Article Per Year (5 Year)
p-Index From 2020 - 2025
3.674
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Pemberdayaan Masyarakat Madani (JPMM) Wikrama Parahita : Jurnal Pengabdian Masyarakat JUPE : Jurnal Pendidikan Mandala IJEEM - Indonesian Journal of Environmental Education and Management Jurnal Ilmiah Wahana Pendidikan Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Abdimas Altruis: Jurnal Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Advances In Social Humanities Research Pendekar: Jurnal Pendidikan Berkarakter Garina
Guspri Devi Artanti
Unknown Affiliation
Religion Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Transportation Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
The Effect of Interpersonal Justice In Family And Decision Making for Healthy Life On Students’ Health Behavior Guspri Devi Artanti
IJEEM - Indonesian Journal of Environmental Education and Management Vol 2 No 1 (2017): IJEEM: Indonesian Journal of Environmental Education and Management, Volume 2 Nom
Publisher : Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (640.868 KB) | DOI: 10.21009/IJEEM.021.02

Abstract

The research is about studying the effect of interpersonal justice in the family and decision making to healthy life on students’ health behavior. There are around 5 research problems have been solved, including interaction effect of both interpersonal justice in the family and decision-making to healthy life on students’ health behavior. Therefore, an ex-post facto with 2 x 2 factorial design had been applied. Each cell consisted of 21 students’ from Senior High School in East Jakarta which selected randomly. On this study, there were three instruments have been developed, Health Behavior (HB), Interpersonal Justice in the family (IJ), and Decision Making for healthy life (DM) which measured in scaling form. Its reliability respectively was .94 (HB), .93 (IJ), and .89 (DM). Data have been analyzed by applying two-way ANOVA. Research results show that there is highly significant difference of students’ health behavior between strong and weak interpersonal justice in family. Highly significant difference of students’ health behavior also found between those students’ who is high and low decision making for healthy life. Finally, there is no significant interaction effect found between interpersonal justice in family and decision making for healthy life on students’ health behavior. Based on those findings, it could be that students’ health behavior might have been affectied by interpersonal justice independently without considering students’ decision making for healthy life. If students’ health behavior would be improved, interpersonal justice in family and decision making could be taken in to consideration separately.
Pengaruh Penggunaan Cairan Rempah Pada Pembuatan Roti Soft Roll Terhadap Daya Terima Konsumen Clarisa Naftali; Cucu Cahyana; Guspri Devi Artanti
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 1, No 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.271 KB) | DOI: 10.24114/jnc.v1i2.24910

Abstract

This study aims to analyze the effect of using spices in making soft roll bread on consumer acceptance. The research was conducted at the Pastry & Bakery Laboratory of Cuninary Education Program, State University of Jakarta. The sample in this study was a soft roll bread with the use of 50%, 75%, and 100% liquid spices. Assessment of consumer acceptance was carried out by organoleptic tests of 30 untrained panelists, namely the community around the house. The assessment of consumer acceptance was carried out by using the Friedman test with a significant level of α 0.05. Based on the results of the hypotheses, there was an effect of the use of spices on the aspects of volume, aroma, and taste, but there were no differences in the aspects of skin color, burning rate, crust, skin, pores, tissue texture, and chewing quality. Based on the results of the tuckey test, it shows that the soft roll bread with the use of spices at a percentage of 75% is the recommended formula.
Perbedaan Mutu Sensoris Chocolate Mousse yang Menggunakan Cokelat Compound dengan Cokelat Couverture Fika Yulianti Fasha; Rusilanti; Guspri Devi Artanti
Jurnal Sains Boga Vol 5 No 2 (2022): Jurnal Sains Boga Volume 5 Nomor 2, November 2022
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009//JSB.005.2.05

Abstract

The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engineering, Universitas Negeri Jakarta from December 2019 to January 2022. This study used the experimental research method. U Mann Whitney test results show that there are significant differences in the sensory quality aspects with a significance level of α = 0.05.The analysis results show that the higher average scores between the two kinds of chocolate are as follows: in the color aspect was 3.4 for couverture chocolate (dark brown category), in the aroma aspect was 4.2 for couverture chocolate (somewhat strong chocolate aroma category), in the taste (sweetness) aspect was 4.5 for compound (sweet category), in the taste (chocolate flavor) aspect was 4.76 for couverture chocolate (rich chocolate flavor category), and in the texture aspect was 4.5 for compound chocolate (soft texture category). It is concluded that there are significant differences in color, aroma, taste (sweetness), and taste (chocolate flavor) aspects of sensory quality and no significant difference in the texture aspect.
Skills Improvement for Local Integrated Healthcare Post (Posyandu) Cadres and Housewives through Training on Making Healthy Snacks Based on Fisheries Waste in Benda Baru, South Tangerang Alitimbul, Mariani; Artanti, Guspri Devi
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol. 5 No. 2 (2021): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.005.2.03

