Lencana: Jurnal Inovasi Ilmu Pendidikan最新文献

{"title":"Inovasi Pasta Farfalle dengan Pemanfaatan Tepung Kedelai Mocaf dan Daun Jelatang (Urtica dioica L)","authors":"Bima Muhammad Pembayun, Ita Fatkhur Romadhoni, Lilis Sulandari, Nugrahani Astuti","doi":"10.55606/lencana.v2i4.4095","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4095","url":null,"abstract":"Pasta farfalle in this study is a processed product made from pasta (wheat flour, eggs, water, oil, salt) soybean flour, mocaf and nettle leaves processed by drying and boiling techniques. Ribbon-shaped and jagged, which served as complementary foods. The purpose of this product is 1) to determine the organoleptic properties that include shape, color, aroma, taste and texture, 2) to determine the nutritional content of soy flour farfalle paste, mocaf and nettle leaves. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets scoring 1-5. The independent variables in this study are soy flour and mocaf, the dependent variables in the study are the shape, color, aroma, taste and texture, and the control variables of this study are the tools used, materials of manufacture, and manufacturing techniques. Data analysis in this study showed 1) there is no influence of color, aroma, and taste, 2) there is an influence of shape and texture of pasta products farfalle. \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"12 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141801007","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":"Proporsi Margarin-Mentega Pada Pembuatan Getuk Banava Oven","authors":"Arya Naufal Zafir, Any Sutiadiningsih, Sri Handajani, Ila Huda Puspita Dewi","doi":"10.55606/lencana.v2i4.4096","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4096","url":null,"abstract":"Getuk Banava Oven is an innovative product that is processed by mixing banana getuk and cassava getuk with margarine fat and butter and then placing it in the oven. Getuk Banava oven is made from banana, jackfruit, cassava and margarine and butter. The aim of this research is to determine the organoleptic properties of getuk banava oven including texture, color, taste and aroma and to determine the nutritional content of getuk banava oven products. This research is in the form of an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists who were assisted by an observation sheet assessing the 0-15cm line. Data analysis using One Way ANNOVA. The results of research tests show that there is an influence of color, taste and texture; there is no color influence on the getuk banava oven product; has a protein nutritional content of 8.90%, carbohydrates of 53.25%, fat of 2.65%, water content of 30.61%, and fiber of 3.65 \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"40 38","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141800096","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":"Inovasi Mi Basah Menggunakan Tepung Mocaf Dengan Penambahan Puree Labu Kuning","authors":"Inovasi Mi Basah, Menggunakan Tepung, Mocaf Dengan, Penambahan Puree, Labu Kuning, Gadis Rizkynia, Aisya","doi":"10.55606/lencana.v2i4.4091","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4091","url":null,"abstract":"Wet noodles are raw noodles that are boiled in boiling water before being marketed. The making of noodles includes the stages of mixing, forming cutting sheets or printing and cooking. The average yellow noodles that are often sold in the market are dry noodles, wet noodles that are traded on average white noodles. In this report, the researcher wants to make an innovation of yellow wet noodles. The type of additional ingredient in wet noodles that functions to give a natural yellow color is yellow pumpkin.  The nutritional content of yellow pumpkin is quite large, including rich in vitamins A & C, minerals, and carbohydrates, and the flesh of yellow pumpkin also contains antioxidants that are useful as anti-cancer. The addition of this yellow pumpkin will make wet noodles rich in β-carotene and can improve the color of processed products. This study used a pattern design of yellow pumpkin puree addition factor with 3 treatments, namely (30 grams), (40 grams) and (50 grams). Data collection was carried out by observation method through organoleptic quality tests assessed by 30 panelists. Data from organoleptic tests with single anova or one away anova test and Duncan's follow-up test. To determine the content of proximate (protein, water content, fat, carbohydrates, ash) and β-carotene, laboratory tests were carried out.  The results of the study showed: 1) the best proportion of mocaf flour wet noodles with the addition of the best yellow pumpkin puree from the organoleptic test was obtained from a sample of 350 with the addition of 50 grams of yellow pumpkin puree, with the characteristics of a slightly straight shape; dark yellow color; the taste is quite like yellow pumpkin; the chewy texture and aroma are quite flavorful of yellow pumpkin. 2) The nutritional content of the best wet noodle results with 350 samples based on laboratory tests shows that per 100 grams has a B-carotene content of 86.50 mg; water content of 48.10%; protein 4.90%; fat 4.25%; carbohydrates 3.90%; ash content of 1.18%.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"100 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141802324","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":"Penerapan Standard Operating Procedure (SOP) Pengolahan Makanan Menu Ala-Carte Section Asia di Restaurant 209 Hotel Vasa Surabaya","authors":"Alkisah Nazilatul Riskiyah Finda Putri, Niken Purwidiani, Ila Huda Puspita Dewi, Mauren Gita Miranti","doi":"10.55606/lencana.v2i4.4083","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4083","url":null,"abstract":"Implementation Standard Operating Procedure (SOP) in processing is very important to ensure consistency of taste, aroma, texture, and appearance. Restaurant 209 at Hotel Vasa faced the challenge of maintaining the consistency of its dishes, especially the Oxtail Soup which is highly demanded by guests. Inconsistency in dishes occurs due to variations in interpretation and execution of procedures by staff. So it is very important to apply SOPs in food processing. Focus of this research aims to determine the application of the SOP for food processing in the of Ala-carte Section Asia menu in Restaurant  209 Hotel Vasa Surabaya. In this study using a qualitative method, by collecting data through interviews, literature studies, and documentation.  