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All Journal Jurnal Dedikasi Pendidikan Abimanyu: Journal of Community Engagement Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Lencana: Jurnal Inovasi Ilmu Pendidikan Media Pendidikan Gizi dan Kuliner Student Research Journal Teknobuga : Jurnal Teknologi Busana dan Boga
Lucia Tri Pangesthi
Universitas Negeri Surabaya
Religion Arts Humanities Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Edukasi Dan Pembuatan Jamu Instan Berbasis Home Industry Bagi Masyarakat Yang Terkena Dampak Ekonomi Dalam Masa Pendemik Maure Gitta Miranti Syahrudin; Lucia Tri Pangesthi; Dwi Kristiastuti; Dewi Lutfiati; Rahayu Dewi; Amalia Ruhana
Abimanyu : Jornal of Community Engagement Vol 2 No 2 (2021): Agustus 2021
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1757.184 KB) | DOI: 10.26740/abi.v2i2.12158

Abstract

Pemberlakuan sosial distancing sangat berdampak pada laju usaha kecil dan menengah, yaitu menurunnya pendapatan secara drastis karena mereka tidak dapat berjualan dengan menjajakan dagangannya. Kondisi tersebut masih berlangsung pada saat masa pandemi. Beberapa masyarakat yang terdampak kehilangan mata pencahariannya adalah penjual jamu gerobak/sepeda yang biasa menjual dagangannya dengan berkeliling dan mangkal disuatu tempat. Tujuan PKM ini 1) mengedukasi masyarakat dalam  pengembangan produk jamu, pengemasan, pemasaran berbasis online, dan pentingnya penerapan sanitasi higiene, dan 2) memberikan pelatihan pembuatan jamu instan dengan menerapkan sanitasi higiene. Metode yang digunakan adalah pemberian materi dan pelatihan. Peserta pelatihan adalah kelompok penjual jamu di Sidoarjo sebanyak 5 orang. Hasil dari kegiatan ini adalah 1) edukasi dapat meningkatkan pengetahuan mengenai pengolahan jamu instan, dengan rata-rata 7,8 yang artinya baik; dan 2) Pelatihan pembuatan jamu instan dinyatakan berhasil mencapai tujuan yang diinginkan, yaitu keterampilan dalam pembuatan jamu dengan nilai rata-rata 3,87 yang artinya termasuk kedalam kategori baik. Konsumsi jamu meningkat selama masa pandemi karena memiliki khasiat kesehatan, hal ini menjadi peluang usaha yang baik bagi penjual jamu keliling untuk membuat jamu instan. Implikasi dari kegiatan ini adalah edukasi dan pelatihan pembuatan jamu instan memiliki potensi untuk meningkatkan income generating keluarga.Kata kunci: jamu instan, edukasi, masa pandemi, home industry.
PEMANFAATAN PATI GANYONG (Canna Edulis) PADA PEMBUATAN MIE SEGAR SEBAGAI UPAYA PENGANEKARAGAMAN PANGAN NON BERAS Lucia Tri Pangesthi
Media Pendidikan Gizi dan Kuliner Vol 1, No 1 (2009)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.55 KB) | DOI: 10.17509/boga.v1i1.6277

Abstract

Mie ganyong adalah wujud produk diversivikasi pangan sumber karbohidrat berbasis tepung komposit dari terigu dan pati ganyong. Penelitian ini bertujuan menemukan formula mie ganyong dari tepung komposit, terigu dan pati ganyong dengan penambahan soda abu. Dilakukan eksperimen dengan desain pola factor ganda. Rancangan penelitian terdiri atas sembilan perlakuan terbagi atas tiga perlakuan proporsi tepung komposit (terigu: pati ganyong), yaitu: 70:30; 60:40; 50:50 dan tiga perlakuan proporsi soda abu, yaitu 0,5 %, 0,75 %, 1 %. Metode yang digunakan observasi melalui uji organoleptik dengan panelis ahli sebanyak 15 orang. Data uji organoleptik mie dianalisis dengan anava ganda dengan bantuan program SPSS. Hasil uji Anava ganda menunjukkan (1) proporsi pati ganyong berpengaruh terhadap warna, aroma, kekenyalan, rasa dan kesukaan mie ganyong.; (2) proporsi soda abu berpengaruh terhadap aroma dan kekenyalan, akan tetapi tidak pada warna, rasa dan kesukaan mie ganyong; (3) interaksi antara proporsi pati ganyong dan proporsi soda abu berpengaruh terhadap warna, aroma, rasa, dan kesukaan, akan tetapi tidak pada kekenyalan mie ganyong; (4) hasil penilaian rerata terbaik untuk warna, rasa adalah mie ganyong perlakuan 2 ( proporsi pati ganyong- terigu 30 % : 70 % dan soda abu 0,75 %), untuk aroma adalah mie ganyong perlakuan 1( proporsi pati ganyong- terigu 30 % : 70 % dan soda abu 0,75 %), untuk kekenyalan adalah mie ganyong perlakuan 6 ( proporsi pati ganyong- terigu 40 % : 60 % dan soda abu 1 %), untuk tingkat kesukaan adalah mie ganyong perlakuan 2 (proporsi pati ganyong – terigu 30 % : 70 % dan soda abu 0,75 %) dengan kriteria warna kuning cukup kusam, sedikit berasa dan beraroma ganyong dan cukup kenyal; (5) hasil penilaian kimiawi mie ganyong segar (per 100 gram) dari formulasi dengan komposisi proporsi pati ganyong – terigu, 30 % : 70 %, air 30%, garam 0,8 % dan soda abu 3,75% (dari berat total tepung ) adalah protein kasar 9,5109 %, lemak kasar 0,8361 %, serat kasar 0,3067 %, Ca 0,2792 %, abu 1,3712 %, bahan kering 71, 7447 %, BETN 59,7198 %, ME 2574,63 Kcal/kg.
Hubungan Intensitas Menonton Konten Memasak di TikTok dengan Motivasi Belajar Memasak Remaja Putri di Desa Tulungrejo Dwi Apriliani; Nugrahani Astuti; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Vol. 2 No. 3 (2023): September : Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/sidu.v2i3.1099

