found that the traditional knowledge of M. ferrea in Banyumas was low. This result should be used as a basic information for developing conservation program of M. ferrea.  
MAKANAN JAJANAN SEHAT LAYAK JUAL UNTUK MAKANAN TAMBAHAN DI POSYANDU Siti Fathonah; Wahyuningsih; Sarwi; Romiyatun Mijiling A; Angga Pratiwi; Lia Maretiana Safitri; Laela Rahma Agustin
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 7 No. 4 (2023): Jurnal Panrita Abdi - Oktober 2023
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v7i4.20292

Abstract

Community service activities implemented at the Bendan Negisor posyandu are counseling on knowledge of healthy snacks, skills in processing healthy snacks, and making dry shoes worth selling with hermetic packaging technology. Bendan Ngisor Village, Semarang. The participants of the activity were 20 posyandu cadres. The processed products are purple sweet potato sentencing, purple sweet potato onde-onde dry soes mocaf flour, and mung bean flour. Snack food packaging activities are crucial to increase sales value and productive business to increase family income. Service activities show a significant increase in knowledge, with a pretest score of 78.3, a posttest score of 90.8, and an N-gain of 0.54. Effectiveness test with N-gain obtained 0.54, with a moderate level of effectiveness. Data analysis showed preferences in the category of very favored with details of the average score of purple sweet potato sentencing 7.7 and 7.8 purple sweet potato onde-onde, and 7.6 dry shoes. Assistance in processing dry soes is carried out with results that meet the criteria for dry soes. Hermitically packaged dry soes are equipped with labels worthy of sale and can be a source of family income. ---  Kegiatan pengabdian masayarakat yang diterapkan di posyandu Bendan Negisor adalah memberikan penyuluhan pengetahuan makanan jajanan sehat, keterampilan dalam mengolah makanan jajanan sehat, dan pembuatan soes kering layak jual dengan teknologi kemasan hermitis. Peserta kegiatan sebanyak 20 kader posyandu. Produk yang diolah adalah senteling ubi ungu, onde-onde ubi ungu dan soes kering tepung mocaf dan tepung kacang hijau. Kegiatan pengemasan makanan jajanan sangat penting untuk meningkatkan nilai jual dan usaha produktif untuk menambah penghasilan keluarga. Kegiatan pengabdian menunjukkan peningkatan pengetahuan yang signifikan dengan skor pretes 78.3 menjadi dan skor postes 90.8. Uji efektifitas dengan N-gain diperoleh 0,54, dengan efektivitas tingkat sedang.  Hasil analisis kesukaan dalam kategori sangat disukai dengan rincian rerata skor senteling ubi ungu 7,7; dan onde-onde ubi ungu 7,8, dan soes kering 7,6. Pendampingan praktek mengolah soes kering dilakukan dengan hasil yang sudah memenuhi kriteria soes kering. Soes kering dikemas yang hermitis dilengkapi dengan label sehingga layak jual dan dapat menjadi sumber pendapatan keluarga.
Next generation science standards assessment for Java coastal students Sarwi Sarwi; Sigit Saptono; Siti Fathonah; Winarto Winarto
Journal of Education and Learning (EduLearn) Vol 17, No 3: August 2023
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/edulearn.v17i3.20872

Abstract

In the 21st-century, we need a generation who can read and face the challenges of the times. The research aimed to master patterns of science with the next generation science standards (NGSS) standards of junior high school students in north coastal areas of Java Island. The research method is quantitative expose-facto and subjects were 228 students determined by purposive sampling. The students who come from Tegal, Pekalongan, Pati and Demak Regencies north coastal Java Island, Indonesia. The results showed a significant difference between the achievement of students in Tegal, Pekalongan, Pati, and Demak Regencies (p=0.012; ∝=0.05). Based on the analysis of variance (ANOVA) test, there was a significant difference between the groups of students’ achievements in mastery of science oriented NGSS. It can be concluded that the achievement among students from four different regions is quite significant. Students from families with middle and upper economic levels have low achievement but students with low economic levels have high academic achievement.
Pengaruh Literasi Kesehatan dan Literasi Gizi Terhadap Status Gizi Mahasiswa Unnes Siti Fathonah; Edy Cahyono; Sarwi Sarwi; Indah Urwatin Wusqo; Nurul Hanifah; Laela Rahma Agustin
Prosiding Seminar Nasional Pascasarjana Vol. 3 No. 1 (2020)
Publisher : Pascasarjana Universitas Negeri Semarang

