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All Journal Jurnal Pendidikan Teknologi dan Kejuruan PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Technopreneur (JTech) JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Profesi Pendidikan Among : Jurnal Pengabdian Masyarakat Journal SAGO Gizi dan Kesehatan Da'watuna: Journal of Communication and Islamic Broadcasting Indo-MathEdu Intellectuals Journal Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Student Research Journal 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 Da'watuna: Journal of Communication and Islamic Broadcasting Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina
Ita Fatkhur Romadhoni
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Analisis Kebutuhan Bahan Slice Fruit Untuk Buffet Lunch Di Cold Kitchen Hotel Morazen Surabaya Kholifatin Nur Faiza; Niken Purwidiani; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4079

Abstract

The hospitality industry is widely used as a place to carry out various events. One of them is the Morazen Surabaya hotel which is used as a venue for various events such as meetings, birthdays, weddings, engagements, and others. One of the dessert menus in the lunch buffet is sliced fruit. This study aims to find out the procedure in the analysis of slice fruit material needs and the analysis of material needs in the Morazen Surabaya hotel in accordance with the standards. This research was carried out in August – December 2023. The stage of implementing the research includes title identification, preparation of research instruments, data collection, data processing, and data presentation. This study uses a qualitative descriptive method with data collection techniques carried out using direct observation, interviews through instrument sheets through instrument validation and documentation in the form of tables, drawings and documentation during interviews. The data analysis used is an interactive model according to Milles and Huberman with data validity tests. The results of this study show the flow of analysis of the need for slice fruit ingredients and the calculation of the need for slice fruit ingredients in accordance with the revenue provided. Slice fruit is a dessert interlude menu that has a lot of interest for buffet lunch guests. How to analyze and calculate the need for slice fruit ingredients for buffet lunch is done according to demand. The analysis of material needs in hotels is very important in the sustainability of food procurement
Inovasi Snack Bar Dengan Proporsi Tepung Ubi Kayu (Manihot Esculenta) dan Tepung Kacang Hijau (Vigna Radiata) Vanessa Melia Octaviany; Ita Fatkhur Romadhoni; Nugrahani Astuti; Lilis Sulandari
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4084

Abstract

This research aims to develop a snack bar innovation using a combination of cassava flour and mung bean flour in three different proportions: 35g:15g, 30g:20g, and 25g:25g. An organoleptic test was conducted to evaluate the color, taste, shape, compactness, aroma, and overall preference of each product variation. The results of the organoleptic test showed that the proportion of cassava flour and mung bean flour significantly affected the panelists' preferences. The 25g:25g proportion received the highest scores for color, taste, and compactness, while the 35g:15g proportion was preferred for aroma. The 30g:20g proportion demonstrated a good balance in all aspects but did not stand out in any specific category. Nutritional content analysis indicated that the snack bar with a combination of cassava flour and mung bean flour contained 57.81% carbohydrates, 11.82% protein, 6.05% fat, and 1.2% fiber. It can be concluded that the combination of cassava flour and mung bean flour in a 25g:25g proportion is the best formula favored by the panelists.
Inovasi Mi Basah Menggunakan Tepung Mocaf Dengan Penambahan Puree Labu Kuning Gadis Rizkynia Aisya; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4091

Abstract

Wet noodles are raw noodles that are boiled in boiling water before being marketed. The making of noodles includes the stages of mixing, forming cutting sheets or printing and cooking. The average yellow noodles that are often sold in the market are dry noodles, wet noodles that are traded on average white noodles. In this report, the researcher wants to make an innovation of yellow wet noodles. The type of additional ingredient in wet noodles that functions to give a natural yellow color is yellow pumpkin. The nutritional content of yellow pumpkin is quite large, including rich in vitamins A & C, minerals, and carbohydrates, and the flesh of yellow pumpkin also contains antioxidants that are useful as anti-cancer. The addition of this yellow pumpkin will make wet noodles rich in β-carotene and can improve the color of processed products. This study used a pattern design of yellow pumpkin puree addition factor with 3 treatments, namely (30 grams), (40 grams) and (50 grams). Data collection was carried out by observation method through organoleptic quality tests assessed by 30 panelists. Data from organoleptic tests with single anova or one away anova test and Duncan's follow-up test. To determine the content of proximate (protein, water content, fat, carbohydrates, ash) and β-carotene, laboratory tests were carried out. The results of the study showed: 1) the best proportion of mocaf flour wet noodles with the addition of the best yellow pumpkin puree from the organoleptic test was obtained from a sample of 350 with the addition of 50 grams of yellow pumpkin puree, with the characteristics of a slightly straight shape; dark yellow color; the taste is quite like yellow pumpkin; the chewy texture and aroma are quite flavorful of yellow pumpkin. 2) The nutritional content of the best wet noodle results with 350 samples based on laboratory tests shows that per 100 grams has a B-carotene content of 86.50 mg; water content of 48.10%; protein 4.90%; fat 4.25%; carbohydrates 3.90%; ash content of 1.18%.
Inovasi Pasta Farfalle dengan Pemanfaatan Tepung Kedelai Mocaf dan Daun Jelatang (Urtica dioica L) Bima Muhammad Pembayun; Ita Fatkhur Romadhoni; Lilis Sulandari; Nugrahani Astuti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4095

