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All Journal Jurnal Gizi dan Pangan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Biospecies Jurnal Sains dan Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Jurnal Ilmiah Mandala Education (JIME) JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Syntax Idea jurnal syntax admiration Jurnal Ilmiah Wahana Pendidikan Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Devotion: Journal of Research and Community Service Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Journal of Comprehensive Science JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Cerdika: Jurnal Ilmiah Indonesia Student Research Journal Advances In Social Humanities Research

Rusilanti Rusilanti

Universitas Negeri Jakarta

Author-ID : 3751568

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Daya Terima Konsumen Dan Sifat Fisik Roti Soft Roll Substitusi Tepung Hanjeli (C. Lacryma-jobi L.) Irwan, Irwan; Dahlia, Mutiara; Ruslianti, Rusilanti
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The aim of this research was to analyze the effect of job’s tear flour substitution in bread making on the consumer’s acceptance based on external (volume, crust’s color, form’s symmetry, bake’s evenness, crust characteristic) internal (grain, crumb’s color, aroma, flavor, texture) characteristics and physical characteristics (volume, growth power ratio). This research used experimental method. The sample of this research was soft roll with job’s tear substitution 10%, 20%, and 30% amount of percentages. Data collection technique used was acceptance test hedonic scale by 25 unskill panelists. The result of hedonic test indicated that soft roll with 10% job’s tear flour substitution was the most preferred on internal characteristics and soft roll with 20% job’s tear flour substitution was the most preferred on external characteristics. Friedman test with significant level α=0.05 showed that job’s tear flour substitution had effects on volume, crust’s color, crust characteristic, grain, aroma, flavor, and texture on soft roll. Tuckey’s test result showed that job’s tear flour substitution as much 10% was the most preferred and was recommended to be developed. Physical characteristics valuation showed that soft roll with 10% job’s tear flour substitution had bigger volume and growth power ratio than the other samples. ABSTRAKPenelitian ini dilakukan untuk mengetahui pengaruh substitusi tepung hanjeli dalam pembuatan roti soft roll terhadap daya terima konsumen pada aspek eksternal (volume, warna kulit roti, bentuk, keseragaman pemanggangan, karakter kulit roti) aspek internal (pori-pori roti, warna crumb, aroma, rasa, tekstur) dan sifat fisik roti (volume roti, rasio pengembangan). Penelitian ini menggunakan metode ekperimen. Sampel dalam penelitian ini adalah roti soft roll substitusi tepung hanjeli dengan persentase 10%, 20%, dan 30%. Teknik pengumpulan data yang digunakan adalah tes kesukaan oleh 25 panelis tidak terlatih. Hasil tes kesukaan menunjukan roti soft roll substitusi tepung hanjeli 10% merupakan produk yang paling disukai pada aspek internal dengan rentan nilai 4,00 hingga 4,24 dan roti soft roll substitusi tepung hanjeli 20% merupakan produk yang paling disukai pada hampir semua aspek eksternal dengan rentan nilai 4,24 hingga 4,40. Berdasarkan hasil uji Friedman dengan perbedaan signifikan α=0,05 menyatakan terdapat pengaruh substitusi tepung pada aspek volume, warna kulit roti, karakter kulit roti, pori-pori roti, aroma, rasa hanjeli, dan tekstur. Hasil uji Tuckey menunjukan bahwa roti soft roll substitusi tepung hanjeli 10% adalah yang disukai konsumen, sehingga direkomendasikan untuk dikembangkan. Penilaian fisik menunjukkan roti soft roll substitusi tepung hanjeli 10% memiliki volume dan rasio pengembangan terbesar dibandingkan sampel lainnya.

The Relationship Between Knowledge And Attitudes Towards Fish-Consuming Behavior In Community Affected By Covid-19 In Cimanggis Depok Rubi Isfahani, Wita; Rusilanti, Rusilanti; Alsuhendra, Alsuhendra
Devotion : Journal of Community Service Vol. 3 No. 3 (2022): Devotion : Journal of Community Service
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/dev.v3i3.108