From the results of research obtained through interviews with kitchen staff, it can be concluded that the application of food processing SOP at Restaurant 209 Hotel Vasa Surabaya requires various stages in handling it, starting from maintaining personal hygiene, maintaining neatness and cleanliness of the work environment, preparing necessary ingredients, checking the quality of ingredients, processing food in accordance with standard recipes, being able to, operate tools in the kitchen, and monitor (control food) the cooking process. There are some SOP that have not been fully implemented by staff,such as not following the proper SOP in thawing the ingredients to be used. To overcome this problem, Hotel Vasa Surabaya provides briefings by the executive chef on the importance of carrying out work in accordance with the applicable SOP through regular control and evaluation, as a reminder for the staff to be consistent in their work. \u0000  \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"44 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141807155","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":"Inovasi Snack Bar Dengan Proporsi Tepung Ubi Kayu (Manihot Esculenta) dan Tepung Kacang Hijau (Vigna Radiata)","authors":"Vanessa Melia Octaviany, Lilis Sulandari","doi":"10.55606/lencana.v2i4.4084","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4084","url":null,"abstract":"This research aims to develop a snack bar innovation using a combination of cassava flour and mung bean flour in three different proportions: 35g:15g, 30g:20g, and 25g:25g. An organoleptic test was conducted to evaluate the color, taste, shape, compactness, aroma, and overall preference of each product variation. The results of the organoleptic test showed that the proportion of cassava flour and mung bean flour significantly affected the panelists' preferences. The 25g:25g proportion received the highest scores for color, taste, and compactness, while the 35g:15g proportion was preferred for aroma. The 30g:20g proportion demonstrated a good balance in all aspects but did not stand out in any specific category. Nutritional content analysis indicated that the snack bar with a combination of cassava flour and mung bean flour contained 57.81% carbohydrates, 11.82% protein, 6.05% fat, and 1.2% fiber. It can be concluded that the combination of cassava flour and mung bean flour in a 25g:25g proportion is the best formula favored by the panelists. \u0000  \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"32 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141807311","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 Model Cooperative Learning Tipe Think Pair Share Terhadap Kemampuan Membaca Siswa Kelas V SDN Kloposepuluh 2 Sidoarjo","authors":"Handika Dony Rahmadani, Fachrur Rozie","doi":"10.55606/lencana.v2i4.4069","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4069","url":null,"abstract":"This research aims to determine whether or not there is an effect of the Think Pair Share Type Cooperative Learning Model on the Reading Ability of Class V Students at Sdn Kloposepuluh 2 Sidoarjo. This research is a quantitative research with a pre-experimental design, then using the One-Group Pre-test–Post-test Design type. The sampling technique in this research is non-probability sampling consisting of all class V students at SD Negeri Kloposepuluh 2 Sidoarjo. The instruments used in this research first went through a validity and reliability testing process to find out whether they were suitable for use or not. The prerequisite test used here is the normality test. The hypothesis test used in this research is the paired sample t-test. All tests were calculated with the help of IBM SPSS 24. Based on the results of the t-test data analysis, it was found that the value of tcount > ttable (11.611 > 1.699) and the value of Sig. (2-tailed) < 0.05 (0.000 < 0.05) which means Ho is rejected and Ha is accepted which means there is a difference between the pretest and posttest results. So it can be concluded that there is an influence on the application of the Think Pair Share Type Cooperative Learning model on the Reading Ability of Class V Students at Sdn Kloposepuuh 2 Sidoarjo. \u0000  \u0000  \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"139 37","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141810861","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":"Analisis Kebutuhan Bahan Slice Fruit Untuk Buffet Lunch Di Cold Kitchen Hotel Morazen Surabaya","authors":"Kholifatin Nur Faiza, Niken Purwidiani, Ita Fatkhur Romadhoni, Lucia Tri Pangesthi","doi":"10.55606/lencana.v2i4.4079","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4079","url":null,"abstract":"The hospitality industry is widely used as a place to carry out various events. One of them is the Morazen Surabaya hotel which is used as a venue for various events such as meetings, birthdays, weddings, engagements, and others.  