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All Journal International Journal of Social Science Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Pustaka: Jurnal Bahasa dan Pendidikan Media Bina Ilmiah Student Scientific Creativity Journal Jurnal Bintang Pendidikan Indonesia Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Harmoni Pendidikan: Jurnal Ilmu Pendidikan Tarbiatuna: Journal of Islamic Education Studies
Andika Kuncoro Widagdo
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management 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 Public Health 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.
Pengaruh Kualitas Produk, Kualitas Pelayanan dan Harga Terhadap Loyalitas Pelanggan di Toko Kopi Bersaudara Zuhrotul Khanifatun Nisa; Asrul Bahar; Nugrahani Astuti; Andika Kuncoro Widagdo
Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, dan Sosial Humaniora Vol. 2 No. 3 (2024): Agustus : Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, dan Sosial Humaniora
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/atmosfer.v2i3.896

Abstract

This research aims to find out: (1) the influence of product quality on customer loyalty at a Toko Kopi Bersaudara, (2) the influence of service quality on customer loyalty at a Toko Kopi Bersaudara, (3) the effect of price perceptions of customer loyalty at a Toko Kopi Bersaudara, and (4) the influence of product quality, Service quality, and price perception of customer loyalty at a Toko Kopi Bersaudara. This research is a quantitative descriptive study with a customer population at a coffee shop. Samples taken as many as 100 people with the survey data collection method using a questionnaire as a research instrument. Data analysis in this study includes validity test, realiability test, multiple linear regression analysis, F test (simultaneous test), T test (partial test), and analysis of coefficient of determination (R²). From the results of this study indicate that the variable of the product, service quality, and price perceptions have a positive and significant influence on customer loyalty at a Toko Kopi Bersaudara. The results of the research obtained based on the F test are Fcount> Ftable (64,535> 3,090) and the value of the sig. 0,000 <0.05 so the product quality variable, customer quality and price perception simultaneously have a positive and significant effect on customer loyalty (Y) at a Toko Kopi Bersaudara. Service quality is the most dominant variable affect customer loyalty at the Toko Kopi Bersaudara.
Pengembangan E-Modul Untuk Kompetensi Dasar Menerapkan Plain Cake Bagi Siswa SMKN 1 Cerme Gresik Ery Widar Ariyanto; Sri Handajani; Any Sutiadiningsih; Andika Kuncoro Widagdo
Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Vol. 1 No. 3 (2023): Juli : Jurnal Kajian Penelitian Pendidikan dan Kebudayaan
Publisher : CV. Aksara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59031/jkppk.v1i3.290

Abstract

The aims of this study were to find out: 1) e-module eligibility for basic competence in applying plain cake in terms of material and media, and 2) e-module feasibility for basic competency in applying plain cake from the user's point of view.The development model in this study is ADDIE (Analysis, Design, Development, Implementation, Evaluation) which is carried out until the third stage of Development. Subjects for the feasibility of the e- module from the user's point of view were 23 students of SMKN 1 Cerme Gresik in the Culinary Expertise Field. The feasibility assessment of the e-module in terms of material and media was carried out by material experts and media experts, each consisting of 3 material experts and 3 media experts. The data collection instruments used in this study were questionnaires, which consisted of: 1) expert feasibility assessment questionnaires, and 2) user feasibility assessment questionnaires. The questionnaire will be assessed using a Likert scale with 5 rating scales, then will be grouped based on Likert scale score interpretation criteria. The data analysis technique used in this study is descriptive quantitative which will explain the results of the assessment by percentage. The results of this study are: 1) e-module feasibility in terms of material and media is very feasible (91.3% and 91.4%), 2) e-module feasibility from the user's point of view is very feasible (81.8%)  
Implementasi Model Pembelajaran Project Based Learning Terhadap Pengetahuan dan Keterampilan Membuat Petit Four di SMK Negeri 2 Jombang Fitrotin Ni’ma Intan Sari; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Vol. 1 No. 3 (2023): Bhinneka
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/bhinneka.v1i3.203

Abstract

Jombang State Vocational School is a vocational education institution which is a vehicle for preparing professionals through various fields of expertise, one of which is the Culinary Department which equips students with skills, knowledge and attitudes in the field of Catering. However, in practical learning, problems were found in the form of low interest and enthusiasm for learning from students so that during practice students did not understand the material being taught. From the problems that occur, a research is carried out with the title Implementation of the Project Based Learning Learning Model on the Skills of Making Petit Fours at SMK Negeri 2 Jombang Using True Experimental Design with Pre-test Post Test Control Group Design to find out the results of the skills of making petit fours on subjects pastry and bakery products in Class XI Catering at SMK Negeri 2 Jombang which gives independent sample t-test results of 0.000 which means H0 is accepted and Ha is rejected so as to improve practical skills for students in developing collaboration, communication, solving and management skills supported by results. Keywords: PjBL, Practice, Improvement, knowledge, skills
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.
SAJIAN HIDANGAN GASTRONOMI UPACARA ADAT DALAM SIKLUS KEHIDUPAN MANUSIA JAWA TIMUR Nurul Farikhatir Rizkiyah; Asrul Bahar; Nugrahani Astuti; Andika Kuncoro Widagdo; Rendra Lebdoyono
Media Bina Ilmiah Vol. 19 No. 5: Desember 2024
Publisher : LPSDI Bina Patria

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

Abstract

Food is a symbol of cultural heritage in a certain area where there are values of belief, religion, economy, and social as well as the identity and characteristics of a region. The rich heritage of food is one of the potentials in Indonesia that differentiates it from other countries. Every food served in a traditional ceremony is not spared from the meaning and prayers contained. In preparing, processing and serve traditional dishes, it must be done by a special person who is really given a trust. This study aims to identify and analyze: 1) traditional ceremonies in the human life cycle; and 2) the presentation of gastronomic dishes of traditional ceremonies in East Java. The type of research used is qualitative. This study uses data collection techniques in the form of literature studies, observations, interviews, and documentation in collecting data which is then analyzed using the Miles and Huberman Technique. The results of the study show that: 1) Traditional ceremonies in the human life cycle of East Java consist of 4 types, namely marriage, pregnancy and birth, growth and development, and death); and 2) Gastronomic dishes in traditional ceremonies of the human life cycle consist of 4 types of dishes that are grouped into rice, side dishes, vegetables, and traditional snacks.
Co-Authors Achmad Dafid Al Arif Afifah Nur’aini Ananda Dwi Millenia Any Sutiadiningsih Ardansyah Putra Hariyanto Asrul Bahar Dian Kusuma Dewi Elyza Monic Novanda Ervina Dewi Andriati Ery Widar Ariyanto Fitrotin Ni’ma Intan Sari Gloria Norenta I. F Romadhoni Intan Aprilia Damayanti Ita Fatkhur Romadhoni Lilis Sulandari Lucia Tri Pangesthi Nashita Lucky Mashura NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Randika Lafia Dewi Rendra Lebdoyono Sayid Agil Jenar Sakti Sri Handajani Thoriq Afif Ramadhan Vannessa Mae Putriyana Zuhrotul Khanifatun Nisa