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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar PROFICIO: Jurnal Pengabdian Masyarakat Journal of Innovation Research and Knowledge Concept: Journal of Social Humanities and Education Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Jurnal Bintang Pendidikan Indonesia Jurnal Pendidikan dan Ilmu Sosial Student Research Journal Jurnal Sains Student Research Prosiding Seminar Nasional Unimus Jurnal Teknologi Pangan dan Ilmu Pertanian
Mauren Gita Miranti
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Other

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Uji Aktivitas Antioksidan Minuman Suplemen Protein-Multivitamin dari Filtrat Almond dan Tempe Lutfiah Berlianti; - Tukiran; Mauren Gita Miranti; Idah Diana Wati; Fauzia Indah Sabila
Prosiding Seminar Nasional Unimus Vol 4 (2021): Inovasi Riset dan Pengabdian Masyarakat Post Pandemi Covid-19 Menuju Indonesia Tangguh
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Minuman suplemen protein-multivitamin mengandung berbagai macam bahan yang dapatmeningkatkan sistem imunitas seperti almond, tempe, buah bit, brokoli, dan daun kelor. Bahan-bahantersebut juga memiliki kandungan senyawa antioksidan alami. Antioksidan adalah suatu senyawayang dapat menahan reaksi oksidasi dengan cara mengikat senyawa radikal bebas dan molekul reaktif.Pada hasil penelitian Nourmohammadi et al., (2010) mengungkapkan bahwa asupan mikronutrienantioksidan simultan memiliki efek yang membantu terhadap kemajuan artritis. Penelitian inidilakukan untuk mengetahui pengaruh proporsi filtrat almond dan tempe terhadap aktivitasantioksidan dari formulasi minuman suplemen protein-multivitamin. Metode penelitian yangdigunakan adalah metode DPPH dengan spektrofotometri UV-Vis dan besarnya aktivitas antioksidanditandai dengan nilai IC50. Hasil pengujian aktivitas antioksidan menunjukkan bahwa terdapatpengaruh proporsi filtrat almond dan tempe yang signifikan (p<0,05) dalam minuman suplemendengan uji ANOVA satu arah. Pada formula F1 menghasilkan IC50 sebesar 0,03875 g/mL sedangkanpada formula F3 menghasilkan IC50 sebesar 0,02837 g/mL. Dari hasil penelitian ini, dapat disimpulkanbahwa formula F3 memiliki aktivitas antioksidan terbaik daripada formula F1. Kata Kunci : almond, antioksidan, IC50, minuman suplemen, tempe.
Pengaruh Proporsi Filtrat Almond dan Tempe Terhadap Kadar Total Flavonoid dan Fenolik pada Minuman Suplemen Anisa Kurnia Sari; - Tukiran; Mauren Gita Miranti; Idah Dianah Wati; Fauzia Indah Sabila
Prosiding Seminar Nasional Unimus Vol 4 (2021): Inovasi Riset dan Pengabdian Masyarakat Post Pandemi Covid-19 Menuju Indonesia Tangguh
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Covid-19 merupakan salah satu penyakit menular yang menyerang saluran pernapasan yangdisebabkan oleh infeksi Severe Acute Respiratory Syndrome Corona Virus 2 (SARS-CoV-2). Kelompokyang berisiko tinggi tertular Covid-19 adalah orang-orang lanjut usia atau lansia. Upaya pencegahaninfeksi Covid-19 dapat dilakukan dengan peningkatan sistem kekebalan tubuh dengan memperhatikanasupan makanan salah satunya dengan mengkonsumsi minuman suplemen yang berasal dari bahanbaku utama filtrat almond dan tempe. Penelitian ini bertujuan untuk mengetahui pengaruh proporsifiltrat almond dan tempe terhadap kadar total flavonoid dan fenolik pada minuman suplemen.Pengujian kadar total flavonoid dan fenolik dilakukan dengan metode spektrofotometer UV-Vis. Hasilpengujian kadar total flavonoid dan fenolik menunjukkan terdapat pengaruh proporsi filtrat almonddan tempe yang signifikan (p<0.05) dalam minuman suplemen dengan uji ANOVA satu arah.Pengujian kadar total flavonoid tertinggi pada formula F3 (75% almond dan 25% tempe) sebesar83,290 ± 0,02 μgGAE/mL. Sedangkan pengujian kadar total fenolik tertinggi pada formula F3 (75%almond dan 25% tempe) sebesar 433,80 ± 0.04 μgQE/mL. Dari hasil tersebut dapat diketahui bahwaformula F3 minuman suplemen sebagai formula terpilih berdasarkan kadar total flavonoid dan fenolik. Kata Kunci : almond, fenolik, flavonoid, minuman suplemen, tempe.
Pengembangan Media Pembelajaran Video Animasi Powtoon pada Materi Telur Nia Rachmawati; Nugrahani Astuti; Mauren Gita Miranti; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1621.316 KB) | DOI: 10.55606/jubpi.v1i2.1341

