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Perbedaan Penggunaan Gula Stevia Pada Butter CookiesTerhadap Kualitas Inderawi, Kesukaan, Kadar Gula DanKadar Air Nur Aini Halimah Yulianti; Octavianti Paramita; Wahyuningsih Wahyuningsih; Saptariana Saptariana
Food Science and Culinary Education Journal Vol. 13 No. 1 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v13i1.5333

Abstract

Gula stevia dapat digunakan sebagai pemanis tambahan pada pembuatan butter cookies. Akan tetapi, butter cookies yang terbuat dari tepung terigu mengandung karbohidrat olahan yang dapat meningkatkan kadar gula darah dalam tubuh dengan cepat, sehingga pada penelitian ini digunakan tepung ubi jalar ungu. Tujuan penelitian ini adalah untuk mengetahui perbedaan mutu sensoris butter cookies ubi jalar ungu, kesukaan masyarakat terhadap butter cookies ubi jalar ungu, serta kadar air dan kadar gula butter cookies ubi jalar ungu yang telah diberi perlakuan gula stevia sebagai gula tambahan dengan penyajian 0% (Kontrol), 15%, 20%, dan 25%. Rancangan percobaan menggunakan deret acak lengkap. Metode pengumpulan data dilakukan dengan menggunakan uji kesukaan dan uji laboratorium. Metode analisis menggunakan ANOVA. Uji kadar air dan kadar gula. Hasil penelitian menunjukkan terdapat perbedaan mutu sensoris ditinjau dari aspek warna, aroma, tekstur dan rasa,menunjukkan tidak terdapat perbedaan yang nyata. Rata-rata hasil uji kadar air dan kadar gula berturut-turut untuk sampel adalah K 4,6; 14,53, sampel A (15%) 4,72; 14,68, sampel B (20%) 4,8; sampel C (25%) 4,92; 14,96. 
Pemberdayaan masyarakat guna mewujudkan sustainable village development di Desa Cekel, Kabupaten Grobogan berbasis sektor pertanian Rahmat Doni Widodo; Saptariana Saptariana; Dwi Budi Santoso; 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.v9i6.35565

