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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) These proceedings represent the work of researchers participating in The International Conference on Elementary Education (ICEE) which is being hosted by the Elementary Education Study Programme School of Postgraduate Studies, Universitas Pendidikan Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Indani
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences

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The Relationship Between Family Support and Students' Interest to Continue Education to SMKN 2 Woyla Aceh Siti Maryam; Rosmala Dewi; Indani; Siti Wardah
International Conference on Elementary Education Vol. 5 No. 1 (2023): Proceeding The 5th International Conference in Elementary Education
Publisher : Elementary Education Study Program School of Postgraduate Studies Universitas Pendidikan Indonesia in collaboration with UPI PRESS

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Abstract

Students' interest in continuing education is strongly influenced by parental support. This study aims to determine the relationship between family support and students' interest in continuing their education. The approach used is descriptive quantitative. The population of this study were students of SMPN 1 Woyla and MTSN 5 Aceh Barat Class IX, totaling 95 students with a sample of 95 students. The sampling technique used the formula of Taro Yamane and Slovin. The sampling is done by using purposive sampling technique. Data was collected using questionnaires. The results showed that there was a positive relationship between family support and student interest with a correlation coefficient of 0.334 (p=0.001; p<0.05).
Precision baking: Crafting the ultimate roll cake with bôh gadông flour Suhairi, Laili; Faudiah, Nurul; Indani; Mahyiddin, Zuraini; Atmayani, Dean Tri; Gagarin, Yuri
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5389

Abstract

This study explores the underutilized potential of bôh gadông flour, derived from Dioscorea alata tubers, as an ingredient in roll cake production. Despite its abundance in certain regions, the use of bôh gadông in modern culinary applications remains limited. This research aims to address this gap by (1) standardizing roll cake recipes incorporating bôh gadông flour, (2) evaluating the organoleptic attributes (color, aroma, texture, and taste) of the cakes, (3) assessing consumer acceptance of bôh gadông flour roll cakes, and (4) analyzing the storage quality of the cakes over time. Conducted through experimental research at the Catering Laboratory of the Family Welfare Education Program, Universitas Syiah Kuala, the study employs quantitative methods. Observational data are analyzed using mean calculations, while consumer acceptance data undergo one-way ANOVA followed by LSD analysis. Results reveal that the second treatment (BG1) achieves superior scores in color, aroma, and taste. Additionally, bôh gadông roll cakes maintain satisfactory storage quality for up to two days when stored in airtight containers. These findings highlight the potential of bôh gadông flour in enhancing local culinary innovation. Future studies should explore its application in other snack varieties and include proximate testing to determine nutritional composition.
The Influence of Asam Sunti Instant Seasoning on the Sensory Attributes of Fried Rice Suhairi, Laili; Nufus, Tazkiatun; Mahyiddin, Zuraini; Hamid, Yuli Heirina; Indani
Jurnal Penelitian Pendidikan IPA Vol 11 No 8 (2025): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i8.11796

Abstract

Asam sunti is a traditional Acehnese seasoning made from dried bilimbi fruit (Averrhoa bilimbi L.). This study aims to examine the organoleptic characteristics, standard recipe, consumer acceptance, and shelf life of instant fried rice seasoning with the addition of asam sunti. A quantitative approach was employed using an experimental method. Data were collected through observation tests by five expert panelists (Culinary Arts Lecturers, Family Welfare Education Department, FKIP, Syiah Kuala University) and an acceptance test by 30 general consumer panelists. The results showed that the third treatment (BA3) had the best organoleptic characteristics in terms of color, aroma, texture, and taste, according to both expert and consumer panelists. The BA3 fried rice had a mocha-brown color, a spiced aroma, a savory taste, and a dry texture. The research hypothesis was accepted, as the addition of asam sunti had a significant effect on the organoleptic characteristics and consumer acceptance. Both expert sources and consumers favored the BA3 treatment because it provided a unique and appetizing traditional flavor. In conclusion, the asam sunti instant fried rice seasoning (BA3) has the potential to be developed as a practical, long-lasting, and widely favored Acehnese culinary product. This study employed a quantitative approach using an experimental method conducted at the Culinary Education Laboratory, Faculty of Teacher Training and Education (FKIP), Syiah Kuala University. The object of the study was fried rice with instant seasoning made from asam sunti. The subjects consisted of 4 expert panelists and 30 general consumer panelists. Data collection was carried out through organoleptic tests (color, aroma, texture, and taste) using a hedonic scale and consumer acceptance scale. The data were statistically analyzed using one-way ANOVA and LSD (Least Significant Difference) test at a 0.05 significance level with the assistance of SPSS software version 26.0. The results showed that the third treatment (BA3) produced fried rice with instant seasoning made from asam sunti that received the highest organoleptic scores in terms of color, aroma, texture, and taste. The BA3 recipe used a balanced composition of ingredients and spices, resulting in an appealing color, strong spiced aroma, dry texture, and savory taste favored by both expert panelists and consumers. Asam sunti instant fried rice seasoning (BA3) has the potential to be developed as a practical, long-lasting, and widely accepted Acehnese culinary product.
Co-Authors Atmayani, Dean Tri Faudiah, Nurul Gagarin, Yuri Laili Suhairi, Laili Mahyiddin, Zuraini Nufus, Tazkiatun Rosmala Dewi Siti Maryam Siti Wardah Yuli Heirina Hamid, Yuli Heirina