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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Panjar : Pengabdian Bidang Pembelajaran Food Science and Culinary Education Journal
Pudji Astuti
Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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AI Integration to Improve Teachers’ Efficiency in Developing Instructional Media Aryo Baskoro Utomo; Sita Nurmasitah; Adhi Kusumastuti; Wulansari Prasetyaningtyas; Pudji Astuti; Ismanto Ismanto; Dimas Afrianto; Naura Atika Cahya Anggrayni; Annafie Aina Nabilla; Cellomita Salsabila
Jurnal Panjar: Pengabdian Bidang Pembelajaran Vol. 5 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/panjar.v5i2.35695

Abstract

Although Artificial Intelligence (AI) has been widely explored in higher education, research on its integration in elementary teacher training remains limited, particularly in developing contexts. This study investigates whether AI-based training can enhance teachers’ efficiency in developing instructional media. A quasi-experimental design with a one-group pre-test–post-test approach was employed. Twenty elementary school teachers from Indonesia participated in a four-week training program involving lectures, guided practice, and mentoring on AI platforms such as ChatGPT, QuillBot, Canva AI, and Quizizz AI. Data were collected through pre-test and post-test assessments (15 multiple-choice items) and a perception questionnaire using a five-point Likert scale. Results showed a significant increase in teachers’ understanding, with mean scores rising from 55.6 to 86.1, indicating a 30.5-point improvement. Teachers also reported high satisfaction with the training (M = 4.76/5), especially regarding efficiency and applicability in classroom practice. These findings suggest that short-term AI-based professional development can reduce teachers’ workload, strengthen digital literacy, and support sustainable educational innovation. The study contributes to global discussions on leveraging AI for teacher capacity building, particularly in resource-constrained elementary education systems.
Penambahan Tepung Kulit Pisang Ambon (Musa Acuminanta Colla) Pada Sus Kering Terhadap Kualitas Inderawi, Kesukaan Masyarakat, Kandungan Serat dan Protein Nursanti Izzatullaili Adnani; Pudji Astuti; Rosidah Rosidah; Octavianti Paramita
Food Science and Culinary Education Journal Vol. 13 No. 1 (2024)
Publisher : Universitas Negeri Semarang

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Abstract

Penelitian ini bertujuan untuk mengetahui kualitas inderawi, kesukaan masyarakat dan kandungan serat serta protein pada penambahan tepung kulit pisang ambon (0%, 10%, 12.5%, 15% dan 17.5%) pada sus kering. Penelitian ini dengan desain eksperimen rancangan acak sempurna. Metode analisis yang digunakan yaitu uji prasyarat meliputi uji normalitas dan uji homogenitas, uji ANOVA lalu dilanjutkan dengan uji tukey. Hasil penelitian menunjukkan adanya perbedaan kualitias inderawipada sus kering dengan penambahan tepung kulit pisang ambon ditinjau dari aspek warna, rasa, aroma, tekstur, rongga dan after taste. Hasil uji inderawi secara keseluruhan menunjukkan bahwa sus kering dengan penambahan tepung kulit pisang ambon yang memiliki kualitas terbaik yaitu pada sus kering dengan penambahan 10% dengan nilai 4.18 dan kriteria berkualitas baik. Hasil rerata skor uji kesukaan menunjukkan menunjukkan bahwa sus kering dengan penambahan tepung kulit pisang ambon secara keseluruhan aspek, sampel yang masuk dalam kriteria suka yaitu penambahan 0% tepung kulit pisang ambon dan penambahan 10% tepung kulit pisang ambon, kriteria agak suka yaitu penambahan 12.5% tepung kulit pisang ambon dan kriteria biasa saja pada penambahan 15% dan 17.5% tepung kulit pisang ambon. Berdasarkan hasil uji kandungan protein dan serat pada susu kering dengan penambahan tepung kulit pisang ambon didapati kandungan protein tertinggi pada sus kering penambahan 17.5% dengan kandungan protein 18.4% dan kandungan protein terendah pada penambahan 10% dengan kandungan protein sebesar 15.6%, lalu kandungan serat tertinggi pada sus kering dengan penambahan tepung kulit pisang ambon sebanyak 17.5% dengan kandungan serat 4.42% dan kandungan serat terendah yaitu pada sus kering dengan penambahan sebanyak 10% dengan kandungan serat 1.02%.
Perbedaan Kualitas Inderawi serta Kandungan Air dan Protein Crust Pie Substitusi Tepung Ampas Tahu dan Tepung Kentang (Solanum tuberosum L.) Najla Khairunnisa Salsabila; Wahyuningsih Wahyuningsih; Pudji Astuti; Muhammad Ansori
Food Science and Culinary Education Journal Vol. 13 No. 1 (2024)
Publisher : Universitas Negeri Semarang

