scholarly journals Pengaruh Substitusi Puree Kulit Pisang Ambon (Musa x Paradisiaca L.) Pada Pembuatan Banana Cake Terhadap Daya Terima Konsumen

2018 ◽  
Vol 1 (1) ◽  
pp. 12-17
Author(s):  
Astri Mutia Muztniar ◽  
Sachriani Sachriani ◽  
Cucu Cahyana
Keyword(s):  
Experimental Methods ◽  
The State ◽  
Consumer Acceptance ◽  
Banana Peel ◽  
State University ◽  
Friedman Test ◽  
Nutrition Program ◽  
Significance Level ◽  
Food And Nutrition

The objective of this research was  to analysis the effect of ambon banana peel puree substitution on making banana cake to consumer acceptance, include aspects of color, crumb color, aroma, taste and texture. The study was conducted at March to December 2016 . The study was conducted from March to December 2016 with experimental methods at the Laboratory of Pastry & Bakery and organolaptic assessment was conducted on Food and Nutrition Program at the State University of Jakarta.The results based on the hypothesis Friedman Test with significance level α = 0.05 showed there is not influence of ambon banana peel puree substitution on making banana cake to consumer acceptance in all aspect. Conclusion banana cake with three treatments could be accepted by consumers. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi puree kulit pisang ambon  pada  pembuatan banana cake terhadap daya terima konsumen, meliputi aspek warna kulit, warna remah, aroma, rasa dan tekstur. Penelitian dilakukan pada bulan Maret sampai Desember 2016 dengan metode eksperimen di Laboratorium Pastry & Bakery dan Penilaian Organolaptik dilakukan pada Mahasiswa Program Studi Tata Boga Universitas Negeri Jakarta. Hasil pengujian Hipotesis menggunakan uji friedman dengan taraf signifikansi α = 0,05 menunjukkan tidak terdapat pengaruh substitusi puree  kulit pisang ambon pada pembuatan banana cake terhadap daya terima konsumen pada semua aspek. Kesimpulan banana cake dengan ketiga perlakuan dapat diterima oleh konsumen

scholarly journals Pengaruh Penggunaan Cairan (Susu UHT, Santan Segar, dan Santan Instan) pada Pembuatan Macaroni Schotel Terhadap Daya Terima Konsumen

2021 ◽  
Vol 4 (2) ◽  
pp. 1-6
Author(s):  
Aulia Aufan Abdurrahman Aulia Aufan Abdurrahman ◽  
Annis Kandriasari ◽  
Rusilanti
Keyword(s):  
Experimental Method ◽  
Coconut Milk ◽  
Consumer Acceptance ◽  
State University ◽  
Friedman Test ◽  
Nutrition Program ◽  
Uht Milk ◽  
Fresh Coconut

ABSTRACT The objective of this study was to determine and analyze the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) on Macaroni Schotel on consumer acceptance based on aspects of color, taste, aroma, and texture. This research was conducted at the Pastry and Bakery Laboratory of Food & Nutrition Program, State University of Jakarta. When the study began in October 2019 until March 2020. The method used was an experimental method. The sample in this study was a Macaroni Schotel with the usage of 400ml liquid (UHT milk, fresh coconut milk, and instant coconut milk) tested on 30 untrained panelists who assessed all aspects. Based on the results of hypothesis analysis using the Friedman test on aspects of color, taste, and texture showed the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) to the making of Macaroni Schotel does not have a signficant effect on consumer’s acceptance so the formula for using the coconut milk must be tested again to gain better results.

