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The Effect of Green Coffee Bean Extract on The Weight Rats with High Fat Diet Alristina, Arie Dwi; Adi, Annis Catur; Ismawati, Rita
Health Notions Vol 2 No 4 (2018): April 2018
Publisher : Humanistic Network for Science and Technology (Address: Cemara street 25, Ds/Kec Sukorejo, Ponorogo, East Java, Indonesia 63453)

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WHO declares that obesity is a global epidemic. In 2014, 39% of adults >18 years old were overweight and 13% had obesity. This research aims to determine the effect of green coffee extract on the weight rats fed high-fat diet. Method: This research is true experimental pre-post test with control group design. The animals were grouped into 5 groups, i.e., group1 (negative control), group2 (positive controls fed high-fat diet), group3 (high-fat diet and GCBE dose of 100 mg/kg BW), group4 (high-fat diet and GCBE with dose of 200 mg/Kg BW), group5 (high-fat diet and GCBE dose of 400 mg/Kg BW). The obtained data were tested with one-way ANOVA followed by LSD analysis with Î±=0.05. Results: This research proves that green coffee bean extract with a dose of 100, 200 and 400 mg/kg BW can lower weight of rats with higt fat diet. Discussion: Green coffee extract contains active compound of chlorogenic acid that can increase AMPK activity so it has positive impact that can direct the result of metabolite substance, which is useful in decreasing fat synthesis. The high fat oxidation process results in decreased fat synthesis characterized by burning fat into energy thereby decreasing fat cells in adipose tissue.

PENGARUH PROPORSI TEPUNG TERIGU, TEPUNG KACANG HIJAU (VIGNA RADIATA) DAN DAUN KELOR (MORINGA OLEIFERA) TERHADAP SIFAT ORGANOLEPTIK WAFFLE Amiju Sania Firda, Amar; ISMAWATI, RITA
Jurnal Tata Boga Vol 7, No 3 (2018)
Publisher : Jurnal Tata Boga

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ABSTRAK PENGARUH PROPORSI TEPUNG TERIGU, TEPUNG KACANG HIJAU (Vigna Radita) DAN DAUN KELOR (Moringa Oleifera) TERHADAP SIFAT ORGANOLEPTIK KUE WAFFLE Nama : Amar Amiju Sania Firda NIM : 13050394038 Program Study : S1 Pendidikan Tata Boga Jurusan : Kesejahteraan Keluarga Fakultas : Teknik Nama Lembaga : Universitas Negeri Surabaya Pembimbing : Dr. Rita Ismawati, S.Pd., M.Kes Tujuan penelitian ini untuk mengetahui, 1) pengaruh proporsi tepung terigu, tepung kacang hijau dan daun kelor terhadap sifat organoleptik yang meliputi bentuk, warna, aroma, pori-pori , rasa dan tingkat kesukaan. 2) kandungan gizi waffle hasil uji organoleptik terbaik meliputi protein, karbohidrat, lemak, serat, kadar air dan kalsium. 3) harga jual waffle hasil uji organoleptik terbaik. Jenis penelitian ini adalah penelitian eksperimen dengan proporsi tepung terigu 105 gram, 95 gram, 85 gram, tepung kacang hijau 20 gram, 30 gram, 40 gram dan daun kelor 15 gram, 20 gram, 25 gram sehingga diperoleh 9 kombinasi perlakuan. Teknik pengumpulan data pada penelitian ini dilakukan dengan cara observasi oleh 30 panelis yaitu panelis terlatih sebanyak 10 orang (dosen) dan panelis semi terlatih sebanyak 20 orang (mahasiswa). Hasil penelitian menunjukan: 1) Proporsi tepung terigu, tepung kacang hijau dan jumlah daun kelor berpengaruh pada aroma, rasa dan kesukaan tetapi tidak berpengaruh pada bentuk, warna, dan pori-pori. 2) Kandungan gizi waffle dari hasil uji organoleptik terbaik (X1 dan X2) adalah proporsi X1 adalah protein 8,01%, karbohidrat 49,80%, lemak 4,55%, serat 2,68%, kadar air 35,56%, dan kalsium 95,6 mg/100g, X2 adalah protein 8,05%, karbohidrat 49,52%, lemak 1,46%, serat 2,08%, kadar air 36,80%, dan kalsium 98,5 mg/100g, dan hasil uji organoleptik proporsi 3) Harga jual produk waffle dari hasil uji organoleptik terbaik adalah Rp 1.203,-/biji. Kata Kunci : Waffle, Tepung kacang hijau, dan Daun kelor ABSTRACT THE EFFECT OF WHEAT FLOUR PROPORTION, GREEN BEANS (Vigna Radita) AND MORINGA LEAVES (Moringa Oleifera) TO ORGANOLEPTIC PROPERTIES OF WAFFLE CAKE Name : Amar Amiju Sania Firda NIM : 13050394038 Study Program : Bachelor of Cullinary Arts Education Department : Family Welfare Faculty : Faculty of Engineering Institution : Surabaya State University Advisor : Dr. Rita Ismawati, S.Pd., M.Kes The purpose of this research is to know: 1) the interaction effect of the proportion of wheat flour with green bean flour and the addition of moringa leaves to organoleptic properties which include shape, color, aroma, waffle pores, taste and favorite level, 2) nutritional facts of waffle with the best organoleptic test results including protein, carbohydrate, fat, fiber, water and calcium content, 3) selling price of waffle with the best organoleptic test results. The type of this research is experimental research with the proportion of 105 grams, 95 grams, 85 gram of wheat flour, 20 grams, 30 grams, 40 grams of green bean flour, and 15 grams, 20 grams, 25 grams of moringa leaves so that 9 combination treatments are obtained. The data collection technique in this research is done with observation by 30 panelists, namely 10 trained panelists (lecturers) and semi-trained panelists as many as 20 people (students). The result shows: 1) the interaction of the proportion of wheat flour with green bean flour and the addition of moringa leaves do not affect the organoleptic properties which include shape, color, aroma, pores, taste and favorite level of waffle cake, 2) the nutritional facts of waffle with the best organoleptic (X1 AND X2) X1 test result are 8.01% protein, 49.80% carbohydrate, 4,55% fat, 2.68% fiber, 35,56% water content, and 95,6 mg / 100g calcium and nutritional facts of waffle with the best organoleptic X2 test result are 8.05% protein, 49.52% carbohydrate, 1.46% fat, 2.08% fiber, 36.80% water content, and 98.5 mg / 100g calcium, and 3) the selling price of waffle product with the best result of organoleptic test is on unit price of Rp 1,203,-/pcs. Keywords: Waffle, Green Bean Flour, and Moringa Leaf

