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Meningkatkan Perilaku Prososial Rendah Melalui Layanan Penguasaan Konten dengan Teknik Sosiodrama Kusumaningrum, Intan; Sri Hartati, Maria Theresia; Saraswati, Sinta
Indonesian Journal of Guidance and Counseling: Theory and Application Vol 3 No 3 (2014): September 2014
Publisher : Department of Guidance and Counseling, UNNES

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

Tujuan penelitian ini untuk memperoleh informasi atau temuan empiris tentang meningkatkan perilaku prososial melalui layanan penguasaan konten dengan teknik sosiodrama pada siswa kelas VII  SMP Negeri 21 Semarang. Populasinya adalah 40 siswa  kelas VII SMP Negeri 21 Semarang yang memiliki perilaku prososial rendah dan sampel yang berjumlah 17 siswa menggunakan purposeive sampling. Teknik pengumpulan data menggunakan skala perilaku prososial. Instrumen tersebut telah diujicobakan untuk digunakan dalam penelitian menggunakan validitas dengan rumus product moment oleh Pearson dan reabilitas instrument dengan rumus Alpha. Teknik analisis data yang digunakan yakni analisis deskriptif persentase dan Uji Wilcoxon. Hasil penelitian ini menunjukan bahwa terdapat peningkatan perilaku prososial melalui layanan penguasaan konten dengan teknik sosiodrama, dengan nilai Zhitung = 0< Ztabel = 35. Simpulan dari penelitian ini yakni perilaku prososial siswa dapatditingkatkan melalui layanan penguasaan konten dengan teknik sosiodrama . Oleh karena itu, diharapkan guru pembimbing dapat lebih mengintensifkan layanan penguasaan konten dengan teknik sosiodrama kepada siswa sebagai strategi alternatif untuk membantu meningkatkan perilaku prososial siswa. The aim for this research was to get information or empirical finding about increasing prososial behavior as the result of content mastery with sociodrama technique. Population of this study was 40 students of the VII  class in SMP Negeri 21 Semarang which has a low prosocial behavior. 17 students was selected using purposive sampling technique. Data collection techniques using prosocial behavior scale. The instrument has been tested for validity using Pearson product moment and reliability of the instrument with alpha formula. Data analysis used pearson product moment, descriptive percentage, and wilcoxon. The result showed there was enhancement of prosocial behavior thrught mastery of content service with sociodrama technique with Zcount = 0< Ztable = 35. From this reasearch it can be conluded that prosocial behavior could be enhancement through mastery of content service with sociodrama technique. It is hoped that the teacher as a guide can be more intensively applicate mastery of content servicewith sociodrama technique to the students as an alternative strategy to help students increase prosocial behavior

JELLY EXTRACT DRINKING RED BIT Kusumaningrum, Intan; Novidahlia, Noli; Soraya, Dina Ayu
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker than jelly agar. This study aims to diversify food products from red bit beans.The research begins by making red beet extracts first, after which mixing all the ingredients of making jelly drinks. The experimental design used in this research is Completely Randomized Design with three treatment levels and two replications. Data analysis was processed by Kruskal Wallis and ANOVA. The treatments used were comparison of beets and water 1:10, comparison of beets and water 1: 12,5 and comparison of beets and water 1:15. Organoleptic tests used in the study were hedonic rank test and sensory quality test.The results showed that the treatment comparison of beets and water 1:15of Â was selected jelly beverage based on hedonic test result by panelist. Chemical analysis of the selected product was then performed. Drink jelly comparison of beets and water 1:15 has antioxidant levels of 4.2 mg vit c / 100g sample, food fiber content of 14, 92%, and total sugar of 26.27%.Â

Group Counseling with Sociodrama for Improving Student's Prosocial Behavior Kusumaningrum, Intan; Purwanto, Edy; Sugiyo, Sugiyo
Jurnal Bimbingan Konseling Articles in Press
Publisher : Jurnal Bimbingan Konseling

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (401.236 KB)

The present study was aimed at finding out the effectiveness of group guidance with sociodrama for improving student's prosocial behavior. This study employed experimental method with one group pretest Posttest design, involving ten students as the members of the group. The analysis result using Wilcoxon test showed that group guidance with sociodrama technique was effective to improve student?s prosocial behavior. The result of the study showed that group guidance in SMP Negeri Kabupaten Pemalang had been planned within guidance and counseling program. However, its implementation was sub-optimal. The present study also found that group guidance with sociodrama is effective for improving student?s prosocial behavior. The discussion of the result of the study is aimed at identifying the implication of group guidance with sociodrama in improving student?s prosocial behavior.

