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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Ilmiah Pendidikan Citra Bakti Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal Ilmiah Profesi Pendidikan Jurnal Ilmiah Wahana Pendidikan Indo-MathEdu Intellectuals Journal Journal of Tropical Food and Agroindustrial Technology Journal of Artificial Intelligence and Digital Business Jurnal Teknologi Pendidikan Health & Medical Sciences VISA: Journal of Vision and Ideas Da'watuna: Journal of Communication and Islamic Broadcasting Algebra J-CEKI
Widagdo, Andika Kuncoro
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour: Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus Putri, Rianti Nadila Susana; Astuti, Nugrahani; Widagdo, Andika Kuncoro; Purwidiani, Niken; Lebdoyono, Rendra
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 02 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i02.1652

Abstract

This study aims to determine the effect of pretreatment, temperature, and drying time on the organoleptic properties of tempeh gembus flour. Tempe gembus is a fermented product derived from tofu waste with high protein content, but it has limitations in terms of shelf life and sensory characteristics that are difficult to accept in society. This study employed an experimental design with variations in pre-treatment (steaming and roasting), drying temperature (70°C and 80°C), and drying time (5 and 6 hours). Trained panelists conducted sensory evaluations to assess the color, aroma, taste, texture, and appearance of the resulting flour. Based on the sensory evaluation, the best tempe gembus flour was produced with a pre-treatment of 15 minutes of steaming, dried at 80°C for 5 hours. Chemical analysis of the best sample revealed a composition of 42.15% carbohydrates, 33.56% protein, 5% fat, 11.95% moisture, 0.31% ash, and 6.87% fiber.
Analisis Determinan Keputusan Pembelian Produk Kuliner Hasil Praktikum Mahasiswa Berdasarkan Citra Produk dan Persepsi Harga Yushila, Aulia Bayu; Muyasyaroh, Hidayatun; Miranti, Mauren Gita; Nur'aini, Annisa; Widagdo, Andika Kuncoro
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 5: Agustus 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i5.10936

Abstract

Tujuan penelitian ini untuk menganalisis faktor-faktor penentu yang memengaruhi keputusan pembelian produk kuliner yang dihasilkan dari praktikum mahasiswa program studi Tata Boga. Variabel independen yang dianalisis meliputi citra produk dan persepsi harga. Metode penelitian menggunakan pendekatan kuantitatif dengan survei daring melalui kuesioner tertutup yang disebarkan secara online. Sampel diambil menggunakan teknik purposive sampling dengan jumlah responden sebanyak 275 orang yang memenuhi kriteria inklusi. Data dianalisis menggunakan regresi linear berganda dengan bantuan perangkat lunak IBM SPSS Statistics versi 29. Hasil uji t menunjukkan bahwa citra produk dan persepsi harga secara parsial memiliki pengaruh positif dan signifikan terhadap keputusan pembelian, dengan nilai signifikansi di bawah 0.001. Uji F mengindikasikan bahwa kedua variabel independen tersebut secara simultan berpengaruh signifikan terhadap keputusan pembelian produk kuliner hasil praktikum mahasiswa. Koefisien determinasi (R²) sebesar 0.635 menunjukkan bahwa 63.5% variasi keputusan pembelian dapat dijelaskan oleh citra produk dan persepsi harga secara bersama-sama. Nilai R² yang tinggi menegaskan bahwa kedua variabel tersebut merupakan faktor utama yang memengaruhi keputusan pembelian konsumen terhadap produk kuliner praktikum mahasiswa
Pengembangan E-Handout Berbasis Nearpod Materi Table Set Up sebagai Suplemen Pembelajaran bagi Siswa Fase F SMK Kuliner Mardiyanti, Hanifah Saniinah; Widagdo, Andika Kuncoro; Astuti, Nugrahani; Miranti, Mauren Gita
Da'watuna: Journal of Communication and Islamic Broadcasting Vol. 5 No. 5 (2025): Da'watuna: Journal of Communication and Islamic Broadcasting
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/dawatuna.v5i5.9301

