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How Application Ease Affects Buying Interest: ShopeeFood Study among University Students Setiyaningsih, Mitta; Saptariana, Saptariana; Suryatna, Bambang Sugeng; Rachmawati, Rina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.45334

Abstract

Buying interest is impacted by multiple factors, among which perceived ease of use plays a crucial role. This study aims to examine how the perceived ease of using applications affects Universitas Negeri Semarang students' interest in buying food products through ShopeeFood and the extent of its influence. Data collection involved distributing questionnaires to 100 respondents based on specific criteria. The analysis methods utilized comprised descriptive percentage testing and regression analysis. Findings from the descriptive percentage test indicated that the majority of respondents found ShopeeFood easy to use, and their interest in buying through the platform was notably high. Regression analysis revealed a positive and significant relationship between perceived ease of use and buying interest, represented by the equation = 11.702 + 0.402X. This signifies that perceived ease of use has a meaningful impact on buying interest. The R2 value of 40.4% illustrates that perceived ease of use influences 40.4% of the interest in online purchases via ShopeeFood.
Composite Jackfruit Seed Flour: Impact on the Preferences and Nutritional Value of Almond Crisps Nafila, Dwita; Saptariana, Saptariana; Ansori, Muhammad; Astuti, Pudji
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 12, No 1 (2024)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v12i1.45854

Abstract

Almond crisps are classified as cookies or pastries that are round and crunchy in texture. Typically, almond crisps are made from wheat flour. However, Indonesia does not produce wheat flour domestically. The average cookie consumption in Indonesia is 0.40 kg per capita per year. To reduce the reliance on wheat flour, it is important to increase the use of local ingredients as alternatives. Jackfruit seeds are a natural resource that remains underutilized. This experimental study formulated almond crisps using a blend of jackfruit seed flour and wheat flour in ratios of 50%:50%, 60%:40%, and 70%:30%. The study aimed to identify differences in consumer preferences and the nutritional content, including calcium, phosphorus, and protein. Data collection methods included subjective assessment, preference testing, objective assessment, and laboratory analysis. The Kruskal-Walli’s test was used for analysis, followed by the Mann-Whitney test to determine preference differences between the various formulations. Results indicated significant differences in taste, color, smell, and texture preferences. Laboratory tests revealed that higher proportions of jackfruit seed flour increased calcium, phosphorus, and protein content. In conclusion, almond crisps made with jackfruit seed flour and wheat flour are nutritious and suitable for all ages, offering a viable alternative to reduce wheat flour use in Indonesia.
Effectiveness of Edpuzzle-Based Learning Videos in Oriental Food Preparation Amanda, Nafisa Yustika; Sutopo, Yeri; Saptariana, Saptariana
Journal of Vocational and Career Education Vol. 10 No. 1 (2025): July 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jvce.v10i1.31870

Abstract

The low achievement of practical learning in food preparation, particularly in the topic of oriental food management, has been a concern. Previously, oriental food preparation was taught through live demonstrations, as there were no learning videos aligned with the learning achievement standards (CP) and learning objectives (ATP). Additionally, students who were positioned at the back of the class often had difficulty clearly observing the teacher's demonstration. Thus, there is a need for a solution in the form of developing an interactive learning video media based on the Edpuzzle application. This study aims to test the effectiveness of Edpuzzle-based learning videos on psychomotor skills in preparing oriental food. The research method used a quantitative approach with a two-group pretest-posttest design. The instruments used included pre- and post-test assessments as well as an evaluation sheet. Data were analyzed using normality tests, homogeneity tests, T-tests, n-gain tests, and user feedback questionnaires. The results showed that the use of video led to a significant improvement in students' skills, with a moderate effectiveness category based on the N-gain test results. Additionally, user feedback indicated that the video was practical and suitable for use in learning. Based on these results, it can be concluded that the developed learning video is effective as a media tool for teaching oriental food preparation, as evidenced by the improvement in pretest and posttest scores, categorized as moderate. This research is beneficial as a learning medium for culinary students, particularly in the area of oriental food preparation, and can enhance student learning outcomes.
PEMBUATAN KUE KEMBANG GOYANG SUBSTITUSI TEPUNG IPOMOEA BATATAS LINNAEUS TERHADAP KUALITAS INDERAWI, KESUKAAN MASYARAKAT, MAUPUN KANDUNGAN PROTEIN DAN KADAR AIR: PEMBUATAN KUE KEMBANG GOYANG SUBSTITUSI TEPUNG IPOMOEA BATATAS LINNAEUS TERHADAP KUALITAS INDERAWI, KESUKAAN MASYARAKAT, MAUPUN KANDUNGAN PROTEIN DAN KADAR AIR Safitri, Dini; Saptariana, Saptariana; Muhammad, Ansori; Fathonah, Siti
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 10 No 2 (2024): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v10i2.18000

