Media Pendidikan, Gizi, dan Kuliner Online ISSN: 2549-6123 DOI: 10.17509 by Frequency: 2 issues per year (April & November) Publisher: Universitas Pendidikan Indonesia Editor-in-Chief: Prof. Dr. Cica Yulia, S.Pd. M.Si. Contact: gizikuliner@upi.edu Citation Analysis: Google Scholar <a class="btn-submit" style="display: inline-block; background: #2E8B57; color: white; padding: 10px 16px; text-decoration: none; font-weight: bold; border-radius: 6px; box-shadow: 0 4px 8px rgba(46, 139, 87, 0.3); font-size: 15px; transition: all 0.3s ease; text-transform: uppercase; letter-spacing: 0.5px; font-family: inherit;" href="https://ejournal-tech.upi.edu/mpgk/about/submissions" target="_blank" rel="noopener">Submit your manuscript » Media Pendidikan, Gizi, dan Kuliner is a peer-reviewed journal published by the Culinary Education Study Program, Faculty of Engineering and Industrial Education, Universitas Pendidikan Indonesia. Published twice a year in April and November, the journal holds the registration numbers p-ISSN: 2085-9783 and e-ISSN: 2549-6123. Media Pendidikan, Gizi, dan Kuliner promotes research results and analytical-critical studies concerning education, nutrition, and culinary arts in academic disciplines and institutions, focusing on the advancement of scholarship in these specific fields. The scope of this journal focuses on: Educational Innovations: Pedagogical strategies, curriculum development, and instructional media (including STEAM and digital technology integration). Nutrition & Health: Food science, applied nutrition, food safety literacy, school-based interventions, and community empowerment. Culinary Arts: Sustainable food practices, local cultural perspectives, inclusivity, and industry-academia collaboration in culinary training. Media Pendidikan, Gizi, dan Kuliner has been accredited SINTA 4 as a scientific journal by the Director Decree (SK Dirjen No. 156/C/C3/KPT/2026), effective from Volume 15, Issue 2 (2023) until Volume 20, Issue 1 (2028). Media Pendidikan, Gizi dan Kuliner has been indexed by Crossref, Dimensions, Google Scholar, and GARUDA.
The Relevance of the CHSE Protocol in Current Hotel Operations: A Case Study of CHSE Protocol Implementation at the Restaurant of Savero Style Hotel Bogor
The COVID-19 pandemic significantly disrupted Indonesia's hospitality industry, prompting the Ministry of Tourism and Creative Economy to introduce the CHSE (Cleanliness, Health, Safety, and Environmental Sustainability) protocol as a recovery instrument. As pandemic conditions have eased, however, questions have emerged regarding the continued relevance of this protocol in daily hotel operations. This study aims to identify the level of CHSE implementation and analyze its relevance to the restaurant's current operations at Savero Style Hotel Bogor. The research employed a qualitative case study approach, with data collected through structured observation of eleven CHSE restaurant guidelines and semi-structured interviews with the General Manager and Restaurant Supervisor in 2025; the analysis was guided by Relevance Theory and the SERVQUAL framework. The results indicate that only five of eleven CHSE items are consistently implemented (primarily basic hygiene measures) while six items are not, with five of these no longer considered relevant due to operational burden, added cost, and shifted guest expectations. Both employees and guests no longer regard CHSE certification as a positive image differentiator, suggesting the need to rationalize the protocol's structure rather than preserve its original form
Identification of Hazard Analysis Critical Control Point (HACCP) on Wingko Crispy Products at the Teaching Factory of SMK Negeri 1 Lamongan
Wingko Crispy is a superior, innovative product of traditional Wingko, produced at the Teaching Factory of SMK Negeri 1 Lamongan. The Hazard Analysis Critical Control Point (HACCP) system has not been formally implemented at the Teaching Factory, which is the basis for this research. This study aims to identify Critical Control Points (CCPs) in Wingko Crispy production. The method used is a descriptive qualitative approach, with HACCP applied through observation, interviews, and documentation carried out in January–February 2026 and CCP determination using a decision tree. The study found three CCPs: receiving coconut raw materials that may have Aspergillus flavus toxins, roasting with a critical limit of the product core temperature ≥75°C measured with a probe thermometer, and storing finished products with critical limits of temperature ≤30°C, RH ≤70%, moisture content ≤5%, and water activity ≤0.85.
