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All Journal Journal of Innovative and Creativity
Telly F.S. Tangkere
Universitas Negeri Manado
Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Development and Nutritional Evaluation of Kepok Banana Corm Flour Cookies as a Local Functional Food Product Friedrich Andrew Saputra; Telly F.S. Tangkere; Henny N. Tambingon
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5419

Abstract

This study aimed to develop cookies made from kepok banana corm flour as a functional food product that supports local food diversification and the utilization of underused agricultural resources. The research sought to process banana corm into flour, formulate Good Time FAS cookies, analyze their nutritional content, and evaluate their sensory acceptability. Materials and methods included the production of banana corm flour through peeling, slicing, lime-water soaking, oven drying at controlled temperature, milling, and sieving. The cookie formulation underwent iterative refinement before being tested through laboratory-based nutritional analysis and a hedonic organoleptic evaluation involving thirteen panelists. The results showed that banana corm flour produced a fine, stable powder suitable for baking, and the formulated cookies exhibited nutritional values of 36.65% carbohydrates, 3.92% protein, 29.82% fat, and 14.50% crude fiber. These values demonstrate the flour’s capacity to enhance fiber content compared to wheat-based cookies. Sensory evaluation revealed strong consumer acceptance, with high preference ratings for texture, taste, color, and aroma, indicating that the partial substitution of wheat flour with banana corm flour did not diminish hedonic quality. The findings confirm that banana corm flour can be effectively incorporated into cookie products, contributing to the development of nutrient-rich, locally sourced snacks while providing a sustainable alternative to imported wheat flour. The study highlights the potential of banana corm as a value-added ingredient and encourages further product development and optimization.
Inovasi Kue Manju (饅頭) Jepang Berbasis Ubi Ungu (Ipomoea batatas L.) Menjadi Futago Manju Rafaela Mechtildis Layan; Henny N. Tambingon; Telly F.S. Tangkere
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

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Abstract

This study aims to analyze the innovation of Japanese manju cake (Manju/饅頭) using local purple sweet potato (Ipomoea batatas L.) as the primary filling ingredient to produce a product called Futago Manju. The research employed a Research and Development (R&D) method. Three sugar formulation treatments were applied to the purple sweet potato paste in order to determine the best formulation: F1 (20% sugar), F2 (30% sugar), and F3 (50% sugar). These treatments aimed to examine the influence of sugar concentration on the physical, chemical, and sensory properties of the product. The study was conducted at the Culinary Laboratory of the Department of Family Welfare Education, Faculty of Engineering, Universitas Negeri Manado (UNIMA) over a period of three months. Nutritional analysis was performed by submitting samples to the Industrial Standardization and Service Center (BSJI) Manado, with laboratory testing conducted over two weeks. Based on the BSJI Manado results: F1 showed moisture content of 34.18%, total sugar 17.03%, total fat 29.78%, and protein 4.11%; F2 showed moisture content of 33.32%, total sugar 18.40%, total fat 37.92%, and protein 4.11%; F3 showed moisture content of 32.40%, total sugar 22.21%, total fat 39.61%, and protein 4.00%. Organoleptic testing involved 12 panelists comprising 8 students, 2 PKK lecturers from the Faculty of Engineering UNIMA, 1 Indonesian community member, and 1 Japanese community member. Sensory evaluations covering taste, color, aroma, and texture yielded mean preference scores of F1 = 3.74, F2 = 3.84, and F3 = 3.98. Formulation F3 with 50% sugar achieved the highest panelist preference score and is established as the standard formulation for the Futago Manju innovation product.
Pengaruh Keterampilan Praktik Terhadap Peningkatan Kompetensi Siswa Tata Busana Di SMK Negeri 1 Tondano Selfi Melfina Tambalo; Louisa N. Kandoli; Telly F.S. Tangkere
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

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Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh keterampilan praktik terhadap peningkatan kompetensi siswa tata busana di SMK Negeri 1 Tondano. Pendidikan kejuruan dituntut menghasilkan lulusan yang siap memasuki dunia kerja dengan kompetensi yang sesuai kebutuhan industri. Namun, masih terdapat kesenjangan antara kompetensi lulusan dan kebutuhan nyata dunia industri, khususnya dalam penguasaan keterampilan praktik pembuatan busana. Keterampilan praktik merupakan jembatan utama bagi siswa dalam mengubah pengetahuan teoritis menjadi produk nyata. Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan desain eksperimen (true experimental design) menggunakan pretest-posttest control group design. Populasi penelitian adalah seluruh siswa jurusan tata busana SMK Negeri 1 Tondano yang berjumlah 18 orang, dan seluruhnya dijadikan sampel menggunakan teknik sampling jenuh. Pengumpulan data dilakukan melalui angket/kuesioner (30 item pernyataan skala Likert) dan dokumentasi nilai rapor. Uji instrumen mencakup uji validitas dengan rumus Product Moment dan uji reliabilitas dengan Alpha Cronbach (nilai 0,645). Analisis data menggunakan uji prasyarat (uji normalitas Shapiro-Wilk dan uji linearitas) serta uji hipotesis dengan Koefisien Korelasi Product Moment, Uji t, dan Koefisien Determinasi, dibantu SPSS 22. Hasil uji koefisien korelasi product moment diperoleh nilai 0,546, lebih besar dari r tabel 0,542 (taraf sig 5%, N=18, df=16), sehingga Ho ditolak dan Ha diterima. Hasil uji t menunjukkan t hitung 2,608 > t tabel 2,080 dengan signifikansi 0,019 < 0,05. Koefisien determinasi (R Square) sebesar 0,298 atau 29,8%, sedangkan 70,2% dipengaruhi oleh variabel lain yang tidak diteliti. Kesimpulan: terdapat pengaruh yang signifikan antara keterampilan praktik terhadap peningkatan kompetensi siswa tata busana di SMK Negeri 1 Tondano. Semakin tinggi penguasaan siswa terhadap teknik pembuatan pola, mendesain, dan menjahit, semakin baik tingkat kompetensi yang dicapai.
Co-Authors Friedrich Andrew Saputra Henny N. Tambingon Louisa N. Kandoli Rafaela Mechtildis Layan Selfi Melfina Tambalo