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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga REFLEKSI EDUKATIKA Food Science and Culinary Education Journal Jurnal Entomologi Indonesia Journal of Research and Educational Research Evaluation Didaktikum Journal of Vocational and Career Education Journal of Vocational and Career Education
Bambang Sugeng Suryatna, Bambang Sugeng
Jurusan Teknologi Jasa Dan Produksi, Fakultas Teknik, Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Other

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Design Micro Hydro Power Plant for Generate Electrical Energy About 3000 to 5000 Watt Suryatna, Bambang Sugeng
Journal of Vocational and Career Education Vol 5, No 1 (2020): July 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jvce.v5i1.26753

Abstract

The aim of the reseach is making the prototype design of waterwheel-based Microhydro Power Plant (MHPP). The findings of this study are the Prototype Model of Micro Hydro Power Plant (MHPP) for generate electrical energy with power 3000 to 5000 watt. This model has been constructed of fout components, sucs are (1) the disain of waterwheel prototype, (2) the disain of converter speed water wheel to dynamo, (3) the water chanel for input Potential Energy, and (4) Conductor Network of MHPP to homes.
Pengaruh Penggunaan Pati Garut (Maranta arundinacea) sebagai Bahan Lulur Tradisional terhadap Kehalusan dan Kecerahan pada Kulit Kering Syawaliyah, Salsa Ukhratus; Suryatna, Bambang Sugeng
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 8, No 2 (2020)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v8i2.24092

Abstract

Salah satu produk asli kosmetika Indonesia yaitu lulur tradisional. Bahan dasar dalam pembuatan lulur tradisional adalah tepung beras. Butiran pati garut lebih kecil daripada butiran tepung beras dengan kata lain pati garut lebih halus daripada tepung beras. Semakin halus atau semakin kecil butiran suatu bahan akan menyebabkan suspensi dari produk yang dihasilkan menjadi lebih homogen sehingga patut diduga lulur dari tepung pati garut berpotensi mempunyai manfaat lebih mampu menghaluskan dan mencerahkan kulit. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung beras dengan pati garut terhadap khasiat lulur menghaluskan dan mencerahkan kulit kering. Metode penelitian ini menggunakan metode eksperimen yang dibagi menjadi 2 tahap yaitu tahap I (pra penelitian) dan tahap II (penelitian). Teknik analisis data yang digunakan yaitu deskriptif persentase. Hasil penelitian ini adalah dari pemakaian ketiga jenis produk lulur menunjukkan responden yang menggunakan produk A3 memiliki pengaruh paling baik terhadap peningkatan kehalusan kulit dengan rata-rata persentase sebesar 54% serta pengaruh paling baik terhadap peningkatan kecerahan kulit dengan rata-rata persentase sebesar 12%  dengan kriteria cerah. Simpulan dari penelitian ini adalah subtitusi tepung beras dengan pati garut berpengaruh terhadap khasiat lulur menghaluskan dan mencerahkan kulit kering.
Evaluasi Produktivitas Kutu Lak, Laccifer lacca Kerr. (Hemiptera: Kerridae) pada Tiga Jenis Tanaman Inang Rostaman Rostaman; Bambang Sugeng Suryatna
Jurnal Entomologi Indonesia Vol 6 No 2 (2009): September
Publisher : Perhimpunan Entomologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.806 KB) | DOI: 10.5994/jei.6.2.70

Abstract

Lac insects (Laccifer lacca Kerr) live parasitically on “kosambi” plants, and produce resins that are called lac. Lac are used for electronics, printing, textile, clothing, cosmetics, and food industry. The insects also live on various plants. The goal of this research was to evaluate the population quality of Lac insect that live on three host plants. The best parameter for population quality was biomass or lac production. Three host plants were inoculated by broods. The result showed that “kosambi” was the best host plant for the insect due to higher biomass (i.e lac production) than “kabesak putih” and “kabesak hitam” plants.
How Application Ease Affects Buying Interest: ShopeeFood Study among University Students Setiyaningsih, Mitta; Saptariana, Saptariana; Suryatna, Bambang Sugeng; Rachmawati, Rina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.45334

Abstract

Buying interest is impacted by multiple factors, among which perceived ease of use plays a crucial role. This study aims to examine how the perceived ease of using applications affects Universitas Negeri Semarang students' interest in buying food products through ShopeeFood and the extent of its influence. Data collection involved distributing questionnaires to 100 respondents based on specific criteria. The analysis methods utilized comprised descriptive percentage testing and regression analysis. Findings from the descriptive percentage test indicated that the majority of respondents found ShopeeFood easy to use, and their interest in buying through the platform was notably high. Regression analysis revealed a positive and significant relationship between perceived ease of use and buying interest, represented by the equation = 11.702 + 0.402X. This signifies that perceived ease of use has a meaningful impact on buying interest. The R2 value of 40.4% illustrates that perceived ease of use influences 40.4% of the interest in online purchases via ShopeeFood.
Creation of Interactive Android Learning Media Articulate Storyline 3 on Fusion Food Material For Vocational School (SMK) on Temanggung Gumilar, Mikhael Cahyo; Suryatna, Bambang Sugeng; Wahyuningsih, Wahyuningsih; Astuti, Pudji
Refleksi Edukatika : Jurnal Ilmiah Kependidikan Vol 15, No 2 (2025): Refleksi Edukatika: Jurnal Ilmiah Kependidikan (Juni 2025)
Publisher : Universitas Muria Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24176/re.v15i2.13742

