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All Journal Dewantara: Jurnal Pendidikan Sosial Humaniora Bhinneka: Jurnal Bintang Pendidikan dan Bahasa
Fitrotin Ni’ma Intan Sari
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Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences

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Hubungan Pengetahuan dan Sikap Penggunaan Bumbu Penyedap (MSG) Dalam Konsumsi Makanan Sehari-Hari Mahasiswa Tata Boga Universitas Negeri Surabaya Chlara Amanda Widya Goni; Fitrotin Ni’ma Intan Sari; Erinna Ayu Prasysta; Rizky Nova Prasetya
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1149

Abstract

Penelitian ini bertujuan untuk mencari informasi tentang hubungan pengetahuan dan sikap penggunanan penyedap (MSG) dalam kehidupan sehari-hari bagi mahasiswa tata boga Universitas Negeri Surabaya. Metode penelitian yang digunakan adalah penelitian kuantitatif dengan melakukan survey melalui kuesioner dengan media google form. Sampel yang diambil adalah mahasiswa tata boga Universitas Negeri Surabaya. Penelitian ini dapat menjadi analisis sinkronisasi ilmu pengetahuan terhadap penggunaan bumbu penyedap (MSG) dengan penerapannya dalam konsumsi makanan sehari-hari. Penelitian ini merupakan penelitian yang bersifat action research yang menekankan pada action atau tindakan. Peneliti melakukan tindakan atau eksperimen yang secara khusus diamati secara terus menerus, dilihat kelebihan dan kekurangannya. Populasi penelitian meliputi seluruh mahasiswa Tata Boga Universitas Negeri Surabaya. Adapun sampel diambil sebanyak 30 mahasiswa Tata Boga. Variabel bebasnya yaitu pengetahuan dan sikap Mahasiswa Tata Boga Unesa dan variabel terikatnya adalah bumbu penyedap (MSG). Cara perolehan data dengan metode kuesioner/agket tertutup.
Implementasi Model Pembelajaran Project Based Learning Terhadap Pengetahuan dan Keterampilan Membuat Petit Four di SMK Negeri 2 Jombang Fitrotin Ni’ma Intan Sari; Asrul Bahar; Niken Purwidiani; Andika Kuncoro Widagdo
Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Vol. 1 No. 3 (2023): Bhinneka
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/bhinneka.v1i3.203

Abstract

Jombang State Vocational School is a vocational education institution which is a vehicle for preparing professionals through various fields of expertise, one of which is the Culinary Department which equips students with skills, knowledge and attitudes in the field of Catering. However, in practical learning, problems were found in the form of low interest and enthusiasm for learning from students so that during practice students did not understand the material being taught. From the problems that occur, a research is carried out with the title Implementation of the Project Based Learning Learning Model on the Skills of Making Petit Fours at SMK Negeri 2 Jombang Using True Experimental Design with Pre-test Post Test Control Group Design to find out the results of the skills of making petit fours on subjects pastry and bakery products in Class XI Catering at SMK Negeri 2 Jombang which gives independent sample t-test results of 0.000 which means H0 is accepted and Ha is rejected so as to improve practical skills for students in developing collaboration, communication, solving and management skills supported by results. Keywords: PjBL, Practice, Improvement, knowledge, skills
Co-Authors Andika Kuncoro Widagdo Asrul Bahar Chlara Amanda Widya Goni Erinna Ayu Prasysta NIken Purwidiani Rizky Nova Prasetya