Abstract

The program aimed at improving the skills of housewives and Posyandu cadres in Benda Baru Village, South Tangerang Regency in the form of training in making healthy snacks based on fishery waste in the form of shrimp shells, which is a community service program aimed at 25 housewives and Posyandu cadres. The expected outcome of the training is an increase in skills as an effort to form / develop a group of people who are economically independent and prosperous. Outputs in community service are snack products from fishery waste, modules for healthy snacks based on fishery waste, scientific publications and publications on activities of making healthy snacks based on fishery waste in the form of a Youtube platform. The method used in this activity is lectures, demonstrations, and practice together with the training participants to make healthy snacks using ingredients from fishery waste in the form of shrimp shells. The results of the training to improve skills in making healthy snacks based on fishery waste were followed well by the participants by making scallops and salted eggs using flour from shrimp shell waste.
Analisis Karakteristik Fisik dan Organoleptik Roti Manis dengan Konsentrasi Gula yang Berbeda Sumantry, Nazhara Rahmani; Artanti, Guspri Devi; Cahyana, Cucu
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 4, No 2 (2024): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v4i2.63144

Abstract

Penelitian ini bertujuan untuk menganalisis karakteristik fisik dan organoleptik roti manis dengan konsentrasi gula yang berbeda. Metode yang digunakan pada penelitian adalah metode eksperimen, dengan konsentrasi gula yang digunakan adalah 16%, 18%, 20%, 22%, dan 24%. Penilaian karakteristik fisik dilakukan dengan menggunakan alat ukur di Laboratorium meliputi aspek volume, tinggi dan pori-pori. Sementara penilaian organoleptik dilakukan dengan uji scoring kepada 5 orang panelis terbatas dengan 5 skala tingkatan meliputi aspek eksternal berupa volume, warna kulit dan karakteristik kulit serta aspek internal meliputi warna remah, pori-pori, tekstur remah, aroma, rasa, dan kualitas pengunyahan. Hasil penilaian karakteristik fisik dan organoleptik menunjukan roti manis dengan konsentrasi gula 16%, 18%, dan 20% memperoleh penilaian terbaik dengan kategori penilaian volume agak besar, warna kulit cokelat, karakteristik kulit agak tipis, warna remah putih kekuningan, pori-pori agak besar, tekstur remah agak halus, beraroma khas roti, rasa manis dan kualitas pengunyahan empuk. Analisis karakteristik fisik terbaik diperoleh pada roti manis dengan konsentrasi gula 16%, dengan nilai rata-rata untuk volume sebesar 133,33 cm3, rata-rata tinggi roti 6,24 cm dan area pori yang terbentuk sebanyak 80%. Berdasarkan hasil analisis, konsentrasi gula yang direkomendasikan dalam pembuatan roti manis adalah sebanyak 16%. Kata kunci: Karakteristik fisik, konsentrasi gula, organoleptik, roti manis.
Pemanfaatan Limbah Kulit Biji Kakao (Theobroma Cacao L.) dalam Pembuatan Cookies bagi Masyarakat Pekan Nanas, Johor Bahru, Malaysia Sukmawati, Dalia; Rahayu, Sri; Supiyani, Atin; Supriyatin, Supriyatin; Nabila, Dasilva Azka; Zahra, Lamya Nauratu; Artanti, Guspri Devi; Setiarto, R. Haryo Bimo; Nurhidayat, Diat; El Enshasy, Hesham Ali
Wikrama Parahita : Jurnal Pengabdian Masyarakat Vol. 8 No. 2 (2024): November 2024
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/jpmwp.v8i2.7484

