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All Journal Cakrawala Pendidikan Pendas : Jurnah Ilmiah Pendidikan Dasar Cakrawala : Jurnal Kajian Manajemen Pendidikan Islam dan Studi Sosial Journal of Vocational and Technical Education (JVTE) Journal of Innovation Research and Knowledge Media Nusantara Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Populer: Jurnal Penelitian Mahasiswa Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Jurnal Bintang Pendidikan Indonesia Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Jurnal Yudistira Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Da'watuna: Journal of Communication and Islamic Broadcasting EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina Jurnal Pendidikan dan Sosial Humaniora Jurnal Riset Sosial Humaniora dan Pendidikan
Sri Handajani
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Social Sciences Transportation Other

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Pembuatan Patty Vegan Berbahan Dasar Tempe dan Sayuran dengan Penambahan Isolat Soy Protein (ISP) Shafiyyatul Rahil; Any Sutiadiningsih; Sri Handajani; Niken Purwidiani
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.v1i4.666

Abstract

This study developed an innovative vegan patty product with a combination of vegetable protein, cauliflower, and soy protein isolate with 3 different proportions: 25g, 35g, and 45g. Organoleptic tests are performed to evaluate the outer color, inner color, shape, aroma, taste, and texture. This study aims to determine the effect of the addition of soy protein isolate on the results so vegan patty made from tempeh and vegetables, comparing the content of making vegan patty with the nutritional content of the best products soy protein isolate and know the selling price of vegan patty made from tempeh and vegetables with the addition of soy protein isolate by using the method of food cost and cost plus pricing. The addition of 25g of isolate soy protein flour has the highest value and stands out with the characteristics of the outer color which is brown, the outer color which is light brown, the aroma of tempeh and vegetables is balanced, the texture is chewy, the savory taste of tempeh and vegetables is balanced, the round shape is quite perfect, from all assessment criteria the best results in the criteria for evaluating liking are in the addition of 25g of isolate soy protein flour. Laboratory analysis of the nutritional content of the best vegan patty which has an energy content of 179.60kcal/100gram, protein content of 14.52%, carbohydrate content of 21.90%, fat content of 2.54%, and fiber content of 4.81%. The selling price of vegan patty products with the addition of soy protein isolate obtained a result of Rp 4,891 / 55 g.
Pengaruh Substitusi Tepung Mocaf dan Penambahan Puree Bunga Telang Terhadap Sifat Organoleptik Roti Kukus Atiqo Mufidatul Khoirun Nisa’; Lucia Tri Pangesthi; Sri handajani; Asrul Bahar
Harmoni Pendidikan : Jurnal Ilmu Pendidikan Vol. 1 No. 3 (2024): Harmoni Pendidikan : Jurnal Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/hardik.v1i3.541

Abstract

Steamed bread with the substitution of mocaf flour and the addition of butterfly pea flower puree is a steamed bread made from wheat flour and substituted with mocaf flour and added with butterfly pea flower puree. This research aims to determine the effect of mocaf flour substitution and the addition of butterfly pea flower puree on the organoleptic quality of steamed bread which includes shape, color, smell, taste and texture. This type of research is a type of experimental research. The experiment was carried out with six types of treatments consisting of 20%, 30% and 40% mocaf flour substitution and the addition of 30% and 40% butterfly pea flower puree. The data collection technique uses instruments in the form of organoleptic tests including shape, color, aroma, taste and texture of steamed bread with six different treatments. The data analysis used was two-way analysis of variance and Duncan's advanced test. The results of the research show 1) the substitution of mocaf flour has an effect on the criteria for shape, color and texture. 2) the addition of butterfly pea flower puree affects the criteria for shape, color, taste and texture. 3) the interaction between the substitution of mocaf flour and the addition of butterfly pea flower puree affects the shape and texture criteria.
Analisis Penerimaan Siswa SD Kelas 5 Tentang Program Bekal Sehat Pada Platform Youtube Animasi Pembiasaan Makan Makanan Sehat dan Bergizi Lailiyah Sufi Faradisah; Niken Purwidiani; Sri Handajani; Asrul Bahar
Maksimal Jurnal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Vol 1 No 6 (2024): Agustus
Publisher : Maximal Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya dan Pendidikan

