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Food Science and Culinary Education Journal
Published by Universitas Negeri Semarang
ISSN : 22526587     EISSN : 2829355X     DOI : https://doi.org/10.15294/focuze
Core Subject : Education,
Education
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 12 No 1 (2023)" : 5 Documents clear
The Influence of Creative Entrepreneurship Learning Outcomes and Entrepreneurial Motivation on Entrepreneurial Interest of Grade XI Students at SMKN 1 Tengaran Yuliana, Erika; Saptariana, Saptariana; Kuswardinah, Asih; Astuti, Pudji
Food Science and Culinary Education Journal Vol 12 No 1 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i1.65222

Abstract

Abstract. One of the objectives of vocational secondary education is to prepare students to be productive and able to work independently through entrepreneurship. This research was conducted to analyze the influence between PKK learning outcomes and entrepreneurship motivation on students' interest in entrepreneurship. Data collection techniques with documentation and questionnaires were distributed to the sample, namely 246 class XI students of SMKN 1 Tengaran in all majors. The method of analysis using descriptive percentage test and regression test. The results of the descriptive test on the percentage of the PKK learning outcomes variable were in the complete criteria, the variables of motivation and interest in entrepreneurship were in the high category. The results of the regression test found an effect between PKK learning outcomes and entrepreneurship motivation both partially and simultaneously with the equation Y = 49.216 + 0.472 X1 + 0.381 X2, which can be interpreted that PKK learning outcomes have an effect of 47.2% on interest in entrepreneurship and entrepreneurship motivation has an effect of 47.2% 38.1% of interest in entrepreneurship. So after knowing the description of the variable conditions it is suggested that class XI students of SMKN 1 Tengaran together can improve learning outcomes and motivation for entrepreneurship and interest in entrepreneurship so that the goals of vocational high schools (SMK) can be achieved. Keywords: PKK Learning Outcomes, Entrepreneurial Motivation, Interest in Entrepreneurship. Abstrak. Salah satu tujuan pendidikan menengah kejuruan adalah yaitu menyiapkan peserta didik agar produktif dan mampu bekerja mandiri dengan berwirausaha. Penelitian ini dilakukan untuk menganalisis pengaruh antara hasil belajar PKK dan motivasi berwirausaha terhadap minat berwirausaha siswa. Teknik pengumpulan data dengan dokumentasi dan kuesioner yang dibagikan kepada sampel yaitu 246 siswa kelas XI SMKN 1 Tengaran diseluruh jurusan. Metode analisis menggunakan uji deskriptif persentase dan uji regresi. Hasil uji deskriptif persentase variabel hasil belajar PKK berada pada kriteria tuntas, variabel motivasi dan minat berwirausaha pada kategori tinggi. Hasil uji regresi ditemukan pengaruh antara hasil belajar PKK dan motivasi berwirausaha baik secara parsial maupun simultan dengan persamaan Y = 49,216 + 0,472 X1 + 0,381 X2, dimana dapat diartikan bahwa hasil belajar PKK berpengaruh sebesar 47,2% terhadap minat berwirausaha dan motivasi berwirausaha berpengaruh sebesar 38,1 % terhadap minat berwirausaha. Sehingga setelah mengetahui gambaran dari kondisi variabel disarankan untuk siswa kelas XI SMKN 1 Tengaran bersama-sama dapat meningkatkan hasil belajar dan motivasi berwirausaha serta minat berwirausaha agar tujuan sekolah menengah kejurusan (SMK) dapat tercapai. Kata kunci : Hasil Belajar PKK, Motivasi Berwirausaha, Minat Berwirausaha.
The Influence of Soybean Flour Substitution on Community Acceptance and the Protein and Dietary Fiber Content of Roti Bun Nikmah, Milkhatu Fuadatin; Rosidah, Rosidah
Food Science and Culinary Education Journal Vol 12 No 1 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i1.65688

