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Nur Riska
Universitas Negeri Jakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Physics Public Health Social Sciences Other

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Analisis Karakteristik Kualitas Sus Kering Penambahan Ikan Patin Muthia Putri; Yati Setiati; Nur Riska
Jurnal Sains Boga Vol 2 No 2 (2019): Jurnal Sains Boga, Volume 2 Nomor 2, November 2019
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.002.2.04

Abstract

Abstract The Characteristics of the dry choux pastry are small, lightweigh with a crispy texture and has distinctive savory flavor. This research aims to know and analyze the physical characteristics of dry choux pastry with the addition of pangasius in the aspects of development volume, cavity and outer diameter and weight. This research conducted at the Pastry and Bakery Laboratory of the Culinary Education Departement, Faculty of Engineering, State University of Jakarta. This reasearch used experimental method. Then do the direct analysis descriptively. This research used the addition of pangasius by 60%, 70% and 80%. The results showed that dry choux pastry with the addition of 60% pangasius had the highest value in all aspects. In the aspect of development volume, the value produced is 117% with an average volume after roasting 13 ml. In the aspect of the cavity the resulting average value is 19.37 mm and on the aspect of the outer diameter has an average value of 25.4 mm. The weight produced after the roasting process is 1.3 grams with a shrinkage value of 60.6%. The addition of 60% catfish is not much different from the control so it can be recommended to be developed. Keywords: dry choux pastry, pangasius, physical characteristic Abstrak Karakteristik sus kering yaitu berukuran kecil, ringan dengan tekstur renyah dan memiliki rasa gurih yang khas. Penelitian ini bertujuan untuk mengetahui dan menganalisis karakteristik fisik sus kering penambahan ikan patin pada aspek volume pengembangan, rongga dan diameter luar serta berat. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta. Pada penelitian ini meggunakan metode eksperimen. Selanjutnya dilakukan analisis langsug secara deksriptif. Penelitian ini menggunakan penambahan ikan patin sebesar 60%, 70% dan 80%. Hasil penelitian menunjukan bahwa sus kering dengan penambahan ikan patin 60% memiliki nilai tertinggi di semua aspek. Pada aspek volume pengembangan nilai yang dihasilkan 117% dengan rata-rata volume setelah pemanggangan 13 ml. Pada aspek rongga nilai rata-rata yang dihasilkan yaitu 19,37 mm dan pada aspek diameter luar memiliki nilai rata-rata 25,4 mm. Berat yang dihasilkan setelah proses pemanggangan yaitu 1,3 gr dengan nilai penyusutan 60,6%. Penambahan ikan patin 60% ini tidak berbeda jauh dengan kontrol sehingga dapat direkomendasikan untuk dikembangkan. Kata-kata kunci: sus kering, ikan patin, karakteristik fisik
PENGETAHUAN IBU DALAM MEMBENTUK PREFERENSI ANAK BALITA TERHADAP MAKANAN BERGIZI SERTA PENGOLAHAN MAKANAN BERBASIS IKAN Nur Riska; Rusilanti
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 3 (2022): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract This community service aims to determine the increase in mother's knowledge in shaping the preferences of children under five to nutritious food and fish-based food processing. This community service was carried out in the Muara Gembong area, Bekasi Regency from March to November 2022. This community service began with providing training in the form of materials on nutritious food education for mothers and then continued with fish-based food management materials. This training was attended by 20 participants for general mothers and mothers who have children under five, by conducting pre-test and post-test. Based on the increase from the pre-test and post-test to mother's knowledge with a difference of 16. The results of the training with stunting material which were attended by participants at the time of delivering the material were 100%, the community response to the material was 90%, the relationship of the material presented to the needs of the community was 90 %, the relationship between the material and the application received by the community is 85%, the suitability of the material with needs is 90%, the presenters and presentation techniques state very well as much as 90%, the time used in giving the material is 95%, the clarity of the material is 95%, interest community towards activities as much as 85%, and satisfaction with activities as much as 95%. Abstrak Pengabdian masyarakat ini bertujuan untuk mengetahui peningkatan pengetahuan ibu dalam membentuk prefensi anak balita terhadap makanan bergizi serta pengolahan makanan berbasis ikan. Pengabdian masyarakat ini dilakukan di wilayah Muara Gembong, Kabupaten Bekasi pada bulan Maret sampai November 2022. Pengabdian masyarakat ini diawali dengan memberikan pelatihan berupa materi tentang edukasi makanan bergizi bagi ibu lalu dilanjutkan dengan materi pengelohan makanan berbasis ikan. Pelatihan ini diikuti sebanyak 20 orang peserta kepada ibu umum dan ibu yang mempunyai anak balita, dengan melakukan pre test dan post test. Berdasarkan peningkatan dari pre test dan post test terhadap pengetahuan ibu dengan selisih 16. Hasil pelatihan dengan materi stunting yang diikuti oleh peserta pada saat menyampaian materi sebanyak 100%, pada respon masyarakat terhadap materi sebanyak 90%, hubungan materi yang disajikan dengan kebutuhan masyarakat sebanyak 90%, keterkaitan antara materi dengan aplikasi yang diterima masyarakat sebanyak 85%, kesesuaian materi dengan kebutuhan sebanyak 90%, pemateri dan teknik penyajian menyatakan baik sekali sebanyak 90%, waktu yang dipergunakan dalam pemberian materi sebanyak 95%, kejelasan materi sebanyak 95%, minat masyarakat terhadap kegiatan sebanyak 85%, dan kepuasan kegiatan sebanyak 95%.
Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance Inasya Larasintya Jesriani; Mahdiyah Mahdiyah; Nur Riska
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (792.489 KB) | DOI: 10.24036/jptbt.v2i2.192

