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PEMBUATAN MODUL PRAKTIKUM PADA MATA KULIAH BAKERY di PROGRAM STUDI PENDIDIKAN TATA BOGA UNIVERSITAS NEGERI SEMARANG Marie Curie Habibah; Saptariana; Asih Kuswardinah; Pudji Astuti
Jurnal Sains Boga Vol 6 No 1 (2023): Jurnal Sains Boga Volume 6 Nomor 1, Mei 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.1.01

Abstract

The practical module is one of the teaching materials, used as a guide for students. In this research, an easy, effective, and efficient practical module will be made so it can be used as a reference for practicel bakery subject in Food Science and Culinary Education Study Program at UNNES. In this research we used Research and Development (R&D) methods. With the development method developed by S. Thiagarajan et al, namely the four-D (4D) development method which consists of define, design, develop, and disseminate. The data collection technique was carried out by conducting FGDs with a material expert also a media expert to get some knowledge in order to the practical module being made properly. After the module being completed, validation will be carried out through questionnaires to three material experts and 3 media experts, which thoroughly documented. The analytical method used in this research were the aiken validity test and interrater reliability test using the Intraclass Correlat Coefficients (ICC) reliability. The results of the aiken validity test based on media experts were 0,84 with the criteria for a valid assessment having high validity. Meanwhile the results of the aiken validity test for material experts were 0,72 with the criteria for a valid assessment having moderate validity. The results of the media expert's ICC reliability test were 0,729, interpreted as the rater's agreement was quite good (moderate), and the results of the material expert ICC reliability test were 0,763, meaning that the rater agreement was good. The overall average value obtained identifies that the bakery practical module is "appropriate" to be used as a learning media because the overall average eligibility standard is categorized as "Good".
Perbedaan Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Terhadap Kualitas Inderawi Kesukaan dan Kandungan Protein : Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Kisworo, Firstia Artisantika; Saptariana; Bambang Sugeng Suryatna; Octavianti Paramita
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.03

Abstract

In this research, the use of jack beans will be used as an ingredient in making analog meatballs, in order to determine the sensory quality, preferences and protein content of analog meatballs. The aim of this research was to find out the differences in sensory quality, people's preferences and the nutritional content of protein contained in analog meatballs substituted for jack bean flour with percentages of 0%, 10%, 20% and 30%. The experimental design uses a single factor completely randomized design (CRD) experimental design. The data collection method for testing people's preferences uses 80 untrained panelists and is analyzed using the mean. The protein content test was carried out using the Kjeldahl method in the laboratory. The highest results in the sensory test showed a score of 4.1 in the texture aspect, 4.2 in the aroma aspect, 4.5 in the taste aspect, and 4.3 in the flavor aspect. The highest people's liking test results were in the texture aspect of 4.5 (liked), the aroma aspect was 4.03 (somewhat liked), the taste aspect was 4.13 (somewhat liked), and the color aspect was 4.08 (somewhat liked). The test results for the protein content of meat basko analog substitute for jack bean flour without treatment (100%:0%) were 17.46%, samples with 10% treatment produced 22.39%, with 20% treatment produced 25.36% and with 30% treatment resulted in 28.32%. Conclusions based on the test results of the preference for meatballs substituted with jack bean flour had the criteria of liking to somewhat liking, and the protein content increased along with the addition of the percentage of jack bean flour.
The Influence of Learning Outcomes of PKK Subjects and Family Environment on Entrepreneurial Interests of Culinary Department Students at SMK Widya Praja Ungaran Fatimah, Cikha Yulia; Saptariana
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.05

Abstract

SMK is vocational school that aims to prepare students to enter the world of entrepreneursip and industry. The entrepreneurship subject that can increase student’s interest in entrepreneurship is PKK subject. Student’s interest in entrepreneurship can also be influenced by te family environment. The purpose of this study was to determine the effect of learning outcomes in PKK subjects and the family environment on the interest in entrepreneurship of class XI students majoring in Culinary partially and simultaneously. This tsudy uses a causal associative research type with independent variabels is learning outcomes in PKK subjects and te family environment, the dependent variable is student’s interest in entrepreneurship. The population of this study was class XI students majoring in Culinary in the SMK Widya Praja Ungaran and using total sampling of 49 students. Data collection techniques usaed documentation and questionnaires. Data anaysis using simple linear regression analysis, multiple linear regression, and coefficient of determination. The results showed that the learning outcomes of PKK subjects had a significant effect on students’ interest in entrepreneurship with a significance value of 0.009<0.05 and a coefficient of determination is 13.6%. There was a significant influence of the family environment on students’ interest in entrepreneruship with a significance value of 0.000<0.05 and a coefficient of determination is 48.7%. Simultaneously, the learning outcomes of PKK subjects and the family environment had a positive and significant effect on students’ interest in entrepreneurship with a significance value of 0.000<0.05 and fcount 26,852>3,20 and a coefficient of determination is 53.9%.
Pemberdayaan Perempuan Melalui Workshop Ecoprint Ibu PKK Desa Dalangan dalam Meningkatkan Kreativitas Megananda Arga Buana; Agus Isdiyanto; Saptariana; Agung Pramana
Jurnal Bina Desa Vol. 7 No. 2 (2025): Vol 7 No 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jurnalbinadesa.v7i2.12077

Abstract

The purpose of this community service activity is to empower women in Dalangan Village through an ecoprint workshop with the target community of PKK mothers. This workshop is designed to improve the creativity and skills of village women in utilizing natural materials for ecoprint products. The community service method applied is training. The community service activity was carried out on Saturday, August 3, 2024 at 16.00 WIB in Dukuh Dalangan, Dalangan, Tulung District, Klaten Regency. The results of the ecoprint training were an increase in the technical skills of mothers in making products. Initially, PKK mothers did not know about ecoprint and had never made ecoprint cloth products. PKK mothers were very enthusiastic in participating in the training from start to finish. With this training, an effective strategy was found to increase the creativity and welfare of women at the village level by making sales.
Co-Authors agung Pramana Agus Isdiyanto Asih Kuswardinah BAMBANG SUGENG SURYATNA Fatimah, Cikha Yulia Kisworo, Firstia Artisantika Marie Curie Habibah Megananda Arga Buana Octavianti Paramita PUDJI ASTUTI