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All Journal Jurnal Penelitian dan Evaluasi Pendidikan JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Jurnal Kompetensi Teknik Lembaran Ilmu Kependidikan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Teknobuga : Jurnal Teknologi Busana dan Boga Food Science and Culinary Education Journal KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL PENDIDIKAN TAMBUSAI Jurnal Pendidikan Tata Boga dan Teknologi TEACHING : Jurnal Inovasi Keguruan dan Ilmu Pendidikan Jurnal Sains Boga PREDIKSI (Profesi Pendidikan Indonesia) Journal of Creative Student Research Bookchapter Pendidikan Universitas Negeri Semarang EDUCATIONAL: Jurnal Inovasi Pendidikan dan Pengajaran Jurnal Bina Desa Journal of Vocational and Career Education Food Science and Culinary Education Journal
Saptariana
Universitas Negeri Semarang
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PEMBUATAN MODUL PRAKTIKUM PADA MATA KULIAH BAKERY di PROGRAM STUDI PENDIDIKAN TATA BOGA UNIVERSITAS NEGERI SEMARANG Marie Curie Habibah; Saptariana; Asih Kuswardinah; Pudji Astuti
Jurnal Sains Boga Vol 6 No 1 (2023): Jurnal Sains Boga Volume 6 Nomor 1, Mei 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.1.01

Abstract

The practical module is one of the teaching materials, used as a guide for students. In this research, an easy, effective, and efficient practical module will be made so it can be used as a reference for practicel bakery subject in Food Science and Culinary Education Study Program at UNNES. In this research we used Research and Development (R&D) methods. With the development method developed by S. Thiagarajan et al, namely the four-D (4D) development method which consists of define, design, develop, and disseminate. The data collection technique was carried out by conducting FGDs with a material expert also a media expert to get some knowledge in order to the practical module being made properly. After the module being completed, validation will be carried out through questionnaires to three material experts and 3 media experts, which thoroughly documented. The analytical method used in this research were the aiken validity test and interrater reliability test using the Intraclass Correlat Coefficients (ICC) reliability. The results of the aiken validity test based on media experts were 0,84 with the criteria for a valid assessment having high validity. Meanwhile the results of the aiken validity test for material experts were 0,72 with the criteria for a valid assessment having moderate validity. The results of the media expert's ICC reliability test were 0,729, interpreted as the rater's agreement was quite good (moderate), and the results of the material expert ICC reliability test were 0,763, meaning that the rater agreement was good. The overall average value obtained identifies that the bakery practical module is "appropriate" to be used as a learning media because the overall average eligibility standard is categorized as "Good".
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.
Perbedaan Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Terhadap Kualitas Inderawi Kesukaan dan Kandungan Protein : Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Kisworo, Firstia Artisantika; Saptariana; Bambang Sugeng Suryatna; Octavianti Paramita
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.03

Abstract

In this research, the use of jack beans will be used as an ingredient in making analog meatballs, in order to determine the sensory quality, preferences and protein content of analog meatballs. The aim of this research was to find out the differences in sensory quality, people's preferences and the nutritional content of protein contained in analog meatballs substituted for jack bean flour with percentages of 0%, 10%, 20% and 30%. The experimental design uses a single factor completely randomized design (CRD) experimental design. The data collection method for testing people's preferences uses 80 untrained panelists and is analyzed using the mean. The protein content test was carried out using the Kjeldahl method in the laboratory. The highest results in the sensory test showed a score of 4.1 in the texture aspect, 4.2 in the aroma aspect, 4.5 in the taste aspect, and 4.3 in the flavor aspect. The highest people's liking test results were in the texture aspect of 4.5 (liked), the aroma aspect was 4.03 (somewhat liked), the taste aspect was 4.13 (somewhat liked), and the color aspect was 4.08 (somewhat liked). The test results for the protein content of meat basko analog substitute for jack bean flour without treatment (100%:0%) were 17.46%, samples with 10% treatment produced 22.39%, with 20% treatment produced 25.36% and with 30% treatment resulted in 28.32%. Conclusions based on the test results of the preference for meatballs substituted with jack bean flour had the criteria of liking to somewhat liking, and the protein content increased along with the addition of the percentage of jack bean flour.
PENERAPAN PEMBELAJARAN BERDIFERENSIASI MENGGUNAKAN TEACHING AT THE RIGHT LEVEL PADA MATERI SISTEM EKSKRESI KELAS X Saptariana, Marlina; Wijayaningsih, Estu; Saefullah, Asep; Rahayu, Fifi Fatmawati; Avivi, Ami Aviatin
PREDIKSI (PROFESI PENDIDIKAN INDONESIA) Vol 3, No 1 (2023): PREDIKSI (Profesi Pendidikan Indonesia)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/prediksi.v3i1.21232