Abstract

This study aims to determine the Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance, which imcludes aspect of colour, aroma, taste and texture. This research was conducted from January 2020 to March 2020 in Labotarorium Pastry and Bakery, State University of Jakarta. The research began with the manufacture of a standard formula of chocolate biscuits, then then made red bean flour. Dried red beans soaked for 24 hours until fluffy, peeled, dried and mashed. The research continued by substituting red bean flour into chocolate biscuit dough with percentages of 50%, 60% and 70%. Then this chocolate biscuit was tested with organoleptic test to 3 expert panelists (Lecturer of Food Quality Education) and consumer acceptability test to 25 rather trained penlis (Students of The Food Quality Education Study Program of Universitas Negeri Jakarta) which includes aspects of the color, taste, aroma, and texture of the chocolate biscuits The results of the analysis using the Friedman test with = 0.05 showed that the substitution of red bean flour in the manufacture of chocolate biscuits with a different percentage had no effect on consumer acceptance in terms of color, aroma, taste and texture. Based on all aspects tested, the percentage of 70% is the recommended percentage. This accpeteble to the community and to optimize the use of red bean flour in chocolate biscuit products as a functional food. According to the results of validation tests conducted on 3 expert pnelists, 70% red bean flour subtituted chocolate biscuits had a brownish maroon cocor, no red bean aroma, red bean taste and cruchy texture.
The Effect Of The Use Of Brown Rice Flour (Oryza Nivara) In The Making Of Almond Crispy On Physical Properties And Consumer Acceptance) Rhiska Ayu Morendra; Sachriani Sachriani; Nur Riska
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (776.913 KB) | DOI: 10.24036/jptbt.v2i2.196

Abstract

This study was intended to determine the that the use of brown rice flour on the physical qualities perceived by consumers. This research begins with the manufacture of brown rice flour, where brown rice is soaked in water, then dried, then milled. The brown rice flour used was 70% (P1), 80% (P2) 90% (P3). In terms of dough diameter, thickness assessment of physical properties by measuring weight, assessment of consumer intake was examined organoleptically by 3 experts (general education teacher) 25 medium training specialists (culinary students). Based on the results of the Anova test, the use of brown rice flour did not affect the physical qualitiess of smooth almonds. Friedman test results show that the use of brown rice flour has a significant effect on color, but has no effect on aroma, taste, texture, horsepower. The test result = 0.05 indicates that P2 is the most recommended color product because it has the highest value. Products with P2 processing are recommended as the best almonds in terms of physical acceptability by consumers.
Perbandingan Penggunaan Media Pembelajaran Poster dan Buku Saku Terhadap Hasil Belajar Sanitasi Hygiene Kelas X Tata Boga Nadhifah Irma -Rahmahsari; Nur Riska; Yeni Yulianti
JURNAL JENDELA PENDIDIKAN Vol. 3 No. 03 (2023): Jurnal Jendela Pendidikan: Edisi Agustus 2023
Publisher : CV. Jendela Edukasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57008/jjp.v3i03.553