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

Abstract

Tujuan penelitian adalah 1) untuk menganalisis hubungan antara literasi kesehatan dengan berat badan dan literasi gizi dengan berat badan, 2) untuk menganalisis hubungan antara literasi kesehatan dengan status gizi dan literasi gizi dengan status gizi, 3) menganalisis pengaruh literasi kesehatan dan literasi gzi terhadap berat badan dan 4) menganalisis pengaruh literasi kesehatan dan literasi gzi terhadap status gizi mahasiswa. Penelitian ini merupakan penelitian cross sectional dengan subyek penelitian mahasiswa UNNES. Pengambilan sampel dilakukan dengan purposive sampling, dengan sampel yang telah ditentukan yakni mahasiswa yang mendapat mata kuliah gizi dan kesehatan. Literasi kesehatan diukur dengan The Newest Vital Sign (NVS) dan titerasi gizi Diet and Health Knowledge Survey (DHKS). Berat bedan diukur dengan timbangan dan status gizi diukur dengan Indeks Massa Tubuh (IMT). Analisis data dilakukan person correlation dan regresi ganda. Hasil penelitian menunjukkan tingkat literasi kesehatan mahasiswa 64,6 % pada kategori memadai, tingkat literasi gizi pada kategori kurang. Status gizi mahasiswa 7.3% sangat kurus, 14.6 % kurus, 56.1% normal, 4.9 % gizi lebih dan 17.1% obesitas. Rerata berat badan 55.8 ± 12.35 kg. Ada hubungan negatif antara literasi kesehatan dengan berat badan (r = - 0,270), literasi gizi dan berat badan (r = - 0,323), literasi kesehatan dengan status gizi (r = - 0,268), dan literasi gizi dengan status gizi (r = - 0,268). Ada pengaruh negatif antara literasi kesehatan dengan berat badan(p = 0,014), literasi gizi dan berat badan (p = 0,015), dan literasi gizi dengan status gizi (p = 0,015). Tidak ada pengaruh literasi kesehatan dengan status gizi (p= 0,106), literasi kesehatan dan gizi bersinergi mempengaruhi berat badan ( p = 0,001) dan status gizi (p = 0,020). Penelitian lanjutan diperlukan untuk memberikan intervensi pendidikan gizi dan kesehatan dalam proses pembelajaran MK gizi dan Kesehatan untuk memperbaiki status gizi mahasiswa.
An Analysis of Critical Thinking Skills and Nutrition and Health Literacy of Students Siti Fathonah; Edy Cahyono; Sarwi Sarwi; Noer Hayati Lestari; Retno Sri Iswari; Sri Haryani
International Conference on Science, Education, and Technology Vol. 7 (2021)
Publisher : Universitas Negeri Semarang

