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All Journal Jurnal Gizi dan Pangan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Biospecies Jurnal Sains dan Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Jurnal Ilmiah Mandala Education (JIME) JISIP: Jurnal Ilmu Sosial dan Pendidikan JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Syntax Idea Community Engagement and Emergence Journal (CEEJ) jurnal syntax admiration Jurnal Ilmiah Wahana Pendidikan Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Devotion: Journal of Research and Community Service Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Journal of Comprehensive Science JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Cerdika: Jurnal Ilmiah Indonesia Student Research Journal Advances In Social Humanities Research
Rusilanti Rusilanti
Universitas Negeri Jakarta
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Pengaruh Perbandingan Ikan Pada Pembuatan Getas Bangka Terhadap Kandungan Protein Dan Daya Terima Konsumen Novita, Sri Ayu; Rusilanti, Rusilanti; Yulianti, Yeni
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 3.A (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh perbandingan ikan kembung dan ikan tenggiri pada pembuatan getas Bangka terhadap kandungan protein dan daya terima konsumen. Penelitian ini menggunakan tiga formulasi perbandingan ikan, yaitu: sampel 149 (30% ikan kembung : 70% ikan tenggiri), sampel 412 (40% ikan kembung : 60% ikan tenggiri), dan sampel 376 (50% ikan kembung : 50% ikan tenggiri). Uji daya terima dilakukan oleh 30 orang panelis mahasiswa Pendidikan Tata Boga Universitas Negeri Jakarta. Hasil uji daya terima menunjukkan bahwa tidak terdapat pengaruh signifikan dari perbandingan ikan terhadap penerimaan konsumen, namun sampel 149 (30% ikan kembung : 70% ikan tenggiri) merupakan formulasi yang paling disukai panelis. Uji kandungan protein dilakukan dengan metode One Way ANOVA dengan hasil pada sampel kontrol memiliki kadar protein tertinggi (9,79 g), diikuti sampel 149 (9,59 g), 376 (8,87 g), dan 412 (8,77 g). Hasil tersebut menunjukkan bahwa terdapat pengaruh signifikan dari perbandingan ikan terhadap kandungan protein pada produk getas Bangka. Uji lanjut menggunakan Duncan menunjukkan bahwa kandungan protein pada sampel kontrol dan sampel 149 berbeda nyata dibandingkan dengan sampel 412 dan 376. Berdasarkan hasil penelitian, formulasi dengan komposisi 30% ikan kembung dan 70% ikan tenggiri (sampel 149) direkomendasikan karena memiliki tingkat kesukaan tertinggi dan kandungan protein yang lebih tinggi dibanding kedua sampel lainnya.
Pengembangan Media Flipbook Tentang Gizi Remaja Untuk Pencegahan Stunting Defi Iqfirli; Nur Riska; Rusilanti Rusilanti
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 4.A (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Penelitian ini bertujuan untuk memperoleh media flipbook sebagai sarana edukatif tentang stunting pada remaja putri dan memperoleh nilai kelayakan media flipbook. Metode penelitian yang digunakan yaitu Research and Development (R&D) dengan model pengembangan 4D Thiagarajan dan memiliki empat tahap, yaitu define, design, develop, dan dessiminate. Teknik analisis data pada penelitian dan pengembangan ini berupa deskriptif kualitatif. Flipbook ini telah melewati tahap validasi oleh beberapa ahli dengan persentase penilaian sebesar 80% untuk aspek materi, 80% untuk aspek bahasa, dan 83% untuk aspek media. Hasil uji coba yang dilakukan bertahap pada remaja putri di Kabupaten dan Kota Kupang, Nusa Tenggara Timur mendapat persentase penilaian 87% untuk hasil uji coba one to one, 81,4% untuk hasil uji coba small group, dan 84,2% untuk hasil uji coba field group. Hasil perhitungan data skor respon remaja putri terhadap flipbook yaitu 83,1%, dengan katagori sangat kuat atau diterima dengan positif. Berdasarkan hasil penelitian, dapat disimpulkan bahwa pengembangan flipbook tentang pengetahuan stunting pada remaja putri dinyatakan layak untuk digunakan dan dipublikasikan untuk masyarakat umum maupun digunakan secara langsung oleh remaja putri dalam kegiatan edukasi kesehatan.
Influence Of Problem Based Learning (Pbl) Model On Increasing Students' Knowledge Of Functional Food Processing Systems aftah simah bengi; Rina Febriana; Rusilanti Rusilanti
Jurnal Ilmiah Mandala Education (JIME) Vol 11 No 3 (2025): Jurnal Ilmiah Mandala Education (Agustus)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i3.9250

