Jurnal Sains Boga最新文献

{"title":"Pengaruh Penerapan Metode Debat Terhadap Keaktifan Peserta Didik Dalam Materi Zat Gizi Sumber Zat Pengatur Di SMKN 32 Jakarta","authors":"Siti Nurlailia, R. Febriana, Annis Kandriasari","doi":"10.21009/jsb.004.1.03","DOIUrl":"https://doi.org/10.21009/jsb.004.1.03","url":null,"abstract":"This study aims to determine the effect of the application of the debate method on the activeness of students in the nutritional content of regulatory substances at SMKN 32 Jakarta, using the Quasi-experimental method. The activeness instrument consists of five lattice indicators of the activeness observation sheet consisting of display, oral, listening, writing and mental with a total of 28 items. The sample of this research was 59 students who were selected by the purposive sampling method. From the data obtained by the experimental class with 29 respondents and the control class with 30 people, the results on visual indicators were 82.74% for activeness in the experimental class and 78.69% for the control class. In the oral indicator as much as 79.59% for activeness in the experimental class and 76.12% for the control class. On the listening indicator as much as 80.12% for activeness in the experimental class and 75.71% for the control class. The writing indicators were 77.98% for activeness in the experimental class and 71.55% for the control class. On mental indicators as much as 75.95% for activeness in the experimental class and 71.67% for the control class. Based on the results obtained, the activeness of students can be ranked according to its indicators, namely indicators of speaking, displaying, writing, listening, and mental. This study found the results of the data analysis were not normally spread, then testing with mann whitney u-test concluded that the method of debate had an effect on the activeness of students in learning the material for the source of regulatory substances.   Penelitian ini bertujuan untuk mengetahui pengaruh penerapan metode debat terhadap keaktifan peserta didik dalam materi zat gizi sumber zat pengatur di SMKN 32 Jakarta, menggunakan metode Quasi-eksperimen. Instrumen keaktifan terdiri dari lima indikator kisi-kisi lembar observasi keaktifan yang terdiri dari tampilan, lisan, mendengarkan, menulis, dan mental dengan total 28 butir. Sampel penelitian ini adalah 59 peserta didik yang dipilih dengan metode sampling bertujuan. Dari data yang diperoleh kelas eksperimen dengan jumlah responden 29 orang dan kelas kontrol dengan jumlah 30 orang, mendapatkan hasil pada indikator visual sebanyak 82,74% untuk keaktifan pada kelas eksperimen dan 78,69% untuk kelas kontrol. Pada indikator oral sebanyak 79,59% untuk keaktifan pada kelas eksperimen dan 76,12% untuk kelas kontrol. Pada indikator listening sebanyak 80,12% untuk keaktifan pada kelas eksperimen dan 75,71% untuk kelas kontrol. Pada indikator writing sebanyak 77,98% untuk keaktifan pada kelas eksperimen dan 71,55% untuk kelas kontrol. Pada indikator mental sebanyak 75,95% untuk keaktifan pada kelas eksperimen dan 71,67% untuk kelas kontrol. Berdasarkan hasil yang telah diperoleh keaktifan peserta didik dapat di peringkatkan menurut indikatornya, yaitu indikator berbicara, tampilan, menulis, mendengarkan, dan mental. Penelitian ini mendapatkan hasil analisis ","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129366934","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}

