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All Journal COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Journal of Law and Social Politics
Mahdiyah Mahdiyah
Universitas Negeri Jakarta, Indonesia
Humanities Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences

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Pemetaan Pengetahuan Ibu Rumah Tangga Tentang Makanan Sehat dan Perilaku dalam Pemilihan Makanan Bagi Keluarga Dimasa Pandemi Covid-19 Aditya Febrian; Guspri Devi Artanti; Mahdiyah Mahdiyah
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 2 No. 10 (2023): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v2i10.604

Abstract

Knowledge of housewives about healthy food and behavior in choosing food for the family is very important, especially during a pandemic where the body needs good nutrition so that it is not easily infected with the Covid-19 virus outbreak. The purpose of this study was to find out the results of Mapping Knowledge of Housewives About Healthy Food and Behavior in Food Choices for Families During the Covid-19 Pandemic (Study on Housewives in Rusun Jatinegara Kaum). This research was conducted in the Rusun Jatinegara Kaum, from October 2020 to August 2022. The population and this research are housewives who live in the Rusun Jatinegara Kaum. This research method is descriptive quantitative research using a correlational approach. The instrument used in this study was a questionnaire with a Likert scale. Based on the results of the questionnaire answers from respondents for the sub-indicator of implementing a routine daily eating schedule, there were 45% of respondents who answered always, 26% of respondents answered often, 16% answered sometimes, 4% answered rarely and 10% answered never. Then the results of the questionnaire answers from respondents for the sub-indicators of the meal menu based on meal times, 21% of respondents answered always, 25% of respondents answered often, 30% answered sometimes, 6% answered rarely and 18% answered never. Then the results of the questionnaire answers from respondents for sub-indicators of types or food menus based on nutrients, 15% of respondents answered always, 25% of respondents often answered. 33% answered sometimes, 6% said rarely and 21% said never. Then the results of the questionnaire answers from respondents for sub-indicators implementing food portions according to needs, 26% of respondents answered always, 43% of respondents answered often, 26% answered sometimes, 0% answered rarely and 6% answered never.
Pengaruh Substitusi Tepung Jewawut (Pennisetum Glaucum) pada Butter Cake terhadap Daya Terima Konsumen Dalilah Hakimah; Mahdiyah Mahdiyah; Mutiara Dahlia
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

Abstract

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.
Co-Authors Aditya Febrian Dalilah Hakimah Guspri Devi Artanti Mutiara Dahlia