Abstract

This study aims to analyze the effect of the application of the Problem Based Learning (PBL) model on improving students' knowledge on the material of functional food processing systems at SMAN 5 Tangerang Regency. The PBL stages carried out include problem orientation, organization for learning, investigation guidance, presentation of results, evaluation of problem solving carried out in 2 meetings. The research method applied is quantitative through a quasi-experimental design with a nonequivalent control group type. The sample was divided into two class groups, namely the experimental class and the control class through a purposive sampling technique with the basic criteria of classes with the same average academic value. The data collection applied was a test instrument with a multiple choice of 20 questions. Based on the results of the descriptive test, the experimental class's score was higher than the control class. This finding was strengthened by a paired sample t-test statistical test which obtained a sig value <0.05 which stated that PBL learning increased students' knowledge. The results of the independent t-test obtained a sig value of 0.000 <0.05. These results indicate a significant difference between the post-test results of students in the experimental class and the control class. The N-Gain Score calculation also showed an increase of 59.75% in the experimental class and 23.98% in the control class. Based on these results, it can be concluded that the PBL model is moderately effective in improving students' knowledge of functional food processing systems. Therefore, the results of this study can be used as input for educators in efforts to improve student knowledge through the use of the PBL model in classroom learning.
Perfect Fruit Jam Formulation (Dillenia Philippinensis) on Consumer Acceptance and Nutritional Content Muhamad Yanuar Ihsan; Rusilanti; Nur Riska; Wiguna Rahman
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 10 No 3 (2026): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (Juli)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/wresez50

Abstract

This study was conducted to analyze the effect of sugar addition formulation on physical quality, consumer acceptability, and nutritional content of Sempur fruit jam. This study was conducted at the Food Processing Laboratory of the Culinary Arts Education Study Program, Faculty of Engineering, Jakarta State University. The study period began in July 2024 to March 2025. The research method used was an experimental method. The research sample used was Sempur fruit jam with added sugar with a percentage of 10%, 12%, and 14% which was then assessed for acceptability through organoleptic (hedonic) tests to 30 semi-trained panelists with assessment aspects including color, aroma, taste, and texture. Data analysis for organoleptic tests used the Friedman test, while nutritional content including water content and vitamin C content was tested in the laboratory. Based on the results of the organoleptic test, there was no significant effect of differences in the percentage of added sugar (10%, 12%, and 14%) on consumer acceptability in the aspects of color, aroma, texture, sweetness, and sourness. However, descriptively, the addition of 14% sugar tended to be preferred by panelists in all aspects. The results of the nutritional content test showed a tendency for water content to decrease as sugar concentration increased, with the lowest average being at 14% (1.55%). In the vitamin C test, statistical results showed that the formulation did not have a significant effect. Researchers recommend utilizing sempur fruit as an innovative jam product to support local food diversification.        
Cornflour Substitute Onion Sticks: Physical and Sensory Quality Adinda Mutiara Dewi; Nur Riska; Rusilanti Rusilanti
Jurnal Ilmiah Mandala Education (JIME) Vol 12 No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.9625