Abstract

Learning in the modern era has a significant influence on student understanding. However, the use of conventional learning media is often less interesting, making students feel bored and less motivated, which ultimately reduces participation in learning activities. This study aims to develop more interesting interactive learning media and test its effect on student learning outcomes. This study uses a quantitative approach with the Research and Development (RD) method modified from the 4D model to 3D, including the Define, Design, and Development stages. The measuring instrument used is the t-test with the Liliefors model to determine the effect of interactive learning media based on Articulate Storyline 3 on student learning outcomes. Data were analyzed using normality tests, homogeneity tests, and paired t-tests. The results of the study indicate that the development of interactive learning media can be done through the Define, Design, and Development stages. In addition, it was found that interactive learning media based on Articulate Storyline 3 has a significant effect on improving student learning outcomes in Basic Culinary material, especially in the Fusion Food element. Thus, the use of interactive learning media has proven effective in increasing student engagement and understanding during learning activities. The results of the Pre Test and Post Test research were 45.53 and 76.73, with an increase in the Pre Test score which had an average of 45.53 which was lower than the Post Test score with an average of 76.73 so that in this study the use of interactive learning media Articulate Storyline 3 on Fusion Food material has an influence on student learning, so the use of this interactive learning media has an influence on Fusion Food learning activities for class X at SMK Swadaya Temanggung.
Development of an Android-Based Application for Technical Drawing to Enhance Learning Outcomes Krisdiantoro, Dwiki; Wijaya, Burhan Rubai; Suryatna, Bambang Sugeng
Journal of Vocational and Career Education Vol. 9 No. 1 (2024): July 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jvce.v9i1.22401

Abstract

This study is motivated by challenges in the teaching and learning process of technical drawing, including low student engagement, ineffective lesson hours, suboptimal learning media, and previous student achievement scores below 80%. The research aims to develop an Android-based learning media application, JAGAR, for teaching single-story house plan drawing, assess its feasibility, evaluate its practicality, and compare its effectiveness with other instructional methods in improving learning outcomes. The study employs the ADDIE development model and is conducted at SMK Negeri 7 Semarang, specifically in the Grade XI Building Construction, Sanitation, and Maintenance Program. The sample consists of 70 students divided into two classes, each subjected to different instructional approaches. The findings indicate that the JAGAR learning application is both feasible and practical based on evaluations by subject matter experts and teachers. Additionally, its implementation proves to be more effective than conventional methods. The study concludes that utilizing the JAGAR application significantly enhances student learning outcomes and motivation. The novelty of this research lies in the integration of instructional videos, quizzes, and job sheets within the learning media.
Tingkat Kesukaan dan Keamanan Cookies Coklat Substitusi Tepung Buah Mangrove Jenis Lindur (Bruguiera gymnorrhiza) Romadhon, Ailan; Rosidah, Rosidah; Fathonah, Siti; Suryatna, Bambang Sugeng
Food Science and Culinary Education Journal Vol 11 No 2 (2022)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v11i2.54387

Abstract

Cookies coklat merupakan kue yang terbuat dari adonan lunak memiliki citarasa manis serta memiliki tekstur yang renyah dan menggunkaan bahan tambahan coklat. Tujuan dari penelitian ini untuk mengetahui: tingkat kesukaan masyarakat 2) kandungan senyawa HCN (asam sianida) dan kadar air pada cookies coklat substitusi tepung buah lindur (20%, 15%, 10% dari tepung terigu). Metode yang digunakan dalam penelitian ini yaitu eksperimen. Desain penelitian menggunakan one shot study, Analisis uji kesukaan menggunakan analisis kruskal wallis untuk mengetahui tingkat kesukaan masyarakat. Kandungan senyawa HCN (asam suanida) dan kadar air dengan uji laboratorium. Kesimpulan pada penelitian ini yaitu: 1) cookies coklat substitusi tepung buah lindur paling disukai masyarakat pada sampel D (10% tepung lindur dari tepung terigu) 2) hasil uji kandungan senyawa HCN menunjukan bahwa semakin banyak penambahan tepung buah lindur semakin banyak kandungan senyawa HCN, kandungan senyawa HCN sampel B 2,2 ppm, kandungan senyawa HCN sampel C 2,0ppm, kandungan senyawa HCN sampel D 1,7ppm. Sedangkan hasil uji kandungan kadar air berkisar antara. 3,3%-3,5%.
The Difference in Green Bean Flour Substitution on Organoleptic Quality, Preference, and Protein Content in Semprong Cake Natalia, Yohana Margareta; Suryatna, Bambang Sugeng
Food Science and Culinary Education Journal Vol 12 No 1 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i1.70931

