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All Journal Jurnal Ilmiah Mandala Education (JIME) JUPE : Jurnal Pendidikan Mandala Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Sosial dan Sains Pendekar: Jurnal Pendidikan Berkarakter
Mariani Mariani
Universitas Negeri Jakarta
Religion Arts Humanities Astronomy Education Environmental Science Law, Crime, Criminology & Criminal Justice Library & Information Science Physics Public Health Social Sciences

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Pengaruh Penambahan Puree Daun Katuk (Sauropus Androgynus (L.) pada Pembuatan Taro Flakes Terhadap Kualitas Fisik dan Daya Terima Konsumen Rahmania Chairun Nisa; Mariani Mariani; I Gusti Ayu Ngurah S
Jurnal sosial dan sains Vol. 3 No. 8 (2023): Jurnal Sosial dan Sains
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jurnalsosains.v3i8.980

Abstract

Latar Belakang: Sarapan merupakan aktivitas makan di pagi hari yang dilakukan sebelum beraktivitas untuk mencukupi kebutuhan tubuh akan zat energi, zat pembangun serta zat pengatur. Tujuan: untuk menganalisis pengaruh penambahan puree daun katuk pada pembuatan taro flakes terhadap kualitas fisik dan daya terima konsumen untuk aspek warna, rasa, aroma dan tekstur sebelum ditambahkan susu dan sesaat setelah ditambahkan susu. Metode: Metode yang digunakan adalah metode eksperimen untuk menguji pengaruh persentase puree daun katuk pada aspek-aspek organoleptik dan kualitas fisik. Sampel penelitian ini adalah taro flakes dengan penambahan puree daun katuk dengan persentase yang berbeda yaitu 15%, 20% dan 25%. Uji hedonik dilakukan kepada 30 panelis tidak terlatih yang merupakan mahasiswa Universitas Negeri Jakarta dan masyarakat umum. Hasil: Hasil analisis menggunakan uji Friedman dengan taraf signifikan α=0,05. Hasil uji Friedman menunjukkan perlakuan tidak berpengaruh terhadap aspek rasa manis, rasa daun katuk, aroma daun katuk, tekstur sebelum ditambahkan susu dan sesaat setelah ditambahkan susu, namun terdapat pengaruh penambahan puree daun katuk terhadap daya terima konsumen aspek warna sebelum ditambahkan susu dan sesaat setelah ditambahkan susu. Hasil uji Tuckey menunjukkan bahwa penambahan puree daun katuk sebanyak 20% pada aspek warna sebelum dan sesaat ditambahkan susu yang paling disukai konsumen. Hasil uji fisik menunjukkan menunjukkan flakes dengan penambahan puree daun katuk sebanyak 15% memiliki daya ketahanan renyah yang paling lama, serta daya serap air yang rendah. Kesimpulan: produk dengan penambahan puree daun katuk sebanyak 20% paling disukai sehingga dapat dikembangkan lebih lanjut.
The Effect of Purple Sweet Potato Flour Substitution (Ipomoea Potato L. Poir) On Physical Quality and Sensory Quality of Chiffon Cake Nailah Ghaisani Alyani; Guspri Devi Artanti; Mariani Mariani
Jurnal Ilmiah Mandala Education (JIME) Vol 12 No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.9634