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

Abstract

This study used a cross sectional design, which focused on the relationship between critical thinking skills and nutrition and health literacy. The research subjects were 102, first year (37 students) and second year (65 students) Culinary Education students. Critical thinking skills level was obtained by providing multiple choice tests, with score grade of 1-4. Nutrition and health literacy level was obtained by providing questionnaires from Nlit and The Newest Vital Sign. The relationship degree was analyzed by using Pearson correlation. Meanwhile, the difference in year of admission and gender were tested using independent sample t-test. The results showed that there was a correlation of r = 0.304 with p = 0.002 for the critical thinking skills and nutrition and health literacy. The critical thinking skills of first year students (65.7 ± 4.5, very high) was not significantly different (p = 0.735) with second year students (66.0 ± 4.1, very high). Nutrition literacy and health of first year students (45.9 ± 9.8, high) were significantly different (p = 0.045) with second year students (49.2 ± 6.5, high). The critical thinking skills of male students was higher (68.5 ±3.4, very high) and not significantly different from that of female students (65.5 ± 4.3, very high). The nutrition and health literacy of male students (68.5 ± 3.4, very high) was higher and significantly different than female students (65.5 ± 4.3, very high).
Hubungan Kompetensi Praktik Kerja Lapangan DenganKesiapan Berwirausaha Siswa Kelas XII Tata BogaSekolah Menengah Kejuruan Negeri 3 Purwokerto Khansa Sofriana; Muhammad Ansori; Siti Fathonah; Octavianti Paramita
Food Science and Culinary Education Journal Vol. 13 No. 2 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v13i2.15153

Abstract

Penelitian ini bertujuan untuk mengetahui hubungan antara kompetensi praktik kerja lapangan dengan kesiapan berwirausaha siswa kelas XII Tata Boga SMK Negeri 3 Purwokerto. Pendekatan penelitian yang digunakan dalam penelitian ini adalah kuantitatif dengan desain penelitian yang digunakan adalah survey. Sampe penelitian ini melibatkan 64 siswa kelas XII Tata Boga di SMK Negeri 3 Purwokerto. Dengan teknik pengumpulan data melalui penyebaran angket/kuesioner. Metode analisis yang digunakan uji prasyarat analisis dan uji hipotesis. Hasil analisis dari penelitian ini berdasarkan analisis korelasi sederhana menunjukkan terdapat hubungan yang kuat antara kompetensi praktik kerja lapangan dan kesiapan berwirausaha dengan nilai r = 0,732. Menunjukkan bahwa semakin tinggi kompetensi praktik kerja lapangan yang dimiliki siswa, maka semakin tinggi pula kesiapan mereka untuk berwirausaha. Pada uji-F nilai fhitung yang lebih tinggi dari ftabel yaitu 71,610 > 4,00 dengan nilai Sig. sebesar 0,000 yang berarti ada hubungan antara kompetensi praktik kerja lapangan dengan kesiapan berwirausaha. Koefisien determinasi (R Square) sebesar 0,536 mengindikasi bahwa 53,6% variasi kesiapan berwirausaha dapat dijelaskan oleh kompetensi praktik kerja lapangan. Yang berarti bahwa lebih dari setengah kesiapan siswa untuk berwirausaha dipengaruhi oleh pengalaman dan keterampilan yang mereka peroleh selama praktik kerja lapangan.
Effect of Mung Bean Flour and Rice Flour Ratio on Quality Characteristics of Gluten-Free Thin Brownies Nadila Anggi Praseti; Siti Fathonah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27313

Abstract

Gluten-free bakery products can be developed using local ingredients such as mung bean flour and rice flour as alternatives to wheat flour in thin brownies. This study aimed to analyze the differences in mung bean flour and rice flour ratios on preference level, nutritional content, and physical characteristics of gluten-free thin brownies. The research used an experimental method with three treatments, namely P3:1, P1:1, and P1:3. The hedonic test was conducted by 40 semi-trained panelists using a 1–9 scale on color, aroma, texture, taste, and overall acceptability. Preference data were analyzed using the Kruskal-Wallis and Mann-Whitney tests, while nutritional data were analyzed using ANOVA and DMRT. The results showed significant differences in texture, taste, and overall acceptability, but no significant differences in color and aroma. The P1:1 treatment obtained the highest preference scores for color (7.83), aroma (7.73), texture (8.08), taste (8.05), and overall acceptability (8.10). Moisture content ranged from 1.03% to 1.54% and met SNI 2973:2022 which requires a maximum moisture content of 5%, while protein content ranged from 7.64% to 10.69%. The P1:1 formulation produced gluten-free thin brownies with the best quality.
Design of an Instructional Video on Molecular Gastronomy for Vocational High School Students Vera Santika; Siti Fathonah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27274

