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Media Pendidikan Gizi dan Kuliner

Boga
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Published by Universitas Pendidikan Indonesia

ISSN : 20859783 EISSN : 25496123 DOI : https://doi.org/10.17509/boga

Core Subject : Education, Social,

Education Social Sciences Other

Journal of Nutrition and Culinary Education Media (JMPGK) is a six-monthly journal containing manuscripts in the fields of education, nutrition and culinary. The scope of JMPGK is in the form of research results and critical-analytical studies in the fields of Education, Nutrition and Culinary. The publication of articles in this journal is addressed to the editorial office. Complete information for loading articles and instructions for writing articles are available in each issue. Incoming articles will go through a bestari partner or editor selection process. This journal is published periodically twice a year, namely in April and November.

Arjuna Subject : Ilmu Sosial - Pendidikan

Articles 6 Documents

Search results for , issue "Vol 11, No 1 (2022)" : 6 Documents clear

The Effect of Wheat Flour Substitution with Sorghum Flour (Sorghum bicolor, L) on Consumers' Preference Levels for Cookies Sondang Dhea Farrah; Esi Emilia; Rasita Purba; Fatma Tresno Ingtyas; Marhamah Marhamah
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Cookiesor pastries are food products made from flour as basic ingredients which are baked to have a water content of less than 5%. Usually the recipe for cookie products is enriched with fat and sugar and added developer ingredients. The use of wheat flour in Indonesia is still increasing, so by utilizing sorghum flour it will be able to help reduce the use of wheat and can help the government in food diversification programs. The main factor that is seen to assess the quality and quality of a product is based on the appearance of the product presented, the aroma, and the taste of the product. The purpose of this study was to analyze the level of consumer preference (color, taste, aroma, texture) through organoleptic tests. The design of this study used experimental research with the RAL method (Completely Randomized Design). Sorghum flour substitution formulation in 4 treatments, namely control (T0), 50% (T1), 70% (T2), 90% (T3). The research location is at Medan State University with 30 research subjects. Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is a substitution of 50 percent sorghum flour obtained from the mean values of 4.55 control formulations (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3). Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is a substitution of 50 percent sorghum flour obtained from the mean values of 4.55 control formulations (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3). Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is a substitution of 50 percent sorghum flour obtained from the mean values of 4.55 control formulations (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3).

The Role of Kitchen Administrative In Procurement of Goods Operation Kitchen at Royal Tulip Gunung Geulis Hotel in Bogor Aggy Lestari Dwi Putri; Wildan Rizky Rahardian; Nisa Rahmaniyah Utami; Tiara Indriani
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

This Paper was aimed at investigating the role of administrative staff in the kitchen department at Royal Tulip Gunung Geulis Hotel in Bogor who assist chefs in the procurement process. This Final Project was carried out qualitatively. The data in this research were gathered by means of direct observation to the research site, interviews with relevant sources at the research site, library research and searching for materials via the internet. Referring to the results obtained, it may be inferred that the kitchen department shall have at least a minimum of 1 (one) person acting as administrative staff, because some hotels are widely found to have no permanent kitchen admin, such as at the Royal Tulip Gunung Geulis Hotel in Bogor. Having regard to that matter, the kitchen admin is considered more capable of controlling the procurement process in the kitchen department.

Sensory Churros Analysis Effect of Mocaf Flour Substitution Anni Faridah; Septiwi Yuhelma
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Churrosis a type of pastry made from water, butter, eggs, sugar, salt and wheat flour. The raw material for wheat flour is wheat which is an imported material. To reduce the need for wheat flour, this study aims to analyze the sensory churros of the influence of mocaf flour substitution as much as 25%, 50%, 75%, and 100%. This type of research is a pure experiment with a completely randomized design (CRD). The data used is primary data obtained directly from 5 expert panelists who gave answers from a questionnaire (organoleptic test format) on the mocaf flour sensory churros. The place and time of the research was carried out on 01-24 December 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The data that has been obtained is then tabulated in tabular form and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution. The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution The results showed that there was a significant effect of substitution of mocaf flour between 25%, 50%, 75% and 100% on sensory churros, namely the soft inner texture sensory. Sensory uniform shape, jagged shape with a length of 10 cm, brown color, fragrant aroma, crunchy texture, sweet taste, and savory skin taste had no effect on sensory churros. The results of the sensory churros test for mocaf flour were the best in treatment X2 with 50% mocaf flour substitution.

