Peningkatan Literasi Keluarga dalam Konten Edukatif Pembuatan Brownies Kukus Melalui Youtube

Authors

  • Muhammad Fathur Riza Institut Agama Islam Negeri Kudus
  • Naelan Nikmah Institut Agama Islam Negeri Kudus
  • Siti Nela Lailatul Hidayah Institut Agama Islam Negeri Kudus
  • Vania Dhea Anggraeni Institut Agama Islam Negeri Kudus
  • Ro’I Khatul Jannah Institut Agama Islam Negeri Kudus
  • Nor Afiyah Institut Agama Islam Negeri Kudus
  • Hanik Malichatin Institut Agama Islam Negeri Kudus

DOI:

https://doi.org/10.18196/berdikari.v9i1.9804

Keywords:

YouTube, family literacy, brownies, educational content

Abstract

YouTube is an online video site that provides a variety of information in the form of moving and reliable images. Many users access YouTube to find out how to do certain things, such as cooking demos, how to use applications in a computer or smartphone, recycle garbage, practical ways to do things that are initially complicated or ineffective, hone various skills and so on. This is a descriptive qualitative research employing non probability technique, a type of snowball sampling. The ingredients used for making brownies are eggs, baking soda, vanilla, sugar, wheat flour, cocoa powder, oil and water. In the process of steaming the brownies, heat transfer occurs in the form of conduction, convection and radiation and chemical changes also occur in brownies dough into well-cooked brownies cake. This research aims to find out to what extent the family knowledge in using YouTube as a source of information on science in the kitchen. The results obtained by YouTube can easily be accessed by the public. It is also often used by the public to look for recipes because there is a detailed explanation. After watching the video about brownies making, the insights gained about science in the kitchen increased.

References

Amariana, A. 2012. Keterlibatan Orangtua dalam Perkembangan Literasi Anak Usia Dini. Naskah Publikasi. Fakultas Psikologi Universitas Muhammadiyah Surakarta : 6.

Amaros, Yosi & Rohita. 2018. Peran Kegiatan Fun Cooking dalam Kemampuan Sosial Emosional dan Bahasa Anak. Jurnal AL-AZHAR INDONESIA SERI HUMANIORA. Vol. 4, No. 4.

Aryani, N. S., Mustofa, A., & Wulandari Y. W. 2019. Karakteristik Roti Tawar Subtitusi Tepung Kentang (Solanum tuberosum L.) dengan Penambahan Tepung Daun Kelor (Moringa oleivera Lamk.). Jurnal JITIPARI Vol. 4 No.2. 65-73.

Astawan, Made. 2009. Panduan Karbohidrat Terlengkap. Jakarta : Dian Rakyat.

Astuti, E. J. 2017. Penggunaan Sakarin Sebagai Pemanis Sintesis Dalam Makanan Dan Minuman. Prosiding Rapat Kerja Fakultas Ilmu Kesehatan. Research-report.umm.ac.id.

Ekayani, I. A. P. H. 2011. Efisiensi Penggunaan Telur Dalam Pembuatan Sponge Cake. JPTK Undiksha, Vol. 8 No. 2, 59-74.

Fadlilah, A. N. 2015. Eksperimen Pembuatan Egg Roll Menggunakan Bahan Komposit Tepung Koro Benguk (Mucuna puriens L). Skripsi Fakultas Teknik Unnes.

Kementerian Pendidikan dan Kebudayaan. 2017. Materi Pendukung Literasi Sains. Jakarta: 5

Khotijah, S. F. 2015. Eksperimen Pembuatan Brownies Tepung Terigu Substitusi Tepung Jerami Nangka. Skripsi Fakultas Teknik Unnes.

Koswara, S. 2010. Teknologi Pengolahan Roti. Teknologi Pangan Populer. 2-19.

Kurniawati, N., Pangesthi, L. T. 2019. Pengaruh Subtitusi Tepung Gatot Instan dan Jenis Bahan Pengembang Terhadap Sifat Organoleptik Bolu Kukus. e-journal tataboga. Volume 8 No. 1 edisi yudisium pertama, 40-53.