Abstract

Research on kembang goyang cake with substitution of Ipomoea batatas linnaeus (white sweet potato) flour to find out: 1) differences in sensory quality; 2) people's preferences for aspects of color, sweet taste, savory taste, aroma, and texture; 3) protein content and water content. This research consists of stages of sensory quality testing and people's liking tests.  20 somewhat trained panelists carried out the sensory test to assess the quality of the Kembang Goyang cake product, then analyzed using the average and continued with the ANOVA and Tukey tests. Test people's preferences using average analysis. The research results show: 1) there are differences in sensory quality in the aspects of color, sweetness, savory taste, aroma, and texture; 2) the highest average liking in the 0% sample was 4.06 (like), 10% was 4.06 (like), 20% was 4.21 (like), and 30% was 4.18 (like); 3) protein content of 8.12- 27.71% and water content of 0.78- 1.90. This indicates that there are differences in the sensory qualities and people's preferences for the Ipomoea Batatas Linnaeus flour kembang goyang cake. Keywords: Kembang Goyang Cake, People's Favorite, Sensory Quality, Ipomoea Batatas Linnaeus Flour
The Influence of Creative Entrepreneurship Learning Outcomes and Entrepreneurial Motivation on Entrepreneurial Interest of Grade XI Students at SMKN 1 Tengaran Yuliana, Erika; Saptariana, Saptariana; Kuswardinah, Asih; Astuti, Pudji
Food Science and Culinary Education Journal Vol 12 No 1 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i1.65222

Abstract

Abstract. One of the objectives of vocational secondary education is to prepare students to be productive and able to work independently through entrepreneurship. This research was conducted to analyze the influence between PKK learning outcomes and entrepreneurship motivation on students' interest in entrepreneurship. Data collection techniques with documentation and questionnaires were distributed to the sample, namely 246 class XI students of SMKN 1 Tengaran in all majors. The method of analysis using descriptive percentage test and regression test. The results of the descriptive test on the percentage of the PKK learning outcomes variable were in the complete criteria, the variables of motivation and interest in entrepreneurship were in the high category. The results of the regression test found an effect between PKK learning outcomes and entrepreneurship motivation both partially and simultaneously with the equation Y = 49.216 + 0.472 X1 + 0.381 X2, which can be interpreted that PKK learning outcomes have an effect of 47.2% on interest in entrepreneurship and entrepreneurship motivation has an effect of 47.2% 38.1% of interest in entrepreneurship. So after knowing the description of the variable conditions it is suggested that class XI students of SMKN 1 Tengaran together can improve learning outcomes and motivation for entrepreneurship and interest in entrepreneurship so that the goals of vocational high schools (SMK) can be achieved. Keywords: PKK Learning Outcomes, Entrepreneurial Motivation, Interest in Entrepreneurship. Abstrak. Salah satu tujuan pendidikan menengah kejuruan adalah yaitu menyiapkan peserta didik agar produktif dan mampu bekerja mandiri dengan berwirausaha. Penelitian ini dilakukan untuk menganalisis pengaruh antara hasil belajar PKK dan motivasi berwirausaha terhadap minat berwirausaha siswa. Teknik pengumpulan data dengan dokumentasi dan kuesioner yang dibagikan kepada sampel yaitu 246 siswa kelas XI SMKN 1 Tengaran diseluruh jurusan. Metode analisis menggunakan uji deskriptif persentase dan uji regresi. Hasil uji deskriptif persentase variabel hasil belajar PKK berada pada kriteria tuntas, variabel motivasi dan minat berwirausaha pada kategori tinggi. Hasil uji regresi ditemukan pengaruh antara hasil belajar PKK dan motivasi berwirausaha baik secara parsial maupun simultan dengan persamaan Y = 49,216 + 0,472 X1 + 0,381 X2, dimana dapat diartikan bahwa hasil belajar PKK berpengaruh sebesar 47,2% terhadap minat berwirausaha dan motivasi berwirausaha berpengaruh sebesar 38,1 % terhadap minat berwirausaha. Sehingga setelah mengetahui gambaran dari kondisi variabel disarankan untuk siswa kelas XI SMKN 1 Tengaran bersama-sama dapat meningkatkan hasil belajar dan motivasi berwirausaha serta minat berwirausaha agar tujuan sekolah menengah kejurusan (SMK) dapat tercapai. Kata kunci : Hasil Belajar PKK, Motivasi Berwirausaha, Minat Berwirausaha.
Pengaruh Status Sosial Ekonomi dan Penggunaan Smartphone Terhadap Motivasi Belajar Siswa Kelas X dan XI Kuliner SMK Negeri 1 Salatiga Budhiyanti, Katrin; Saptariana, Saptariana; Wahyuningsih, Wahyuningsih
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.03

