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All Journal Cakrawala Pendidikan Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Sains dan Teknologi Pangan
Diwyacitta Antya Putri
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Languange, Linguistic, Communication & Media Mathematics Other

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Respon Peserta Didik Terhadap Program Pengabdian Masyarakat Melalui Pelatihan Pengolahan Labu Kuning: Pengabdian Febriani Lukitasari; Hidayatun Muyasyaroh; Diwyacitta Antya Putri; Nugrahani Astuti; Luthfiyah Nurlaela; Rendra Lebdoyono; Novia Tesalonika Amanda Rerung
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2798

Abstract

A  community service activity through pumpkin processing training was conducted at SMAN 1 Karas, involving 16 11th-grade students. The objectives of this activity were to provide knowledge about the nutrition and benefits of pumpkin, train food processing skills based on local ingredients, and foster student creativity in culinary product innovation. The implementation method included material delivery, creative practice, discussion, and evaluation through pre-tests, post-tests, and participant response questionnaires. The analysis results showed a significant increase in student knowledge, indicated by the difference in pre-test scores (50–60) and post-test scores (80–90). Participants' responses to the training were very positive, with average scores of 4.8–5.0 in aspects of material, instructor skills, facilities and infrastructure, and activity implementation. Participants considered the material easy to understand, the delivery method clear, and the product processing practice very useful. Several improvements were noted in aspects of instructor time discipline and the intensity of mentoring during practice. Overall, this training was effective in increasing students' knowledge, skills, and motivation to utilize local foods, especially pumpkin, as value-added product innovations. Such activities are important to continue to develop as an effort to support food diversification and entrepreneurship in the culinary field.
PENGARUH PERBEDAAN PROPORSI TEMPE DAN LABU (Cucurbita moschata) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NUGGET Hidayatun Muyasyaroh; Febriani Lukitasari; Diwyacitta Antya Putri; Nugrahani Astuti; Aulia Bayu Yushila; Novia Tesalonika Amanda Rerung; Nada Itorul Umam
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/kr7d3965

Abstract

Nugget merupakan salah satu produk pangan olahan yang praktis dan digemari berbagai kalangan, baik anak-anak hingga orang dewasa. Inovasi bahan baku berbasis pangan lokal diperlukan untuk menigkatkan nilai gizi dan keberlanjutan produk. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan proporsi tempe dan labu (Cucurbita moschata) terhadap sifat fisikokimia dan organoleptik nugget. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat formula penelitian yaitu P0 (250:0), P1 (150:100), P2 (100:150) dan P3 (50:200) untuk masing-masing proporsi tempe dan labu kuning. Pengamatan dilakukan terhadap karakteristik nugget meliputi tingkat kesukaan melalui uji hedonik, warna dan nilai proksimat. Hasil penelitian pada uji hedonik yaitu atribut aroma menunjukkan p value < 0.05 sehingga terdapat perbedaan yang signifikan antar sampel. Dari hasil uji hedonik diperoleh produk terbaik pada perlakuan P3. Warna nugget terbaik pada parameter b* menunjukkan nilai perbedaan yang sinifikan (p<0.05). Hasil analisis proksimat didapatkan perlakuan terbaik pada P3 dengan nilai kadar protein, lemak, air, abu dan karbohidrat masing-masing 10,60%; 17,59%; 46,25%; 1,70%; dan 23,87%. Hasil penelitian ini diharapkan dapat memberikan kontribusi dalam pengembangan produk berbasis bahan pangan lokal yang tidak hanya disukai secara sensori namun memiliki kandungan gizi yang baik. Formulasi tempe dan labu kuning berpotensi digunakan sebagai alternatif produk nugget fungsional dalam mendukung diversifikasi pangan berbasis sumber daya lokal.
Developing a framework for Green Curriculum in higher culinary education Nurlaela, Luthfiyah; Sri Handajani; Mauren Gita Miranti; Annisa Nur'aini; Hanif Naufal Ahmi; Ratna Palupi Nurfatimah; Diwyacitta Antya Putri; Mohd Yusof Bin Kamaruzaman
Jurnal Cakrawala Pendidikan Vol. 45 No. 1 (2026): Cakrawala Pendidikan (February 2026)
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v45i1.91077

Abstract

The accelerating global environmental crisis demands the integration of sustainability within higher culinary education. This study aims to analyze the implementation of the Green Curriculum (GC) framework at Universitas Negeri Surabaya (UNESA) and Universiti Pendidikan Sultan Idris (UPSI). Utilizing a qualitative content analysis with simple frequency quantification involving 50 participants, the findings reveal that implementation is in a transitional phase marked by three fundamental gaps. First, a significant gap exists between the high level of philosophical awareness among internal stakeholders and the lack of systemic action, despite new demands for sustainability competencies. Second, implementation is critically impeded by the university support system; infrastructure ('Facilities & Infrastructure,' f=84) was the most frequent concern, creating a 'hidden curriculum' conflict in which poor facilities (e.g., wastewater treatment) contradict pedagogical goals. Third, the framework is overwhelmingly inward-looking, rendering the community participation pillar the least emphasised (frequency <2%). This research concludes that achieving a mature GC requires a radical shift from conceptual adoption to tangible systemic alignment, prioritizing investment in critical infrastructure and the institutionalization of external partnerships for holistic operational reality.
Co-Authors Annisa Nur'aini Aulia Bayu Yushila FEBRIANI LUKITASARI Hanif Naufal Ahmi Hidayatun Muyasyaroh Luthfiyah Nurlaela Luthfiyah Nurlaela Mauren Gita Miranti Mohd Yusof Bin Kamaruzaman Nada Itorul Umam Novia Tesalonika Amanda Rerung Nugrahani Astuti Ratna Palupi Nurfatimah Rendra Lebdoyono Sri Handajani