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Abstract

Dalam peneliltian ini tepung ampas tahu dan tepung kentang dijadikan sebagai bahan substitusi pada pembuatan crust pie. Tujuan penelitian ini untuk mengetahui (1) perbedaan kualitas (warna, aroma, rasa, dan tekstur) terhadap crust pie tepung ampas tahu, tepung kentang dan tepung terigu, (2) kesukaan masyarakat terhadap (warna,aroma, rasa dan tekstur) crust pie tepung ampas tahu, tepung kentang dan tepung terigu, (3) kandungan air terhadap crust pie tepung ampas tahu, tepung kentang, dan tepung terigu dan (4) kandungan protein terhadap crust pie tepung ampas tahu, tepung kentang, dan tepung terigu. Desain eksperimen menggunakan desain acak eksperimen rancangan acak lengkap (RAL). Pengumpulan data pada uji inderawi menggunakan 19 panelis agak terlatih dan uji kesukaan menggunakan 80 panelis tidak terlatih yang diambil dari masyarakat Gunung Pati, Semarang. Uji kandungan gizi kadar protein menggunakan metode Kjeldahl dan uji kadar air menggunakan metode pengeringan. Hasil analisis data uji inderawi terhadap crust pie tepung ampas tahu, tepung kentang dan tepung terigu pada indicator warna, aroma, rasa, dan tekstur terdapat perbedaan nyata diantara masing-masing sampel. Hasil rerata uji kesukaan menunjukkan sampel A memiliki rerata tertinggi yaitu 4,1 (cukup suka), diikuti oleh sampel K sebesar 3,88 (cukup suka), sampel B sebesar 3,34 (agak suka), dan sampel C  memiliki rerata terendah yaitu sebesar 3,12 (agak suka). Hasil kandungan gizi kadar protein dan kadar air crust pie substitusi tepung ampas tahu dan kentang pada sampel K menghasilkan sebesar 8,98% ; 2,24%, sampel A sebesar 15,85% ; 3,21%, sampel B sebesar 18,1% ; 3,82, dan sampel C sebesar 21,23% ; 4,11%. Kesimpulan berdasarkan hasil uji inderawi terdapat perbedaan nyata pada setiap sampel,  uji kesukaan menghasilkan crust pie yang agak suka sampai cukup suka, serta kandungan protein dan kandungan air yang sudah memenuhi syarat SNI.
Pemberdayaan masyarakat Desa Peron, Kecamatan Limbangan, Kabupaten Kendal berbasis optimalisasi IPTEK dan pengolahan pasca panen gula aren Rizki Setiadi; Widiyanto Widiyanto; Pudji Astuti; Moch Faizal Rachmadi
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 6 (2025): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i6.35566

Abstract

AbstrakGula aren merupakan suatu bentuk produk olahan sari nira yang tercipta dari hasil tanaman aren. Gula aren mengandung banyak nutrisi diantaranya seperti kalium, zat besi, serat, magnesium, antioksidan, fosfor dan sebagainya. Gula aren juga sangat aman dikonsumsi untuk penderita diabetes, karena kadar inulin memiliki indeks glikemik yang rendah sebesar 35. Salah satu kelompok masyarakat pengolahan gula aren di Provinsi Jawa Tengah adalah Kelompok Usaha Bersama (KUB) UMKM Sukses Bersama “Sukma” yang beralamatkan di Desa Peron, Kecamatan Limbangan, Kabupaten Kendal. Kendala yang masih dihadapi sekarang ini adalah terbatasnya alat-alat produksi pengolahan pasca panen, sehingga jual beli gula aren belum sampai pada produk olahan pangan. Tidak hanya keterbatasan secara sarana alat produksi fisik, melainkan kemampuan pengetahuan dan keterampilan mitra sasaran juga masih terbatas untuk meningkatkan nilai tambah dan nilai ekonomis produk gula aren. Metode pelaksanaan adalah sosialisasi, pelatihan, penerapan teknologi, pendampingan dan evaluasi serta keberlanjutan program. Beberapa Teknologi Tepat Guna (TTG) yang diserahkan pada mitra sasaran diantaranya meliputi mesin pengaduk, kompor, tungku penggorengan, oven dan sebagainya. Sementara olahan pasca panen gula aren adalah mengolahnya menjadi brownies alpukat, brownies crispy alpukat, sus ula alpukat dan wedang kaduga. Sementara itu, pendampingan pemasaran digital usaha dilakukan dengan turut serta melibatkan peran aktif para mahasiswa. Kata kunci: diversifikasi produk; gula aren; pasca panen; pemberdayaan masyarakat; teknologi tepat guna. AbstractPalm sugar is a processed product made from the sap of the sugar palm plant. Palm sugar contains many nutrients, including potassium, iron, fiber, magnesium, antioxidants, phosphorus, and so on. Palm sugar is also very safe for consumption by diabetics, because the inulin content has a low glycemic index of 35. One of the palm sugar processing community groups in Central Java Province is the Joint Business Group (KUB) of the UMKM Sukses Bersama "Sukma" located in Peron Village, Limbangan District, Kendal Regency. The current obstacle is the limited production tools for post-harvest processing, so that the sale of palm sugar has not yet reached processed food products. Not only are there limitations in physical production facilities, but the knowledge and skills of target partners are also still limited to increase the added value and economic value of palm sugar products. The implementation method is socialization, training, technology application, mentoring and evaluation as well as program sustainability. Some Appropriate Technologies (TTG) handed over to target partners include stirring machines, stoves, frying pans, ovens and so on. Meanwhile, post-harvest palm sugar processing includes avocado brownies, crispy avocado brownies, avocado milk and kaduga drink. Digital marketing assistance for the business is provided with the active involvement of students. Keywords: product diversification; palm sugar; post-harvest; community empowerment; appropriate technology.
The Effect of Teaching Factory (TEFA) Learning and Entrepreneurial Readiness on the Entrepreneurial Interest of Class XI Culinary Students at SMK 6 Semarang Pinky Amanda Saputri Manakib; Pudji Astuti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (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.v7i1.27213

