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Media Pendidikan Gizi dan Kuliner
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 201 Documents
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Development of Animated Videos on Pasta Material as Learning Media for Class Nenden Mayang Arum Ratna Sari; Atat Siti Nurani; Ade Juwaedah
Media Pendidikan Gizi dan Kuliner Vol 12, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v12i2.67011

Abstract

Research on the development of animated video learning media on pasta material has objectives including: (1) developing animated video learning media on pasta material in the Food Processing and Presentation subject; (2) determine the suitability of the results of the animated pasta video product based on the assessment of validators consisting of material experts, language experts and media experts. The method in this research is research and development (RD) with a 4D development model (define, design, develop and disseminate) which is limited to the development stage with expert appraisal or validation by material experts, language experts and media experts. Data collection was carried out by means of interviews, literature studies and expert validation sheets. The results obtained from this research are: (1)The animated video media for pasta material in the Food Processing and Serving subject was developed through three stages including the define, design and develop stages. (2) The results of the feasibility of the pasta material animation video based on the expert appraisal validation process by material experts, language experts and media experts stated that it was suitable for use as a learning medium
Acceptance of Burger Bun with the Addition of Kluwek as A Natural Color Trisya Risti Nurshadrina; Elis Endang Nikmawati; Yulia Rahmawati
Media Pendidikan Gizi dan Kuliner Vol 12, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v12i2.67012

Abstract

In 2012 burger buns with various colors appeared in Japan. However, it is feared that the use of food coloring, especially synthetic food coloring, could have bad effects on the body and the environment. Natural food coloring can be found in animals, plants and microbes. Kluwek seeds contain tannin and flavonoid compoundsas an alternative to synthetic coloring substances such as Chocolate Brown FH and Chocolate Brown HTfood. The purpose of this research is to find the right formula for the Kluwek Bun Biji Burger and the acceptability of the product to consumers. The experiment used in this research used the Quantitative Descriptive Analysis (QDA) method with an expert panelist approach and then a hedonic test was carried out to determine the acceptability of the product. Product trials were carried out four times with the final product selected being a product with the code BBK4 with a ratio of kluwek pasta to wheat flour of 1:2. The results of the hedonic test stated that 60% of panelists liked it in terms of color, 46% of panelists liked it in terms of aroma, 53% of panelists liked it in terms of taste, 59% of panelists liked it in terms of texture and 57% of panelists liked it in terms of overall appearance. This shows that the product is well received by respondents
Addition of Jackfruit in Making Choux Pastry Miya Grania Kusumah Intan; Nisa Rahmaniyah Utami
Media Pendidikan Gizi dan Kuliner Vol 12, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v12i2.67007

Abstract

Jackfruit is a popular fruit in tropical areas, especially in Indonesia; in almost every region, this fruit can be found and has a high economic level. Jackfruit can provide nutrition as a source of minerals, vitamins,s, and calories. The fruit has a soft and ripe texture, but the seeds are also rich in minerals and vitamins. Jackfruit is one of the most widely consumed tropical fruits in Indonesia. This fruit has a savory and sweet taste, is aromatic, and is often used as a base ingredient for various foods, including pastries. The fruit has rough skin, sharp spines, sweet flesh, and a distinctive aroma. Jackfruit can be processed slowly or cooked into various foods and drinks. In this research, the addition of jackfruit aims to determine the effect of adding jackfruit on the taste and acceptance of Choux Paste by the public and to find out whether jackfruit can be used in making Choux Paste. Adding jackfruit can also provide additional nutritional benefits, such as fiber and vitamins from the jackfruit itself. However, adding jackfruit will affect the texture and consistency of Choux Paste, so you need to adjust the proportions and ratio of ingredients to produce good Choux Paste. This research was conducted to analyze the level of liking (taste, aroma, texture, and color) of Choux Paste through organoleptic tests. This research is a type of experimental research with three treatments for the addition of jackfruit, namely control (P1) 50%, (P2) 70%, and (P3) 100%. This research shows that the best formula for adding jackfruit in making Choux Paste, which both panelists prefer, is the addition of 70% jackfruit. The average results obtained from the aspects (color, aroma, taste, and texture) are a total score of 35.8 for the expert panelists with an average of 2.9, which is included in category VII. Meanwhile, the total score of the non-expert panelists was 37.8, with an average of 3.2, which was included in the like category
Development of Audiovisual Educational Media Based on Animated Videos about Food Sanitation Hygiene for Catering Food Handlers Dita Ayu Safitri; Karpin Karpin; Rita Patriasih
Media Pendidikan Gizi dan Kuliner Vol 12, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v12i2.67013