PENGARUH PROPORSI TEPUNG DAN PROPORSI CAIRAN TERHADAP SIFAT ORGANOLEPTIK KUE KEMBANG GOYANG TAUHIDIYAH, LINDA; ISMAWATI, RITA
Jurnal Tata Boga Vol 8, No 2 (2019)
Publisher : Jurnal Tata Boga

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Kue kembang goyang merupakan camilan tradisional berbentuk bunga dengan teknik deep frying yang bisa dikonsumsi oleh semua masyarakat. Tujuan penelitian ini, yaitu: (1) mengetahui pengaruh proporsi tepung, mengetahui pengaruh proporsi cairan, dan mengetahui pengaruh interaksi proporsi tepung dan proporsi cairan yang meliputi: bentuk, warna, aroma, kerenyahan, rasa, dan tingkat kesukaan. (2) mengetahui kandungan gizi kue kembang goyang produk terbaik. (3) serta mengetahui harga jual. Pengumpulan data menggunakan lembar observasi terhadap sifat organoleptik dengan 9 sampel yang dilakukan oleh 30 panelis, yang terdiri dari 10 panelis terlatih (dosen) dan 20 panelis semi terlatih (mahasiswa). Selanjutnya dianalisis dengan menggunakan analisis anava ganda (two way anava). Selanjutnya dilakukan uji kandungan gizi dari produk yang terbaik untuk mengetahui energi, karbohidrat, protein, lemak, zat besi, fosfor, dan kalsium, serta dilakukan perhitungan harga jual. Hasil penelitian menunjukan bahwa: 1) Proporsi tepung berpengaruh terhadap bentuk dan kerenyahan tetapi tidak berpengaruh terhadap warna, aroma, rasa, dan tingkat kesukaan; Proporsi cairan berpengaruh terhadap warna, aroma, rasa, dan tingkat kesukaan tetapi tidak berpengaruh terhadap bentuk dan kerenyahan; Interaksi proporsi tepung dan proporsi cairan tidak berpengaruh terhadap sifat organoleptik kue kembang goyang, meliputi: bentuk, warna, aroma, kerenyahan, rasa, dan tingkat kesukaan. 2) Produk terbaik adalah produk X1Y1 dengan proporsi tepung 1 : 1 : 1 dan proporsi cairan 6 : 1 per 100 g mengandung energi 385,2 kkal, karbohidrat 38,4 g, protein 4,6 g, lemak 2,48 gram, zat besi (Fe) 3,62 mg, fosfor (P) 159,6 mg, dan kalsium (Ca) 21,5 mg; 5) Harga jual kue kembang goyang per 50 g adalah Rp 8.600,00.Kata kunci : kue kembang goyang, proporsi tepung, proporsi cairan, sifat organoleptik.