Abstract

Pasta farfalle in this study is a processed product made from pasta (wheat flour, eggs, water, oil, salt) soybean flour, mocaf and nettle leaves processed by drying and boiling techniques. Ribbon-shaped and jagged, which served as complementary foods. The purpose of this product is 1) to determine the organoleptic properties that include shape, color, aroma, taste and texture, 2) to determine the nutritional content of soy flour farfalle paste, mocaf and nettle leaves. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets scoring 1-5. The independent variables in this study are soy flour and mocaf, the dependent variables in the study are the shape, color, aroma, taste and texture, and the control variables of this study are the tools used, materials of manufacture, and manufacturing techniques. Data analysis in this study showed 1) there is no influence of color, aroma, and taste, 2) there is an influence of shape and texture of pasta products farfalle.
Pengembangan Media Pembelajaran Video Animasi Powtoon pada Materi Telur Nia Rachmawati; Nugrahani Astuti; Mauren Gita Miranti; Ita Fatkhur Romadhoni
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 | Full PDF (1621.316 KB) | DOI: 10.55606/jubpi.v1i2.1341

Abstract

This research is development research that aims to find out: 1) the development of powtoon animation video learning media on egg material; 2) the feasibility of powtoon animation video learning media on egg material; and 2) students' responses to the powtoon animation video learning media on egg material. This study uses the 4D development method, but only up to the development stage. Data were obtained using validation sheets and questionnaires using a Likert scale. The validation sheet was assessed by an expert judgment which was tested with the Aiken V formula. The questionnaire sheet was assessed by students who then carried out a practicality test to see students' responses to learning media. Based on the results of the data analysis performed, the material validation results obtained an Aiken V value of 0.959. The media validation results obtained an Aiken V value of 0.954. Meanwhile, from the results of the student response questionnaire, they obtained a percentage value of 80.6% in the very practical category. This shows that the powtoon animation video learning media on egg material is feasible, very practical, and can be used in DDPK 2 learning egg material.
Sifat Organoleptik Madumongso Tape Ubi Ungu dengan Perbedaan Proporsi Tape Ketan Hitam dan Tape Ketan Putih Ardansyah Putra Hariyanto; Lilis Sulandari; Ita Fatkhur Romadhoni; 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.v2i4.3238

Abstract

Madumongso in this research is a processed product made from purple sweet potato tape, black sticky rice tape, and white sticky rice tape which is processed by mixing supporting ingredients such as sugar, coconut milk and pandan using low heat. Round shape wrapped in plastic and crepe paper. Optimal organoleptic characteristics can increase consumer acceptance and the combination of these ingredients can increase the nutritional content of the product. The aim of this product is 1) to determine the organoleptic properties which include shape, color, taste, texture, 2) to determine the nutritional content of madumongso purple sweet potato tape with the difference in proportions of black sticky rice tape and white sticky rice tape. This type of research is experimental. The data collection technique used was observation through 5 training panelists and 25 semi-practice panelists who were assisted with assessment observation sheets 1-5. The independent variables in this research are purple sweet potato tape, black sticky rice tape and white sticky rice tape, the dependent variables in this research are shape, color, taste and texture, and the control variables in this research are the type of equipment, raw materials and manufacturing techniques. Data analysis in this study used one-way ANOVA. The results of this research show 1) there is no influence on color and texture, 2) there is an influence on shape, taste and level of liking for the purple sweet potato madumongso tape product.
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.
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: , , ..
Penerapan E-Modul Sweet Bread untuk Meningkatkan Hasil Belajar Siswa di SMK Negeri 8 Surabaya Wardani, Anjani Puri; Miranti, Mauren Gita; Romadhoni, Ita Fatkhur; Pangesthi, Lucia Tri
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 3 (2024): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i3.2474

Abstract

Tujuan dari penelitian ini ada dua: pertama, untuk mengetahui seberapa baik modul daring yang mengangkat topik "roti manis" di kelas sepuluh SMKN 8 Surabaya membantu siswa belajar, dan kedua, melihat bagaimana respon siswa kelas sepuluh SMK Negeri 8 Surabaya terhadap modul tersebut.  Desain penelitian studi kasus sekali pakai, pendekatan kuasi-eksperimental, digunakan dalam penelitian ini. Para peneliti dalam penelitian ini menggunakan tes pra dan pasca untuk mengetahui seberapa baik siswa belajar. Fokus penelitian adalah pada roti manis E-module. Kuisioner dan kertas ujian merupakan beberapa alat yang digunakan untuk mengumpulkan data dari mahasiswa. Analisis deskriptif kuantitatif adalah metode yang digunakan untuk mengkaji data.   Dengan menggunakan pendekatan kuasi-eksperimental, perlakuan ini akan membuat siswa menggunakan e-modul sebagai bentuk pengajaran. Data penggunaan e-module pada unsur roti manis ditentukan dengan menggunakan analisis statistik, oleh karena itu penelitian ini menggunakan metode deskriptif kuantitatif. Data tersebut diwujudkan dalam bentuk angka. Karena itu," penerapan E-modul Roti manis untuk meningkatkan hasil belajar siswa di SMK Negeri 8 Surabaya " akan dibahas dalam skripsi ini.
Penerapan E-Modul Puff Pastry untuk Meningkatkat Hasil Belajar Siswa di SMK Negeri 8 Surabaya Santoso, Kirania Rosa Putri; Miranti, Mauren Gita; Romadhoni, Ita Fatkhur; Pangesthi, Lucia Tri
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 3 (2024): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i3.2476