{"title":"Pengaruh Substitusi Tepung Jagung (Zea Mays L.) Pada Pembuatan Kue Semprit Terhadap Daya Terima Konsumen","authors":"Fiki Adi Saputra, Rusilanti, Mariani","doi":"10.21009/jsb.004.1.05","DOIUrl":"https://doi.org/10.21009/jsb.004.1.05","url":null,"abstract":"The objective of the research is to study the influence corn flour substitute on making semprit cookies with different percentages towards consumer acceptability. This research conducted on Pastry and Bakery Laboratory, Vocational Education in Culinary Arts, State University of Jakarta since September 2019 until August 2020. This research uses experiment method. Consumer acceptability test done by 20 not trained panelists to assess of semprit cookies covering aspects colors, flavor, tastes, and textures semprit cookies. Hypothesis test result using Friedman Test with significant level a = 0.05 continued with Tuckey’s Test show that there is influence on semprit cookies substitute with corn flour on colors aspects percentages 35%, 50%, and 65% towards consumer acceptability. The result of taste and texture aspects also shows there is influence of semprit cookies with corn flour substitute towards consumer acceptability. While in aroma aspects there is no influence of semprit cookies substitution corn flour towards consumer acceptability. Based on consumer acceptability test noted that the most preffered product on semprit cookies with corn flour substitute is semprit cookies with percentages 50%. \u0000Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung jagung pada pembuatan kue semprit dengan persentase yang berbeda terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pastry and Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak September 2019 hingga Agustus 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima konsumen dilakukan pada 20 panelis agak terlatih untuk menilai kue semprit meliputi aspek warna, rasa, aroma, dan tekstur kue semprit. Hasil pengujian hipotesis menggunakan uji Friedman dengan taraf signifikan a = 0.05 dan dilanjutkan dengan uji Tuckey menunjukkan bahwa terdapat pengaruh pada kue semprit substitusi tepung jagung pada aspek warna dengan persentase 35%, 50%, dan 65% terhadap daya terima konsumen. Hasil pada aspek rasa dan tekstur juga menunjukkan adanya pengaruh kue semprit substitusi tepung jagung terhadap daya terima konsumen. Sedangkan pada aspek aroma tidak terdapat pengaruh substitusi tepung jagung terhadap daya terima konsumen. Berdasarkan hasil uji daya terima konsumen diketahui bahwa produk yang paling disuka pada pembuatan kue semprit substitusi tepung jagung adalah kue semprit dengan substitusi tepung jagung dengan persentase 50%.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127563931","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}

{"title":"Subtitusi Kuning Telur dengan Tahu dalam Pembuatan Kue Pukis","authors":"Mohammad Syaltut Abduh Javier, Fauzan Andriandi Prasetyo","doi":"10.21009/jsb.004.1.02","DOIUrl":"https://doi.org/10.21009/jsb.004.1.02","url":null,"abstract":"This research will use the substitution knows as egg yolks because the know do not contain cholesterol. This research uses experimental methods 1 product control which is a cake which uses yellow egg Pukis 100% and 3 treatment products namely cakes using Pukis 30% Tofu, 60% Tofu, 90% Tofu. Data obtained by spreading detailed questionnaire to two groups, the first is a group of expert panelists as many as 5 people to know of the difference between the control and treatment of products product group, the panelists are not trained as many as 25 people to find out if it can be accepted by the community. The results obtained through the test anova is there is no noticeable difference in terms of texture, the taste, the smell, the color of the product control and treatment products. test your favorite product that is most preferred treatment 90% Tofu the value of 2.92, treatment 60% Tofu the value of 2.89, treatment of 30% with a value of 2.82, and control products with a value of 2.69. \u0000  \u0000Penelitian ini akan menggunakan tahu sebagai subtitusi kuning telur karena tahu tidak mengandung kolesterol. Penelitian ini menggunakan metode eksperimental 1 produk kontrol yang merupakan kue Pukis yang menggunakan kuning telur 100% dan 3 produk perlakuan yaitu kue Pukis menggunakan 30% tahu, 60% tahu, 90% tahu. Data diperoleh dengan menyebarkan kuisioner kepada 2 kelompok, yang pertama ialah kelompok panelis ahli sebanyak 5 orang untuk mengetahui adanya perbedaan antara produk kontrol dan produk perlakuan, kelompok panelis tidak terlatih sebanyak 25 orang untuk mengetahui apakah dapat diterima oleh masyarakat awam. Hasil yang diperoleh melalui uji anova adalah tidak terdapat perbedaan yang nyata dari segi tekstur, rasa, aroma, warna dari produk kontrol dan produk perlakuan. uji kesukaan produk yang paling disukai adalah perlakuan 90% tahu dengan nilai 2,92, perlakuan 60% tahu dengan nilai 2.89, perlakuan 30% dengan nilai 2.82, dan produk kontrol dengan nilai 2.69.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116749753","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}