Abstract

Penelitian ini bertujuan untuk menganalisis perbandingan penggunaan media pembelajaran poster dan buku saku terhadap hasil belajar sanitasi hygiene. Metode penelitian yang digunakan adalah Nonequivalent Control Group Design. Sampel penelitian terdiri dari 2 kelas SMKN 1 Sewon. Instrumen penelitian berupa tes pilihan ganda sebanyak 20 butir soal. Berdasarkan hasil analisis data dengan menggunakan uji-t, Thitung<Ttabel menunjukkan terdapat perbandingan penggunaan media pembelajaran poster dan buku saku terhadap hasil belajar sanitasi hygiene. Hal ini dilihat dari data hasil hipotesis diperoleh nilai signifikasi 0,04, oleh karena itu Ho ditolak dan Ha diterima. Dari kedua media tersebut hasil belajar peserta didik pada kelas eksperimen 2 menggunakan media buku saku lebih tinggi dibandingkan kelas eksperimen 1 menggunakan media poster. Dengan demikian, disimpulkan bahwa terdapat perbandingan penggunaan media pembelajaran poster dan buku saku terhadap hasil belajar sanitasi hygiene kelas X tata boga.
Using Video to Increase Children's Knowledge About Healthy Food: Strengthening Teacher Teaching Skills Nur Riska; Tari Indriani; Nadhifah Irma Rahmahsari
Jurnal Pendidikan Usia Dini Vol 17 No 2 (2023): Jurnal Pendidikan Usia Dini Volume 17 Number 2 November 2023
Publisher : Program Studi Magister Pendidikan Anak Usia Dini

