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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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Pengembangan E-modul Hidangan Kentang dan Pasta Berbasis Heyzine Flipbooks Untuk Siswa SMK Kuliner Al Firah, Jihan; 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.v9i3.2504

Abstract

Kreativitas dan inovasi sangat dinanti oleh pemerintah untuk proses pembelajaran yang menyenangkan. Tujuan penelitian ini adalah untuk menghasilkan produk elektronik berupa konten materi. Materi ini dijabarkan ke bentuk visual dengan memanfaatkan heyzine. Heyzine adalah flipbooks yang penggunaannya berbentuk flip, sehingga pengguna dapat menggunakannya seperti membaca buku cetak biasa. Untuk mendapatkan tujuan ini peneliti menggunakan penelitian Reasearch and Development (R&D) dengan model 4D. Pendefinisian, desain, pengembangan, dan penyebaran adalah empat fase dari model ini. Hasil penelitian berupa e-modul berbasis heyzine flipbook telah dievaluasi dan divalidasi oleh ahli. Dilakukan di SMK Negeri 1 Cerme Gresik dan SMK Dharma Wanita. Materi dan media dinilai sangat layak dengan rata-rata 95% dan 95% secara berurutan, sementara tanggapan siswa menunjukkan tingkat persetujuan yang tinggi dengan rata-rata 88.05%. Penelitian ini menghasilkan e-modul yang siap diimplementasikan dalam pembelajaran.
Stakeholder opinions of the student’s abilities during the research internship program Romadhoni, Ita Fatkhur; Susila, I Wayan; Rijanto, Tri; Miranti, Mauren; Megasari, Dindy Sinta
Jurnal Pendidikan Teknologi Kejuruan Vol 6 No 2 (2023): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v6i2.32223

Abstract

Recently, there has been a gap between the skills needed by industry and learning materials in schools that still need to meet expectations. Research internship programs (RIP) viewing as a link that can eliminate these disparities. However, there is no conclusive proof of the learning results of the program. This study seeks to dig deeper into information based on a stakeholder's point of view on the quality of skills demonstrated by students in research internship programs. This research is qualitative. The case study method approach analyzes phenomena in the workplace according to assessment reporting in terms of stakeholder perceptions. Research informants consist of primary, supporting, and critical stakeholders. This paper uses triangulation techniques to reduce data, present data, and draw conclusions. The results of this study indicate that students' readiness and skills affect hard-skill performance but do not significantly affect the results of the research conducted. Stakeholder perception states that schools need more time to be ready to implement research internships based on Ministerial Decree Number 123/M/KPT/2019.
Analisis Kualitas Teh Celup Herbal Sebagai Minuman Fungsional Ita Fatkhur Romadhoni; Any Sutiadiningsih; Niken Purwidiani; Lilis Sulandari; Ila Huda
JINGLER : Jurnal Teknik Pengolahan Pertanian Vol. 1 No. 2 (2023): Desember : JINGLER : Jurnal Teknik Pengolahan Pertanian
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/jingler.v1i2.539

Abstract

The potential for diversification of herbal drinks is increasing along with a healthy lifestyle. This research aims to develop herbal drinks in the form of tea bags that are practical and economical in terms of proportions and selling price. There were seven herbal tea samples tested with the proportion of spices, namely mangosteen peel, ginger, lemongrass, cherry leaves, lime leaves (P1= 1:1:1:1:1:1), (P2= 1:2:1 :1:1:1:1), (P3= 1:1:2:1:1:1:1), (P4= 1:1:2:1:1:1), (P5= 1:2 :2:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:2:1:1:1:1:1:1 ): 1:1:2:1:1:1:1), (P5 1:1:1:1:1:2:1:1), (P6 = 1:1:1:1:1:2 :1), and (P7 = 1:1:1:1:1:1:2) The hedonic test method is used to get the best results based on the quality of herbal tea with color, aroma and taste parameters. The sample of respondents consisted of 100 MSME assistants. The research results showed that the best results were with the composition P3 = 1:1:2:1:1:1 in terms of aroma and taste of herbal tea bags. Meanwhile, in terms of the level of importance of herbal teabags, the panel considered the color aspect to be the most important factor, suggesting the taste and aroma of herbal teabags. Meanwhile, the selling price was obtained at IDR 12,500/pack. The results of this research indicate that herbal tea bags can be accepted by the market so that further research is needed regarding chemical content tests.  
Kawista fruit improves lung histopathology of rats exposed to cigarette smoke Raharja, Kristian Triatmaja; Susilawati, Endang Fauziyah; Romadhoni, Ita Fatkhur
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1712