One of the dessert menus in the lunch buffet is sliced fruit. This study aims to find out the procedure in the analysis of slice fruit material needs and the analysis of material needs in the Morazen Surabaya hotel in accordance with the standards. This research was carried out in August – December 2023. The stage of implementing the research includes title identification, preparation of research instruments, data collection, data processing, and data presentation. This study uses a qualitative descriptive method with data collection techniques carried out using direct observation, interviews through instrument sheets through instrument validation and documentation in the form of tables, drawings and documentation during interviews. The data analysis used is an interactive model according to Milles and Huberman with data validity tests. The results of this study show the flow of analysis of the need for slice fruit ingredients and the calculation of the need for slice fruit ingredients in accordance with the revenue provided. Slice fruit is a dessert interlude menu that has a lot of interest for buffet lunch guests. How to analyze and calculate the need for slice fruit ingredients for buffet lunch is done according to demand. The analysis of material needs in hotels is very important in the sustainability of food procurement","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141810709","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":"Dampak Konten Bertema Psikologi Dalam Media Sosial TikTok Terhadap Fenomena Self Diagnose Pada Generasi Z","authors":"Elisa Febriana, Ulfa Amalia, Jl. Siliwangi, Jl. Jombor Lor, Mlati Krajan, Kec Sendangadi, Kab Mlati, Sleman, Daerah Istimewa, Yogyakarta","doi":"10.55606/lencana.v2i4.4063","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4063","url":null,"abstract":"The rapid advancement of technology in the era of globalization has been accompanied by the emergence of various social media, one of which is TikTok social media. TikTok is a social platform focused on music videos that was first introduced in September 2016. Currently, 76% of TikTok users are dominated by generation Z. All types of video content on TikTok include psychology-themed content, which can lead to the phenomenon of self-diagnosis after viewing the content. The purpose of this study is to determine the impact of psychology-themed content in TikTok social media on generation Z. This research uses a qualitative descriptive approach method. The results of this study indicate that the phenomenon of self-diagnosis has an impact experienced by the subject, such as the subject experiencing interference in carrying out daily activities, the subject will search for additional information related to the symptoms experienced through digital media, the subject feels that his energy has decreased, the subject experiences a decrease in mood, and is easily emotional. In addition, in this study, researchers found that the phenomenon of self-diagnosis has a positive impact, namely the subject after doing self-diagnosis feels more empathetic with other individuals. The findings of this study are expected to not only enrich the academic literature, but can provide insight for generation Z to be more selective in choosing psychology-themed content, so as not to create a tendency to self-diagnose. ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"69 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141817791","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":"Uji Sifat Organoleptik Patty Stick Patin Kelanggi Ditinjau Dari Ketebalan Dan Suhu Penggorengan","authors":"Uji Organoleptik, Patty Stick, Patin Kelanggi Ditinjau, Dari Ketebalan, Dan Suhu, Penggorengan Sefhia, Kurnia Gracelia, Any Sutiadiningsih, Asrul Bahar, I. Romadhoni","doi":"10.55606/lencana.v2i4.4065","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4065","url":null,"abstract":"Patty stick is a processed product made from catfish, roasted young coconut and clover leaf puree which is processed using the deep frying technique. It is rectangular in shape with a length of 8 cm and a width of 2 cm which is used as a snack at any time. The aim of this research is 1) to determine the effect of thickness, temperature, and the interaction of thickness and temperature on the shape and color of fried patin kelanggi patty stick products. 2) to determine the nutritional content of the best patty stick products. This research method is experimental. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists who were assisted with a line scale observation sheet (0-15 cm). The results showed that thickness had an effect on color and had no effect on the shape of fried patin kelanggi patty sticks. Temperature affects the color and has no effect on the shape of the fried patin kelanggi patty stick, and the interaction of thickness and temperature affects the color and has no effect on the shape of the fried patin kelanggi patty stick. The nutritional content of the best fried patin kelanggi patty sticks is 2 cm treated at a temperature of 160°C based on laboratory tests showing that per serving it has a carbohydrate content of 76.45%, protein 12.01%, fat 7.08%, fiber 2, 11%, water 2.31%.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"15 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141814771","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":"Meningkatkan Hasil Belajar Siswa Melalui Penerapan Multimedia Pembelajaran Praktik Belahan Tutup Tarik di Kelas X SMK Negeri 8 Surabaya","authors":"Veronica Purba, Marniati Marniati, Mein Kharnolis, Lutfi Hidayati","doi":"10.55606/lencana.v2i4.4068","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4068","url":null,"abstract":"The objectives of this study are (1) to find out the improvement of student learning outcomes through the application of multimedia, (2) to find out the response of students to the application of multimedia learning This research is a classroom action research. which will be carried out at SMKN 8 Surabaya in 2023/2024. The subject of this action is 33 students of class X Fashion Design 2. The data collection technique uses tests and questionnaires. The research instrument used cognitive test sheets and product assessments as well as questionnaire sheets. The data analysis technique used is quantitative descriptive. The results of the study show that: (1) Student learning outcomes through the application of multimedia practice of the pull-out closure have increased by 33%, increasing from the first cycle of 61% to 94% in the second cycle; (2) The students' response to multimedia learning received a percentage result of 81% which was categorized as very good.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"4 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141816251","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}