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Lencana: Jurnal Inovasi Ilmu Pendidikan
Published by Politeknik Pratama Purwokerto
ISSN : 29649463     EISSN : 29649684     DOI : 10.55606
Core Subject : Humanities, Education, Art,
Arts Humanities Education Languange, Linguistic, Communication & Media Other
Sub Rumpun PENDIDIKAN ILMU SOSIAL 1 Pendidikan Pancasila dan Kewarganegaraan 2 Pendidikan Sejarah 3 Pendidikan Ekonomi 4 Pendidikan Geografi 5 Pendidikan Sosiologi dan Antropologi 6 Pendidikan Akuntansi 7 Pendidikan Tata Niaga 8 Pendidikan Administrasi Perkantoran 9 Pendidikan Bahasa Jepang 10 Pendidikan Sosiologi (Ilmu Sosial) 11 Pendidikan Koperasi 12 Pend Kependudukan dan Lingkungan Hidup 13 Pendidikan Ekonomi Koperasi 14 Bidang Pendidikan Ilmu Sosial Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN BAHASA DAN SASTRA 1 Pendidikan Bahasa, Sastra Indonesia dan Daerah 2 Pendidikan Bahasa (dan Sastra) Inggris 3 Pendidikan Bahasa (dan Sastra) Indonesia 4 Pendidikan Bahasa (dan Sastra) Jerman 5 Pendidikan Bahasa (dan Sastra) Perancis 6 Pendidikan Bahasa (dan Sastra) Arab 7 Pendidikan Bahasa (dan Sastra) Perancis 8 Pendidikan Bahasa (dan Sastra) Jawa 9 Pendidikan Bahasa (dan Sastra) Cina (Mandarin) 10 Bidang Pendidikan Bahasa (dan Satra) Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN OLAH RAGA DAN KESEHATAN 1 Pendidikan Jasmani, Kesehatan dan Rekreasi 2 Pendidikan Jasmani dan Kesehatan 3 Pendidikan Olahraga dan Kesehatan 4 Pendidikan Kepelatihan Olahraga 5 Ilmu Keolahragaan 6 Pendidikan Olah Raga dan Kesehatan Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN MATEMATIKA DAN ILMU PENGETAHUAN ALAM (MIPA) 1 Pendidikan Biologi 2 Pendidikan Matematika 3 Pendidikan Fisika 4 Pendidikan Kimia 5 Pendidikan Ilmu Pengetahuan Alam (Sains) 6 Pendidikan Geografi 7 Pendidikan Mipa Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN TEKNOLOGI DAN KEJURUAN 1 Pendidikan Teknik Mesin 2 Pendidikan Teknik Bangunan 3 Pendidikan Teknik Elektro 4 Pendidikan Teknik Elektronika 5 Pendidikan Teknik Otomotif 6 Pendidikan Teknik Informatika 7 Pendidikan Kesejahteraan Keluarga (Tataboga, Busana, Rias Dll) 8 Pend. Teknologi dan Kejuruan 9 Bidang Pend. Teknologi dan Kejuruan Lain yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN 1 Pendidikan Luar Biasa 2 Pendidikan Luar Sekolah 3 Pgsd 4 Pgtk dan (Paud) 5 Psikologi Pendidikan 6 Pengukuran dan Evaluasi Pendidikan 7 Pengembangan Kurikulum 8 Teknologi Pendidikan 9 Administrasi Pendidikan (Manajemen Pendidikan) 10 Pendidikan Anak Usia Dini 11 Kurikulum dan Teknologi Pendidikan 12 Bimbingan dan Konseling 13 Bidang Pendidikan Lain Yang Belum Tercantum Sub Rumpun ILMU PENDIDIKAN KESENIAN 1 Pendidikan Seni Drama, Tari dan Musik 2 Pendidikan Seni Rupa 3 Pendidikan Seni Musik 4 Pendidikan Seni Tari 5 Pendidikan Keterampilan dan Kerajinan 6 Pendidikan Seni Kerajinan 7 Bidang Pendidikan Kesenian Lain Yang Belum Tercantum
Arjuna Subject : Ilmu Sosial - Linguistik dan Bahasa
Articles 255 Documents
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Uji Sifat Organoleptik Patty Stick Patin Kelanggi Ditinjau Dari Ketebalan Dan Suhu Penggorengan Sefhia Kurnia Gracelia; Any Sutiadiningsih; Asrul Bahar; Ita Fatkhur Romadhoni
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4065