Penambahan Bubuk Angkak Pada Pembuatan Bolu Kukus Merekah

2020 ◽  
Vol 3 (2) ◽  
pp. 9-17
Author(s):  
Fatimah Khairun Nisa ◽  
Nur Riska ◽  
I Gusti Ayu Ngurah Singamurni
Keyword(s):  
Experimental Method ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
State University ◽  
Test Results ◽  
Friedman Test ◽  
Significance Level ◽  
Sponge Cake ◽  
Validity Test ◽  
Test Result

Abstract This study aims to determine and analyze the effect of the addition of angkak powder in the making of steamed sponge cake on consumer acceptability. This research was conducted at Culinary Education’s Pastry and Bakery Laboratory in State University of Jakarta from February 2019 to January 2020, by using an experimental method. The results of the validity test by expert lecturers showed that the steamed sponge cake with the addition of Angkak powder of 5%, 10% and 15% were feasible and could be continued with hedonic tests. Results of analysis using Friedman test with significance level α = 0.05 proves there was no influence on the aroma and texture aspects, whereas the Friedman test result on the color and taste aspect there is an influence of adding angkak powder. Tuckey test results show that in the color aspect steamed sponge cake with the addition of angkak powder by 10% and 15%, along on the taste aspect 10% addition of angkak powder were the most preferred sample by consumers. Making steamed sponge cake with the addition of angkak powder by 10% is the most preferred formula from all aspects and it is recommended formula related to maximizing the use of angkak as a natural coloring agent in food. Keywords: Addition, Angkak Powder, Steamed Sponge Cake, Consumer Acceptance. Abstrak Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan bubuk angkak pada pembuatan bolu kukus merekah terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Universitas Negeri Jakarta, sejak Februari 2019 hingga Januari 2020, dengan menggunakan metode eksperimen. Hasil uji validitas kepada dosen ahli menunjukkan bahwa bolu kukus merekah dengan penambahan bubuk angkak sebesar 5%, 10% dan 15% sudah layak dan dapat dilanjutkan dengan uji hedonik. Hasil analisis dengan menggunakan uji friedman dengan taraf signifikansi α = 0,05 membuktikan tidak terdapat pengaruh penambahan bubuk angkak pada pembuatan bolu kukus merekah terhadap daya terima konsumen pada aspek aroma dan tekstur, sedangkan hasil uji Friedman pada aspek warna dan rasa terdapat pengaruh penambahan bubuk angkak, sehingga pada aspek warna dan rasa dilanjutkan dengan uji Tuckey. Hasil uji Tuckey menunjukkan bahwa pada aspek warna bolu kukus merekah dengan penambahan angkak sebesar 10% dan 15%, serta pada aspek rasa penambahan bubuk angkak sebesar 10% merupakan sampel yang paling disukai konsumen. Pembuatan bolu kukus merekah dengan penambahan bubuk angkak sebesar 10% merupakan formula yang paling disukai dari keseluruhan aspek serta direkomendasikan terkait memaksimalkan pemanfaatan angkak sebagai pewarna alami pada makanan. Kata-kata kunci: Penambahan, Bubuk Angkak, Bolu Kukus Merekah, Daya Terima Konsumen.

scholarly journals The influence of perception and motivation on the interest of career in the field of taxation students majoring in accounting of the faculty of economics Universitas Negeri jakarta

2017 ◽  
Vol 12 (1) ◽  
pp. 28-42
Author(s):  
Indra Pahala ◽  
Lisa Rachmawati ◽  
Tresno Eka Jaya
Keyword(s):  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
The State ◽  
Primary Data ◽  
Career Interests ◽  
State University ◽  
Validity And Reliability ◽  
Significance Level ◽  
Accounting Faculty ◽  
Academic Year

This study aimed to determine the effect of perception and motivation to Students Career Interests in Taxation of Departement of Accounting Faculty of Economics at the State University of Jakarta. This study used 75 students S1 Departement of Accounting, State University of Jakarta which is still active academic year 2010. Data used in this study is primary data and selection of samples using a convenience sampling method. The analytical tool used is multiple linear regression analysis at a significance level of 5%. The first phase of testing the validity and reliability of the statement of each variable. The second stage, performing variable regression perception and motivation towards a career in the field of taxation the interest of students. The results of testing the feasibility of the model shows that the two independent variables, namely perception and motivation affect the career interests of students in the field of taxation Accounting Department of Economics at the State University of Jakarta simultaneously.