Abstract

This research is development research that aims to find out: 1) the development of powtoon animation video learning media on egg material; 2) the feasibility of powtoon animation video learning media on egg material; and 2) students' responses to the powtoon animation video learning media on egg material. This study uses the 4D development method, but only up to the development stage. Data were obtained using validation sheets and questionnaires using a Likert scale. The validation sheet was assessed by an expert judgment which was tested with the Aiken V formula. The questionnaire sheet was assessed by students who then carried out a practicality test to see students' responses to learning media. Based on the results of the data analysis performed, the material validation results obtained an Aiken V value of 0.959. The media validation results obtained an Aiken V value of 0.954. Meanwhile, from the results of the student response questionnaire, they obtained a percentage value of 80.6% in the very practical category. This shows that the powtoon animation video learning media on egg material is feasible, very practical, and can be used in DDPK 2 learning egg material.
Penerapan Model Pembelajaran Project Based Learning terhadap Pengetahuan dan Keterampilan Materi Bumbu Dasar Defia Laili Mustafik Putri; Asrul Bahar; Niken Purwidiani; Mauren Gita Miranti
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.29 KB) | DOI: 10.55606/jubpi.v1i2.1402

Abstract

This study aims to determine the application of the Project Based Learning (PjBL) learning model on basic seasoning material to the knowledge and skills of grade X culinary students at SMKN 1 Cerme Gresik. This study used a type of Quasi-Experimental research using a Post-test Only Control Group Design research design. Data were obtained using Post-Test questions and assessment sheets of the results of the practice of making basic and processed seasonings. Data analysis techniques were carried out with the Independent Sample T-Test and Mann-Whitney test with the help of the SPSS 25 program. The results showed that the average value of knowledge and skills of the experimental class was higher than that of the control class. Based on the results of the Independent T-Test Asymp. Sig. (2-tailed) from the post-test value for the experimental class, which is 0.000, there is an influence of the application of the Project Based Learning (PjBL) learning model on the results of student knowledge of basic seasoning material. While the skill results are based on the Mann-Whitney Asymp test. Sig. (2-tailed) from the practice value of making basic seasoning of 0.000, there is an influence of the use of the Project Based Learning (PjBL) model on the results of psychomotor skills in basic seasoning material.
Pemanfaatan Beras Merah dan Pisang Cavendish dalam Pembuatan Flakes Sebagai Isian Minuman Instan Shinta Krisnamurti; Niken Purwidiani; Ila Huda P.D; Mauren Gita Miranti
Jurnal Bintang Pendidikan Indonesia Vol 2 No 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3303