Abstract

This study examined the influence of teaching factory (TEFA) learning and entrepreneurial readiness on the entrepreneurial interest of Grade XI Culinary students at SMK Negeri 6 Semarang. The study employed a quantitative approach using a survey method involving 138 students selected through total sampling. Data were collected using a 1–5 Likert scale questionnaire and analyzed using simple linear regression and multiple linear regression with the assistance of SPSS version 27. Prior to hypothesis testing, the regression model fulfilled the classical assumption tests, including normality, linearity, multicollinearity, and heteroscedasticity tests, indicating that the model was appropriate for further analysis. The results revealed that teaching factory (TEFA) learning had a positive and significant effect on entrepreneurial interest, with a regression coefficient of 0.374 and a significance level of <0.001. Entrepreneurial readiness also showed a positive and significant effect, with a regression coefficient of 0.451 and a significance level of <0.001. Simultaneously, both variables significantly influenced entrepreneurial interest, as indicated by the F-value of 83.129 with a significance level of <0.001. The adjusted coefficient of determination (Adjusted R²) value of 0.552 indicated that 55.2% of the variance in entrepreneurial interest could be explained by teaching factory (TEFA) learning and entrepreneurial readiness, while the remaining 44.8% was influenced by variables outside the scope of this study. This study was limited to Grade XI Culinary students at SMK Negeri 6 Semarang and only examined two independent variables related to entrepreneurial interest. In addition, the results of the classical assumption tests, including normality, multicollinearity, and heteroscedasticity tests, demonstrated that the regression model met the required analytical assumptions.
Effect Of Jicama Flour Substitution On Sensoris, Physical, And Chemical Characteristic Of Gluten-Free Soft Cookies Adila Khairunisa; Pudji Astuti
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.v7i2.27319

Abstract

The increasing dependence on wheat flour has encouraged the development of gluten-free food products based on local ingredients. This study aimed to analyze the effect of jicama flour substitution on the sensory, physical, and chemical characteristics of mocaf-based gluten-free soft cookies and to determine the most appropriate substitution level. A quantitative experimental method with a single-factor design was employed using four substitution levels: F0 (100% mocaf flour), F1 (80% mocaf flour : 20% jicama flour), F2 (60% mocaf flour : 40% jicama flour), and F3 (40% mocaf flour : 60% jicama flour). The observed parameters included sensory acceptance, color and texture characteristics, moisture content, and protein content. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test. The results showed that jicama flour substitution significantly affected the characteristics of soft cookies (p < 0.05). Formulation F2 achieved the highest sensory scores for taste (8.17), texture (8.10), and overall acceptance (8.17). Moisture content ranged from 14.36% to 15.66%, while protein content ranged from 1.59% to 3.70%. Although protein content increased with increasing levels of jicama flour substitution, the moisture content of all formulations exceeded the Indonesian National Standard (SNI) requirement for cookies. Based on the sensory, physical, and chemical evaluations, formulation F2 exhibited favorable characteristics and was well accepted as a mocaf-based gluten-free soft cookie..
Effects of Tea Fixation Methods and Fermentation Time on Total Phenol, Caffeine Content, and Consumer Acceptance of Kombucha Tea Cici Mahmuda; Pudji Astuti
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.v7i2.27275

