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Menampilkan 1–3 dari 3 artikel
The Implementation of Active and Creative Learning Methods at Al-Ikhlas TPA in Kemuning District, Palembang City
Farlina, Yuni
; Putri Aprilia Sari
; Annisa Rahmadini
; Ananda Putri
; A’yuni Syaska
; Rina Febriana
Al Yazidiy : Jurnal Sosial Humaniora dan Pendidikan
Vol 8
, No 1
(2026)
This study aims to determine the implementation of active and creative learning methods at TPA Al-Ikhlas, Kemuning District, Palembang City, and their impact on students' activeness. This research used a qualitative method with a field research approach. The subjects were 31 students consisting of 14 males and 17 females. Data were collected through observation, interviews, and documentation. The results showed that active and creative learning methods were implemented through Qur'an reading ass...
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Efektivitas Media Video Tutorial Pembuatan Platted Brioche terhadap Peningkatan Pengetahuan Mahasiswa Pendidikan Tata Boga Universitas Negeri Jakarta
Dinda Puspita Sari
; Rina Febriana
; I Gusti Ayu Ngurah
Jurnal Mahasiswa Kreatif
Vol 3
, No 1
(2024)
This study aims to measure the effectiveness of video tutorial media on making platted brioche in improving the knowledge of Culinary Education Study Program at Jakarta State University. The research method used is pre-experimental with a One Group Pretest-Posttest design. The sample consists of 28 Culinary Education Study Program at Jakarta State University who are taking the Bread Processing course in the 121st semester of the 2024/2025 academic year. Based on the research results, the pre-tes...
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Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle
Siti Rahmadina Izzati
; I Gusti Ayu Ngurah
; Rina Febriana
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to determine the physical and organoleptic quality with the treatment of adding 10%, 20%, and 30% pumpkin puree. The research started from August 2023 to January 2024 in the Food Processing Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. This study uses an experimental method. The samples in this study are waffles with the addition of 10%, 20%, and 30% pumpkin puree. The data collection in this study uses a hedonic quality test...
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