{"title":"Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread","authors":"Septo Adi Prabowo, Guspri Devi Artanti, Efrina","doi":"10.21009/jsb.004.1.01","DOIUrl":"https://doi.org/10.21009/jsb.004.1.01","url":null,"abstract":"Abstract \u0000This study aims to study the effect of the length of the time of final fermentation (final proofing) in making Japanese Milk Bread. This research was conducted at the Cake and Bread Laboratory of the Catering Education Study Program, Jakarta State University, from February to August 2019, using the experimental method. The difference in the time of the final fermentation used is 50 minutes, 60 minutes and 70 minutes. Quality assessment is carried out by scoring tests on external and internal aspects, namely shape, skin color, skin characteristics, pores, crumb color, texture, taste, and aroma to the somewhat trained panelists namely students of Culinary Education Study Program, Jakarta State University, amounting to 45 people . Quality test results and physical analysis of Japanese Milk Bread products with differences in final fermentation time have a good value from external and internal aspects. On the external aspect, the form of Japanese Milk Bread in the final fermentation of 50 and 60 minutes is in the category of approaching to expand and the final fermentation of 70 minutes is in the assessment between expand and very expand. In the aspect of skin color Japanese Milk Bread with final fermentation of 50, 60, and 70 minutes is in the category of approaching yellowish white. In the aspect of skin color characteristics of Japanese Milk Bread with the final fermentation time of 50, 60, and 70 minutes is in the near-thin category. As for internal aspects, the pore of Japanese Milk Bread with final fermentation of 50, 60, and 70 minutes is in the near-fine evaluation aspect. In the aspect of crumbs of Japanese Milk Bread with 50, 60, and 70 minutes fermentation, the assessment is near the yellowish white. In the aspect of texture of Japanese Millk Bread with the final fermentation time of 50 and 70 minutes, the evaluation is close to soft, and the final fermentation time of 60 minutes is in the category of evaluation between soft and very soft. In the aspect of taste with a final fermentation time of 50, 60, and 70 minutes is in the category of assessment approaching the taste of milk. The evaluation category approaching the scented butter is found in the aspect of Japanese Milk bread aroma with final fermentation of 50 and 60 minutes while the final fermentation of 70 minutes is in the butter scented evaluation category. High dimensional aspect physical test at the final fermentation of 50 minutes is 5 cm; 5.5 cm for 60 minutes final fermentation and 6 cm for 70 minutes final fermentation. The final 70 minute fermentation pore aspect still has small, fine pores and has no air space in the bread. The results of the Kruskal-Wallis test at α=0.05 indicate that there is no influence on the quality of Japanese Milk Bread with the difference in final fermentation time. However, when viewed from the results of physical and physical tests, researchers recommend that Japanese Milk Bread with a final fermentation time of 70 minutes is the best ","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125646469","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}

{"title":"Pengaruh Penambahan Tepung Daun Kelor Pada Pembuatan Cupcake Terhadap Daya Terima Konsumen","authors":"Mohammad Andi Abdillah Hakim, Mutiara Dahlia, Alsuhendra","doi":"10.21009/jsb.004.1.04","DOIUrl":"https://doi.org/10.21009/jsb.004.1.04","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan tepung daun kelor pada pembuatan cupcake terhadap daya terima konsumen berdasarkan aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidkan Tata Boga Universitas Negeri Jakarta. Dengan waktu penelitian dimulai pada bulan Mei 2019 hingga Desember 2019. Metode yang digunakan adalah metode eksperimen. Sampel pada penelitian ini adalah cupcake dengan penambahan tepung daun kelor sebanyak 5%, 10%, dan 15% kemudian diujikan kepada 30 panelis agak terlatih yang menilai keseluruh aspek. Berdasarkan hasil uji hipotesis dengan menggunakan uji Friedman dan uji Tuckey pada aspek warna, rasa, dan tekstur menunjukan adanya pengaruh penambahan tepung daun kelor pada cupcake. Sedangkan pasa aspek aroma tidak terdapat pengaruh. Kesimpulan hasil penilaian organoleptik secara umum bahwa cupcake dengan penambahan tepung daun kelor yang paling disukai oleh konsumen dari aspek warna, rasa, aroma, dan tekstur terletak pada persentase penambahan 5%. \u0000 ","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124554295","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}

{"title":"M Model Pelatihan Higiene Sanitasi Bagi Penjamah Makanan","authors":"Sri Handajani Soedirham","doi":"10.21009/jsb.003.2.05","DOIUrl":"https://doi.org/10.21009/jsb.003.2.05","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui: 1) kepraktisan model pelatihan dan 2)  Keefektifan pelatihan meliputi aktifitas instruktur, aktifitas dan respon peserta pelatihan serta peningkatan pengetahuan, sikap dan praktik higiene penjamah makanan. Penelitian pengembangan ini mengacu pada model Plomp (1997) yang terdiri dari empat tahap, yaitu tahap pengkajian awal (preliminary investigation), tahap disain (design), tahap realisasi (realization), dan tahap tes, evaluasi, dan revisi (test, evaluation, and revision). Uji coba pelatihan dilaksanakan di Foodcourt Baseball Unesa Ketintang Surabaya. Hasil penelitian ini menunjukkan: 1) Evaluasi kepraktisan model diperoleh model pelatihan yang memenuhi kriteria sangat valid (4,28) dan layak digunakan, serta handout dengan kriteria baik sekali (86,19%); 2) Hasil penilaian aktifitas instruktur baik sekali dan 96% peserta pelatihan mengikuti kegiatan pelatihan dengan baik; 89% peserta pelatihan memberikan respon senang terhadap kegiatan pelatihan; Pelatihan secara signifikan efektif terhadap peningkatan pengetahuan, praktik berperilaku higienis, dan sikap  penjamah makanan.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126173813","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}

