Analysis Scientific Knowledge of The Process Making Jenang Kudus and Its Potential for Empowering Logical Thinking Skills
Abstract
Keywords
Full Text:
PDFReferences
Achmad, A. F., Maflahah, I., & Rahman, A. 2016. Pengaruh jenis pengemas dan lama penyimpanan terhadap mutu produk nugget gembus. Agrointek: Jurnal Teknologi Industri Pertanian, 10(2): 71-76. https://doi.org/10.21107/agrointek.v10i2.2468
Al-Ajmi, B., & Ambusaidi, A. 2022. The Level of Scientific Argumentation Skills in Chemistry Subject among Grade 11th Students: The Role of Logical Thinking. Science Education International, 33(1), 66-74. https://doi.org/10.33828/sei.v33.i1.7
Amalia, I. N. 2020. Model pemberdayaan masyarakat islam melalui tradisi kirab jenang “tebokan” di desa kaliputu kecamatan kota kabupaten kudus. Community Development: Jurnal Pengembangan Masyarakat Islam, 4(2): 110–128. http://dx.doi.org/10.21043/cdjpmi.v4i2.8912.
Anggraini, D., & Irawan, E. 2021. Analisis kemampuan berpikir logis siswa kelas vii pada tema pencemaran lingkungan. Jurnal Tadris IPA Indonesia, 1(2): 228–238. https://doi.org/10.21154/jtii.v1i2.186
Arini, L. D. D. 2017. Faktor-faktor penyebab dan karakteristik makanan kadaluarsa yang berdampak buruk pada kesehatan masyarakat. Jurnal Teknologi Dan Industri Pangan, 2(1): 15–24. https://doi.org/10.33061/jitipari.v2i1.1531
Arlianovita, D., Setiawan, B., & Sudibyo, E. 2015. Pendekatan etnosains dalam proses pembuatan tempe terhadap kemampuan literasi sains. Seminar Nasional Fisika dan Pembelajarannya. Malang: Universitas Negeri Malang.
Arsa, M. 2016. Proses pencoklatan (browning process) pada bahan pangan. Bali: Universitas Udayana.
Asadipour, H., Alizadeh, M., & Ashrafizadeh, F. 2022. Evaluation of graphene transparent coating on copper for color and oxidation control at low temperatures. Diamond and Related Materials, 130, 109502. https://doi.org/10.1016/j.diamond.2022.109502
Ash-Shiddieqy, M. H., Suparmi, A., & Sunarno, W. 2018. The effectiveness of module based on guided inquiry method to improve students’ logical thinking ability. Journal of Physics: Conference Series, 1006(1). https://doi.org/10.1088/1742-6596/1006/1/012001
Asikin, Y., Chinen, T., Takara, K., Wada, K., & Asikin, Y. 2008. Determination of long-chain alcohol and aldehyde contents in the non-centrifuged cane sugar kokuto. Food Science and Technology Research, 14(6): 583–588. https://doi.org/10.3136/fstr.14.583
Astuti, I. A. D. 2015. Penentuan Konduktivitas Termal Logam Tembaga, Kuningan, dan Besi dengan Metode Gandengan. Prosiding Seminar Nasional Fisika dan Pendidikan Fisika (SNFPF). Volume 6 Nomor 1 2015 ISSN : 2302-7827. https://core.ac.uk/download/pdf/289790971.pdf
Bahnassey, Y. A., & Breene, W. M. 1994. Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums. Starch ‐ Stärke, 46(4): 134–141. https://doi.org/10.1002/star.19940460404
Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wotton, M. 1987. Ilmu Pangan. Terjemahan Purnomo H, dan Aidono. Jakarta: UI Press.
