cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Guspri Devi Artanti
Contact Email
vie_artanti@yahoo.com
Phone
+628128770292
Journal Mail Official
jurnalsainsboga@gmail.com
Editorial Address
Program Studi Tata Boga Fakultas Teknik Universitas Negeri Jakarta Kampus A UNJ, Gedung H Lantai 2 Jln. Rawamangun Muka, Jakarta 13220
Location
Kota adm. jakarta timur,
Dki jakarta
INDONESIA
Jurnal Sains Boga
Published by Universitas Negeri Jakarta
ISSN : 26225557     EISSN : 26225557     DOI : https://doi.org/10.21009
Core Subject : Health, Education, Social,
Education Public Health Social Sciences Other
Journal Sains Boga is a scientific journal containing various research articles and reviews related to the fields of learning, food processing, bread and cakes, business management, also nutrition and food technology. Journal Sains Boga is published two times a year in May and November Jurnal Sains Boga adalah jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan telaah (review) yang berkaitan dengan bidang pembelajaran, pengolahan makanan, roti dan kue, manajemen usaha, serta gizi dan teknologi pangan. Jurnal sains boga diterbitkan dua kali setahun pada bulan Mei dan November
Arjuna Subject : Umum - Umum
Articles 76 Documents
 4   5   6   7   8 
PEMBUATAN MODUL PRAKTIKUM PADA MATA KULIAH BAKERY di PROGRAM STUDI PENDIDIKAN TATA BOGA UNIVERSITAS NEGERI SEMARANG Marie Curie Habibah; Saptariana; Asih Kuswardinah; Pudji Astuti
Jurnal Sains Boga Vol 6 No 1 (2023): Jurnal Sains Boga Volume 6 Nomor 1, Mei 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.1.01

Abstract

The practical module is one of the teaching materials, used as a guide for students. In this research, an easy, effective, and efficient practical module will be made so it can be used as a reference for practicel bakery subject in Food Science and Culinary Education Study Program at UNNES. In this research we used Research and Development (R&D) methods. With the development method developed by S. Thiagarajan et al, namely the four-D (4D) development method which consists of define, design, develop, and disseminate. The data collection technique was carried out by conducting FGDs with a material expert also a media expert to get some knowledge in order to the practical module being made properly. After the module being completed, validation will be carried out through questionnaires to three material experts and 3 media experts, which thoroughly documented. The analytical method used in this research were the aiken validity test and interrater reliability test using the Intraclass Correlat Coefficients (ICC) reliability. The results of the aiken validity test based on media experts were 0,84 with the criteria for a valid assessment having high validity. Meanwhile the results of the aiken validity test for material experts were 0,72 with the criteria for a valid assessment having moderate validity. The results of the media expert's ICC reliability test were 0,729, interpreted as the rater's agreement was quite good (moderate), and the results of the material expert ICC reliability test were 0,763, meaning that the rater agreement was good. The overall average value obtained identifies that the bakery practical module is "appropriate" to be used as a learning media because the overall average eligibility standard is categorized as "Good".
Pengembangan Media Pembelajaran Wondershare Filmora Food Photography Pada Mata Kuliah Seni Kuliner Universitas Negeri Medan Icha, Yarisya Ferika; Esi Emilia; Fatma Tresno Ingtyas; Ana Rahmi; Cucu Cahyana; Rachmat Mulyana
Jurnal Sains Boga Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.2.02

Abstract

This research aims to: (1) Produce Wondershare Filmora-based learning media in Culinary Arts Subject; (2) Test the feasibility of Wondershare Filmora-based learning media in Culinary Arts Subject according to material experts and media experts. The research location was conducted at the Culinary Education Study Program at Medan State University. The research time was November 2022 - January 2023. This research uses the ADDIE development model which is limited to 3 steps, namely (1) Analysis (needs analysis); (2) Design (making storyboards and making learning media); (3) Development (validation by material experts and media experts). The research subjects consisted of one material expert, one media expert, and 30 students of the Cosmetology Education Study Program. The data collection technique used a questionnaire to capture material quality data and media quality data. The data analysis technique was descriptive. Based on the results of this study, the results of the analysis of the needs of lecturers and students that all lecturers and students need Wondershare Filmora learning media, each score ≥ 50 percent. This media can be disseminated and implemented in the Culinary Arts course. The results of the material expert validation obtained a feasibility of 95.38 percent with the criteria "Very Feasible", and the results of the media expert validation obtained a feasibility of 94.12 percent with the criteria "Very Feasible" so that Wondershare Filmora media learning in the Culinary Arts course Food Photography material is included in the "Very Feasible" category with an average value of 94.75 percent. The results of student assessment of student response trials of Wondershare FIlmora learning in Culinary Arts courses Food Photography material are very high with a score of 4.63.
Daya Terima Korean Fish Cake Berbahan Dasar Ikan Patin Hajar, Yolanda Siti; Ai Mahmudatussa’adah; Rita Patriasih
Jurnal Sains Boga Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.2.01