Abstract

Malaysia merupakan peringkat pertama negara penerima ekspor kakao terbanyak dari Indonesia dengan volume mencapai 55,91 ribu ton atau sekitar 14% dari keseluruhan volume ekspor. Pemanfaatan limbah kulit biji kakao saat ini belum maksimal karena dinilai kurang ekonomis. Potensi dari pemanfaatan limbah kulit biji kakao yaitu dapat dijadikan sebagai usaha rumah tangga dengan nilai jual yang cukup tinggi dan keuntungan yang baik. Tujuan pengabdian pada masyarakat (PKM) ini adalah (1) memberikan wawasan kepada Single Mother Community di Pusat Komuniti Desa (PKD) Pekan Nanas, Pontian mengenai pengolahan limbah kulit biji kakao menjadi olahan pangan; (2) memberikan pelatihan kepada Single Mother Community di Pusat Komuniti Desa (PKD) Pekan Nanas, Pontian dalam membuat cookies kulit biji kakao. Metode pelatihan yang digunakan adalah metode pendekatan dan demonstrasi dengan pendampingan praktik. Kegiatan pelatihan diakhiri dengan pengisian kuesioner uji hedonik untuk menilai kualitas produk yang telah dibuat. Hasil PKM yang dicapai adalah peningkatan dalam aspek (1) Wawasan Single Mother Community dalam pengolahan cookies kulit biji kakao dengan teknik pemanggangan meningkat, menunjukkan rata-rata score gain 0,5 dengan peningkatan pengetahuan sebesar 45% dari rata-rata nilai pre-test sebesar 47,1 dan post-test sebesar 70,8 dengan kategori “sedang” (2) Produk cookies kulit biji kakao disukai oleh peserta dengan skor penilaian pada aspek warna 4,7; aroma 4,6; rasa 4,4; dan tekstur 4,5.
Perbedaan Tingkat Pemahaman Mahasiswa Bidang Keahlian Boga Lulusan SMA dan SMK Terhadap Istilah Asing Pada Materi Stock, Sauce, dan Appetizer Mesha Oktariany Saraswati Millenia; Mariani Mariani; Guspri Devi Artanti
Pendekar : Jurnal Pendidikan Berkarakter Vol 2 No 3 (2024): Juni : Jurnal Pendidikan Berkarakter
Publisher : LPPM Politeknik Pratama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/pendekar.v2i3.727

Abstract

This study aims to compare whether there are differences in levels of understanding between students graduates from Senior High School and Vocational High School about foreign terms in continental food processing subject especially stock, sauce, and appetizer. This research uses a descriptive comparative type of method. The number of samples in this research were 60 students with details 30 coming from students with vocational highschool background and 30 coming from students with senior high school background. The data were analyzed using an independent t-test. Based on the data, it can be found that the average value of understanding level about foreign terms of students from high school 16,96 and students who came from Vocational High School 20,90 and from these results, the highest average come from students with Vocational High School as the backgrounds. The results of testing the hypothesis by using independent sample t-test showed that the tcount is 3,378 where the ttable is less than 2,002 (α = 0,05) then Ho is rejected, and Ha is accepted. Based on the test results, it can be concluded that there is a significant difference between students graduated from Senior High School and students graduated from Vocational High School. From this study, it is recommended for cullinary students to seek more knowledge about foreign terms in continental food processing to enhance their competence and skill. For the study program, it is reccomends to gives more attention and to provide knowledge and learning about foreign terms especially those who have never received lessons in continental food processing.
Pengembangan E-modul Elemen Praktik Dasar Memasak secara Menyeluruh pada Materi Bahan Makanan untuk Sekolah Menengah Kejuruan Program Keahlian Kuliner Nurul Anggini; Guspri Devi Artanti; Annis Kandriasari
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 10 (2024): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.11482630

Abstract

This research study aims to develop and test the feasibility of e-modul teaching materials for food ingredients in the subject of basic culinary. This research was conducted at SMK Negeri 4 Kota Jambi in the Culinary Skills Program. The method used is research and development (R&D) with the Borg and Gall development model consisting of stages 1) research and information collecting, 2) planning, 3) develop preliminary form a product, 4) preliminary field testing, 5) main product revision, 6) main field testing, 7) operational product revision, 8) operational field testing, 9) final product revision, and 10) dissemination and implementation. Techniques of data analysis in this research and development are quantitative and qualitative. The result of validation test from initial field testing through one to one test by experts obtained result of 93.3% for the instructional design aspect 91% for the material aspect 97.9% for the media aspect 88.9% for the language aspect, and the results of the one to one test by learners obtained obtained result of 93.1%. The results of the feasibility test obtained 91.1% for the small group test and 90.7% for the field group test. Based on the test results, it can be concluded that the development of e-module on element of basic cooking practices as a whole on food ingredients material are categorized as very suitable for use in the learning process. The resulting e-modules can help learners in understanding food ingredients independently, effectively and pleasantly.
Pengembangan Media Pembelajaran Flipbook Digital Pembuatan Chiffon Cake Dinanti, Putri Zahra; Artanti, Guspri Devi; Febriana, Rina
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 23 (2024): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14573564

