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Journal : Media Pendidikan Gizi dan Kuliner

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KONTRIBUSI KOMPETENSI PENYIAPAN DAN PENGOLAHAN MAKANAN PENUTUP TERHADAP KESIAPAN PRAKERIN PADA PEMBUATAN DESSERT DI PASTRY KITCHEN HOTEL Mitha Nafisah; Sudewi Yogha; Atat Siti Nurani
Media Pendidikan Gizi dan Kuliner Vol 4, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.812 KB) | DOI: 10.17509/boga.v4i1.8367

Abstract

Kompetensi penyiapan dan pengolahan makanan penutup merupakan ruang lingkup program produktif, yang dilaksanakan secara teori dan praktek di sekolah, serta peraktek lapangan. Peserta diklat yang akan melaksanakan prakerin harus memenuhi standar kemampuan kerja hendaknya dibekali dengan persiapan dalam segi pengetahuan, sikap, dan keterampilan. Tujuan penelitian yaitu mengetahui ada tidaknya kontribusi kompetensi penyiapan dan pengolahan makanan penutup terhadap kesiapan prakerin pada pembuatan dessert di pastry kitchen hotel. Metode penelitian yaitu deskriptif dengan responden peserta diklat tingkat II program keahlian restoran jasa boga SMK Negeri 9 Bandung sebanyak 51 siswa. Sample yang digunakan dalam penelitian ini adalah Simple Rondom Samping. Instrumen penelitian menggunakan tes dan angket. Hasil uji kelinieran regresi diperoleh nilai thitung untuk sebesar 4,781 dan ttabel 2,009. Hasil penelitian dapat disimpulakan terdapat kontribusi yang positif dan signifikan antara variabel kompetensi penyiapan dan pengolahan makanan penutup terhadap variabel kesiapan prakerin pada pembuatan dessert di pastry kitchen hotel. Rekomendasi ditujukan kepada peserta diklat agar tetap mempertahankan sehingga pada saat prakerin memberikan yang terbaik bagi diri sendiri dan sekolah.
MANFAAT “PROGRAM PRAKTEK KERJA INDUSTRI” PADA KEMAMPUAN KOMPETENSI KERJA FOOD AND BEVERAGE SERVICE SISWA JASA BOGA SMK NEGERI 3 CIMAHI Della Agnia Khierunnisa; Sudewi Yogha; Atat Siti Nurani
Media Pendidikan Gizi dan Kuliner Vol 6, No 2 (2017)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.754 KB) | DOI: 10.17509/boga.v6i2.9022

Abstract

Program praktek kerja industri merupakan salah satu program yang terdapat dalam kurikulum yang diharapkan mampu membuat siswa mencapai penguasaan kompetensi kerja sebagai bekal untuk memasuki dunia kerja. Tujuan penelitian ini untuk mengetahui manfaat “program praktek kerja industri” pada kompetensi kerja food and beverage service berkaitan dengan tahap persiapan dan proses pelayanan minuman dan makanan. Alasan dilakukan nya penelitian ini adalah untuk mengetahui pentingnya “program praktek kerja industri” dalam membangun kompetensi kerja food and beverage (FB) service siswa. Metode penelitian yang digunakan adalah metode deskriptif. Populasi penelitian yaitu siswa kelas XI Kompetensi Keahlian Jasa Boga SMKN Negeri 3 Cimahi Tahun Ajaran 2016 sebanyak 145 orang siswa. Teknik pengambilan sampel menggunakan sampling purposive dan diperoleh angota sampel sebanyak 43 ornag siswa. Instrumen yang digunakan berupa angket tertutup. Temuan penelitian menunjukan bahwa manfaat “program praktek kerja industri” pada kemampuan kompetensi kerja food and beverage service berkaitan dengan tahap persiapan dan proses pelayanan minuman dan makanan berada pada persentase sebesar 77% dan 78% dengan kategori bermanfaat.Kata Kunci : “Program Praktek Kerja Industri”, Manfaat, Food and Beverage Service, Kompetensi Kerja
PENGEMBANGAN TEMPLATE MEDIA PEMBELAJARAN SEBAGAI SARANA PRESENTASI MAHASISWA DALAM MATA KULIAH SEMINAR TATA BOGA Melati Verinita Azhari; Atat Siti Nurani; Rita Patriasih
Media Pendidikan Gizi dan Kuliner Vol 7, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (837.097 KB) | DOI: 10.17509/boga.v7i1.11597