Abstract

This study aims to analyze the effect of purple sweet potato flour substitution on the physical and sensory quality of chiffon cake. This study was conducted at the Pastry and Bakery Laboratory of the Culinary Arts Education Study Program, Jakarta State University. The study period began in October 2024 and ended in September 2025. The method used in this study was an experimental method. The research sample was a chiffon cake with purple sweet potato flour substitution of 30%, 45%, and 60%. The results of the physical quality test using the ANOVA test showed no significant effect on baked loss. The results of the Duncan test showed that 60% substitution was the product with the best rise power and 45% substitution was the product with the best rise power stability. Sensory quality assessment was carried out on 45 semi-trained panelists who assessed the aspects of crust color, crumb color, aroma, sweetness, purple sweet potato flavor, texture, and pores. The results of the statistical hypothesis of sensory quality with the Kruskal-Wallis test showed that there was no effect of purple sweet potato flour substitution on sensory quality in the aspects of aroma, sweetness, purple sweet potato flavor, texture, and pores. However, there was a significant effect on sensory quality in the aspects of crust and crumb color. The results of the Tuckey's test showed that the 60% substitution chiffon cake product was the best product, so it can be concluded that the chiffon cake with 60% purple sweet potato flour substitution was the product with the best physical quality and sensory quality. Therefore, to optimize the use of purple sweet potato flour, it is recommended that the 60% substitution chiffon cake product can be further developed..
Wet Pasta “Fettuccine" Jackfruit Seed Flour Substitution: Physical and Organoleptic Quality Jennifer Angelina; Mariani Mariani; Annis Kandriasari
Jurnal Ilmiah Mandala Education (JIME) Vol 12 No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.9644

Abstract

This study aims to examine the effect of jackfruit seed flour (Artocarpus heterophyllus) substitution on the physical and organoleptic qualities of fresh fettuccine pasta as an alternative to partially replacing wheat flour. The research was conducted using an experimental method with three levels of jackfruit seed flour substitution: 5%, 10%, and 15%. Physical quality tests included water absorption capacity and elasticity, while organoleptic evaluations covered color, aroma, taste, and texture. The results of ANOVA analysis indicated that jackfruit seed flour substitution had no significant effect on water absorption or elasticity. Meanwhile, the Kruskal-Wallis test showed a significant effect on color and aroma, but no significant effect on taste and texture. Based on the Tukey post-hoc test, the 5% substitution level provided the best results in terms of color and aroma. This study suggests that substituting wheat flour with up to 5% jackfruit seed flour can produce fresh fettuccine with good physical and organoleptic quality, and has the potential to become a local food innovation that helps reduce dependency on wheat flour
The Relationship Between Practical Experience in Teaching Skills and Self-Confidence in Becoming a Culinary Teacher Raditiya Putri Setyo Maharani; Mariani Mariani; Yeni Yulianti
Jurnal Ilmiah Mandala Education (JIME) Vol 12 No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.10055

Abstract

This study aims to examine the correlation between Teaching Skills Practice (PKM) experience and self-confidence in becoming a culinary teacher. The research was conducted from May to December 2025 with a population consisting of students from the 2020 and 2021 cohorts of the Culinary Education Study Program at Universitas Negeri Jakarta. The study employed a quantitative method with a correlational approach. The sampling technique used was purposive sampling, involving a total of 89 respondents. The data were analyzed using descriptive analysis, product moment correlation, the coefficient of determination, and significance testing. The findings indicate that the correlation between teaching skills practice experience and self-confidence falls into the moderate category. The Pearson correlation analysis shows a correlation value of 0.540, with an F-statistic of 35.7, which is greater than the critical value of 3.96. This result suggests a positive and moderately strong significant relationship between teaching skills practice experience and self-confidence. Furthermore, teaching skills practice experience contributes 29.1% to students’ self-confidence in becoming culinary teachers
The Effect Of Tofu Drain Flour Substitution On Cooking Loss And Sensory Quality Of Onion Cake Raudina Ayuning Rinjani; Mariani Mariani; Nur Riska
Jurnal Ilmiah Mandala Education (JIME) Vol 12 No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.10141

