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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Tarbiatuna: Journal of Islamic Education Studies
Andika Kuncoro
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Education Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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Pengaruh Penamabahan Puree Daun Katuk (Sauropus Androgynus) dan Bubuk Udang Rebon Terhadap Sifat Organoleptik Crackers Kareb Annisa Pramesti; Nugrahani Astuti; Niken Purwidiani; Andika Kuncoro
Tarbiatuna:  Journal of Islamic Education Studies Vol. 5 No. 2 (2025): Tarbiatuna:  Journal of   Islamic Education Studies
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/tarbiatuna.v5i2.8501

Abstract

Crackers are a snack product that is high in carbohydrates and low in protein. This study is an experimental study that aims to determine the effect of the addition of katuk leaf puree and rebon shrimp powder on the organoleptic properties of Kareb Crackers and to determine the nutritional content of the best Kareb Crackers which includes the content of carbohydrates, proteins, fats, fiber, calcium, vitamin A, iron, moisture content, and ash content. The data collection technique used observation techniques to find the best results based on organoleptic trait tests conducted by 20 trained panelists. The data analysis used was Kruskal-Wallis and Mann-Whitney  follow-up tests to find the best results from the organoleptic properties test of Crackers Kareb. The best results were then chemically tested in the laboratory of the Industrial Research and Consultation Center (BPKI). The best Kareb Crackers results are with the addition  of  15% katuk leaf puree and 7.5% rebon shrimp powder with nutritional content per 100 grams of Kareb Crackers which includes, 72.83 g of carbohydrates, 13.85 g of protein, 8.61 g of fat, 3.06 g of fiber, 168.50 mg of calcium, 88.90 mg of vitamin A, 4.80 mg of iron, 1.32 g of water content, 0.31 g of ash content.
PENGARUH MODEL PEMBELAJARAN KOOPERATIF TIPE TEAM GAMES TOURNAMENT (TGT) TERHADAP HASIL BELAJAR SISWA PADA MATA PELAJARAN MENGOLAH MAKANAN KONTINENTAL DI SMK NEGERI 3 KOTA KEDIRI Yesha Yolanda Eka Yustina; Mauren Gita Miranti; Luthfiyah Nurlaela; Andika Kuncoro
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.61659

Abstract

This study was motivated by the low learning outcomes of students in the Continental Food Processing subject at SMK Negeri 3 Kediri City, characterized by passive attitudes, lack of active participation, and low student engagement caused by the dominant use of a monotonous direct instruction model. This study aims to determine the effect of the Team Games Tournament (TGT) cooperative learning model on student learning outcomes in the basic sauce material. The method used was quasi-experimental with an Equivalent Control Group Design, involving class X Culinary 2 as the experimental group (n=36) and class X Culinary 4 as the control group (n=35), selected through purposive sampling. Data were collected using pre-test and post-test instruments that had been tested for validity and reliability, then analyzed using normality, homogeneity, independent sample t-test, and simple linear regression tests. The results showed an increase in the mean score of the experimental group from 56.11 to 78.61, while the control group increased from 55.71 to 66.29. The independent sample t-test on post-test data produced a significance value of <0.001 (<0.05), leading to the rejection of H0 and the acceptance of Ha. The 12.325-point difference in post-test mean scores proves that the TGT learning model is more effective than the direct instruction model in improving student learning outcomes.
Co-Authors Annisa Pramesti Luthfiyah Nurlaela Mauren Gita Miranti NIken Purwidiani Nugrahani Astuti Yesha Yolanda Eka Yustina