Influence of Production Based Training Learning Model on Student Learning Outcomes Reviewed from Entrepreneurial Interests Hikmah, Yuniar Fitria; Nurlaela, Luthfiyah; Ismawati, Rita
International Journal for Educational and Vocational Studies Vol 2, No 3 (2020): March 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i3.2435

The study aims to determine the interest of entrepreneurial students taught using Production Based Training (PBT) learning models and students taught using live learning. To learn the learning outcomes of high-entrepreneurial interests. The method used in this study was experimentation using factorial research design. The design used is 2x2 factorial design, as this design can be used to see students ' learning outcomes before they are given learning and after learning. The results of the study found that: (1) Student learning outcomes using PBT learning models are significantly higher than those using MPL;(2) Learning results of students who have a high entrepreneurial interest using PBT learning models and by using a higher MPL significantly in comparison to learning outcomes of low-entrepreneurial interests that use Model of PBT Learning and using MPL: (3) There is a significant interaction between learning models and entrepreneurial interest in student learning outcomes. The study concluded that: (1) The PBT learning model can increase the interest of entrepreneurial students; (2) Students who have a high entrepreneurial interest, higher learning outcomes than students with low entrepreneurial interest rates; and (3) there is an interaction between learning models and entrepreneurial interests in student learning outcomes.

The Effect of Problem-Based Learning Model of Food Cutting Competency Toward the Student Learning Outcomes of Class X at SMK YPM 2 Taman Aprilianu, Dinia; Rijanto, Tri; Ismawati, Rita; Wiyanto, Theodorus
International Journal for Educational and Vocational Studies Vol 2, No 3 (2020): March 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i3.2437

This study aims to: analyze the student learning outcomes using the problem-based learning model, compare to the student learning outcomes using the direct learning model. The type of this study is experimental research that is the factorial design. The study population is all of the students in class X. Therefore, the research sa DLMes are the students of Class X of Culinary Art 1 as the experimental class and the students of Class X of Culinary Art 2 as the control class. The researcher analyzed the data using the analysis of variance (ANOVA) two-way Anova after accoDLMishing the normality and homogeneity test requirement. Based on the result of hypothesis test using ANOVA technique, the researcher found that: (1) the student learning outcomes of cognitive aspects using problem-based learning model was significantly higher than the student learning outcomes using the direct learning model.

Comparison of Learning Outcomes Between Discovery Learning with Inquiry Learning Reviewed of Student Learning Independence At Vocational High School Lukitasari, Febriani; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 2, No 10 (2020): October 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i10.3305

The provision of education provides a positive value for the development of the quality of Human Resources (HR), because global challenges and competition between nations in various aspects of life are increasingly competitive. This study aims to find the effect of learning models find the effect of discovery learning learning models with inquiry learning learning models to increase student learning outcomes; find the effect of student learning independence on student learning outcomes; and find interactions between discovery learning, inquiry learning and student learning independence models on student learning outcomes.This type of research is a quasi-experimental study, which is to examine student learning outcomes in food knowledge subjects using discovery learning and inquiry learning models. The research design used in this study is factorial design. Data collection techniques were carried out by observation and tests. Instrument of student learning outcomes. This study concludes that: (1) there is a significant difference in the effect of discovery learning models compared to inquiry learning models on improving student learning outcomes; (2) there is a significantly higher difference in high learning independence compared to students with low learning independence on student learning outcomes, and (3) there is an interaction between discovery learning, inquiry learning and student learning independence towards student learning outcomes. Based on the above conclusions as a whole shows there are differences in the application of learning models, the level of independence and interaction between the use of learning models, and the level of independence of student learning outcomes.