Abstract

Background: Free radicals in cigarettes can increase oxidative stress, exacerbating inflammation and activating alveolar macrophage cells. The phenolic components of kawista fruit act as antioxidants that reduce free radicals.Objective: To determine the effect of kawista fruit on alveolar macrophage activation in Wistar rats exposed to cigarette smoke (CS).Methods: The experimental research used a post-test only group design with a completely randomized design for 35 days. Wistar 25 male rats were divided into five groups: positive control (exposed to cigarette smoke), negative control (no treatment), O1, O2, and O3 (exposed to cigarette smoke and Kawista fruit sonde at doses O1=0,5, O2=0,6, and O3=0,7 g/kg BW). Data were analyzed using ANOVA one analysis of variance and LSD test.Results: Kawista fruit given preventively at doses of 0,6 and 0,7 g/kg BW could prevent the activation of lung alveolar macrophages in rats exposed to cigarette smoke (p=0,000). The lowest number of alveolar macrophages was seen at a dose of 0,7 g/kg BW.Conclusion:  Kawista fruit inhibited the increase in the number of alveolar macrophages and improved the lung histopathology of Wistar rats exposed to cigarette smoke. 
Proporsi Ikan Bandeng dan Puree Kacang Merah dengan Penambahan Daun Bawang pada Produk Milk Fish Taro Crispy Mochammad Herlanda Agung; Any Sutiadiningsih; Asrul Bahar; Ita Fatkhur Romadhoni
Journal Innovation In Education Vol. 2 No. 3 (2024): September : Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v2i3.1622

Abstract

Milk Fish Taro Crispy is an innovation product that dirposes by mixing milkfish meat and red bean puree with the addition of leeks and then steaming. Milk fish Taro crispy made from milkfish, red beans and green onions. including shape, color, and taste, and determine the nutritional content of milk fish Taro crispy products. assisted by observation sheets of 0-15cm line assessment. The data were analyzed using two-Way ANNOVA. The test results showed that there is an influence of color and flavor; there is no influence on The Shape of milk fish Taro crispy products; has a nutritional content of Protein by 12.65%, carbohydrates by 46.05%, fat by 4.08%, water content by 36.75%, and ash by 0.65%. 1. It is necessary to conduct advanced research on the best products for safe and innovative packaging for consumers. 2. Further research on the organoleptic properties of textures is needed. 3. This study only knows part of the nutritional content of the product so that further tests need to be carried out to determine the overall nutrition 4. This study does not calculate the cost of raw materials needed to make milk fish Taro crispy , so it is necessary to calculate the cost of calculating the cost of raw material products.
Pengaruh Konten dan Promosi Food Vlogger @Kokobuncit terhadap Minat Kuliner di Kalangan Mahasiswa Tata Boga Unesa Chairunnisa A.H.P, Vanya; Handajani, Sri; Kharnolis, Mein; Romadhoni, Ita Fatkhur
Da'watuna: Journal of Communication and Islamic Broadcasting Vol 4 No 2 (2024): Da'watuna: Journal of Communication and Islamic Broadcasting
Publisher : Institut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/dawatuna.v4i2.5615

Abstract

This research aims to determine (1) the influence of food vlogger @kokobuncit's content on culinary interest among UNESA culinary students, (2) the influence of food vlogger @kokobuncit's promotion on culinary interest among UNESA culinary students, (3) the influence of content and promotion food vlogger on culinary interest among UNESA culinary students. This research uses a survey method with a questionnaire data collection instrument via Google Forms. The subjects of this research are active students of the UNESA Culinary Education Bachelor's study program who meet the criteria, namely domiciled in Surabaya, aged 19-23 years, understand culinary, follow the @kokobuncit account or have watched food vlogger content @kokobuncit, and follow culinary trends in Surabaya via the @kokobuncit account. The number of respondents to this research was 50 people. The data was processed using multiple regression analysis for partial tests and simultaneous tests. The research results showed that: (1) the content of food vlogger @kokobuncit had an effect on culinary interest with a value of 4.430; (2) promotion of food vlogger @kokobuncit influences culinary interest with a value of 2.608; (3) content and promotion of food vlogger @kokobuncit simultaneously influence culinary interest with a value of 42.146 and an R square value of 0.642 or an influence size of 64.2%. Keywords: content, food vlogger, promotion, Instagram, culinary interest
Inovasi Kue Nastar Dengan Substitusi Tepung Singkong (Manihot Esculenta) Dan Penambahan Bubuk Daun Kelor (Moringa Oleifera) Ardiningtyas, Cantika Shinta; Romadhoni, Ita Fatkhur; Sutiadiningsih, Any; Dewi, Ila Huda Puspita
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.7179