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Abstract

Penelitian ini bertujuan untuk mengetahui: respon siswa terhadap program bekal sehat pada platform youtube animasi pembiasaan makan makanan sehat dan bergizi sebagai media pembelajaran yang sesuai untuk siswa SD. Metode penelitian ini adalah penelitian deskritif melalui pengolahan data kuantitatif. Teknik pengambilan data melalui kuesioner, Responden peneliti adalah siswa SD Negeri 149 Gresik kelas 5 sejumlah 31 siswa dengan Teknik analisis data deskriptif kuantitatif. Hasil penelitian menunjukan: Penerimaan respon siswa kelas 5 SD terhadap media pembelajaran video animasi dari youtube dengan materi pembiasaan makan makanan sehat dan bergizi dapat dikategorikan “Sangat Baik” dengan presentase rata-rata total 84%, video pembelajaran bisa digunakan dan diterapkan sebagai media pembelajaran pada materi pembiasaan makan makanan sehat dan bergizi bagi siswa SD..
Pengembangan Media Video Animasi “Animaker” Pembuatan Minuman “Color Changing Lemonade” Nadila Ayu Ardiana Putri; Sri Handajani; Nugrahani Astuti; Nurul Farikhatir Rizkiyah
Maksimal Jurnal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Vol 1 No 6 (2024): Agustus
Publisher : Maximal Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya dan Pendidikan

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Abstract

Penelitian ini bertujuan untuk mengembangkan media video animasi animaker pembuatan minuman color changing lemonade. Metode penelitian R&D yang dikembangkan oleh Sugiono. Data yang dikumpulkan berupa penilaian kelayakan media, serta pengambilan respon oleh siswa sekolah menengah. Hasil pengembangan media video animasi animaker ini dianalisis menggunakan hasil rata-rata dari angket penilaian kelayakan. Kelayakan media mendapatkan kategori sangat layak dengan presentase sebesar 90.6% oleh ahli materi, dan 89.6% oleh ahli media. Respon siswa terhadap media video animasi animaker mendapatkan penilaian sangat baik dengan presentase 88.75%. Media video animasi animaker pembuatan minuman color changing lemonade ini dikatakan sangat layak untuk digunakan, dan dapat untuk diimplementasikan untuk kegiatan pelatihan secara langsung untuk peneliti selanjutnya.
Hubungan Pengetahuan Sanitasi Hygiene Terhadap Perilaku Hygiene Penjamah Makanan di Dapur Parigie Novotel Samator Dhea Aprilia Elviranti; Sri Handajani; Nugrahani Astuti; Asrul Bahar
Maksimal Jurnal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Vol 1 No 6 (2024): Agustus
Publisher : Maximal Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya dan Pendidikan

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Abstract

Penelitian ini bertujuan untuk mengetahui ada tidaknya hubungan pengetahuan sanitasi hygiene terhadap perilaku hygiene penjamah makanan di dapur parigie novotel samator. Metode penelitian ini menggunakan kuantitatif dengan pendekatan deskriptif evaluatif. Teknik pengambilan data melalui soal tes ,dan observasi dari perilaku Responden peneliti adalah adalah semua penjamah makanan yang ada di Parigie Hotel Novotel Samator, Surabaya. keseluruhan berjumlah 30 orang penjamah makanan yang terdiri dari commis dan casual cold kitchen dan main kitchen dengan Teknik analisis secara deskriptif yakni dengan bantuan program SPSS (Statistical Package For Social Science). Hasil penelitian menunjukan: bahwa tingkat pengetahuan sanitasi hygiene karyawan pada dapur parigie hotel Novotel Samator berada pada kategori sangat baik. Dibuktikan dengan skor rata-rata yang didapatkan oleh 30 responden tersebut yaitu 74,83. Hasil data lain juga diperoleh dalam penelitian ini, berupa dilakukannya observasi perilaku hygiene pada karyawan dapur parigie hotel Novotel Samator, Hasil observasi yang berisi 20 poin perilaku tersebut, secara statistic menunjukkan bahwa nilai rata-rata perilaku hygiene penjamah makanan memiliki nilai 85,67. Sehingga dapat dikatakan bahwa terdapat pengaruh yang positif dan signifikan antara pengetahuan hygiene terhadap perilaku hygiene penjamah makanan di dapur parigie hotel Novotel Samator.
Pengembangan Media Game Based Learning (GBL) Pada Pembelajaran Dasar Kuliner Siswa SMK Program Keahlian Kuliner Kelas X Shellyna Fidya Silka; Sri Handajani; Niken Purwidiani; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 2 (2023): Juni : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i2.1490