Abstract

Abstract : Semprong cake is a traditional Indonesian cake made from rice flour, coconut milk, eggs, sugar, salt, margarine and vanilla with processing techniques baked using a semprong mold and then rolled to resemble an egg roll, triangular, flat like a fan and rectangular. Various kinds of semprong cakes can easily be obtained in modern markets and traditional markets. The characteristics of a semprong cake, namely crunchy, sweet and savory, make many people like semprong cakes. Semprong cake has experienced diversification of flavors, but not much has been developed in the diversification of the basic ingredients of semprong cake. In this study, researchers used green beans as a substitute for mung bean flour in making semprong cakes so that they could produce healthy and nutritious traditional snacks. The substitution material for semprong cake in this study was mung bean flour with different compositions, namely 0%, 40%, 50%, and 60%. The reason underlying the researchers chose mung beans as a substitute for mung bean flour for making semprong cakes was in terms of the availability of mung bean raw materials, which are ingredients that are easy to find in the market, have complete nutritional content, have good benefits for health and are liked by the community. Research objectives: (1) To find out the differences in the use of mung bean flour substitute ingredients 0%, 40%, 50%, 60% on the organoletic quality of semprong cakes in terms of color, texture, aroma, and taste, (2) To find out the level of public preference on green bean flour substitute semprong cake 0%, 40%, 50%, 60% in terms of color, aroma, texture, and taste, (3) To determine the nutritional content of green bean flour substitution semprong cake protein 0%, 40%, 50 %, 60%. Keywords: Semprong Cake, Mung Bean Flour Substitution, Organoleptic Quality Abstrak : Kue semprong adalah kue tradisional Indonesia yang terbuat dari tepung beras, santan, telur, gula, garam, margarine dan vanili dengan teknik pengolahan di panggang menggunakan cetakan semprong kemudian digulung menyerupai egg roll, segitiga, pipih seperti kipas dan persegi panjang. Beraneka ragam kue semprong dengan mudah dapat diperoleh di pasar modern maupun pasar tradisional. Karakteristik dari kue semprong yaitu renyah, manis dan gurih membuat banyak masyarakat menyukai kue semprong. Kue semprong telah mengalami diversifikasi varian rasa namun belum banyak berkembang diversifikasi bahan dasar kue semprong. Pada penelitian ini peneliti memanfaatkan kacang hijau sebagai bahan substitusi tepung kacang hijau pada pembuatan kue semprong sehingga dapat menghasilkan kudapan tradisional yang sehat dan bergizi. Bahan substitusi kue semprong pada penelitian ini adalah substitusi tepung kacang hijau dengan komposisi berbeda yaitu 0%, 40%, 50%, dan 60%. Alasan yang mendasari peneliti memilih kacang hijau sebagai bahan substitusi tepung kacang hijau pembuatan kue semprong yaitu ditinjau dari ketersediaan bahan baku kacang hijau yaitu bahan mudah ditemukan dipasaran, kandungan gizi yang lengkap, memiliki manfaat yang baik bagi kesehatan dan di sukai masyarakat. Tujuan penelitian : (1) Untuk mengetahui perbedaan penggunaan bahan substitusi tepung kacang hijau 0%, 40%, 50%, 60% terhadap kualitas organoletik kue semprong dari segi warna, tekstur, aroma, dan rasa, (2) Untuk mengetahui tingkat kesukaan masyarakat terhadap kue semprong substitusi tepung kacang hijau 0%, 40%, 50%, 60% dari segi warna, aroma, tekstur, dan rasa, (3) Untuk mengetahui kandungan gizi protein kue semprong substitusi tepung kacang hijau 0%, 40%, 50%, 60%. Kata kunci : Kue Semprong, Substitusi Tepung Kacang Hijau, Kualitas Organoleptik
Co-Authors Aliyah, Ifazatul Ani Rusilowati Bambang Endroyo Dyah Nurani Setyaningsih Dyah Nurani, Dyah Gumilar, Mikhael Cahyo Istiqomah, Annisa’ Nur Krisdiantoro, Dwiki M. Burhan Rubai Wijaya Mausa Agrevinna Natalia, Yohana Margareta PUDJI ASTUTI Rina Rachmawati Romadhon, Ailan Rosidah Rosidah Rostaman Saptariana - Setiyaningsih, Mitta Siti Fathonah Suherlina, Lina Syawaliyah, Salsa Ukhratus Wahyuningsih Wahyuningsih