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Media Pendidikan Gizi dan Kuliner

Boga
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Published by Universitas Pendidikan Indonesia

ISSN : 20859783 EISSN : 25496123 DOI : https://doi.org/10.17509/boga

Core Subject : Education, Social,

Education Social Sciences Other

Journal of Nutrition and Culinary Education Media (JMPGK) is a six-monthly journal containing manuscripts in the fields of education, nutrition and culinary. The scope of JMPGK is in the form of research results and critical-analytical studies in the fields of Education, Nutrition and Culinary. The publication of articles in this journal is addressed to the editorial office. Complete information for loading articles and instructions for writing articles are available in each issue. Incoming articles will go through a bestari partner or editor selection process. This journal is published periodically twice a year, namely in April and November.

Arjuna Subject : Ilmu Sosial - Pendidikan

Articles 7 Documents

Search results for , issue "Vol 12, No 1 (2023)" : 7 Documents clear

The Influence of Nutrition Knowledge and Food Choosing Attitude on Adolescent Eating Behavior in Kediri District Stifani Dianisa Prafita Hadi; Rahayu Dewi Soeyono; Any Sutiadiningsih; Mauren Gita Miranti
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Adolescence is a period of transition from children to adults, during this period the food consumed must be considered both in terms of safety and nutrition. Balanced nutrition will determine their health in the future and prevent them from double nutritional problems. This study aims to identify the effect of nutritional knowledge and attitudes toward food choices on adolescent eating behavior. Sampling used purposive sampling with a total sample of 77 people aged 12-21 years. The research design used was observational with a cross sectional approach. The research was conducted in Kediri Regency, East Java through a survey method by distributing questionnaires online via the Google Form. Research data were analyzed using percentages in tabular form and data correlated between variables. The results of the analysis of data by sex showed that 67.53% of adolescents were female and 32.47% were male. The results of the subsequent analysis showed that 50.65% of adolescents had good nutritional knowledge, 64.94% of adolescents had sufficient attitudes to choose food and 61.04% of adolescents had sufficient eating behavior. The results of the correlation test between nutritional knowledge and the attitude of choosing food obtained a significant value of 0.160 which means that there is no significant relationship between the two variables. While the results of the correlation test between nutritional knowledge and eating behavior of adolescents and the attitude of choosing food with eating behavior both obtained a significant value of less than 0.005 which means that there is a significant relationship between the two variables. A multiple correlation value (R) of 0.005 was obtained, meaning that there was an influence between nutritional knowledge and attitudes towards choosing food on eating behavior in adolescents

Purple Sweet Potato Drop Cookies Reception Gita Garnapuspita; Ai Mahmudatusaadah; Yulia Rahmawati
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Purple sweet potato has a shelf life of only 15-20 days. Storing sweet potatoes for a very long time is prone to making the sweet potatoes sprout and experience changes in taste.Purple sweet potato flour is one of the simplest processed products from purple sweet potato.Purple sweet potato flour can be used in the innovation of making pastry products, namely cookies. The purpose of this study was to determine the processes involved in the development of cookies products and to determine the acceptability of the drop of purple sweet potato cookies. The method used in this research is the experimental method. Based on data processing, the results of the QDA oranoleptic test and the hedonic organoleptic test that had been carried out by 5 expert panelists on 4 trial products, namely DCUU 1, DCUU 2, DCUU 3 and DCUU 4. The organoleptic test results obtained the product with the best formulation, namely DCUU 4. Based on data processing and organoleptic test results (acceptability test) to 30 untrained panelists stated that the drop cookies product made from purple sweet potato was very positively received by consumers.

Innovative Entrepreneurship Learning: Developing an Influential Curriculum for Undergraduate Culinary Students Luthfi Riyadh Rahman
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

In line with the increasing attention to entrepreneurship in the world of catering, this research also developed an innovative entrepreneurship curriculum specifically designed for undergraduate catering students. This research develops and evaluates creative modules consisting of mentoring methods and creative problem solving (CPS) practices for the undergraduate Boga innovative entrepreneurship program at UNY. Mentoring is carried out by practitioner lecturers who come from the industrial field. A quasi-experimental design with a sample of 60 students estimated the causal impact of the educational intervention. Students in the experimental group participated in mentoring and CPS-based culinary business practices for one semester. The results showed that students who received the intervention from practitioner lecturers significantly improved their innovative entrepreneurship as assessed by the T-test. This study examined innovative entrepreneurship through qualitative and quantitative instruments. Findings support the positive impact of education on entrepreneurial potential. In addition, an innovative entrepreneurship development model was developed that can contribute instructional content and learning progressions that can help educators prepare well for practice and predict student progress

Sensory Churros Analysis Effect of Mocaf Flour Substitution Anni Faridah; Septiwi Yuhelma
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Churros is a type of pastry made from water, butter, eggs, sugar, salt and wheat flour. The raw material for wheat flour is wheat which is an imported material. To reduce the need for wheat flour, this study aims to analyze the sensory churros of the influence of mocaf flour substitution as much as 25%, 50%, 75%, and 100%. This type of research is a pure experiment with a completely randomized design (CRD). The data used is primary data obtained directly from 5 expert panelists who gave answers from a questionnaire (organoleptic test format) on the mocaf flour sensory churros. The place and time of the research was carried out on 01-24 December 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The data that has been obtained is then tabulated in tabular form and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution.

