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All Journal Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Student Scientific Creativity Journal Jurnal Bintang Pendidikan Indonesia Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Harmoni Pendidikan: Jurnal Ilmu Pendidikan Tarbiatuna: Journal of Islamic Education Studies
Andika Kuncoro Widagdo
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Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Health Professions Languange, Linguistic, Communication & Media Library & Information Science Mathematics Social Sciences Other

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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

Abstract

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.
Pembuatan Nugget Ayam dengan Penambahan Puree Ubi Jalar Ungu dan Udang Randika Lafia Dewi; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol 2 No 2 (2024): 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.v2i2.2934

Abstract

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price 250 grams. research method used experiments to conduct 2 trials to determine best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages. results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%) combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.
Sifat Organoleptik Madumongso Tape Ubi Ungu dengan Perbedaan Proporsi Tape Ketan Hitam dan Tape Ketan Putih Ardansyah Putra Hariyanto; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
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.v2i4.3238

Abstract

Madumongso in this research is a processed product made from purple sweet potato tape, black sticky rice tape, and white sticky rice tape which is processed by mixing supporting ingredients such as sugar, coconut milk and pandan using low heat. Round shape wrapped in plastic and crepe paper. Optimal organoleptic characteristics can increase consumer acceptance and the combination of these ingredients can increase the nutritional content of the product. The aim of this product is 1) to determine the organoleptic properties which include shape, color, taste, texture, 2) to determine the nutritional content of madumongso purple sweet potato tape with the difference in proportions of black sticky rice tape and white sticky rice tape. This type of research is experimental. The data collection technique used was observation through 5 training panelists and 25 semi-practice panelists who were assisted with assessment observation sheets 1-5. The independent variables in this research are purple sweet potato tape, black sticky rice tape and white sticky rice tape, the dependent variables in this research are shape, color, taste and texture, and the control variables in this research are the type of equipment, raw materials and manufacturing techniques. Data analysis in this study used one-way ANOVA. The results of this research show 1) there is no influence on color and texture, 2) there is an influence on shape, taste and level of liking for the purple sweet potato madumongso tape product.
Inovasi Produk Kue Kering Sebagai Camilan Sehat dengan Penambahan Daun Sirih Cina Sayid Agil Jenar Sakti; I. F Romadhoni; Niken Purwidiani; Andika Kuncoro Widagdo
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.v2i4.3340

Abstract

The purpose of this study was to determine the effect of the addition of Chinese betel leaves on the organoleptic properties of aroma, taste, colour, texture of kastengel cookies, and the nutritional content of kastengel cookies with the addition of Chinese betel leaves. This type of research is an experiment, this research is looking for the best recipe for kastengel with the addition of Chinese betel leaves. The data collection technique used was observation which involved 30 panellists, who were assisted by using a panellist sheet with a score of 1-5. In this study using quantitative methods that use numbers in data collection and analysis of measurable data, the data analysis technique used is AnavaTunggal (Analysis of varience) with the help of the SPSS version 29 program, if the results use a real effect test, then the next test uses the Duncan test to determine significant differences. The results showed that there was an effect of differences in aroma, colour, and taste on kastengel products, but could not affect the texture. This study proves that Chinese betel leaves not only add a unique aroma and flavour to pastries, but also contribute various health benefits thanks to the content of active compounds such as antioxidants. Organoleptic tests involving a number of panelists showed that the product was well received in terms of taste, colour and aroma. In addition, nutritional analysis revealed an increased antioxidant content in kastengel cookies enriched with Chinese betel leaves, making them a healthier snack option compared to conventional products.
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

Abstract

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.
Pemanfaatan Puree Labu Kuning dalam Pembuatan Flakes Thoriq Afif Ramadhan; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
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.v1i5.2005

Abstract

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.
Inovasi Pembuatan Cookies dengan Pemanfatan Tepung Sorgum dan Tepung Kacang Hijau (Vigna Ridiata) Ervina Dewi Andriati; Ita Fatkhur Romadhoni; Niken Purwidiani; Andika Kuncoro Widagdo
Harmoni Pendidikan : Jurnal Ilmu Pendidikan Vol. 1 No. 4 (2024): November : Harmoni Pendidikan : Jurnal Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/hardik.v1i4.798

