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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
Unknown Affiliation
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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Inovasi Mi Basah Bebas Gluten Berbahan Tapioka dan Tepung Beras dengan Penambahan Tepung Ubi Ungu Vannessa Mae Putriyana; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
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.v3i4.2718

Abstract

This study aims to develop a gluten-free wet noodle product by utilizing a combination of tapioca flour and rice flour, as well as the addition of purple sweet potato flour as a natural source of anthocyanin and dietary fiber. This innovation is expected to provide an alternative functional food for consumers with gluten intolerance while increasing the nutritional value of noodle products. Three formulation variations were tested, namely with the addition of purple sweet potato flour of 100 g, 125 g, and 150 g, while the amount of tapioca and rice flour was maintained at 100 g each, and the addition of 225 mL of water and 4 g of salt. Organoleptic quality assessment was carried out by 35 panelists using parameters of color, shape, aroma, texture, and taste, which were then analyzed using one-way analysis of variance (ANOVA) and Duncan's follow-up test to determine significant differences between treatments. The results showed that the best formulation was obtained from a combination of 100 g tapioca, 100 g rice flour, and 150 g purple sweet potato flour. The resulting noodle product has an attractive dark purple color, a fairly straight and long shape (>30 cm), a distinctive purple sweet potato aroma, a fairly chewy and elastic texture, and a savory taste with purple sweet potato nuances. Laboratory tests on the best samples showed prominent nutritional content, namely 59.81% carbohydrates, 3.88% dietary fiber, 6.82% protein, 31.90 mg anthocyanin/100 g, 3.71% fat, 24.50% water content, and 0.21% ash. With these organoleptic characteristics and nutritional composition, this gluten-free wet noodle product has the potential to be a healthy and functional alternative food, especially for individuals who require a gluten-free diet. This research also opens up opportunities for the development of noodle products based on local ingredients that are highly nutritious and have a selling value.
Pengembangan Video Pembelajaran Berbasis Animasi Powtoon pada Materi Teknik Dasar Memasak untuk Siswa Kuliner Fase E Gloria Norenta; Andika Kuncoro Widagdo
Tarbiatuna:  Journal of Islamic Education Studies Vol. 5 No. 2 (2025): Tarbiatuna:  Journal of   Islamic Education Studies
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

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

Abstract

This research is a product development study in the form of an animated video based on Powtoon, focusing on basic cooking techniques. The aims of this study are to: 1) identify the development results of the Powtoon-based animated instructional video on basic cooking techniques; 2) determine the feasibility of the Powtoon-based animated video on basic cooking techniques; and 3) assess students' responses to the Powtoon-based animated video on basic cooking techniques. This study employs the 4D development model, limited to the Development stage. Data were collected through material validation sheets, media validation sheets, and student response questionnaires using a Likert scale. The validation sheets were assessed by expert judgment, and the results were calculated using the Aiken's V formula. Based on the data analysis, the material expert validation score was 0.79, the media expert validation score was 0.92, and the student response score was 84.15%. These results indicate that the Powtoon-based animated video on basic cooking techniques is feasible for use.
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