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPUD.172.14

Abstract

The teaching skills of teachers at the early childhood education level are essential for the physical, motor, and psychological development stages of children. This research aims to increase children's knowledge about healthy food through video media to strengthen teachers' teaching skills. This research uses a qualitative approach with an exploratory type of research. The sample used was 10 early childhood educators. The findings in this research are the impact of using healthy food video media, namely helping children connect previous experiences with newly discovered knowledge. Then, in the core activity, serving healthy food according to recipes and food ingredients that have been watched on healthy food video media can improve students' psychomotor development and at the end, the teacher asks students about the feelings that arise during learning, which is the teacher's effort to accompany psychological development as an impact that arises. from learning activities using healthy food video media. Keywords: video healthy foods, early childhood, teaching skills References: 1 Andrini, V. S. (2016). The Effectiveness of Inquiry Learning Method To Enhance Students ’ Learning Outcome : A Theoritical And Empirical Review. 7(3), 38–42. Batubara, H. H., & Ariani, D. N. (2016). Pemanfaatan Video Sebagai Media Pembelajaran Matematika Sd/Mi Informasi Artikel. 2(1), 47–66. Https://Doi.Org/10.31602/Muallimuna.V2i1.741 Elprida, K., Sujana, W., Tirtayani, L. A., Pendidikan, J., Anak, P., Dini, U., Pendidikan Guru, J., & Dasar, S. (2018). Pengaruh Keterampilan Dasar Mengajar Guru Terhadap Perilaku Disiplin Pada Anak Usia Dini Kelompok B (Vol. 6, Issue 1). Fajrin, R., & Ana, R. (2020). Persepsi Siswa Terhadap Keterampilan Mengajar Guru Menggunakan Media Visual (Vol. 4, Issue 2). Hardiyanti, W. E., Ilham, M., Ekadayanti, W., & Jafarudin. (2020). Gorontalo 96128 2 PGMI, Fakultas Tarbiyah Dan Ilmu Pendidikan. Indonesia Jl. Kapt. Piere Tendean, 3(2), 93563. Husein Batubara, H., Noor Ariani, D., & Prodi Penddikan Guru, D. (2016). Pemanfaatan Video Sebagai Media Pembelajaran Matematika Sd/Mi Informasi Artikel. Oktober, 2(1). Juandi, A., & Sontani, U. T. (2017). Keterampilan Dan Kreativitas Mengajar Guru Sebagai Determinan Terhadap Prestasi Belajar Siswa. 2(2), 242–250. Juniyanasari, L. P., Pudjawan, K., & Ujianti, P. R. (2015). Penerapan Pembelajaran Kontekstual Melalui Cooking Class Untuk Meningkatkan Keterampilan Motorik Halus Pada Anak. 3. Https://Doi.Org/10.23887/Paud.V3i1 Kurniawan, T. D. (2016). Pengaruh Penggunaan Media Video Pembelajaran Terhadap Prestasi Belajar Ilmu Pengetahuan Sosial Siswa Kelas V Sd Se-Kecamatan Gedangsari Gunungkidul. 21–26. Https://Doi.Org/10.30738/Trihayu.V3i1.739 Kurniawaty, L. (2017). Peningkatan Pengetahuan Tentang Makanan Sehat Melalui Kegiatan Bermain Cooking Class Jurnal CARE ( Children Advisory Research and Education ) Volume 4 Nomor 2 Januari 2017 Pendahuluan Pertumbuhan Dan Perkembangan Anak Usia Dini Ditentukan Oleh Makanan Yan. 4(3). Mulyawati, Y., & Purnomo, H. (2021). Pentingnya Keterampilan Guru Untuk Menciptakan Pembelajaran Yang Menyenangkan. Https://Doi.Org/10.33654/Pgsd Nurchayati, D., & Pusari, W. P. (2015). Upaya Meningkatkan Pengetahuan Makanan Sehat Melalui Penerapan Sentra. Https://Doi.Org/10.26877/Paudia.V3i2 Oktober.510 Nasirun, ), Suprapti, A., Qalbi, Z., Indrawati, ), & Keguruan, F. (2023). peningkatan profesionalisme guru melalui pelatihan keterampilan mengajar bagi guru paud al-jundi kota bengkulu improving teacher professionalism through teaching skills training for paud teachers al-jundi bengkulu city. 4(1), 17–22. Https://Ejournal.Unib.Ac.Id/Index.Php/Abdipaud/Index Perdani, Z. P., & Hasan, R. (2016). Hubungan Praktik Pemberian Makan Dengan Status Gizi Anak Usia 3- 5 Tahun Di Pos Gizi Desa Tegal Kunir Lor Mauk. August. Https://Doi.Org/10.31000/Jkft.V2i2.59 Pramana, C. (2020). Pembelajaran Pendidikan Anak Usia Dini (PAUD) Dimasa Pandemi Covid-19. Indonesian Journal of Early Childhood: Jurnal Dunia Anak Usia Dini, 2(2), 115. Https://Doi.Org/10.35473/Ijec.V2i2.557 Rahman, F. R., Agustina, I. O., Fauziah, I. N., & Saputri, S. A. (2022). Pentingnya Keterampilan Dasar Mengajar Untuk Menjadi Guru Profesional Sekolah Dasar. 4, 13265–13274. Renovia, R., Hartati, S., & Rahayu, W. (2018). Prosiding Seminar Dan Diskusi Nasional Pendidikan Dasar. Sahyan, Rauter, U. H., & Nazlia, I. (2023). Manfaat Rencana Pelaksanaan Pembelajaran Harian (Rpph) Untuk Meningkatkan Kemampuan Guru Dalam Mengajar Anak Usia Dini Di Ra Sulthonul Fadhilah Medan Marelan (Vol. 3, Issue 1). Shofiyah, N., Nisak Aulina, C., & Efendi, N. (2021). Peningkatan Kompetensi Pedagogik Guru PAUD Dalam Pembuatan Video Pembelajaran Sains Berbasis Smartphone. Murhum : Jurnal Pendidikan Anak Usia Dini, 23–33. Https://Doi.Org/10.37985/Murhum.V2i1.29 Suryani, L., & Seto, S. B. (2020). Penerapan Media Audio Visual Untuk Meningkatan Perilaku Cinta Lingkungan Pada Golden Age. Jurnal Obsesi : Jurnal Pendidikan Anak Usia Dini, 5(1), 900–908. Https://Doi.Org/10.31004/Obsesi.V5i1.601 Van De Grift, W. J. C. M., Houtveen, T. A. M., Van Den Hurk, H. T. G., & Terpstra, O. (2019). Measuring Teaching Skills in Elementary Education Using the Rasch Model. School Effectiveness and School Improvement, 30(4), 455–486. Https://Doi.Org/10.1080/09243453.2019.1577743 Wuryanti, U. (2016). 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Pengaruh Substitusi Puree Buah Alpukat (Persea Americana Mill) pada Pembuatan Pound Cake Terhadap Kualitas Fisik dan Daya Terima Konsumen Dinda Hasnaa Ariibah; Nur Riska; Mahdiyah Mahdiyah
Journal of Comprehensive Science (JCS) Vol. 3 No. 7 (2024): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v3i7.804

Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh substitusi puree buah alpukat (persea americana mill) pada pembuatan pound cake terhadap kualitas fisik dan daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan September 2023 hingga Juli 2024. Metode yang digunakan pada penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah pound cake substitusi puree buah alpukat sebanyak 40%, 50%, dan 60%. Uji daya terima konsumen dilakukan kepada 30 panelis agak terlatih yang menilai beberapa aspek organoleptik berdasarkan tingkat kesukaan. Uji kualitas fisik daya kembang dilakukan untuk menguji kenaikan tinggi pound cake sebelum dan setelah dipanggang. Berdasarkan hasil uji hipotesis statistik uji kualitas fisik dengan menggunakan uji Anova menunjukan bahwa aspek daya kembang tidak terdapat pengaruh substitusi puree buah alpukat pada pembuatan pound cake. Berdasarkan hasil uji hipotesis statistik daya terima konsumen dengan menggunakan uji friedman menunjukkan bahwa tidak terdapat pengaruh substitusi puree buah alpukat pada aspek warna bagian luar, aroma, rasa manis, rasa buah alpukat, dan pori-pori. Sedangkan terdapat pengaruh pada aspek warna bagian dalam dan tekstur. Dilakukan uji lanjutan Tukey’s pada aspek warna bagian dalam dan tekstur. Berdasarkan uji tersebut, dapat disimpulkan bahwa merekomendasikan produk pound cake dengan substitusi puree buah alpukat 40% merupakan produk yang paling disukai oleh konsumen.
Analisis Kebiasaan Sarapan Pada Remaja di SMK Negeri 3 Bogor Agnes Savira; Nur Riska; Guspri Devi Artanti
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.124

Abstract

This research aims to analyze the breakfast habits of teenagers at SMK Negeri 3 Bogor. The impact of skipping breakfast is that it causes weight gain, increasing the risk of disease. The recommended breakfast time is 7 or 8 in the morning because they have enough time for breakfast. According to most students, breakfast is a healthy lifestyle and affects their concentration and enthusiasm for studying at school and so that students have a strong immune system. The data collection technique in this research is by distributing a questionnaire which is distributed via the Google Form application which contains 16 statements that have passed validation tests and reliability tests. Other data collection was carried out by reading literature books, the internet, and articles related to the problem topic. The number of respondents in this study was 188 people, 46 men with a percentage of 24.5% and 142 women with a percentage of 75.5%. The indicators contained in the questionnaire include the benefits of breakfast, the impact of breakfast, the time of breakfast, the variety of breakfast, the type of breakfast consumed, and the amount of breakfast. Based on the results of this research, it can be concluded that many factors influence the breakfast habits of teenagers at SMK Negeri 3 Bogor.
Co-Authors Agnes Savira Dinda Hasnaa Ariibah Guspri Devi Artanti Inasya Larasintya Jesriani Mahdiyah Mahdiyah Muthia Putri Nadhifah Irma -Rahmahsari Nadhifah Irma Rahmahsari Rhiska Ayu Morendra Rusilanti Rusilanti Sachriani Sachriani Tari Indriani Yati Setiati Yeni Yulianti