Article Per Year (5 Year)
p-Index From 2019 - 2024
1.203
P-Index
This Author published in this journals
All Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian Kebijakan Pendidikan Jurnal Sains Boga Jurnal Penelitian Kebijakan Pendidikan
Mariani
Fakultas Teknik Universitas Negeri Jakarta
Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
PENINGKATAN SIKAP DAN DISIPLIN SISWA SMK MENGGUNAKAN ALAT PELINDUNG DIRI DALAM PEMBELAJARAN K3 Mariani; Subijanto; Agus Amin Sulistyono
Jurnal Penelitian Kebijakan Pendidikan Vol. 13 No. 2 (2020)
Publisher : usat Standar dan Kebijakan Pendidikan, BSKAP, Kemendikbudristek

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24832/jpkp.v13i2.364

Abstract

The improvement of attitude and disciplinary behavior of vocational school students in using personal protective equipment is part of standard operating procedures according to applicable regulations. Desk research is used as a method of the study. The purpose of the study is to examine and provide policy suggestions to improve student disciplinary attitudes and behavior when working in a culinary workshop/laboratory/kitchen.. The results of the study show that 1) the attitude and behavior of student work discipline in practicing using personal protective equipment are still not fully following the rules of law work safety and healthy; 2) the practice room is not equipped with a set of personal protective equipment including pictures/posters of occupational safety and health. This study concludes that the use of personal protective equipment as part of efforts to establish a work ethic and graduate competence is important for the implementation of workplace safety and health in line with the demands of the world of work in the era of globalization. It is concluded that the implementation of occupational safety and health using personal protective equipment has not been enforced in compliance with legislative requirements and needs to be incorporated as part of the profile of vocational high school graduates.
Skills Improvement for Local Integrated Healthcare Post (Posyandu) Cadres and Housewives through Training on Making Healthy Snacks Based on Fisheries Waste in Benda Baru, South Tangerang Mariani Alitimbul; Guspri Devi Artanti
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol 5 No 2 (2021): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.005.2.03

Abstract

The program aimed at improving the skills of housewives and Posyandu cadres in Benda Baru Village, South Tangerang Regency in the form of training in making healthy snacks based on fishery waste in the form of shrimp shells, which is a community service program aimed at 25 housewives and Posyandu cadres. The expected outcome of the training is an increase in skills as an effort to form / develop a group of people who are economically independent and prosperous. Outputs in community service are snack products from fishery waste, modules for healthy snacks based on fishery waste, scientific publications and publications on activities of making healthy snacks based on fishery waste in the form of a Youtube platform. The method used in this activity is lectures, demonstrations, and practice together with the training participants to make healthy snacks using ingredients from fishery waste in the form of shrimp shells. The results of the training to improve skills in making healthy snacks based on fishery waste were followed well by the participants by making scallops and salted eggs using flour from shrimp shell waste.
Hubungan Pengetahuan Produk Minuman Kopi Terhadap Keputusan Pemilihan Minuman Di Coffee Shop “404 Eatery And Coffee” Jessica Rizky Darda; Mariani; Ridawati
Jurnal Sains Boga Vol 2 No 1 (2019): Jurnal Sains Boga, Volume 2 Nomor 1, Mei 2019
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.002.1.01

Abstract

Nowadays drinking coffee in a coffee shop become a trend and a lifestyle in Indonesia. At the first coffee shop is one kind of a food and beverages industries that only focus for served only coffee. But, as long as food and beverages industries getting bigger, coffee shops did some innovation to their menus. They are not only serving coffee, coffee shops has another option for non coffee people. The innovation has bring the new problem for consumer and it is called as a purchase decision. The purchase decision has some factors that maybe can impact to itself, one of them is product knowledge. This research is about to find the correlation between product knowledge and purchase decision in coffee shop “404 eatery and coffee”. This research used explanatory survey methods and used questionnaire as an instrument. The instrument separated into two questionnaire, the first questionnaire is about product knowledge which has fouth indicator :product attributes, the functional benefits, the pshycologic benefits, and points of product. For the second questionnaire it has fifth indicator : introduction of needs, information searching, alternative evaluates, buying decision and post buying decision. The result of this research showed that x variable (product knowledge) has a significant correlation to y variable (purchase decision) with the positively and significantly of regression result (0,98) Keywords: Product knowledge, purchase decision, coffee shop, coffee
Pengaruh Substitusi Tepung Jagung (Zea Mays L.) Pada Pembuatan Kue Semprit Terhadap Daya Terima Konsumen Fiki Adi Saputra; Rusilanti; Mariani
Jurnal Sains Boga Vol 4 No 1 (2021): Jurnal Sains Boga Volume 4 Nomor 1, Mei 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.1.05