Abstract

Serious health problems such as the risk of prediabetes, decreased immune function, hypertension, and digestive disorders are increasing among young people. This condition has increased public awareness of maintaining health. In response, various foods and beverages that support health have emerged, including green tea and its derivative product, kombucha tea,  which  can  be  an  alternative  to  address  these  health  issues.  This  study  investigated  kombucha  tea  produced  using different  fixation  methods  (panning  and  steaming)  and  fermentation  durations  (7  and  10  days)  on  total  phenolic content, caffeine content, and consumer preference. The analysis of total phenolic content and caffeine content employed a quantitative approach using an experimental method with a 2×2 factorial design and three replications. The research process included tea production using panning and steaming methods, followed by fermentation with starter culture and SCOBY for 7 and 10 days. Chemical analyses  were then  conducted to determine  total phenolic and caffeine contents, along with a hedonic test using a 9-point scale. Data were analyzed using Two-Way ANOVA followed by Tukey’s test for total phenolic and caffeine contents, while non-parametric Kruskal–Wallis and Mann–Whitney tests were used for hedonic  data  analysis.  The  results  showed  that  the  highest  total  phenolic  content  (1191.56  ppm)  was  obtained  from steaming  with  10  days  of  fermentation,  while  the  lowest  (677.22  ppm)  was  found  in  panning  with  10  days  of fermentation. The highest caffeine content (189.23 ppm) was observed in steaming with 7 days of fermentation, while the lowest (53.93 ppm) was found in steaming with 10 days of fermentation. The interaction between fixation method and  fermentation  duration  (p  <  0.05)  significantly  affected  total  phenolic  content,  caffeine  content,  and  consumer preference. The steaming treatment with 10 days of fermentation produced the highest total phenolic content (1191.56 ppm)  and  the  lowest  caffeine  content  (53.93  ppm);  however,  the  7-day  fermentation  treatment  was  preferred  by  the panelists.  Total  phenolic  and  caffeine  contents  did  not  significantly  affect  sensory  attributes  and  therefore  did  not influence consumer preference.
Innovation of Potato Flour Based Soft Cookies with Red Kidney Bean Flour Subtitution: Hedonic, Physical, and Properties Dian Rose Mahersi; Pudji Astuti
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.v7i2.27314

Abstract

The effect of red kidney bean flour substitution on the hedonic preference, physical, and chemical characteristics of potato flour-based soft cookies was investigated using an experimental method with Completely Randomized Design (CRD) consisting of one factor and four treatments, namely F0 (100% potato flour), F1 (70% potato flour : 30% red kidney bean flour), F2 (60% potato flour : 40% red kidney bean flour), and F3 (50% potato flour : 50% red kidney bean flour) with two replications. The mean values of the hedonic preference test were analyzed using the Kruskal-Wallis test, which showed that all parameters were significantly different with a significance value of 0,01 lower than 0,05 (p<0,05),therefore followed by the Mann-Whitney test.. The result showed that the substitution of red bean flour affected the characteristics of soft cookies. Treatmant F2 (60% potato flour : 40% red kidney bean flour) showed better panelist acceptance compared to the other treatments. Higher substitution levels of red bean flour tended to produce darker-colored soft cookies with a denser texture. The protein content of treatment F2 was 7.05%, while the moisture content of treatment F3 was 11.76%. all treatments met the minimum protein requirement of SNI 2973:2022 ≥5%, while moisture content in all treatments ecceeded the maximum permitted level (≤5%). Based on hedonic preference, physical, and chemical characteristic, treatment F2 (60% potato flour : 40% red kidney bean flour) demonstrated better result compared to the other treatments.
Co-Authors Adhi Kusumastuti Adila Khairunisa Annafie Aina Nabilla Aryo Baskoro Utomo Cellomita Salsabila Cici Mahmuda Dian Rose Mahersi Dimas Afrianto Ismanto Ismanto Moch Faizal Rachmadi Muhammad Ansori Najla Khairunnisa Salsabila Naura Atika Cahya Anggrayni Nursanti Izzatullaili Adnani Octavianti Paramita Pinky Amanda Saputri Manakib Rizki Setiadi Rosidah Rosidah Sita Nurmasitah Wahyuningsih Wahyuningsih Widiyanto Widiyanto Wulansari Prasetyaningtyas