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PENGGUNAAN EKSTRAK WEDANG UWUH PADA GUMMY CANDY TERHADAP ANALISA KEKENYALAN, PH, DAN KUALITAS ORGANOLEPTIK Mahatan, Cecilia Angelica; Mahdiyah, Mahdiyah; Alsuhendra, Alsuhendra
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 3 (2025): Volume 8 No. 3 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i3.50088

Gummy candy adalah sejenis permen lunak yang mirip seperti permen jelly dengan ciri khas tekstur kenyal dan rasa yang manis. Hingga saat ini belum ada gummy candy yang dibuat dengan penambahan rempah yang digunakan pada minuman wedang uwuh. Tujuan penelitian ini adalah untuk menganalisis pengaruh penggunaan ekstrak wedang uwuh terhadap kekenyalan, pH, dan kualitas organoleptik gummy candy. Sampel pada penelitian ini adalah gummy candy dengan ekstrak wedang uwuh dengan perbandingan penggunaan ekstrak wedang uwuh 16%, 24%, dan 32%. Analisis yang dilakukan pada sampel adalah penentuan tingkat kekenyalan, nilai pH, dan kualitas organoleptik. Hasil analisis terhadap pH menggunakan universal test paper menunjukkan ada pengaruh penggunaan ekstrak wedang uwuh pada pembuatan gummy candy pada pH gummy candy, yaitu pada kisaran 4-5. Hasil uji statistik menggunakan uji Tukey menunjukkan bahwa terdapat pengaruh penggunaan ekstrak wedang uwuh pada pembuatan gummy candy pada aspek warna, aroma jahe, aroma cengkeh, rasa jahe, dan rasa jahe. Namun tidak terdapat pengaruh penggunaan ekstrak wedang uwuh pada pembuatan gummy candy pada aspek rasa manis dan tekstur gummy. Perlakuan terbaik adalah gummy candy dengan penggunaan ekstrak wedang uwuh sebesar 32%.

Development of Animated Video Media Material of Fusion Food For Culinary Expertise Students (SMKN 3 Tangerang) Hayat, Anandita Indira; Yulianti, Yeni; Mahdiyah, Mahdiyah
Jurnal Ilmiah Mandala Education (JIME) Vol 11, No 4 (2025): Jurnal Ilmiah Mandala Education (Oktober)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i4.9466

The purpose of this study is to develop and assess the feasibility of animated video learning media for fusion food material for Culinary expertise students at SMKN 3 Tangerang. This research is a type of Research & Development research with a 4D model. Data collection techniques used observation, interviews, and questionnaires. The results of the study showed that the validation of the material expert's assessment obtained an average of 79.23% with the category of Feasible. The media expert's assessment obtained an average of 78.66% with the category of Feasible. And the language expert's assessment obtained an average of 86.66% with the category of Very Feasible. While the results of the initial field trial obtained an average of 78.60% with the category of Feasible, the results of the small group trial obtained an average of 83.37% with the category of Feasible, and the large group trial obtained an average of 88.67% with the category of Very Feasible. The assessment of the user response test results obtained an average of 97.78% with the category of Very Interested. It can be concluded that the development of animated video media for fusion food material for culinary expertise students (SMKN 3 Tangerang) is declared suitable to be used as a learning resource.

Effectiveness Of Media Use Of Flipbook Learning Marzipan In The Cake Decoration Course On Students' Knowledge Level Guna, Elsanti Mura; Mahdiyah, Mahdiyah; Kandriasari, Annis
Jurnal Ilmiah Mandala Education (JIME) Vol 11, No 4 (2025): Jurnal Ilmiah Mandala Education (Oktober)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i4.9529

The purpose of this study was to evaluate the impact or effectiveness of using flipbook learning media about Marzipan on increasing students' knowledge of Cake Decoration courses. The research method used was a quasi-experimental with a nonequivalent control group design, involving two comparison groups, namely: a control group (using PowerPoint) and an experimental group (using flipbook). The research instrument was 25 multiple-choice questions that had been tested for validity and reliability, as well as a student response questionnaire. Data were collected through pre-test, post-test, and questionnaire. Data analysis used the Wilcoxon test, the Mann Whitney test, and the N-Gain calculation. The results showed an increase in knowledge in both groups, but more significant in the experimental group. The Wilcoxon test showed that Zcount PowerPoint = 4.706 > Ztable 1.645 and flipbook = 4.782 > Ztable 1.645. The Mann Whitney test produced Zcount 2.183 > Ztable 1.656, indicating a significant difference between the groups. N-Gain analysis showed PowerPoint (0.52 in the moderate category) and flipbooks (0.78 in the high category). Student responses to the flipbooks were very positive, with an average of 95%. Thus, the Marzipan learning flipbooks effectively increased student knowledge while providing an interactive, enjoyable, and relevant learning experience.

