Jurnal Sains Boga最新文献

Development of Wondershare Filmora Food Photography Learning Media in Culinary Arts Course at Medan State University 在棉兰国立大学烹饪艺术课程中开发 Wondershare Filmora 食品摄影学习媒体

Jurnal Sains Boga Pub Date : 2023-11-30 DOI: 10.21009/jsb.006.2.02

Yarisya Ferika Icha, Esi Emilia, Fatma Tresno Ingtyas, Ana Rahmi, Cucu Cahyana, Rachmat Mulyana

{"title":"Development of Wondershare Filmora Food Photography Learning Media in Culinary Arts Course at Medan State University","authors":"Yarisya Ferika Icha, Esi Emilia, Fatma Tresno Ingtyas, Ana Rahmi, Cucu Cahyana, Rachmat Mulyana","doi":"10.21009/jsb.006.2.02","DOIUrl":"https://doi.org/10.21009/jsb.006.2.02","url":null,"abstract":"This research aims to: (1) Produce Wondershare Filmora-based learning media in Culinary Arts Subject; (2) Test the feasibility of Wondershare Filmora-based learning media in Culinary Arts Subject according to material experts and media experts. The research location was conducted at the Culinary Education Study Program at Medan State University. The research time was November 2022 - January 2023. This research uses the ADDIE development model which is limited to 3 steps, namely (1) Analysis (needs analysis); (2) Design (making storyboards and making learning media); (3) Development (validation by material experts and media experts). The research subjects consisted of one material expert, one media expert, and 30 students of the Cosmetology Education Study Program. The data collection technique used a questionnaire to capture material quality data and media quality data. The data analysis technique was descriptive. Based on the results of this study, the results of the analysis of the needs of lecturers and students that all lecturers and students need Wondershare Filmora learning media, each score ≥ 50 percent. This media can be disseminated and implemented in the Culinary Arts course. The results of the material expert validation obtained a feasibility of 95.38 percent with the criteria \"Very Feasible\", and the results of the media expert validation obtained a feasibility of 94.12 percent with the criteria \"Very Feasible\" so that Wondershare Filmora media learning in the Culinary Arts course Food Photography material is included in the \"Very Feasible\" category with an average value of 94.75 percent. The results of student assessment of student response trials of Wondershare FIlmora learning in Culinary Arts courses Food Photography material are very high with a score of 4.63.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"434 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139204327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect Of Local Flour Based Yudane On The Quality Of Shokupan Bread 以本地面粉为基础的 "玉丹 "对 Shokupan 面包质量的影响

Jurnal Sains Boga Pub Date : 2023-11-30 DOI: 10.21009/jsb.006.2.05

Sholahuddin Al Ayyubi, Cucu Cahyana, Ari Fadiati

{"title":"The Effect Of Local Flour Based Yudane On The Quality Of Shokupan Bread","authors":"Sholahuddin Al Ayyubi, Cucu Cahyana, Ari Fadiati","doi":"10.21009/jsb.006.2.05","DOIUrl":"https://doi.org/10.21009/jsb.006.2.05","url":null,"abstract":"This research aims to analyze the quality of shokupan bread using yudane with local ingredients including rice flour, glutinous rice flour, and mocaf flour. The research was conducted at the Pastry & Bakery Laboratory, Department of Culinary Education, Faculty of Engineering, Jakarta State University. The method used in this research was an experiment, analyzing the quality of shokupan bread with a 20% local yudane. The quality testing was performed by 5 trained panelists using a hedonic quality scale, including external factors such as volume, shape symmetry, uniformity of baking, and crust characteristics, as well as internal factors such as pores, crumb color, texture, aroma, taste, and chewing quality. The research results showed that among the external factors, the shokupan bread variant with mocaf-based yudane obtained the highest score in terms of volume with a value of 3.8. Meanwhile, in terms of crust color, the shokupan bread variant with glutinous rice flour-based yudane received the highest rating with a value of 3.8. On the aspect of shape symmetry, the shokupan bread variant with rice flour-based yudane obtained the highest score of 3.2. In terms of internal factors, the shokupan bread variant with glutinous rice flour-based yudane showed the highest ratings in terms of pores (3.4), crumb color (3.4), texture (3.4), taste (3.4), and chewing quality (4.0). However, the aspect of aroma received the highest rating in the shokupan bread variant with mocaf-based yudane with an average value of 3.2. In conclusion, based on the research results, shokupan bread made with glutinous rice flour-based yudane produced the best quality bread.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"18 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139205754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Acceptability of Korean Fish Cake Made from Patin Fish 用八丁鱼制作的韩国鱼糕的可接受性