Abstract

This study aims to develop flakes made from brown rice and cavendish bananas as instant drink fillings, with the aim of finding out: 1) the results of sensory tests of brown rice flakes and cavendish bananas as instant drink fillings which include color, shape, aroma, taste, texture, and preference level; 2) the nutritional content of brown rice flakes and cavendish bananas which include carbohydrates, fiber, vitamin B6, and proximate test include water and ash; and 3) the selling price of brown rice flakes and cavendish bananas as an instant drink filling of 25 grams/package. The research method used was experimental, with sensory quality assessment by 5 trained and 25 semi-trained panelists. Data analysis uses Anava Tunggal (one way anava). Nutritional content tests in the form of carbohydrates, fiber, vitamin B6 and proximate tests including water and ash were carried out by laboratory tests. Calculation of the selling price of 25 grams/package using conventional methods. The results of the study show that: 1) the criteria for the best product flakes formula with a ratio of 100:60 produced a reddish-brown color, neat round shape, typical banana aroma, sweet taste, crispy texture and liked by the panelists; 2) the nutritional content per 100 grams of brown rice flakes and cavendish bananas has a total carbohydrate content of 71.06%, fiber 3.11, vitamin B6 2.66, moisture content 0.12% and ash content 0.11%; and 3) the selling price of flakes is known to be Rp. 7,290 per package weighing 25 grams.
Pembuatan Kue Pukis dengan Proporsi Pure Ubi Jalar Ungu (Ipomoea batatas L.) dan Pure Talas (Colocasia esculenta) Nensi Pratiwi; Niken Purwidiani; Mauren Gita Miranti; Any Sutiadiningsih
Student Scientific Creativity Journal Vol. 1 No. 5 (2023): September : Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v1i5.1996

Abstract

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.
Pengaruh Pengetahuan Sanitasi Higiene Terhadap Perilaku Kebersihan Siswa Smk Program Keahlian Kuliner Dalam Praktik Pengolahan Makanan Atika Salsabila A.; Mauren Gita Miranti; Lucia Tri Pangesthi; Lilis Sulandari
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni: Dewantara: Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1006

Abstract

Hygiene in the food sector cannot be separated from the application of hygienic sanitation and hygiene behavior. However, the observation results show that there are still students who have not properly applied food hygiene sanitation knowledge when processing food. The purpose of this study was to find out 1) an overview of students' food hygiene sanitation knowledge, 2) an overview of students' hygiene behavior in food processing practices, and 3) the effect of food hygiene sanitation knowledge on students' hygiene behavior. The research used is descriptive evaluative quantitative research. The instrument used was a questionnaire in the form of multiple choice questions and observation sheets. Knowledge test is used to measure the level of students' knowledge. While the observation is to see students' hygiene behavior when practicing food processing. The analysis technique uses regression. The results showed 1) knowledge of sanitation hygiene 6 students (9.1%) were in the medium category, 37 students (56.1%) were in the good category, and 23 students (34.8%) were in the very good category, 2) behavior cleanliness of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge affects students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or 11.5 %. This research implies that sanitary hygiene is applied to every subject. 2) the hygiene behavior of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge influences students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or equal to 11.5%. This research implies that sanitary hygiene is applied to every subject. 2) the hygiene behavior of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge influences students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or equal to 11.5%. This research implies that sanitary hygiene is applied to every subject.
Pengaruh Subtitusi Tepung Umbi Garut (Marantha Arundinaceae) terhadap Mutu Organoleptik Donat Kentang Firdausy, Putri Ayu; Ita Fatkhur Romadhoni; Niken Purwidiani; Mauren Gita Miranti
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6179