Abstract

Patty stick is a processed product made from catfish, roasted young coconut and clover leaf puree which is processed using the deep frying technique. It is rectangular in shape with a length of 8 cm and a width of 2 cm which is used as a snack at any time. The aim of this research is 1) to determine the effect of thickness, temperature, and the interaction of thickness and temperature on the shape and color of fried patin kelanggi patty stick products. 2) to determine the nutritional content of the best patty stick products. This research method is experimental. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists who were assisted with a line scale observation sheet (0-15 cm). The results showed that thickness had an effect on color and had no effect on the shape of fried patin kelanggi patty sticks. Temperature affects the color and has no effect on the shape of the fried patin kelanggi patty stick, and the interaction of thickness and temperature affects the color and has no effect on the shape of the fried patin kelanggi patty stick. The nutritional content of the best fried patin kelanggi patty sticks is 2 cm treated at a temperature of 160°C based on laboratory tests showing that per serving it has a carbohydrate content of 76.45%, protein 12.01%, fat 7.08%, fiber 2, 11%, water 2.31%.
Meningkatkan Hasil Belajar Siswa Melalui Penerapan Multimedia Pembelajaran Praktik Belahan Tutup Tarik di Kelas X SMK Negeri 8 Surabaya Veronica Purba; Marniati Marniati; Mein Kharnolis; Lutfi Hidayati
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4068

Abstract

The objectives of this study are (1) to find out the improvement of student learning outcomes through the application of multimedia, (2) to find out the response of students to the application of multimedia learning This research is a classroom action research. which will be carried out at SMKN 8 Surabaya in 2023/2024. The subject of this action is 33 students of class X Fashion Design 2. The data collection technique uses tests and questionnaires. The research instrument used cognitive test sheets and product assessments as well as questionnaire sheets. The data analysis technique used is quantitative descriptive. The results of the study show that: (1) Student learning outcomes through the application of multimedia practice of the pull-out closure have increased by 33%, increasing from the first cycle of 61% to 94% in the second cycle; (2) The students' response to multimedia learning received a percentage result of 81% which was categorized as very good.
Pengaruh Model Cooperative Learning Tipe Think Pair Share Terhadap Kemampuan Membaca Siswa Kelas V SDN Kloposepuluh 2 Sidoarjo Handika Dony Rahmadani; Fachrur Rozie
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4069

Abstract

This research aims to determine whether or not there is an effect of the Think Pair Share Type Cooperative Learning Model on the Reading Ability of Class V Students at Sdn Kloposepuluh 2 Sidoarjo. This research is a quantitative research with a pre-experimental design, then using the One-Group Pre-test–Post-test Design type. The sampling technique in this research is non-probability sampling consisting of all class V students at SD Negeri Kloposepuluh 2 Sidoarjo. The instruments used in this research first went through a validity and reliability testing process to find out whether they were suitable for use or not. The prerequisite test used here is the normality test. The hypothesis test used in this research is the paired sample t-test. All tests were calculated with the help of IBM SPSS 24. Based on the results of the t-test data analysis, it was found that the value of tcount > ttable (11.611 > 1.699) and the value of Sig. (2-tailed) < 0.05 (0.000 < 0.05) which means Ho is rejected and Ha is accepted which means there is a difference between the pretest and posttest results. So it can be concluded that there is an influence on the application of the Think Pair Share Type Cooperative Learning model on the Reading Ability of Class V Students at Sdn Kloposepuuh 2 Sidoarjo.
Analisis Kebutuhan Bahan Slice Fruit Untuk Buffet Lunch Di Cold Kitchen Hotel Morazen Surabaya Kholifatin Nur Faiza; Niken Purwidiani; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4079