Nutraceutical Content in Gayam Flour as a Potential Functional Food
Gayam (Inocarpus fagifer), an underutilized legume widely found in Indonesia, is traditionally consumed as a local food source. However, comprehensive research on its nutraceutical potential remains limited. This study aims to identify the nutritional and nutraceutical composition of Gayam seed flour, focusing on dietary fiber, resistant starch, and amino acid profiles. Gayam seeds were processed into flour through boiling, drying, and milling. Nutraceutical analyses included soluble and insoluble dietary fiber (AOAC gravimetric method), resistant starch (spectrophotometric method), and amino acid profile (UPLC-PDA). Amino acid scores were calculated based on the WHO/FAO reference pattern. The results showed that Gayam flour contains 2.12 g/100 g of soluble fiber, 13.64 g/100 g of insoluble fiber, and 11.62 g/100 g of resistant starch. The essential amino acids with the highest concentrations were phenylalanine + tyrosine (9.93 mg/g) and threonine (6.25 mg/g). At the same time, methionine + cystine was identified as the limiting amino acid with the lowest score (5.56). Compared to other legumes, Gayam showed higher soluble fiber content but lower insoluble fiber content. The presence of resistant starch and a balanced amino acid profile suggests potential benefits for glycemic control, gut health, and enhanced protein quality. Gayam seed flour demonstrates promising nutraceutical properties, particularly as a source of resistant starch and essential amino acids. These findings support its potential application as a functional food ingredient, although further in vivo and clinical studies are needed to validate its health benefits.
The Effect of Drying Methods on the Quality of Snake Grass (Clinacanthus Nutans) and Its Potential as Chocolate Filling
This study investigated the effect of cabinet and vacuum drying methods on the antioxidant activity of snake grass (Clinacanthus nutans) and evaluated its potential as a functional chocolate filling. Vacuum drying at 40°C significantly preserved higher total phenolic content (TPC) and DPPH radical-scavenging activity (p<0.05) than cabinet drying. Four chocolate filling formulations incorporating 0–150 g of snake grass powder were developed and assessed for sensory quality, proximate composition, and storage stability over 8 weeks. Formulation F2 (100 g snake grass powder) was identified as optimal, yielding above-average sensory scores, the highest acceptable antioxidant capacity, and an improved nutritional profile (7.25% moisture, 30.61% fat, 5.41% protein, 52.61% carbohydrates) with superior storage stability compared to the control. These findings demonstrate that vacuum drying is the preferred processing method for preserving the bioactive compounds of snake grass, and that its incorporation into chocolate filling at 100 g per formulation produces a functional product with both acceptable quality and enhanced nutritional value.
Natinombur Gastronomy: Cultural Meaning, Nutritional Composition, and Culinary Tourism Potential in Samosir
Natinombur is a traditional Batak Toba dish consisting of grilled tilapia served with a distinctive spiced sauce featuring andaliman and rias. This study aims to explore the cultural meaning, nutritional composition, and culinary tourism potential of Natinombur in Samosir Regency. Using a qualitative, ethnographic approach, data were collected through in-depth interviews with six informants, comprising traditional community leaders, small- and medium-sized enterprise (SME) practitioners, and tourists. Natinombur embodies the Batak community’s resilience and creativity in overcoming hardship. The ability to transform minimally available ingredients into a nutritious and flavorful dish reflects a culinary intelligence passed down through generations. Serving the dish in a large communal tray symbolizes equality—there is no hierarchy at the dining table when sharing Natinombur. The dish originated during the colonial era as a practical, nutrient-dense meal prepared with natural ingredients and no added oil, requiring only a short preparation time; every part of the dish can be consumed. This demonstrates that Natinombur is fundamentally a zero-waste dish. Per 100 grams of serving, Natinombur contains 203 kcal of energy, 23.76 g of protein, 9.05 g of fat, and 7.26 g of carbohydrates. The dish is also rich in omega-3 fatty acids, antioxidants, and natural bioactive compounds that promote health. From a gastronomic perspective, the combination of savory and spicy flavors with the distinctive numbing sensation of andaliman creates an exclusive culinary experience. Despite its great potential as a flagship attraction for Samosir tourism, the preservation of Natinombur is currently threatened by global food trends, instability in raw material prices, and a lack of interest among young people. Going forward, the sustainability of this culinary heritage requires close collaboration between traditional leaders, SME entrepreneurs, and local government, supported by vigorous digital promotion.