Breemer, R., Polnaya, F. J., & Rumahrupute, C. 2010. Pengaruh konsentrasi tepung beras ketan terhadap mutu dodol pepaya effect of the concentration of waxy rice flour on the quality of dodol papaya. Jurnal Teknologi Pertanian, 4(1): 19–24. https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/35
Cahya, F., & Susanto, W. H. 2014. Pengaruh pohon pasca sadap dan kematangan buah kelapa terhadap sifat fisik, kimia, organoleptik pasta santan. Jurnal Pangan Dan Agroindustri, 2(4): 249–258. https://jpa.ub.ac.id/index.php/jpa/article/view/97
Chen, X., Du, X., Chen, P., Guo, L., Xu, Y., & Zhou, X. 2017. Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment. Carbohydrate Polymers, 157: 637–642. https://doi.org/10.1016/j.carbpol.2016.10.024
Damayanti, C., Rusilowati, A., & Linuwih, S. 2017. Pengembangan Model Pembelajaran IPA Terintegrasi Etnosains. Journal of Innovative Science Education, 6(1): 116–128. https://doi.org/10.15294/JISE.v611.17071
Darwin, P. 2013. Menikmati gula tanpa rasa takut. Perpustakaan Nasional. Yogyakarta: Sinar Ilmu
Dewi, S. R., Izza, N., Agustiningrum, D. A., Indriani, D. W., Sugiarto, Y., Maharani, D. M., & Yulianingsih, R. 2014. Pengaruh suhu pemasakan nira dan kecepatan pengadukan terhadap kualitas gula merah tebu. Jurnal Teknologi Pertanian, 15(3): 149–158. https://doi.org/10.21776/ub.jtp.2014.015.03.01
Fahmi, H. 2015. Analisa kekerasan dan fracture toughness alumina diperkuat serbuk aluminium dan tembaga. Jurnal Teknik Mesin, 5(1): 42–48. https://doi.org/10.21063/jtm.2015.v5.i1.42-48
Fellow, P. J. 1992. Food Processing Technology. New York: CRC Press.
Fibriyanti, R., & Listyorini, T. 2019. 3D Hologram Media Interaktif Pengenalan Proses Pembuatan Jenang Sebagai Upaya Pelestarian Kuliner Khas Kudus. Simetris: Jurnal Teknik Mesin, Elektro Dan Ilmu Komputer, 10(1): 333–340. https://doi.org/10.24176/simet.v10i1.3190
Gautara & Soesarsono. 2005. Dasar Pengolahan Gula. Bogor: IPB.
Hadi, W. P., Sari, F. P., Sugiarto, A., Mawaddah, W., & Arifin, S. 2019. Terasi Madura: kajian etnosains dalam pembelajaran IPA untuk menumbuhkan nilai kearifan lokal dan karakter siswa. Quantum: Jurnal Inovasi Pendidikan Sains, 10(1), 45. https://doi.org/10.20527/quantum.v10i1.5877
Haryadi, Sai’in, & Suhardi. 1998. Modifikasi Proses Pembuatan Dodol. Agritech. 18(1): 29-33. https://doi.org/10.22146/agritech.22482
Hesty, H. 2016. Keutamaan gula aren dan strategi pengembangan produk. Banjarmasin: Lambung Mangkurat University Press.
Imanningsih, N. 2012. Profil Gelatinisasi Beberapa Formulasi Tepung-tepungan untuk Pendugaan Sifat Pemasakan. Penel Gizi Makan, 35(1): 13–22. https://doi.org/10.22435/pgm.v35i1.3079.13-22
Indriani, V., Apriantini, A., & Suryati, T. 2021. Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 9(3): 127–137. https://doi.org/10.29244/jipthp.9.3.127-137
Kemendikbud. 2014. Peraturan Menteri Pendidikan dan Kebudayaan Nomor 58 Tahun 2014 Tentang Kurikulum 2013 Sekolah Menengah Pertama / Madrasah Tsanawiyah.
Khusniati, Parmin, & Sudarmin. 2017. Local wisdom-based science learning model through reconstruction of indigenous science to improve student’s conservationist character. Journal of Turkish Science Education, 14(3), 16–23. https://doi.org/10.12973/tused.10202a
Kholidah, N. R. J. 2020. Eksistensi budaya lokal sebagai penguat nasionalisme. In Prosiding SNP2M (Seminar Nasional Penelitian dan Pengabdian Masyarakat) UNIM (No. 2, pp. 168-174). ISSN 2655-9781. http://snp2m.unim.ac.id/index.php/snp2m/article/view/392
Koswara. 1995. Proses pendinginan pada pembuatan dodol. Jakarta: Rajawali Press.
Kusumaningrum, A., Ariani, D., Khasanah, Y., & Wiyono, T. 2017. Pengaruh Waktu Penyimpanan terhadap Karakteristik Makanan Tradisional “Jenang Saban.” Jurnal Penelitian Teknologi Industri, 9(1): 23. https://doi.org/10.33749/jpti.v9i1.2874
Lestariningsih, N., & Suardiman, S. P. 2017. Pengembangan bahan ajar tematik-integratif berbasis kearifan lokal untuk meningkatkan karakter peduli dan tanggung jawab. Jurnal Pendidikan Karakter, 7(1). https://doi.org/10.21831/jpk.v7i1.15503
Lincoln, Y. S., & Guba, E. G. 1985. Naturalistic Inquiry. Thousand Oaks: Sage Publications.