Abstract

  The research and development (R&D) conducted aims to determine: 1) The results of the development of E-Handouts based on Nearpod material for Table Set Up. 2) The feasibility of E-Handouts based on Nearpod material for Table Set Up. 3) Student responses to teaching and learning activities using E-Handouts based on Nearpod material for Table Set Up. This research uses the ADDIE development model up to the fourth stage (Implementation) only or up to a limited trial. The feasibility of the E-Handout based on Nearpod material for Table Set Up is assessed through validation by subject matter experts using a Likert scale ranging from 1 to 4, validation by design experts using a Likert scale ranging from 1 to 5, and the collection of student response questionnaires using a Likert scale ranging from 1 to 5. The research subjects were 55 students from class XI at SMKN 2 Jombang. The results of this study indicate that: 1) The E-Handout based on Nearpod for the Table Set Up material can be accessed online. The results of the interactive e-handout are as follows: https://app.nearpod.com/?pin=A9RE3  .  2) The results of material and design feasibility showed an average material feasibility of 0.944 and an average media feasibility percentage of 0.950, indicating that they are highly feasible. 3) Student response results indicate very good criteria with an average of 85.04%. Thus, the Nearpod-based e-handout for table setup material developed in this study can be implemented in learning activities.
Pengaruh Proporsi Penambahan Bahan (Puree Kulit Buah Naga Merah (Hylocereus Polyrhizus) dan Lidah Buaya (Aloe Vera)) terhadap Tingkat Kesukaan Fruit Leather Apel Anna (Malus Sylvestris) Hana, Hanifah; Widagdo, Andika Kuncoro; Astuti, Nugrahani; Miranti, Mauren Gita
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 3 (2025): Agustus - October
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i3.2678

Abstract

Inovasi olahan camilan sehat berbasis buah menjadi fokus dalam pembuatan fruit leather apel anna dengan tambahan puree kulit buah naga merah dan lidah buaya. Tujuannya adalah menemukan proporsi kombinasi yang paling disukai panelis sekaligus mengetahui kandungan gizinya. Metode yang digunakan berupa eksperimen dengan 33 panelis, terdiri dari 3 panelis terlatih dan 30 panelis tidak terlatih. Pengumpulan data dilakukan melalui lembar uji kesukaan, sedangkan analisis menggunakan ANOVA satu jalur dan uji Duncan jika terdapat perbedaan signifikan. Hasil menunjukkan bahwa formula 30% puree kulit buah naga merah dan 70% lidah buaya (sampel 117) paling disukai panelis. Analisis gizi per 100 gram fruit leather mengandung energi 329,50 kkal, karbohidrat 49,47 g, serat 4,26 g, vitamin C 11,80 g, vitamin A 89,05 g, protein 6,81 g, gula 25,05 g, fosfor 7,60 g, natrium 11,55 g, fenolik 42,10 g, dan vitamin B1 sebesar 1,22 g. Kandungan air sebesar 14,01% masih memenuhi SNI 370-2018 yang menetapkan maksimal 15% untuk buah kering. Dengan kombinasi tersebut, fruit leather apel anna berbasis puree kulit buah naga merah dan lidah buaya tidak hanya disukai tetapi juga memenuhi standar mutu pangan, menawarkan alternatif camilan sehat dan bernutrisi.
Pengaruh Proporsi Terigu dan Puree Sukun (Artocarpus Communis) terhadap Sifat Organoleptik Roti Tawar Amajida, Melinda Khansa; Astuti, Nugrahani; Bahar, Asrul; Widagdo, Andika Kuncoro
VISA: Journal of Vision and Ideas Vol. 5 No. 2 (2025): Journal of Vision and Ideas (VISA)
Publisher : IAI Nasional Laa Roiba Bogor