Abstract

Media pembelajaran sebagai sarana presentasi memiliki kedudukan yang sangat penting untuk kelancaran kegiatan presentasi sehingga diperlukan sebuah template dari media pembelajaran untuk dijadikan sebagai acuan. Tujuan penelitian ini adalah untuk mengembangkan template media pembelajaran sebagai sarana presentasi mahasiswa yang ideal dan tervalidasi. Desain penelitian yang digunakan adalah Research and Development. Langkah-langkah penelitian yang dilakukan diawali dengan tahap identifikasi potensi dan masalah, pengumpulan informasi dan studi literatur, desain produk, validasi desain dan desain teruji sebagai tahap terakhir dari keseluruhan langkah penelitian. Desain template media pembelajaran yang baik adalah desain yang sesuai dengan kaidah-kaidah yang berlaku. Pengembangan template media pembelajaran dilakukan dengan mengadopsi konsep desain simplicity dimana konsep ini menggunakan tampilan slide presentasi yang sederhana dan mudah dimengerti. Hasil validasi desain template media pembelajaran sebagai sarana presentasi mahasiswa dalam mata kuliah Seminar Tata Boga menunjukkan bahwa pengembangan template media pembelajaran berada pada kategori layak digunakan dengan persentase skor kelayakan sebesar 92% dan 82,67% dari dua orang validator. Pengembangan template media pembelajaran ini dapat menjadi panduan dan gambaran dalam pembuatan template media pembelajaran sebagai sarana presentasi mahasiswa dalam mata kuliah Seminar Tata Boga dan dapat dijadikan sebagai salah satu alternatif model template media pembelajaran untuk digunakan dalam mata kuliah Seminar Tata Boga. Penelitian ini perlu ditindaklanjuti untuk melihat keberhasilan dari pengembangannya.Kata kunci : Template Media Pembelajaran, Presentasi, Seminar Tata Boga
PELESTARIAN “KUE MAYIT” SEBAGAI KUE TRADISIONAL GARUT Rosi Rosmayanti; Elly Lasmanawati; Atat Siti Nurani
Media Pendidikan Gizi dan Kuliner Vol 8, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.756 KB) | DOI: 10.17509/boga.v8i2.21960

Abstract

Hasil studi lapangan yang dilakukan penulis, ditemukan bahwa kue tradisional Garut, yaitu “Kue Mayit” sudah sulit ditemukan di pasar tradisional dan toko oleh-oleh, hal ini karena beberapa pembuat sudah tidak menjual “Kue Mayit”, ada pula yang telah meninggal dan tidak memiliki generasi penerus, sehingga dibutuhkan upaya pelestarian, agar kue ini tetap ada dan tidak punah. Tujuan penelitian ini untuk mendapatkan gambaran “Kue Mayit” mengenai sejarah, bahan, alat, proses pengolahan, dan upaya pelestariannya. Metode penelitian yang digunakan yaitu penelitian deskriptif kualitatif. Hasil dari penelitian ini yaitu “Kue Mayit” memiliki bentuk, warna yang putih seperti “mayit” , dalam agama islam berarti mayat yang dibungkus kain kafan berwarna putih. Kue ini diperkirakan ada sejak tahun 1962. Bahan yang digunakan yaitu tepung beras ketan, kelapa setengah tua, dan gula merah bojongloa. Perbandingan tepung ketan, gula merah, dan kelapa yaitu pembuat A menggunakan 2:1:1, B menggunakan 2:1.5:1 dan E menggunakan 1,4:0.5:1 dalam satuan kilogram. Alat yang digunakan, wajan, jubleg batu, halu, tampah, saringan tepung, gelas. Plastik, kap plastik, dus digunakan sebagai alat pengemasan, toples digunakan sebagai alat penyajian. Pengolahannya dimulai dengan menumbuk beras ketan yang sudah dicuci dan direndam, kemudian saring. Tepung dibibis menggunakan air garam sampai lembab, berbentuk kerikil. Panaskan wajan menggunakan api sedang, masukkan tepung yang sudah dibibis ke dalam wajan menggunakan saringan sampai membentuk bulatan, masukkan enten, kemudian gulung, tekan bagian kiri dan kanannya, gunting bagian yang kurang merata. Kue ini disajikan pada saat hari raya, syukuran, pesta, upacara adat pertanian. Upaya pelestarian melalui pendokumentasian melalui pembuatan, video dokumenter, video tutorial.
Authentication of Middle East Mandi Rice at “Cafe Zamrud” Restaurant Fadzan Rahmidi; Atat Siti Nurani; Karpin Karpin
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (381.898 KB) | DOI: 10.17509/boga.v12i1.58481