Abstract

This study aims to analyze the effect of tofu dregs flour substitution on cooking loss and sensory quality of onion cake. This study was conducted at the Culinary Arts Education Study Program, Faculty of Engineering, Jakarta State University. The study period began from September 2024 to December 2025. This study used an experimental method with onion cake samples substituting tofu dregs flour at percentages of 20%, 30%, and 40%. Sensory quality testing in this study was conducted on 45 semi-trained panelists who assessed all product sensory quality attributes. Based on the results of the statistical hypothesis test of sensory quality using the Kruskal-Wallis test, it showed that there was no effect of onion cake substitution of tofu dregs flour at percentages of 20%, 30%, and 40% on the sensory quality aspects of color, tofu dregs aroma, tofu dregs taste, savory taste, and texture. Based on the results of the statistical hypothesis test of the cooking loss test using the ANOVA test, it showed that there was no effect on onion cake substitution of tofu dregs flour at percentages of 20%, 30%, and 40%. The conclusion of this study is to recommend onion cakes made from 30% tofu dregs flour as a substitute for tofu dregs flour to be further developed as a product that has sales value and efforts to use tofu dregs flour as a local food ingredient.
COMMUNITY EMPOWERMENT THROUGH COOKIE-MAKING TRAINING BASED ON LOCAL BANANAS AS A POTENTIAL BUSINESS PRODUCT ALTERNATIVE Sachriani Sachriani; Mutiara Dahlia; Mariani Mariani; Wisnu Riyanto; Yuni Muliyana; Zahra Salindri
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 2 (2026): JUNI
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i2.3448

Abstract

Singasari Village, Jonggol District, Bogor Regency has abundant banana fruit potential; however, its utilization is still limited to fresh fruit, so it has not yet provided optimal economic added value for the community. This Community Service activity aims to improve the community's knowledge and skills in processing local bananas into Banana Sable Cookies as an alternative business product based on local food. The activity was carried out on 18 June 2026, involving 20 housewives through the stages of preparation, implementation, evaluation, and data analysis. Evaluation was conducted using pre-test, post-test, and a participant satisfaction questionnaire. The results showed an increase in the average pre-test score from 65 to 82 on the post-test, indicating an improvement in participants' understanding after the training. In addition, the satisfaction questionnaire results obtained an average score of 4,46, showing that participants gave a positive response to the material, learning media, delivery method, and implementation of the activity. This training not only improved participants' knowledge and skills in processing local bananas into value-added food products, but also increased participants' motivation to utilize local food potential as a home-based business opportunity. This activity is expected to support the community's economic empowerment while contributing to the achievement of the Sustainable Development Goals (SDGs), particularly No Poverty and Good Health and Well-being.
Perbedaan Tingkat Pemahaman Mahasiswa Bidang Keahlian Boga Lulusan SMA dan SMK Terhadap Istilah Asing Pada Materi Stock, Sauce, dan Appetizer Mesha Oktariany Saraswati Millenia; Mariani Mariani; Guspri Devi Artanti
Pendekar : Jurnal Pendidikan Berkarakter Vol. 2 No. 3 (2024): Juni : Jurnal Pendidikan Berkarakter
Publisher : LPPM Politeknik Pratama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/pendekar.v2i3.727

Abstract

This study aims to compare whether there are differences in levels of understanding between students graduates from Senior High School and Vocational High School about foreign terms in continental food processing subject especially stock, sauce, and appetizer. This research uses a descriptive comparative type of method. The number of samples in this research were 60 students with details 30 coming from students with vocational highschool background and 30 coming from students with senior high school background. The data were analyzed using an independent t-test. Based on the data, it can be found that the average value of understanding level about foreign terms of students from high school 16,96 and students who came from Vocational High School 20,90 and from these results, the highest average come from students with Vocational High School as the backgrounds. The results of testing the hypothesis by using independent sample t-test showed that the tcount is 3,378 where the ttable is less than 2,002 (α = 0,05) then Ho is rejected, and Ha is accepted. Based on the test results, it can be concluded that there is a significant difference between students graduated from Senior High School and students graduated from Vocational High School. From this study, it is recommended for cullinary students to seek more knowledge about foreign terms in continental food processing to enhance their competence and skill. For the study program, it is reccomends to gives more attention and to provide knowledge and learning about foreign terms especially those who have never received lessons in continental food processing.
The Influence of Teacher Welfare Perception and Self-Efficacy on Interest in Becoming a Teacher among Culinary Arts Education Students Dina Hamidah; Mariani Mariani; Rina Febriana
JUPE : Jurnal Pendidikan Mandala Vol 10, No 3 (2025): JUPE : Jurnal Pendidikan Mandala (September)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i3.9425