Hospital Pedagogy: Bridging Healthcare and Education to Support the Development of Pediatric Inpatients
This study explores the role of hospital pedagogy in supporting the educational and psychological development of pediatric inpatients, particularly those with chronic illnesses. The purpose is to investigate how hospital-based educational interventions can mitigate the effects of prolonged hospitalization on children’s academic progress and emotional well-being. A mixed-methods approach was employed, consisting of a literature review, case study analysis, and interviews with healthcare providers and hospital educators. The findings indicate that hospital pedagogy not only ensures academic continuity for hospitalized children but also plays a crucial role in enhancing emotional resilience and social integration through activities such as art therapy and peer interaction. However, challenges such as limited resources, insufficiently trained educators, and varying patient needs continue to be barriers to its full implementation. The study highlights the importance of interdisciplinary collaboration among educators, healthcare professionals, families, and advocates and calls for the institutionalization of hospital pedagogy programs to ensure equitable educational opportunities for all pediatric patients.
The Relationship between Energy Intake and Blood Glucose Levels with Total Cholesterol Levels in Diabetes Mellitus Patients at the Working Area of Mandala Community Health Center
Diabetes mellitus is among the four main priorities in non-communicable diseases. In 2024, Indonesia ranked 5th out of 10 countries with the highest number of diabetes mellitus cases, totaling 20.4 million people. Modifiable risk factors for diabetes mellitus include an unhealthy diet and elevated total cholesterol levels. Data from the 2023 Indonesian Health Survey showed that 11.7% of the population had high total cholesterol levels. This study aims to determine the relationships among energy intake, blood glucose levels, and total cholesterol levels among patients with diabetes mellitus in the working area of Mandala Health Center. This study employed a cross-sectional design and purposive sampling, involving 48 patients with diabetes mellitus. Data collection was conducted through interviews, questionnaires, and capillary blood sampling. Data were analyzed univariately, bivariately using Spearman’s Rank test, and multivariately using logistic regression. Bivariate analysis showed a relationship between energy intake and total cholesterol levels in diabetes patients (p=0.001; r=0.459), as well as between blood glucose levels and total cholesterol levels (p=0.003; r=0.422). Multivariate analysis showed that energy intake and blood glucose levels were not associated with total cholesterol levels in patients with diabetes mellitus (very low intake p=0.999; low intake p=0.999; adequate intake p=0.999; excessive intake p=0.558; blood glucose levels p=0.057).