PEMANFAATAN BLSM (BANTUAN LANGSUNG SEMENTARA MASYARAKAT PADA MASYARAKAT MISKIN: STUDI KASUS DI KELURAHAN DURI SELATAN, KECAMATAN TAMBORA, JAKARTA BARAT Pujiasti, Wiranti; Nursetiawati, Sitti; Mahdiyah, Mahdiyah
JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Vol. 1 No. 2 (2014): JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Negeri Jakarta

Tujuan dari penelitian ini adalah untuk mengetahui pemanfaatan BLSM (Bantuan Langsung Sementara Masyarakat) pada masyarakat miskin di Kelurahan Duri Selatan. Metode yang digunakan dalam penelitian ini adalah metode kuantitatif dengan cara analisis deskriptif, yaitu berdasarkan data yang diperoleh dari sumber-sumber tertulis mengenai pokok-pokok yang akan dikaji. Teknik pengumpulan data menggunakan kuesioner terbuka. Hasil penelitian menunjukkan bahwa persentase pemanfaatan BLSM terdistribusi untuk sandang sebesar 0,94%, pangan sebesar 31,92%, papan sebesar 19,31%, kesehatan sebesar 1,67% dan pendidikan sebesar 45,75%. Di luar lima dimensi utama BLSM tersebut ternyata masyarakat menggunakan 0,38% untuk kebutuhan pendukung.

Improving Students' Understanding and Learning Outcomes in Algorithms through Scratch-Based Interactive Learning Media Mahdiyah, Mahdiyah; Priyanto, Priyanto; Hartopo, Ibnu
Jurnal Pendidikan (Teori dan Praktik) Vol 10 No 2 (2025): Vol. 10 No. 2 (2025): Volume 10, Nomor 2, September 2025
Publisher : Fakultas Ilmu Pendidikan Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jp.v10n2.p143-155

This research aims to develop and evaluate the effectiveness of a learning medium based on the visual programming language Scratch in enhancing tenth-grade students' understanding and learning outcomes of algorithmic concepts at SMAN 32 Jakarta. The study is motivated by the low level of student engagement during the learning process, primarily attributed to monotonous conventional teaching methods, limited student autonomy in learning, and the lack of interactive and engaging instructional media. Notably, supporting infrastructure, such as laboratories and technological devices, is already in place. The study employed a Research and Development (R&D) approach using the ADDIE model, with experimental testing through a Pre-test Post-test, Control Group design. Research instruments included questionnaires and learning outcome tests, with data analyzed using mean difference tests. Based on validation from experts and student feedback, the Scratch-based media was deemed highly feasible. Experimental results revealed a significant improvement in the learning outcomes of the experimental group compared to the control group, with a gain score reaching 72.4% by the second session. These findings indicate that Scratch-based instructional media is both feasible and effective in improving students' comprehension and achievement in algorithmic material. Therefore, it is recommended as a strategic alternative for teaching informatics.

Improving Students' Understanding and Learning Outcomes in Algorithms through Scratch-Based Interactive Learning Media Mahdiyah, Mahdiyah; Priyanto, Priyanto; Hartopo, Ibnu
Jurnal Pendidikan (Teori dan Praktik) Vol 10 No 2 (2025): Vol. 10 No. 2 (2025): Volume 10, Nomor 2, September 2025
Publisher : Fakultas Ilmu Pendidikan Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jp.v10n2.p143-155

This research aims to develop and evaluate the effectiveness of a learning medium based on the visual programming language Scratch in enhancing tenth-grade students' understanding and learning outcomes of algorithmic concepts at SMAN 32 Jakarta. The study is motivated by the low level of student engagement during the learning process, primarily attributed to monotonous conventional teaching methods, limited student autonomy in learning, and the lack of interactive and engaging instructional media. Notably, supporting infrastructure, such as laboratories and technological devices, is already in place. The study employed a Research and Development (R&D) approach using the ADDIE model, with experimental testing through a Pre-test Post-test, Control Group design. Research instruments included questionnaires and learning outcome tests, with data analyzed using mean difference tests. Based on validation from experts and student feedback, the Scratch-based media was deemed highly feasible. Experimental results revealed a significant improvement in the learning outcomes of the experimental group compared to the control group, with a gain score reaching 72.4% by the second session. These findings indicate that Scratch-based instructional media is both feasible and effective in improving students' comprehension and achievement in algorithmic material. Therefore, it is recommended as a strategic alternative for teaching informatics.

Data Kategorik dalam Penelitian: Review Bibliometrik Ardiansyahroni, Ardiansyahroni; Tjalla, Awaludin; Mahdiyah, Mahdiyah
Jurnal Ilmiah Mandala Education (JIME) Vol 9, No 1 (2023): 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.v9i1.4814

Penelitian ini menggunakan pendekatan deskriptif dengan metode study literatur. Penelitian ini bertujuan untuk mengkaji dan menganalisis secara sistematis penggunaan data kategorik dalam penelitian. Teknik penelitian menggunakan bibliometrick analysis. Bibliometrik Analysis digunakan untuk melihat trend penelitian saat ini, mencari peluang penelitian yang belum pernah diteliti, melihat jumlah penelitian yang berkaiatan dengan tema penelitian dan hubungannya dengan penelitian lain. Pencarian artikel menggunakan database google scholar serta dibatasi jurnal nasional terbitan tahun 2015 sampai 2022. Pengolahan bibliometrick analysis menggunakan perangkat Vos Viewer. Berdasarkan pencarian artikel melalui Publish and Perish dihasilkan 500 artikel yang berkaitan dengan tema penelitian. Hasil penelitian menemukan bahwa Penggunaan data kategorik dalam penelitian banyak di gunakan dalam bidang pendidikan, kesehatan dan telekomunikasi.