The Effect of Teaching Factory Implementation on The Competence and Readiness to Work of Students of the Catering Service Study Program at SMKN 2 Mojokerto Permata, Tri Wahyuni Indah; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 3, No 3 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i3.5412

This study aims to analyze the effect of implementing the teaching factory on readiness to work through the competence of students. This research was conducted at SMKN 2 Mojokerto. This research is an ex-post facto research. The population of this study were students of class XI and class XII of the catering service program at SMKN 2 Mojokerto, totaling 193 students. The research sampling technique was simple random sampling and calculated using the Slovin formula, so that the number of research samples was 130 students. The data analysis technique used path analysis. Research data collection uses a questionnaire instrument on the variables of teaching factory implementation and readiness to work, while for competence using tests and observation sheets. Before being distributed to research respondents, a validation test was first conducted on each research instrument. In line with the objectives, the results of the study show that: (1) the implementation of the teaching factory has a positive effect on the competence of students at SMKN 2 Mojokerto; (2) The implementation of the teaching factory has a positive effect on the readiness to work of the students at SMKN 2 Mojokerto; (3) The competence of students has a positive effect on the readiness to work of students at SMKN 2 Mojokerto; and (4) the implementation of the teaching factory has a positive effect on the readiness to work of students at SMKN 2 Mojokerto through the competence of students.

The influence of student’s perceptions on online learning and independent learning on employability skills F&B service in the culinary expertise Program of Vocational High School Aini, Annisa Nur; Ismawati, Rita; Handajani, Sri; Marniati, Marniati; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 3, No 6 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i6.3480

Employability skills are work skills that refer to general or non-technical competencies which include achievement, understanding and personal attributes that enable a person to get a job and be successful in the job of their choice. employability skills can be formed from learning methods and student learning independence. The application of the learning method currently used is online learning due to the Covid-19 pandemic. This study aims to determine the influence of student perceptions on online learning and independences learning on employability skills f&b service in the culinary expertise program of vocational high school. This is a quantitative of research with the type of expost facto research. Research method functions to examine specific populations or samples, data collection using questionnaire survey with the aim of testing predetermined hypotheses. The statistical data is multiple linear regression analysis and the hypothesis test are using T test and F test. The results are there is a significant contribution between perceptions of online learning and independent learning together on employability skills F&B Service in the Culinary Expertise Program of Vocational High School with a contribution value of 40.5%.

Uji Penerimaan Snack Bar Strawberry sebagai Camilan Sehat Tinggi Protein dan Antioksidan Indrawati, Veni; Sulandjari, Siti; Dewi, Rahayu; Ismawati, Rita; Ruhana, Amalia
Pontianak Nutrition Journal (PNJ) Vol 5, No 1 (2022): Maret 2022
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v5i1.953

Snack Bar merupakan camilan berbentuk batangan yang berasal dari sereal dan kacang-kacangan. Produk Snack Bar telah banyak dikembangkan dengan menambahkan berbagai bahan salahsatunya buah-buahan. Penambahan buah strawberry pada Snack Bar bertujuan untuk meningkatkan kandungan gizi Snack Bar sehingga dapat dikonsumsi sebgai camilan sehat. Jenis penelitian eksperimen berupa pembuatan produk Snack Bar Strawberry. Penelitian ini bertujuan untuk mengetahui kandunga gizi Snack Bar Strawberry dan tingkat penerimaan/kesukaan panelis berdasarkan warna, aroma, tesktur dan rasa. Pengambilan data penerimaan produk dengan observasi menggunakan instrument pada 30 panelis. Data dianalisis secara deskriptif dengan persentase Hasil penelitian menunjukkan tingkat penerimaan/kesukaan terhadap Snack Bar Strawberry yaitu; 80% suka terhadap warna, 73,33 % suka terhadap aroma, 56,66% suka terhadap tekstur dan 83,33% suka terhadap rasa. Kandungan gizi Snack Bar Strawberry yaitu Karbohidrat (195g), protein (43,3g), vitamin C (70mg) dan vitamin E (15mg). Snack Bar Strawberry dapat digunakan sebagai camilan sehat tinggi protein dan antioksidan. Hasil produk Snack Bar Strawberry yang dibuat menggunakan madu memiliki tekstur yang kurang kokoh sehingga perlu penggunaan gula caramel untuk memperkuat tekstur.

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