No abstract

Profession has a code of ethics in the form of a behavior regulation tool for the caretaker of the profession. This regulation guarantees that services will be carried out professionally. School counselors face an exciting challenge of serving the millennial generation. This generation is a technology reliant, image driven, multitasking, open to change, confident, team oriented, rich of information, impatient and adaptable. Guidance and counseling services need to adapt the virtual concept, in this case digital services through social media for maximum service and reference.

Education is a significant aspect in the development of a nation. Currently, Indonesia is entering the industrial revolution 4.0 which brings a great impact in various fields, including the field of education as the learning process must continuously evolve by embracing the applications of digital media. However, the learning process in formal education at the moment in Indonesia, especially in vocational high school, tends to use conventional-type media and methods. As a result, students are less enthusiastic and experience difficulties in understanding the lessons and absorbing the materials in the class. For this reason, this study develops a learning media innovation that addresses current student needs by developing an Android application innovation. The method used was the research and development (R&D) method, while the objective of the study was to examine the development process and feasibility of the Android application learning media for Indonesian Basic Spices. The research findings suggest that (1) the development process of the application uses the 4D research method (define, design, develop, and disseminate) and results in a 26.25 MB application using the Adobe Animate software.

Abstract-were assessed for physical analysis (diameter, thickness, spread ratio, breaking strength and color analysis) and subjected to consumer acceptance by sensory analysis (color, flavor, texture, taste, and overall acceptability). Nastar cookies prepared from 75% modified cassava flour, 20% rice flour, 5% isolated soy protein and addition of 2% guar gum were more acceptable than cookies prepared from other gluten-free formulations and the sensory characteristics (color, flavor, texture, taste and overall acceptability) were not significantly different (P>0.05) from control-wheat-flour nastar cookies.

Penelitian ini bertujuan  mengembangkan video pembelajaran yang layak pada mata kuliah Teknologi Pengawetan Makanan materi pembuatan kacang disko. Penelitian ini adalah penelitian pengembangan. Video dikembangkan dengan pendekatan 4D, yaitu define, design, develop dan disseminate. Pengumpulan data  menggunakan angket penilaian kelayakan media. Subyek penelitian 1 orang ahli materi, 1 orang ahli media dan 30 orang calon pengguna yaitu mahasiswa program studi Pendidikan Teknik Boga, Universitas Negeri Yogyakarta. Hasil penelitian menunjukkan bahwa video dikembangkan dengan format mp4,  durasi 11 menit. Video ini terdiri dari 5 bagian yaitu pembukaan, persiapan alat dan bahan, proses produksi, uji kadaluarsa dan penutupan. Dan menggunakan format presenter di bagian pembukaan dan penutupan. Bagian persiapan, produksi, dan uji kadaluarsa dipandu oleh suara dubber dan diperagakan oleh talent mahasiswa. Video diunggah dalam YouTube channel Pendidikan Teknik Boga Universitas Negeri Yogyakarta dengan URL https://youtu.be/ne7981MDqbY. Prosentase kelayakan video berdasar ahli materi 97%, ahli media 89% dan calon pengguna 79% yang semuanya masuk kategori sangat layak. Oleh karena itu, video kacang disko ini dinyatakan sangat layak untuk digunakan sebagai media pembelajaran pada mata kuliah Teknologi Pengawetan Makanan.

The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma students in Culinary Engineering in Culinary Business Management (CBM) course, (2) to formulate strategies for developing students’ entrepreneurial interest through the CBM course as recommendations for lectures in the next period. This ex post facto research with a descriptive approach was carried out in February to July 2019 in the Diploma Study Program of Culinary Engineering, Universitas Negeri Yogyakarta (UNY). The population of the study consisted of 40 students who took CBM in the odd semester of the 2018/2019 academic year. A purposive sampling technique was employed while the questionnaire was used in the data collection. Quantitative descriptive was used to analyze the data. The results show that: (1) Entrepreneurial interest of Diploma students of Culinary Engineering in the CBM course is 40% in the Very High category and 60% in the High category, (2) there are four strategies for developing students’ entrepreneurial interest through the CBM course, namely SO (Strength-Opportunity) strategy: while WO (Weakness-Opportunity) strategy, ST (Weakness-Opportunity) strategy, and WT (Weakness-Threat) strategy. The benefits of this study are firstly, for students, it investigates students’ entrepreneurial interests through learning CBM, for education staff, it examines the effectiveness of learning CBM in forming students’ entrepreneurial interests, and for educational institutions, it is an effort to evaluate and recommend learning CBM to form students’ entrepreneurship.

This research aims to develop gluten-eggs free cookies based native Maranta Arundinaceae flour and Maranta Arundinaceae flour rich in RS3, to analyze the chemical composition, and to know the hedonic of semi trained panelists against cookies as well as in vivo evaluation in diabetes mellitus mice. Self rising gluten-eggs free cookies developed with the formula I, II and III. Chemical composition analysis are moisture, ash, protein, fat, carbohydrates, dietary fiber and resistant starch. In vivo tests using wistar mice and analyzed glucose and lipida profile. The results showed that self rising cookies formula I is the most like types of cookies by the panelists. The chemical composition of selected cookies (Formula I): moisture: 4.02 ± 0.66%, ash content 5.16 ± 0.16%, Protein: 0.31 ± at 14%, fat cotent 32.56 ± 0.08%, dietary fiber: 20.10 ± 0.21%, carbohydrates: 24.78 ± 0.32% and resistant starch: 3.50 ± 0.09%. Self rising gluten-eggs free cookies consumption on diabetes mellitus mice can lower glucose and lipida profile. The decrease in glucose profile rate: 45%. The decrease in Total cholesterol, triglycerides and LDL i.e. 30.61%, 30.61%, 20.35%; and 37.16%. Self rising consumption of gluten-free eggs raise HDL of 126.19%. Based on this research, self rising gluten-eggs free have the potential to be developed as functional foods to prevent and management of diabetes mellitus.

Geblek is a traditional food from Kulonprogo, Yogyakarta that is made from cassava starch with characteristics including white color, shaped like the number of eight, tasty, and chewy. The chewy texture of geblek became tough when it is stored at room temperature and decreases the quality and consumer preference of geblek. The research aimed to evaluate the proximate and texture properties of geblek by adding hydrocolloids such as guar gum, xanthan gum, carrageenan, alginate, and a traditional texturizer such as dry grated coconut, for increasing the quality and preference of geblek. Raw and fried geblek were analyzed by nutritional composition and texture properties using Texture Analyzer (TA1, Lloyd Instruments). The addition of texturizers affected the nutritional composition and texture properties of geblek. The addition of xanthan gum to the geblek dough caused the highest increase in fat content, whereas the lowest was in the addition of carrageenan. The hardness of fried geblek ranged from 16.67 N (control) to 30.34 N (carrageenan) after frying then increasing 260.51% (alginate) to 660.94% (xanthan gum) after being stored for 24 hrs. The chewiness of geblek with the addition of dry grated coconut has a similar pattern to control. Storage of fried geblek at room temperature for 24 hrs increased the hardness, gumminess, springiness, chewiness, crispiness, and crunchiness, but decreased the cohesiveness and resilience. The best texture of deep-fried geblek after 24 hrs was found in geblek with the addition of 0.5% alginate.