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All Journal Mimbar PGSD Undiksha Journal of Food and Agricultural Product
Maharani, Alifia
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Agriculture, Biological Sciences & Forestry Education

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Contextual-Based E-Book on Balinese Script Writing Learning Materials Maharani, Alifia; Suniasih, Ni Wayan
MIMBAR PGSD Undiksha Vol. 10 No. 2 (2022): Juli
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpgsd.v10i2.47657

Abstract

The lack of interactive teaching materials used to support Balinese language learning activities causes students to lack understanding of the material and be less interested in learning the Balinese language. This study aims to create teaching materials in the form of a contextual-based e-book suitable for fourth-grade elementary school students. This study uses the ADDIE development model, which consists of 5 stages, analysis, design, development, implementation, and evaluation. The types of data collected in this study are quantitative data and qualitative data. The subjects in this study were one subject matter expert, one learning design expert, one learning media expert, and 12 elementary school fourth-grade students. The method of data collection uses the questionnaire method. The teaching material in the form of this e-book is declared eligible by obtaining the percentage results from the subject matter expert test with very good qualifications (95%), the learning design expert test with very good qualifications (91.7%), the learning media expert test with very good qualifications (90 %), individual trials with good qualifications (85%), and small group trials with good qualifications (88.8%). It can be concluded that the contextual-based e-book on the local content of writing Balinese script for the fourth grade is declared feasible to be used in the Balinese language learning process.
The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Abstract

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.
Co-Authors Irvia Resti Puyanda Ni Wayan Suniasih Vivi Nuraini