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%. Penelitian 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%.
Pengaruh Substitusi Tepung Ampas Tahu (Glycine Max L. Merrill) pada Pembuatan Pasta Kering Farfalle Terhadap Daya Terima Konsumen Devi Rukmana; Mariani; Guspri Devi Artanti
Jurnal Sains Boga Vol 5 No 1 (2022): Jurnal Sains Boga Volume 5 Nomor 1, Mei 2022
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.005.1.05

Abstract

Abstract The aim of this research is to determine the effect of substituting tofu waste flour in the production of dried Farfalle on consumers’ acceptance. This research was conducted in Pastry and Bakery Laboratory in Vocational of Culinary Education, State University of Jakarta. This was an experimental research. Based on assessment of acceptance test to 30 semi trained panel about organoleptic aspects, dried farfalle with tofu waste flour substitution were well accepted. The score of the 5 aspects, namely color (raw and cooked), taste, aroma, and texture, were all in the category of quite like to like. The result of organoleptic test was analyzed with Friedman test in significance level α = 0,05 proved that on the aspect of raw and cooked pasta color there are effects of tofu waste flour substitution in the production of dried farfalle on consumers’ acceptance. Meanwhile, the hypothesis testing on taste, aroma, and texture shows that there is no effects of tofu waste flour substitution in the production of dried Farfalle on consumers’ acceptance. Keywords : Consumers’ Acceptance, Dried Pasta, Farfalle, Tofu Waste Flour.
PENINGKATAN SIKAP DAN DISIPLIN SISWA SMK MENGGUNAKAN ALAT PELINDUNG DIRI DALAM PEMBELAJARAN K3 Mariani; Subijanto; Agus Amin Sulistyono
Jurnal Penelitian Kebijakan Pendidikan Vol. 13 No. 2 (2020)
Publisher : Balitbang Kemendikbud

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24832/jpkp.v13i2.364

Abstract

The improvement of attitude and disciplinary behavior of vocational school students in using personal protective equipment is part of standard operating procedures according to applicable regulations. Desk research is used as a method of the study. The purpose of the study is to examine and provide policy suggestions to improve student disciplinary attitudes and behavior when working in a culinary workshop/laboratory/kitchen.. The results of the study show that 1) the attitude and behavior of student work discipline in practicing using personal protective equipment are still not fully following the rules of law work safety and healthy; 2) the practice room is not equipped with a set of personal protective equipment including pictures/posters of occupational safety and health. This study concludes that the use of personal protective equipment as part of efforts to establish a work ethic and graduate competence is important for the implementation of workplace safety and health in line with the demands of the world of work in the era of globalization. It is concluded that the implementation of occupational safety and health using personal protective equipment has not been enforced in compliance with legislative requirements and needs to be incorporated as part of the profile of vocational high school graduates.
PELATIHAN PEMBUATAN SELAI LABU PARANG UNTUK MENINGKATKAN EKONOMI KELUARGA BAGI RT 013/01 KELURAHAN PASAR REBO JAKARTA TIMUR Mariani Mariani
Bahasa Indonesia Vol 11 No 1 (2014): SARWAHITA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.061 KB) | DOI: 10.21009/sarwahita.111.04

Abstract

Dalam upaya pelatihan pembuatan selai labu parang untuk meningkatkan ekonomi keluarga bagi RT 013/01 kelurahan pasa rebo, Jakarta Timur. Dalam pelatihan ini peserta diberikan materi, pengetahuan serta dipraktekan cara membuat selai labu parang. Khalayak sasaran dari pengabdian ini adalah Ibu-ibu RT 013/01 Kelurahan Pasar Rebo, Jakarta Timur. Biaya pengabdian diperoleh dari biaya DIPA PNBP UNJ tahun anggaran 2014. Kegiatan pengabdian telah dilaksanakan pada bulan Agustus yang bertempat di Kelurahan Pasar Rebo yang dihadiri oleh 20 peserta. Setiap peserta pada awalnya diberikan penyuluhan serta manfaat buah labu parang serta membuat selai labu parang. Latihan ini bertujuan untuk melatih peserta dalam meningkatkan kreatifitasnya dan meningkatkan ekonomi keluarga dengan keterampilan yang didapat. Dari hasil evaluasi diperoleh hasil dan manfaat dari kegiatan pengabdian ini diantaranya adalah kemampuan ibu-ibu untuk membuat selai labu parang.
Co-Authors Agus Amin Sulistyono Devi Rukmana Fiki Adi Saputra Guspri Devi Artanti Jessica Rizky Darda Ridawati Ridawati Rusilanti Rusilanti Subijanto