Abstract

This research aims to develop innovations in the manufacture of cookies with the addition of sorghum flour and mung bean flour (Vigna radiata) as the main ingredients. Sorghum flour was chosen because it has a high fiber content, is gluten-free, and rich in antioxidants. Mung bean flour was chosen because it is rich in vegetable protein, fiber, vitamins, and minerals that are important for health. The main objective of this study was to evaluate the effect of adding both types of flour on the physicochemical characteristics, texture, taste, and color of cookies. The research method involved the formulation of various proportions of sorghum flour and mung bean flour, as well as organoleptic tests to assess consumer preferences. Tests were conducted using chemical analysis to determine nutrient content as well as sensory tests to assess texture, taste, and color attributes. The results showed that the addition of sorghum flour and mung bean flour can increase the nutritional content of cookies, especially in terms of fiber and protein.In addition, the combination of these two flours provides a crispier texture and distinctive flavor, which is different from conventional cookies. Overall, this innovation offers a healthier alternative for consumers without compromising the sensory quality of the cookies. The use of sorghum flour and mung bean flour in making cookies not only increases the nutritional value but also fulfills the market need for healthier food products. These findings make an important contribution to the development of functional food products that can be accepted by various groups of people.
Pengembangan Media E-Booklet Penyuluhan Gizi Pada Siswa SMP Berbasis Heyzine Flipbook Intan Aprilia Damayanti; Sri Handajani; Nugrahani Astuti; Andika Kuncoro Widagdo
JISPENDIORA Jurnal Ilmu Sosial Pendidikan Dan Humaniora Vol. 3 No. 2 (2024): Agustus: Jurnal Ilmu Sosial, Pendidikan Dan Humaniora (JISPENDIORA)
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/jispendiora.v3i2.1610

Abstract

Lack of knowledge about nutrition causes nutritional deficiencies in adolescent growth and development, this can be overcome through nutritional education. This research aims to develop outreach media in the form of E-Booklets. This type of research uses research and development (Research and Development) with a 4D model. This research consists of four stages, namely: Define, Design, Develop, and Disseminate. This research only reached the Development stage due to time constraints. The instrument in this research used a questionnaire. E-Booklet media validation was carried out by 2 material validators, obtaining an average percentage of 95.8% and 2 media validators obtaining an average percentage of 90.5% with the criteria Very Fulfilling. The research subjects were 35 class VIII junior high school students at SMPN 2 Taman Sidoarjo Regency. Student responses obtained an average percentage of 89.53%. Based on these results, it can be concluded that the E-Booklet media is declared suitable as an outreach media.
Kualitas Sensori Keripik Tape Singkong Kuning dengan Perbedaan Proporsi Tape dan Tapioka Ananda Dwi Millenia; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol. 3 No. 2 (2025): Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v3i2.3688

Abstract

Casavva tape chips made from fermented yellow cassava (tape) and tapioca flour with a focus on the proportion of tape (fermented cassava) and tapioca flour. This study used single anova and duncan test to analyze the differences in sensory characteristics between three different proportions of yellow cassava tape and tapioca. The findings revealed that the combination of 75% fermented yellow cassava(tape) and 25% tapioca flour produced the most preferred shape, characterized by a uniform and attractive appearance, with an average score of 2.80, indicating a round shape with relatively neat edges. In contrast, a higher proportion of tape (85%) produced a softer and less stable dough, which led to a less desirable round shape. In addition, color analysis showed that the same proportion (75% tape and 25% tapioca) also produced the brightest and most attractive color, with an average score of 2.89. These results indicate that adjusting the ratio of tapioca flour can significantly improve the sensory quality of cassava tape chips, making them more attractive to consumers. The study concluded that the inclusion of tapioca flour improved dough stability, resulting in better shaped and colored chips, which could benefit manufacturers aiming to improve product quality.
Penerapan Proses Pengolahan Croissant di Pastry & Bakery Section Hotel Ciputra World Surabaya Achmad Dafid Al Arif; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo; Lilis Sulandari
Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Vol. 3 No. 5 (2025): Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/arjuna.v3i5.2283

Abstract

This research aims to analyze the application of Croissant processing in Pastry & Bakery Section of Ciputra World Hotel Surabaya. This stage starts from weighing the ingredients, mixing the dough, making lamination, cutting the dough, proofing, baking, and serving croisaant. The focus of the research was on the processing stages of lamination formation using single fold 3 times and producing 27 clearly visible thin layers. The research method involved observation, interview, and structured questionnaire with eight respondents (pastry chef, CDP pastry, demi chef, commis, daily worker, trainee). Results showed the majority of respondents rated the selection of raw materials, control of kneading temperature, resting of dough, and number of laminations as “Good” to “Very Good,” although there is a need for improvement in the understanding of temperature control. The processing process includes ingredient preparation, dough making (gluten development, elasticity), lamination forming (folding and rolling with butter), dough shaping, proofing (final fermentation for volume), and baking, Presentation involves visual double check, test panel, as well as cleanliness of equipment for safety.
Co-Authors Achmad Dafid Al Arif Ananda Dwi Millenia Ardansyah Putra Hariyanto Asrul Bahar Elyza Monic Novanda Ervina Dewi Andriati Gloria Norenta I. F Romadhoni Intan Aprilia Damayanti Ita Fatkhur Romadhoni Lilis Sulandari Lucia Tri Pangesthi Nashita Lucky Mashura NIken Purwidiani Nugrahani Astuti Randika Lafia Dewi Sayid Agil Jenar Sakti Sri Handajani Thoriq Afif Ramadhan Vannessa Mae Putriyana