Abstract

The hospitality industry is widely used as a place to carry out various events. One of them is the Morazen Surabaya hotel which is used as a venue for various events such as meetings, birthdays, weddings, engagements, and others. One of the dessert menus in the lunch buffet is sliced fruit. This study aims to find out the procedure in the analysis of slice fruit material needs and the analysis of material needs in the Morazen Surabaya hotel in accordance with the standards. This research was carried out in August – December 2023. The stage of implementing the research includes title identification, preparation of research instruments, data collection, data processing, and data presentation. This study uses a qualitative descriptive method with data collection techniques carried out using direct observation, interviews through instrument sheets through instrument validation and documentation in the form of tables, drawings and documentation during interviews. The data analysis used is an interactive model according to Milles and Huberman with data validity tests. The results of this study show the flow of analysis of the need for slice fruit ingredients and the calculation of the need for slice fruit ingredients in accordance with the revenue provided. Slice fruit is a dessert interlude menu that has a lot of interest for buffet lunch guests. How to analyze and calculate the need for slice fruit ingredients for buffet lunch is done according to demand. The analysis of material needs in hotels is very important in the sustainability of food procurement
Penerapan Standard Operating Procedure (SOP) Pengolahan Makanan Menu Ala-Carte Section Asia di Restaurant 209 Hotel Vasa Surabaya Alkisah Nazilatul Riskiyah Finda Putri; Niken Purwidiani; Ila Huda Puspita Dewi; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4083

Abstract

Implementation Standard Operating Procedure (SOP) in processing is very important to ensure consistency of taste, aroma, texture, and appearance. Restaurant 209 at Hotel Vasa faced the challenge of maintaining the consistency of its dishes, especially the Oxtail Soup which is highly demanded by guests. Inconsistency in dishes occurs due to variations in interpretation and execution of procedures by staff. So it is very important to apply SOPs in food processing. Focus of this research aims to determine the application of the SOP for food processing in the of Ala-carte Section Asia menu in Restaurant 209 Hotel Vasa Surabaya. In this study using a qualitative method, by collecting data through interviews, literature studies, and documentation. From the results of research obtained through interviews with kitchen staff, it can be concluded that the application of food processing SOP at Restaurant 209 Hotel Vasa Surabaya requires various stages in handling it, starting from maintaining personal hygiene, maintaining neatness and cleanliness of the work environment, preparing necessary ingredients, checking the quality of ingredients, processing food in accordance with standard recipes, being able to, operate tools in the kitchen, and monitor (control food) the cooking process. There are some SOP that have not been fully implemented by staff,such as not following the proper SOP in thawing the ingredients to be used. To overcome this problem, Hotel Vasa Surabaya provides briefings by the executive chef on the importance of carrying out work in accordance with the applicable SOP through regular control and evaluation, as a reminder for the staff to be consistent in their work.
Inovasi Snack Bar Dengan Proporsi Tepung Ubi Kayu (Manihot Esculenta) dan Tepung Kacang Hijau (Vigna Radiata) Vanessa Melia Octaviany; Ita Fatkhur Romadhoni; Nugrahani Astuti; Lilis Sulandari
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4084

Abstract

This research aims to develop a snack bar innovation using a combination of cassava flour and mung bean flour in three different proportions: 35g:15g, 30g:20g, and 25g:25g. An organoleptic test was conducted to evaluate the color, taste, shape, compactness, aroma, and overall preference of each product variation. The results of the organoleptic test showed that the proportion of cassava flour and mung bean flour significantly affected the panelists' preferences. The 25g:25g proportion received the highest scores for color, taste, and compactness, while the 35g:15g proportion was preferred for aroma. The 30g:20g proportion demonstrated a good balance in all aspects but did not stand out in any specific category. Nutritional content analysis indicated that the snack bar with a combination of cassava flour and mung bean flour contained 57.81% carbohydrates, 11.82% protein, 6.05% fat, and 1.2% fiber. It can be concluded that the combination of cassava flour and mung bean flour in a 25g:25g proportion is the best formula favored by the panelists.
Inovasi Mi Basah Menggunakan Tepung Mocaf Dengan Penambahan Puree Labu Kuning Gadis Rizkynia Aisya; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4091