Mahmud, M. K., Hermana, N. A. Zulfianto, R. R. Apriyantono, I. Ngadiarti, B. Hartati, Bernadus dan Tinexcelly. 2009. Tabel Komposisi Pangan Indonesia (TKPI). Jakarta: Elex Media Komputindo.
Martiyanti, M. A. A., Fransiska, & Natalia, E. 2022. Pengaruh Substitusi Tepung Ketan Terhadap Karakteristik Sensori Dan Tingkat Kesukaan Makanan Tradisional Kue Dange. Jurnal Pertanian Dan Pangan, 4(2): 24–30. https://jurnal.polteq.ac.id/index.php/agrofood/article/view/118
Miles, M. B., & Huberman, A. M. 1984. Drawing Valid Meaning from Qualitative Data: Toward a Shared Craft. Educational Researcher, 13(5): 20–30. https://doi.org/10.3102/0013189X013005020
Miles, M. B., Huberman, A. M., & Saldana, J. 2014. Qualitative Data Analysis. In SAGE (3rd ed,). Thousand Oaks: SAGE Publications.
Nasaruddin, F., Chin, N. L., & Yusof, Y. A. 2012. Effect of processing on instrumental textural properties of traditional dodol using back extrusion. International Journal of Food Properties, 15(3): 495–506. https://doi.org/10.1080/10942912.2010.491932
Noviani, J., Hakim, H., & Jarwandi, J. 2020. Analisis kemampuan berpikir logis pada materi peluang di kelas IX SMP negeri 1 takengon. Jurnal Ilmiah Pendidikan Matematika Al Qalasadi, 4(1): 14–23. https://doi.org/10.32505/qalasadi.v4i1.1604
Nugraha, T. S., & Mahmudi, A. 2015. Keefektifan pembelajaran berbasis masalah dan problem posing ditinjau dari kemampuan berpikir logis dan kritis. PYTHAGORAS: Jurnal Pendidikan Matematika, 2(1): 107–120. https://doi.org/10.15294/JISE.V6I1.17071
Nugrahani, F., & Hum, M. 2014. Metode penelitian kualitatif. Solo: Cakra Books
Nuroso, A. 2013. Pembuatan Dodol Susu. Jurnal Teknologi Pertanian, 2(2): 12–17. https://doi.org/10.32520/jtp.v2i2.52
Parker, C., Scott, S., & Geddes, A. 2019. Snowball sampling. Thousand Oaks : SAGE research methods foundations. https://core.ac.uk/download/pdf/211022791.pdf
Parmin, P. 2015. Potensi Kearifan Lokal dalam Pembelajaran IPA di SMP. Prosiding KPSDA, 1(1). 278–282. https://jurnal.fkip.uns.ac.id/index.php/kpsda/article/viewFile/5387/3803
Patil, U., & Benjakul, S. 2017. Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis. Food Hydrocolloids, 69: 220–228. https://doi.org/10.1016/j.foodhyd.2017.02.006
Permana, D. D., Legowo, E., Suwarno, P., Widodo, P., Saragih, H. R. J., & Aris, T. 2022. Globalisasi dan lunturnya budaya gotong royong masyarakat DKI Jakarta. Jurnal Kewarganegaraan, 6(2): 5256–5261. https://journal.upy.ac.id/index.php/pkn/article/view/3155
Persson, J., Johansson, E. L., & Olsson, L. 2018. Harnessing local knowledge for scientific knowledge production: Challenges and pitfalls within evidence-based sustainability studies. Ecology and Society, 23(4). https://doi.org/10.5751/ES-10608-230438
Putri, R. M. S., Ninsix, R., & Sari, A. G. 2015. Pengaruh jenis gula yang berbeda terhadap mutu permen jelly rumput laut (Eucheuma cottonii). Jurnal Teknologi Pertanian Andalas, 19(1): 51–58. http://tpa.fateta.unand.ac.id/index.php/JTPA/article/view/13/19
Rifdi, F., & Zhulhida, S. 2022. Perbedaan kandungan makronutrien (lemak, protein, karbohidrat) dalam santan murni dan santan tambahan air kelapa tua. Maternal Child Health Care, 3(1), 450-457. https://ojs.fdk.ac.id/index.php/MCHC/article/view/2218
