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All Journal Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Lencana: Jurnal Inovasi Ilmu Pendidikan Student Research Journal Teknobuga : Jurnal Teknologi Busana dan Boga
Andika Kuncoro Widagdo
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Physics Social Sciences Other

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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.
Karakteristik Fisik dan Fisikokimia Ekado Ikan Gabus dan Ayam dengan Penambahan Kacang Tolo dan Jamur Tiram (Pleuretus Ostreatus) Dwiki Rafi Irsandi; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo; Niken Purwidiani
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.v2i4.4029

Abstract

Ekado in this research is an innovative product made from snakehead fish, chicken, cowpeas and oyster mushrooms. This Ekado product is made from a dominant propotion of snakedhead fish. This is caused by the lack of utilization of fish meat and equal distribution of fish consumption in Indonesia. The aims of this research are 1) to determine the results of sensory quality including shape, color, taste, aroma and texture, 2) to determine the nutritional content of snakehead fish and ekado chicken with the addition of cowpeas and oyster mushrooms, 3) to determine the selling price per package 250 grams. This research used a sensory quality method with a total of 37 panelists who were assisted with assessment observation sheets 1-5. The resulting data was processed using a single anova test followed by the Duncan test. To determine the nutritional content (carbohydrates, protein, fat, fiber and calcium) a laboratory examination is carried out. The research results show: 1) There is an influence of the proportion of snakehead fish and chicken on the shape and texture criteria. 2) The nutritional content of the product is Carbohydrate 26.40%, Protein 17.60%, Fat 3.60%, Fiber 2.21%, Calcium 81.05mg/100g. 3) It is known that the selling price of snakehead fish and ekado chicken with the addition of cowpeas and oyster mushrooms is IDR. 30,000 per 250 gram packaging.
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.
Inovasi Mie Kremes Dengan Pemanfaatan Sawi Hijau Dan Daun Kersen Musyaffa Rafi Hidayat; Ita Fatkhur Romadhoni; Niken Purwidiani; 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.v2i4.4058

Abstract

Mie kremes is a food product made from wheat flour and liquid in the form of noodles and then processed by drying so that it can be consumed without further cooking process. Mie kremes in this study is a processed product made from noodles (flour, eggs, water, salt) mustard greens, and cherry leaves are processed by steaming and roasting techniques. Shaped pieces of noodles with a length of 1cm evenly, which functioned as a snack at any time. The purpose of this product is : 1) to determine the organoleptic properties that include shape, color, taste, texture; 2) to determine the nutritional content of Mie kremes sawi hijau dan daun kersen. This type of research is experimental. The data collection technique used was observation through 5 trained panelists and 5 semi-trained panelists assisted with assessment observation sheets 1-5. The independent variables in this study are mustard greens and cherry leaves, the dependent variables in this study are shape, color, taste and texture, and the control variables in this study are the type of equipment, raw materials, and manufacturing techniques. Data analysis in this study using independent simple T test. The results of this study showed: 1) there is no influence of shape, taste and texture; 2) there is an influence of color on the product Mie kremes; it has a nutritional content of carbohydrates 77.50%, protein 11.05%, fat 6.09%, fiber 3.36%, water 2.01 %, antioxidants 31.2%, flavonoids 11.525%.
Inovasi Mi Basah Menggunakan Tepung Mocaf Dengan Penambahan Puree Labu Kuning Gadis Rizkynia Aisya; Lilis Sulandari; Ita Fatkhur Romadhoni; 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.v2i4.4091

Abstract

Wet noodles are raw noodles that are boiled in boiling water before being marketed. The making of noodles includes the stages of mixing, forming cutting sheets or printing and cooking. The average yellow noodles that are often sold in the market are dry noodles, wet noodles that are traded on average white noodles. In this report, the researcher wants to make an innovation of yellow wet noodles. The type of additional ingredient in wet noodles that functions to give a natural yellow color is yellow pumpkin. The nutritional content of yellow pumpkin is quite large, including rich in vitamins A & C, minerals, and carbohydrates, and the flesh of yellow pumpkin also contains antioxidants that are useful as anti-cancer. The addition of this yellow pumpkin will make wet noodles rich in β-carotene and can improve the color of processed products. This study used a pattern design of yellow pumpkin puree addition factor with 3 treatments, namely (30 grams), (40 grams) and (50 grams). Data collection was carried out by observation method through organoleptic quality tests assessed by 30 panelists. Data from organoleptic tests with single anova or one away anova test and Duncan's follow-up test. To determine the content of proximate (protein, water content, fat, carbohydrates, ash) and β-carotene, laboratory tests were carried out. The results of the study showed: 1) the best proportion of mocaf flour wet noodles with the addition of the best yellow pumpkin puree from the organoleptic test was obtained from a sample of 350 with the addition of 50 grams of yellow pumpkin puree, with the characteristics of a slightly straight shape; dark yellow color; the taste is quite like yellow pumpkin; the chewy texture and aroma are quite flavorful of yellow pumpkin. 2) The nutritional content of the best wet noodle results with 350 samples based on laboratory tests shows that per 100 grams has a B-carotene content of 86.50 mg; water content of 48.10%; protein 4.90%; fat 4.25%; carbohydrates 3.90%; ash content of 1.18%.
Integration of STEM and Local Wisdom: Development of the Herbal STEMpreneur Model to Enhance 21st-Century Skills among Senior High School Students Andika Kuncoro Widagdo; Nurul Farikhatir Rizkiyah; Aji Fajar Ramadhani; Lucia Tri Pangesthi; Ratna Palupi Nurfatimah; Raida Amelia Ifadah; Patni Patni
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.32175

