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All Journal Social, Humanities, and Educational Studies (SHEs): Conference Series Food and Agro-industry (FAGI) Journal
Apriliani, Widya
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences

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Karakteristik sensori, fisikokimia, dan mikrobiologi pada produk kolpie : pie dengan substitusi tepung ubi ungu dan isian vla kolak pisang Adiwinata, Doni; Istiqomah, Zidna Amalia Al; Fitria, Aini Nur; Nurpitriani, Irna; Apriliani, Widya; Lazuardi, Amanda Deviena; Nurtiana, Winda
The Journal of Teknologi Pangan Vol 6 No 1 (2025): Food Safety: Science in Action
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v6i1.6282

Abstract

Kolpie is an innovative pie product made from a combination of purple sweet potato flour and wheat flour with a filling of kolak pisang custard, developed to enhance the value of local food through sensory evaluation and scientific analysis. Sensory tests were conducted on four different formulations with varying flour ratios, and the best formulation was determined to be F3 (70 g purple sweet potato flour: 190 g wheat flour), receiving the highest scores for taste, aroma, and texture. Physicochemical analysis of the selected formulation showed a moisture content of 37.04%, fat 20.53%, protein 2.99%, total sugar 85.38%, and starch 14.52%. The product exhibited a reddish color with low brightness due to the anthocyanin content in purple sweet potatoes. Meanwhile, the ash content was 1.33%, within the acceptable SNI limit. However, microbiological testing revealed a Total Plate Count (TPC) of 4.2 × 10? CFU/g, exceeding the maximum allowable SNI threshold (1 × 10? CFU/g), indicating potential contamination during production. Overall, Kolpie demonstrates promising potential as a local food product with high sensory and nutritional value, though improvements in microbial safety and filling stability are needed for commercial viability.
Ethnomathematics Study in Elementary School: Integration of Character Values and Mathematics Concepts in Badeng Arts Sunan, Dani Abdul; Apriliani, Widya; Mutaqin, Ejen Jenal; Suryaningrat, Eko Fajar; Ramdan, Mohammad
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 8, No 3 (2025): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v8i3.107243

Abstract

This study explores character values and mathematical concepts in the traditional Badeng art of Singajaya District, Garut, and its potential for elementary education through an ethnopedagogical approach. A qualitative ethnographic method was applied using observation, interviews, and documentation. The findings show that Badeng reflects values such as religiosity, responsibility, discipline, cooperation, and cultural appreciation. Mathematical concepts such as patterns, symmetry, rhythm, and measurement are also found in its music and movements. Integrating Badeng into thematic learning can strengthen character education and enhance students’ contextual understanding of mathematics. The study recommends developing culturally rooted thematic learning materials. Penelitian ini bertujuan mengeksplorasi nilai karakter dan konsep matematika dalam kesenian tradisional Badeng di Kecamatan Malangbong, Kabupaten Garut, serta potensinya dalam pembelajaran sekolah dasar berbasis etnopedagogik. Metode yang digunakan adalah kualitatif dengan pendekatan etnografi, melalui observasi, wawancara, dan dokumentasi. Hasil menunjukkan bahwa Badeng mengandung nilai religiusitas, tanggung jawab, disiplin, kerja sama, dan cinta budaya. Konsep matematika seperti pola, simetri, ritme, dan pengukuran juga ditemukan dalam musik dan gerakannya. Integrasi Badeng dalam pembelajaran tematik dapat memperkuat pendidikan karakter dan pemahaman matematika secara kontekstual. Penelitian ini merekomendasikan pengembangan bahan ajar tematik berbasis budaya lokal.
Co-Authors Adiwinata, Doni Ejen Jenal Mutaqin Eko Fajar Suryaningrat Fitria, Aini Nur Istiqomah, Zidna Amalia Al Lazuardi, Amanda Deviena Nurpitriani, Irna Ramdan, Mohammad Sunan, Dani Abdul Winda Nurtiana