Abstract

This study aims to determine: (1) the result of development of media GBL used in basic culinary learning class X, (2) feasibility of GBL media for basic culinary learning for class X culinary vocational students, (3) Vocational students’ responses to GBL media in basic culinary learning. This research method is R&D with Plomp development model with five stages (prelimenary investigation, design, realization, test;evaluation;and revision, implemented), but due to research limitations, this research was carried out until 4th stage. The media validation involved three material experts and three media experts. The research object is a wordwall game and students responses. The instruments used for the feasibility of the game include material validation, media, and questionnaires to see student responses. As for the technique of data analysis carried out quantitatively. The result showed: (1)the result of the media that had been made in from of a QR code that can be scanned by readers, (2) the result of material and media validation with an average value 77,86% and 88,94% included worth with a little revision and (3) student responses have an average score 89,05% with very good interpretation. This indicates that the development of wordwall game can be used in learning.
Pembuatan Otak Otak Ikan Berbahan Dasar Ikan Cakalang dan Jamur Kuping Adesca Happy Yonafee; Niken Purwidiani; Any Sutiadiningsih; Sri Handajani
CENDEKIA: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Vol. 4 No. 4 (2024): CENDEKIA: Jurnal Ilmu Sosial, Bahasa dan Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/cendekia.v4i4.3319

Abstract

This research is an experiment in making otak-otak cakalang and ear mushroom as a product innovation. This researcher aims to determine; 1) the results of sensory quality including color, aroma, density, taste, and liking; 2) the content of water content, protein, fat, ash and fiber. This research is an experimental research with a factor pattern of comparison of the amount of ear mushrooms and skipjack with 3 treatments, namely (1:5), (1:3), (1:2) with sensory quality assessment by 5 trained panelists and 35 semi trained. Data analysis using Single Anova (one way). The results showed: 1) The proportion of ear mushroom and skipjack fish affects the aroma, taste, density but has no effect on the color of otak-otak cakalang. Otak-otak cakalang made from skipjack and ear mushrooms produce cream-colored products, savory fish aroma, and have a dense density. Products that are well received by panelists are 100:200 ratio which is the amount of 100 grams of ear mushrooms and 200 grams of tuna and, 2) The nutritional content of otak-otak cakalang shows that it has a content per 100 grams of water content of 28.96%, protein 13.87%, fat 4.51%, ash content 0.31% and fiber 2.35%.
Studi Kasus Faktor-Faktor Yang Mempengaruhi Minat Berwirausaha Pada Siswa Kelas XII Tata Boga 2 Di SMK Negeri 6 Surabaya Fadiyah Qiyamulail Abidah; Lucia Tri Pangesthi; Sri Handajani; Romadhoni
Populer: Jurnal Penelitian Mahasiswa Vol. 2 No. 2 (2023): Juni : Jurnal Penelitian Mahasiswa
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/populer.v2i2.861

Abstract

The report on the career paths of alums from Public Vocational High School 6 Surabaya between 2019 and 2022 shows that alums pursuing careers as entrepreneurs are lower than those becoming employees. This study aims to determine the intrinsic and extrinsic factors and their simultaneous influence on the interest in entrepreneurship of 12th-grade students in the Culinary 2 class at Public Vocational High School 6 Surabaya. The research used a descriptive method with a quantitative approach and examined the impact of intrinsic and extrinsic factors, both individually and simultaneously, on student's entrepreneurial interests. The population of this study consisted of 30 students in the 12th-grade Culinary 2 class at Public Vocational High School 6 Surabaya. The data was collected using a validated questionnaire comprising 30 items. Meanwhile, the data analysis technique used was multiple linear regression. The results indicated that intrinsic factors did not influence student's interest in entrepreneurship. Contrarily, the extrinsic factors did have an influence. Furthermore, intrinsic and extrinsic factors simultaneously influence student's interest in entrepreneurship. Therefore, students at Public Vocational High School 6 Surabaya tend to be interested in entrepreneurship due to the encouragement they receive from their environment, including their family, community, and school. Moreover, the student's willingness and interest also played a supporting role. Thus, student's interest in pursuing careers as entrepreneurs can evolve if there is support from all parties.
Penerapan Personal Higiene pada Pengolahan Makanan di Main Kitchen Harris Hotel & Conventions Bundaran Satelit Surabaya Fahmi Haqiqi Ramadhani; Niken Purwidiani; Any Sutiadiningsih; Sri Handajani
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 3 No. 2 (2025): Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/yudistira.v3i2.1650

