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All Journal Jurnal Kompetensi Teknik INVOTEC
Mahmudatussa’adah, Ai
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Civil Engineering, Building, Construction & Architecture Education Electrical & Electronics Engineering Energy Engineering

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Sweet potato cream soup sebagai alternatif bisnis makanan sehat Setiawati, Tati; Sudewi, Sudewi; Mahmudatussa’adah, Ai
Jurnal Kompetensi Teknik Vol 9, No 1 (2017)
Publisher : Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jkomtek.v9i1.12184

Abstract

Cream soup banyak disukai dan merupakan salah satu makanan sehat. Cream soup biasa dibuat dari kaldu yang dikentalkan dengan pati atau tepung. Soup yang dikentalkan dengan pure, disebut pure sup. Pure yang sering dipakai sebagai penyusun dan sekaligus pengental soup adalah kentang, wortel atau labu yang memiliki harga relatif mahal dibandingkan ubi jalar. Ubi jalar (Ipomoea batatas L) mengandung karbohidrat, vitamin, mineral, serat, oligosakarida, dan fitokimia lainnya yang baik untuk kesehatan. Produksi ubi jalar sangat melimpah, namun pemanfaatannya belum maksimal. Ubi jalar daging ungu memiliki kandungan antosianin, berfungsi sebagai antioksidan, anti inflamasi, menurunkan gula darah dan mencegah kanker usus. Ubi jalar kuning mengandung karoten lebih tinggi dibandingkan dengan ubi jalar yang berwarna krem yang berfungsi sebagai pro-vitamin A. Harga ubi jalar Rp. 8000/ Kg, sedangkan kentang mempunyai harga Rp 18.000/Kg. Untuk bisnis makanan sehat faktor yang harus dipertimbangkan adalah kandungan gizi bahan, ketersediaan, dan harga. Tujuan jangka panjang dari penelitian ini adalah mengembangkan produk makanan sehat berupa sweet potato cream soup. Metode yang digunakan adalah metode eksperimen dengan uji organoleptik. Hasil penelitian menunjukkan sweet potato cream soup diterima baik dan disukai panelis. Harga pokok pembuatan sweet potato cream soup jauh lebih murah dibandingkan potato cream soup. Gizi sweet potato cream soup relatif lebih tinggi dibandingkan potato cream soup. Ketersediaan bahan pokok ubi jalar sangat melimpah. Jadi Sweet potato cream soup sangat prospektif dijadikan sebagai bisnis makanan sehat.
Student Response - Based Learning: A Strategy for Improving Student Participation in Learning Karpin, Karpin; Mahmudatussa’adah, Ai
INVOTEC Vol 16, No 1 (2020)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v16i1.23512

Abstract

In the context of 21st century learning, to achieve meaningful learning processes, one of the important elements is interaction. Student response - based learning can be used to actively involve students in the learning process. The study focused on stages of the learning process based on student responses and student responses to the learning. Formulation of the research problem is following: (1) how are the stages of the learning process based on student responses to increasing student participation in learning ?; (2) how is the student response to student response based learning? The research objectives are: (1) increasing the active participation of students in learning through conditioning the learning environment; and (2) describing the steps of the student response-based learning process. The research conducted is a research development. Conclusion of the results of the study: first, the stages of the student response-based learning process (learning model syntax) are (a) uploading teaching materials; (b) Question Individual Vote; (c) Peer Discussion; (d) Second Vote; (e) Whole-class Discussion. These learning steps can increase student participation in learning. Second, students generally give positive responses to student response based learning. A positive response is given to the factor of the variable (a) explanation; (b) facilitation; (c) value; (d) positivity; (e) distraction; and (f) participation.
Co-Authors Karpin, Karpin Sudewi Sudewi Tati Setiawati, Tati