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All Journal Media Pendidikan Gizi dan Kuliner Bogor Hospitality Journal
Sudewi Yogha
Universitas Pendidikan Indonesia
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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PENGARUH HASIL BELAJAR BASIC BAKERY PADA KEGIATAN PRAKTIK PASTRY KELAS XI SMK SANDHY PUTRA BANDUNG Marika Nisvi Setiawan; Sudewi Yogha; Cica Yulia
Media Pendidikan Gizi dan Kuliner Vol 5, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.129 KB) | DOI: 10.17509/boga.v5i1.8430

Abstract

Learning Basic Bakery is expected to support the smooth running of the practice , especially in the field of pastry . The purpose of the study were: 1 ) To obtain an overview of the basic learning outcomes bakery 2 ) To obtain an overview of the practical activities choco chip cookies pastry-making with regard to the preparation , implementation and evaluation 3 ) To determine the effect of the learning outcomes of basic bakery pastry practical activities 4 ) To see the influence of the learning outcomes of the activities of the practice of basic bakery pastry - making choco chip cookies . This study used inferential statistical methods . The population is students of class XI fnb management SMK Sandhy Putra Bandung . The sampling technique using random sampling , so the number of respondents as many as 36 people . The results showed the basic learning outcomes included in the criteria sufficiently bakery and pastry practical activities included in the criteria is very competent . Conclusion The study shows that the basic learning outcomes bakery provide a positive and significant effect on the activities of the pastry practices . Suggestions for teachers and schools are basic bakery increase student motivation in carrying out the pastry preparation practices and continue to monitor the students in order to carry out the pastry with a better practice
PELESTARIAN GULA CAKAR SEBAGAI BAHAN PEMANIS TRADISIONAL KHAS MAJALENGKA Rani Amalani; Ade Juwaedah; Sudewi Yogha
Bogor Hospitality Journal Vol 6 No 1 (2022): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v6i1.49

Abstract

Claw sugar is a processed food from white sugar which is traditionally used by the people of Majalengka as a drink sweetener. Claw sugar is the main ingredient of granulated sugar, until now granulated sugar can still be found in the market. The existence of this sugar claw is passed down from generation to generation orally or Informal Learning, not many have done transcription or writing. It is feared that this traditional food, which is a culture of an ethnic group, will become extinct by looking at the times that are growing rapidly. The research method used is a qualitative approach. The research source is the primary data source. The research design used is descriptive qualitative. In this study using the method of observation, interviews, and documentation. The results show that the origin of this claw sugar is said to have been first discovered by the Chinese in the 1920s. Claw sugar production in Majalengka, in fact there is a historical interrelationship with the existence of two sugar factories inherited from the Dutch colonial era in Majalengka, namely the Kadipaten Sugar Factory (PG) and PG Jatiwangi. One of the claw sugar factory businesses that still exists today is in the village of Tonjong which is owned by Mr. TS. This factory not only fulfills the sugar needs of the surrounding community, but also becomes one of the suppliers of sugar in traditional markets and minimarkets. This claw sugar is made from ingredients consisting of granulated sugar, food coloring, baking soda and water. Making claw sugar by boiling a mixture of sugar and water, after boiling add food coloring, and finally baking soda. After the mixture is poured into the mold, then let it cool, after it has cooled it is cut using a serrated knife and is ready to be marketed.
Acceptance of Kencur Rice Mochi Filled with Asam Turmeric Ice Cream Hesti Rosmayanti; Sudewi Yogha; Ai Mahmudatussadah
Media Pendidikan Gizi dan Kuliner Vol 12, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v12i2.67008

Abstract

Mochi is a cake that is liked by many people. In Japan, mochi is included in the Wagashi or also known as sweet dishes that have been consumed since ancient times and are made in a traditional way for the traditional Mochitsuki celebration or known as New Year's celebration. Mochi cake can be modified by using other ingredients or substitutions to increase its functional value. The liquid used in making mochi can be replaced with milk, coconut milk, or other liquids. Rice kencur is a traditional drink that is popular among the people. This traditional drink can be used as an ingredient for liquid in making mochi products. This is included in the development of mochi products, namely Kencur Rice Mochi. The general aim of this research is to determine the acceptability of the kencur rice mochi product filled with sour turmeric ice cream. The method that will be used in this research is an experimental method which is included in the quantitative research method. The research that will be carried out by the author is considered a true experiment. The acceptability or level of liking for this kencur rice mochi product filled with sour turmeric ice cream is very favorable in terms of appearance, color, taste, texture and overall impression because it can be seen from the percentage of acceptability produced, which is 85%. Meanwhile, in terms of aroma, the acceptability percentage value is 83%, which means that people like the product. It can be concluded that kencur rice mochi filled with sour turmeric ice cream is accepted among the public as an innovative product.
Co-Authors Ade Juwaedah Ai Mahmudatussadah Ai Mahmudatussa’adah Ajeng Fatimah Noor Islami Annisa Ubadillah Atat Siti Nurani Cica Yulia Della Agnia Khierunnisa Filsya Rosdiana Sugianto Ghita Nadhirah Shalihah Hesti Rosmayanti Irinda Julian Permana Karpin Karpin Marika Nisvi Setiawan Mitha Nafisah Poppy Puteri Wijaya Rani Amalani Riane Wuladari Rita Patriasih Yessy Yolanda Yulia Rahmawati, Yulia