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All Journal Jurnal PAI Raden Fatah Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product
Yuliani, Ririn
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Religion Agriculture, Biological Sciences & Forestry Humanities Education Social Sciences

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PELAKSANAAN METODE DISKUSI KELOMPOK TERHADAP MOTIVASI BELAJAR SISWA KELAS V DI MI MIFTAHUL ULUM Rantika Miranti; Roaisyah, Eka; Adi Saputra, Chandra; Pangastuti, Diana; Yuliani, Ririn; Syarnubi, Syarnubi
PAI RAFAH Vol 6 No 1 (2024): Jurnal PAI Raden Fatah
Publisher : Program Studi Pendidikan Agama Islam Fakultas Ilmu Tarbiyah Dan Keguruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/d3xk3262

Abstract

Basically a teacher is an educator. Educators are adults with all the abilities they have to be able to change the psychic and mindset of their students from not knowing to knowing and maturing their students. Thus the teacher must apply learning methods that are in accordance with the characteristics of their students including Using one of the group discussion methods, where this method is used by the teacher to encourage the process of involving two or more people Participants interact with each other (exchange opinions), or defend each other's opinions in problem solving so that agreement is obtained between them. The use of discussion methods carried out during classroom learning shows that these methods are able to help students to build and improve their ability to express their opinions. Schools as formal educational institutions have a very important role in educating and maturing students through the learning process. In learning there are several factors that affect the teaching and learning process and student learning outcomes, one of which is learning motivation, motivation is the basis for students to be able to obtain maximum learning results, where further learning results will be used as a basis for determining the expected achievement of competencies
PENGARUH PENAMBAHAN UWI UNGU (Dioscorea alata L) DAN TEPUNG KACANG HIJAU (Vigna radiata L) TERHADAP SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN BOLU KUKUS Yuliani, Ririn; Murti, Siti Tamaroh Cahyono; Fitri, Ichlasia Ainul
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 3, No 2 (2024)
Publisher : Universitas Negeri Gorontalo

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Abstract

Uwi ungu (Dioscorea alata L) dan tepung kacang hijau (Vigna radiata L) merupakan bahan pangan lokal yang berpotensi meningkatkan kualitas produk pangan. Karakteristik nutrisi tersebut memerlukan adanya pengembangan inovasi dan diversifikasi pengolahan, salah satunya dengan menghasilkan produk makanan seperti bolu kukus tinggi protein. Pada penelitian ini dibuat bolu kukus dengan menggunakan perbandingan tepung terigu : uwi ungu P1 90:10%, P2 80:20%, dan P3 70:30% serta kombinasi tepung kacang hijau Q1 5%, Q2 10%, dan Q3 15%. Parameter yang diuji meliputi sifatfisik, sifat kimia dan uji kesukaan panelis. Hasil penelitian menunjukkan bahwa penambahan uwi ungudan tepung kacang hijau berpengaruh signifikan terhadap karakteristik bolu kukus. Hasil penelitian menunjukkan bahwa perbandingan tepung terigu : uwi ungu P3 (70:30%) dan tepung kacang hijau 10% memperoleh nilai tertinggi dan paling disukai panelis. Kriteria bolu kukus yang paling disukai adalah sebagai berikut : kadar air 30,18%, kadar abu 1,19%, kadar protein 9,81%, kadar lemak 27,61%, karbohidrat 31,21%.Kata kunci: uwi ungu, tepung kacang hijau, bolu kukus
The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies Rahmalia, Rekha Rizky; Yuliani, Ririn; Yuanda, Afifah Nurfadyah Islami Yuanda; Khoerunnisa, Farah; Sari, Yuli Perwita
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5820

Abstract

Cookies are a type of biscuit made from soft dough, high in fat content, relatively crispy when broken, and have a dense cross-sectional texture. The significantly increasing data on wheat flour consumption indicates a very high level of dependence on wheat flour. This is due to the high number of processed food products using wheat flour, necessitating the utilization of flour from local raw materials to explore local potential, one of which is by partially replacing wheat flour with purple sweet potato flour. The aim of this study was to determine the effect of adding purple sweet potato flour on the physical, chemical, and sensory properties of cookies. An experimental method was used with a Completely Randomized Design (CRD) with 3 replications. The formulations used in making cookies with substitution of purple sweet potato flour and wheat flour were (100:0, 90:10, 80:20). Parameters measured included moisture content, protein content, texture, color, and sensory acceptance. The results of data analysis and sensory analysis using Analysis of Variance (ANOVA) showed that the ratio of purple sweet potato flour to wheat flour significantly affected the protein content, color, and texture of cookies. However, it did not significantly affect the moisture content and sensory properties of cookies. The most preferred sample was the 90:10 treatment. Nutritional content: 2.12% moisture content, and 28.10% protein content. Keywords: Cookies, purple sweet potato flour, wheat flour
Co-Authors Adi Saputra, Chandra Fitri, Ichlasia Ainul Khoerunnisa, Farah Murti, Siti Tamaroh Cahyono Pangastuti, Diana Rahmalia, Rekha Rizky Rantika Miranti Roaisyah, Eka Sari, Yuli Perwita Syarnubi, Syarnubi Yuanda, Afifah Nurfadyah Islami Yuanda