Abstract

This study aims to determine whether there is a relationship between the intensity of watching cooking content on TikTok and the motivation to learn cooking for young women in Tulungrejo village. This research is a descriptive research with a quantitative approach. The data collection technique used was a questionnaire distributed to 110 young women in Tulungrejo Village as a sample. Data analysis used the product moment correlation, which previously carried out the prerequisite test using the normality test and linearity test. The results showed 1) the intensity of watching cooking content on Tulungrejo village girls' TikTok with a high intensity of 33%, medium 67% and low 0%. 2) The motivation to learn cooking for young women in Tulungrejo village with high motivation is 76%, medium is 24%, and low is 0%. 3) Based on the results of hypothesis testing with the product moment correlation formula, an r-count value of 0.600 is obtained with an r-table price at a significance level of 5%, namely 0.187 so that 0.600> 0.187. It can be concluded that Ha is accepted and Ho is rejected, so there is a positive relationship between the intensity of watching cooking content on TikTok and the motivation to learn cooking for young women in Tulungrejo village.
PENGEMBANGAN E-MODUL BERBASIS GLIDEAPPS PADA MATERI HIDANGAN PENUTUP DI SMK DHARMA WANITA GRESIK Shofiyah Rahma Maulidiyah Shofiyah Rahma Maulidiyah; Lucia Tri Pangesthi; Asrul Bahar; Niken Purwidiani
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Vol. 2 No. 3 (2023): September : Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/sidu.v2i3.1112

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) hasil pengembangan e-modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 2) kelayakan e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 3) respon siswa terhadap e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik. Penelitian ini merupakan jenis penelitian research and Development (R&D) dengan model pengembangan 4-D (Define, Design, Develop, dan Disseminate). Hasil prototype e-modul hidangan penutup berbasis Glideapps diuji kelayakannya dari aspek materi dan media oleh masing-masing 2 validator ahli materi dan ahli media. Data kelayakan e-modul dan respon siswa dikumpulkan dengan teknik kuisoner secara offline menggunakan angket terbuka berskala likert rentangan 1-5. Adapun subjek penelitian adalah siswa kelas XI Jasa Boga SMK Dharma Wanita Gresik. Teknik analisis data dilakukan secara deskriptif kuantitatif dengan persentase. Hasil penelitian menunjukkan: 1) hasil e-modul diunduh secara online melalui link mencakup materi hidangan penutup, 2) kelayakan aspek materi e-modul mencapai 92% dengan kategori sangat layak, sedangkan kelayakan aspek media mencapai 84% dengan kategori sangat layak, 3) respon siswa terhadap uji coba e-modul mencapai 89% dengan kategori sangat layak. Dengan demikian e-Modul berbasis Glideapps sangat layak digunakan dalam pembelajaran.
Pembuatan Kroket Berbahan Dasar Talas (Colocasia Esculenta) Dan Penambahan Krimer Nabati Dengan Isian Ikan Tongkol Berbumbu Kare Elvira Azmi Nafisah; Lilis Sulandari; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Student Research Journal Vol. 1 No. 4 (2023): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v1i4.516