Abstract

Abstrak : Roti bun tepung kacang kedelai adalah produk roti yang dibuat dengan substitusi tepung kacang kedelai, dibuat dengan cara mencamprkan semua bahan dengan mixer lalu memanggangnya hingga matang. Penelitian ini bertujuan untuk mengetahui 1) untuk mengetahui pengaruh substitusi tepung kacang kedelai 0%, 5%, 10%, dan 15% pada roti bun terhadap tingkat daya terima masyarakat ; 2) untuk mengetahui kandungan protein dan serat pangan hasi eksperimen roti bun dengan substitusi tepung kacang kedelai 0%,55,10%, dan 15%. Penelitian ini merupaka penelitian eksperimendengan desain eksperimen posttest-only control design. Objek penelitian ini adalah rot bun substitusi tepung kacang kedelai yang berbeda yaitu 0%% (kontrol), 5%, 10%, dan 15%. Metode pengumpulan data yang digunakan pada penelitian ini yaitu penilaian subjektif dengan uji kesukaan dan penilaian objektif untuk mengetahui kadar protein dan serat pangan. analisis data menggunakan metode deskriptif presentase yang digunakan untuk mengetahui tingkat kesukaan masyarakat. Hasil penelitian : 1) sampel 246 (substitusi 0% atau kontrol) nilai presentase kesukaan menunjukkan 79%(suka), sampel 357 (substitusi 5%) nilai presentase kesukaan menunjukkan 79% (suka), sampel 468 (substitusi 10%) nilai presentase kesukaan menunjukkan 85%, sampel 579 (substitusi 15%) nilai presentase kesukaam menunjukkan 88% (sangat suka), 2) hasil uji laboratorim kandungan protein sampel 246 (substitusi 0% atau kontrol) sebesar 1,52%, sampel 357 (substitusi 5%) sebesar 1,55%, sampel 468 (substitusi 10%) sebesar 2,30%, sampel 579 (substitusi 15%) sebesar 3,11%. 3) hasil uji laboratorium kandungan serat pangan pada sampel 246 (substitusi 0% atau kontrol) sebesar 45,49 %, sampel 357 (substitusi 5%) sebesar 17,46%, sampel 468 (substitusi 10%) sebesar 25,16%, sampel 579 (substitusi 15%) sebesar 32,49%. Kata kunci : protein, serat pangan, roti bun, tepung kacang kedelai. Abstract : Soya bean flour bread bun is a bread product made by substituting soy bean flour, made by mixing all the ingredients with a mixer and then baking it until cooked. This study aims to determine 1) to determine the effect of soy bean flour substitution 0%, 5%, 10%, and 15% in bread buns on the level of public acceptance; 2) to determine the protein and dietary fiber content of the experimental results of bun bread with 0%, 55, 10%, and 15% soy bean flour substitution. This research is an experimental research with a posttest-only control design experimental design. The object of this research was the different soybean flour substitutions, namely 0%% (control), 5%, 10%, and 15%. The data collection method used in this study was a subjective assessment with a preference test and an objective assessment to determine protein and dietary fiber levels. data analysis using percentage descriptive method which is used to determine the level of people's preferences. Research results: 1) sample 246 (0% substitution or control) the percentage value of liking shows 79% (likes), sample 357 (substitution 5%) the percentage value of liking shows 79% (likes), sample 468 (10% substitution) percentage value preference shows 85%, sample 579 (15% substitution) the percentage value of liking shows 88% (very like), 2) laboratory test results protein content of sample 246 (0% substitution or control) of 1.52%, sample 357 (5 substitution %) of 1.55%, sample 468 (10% substitution) of 2.30%, sample 579 (15% substitution) of 3.11%. 3) laboratory test results for food fiber content in sample 246 (0% substitution or control) of 45.49%, sample 357 (5% substitution) of 17.46%, sample 468 (10% substitution) of 25.16%, sample 579 (15% substitution) of 32.49%. Keywords: protein, dietary fiber, bread buns, soybean flour.
The Effect Of Nutritional Literacy On The Adequacy Of Energy And Protein In Culinary Education Study Program Students At Semarang State University Hanapi, Roy; Fathonah, Siti
Food Science and Culinary Education Journal Vol 12 No 1 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i1.65802