NEWS AND ANNOUNCEMENTS

PEDIATRICS ◽  
1953 ◽  
Vol 12 (4) ◽  
pp. 467-467
Keyword(s):  
Research Council ◽  
National Research Council ◽  
The State ◽  
Professor Emeritus ◽  
State University ◽  
University Of Iowa ◽  
Cornell University ◽  
Pediatric Society ◽  
Food And Nutrition ◽  
Washington University

The annual postgraduate conference in pediatrics was held at the State University of Iowa, Sept. 16 and 17, in conjunction with the fall meeting of the state Pediatric Society. One session was devoted to a memorial program honoring Dr. Jeans. Speakers at this session were Dr. Jean V. Cooke, Professor Emeritus, Department of Pediatrics, Washington University, St. Louis; Dr. L. A. Maynard, Professor and Head of the School of Nutrition, Cornell University, Ithaca, and Chairman of the Food and Nutrition Board of the National Research Council; Dr. James R. Wilson, Secretary of the Council on Foods and Nutrition, American Medical Association.

scholarly journals PENGARUH PERSEPSI DAN MOTIVASI TERHADAP MINAT BERKARIR MAHASISWA DI BIDANG PERPAJAKAN JURUSAN AKUNTANSI FAKULTAS EKONOMI PADA UNIVERSITAS NEGERI JAKARTA

2017 ◽  
Vol 12 (1) ◽  
pp. 28
Author(s):  
Indra Pahala ◽  
Lisa Rachmawati ◽  
Tresno Eka Jaya
Keyword(s):  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
The State ◽  
Primary Data ◽  
Career Interests ◽  
State University ◽  
Validity And Reliability ◽  
Significance Level ◽  
Accounting Faculty ◽  
Academic Year

This study aimed to determine the effect of perception and motivation to Students Career Interests in Taxation of Departement of Accounting Faculty of Economics at the State University of Jakarta. This study used 75 students S1 Departement of Accounting, State University of Jakarta which is still active academic year 2010. Data used in this study is primary data and selection of samples using a convenience sampling method. The analytical tool used is multiple linear regression analysis at a significance level of 5%. The first phase of testing the validity and reliability of the statement of each variable. The second stage, performing variable regression perception and motivation towards a career in the field of taxation the interest of students. The results of testing the feasibility of the model shows that the two independent variables, namely perception and motivation affect the career interests of students in the field of taxation Accounting Department of Economics at the State University of Jakarta simultaneously.

scholarly journals Peran Kecerdasan Emosi Terhadap Komitmen Profesi Petugas Keamanan Kampus

2021 ◽  
Vol 11 (2) ◽  
pp. 168
Author(s):  
Anindra Guspa
Keyword(s):  
Emotional Intelligence ◽  
Regression Analysis ◽  
The State ◽  
Professional Commitment ◽  
State University ◽  
Significance Level ◽  
Positive Correlation ◽  
Security Officer ◽  
Security Officers ◽  
Campus Security

This research is based on the assumption that the campus security officer is a profession that is often overlooked. Even though they have arduous tasks, sometimes they show unsatisfactory commitment toward their profession. The objective of this study is to analyze whether professional commitment can be predicted by emotional intelligence. Subjects of this research are 100 security officers who work at one of the state university in Yogyakarta. Instruments used in this research are professional commitment scale and emotional intelligence. Regression analysis is used for analyzing the data. This research found that emotional intelligence have positive correlation in predicting professional commitment with significance level of 0.003 (p<0.005). 

