Learning media is one of the most important things in the learning process, so innovation is needed so that the media can overcome problems that exist in schools. This study focuses on the development of interactive learning multimedia assisted by lectora inspire on the sub-element of food safety for students of SMK Kuliner Phase E. The purpose of this study was to determine the feasibility of interactive learning multimedia assisted by lectora inspire software based on media expert tests, material expert tests and student responses. This research method uses R&D with the ADDIE development model, the process used through four stages, namely analysis, design, development and implementation. The data collection instruments used are material expert validation sheets, media expert validation sheets, and student response questionnaires. The data analysis technique used is quantitative descriptive analysis using a Likert scale. The results of this study show the percentage of material expert eligibility of 92%, media expert validation of 90% and student responses of 83% with very feasible criteria. Thus, interactive learning multimedia assisted by lectora inspire on the sub-element of food safety for students of SMK Kuliner Phase E that has been developed is feasible for use in learning

Hypertension is a condition when systolic blood pressure >140 mmHg or diastolic >90 mmHg. Soy milk and carrot pudding is expected to be able to meet the needs of snacks tp prevent the hypertension. The research aims to determine the effect of soy milk substitution, addition of carrots and interaction of the two factors (soy milk substitution and carrot addition) on the acceptability of pudding, also know the fat, potassium, sodium and isoflavone content in the best formula. The research used a pure experimental method with 6 treatments, namely soy milk substitution (70% and 80%) and carrot addition (60%, 70% and 80%), which were tested on 50 untrained panelists. Data were analyzed statistically using the Two Way Anova test and the Duncan test. The results of the research showed that the substitution of soy milk had an effect on the color, flavour and taste of the pudding, the addition of carrots had an effect on the color and taste of the pudding and there was no interaction effect between the two factors on the color, flavor, taste or texture of the pudding. The best pudding product was found in the S2W3 formula (80% soy milk substitution and 80% carrot addition) which contains 1.36% fat, 28.11 mg potassium, 34 mg sodium and 21.8 mg isoflavones per 100 grams of ingredients.

Onde-onde ketawa cookies with substitution of rice flour and addition of carrot puree is one of the innovations in making dry cakes made from wheat flour with substitution of rice flour and addition of carrot puree. The aim of this research is to find out; 1) the effect of the interaction between the substitution of rice flour and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 2) the effect of rice flour substitution and the addition of carrot puree on the level of liking for onde-onde ketawa cake; 3) the effect of adding carrot puree on the level of liking for onde-onde ketawa cake; 4) the composition of the onde-onde ketawa cake with the substitution of rice flour with the addition of carrot puree is the most preferred. The research method used is an experimental type of research with the substitution of 10%, 20% and 30% rice flour and the addition of 5% and 10% carrot puree. The liking test was carried out on 50 untrained panelists using a questionnaire as a research instrument. The data obtained was then analyzed using the double ANOVA test and the Duncan test as further tests. The results of this research show that; 1) The interaction between the substitution of rice flour and the addition of carrot puree has a significant influence on the level of liking for onde-onde ketawa cakes. 2) vi Substitution of rice flour has an effect on the level of liking for onde-onde ketawa cakes; 3) The addition of carrot puree has an effect on the level of liking of onde-onde ketawa cake. 4) Substitution of 10% rice flour and addition of 10% carrot puree produces the most preferred characteristics of onde-onde ketawa cake.

Penelitian ini bertujuan untuk mengetahui: 1)  hasil pengembangan e-modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 2) kelayakan e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik, 3) respon siswa terhadap e-Modul berbasis Glideapps pada materi hidangan penutup di SMK Dharma Wanita Gresik.  Penelitian ini merupakan jenis penelitian research and Development (R&D) dengan model pengembangan 4-D (Define, Design, Develop, dan Disseminate). Hasil prototype e-modul hidangan penutup berbasis Glideapps diuji kelayakannya dari aspek materi dan media  oleh  masing-masing 2 validator ahli materi dan ahli media. Data kelayakan e-modul dan respon siswa dikumpulkan dengan teknik kuisoner secara offline menggunakan angket terbuka berskala likert rentangan 1-5. Adapun subjek penelitian adalah siswa kelas XI Jasa Boga SMK Dharma Wanita Gresik. Teknik analisis data dilakukan secara deskriptif kuantitatif dengan persentase. Hasil penelitian menunjukkan: 1) hasil e-modul diunduh secara online melalui link mencakup materi hidangan penutup, 2) kelayakan aspek materi e-modul mencapai 92% dengan kategori sangat layak, sedangkan kelayakan aspek media mencapai 84% dengan kategori sangat layak, 3) respon siswa terhadap uji coba e-modul mencapai 89% dengan kategori sangat layak. Dengan demikian e-Modul berbasis Glideapps sangat layak digunakan dalam pembelajaran.