Abstract

Catfish is one of the many fish species cultivated in Indonesia so that the number increases rapidly every year, but this is not in line with the diversity of processed catfish products. One way to increase the diversity of processed catfish is by diversifying the product into Korean fish cake. This study aims to develop a formula and determine the acceptability of Korean fish cake made from catfish. This research was conducted by experimental method. Based on the results of the recipe analysis, the starting recipe was produced which was then tested 3 times. From the QDA test conducted by 3 expert panelists, the best sample was chosen, namely KFCIP 3 with a composition of catfish 29.9%, squid 29.9%, shrimp 14.9%, wheat flour 3.7%, potato starch 5, 3%, garlic 3.2%, onion 4.3%, egg white, 4.3%, salt 1.9%, sugar 2.2% and white pepper 0.4%. Furthermore, organoleptic tests were carried out to determine the acceptability of 30 untrained panelists. From the results of the research and analysis carried out, it shows that the composition of taste, aroma, color, texture has acceptance with the "very favorable" category. Overall, Korean catfish fish cake has an acceptance category of "very liked". This research also produced a Korean fish cake formulation made from catfish which was positively received by consumers.
Pengaruh Penggunaan Yudane Tepung Lokal Terhadap Kualitas Roti Shokupan Sholahuddin Al Ayyubi; Cucu Cahyana; Ari Fadiati
Jurnal Sains Boga Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.2.05

Abstract

This research aims to analyze the quality of shokupan bread using yudane with local ingredients including rice flour, glutinous rice flour, and mocaf flour. The research was conducted at the Pastry & Bakery Laboratory, Department of Culinary Education, Faculty of Engineering, Jakarta State University. The method used in this research was an experiment, analyzing the quality of shokupan bread with a 20% local yudane. The quality testing was performed by 5 trained panelists using a hedonic quality scale, including external factors such as volume, shape symmetry, uniformity of baking, and crust characteristics, as well as internal factors such as pores, crumb color, texture, aroma, taste, and chewing quality. The research results showed that among the external factors, the shokupan bread variant with mocaf-based yudane obtained the highest score in terms of volume with a value of 3.8. Meanwhile, in terms of crust color, the shokupan bread variant with glutinous rice flour-based yudane received the highest rating with a value of 3.8. On the aspect of shape symmetry, the shokupan bread variant with rice flour-based yudane obtained the highest score of 3.2. In terms of internal factors, the shokupan bread variant with glutinous rice flour-based yudane showed the highest ratings in terms of pores (3.4), crumb color (3.4), texture (3.4), taste (3.4), and chewing quality (4.0). However, the aspect of aroma received the highest rating in the shokupan bread variant with mocaf-based yudane with an average value of 3.2. In conclusion, based on the research results, shokupan bread made with glutinous rice flour-based yudane produced the best quality bread.
Perbandingan Daya Simpan dan Penilaian Sensoris Mi Basah dengan Penambahan Ekstrak Daun Melinjo (Gnetum gnemon L) Sebagai Pengawet Alami Lestari, Ayu Wiji; Akhmad Mutohhar; Akhmad Faried Yusuf; Iffah Muflihati; Sari Suhendriani
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.02

Abstract

Wet noodles are raw noodles that require cooking by boiling in boiling water before consumption. The water content in wet noodles ranges from 52-60%. High water content causes wet noodles cannot be stored for a long time. One of the natural ingredients that can be used as a preservative is melinjo leaves. The purpose of this study was to determine the effect of natural preservatives from melinjo leaf extract on the shelf life of wet noodles. Using a one-factor completely randomized design (CRD) with different ages of melinjo leaves, namely young leaves, old leaves, dry leaves, and also a mixture of the three. The extraction process is carried out through the maceration method. The solvent used in this extraction is distilled water. From the results of the research on the shelf life of wet noodles, the best shelf life analysis was found in the treatment of young leaves, namely 24 hours, testing the water content with the results for each treatment of young leaves 54.7%, old leaves 49.07%, dry leaves 48, 8% , mix 53.8%. The color test on the brightness parameter (L) was the highest on old leaves 69.42, the redness level parameter (a) was the highest on the control 4.17 , the redness level parameter (b) was the highest on the mixture 17.28. The organoleptic test showed that the wet noodles with each treatment with the addition of melinjo leaf extract were not significantly different. The hedonic test of wet noodles was acceptable to the panelists with an average value of color 4.00, aroma 3.50, taste 3.84, texture 4.00, appearance 3.98.
PENGEMBANGAN PRODUK ROTI TAWAR SUBTITUSI PUREE TALAS BENENG (Xanthosoma undipes K. Koch) SEBAGAI MAKANAN ALTERNATIF SUMBER SERAT PADA LANSIA Aini Rahayu; Fatma Tresno Ingtyas; Esi Emilia; Marini Damanik
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.05