Abstract

This study aims to develop and test the effectiveness of the STEMpreneur Herbal Model as a STEM-based learning innovation integrated with local wisdom through the use of herbal plants to improve students' 21st-century skills. Using a mixed-methods approach with an explanatory sequential design, the study involved 32 Grade XI students from SMA Negeri 1 Karas Magetan through six weeks of project-based learning. Quantitative data were collected through critical thinking tests, creativity questionnaires, collaboration, and entrepreneurial literacy, while qualitative data were obtained from observations and interviews. The results showed a significant increase in critical thinking (Cohen's d = 1.21), creativity (+36.7%), collaboration (+25%), and entrepreneurial literacy (+30%), with the first three variables being the main predictors of entrepreneurial literacy. Qualitatively, students showed high engagement, appreciation for local knowledge, and increased motivation to learn. The Herbal STEMpreneur model proved effective in fostering 21st-century competencies, strengthening the Pancasila Student Profile, and contextualising science in real life. Wider implementation is recommended through interdisciplinary teacher training, adaptation of a curriculum based on regional potential, and collaboration with MSMEs and universities to support the sustainability of relevant and character-building STEM education.
Pengembangan Media Pembelajaran Video Tutorial Dekorasi Lipatan Daun Untuk Wadah Kue Tradisional Ihda Rahma Aprilianti Putri; Sri Handajani; Andika Kuncoro Widagdo; Niken Purwidiani
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.2505

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) Hasil pengembangan media pembelajaran video tutorial dekorasi lipatan daun untuk wadah Kue Tradisional; 2) Kelayakan materi dan media pembelajaran video tutorial dekorasi lipatan daun untuk wadah Kue Tradisional ; 3) Respon siswa terhadap media pembelajaran video tutorial dekorasi lipatan daun untuk wadah Kue Tradisional. Metode penelitian ini adalah R&D dengan model pengembangan 4D dengan menggunakan tiga tahapan (Define, Design, dan Development). Validasi video tutorial melibatkan dua validator ahli materi dan dua validator ahli media. Subjek dalam penelitian ini adalah peserta didik kelas X Kuliner 4 di SMKN 6 Surabaya, sedangkan objek dari penelitian ini adalah video tutorial. Adapun teknik analisis data menggunakan metode kualitatif dan kuantitatif. Hasil penelitian menunjukkan: 1) Hasil pengembangan media berupa MP4 dengan durasi 10 menit yang dapat diakses melalui youtube; 2) Hasil validasi materi dan media dengan nilai rata-rata presentase 94% dan 93% termasuk dalam interpretasi sangat layak; 3) Respon siswa memiliki rata-rata presentase 88,18% dengan presentase sangat baik. Hal ini dapat dikatakan bahwa pengembangan media pembelajaran video tutorial layak digunakan dalam pembelajaran.
Pengembangan Bahan Ajar Digital Berbasis Heyzine Flipbook Pada Materi Hidangan dari Unggas Siswa Fase F Lintang Ayu Putri Adinda; Nugrahani Astuti; Niken Purwidiani; Andika Kuncoro Widagdo
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.2597