Rikizaputra, R., Firda, A., & Elvianasti, M. 2022. Kajian etnosains tapai ketan hijau makanan khas indragiri hilir sebagai sumber belajar biologi. Bio-Lectura : Jurnal Pendidikan Biologi, 9(2): 238–247. https://doi.org/10.31849/bl.v9i2.11563
Rodisi, D., Suryo, I., & Iswanto, S. 2006. Pengaruh substitusi tepung ketan dengan pati sagu terhadap kadar air, konsistensi dan sifat oragonoleptik dodol susu. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 11(1): 66. https://doi.org/10.25077/jpi.11.1.66-73.2006
Romadhona, S., Lutfi, M., & Yulianingsih, R. 2015. Studi metode dan lama pemanasan pada ekstraksi minyak biji wijen ( Sesamum indicum L ) Study methods and prolonged heating in the extraction of sesame seed oil ( Sesamum indicum L ) Jurnal Bioproses Komoditas Tropis. Jurnal Bioproses Komoditas Tropis, 3(1): 50–57. https://jbkt.ub.ac.id/index.php/jbkt/article/view/168
Safitri, A. N., Subiki, & Wahyuni, S. 2018. Pengembangan modul ipa berbasis kearifan lokal kopi pada pokok bahasan usaha dan energi di SMP. Jurnal Pembelajaran Fisika, 7(1): 70. https://doi.org/10.19184/jpf.v7i1.7227
Santoso, U., Kubo, K., Ota, T., Tadokoro, T., & Maekawa, A. 1996. Nutrient composition of kopyor coconuts (Cocos nucifera L.). Food Chemistry, 57(2): 299–304. https://doi.org/10.1016/0308-8146(95)00237-5
Sari, D. M., Kusumah, Y. S., & Nurlaelah, E. 2018. Analysis of students’ prior ability in mathematical logical thinking ability. Advanced Journal of Technical and Vocational Education, 2(1): 13–18. https://doi.org/10.26666/rmp.ajtve.2018.1.3
Setiavani, G., Sugiyono, Ahza, A. B., & Suyatma, N. E. 2018. Teknologi pengolahan dan peningkatan nilai gizi dodol. Pangan, 27(3): 225–234. https://doi.org/10.33964/jp.v27i3.388
Sidik, S. L., Fatimah, F., & Sangi, M. S. 2013. Pengaruh penambahan emulsifier dan stabilizer terhadap kualitas santan kelapa. Jurnal MIPA, 2(2): 79. https://doi.org/10.35799/jm.2.2.2013.1991
Siekmann, F., Schlör, H., & Venghaus, S. 2023. Linking sustainability and the Fourth Industrial Revolution: a monitoring framework accounting for technological development. Energy, Sustainability and Society, 13(1), 26. https://doi.org/10.1186/s13705-023-00405-4
Sonalitha, E., Sarosa, M., & Naba, A. 2015. Pemilihan pemasok bahan mentah pada restoran menggunakan metode fuzzy analytical hierarchy process. Jurnal EECCIS, 9(1): 49–54. https://doi.org/10.21776/jeeccis.v9i1.274
Starkey, L. 2011. Evaluating learning in the 21st century: a digital age learning matrix. Technology, pedagogy and education, 20(1), 19-39. https://doi.org/10.1080/1475939X.2011.554021
Stevens, M. 1996. How to be a better problem solver. London: Kogan Page. Available at: https://library.au.int/how-be-better-problem-solver-4.
Sudarmin. 2014. Pendidikan karakter, etnosains dan kearifan lokal. Fakultas Matematika Dan Ilmu Pengetahun Alam, UNNES, 1–139. http://lib.unnes.ac.id/27040/1/cover_PENDIDIKAN_KARAKTER_SUDARMIN.pdf
Sugiyono. 2019. Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Bandung: Alfabeta.