Abstract

This research is motivated by the popularity of the Middle East Mandi Rice dish in the city of Jakarta. Mandi Rice is a typical rice dish from Hadramaut, Yemen which is unique in terms of the use of ingredients, herbs, spices, tools, processing and presentation. This aspect makes it authentic and differentiates Mandi Rice from other Middle Eastern rice dishes. One of the restaurants in the city of Jakarta that serves Mandi Rice is the ”Cafe Zamrud” restaurant. The making of Mandi Rice at the “Cafe Zamrud” restaurant is not necessarily done in an authentic way as is done by the people in their area of origin. The purpose of this study was to determine authentication related to ingredients, seasonings, tools, processing and serving of Mandi Rice at the "Cafe Zamrud" restaurant. The author uses a qualitative approach with the case study method and uses triangulation techniques, namely observation, interviews and documentation in collecting data. Participants were taken by purposive sampling technique, with restaurant owners, cooks and servers as the participants. The research findings show that there are significant differences in the aspects of the use of spices, tools and processing of Mandi Rice dishes at the "Cafe Zamrud" restaurant with the aspects of authentic Mandi Rice dishes. There is also a slight difference in the aspect of the main meat ingredients and seasonings used in the "Cafe Zamrud" restaurant. Overall, it is known that the Mandi Rice dish served at the “Cafe Zamrud” restaurant is not an authentic Mandi Rice. The conclusion of this research is that Mandi Rice in the restaurant "Cafe Zamrud" is not an authentic Mandi Rice dish because there are several aspects that are not in accordance with the rules regarding Authentic Mandi Rice dishes.
Substitution of Cassava Peel Flour In Making Siomai Skin Anggita Dwirevyanti; Atat Siti Nurani; Ai Mahmudatussa'adah
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (839.874 KB) | DOI: 10.17509/boga.v10i2.40777

Abstract

Cassava peel flour comes from the cassava plant which has several ingredients that are beneficial to the body, including 8.11 grams of protein, 15.20 grams of crude fiber, 0.22 grams of pectin, 1.29 grams of fat, 0.63 grams of calcium. Utilization of cassava peel flour can be developed into a food preparation as a substitute for some of the use of wheat flour, one of which is making siomay skin by using cassava peel flour substitution. The purpose of this study was to determine consumer acceptance of siomay skin products with cassava peel substitution based on color, aroma, texture, taste, and overall impression. This study used experimental methods and RAL design (completely randomized design). The development of siomay skin products with cassava peel flour substitution was carried out by replacing some of the use of wheat flour by substituting cassava peel flour in making siomay skins with 3 treatments, 245 (20% cassava peel flour: 80% wheat flour), 425 (cassava peel flour) 30%: 70% wheat flour), 542 (cassava peel flour 50%: 50% wheat flour). The instrument used to measure consumer acceptance was using a questionnaire with a Likert scale in the form of a checklist and using a semi-trained panel of 20 people. Acceptance analysis is done by analyzing the data that has been collected which is then processed using descriptive analysis with interval class sizes. The results showed that the product with the code 245 was the product with the highest level of acceptance by consumers. Based on the overall results, product 245 is the recommended product for production.
Development of Motion Graphic Video (MGV) Based Nutrition Education Media for Young Women to Prevent Anemia Maya Amini; Ai Nurhayati; Atat Siti Nurani
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2814.818 KB) | DOI: 10.17509/boga.v11i2.58441