Abstract

Croquettes are processed products from taro and the addition of vegetable creamer with a filling of tuna with curry spices. The aims of this study were 1) to determine the sensory quality of taro croquettes and the addition of vegetable creamer with cob curry seasoning 2) to determine the nutritional content based on laboratory tests including ash content, water content, protein, fat, and carbohydrates 3) to determine the cost of raw materials for taro croquettes . This type of research is an experiment. Techniques for collecting observational data by means of hedonic quality were carried out by 30 panelists. The independent variable of this research is the amount of creamer added. The dependent variable in this study was the organoleptic properties including shape, color, aroma, texture, taste and overall preference. The control variables in this study are the materials used, the equipment used and the manufacturing procedures. The data analysis technique in this study was a sensory test using a single ANOVA test and Duncan's advanced test. The results showed that 1) there was an effect on the sensory quality of making taro croquettes and the addition of vegetable creamer with curry cob fish filling 2) there was no effect on the production of taro croquettes and the addition of vegetable creamer 3) the selected products contained the same nutrition as or greater in the manufacture Taro croquettes filled with moringa leaves and oyster mushrooms.
KELAYAKAN VIDEO PEMBELAJARAN BERBASIS PLATFORM YOUTUBE PADA MAKANAN PEMBUKA (HOT DAN COLD APPETIZER) TERHADAP PEMAHAMAN SISWA Ayu Indah Mawarni; Mauren Gita Miranti; Lucia Tri Pangesthi; Ita Fatkhur Romadhoni Romadhoni
Jurnal Dedikasi Pendidikan Vol 8, No 1 (2024): Januari 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/dedikasi.v8i1.4286

Abstract

Learning media is related to anything that can be used to convey information in the teaching and learning process so that it can stimulate attention to learning. This study aims to analyze learning videos for appetizers (hot and cold appetizers) in order to find out how appropriate learning videos are used by students and their effect on student understanding in class XI Cullinary at SMK Negeri 2 Jombang taken by random sampling technique. .This study uses a mixed method research type (qualitative and quantitative). Data collection techniques using pre test and post test. The results of the video analysis show that the video that has the highest average feasibility value is video 2 with the title KD.3 Analyzing the appetizer with a percentage of 80% which is then tested on class XI Cullinary. The results of the normality test stated that the pre-test and post-test data in this study were normally distributed because with the Kolmogorov-Smirnov it was known that the exact sig pre-test value obtained 0.11> 0.05 and post-test 0.06> 0.05. found the number 0.56 with df 1 is worth 1 and df2 is worth .120 with a significance level of 0.56 > 0.05 so that the conclusion is that the data is homogeneous. .Hypothesis T test based on the results of the pre-test and post-test using the Kolmogorov Smirnov method states 0.00 <0.05, which means it can be concluded that the use of learning media based on the YouTube platform with the title KD.3 Analyzing appetizers has an influence on student understanding Class XI Cullinary at SMKN 2 Jombang.
Pengaruh Substitusi Tepung Beras Dan Penambahan Puree Wortel Terhadap Tingkat Kesukaan Kue Onde-Onde Ketawa Enrico Putera Subagja; Asrul Bahar; Any Sutiadiningsih; Lucia Tri Pangesthi
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Vol. 2 No. 4 (2023): Desember : Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/sidu.v2i4.1539

Abstract

Onde-onde ketawa cookies with substitution of rice flour and addition of carrot puree is one of the innovations in making dry cakes made from wheat flour with substitution of rice flour and addition of carrot puree. The aim of this research is to find out; 1) the effect of the interaction between the substitution of rice flour and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 2) the effect of rice flour substitution and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 3) the effect of adding carrot puree on the level of liking for onde-onde ketawa cake; 4) the composition of the onde-onde ketawa cake with the substitution of rice flour with the addition of carrot puree is the most preferred. The research method used is an experimental type of research with the substitution of 10%, 20% and 30% rice flour and the addition of 5% and 10% carrot puree. The liking test was carried out on 50 untrained panelists using a questionnaire as a research instrument. The data obtained was then analyzed using the double ANOVA test and the Duncan test as further tests. The results of this research show that; 1) The interaction between the substitution of rice flour and the addition of carrot puree has a significant influence on the level of liking for onde-onde ketawa cakes. 2) vi Substitution of rice flour has an effect on the level of liking for onde-onde ketawa cakes; 3) The addition of carrot puree has an effect on the level of liking of onde-onde ketawa cake. 4) Substitution of 10% rice flour and addition of 10% carrot puree produces the most preferred characteristics of onde-onde ketawa cake.
Inovasi Stik Bawang dengan Penambahan Daun Kelor (Morina oleifera L.) Maulid Nabila; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4040