Abstract

This research aims to examine the effect of corn flour (Zea mays L.) substitution on the physical and sensory qualities of onion sticks as an alternative to partially replacing wheat flour. The study was carried out experimentally with three levels of corn flour substitution: 20%, 30%, and 40%. Physical tests included expansion power, thickness, and crispness; while sensory evaluation assessed color, aroma, taste, texture, and thickness. ANOVA test results showed significant effects on expansion power, thickness, and crispness. The Kruskal- Wallis test revealed that the level of corn flour substitution significantly affected thickness, while color, margarine aroma, savory taste, corn flavor, and texture were not significantly influenced. The Tukey test indicated that 20% substitution produced the best thickness quality. These findings suggest that corn flour substitution up to 20% can produce onion sticks with good physical and sensory quality, and support food diversification efforts based on local ingredients to reduce dependence on imported wheat flour.
Relationship Of Eating Frequency And Dietary Patterns With BMI Among Culinary Students At Universitas Negeri Jakarta Ambar Maariyah Septianingsih; Rusilanti Rusilanti; Nur Riska
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11724

Abstract

Background: University students’ eating frequency and dietary patterns remain varied and do not fully comply with balanced nutrition guidelines, potentially increasing the risk of nutritional problems. Objective: To analyze the relationship between eating frequency, dietary patterns, and Body Mass Index (BMI) among Culinary students at Universitas negeri Jakarta. Methods: This quantitative correlational study used a cross-sectional design involving 147 students selected through proportionate stratified random sampling. Eating frequency was assessed using the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), while dietary patterns were measured using Food Recall. Data were analyzed using Spearman’s rank correlation and ordinal logistic regression. Results: No significant relationship was found between the frequency of energy (p=0.125), protein (p=0.140), and fat intake (p=0.516) and BMI. However, carbohydrate intake frequency was significantly associated with BMI (p=0.004). Dietary patterns of energy (p=0.001), carbohydrate (p=0.036), protein (p=0.001), and fat intake (p=0.026) were significantly associated with BMI. Carbohydrate intake pattern was identified as the strongest determinant, increasing the likelihood of BMI variation by 2.94 times. Conclusion: Carbohydrate intake frequency and dietary patterns of energy, carbohydrate, protein, and fat were significantly associated with BMI. Recommendation: Nutrition education programs on healthy eating frequency and dietary patterns should be strengthened among university students.
PENGEMBANGAN MEDIA PEMBELAJARAN E-MODUL BERBASIS FLIPBOOK PADA MATERI KALDU Annisa Nur Kwan Imasithoh; Rina Febriana; Rusilanti Rusilanti
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 7.A (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan mengembangkan dan menguji kelayakan media pembelajaran berbasis flipbook pada materi kaldu untuk peserta didik kelas X program keahlian Kuliner. Model pengembangan yang digunakan adalah DDD-E (Decide, Design, Develop, Evaluate). Tahap decide meliputi analisis permasalahan peserta didik, kebutuhan media, analisis konsep, dan perumusan tujuan pembelajaran. Tahap design menghasilkan rancangan flowchart, storyboard, GBIM, dan JM sebagai acuan pembuatan produk. Tahap develop dilakukan melalui penyusunan materi, pengambilan foto proses pembuatan kaldu, perancangan tampilan, konversi dokumen ke PDF, serta pembuatan flipbook melalui Heyzine yang dilengkapi QR Code dan evaluasi berbasis Wayground. Tahap evaluate mencakup validasi ahli dan uji coba peserta didik. Hasil validasi ahli materi, media, dan bahasa menunjukkan kategori sangat layak. Uji one-to-one memperoleh nilai 98,1%, uji small group 95,3%, dan uji field test 94,5%, seluruhnya dalam kategori sangat layak. Dengan demikian, media flipbook yang dikembangkan dinyatakan layak digunakan sebagai sumber belajar pendamping yang menarik, mudah diakses, dan mendukung pemahaman peserta didik
Peningkatan Pengetahuan Mahasiswa Pendidikan Tata Boga Melalui Penerapan Media Video Tutorial Minuman Mocktail pada Mata Kuliah Tata Hidang Naomi Risdame Gultom; Rusilanti Rusilanti; Yeni Yulianti
Cerdika: Jurnal Ilmiah Indonesia Vol. 4 No. 7 (2024): Cerdika: Jurnal Ilmiah Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/cerdika.v4i7.826

