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Ai Mahmudatussadah
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Food Processing and Learning Interests of Class XI Students at SMK BPP Bandung Arnely Renata; Tati Setiawati; Ai Mahmudatussadah
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 (358.032 KB) | DOI: 10.17509/boga.v11i2.58439

Abstract

This research was motivated bythe low achievement of the average score of the Continental Food Processing subject is still below the KKM, namely out of 37 students a total of 5 students got high scores (80-100), 12 students got moderate scores (60-75), 8 students got low scores ( 50) and 12 students scored less (50). This is because they have not mastered the material that has been taught by the teacher in learning in class, so that students do not have enough provisions to understand the next activity in carrying out learning activities. This can cause students to lack interest in learning. This study aims to determine student learning difficulties, student learning interest and the correlation between learning difficulties and student learning interest in Continental food processing at SMK BPP Bandung. The research method used is descriptive correlational. The population in this study were all students who received the Continental Food subject in class XI and XII at SMK BPP Bandung, totaling 101 people with a sample of 81 people calculated based on the Taro Yamane formula using the Proportionate Stratified Random Sampling technique. The data collection technique used a closed questionnaire with a Likert scale with data analysis using descriptive analysis and Rank Spearman correlation. The results of the analysis show that students' learning difficulties are high when it comes to theory and practice of continental food processing at SMK BPP Bandung, student learning interest is low when it comes to theory and practice of Continental food processing at SMK BPP Bandung. 
Acceptance of Kencur Rice Mochi Filled with Asam Turmeric Ice Cream Hesti Rosmayanti; Sudewi Yogha; Ai Mahmudatussadah
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.v12i2.67008

Abstract

Mochi is a cake that is liked by many people. In Japan, mochi is included in the Wagashi or also known as sweet dishes that have been consumed since ancient times and are made in a traditional way for the traditional Mochitsuki celebration or known as New Year's celebration. Mochi cake can be modified by using other ingredients or substitutions to increase its functional value. The liquid used in making mochi can be replaced with milk, coconut milk, or other liquids. Rice kencur is a traditional drink that is popular among the people. This traditional drink can be used as an ingredient for liquid in making mochi products. This is included in the development of mochi products, namely Kencur Rice Mochi. The general aim of this research is to determine the acceptability of the kencur rice mochi product filled with sour turmeric ice cream. The method that will be used in this research is an experimental method which is included in the quantitative research method. The research that will be carried out by the author is considered a true experiment. The acceptability or level of liking for this kencur rice mochi product filled with sour turmeric ice cream is very favorable in terms of appearance, color, taste, texture and overall impression because it can be seen from the percentage of acceptability produced, which is 85%. Meanwhile, in terms of aroma, the acceptability percentage value is 83%, which means that people like the product. It can be concluded that kencur rice mochi filled with sour turmeric ice cream is accepted among the public as an innovative product.
Co-Authors Arnely Renata Hesti Rosmayanti Sudewi Yogha Tati Setiawati