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All Journal JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Jurnal Kimia Riset Jurnal Pemberdayaan Masyarakat Madani (JPMM) Journal on Education Jurnal Dedikasi Pendidikan Jurnal Review Pendidikan dan Pengajaran (JRPP) Journal of Social Humanities and Education Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Innovative: Journal Of Social Science Research Jurnal Bintang Pendidikan Indonesia Jurnal Pendidikan dan Ilmu Sosial Media Pendidikan Gizi dan Kuliner Student Research Journal

Mauren Gita Miranti

Universitas Negeri Surabaya

Author-ID : 3195495

Religion Arts Humanities Astronomy Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences Transportation Other

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AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN KELOR (Moringa oleifera Lam.) DAN BUAH BIT (Beta vulgaris L.) SEBAGAI BAHAN TAMBAHAN MINUMAN SUPLEMEN , Tukiran; Mauren Gita Miranti; Idah Dianawati; fauzia indah sabila
Jurnal Kimia Riset Vol. 5 No. 2 (2020): Desember
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v5i2.22518

Minuman suplemen merupakan produk pelengkap kebutuhan zat gizi makanan yang mempunyai nilai gizi dan atau efek fisiologis dalam jumlah terkonsentrasi. Bahan tambahan dalam minuman suplemen dapat diperoleh dari tanaman yang memiliki aktivitas antioksidan. Daun kelor dan buah bit merupakan tanaman yang banyak dimanfaatkan sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan ektstrak daun kelor dan buah bit sebagai bahan tambahan minuman suplemen. Uji aktivitas antioksidan dilakukan dengan metode 1,1-diphenyl-1-pyerilhidrazyl (DPPH). Hasil penelitian menunjukkan ekstrak air daun kelor memiliki nilai IC50 sebesar 122,742 ppm dan tergolong sebagai antioksidan katagori sedang. Kkstrak air buah bit memiliki nilai IC50 sebesar 377.281 ppm dan tergolong antioksidan lemah.

Education on Sanitation and Hygiene Knowledge on Food Vendors in Semolowaru Culinary Tourism Center (CTC) Surabaya Mauren Gita Miranti; Sri Handajani; Lucia Tri Pangesthi; Nugrahani Astuti; Asrul Bahar; Andika Kuncoro Widagdo
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol 6 No 2 (2022): 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.006.2.10

The aims of this community service viceeise are to 1) increase the awareness of traders regarding the application of hygiene sanitation and food safety and 2) improve the skills of traders in maintaining the sanitation of the kitchen environment so that a healthy culinary tourism center will be created. Education is provided with presentations, demonstrations, and questions and answers. This research is a descriptive observational study, with a sample of 24 food and beverage traders. The data collection technique used a written test and observation. The results showed that 1) the traders' initial knowledge about sanitation hygiene and food safety was very low, and the awareness of traders regarding the application of hygiene sanitation, and food safety as seen from the traders' understanding of hygiene sanitation and food safety had increased significantly based on the results of the pre and post-test, and 2) The personal hygiene attitude of food vendors is quite good, but there is one very lacking indicator, namely the cleanliness of the equipment. This implies that educational activities regarding hygiene sanitation for food business actors are needed to improve food quality through changes in knowledge and attitudes in a positive direction so that consumer health will be more secure.

Pengaruh Pengetahuan Sanitasi Higiene Terhadap Perilaku Kebersihan Siswa Smk Program Keahlian Kuliner Dalam Praktik Pengolahan Makanan Atika Salsabila A.; Mauren Gita Miranti; Lucia Tri Pangesthi; Lilis Sulandari
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1006

Hygiene in the food sector cannot be separated from the application of hygienic sanitation and hygiene behavior. However, the observation results show that there are still students who have not properly applied food hygiene sanitation knowledge when processing food. The purpose of this study was to find out 1) an overview of students' food hygiene sanitation knowledge, 2) an overview of students' hygiene behavior in food processing practices, and 3) the effect of food hygiene sanitation knowledge on students' hygiene behavior. The research used is descriptive evaluative quantitative research. The instrument used was a questionnaire in the form of multiple choice questions and observation sheets. Knowledge test is used to measure the level of students' knowledge. While the observation is to see students' hygiene behavior when practicing food processing. The analysis technique uses regression. The results showed 1) knowledge of sanitation hygiene 6 students (9.1%) were in the medium category, 37 students (56.1%) were in the good category, and 23 students (34.8%) were in the very good category, 2) behavior cleanliness of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge affects students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or 11.5 %. This research implies that sanitary hygiene is applied to every subject. 2) the hygiene behavior of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge influences students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or equal to 11.5%. This research implies that sanitary hygiene is applied to every subject. 2) the hygiene behavior of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge influences students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or equal to 11.5%. This research implies that sanitary hygiene is applied to every subject.

