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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Journal of Teaching and Learning Physics IKRA-ITH EKONOMIKA Jurnal Ilmiah Mandala Education (JIME) Jurnal Litbang Polri Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Sains Boga INTERNATIONAL JOURNAL OF EDUCATION, INFORMATION TECHNOLOGY, AND OTHERS Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Journal of Innovative and Creativity
Mahdiyah Mahdiyah
Department Of Hospitality Engineering, Universitas Negeri Jakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Kualitas Sensoris dan Daya Terima Kue Sagu Keju Substitusi Tepung Tempe Nirmala Yunita Kusuma; Nadia Dzahabirahma; Adlin Nurkhofifah; Rina Febriana; Mahdiyah Mahdiyah
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.2311

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh persentase substitusi tepung tempe pada pembutan kue sagu keju terhadap daya terima konsumen melalui aspek warna (atas dan bawah), rasa (keju dan tempe), aroma (keju dan tempe), dan tekstur (rapuh). Penelitian dilakukan di Laboratorium Pastry dan Bakery Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan Fakultas Teknik Universitas Negeri Jakarta. Penelitian ini dilakukan menggunakan metode eksperimen dengan 3 perlakuan yang berbeda (substitusi 15%, 20%, dan 25%). Pengambilan data dilakukan dengan uji sensoris yang melibatkan 10 panelis ahli dan uji tingkat daya terima konsumen menggunakan metode survei dengan uji hedonik yang melibatkan 100 panelis konsumen. Berdasarkan hasil uji sensoris dan daya terima yang telah dilakukan oleh panelis ahli dan panelis konsumen dalam seluruh aspek dapat disimpulkan bahwa kue sagu keju substitusi tepung tempe dengan persentase 20% merupakan formula yang paling disukai secara umum dan disarankan untuk dikembangkan dalam rintisan usaha sebagai salah satu upaya dalam peningkatan pangan lokal yang mempunyai sifat fungsional.
Effectiveness Of Media Use Of Flipbook Learning Marzipan In The Cake Decoration Course On Students' Knowledge Level Elsanti Mura Guna; Mahdiyah Mahdiyah; Annis Kandriasari
Jurnal Ilmiah Mandala Education (JIME) Vol 11, No 4 (2025): Jurnal Ilmiah Mandala Education (Oktober)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i4.9529

Abstract

The purpose of this study was to evaluate the impact or effectiveness of using flipbook learning media about Marzipan on increasing students' knowledge of Cake Decoration courses. The research method used was a quasi-experimental with a nonequivalent control group design, involving two comparison groups, namely: a control group (using PowerPoint) and an experimental group (using flipbook). The research instrument was 25 multiple-choice questions that had been tested for validity and reliability, as well as a student response questionnaire. Data were collected through pre-test, post-test, and questionnaire. Data analysis used the Wilcoxon test, the Mann Whitney test, and the N-Gain calculation. The results showed an increase in knowledge in both groups, but more significant in the experimental group. The Wilcoxon test showed that Zcount PowerPoint = 4.706 > Ztable 1.645 and flipbook = 4.782 > Ztable 1.645. The Mann Whitney test produced Zcount 2.183 > Ztable 1.656, indicating a significant difference between the groups. N-Gain analysis showed PowerPoint (0.52 in the moderate category) and flipbooks (0.78 in the high category). Student responses to the flipbooks were very positive, with an average of 95%. Thus, the Marzipan learning flipbooks effectively increased student knowledge while providing an interactive, enjoyable, and relevant learning experience.
Co-Authors Adlin Nurkhofifah Annis Kandriasari Ari Fadiati Awaluddin Tjalla Awaludin Tjalla Cucu Cahyana Dewi Suliyanthini Dian Utari Efrina Elsanti Mura Guna Evy Fardia I Gusti Ayu Ngurah Singamurni Inasya Larasintya Jesriani Kinkin Suartini Metty Muhariati Nadia Dzahabirahma Nirmala Yunita Kusuma Nur Fitri Masyitha Nur Riska Nurlaila Abdullah Mashabi, Nurlaila Abdullah Ridawati Ridhwan Syarif Rina Febriana sari syam Stefanus Timonora Wahyu Ariyanto Yuni Anggita Putri