Sukmawati, Ayu M, M., & Widawati, L. 2015. Pengaruh perlakuan variasi jenis gula terhadap tingkat kesukaan dodol pepaya (Carica vasconcellea). AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 1(1): 36–43. https://doi.org/10.37676/agritepa.v1i1.114
Sung, H. Y., Hwang, G. J., & Chang, H. S. 2015. An integrated contextual and web-based issue quest approach to improving students' learning achievements, attitudes and critical thinking. Journal of Educational Technology & Society, 18(4), 299-311. https://www.jstor.org/stable/jeductechsoci.18.4.299
Susanti, S. H. P., & Wijayati, P. A. 2020. Perkembangan industri jenang mubarok food di desa glantengan tahuN 1980-1998 Salma. Journal of Indonesian History, 9(2), 108–118. http://journal.unnes.ac.id/sju/index.php/jih
Thampan, P.K. 1982. Handbook on Coconut Palm. New Delhi: Oxford and IBH Publishing Co.
Van Laar, E., Van Deursen, A. J., Van Dijk, J. A., & De Haan, J. 2017. The relation between 21st-century skills and digital skills: A systematic literature review. Computers in human behavior, 72, 577-588. https://doi.org/10.1016/j.chb.2017.03.010
Widiantara, T., Hervelly, & ’Afiah, D. N. 2018. Pengaruh perbandingan gula merah dengan sukrosa dan perbandingan tepung jagung, ubi jalar dengan kacang hijau terhadap karakteristik jenang. Pasundan Food Technology Journal, 5(1): 1. https://doi.org/10.23969/pftj.v5i1.803
Wigunadika, I. W. S. 2018. Pendidikan karakter berbasis kearifan lokal masyarakat Bali. Purwadita, 2(2): 91–100. https://doi.org/10.36835/falasifa.v11i2.368
Wijanarti, S., Sabarisman, I., Revulaningtyas, I. R., & Ruspita Sari, A. 2020. Pengaruh Penggunaan jenis gula pada minuman cokelat terhadap tingkat kesukaan panelis. Jurnal Pertanian Cemara, 17(1): 1–6. https://doi.org/10.24929/fp.v17i1.625
Wilberta, N., Sonya, N. T., & Lydia, S. H. R. 2021. Analisis kandungan gula reduksi pada gula semut dari nira aren yang dipengaruhi ph dan kadar air. BIOEDUKASI (Jurnal Pendidikan Biologi), 12(1): 101. https://doi.org/10.24127/bioedukasi.v12i1.3760
Wilujeng, I., Zuhdan, K. P., & Suryadarma, I. G. P. 2019. Integrating local wisdom in natural science learning. In 1st International Conference on Innovation in Education (ICoIE 2018). 182-186. Atlantis Press. https://doi.org/10.2991/icoie-18.2019.42
Winarno, F. G. 2004. Kimia pangan dan gizi. Jakarta: Gramedia Pustaka Utama. https://library-unhaj.web.id/index.php?p=show_detail&id=1744
Winarno, K. 2015. Memahami Etnografi Ala Spradley. Smart, 1(2): 257–265. https://doi.org/10.18784/smart.v1i2.256
Wulandari, R., Sabahannur, S., & Ralle, A. 2023. Pengaruh perbandingan gula merah dan gula pasir terhadap mutu dodol buah naga merah (Hylocereus polyrhizus L.). 4(1): 93–103.
https://jurnal.fp.umi.ac.id/index.php/agrotekmas/article/view/316
Yesseikyzy, A., Kydyrbaeva, G., Batyrbayeva, A., Meirambek, A., Zabiyeva, K. & Kasteyeva, G. 2022. Development of the logical thinking of future mathematics teachers through the use of digital educational technologies. Cypriot Journal of Educational Science. 17(6), 2001-2012. https://doi.org/10.18844/cjes.v17i6.7548
Zuwariyah, S. & Edi Irawan. 2021. Efektivitas model discovery learning berbantuan mind mapping dalam meningkatkan kemampuan berpikir logis pada materi perubahan iklim. Jurnal Tadris IPA Indonesia, 1(1): 68–72. https://doi.org/10.21154/jtii.v1i1.69.
DOI: https://doi.org/10.24815/jpsi.v12i1.35066
Article Metrics
Abstract view : 0 timesPDF - 0 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Naila Zulfa Ainuzzahroh, Suciati Suciati, Budi Utami
Jurnal Pendidikan Sains Indonesia (Indonesian Journal of Science Education)
ISSN 2338-4379 (print) | 2615-840X (online)
Organized by Universitas Syiah Kuala
Published by Master of Science Education Study Program Graduate School Universitas Syiah Kuala, Banda Aceh, Indonesia
Website : http://jurnal.usk.ac.id/jpsi
Email : jpsi@usk.ac.id
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.