Abstract

The purpose of this study was to determine the production of white bread as a substitute for puree taro beneng as a food source of fiber in the elderly. Knowing the acceptability of panelists to plain bread with taro beneng puree substitution 25%, 50% and 75% from the aspect of color, aroma, taste and texture. Knowing the nutritional content (ash content, moisture content, carbohydrate content, fat content, protein content and fiber content). This type of research is experimental research with a Completely Randomized Design (CRD) consisting of 1 control and 3 treatments for formulation development from the number of substitutes for beneng taro puree (Xanthosoma undipes K. Koch), namely: F1 (75% wheat flour: 25% taro puree), F2 (50% wheat flour: 50% taro puree), F3 (25% wheat flour: 75% taro puree). The acceptance test used 30 elderly panelists with a hedonic test (very like, like, somewhat like, don't like, really don't like). The data analysis technique was carried out descriptively and analyzed using the Kruskal Wallis test method and the follow-up test using the Man-Whitney. The research results showed that the best white bread that was most popular with the panelists based on the acceptability test results was the F2 treatment (50% wheat flour: 50% taro puree) with average values ​​for color (3.77), aroma (3.8), taste and texture (4.23). The results of the analysis of nutrient content were 31.79% water content, 1.80% ash content, 49.1 gr carbohydrates, 8.81 gr protein, 9.08 gr fat and 4.51 gr crude fiber.
Analisis Penggunaan Media Pembelajaran Canva Pada Perkuliahan Sanitasi Makanan Dan Minuman Di Program Studi Kesehatan Masyarakat, Universitas Prima Nusantara Bukittinggi (2023) Erian Fatria
Jurnal Sains Boga Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.2.04

Abstract

Berdasarkan data dari Kementerian Kesehatan, kasus keracunan pangan pada Oktober 2023 tercatat sebanyak 4.792 kasus. Sumber terbesar keracunan masal adalah masakan rumahan yang mencakup 53% kasus luar biasa. Masakan rumah tangga menjadi penyebab keracunan karena kurangnya perhatian terhadap higiene dan sanitasi saat memasak. Oleh karenanya sangat urgen untuk dilaksanakan proses pemberian pengetahuan kepada mahasiswa mengenai higiene dan sanitasi makanan dengan memanfaatkan media pembelajaran inovatif, dengan harapan mencapai SDGs ke-3 yaitu peningkatan derajat kesehatan dan kesejahteraan masyarakat. Tujuan penelitian adalah untuk memperoleh informasi terkait efektivitas penggunaan media Canva dalam perkuliahan sanitasi makanan dan minuman. Penelitian ini dilaksanakan di Universitas Prima Nusantara Bukittinggi pada bulan September 2023 – November 2023. Metode penelitian ini adalah metode kuantitatif dengan pendekatan deskriptif, dengan melibatkan 45 orang mahasiswa kesehatan masyarakat, peminatan kesehatan lingkungan yang dipilih melalui purposive sampling. Hasil Penelitian menunjukkan bahwa penggunaan aplikasi Canva dalam perkuliahan sanitasi makanan dan minuman banyak sekali keuntungan yang diperoleh oleh mahasiswa, tidak hanya keterampilan yang dibutuhkan pada abad 21, tetapi juga kreativitas dan daya imajinasi. Tentunya dalam penggunaannya perlu pendampingan dosen atau tenaga ahli di bidangnya. Simpulan yang didapatkan adalah media pembelajaran Canva efektif untuk digunakan dalam mata kuliah sanitasi makanan dan minuman. Oleh karenanya, diharapkan untuk seluruh dosen dan mahasiswa di perguruan tinggi dapat memanfaatkan media pembelajaran inovatif yang berbasis teknologi dan kecerdasan buatan digunakan dalam perkuliahan sehingga terasa menarik dan tidak monoton.
PENGARUH SUBSTITUSI TEPUNG KACANG ALMOND DENGAN TEPUNG KACANG KEDELAI TERHADAP SIFAT FISIK DAN DAYA TERIMA MARZIPAN Azizah, Dinda Marifatul; Singamurni, I Gusti Ayu Ngurah; Alsuhendra
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.04