Fish is a product of natural resources with high economic and biological value. One of the benefits of fish is Â its nutrient that can increase immunity. However, fish to the public and have not been consumed evenly in Indonesia. This study aims to determine the relationship between knowledge and attitudes about fish consumption on societyâ€™s fish consumption behavior. The type of research is quantitative with a survey approach. The sample in this study was the community affected by the covid-19 pandemic in the Cimanggis district, Depok city with a total sample of 25 respondents who were selected by random sampling technique. The research data were analyzed using descriptive analysis and inferential analysis. The results showed that the percentage of 25 respondents who had high fish knowledge was 64%, respondents who had high fish consumption attitudes were 72%, and 64% of respondents had low fish consumption behavior. Meanwhile, the results of the correlation test showed that there was no relationship between knowledge and fish-consuming behavior (r= 0,160) and there was no relationship between attitude and fish-consuming behavior (r = 0,395). Based on the research results, it is expected that the community, educators and the government can create and implement programs that can increase fish consumption, thus society would have excellent immunity.

MODEL HUBUNGAN ASPEK PSIKOSOSIAL DAN AKTIFITAS FISIK DENGAN STATUS GIZI LANSIA Rusilanti Rusilanti; Clara Meliyanti Kusharto
Jurnal Gizi dan Pangan Vol. 1 No. 1 (2006)
Publisher : Food and Nutrition Society of Indonesia

The aims of this research was to analyze the correlation of psychosocial and physical aspect with nutritional status of the elderly reside in community dwelling. The site of study was purposively selected at three “kelurahan” : Budi agung, Baranangsiang, and Situ Gede in Bogor City. A total of 100 elderly (age range 60 – 85 years; mean 68.4 year) were actively participated. A Structural Equation Modelling (SEM) Lisrel program was used to analyse the data. The study showed positive correlation of psychosocial (r=0.07) and physical aspect (r=0.04) with nutritional status of the elderly in community.

ASPEK PSIKOSOSIAL, AKTIVITAS FISIK, DAN KONSUMSI MAKANAN LANSIA DI MASYRAKAT Rusilanti Rusilanti; Clara Meliyanti Kusharto; Ekawati S. Wahyuni
Jurnal Gizi dan Pangan Vol. 1 No. 2 (2006)
Publisher : Food and Nutrition Society of Indonesia

This research attempts to analyze psychosocial aspect, physical activity, and food consumption of the elderly living in the community dwelling. Research locations were chosen purposively in three POSBINDU (The Services Post for Elderly) located at areal of Bogor City, namely: Kelurahan Budi Agung (represents city-high income society), Kelurahan Baranangsiang (city-moderate to low society), and Kelurahan Situ Gede (boundary between city to rural-low income society). A simple random sampling was applied to select the subjects. One hundred ninety-seven (197) subjects aged range 60-85 years old (mean age 68.4 years) were selected in those places and completed the survey between August 2004-July 2006. A cross –sectional design and one point approach was followed (Singarimbun & Effendi, 1995). A structured questionnaire was developed to collect data about psychological aspects (family and community support; health behavior; level of depression; life satisfaction), and food consumption limited to some nutrients essensial for elderly. For physical activity assessment, each subject rated his/her capacity involved in housekeeping. A descriptive, Chi Square, One Way ANOVA and Tuckey tests were applied to analyze the data. The research results showed that there is no significance difference among elderly in three sites in terms of psychological aspect. However, there are significance differences in health behavior and physical activity. The worst health behavior and physical activity conditions were found among elderly in Kelurahan Situ Gede caused by the social-economic differences. In terms of food consumption aspects, the significance differences exist in intake of vitamin A, vitamin B, and calcium among the subjects.

Developing an Interactive Instructional Compact Disk for the Course of Basic Housekeeping Nurlaila Nurlaila; Rusilanti Rusilanti
Jurnal Pendidikan Teknologi dan Kejuruan Vol 23, No 3 (2017): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

This research aimed at creating the product based on the concept of learning for basic housekeeping. The development of interactive media in the form of interactive compact disk (CD) was conducted at Universitas Negeri Jakarta. Based on the review from the media expert, the total average score was categorized good i.e. 4,31. Meanwhile, from the material expert, the average score was categorized good i.e. 4,51 with the percentage of 90,28% and categorized as very good. The individual test (one to one) and the limited test showed the average scores of 4,13 and 4,09 respectively which were both categorized as good. In the field study, it was tested to 23 college students mutually and the total of average score was very good, i.e. 3,8 with the percentage score of 76 %. It showed that the quality of interactive CD of housekeeping course was very good.

