Garuda - Garba Rujukan Digital

PREFERENSI TERHADAP SIRUP ASAM JAWA HERBAL BERDASARKAN PENILAIAN HEDONIK Annisa Nur’Aini; Mauren Gita Miranti; Hanif Naufal Ahmi; Fitri Komala Sari; Aulia Bayu Yushila; Sri Handajani
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sirup herbal berbahan dasar asam jawa memiliki potensi sebagai minuman fungsional yang praktis dan kaya manfaat. Produksi asam jawa di Indonesia tinggi, sementara diversifikasi produk berbasis bahan lokal masih terbatas. Penelitian ini bertujuan mengevaluasi pengaruh variasi formulasi terhadap penilaian hedonik panelis terlatih pada sirup herbal asam jawa. Tiga formulasi diuji dengan perbedaan konsentrasi asam jawa dipadukan kunyit, temulawak, serai, jahe merah, jahe emprit, secang, keningar, kapulaga, gula, madu, dan garam. Penilaian dilakukan oleh 50 panelis terlatih menggunakan skala hedonik 1-4 untuk atribut warna, aroma, rasa, dan penerimaan keseluruhan. Hasil menunjukkan perbedaan signifikan pada warna dan rasa, sementara aroma relatif stabil antar formulasi. Formulasi SA02 memperoleh skor tertinggi pada keseluruhan atribut, menunjukkan keseimbangan optimal antara warna, aroma, dan rasa yang paling disukai panelis. Temuan menegaskan bahwa pengaturan proporsi bahan, khususnya asam jawa, sangat penting dalam menghasilkan sirup herbal harmonis secara sensoris. Penelitian ini memberikan panduan bagi pengembangan produk sirup herbal berbasis bahan lokal, mempertahankan citarasa tradisional sekaligus memiliki daya tarik sensori tinggi.

Pengembangan E-Modul Makanan Asia Timur Berbasis Flip Builder Untuk Siswa Program Keahlian Kuliner SMKN 1 Cerme Gresik Chlara Amanda; Mauren Gita Miranti; Any Sutiadiningsih; Asrul Bahar
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 1 No. 4 (2023): OKTOBER : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v1i4.864

This study aims to determine the feasibility of the Flip builder-based East Asian food E-Module in terms of materials and media, and the response of users of the Flip builder-based East Asian food E-Module. This research is a research and development (research and development) with a 4D model (Define, Design, Develop, Disseminate). The population in this study were students of the Bachelor of Culinary Education study program class of 2019 at Surabaya State University. The data collection technique uses a questionnaire validating the feasibility of materials and media which is calculated using the Aiken V formula and the user response questionnaire is calculated using percentages. The results of the research show that: (1) Flip builder-based East Asian food e-module is feasible to use. This was obtained from the results of the assessment by the validator of material experts and media experts of 0.872 in the very good/high product category and the reliability test results obtained a reliable level (???? ????) of expert judgment of 0.902 which means that the East Asian food emodule based on flip builder is reliable from the standpoint content and construct. (2) The flip builder-based East Asian food e-module obtained student responses with a score of 84.9 indicating that the flip builder- based East Asian food e-module for Culinary Education S1 students is included in the very attractive category so it can be used as an ingredient. teach in East Asian Food studies.

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 | DOI: 10.55606/jubpi.v1i2.1341

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 | DOI: 10.55606/jubpi.v1i2.1402

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

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.

Inovasi Isi Siomay Dengan Porporsi Daging Ayam Dan Tahu Goreng Divia Nindy Fariza; Lilis Sulandari; Mauren Gita Miranti; Any Sutiadiningsih
Student Research Journal Vol. 2 No. 4 (2024): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i4.1391

Chicken Siomay is a food originating from China but is very popular in Indonesia, especially in Menganti Gresik Market, where many siomay sellers are found. Innovation in making siomay using additional proportions of fried tofu is one way to meet consumer needs. The purpose of this study was to determine: 1) determine the best proportion of chicken meat and fried tofu in the contents of chicken siomay dough; 2) the nutritional content of chicken siomay from the best proportion of chicken meat and fried tofu. This type of research is an experiment with three different treatments (75%: 25%, 50%: 50%, 25%: 75%) which were tested on 30 panelists. The results of organoleptic properties were analyzed using a single ANOVA SPSS program and nutritional content was analyzed in the laboratory. The results of data analysis show: 1) The best proportion treatment of the organoleptic test results is the proportion of 50%:50% chicken meat and fried tofu with an average result of chicken siomay shape 3.73 uniform round skin quite pleated, color 3.76 ivory cream, aroma 3.67 quite aromatic chicken siomay less aromatic tofu, texture 3.83 less chewy, taste 3.06, and preference 3.83 quite savory chicken less tofu flavor; 2) the results of laboratory tests of chicken siomay with the proportion of chicken meat and fried tofu are ash content 1.15%, water content 14.86%, protein content 11.92%, fat content 3.02%/100g.

