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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Teknobuga : Jurnal Teknologi Busana dan Boga
Raida Amelia Ifadah
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Physics Social Sciences Other

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Integration of STEM and Local Wisdom: Development of the Herbal STEMpreneur Model to Enhance 21st-Century Skills among Senior High School Students Andika Kuncoro Widagdo; Nurul Farikhatir Rizkiyah; Aji Fajar Ramadhani; Lucia Tri Pangesthi; Ratna Palupi Nurfatimah; Raida Amelia Ifadah; Patni Patni
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.32175

Abstract

This study aims to develop and test the effectiveness of the STEMpreneur Herbal Model as a STEM-based learning innovation integrated with local wisdom through the use of herbal plants to improve students' 21st-century skills. Using a mixed-methods approach with an explanatory sequential design, the study involved 32 Grade XI students from SMA Negeri 1 Karas Magetan through six weeks of project-based learning. Quantitative data were collected through critical thinking tests, creativity questionnaires, collaboration, and entrepreneurial literacy, while qualitative data were obtained from observations and interviews. The results showed a significant increase in critical thinking (Cohen's d = 1.21), creativity (+36.7%), collaboration (+25%), and entrepreneurial literacy (+30%), with the first three variables being the main predictors of entrepreneurial literacy. Qualitatively, students showed high engagement, appreciation for local knowledge, and increased motivation to learn. The Herbal STEMpreneur model proved effective in fostering 21st-century competencies, strengthening the Pancasila Student Profile, and contextualising science in real life. Wider implementation is recommended through interdisciplinary teacher training, adaptation of a curriculum based on regional potential, and collaboration with MSMEs and universities to support the sustainability of relevant and character-building STEM education.
Impact of Corn Flour Substitution on the Hedonic Quality of Mocaf Tartlet Shells Dearni Br Sipayung; Diwyacitta Antya Putri; Mauren Gita Miranti; Raida Amelia Ifadah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27256

Abstract

The purpose of this study was to examine the impact of corn flour substitution on the sensory characteristics of mocaf-based tartlet skin, while determining the most optimal formulation. Variations of corn flour substitution consisting of four levels (10%, 20%, 30%, and 40%) to mocaf flour were tested using a completely randomized experimental design. The hedonic quality test involved 30 semi-trained panelists who assessed four sensory attributes including color, aroma, taste, and texture using a rating scale of 1 to 4. Data were analyzed using the Kruskal-Wallis non-parametric test followed by a post-hoc test using Dunn-Bonferroni with a correction of α' = 0.05/6 = 0.0083. The results showed that corn flour substitution had a significant effect (p < 0.05) on the color (p < 0.001), aroma (p = 0.006), and texture (p = 0.003) of mocaf-based tartlet skin, but had no significant effect on the taste (p = 0.200). The best formulation was found in sample A4 (60% mocaf: 40% corn flour) which produced a characteristic brownish yellow color, dominant corn aroma, and the crispiest texture.
Rice Bran Substitution and Moringa Leaf Powder Addition on Sensory Acceptance Soft Cookies Mohammad Fatkhurrozi; Raida Amelia Ifadah; Andika Kuncoro Widagdo; Lucia Tri Pangesthi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27255

Abstract

The substitution of rice bran flour and the incorporation of moringa leaf powder were examined in relation to their effects on the sensory acceptability of soft cookies, evaluated across the parameters of color, aroma, taste, and texture. A quantitative experimental design was employed, comprising six treatment combinations: B1K1 (10% rice bran flour and 5% moringa leaf powder), B2K1 (20% rice bran flour and 5% moringa leaf powder), B3K1 (30% rice bran flour and 5% moringa leaf powder), B1K2 (10% rice bran flour and 10% moringa leaf powder), B2K2 (20% rice bran flour and 10% moringa leaf powder), and B3K2 (30% rice bran flour and 10% moringa leaf powder). Preference levels were evaluated by 30 semi-trained panelists through a five-point hedonic test, and all collected data were subsequently analyzed using Two-Way ANOVA. The results indicated that the substitution of rice bran flour did not exert any significant effect on the product's color, aroma, taste, or texture. The addition of moringa leaf powder at a concentration of 10% influenced aroma, taste, and texture as the primary sensory attributes, whereas the addition at 5% produced a significant effect only on aroma, with no notable impact on color, taste, or texture. Moreover, the analytical findings confirmed that no interaction effect existed between the two treatment factors across any of the sensory attributes assessed.
Development Of a Culinary Arts Textbook to Enhance the Competencies of Culinary Education Students Febriani Lukitasari; Sri Handajani; Nugrahani Astuti; Hidayatun Muyasyaroh; Hanif Naufal Ahmi; Raida Amelia Ifadah; Anistian Nur Azizah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27383

Abstract

One of the most important factors in supporting the effectiveness of learning in higher education, especially in the field of culinary education. To assess its feasibility and effectiveness in improving the competence of students of the S1 Culinary Education Study Program, State University of Surabaya. This research uses the Research and Development (R&D) method with the ADDIE model which includes the stages of analysis, design, development, implementation, and evaluation. The developed products were validated by material experts and media experts, while their effectiveness was tested through pre-test and post-test value analysis using the N-Gain test with a total of 30 students in the control class and 30 students in the experimental class. The results showed that material validation obtained a score of 91% with a very feasible category, while media validation obtained a score of 97% with a very feasible category. The results of the effectiveness test showed that the N-Gain value of the experimental class was 0.780 in the high category, while the control class obtained a value of 0.215 in the low category. These findings show that the Culinary Arts textbooks developed have an excellent level of feasibility and are effective in improving student understanding and competence. Thus, the development of this Culinary Arts textbook can be used as a supporting learning resource and support in improving the learning competence of culinary education students in higher education.
Co-Authors Aji Fajar Ramadhani Andika Kuncoro Widagdo Anistian Nur Azizah Dearni Br Sipayung Diwyacitta Antya Putri Febriani Lukitasari Hanif Naufal Ahmi Hidayatun Muyasyaroh Lucia Tri Pangesthi Mauren Gita Miranti Mohammad Fatkhurrozi Nugrahani Astuti Nurul Farikhatir Rizkiyah Patni Patni Ratna Palupi Nurfatimah Sri Handajani