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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan APTEKINDO Teknobuga : Jurnal Teknologi Busana dan Boga Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Informasi dan Pendidikan Syntax Idea Risenologi Cokroaminoto Journal of Primary Education Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat
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Hubungan Pengetahuan Sanitasi Higiene dengan Keputusan Pembelian Mahasiswa pada Usaha Jasa Boga di Universitas Negeri Jakarta Elda Farah; Ari Fadiati; Nur Riska
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol 1, No 2 (2021): EDISI DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.369 KB) | DOI: 10.24114/jgpkm.v1i2.31108

Abstract

Tujuan dari penelitian ini adalah untuk mempelajari hubungan tingkat pengetahuan sanitasi higiene dengan keputusan pembelian mahasiswa Pendidikan Tata Boga pada usaha jasa boga di Universitas Negeri Jakarta. Variabel bebas yaitu pengetahuan sanitasi higiene dan variabel terikat yaitu keputusan pembelian mahasiswa Pendidikan Tata Boga. Penelitian ini dilakukan di kampus A Universitas Negeri Jakarta pada bulan Maret 2019 hingga Desember 2021. Penelitian ini dilakukan dengan menggunakan metode simple random sampling. Sampel pada penelitian ini adalah 75 mahasiswa dari Pendidikan Tata Boga. Hasil penelitian menunjukkan bahwa rhitung 0,647 maka terdapat hubungan antara pengetahuan sanitasi higiene dengan keputusan pembelian mahasiswa Pendidikan Tata Boga pada usaha jasa boga di Universitas Negeri Jakarta. Pengetahuan sanitasi higiene dengan keputusan pembelian mahasiswa Pendidikan Tata Boga menghasilkan koefisien arah regresi sebesar 0,883 dan menghasilkan konstanta sebesar 36,31 dengan demikian bentuk hubungan antara variabel pengetahuan sanitasi higiene dengan keputusan pembelian mahasiswa Pendidikan Tata Boga memiliki persamaan regresi Ŷ= 36,31 + 0,883X, berikutnya persamaan regresi tersebut menunjukan bahwa setiap kenaikan skor pengetahuan sanitasi higiene akan mengakibatkan kenaikan keputusan pembelian mahasiswa Pendidikan Tata Boga
Pengembangan Multimedia Interaktif Untuk Materi Room Service Syaidina Putri Sikumbang; Yeni Yulianti; Nur Riska
Jurnal Teknologi Informasi dan Pendidikan Vol 15 No 1 (2022): Jurnal Teknologi Informasi dan Pendidikan
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jtip.v15i1.579

Abstract

In order to create optimal learning, learning media with new variations that are interesting but effective and advanced technology are needed. This study aims to develop learning media in the form of interactive multimedia based on Adobe Flash CS6 that is suitable for room service on course restaurant setting and service. This media is developed by research and development (R&D) and using the APPED (Analysis, Planning, Production, Evaluation, Dissiminate) as the development model. The results which is quantitative data are then converted into desctiptive analysis. The validation results by experts such as: 1) media expert the percentage is 99.2% which means that it is excellent quality, 2) by subject expert the percentage is 95% which means that it is excellent quality, 3) by language expert the percentage is 77.5% which means that it is good quality. For student acceptance responses, the percentage is 89.83% which means it is very positive In conclusion this media is validated to be used with good quality
PENGARUH SUBSTITUSI TEPUNG BIT PADA PEMBUATAN BROWNIES KUKUS TERHADAP DAYA TERIMA KONSUMEN Safira Salsabila; Nur Riska; Rusilanti Rusilanti
Syntax Idea 1207-1222
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i8.1971

Abstract

Beet flour is used in the manufacture of steamed brownies to be an alternative as a natural dye, to increase the variety of beet flour products, to reduce the use of wheat flour, and to use beet flour as a functional local food. This study aims to study and analyze the effect of beet flour substitution in the manufacture of steamed brownies on the physical quality and consumer acceptance. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, State University of Jakarta. The time of the research starts from July 2021 to June 2022. The method used in this study is an experimental method. The research sample used was steamed brownies with beet flour substitution as much as 35%, 45% and 55%, then tested on 30 untrained panelists who assessed all aspects. Based on the results of statistical hypothesis testing using the Friedman test, it shows that in all aspects there is no effect of substitution of beet flour as much as 35%, 45% and 55% in steamed brownies on consumer acceptance in terms of color, aroma, sweet taste, beet taste, texture, moistness, and pores. The conclusion of this study is to recommend steamed brownies with 55% beet flour substitution to be developed because it is liked by consumers and optimizes the use of beet flour as a functional local food.
Pengaruh Substitusi Ampas Minyak Klentik pada Pembuatan Snack Bar Terhadap Daya Terima Konsumen dan Uji Laboratorium Proksimat Alya Nur Fajrina; Nur Riska; Mariani
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 2 No. 5 (2022): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v2i5.337

Abstract

The aims of this research was to analyze the substitution of klentik oil dreg’s on snack bar 40%, 60% and 80% of amount percentage on organoleptic aspect as a taste, aroma, textur, color and density with five aspect of assessment each aspect. This research was conducted at the Pastry & Bakery Laboratory of Culinary Education Department, Faculty of Engineering, Jakarta State of University. The panelists of hedonic test in this research are 30 non-active panelist who were the general public. The result of organoleptic test showed that’s substitution klentik oil dregs with 40% and 60% has the similar result of each aspects. With the results of the consumer acceptance assessment of 40% with the aroma aspect with an average of 2.9, the color aspect with an average of 3.2, the taste aspect with an average of 2.3, the texture aspect with an average of 3.9 and the density 1.9. The results of the substitution assessment are 60% for the aroma aspect with an average of 2.77, the color aspect with an average of 2.77, the taste aspect with an average of 2.60, the texture aspect with an average of 3.23 and the density aspect with an average of 2. 3.72 average. The results of the substitution assessment are 80% of the aroma aspect with an average of 2.60, the color aspect with an average of 2.21, the taste aspect with an average of 2.30, the texture aspect with an average of 3.27 and the density aspect with an average of 3 ,60. The result of hedonic test showed that snack bar with 60% substitution of klentik oil dregs is the most preferred to all organoleptic aspects which is classified as like category. Friedman’s test result declared that substitution of klentik oil dregs on snack bar haven’t an effect significantly different on organoleptict aspects such taste, aroma, density, texture and color (?=0,05). Statiscally substitution of klentik oil dregs on snack bar didn’t show significantly resulton each aspect of organoleptict test that it can developed as a modern and healthy snack
Co-Authors Alya Nur Fajrina Annis Kandriasari Ari Fadiati Deckry Ganoma Dita Ajeng Indriati Elda Farah Eliana Prisila Fatimah Khairun Nisa Guspri Devi Artanti Hawa Rihhadhatul Aisy I Gusti Ayu Ngurah Singamurni Mahdiyah - Mariani Muhammad Yusron Maulana El-Yunusi Mutiara Dahlia Rina Febriana Rusilanti Rusilanti Sachriani - Sachriani Sachriani Safira Salsabila Syaidina Putri Sikumbang Wahyuningtyas, Muthia Putri Yati Setiati, Yati Yeni Yulianti