Pengaruh Penambahan Tepung Jengkol (Archidendron pauciflorum) Terhadap Daya Terima Kerupuk Jengkol

2020 ◽  
Vol 2 (2) ◽  
pp. 1-8
Author(s):  
Alsuhendra ◽  
Retno Agi Persada ◽  
Ari Fadiati
Keyword(s):  
Hypothesis Testing ◽  
Experimental Method ◽  
Food Processing ◽  
Linear Expansion ◽  
Consumer Acceptance ◽  
Acceptance Test ◽  
State University ◽  
Friedman Test ◽  
Education Faculty ◽  
Engineering State

AbstractThis research aimed to portray the effect of jengkol flour addition with different concentrations on consumer acceptance. This research was conducted at the Food Processing Laboratory, Culinary Education, Faculty of Engineering, State University of Jakarta from February 2018 to January 2019. This research used an experimental method. The acceptance test was conducted by 30 semi-trained panelist including aspects of color, taste, aroma, crispness, linear expansion, and thickness. The results of hypothesis testing using the Friedman test with α = 0,05 showed that there is an effect of jengkol flour addition with different concentrations (30%, 50%, 70%) on consumers acceptance, color, taste, aroma, linear expansion and thickness aspects. While, there is no effect of jengkol flour addition in the manufacture of jengkol crackers on crispness aspect. In conclusion, Jengkol crackers with 50% of jengkol flour addition is recommended as the best formula. Keywords: jengkol flour, jengkol crackers, consumer acceptance AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung jengkol dengan konsentrasi yang berbeda terhadap daya terima kerupuk jengkol. Penelitian di lakukan di Laboratorium Pengolahan Makanan, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak Februari 2018 hingga Januari 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima dilakukan kepada 30 orang panelis agak terlatih meliputi aspek warna, rasa, aroma, kerenyahan, daya kembang, dan ketebalan. Hasil pengujian hipotesis menggunakan uji Friedman dengan α = 0,05 menunjukkan bahwa terdapat pengaruh penambahan tepung jengkol dengan konsentrasi berbeda (30%, 50%, 70%) dalam pembuatan kerupuk jengkol terhadap daya terima kerupuk jengkol pada aspek warna, rasa, aroma, daya kembang, dan ketebalan, sedangkan pada aspek kerenyahan menunjukkan bahwa tidak terdapat pengaruh penambahan tepung jengkol terhadap daya terima kerupuk jengkol. Formula yang direkomendasikan adalah kerupuk jengkol dengan penambahan tepung jengkol 50%. Kata-kata kunci: tepung jengkol, kerupuk jengkol, daya terima konsumen

PENGEMBANGAN MEDIA VIDEO PEMBELAJARAN RIAS KARAKTER PADA PROGRAM STUDI PENDIDIKAN TATA RIAS

2019 ◽  
Vol 5 (1) ◽  
Author(s):  
Irmiah Nurul Rangkuti ◽  
Harun Sitompul ◽  
Naeklan Simbolon
Keyword(s):  
Student Learning ◽  
Learning Outcomes ◽  
Student Learning Outcomes ◽  
University Education ◽  
State University ◽  
Product Model ◽  
Significance Level ◽  
Material Development ◽  
Learning Development ◽  
Media Learning