Abstract

Kue nastar ialah jenis kue kering yang dibuat dari tepung terigu, gula halus, margarin, dan kuning telur yang diisi dengan selai buah nanas. Ketergantungan Indonesia pada produk terigu impor mengakibatkan harga terigu dipasaran terbilang tinggi, sehinga perlu dilakukan pengurangan penggunaan terigu sebagai bahan utama dalam pengolahan kue nastar dengan subtitusi bahan pangan lokal seperti tepung singkong dan bubuk daun kelor. Penelitian ini menggunakan subtitusi tepung singkong sebanyak 75% dan 100% dan penambahan bubuk daun kelor 3g, 5g, dan 7g. data didapatkan melalui teknik uji organoleptik, selanjutnya dioleh menggunakan uji one way anova dan uji lanjutan duncan. Untuk mengetahui kandungan proximat, vitamin C, dan antioksidan dilakukan uji laboraturium pangan. Perhitungan harga pokok produksi dihitung dalam 1 resep yang menghasilkan 500 gram nastar.  Hasil menunjukkan 1Kue nastar dengan substitusi tepung singkong dan penambahan bubuk daun kelor terbaik dari uji organoleptik diperoleh dari 75% substitusi tepung singkong dan 3 gram penambahan bubuk daun kelor. 2Kue kandungan gizi substitusi tepung singkong dan 3 gram penambahan bubuk daun kelor memiliki kadar abu 1,12%, protein 6,08%, lemak 3,81%, karbohidrat 53,10%, vitamin C 16,55 mg/100g dan antioksidan 123,60 mg/100g. 3Harga pokok produksi kue nastar dengan substitusi tepung singkong dan penambahan bubuk daun kelor adalah Rp 106.856,-
Hubungan Tingkat Pengetahuan dan Sikap dengan Praktik Personal Hygiene Penjamah Makanan di Cafe Proof.Co Mojokerto Shavira Nursifa; Choirul Anna Nur Afifah; Sri Handajani; Ita Fatkhur Romadhoni
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 3 (2024): Juli : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i3.460

Abstract

Personal hygiene in food handlers is the key to success in safe and healthy food processing. One of the factors that affect the personal hygiene practices of food handlers is the level of knowledge and attitude. This study aims to determine the relationship between the level of knowledge and attitudes and the practice of personal hygiene of food handlers in cafes Proof.co Mojokerto. This study is a quantitative research using a cross-sectional approach. The respondents in this study were 9 people. Data were collected using knowledge instruments, attitude questionnaires and observation sheets. The data analysis used was a spearman rank correlation test to determine the relationship between knowledge level and attitude with the personal hygiene practices of food handlers. The results of this study showed that there was a relationship between knowledge level (p-value 0,005) and personal hygiene practices and no relationship between attitude (p-value 0,075) and personal hygiene practices. The conclusion of this study is that there is a relationship between the level of knowledge and the practice of personal hygiene and there is no relationship between attitude and the practice of personal hygiene of food handlers at Cafe Proof.co Mojokerto.
Analisis Mutu Produk Sweet Bread Untuk Hidangan Breakfast di Fairfield By Marriott Surabaya Ayu Sekar Nurani; Niken Purwidiani; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 3 (2024): Juli : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i3.486

Abstract

This research was conducted at Fairfield by Marriott Surabaya in February – June 2024. The focus of this research was to determine the quality of sweet bread. This research uses theories from experts who study sweet bread, sweet bread quality, and organoleptic tests. The method used in this research is a quantitative method with a descriptive approach, using observation techniques with organoleptic tests in terms of volume, crust color, crust texture, pores, moisture, shape, aroma, taste, and level of preference and documentation in the form of a standard recipe. , the process of making and serving sweet bread. The data collection technique used was organoleptic test sheets and documentation, data analysis used was percentage. The final results of this research show that product quality in terms of volume, 60% of panelists chose to expand 3 times. crust color, as many as 54% of panelists chose brownish yellow, crust texture as many as 60% of panelists chose thin & dry, pores, as many as 40% of panelists chose quite small and uneven, humidity as much as 80% of panelists chose quite moist, the highest form of assessment in the roti boy variant was 73% of the panelists, the highest taste of the roti boy variant was 73% of the panelists, the highest aroma of the shredded variant was 77% of the panelists, and the highest level of preference for the cheese variant was 50% of the panelists. Improvements can be made through the quality of ingredients, manufacturing processes and storage of sweet bread.
Inovasi Pembuatan Pempek Lenjer Ikan Bandeng (Chanos chanos), dan Puree Kacang Tunggak dengan Penambahan Jamur Tiram Yurieta Deillena Riswanda; Any Sutiadiningsih; Asrul Bahar; Ita Fatkhur Romadhoni
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 4 (2024): Oktober : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i4.665

Abstract

This study uses experimental methods that aim to determine the interaction, proportion, addition, level of preference, and nutritional content in Pempek lenjer milkfish (Chanos chanos), and cowpea Puree with the addition of Oyster Mushrooms. covering organoleptic properties (shape, color, texture, aroma, and taste) in this type of research is experimental. Data collection techniques using observation methods. The independent variable of this study is the proportion of milkfish and cowpea puree (80%:20%, 70%:30%, and 60%:40%) as well as the addition of oyster mushrooms (20% and 10%). The dependent variable of the study was organoleptic sifaft. Control variables of this study include the type of material, equipment, and processing techniques. the best proportion of organoleptics was obtained from the treatment of 143 with very suitable characteristics. all criteria for assessing the best results in the assessment of preferences are found in treatment 143. The results of laboratory analysis of nutrient content of pempek lenjer 80%: 20%, 30% carbohydrate content of 44.65%, fat content of 3.40%, protein content of 11.05%, fiber content of 2.61%, ash content of 0.14%, and water content of 37.85%.
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