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All Journal Jurnal Pendidikan Edutama Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Salsabila, Rifa
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Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Public Health

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FORMULASI DAN SIFAT ORGANOLEPTIK NUGGET BERBASIS TEMPE DAN SERBUK DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI KALSIUM UNTUK LACTO-OVO VEGETARIAN Salsabila, Rifa; Rosmana, Dadang; Mahmudah, Umi; Priawantiputri, Witri; Fikri, Elanda
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1060

Abstract

A problem for vegetarians is the risk of calcium deficiency. Nuggets made from tempeh and moringa leaf powder can be used as an alternative for additional foods that contain calcium so that it is expected to reduce the risk of osteoporosis. This study aims to obtain a formula and determine the effect of the balance of nugget and Moringa leaf powder on the organoleptic properties of nuggets, as well as to determine the calcium levels in each balance. The research design is experimental, the research method used is hedonic test for testing organoleptic properties and spectrophotometry for testing calcium levels. The research was carried out in January 2021 by sending products to the homes of 30 panelists by implementing health protocols related to the COVID-19 pandemic. This nugget formula consists of a balance, with a ratio of tempeh and Moringa leaf powder (%) F1 (97% : 3%) F2 (94% : 6%), and F3 (91% : 9%). The results of statistical tests showed that there was no difference in the aspects of color, taste, texture and overall. As for the aroma, there was a significant difference between the F2 and F3 nuggets. Calcium levels of F1, F2, and F3 produced are 16.4; 16.6 and 16;8 mg/100gr. It is necessary to modify and further research on the manufacture of nuggets with other vegetable protein sources so that the product has a high calcium content so that it can increase calcium in the body, especially for lacto-ovo vegetarians.
Development of Interactive Teaching Materials in Editlinguistic Lectures Assisted by The Lectora Application Aryana, Suhud; Salsabila, Rifa
Jurnal Pendidikan Edutama Vol 11 No 1 (2024): January 2024
Publisher : IKIP PGRI Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30734/jpe.v11i1.3976

Abstract

This research endeavors to enhance interactive teaching materials for editing courses, aiming to boost student interaction and comprehension of editing content with Lectora application support. The methodology encompasses the design, development, and evaluation of these materials, along with assessing the success of Lectora application-based instruction. The study involves IKIP Siliwangi Semester 5 class A1-2021 students as the population and research sample. Findings reveal a high material expert validation level (90%) and media validation (96.5%), indicating excellent criteria. Statistical tests demonstrate a significant difference (Asymp. Sig. < 0.05) in linguistic editing skills understanding and mastery between students exposed to interactive teaching materials with Lectora application assistance and those using conventional teaching materials at IKIP Siliwangi. The research aspires to positively contribute to tertiary education development, particularly in enhancing Editlinguistic learning effectiveness through a technology-based interactive approach.
Co-Authors Aryana, Suhud Elanda Fikri Rosmana, Dadang Umi Mahmudah Witri Priawantiputri