Abstract

This study aims to develop and test the feasibility of products in the form of digital flipbook learning media for making chiffon cake. This media was developed using the Research and Development (R&D) model with the ASSURE development method by Heinich Heinich, Molenda, Russell, and Smaldino. The stages of this research consist of Analyze learner characteristics, State objectives, Select, or modify design media, Utilize media, Requires learner response and Evaluate. The resulting media consists of 3 parts, namely the introduction, core and closing parts. The teaching media was validated by expert examiners with a score of 98% for material aspects, 95% for media aspects and 97% for language aspects. The results of the one to one test assessment response by learners were 92%, the small group test was 93% and the field testing test was 92%. Based on the test results, it can be concluded that the development of a digital flipbook for making chiffon cake is categorized as very feasible to use as media in the subject of Indonesian Cake and Cake Products at SMK Negeri 70 Jakarta.
DEVELOPMENT OF DIGITAL FLIPBOOK TRAINING MEDIA FOR SWEET BREAD VARIATIONS Yudhawarman, Anisah Aulia; Artanti, Guspri Devi; Kandriasari, Annis
Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Vol 12, No 1 (2023): Januari 2023
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jppk.v12i1.61379

Abstract

This research aims to develop digital flipbook training media for sweetbread variations that can be used as learning media for bakery training programs, as well as to analyze the feasibility of the digital flipbook training media for sweetbread variations developed. This media was developed using the research and development (R&D) method and adapting the ADDIE development model. The development steps of this research are as follows: 1) Analysis; 2) Design; 3) Development; 4) Implementation; and 5) Evaluation. This training media has gone through a validation process carried out by material experts, media experts, and also linguists. Validation tests conducted by material experts obtained results of 96% with very good qualifications, 93% for linguists with very good qualifications and 89% for media experts with good qualifications. At the training participant test stage, a one-on-one test was carried out on 3 participants, a small group test was conducted on 8 people, and a field group test was carried out on 15 people. In the one-on-one test, 84% of the results obtained with good qualifications needed revision, 89% of the small group assessment results with good qualifications needed revision, and 90% of the group's assessment results were very good. qualification. The conclusion shows that the digital flipbook training medium for the sweet bread variation can be well received by users when used as a training medium.
Co-Authors Adha, Marwa Melenia Adhwa, Daffa Syifa Amadea Agnes Savira Alitimbul, Mariani Annis Kandriasari Ari Fadiati Clarisa Naftali Cucu Cahyana Dalia Sukmawati Diajengsari, Alif Putri Diat Nurhidayat Dinanti, Putri Zahra Efrina, Efrina El Enshasy, Hesham Ali Farizi, Andhika Fadhli Al Fika Yulianti Fasha Hanif, Mahbub Jasmine, Andalusia Aisyah Jinan Ashilla Timur Kandriasari, Annis Mariani Mariani Mawarni, Arvienda Tiara Mesha Oktariany Saraswati Millenia Muhammad Yusron Maulana El-Yunusi Nabila, Dasilva Azka Nur Riska Nurul Anggini Putra, Fahri Artha Putri, Dyah Ayu Kensasmi R. Haryo Bimo Setiarto, R. Haryo Bimo Ridawati Ridawati Rina Febriana Rizki Septiani, Ade Roziyah, Pipit Rusilanti Rusilanti Sabrina, Fildzah Zharifah Nur Sachriani, Sachriani Seftiani, Vini Siti Hadiyya Yasmin SRI RAHAYU Sumantry, Nazhara Rahmani Supiyani, Atin Supriyatin Supriyatin Tuzahra, Siti Patimah Yudhawarman, Anisah Aulia Yulianti, Yeni Yulinati, Yeni Zahra, Lamya Nauratu