Abstract

The purpose of this study was to determine the effect of perceptions of teacher welfare and self-efficacy on the interest in becoming a teacher among students in the Culinary Education at Universitas Negeri Jakarta. This research was motivated by the low interest of students from education program in pursuing a career as a teacher. The research employed a quantitative approach with a survey method. The population consisted of active culinary education students from the 2020 and 2021 cohorts. The sampling technique used was purposive random sampling, referring to the Isaac and Michael table with a 5% margin of error, resulting in a sample of 84 students. Data were collected through a questionnaire using a Likert scale. The data analysis technique used was multiple linear regression, processed using SPSS version 25. The results of the F-test show that the calculated F-value 36.980 > F-table value 3.11, with a significance level of 0.000 < 0.05, indicating a significant simultaneous influence. The t-test results show that the teacher welfare perception variable (X1) had a t-value of 3.898 > t-table 1.993, and the self-efficacy variable (X2) had a t-value of 5.367 > t-table 1.993, with each variable having a significance value of 0.000 < 0.05, indicating a significant partial influence. Based on these results, it can be concluded that both simultaneously and partially, teacher welfare perception and self-efficacy significantly influence students’ interest in becoming teachers. The coefficient of determination of 0.477 indicates that 47.7% of the interest in becoming a teacher is influenced by these two variables, while the remaining 52.3% is influenced by other factors outside this study.
Peanut Crackers Substituted with Arrowroot Flour: Physical Properties and Sensory Quality Halimatus Sa&#039;diyah; Mariani Mariani; Sachriani Sachrom
JUPE : Jurnal Pendidikan Mandala Vol 10 No 4 (2025): JUPE : Jurnal Pendidikan Mandala (Desember)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i4.9715

Abstract

This study aims to analyze the effect of arrowroot flour (Maranta arundinacea L.) substitution on the physical properties and sensory quality of peanut rempeyek. The research was conducted at the Food Processing Laboratory, Culinary Education Study Program, Universitas Negeri Jakarta, from April 2025 to October 2025. The method used in this study was an experimental method. The research samples were peanut rempeyek with arrowroot flour substitution at levels of 20%, 35%, and 50%. The physical test included oil absorption measurement using oil paper, carried out in three replications for each sample. The hypothesis testing for physical properties was analyzed using ANOVA followed by Duncan’s test. The results showed that arrowroot flour substitution at 20%, 35%, and 50% significantly affected oil absorption, with the lowest oil absorption found in the 50% substitution treatment. The sensory evaluation was conducted with 45 semi-trained panelists. Based on the Kruskal-Wallis test, the results indicated that arrowroot flour substitution at 20%, 35%, and 50% did not significantly affect the sensory attributes of peanut rempeyek across all evaluated aspects. Sensory quality assessment revealed that all three products had comparable quality. The conclusion of this study is that the 50% substitution sample was the best treatment in terms of oil absorption. Therefore, peanut rempeyek with 50% arrowroot flour substitution is recommended to optimize the utilization of arrowroot flour as an alternative to rice flour.
Co-Authors Annis Kandriasari Dina Hamidah Guspri Devi Artanti Halimatus Sa&#039;diyah I Gusti Ayu Ngurah S Jennifer Angelina Mesha Oktariany Saraswati Millenia Mutiara Dahlia Nailah Ghaisani Alyani Nur Riska Raditiya Putri Setyo Maharani Rahmania Chairun Nisa Raudina Ayuning Rinjani Rina Febriana Sachriani Sachriani Sachriani Sachrom Wisnu Riyanto Yeni Yulianti Yuni Muliyana Zahra Salindri