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All Journal Garina An International Journal Tourism and Community Review Abdi Karya: Jurnal Pengabdian Kepada Masyarakat
Esteria Priyanti
Akademi Kesejahteraan Sosial Ibu Kartini Semarang
Arts Computer Science & IT Decision Sciences, Operations Research & Management Education Social Sciences

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 1 
Studi Pembuatan Cake Dengan Penambahan Kopi Arabika Dan Kopi Robusta Esteria Priyanti; Shara Dyanti Ermyanda
Garina Vol. 14 No. 2 (2022): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v14i2.18

Abstract

This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study include experimental methods and hedonic tests. Data analysis used is descriptive analysis. The results showed that the products of arabica coffee cake and robusta coffee cake that were most liked and well received were products with a formula of 20% coffee addition. The formula for the best cake using arabica coffee and robusta coffee consists of 48 g of flour, 12 g of ground coffee, 13 g of powdered milk, 60 g of granulated sugar, 50 g of margarine, 30 g of butter, ¼ tsp of baking powder, and 2 chicken eggs. It can be concluded, the selected product can be an alternative to be processed into sweet desserts.
Subtitusi Tepung Daun Kelor dalam Pembuatan Cup Cake Esteria Priyanti; Favian Arif Setiawan Midi
Garina Vol. 12 No. 1 (2020): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i1.43

Abstract

Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AKS Ibu Kartini, Jl. Sultan Agung No. 77, Gajahmungkur District, Semarang City. Addition percentage of kelor leaves flour in making Kelor Leaves Cup Cake as amount of 5%, 10%, and 15% from flour weight. Result of this research shows that Kelor Leaves Cup Cake product has sensory characteristic included sweet flavour with taste of kelor leaves, colour from greeny yellow until dark green, tekxture hard sponged and specific aroma of Cup Cake (margarine aroma with kelor leaves aroma). Panelists aceptance to Kelor Leaves Cup Cake by hedonic test result shows that panelists choose Kelor Leaves Cup Cake with addition of kelor leaves flour as amount of 15 %. It is concluded that there is innovation opportunity from Cup Cake with addition of kelor leaves flour.
Studi Pembuatan Chocolate Lava Cake Berbahan Dasar Tepung Sorgum dan Tepung Singkong Esteria Priyanti; Puji Rahayu
Garina Vol. 13 No. 2 (2021): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v13i2.72

Abstract

The aims of this study were 1) to determine the level of preference for the taste, aroma, texture and color of chocolate lava cake made from sorghum flour and cassava flour; and 2) knowing the composition of the chocolate lava cake ingredients based on sorghum flour and cassava flour which is the most preferred by the panelists. The methods used consist of library methods, experiments and hedonic tests. Result of the research to be explained descriptively. The results showed that the most preferred product by the panelists was 50% sorghum flour and 50% cassava flour. The average value of the product preference level is 4.73±0.81 (very like) for taste, 4.20±0.66 (very like) for aroma, 4.47±0.63 (very like) for texture and 4.73±0.58 (very much like) for color. The composition of chocolate lava cake is classified into the composition of the ingredients for the cake and the cake filling. The composition of the cake ingredients consists of 450 g dark cooking chocolate, 200 g brown sugar, 170 g olive oil, 50 g cocoa powder, 30 g sorghum flour, 30 g cassava flour, 20 g milk powder, 4 eggs, and ½ tsp baking powder. The composition of the cake filling ingredients consists of 200 g dark cooking chocolate and 15 g olive oil. It can be concluded, the selected product can be an alternative to healthy food products.
Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk Yosua Lucky Chandra; Esteria Priyanti
An International Journal Tourism and Community Review Vol. 1 No. 2 (2024): June : An International Journal Tourism and Community Review
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/tourcom.v1i2.114

Abstract

The objectives of this study were: 1) to determine the acceptance of color, aroma, texture, and taste of turmeric-tamarind jelly candy with the addition of psyllium husk; and 2) to identify the composition of the selected turmeric-tamarind jelly candy product. The research employed experimental methods, hedonic tests, and ranking tests. Three variants of psyllium husk were used: Product 1 with 1 g, Product 2 with 3 g, and Product 3 with 5 g of psyllium husk added. Data obtained from sensory evaluations were descriptively analyzed using Microsoft Excel 2019. Results indicated that the turmeric-tamarind jelly candy with the addition of 1 g of psyllium husk was the most preferred and well-received product. The composition of the selected jelly candy included 150 ml of turmeric-tamarind extract, 60 g of sugar, 60 g of glucose, 21 g of gelatin, and 1 g of psyllium husk.
Pelatihan Pembuatan Gasnish Minuman dan Tumpeng Bagi Siswa/siswi SMK Esteria Priyanti; Ira Handayani
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2024): Februari : Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i1.85

Abstract

Learning in making food and drink garnishes has been integrated into the vocational school curriculum, but there is a problem faced by students when the learning process for making garnishes in class X takes place online due to the Covid-19 pandemic. This condition results in the minimal ability of students to make garnishes. Based on this background, the proposed training for making drink garnishes and tumpeng were really needed by these students. The methods used in training for making drink garnishes and tumpeng are interactive lectures, practices, questions and answers, and discussions. Training in making drink garnishes and tumpeng were given to class XII in Culinary Service Department at State Vocational High School 1 Sayung. This training begins with filling in the participant attendance list, then opening the activity, providing materials, assistance with the practice of making garnishes, followed by discussion, then ends with a group photo. The level of success of this training can be concluded through 2 (two) indicators, which are the students' enthusiasm for participating in this activity and the students' ability to independently make drink garnishes and tumpeng. The final result obtained was that the students were very enthusiastic about participating in the training from beginning until the end, then the students showed an attitude of having implemented the garnish making process well
Sosialisasi Anti-Plagiarisme dan Bijak Menggunakan Media Sosial bagi Mahasiswa Baru AKS Ibu Kartini Semarang Esteria Priyanti
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2024): Februari : Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i1.87

Abstract

Socialization activities regarding anti-plagiarism and wisely usage of social media for new students are activities that are integrated in the Introduction to Campus Life for New Students (PKKMB) program in 2023. The aim of this socialization activities are to provide new students with new understanding and knowledge regarding anti-plagiarism and wise in using social media. The implementation stage of this socialization activities consists of 3 (three) stages, namely the preparation stage, implementation stage, and evaluation stage. The method used in this socialization activities are by providing information and presenting material for 1 (one) hour. The successful achievement of socialization activities for anti-plagiarism and wisely usage of social media was concluded through 2 (two) indicators, namely participant enthusiasm and participant ability in answering questions from the speaker. For the enthusiasm of the participants, all of them were very enthusiastic about the material provided. This was shown by all participants arriving on time and seriously following the socialization from the beginning until the end of proram. Regarding the participant's ability to answer questions from the speaker, all questions submitted by the speaker can be answered well and correctly by the participant.
Co-Authors Favian Arif Setiawan Midi Ira Handayani Puji Rahayu Shara Dyanti Ermyanda Yosua Lucky Chandra