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Ila Huda Puspita Dewi
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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1182.523 KB) | DOI: 10.55606/jubpi.v1i2.1424

Abstract

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.
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

Abstract

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.
Subtitusi Tepung Komposit Talas - Kacang Hijau (Takau) pada Pembuatan Roll Cake Ignatius Bagus Dewanata; Any Sutiadiningsih; Ila Huda Puspita Dewi; Sri Handajani
Journal Innovation In Education Vol. 2 No. 3 (2024): September : Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v2i3.1623

Abstract

Roll cake is generally made from flour that gives structure, texture, and softness. The selection of the right flour also plays an important role in the final result roll cake. This study was conducted to modify the ingredients of roll cake is the ratio of Taro flour and green beans as a substitute for wheat. The purpose of this study was to determine the organoleptic properties of the finished roll cake. This research is an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets assessing the interval distance between the upper and lower values (5-1). Data analysis using a single Anava (Analysis of Variance) test. The test results showed the characteristics of rectangular shape, golden yellow color, fragrant aroma, texture and taste are distinctive and Sweet; has a nutritional content of carbohydrates 48.78%, 8.71% protein, fat 3.19%, 38.81% water and 0.16% ash. 1. Need to do the use of butter that has a quality brand, 2. Need to perform additional comparative test 60%: 40%, 3. Further research needs to be done to produce the best roll cake including the safe and innovative packaging for consumers, 4. Need to do endurance test and storage on the cake roll.
Penerapan Bisnis Model Canvas pada Hasil Praktek Operasional Kuliner Indonesia sebagai Produk Usaha Komersial Ita Fatkhur Romadhoni; Any Sutiadiningsih; Niken Purwidiani; Lilis Sulandari; Ila Huda Puspita Dewi
Harmoni Pendidikan : Jurnal Ilmu Pendidikan Vol. 2 No. 1 (2025): Harmoni Pendidikan : Jurnal Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/hardik.v2i1.911

Abstract

This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The main focus is on utilizing the uniqueness of traditional cake and beverage products that reflect the richness of Indonesian culture, as well as the challenges in maintaining competitiveness in the modern market. The results show that the value proposition of traditional Indonesian products, such as authentic flavors and natural ingredients, is the main attraction for consumers. However, distribution and marketing channels remain a challenge, given the lack of digital market penetration and understanding of technology-based marketing. In addition, the cost structure and revenue streams show potential for efficiency improvements through product innovation and strategic partnerships with small and medium-sized enterprises. This research provides important insights for culinary entrepreneurs to design more adaptive and sustainability-oriented business strategies in an increasingly competitive market.
Inovasi Takoyaki dengan Proporsi Tepung Terigu dan Tepung Ubi Jalar Putih (Ipomea Batatas Linneas) dengan Penambahan Krimer Bubuk Fitrotul Laili Maulidiya; Ita Fatkhur Romadhoni; Niken Purwidiani; Ila Huda Puspita Dewi
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.117

Abstract

This research aims to develop takoyaki by substituting wheat flour using white sweet potato flour (Ipomea Batatas Linneas) and adding powdered creamer. White sweet potatoes were chosen for their high nutritional content and ability to improve texture and taste. Apart from that, processing white sweet potatoes into flour can extend the shelf life and increase the economic value of local agricultural products. The addition of powdered creamer can produce takoyaki with a softer texture and provides a creamy touch which increases the appeal of the final product. Organoleptic tests were carried out on 40 panelists to assess the criteria for shape, color (outside and inside), aroma, texture, taste and overall preference for whether it was well received by consumers. The research results showed that the proportion of 90% wheat flour and 10% white sweet potato flour produced the best quality takoyaki based on organoleptic test scores. Apart from that, takoyaki products with a proportion of wheat flour and white sweet potato flour with the addition of powdered creamer contain 12.85% protein, 4.03% fat, 41.05% carbohydrates which have a high fiber content compared to conventional takoyaki. The cost of raw materials for takoyaki with the proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is Rp. 40,365. The selling price of Takoyaki with a proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is 19,000/portion.
Kualitas Sensori Snack Bar dengan Perbedaan Proporsi Kelapa Parut dan Pindang Ikan Tongkol (Euthynnus Affinis) Pamela Daffa Aliftia Siregar; Lilis Sulandari; Asrul Bahar; Ila Huda Puspita Dewi
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.121

Abstract

Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutritional content and selling price of the product. The methodology in the research is an experimental approach with quantitative analysis to fulfill the sensory quality and nutritional content of snack bars. The best proportion of snack bars with different proportions of grated coconut and pindang ikan tongkol from the sensory test was obtained from the 50:50 ratio with characteristics of rectangular shape; yellowish brown color with white spots from rengginang; grated coconut and pindang ikan tongkol aroma; crunchy texture; and taste of grated coconut and pindang ikan tongkol. Laboratory analysis of the nutritional content of the best snack bar per 100 grams contained 17.15% protein, 11.55% water content, 1.05% ash, 3.14% fat, 284.10kcal/100g energy, 64.72% carbohydrate, and 2.42% crude fiber. The selling price of snack bars with the proportion of grated coconut and tuna pindang with a percs weight of 15 grams is known to be IDR 3,000.
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.
INOVASI TAKOYAKI ISIAN BANDENG SUWIR DENGAN SUBSTITUSI TEPUNG SINGKONG DAN PENAMBAHAN TEPUNG TEMPE Narulita, Vidia; Niken Purwidiani; Lilis Sulandar; Ila Huda Puspita Dewi
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.v3i6.6237