Abstract

Onion sticks are a snack that is flat, long and resembles a stick and has a distinctive savory taste and crispy texture which is finally processed through frying. Moringa leaves are a plant with a multitude of benefits, including lowering blood sugar levels, controlling inflammation, controlling blood pressure, maintaining healthy growth and brain cells, inhibiting cancer, and increasing body resistance. The research objectives were to determine: 1) The results of the sensory quality of onion sticks with the addition of Moringa leaves, including color, taste, aroma, texture and level of preference; 2) Value of the vitamin C content of Moringa leaf sticks based on the best sensory results; 3) Selling price of Moringa leaf sticks in packages weighing 250 grams/package. This research is an experiment in making onion sticks with the addition of Moringa leaves. Using the observation method through sensory quality testing with 30 panelists. The resulting data was processed using the Anova test followed by the Duncan test. To determine the nutritional content of vitamin C, laboratory tests are carried out. The results of the research showed: 1) The best formulation of onion sticks with the addition of Moringa leaves from the sensory test was obtained from the addition of 20 grams of Moringa leaves. 2) The nutritional content of vitamin C in the product is 102.60 mg/100 gr. 3) The selling price of Moringa leaf sticks is known to be IDR 27.650 per-package weighing 250 grams.
Pembuatan Minuman Kurma Rempah Instan Berbahan Dasar Kurma Kering dan Serbuk Rempah Onie Anjani; Niken Purwidiani; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4053

Abstract

This research is an experiment in making spice powder and dried dates as a product innovation in instant drinks. This research aims to find out; 1) data on product sensory test results with the criteria of color, aroma, texture, taste, viscosity and preference; 2) the antioxidant content, carbohydrates, calories, fiber and water content are carried out in laboratory tests; and 3)selling price per package. This research is an experimental study with a factor pattern comparing the amount of dried dates and spice powder with 3 treatments, namely (15g:10g), (15g:15g), and (15g:20g). Data collection was carried out using the observation method through sensory tests with the data analysis method of the single ANOVA test and the Duncan follow-up test. The research results show; 1)spice powder with the addition of dried dates produces a product with sensory properties, cream color, sharp spice aroma, smooth texture. Meanwhile, the brewed drink produces sensory characteristics of a dark brown color, sharp spice aroma, soft date texture, sweet taste (taste of spices and dates), viscosity of the liquid date spice drink. The product was well received by the panelists, namely a ratio of 15 grams of spices; 20 grams of dried dates; 2)based on the results of the sensory test, it shows that the sample in the ratio of 15 grams; 20 grams of brewed drink contains carbohydrates; 26.91%, fiber; 1.10%, antioxidant; 98.62/100g, calories; 124.80kcal/100ml%. While powder contains carbohydrates; 23.10%, fiber; 8.01%, antioxidant; 102.10/100g, calories; 241.5080kcal/100g, water; 4.18%; and 3)the selling price of spice powder with the addition of dried dates is known to be IDR 9,000 per 35 gram sachet.
Analisis Kebutuhan Bahan Slice Fruit Untuk Buffet Lunch Di Cold Kitchen Hotel Morazen Surabaya Kholifatin Nur Faiza; Niken Purwidiani; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4079

Abstract

The hospitality industry is widely used as a place to carry out various events. One of them is the Morazen Surabaya hotel which is used as a venue for various events such as meetings, birthdays, weddings, engagements, and others. One of the dessert menus in the lunch buffet is sliced fruit. This study aims to find out the procedure in the analysis of slice fruit material needs and the analysis of material needs in the Morazen Surabaya hotel in accordance with the standards. This research was carried out in August – December 2023. The stage of implementing the research includes title identification, preparation of research instruments, data collection, data processing, and data presentation. This study uses a qualitative descriptive method with data collection techniques carried out using direct observation, interviews through instrument sheets through instrument validation and documentation in the form of tables, drawings and documentation during interviews. The data analysis used is an interactive model according to Milles and Huberman with data validity tests. The results of this study show the flow of analysis of the need for slice fruit ingredients and the calculation of the need for slice fruit ingredients in accordance with the revenue provided. Slice fruit is a dessert interlude menu that has a lot of interest for buffet lunch guests. How to analyze and calculate the need for slice fruit ingredients for buffet lunch is done according to demand. The analysis of material needs in hotels is very important in the sustainability of food procurement
Co-Authors Aji Fajar Ramadhani Amalia Ruhana, Amalia Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Ayu Indah Mawarni Dewi Lutfiati Dwi Apriliani Dwi Kristiastuti Elvira Azmi Nafisah Enrico Putera Subagja Ita Fatkhur Romadhoni Ita Fatkhur Romadhoni Romadhoni Kholifatin Nur Faiza Lilis Sulandari Maulid Nabila Maure Gitta Miranti Syahrudin Mauren Gita Miranti NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Onie Anjani Patni Patni Rahayu Dewi Raida Amelia Ifadah Ratna Palupi Nurfatimah Shofiyah Rahma Maulidiyah