Pengembangan Media DVD Interaktif dan Video tentang Menu Sehat Seimbang Balita untuk Kader Posyandu Mutiara Dahlia; Rusilanti Rusilanti; Sachriani Sachriani; Nur Riska T.
Jurnal Pendidikan Teknologi dan Kejuruan Vol 23, No 1 (2016): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

This study analyses the effectiveness of instructional media using Digital Video Disc (DVD) and videos in nutrition education concerning the development of toddlers’ food preferences of balanced meals based on community empowerment. The media was expected to be used by the cadre of Posyandu (Maternal and Child Health Centre) and housewives in Rawamangun village. This study used the quasi experiment method. The data analysis showed the score of F was 15.89 that was higher than the F table with the score of 4.11 in the significance level of 0.05. It indicates the learning outcomes of the instructional media using DVD and videos was higher than using handouts. The result of this study was a nutrition education model concerning the development of toddlers’ food preferences of balanced meals in the form of DVD and videos that can be effectively applied. The media is able to improve the learning outcomes of nutrition education including the knowledge and the skills. Thus it indirectly supports the government program in community empowerment. Penelitian ini dilakukan bertujuan untuk menganalisis efektivitas penggunaan media dalam bentuk DVD interaktif dan video dalam perancangan model pendidikan tentang pembentukan kesukaan balita terhadap makanan bergizi seimbang pada ibu berbasis pemberdayaan masyarakat yang dapat digunakan oleh kader posyandu dan ibu rumah tangga kelurahan Rawamangun. Metode quasi experiment. Hasil analisis varians dua jalur antar kolom diperoleh harga Fhitung = 15,89 lebih besar dibandingkan Ftabel = 4,11 pada taraf signifikansi α = 0,05. Nilai ini menunjukkan bahwa hasil belajar kader posyandu dengan media dalam bentuk DVD dan video lebih baik dibandingkan dengan media handout. Hasil penelitian dapat membentuk suatu model pendidikan gizi yaitu media dalam bentuk DVD interaktif dan video tentang pembentukan kesukaan anak terhadap makanan bergizi seimbang yang diterapkan. Media dan metode tersebut dapat meningkatkan hasil belajar berupa pengetahuan dan keterampilan dalam penyuluhan gizi pada ibu, kader posyandu dan masyarakat sehingga secara tidak langsung dapat membantu program pemerintah dalam pemberdayaan masyarakat. The developed media improves the achievement of nutritional education of mothers, society and indirectly helped the government program in community empowerment.

Pengaruh Substitusi Tepung Jagung (Zea Mays L.) Pada Pembuatan Kue Semprit Terhadap Daya Terima Konsumen Fiki Adi Saputra; Rusilanti; Mariani
Jurnal Sains Boga Vol 4 No 1 (2021): Jurnal Sains Boga Volume 4 Nomor 1, Mei 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.1.05

The objective of the research is to study the influence corn flour substitute on making semprit cookies with different percentages towards consumer acceptability. This research conducted on Pastry and Bakery Laboratory, Vocational Education in Culinary Arts, State University of Jakarta since September 2019 until August 2020. This research uses experiment method. Consumer acceptability test done by 20 not trained panelists to assess of semprit cookies covering aspects colors, flavor, tastes, and textures semprit cookies. Hypothesis test result using Friedman Test with significant level a = 0.05 continued with Tuckey’s Test show that there is influence on semprit cookies substitute with corn flour on colors aspects percentages 35%, 50%, and 65% towards consumer acceptability. The result of taste and texture aspects also shows there is influence of semprit cookies with corn flour substitute towards consumer acceptability. While in aroma aspects there is no influence of semprit cookies substitution corn flour towards consumer acceptability. Based on consumer acceptability test noted that the most preffered product on semprit cookies with corn flour substitute is semprit cookies with percentages 50%. Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung jagung pada pembuatan kue semprit dengan persentase yang berbeda terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pastry and Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak September 2019 hingga Agustus 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima konsumen dilakukan pada 20 panelis agak terlatih untuk menilai kue semprit meliputi aspek warna, rasa, aroma, dan tekstur kue semprit. Hasil pengujian hipotesis menggunakan uji Friedman dengan taraf signifikan a = 0.05 dan dilanjutkan dengan uji Tuckey menunjukkan bahwa terdapat pengaruh pada kue semprit substitusi tepung jagung pada aspek warna dengan persentase 35%, 50%, dan 65% terhadap daya terima konsumen. Hasil pada aspek rasa dan tekstur juga menunjukkan adanya pengaruh kue semprit substitusi tepung jagung terhadap daya terima konsumen. Sedangkan pada aspek aroma tidak terdapat pengaruh substitusi tepung jagung terhadap daya terima konsumen. Berdasarkan hasil uji daya terima konsumen diketahui bahwa produk yang paling disuka pada pembuatan kue semprit substitusi tepung jagung adalah kue semprit dengan substitusi tepung jagung dengan persentase 50%.