Data Kategorik dalam Penelitian: Review Bibliometrik Ardiansyahroni, Ardiansyahroni; Tjalla, Awaludin; Mahdiyah, Mahdiyah
Jurnal Ilmiah Mandala Education (JIME) Vol 9, No 2 (2023): Jurnal Ilmiah Mandala Education (April)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v9i2.4815

Penelitian ini menggunakan pendekatan deskriptif dengan metode study literatur. Penelitian ini bertujuan untuk mengkaji dan menganalisis secara sistematis penggunaan data kategorik dalam penelitian. Teknik penelitian menggunakan bibliometrick analysis. Bibliometrik Analysis digunakan untuk melihat trend penelitian saat ini, mencari peluang penelitian yang belum pernah diteliti, melihat jumlah penelitian yang berkaiatan dengan tema penelitian dan hubungannya dengan penelitian lain. Pencarian artikel menggunakan database google scholar serta dibatasi jurnal nasional terbitan tahun 2015 sampai 2022. Pengolahan bibliometrick analysis menggunakan perangkat Vos Viewer. Berdasarkan pencarian artikel melalui Publish and Perish dihasilkan 500 artikel yang berkaitan dengan tema penelitian. Hasil penelitian menemukan bahwa Penggunaan data kategorik dalam penelitian banyak di gunakan dalam bidang pendidikan, kesehatan dan telekomunikasi.

Pengaruh Substirusi Tepung Labu Kuning (Cucurbita Moschata Duschaenes) Dalam Pembuatan Kue Putu Bambu Terhadap Daya Terima Konsumen Ramadhani, Muhammad; Kandriasari, Annis; Mahdiyah, Mahdiyah
Journal of Comprehensive Science Vol. 2 No. 8 (2023): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v2i8.485

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung labu kuning terhadap daya terima konsumen pada pembuatan kue putu bambu. Penelitian ini dilaksankan pada Laboratorium Pengolahan Makanan, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan dalam penelitian ini ialah eksperimen dengan mensubstitusi tepung labu kuning pada pembuatan kue putu bambu sebesar 15 gram, 20 gram dan 25 gram terhadap daya terima konsumen. Penelitian ini dinilai menggunakan uji hedonik kepada 30 panelis agak terlatih yang terdiri dari mahasiswa Program Studi Pendidikan Tata Boga yang telah lulus mata kuliah kue tradisional. Dalam penilaiannya meliputi beberapa aspek, yaitu warna, rasa, aroma labu kuning, aroma pandan, tekstur lembut dan tekstur berpori. Dalam pengolahan data hasil penilaian panelis menggunakan uji friedman pada taraf signifikan ? = 0.05. Pada hasil pengujian hipotesis dengan uji friedman menunjukan tidak terdapat pengaruh yang signifikan pada substitusi tepung labu kuning pada pembuatan kue putu bambu terhadap daya terima konsumen. Berdasarkan hasil penelitian yang dilakukan, substitusi tepung labu kuning sebanyak 20 gran direkomendasikan dalam pembuatan kue putu bambu.

Pengaruh Substitusi Tepung Jewawut (Pennisetum Glaucum) pada Butter Cake terhadap Daya Terima Konsumen Hakimah, Dalilah; Mahdiyah, Mahdiyah; Dahlia, Mutiara
Journal of Law and Social Politics Vol. 2 No. 1 (2024): Journal of Law and Social Politics
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jlsp.v2i1.44

This research aims to study and analyze the effect of jewaut flour substitution in butter cake on consumer acceptance. The study was conducted at the Pastry and Bakery Laboratory, Culinary Education Study Program, Universitas Negeri Jakarta. The research started in September 2021 to february 2024. The method used in this study was an experimental method. The research sample were butter cake with jewawut flour substitution at 20%, 30%, and 40%, than tested on 30 semi trained panelists evaluating various organoleptic aspects. Based on the results of the statistical hypothesis test using the Friedman test, it shows that there are no influence of substituted jewaut flour at 20%, 30%, and 40% in the making of butter cake in volume, color of crumb, softness, pores, butter aroma, aroma of jewawut flour and sweetness aspect. While on the color aspect of the upper surface and the taste of jewawut flour there is a significant differece in butter cake substitute with jewawut flour. Based on the results of the statistical hypothesis test, the physical quality test using the Anova test showed that the aspects of swellability had no significant effect or difference in the substitution of jewawut flour at 20%, 30%, and 40% in the manufacture of butter cake. The conclusion of this study is to recommend butter cake with 30% jewawut flour substitution to be developed in optimizing the use of jewawut flour as a functional local food.

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