Abstract

Wet noodles are raw noodles that are boiled in boiling water before being marketed. The making of noodles includes the stages of mixing, forming cutting sheets or printing and cooking. The average yellow noodles that are often sold in the market are dry noodles, wet noodles that are traded on average white noodles. In this report, the researcher wants to make an innovation of yellow wet noodles. The type of additional ingredient in wet noodles that functions to give a natural yellow color is yellow pumpkin. The nutritional content of yellow pumpkin is quite large, including rich in vitamins A & C, minerals, and carbohydrates, and the flesh of yellow pumpkin also contains antioxidants that are useful as anti-cancer. The addition of this yellow pumpkin will make wet noodles rich in β-carotene and can improve the color of processed products. This study used a pattern design of yellow pumpkin puree addition factor with 3 treatments, namely (30 grams), (40 grams) and (50 grams). Data collection was carried out by observation method through organoleptic quality tests assessed by 30 panelists. Data from organoleptic tests with single anova or one away anova test and Duncan's follow-up test. To determine the content of proximate (protein, water content, fat, carbohydrates, ash) and β-carotene, laboratory tests were carried out. The results of the study showed: 1) the best proportion of mocaf flour wet noodles with the addition of the best yellow pumpkin puree from the organoleptic test was obtained from a sample of 350 with the addition of 50 grams of yellow pumpkin puree, with the characteristics of a slightly straight shape; dark yellow color; the taste is quite like yellow pumpkin; the chewy texture and aroma are quite flavorful of yellow pumpkin. 2) The nutritional content of the best wet noodle results with 350 samples based on laboratory tests shows that per 100 grams has a B-carotene content of 86.50 mg; water content of 48.10%; protein 4.90%; fat 4.25%; carbohydrates 3.90%; ash content of 1.18%.
Inovasi Pasta Farfalle dengan Pemanfaatan Tepung Kedelai Mocaf dan Daun Jelatang (Urtica dioica L) Bima Muhammad Pembayun; Ita Fatkhur Romadhoni; Lilis Sulandari; Nugrahani Astuti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4095

Abstract

Pasta farfalle in this study is a processed product made from pasta (wheat flour, eggs, water, oil, salt) soybean flour, mocaf and nettle leaves processed by drying and boiling techniques. Ribbon-shaped and jagged, which served as complementary foods. The purpose of this product is 1) to determine the organoleptic properties that include shape, color, aroma, taste and texture, 2) to determine the nutritional content of soy flour farfalle paste, mocaf and nettle leaves. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets scoring 1-5. The independent variables in this study are soy flour and mocaf, the dependent variables in the study are the shape, color, aroma, taste and texture, and the control variables of this study are the tools used, materials of manufacture, and manufacturing techniques. Data analysis in this study showed 1) there is no influence of color, aroma, and taste, 2) there is an influence of shape and texture of pasta products farfalle.
Proporsi Margarin-Mentega Pada Pembuatan Getuk Banava Oven Arya Naufal Zafir; Any Sutiadiningsih; Sri Handajani; Ila Huda Puspita Dewi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4096

Abstract

Getuk Banava Oven is an innovative product that is processed by mixing banana getuk and cassava getuk with margarine fat and butter and then placing it in the oven. Getuk Banava oven is made from banana, jackfruit, cassava and margarine and butter. The aim of this research is to determine the organoleptic properties of getuk banava oven including texture, color, taste and aroma and to determine the nutritional content of getuk banava oven products. This research is in the form of an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists who were assisted by an observation sheet assessing the 0-15cm line. Data analysis using One Way ANNOVA. The results of research tests show that there is an influence of color, taste and texture; there is no color influence on the getuk banava oven product; has a protein nutritional content of 8.90%, carbohydrates of 53.25%, fat of 2.65%, water content of 30.61%, and fiber of 3.65
Analisis Pola Mengajar Guru Berbagai Usia dalam Mengajar Kitab Kuning di MAS Al-Washliyah 01 Medan Iqlima Saputri Saragih; Rustam Rustam; Dedi Masri
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4289

Abstract

The purpose of this research is to find out (1) what the teaching patterns of baby boomers generation teachers are in teaching the yellow book at MAS Al-Washliyah 01 Medan, (2) what the teaching patterns of generation X teachers are in teaching the yellow book at MAS Al-Washliyah 01 Medan, ( 3) what are the teaching patterns of Millennial generation teachers in teaching the yellow book at MAS Al-Washliyah 01 Medan. The type of this research is qualitative research. Qualitative research is presenting the results in the form of narrative descriptions. This research uses a phenomenological approach which is usually used to reveal the meanings of human behavior. Data collection uses interviews, observation and documentation. The data analysis technique in this research uses the Miles & Huberman interactive data analysis model. There are three streams of activities which simultaneously reduce data, present data, formulate conclusions, and verify data analysis. The results of the research show that (1) the teachers of the baby boomers generation, generation is in the book. (2) Then all the teachers who teach the yellow book have carried out their roles well, namely as educators, managers, administrators, supervisors, leaders, innovators, facilitators and evaluators. (3) However, the teaching patterns of teachers from the baby boomers generation, generation

Page 19 of 26 | Total Record : 255

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