Pengaruh Penggunaan Cairan (Susu UHT, Santan Segar, dan Santan Instan) pada Pembuatan Macaroni Schotel Terhadap Daya Terima Konsumen Aulia Aufan Abdurrahman; Annis Kandriasari; Rusilanti
Jurnal Sains Boga Vol 4 No 2 (2021): Jurnal Sains Boga Volume 4 Nomor 2, November 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.2.01

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penggunaan cairan (susu UHT, santan segar, dan santan instan) terhadap daya terima konsumen berdasarkan aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Oktober 2019 hingga Maret 2021. Metode yang digunakan adalah metode eksperimen. Sampel pada penelitian ini adalah Macaroni Schotel menggunakan cairan susu UHT, santan segar, dan santan instan dengan ukuran 400ml yang kemudian diujikan kepada 30 panelis tidak terlatih yang menilai keseluruh aspek. Berdasarkan hasil uji hipotesis dengan menggunakan uji Friedman pada aspek warna, rasa, dan tekstur menunjukan bahwa penggunaan cairan (susu UHT, santan segar, dan santan instan) tidak memiliki pengaruh yang signifikan pada penerimaan konsumen sehingga formula penggunaan santan harus diuji kembali agar mendapatkan hasil yang lebih baik. 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.

Pengembangan Media Edukasi Berbasis Video Animasi 3 Dimensi Tentang Makanan Berserat Untuk Meningkatkan Konsumsi Serat Pada Remaja Zahra Hasiba Mukti; Rusilanti Rusilanti; Yeni Yulianti
Jurnal Syntax Admiration Vol. 3 No. 3 (2022): Jurnal Syntax Admiration
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jsa.v3i3.411

Tujuan dari penelitian ini adalah menghasilkan media edukasi berbasis video animasi yang layak dan efektif dalam meningkatkan pengetahuan dan tingkat kesadaran konsumsi makanan mengandung serat pada remaja. Penelitian ini menggunakan metode Research and Development (R&D) dengan model penelitian yang digunakan adalah DDD-E (Decide, Design, Develop, Evaluate). Analisis data menggunakan uji one to one, uji small group, uji field test. Hasil persentase yang diperoleh dari uji one to one sebesar 96% dengan kategori sangat baik dan tidak perlu direvisi. Uji small group menyatakan persentase sebesar 97% denga kategori yang sangat baik dan tidak perlu direvisi, dan uji field test menyatakan persentase sebesar 98% dengan kategori sangat baik dan tidak perlu direvisi. Media edukasi berbasis video animasi 3 dimensi file video akan dibentuk menjadi sebuah link dan diunggah kedalam google drive

PERBANDINGAN POLA ASUH BELAJAR ANAK TUNAGRAHITA MAMPU DIDIK BERDASARKAN STATUS EKONOMI ORANG TUA Nina Liyana; Metty Muhariati; Rusilanti Rusilanti
JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Vol 1 No 1 (2014): JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan)
Publisher : Family Welfare Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta

Abstrak Penelitian ini bertujuan untuk mengetahui perbandingan antara pola asuh belajar anak tunagrahita mampu didik berdasarkan status ekonomi orang tua. Penelitian dilaksanakan di Sekolah Luar Biasa (SLB) Kategori C Kecamatan Pulogadung pada bulan Januari-April 2014. Metode penelitian yang digunakan adalah metode surver dengan pendekatan komparatif. Populasi penelitian ini adalah siswa tunagrahita mampu didi pada SLB-C di Kecamatan Pulogadung. Sampel yang diambil dengan teknik probability sampling, yaitu stratified proportionate random sampling sebanyak 42 siswa dengan komposisi 14 berasal dari keluarga status ekonomi atas, 20 berasal dari keluarga status ekonomi menengah, 8 berasal dari keluarga status ekonomi rendah. Data penelitian berdistribusi normal dan pasangan data bersifat homogeny. Hasil penelitian menunjukan nilai Fhitung > Ftabel atau 3,95 > 3,25 pada tingkat kepercayaan 95% sehingga diketahui bahwa terdapat perbedaan pola asuh belajar anak yang signifikan antara orang tua dengan status ekonomi tinggi, sedang dan rendah. Kata kunci: pola asuh belajar, tunagrahita mampu didik, status ekonomi. Abstract The purpose of the study to know about comparison study of parenting level mild mental retardation children based to parents economic status. The research was held at The School for Disabled Students C (SLB-C) subdistrict in pulogadung, for 5 months from January 2014-May 2014. The method of research uses survey method by doing comparative approach. The population of research was level mild mental retardation children at The School for Disabled Students C (SLB-C) subdistrict in pulogadung. The sampling technique using probability sampling is stratified proportionate random sampling. The sample were taken 42 of level mild mental retardation children the composition 14 of level mild mental retardation children based the high economic status, 20 of level mild mental retardation children based the medium economic status, and 8 of level mild mental retardation children based the low economic status. The results of normality test study of parenting level mild mental retardation children based the economic status of parents income are high, medium, low are normal distribution. The results of homogeneity test study of parenting level mild mental retardation children based the high economic status, medium, and low are homogeneous. Based on the results of the calculation with a one-way anova Fhitung = 3.95 and obtained Ftabel with standard error of 0.05 value of numerator 2 and denominator 39 acquired for 3.25 then Fhitung (3.95) > Ftabel (3.25). The results of these calculations can give conclusions from research that there is a difference study of parenting level mild mental retardation children based to parents economic status. Keyword: Economic Status, parenting, study, mental retardation

Co-Authors aAzzahra, Dinda Agung Gumelar Alsuhendra Alsuhendra Annis Kandriasari Annis Kandriasari Ari Fadiati Aulia Aufan Abdurrahman Aurelia Magvira Zawiyah Azizah, Amanda Nurul Azmi Fauzan bengi, aftah simah Clara Meliyanti Kusharto Cucu Cahyana Dahlia, Mutiara Dalia Sukmawati Dhian Priyan Raga Ekawati S. Wahyuni Farihah, Nuraina Febrina Sulistiawati Fika Yulianti Fasha Fiki Adi Saputra Fitri Kamaliah Gupri Devi Artanti Guspri Devi Artanti Guspri Devi Artanti Hamiyati Hamiyati Hana Rizkia Aditia Hasanah, Uswatun Imawaty Nur Khasanah Irwan Irwan Jasmine, Andalusia Aisyah Kandriasari, Annis Kristina Magdalena Mariani Mariani Mariani Mariani Mariani Medita, Havana Zahra Melly Prabawati Metty Muhariati Muhammad Yusron Maulana El-Yunusi Mutiara Dahlia Mutiara Fajri Naomi Risdame Gultom Nazia Akmala Nina Liyana Nur Riska Nur Riska Nur Riska Nurlaila Abdullah Mashabi Nurlaila Abdullah Mashabi, Nurlaila Abdullah Nurlaila Nurlaila Nurul Hafizah Putri, Aliana Putri, Dhea Yuwono Rahminia, Anggi Raihanah, Rana Ramanda, Dhea Puteri Reiza Suzan Utami Rifda Khalilah Rachman Rina Febriana Rina Febriana Rizawati Rizawati Rubi Isfahani, Wita Sachriani Sachriani Sachriani Sachriani Sachriani, Sachriani Safira Azzahra Safira Salsabila Safira Salsabila Salihanisa, Karima salsabila, safira Salsabila, Uli Salwina Maharani Suryanto Sari, Putri Salsabila Indra Sulistyowati Sulistyowati, Sulistyowati,, Sulistyowati Syavira Kurniawati Ulya, Aisyah Qonita Utami, Salsa Belladinna Putri Yeni Yulianti Yeni Yulianti Yulianti, Yeni Zahra Hasiba Mukti Zakiah, Azzahra

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