Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Tata Boga dan Teknologi Culture education and technology research
Fajri Rahman
Universitas Negeri PAdang
Agriculture, Biological Sciences & Forestry Education Immunology & microbiology Physics Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Quality Rejected Roast Chicken with Yellow Seasoning and Addition of Bromelain Enzyme Fajri Rahman; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26951

Abstract

This study aimed to analyze the effect of bromelain enzyme addition on the quality of grilled spent hen with yellow seasoning in terms of shape, color, texture, aroma, and taste. This research was a true experimental study with a one-factor design consisting of four treatments: without pineapple addition (P0), 250 g pineapple/kg (P1), 500 g pineapple/kg (P2), and 750 g pineapple/kg (P3). The organoleptic evaluation was carried out by three expert panelists using a 1–4 rating scale.The Mann-Whitney test results showed that the addition of bromelain had a significant effect on texture (p<0.05) and taste (p<0.05), but no significant effect on shape, color, and aroma (p>0.05). The best treatment was obtained at a concentration of 500 g pineapple/kg (P2), producing grilled chicken with an intact shape, attractive golden-brown color, tender texture, fresh aroma combining spices and pineapple, and well-balanced savory taste. These findings indicate that bromelain enzyme effectively improves the physical and organoleptic qualities of spent hen meat, thereby enhancing its market value and consumer acceptance. 
Behavior Modification for Children Indicated of Phubbing Using Shapping Technique and Token Economy Ananda Tri Suci; Fajri Rahman; Winata Ardiana; Kayla Afifa; Rahmah Rezki Elvika
Culture education and technology research (Cetera) Vol. 3 No. 1 (2026): Vol.3 No.1 2026
Publisher : FKIP - Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/ctr.v2i4.211

Abstract

Perkembangan teknologi gadget yang pesat memunculkan fenomena phubbing, yaitu kebiasaan mengabaikan orang lain dan fokus pada layar gadget. Penelitian ini bertujuan mengetahui efektivitas metode Token Economy untuk memodifikasi perilaku phubbing pada anak. Metode penelitian menggunakan eksperimen dengan desain Single Subject Design. Subjek penelitian adalah anak usia 12 tahun yang terindikasi phubbing berdasarkan hasil observasi dan wawancara pada tahap intake. Intervensi dilakukan selama 7 hari dengan 14 sesi treatment. Subjek diberikan waktu 1 jam untuk berperilaku dengan sistem poin sesuai durasi phubbing yang dilakukan. Hasil penelitian menunjukkan peningkatan signifikan pada tahap pasca treatment dibandingkan baseline. Hal ini dibuktikan dengan menurunnya rata-rata durasi waktu ketika anak berperilaku phubbing pada sesi baseline akhir. Selain mengurangi perilaku phubbing, anak juga mengalami peningkatan dalam interaksi sosial. Penelitian ini membuktikan bahwa metode Token Economy efektif untuk menurunkan perilaku phubbing pada anak. Sistem reward berbasis poin berhasil memodifikasi perilaku negatif menjadi perilaku yang lebih adaptif dalam berinteraksi sosial.
Co-Authors Ananda Tri Suci Elvika, Rahmah Rezki Kayla Afifa Lise Asnur Winata ardiana