Abstract

AbstrakTujuan kegiatan pengabdian adalah untuk meningkatkan kompetensi, keterampilan dan wawasan masyarakat Desa Cekel beserta mitra sasaran dalam optimalisasi sektor pertanian, sebagai bentuk pemberdayaan masyarakat berbasis teknologi inovasi yang tepat. Pertanian mempunyai peran vital dalam pembangunan ekonomi dan ketahanan pangan Indonesia. Hampir 30% penduduk Indonesia menggantungkan hidup pada sektor pertanian. Upaya yang dilakukan pemerintah adalah mewujudkan swasembada pangan berbasis kearifan lokal khususnya pada sektor pertanian. Langkah tersebut sejalan dengan Asta Cita ke-2, ke-3, ke-4 dan ke-6 yang menjadi prioritas program dalam Rencana Pembangunan Jangka Menengah Nasional 2025-2029. Termasuk halnya di Desa Cekel, Kecamatan Karangrayung, Kabupaten Grobogan, mayoritas penduduknya bermatapencaharian di sektor pertanian seperti jagung dan pisang. Selama ini, masyarakat Cekel melakukan transaksi jual beli jagung dan pisang dalam bentuk buah segar yang sudah matang. Disamping itu, masih minimnya pengetahuan, wawasan dan keterampilan pasca panen menjadi kendala yang masih dihadapi termasuk halnya terbatasnya alat produksi pasca panen. Metode pelaksanaan adalah sosialisasi, pelatihan, penerapan teknologi, pendampingan dan evaluasi serta keberlanjutan program. Teknologi dan inovasi yang diimplementasikan pada mitra sasaran Kelompok Wanita Tani Srikandi ini diantaranya adalah seperti mesin penepung, mesin perajang, oven, tungku penggorengan, spinner dan sebagainya. Disamping itu, bantuan Teknologi Tepat Guna seperti mesin pencacah bonggol juga diserahkan, sebagai solusi untuk memanfaatkan limbah bonggol yang tidak bermanfaat menjadi suatu produk bahan briket maupun lainnya. Pelatihan diversifikasi olahan produk juga dilakukan dengan mengolah pisang dan jagung menjadi keripik pisang, sale pisang, egg rolls, bolen pisang dan pudding jagung. Sementara pendampingan pemasaran digital dan web bisnis. Kata kunci: diversifikasi produk; pelatihan; pemasaran digital; pertanian; teknologi tepat guna. AbstractThe aim of the community service activities is to improve the competence, skills and insight of the Cekel Village community and target partners in optimizing the agricultural sector, as a form of community empowerment based on appropriate innovative technology. Agriculture plays a vital role in Indonesia's economic development and food security. Nearly 30% of Indonesia's population relies on the agricultural sector for its livelihood. The government's efforts are to achieve food self-sufficiency based on local wisdom, particularly in the agricultural sector. This step aligns with Asta Cita 2, 3, 4, and 6, which are priority programs in the 2025-2029 National Medium-Term Development Plan (RPJMN). In Cekel Village, Karangrayung District, Grobogan Regency, the majority of the population earns a living in the agricultural sector, particularly in corn and bananas. The Cekel community has traditionally traded corn and bananas in the form of fresh, ripe fruit. Furthermore, a lack of post-harvest knowledge, insight, and skills remains a persistent obstacle, including limited post-harvest production equipment. Implementation methods include outreach, training, technology application, mentoring, evaluation, and program sustainability. The technologies and innovations implemented for the target partners of the Srikandi Women's Farmers Group (KWT) include flouring machines, shredding machines, ovens, frying pans, spinners, and so on. In addition, Appropriate Technology assistance, such as a corn cob shredding machine, was also provided as a solution to utilize useless corn cob waste into briquettes and other products. Training on product diversification was also conducted by processing bananas and corn into banana chips, banana sale, egg rolls, banana bolen, and corn pudding. Meanwhile, digital marketing and business web assistance were provided. Keywords: product diversification; training; digital marketing; agriculture; appropriate technology.
Development of MIT App Inventor-Based Learning Media Using Project Based Learning Model on Molecular Gastronomy Material to Improve Students’s Learning Outcomes Sabrina Sholihatus Sa'adah; Saptariana Saptariana
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.v7i2.27248

Abstract

Observations at SMK Widya Praja Ungaran revealed that every student has at least one Android smartphone used in daily activities, indicating an opportunity to utilize technology as a more interactive and independent learning medium. This study aims to: (1) develop MIT App Inventor-based learning media using the Project Based Learning Model on molecular gastronomy material; (2) determine the feasibility of the developed media; and (3) measure the improvement in student learning outcomes. The study employed the Research and Development (R&D) method with the 4D model (Define, Design, Develop, Disseminate). The instrument validity test resulted in 36 valid items out of 45 items tested. The reliability test using Cronbach’s Alpha indicated a very high level of reliability. Feasibility was evaluated by material and media experts, resulting in scores of 94.6% and 100%, respectively—both categorized as Very Feasible. Learning outcome improvement was measured using N-gain analysis (Hake, 2002), yielding an average N-gain of 0.80 (80.1%)—categorized as High—indicating that the MIT App Inventor-based learning media has been proven feasible and capable of improving student learning outcomes on molecular gastronomy material.
PENGARUH LITERASI DAN MOTIVASI BELAJAR TERHADAP KOLABORASI PESERTA DIDIK PADA PEMBELAJARAN DEEP LEARNING DI SMK Nur Aini Setyaningtiyas; Saptariana Saptariana
EDUCATIONAL : Jurnal Inovasi Pendidikan & Pengajaran Vol. 6 No. 3 (2026)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia (P4I)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/educational.v6i3.13966