Jurnal Sains Boga Pub Date : 2023-11-30 DOI: 10.21009/jsb.006.2.01

Yolanda Siti Hajar, Ai Mahmudatussa’adah, Rita Patriasih

{"title":"Acceptability of Korean Fish Cake Made from Patin Fish","authors":"Yolanda Siti Hajar, Ai Mahmudatussa’adah, Rita Patriasih","doi":"10.21009/jsb.006.2.01","DOIUrl":"https://doi.org/10.21009/jsb.006.2.01","url":null,"abstract":"Catfish is one of the many fish species cultivated in Indonesia so that the number increases rapidly every year, but this is not in line with the diversity of processed catfish products. One way to increase the diversity of processed catfish is by diversifying the product into Korean fish cake. This study aims to develop a formula and determine the acceptability of Korean fish cake made from catfish. This research was conducted by experimental method. Based on the results of the recipe analysis, the starting recipe was produced which was then tested 3 times. From the QDA test conducted by 3 expert panelists, the best sample was chosen, namely KFCIP 3 with a composition of catfish 29.9%, squid 29.9%, shrimp 14.9%, wheat flour 3.7%, potato starch 5, 3%, garlic 3.2%, onion 4.3%, egg white, 4.3%, salt 1.9%, sugar 2.2% and white pepper 0.4%. Furthermore, organoleptic tests were carried out to determine the acceptability of 30 untrained panelists. From the results of the research and analysis carried out, it shows that the composition of taste, aroma, color, texture has acceptance with the \"very favorable\" category. Overall, Korean catfish fish cake has an acceptance category of \"very liked\". This research also produced a Korean fish cake formulation made from catfish which was positively received by consumers.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"24 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139205814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of The Use Of Canva Learning Media in The Food and Beverage Sanitation Course in The Public Health Study Program, Prima Nusantara University Bukittinggi 分析 Canva 学习媒体在武吉丁再也 Prima Nusantara 大学公共卫生学习课程中食品和饮料卫生课程中的应用

Jurnal Sains Boga Pub Date : 2023-11-30 DOI: 10.21009/jsb.006.2.04

Erian Fatria

{"title":"Analysis of The Use Of Canva Learning Media in The Food and Beverage Sanitation Course in The Public Health Study Program, Prima Nusantara University Bukittinggi","authors":"Erian Fatria","doi":"10.21009/jsb.006.2.04","DOIUrl":"https://doi.org/10.21009/jsb.006.2.04","url":null,"abstract":"Based on data from the Ministry of Health, there were 4,792 cases of food poisoning in October 2023. The biggest source of mass poisoning was home cooking which accounted for 53% of cases. Household cooking is the cause of poisoning due to lack of attention to hygiene and sanitation when cooking. Therefore, it is very urgent to carry out the process of providing knowledge to students regarding food hygiene and sanitation by utilizing innovative learning media, with the hope of achieving the 3rd SDGs, namely increasing the level of health and welfare of the community. The aim of the research is to obtain information regarding the effectiveness of using Canva media in food and beverage sanitation lectures. This research was carried out at Prima Nusantara University Bukittinggi in September 2023 - November 2023. This research method was a quantitative method with a descriptive approach, involving 45 public health students, specializing in environmental health who were selected through purposive sampling. The research results show that the use of the Canva application in food and beverage sanitation lectures brings many benefits to students, not only the skills needed in the 21st century, but also creativity and imagination. Of course, in its use it requires assistance from lecturers or experts in the field. The conclusion obtained is that the Canva learning media is effective for use in food and beverage sanitation courses. Therefore, it is hoped that all lecturers and students at universities can take advantage of innovative learning media based on technology and artificial intelligence used in lectures so that they feel interesting and not monotonous.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139200114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of Consumer Acceptability of Chicken Nugget and Oyster Mushroom Nugget Processed with Premix Nugget Flour 比较消费者对使用预混合鸡块粉加工的鸡块和杏鲍菇块的接受程度