Abstract

Molecular gastronomy learning in vocational culinary education requires instructional media that can visually demonstrate processing techniques and procedures, enabling students to better understand complex concepts. However, learning resources specifically addressing molecular gastronomy remain limited. This study aimed to develop an instructional video on molecular gastronomy applied to cendol processing and to evaluate its material quality, media quality, and student responses. The study employed a Research and Development (R&D) approach using the ADDIE model, limited to the Analysis, Design, and Development phases. The participants consisted of three material experts, three media experts, and 27 students from SMK Negeri 6 Semarang. Data were collected through material validation sheets, media validation sheets, and student response questionnaires using a Likert scale. Quantitative descriptive analysis was conducted based on mean scores. The results indicated that the instructional video obtained a mean score of 4.52 from material experts and 4.48 from media experts. Student responses yielded a mean score of 4.57. All scores fell within the 4.20–5.00 interval, indicating very high feasibility and attractiveness. These findings suggest that the developed instructional video is suitable for supporting molecular gastronomy instruction in vocational high schools. Nevertheless, the effectiveness of the media in improving student learning outcomes was not examined in this study.
The Effect Of Pumpkin Seed (Cucurbita sp.) And Sesame Seed (Sesamum indicum L.) Addition On The Sensory, Nutritional, And Physical Characteristics Of Almond Csrispy Sabrina Eka Salsabila; Siti Fathonah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27320

Abstract

Pumpkin seeds and sesame seeds are local food ingredients with the potential to improve the sensory quality and nutritional value of almond crispy. This study aimed to analyze the effect of pumpkin seed and sesame seed addition on the acceptability, nutritional content, and physical characteristics of almond crispy. A Completely Randomized Design (CRD) with one factor and three levels of seed addition (30%, 40%, and 50%) was employed. Acceptability was evaluated by 40 semi-trained panelists using a 9-point hedonic scale for color, aroma, taste, texture, and overall acceptability. Nutritional content was analyzed through moisture and protein determination, while physical characteristics were evaluated through color and texture measurements. The results showed that the addition of pumpkin seeds and sesame seeds significantly affected all acceptability attributes (p<0.05). The 50% addition level achieved the highest acceptability scores for color (8.28), aroma (8.60), taste (8.13), texture (8.35), and overall acceptability (8.68). Moisture content ranged from 1.62% to 1.98%, while protein content ranged from 14.67% to 15.51%. All formulations complied with the quality requirements for cookies specified in the Indonesian National Standard (SNI 2973:2011), namely a maximum moisture content of 5% and a minimum protein content of 5%. The 40% addition level produced the highest hardness value (353.5 g), whereas the 50% addition level was selected as the best formulation based on its superior acceptability and higher protein content. Therefore, the addition of 50% pumpkin seeds and sesame seeds has the potential to improve the sensory quality and nutritional value of almond crispy.
Co-Authors Aisirotul Maisah Angga Pratiwi Edy Cahyono Enni Suwarsi Rahayu Erni Suharini Fedy Setyo Pribad Indah Urwatin Wusqo Khansa Sofriana Laela Rahma Agustin Lia Maretiana Safitri Muhammad Ansori Nadila Anggi Praseti Noer Hayati Lestari Nurul Hanifah Octavianti Paramita Retno Sri Iswari Rina Rachmawati Romiyatun Mijiling A Sabrina Eka Salsabila Sarwi Sarwi Sarwi Sarwi Sarwi Sarwi Sarwi Sigit Saptono Sri Haryani Syamsiana Indah Cahyani Vera Santika Wahyuningsih Winarto Winarto