Hedonic Test of Potato Donuts and Sweet Potato Donuts in an effort to Find Small and Medium Business Opportunities Fajar Anugrah Subhi; Tatik Sriwulandari; Nisa Rahmaniyah Utami
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

In an effort to assist the Indonesian government's programto fulfil a balanced nutritional adequacy in the community,especially the age of children, it is necessary to develop adiversification of food products containing energy sources.Thisisbecausethedevelopmentofconsumptionpatternsforstaple foods (food sources of carbohydrates) in Indonesia isstilldominatedbygrains,especiallyriceandwheat,whilethecontribution of tubers is still low. This study aims to offerchildren's snack products in the form of a popular snack,namely donuts which are generally made from wheat flour.Substitutionofwheatwithtubersintheformofsweetpotatoes and potatoes which have many nutritional valueshigherthanflourwastestedon53elementaryschoolstudents to see their perspective and determine the level ofpreferenceforthetwotypesofdiversificationdonutproducts. The results of the organoleptic test showed thatpotato-based donuts had a higherpreference value thansweet potato donuts, by looking at the average value wherepotatodonutsaresuperiorinflavor,textureandaromacategories The results of calculations through the Kruskal-Wallistestshowedthattherewasnodifferencebetweentheproducts tested from all categories assessed, namely Flavor,Color,TextureandAromawithasignificantvaluesmorethan 0,5. The findings obtained in this study can be used as a basis forcommunityconsiderationstofindsmallandmediumbusinessopportunities,especiallydonutproductsmadefromtuberswithatargetmarketofelementaryschoolstudents.

Development of E-Module For The Making Of Fried Onion in Basic Culinary Courses in Culinary Studies Education Study Program Indonesian University of Education Fhera Adelia; Rita Patriasih; Karpin Karpin
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Educators and teaching materials are one of the main components in the learning process. However, in the current pandemic conditions, students are required to study independently through teaching materials as a guide. One of the teaching materials that can support the independent learning process is the electronic module (e-module). Based on information obtained from the lecturer in charge of basic culinary courses, the results of the practice carried out by the Class of 2020 Catering Education students there are still some students whose practice results do not match the criteria of completeness that have been determined. When asked about the material about fried onions through essay questions at the end of the semester there were only 2 people who answered the question well. This study aims to determine whether the e-module for making fried onions is suitable for use in the learning process. Research usingresearch and development methods with the ADDIE model are analysis, design, development, implementation and evaluation. However, researchers limit it only to the development stage. The instruments used in this study were interviews, literature studies and expert validation sheets. The results showed that the e-module for making fried onions according to material, media and language experts was suitable for use. This shows that the e-module for making fried onions developed in this research is suitable for use in teaching basic culinary courses.

Study of Application of Standard Operating Procedure Grooming at Grand Hotel Preanger Bandung Nisa Rahmaniyah Utami; Roels Ni Made Sri Puspa Dewi
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Standard grooming procedures are the main requirements that must be known by a kitchen cook so that they can create food that is suitable for consumption and avoids bacteria. In this paper, the purpose of this research is to determine the application of standard operating procedure grooming at the Grand Hotel Preanger Bandung, to determine the effect of applying standard grooming in the kitchen. The method of taking numbers is done by using a questionnaire for 5 employees. The data was collected by using the field method which consisted of observation and questionnaires. The analytical technique used in this study is a quantitative technique. The conclusion of this study is that the application of standard grooming procedures at the Grand Hotel Preanger Bandung obtains data from the results of research written.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Muktiarni

Contact Email gizikuliner@upi.edu

Phone +6283821575585

Journal Mail Official gizikuliner@upi.edu

Editorial Address Jl. Setiabudhi No. 207

Location Kota bandung, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Muktiarni

Contact Email
gizikuliner@upi.edu

Phone
+6283821575585

Journal Mail Official
gizikuliner@upi.edu

Editorial Address
Jl. Setiabudhi No. 207

Location
Kota bandung,

Jawa barat

INDONESIA