Abstract

This research was conducted using local food ingredients, namely arrowroot flour substituted in potato donuts. The objectives of this study were to determine: 1) the best formula for substituting arrowroot flour in potato donuts; 2) determine the organoleptic quality characteristics of arrowroot flour substitution in potato donuts; 3) determine the best selling price of potato donut substitution. Using an experimental method with three different formulations, the ratio of wheat flour and arrowroot flour included 55%:45%, 70%:30%, and 85%:15%. Organoleptic tests were conducted by 30 panelists, consisting of 25 semi-trained panelists and 5 trained panelists, who assessed the parameters of shape, color, aroma, texture, taste, and level of preference. The test data were analyzed using a single ANOVA test and continued with a Duncan test to determine the differences between treatments. The analysis results show that: 1) the best formula 85%:15% has a value of 18.82 with the criteria of a fairly round symmetrical shape, light brown in color, quite potato-flavored, quite soft in texture, and tastes quite savory and slightly sweet; 2) produces potato donut criteria that are quite round symmetrical, brown in color, potato-flavored, soft in texture, and tastes savory and slightly sweet; 3) the selling price of the best formula is set at Rp.5600 per unit with a weight of 40 grams.
INOVASI CHEESE COOKIES GLUTEN FREE DENGAN COATING GULA PALM MENGGUNAKAN TEPUNG MOCAF DAN PATI GARUT Yuliandari, Trianda; Ita Fatkhur Romadhoni; Any Sutiadiningsih; Mauren Gita Miranti
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6236

Abstract

This research was conducted to develop an innovative gluten-free food product in the form of Cheese Cookie with palm sugar using mocaf flour and arrowroot starch as the main ingredients. The research was conducted through an experimental method with three different formulations, namely the ratio of mocaf flour and arrowroot starch of 50%:50%, 75%:25%, and 100%:0%, respectively. Organoleptic tests were carried out by 30 panelists, consisting of 25 semi-trained panelists and 5 trained panelists, who assessed the attributes of color, aroma, taste, texture, and level of preference. The test data were analyzed using a one-way ANOVA test and continued with a Duncan test to determine differences between treatments. The results of the analysis showed that there were no significant differences in sensory attributes between the three formulations. The best formulation was found to be the composition of 100% mocaf flour. These results indicate that Cheese Cookies dengan coating gula palm have the potential to be an alternative local gluten-free food product that is worthy of further development.
Pemanfaatan Tepung Biji Durian Dalam Pembuatan Kulit Choux Paste Vinka Conia; Lilis Sulandari; Mauren Gita Miranti; Niken Purwidiani
Concept: Journal of Social Humanities and Education Vol. 3 No. 1 (2024): Maret: Concept: Journal of Social Humanities and Education
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/concept.v3i1.1001

Abstract

The main raw material commonly used in making choux paste skin is wheat flour. The wheat flour used is high protein wheat flour. High protein wheat flour has a protein content of 14.45%, fiber 2.01%, and carbohydrates in the form of starch 78.36% (Industrial Research and Consultation Center, 2016). The amylose and amylopectin content in high protein wheat flour is 50.26% and 22.84% (Industrial Research and Consultation Center, 2016). Amylose plays a role in forming gel while amylopectin forms elastic properties. The formation of the dough framework can occur due to the gelatinization ability of starch when the dough is baked. To reduce dependence on the use of wheat flour in making choux paste skin, it can be overcome by increasing the use of local food ingredients, in accordance with Law Number 18 Article 1 Paragraph 16 of 2012 concerning Food of the Republic of Indonesia (UU No. 18/2012), "Food diversity is an effort increasing the availability and consumption of food that is diverse, nutritionally balanced and based on local resource potential."
Co-Authors - Tukiran Andika Kuncoro Andika Kuncoro Widagdo Anisa Kurnia Sari Annisa Nur’aini Any Sutiadiningsih Asrul Bahar Atika Salsabila A. Aulia Bayu Yushila, Aulia Bayu Chlara Amanda Defia Laili Mustafik Putri Divia Nindy Fariza Fauzia Indah Sabila Firdausy, Putri Ayu Fitri Komala Sari Hanif Naufal Ahmi Idah Diana Wati Idah Dianah Wati Ila Huda P.D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Lilis Sulandari Lucia Tri Pangesthi Lutfiah Berlianti Luthfiyah Nurlaela Nanda Fadhilah Witris Salamy Nensi Pratiwi Nia Rachmawati NIken Purwidiani Nugrahani Astuti Rachma Indrarini Shinta Krisnamurti Sri Handajani Syifa Alviani Islamatasya Vinka Conia Yesha Yolanda Eka Yustina Yuliandari, Trianda