Pengembangan Media Pembelajaran Video Animasi Powtoon pada Materi Telur Nia Rachmawati; Nugrahani Astuti; Mauren Gita Miranti; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Sekolah Tinggi Ilmu Ekonomi Trianandra

This research is development research that aims to find out: 1) the development of powtoon animation video learning media on egg material; 2) the feasibility of powtoon animation video learning media on egg material; and 2) students' responses to the powtoon animation video learning media on egg material. This study uses the 4D development method, but only up to the development stage. Data were obtained using validation sheets and questionnaires using a Likert scale. The validation sheet was assessed by an expert judgment which was tested with the Aiken V formula. The questionnaire sheet was assessed by students who then carried out a practicality test to see students' responses to learning media. Based on the results of the data analysis performed, the material validation results obtained an Aiken V value of 0.959. The media validation results obtained an Aiken V value of 0.954. Meanwhile, from the results of the student response questionnaire, they obtained a percentage value of 80.6% in the very practical category. This shows that the powtoon animation video learning media on egg material is feasible, very practical, and can be used in DDPK 2 learning egg material.

Penerapan Model Pembelajaran Project Based Learning terhadap Pengetahuan dan Keterampilan Materi Bumbu Dasar Defia Laili Mustafik Putri; Asrul Bahar; Niken Purwidiani; Mauren Gita Miranti
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Sekolah Tinggi Ilmu Ekonomi Trianandra

This study aims to determine the application of the Project Based Learning (PjBL) learning model on basic seasoning material to the knowledge and skills of grade X culinary students at SMKN 1 Cerme Gresik. This study used a type of Quasi-Experimental research using a Post-test Only Control Group Design research design. Data were obtained using Post-Test questions and assessment sheets of the results of the practice of making basic and processed seasonings. Data analysis techniques were carried out with the Independent Sample T-Test and Mann-Whitney test with the help of the SPSS 25 program. The results showed that the average value of knowledge and skills of the experimental class was higher than that of the control class. Based on the results of the Independent T-Test Asymp. Sig. (2-tailed) from the post-test value for the experimental class, which is 0.000, there is an influence of the application of the Project Based Learning (PjBL) learning model on the results of student knowledge of basic seasoning material. While the skill results are based on the Mann-Whitney Asymp test. Sig. (2-tailed) from the practice value of making basic seasoning of 0.000, there is an influence of the use of the Project Based Learning (PjBL) model on the results of psychomotor skills in basic seasoning material.

The Influence of Nutrition Knowledge and Food Choosing Attitude on Adolescent Eating Behavior in Kediri District Stifani Dianisa Prafita Hadi; Rahayu Dewi Soeyono; Any Sutiadiningsih; Mauren Gita Miranti
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Adolescence is a period of transition from children to adults, during this period the food consumed must be considered both in terms of safety and nutrition. Balanced nutrition will determine their health in the future and prevent them from double nutritional problems. This study aims to identify the effect of nutritional knowledge and attitudes toward food choices on adolescent eating behavior. Sampling used purposive sampling with a total sample of 77 people aged 12-21 years. The research design used was observational with a cross sectional approach. The research was conducted in Kediri Regency, East Java through a survey method by distributing questionnaires online via the Google Form. Research data were analyzed using percentages in tabular form and data correlated between variables. The results of the analysis of data by sex showed that 67.53% of adolescents were female and 32.47% were male. The results of the subsequent analysis showed that 50.65% of adolescents had good nutritional knowledge, 64.94% of adolescents had sufficient attitudes to choose food and 61.04% of adolescents had sufficient eating behavior. The results of the correlation test between nutritional knowledge and the attitude of choosing food obtained a significant value of 0.160 which means that there is no significant relationship between the two variables. While the results of the correlation test between nutritional knowledge and eating behavior of adolescents and the attitude of choosing food with eating behavior both obtained a significant value of less than 0.005 which means that there is a significant relationship between the two variables. A multiple correlation value (R) of 0.005 was obtained, meaning that there was an influence between nutritional knowledge and attitudes towards choosing food on eating behavior in adolescents

Pengaruh Efikasi Diri dan Hasil Belajar Praktek Kerja Industri terhadap Kesiapan Kerja Siswa Sekolah Menengah Kejuruan Tia Halizah Iskandar; Mauren Gita Miranti; Any Sutiadiningsih; Sri Handajani
JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Vol 16, No 2 (2023): July
Publisher : Faculty of Teacher Training and Education Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jiptek.v16i2.61944

Data survey in the field in 2021 Dharma Wanita Gresik Vocational School, which implemented an apprenticeship program for all class XII students in culinary management as many as 28 students for four months, that is, less than 70% could be absorbed in the world of work. This shows that the goals of technical and vocational schools have yet to be realized, so there are still many students who get jobs that are not in accordance with their abilities in the catering field. This study aimed to determine the effect of self-efficacy on student work readiness, the effect of apprenticeship learning outcomes on student work readiness and the effect of self-efficacy and apprenticeship learning outcomes on student work readiness. This study used a quantitative descriptive method with a sample of 23 students with a sampling technique using purposive sampling. This study found that self-efficacy had a significant effect on students' work readiness with a t-count of 3,379 > t-table of 1,713, t-count of 2,417 < t-table of 1,713, and F-count of 10,616 > F-table of 4.24.

