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All Journal International Journal of Social Science Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Media Bina Ilmiah Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Termometer: Jurnal Ilmiah Ilmu Kesehatan Dan Kedokteran Jurnal Bintang Pendidikan Indonesia Jurnal Pendidikan dan Ilmu Sosial Jurnal Ilmu Kesehatan dan Gizi Journal of Educational Innovation and Public Health Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jurnal Sains Student Research Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina Jurnal Pendidikan dan Sosial Humaniora

Asrul Bahar

Unknown Affiliation

Author-ID : 7237069

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Daya Terima Cookies Dengan Substitusi Tepung Kacang Merah Dan Penambahan Tepung Daun Kelor Sebagai Snack Sehat Untuk Remaja Putri Anemia Defisiensi Besi Annisa Fajar Aulia; Asrul Bahar; Amalia Ruhana; Noor Rohmah Mayasari
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 3 (2024): Juli : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i3.3108

The growth of new innovations makes snacks rich in iron and protein in the form of cookies using red bean flour substitution and the addition of moringa flour. This study aims to determine the effect of red bean flour substitution, the addition of moringa flour, and the interaction of the two factors on the acceptability of cookies (color, aroma, taste, and crispness), as well as the protein and iron content contained in the best cookie formula. The study was conducted in Surabaya on adolescent girls. This type of research is experimental with a two-factor randomized complete block design (RAL). The study used descriptive analysis of nutritional content (protein and iron) obtained from the laboratory. Acceptability will be tested parametric statistics using Two-ways Anova statistics. The results showed that red bean flour affects the color and crispness of cookies (<0.05); Moringa leaf flour affects the color, aroma and crispness (<0.05); the interaction between the two only affects the crispness (<0.05); and protein and iron in accordance with SNI dan Nutritional Adequancy Rates.

Pengaruh Penambahan Lobak Dan Brokoli Terhadap Tingkat Kesukaan Nugget Bandeng Sebagai Alternatif Snack Penderita Hipertensi Ahmad Alwi; Asrul Bahar; Rita Ismawati; Choirul Anna Nur Afifah
Journal of Educational Innovation and Public Health Vol. 1 No. 3 (2023): Juli : Journal of Educational Innovation and Public Health
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/innovation.v1i3.1525

Hypertension is a condition where a person's blood pressure increases above normal which can inhibit the work of the heart. Strategies that can be used to reduce the incidence of hypertension is to utilize products favored by the public that have the potential to lower blood pressure. Food ingredients such as milkfish, white radish, and broccoli. All three have the opportunity to be processed into food products that are well known among the public, efficient, practical, and acceptable to all circles where the product is Nugget. This study aims to determine the effect of adding white radish and broccoli to the preference level of milkfish nuggets as an alternative snack for hypertensive patients. This study used an experimental design, namely RAL with 6 treatments. The treatment was factor L as the addition of white radish with 3 levels and factor B as the addition of broccoli with 2 levels. The results showed that the milkfish nuggets with the addition of 70% white radish and 30% broccoli were preferred by the panelists with a protein nutrient content of 9.48% using the Kjeldahl test, 16.4% fat using the Weibull test, 0.18% potassium using the ASS, 2.24% sodium using the ASS test, and 248.98 kcal energy using calculations.

Penerapan Model Pembelajaran Berbasis Masalah Pada Materi Bumbu Dasar dan Turunannya di SMKN 2 Mojokerto Dewi Nur Inayah; Asrul Bahar; Ila Huda Puspita D; Lucia Tri Pangesthi
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

This study aims to determine the effect of applying the problem-based learning model with the following research variables: (1) teacher activity; (2) student activities; (3) students' cognitive learning outcomes; and (4) students' responses by applying the Problem-Based learning model to the Basic Spices material and their Derivatives. This research was conducted in class X Culinary 3 SMKN 2 Mojokerto. This type of research is quasi-experimental or quasi-experimental. This research was applied to class X Culinary 3 with a total of 33 students. The data in the study were obtained by several methods, namely: observation, written test (pre-test, post-test), and questionnaires. The data analysis technique used the Paired Sample T-Test. The results of the study show: (1) the teacher's activities are in the very good category; (2) student activity is in very good category; (3) Resultspre-testand the student post-test with paired t test showed a significant value of 0.001 <0.005; (4) student responses are in very good category.

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

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.