Maternal Food Literacy in Reducing Household Food Waste in Bandung City
Bandung City is one of the most significant contributors to household food waste. One contributing factor is the level of food literacy among homemakers. This study aims to determine the level of food literacy among homemakers in Bandung City to reduce food waste. The research employed a descriptive quantitative approach with a questionnaire instrument. A total of 110 respondents were selected using Slovin’s formula (d = 0.1) with the quota sampling technique. Data were analyzed by assigning a score of 1 for a correct answer and 0 for an incorrect answer; the average scores were then calculated and classified into three categories: poor (≤55%), fair (56–74%), and good (≥75%). The results revealed that overall food literacy among homemakers was categorized as good, with an average score of 74%. More specifically, food planning (72%) and food selection and storage (71%) fell into the fair category, while food preparation (77%) and consumption habits (78%) were in the good category. These results indicate that although food literacy is generally good, some aspects can still be improved, especially in planning, selecting, and storing food. This can be achieved by providing information media, such as e-modules and educational videos, to help homemakers enhance their
Development of Snakehead Fish (Channa Striata) Roulade as a Healthy Snack
Snakehead (Channa Striata) fish is a high source of albumin. However, its use in food products remains very limited. Roulade is a type of food commonly consumed by people of various ages, made from processed meat. This study aims to determine the best concentration and level of public preference for snakehead fish roulade. The research was conducted in four stages: defining to identify reference recipes; designing to develop selected reference recipes, namely replacing beef-based ingredients with snakehead fish meat; developing for validity testing with food and nutrition experts; and finally disseminating to test product preferences with 30 panelists, including adolescent children. The favorability test results showed that reference products were in the preferred category, with an average of 3.5, and that development products were in the highly favored category, with an average of 4.1. The best formula for making roulade is to substitute beef for the whole. The results of product innovation show that the use of snakehead fish meat has a real effect on the color, texture, aroma, and taste of the roulade.
Use of Lamtoro Seeds (Leucaena Leucocephala) in Tempeh
Leucaena (Lamtoro), known in Indonesia as petai cina (Chinese petai) or petai selong (Selong petai), is a plant from the legume family. Tempeh is a fermented food product made from soybeans or various other types of beans with the help of the fungi Rhizopus oligosporus and Rhizopus oryzae found in tempeh yeast. The purpose of this study was to determine the organoleptic characteristics, standard recipe, and consumer acceptance of lamtoro seed tempeh. The research method used was an experimental, quantitative approach. The data collection technique was an observation test conducted by four panelists, namely Lecturers from the Department of PKK FKIP USK. The acceptance test was conducted by a panel of 30 student panelists from iUSK. Based on the results of the resource person test, the highest value was obtained for 40 gr lamtoro seed tempeh (TBL193), with color 5.75, aroma 5.75, texture 6.25, and taste 5.5. The results of the consumer test showed the highest value, namely 40 g lamtoro seed tempeh (TBL193), with color 3.61, aroma 3.63, texture 3.5, and taste 3.51. The results of the hypothesis test showed that Ha was accepted because it significantly influenced the organoleptic properties of lamtoro seed tempeh.
Substituting Wheat Flour with Mocaf Flour in Making Dry Cakes
Mocaf flour is a carbohydrate source that can be used as a substitute for wheat flour, thus reducing dependence on wheat in making cookies. This study aims to determine the appropriate percentage of wheat flour substitution with Mocaf flour and its effect on the chemical and organoleptic properties of cookies. The method used was an experiment with a Completely Randomized Design (CRD) and a single-factor treatment with six levels, namely 0% mocaf flour substitution (control), 15%, 30%, 45%, 60%, and 75%. The results showed that the higher the percentage of wheat flour substitution with Mocaf flour, the lower the water content, while the starch and ash content tended to increase. The aroma, flavor, and color scores decreased, while the texture score increased. Substitution of wheat flour up to 75% produced cookies with good chemical and organoleptic properties.
Substituting Popping Boba in Coffee Serving Using a Gastronomic Method
Popping boba is a type of boba that does not use tapioca flour as its basic ingredient; therefore, it has a soft texture with a liquid core, characterized by a delicate outer layer and a burst of liquid inside. Coffee is recognized as one of Indonesia’s key export commodities. Over the past five years, Indonesia has ranked fourth among the world's coffee exporters, behind Brazil, Colombia, and Vietnam. This study employed a questionnaire method using a hedonic (preference) test conducted by panelists. The authors first identified an appropriate formulation for popping boba, then distributed the samples to the panelists, and finally analyzed the respondents’ questionnaire responses. The data were examined using descriptive statistics, including the mean, median, mode, and standard deviation. Based on the average scores of four sensory aspects taste, color, texture, and aroma the coffee popping boba formulation containing 75% calcium lactate, 75% sodium alginate, and 75% coffee achieved the best results. For expert panelists, this formulation received a total score of 36.6, with an average score of 3.1, while non-expert panelists gave a total score of 37.6, with an average score of 3.1. Overall, the results indicate that the use of calcium lactate and sodium alginate in the production of coffee popping boba was successful, as the hedonic test results were predominantly in the “liked” category.
