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All Journal JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) JURNAL TUNAS PENDIDIKAN Jurnal Inovasi Pendidikan dan Teknologi Informasi (JIPTI) Jurnal Pendidikan Vokasi dan Seni (JPVS) Kalisa
Novalia, Ratih Juwita
Universitas Muhammadiyah Muara Bungo
Religion Arts Humanities Computer Science & IT Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Mathematics Public Health Social Sciences Other

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PEMANFAATAN MODIFIED CASSAVA FLOUR (MOCAF) DALAM PEMBUATAN TWIX BAR SEBAGAI SALAH SATU PENGEMBANGAN PRODUK OLAHAN SINGKONG Mutiara Ayu Fadilla; yelvia prahagia; ratih juwita novalia
Jurnal Pendidikan Vokasi dan Seni Vol 5 No 1 (2026): Jurnal Pendidikan Vokasi dan Seni, September 2026
Publisher : Program Studi Pendidikan Vokasi Seni Kuliner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jpvs.v5i1.4787

Abstract

This study aims to determine the potential use of Mocaf in making Twix Bars as a cassava product development, compare consumer preference levels between Twix Bars made from Mocaf and wheat flour, and examine the characteristics of the taste, texture, aroma, and color of both products. The method used is descriptive quantitative, with a sample of mothers around the author's residence who provided assessments through questionnaires and product tasting. Data were collected using questionnaires and documentation, then tested for validity with Product Moment correlation and reliability with Cronbach's Alpha. The results show that wheat shortbread has a more attractive color with a similar taste and texture, while Mocaf shortbread has its own distinctive aroma due to the fermentation process, resulting in a duller color compared to wheat flour. Of the 30 respondents, 57% strongly preferred w heat shortbread, 36% agreed, and 7% disagreed, thus consumers preferred wheat shortbread over Mocaf. This data was obtained through sensory testing evaluating color, taste, texture, and aroma by calculating the ratio of the actual maximum value to the ideal maximum value This study concludes that although Mocaf has potential as a base ingredient, wheat shortbread is still more accepted by consumers.
Minat Tinggi, Keterampilan Tertinggal: Kesenjangan Capaian Afektif Dan Psikomotorik Dalam Integrasi Etnokuliner Jambi Pada Kurikulum Pendidikan Vokasional Seni Kuliner Fitria Retno Indarsih; Ratih Juwita Novalia; Vanesa Remania
Jurnal Inovasi Pendidikan dan Teknologi Informasi (JIPTI) Vol. 7 No. 2 (2026): Jurnal Inovasi Pendidikan dan Teknologi Informasi (JIPTI)
Publisher : Information Technology Education Department

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jipti.v7i2.4602

Abstract

Preserving regional ethnoculinary heritage through formal education has become urgent as modern gastronomy and international fast food continue to displace traditional dishes from public space. Vocational culinary higher education occupies a strategic position to bridge this preservation effort, yet its effectiveness is rarely measured across all three learning domains simultaneously. This study aims to analyse the integration of Jambi ethnoculinary local wisdom into the curriculum of the Vocational Culinary Arts Education Study Program at Universitas Muhammadiyah Muara Bungo (UMMUBA) and to map its achievement across the cognitive, affective, and psychomotor domains. A descriptive design with a sequential explanatory mixed-methods approach was employed, involving the entire population of 20 active students through total sampling, together with three course lecturers selected purposively as informants. Data were collected through a structured questionnaire, a curriculum-document observation sheet, a laboratory practice observation sheet, and semi-structured interviews. The findings show that students' overall perception of ethnoculinary integration reached 83.75%, categorised as very high; however, achievement across the learning domains was uneven, namely affective 90%, cognitive 82%, and psychomotor only 76%. The 14-point gap between the affective and psychomotor domains indicates that the principal barrier to integration does not lie in student interest, but in the absence of standardised traditional recipes and the scarcity of standardised teaching materials. The practical implication is the need for outcome-based curriculum reconstruction that explicitly states local dish competency standards, accompanied by the development of practicum modules with fixed grammage. The originality of this article lies in the empirical mapping of the inter-domain achievement gap as a diagnostic instrument for vocational readiness in transforming Jambi's culinary heritage into modern pedagogy. Keywords: Jambi Ethnoculinary; Curriculum Integration; Vocational Culinary Arts Education; Learning Domain Achievement; Recipe Standardisation.
Co-Authors Aisy, Rihhadatul Andriani, Opi Anggraini, Era Arisman Sabir Astuti, Marlinda Ayu Wandira Azlin, Oryza Wisanggeni Dhini Mufti Fitriyani Fitriyani Guswita, Reni Indarsih, Fitria Retno Marisa, Reva Marlinda Astuti Maswati Maswati Maswati, Maswati Mutiara Ayu Fadilla nurzahra fathiyanabila wicaksono Oryza Wisanggeni Azlin Prahagia, Yelvia Sabir, Arisman Salimatunnisa, Salimatunnisa Setiani, Rina Tri Shiddiq, Nur Vanesa Remania wicaksono, Yelvia Wulan Sari, Suci Yelvia Prahagia Yelvia Prahagia