Pengaruh Penerapan Model Pembelajaran PBL terhadap Hasil Belajar Kognitif Choux Paste di SMKN 2 Mojokerto Putri Azizah Indrasara; Asrul Bahar; Nugrahani Astuti; Ila Huda Puspita Dewi
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

This research aims to determine the effect of applying a problem-based learning model with the following variables: 1) teacher activity, 2) student activity, and 3) cognitive learning outcomes of grade XI students, on competency standard choux paste at SMKN 2 Mojokerto. This type of research is experimental with a pretest-posttest control group design and uses two classes that act as experimental and control classes. The instruments used were pretest-posttest questions and observation sheets of teacher and student activities. Data analysis was carried out by independent sample t-test using SPSS 25 for Windows. The results of the independent sample t-test test for the pretest showed that the pretest in the two classes was not significantly different and it could be concluded that the two classes had the same initial ability. While the results of the independent t-test test for the posttest obtained a Sig. (2-tailed) of 0.034 which means that the significance value is <0,05. The conclusions on the results of this research are: 1) teacher activity is classified in the very good category, 2) student activity is classified in the very good category, and 3) student's cognitive learning outcomes in the experimental class have increased more than the control class.

Pengaruh Model Pembelajaran PBL Terhadap Hasil Belajar Pada Materi Soup Di SMKN 1 Lamongan Nashita Lucky Mashura; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol 2 No 1 (2024): Februari: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i1.2497

This study aims to find out the effect of problem-based learning (PBL) models on students' learning soup chapter outcomes in Class XI of Culinary at SMKN 1 Lamongan. The type of research used is a quasi-experimental with a non-equivalent control group research design. The sample was two classes, including an experimental class and a control class with 53 students in Class XI of Culinary at SMKN 1 Lamongan. Data instruments were obtained by pre-test and post-test. The data analysis technique uses an independent sample t-test test with SPSS 25. The t-test independent test results for post-test showed that the value of Sig. For 0.020, which means the significance is <0.05. It can be said that there is a significant difference in the mean. Thus, it can be concluded that there is an effect of problem-based learning model on the learning results in Class XI of Culinary at SMKN 1 Lamongan.

Penerapan Hygiene dan Sanitasi pada Yulfia Catering di Mojoketo Ayu Rahmawati Dewi; Niken Purwidiani; Asrul Bahar; Ita Fatkhur Romadhoni
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.v2i4.3290

The research objective of this final assignment is to describe the implementation of hygiene, sanitation and catering at Yulfia Catering in Mojokerto. This research uses theories from experts who study the implementation of hygiene, sanitation and catering. The method used in this research is a qualitative method with a descriptive approach. This research uses more interview and documentation techniques to support a qualitative approach. This research uses many data collection techniques using interviews and documentation. The focus of this research is to determine the implementation of hygiene, sanitation and catering carried out at Yulfia Catering Mojokerto. The final results of this research indicate that Yulfia Catering in Mojokerto needs follow-up regarding an efficient work system in dealing with consumers during busy times. Because when orders are busy, hygiene and sanitation are sometimes ignored.

Pengaruh Gaya Belajar terhadap Pemahaman Kognitif Materi Hidangan dari Telur di SMK Negeri 2 Kota Mojokerto Elyza Monic Novanda; Nugrahani Astuti; Andika Kuncoro Widagdo; Asrul Bahar
CENDEKIA: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Vol. 3 No. 3 (2023): CENDEKIA: Jurnal Ilmu Sosial, Bahasa dan Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/cendikia.v3i3.1416

Learning activities that were well-prepared can stimulate people have well-prepared in the learning process. Three kinds of learning styles are visual, auditory, and kinesthetic. The learning style guides the teacher to appropriate methods to conduct the lessons. Based on the statement, the research aims to determine the influence of learning style and implemented in cognitive comprehension in egg dish. The subject to conduct this research were grade XI Culinary students at SMKN 2 Kota Mojokerto. The research design used ex post facto using the one-way ANOVA test. The researcher used questionnaire techniques, test methods, and documentation for collecting the data. The results showed that (1) the dominant learning style in the auditory learning style was 40.4% (19 students), while the visual learning style was 38.3% (18 students), and the kinesthetic learning style was 21.3% (10 students). (2) The average post-test score is 78.2. In the value range 71 – 85 with 21 out of 47 students. Based on the data analysis, the researcher found that learning style does not affect cognitive comprehension. It is shown in the sign one-way ANOVA value of 0.394 > 0.05, while the Fcount test is 0.952 <3.20 Ftable, so H0 is accepted and Ha is rejected.