Abstract

Food safety refers to the safe handling, processing and distribution of food ingredients to prevent food borne illness. One aspect related to food safety is food sanitation hygiene. So that the handlers food needs to have knowledge related to food sanitation hygiene. Food sanitation hygiene is an effort to control factors that cause disease through food. Thus, it is important to educate food handlers about food sanitation hygiene, one of which is through the media. Media that can be used in education include animated videos. The aim of this research is to develop audiovisual educational media based on animated videos about food sanitation hygiene for food handlers in catering. Research and Development level 1 is used as a research method in developing this media. This research was conducted to produce animated videos that went through the stages of media design, media development, and validation through three aspects, namely media aspects, material aspects, and language aspects. The results of this research are in the form of an animated food sanitation hygiene video which has been validated by experts who stated that the media developed is suitable and can be used for catering food handlers. Recommendations for future researchers are that food sanitation hygiene animation media can be tested on food handlers in catering.
Acceptance of Kencur Rice Mochi Filled with Asam Turmeric Ice Cream Hesti Rosmayanti; Sudewi Yogha; Ai Mahmudatussadah
Media Pendidikan Gizi dan Kuliner Vol 12, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v12i2.67008

Abstract

Mochi is a cake that is liked by many people. In Japan, mochi is included in the Wagashi or also known as sweet dishes that have been consumed since ancient times and are made in a traditional way for the traditional Mochitsuki celebration or known as New Year's celebration. Mochi cake can be modified by using other ingredients or substitutions to increase its functional value. The liquid used in making mochi can be replaced with milk, coconut milk, or other liquids. Rice kencur is a traditional drink that is popular among the people. This traditional drink can be used as an ingredient for liquid in making mochi products. This is included in the development of mochi products, namely Kencur Rice Mochi. The general aim of this research is to determine the acceptability of the kencur rice mochi product filled with sour turmeric ice cream. The method that will be used in this research is an experimental method which is included in the quantitative research method. The research that will be carried out by the author is considered a true experiment. The acceptability or level of liking for this kencur rice mochi product filled with sour turmeric ice cream is very favorable in terms of appearance, color, taste, texture and overall impression because it can be seen from the percentage of acceptability produced, which is 85%. Meanwhile, in terms of aroma, the acceptability percentage value is 83%, which means that people like the product. It can be concluded that kencur rice mochi filled with sour turmeric ice cream is accepted among the public as an innovative product.
Substitution of Yellow Pumpkin Flour (Cucurbita Moschata) in Making Mille Crepes Apipaturohmah, Pipa; Rahmawati, Yulia; Subekti, Sri
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72860

Abstract

This research aims to determine the acceptability of mille crepes products substituted with pumpkin flour, a local food with good nutritional value. Pumpkin consumption in Indonesia is low, with less than 5 kg per capita per year. Pumpkin flour is processed to extend its shelf life and can be used in various food preparations, such as mille crepes. The experimental method used includes recipe analysis, experimental trials, QDA organoleptic tests, organoleptic hedonic tests, making standard recipes, and organoleptic tests. The formulation of the research is a comparison of wheat flour and pumpkin flour for four treatments: MLCB 1, MLCB 2, MLCB 3, and MLCB 4. The QDA test results showed that the pumpkin flour substitution treatment significantly improved shape, texture, color, aroma, and taste. The MLCB 4 pumpkin flour substitution treatment was the most preferred formula. The organoleptic test results indicated that the mille crepes product substituted with pumpkin flour was positively received by consumers.
Development of Nutritional Education Media for Fruit and Vegetable Snakes Based on Adobe Flash Cs6 for Primary School Children Andini, Ni Made Putria Mutia; Emilia, Esi; Ampera, Dina; Mutiara, Erli; Juliarti, Juliarti
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72861