Abstract

This study aims to analyze the effect of soybean flour substitution on marzipan making on physical properties and consumer acceptability. This research was conducted at the Pastry and Bakery Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University of Jakarta. The sample in this study was soybean flour substitution marzipan with a percentage of 50%, 60%, 70%. This research was conducted with an experimental method, namely testing the density and acceptability of consumers conducted on 30 rather trained students of the Culinary Education Study Program with assessment aspects including aspects of color, sweetness, aroma, softness, stickiness, and elasticity. The results of the density value study were analyzed using calipers and digital scales that showed the substitution of soybean flour in marzipan with a percentage of 0% having a high density of 1.27 g / cm3. The consumer acceptance test analyzed by the Friedman test showed that there was no influence on the aspects of color, sweetness, aroma, softness, and stickiness which resulted in the substitution of soybean flour in marzipan with a percentage of 70% preferred, but there was an influence on the aspect of elasticity so that continued with the Tuckey's test which resulted in the substitution of soybean flour in marzipan with a percentage of 70% preferred by the panelists.
Daya Terima Fudgy Brownies Substitusi Carob Powder Karimah, Kamilia; Mahmudatussa’adah, Ai; Patriasih, Rita
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.03

Abstract

Chocolate is a popular product that is loved by the public. The high demand for chocolate is not in line with the decreasing production of chocolate due to climate change, resulting in the increasing price of chocolate. Chocolate is used in various pastry products such as fudgy brownies. Fudgy brownies are dense, moist and have a strong chocolate flavor and aroma. Carob powder can be an alternative to chocolate because it has sensory characteristics of taste and color similar to chocolate and a lower price. The purpose of this research is to increasing the use of carob powder as a substitute for chocolate in making fudgy brownies and the resulting public acceptance. This research uses the true experimental method through the stages of recipe analysis, product development, QDA (Quantitative Descriptive Analysis) test and acceptance test. The results obtained for the standard recipe formula for fudgy brownies with carob powder substitution, namely carob powder can replace 50% of the total chocolate powder used. The sensory characteristics of carob powder substituted fudgy brownies have a strong aroma and taste of chocolate with a blackish brown color. Acceptability results showed that fudgy brownies with carob powder substitution were acceptable to the public.
Pengembangan E-Modul Gizi Balita Berbasis Canva pada Mata Kuliah Gizi Terapan Zakiah, Azzahra; Nur Riska; Rusilanti
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.01

Abstract

This research aims to: 1) Develop Canva-based toddler nutrition e-module teaching materials and 2) Assess the feasibility of Canva-based toddler nutrition e-module teaching materials. This teaching material was developed using the Research and Development method with the ADDIE development model. The stages of this research consist of five stages, namely analysis, design, development, implementation and evaluation. Research data was collected using a questionnaire and analyzed descriptively qualitatively. The results of the research show that Canva-based toddler nutrition e-module teaching materials are considered "Very Appropriate" by material experts with a percentage of 89%, by media experts with a percentage of 83% which is in the "Very Appropriate" category, and by language experts with a percentage of 100% which is falls into the "Very Decent" category. Product trials are carried out in three stages, namely one-on-one trials, small group trials and field trials. The results of the one-on-one trial assessment showed a feasibility level of 92% (very feasible), the results of the small group trial assessment were 85% (very feasible), and the results of the field trial assessment were 83% (very feasible).

Page 6 of 8 | Total Record : 76

 4   5   6   7   8 

Filter by Year

2018 2025


Reset
Filter By Issues
All Issue Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025 Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025) Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024 Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024 Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023 Vol 6 No 1 (2023): Jurnal Sains Boga Volume 6 Nomor 1, Mei 2023 Vol 5 No 2 (2022): Jurnal Sains Boga Volume 5 Nomor 2, November 2022 Vol 5 No 1 (2022): Jurnal Sains Boga Volume 5 Nomor 1, Mei 2022 Vol 4 No 2 (2021): Jurnal Sains Boga Volume 4 Nomor 2, November 2021 Vol 4 No 1 (2021): Jurnal Sains Boga Volume 4 Nomor 1, Mei 2021 Vol 3 No 2 (2020): Jurnal Sains Boga, Volume 3 Nomor 2, November 2020 Vol 3 No 1 (2020): Jurnal Sains Boga, Volume 3 Nomor 1, Mei 2020 Vol 2 No 2 (2019): Jurnal Sains Boga, Volume 2 Nomor 2, November 2019 Vol 2 No 1 (2019): Jurnal Sains Boga, Volume 2 Nomor 1, Mei 2019 Vol 1 No 1 (2018): Jurnal Sains Boga, Vol 1 No 1 (2018) More Issue