Meningkatkan Perilaku Prososial Rendah Melalui Layanan Penguasaan Konten dengan Teknik Sosiodrama Kusumaningrum, Intan; Sri Hartati, Maria Theresia; Saraswati, Sinta
Indonesian Journal of Guidance and Counseling: Theory and Application Vol 3 No 3 (2014): September 2014
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijgc.v3i3.3777

Tujuan penelitian ini untuk memperoleh informasi atau temuan empiris tentang meningkatkan perilaku prososial melalui layanan penguasaan konten dengan teknik sosiodrama pada siswa kelas VII SMP Negeri 21 Semarang. Populasinya adalah 40 siswa kelas VII SMP Negeri 21 Semarang yang memiliki perilaku prososial rendah dan sampel yang berjumlah 17 siswa menggunakan purposeive sampling. Teknik pengumpulan data menggunakan skala perilaku prososial. Instrumen tersebut telah diujicobakan untuk digunakan dalam penelitian menggunakan validitas dengan rumus product moment oleh Pearson dan reabilitas instrument dengan rumus Alpha. Teknik analisis data yang digunakan yakni analisis deskriptif persentase dan Uji Wilcoxon. Hasil penelitian ini menunjukan bahwa terdapat peningkatan perilaku prososial melalui layanan penguasaan konten dengan teknik sosiodrama, dengan nilai Zhitung = 0< Ztabel = 35. Simpulan dari penelitian ini yakni perilaku prososial siswa dapatditingkatkan melalui layanan penguasaan konten dengan teknik sosiodrama . Oleh karena itu, diharapkan guru pembimbing dapat lebih mengintensifkan layanan penguasaan konten dengan teknik sosiodrama kepada siswa sebagai strategi alternatif untuk membantu meningkatkan perilaku prososial siswa. The aim for this research was to get information or empirical finding about increasing prososial behavior as the result of content mastery with sociodrama technique. Population of this study was 40 students of the VII class in SMP Negeri 21 Semarang which has a low prosocial behavior. 17 students was selected using purposive sampling technique. Data collection techniques using prosocial behavior scale. The instrument has been tested for validity using Pearson product moment and reliability of the instrument with alpha formula. Data analysis used pearson product moment, descriptive percentage, and wilcoxon. The result showed there was enhancement of prosocial behavior thrught mastery of content service with sociodrama technique with Zcount = 0< Ztable = 35. From this reasearch it can be conluded that prosocial behavior could be enhancement through mastery of content service with sociodrama technique. It is hoped that the teacher as a guide can be more intensively applicate mastery of content servicewith sociodrama technique to the students as an alternative strategy to help students increase prosocial behavior

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia] Intan Kusumaningrum; C. Hanny Wijaya; Feri Kusnandar; - Misnawi; Ariza Budi Tunjung Sari
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULANDARI BEBERAPA DAERAH DI INDONESIA[Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]Intan Kusumaningrum1)*, C. Hanny Wijaya2), Feri Kusnandar 2), Misnawi3) dan Ariza Budi Tunjung Sari3)1) Program Studi Magister Ilmu Pangan, Institut Pertanian Bogor, Bogor2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3) Pusat Penelitian Kopi dan Kakao Indonesia, Jember Diterima 12 Desember 2013 / Disetujui 06 Mei 2014ABSTRACT The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME), followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O) with the Nassal Impact Frequency (NIF) method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA) method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi.