Jurnal Sains Boga Pub Date : 2023-11-30 DOI: 10.21009/jsb.006.2.03

Shabrina Finri Gustamiagi, Mahdiyah, Nur Riska

引用次数: 0

Comparison of Chemical, Physical and Sensory Properties of Cookies Made from Shellfish Flour 贝类面粉饼干的化学、物理和感官性能比较

Jurnal Sains Boga Pub Date : 2023-01-25 DOI: 10.21009//jsb.005.2.01

Finda Evita Marviana, Robiul Tsania, Fatwa Dewangga Saud, Iffah Muflihati, Sari Suhendriani, Rizky Muliani Dwi Ujianti

{"title":"Comparison of Chemical, Physical and Sensory Properties of Cookies Made from Shellfish Flour","authors":"Finda Evita Marviana, Robiul Tsania, Fatwa Dewangga Saud, Iffah Muflihati, Sari Suhendriani, Rizky Muliani Dwi Ujianti","doi":"10.21009//jsb.005.2.01","DOIUrl":"https://doi.org/10.21009//jsb.005.2.01","url":null,"abstract":"Abstract \u0000Cookies are a processed food product that has a small shape, crunchy texture and has a long shelf life. The limited mineral content in cookies makes cookies must be added to an ingredient that can increase minerals, namely clam shells. The high content of calcium in clam shells can be used as an option in making cookies. This study aims to determine the chemical, physical and sensory properties of cookies added with different types of shellfish flour. The experimental design used was a completely randomized design (CRD) with treatment of 3 different types of clam shell flour, namely batik clam shell flour, blood clam shell flour, and green mussel shell flour. The test results showed that the control cookies were not significantly different from cookies with the addition of batik clam shell flour, cookies with the addition of blood clam shell flour, and cookies with the addition of green mussel shell flour. While cookies with the addition of batik clam shell flour were significantly different from cookies with the addition of blood clam shell flour and cookies with the addition of green mussel shell flour. The addition of clam shell flour had a significant effect on the ash content of cookies. The addition of clam shell flour causes the color of the cookies to be darker. Descriptive organoleptic testing of cookies with the addition of clam shell flour did not have a significant effect on control cookies. Hedonic organoleptic testing of cookies with the addition of clam shell flour did not have a significant effect on the color, taste, aroma, and texture of cookie. \u0000Keywords: cookies, batik clam shell flour, blood clam shell flour, green mussel shell flour","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131011881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Substitusi Jagung (Zea Mays L.) Dalam Pembuatan Bakpao Sebagai Pangan Fungsional 玉米替换(Zea Mays L)使面包作为一种功能性食品

Jurnal Sains Boga Pub Date : 2023-01-25 DOI: 10.21009//jsb.005.2.02

Cahya Chita, Ani Nuraeni, Yulia Kurnia Ningsih, Endah Ayu Andari, Annisa Rizkiriani, Vieta Annisa Nurhidayati, Della Modesty

引用次数: 0

Comparances in Quality of Chocolate Mousse Using Chocolate Compound with Chocolate Couverture 复合巧克力慕斯与混合巧克力慕斯的质量比较

Jurnal Sains Boga Pub Date : 2023-01-25 DOI: 10.21009//jsb.005.2.05

Fika Yulianti Fasha, Rusilanti, Guspri Devi Artanti

{"title":"Comparances in Quality of Chocolate Mousse Using Chocolate Compound with Chocolate Couverture","authors":"Fika Yulianti Fasha, Rusilanti, Guspri Devi Artanti","doi":"10.21009//jsb.005.2.05","DOIUrl":"https://doi.org/10.21009//jsb.005.2.05","url":null,"abstract":"Abstract \u0000The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engineering, Universitas Negeri Jakarta from December 2019 to January 2022. This study used the experimental research method. U Mann Whitney test results show that there are significant differences in the sensory quality aspects with a significance level of α = 0.05.The analysis results show that the higher average scores between the two kinds of chocolate are as follows: in the color aspect was 3.4 for couverture chocolate (dark brown category), in the aroma aspect was 4.2 for couverture chocolate (somewhat strong chocolate aroma category), in the taste (sweetness) aspect was 4.5 for compound (sweet category), in the taste (chocolate flavor) aspect was 4.76 for couverture chocolate (rich chocolate flavor category), and in the texture aspect was 4.5 for compound chocolate (soft texture category). It is concluded that there are significant differences in color, aroma, taste (sweetness), and taste (chocolate flavor) aspects of sensory quality and no significant difference in the texture aspect. \u0000Keyword : Chocolate Mousse, Compound Chocolate, Couverture Chocolate, Sensory Quality","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"8 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132436736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Perbandingan Kacang Merah dan Tepung Tapioka dalam Pembuatan Keripik Tempe Kacang Merah (Phaseolus Vulgaris L.) terhadap Daya Terima Konsumen dan Sifat 红豆和木薯粉在制造红豆片(fseolus Vulgaris)的过程中对消费者的购买力和性能的影响