Kustyawati, M. E., Sari, M., & Haryati, T. 2013. Efek Fermentasi Dengan Saccharomyces Cerevisiae Terhadap Karakteristik Biokimia Tapioka. Agritech, Vol. 33 No. 3.

Ningrum, M. R. B. 2012. Pengembangan Produk Cake dengan Subtitusi Tepung Kacang Merah. Proyek Akhir, Program Studi Teknik Boga Fakultas Teknik, Universitas Negeri Yogyakarta.

PISA. 2018. Results : What Students Know and Can Do. OECD, Volume 1.

Pusuma, D. A., Praptiningsih, Y., & Choiron, M. 2018. Karakteristik Roti Tawar Kaya Serat yang Disubtitusi Menggunakan Tepung Ampas Kelapa. Jurnal Agroteknologi, Volume 12 No. 01

Rahmah, A., Hamzah, F., & Rahmayuni. 2017. Penggunaan Tepung Komposit Dari Terigu, Pati Sagu dan Tepung Jagung Dalam Pembuatan Roti Tawar. Jom FAPERTA Volume 4 No.1.

Rahmatiah. 2018. Studi Pembuatan Brownies Kukus Dengan Substitusi Tepung Daun Singkong (Mannihot utilissima). Makassar: Universitas Hasanuddin.

Rokhimi, Intan Nurul & Pujayanto. 2015. Alat Peraga Pembelajaran Laju Hantaran Kalor Konduksi. Prosiding Seminar Nasional Fisika dan Pendidikan Fisika (SNFPF), Volume 6, No.1.

Setyaningsih, D., Rusli, M. S., & Muliati, N. 2007. Sifat Fisikokimia dan Aroma Ekstrak Vanili, Jurnal Ilmu Pertanian Indonesia, 173-181.

Supu, Idawati, dkk. 2016. Pengaruh Suhu Terhadap Perpindahan Panas Pada Material Yang Berbeda. Jurnal Dinamika. Volume 07, No. 1.

Suryani, C. L., Tamaroh, S., Ardiyan, A., & Setyowati, A. 2017. Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amarylifolius) dan Fraksi-Fraksinya, AGRITECH, Vol. 37 No. 3.

Trianita, A. P. 2016. Karakteristik Bolu Kukus yang dibuat dengan Menggunakan Freeze Dried Egg. Skripsi Program Studi S1 Teknologi Pangan Fakultas Peternakan dan Pertanian. Semarang: Universitas Diponegoro.

Yuliana, N., Sartika, D., Nurdin, S. U., Herdiana, N., & Anungputri, P. S. 2020. Introduksi Produk Olahan Ubi Jalar Pada Anggota Ika Tanjung Sakti, Bandar Lampung. DINAMISIA: Jurnal Pengabdian Kepada Masyarakat. Vol. 4, No. 2, 263-267.

Downloads

Published

2021-04-07

Issue

Vol. 9 No. 1 (2021): February

Section

Articles

License

Copyright

Authors retain copyright and grant BERDIKARI Jurnal Inovasi dan Penerapan IPTEK the right of first publication with the work simultaneously licensed under an Attribution 4.0 International (CC BY 4.0) that allows others to remix, adapt and build upon the work with an acknowledgment of the work's authorship and of the initial publication in BERDIKARI Jurnal Inovasi dan Penerapan IPTEK.

Authors are permitted to copy and redistribute the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in BERDIKARI Jurnal Inovasi dan Penerapan IPTEK

License

Articles published in the BERDIKARI Jurnal Inovasi dan Penerapan IPTEK) are licensed under an Attribution 4.0 International (CC BY 4.0) license. You are free to:

  • Share — copy and redistribute the material in any medium or format.
  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

This license is acceptable for Free Cultural Works. The licensor cannot revoke these freedoms as long as you follow the license terms. Under the following terms:

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.