{"title":"The Effect of Cooling Techniques on The Making Of Tofu And Fish Menchi Katsu Against Consumers Acceptance","authors":"Dewo Pinta Wirantomo, Yati Setiati, Mahdiyah","doi":"10.21009/jsb.003.2.04","DOIUrl":"https://doi.org/10.21009/jsb.003.2.04","url":null,"abstract":"This research aims to determine and analyze the effect of cooling technique in the making of tofu and fish menchi katsu to the acceptence of costumers based on aspects of color, flavor, aroma, and texture. This research was conducted in the laboratory of pastry and bakery processing at the culinary education study program of State University of Jakarta. This research started from the begining of May 2019 until December 2019. The method used is using experimental method. The sample in this study were tofu and fish menchi katsu with the additional cooling technique of 30°C, 8°C and -9°C, which were then given to 30 rather skilled panelists whis assessed all of the aspects. Based on the results of hypothesis test by using friedman test and tuckey test of aspect of color, flavor, and aroma it was proven there was an effect of cooling technique in the making of tofu and fish menchi katsu. Whereas in aspect of texture that there was the only one with effect. Generally, the conclusion of the results of the result of organoleptic assessment that tofu and fish menchi katsu with the most preffered cooling technique of tofu and fish menchi katsu from the aspect of color, flavor, aroma, and texture was with freezer temperature of -9°C.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"122 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123005340","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}

{"title":"Pengaruh Substitusi Ceker Ayam Pada Pembuatan Sosis Ayam Terhadap Daya Terima Konsumen","authors":"Rozana Muthi'ah, Yati Setiati, Alsuhendra","doi":"10.21009/jsb.003.1.03","DOIUrl":"https://doi.org/10.21009/jsb.003.1.03","url":null,"abstract":"Penelitian ini dilakukan untuk menganalisis pengaruh substitusi ceker ayam pada pembuatan sosis ayamdengan presentase yang berbeda yaitu 30%, 40% dan 50% terhadap aspek warna, aroma, rasa dantekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan, Program Studi Pendidikan TataBoga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode ekperimendengan melakukan uji coba sehingga mendapatkan formula terbaik dan persentase perlakuan terbaik.Populasi pada penelitian ini adalah sosis ayam substitusi ceker ayam, sampel penelitiannya adalahpersentase substitusi ceker ayam sebanyak 30%, 40% dan 50%. Penilaian menggunakan uji hedonikkepada panelis agak terlatih sebanyak 30 orang di Program Studi Tata Boga, Fakultas Teknik,Universitas Negeri Jakarta. Hasil uji hedonik menunjukkan bahwa sosis ayam substitusi ceker ayamyang paling disukai untuk aspek warna, aroma dan tekstur adalah persentase 30% dengan nilai 4,30 ;4,17 dan 4,23 pada kategori suka, sedangkan pada aspek rasa memperoleh nilai 4,50 yang berada diantara kategori suka hingga sangat suka. Hasil uji friedman membuktikan terdapat pengaruh substitusiceker ayam pada pembuatan sosis ayam terhadap daya terima konsumen pada aspek warna dan tekstur.Hasil uji tuckey menunjukkan bahwa substitusi ceker ayam sebanyak 30% adalah yang paling disukaikonsumen, sehingga direkomendasikan untuk dikembangkan.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"794 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121614876","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}

