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All Journal INVOTEC Indonesian Journal of Applied Research (IJAR)
Juwaedah, Ade
Universitas Pendidikan Indonesia, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy

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Development of Response Measurement Instruments Students on Learning Karpin, Karpin; Juwaedah, Ade
INVOTEC Vol 15, No 1 (2019)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v15i1.16053

Abstract

The research aims has measured student responses to learning process on what a significant impact on the lectures desire to implement various learning innovation. This article is intended to find out developing instruments for measuring student responses to learning based-on Hinkin’s model about instrument developing process. This research used quantitative approach in which data has collected 170 people as a sample, they are students of culinary study program at Indonesia University of Education. The instrument of this research used questionnaires contains three variables that are; the types of learning, the learning strategies, and the students responses of learning. This research found that the results of factor analysis on the indicators of the research variable are obtained; the factors from the learning type variable are constructive-interactive-passive-and active. The factors formed from the variable learning strategies are explanation and facilitation; and the factors formed by student responses to learning are value-positivity-distraction-and participation. The instrument that had been developed would be relevant for broader scope and context for learning other fields.
Sweet Potato Cream Soup as an Alternative Healthy Breakfast Menu Ai Mahmudatussa'adah; Tati Setiawati; Sudewi; Ade Juwaedah
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 3 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i3.166

Abstract

Breakfast is an important thing for everyone. Breakfast requires a complete nutritional composition. Cream of sweet potato soup is an alternative to a proper healthy meal. Sweet potato (Ipomoea batatas L) contains carbohydrates, vitamins, minerals, fiber, oligosaccharides, and other phytochemicals that are good for health. Sweet potato production is very abundant, but its utilization is not maximal yet. The purpose of this research was to produce sweet potato cream soup. The study was done by experimental method and organoleptic test by using Quantitative Descriptive Analysis (QDA) method and evaluation of the final product by using a hedonic method. The steps in this study include prescription cream soup analysis, focus group discussion (FGD), trial and evaluation with QDA method, the final product is tested receiving power by using hedonic test. The results showed cream of sweet potato soup has nutritional adequacy as a breakfast menu, has the characteristics of savory, shiny, sweet potato and spice. Cream of sweet potato soup is favored bay panels. Thus cream of sweet potato soup is perfect for a healthy breakfast.
Co-Authors Ai Mahmudatussa’adah Karpin, Karpin Sudewi Tati Setiawati, Tati