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

Abstract

  This study aims to determine the effect of the proportion of flour, breadfruit puree and liquid on the organoleptic properties of white bread and to determine the best nutritional content of white bread based on the results of organoleptic tests. This type of research is an experimental study with a single-way design, namely the independent variables include the proportion of breadfruit puree 30%, 40% and 50% and flour 70%, 60% and 50%. The data collection technique uses observation techniques, with questionnaire instruments assessed by 20 trained panelists, namely lecturers of S1 Culinary Education and S1 Food Technology. Data analysis used is Kruskal Wallis and Mann-Whitney further test to find the best results from the organoleptic test of bread puree bread. The best results are then tested chemically in the laboratory of the Industrial Research and Consultation Center (BPKI). The results showed that 1) Substitution of breadfruit puree, flour and liquid affected the outer color criteria, but did not affect the shape and texture of the outer part. And also affects the texture of the bread, but does not affect the color, pores, aroma and taste of the inside of the sandwich bread, and 2) the results of chemical tests on the nutritional content of the best bread, namely with 50% breadfruit puree substitution and 50% flour with nutritional content including 48.29 g carbohydrates, 8.89 g protein, 2.39 g fat, 3.11 g fiber, 36.60 g water, 18.65 mg calcium, 9.05 mg vitamin C.
PENGEMBANGAN E-LKPD MENGGUNAKAN PLATFORM WIZER.ME PADA BAHAN POTONGAN SAYURAN UNTUK MAHASISWA KULINER VOKASIONAL FASE E Nurjannatin, Rizke Tajrin; Handajani, Sri; Widagdo, Andika Kuncoro; Purwidiani, Niken
Algebra : Jurnal Pendidikan, Sosial dan Sains Vol 5 No 3 (2025): ALGEBRA : JURNAL PENDIDIKAN, SOSIAL DAN SAINS
Publisher : Yayasan Amanah Nur Aman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58432/algebra.v5i3.1491

Abstract

This study aims to determine the feasibility of the media and content of the E-LKPD using the Wizer.me platform on the topic of vegetable cuts for the Culinary Vocational School Phase E, and student’s responses to the use of the E-LKPD. The research method applied is Research and Development (R&D) using the ADDIE model. The research subjects were 32 students of 10th Grade Culinary Program at SMKN 1 Dlanggu. The instruments used included media validation, content validation, and student response questionnaires, analyzed using percentage descriptions and mean scores. The result of this research is an E-LKPD accessible at: wizer.me/learn/83AVYU. The media feasibility received a score of 84%, and the content received a score of 82%, both of which are interpreted as "Highly Feasible." Student responses obtained a score of 89%, falling into the "Very Good" category. Therefore, the E-LKPD is deemed suitable for use in the learning process.
Co-Authors Ahmad Ajib Ridlwan Amajida, Melinda Khansa Amani, Farah Ikrimah Annafik, Izza Wardah Annisa Nur Aini Any Sutiadiningsih Aprianto, Mochammad Wahyu Asrul Bahar Aulia Bayu Yushila, Aulia Bayu Dewi, Ila Huda Puspita Fawatih, Vina Intania Febriana, Rahma Shafira Fitriani, Salsabila Hana, Hanifah Ida Ayu Putu Sri Widnyani Ita Fatkhur Romadhoni Lebdoyono, Rendra lilis Sulandari Mahmuda, Uzlifatul Mardiyanti, Hanifah Saniinah Miranti, Mauren Gita Mufidzah, Aulita Amalia Muyasyaroh, Hidayatun NIken Purwidiani Nisa, Dina Choirun Nugrahani Astuti Nur'aini, Annisa Nurjannatin, Rizke Tajrin Oksiana Jatiningsih Pangesthi, Lucia Tri Praviastowo, Alfa Setiana Putri Adinda, Lintang Ayu Putri, Olyvia Ardiana Putri, Rianti Nadila Susana Rahma Aprilianti Putri, Ihda Ramadhani, Abyan Hanif Ramadhani, Talitha Tiara Regita Cahyani Putri Rizkiyah, Nurul Farikhatir Sri Handajani Syafitri, Novriadila Theodorus Wiyanto Wibowo