Abstract

Abstract The research objectives were 1) to determine the level of nutritional literacy in college students 2) to determine energy adequacy in college students 3) to determine protein adequacy in college students 4) to determine the effect of nutritional literacy on energy adequacy 5) to determine the effect of nutritional literacy on protein adequacy. This research was a survey research and a cross-sectional research design with research subjects being students of the Culinary Education Study Program, Semarang State University. Sampling used a saturated sampling technique in which all members of the population in this study were used as samples. The sample in this study was 81 students of the Culinary Education Study Program, Semarang State University, Class of 2021. Nutritional literacy is measured by The Nutrition Literacy Assessment Instrument (NLit). Energy and protein adequacy was measured using a food recall instrument for two days. Data analysis used percentage descriptive analysis for objectives 1-3 and simple linear regression for objectives 4-5. The results showed that the level of nutritional literacy on average was in the less category with a percentage of 63.4%. Energy adequacy shows an average value in the category of moderate level deficit with a percentage of 73%. Protein adequacy shows an average value in the mild deficit category with a percentage of 87.6%. The results of simple linear regression analysis showed that there was no significant effect between nutritional literacy and energy adequacy (p = 0.698) and there was no significant effect between nutritional literacy and protein adequacy (p = 0.812). These results indicate that students' understanding of nutritional literacy has not been able to fulfill proper nutritional adequacy. Keywords: Nutritional literacy, energy adequacy, protein adequacy
Evaluation of the Implementation of Healthy Food Provision for Early Childhood at Muslimat Nu Puton Kindergarten in Pekalongan Amin, Moh. Hikam Istifaul; Wahyuningsih, Wahyuningsih; Fathonah, Siti; Sugeng, Bambang
Food Science and Culinary Education Journal Vol 12 No 1 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i1.67236

Abstract

Early Childhood Education in addition to providing educational services as well in the form of early childhood nutritional health services implemented through provision of a healthy and nutritionally balanced diet to help growth and support physical and spiritual development, as well as to help develop the potential for spiritual, intellectual, emotional and social intelligence in early childhood through the Provision of Healthy Food. The aims of this study were 1) to find out the mechanism for implementing healthy food at the Muslimat NU Puton Kindergarten in Pekalongan. 2) To find out the criteria for providing healthy food at the Muslimat NU Puton Kindergarten in Pekalongan. 3) To find out the extent of achievement in implementing healthy food at the Muslimat NU Puton Kindergarten in Pekalongan. The method used in this research is descriptive qualitative. Data collection techniques using interview techniques, observation, and documentation. The results showed that 1) The implementation of healthy food for young children in Muslimat Kindergarten NU Puton Pekalongan is given once a week which is held every Thursday at 10.00 WIB for lunch for children after carrying out learning and playing activities, the menu given every week is different Different, namely in the form of healthy snacks/snacks and main meals so that children don't get bored of receiving healthy food at school. 2) The criteria for providing healthy food to children at the Muslimat NU Puton Pekalongan Kindergarten have not been fully implemented in accordance with the existing criteria, the criteria that have not been implemented are that in the process of making food for cooks they have not used personal protective equipment (PPE) and the food ingredients used have not been fully using local ingredients. 3) The achievement of implementing healthy food at the Muslimat NU Puton Kindergarten in Pekalongan seen from the aspect of increasing children's development according to their age stages, increasing children's weight and height, as well as parental involvement in parenting activities can be said to be successful.
The Difference in Green Bean Flour Substitution on Organoleptic Quality, Preference, and Protein Content in Semprong Cake Natalia, Yohana Margareta; Suryatna, Bambang Sugeng
Food Science and Culinary Education Journal Vol 12 No 1 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i1.70931