Abstract

This study aims to determine the application of personal hygiene in food processing in the main kitchen of Harris Hotel & Conventions Bundaran Satelit Surabaya. The type of research used is descriptive quantitative, data collection methods with observation and interviews. The results of the study obtained are from the scope of cleanliness with a percentage of 87% so that it is categorized as very good seen from grooming that runs well such as shaving mustaches, shaving beards, cutting nails when they are long and using an apron when working in the kitchen to maintain cleanliness when processing food. From the scope of habits/behaviors, it gets a percentage of 97% so that it is categorized as very good seen from the use of hand gloves when touching food, not wearing work clothes during the trip then work clothes start to be worn in the locker room before entering the kitchen, using safety shoes when working, washing hands before and after work, using a mask when coughing, using napkins or rags that are used separately such as for cleaning the working table and rags for cleaning plates before serving, not wearing jewelry when working, always washing knives when finished to avoid contamination. From the health sector, the percentage of 80% is categorized as very good, seen from the provision of sanitation hygiene training, especially personal hygiene and medical check-up examinations.
Pengaruh Substitusi Maizena dan Penambahan Puree Kelor (Moringa oleifera lam) Terhadap Sifat Sensori Sosis Gurame Fibta Ika Agustin; Sri Handajani; Niken Purwidiani; Lucia Tri Pangesthi
Jurnal Ilmiah Dan Karya Mahasiswa Vol. 3 No. 1 (2025): JURNAL ILMIAH DAN KARYA MAHASISWA (JIKMA)
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jikma.v3i1.2975

Abstract

The sausages available on the market today from beef, chicken, and fish sausages contain little nutritional content. To increase and increase the nutritional content of sausages, you can use an animal protein source with high nutritional content, namely carp. In this study, carp sausage will be created with cornstarch substitution and the addition of moringa puree which has a high nutritional content to improve nutrition in sausages. The purpose of this study is to determine the effect of cornstarch substitution and the addition of moringa puree on the sensory properties of carp sausage. The research method used was in the form of a preference test with 30 panelists. The samples to be studied are 6, namely with 25% and 50% cornstarch substitution and the addition of 5%, 10%, and 15% moringa puree. The data results will be analyzed with two-way anova and Duncan tests. The results of the analysis showed that the best product was with 25% cornstarch substitution and 15% moringa puree.
Co-Authors Achmad Ridwan Ariyantono Adesca Happy Yonafee Adinda Putri Cahyani Alexander, Rendy Jhonatan Andika Kuncoro Widagdo Annisa Nur'aini Annisa Nur’aini Any Sutiadiningsih Asrul Bahar Atiqo Mufidatul Khoirun Nisa’ Aulia Bayu Yushila Chairunnisa A.H.P, Vanya Choirul Anna Nur Afifah Delya Anggi Ratnaningtyas Deni Tirta Pawana Putra Dewi, Mustika Amira Luthfiana Dhea Aprilia Elviranti Dias Kusuma Dewi Diwyacitta Antya Putri Elistiana Wulan Sari Eneng Robi’ah Ery Widar Ariyanto Fadiyah Qiyamulail Abidah Fahmi Haqiqi Ramadhani Fibta Ika Agustin Fitri Komala Sari Hanif Naufal Ahmi Icha Mayrani Purwanti Ignatius Bagus Dewanata Iim Wasliman Ila H.P. Dewi Ila Huda Puspita Ila Huda Puspita Dewi Intan Aprilia Damayanti Ita Fatkhur Romadhoni Januar Trihardi Kingkin Via Febrina Lailiyah Sufi Faradisah Lilis Sulandari Lilis Suliandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela Maesaroh , Martiyono , Martiyono . Mauren Gita Mauren Gita Miranti MEIN KHARNOLIS Mohd Yusof Bin Kamaruzaman Muhammad Al Aziz Putra M Myta Sabrina Wijayanti Nadila Ayu Ardiana Putri Nahdliyah Hita Pratiwi Niken Purwadiani Niken Purwidian NIken Purwidiani Nugrahani Astuti Nur Her Riyadi Parnanto Nurul Farikhatir Rizkiyah Nurul Hana Ratna Palupi Nurfatimah Rika Aprilia Rita Sulastini Rizky Nova Prasetya Rohmatin Alifia Arining Romadhoni Romadhoni Romadhoni Salfa Mei Dianawati Shafiyyatul Rahil Shavira Nursifa Shellyna Fidya Silka Viandini, Alfian Pramesthi Dwi Windy Pujiwanti Yuliana Dwi Pratiwi