Abstract

Keberagaman peserta didik menjadikan guru harus memfasilitasi pemenuhan kebutuhan belajar melalui pembelajaran berdiferensiasi. Penelitian ini bertujuan untuk mengetahui penerapan pembelajaran berdiferensiasi dengan menggunakan pendekatan teaching at the right level di sebuah SMA Negri di Kota Serang. Metode yang digunakan dalam penelitian ini adalah penelitian deskriptif menggunakan pendekatan kualitatif. Subjek penelitian adalah kelas XI dengan Teknik pengumpulan data melalui wawancara, observasi dan studi kepustakaan. Pembelajaran berdiferensiasi yang diterapkan melihat pada kesiapan belajar dan gaya belajar peserta didik.  Praktik pembelajaran berdiferensiasi dengan menggunakan pendekatan teaching at the right level menunjukkan peningkatan keaktifan belajar peserta didik. Peserta didik mendapatkan perlakuan disesuaikan dengan tingkat kesiapan dan gaya belajarnya sehingga meningkatkan minat dan motivasi dalam belajar.
The Influence of Learning Outcomes of PKK Subjects and Family Environment on Entrepreneurial Interests of Culinary Department Students at SMK Widya Praja Ungaran Fatimah, Cikha Yulia; Saptariana
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.05

Abstract

SMK is vocational school that aims to prepare students to enter the world of entrepreneursip and industry. The entrepreneurship subject that can increase student’s interest in entrepreneurship is PKK subject. Student’s interest in entrepreneurship can also be influenced by te family environment. The purpose of this study was to determine the effect of learning outcomes in PKK subjects and the family environment on the interest in entrepreneurship of class XI students majoring in Culinary partially and simultaneously. This tsudy uses a causal associative research type with independent variabels is learning outcomes in PKK subjects and te family environment, the dependent variable is student’s interest in entrepreneurship. The population of this study was class XI students majoring in Culinary in the SMK Widya Praja Ungaran and using total sampling of 49 students. Data collection techniques usaed documentation and questionnaires. Data anaysis using simple linear regression analysis, multiple linear regression, and coefficient of determination. The results showed that the learning outcomes of PKK subjects had a significant effect on students’ interest in entrepreneurship with a significance value of 0.009<0.05 and a coefficient of determination is 13.6%. There was a significant influence of the family environment on students’ interest in entrepreneruship with a significance value of 0.000<0.05 and a coefficient of determination is 48.7%. Simultaneously, the learning outcomes of PKK subjects and the family environment had a positive and significant effect on students’ interest in entrepreneurship with a significance value of 0.000<0.05 and fcount 26,852>3,20 and a coefficient of determination is 53.9%.
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.
Pemberdayaan Perempuan Melalui Workshop Ecoprint Ibu PKK Desa Dalangan dalam Meningkatkan Kreativitas Megananda Arga Buana; Agus Isdiyanto; Saptariana; Agung Pramana
Jurnal Bina Desa Vol. 7 No. 2 (2025): Vol 7 No 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jurnalbinadesa.v7i2.12077

Abstract

The purpose of this community service activity is to empower women in Dalangan Village through an ecoprint workshop with the target community of PKK mothers. This workshop is designed to improve the creativity and skills of village women in utilizing natural materials for ecoprint products. The community service method applied is training. The community service activity was carried out on Saturday, August 3, 2024 at 16.00 WIB in Dukuh Dalangan, Dalangan, Tulung District, Klaten Regency. The results of the ecoprint training were an increase in the technical skills of mothers in making products. Initially, PKK mothers did not know about ecoprint and had never made ecoprint cloth products. PKK mothers were very enthusiastic in participating in the training from start to finish. With this training, an effective strategy was found to increase the creativity and welfare of women at the village level by making sales.
Co-Authors agung Pramana Agus Isdiyanto Agus Suryanto Amanda, Nafisa Yustika Andini Indah Asnelia Asih Kuswardinah Avivi, Ami Aviatin Azizah Dwi Mahendra BAMBANG SUGENG SURYATNA Bambang Sugeng Suryatna, Bambang Sugeng Berliana Berliana Budhiyanti, Katrin Diyah Ayu Sari Arum Dasih Dwi Asih Sunarwati, Dwi Asih Dwi Budi Santoso Dwi Widjanarko Dyah Nurani Setyaningsih Fatimah, Cikha Yulia Hadromi - Hanna Lestari Hanna Lestari S., Hanna Lestari Hizkia Adi Imas Wilda Zakkia Junita Eki Prastiwi Khusna Aulia Selfyatinova Kisworo, Firstia Artisantika Laila Nurfatmah Luthfiah Sis Nur Halim Marie Curie Habibah Meddiati Fajri Putri Meddiati Fajri Putri Mega Fatimah Rosana Megananda Arga Buana Moch Faizal Rachmadi Moh. Muttaqin Muh Hafizd Muhammad Ansori Muhammad, Ansori Muna, Nilnal Nafila, Dwita Naura Khalisya Ananta Noor Hudallah Nur Aini Halimah Yulianti Nur Aini Setyaningtiyas Nurma Fatunia Azizah Octavianti Paramita Octavianti Paramita Paringga Cantika Putri PUDJI ASTUTI Rahayu, Fifi Fatmawati Reni Mamang Isnawan Rina Rachmawati Rohman, Noor Sabrina Sholihatus Sa&#039;adah Saefullah, Asep Safrida Mutiara Adrin Salsabila, Unik Hanifah Setiyaningsih, Mitta Siti Fathonah Sri Sukamta Sumarno Sumarno Titin Agustina Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wijayaningsih, Estu Yeri Sutopo Yuliana, Erika