Abstrak: Penelitian ini bertujuan untuk: (1) menghasilkan media video pembelajaran rias karakter yang layak digunakan, mudah dipelajari mahasiswa dan dapat dipakai untuk pembelajaran individual, (2) mengetahui keefektivitasan media video pembelajaran rias karakter yang dikembangkan pada materi rias karakter. Penelitian pengembangan yang menggunakan model produk Borg dan Gall yang dipadu dengan model pengembangan pembelajaran Dick dan Carey. Hasil penelitian menunjukkan: (1) media video pembelajaran layak digunakan dalam pembelajaran rias karakter pada program studi pendidikan tata arias universitas negeri medan, (2) terdapat perbedaan yang signifikan antara hasil belajar mahasiswa yang dibelajarkan dengan menggunakan media video pembelajaran rias karakter dengan hasil belajar mahasiswa yang dibelajarkan dengan menggunakan media belajar buku teks. Hal ini ditunjukkan dengan hasil pengolahan data (thitung=3,285 )pada taraf signifikansi ɑ = 0,05 dengan dk 56 diperoleh (ttabel = 1,67 ), sehingga (thitung > ttabel), efektivitas penggunaan media video pembelajaran rias karakter = 80,46%. Hasil belajar kelompok mahasiswa yang dibelajarkan tanpa menggunakan media video pembelajaran rias karakter sebesar 71,72%. Dari data ini membuktikan bahwa penggunaan media video pembelajaran rias karakter lebih efektif dalam meningkatkan kompetensi dan pengetahuan mahasiswa pada pembelajaran rias karakter dari pada tanpa menggunakan media video pembelajaran. Kata Kunci: media video pembelajaran, rias karakte, pendidikan tata rias Abstract: This study aims to: (1) produce a suitable use of character makeup learning video media, easy for students to learn and can be used for individual learning, (2) to find out the effectiveness of media character makeup learning videos developed in character makeup material. Development research using the Borg and Gall product model combined with the learning development model of Dick and Carey. The results of the study showed: (1) learning video media is feasible to use in character makeup learning in the field state university education education program, (2) there are significant differences between student learning outcomes learned using the character makeup video learning media with student learning outcomes which was learned by using media learning textbooks. This is indicated by the results of processing data (tcount = 3.285) at the significance level ɑ = 0.05 with dk 56 obtained  (ttable = 1.67), so that (tcount> t table), effectiveness of using media character makeup learning videos = 80.46%. The learning outcomes of the group of students who were taught without using the character makeup learning video media amounted to 71.72%. From these data prove that the use of character makeup learning video media is more effective in increasing students' competence and knowledge in character makeup learning than without using learning video media. Keywords: learning video media, character makeup, makeup education

Comparative characteristics of educational stress and mental health of senior medicine students at different universities (results of an interregional study)

2020 ◽  
pp. 34-46
Author(s):  
Victoria Ruzhenkova ◽  
Irina Sheremet’eva ◽  
Viktor Ruzhenkov
Keyword(s):  
Mental Health ◽  
Medical Students ◽  
The State ◽  
Panic Attacks ◽  
Stress Factors ◽  
Anxiety And Depression ◽  
State University ◽  
The Future ◽  
Training Stress ◽  
Medical University

Stress negatively affects the mental health of students, causes anxiety and depression, leads to poor academic performance, lowers level of professional training and success in the future. The purpose of the research is to study the state of mental health of medical students to develop recommendations for the prevention of maladaptation. Materials and methods. 252 5-year students aged 20–29 (22 ± 1,1) years, 168 (66,7 %) females and 84 (33,3 %) males (137 students of Belgorod State University and 115 of Altay State Medical University (ASMU)) were examined by medico-sociological and psychometric methods. Results. It was established that every fifth student of the Belgorod State University and every third of the ASMU did not enter the medical university on their own initiative. Less than half (43 %) of Belgorod State University students and 30.4 % of the ASMU ones are convinced that the choice of profession was correct, 35 and 37.4 % are, consequently, completely disappointed with it. Students of Belgorod State University dealt with training stress factors poorer and, as a result, have more pronounced mental symptoms of training stress, difficulties in organizing the daily regimen, irregular nutrition, and fear of the future. Regardless of the region of studying, the number of students not committed to the medical profession, after 5 years of study, is more than 3 times higher among those who enter the university not on their own initiative. Students of the ASMU hit substances, skipped classes, played computer games and took sedative drugs more often to overcome academic stress. The degree of anxiety before the exams in students of Belgorod State University was higher (9 points) than in their peers from the State Medical University (7 points). An extremely high (8–10 points) level of anxiety before exams was characteristic of 75,9 and 44,3 % of students, respectively. The former were more likely to experience clinically significant panic attacks: 27,7 and 6,1 %. Conclusion. Given the high incidence of social phobia (19,1–24,1 %), depression (22,6–32,2 %) and anxiety (21,9– 27,8 %) among medical students, the development and implementation of psycho-correctional programs aimed at the formation of adaptive ways to overcome stress, reduce anxiety and depression is required. This will prevent the development of psychosomatic disorders and addictions.

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