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All Journal Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Tri Wahyuni Indah Permata
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Humanities Education Languange, Linguistic, Communication & Media Mathematics Other

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Kombinasi Teh Putih dan Bunga Telang dalam Minuman Sehat: Penelitian Tri Wahyuni Indah Permata; Ertauli Panjaitan
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.1503

Abstract

Butterfly Pea White Tea has various health benefits, one of which is its high antioxidant content. The combination of both in one drink can provide great benefits. This study aims to test the taste, aroma, and color of white tea and butterfly pea flowers. This study used a quantitative descriptive design with a sample of 32 respondents who were tested for acceptance of taste, aroma, and color. The results of this study indicate that the combination of butterfly pea white tea produces a drink with a soft taste, refreshing aroma, and attractive color. Consumer surveys showed a high level of satisfaction with 85% of respondents stating that this drink has an attractive taste and improves skin health and immunity. The combination of white tea and butterfly pea flowers produces a drink that not only has a color, taste, and aroma that consumers like, but also has health benefits. This drink has the potential to become a popular health drink on the market.
Pengaruh Teknik Pengolahan Makanan terhadap Kandungan Nutrisi dalam Masakan Tradisional Gudeg: Penelitian Tri Wahyuni Indah Permata; Mohamad Fairuz Gustin Abdiel
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.688

Abstract

Gudeg is one of Yogyakarta's traditional dishes, renowned for its distinctive flavor and unique preparation process. This study aims to analyze the impact of cooking techniques on the nutritional content of traditional gudeg. Three cooking methods were compared: slow cooking, high-temperature short-duration boiling, and steaming. The results showed that slow cooking produced deep flavors and tender textures but significantly reduced water-soluble vitamins such as vitamin C. High-temperature short-duration boiling preserved more vitamins but resulted in a harder texture and less complex taste. Meanwhile, steaming was the best technique for preserving nutrients, especially vitamins, but the distinctive flavor of gudeg was less pronounced. This study provides insights for the culinary industry to optimize cooking techniques to balance nutritional value and sensory characteristics in traditional dishes.
Minat dan Motivasi Belajar Mahasiswa pada Mata Kuliah Makanan Asia Program Studi Pendidikan Tata Boga: Penelitian Tri Wahyuni Indah Permata; Isa Ansori
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.4770

Abstract

This study was conducted to obtain an overview of students’ learning interest and learning motivation in the Asian Cuisine course among 2024 cohort students of the Culinary Education Study Program at Universitas Negeri Surabaya during their third semester. This study is grounded in the limited availability of empirical research that specifically examines learning interest and motivation in skill-based courses within Culinary Education, particularly the Asian Cuisine course, which is practical in nature and rooted in culinary culture. The study employed a quantitative approach with a descriptive design and involved 189 students as respondents using a total sampling technique. Data were collected through learning interest and learning motivation questionnaires that had met reliability criteria. The data were analyzed descriptively using mean scores and category distributions. The results indicate that students’ learning interest was in the high category, with a mean score of 3.78 and a percentage of 69.8%, while learning motivation was also categorized as high, with a mean score of 3.65 and a percentage of 62.4%. The novelty of this study lies in its presentation of empirical evidence that specifically describes students’ learning interest and motivation in the Asian Cuisine course within the context of Culinary Education, which can serve as a basis for developing more contextual, relevant, and quality-oriented instructional strategies in vocational culinary education.
Pelatihan Praktik Pengolahan Makanan Berbasis Higienis dan Standar Produksi di Kossuha Catering Sidoarjo : Pengabdian Tri Wahyuni Indah Permata; Isa Ansori
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.5074

Abstract

Pengabdian masyarakat ini bertujuan untuk meningkatkan kompetensi tenaga pengelola Kossuha Catering dalam pengolahan makanan yang higienis dan sesuai standar produksi di Sidoarjo. Penelitian dilakukan menggunakan metode kuantitatif deskriptif, dengan pengumpulan data melalui observasi, kuesioner, dan penilaian praktik pengolahan makanan. Hasil penelitian menunjukkan rata-rata skor pengetahuan hygiene tenaga pengelola sebesar 3,78, praktik hygiene 3,62, dan konsistensi penerapan standar produksi 3,76, sehingga rata-rata keseluruhan ketiga variabel adalah 3,72, yang termasuk kategori Sangat Baik. Hasil ini menunjukkan bahwa tenaga pengelola tidak hanya memahami prinsip-prinsip hygiene dan standar produksi, tetapi juga mampu menerapkannya secara konsisten, meskipun masih ada ruang untuk penyempurnaan praktik. Kebaruan dari kegiatan ini terletak pada pelatihan praktik yang dikombinasikan dengan pengukuran kuantitatif, sehingga dapat mengevaluasi kesiapan tenaga pengelola secara objektif. Implikasi dari penelitian ini adalah peningkatan kompetensi tenaga pengelola, penerapan prosedur hygiene secara konsisten, peningkatan kualitas dan keamanan pangan, serta mendukung keberlanjutan usaha katering
Co-Authors Ertauli Panjaitan Isa Ansori Mohamad Fairuz Gustin Abdiel