PENURUNAN ANGKA STUNTING MELALUI PEMANFAATAN OLAHAN IKAN LELE YANG MURAH DAN BERGIZI SERTA PENGELOLAAN KEUANGAN KELUARGA DI KABUPATEN MOJOKERTO Indrarini, Rachma; Mauren Gita Miranti; Nanda Fadhilah Witris Salamy
Jurnal Pengabdian Masyarakat FKIP UTP Vol 7 No 1 (2026): PROFICIO : Jurnal Abdimas FKIP UTP
Publisher : FKIP UNIVERSITAS TUNAS PEMBANGUNAN SURAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/jpf.v7i1.5969

Stunting merupakan permasalahan serius di Kabupaten Mojokerto yang berdampak pada kualitas sumber daya manusia di masa depan. Salah satu penyebab utamanya adalah rendahnya asupan gizi anak akibat keterbatasan ekonomi dan kurangnya literasi gizi keluarga. Program Pengabdian Kepada Masyarakat (PKM) ini bertujuan menurunkan angka stunting melalui pemanfaatan ikan lele sebagai sumber pangan bergizi dan murah, serta peningkatan literasi pengelolaan keuangan keluarga. Kegiatan dilakukan secara kolaboratif bersama BAZNAS Kabupaten Mojokerto melalui tahapan observasi, desain edukasi, pelatihan pengolahan ikan lele, workshop kesehatan, serta pelatihan manajemen keuangan keluarga. Evaluasi dilakukan dengan pretest–posttest literasi keuangan dan pemantauan status gizi anak. Hasil menunjukkan adanya peningkatan signifikan pengetahuan ibu terkait pengelolaan keuangan serta peningkatan berat badan anak setelah dua minggu intervensi konsumsi olahan ikan lele, meskipun tinggi badan belum menunjukkan perubahan berarti. Program ini menegaskan pentingnya integrasi edukasi gizi dengan literasi keuangan sebagai strategi praktis untuk menekan angka stunting dan meningkatkan kesejahteraan masyarakat.

PENGARUH MODEL PEMBELAJARAN KOOPERATIF TIPE TEAM GAMES TOURNAMENT (TGT) TERHADAP HASIL BELAJAR SISWA PADA MATA PELAJARAN MENGOLAH MAKANAN KONTINENTAL DI SMK NEGERI 3 KOTA KEDIRI Yesha Yolanda Eka Yustina; Mauren Gita Miranti; Luthfiyah Nurlaela; Andika Kuncoro
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.61659

This study was motivated by the low learning outcomes of students in the Continental Food Processing subject at SMK Negeri 3 Kediri City, characterized by passive attitudes, lack of active participation, and low student engagement caused by the dominant use of a monotonous direct instruction model. This study aims to determine the effect of the Team Games Tournament (TGT) cooperative learning model on student learning outcomes in the basic sauce material. The method used was quasi-experimental with an Equivalent Control Group Design, involving class X Culinary 2 as the experimental group (n=36) and class X Culinary 4 as the control group (n=35), selected through purposive sampling. Data were collected using pre-test and post-test instruments that had been tested for validity and reliability, then analyzed using normality, homogeneity, independent sample t-test, and simple linear regression tests. The results showed an increase in the mean score of the experimental group from 56.11 to 78.61, while the control group increased from 55.71 to 66.29. The independent sample t-test on post-test data produced a significance value of <0.001 (<0.05), leading to the rejection of H0 and the acceptance of Ha. The 12.325-point difference in post-test mean scores proves that the TGT learning model is more effective than the direct instruction model in improving student learning outcomes.

PENGARUH MODEL PEMBELAJARAN KOOPERATIF TIPE TEAM GAMES TOURNAMENT (TGT) TERHADAP HASIL BELAJAR SISWA PADA MATA PELAJARAN MENGOLAH MAKANAN KONTINENTAL DI SMK NEGERI 3 KOTA KEDIRI Yesha Yolanda Eka Yustina; Mauren Gita Miranti; Luthfiyah Nurlaela; Andika Kuncoro Widagdo
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.63629

This study was motivated by the low learning outcomes of students in the Continental Food Processing subject at SMK Negeri 3 Kediri City, characterized by passive attitudes, lack of active participation, and low student engagement caused by the dominant use of a monotonous direct instruction model. This study aims to determine the effect of the Team Games Tournament (TGT) cooperative learning model on student learning outcomes in the basic sauce material. The method used was quasi-experimental with an Equivalent Control Group Design, involving class X Culinary 2 as the experimental group (n=36) and class X Culinary 4 as the control group (n=35), selected through purposive sampling. Data were collected using pre-test and post-test instruments that had been tested for validity and reliability, then analyzed using normality, homogeneity, independent sample t-test, and simple linear regression tests. The results showed an increase in the mean score of the experimental group from 56.11 to 78.61, while the control group increased from 55.71 to 66.29. The independent sample t-test on post-test data produced a significance value of <0.001 (<0.05), leading to the rejection of H0 and the acceptance of Ha. The 12.325-point difference in post-test mean scores proves that the TGT learning model is more effective than the direct instruction model in improving student learning outcomes.

Pengaruh Proporsi Ekstrak Bumbu Opor dan Maltodekstrin Terhadap Mutu Organoleptik Bumbu Opor Bubuk Instan Syifa Alviani Islamatasya; Nugrahani Astuti; Mauren Gita Miranti; Ila Huda Puspita Dewi
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 1 (2025): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i1.4679

Opor is a very popular food, so it is served at almost every celebration. The main key to the deliciousness of opor lies in the spices used, but making opor seasoning is done by mixing many ingredients and spices so that the processing takes a long time. The resulting opor seasoning is also in the form of a paste, so it has a short shelf life and is less practical. This study aims to create instant opor seasoning in powder form so that it is more practical and can be stored for a long time. The method used in this study is an experiment to find a cause-and-effect relationship between the proportion of opor seasoning extract and maltodextrin added to the organoleptic properties of the resulting powdered opor seasoning. Organoleptic tests were conducted on 30 panelists. Based on the panelists' results, the best opor seasoning is produced by mixing 1.5 parts of opor seasoning extract with 1% maltodextrin. This powdered opor seasoning has a fat content of 11.85%, protein 17.63%, and calories 289.5 kcal/100g. The cost required to make powdered opor seasoning per package is IDR 13,000

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