Acceptance of Nastar Substitution of Kepok Banana Flour Ancella Maghfiroh Ihsmy; Sri Subekti; Sudewi Sudewi
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Nastar substitute for kepok banana flour is an innovative product from cookies or nastar pastries which are included in the type of molded cookies made from wheat flour which are then substituted with banana kepok flour. The purpose of this study was to obtain nastar recipes with banana kepok flour substitution and to find out consumer acceptance of kepok banana flour substitute nastar products. The method used in this study is an experimental method with product development starting from recipe analysis, product trials, to finding a reference recipe for making nastar with banana kepok flour substitution of 40%, 60% and 80%. Then, hedonic tests, QDA tests, and ranking tests were carried out by 3 expert panels to determine the best product samples. Furthermore, The samples were distributed to 30 consumer panelists who were randomly selected by means of a questionnaire based on 5 hedonic scales, namely strongly dislike, dislike, moderately like, like and really like. The results of the consumer hedonic test stated that nastar products were very liked and positively received by consumers.

The Effect of Substitution of Wheat Flour with Sorghum Flour (Sorghum bicolor, L) on the Level of Consumer Preference for Cookies Sondang Dhea Farrah; Esi Emilia; Erli Mutiara; Rasita Purba; Fatma Tresno Ingtyas; Marhamah Marhamah
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Cookies or pastries are food products made from flour that are baked to have a moisture content of less than 5%. Usually the recipe for cookie products is enriched with fat and sugar and added developer ingredients. The use of wheat flour in Indonesia is still increasing, so by utilizing sorghum flour it will be able to help reduce the use of wheat and can help the government in food diversification programs. The main factor that is seen to assess the quality and quality of a product is based on the appearance of the product presented, the aroma, and the taste of the product. The purpose of this study was to analyze the level of consumer preference (color, taste, aroma, texture) through organoleptic tests. The design of this study used experimental research with the RAL method (Completely Randomized Design). Sorghum flour substitution formulations in 4 treatments were control (T0), 50% (T1), 70% (T2), 90% (T3). The research location is at Medan State University with 30 research subjects. Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is substitution of 50 percent sorghum flour obtained from the mean value of 4.55 for the control formulation (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3).

Authentication of Middle East Mandi Rice at “Cafe Zamrud” Restaurant Fadzan Rahmidi; Atat Siti Nurani; Karpin Karpin
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

This research is motivated by the popularity of the Middle East Mandi Rice dish in the city of Jakarta. Mandi Rice is a typical rice dish from Hadramaut, Yemen which is unique in terms of the use of ingredients, herbs, spices, tools, processing and presentation. This aspect makes it authentic and differentiates Mandi Rice from other Middle Eastern rice dishes. One of the restaurants in the city of Jakarta that serves Mandi Rice is the ”Cafe Zamrud” restaurant. The making of Mandi Rice at the “Cafe Zamrud” restaurant is not necessarily done in an authentic way as is done by the people in their area of origin. The purpose of this study was to determine authentication related to ingredients, seasonings, tools, processing and serving of Mandi Rice at the "Cafe Zamrud" restaurant. The author uses a qualitative approach with the case study method and uses triangulation techniques, namely observation, interviews and documentation in collecting data. Participants were taken by purposive sampling technique, with restaurant owners, cooks and servers as the participants. The research findings show that there are significant differences in the aspects of the use of spices, tools and processing of Mandi Rice dishes at the "Cafe Zamrud" restaurant with the aspects of authentic Mandi Rice dishes. There is also a slight difference in the aspect of the main meat ingredients and seasonings used in the "Cafe Zamrud" restaurant. Overall, it is known that the Mandi Rice dish served at the “Cafe Zamrud” restaurant is not an authentic Mandi Rice. The conclusion of this research is that Mandi Rice in the restaurant "Cafe Zamrud" is not an authentic Mandi Rice dish because there are several aspects that are not in accordance with the rules regarding Authentic Mandi Rice dishes.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Muktiarni

Contact Email gizikuliner@upi.edu

Phone +6283821575585

Journal Mail Official gizikuliner@upi.edu

Editorial Address Jl. Setiabudhi No. 207

Location Kota bandung, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Muktiarni

Contact Email
gizikuliner@upi.edu

Phone
+6283821575585

Journal Mail Official
gizikuliner@upi.edu

Editorial Address
Jl. Setiabudhi No. 207

Location
Kota bandung,

Jawa barat

INDONESIA