Abstract

Kreativitas dan inovasi dalam pendidikan sangat dibutuhkan baik pengajar dan siswa. Tujuan penelitian ini ialah untuk menghasilkan produk elektronik berupa konten materi. Bahan ajar digital ini menampilkan sebuah media pembelajaran dalam bentuk heyzine flipbook yang bisa diakses melalui tautan yang disediakan.  Penelitian ini memanfaatkan kerangka kerja penelitian dan pengembangan (R&D) dengan model 4D yang mencakup tahapan mendefinisikan, merancang, mengembangkan, dan menyebarkan. Hasil penelitian berupa bahan ajar digital berbasis heyzine flipbook telah dievaluasi dan divalidasi oleh ahli berdasarkan penilaian materi dan media dinilai sangat layak dengan rata-rata 95.10% dan 95.4% secara berurutan, sementara tanggapan siswa menunjukkan tingkat persetujuan yang tinggi dengan rata-rata 89.14%. Penelitian ini menghasilkan bahan ajar digital yang siap diimplementasikan dalam pembelajaran.
Pengembngan E-Modul Berbasis Canva Pada Materi Choux Paste Bagi Siswa SMK Kuliner Ani Asriati; Lucia Tri Pangesthi; Andika Kuncoro Widagdo; Ita Fakhtur Romadhoni
Jurnal Ilmiah Profesi Pendidikan Vol. 9 No. 4 (2024): November
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v9i4.2731

Abstract

Tujuan penelitian ini yaitu untuk mengetahui : 1) hasil pengembangan E-modul berbasis canva pada materi choux paste bagi siswa SMK Kuliner; 2) kelayakan isi materi E-modul berbasis canva pada materi choux paste bagi siswa SMK Kuliner; 3) Kelayakan media E-modul berbasis canva pada materi choux paste bagi siswa SMK Kuliner; 4) Mengetahui respon siswa terhadap penggunaan E-modul berbasis canva pada materi choux paste bagi siswa SMK Kuliner. Penelitian ini menggunakan penelitian dan pengembangan (research and development/R&D) khususnya model 4D menurut Thiagarajan. langkah-langkah pada model ini meliputi pendefinisian (define), perancangan (design), pengembangan (develop), dan penyebaran (disseminate). Analisis pengumpulan data dilakukan menggunakan angket dengan subjek penelitian yaitu terdiri dari 4 validator (2 validator materi & 2 validator media) serta 33 peserta didik SMKN 1 Lamongan. Teknik analisis data menggunakan teknik deskriptif kuantitatif. Penelitian menunjukan: 1) Hasil e-modul berbasis canva yang dapat diakses pada link https://shorturl.at/qr441; 2) kelayakan materi dan media dinyatakan sangat layak dengan nilai rerata masing-masing yaitu 96,50% dan 87,79%; 3) respon siswa sangat baik dengan rerata 87,13%. Berdasarkan hasil tersebut dapat disimpulkan bahwa E-modul berbasis canva ada materi choux paste bagi siswa SMK Kuliner sangat layak untuk diterapkan dalam pembelajaran.
Pengembangan E-Handout Berbasis Heyzine Pada Materi Bumbu Dasar untuk Siswa SMK Fase E Abyan Hanif Ramadhani; Mauren Gita Miranti; Ila Huda Puspita Dewi; Andika Kuncoro Widagdo
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.3126

Abstract

Handout elektronik adalah salah satu jenis sumber daya instruksional yang dapat meningkatkan kemampuan siswa untuk belajar. Mencari tahu bagaimana cara membuat handout elektronik, seberapa layak handout tersebut dibuat, dan bagaimana reaksi siswa terhadap handout tersebut adalah tiga tujuan utama dari penelitian ini. Dimensi keempat hanya digunakan sampai tahap ketiga dalam penelitian pengembangan ini. Materi, media, dan jawaban dengan skala Likert dengan interval 1-4 merupakan bagian dari alat evaluasi. Hasil penelitian ini menunjukkan: 1) E-handout telah dikembangkan sesuai prosedur model pengembangan 4D hingga tahap ketiga dan dapat diakses melalui link https://heyzine.com/flip-book/3f14104562.html 2) Kelayakan media 95% (sangat layak); kelayakan materi 92% (sangat layak) dan kelayakan pengguna 90% (sangat praktis). Hal ini menunjukkan bahwa e-handout bumbu dasar dinyatakan layak, sangat praktis, dan dapat digunakan untuk pembelajaran dasar-dasar masakan Indonesia.
Co-Authors Abyan Hanif Ramadhani Aji Fajar Ramadhani Ani Asriati Dwiki Rafi Irsandi Elvira Azmi Nafisah Fadianisa Aqilah Forza Anggia Gadis Rizkynia Aisya Hidayatun Muyasyaroh Ihda Rahma Aprilianti Putri Ila Huda Puspita Dewi Ita Fakhtur Romadhoni Ita Fatkhur Romadhoni Lilis Sulandari Lintang Ayu Putri Adinda Lucia Tri Pangesthi Maulid Nabila Mauren Gita Miranti Musyaffa Rafi Hidayat NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Patni Patni Raida Amelia Ifadah Ratna Palupi Nurfatimah Sri Handajani