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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pendidikan Indonesia Gemilang
Destiani Rahmawati
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Analysis of Material Science and Techniques for Making Es Selendang Mayang Destiani Rahmawati; Yudi Juniardi; Hidayatullah
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.13323

Abstract

Es Selendang Mayang is a traditional drink from Betawi (Jakarta), Indonesia, popular for its sweet, savory flavor and colorful appearance (usually red, white, and green) resembling a scarf. The drink consists of three main components: a chewy cake called "selendang mayang," a savory coconut milk sauce, and a sweet brown sugar syrup, served with ice cubes for a refreshing treat. Globalization is changing the consumption patterns of traditional products that face the pressure of modern food. Es Selendang Mayang as a traditional Indonesian product has the potential to be developed. This research aims to analyze the chemical composition and physics of materials as well as ice-making techniques to produce quality products. The formulation of the problem includes the identification of materials and the influence of production techniques on the quality of the ice. Theoretical studies focus on materials science and traditional culinary production techniques. The methodology uses a qualitative approach with observational data collection, interviews, and laboratory tests. Data analysis was carried out in a systematic descriptive manner by comparing variations of materials and techniques. The results showed that the combination of rice flour and hunkwe produced the best texture and natural dyes supporting the aesthetics of the product. The implementation of research results can improve the quality and competitiveness of products and preserve local culinary culture.
Designing a Procedural Texts e-Book Using Local Wisdom of Tangerang City Foods Destiani Rahmawati; Yudi Juniardi; Hidayatullah Hidayatullah
Jurnal Pendidikan Indonesia Gemilang Vol 5, No 2 (2025)
Publisher : Gemilang Maju Publikasi Ilmiah (GMPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53889/jpig.v5i2.667

Abstract

This study aimed to identify suitable learning media for teaching English using procedural text concepts. The research employed an R D using ADDIE development model. From the review, the researcher designed an e-book learning media incorporating local wisdom, specifically focusing on Tangerang’s culinary heritage. This media was developed using the Contextual Teaching and Learning (CTL) approach to enhance the effectiveness of the learning process. The ADDIE model was applied as a systematic and procedural framework to guide the development of the learning media. The findings suggest that integrating local cultural elements into digital learning tools can improve student engagement and comprehension. The study concludes that e-books based on local wisdom, designed through a structured development model, offer a promising solution for modern English learning. Overall, this research highlights the potential of culturally relevant, technology-based media to support more meaningful and accessible education.
Co-Authors Hidayatullah Hidayatullah Hidayatullah Juniardi, Yudi