Abstract

Abstract : Semprong cake is a traditional Indonesian cake made from rice flour, coconut milk, eggs, sugar, salt, margarine and vanilla with processing techniques baked using a semprong mold and then rolled to resemble an egg roll, triangular, flat like a fan and rectangular. Various kinds of semprong cakes can easily be obtained in modern markets and traditional markets. The characteristics of a semprong cake, namely crunchy, sweet and savory, make many people like semprong cakes. Semprong cake has experienced diversification of flavors, but not much has been developed in the diversification of the basic ingredients of semprong cake. In this study, researchers used green beans as a substitute for mung bean flour in making semprong cakes so that they could produce healthy and nutritious traditional snacks. The substitution material for semprong cake in this study was mung bean flour with different compositions, namely 0%, 40%, 50%, and 60%. The reason underlying the researchers chose mung beans as a substitute for mung bean flour for making semprong cakes was in terms of the availability of mung bean raw materials, which are ingredients that are easy to find in the market, have complete nutritional content, have good benefits for health and are liked by the community. Research objectives: (1) To find out the differences in the use of mung bean flour substitute ingredients 0%, 40%, 50%, 60% on the organoletic quality of semprong cakes in terms of color, texture, aroma, and taste, (2) To find out the level of public preference on green bean flour substitute semprong cake 0%, 40%, 50%, 60% in terms of color, aroma, texture, and taste, (3) To determine the nutritional content of green bean flour substitution semprong cake protein 0%, 40%, 50 %, 60%. Keywords: Semprong Cake, Mung Bean Flour Substitution, Organoleptic Quality Abstrak : Kue semprong adalah kue tradisional Indonesia yang terbuat dari tepung beras, santan, telur, gula, garam, margarine dan vanili dengan teknik pengolahan di panggang menggunakan cetakan semprong kemudian digulung menyerupai egg roll, segitiga, pipih seperti kipas dan persegi panjang. Beraneka ragam kue semprong dengan mudah dapat diperoleh di pasar modern maupun pasar tradisional. Karakteristik dari kue semprong yaitu renyah, manis dan gurih membuat banyak masyarakat menyukai kue semprong. Kue semprong telah mengalami diversifikasi varian rasa namun belum banyak berkembang diversifikasi bahan dasar kue semprong. Pada penelitian ini peneliti memanfaatkan kacang hijau sebagai bahan substitusi tepung kacang hijau pada pembuatan kue semprong sehingga dapat menghasilkan kudapan tradisional yang sehat dan bergizi. Bahan substitusi kue semprong pada penelitian ini adalah substitusi tepung kacang hijau dengan komposisi berbeda yaitu 0%, 40%, 50%, dan 60%. Alasan yang mendasari peneliti memilih kacang hijau sebagai bahan substitusi tepung kacang hijau pembuatan kue semprong yaitu ditinjau dari ketersediaan bahan baku kacang hijau yaitu bahan mudah ditemukan dipasaran, kandungan gizi yang lengkap, memiliki manfaat yang baik bagi kesehatan dan di sukai masyarakat. Tujuan penelitian : (1) Untuk mengetahui perbedaan penggunaan bahan substitusi tepung kacang hijau 0%, 40%, 50%, 60% terhadap kualitas organoletik kue semprong dari segi warna, tekstur, aroma, dan rasa, (2) Untuk mengetahui tingkat kesukaan masyarakat terhadap kue semprong substitusi tepung kacang hijau 0%, 40%, 50%, 60% dari segi warna, aroma, tekstur, dan rasa, (3) Untuk mengetahui kandungan gizi protein kue semprong substitusi tepung kacang hijau 0%, 40%, 50%, 60%. Kata kunci : Kue Semprong, Substitusi Tepung Kacang Hijau, Kualitas Organoleptik

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