{"title":"HUBUNGAN ANTARA KUALITAS MAKANAN DENGAN KEPUASAN PELANGGAN PENGGUNA LAYANAN PESAN ANTAR OJEK ONLINE","authors":"Dita Veni Lufiana, R. Febriana, Suci Rahayu","doi":"10.21009/jsb.002.1.02","DOIUrl":"https://doi.org/10.21009/jsb.002.1.02","url":null,"abstract":"HUBUNGAN ANTARA KUALITAS MAKANAN DENGAN KEPUASAN PELANGGAN PENGGUNA LAYANAN PESAN ANTAR OJEK ONLINE (STUDI KASUS DI KANTIN BUNDA, KARAWANG) \u0000  \u0000ABSTRAK \u0000  \u0000Penelitian ini bertujuan untuk mengetahui hubungan antara kualitas makanan dengan kepuasan pelanggan pengguna layanan ojek online. Jenis penelitian ini adalah penelitian survey  untuk mencari hubungan kausal antara variabe melalui pengujian hipotesis. Penelitian ini dilakukan dengan jumlah responden sebanyak 67 orang pelanggan yang melakukan pembelian lebih dari 3 kali di Kantin Bunda Karawang. Penganmilan sampel menggunakan teknik sampel randoom dengan menyebarkan kuesioner menggunakan google ddocs. Metode analisis data yang digunakan dalam penelitian ini adalah menggunakan uji korelasi, sedangkan untuk menguji hipotesis menggunakan uji korelasi spearman. Berdasarkan penelitian taraf kesalahan yang digunakan adalah 0,05. Hasil model analisis korelasi menunjukan terdapat huungan antara kualitas makanan dengan kepuasan pelanggan pengguna layanan pesan antar ojek online dengan nilai rho hitung 0,57 lebih besar dari rho tabel 0,20. Berdasarkan hasil perhitungan karena rho hitung lebih besar dari rho tabel maka dapat disimpulkan bahwa terdapat hubungan antara kualitas makanan dengan kepuasan pelanggan pengguna layanan pean antar ojek online. \u0000  \u0000Kata kunci : Kualitas Makanan, Kepuasan Pelanggan, Layanan Pesan Antar Online \u0000  \u0000  \u0000RELATIONSHIP BETWEEN FOOD QUALITY AND CUSTOMER SATISFACTION ON ONLINE OJEK MESSAGE SERVICE (CASE STUDY IN KANTIN BUNDA, KARAWANG) \u0000  \u0000ABSTRACT \u0000  \u0000This study aims to determine the relationship between food quality and customer satisfaction of users of online motorcycle taxi services. This type of research is survey research to find causal relationships between variables through hypothesis testing. This study conducted with a total of 67 respondents who made purchases more than three times at the Kunda Bunda Karawang. Sampling using the Random sample technique by distributing questionnaires using Google Docs. Data analysis method used in this study is to use a correlation test, while to test the hypothesis using the Spearman correlation test. Based on the research the error level used was 0.05. The results of the correlation analysis model show that there is a relationship between the quality of food and customer satisfaction of users of messaging services between online motorbike taxi drivers with assisted rho values ​​of 0.57 higher than rho table 0.20. Based on the results of the calculation because rho counts are more significant than rho table, it can be concluded that there is a relationship between food quality and customer satisfaction among service users among online motorbikes. \u0000  \u0000Keywords: Food Quality, Customer Satisfaction, Online Delivery Service \u0000 ","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130106577","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}

{"title":"Pengaruh Penggunaan Ragi Alami Sourdough Dengan Penambahan Kentang Pada Pembuatan Roti Soft Roll Terhadap Kualitas Mutu Sensoris","authors":"Annisa Nurul Ramadhani, Ari Fadiati, Sachriani","doi":"10.21009/jsb.003.1.05","DOIUrl":"https://doi.org/10.21009/jsb.003.1.05","url":null,"abstract":"Penelitan ini bertujuan untuk mempelajari pengaruh penggunaan ragi alami sourdough dengan penambahan kentang dengan persentase yang berbeda terhadap kualitas mutu sensoris roti soft roll. Penelitian di lakukan di Laboratorium Pastry and Bakery , Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak Agustus 2018 hingga Januari 2020. Penelitian ini menggunakan metode eksperimen. Uji kualitas dilakukan pada 45 panelis agak terlatih meliputi faktor eksternal yang mencakup aspek volume, warna kerak, rata pembakaran, kerak roti, karakter kulit dan faktor internal yang mencakup aspek pori, aroma, warna remah, rasa, tekstur jaringan dan kualitas pengunyahan. Hasil pengujian hipotesis menggunakan Uji Kruskall Wallis dengan taraf signifikan α = 0.05 dan dilanjutkan dengan Uji Tuckey’s menunjukan bahwa terdapat pengaruh penggunaan ragi alami sourdough dengan penambahan kentang dengan persentase 20%, 30%, dan 40% pada pembuatan roti soft roll terhadap kualitas mutu sensoris pada aspek rasa, sedangkan pada faktor eksternal dan internal lainnya tidak terdapat pengaruh penggunaan ragi alami sourdough dengan penambahan kentang. Formula yang direkomendasikan pada pembuatan roti soft roll adalah penggunaan ragi alami sourdough dengan penambahan kentang 20%. \u0000 ","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134544106","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}