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Menampilkan 1–10 dari 13 artikel
Pengembangan Bahan Ajar Elektronik Personal Hygiene Berbasis Heyzine untuk Siswa SMK Kuliner Fase E
Yuliana Dwi Pratiwi
; Sri Handajani
; Niken Purwidian
; Andika Kuncoro Widagdo
RISOMA : Jurnal Riset Sosial Humaniora dan Pendidikan
Vol 2
, No 6
(2024)
This study aims to determine: 1) the results of developing Heyzine-based teaching materials on personal hygiene; 2) the suitability of the materials and media; and 3) student responses to Heyzine-based teaching materials. This research follows the ADDIE method, which is conducted until the development stage (stage 3). The validation of Heyzine-based teaching materials involved two material experts and two media experts. The research encompasses Heyzine-based teaching materials and student respon...
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Pembuatan Otak Otak Ikan Berbahan Dasar Ikan Cakalang dan Jamur Kuping
Adesca Happy Yonafee
; Niken Purwidiani
; Any Sutiadiningsih
; Sri Handajani
Jurnal Ilmu Sosial, Bahasa dan Pendidikan
Vol 4
, No 4
(2024)
This research is an experiment in making otak-otak cakalang and ear mushroom as a product innovation. This researcher aims to determine; 1) the results of sensory quality including color, aroma, density, taste, and liking; 2) the content of water content, protein, fat, ash and fiber. This research is an experimental research with a factor pattern of comparison of the amount of ear mushrooms and skipjack with 3 treatments, namely (1:5), (1:3), (1:2) with sensory quality assessment by 5 trained pa...
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Pengembangan Multimedia Pembelajaran Interaktif Berbantuan Software Lectora Inspire pada Sub Elemen Keamanan Pangan Bagi Siswa SMK Kuliner Fase E
Siti Raudah
; Asrul Bahar
; Sri Handajani
; Any Sutiadiningsih
Jurnal Motivasi Pendidikan dan Bahasa
Vol 2
, No 4
(2024)
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, mater...
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Pembuatan Patty Vegan Berbahan Dasar Tempe dan Sayuran dengan Penambahan Isolat Soy Protein (ISP)
Shafiyyatul Rahil
; Any Sutiadiningsih
; Sri Handajani
; Niken Purwidiani
Jurnal Inovasi Pendidikan
Vol 1
, No 4
(2024)
This study developed an innovative vegan patty product with a combination of vegetable protein, cauliflower, and soy protein isolate with 3 different proportions: 25g, 35g, and 45g. Organoleptic tests are performed to evaluate the outer color, inner color, shape, aroma, taste, and texture. This study aims to determine the effect of the addition of soy protein isolate on the results so vegan patty made from tempeh and vegetables, comparing the content of making vegan patty with the nutritional co...
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Kelayakan Laboratorium Sebagai Penunjang Pembelajaran Siswa Kompetensi Keahlian Kuliner di SMK Negeri 1 Bangkalan
Rohmatin Alifia Arining
; Niken Purwidiani
; Sri Handajani
; Asrul Bahar
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to describe the feasibility of a laboratory as a support for students' learning in the Culinary Skills Competency program at SMKN 1 Bangkalan with the national education standards prepared by the Ministry of Education and Culture in 2021. From the results of research and calculations for several components, a total average of 87% for the feasibility of facilities and infrastructure stated that the laboratory at SMKN 1 Bangkalan was suitable for supporting learning and 52% for...
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Pengaruh Substitusi Tepung Mocaf dan Penambahan Puree Bunga Telang Terhadap Sifat Organoleptik Roti Kukus
Atiqo Mufidatul Khoirun Nisa’
; Lucia Tri Pangesthi
; Sri handajani
; Asrul Bahar
Jurnal Ilmu Pendidikan
Vol 1
, No 3
(2024)
Steamed bread with the substitution of mocaf flour and the addition of butterfly pea flower puree is a steamed bread made from wheat flour and substituted with mocaf flour and added with butterfly pea flower puree. This research aims to determine the effect of mocaf flour substitution and the addition of butterfly pea flower puree on the organoleptic quality of steamed bread which includes shape, color, smell, taste and texture. This type of research is a type of experimental research. The exper...
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Pengembangan Media E-Booklet Penyuluhan Gizi Pada Siswa SMP Berbasis Heyzine Flipbook
Intan Aprilia Damayanti
; Sri Handajani
; Nugrahani Astuti
; Andika Kuncoro Widagdo
JISPENDIORA: Jurnal Ilmu Sosial, Pendidikan Dan Humaniora
Vol 3
, No 2
(2024)
Lack of knowledge about nutrition causes nutritional deficiencies in adolescent growth and development, this can be overcome through nutritional education. This research aims to develop outreach media in the form of E-Booklets. This type of research uses research and development (Research and Development) with a 4D model. This research consists of four stages, namely: Define, Design, Develop, and Disseminate. This research only reached the Development stage due to time constraints. The instrumen...
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Hubungan Tingkat Pengetahuan dan Sikap dengan Praktik Personal Hygiene Penjamah Makanan di Cafe Proof.Co Mojokerto
Shavira Nursifa
; Choirul Anna Nur Afifah
; Sri Handajani
; Ita Fatkhur Romadhoni
Jurnal Inovasi Pendidikan
Vol 1
, No 3
(2024)
Personal hygiene in food handlers is the key to success in safe and healthy food processing. One of the factors that affect the personal hygiene practices of food handlers is the level of knowledge and attitude. This study aims to determine the relationship between the level of knowledge and attitudes and the practice of personal hygiene of food handlers in cafes Proof.co Mojokerto. This study is a quantitative research using a cross-sectional approach. The respondents in this study were 9 peopl...
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Pengaruh Pengetahuan Sanitasi Higiene Terhadap Perilaku Higiene Siswa Kuliner SMK Negeri 1 Lamongan
Rika Aprilia
; Asrul Bahar
; Sri Handajani
; Lilis Sulandari
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Vol 2
, No 2
(2024)
The purpose of this study was to determine the effect of sanitation hygiene knowledge on the hygiene behavior intention of culinary students in SMK. The type of research used in this study is quantitative with an evaluative descriptive approach. Descriptive evaluative research is research conducted to investigate circumstances, conditions, situations, events, activities, and others whose results will be compared with criteria and conclusions drawn. The population of this study were X and XI grad...
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Analisis Penerapan Shift Kerja Karyawan Pada Main Kitchen Best Western Papilio Hotel Surabaya
Salfa Mei Dianawati
; Lilis Sulandari
; Sri Handajani
; Niken Purwidiani
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Shift work is a system for organizing human resource activities in a particular industry with the aim that the human resources in it can work according to a predetermined schedule. Main kitchen is the main kitchen section that handles a variety of sauces, stocks, and various main courses. This study aims to analyze the application of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This research is a qualitative descriptive research. Data collection was done by fi...
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