Abstract

Pendidikan Tata Boga merupakan salah satu program studi yang mempelajari tentang seni memasak dan penyajian makanan. Salah satu materi penting dalam Pendidikan Tata Boga adalah mata kuliah Tata Hidang yang mempelajari tentang teknik penyajian makanan dan minuman agar menarik dan sesuai dengan estetika. Minuman mocktail merupakan salah satu jenis minuman yang sering disajikan dalam berbagai acara. Penelitian ini bertujuan untuk menilai peningkatan pengetahuan mahasiswa Pendidikan Tata Boga mengenai minuman mocktail setelah penerapan media video tutorial dalam pembelajaran tata hidang. Teknik pengumpulan data yang digunakan adalah dengan menggunakan instrumen soal tes pilihan ganda berupa pre-test dan post-test. Teknik analisis data pada penelitian ini adalah uji persyaratan analisis, uji analisis data, dan hipotesis statistik. Hasil penelitian menunjukan bahwa penerapan media video tutorial minuman mocktail berhasil meningkatkan pengetahuan mahasiswa Pendidikan Tata Boga dalam kategori sedang. Hasil perhitungan menggunakan skala likert didapatkan hasil 85,91% (sangat baik), artinya mahasiswa setuju pembelajaran menggunakan video tutorial efektif untuk meningkatkan pengetahuan. Pembelajaran video tutorial minuman mocktail efektif digunakan pada mata kuliah Tata Hidang sub materi minuman mocktail untuk mengukur peningkatan pengetahuan mahasiswa Pendidikan Tata Boga di Universitas Negeri Jakarta.
Co-Authors aAzzahra, Dinda Abda Abda Adinda Mutiara Dewi Aditia, Hana Rizkia aftah simah bengi Agung Gumelar Akmala, Nazia Alsuhendra Alsuhendra Ambar Maariyah Septianingsih Anggraini, Suni Putri Annis Kandriasari Annis Kandriasari Annisa Nur Kwan Imasithoh Ari Fadiati Artanti, Gupri Devi Aulia Aufan Abdurrahman Azizah, Amanda Nurul Clara Meliyanti Kusharto Cucu Cahyana Dahlia, Mutiara Dalia Sukmawati Defi Iqfirli Devi Artanti, Guspri Dewi, Adinda Mutiara Dhian Priyan Raga Ekawati S. Wahyuni Farihah, Nuraina Fauzan, Azmi Fika Yulianti Fasha Fiki Adi Saputra Guspri Devi Artanti Hamiyati, Hamiyati Hendrawan, Rina Febriana Heradianti, Nova Hermawan, Putri Jasmine Agustina Irwan Irwan Iskandarsyah, Chandra Muhammad Jasmine, Andalusia Aisyah Kamaliah, Fitri Kandriasari, Annis Khasanah, Imawaty Nur Kurniawati, Syavira Liyana, Nina M. Yogi Riyantama Isjoni Magdalena, Kristina Magvira Zawiyah, Aurelia Mariani Mariani Mariani Medita, Havana Zahra Muhamad Yanuar Ihsan Muhammad Yusron Maulana El-Yunusi Muhariati, Metty Mutiara Dahlia Mutiara Fajri Naomi Risdame Gultom Novita, Sri Ayu Nur Riska Nur Riska Nur Riska Nurannastasya, Cantika Nurlaila Abdullah Mashabi, Nurlaila Abdullah Prabawati, Melly Puteri, Dhea Yuwono Putri, Aliana Rahminia, Anggi Raihanah, Rana Rifda Khalilah Rachman Rina Febriana Rina Febriana Rizawati, Rizawati Rubi Isfahani, Wita Sachriani Sachriani Sachriani, Sachriani Safira Azzahra Safira Salsabila Safira Salsabila Salihanisa, Karima Salsa Belladinna Putri Utami salsabila, safira Salsabila, Uli Salwina Maharani Suryanto Sari, Putri Salsabila Indra Sulistyowati Sulistyowati, Sulistyowati,, Sulistyowati Sutanto, Leovando Ulya, Aisyah Qonita Uswatun Hasanah Utami, Reiza Suzan Utami, Salsa Belladinna Putri Wiguna Rahman Yeni Yulianti Yeni Yulianti Yulianti, Yeni Zahra Hasiba Mukti Zakiah, Azzahra