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All Journal Cakrawala Pendidikan Jurnal Pangan dan Agroindustri AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Sains dan Teknologi Pangan
Diwyacitta Antya Putri
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion Ulima Putri Nabilah; Mauren Gita Miranti; Hidayatun Musyasyaroh; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27252

Abstract

Sprinkle  chili  sauce  represents  a  contemporary  chili  powder-derived  product  that  has  experienced  growing  consumer interest as a seasoning agent used to intensify the flavor profile of various dry food preparations. The present study was undertaken to examine the hedonic properties of dried kecombrang sprinkle chili sauce, establish the optimal product formulation,  and  characterize  the  selected  formula  across  varying  proportions  of  kecombrang  incorporation.  A quantitative descriptive experimental approach was adopted, encompassing six distinct treatment levels of kecombrang concentration,  specifically  50%,  60%,  70%,  80%,  90%,  and  100%.  Sensory  evaluation  was  carried  out  involving  35 semi-trained  panelists  with  a  culinary  arts  background,  who  assessed  each  product  formulation  against  five  sensory attributes:  color,  aroma,  texture,  taste,  and  overall  acceptability.  Statistical  analysis  was  performed  using  One  Way Analysis  of  Variance  (ANOVA),  subsequently  followed  by  the  Duncan  Multiple  Range  Test  (DMRT)  to  identify significant  differences  among  treatments  and  determine  the  most  preferred  formulation.  Findings  revealed  that variations  in  kecombrang  proportion  exerted  a  statistically  significant  influence  on  the  hedonic  quality  of  the  dried kecombrang  sprinkle  chili  sauce  across  all  evaluated  attributes.  Among  the  six  formulations  tested,  F1  (50% kecombrang)  emerged  as  the  most  favorable  treatment,  exhibiting  a  well-balanced  reddish-brown  appearance,  a characteristic  yet  subtle  kecombrang  aroma,  and  a  dry  texture  with  a  moderately  fine  consistency  that  aligned  most closely with panelist preferences. 
The Effect of Job’s Tears (Coix lacryma-jobi L.) Substitution on the Organoleptic Properties of Mung Bean (Vigna radiata L.) Tempeh Amelinda Nathania Royanto; Febriani Lukitasari; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27304

Abstract

Due to Indonesia's present reliance on imported soybeans, indigenous foods are being promoted as a substitute source material for tempeh. Two native food ingredients that might encourage food variety are mung beans and Job's tears seeds. The purpose of this study is to examine how the hedonic quality and degree of liking of mung bean tempeh are affected when Job's tears seeds are replaced and yeast is added. This kind of study uses a 3x2 multiple factorial design experimental approach, substituting 15%, 20%, and 25% of Job's tears seeds and adding 0,05% and 0,10% yeast. The formulation was examined at Surabaya State University's Food Technology Laboratory in Ketintang. A 4-1 scale questionnaire including color, fragrance, taste, and texture was used to administer hedonic quality and preference level assessments to thirty semi-trained panelists. Two-Way ANOVA with a significance threshold (α) of 0.05 and further Tukey HSD or Games-Howell tests based on the homogeneity test findings were used to statistically evaluate the data. The average preference level score was 2,50-3,47, and the average hedonic quality score was 2,47-3,33. The investigation's findings demonstrated that the substitution of Job's tears seeds had an influence on the hedonic quality of color (<0,001) and texture (0,003), but not on the scent and taste, while the addition of yeast and interaction had no effect on any hedonic quality criterion (p > 0,05). The substitution of Job's Tears seeds had an effect on color (0,025), but the addition of yeast had no effect on any of the preference level's parameters (p > 0,05); the interaction of treatments had an effect on color, aroma, and taste, but the Tukey HSD test showed no significant difference; and it had no effect on texture.
PENGEMBANGAN MEDIA PEMBELAJARAN VIDEO TUTORIAL PADA ELEMEN TEKNIK LIPATAN NAPKIN FASE F DI SMK 2 MAGETAN Anis Salsabila; Febriani Lukitasari; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.62480

Abstract

The research project in the R&D (Research & Development) department aimed to develop a video tutorial on napkin folding technique F at SMKN 2 Magetan, evaluate the suitability of the materials and media, and assess student feedback. The development of this media was prompted by the challenge students face in remembering the folding steps when practising independently. Therefore, the development of structured video tutorials was necessary to provide visualisation that could be studied repeatedly by students. The 4D model was applied, which only covers three stages (Define, Design, Development). The media were created using Adobe Premiere Pro and CapCut, resulting in three video tutorial sections for use in teaching. This is supported by the results of expert evaluations of the material (92% very suitable), the media (85.56% very suitable) and student responses with an average percentage of 90.10% (very suitable). These results show that the learning media created is highly effective in engaging students in the process of understanding the material on napkin folding techniques.
Co-Authors Amelinda Nathania Royanto Anis Salsabila Anistian Nur Azizah Annisa Nur'aini Aulia Bayu Yushila, Aulia Bayu Dearni Br Sipayung Elok Fajriah Febriani Lukitasari FEBRIANI LUKITASARI Fitriana Nugraheni, Fitriana Hanif Naufal Ahmi Hidayatun Musyasyaroh Hidayatun Muyasyaroh Lucia Tri Pangesthi Lukitasari, Febriani Luthfiyah Nurlaela Luthfiyah Nurlaela Mauren Gita Miranti Mohd Yusof Bin Kamaruzaman Muyasyaroh, Hidayatun Nada Itorul Umam Novia Tesalonika Amanda Rerung Nugrahani Astuti Raida Amelia Ifadah Raida Amelia Ifadah Ratna Palupi Nurfatimah Rendra Lebdoyono Sri Handajani Sri Handajani Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Ulima Putri Nabilah