The Influence of Nutritional Knowledge and Food Choice Attitudes on the Eating Behavior of Adolescents in Kediri District
This study aims to investigate the influence of nutritional knowledge and food choice attitudes on the eating behaviour of adolescents in Kediri Regency, East Java. A total of 77 adolescents aged 12–21 years participated in the research through purposive sampling. The study employed an observational analytic design with a cross-sectional approach. The demographic data showed that 67.53% of respondents were female and 32.47% were male. Findings indicated that 50.65% of adolescents possessed good nutritional knowledge, 64.94% demonstrated positive attitudes toward food choices, and 61.04% exhibited appropriate eating behaviours. Statistical analysis using the correlation test revealed no significant relationship between nutritional knowledge and food choice attitudes. However, there was a significant relationship between nutritional knowledge and eating behaviour, as well as between food choice attitudes and eating behaviour. Furthermore, the multiple correlation analysis yielded an R value of 0.005, suggesting that nutritional knowledge and food choice attitudes together have an influence, albeit small, on adolescent eating behaviour. These findings highlight the importance of enhancing both nutritional education and the development of positive food choice attitudes to promote healthier eating patterns among adolescents. Interventions targeting both cognitive understanding and attitude formation may therefore be critical in shaping healthier dietary habits in this population group.
Development of Animated Videos on Pasta Material as Learning Media for Class
This research focuses on the development of animated video learning media on pasta materials, with the following objectives: (1) to develop animated video-based learning media for the topic of pasta in the subject of Food Processing and Presentation; and (2) to assess the feasibility of the developed video based on validation from experts in the fields of content, language, and media. The study employs a Research and Development (R&D) approach using the 4D development model, which consists of the stages: Define, Design, Develop, and Disseminate. However, the research is limited to the development stage, emphasizing expert appraisal for validation purposes. Data collection techniques include interviews, literature reviews, and expert validation checklists. The development process of the animated video media followed three main stages: defining the learning needs and objectives, designing the storyboard and animation flow, and developing the animated content based on established criteria. Validation results from material experts, language experts, and media experts indicate that the animated video is appropriate and suitable for use as a learning medium. Overall, the findings suggest that the animated video effectively supports the teaching of pasta materials in vocational culinary education and meets the standards required for instructional media.
Development 0f E-Rubric Assessment 0n Table Set Up Practicum
This research is motivated by the absence of a standardized and validated performance assessment instrument for evaluating students’ competencies in table set-up practicum activities. Performance-based assessments play a crucial role in vocational education, especially in hospitality training, where hands-on skills and precision are essential. To address this gap, the researcher developed a digital performance assessment tool in the form of an electronic rubric (e-rubric) aimed at enhancing the objectivity and efficiency of evaluating student performance during table set-up practical sessions. The assessment rubric was structured around three key components: appearance, preparation, and process, with each aspect evaluated using four performance levels—excellent, good, fair, and poor. The research employed a Design-Based Research (DBR) methodology, which consisted of four phases: (1) identifying the problem, (2) developing an initial design of the performance assessment tool, (3) validating the initial design through expert judgment, and (4) implementing and refining the e-rubric using the Smart-Rubric platform. Validation was carried out through two rounds of expert review involving subject matter experts and educational evaluation specialists. The final results indicate that the developed e-rubric is both valid and appropriate for assessing students’ performance in table setting practicum. The implementation of this e-rubric is expected to improve the consistency and clarity of performance assessments in vocational learning environments.