Pembuatan Kue Pukis dengan Proporsi Pure Ubi Jalar Ungu (Ipomoea batatas L.) dan Pure Talas (Colocasia esculenta) Nensi Pratiwi; Niken Purwidiani; Mauren Gita Miranti; Any Sutiadiningsih
Student Scientific Creativity Journal Vol. 1 No. 5 (2023): September : Student Scientific Creativity Journal
Publisher : Amik Veteran Porwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v1i5.1996

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Kepuasan Pelanggan Pada Kualitas Produk Sop Bang Oya Di PKL Kedungdoro Surabaya Tamara Indriani; Nugrahani Astuti; Mein Kharnolis; Mauren Gita Miranti
Innovative: Journal Of Social Science Research Vol. 3 No. 3 (2023): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v3i3.2563

Tujuan penelitian ini adalah untuk mengetahui kepuasan pelanggan terhadap kualitas produk makanan Sop Bang Oya yang berada di PKL Kedungdoro Surabaya. Penelitian ini menggunakan jenis penelitian deskriptif kuantitatif dan deskriptif kualitatif. Populasi dalam penelitian ini adalah pelanggan Sop Bang Oya. Sampel dalam penelitian ini sebanyak 110 orang. Teknik pengumpulan data menggunakan angket terbuka dan tertutup. Analisis yang digunakan adalah analisis deskriptif kualitatif dan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa pelanggan Sop Bang Oya merasa puas dengan capaian skor rata – rata 84 (76%). Angka tersebut berada pada rentang 61% - 80% yang tergolong puas. Kualitas produk juga menunjukkan pengaruh secara persial terhadap kepuasan pelanggan, besar pengaruhnya diketahui dengan t hitung (2.122) > t tabel (1.982). maka H0 di tolak dan H1 diterima, artinya secara persial kualitas produk berpengaruh positif dan signifikan terhadap kepuasan pelanggan Sop Bang Oya di PKL Kedungdoro Surabaya.

PENGARUH PENGETAHUAN SANITASI HYGIENE TERHADAP KETERAMPILAN PENANGANAN LIMBAH HASIL PRAKTIK KELAS TATA BOGA SMKN 3 KEDIRI Sarah Khalisa; Asrul Bahar; Ita Fatkhur Romadhoni; Mauren Gita Miranti
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 6 No. 2 (2023): Volume 6 No. 2 Tahun 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i2.18276

Pengetahuan tentang sanitasi hygiene makanan sangat penting untuk diketahui oleh orang-orang yang terlibat langsung dalam menjamah makanan, khususnya dalam bidang kuliner, oleh karena itu siswa di SMK dengan program keahlian kuliner diberi pengetahuan tentang sanitasi hygiene. Menurut hasil observasi ke SMKN 3 Kediri, masih ada siswa yang belum menerapkan pengetahuan sanitasi hygiene makanan dengan baik dan bukan sesuatu keharusan bagi siswa. Tujuan penelitian ini adalah untuk mengetahui pengetahuan dan keterampilan Sanitasi Hygiene siswa dalam penanganan limbah hasil praktik kelas Tata Boga, serta mengetahui pengaruh pengetahuan Sanitasi Hygiene terhadap keterampilan penanganan limbah hasil praktik kelas Tata Boga SMKN 3 Kediri. Jenis penelitian yang digunakan yakni deskriptif kuantitatif. Analisis data yang diterapkan pada penelitian ini yakni uji regresi linier sederhana. Hasil penelitian menunjukkan bahwa rata-rata nilai pengetahuan sanitasi dan higiene berada pada interval 76,67 < X ? 83,33 dan rata-rata skor keterampilan pennganan limbah berada pada 86,00 < X ? 90,00. Dengan demikian dapat disimpulkan bahwa pengetahuan sanitasi dan higiene siswa kelas X di SMK Negeri 3 Kediri dalam kategori sedang; variabel X memberikan pengaruh yang signifikan terhadap variabel Y karena hasil perhitungan dengan menggunakan uji analisis regresi linier sederhana menunjukkan nilai Fhitung = 22.295 dengan tingkat signifikansi sebesar 0,00 < 0,05.

Co-Authors , Tukiran Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Atika Salsabila A. Aura Khansa Balqist Ayu Indah Mawarni Chlara Amanda Chlara Amanda Widya Goni Defia Laili Mustafik Putri Fauzia Indah Sabila Idah Dianawati Inayatus Khanifa Ita Fatkhur Romadhoni Ita Fatkhur Romadhoni Romadhoni Lilis Sulandari Lucia Tri Pangesthi Mein Kharnolis Muhammad Fikri Bachruddin Patty Muhammad Irham Hafiyyan Nensi Pratiwi Nia Rachmawati NIken Purwidiani Nugrahani Astuti Rahayu Dewi Soeyono Rosita Desi Safitri Sarah Khalisa Sri Handajani Stifani Dianisa Prafita Hadi Tamara Indriani Tia Halizah Iskandar Vinka Conia

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