Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan) Jurnal Ilmu Sosial dan Humaniora
Niken Purwidiani
Universitas Negeri Surabaya, Indonesia
Religion Humanities Economics, Econometrics & Finance Education Electrical & Electronics Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Proporsi Ayam, Jamur Tiram, Dengan Penambahan Keju Parmesan Sebagai Isian Puff Pastry: Karakteristik Sensorik dan Kesukaan Mega Anggita; Any Sutiadiningsih; Niken Purwidiani; Ila Huda Puspita Dewi
Jurnal Ilmu Sosial dan Humaniora Vol. 3 No. 3 (2025): Juli
Publisher : CV Putra Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58540/isihumor.v3i3.1000

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ayam–jamur tiram serta penambahan keju parmesan terhadap mutu sensorik, tingkat kesukaan panelis, dan kandungan gizi pada isian puff pastry. Produk yang dikembangkan merupakan puff pastry isi gurih dengan komposisi isian berbasis daging ayam, jamur tiram, dan keju parmesan yang berbentuk vol-au-vent. Variasi perlakuan meliputi tiga rasio proporsi ayam dan jamur tiram (60:40, 70:30, dan 80:20) serta tiga tingkat penambahan keju parmesan (5%, 10%, dan 15%). Penilaian karakteristik sensorik meliputi atribut warna, aroma, rasa, dan tekstur, sedangkan tingkat kesukaan diukur menggunakan uji hedonik oleh 35 panelis yang terdiri dari 5 panelis terlatih dan 30 panelis semi terlatih. Analisis kandungan gizi dilakukan secara proksimat untuk mengetahui kadar air, protein, lemak, dan karbohidrat dari masing-masing perlakuan. Hasil penelitian diharapkan dapat memberikan informasi mengenai formulasi isian puff pastry yang paling disukai serta bernilai gizi baik, sekaligus memberikan alternatif inovasi produk kuliner berbasis puff pastry yang memiliki potensi jual tinggi.
Pengaruh Video Pembelajaran Berbasis Edpuzzle pada Materi Fusion Pastry Bakery terhadap Level Kognitif dan Kinerja Siswa Rahadatul Asmahda; Mauren Gita Miranti; Niken Purwidiani; Andika Kuncoro
Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan) Vol. 4 No. 2 (2023): Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan)
Publisher : Lembaga Penelitian dan Pengembangan Sumberdaya Wilayah (elrispeswil)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54371/ainj.v4i2.263

Abstract

Edpuzzle is one of the interactive video-based e-learning platforms that is often used in the world of education. Research objectives are Knowing the effect of using Edpuzzle videos on students' cognitive levels, knowing the influence of using Edpuzzle videos on student practicum performance and knowing the influence of Edpuzzle videos on cognitive levels and practicum performance simultaneously. The type of research used is a type of quantitative research with a quasi-experimental design research model (Pseudo-Experiment). The variables used were three variables with one independent variable (X: Edpuzzle Learning Video) and two dependent variables (Y1: Cognitive Level and Y2: Practicum Performance). Data collection is carried out using test methods and performance observation. The data was processed with Simple Regression T Test and Manova Test. After that, discussion and conclusion are drawn from the problem formulation. From this writing, it is concluded that the Sig value in each hypothesis shows a > number of 0.05 probability, it can show that there is a significant influence between cognitive level and practicum performance and there is an influence of both on fusion pastry bakery learning materials using the Edpuzzle video-based learning method. In line with the conclusions above, it is hoped that the use of Edpuzzle learning media can provide something new to the world of education. And educators can apply innovative learning media to students.
Co-Authors Andika Kuncoro Any Sutiadiningsih Ila Huda Puspita Dewi Mauren Gita Miranti Mega Anggita Rahadatul Asmahda