Acceptance of Burger Bun with the Addition of Kluwek as A Natural Color
In 2012, burger buns with various colors gained popularity in Japan, attracting consumer attention due to their unique appearance. However, concerns have emerged regarding the potential health and environmental risks posed by the use of synthetic food colorings such as Chocolate Brown FH and Chocolate Brown HT. As an alternative, natural food colorings derived from animals, plants, and microbes have gained interest. One such natural source is kluwek seeds (Pangium edule), which contain tannins and flavonoids that can serve as natural coloring agents. This study aims to determine the appropriate formula for burger buns using kluwek as a natural colorant and to evaluate the product’s acceptability among consumers. The research employed a Quantitative Descriptive Analysis (QDA) method using expert panelists to assess product attributes, followed by a hedonic test with untrained panelists to measure consumer acceptance. Four formulation trials were conducted, with the final selected formula being BBK4, consisting of a 1:2 ratio of kluwek paste to wheat flour. The hedonic test results indicated that 60% of panelists liked the product in terms of color, 46% in aroma, 53% in taste, 59% in texture, and 57% in overall appearance. These findings suggest that burger buns colored with kluwek paste are acceptable to consumers and have the potential to serve as a safer and more sustainable alternative to synthetic food colorings in bakery products.
Analysis Level of Understanding of Online Learning Results in the Subject of Administration at Vocational School Negeri 57 Jakarta
Online learning emerged as a key solution to maintain educational activities during the COVID-19 pandemic, particularly in vocational education. This study aims to analyse the level of understanding of students regarding food and beverage service planning in the Basic Competencies of the Administration subject. The research employed a survey method, using tests as the primary data collection tool. A total of 85 students from Class XI TB at SMK Negeri 57 Jakarta participated, selected through simple random sampling to ensure representation. The findings indicate a variation in students' understanding across different aspects of the material. Students demonstrated the lowest level of understanding in topics related to food and beverage service standards, whereas their highest level of understanding was observed in food and beverage service procedures. The overall level of understanding of student learning outcomes falls into the "Extrapolation" category, suggesting that students were able to grasp the basic concepts but may require further reinforcement for deeper mastery. The study concludes that the level of understanding of food and beverage services among Class XI TB students is categorized as good. However, there remains a need for improvements, especially in strengthening comprehension of service standards. These results can serve as a basis for developing more targeted teaching strategies, optimizing online learning tools, and enhancing instructional design to better support student achievement in vocational education settings.
This study explores the role of hospital pedagogy in supporting the educational and psychological development of pediatric inpatients, particularly those with chronic illnesses. The purpose is to investigate how hospital-based educational interventions can mitigate the effects of prolonged hospitalization on children’s academic progress and emotional well-being. A mixed-methods approach was employed, consisting of a literature review, case study analysis, and interviews with healthcare providers and hospital educators. The findings indicate that hospital pedagogy not only ensures academic continuity for hospitalized children but also plays a crucial role in improving emotional resilience and social integration through activities like art therapy and peer interaction. However, challenges such as limited resources, insufficiently trained educators, and varying patient needs remain barriers to its full implementation. The study highlights the importance of interdisciplinary collaboration among educators, healthcare professionals, and families, advocating for the institutionalization of hospital pedagogy programs to ensure equitable educational opportunities for all pediatric patients.
Development of E-Module For The Making Of Fried Onion in Basic Culinary Courses in Culinary Studies Education Study Program Indonesian University of Education
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.
Hedonic Test of Potato Donuts and Sweet Potato Donuts in an effort to Find Small and Medium Business Opportunities (Case Study at SD Negeri Srogol 01 Kp. Cibandawa Bogor)
In an effort to assist the Indonesian government's program to fulfil a balanced nutritional adequacy in the community, especially for children, it is necessary to develop a diversification of food products containing energy sources. This is because the development of consumption patterns for staple foods (food sources of carbohydrates) in Indonesia is still dominated by grains, especially rice and wheat, while the contribution of tubers is still low. This study aims to offer children's snack products in the form of a popular snack, namely donuts, which are generally made from wheat flour. Substitution of wheat with tubers in the form of sweet potatoes and potatoes, which have many nutritional values higher than flour, was tested on 53 elementary school students to see their perspective and determine the level of preference for the two types of diversification donut products. The results of the organoleptic test showed that potato-based donuts had a higher preference value than sweet potato donuts, as seen from the average value where potato donuts were superior in the flavor, texture, and aroma categories. The results of calculations through the Kruskal-Wallis test showed that there was no difference between the products tested from all assessed categories, namely flavor, color, texture, and aroma, with significant values greater than 0.05.