Pengaruh Pengetahuan Sanitasi Higiene Terhadap Perilaku Higiene Siswa Kuliner SMK Negeri 1 Lamongan Rika Aprilia; Asrul Bahar; Sri Handajani; Lilis Sulandari
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 2 No. 2 (2024): April : Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/yudistira.v2i2.679

The purpose of this study was to determine the effect of sanitation hygiene knowledge on the hygiene behavior intention of culinary students in SMK. The type of research used in this study is quantitative with an evaluative descriptive approach. Descriptive evaluative research is research conducted to investigate circumstances, conditions, situations, events, activities, and others whose results will be compared with criteria and conclusions drawn. The population of this study were X and XI grade culinary students of SMK Negeri 1 Lamongan, totaling 30 students selected using simple random sampling technique. The instrument used is a knowledge test question in the form of multiple choice of 20 questions which is used to measure the level of student knowledge and observation sheets to see student hygiene behavior at school. This study uses simple regression test analysis, the instrument is calculated using SPSS 25 and can be said to be valid if r count> 3.361. for the reliability test, the results are said to be reliable if Cronbach's Alpha> 0.60. In this study, the reliability value is 0.708. The results showed that 2 students' sanitation hygiene knowledge was in the low category (6.7%), 5 students in the moderate category (16.7%), 8 students in the good category (26.7%) and 15 students in the excellent category (50%). For hygiene behavior intention, 13 students were in the very good category with a percentage of 43.3% and there were 17 students in the good category with a percentage of 56.7%. The results showed that sanitation hygiene knowledge affects students' hygiene behavior with a large influence on the R Square value obtained of 26.5%.

Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong) Akira Devy Kauri; Niken Purwidiani; Asrul Bahar; Ila Huda Puspita Dewi
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 2 No. 4 (2024): Oktober : Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/yudistira.v2i4.1149

Changes in social conditions and lifestyle change people's consumption patterns, so there is a need for innovation in making food by utilizing vegetables to increase nutritional complexity. Stuffed Chicken is a processed product made from the main ingredient of chicken meat with the addition of vegetable puree. These problems became the objectives of this study to determine: 1) Sensory quality results which include shape, color, taste, aroma, texture and level of preference; 2) Nutritional content which includes energy, carbohydrates, protein, fat, fiber, and vitamin A; 3) Selling price of stuffed chicken per 250 gram package. This research used observation method through a sensory quality test with 30 panelists. Data result were processed with a single anova test followed by a Duncan’s test. Nutritional content (energy, carbohydrate, protein, fat, fiber, and vitamin A) was tested in the laboratory. The results showed: 1) the addition of vegetable puree proportion (carrots, sweet corn, and peas) affects the criteria of taste and aroma, while the criteria of shape, color, texture and level of liking have no significant effect. The nutritional content of stuffed chicken is energy of 294.85 kcal, carbohydrates 42.90g, protein 14.96g, fat 7.24g, Fiber 3.23g, and vitamin A 67.10 μg. The selling price of stuffed chicken is known to be Rp.36,500 per package weighing 250 grams.

Co-Authors Adinda Putri Cahyani Ahmad Alwi Akira Devy Kauri Alim Akbar Romadlony Amalia Ruhana, Amalia Andika Kuncoro Widagdo Annisa Fajar Aulia Any Sutiadiningsih Atiqo Mufidatul Khoirun Nisa’ Auliya Hidayatur Rizqi Ayu Rahmawati Dewi Azizah Priastuti Chlara Amanda Choirul Anna Nur Afifah Chreisty Luzvurry Deisthera Defia Laili Mustafik Putri Dewi Nur Inayah Dhea Aprilia Elviranti Ellena Talitha Philotheon Elyza Monic Novanda Farah Hanan Asma’ Annisa Felia Rana Amanda Fitrotin Ni’ma Intan Sari Hajar Alfina Alfadani Iif Fitriyatul Mahmudah Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur R Ita Fatkhur Romadhoni Lailiyah Sufi Faradisah Lilis Sulandari Lucia Tri Pangesthi M. Daris Athaya Rohmatillah Madania Ulfa Mauren Gita Miranti Mayasari, Noor Rohmah Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mulyono, Rizqi Myta Sabrina Wijayanti Nahdliyah Hita Pratiwi Nashita Lucky Mashura NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Ocha Regita Maharani Okky Ayunda Uliawati Pamela Daffa Aliftia Siregar Putri Azizah Indrasara RAHAYU DEWI SOEYONO Rendra Lebdoyono Rika Aprilia Rita Ismawati Rohmatin Alifia Arining Shellyna Fidya Silka Sri Handajani Yurieta Deillena Riswanda Zuhrotul Khanifatun Nisa

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