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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Sains Boga Indonesian Journal of Multidisciplinary Science Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Eduvest - Journal of Universal Studies

Mutiara Dahlia

Prodi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta

Author-ID : 3392347

Aerospace Engineering Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Neuroscience Public Health Social Sciences Other

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Pengembangan Media DVD Interaktif dan Video tentang Menu Sehat Seimbang Balita untuk Kader Posyandu Mutiara Dahlia; Rusilanti Rusilanti; Sachriani Sachriani; Nur Riska T.
Jurnal Pendidikan Teknologi dan Kejuruan Vol 23, No 1 (2016): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

This study analyses the effectiveness of instructional media using Digital Video Disc (DVD) and videos in nutrition education concerning the development of toddlers’ food preferences of balanced meals based on community empowerment. The media was expected to be used by the cadre of Posyandu (Maternal and Child Health Centre) and housewives in Rawamangun village. This study used the quasi experiment method. The data analysis showed the score of F was 15.89 that was higher than the F table with the score of 4.11 in the significance level of 0.05. It indicates the learning outcomes of the instructional media using DVD and videos was higher than using handouts. The result of this study was a nutrition education model concerning the development of toddlers’ food preferences of balanced meals in the form of DVD and videos that can be effectively applied. The media is able to improve the learning outcomes of nutrition education including the knowledge and the skills. Thus it indirectly supports the government program in community empowerment. Penelitian ini dilakukan bertujuan untuk menganalisis efektivitas penggunaan media dalam bentuk DVD interaktif dan video dalam perancangan model pendidikan tentang pembentukan kesukaan balita terhadap makanan bergizi seimbang pada ibu berbasis pemberdayaan masyarakat yang dapat digunakan oleh kader posyandu dan ibu rumah tangga kelurahan Rawamangun. Metode quasi experiment. Hasil analisis varians dua jalur antar kolom diperoleh harga Fhitung = 15,89 lebih besar dibandingkan Ftabel = 4,11 pada taraf signifikansi α = 0,05. Nilai ini menunjukkan bahwa hasil belajar kader posyandu dengan media dalam bentuk DVD dan video lebih baik dibandingkan dengan media handout. Hasil penelitian dapat membentuk suatu model pendidikan gizi yaitu media dalam bentuk DVD interaktif dan video tentang pembentukan kesukaan anak terhadap makanan bergizi seimbang yang diterapkan. Media dan metode tersebut dapat meningkatkan hasil belajar berupa pengetahuan dan keterampilan dalam penyuluhan gizi pada ibu, kader posyandu dan masyarakat sehingga secara tidak langsung dapat membantu program pemerintah dalam pemberdayaan masyarakat. The developed media improves the achievement of nutritional education of mothers, society and indirectly helped the government program in community empowerment.

Pengaruh Penambahan Tepung Daun Kelor Pada Pembuatan Cupcake Terhadap Daya Terima Konsumen Mohammad Andi Abdillah Hakim; Mutiara Dahlia; Alsuhendra
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.004.1.04

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan tepung daun kelor pada pembuatan cupcake terhadap daya terima konsumen berdasarkan aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidkan Tata Boga Universitas Negeri Jakarta. Dengan waktu penelitian dimulai pada bulan Mei 2019 hingga Desember 2019. Metode yang digunakan adalah metode eksperimen. Sampel pada penelitian ini adalah cupcake dengan penambahan tepung daun kelor sebanyak 5%, 10%, dan 15% kemudian diujikan kepada 30 panelis agak terlatih yang menilai keseluruh aspek. Berdasarkan hasil uji hipotesis dengan menggunakan uji Friedman dan uji Tuckey pada aspek warna, rasa, dan tekstur menunjukan adanya pengaruh penambahan tepung daun kelor pada cupcake. Sedangkan pasa aspek aroma tidak terdapat pengaruh. Kesimpulan hasil penilaian organoleptik secara umum bahwa cupcake dengan penambahan tepung daun kelor yang paling disukai oleh konsumen dari aspek warna, rasa, aroma, dan tekstur terletak pada persentase penambahan 5%.

Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair mahdiyah mahdiyah; Mutiara Dahlia; Fildzah Rudyah Putri; Hana Sonia; Monnica Dwi S
Bahasa Indonesia Vol 19 No 01 (2022): Sarwahita : Jurnal Pengabdian kepada Masyarakat (Edisi Khusus)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/sarwahita.191.10