Abstract

ABSTRACT Collaboration is a key competency fostered through deep learning-based instruction, particularly in vocational education where students are prepared for future employment. Its development is closely associated with cognitive capacity, represented by literacy, and affective readiness, reflected in learning motivation. This study examined the levels of literacy, learning motivation, and collaboration among students while investigating the individual and combined effects of literacy and learning motivation on collaboration in deep learning practices at SMK Negeri 6 Semarang. A quantitative approach with an associative design was employed. The sample consisted of 103 eleventh-grade Culinary students in the 2025/2026 academic year, selected from a population of 139 students using the Slovin formula and simple random sampling. Data were collected through a validated and reliable Likert-scale questionnaire and analyzed using descriptive statistics, classical assumption tests, multiple linear regression, t-tests, F-tests, and the coefficient of determination. The findings revealed that students demonstrated high levels of literacy, learning motivation, and collaboration. Partially, literacy had no significant effect on collaboration (p = 0.247), whereas learning motivation showed a positive and significant effect (p < 0.001). Simultaneously, literacy and learning motivation significantly influenced collaboration (F = 193.375; p < 0.001), explaining 79.5% of its variance (R² = 0.795). Learning motivation emerged as the strongest predictor, while the contribution of literacy became more meaningful when interacting with learning motivation. ABSTRAK Kolaborasi menjadi kompetensi yang dibutuhkan dalam pembelajaran berpendekatan deep learning, khususnya pada pendidikan kejuruan yang menyiapkan peserta didik memasuki dunia kerja. Perkembangannya tidak terlepas dari dukungan aspek kognitif melalui literasi dan aspek afektif melalui motivasi belajar. Penelitian ini mengkaji tingkat literasi, motivasi belajar, dan kolaborasi peserta didik sekaligus menguji pengaruh literasi dan motivasi belajar terhadap kolaborasi pada pembelajaran deep learning di SMK Negeri 6 Semarang. Penelitian menggunakan pendekatan kuantitatif dengan desain asosiatif. Sampel berjumlah 103 peserta didik kelas XI Program Keahlian Kuliner Tahun Ajaran 2025/2026 yang dipilih dari populasi 139 peserta didik menggunakan rumus Slovin dan teknik simple random sampling. Data dikumpulkan melalui angket skala Likert yang telah memenuhi uji validitas dan reliabilitas, kemudian dianalisis menggunakan statistik deskriptif, uji asumsi klasik, regresi linear berganda, uji t, uji F, dan koefisien determinasi. Hasil penelitian menunjukkan bahwa literasi, motivasi belajar, dan kolaborasi berada pada kategori tinggi. Secara parsial, literasi tidak berpengaruh signifikan terhadap kolaborasi (p = 0,247), sedangkan motivasi belajar berpengaruh positif dan signifikan (p < 0,001). Secara simultan, keduanya berpengaruh signifikan terhadap kolaborasi (F = 193,375; p < 0,001) dengan nilai R² sebesar 0,795. Motivasi belajar menjadi prediktor utama, sedangkan kontribusi literasi menguat ketika berinteraksi dengan motivasi belajar.
The Influence of School Environment and Learning Motivation on Learning Independence in Deep Learning of Culinary Arts Students at SMK N 6 Semarang Luthfiah Sis Nur Halim; Saptariana Saptariana
JIPTEK: Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Vol 19, No 2 (2026): July
Publisher : Faculty of Teacher Training and Education Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jiptek.v19i2.122572

Abstract

This study falls within the field of vocational education, specifically examining student learning autonomy in deep learning at vocational high schools. The purpose of this study is to analyze the influence of the school environment and learning motivation on the learning autonomy of 11th-grade students in the culinary arts program at State Vocational High School 6 in Semarang. This study employs a quantitative approach with an ex post facto design. The study population consisted of 139 students, while the sample of 103 students was determined using the Slovin formula and proportionate random sampling. Data were collected through questionnaires and documentation, then analyzed using validity and reliability tests, descriptive analysis, classical assumption tests, simple regression, multiple regression, and the coefficient of determination. The results indicate that the school environment and learning motivation have a positive and significant effect on learning autonomy, both partially and simultaneously. Learning motivation has a more dominant influence than the school environment. Together, these two variables account for 58.7% of the variation in students’ learning autonomy. This study contributes to the development of vocational education research by emphasizing the importance of a supportive school environment and strengthening learning motivation in fostering students’ learning autonomy.