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All Journal Food Science and Culinary Education Journal Varia Humanika
Haydnn Caesha Maulana
Universitas Negeri Semarang
Engineering Social Sciences

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Sajian Gendhing Eling-eling untuk Pergelaran Ebeg pada Grup Seni Tradisional Budaya Laras, Sijenggung, Banjarmangu, Banjarnegara Langlang Handayani; Teguh Darsono; Sunarno; Slamet Haryono; R Indriyanto; Indrawan Nur Cahyono; Haydnn Caesha Maulana; Aditya Bagus Wicaksana
Varia Humanika Vol. 5 No. 2 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/vh.v5i2.14416

Abstract

Penyajian gendhing Eling-eling menjadi elemen penting dalam pergelaran seni pertunjukan tradisional Ebeg, yang membutuhkan pengrawit yang memiliki pengetahuan dan keterampilan yang memadai. Bertolak dari permasalahan grup Budaya Laras yang mengalami kesulitan dalam menyajikan gendhing Eling-eling untuk mengiringi tarian Ebeg yang dimainkan oleh anggotanya, tim pengabdian kepada masyarakat Universitas Negeri Semarang menggelar kegiatan pelatihan dengan model action learning berbasis fasilitasi. Pelatihan dilaksanakan dengan frekuensi sebanyak dua kali pertemuan secara luring di dusun Tempuran, Sijenggung, Banjarmangu, Banjarnegara, yang merupakan basis lokasi grup, dengan peserta para pelaku seni berjumlah 36 orang. Selain bertatap muka, peserta juga melaksanakan tugas dan mendapatkan pendampingan dengan berlatih secara mandiri dalam kegiatan rutin grup. Melalui serangkaian kegiatan pelatihan, peserta menunjukkan hasil berkegiatan berupa performa yang lebih baik dalam memainkan gendhing Eling-eling. Meskipun demikian, dengan memperhatikan penampilan penari yang belum prima selama pelatihan, maka sebagai rencana tindak lanjut akan dilaksanakan pelatihan yang mengarah pada perbaikan performa penari dalam menampilkan tarian Ebeg.
THE EFFECT OF TARO TYPE ON ORGANOLEPTIC QUALITY, LIKELIHOOD LEVEL, AND NUTRITIONAL CONTENT OF TARO COOKIES Haydnn Caesha Maulana; Suryatna Bambang Sugeng
Food Science and Culinary Education Journal Vol. 15 No. 1 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v15i1.38513

Abstract

This study aims to determine the effect of different types of taro varieties—purple taro (Colocasia esculenta), enthik taro (Colocasia esculenta L.), kimpul taro (Xanthosoma sagittifolium), and bogor taro (Colocasia esculenta L. Schott)—on the organoleptic quality, preference level, and nutritional composition of taro-based cookies. The research used a quantitative experimental design with a one-factor Randomized Block Design consisting of four treatments and three replications. Organoleptic tests were conducted to evaluate color, texture, aroma, taste, and overall acceptance using hedonic scales. In addition, protein content was analyzed using the Kjeldahl method, while moisture content was analyzed using gravimetric methods. Statistical analysis using one-way ANOVA showed significant differences (p < 0.05) among taro varieties in aspects of color, taste, aroma, and overall acceptance, while the texture aspect showed no significant difference. Purple taro yielded the highest scores for aroma and taste, while bogor taro produced the best color characteristics. The preference test also revealed favorable acceptance for cookies made with purple taro. Nutritionally, taro cookies met SNI standards for moisture content and protein composition. These findings indicate that taro varieties significantly influence the sensory characteristics and nutritional value of cookies.
Co-Authors Aditya Bagus Wicaksana Indrawan Nur Cahyono Langlang Handayani R Indriyanto Slamet Haryono Sunarno Suryatna Bambang Sugeng Teguh Darsono