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All Journal Jurnal Sains Boga Jurnal Riset Rumpun Ilmu Pendidikan (JURRIPEN) Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah RESLAJ: Religion Education Social Laa Roiba Journal EduInovasi: Journal of Basic Educational Studies JURNAL KELUARGA SEHAT SEJAHTERA Jurnal Ilmiah Manajemen Dan Kewirausahaan
Fatma Tresno Ingtyas
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Religion Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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Journal : Jurnal Sains Boga

 1 
Pengembangan Media Pembelajaran Wondershare Filmora Food Photography Pada Mata Kuliah Seni Kuliner Universitas Negeri Medan Icha, Yarisya Ferika; Esi Emilia; Fatma Tresno Ingtyas; Ana Rahmi; Cucu Cahyana; Rachmat Mulyana
Jurnal Sains Boga Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.2.02

Abstract

This research aims to: (1) Produce Wondershare Filmora-based learning media in Culinary Arts Subject; (2) Test the feasibility of Wondershare Filmora-based learning media in Culinary Arts Subject according to material experts and media experts. The research location was conducted at the Culinary Education Study Program at Medan State University. The research time was November 2022 - January 2023. This research uses the ADDIE development model which is limited to 3 steps, namely (1) Analysis (needs analysis); (2) Design (making storyboards and making learning media); (3) Development (validation by material experts and media experts). The research subjects consisted of one material expert, one media expert, and 30 students of the Cosmetology Education Study Program. The data collection technique used a questionnaire to capture material quality data and media quality data. The data analysis technique was descriptive. Based on the results of this study, the results of the analysis of the needs of lecturers and students that all lecturers and students need Wondershare Filmora learning media, each score ≥ 50 percent. This media can be disseminated and implemented in the Culinary Arts course. The results of the material expert validation obtained a feasibility of 95.38 percent with the criteria "Very Feasible", and the results of the media expert validation obtained a feasibility of 94.12 percent with the criteria "Very Feasible" so that Wondershare Filmora media learning in the Culinary Arts course Food Photography material is included in the "Very Feasible" category with an average value of 94.75 percent. The results of student assessment of student response trials of Wondershare FIlmora learning in Culinary Arts courses Food Photography material are very high with a score of 4.63.
PENGEMBANGAN PRODUK ROTI TAWAR SUBTITUSI PUREE TALAS BENENG (Xanthosoma undipes K. Koch) SEBAGAI MAKANAN ALTERNATIF SUMBER SERAT PADA LANSIA Aini Rahayu; Fatma Tresno Ingtyas; Esi Emilia; Marini Damanik
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.05

Abstract

The purpose of this study was to determine the production of white bread as a substitute for puree taro beneng as a food source of fiber in the elderly. Knowing the acceptability of panelists to plain bread with taro beneng puree substitution 25%, 50% and 75% from the aspect of color, aroma, taste and texture. Knowing the nutritional content (ash content, moisture content, carbohydrate content, fat content, protein content and fiber content). This type of research is experimental research with a Completely Randomized Design (CRD) consisting of 1 control and 3 treatments for formulation development from the number of substitutes for beneng taro puree (Xanthosoma undipes K. Koch), namely: F1 (75% wheat flour: 25% taro puree), F2 (50% wheat flour: 50% taro puree), F3 (25% wheat flour: 75% taro puree). The acceptance test used 30 elderly panelists with a hedonic test (very like, like, somewhat like, don't like, really don't like). The data analysis technique was carried out descriptively and analyzed using the Kruskal Wallis test method and the follow-up test using the Man-Whitney. The research results showed that the best white bread that was most popular with the panelists based on the acceptability test results was the F2 treatment (50% wheat flour: 50% taro puree) with average values ​​for color (3.77), aroma (3.8), taste and texture (4.23). The results of the analysis of nutrient content were 31.79% water content, 1.80% ash content, 49.1 gr carbohydrates, 8.81 gr protein, 9.08 gr fat and 4.51 gr crude fiber.
Co-Authors Aini Rahayu Ana Rahmi Bintang Maha Putra Brigita Divaria Pakpahan Cucu Cahyana Elsa Karolina Damanik Emilia, Esi Hardiansjah Sugiana Icha, Yarisya Ferika Laurena Ginting Liwa Ushidq Lorena Ginting Marini Damanik Nadia Safni Nasution Nayla Rahma Dwi Novita Rachmat Mulyana Sarah Zahirah Sopian Purba Teza Melani Br Bangun Westri Septiana Nainggolan Wulan Safitri