Abstract

Adolescent girls are one of the groups that are prone to anemia. Therefore, to increase the knowledge of young women, nutrition education is held. The media used for nutrition education is motion graphic video. Motion graphics are an alternative to video shows that are widely used by the media. Media with motion graphics was chosen as one of the effective and interesting educational media because of the combination of text, pictures, colors, sound, in conveying messages about anemia and explaining food ingredients that can prevent anemia. This study aims to produce nutritional education media based on motion graphic videos for young women to prevent anemia. The development process uses the Research and Development (RD) model. D) the lowest (level 1) to produce a design but not proceed with field testing. The instruments used in this research include storyboard motion graphic video validation sheets and motion graphic video media validation sheets. The results of the validation of nutrition education media based on motion graphic videos by material experts are seen from the aspects of content and language, namely with an overall score of 3 with appropriate criteria and with conclusions the media can be used. While the results of the validation of nutrition education media based on motion graphic video by media experts, namely the score on the audio aspect is 3 with appropriate criteria and the score on the visual aspect is given an average score of 3 with appropriate criteria.
Development of Learning Media Based on Interactive Presentation Using Ahaslides Software on Choux Paste Material at Telkom Tourism Vocational School Muhammad Resnu Wildan Imani; Atat Siti Nurani; Sri Subekti
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.v12i2.67009

Abstract

In learning choux paste in class xi-tb 4 at Telkom Bandung Tourism Vocational School, it was found that 77% of students did not understand the choux paste material. Students must understand the theory of making choux paste because in practice it is quite difficult to make. This has become the author's attention to developing interactive presentation-based learning media using AhaSlides software on choux paste material at Telkom Bandung Tourism Vocational School.The research objectives are (1) planning the development of interactive presentation-based learning media using AhaSlides software, (2) creating interactive presentation-based learning media using AhaSlides software, (3) carrying out validation tests on interactive presentation-based learning media using AhaSlides software. This research uses the first level Research and Development (RD) method, with a descriptive qualitative approach. The research results stated that (1) planning the development of interactive presentation-based learning media using AhaSlides software, with stages of finding potential problems, literature study, product design. (2) create interactive presentation-based learning media with the stages of creating an account on the Ahaslides software, creating files on the AhaSlides software, creating interactive presentations. (3) Carrying out validation tests on material, language and media, with a statement that they are suitable for use.
Development of Animated Videos on Pasta Material as Learning Media for Class Nenden Mayang Arum Ratna Sari; Atat Siti Nurani; Ade Juwaedah
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.v12i2.67011

Abstract

Research on the development of animated video learning media on pasta material has objectives including: (1) developing animated video learning media on pasta material in the Food Processing and Presentation subject; (2) determine the suitability of the results of the animated pasta video product based on the assessment of validators consisting of material experts, language experts and media experts. The method in this research is research and development (RD) with a 4D development model (define, design, develop and disseminate) which is limited to the development stage with expert appraisal or validation by material experts, language experts and media experts. Data collection was carried out by means of interviews, literature studies and expert validation sheets. The results obtained from this research are: (1)The animated video media for pasta material in the Food Processing and Serving subject was developed through three stages including the define, design and develop stages. (2) The results of the feasibility of the pasta material animation video based on the expert appraisal validation process by material experts, language experts and media experts stated that it was suitable for use as a learning medium
Co-Authors Ade Juwaedah Ai Mahmudatusa’adah Ai Mahmudatuss'adah Ai Mahmudatussa’adah Ai Nurhayati Anggita Dwirevyanti Della Agnia Khierunnisa Elly Lasmanawati Fadzan Rahmidi Irawati Irawati Karpin Karpin Kristianto Adi Putro Lisa Putri Simanungkalit Maya Amini Melati Verinita Azhari Mitha Nafisah Muhammad Resnu Wildan Imani Naimah Sadiah Nauroh Nadzhifah Nenden Mayang Arum Ratna Sari Nida Hadaina Farida Popi Destia Widiawati Ria Apriani Wulandari Rita Patriasih Rosi Rosmayanti Sifa Miftahul Sri Subekti Sudewi Yogha Yulia Rahmawati, Yulia Zulnisa Addawiyah