Sensory Churros Analysis Effect of Mocaf Flour Substitution
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.
The Role of Kitchen Administrative In Procurement of Goods Operation Kitchen at Royal Tulip Gunung Geulis Hotel in Bogor
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.
The Effect of Wheat Flour Substitution with Sorghum Flour (Sorghum bicolor, L) on Consumers' Preference Levels for Cookies
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).
Study of Application of Standard Operating Procedure Grooming at Grand Hotel Preanger Bandung
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.
Regarding the Relationship Knowledge of Mother Nutrition and Parenting for Young Mothers with the Nutritional Status of Children Aged 12-24 Months
One way to improve better and quality human resources is to pay attention to nutritional status starting from the First 1000 Days of Life in children, so that children's growth and development will also be optimal. The purpose of this study was to determine the relationship between maternal nutritional knowledge and parenting style of young mothers with the nutritional status of children under two. This type of research uses a cross-sectional design with a sample of 70 respondents taken by total-sampling technique. Data analysis was performed using descriptive tests, correlation tests, and multiple linear tests. The results showed that 54.2% had poor knowledge, 55.71% had poor parenting, and 35.71% had poor nutritional status.
Galendo as A Traditional Foods of Ciamis
Galendo is a food made from coconut and has become part of the culture and traditions of Ciamis Regency. The existence of this galendo is passed down from generation to generation orally and informal learning. This research aims to obtain an overview of the history, the recipe for the formula for making galendo, and the efforts of informants in marketing their products. The research method used is a qualitative approach. The research data source is the primary data source with the research design used is descriptive qualitative. The author uses interview, observation, and documentation methods. Therefore, the instruments needed are observation guides, interview guides, tape recorders, cameras and stationery to support research. The results showed that the history of galendo's existence began with the movement to plant coconut trees on a large scale in Ciamis in the 1800s which resulted in many coconut trees growing. the main use of coconut in Ciamis is as an ingredient for making coconut oil. One of the traditional galendo factory businesses located in Pawindan Village, namely Galendo Tri Putra, This factory is one of the galendo suppliers in the Ciamis traditional market. Galendo is only made from coconut milk which is heated while stirring, then the precipitate called “oil dung” is filtered, wrapped in woven bamboo called sawuk and finally compacted to become galendo. Galendo is considered a valuable national cultural asset, the existence of this traditional food should not be lost with time.
Development of Motion Graphic Video (MGV) Based Nutrition Education Media for Young Women to Prevent Anemia
Adolescent girls are one of the groups that are prone to anemia. Therefore, to increase the knowledge of young women, nutrition education is held. The media used for nutrition education is motion graphic video. Motion graphics are an alternative to video shows that are widely used by the media. Media with motion graphics was chosen as one of the effective and interesting educational media because of the combination of text, pictures, colors, sound, in conveying messages about anemia and explaining food ingredients that can prevent anemia. This study aims to produce nutritional education media based on motion graphic videos for young women to prevent anemia. The development process uses the Research and Development (R&D) model. D) the lowest (level 1) to produce a design but not proceed with field testing. The instruments used in this research include storyboard motion graphic video validation sheets and motion graphic video media validation sheets. The results of the validation of nutrition education media based on motion graphic videos by material experts are seen from the aspects of content and language, namely with an overall score of 3 with appropriate criteria and with conclusions the media can be used. While the results of the validation of nutrition education media based on motion graphic video by media experts, namely the score on the audio aspect is 3 with appropriate criteria and the score on the visual aspect is given an average score of 3 with appropriate criteria.