Abstract

This study aims to find out the best formulation with sensory quality results which include shape, color, aroma, texture, and taste as well as nutritional content from the results of proximate tests (protein, carbohydrates, fat, water and fiber) of shredded milkfish stuffed takoyaki with cassava flour substitution and the addition of tempeh flour. Sensory tests were conducted on 30 panelists to assess criteria for shape, color (outer and inside), aroma, texture, taste, and overall likability. The collected data was then tested using a single anova test and a duncan follow-up test. The results showed that takoyaki with a proportion of 90% wheat flour and 10% cassava flour was the best formula based on sensory quality test scores that produced takoyaki with a round shape, quite brown on the outside with a yellowish creamy inner color, very distinctive takoyaki flavor, soft texture, and quite savory taste. The results of the proximate test produced takoyaki with a protein content of 9.51%, carbohydrates 51.70%, fat 6.08%, water 29.80%, and fiber 2.01%.
Pengaruh Penambahan Kupang dan Proporsi Ayam : Tepung Mocaf terhadap Tingkat Kesukaan Xiao Long Bao Ellena Talitha Philotheon; Asrul Bahar; Nugrahani Astuti; Ila Huda Puspita Dewi
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2672

Abstract

Xiao Long Bao is known for its uniqueness in serving soup inside dumplings. This study aims to: 1) determine the effect of the addition of mussels and the proportion of chicken: mocaf  flour on the level of xiao long bao's preference; 2) determine the interaction between the addition of mussels and the proportion of chicken: mocaf  flour on  the level of xiao long bao's preference; 3) determine the nutritional content of xiao long bao with the addition of mussels and the proportion of chicken: mocaf flourbest. The research method used was in the form of a preference test with 50 panelists. Data analysis was carried out using the two way anova test and the Duncan test. The best Xiao long bao will be tested for its nutrient content in laboratory tests. The results of the study showed that: 1) products with the addition of 15% mussels and chicken proportions: mocaf  flour of 90%:10% is preferred based on color, aroma, texture taste and chewiness; 2) the interaction of the addition of mussels and the proportion of chicken: mocaf  flour has a real effect on the finished color, aroma, taste, and texture of xiao long bao, but it does not have a real effect on the finished result of xiao long bao's chewiness; 3) The results of the Xiao Long Bao laboratory test with the addition of 15% mussels and the proportion of chicken: Mocaf flour 90%:10% has a carbohydrate content of 51.12%, protein 7.85%, fat 3.82%, and calcium 185.20%.
Substitusi Tepung Ubi Jalar Putih (Ipomoea Batatas) dan Penambahan Abon Ayam: Karakteristik Sensori dan Kesukaan Waffle Nauli, Patricia Paulina; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6144

Abstract

Waffles are a typical Belgian food. This type of snack is made from a wheat flour-based dough and cooked using a patterned mold. In this chicken floss waffle study, the basic ingredients were substituted with wheat flour, white sweet potato flour, and the addition of chicken floss. This study aimed to determine the effect of the formulation on sensory testing and the level of product preference. The method used was to conduct an experiment substituting 65% wheat flour, 35% white sweet potato flour, and 30% chicken floss. This sensory test was conducted by trained and semi-trained panelists, assisted by distributing observation sheets with a rating of (5-1) and nutritional testing was conducted in the laboratory. Data analysis using the Two Way method, the best data analysis results were found in C3S3 with a substitution of 50% wheat flour, 50% white sweet potato flour, and 40% chicken floss and assisted by organoleptic properties based on color, texture, aroma, taste, color preference, taste preference, color preference, aroma preference, overall preference, has a nutritional content of 52.41% carbohydrates, 8.56% protein, 6.88% fat, 2.31% fiber.
Co-Authors Akira Devy Kauri Any Sutiadiningsih Asrul Bahar Auliya Hidayatur Rizqi Ellena Talitha Philotheon Fitrotul Laili Maulidiya Ignatius Bagus Dewanata Ita Fatkhur Romadhoni Lilis Sulandar Lilis Sulandari Lucia Tri Pangesthi Mega Anggita Narulita, Vidia Nauli, Patricia Paulina NIken Purwidiani Nugrahani Astuti Pamela Daffa Aliftia Siregar Putra, Dafa Lakundha Cahyadi Putri Azizah Indrasara Salam, Muhamad Akbar Maulana Moelya Sri Handajani Viandini, Alfian Pramesthi Dwi