Abstract Churros and éclairs have almost the same type of dough and are easy to process. Currently, churros and éclair are snacks that are trending and much favored by the public, especially teenagers and children. Thus, churros and éclair become snacks that have a great opportunity to be seeded as business products with great potential. Both use the main ingredient in the form of wheat flour, which until now is still an imported product. Optimal use of local food ingredients to substitute for imported food is a government program that we should support and assist in its realization. While cassava is one of the local food ingredients found in almost all regions of Indonesia. In this case, by using science and technology, this cassava can be further processed into flour which can later function as a substitute for wheat flour. Through Community Service activities, the use of cassava as a substitute for wheat flour in making churros and éclairs is socialized to the wider community. The activities carried out consisted of stages 1) Delivery of material information; 2) Preparation and preparation of formulas; 3) Implementation of entrepreneurial training in the practice of making churros and eclairs; and 4) Product evaluation and discussion. The purpose of this community service activity (PKM) is to help improve the family's economy through the production of churros and éclair substitutes for cassava flour. The results of this PKM activity were assessed by the participants, that the way of delivery and the suitability of the material, the process of making Churros and Eclair, the duration generally described a positive value and gave a high level of satisfaction. So that there is a desire to do similar activities again. Abstrak Churros dan éclair merupakan kue yang memiliki jenis adonan yang hampir sama dan mudah proses pengolahannya. Saat ini churros dan éclair merupakan makanan ringan yang sedang trend dan banyak digemari oleh kalangan masyarakat, utamanya remaja dan anak-anak. Dengan demikian, churros dan éclair menjadi makanan ringan yang memiliki peluang besar untuk diunggulkan sebagai produk usaha yang sangat potensial. Keduanya menggunakan bahan utama berupa tepung terigu, yang selama ini masih berupa produk import. Penggunaan bahan pangan lokal secara optimal untuk pengganti pangan impor merupakan program pemerintah yang seharusnya kita dukung dan bantu dalam perealisasiannya. Sementara singkong merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Dalam hal ini, dengan menggunakan iptek, singkong ini dapat diolah lebih lanjut menjadi tepung yang nantinya dapat berfungsi sebagai subtitusi tepung terigu. Melalui kegiatan Pengabdian kepada Masyarakat, pemanfaatan singkong sebagai substitusi tepung terigu dalam pembuatan churros dan éclair ini disosialisasikan kepada masyarakat luas. Kegiatan yang dilakukan terdiri dari tahap 1) Penyampaian informasi materi; 2) Persiapan dan pembuatan formula; 3) Pelaksanaan pelatihan kewirausahaan praktik pembuatan churros dan éclair; dan 4) Evaluasi produk dan diskusi. PKM ini dilaksanakan secara online pada tanggal 16 September 2021. Tujuan kegiatan pengabdian kepada masyarakat (PKM) ini adalah membantu meningkatkan perekonomian keluarga melalui produksi churros dan éclair subtitusi tepung singkong. Hasil kegiatan PKM ini dinilai peserta, bahwa cara penyampaian dan kesesuaian materi, proses pembuatan churros dan éclair, durasi secara umum menggambarkan nilai positif dan memberi tingkat kepuasan yang tinggi. Sehingga ada keinginan dilakukan kembali kegiatan sejenis.

The effect of Additional Manalagi (Malus Sylvestris) Apple Cider Juice on Chewy Candy's Sensoric Quality Farihah Bilqis Safira; Mariani Mariani; Mutiara Dahlia
Eduvest - Journal of Universal Studies Vol. 1 No. 8 (2021): Journal Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

This study aims to study the effect of adding manalagi apple cider to the sensory quality of chewy candy on the aspect of color, taste, aroma, and texture. This research was conducted in the Analysis and Engineering Laboratory of the Culinary Education Study Program Faculty of Engineering State University of Jakarta and was carried out in September 2020. This study uses an experimental method with different percentages namely 20%, 40%, and 60% then a hedonic test is carried out on 15 moderately trained panelists. The results of the descriptive analysis show the average value in the color aspect 4.4 light green categories with a percentage of 40%, in the sweet taste aspect 4.8 categories of sweetness with a percentage of 40%, in the manalagi apple flavor aspect 4.2 feels manalagi apple with a percentage of 40%, in the aspect of manalagi apple aroma 3.9 in the manalagi apple-scented category with a percentage of 40%. Based on the hypothesis test using the Kruskall-Wallis test, it was stated that the texture aspect was continued with the Tuckeys test and the best result obtained was 4.0 which was the best sensory quality product of chewy candy in the addition of Manalagi apple cider.

THE EFFECT OF THE USE OF MARGARINE AND BUTTER WITH DIFFERENT PERCENTAGES ON THE QUALITY OF SESAME MILK PIE Hasna Nafisah; Ridawati Ridawati; Mutiara Dahlia
Indonesian Journal of Multidisciplinary Science Vol. 1 No. 8 (2022): Indonesian Journal of Multidisciplinary Science
Publisher : International Journal Labs