Substitution of Rose Petal in Making Sponge Cake
Roses are plants that have many benefits, vitamin content and uses, for example in the field of food products, in this field most roses are usually used for garnishing desserts only. The use of roses in the field of food products is still very little used, the author wants to make something new by using these rose petals in the product field, by making these rose petals into flour which will later be used in making sponge cake, which later in the process of making this sponge cake there is the addition of rose petal powder which the writer made with wheat flour, and the writer wants to know the results of adding rose petal powder in making this sponge cake whether it can be accepted and liked by the public.The methodology used by the author in this research is experimentationwith a completely randomized design (CRD) consisting of 3 treatments,through a series of trials to find a standard recipe for manufacturesponge cake by usingroses. The results obtained by the author after collecting and processing respondent questionnaire data (people) with 4 (four) different aspects, namely color, aroma, texture, taste in substitution of rose petals in making this sponge cake, namely, panelists are not experts with a total score of overall 3 formulas 41.4% with an average of 3.45, for the formula with the highest score in formula 2 (two) with a total score of 14 with an average of 3.5, for the next highest score in formula 1 (one) with the total score is 13.8 with an average of 3.45, and for the smallest score, namely formula 3 (three) with a total score of 13.6 with an average of 3.4. The results of this study indicate that the use of rose petal powder in making sponge cake can be said to be successful with the results of the preference test which is dominated by liking.
Food Processing and Learning Interests of Class XI Students at SMK BPP Bandung
This research was motivated bythe low achievement of the average score of the Continental Food Processing subject is still below the KKM, namely out of 37 students a total of 5 students got high scores (80-100), 12 students got moderate scores (60-75), 8 students got low scores ( 50) and 12 students scored less (<50). This is because they have not mastered the material that has been taught by the teacher in learning in class, so that students do not have enough provisions to understand the next activity in carrying out learning activities. This can cause students to lack interest in learning. This study aims to determine student learning difficulties, student learning interest and the correlation between learning difficulties and student learning interest in Continental food processing at SMK BPP Bandung. The research method used is descriptive correlational. The population in this study were all students who received the Continental Food subject in class XI and XII at SMK BPP Bandung, totaling 101 people with a sample of 81 people calculated based on the Taro Yamane formula using the Proportionate Stratified Random Sampling technique. The data collection technique used a closed questionnaire with a Likert scale with data analysis using descriptive analysis and Rank Spearman correlation. The results of the analysis show that students' learning difficulties are high when it comes to theory and practice of continental food processing at SMK BPP Bandung, student learning interest is low when it comes to theory and practice of Continental food processing at SMK BPP Bandung.
Acceptability Crispy Cheese Tuile with Main Ingredients Canna Starch Flour and Mung Bean Flour
Crispy cheese tuileis one of the cookies that comes from France. The main ingredient for making these cookies is wheat flour. Canna starch flour comes from canna tubers which are easy to cultivate intensively but their utilization is not maximized. Canna starch flour has the potential as a source of carbohydrates and high quality starch. Mung bean flour comes from mung bean seeds which is a food plant that is easy to cultivate and has high protein. Canna starch flour and mung bean flour can be developed into pastry products to replace wheat flour whose ingredients must be imported. The purpose of this study was to obtain a recipe for crispy cheese tuile, to know the sensory analysis of crispy cheese tuile with the main ingredients of canna starch and mung bean flour. and knowing consumer acceptance of crispy cheese tuile products with the main ingredients of canna starch and mung bean flour. This study used RAL (Completely Randomized Design). The instrument used is a questionnaire in the form of a checklist. The panelists in the study were 30 untrained panelistsof the three formulas for crispy cheese tuile with code 169 (80% canna starch: 20% mung bean flour), code 507 (50% canna starch: 50% mung bean flour), and code 307 (20% canna starch: 80 % green bean flour). Based on sensory analysis, the most preferred recipe formula is code 169. The highest level of preference for the color, taste, aroma, texture, and overall category is for products with code 169. The results of the acceptability analysis, codes 169 and 307 are in the very acceptable category and code 507 accepted.