Abstract

Lack of nutrition education media related to the benefits of fruits and vegetables for elementary school children so that knowledge related to fruits and vegetables is still lacking. One of the efforts that can be done is to create a nutrition education media. This study aims to develop educational media for snake ladder nutrition based on Adobe Flash CS6 to increase nutritional knowledge about fruits and vegetables in elementary school children and to determine the feasibility of nutrition education media for snake ladder fruit and vegetables based on adobe flash CS6 for elementary school children. This research is an R D research with the ADDIE development model (Analysis, Design, Development, Implementation, and Evaluation) conducted at SDN 104196 Tandam Hulu II. The sample in this study was a sample of the validity of the material and media, namely lecturers and teachers, totaling 3 people, and a trial sample containing 5 people, as well as a large group trial sample consisting of 28 people. The results of the validity test carried out by media experts were 93 with 93% eligibility and the category was very feasible. The results of the validity test conducted by two material experts were 94% and 96% with a very feasible category. And the results of the feasibility test of students with the eligibility category of 90.22% with the appropriate category.
The Implementation of Window Shopping Method Innutrition Science Course Syaifudien, Muhammad Asyrof; Patriasih, Rita; Juwaedah, Ade
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72862

Abstract

The learning method is a way for educators to present learning materials as an effort to achieve learning objectives. In the learning process, educators find various problems, one of which is the lack of student participation in the learning process. So there needs to be an effort to develop learning methods to increase student participation. One of the learning methods that focuses learning on students is the windows shopping method. This research is a descriptive qualitative research using a one group pretest-posttest type design. Data collection uses documentation, observation, tests and field notes. The results showed that the participation of students in the learning process using window shopping showed that they participated in learning. The participation of students begins to be seen when the teacher provides a stimulus for activities from the beginning of learning to the end of learning and shows a change in the competence of students' knowledge. In future research, it is hoped that it can be carried out using a treatment class and a control class and several cycles are carried out.
The Influence of Nutritional Knowledge and Food Choice Attitudes on the Eating Behavior of Adolescents in Kediri District Hadi, Stifani Dianisa Prafita; Soeyono, Rahayu Dewi; Sutiadiningsih, Any; Miranti, Mauren Gita
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72863

Abstract

This study investigates the impact of nutritional knowledge and food choice attitudes on adolescent eating behavior. A total of 77 people aged 12-21 years were surveyed using purposive sampling in Kediri Regency, East Java. The research design was observational with a cross-sectional approach. The results showed that 67.53% of teenagers were female and 32.47% were male. 50.65% of teenagers had good nutritional knowledge, 64.94% had adequate attitudes towards food choice, and 61.04% had adequate eating behavior. The correlation test showed no significant relationship between nutritional knowledge and attitudes towards food choice, while the correlation test showed a significant relationship between nutritional knowledge and adolescent eating behavior and food choice attitudes and eating behavior. A multiple correlation value (R) of 0.005 was obtained, indicating that there is an influence between nutritional knowledge and attitudes towards food choices on eating behavior in adolescents.
Analysis Level of Understanding of Online Learning Results in the Subject of Administration at Vocational School Negeri 57 Jakarta Mahdavikia, Aldhara; Setiawati, Tati; Nurani, Atat Siti
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72864

Abstract

Online learning has become a popular solution for teaching and learning during the COVID-19 pandemic. This study aims to measure students' understanding of food and beverage planning in KD, focusing on the food and average services. The research method used is a survey with tests as a tool to collect data. The study involved 85 students from Class XI TB at SMK Negeri 57 Jakarta, determined by simple random sampling. The results showed that the students had the lowest understanding factor of food and average services and the highest understanding factor of food and average service procedures. The level of understanding of student learning outcomes was in the Extrapolation category. The study concluded that the level of understanding of food and average services in the dining class XI students of SMK Negeri 57 Jakarta is in a fairly good category.

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