Jurnal Sains Boga Pub Date : 2023-01-25 DOI: 10.21009//jsb.005.2.03

Pedro Reynald Ananta, I. G. A. N. Singamurni, Ridawati

{"title":"Pengaruh Perbandingan Kacang Merah dan Tepung Tapioka dalam Pembuatan Keripik Tempe Kacang Merah (Phaseolus Vulgaris L.) terhadap Daya Terima Konsumen dan Sifat","authors":"Pedro Reynald Ananta, I. G. A. N. Singamurni, Ridawati","doi":"10.21009//jsb.005.2.03","DOIUrl":"https://doi.org/10.21009//jsb.005.2.03","url":null,"abstract":"Abstract \u0000 \u0000Red bean (Phaseolus vulgaris L.) is a cowpea of the Fabaceae family which has the same potential and properties as soybeans to be processed into tempeh chips. Tempe chips are processed tempeh with tapioca starch as a mixing ingredient during fermentation for 36 hours at a temperature of 25-30 ℃ then thinly sliced 1.5 cm thick and fried in palm oil at 180 ℃ using the deep frying method. This study aims to see how much consumer acceptance is in terms of color, bean density, shape, aroma, crispness and taste and the physical properties of red bean tempeh chips which include thickness, diameter and swelling power with three ratios of red beans and tapioca starch of (1 :1, 1:1/2 and 1:1/3). Red bean tempeh chips with a ratio of red beans and tapioca starch of 1:1/2 gave the best consumer acceptance rating compared to other comparisons with an average value of 4.6 and physical characteristics of red bean tempeh chips with a ratio of red beans and tapioca starch of 1 :1 is the best compared to other comparisons with an average swelling value of 41.766 and an average diameter swelling value of 0.0308. \u0000 \u0000Keywords: Kidney beans, tempeh chips, consumer acceptability, physical properties.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132073444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analisis Kualitas Selai Organik Dari Buah Mengkudu Sebagai Produk Bisnis Skala Rumahan 对水果的有机果酱质量的分析被认为是家庭规模的商业产品

Jurnal Sains Boga Pub Date : 2023-01-25 DOI: 10.21009//jsb.005.2.04

Tania Adila, Novsa Fakhira

{"title":"Analisis Kualitas Selai Organik Dari Buah Mengkudu Sebagai Produk Bisnis Skala Rumahan","authors":"Tania Adila, Novsa Fakhira","doi":"10.21009//jsb.005.2.04","DOIUrl":"https://doi.org/10.21009//jsb.005.2.04","url":null,"abstract":"Abstract \u0000Noni is one of the most abundant fruits in Indonesia. Noni trees that bear fruit every season need to be further processed to reduce the amount of fruit wasted. In addition, the fruit contains many health benefits so it would be very good if used as food. One of the efforts to use noni can be done by creating a product in the form of organic jam. This study aims to determine the quality of noni fruit jam using the same level of maturity in terms of taste, color, texture and aroma. The data collection method used in this research is the organoleptic test method, documentation and questionnaires. This quantitative and qualitative research was also obtained from the power of the assessment test instrument. The respondents in this study amounted to 70 people consisting of the community around the research site (North Bogor) including IPB students, school students, motorcycle drivers and housewives. The results of the research based on organoleptic tests showed that organic noni jam products were acceptable in the market with a taste score of 275 (tasty), texture 240 (chewy), aroma 195 (quite delicious), and color 188 (quite attractive) \u0000Keywords: business product, noni fruit, organic jam","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121855538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0