Abstract

Learning motivation is an incentive that causes learning activities so that the goal is achieved. Socioeconomic status and smartphone usage are external factors that affect learning motivation. The condition of the lower middle to dominant socioeconomic status and students who use smartphones excessively in class X and XI Culinary SMK Negeri 1 Salatiga, therefore the purpose of this study is to find out the condition of socioeconomic status, smartphone use, and learning motivation as well as the influence of socioeconomic status and smartphone use on the learning motivation of class X and XI Culinary SMK Negeri 1 Salatiga. The research method is quantitative with questionnaire data collection techniques. The questionnaire will be tested for validity and reliability, descriptive percentage, classical assumption, and hypothesis test. The results of the analysis showed that there was an effect of socio-economic status on student learning motivation of 12.8%, there was an effect of smartphone use on student learning motivation of 3.8%, and there was an effect of socioeconomic status and smartphone use on learning motivation of 19,9%. The conclusion of the study is that the condition of low socioeconomic status is 60.9%, high smartphone usage is 50.5%, high learning motivation is 93.3%, the effect of socioeconomic status on learning motivation, the effect of smartphone use on learning motivation, and the effect of socioeconomic status and smartphone use on motivation. Research suggestions are that teachers are expected to support students' learning motivation, schools are expected to make policies for the use of smartphones and provide scholarships, parents are expected to monitor students' smartphone use and motivate learning, students are expected to be consistent in using smartphones wisely and increase learning motivation, and researchers are next expected to add other factors that affect learning motivation.
Co-Authors Agus Suryanto Amanda, Nafisa Yustika Asih Kuswardinah Bambang Sugeng Suryatna, Bambang Sugeng Budhiyanti, Katrin Dini Safitri Diyah Ayu Sari Arum Dasih Dwi Asih Sunarwati, Dwi Asih Dwi Widjanarko Dyah Nurani Setyaningsih Hadromi - Hanna Lestari Hanna Lestari S., Hanna Lestari Meddiati Fajri Putri Meddiati Fajri Putri Moh. Muttaqin Muhammad Ansori Muhammad, Ansori Muna, Nilnal Nafila, Dwita Noor Hudallah Nurma Fatunia Azizah PUDJI ASTUTI Rina Rachmawati Rohman, Noor Salsabila, Unik Hanifah Setiyaningsih, Mitta Siti Fathonah Sri Sukamta Sumarno Sumarno Titin Agustina Wahyuningsih Wahyuningsih Yeri Sutopo Yuliana, Erika