Abstract

Dalam proses belajar mengajar di kelas perlu adanya perangkat pembelajaran terutama media pembelajaran. Dalam penelitian ini akan diterapkan media pembelajaran yaitu e-modul. Penelitian ini bertujuan untuk: (1) mengetahui bagaimana modul tersebut mempengaruhi hasil belajar mereka, (2) mengetahui respon siswa SMK Negeri 8 Surabaya tentang penggunaan e-modul untuk mempelajari puff pastry. Metode penelitian ini adalah desain pra-ekperimental dengan rancangan penelitian one shot case study. Instrument yang digunakan perangkat pembelajaran, lembar penilaian hasil belajar, dan angket respon siswa. Adapun teknik analisis data dilakukan secara kuantitatif. Hasil penelitian menunjukkan: (1) hasil belajar ranah kognitif siswa menunjukkan peningkatan dengan nilai sig <a=0,05 dan nilai Gain sebesar 68,89% yang membuktikan bahwa penerapan e-modul puff pastry ini cukup efektif untuk meningkatkan hasil belajar siswa ranah kognitif: 2) penilaian dari respon siswa terhadap penerapan bahan ajar digital berupa e-modul puff pastry mendapat hasil dengan interpretasi “sangat baik” dengan skor 84%, sehingga dapat digunakan dalam proses pembelajaran.
Co-Authors Achmad Dafid Al Arif Adam Ardhul Jadid Rizki Dwi Putra Adelia Devi Sherinovita Aisha Salsabilla Aisyah Aisyah Al Firah, Jihan Amelia, Avita Rahma Ananda Dwi Millenia Andari, Isna Septi Ayu Andika Kuncoro Widagdo Andika Kuncoro Widagdo Anis Nur Chabibah Any Sutiadiningsih Any Sutiyadiningsih Ardansyah Putra Hariyanto Ardiningtyas, Cantika Shinta Ariningdyah, Friescha Asrul Bahar Asrul Bahar Ayu Rahmawati Dewi Ayu Sekar Nurani Azka, Ahmad Rozzaqol Bima Muhammad Pembayun Cantika Shinta Ardiningtyas Chairunnisa A.H.P, Vanya Chairunnisa, Nur Ifani Choirul Anna Nur Afifah Dewi, Ila Huda Puspita Dewi, Nur Indah Rama Diandari Ridhaningrat Dias Kusuma Dewi Dindy Sinta Megasari Dony Perdana Dwi Apriliani Dwi Iriyani Dwi Kristiastuti Dwiki Rafi Irsandi Ervina Dewi Andriati Farah Hanan Asma’ Annisa Farkhan, M. Firdausy, Putri Ayu Fitrotul Laili Maulidiya Gadis Rizkynia Aisya Gilbert Laurent Hajar Alfina Alfadani Hening Kenya Shafirani I Wayan Sudarmayasa I Wayan Susila Ila Huda Ila Huda Puspita Dewi Irma Nurdiana Ismi Fadlilah Julia Rahmatiyasyafitri Habibah Kharis Novia Ramadhan Kholifatin Nur Faiza Kingkin Via Febrina Lestiyowati, Ayu Dwi Lilis Sulandari Lilis Sulandari lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela Marom, Alfiani Nailul Maulid Nabila Mauren Gita Miranti Mauren Gita Miranti MEIN KHARNOLIS Miranti, Mauren Miranti, Mauren Gita Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mufidzah, Aulita Amalia MUHAJI Muhaji Muhaji Muhammad Al Aziz Putra M Muhammad Kharis Fajar Mulyono, Rizqi Musyaffa Rafi Hidayat Myta Sabrina Wijayanti Nia Rachmawati NIken Purwidiani Novitasari, Gian Nugrahani Astuti Nugrahani Astuti Nur, Mohamad Ocha Regita Maharani Onie Anjani Pangesthi , Lucia Tri Pangesthi, Lucia Tri Raharja, Kristian Triatmaja Rahayuningsih, Rizqi Utami Rani, Primasyita Putri Aisyah Ridho Fibriansyah Rita Ismawati Rizkiyah, Nurul Farikhatir Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Santoso, Kirania Rosa Putri Sarah Khalisa Sari, Fitrotin Ni'ma Intan Satwika Arya Pratama Sefhia Kurnia Gracelia Shavira Nursifa Sri Handajani Sri Handajani Susilawati, Endang Fauziyah Sutiadiningsing, Any Tri Rijanto Vanessa Melia Octaviany Vannessa Mae Putriyana Wardani, Anjani Puri Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zulvianto, Vergi Achbar