This study aims to determine the effect of using margarine and butter with different percentages on the physical and sensory qualities of sesame milk pies. The experimental method was carried out by differentiating the percentages of margarine and butter, namely 75%: 25%, 50%: 50%, and 25%: 75%. Physical quality was analyzed using the Anova test and sensory quality was analyzed using the Kruskal Wallis test with a significant level of =0.05. Physical quality in terms of diameter and weight did not show a significant effect. Physical quality in the aspect of inner thickness showed a significant effect with the highest yield on sesame milk pie 25%:75% with an increase of 40.53%, second on sesame milk pie 50%:50% with an increase of 38.10%, and the lowest 75 %:25% with an increase of 31.64%. Sensory quality in the aspect of crust color, deep color, milk aroma, and trigeminal showed no significant effect. Aspects of brittleness, softness, sweetness, and savory showed a significant influence. The friability aspect with the highest value of 3.53 (not brittle) at 75%:25% product, the second 3.07 (slightly brittle) at 50%:50% product, and the lowest 2.47 (brittle) in 25%:75 product %. The softness aspect with the highest value 4.25 (very soft) on the 25%:75% product, the second 3.53 (soft) on the 50%:50% product, the lowest 3.33 (slightly soft) on the 75%:25 product . Aspects of sweetness with the highest value 4.53 (sweet) in the product 25%:75% and 50%:50%, the lowest value 3.6 (slightly sweet) in the product 75%:25. Aspects of savory taste with the highest value of 4.53 (savory) on products 75%:25, and the lowest value of 3.8 (slightly savory) on products of 50%:50% and 25%:75%. Based on the results of the highest assessment of the sesame milk pie with the best quality, the ratio of margarine and butter is 25%:75%

MEMBANGUN KEMITRAAN MELALUI INOVASI PEMANFAATAN PANGAN LOKAL DALAM PENINGKATAN KESEJAHTERAAN MASYARAKAT DESA MUARA GEMBONG (BUILDING PARTNERSHIPS THROUGH INNOVATION IN THE LOCAL FOOD UTILIZATION FOR INCREASING THE WELFARE OF MUARA GEMBONG VILLAGE COMMUNIT Mahdiyah; Mutiara Dahlia; Fildzah Rudyah Putri; Yuni Muliyana; Muhammad Agung Aprialdi
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 4 No 1 (2023): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2023
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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

Abstract Muara Gembong as one of the villages supported by Universitas Negeri Jakarta (UNJ). Along with the established partnership, UNJ hopes to play a role in supporting economic initiatives and community resource development in Muara Gembong through UNJ’s Community Service Program (PkM). The role of the established partnership can empower those involved by providing the community with opportunities to contribute and collaborate in achieving a common goal: the utilization of local food to support food security and the welfare of community in Muara Gembong village. The community service program is implemented for the development of the well-being sector, specifically in the productivity of food businesses through the utilization of fish and shrimp in making lemper kuning gulung rica and lemper goreng rica-rica, with the hope of improving family economies. The resulting lemper product as an innovative product will have a higher market value, thus, if pursued as a sustainable business, it will lead to an economically independent, creative, intelligent, and prosperous community. The training process conducted reflects the delivery of program materials and skills to the community. This assessment is known from the expected value acceptance, which includes satisfaction with the program implementation, training methods, training materials, motivation, training quality, and skill enhancement. Abstrak Muara Gembong merupakan salah satu desa binaan Universitas Negeri Jakarta (UNJ). Bersama dengan kemitraan yang telah terjalin, UNJ berharap dapat berperan dalam mendukung inisiatif usaha dan pengembangan sumber daya masyarakat Muara Gembong melalui program Pengabdian kepada Masyarakat (PkM) UNJ. Peranan kemitraan yang terbentuk dapat memberdayakan pihak yang terlibat dengan memberi masyarakat kesempatan untuk berkontribusi dan berkolaborasi dalam mencapai tujuan bersama yaitu Pemanfaatan pangan lokal dalam mendukung ketahana pangan dan kesejahteraan masyarakat desa Muara Gembong. Program PkM dilaksanakan untuk pengembangan bidang kesejahteraan yakni produktivitas usaha makanan melalui pemanfaatan ikan dan udang pada pembuatan lemper kuning gulung rica dan lempar goreng rica-rica dengan harapan dapat meningkatkan ekonomi keluarga. Produk lemper yang dihasilkan sebagai produk inovasi akan memiliki nilai jual lebih tinggi, sehingga jika dijalankan sebagai usaha berkesinambungan, akan terwujud perekonomian masyarakat yang mandiri, kreatif, cerdas, dan sejahtera. Proses pelatihan yang dilaksanakan menggambarkan tersampaikannya kepada masyarakat materi dan keterampilan yang diprogramkan. Penilaian ini diketahui dari nilai penerimaan masyarakat sesuai yang diharapkan meliputi kepuasan untuk pelaksanaan program, metode pelatihan, materi pelatihan, motivasi, kualitas pelatihan dan juga peningkatan keterampilan

Co-Authors . Alsuhendra Farihah Bilqis Safira Fildzah Rudyah Putri Hana Sonia Hasna Nafisah Mahdiyah Mahdiyah Mariani Mariani Mohammad Andi Abdillah Hakim Monnica Dwi S Muhammad Agung Aprialdi Nur Riska Ridawati Ridawati Rusilanti Rusilanti Sachriani Sachriani Yuni Muliyana

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