JELLY EXTRACT DRINKING RED BIT Intan Kusumaningrum; Noli Novidahlia; Dina Ayu Soraya
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker than jelly agar. This study aims to diversify food products from red bit beans.The research begins by making red beet extracts first, after which mixing all the ingredients of making jelly drinks. The experimental design used in this research is Completely Randomized Design with three treatment levels and two replications. Data analysis was processed by Kruskal Wallis and ANOVA. The treatments used were comparison of beets and water 1:10, comparison of beets and water 1: 12,5 and comparison of beets and water 1:15. Organoleptic tests used in the study were hedonic rank test and sensory quality test.The results showed that the treatment comparison of beets and water 1:15of was selected jelly beverage based on hedonic test result by panelist. Chemical analysis of the selected product was then performed. Drink jelly comparison of beets and water 1:15 has antioxidant levels of 4.2 mg vit c / 100g sample, food fiber content of 14, 92%, and total sugar of 26.27%.

UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS Amelya Eka Pratiwy; Intan Kusumaningrum; Aminullah Aminullah
Jurnal Pertanian Vol. 10 No. 2 (2019): OKTOBER
Publisher : Universitas Djuanda

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.

Stabilitas Dan Homogenitas Pewarna Alami Terenkapsulasi Dari Kunyit (Curcuma Domestica Val) Dalam Bentuk Cair Dan Serbuk intan kusumaningrum
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 1 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

The problem of using turmeric and other natural materials as a dye is the stability and homogeneity of the resulting colors. One effort to maintain the stability of pigments in turmeric is to do the coating (encapsulation) using a polymeric material. The purpose of this research is to know the stability and homogeneity of liquid dye and encapsulated turmeric powder. Liquid dye was obtained from turmeric extract which was done by evaporation process at 50ºC with addition of without liquid sugar and addition of 10% liquid sugar, while powder dye obtained from drying process with spray dryer with maltodextrin 10% and maltodextrin 20%. The stability of the color in the sample of liquid dye without sugar and with the addition of 10% liquid sugar has a bright L * (brightness), a * (red) and b * (yellow) color in the time period of day 0, day 30, 37th and 44th days, but the liquid dye with 10% liquid sugar has a brighter color than dye without gulacair. In powder dyes with 10% and 20% maltodextrin additions have a stable color of L * (brightness) and b * (yellow) at the time period of day 30, day 37 and day 44, while in a * red) of unstable powder sample where p> 0,05. The study used a complete randomized design with 2 replications. The homogeneity of color applied to the tofu shows a liquid dye without adding sugar and with the addition of 10% liquid sugar produces equally good and evenly distributed color homogeneity. Powder dye with the addition of 10% maltodextrin has better color homogeneity and is evenly distributed compared to 20% maltodextrin dye powder. Selected dyes are liquid dye with 10% liquid sugar and powder dye with maltodextrin 10%

Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera) Intan Kusumaningrum; Sri Rejeki Retna Pertiwi; Deti Nirmala
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1334

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves. This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and 10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.

KARAKTERISTIK FISIKOKIMIA DAN SENSORI MINUMAN SEREAL INSTAN DARI SORGUM (Sorgum bicolor) DAN TEPUNG TEMPE Noli Novidahlia; Intan Kusumaningrum; Aisyah Intan Pamela
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Penelitian ini bertujuan untuk mengembangkan produk minuman sereal instan dari sorgum dan tepung tempe serta untuk mengetahui dan mempelajari tentang karakteristik fisikokimia dan sensori produk minuman sereal instan dari sorgum dan tepung tempe. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor dan tiga taraf perlakuan. Faktor perlakuannya adalah perbandingan sorgum dan tepung tempe dengan tiga taraf perlakuan , yaitu (25%:10%), (20%:10%), (15%:15%). Analisis yang dilakukan meliputi uji fisik (daya serap air, waktu rehidrasi, dan viskositas), uji kimia (kadar air, abu, protein, lemak, serat kasar, dan karbohidrat), uji sensori (hedonik). Produk terpilih akan dihitung nilai energi. Berdasarkan hasil data penelitian minuman sereal instan terpilih yaitu perlakuan perbandingan sorgum dan tepung tempe (20%:10%) mengandung daya serap air 269,03 %, waktu rehidrasi 269,50 seconds, viskositas 6,09 cp , kadar air 4,60 %, kadar abu 3,28 %, kadar protein14,81 %, kadar lemak 14,80 %, kadar serat kasar 2,09 %, karbohidrat 62,85 % , total kalori 444 Kkal.

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