Article Per Year (5 Year)
p-Index From 2021 - 2026
1.204
P-Index
This Author published in this journals
All Journal Jurnal Teknik Industri : Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Jurnal Sains Student Research JURNAL ILMIAH PENELITIAN MAHASISWA Jurnal Ilmiah Nusantara
Mafisa Restami
Universitas Negeri Surabaya
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Social Sciences Other

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
Implementation of Zero Food Waste in the Buffet Restaurant Service (Case Study: Sheraton Grand Jakarta Hotel) Nabila Hasna; Lilis Sulandari; Ila Huda Puspita Dewi; Mafisa Restami
JTI: Jurnal Teknik Industri Vol 12 No 1 (2026): June 2026
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jti.v12i1.39625

Abstract

This study is motivated by the growing issue of food waste in the hospitality industry, particularly in buffet services, which are characterized by large-scale food production. It aims to analyze the factors causing food waste and to implement the zero food waste concept in buffet restaurant services at Sheraton Grand Jakarta Hotels. The research method is a descriptive qualitative approach, employing observation, interviews, and documentation. The informants in this study include the Chef de Cuisine, Chef de Partie Hot Kitchen, and Chef de Partie Pastry Bakery. The results show that food waste is influenced by operational factors, inventory system factors, and hotel quality standards and regulations. Zero food waste is implemented through the stages of planning and production, serving, monitoring, and reuse and redistribution. The efforts include using occupancy data, implementing batch cooking, controlling serving container size, a gradual refill system, recording waste logs, and collaborating with external organizations to redistribute surplus food that is still suitable for consumption. In conclusion, the implementation of zero food waste has been carried out systematically and in an integrated manner.  Keywords: Zero Food Waste, Buffet Service, Sheraton Grand Jakarta Hotels
Proporsi Cokelat dan Rice Crispy-Mete sebagai Topping Terhadap Mutu Sensoris Crunchy Cake Gluten-free Farah Musyafa'ah; Any Sutiadiningsih; Lilis Sulandari; Mafisa Restami
JURNAL ILMIAH NUSANTARA Vol. 3 No. 6 (2026): Jurnal Ilmiah Nusantara November 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i6.11925

Abstract

This study aimed to determine the sensory quality of gluten-free crunchy cake based on the proportion of chocolate and rice crispy-cashew as toppings. The study employed an experimental method with a quantitative approach. The pre-experimental stage involved nine trained panelists and was analyzed using the Friedman test followed by the Wilcoxon test. The results showed that the proportion of rice crispy and oven-roasted cashew nuts significantly affected the taste, texture, and overall liking attributes (p<0.05). The formulation containing 40% rice crispy and 60% oven-roasted cashew nuts obtained the highest mean rank scores for taste (2.67), texture (2.56), and overall liking (2.61), and was therefore selected as the best formulation for use in the main experiment. The main experiment was conducted using three proportions of chocolate and rice crispy-cashew toppings, namely 60%:40%, 70%:30%, and 80%:20%. Sensory evaluation was carried out by 35 trained and semi-trained panelists using a 5-point hedonic quality scale. The data were analyzed using One-Way ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results indicated that the proportion of chocolate and rice crispy-cashew significantly affected taste, texture, and overall liking (p<0.05). The formulation containing 80% chocolate and 20% rice crispy-cashew achieved the highest scores for taste (3.89), texture (3.91), and overall liking (4.14), and was therefore determined as the best formulation.
ANALISIS PENGELOLAAN PERSEDIAAN BAHAN BAKU SAYURAN DI KITCHEN JW MARRIOTT HOTEL SURABAYA Azizah Rachmawati; Any Sutiadiningsih; Ita Fatkhur Romadhoni; Mafisa Restami
JURNAL ILMIAH NUSANTARA Vol. 3 No. 6 (2026): Jurnal Ilmiah Nusantara November 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i6.12000

Abstract

Vegetable raw material inventory management is an important aspect in supporting smooth operations and maintaining product quality in the hospitality industry. This study aims to analyze material requirement planning, procurement or ordering of materials, material receipt, material storage, material inventory, preparation or processing of materials, and evaluation of vegetable raw material inventory in the kitchen of JW Marriott Hotel Surabaya. This study uses a qualitative approach with a phenomenological research type. Research informants consist of Sous Chef, Commis Chef, and Casual Staff. Data collection techniques are carried out through observation, interviews, and documentation, while data analysis is carried out through data reduction, data presentation, and drawing conclusions. Data validity is tested using source triangulation and technical triangulation. The results of the study indicate that material requirement planning is carried out based on menu and production needs, material procurement is carried out through ordering from suppliers as needed, material receipt is carried out by checking the quality and quantity of materials received, material storage applies temperature settings and the FIFO principle according to material characteristics, material inventory is controlled by monitoring stock availability, preparation is carried out according to applicable operational standards, and inventory evaluation is carried out to ensure conformity between material use and operational needs. In general, the management of vegetable raw material inventory has been running well, supporting smooth operations, maintaining product quality, and serving as an evaluation tool to improve inventory management effectiveness and minimize the risk of damage and waste.
Inovasi Minuman Fungsional Wedang Uwuh Fermentasi Berbasis Starter Kombucha Baskoro Iman Prakosa; Niken Purwidiani; Ita Fatkhur Romadhoni; Mafisa Restami
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11221

Abstract

Wedang uwuh merupakan minuman herbal tradisional Indonesia yang tersusun dari berbagai rempah dan dikenal memiliki karakteristik sensoris yang khas. Kombucha merupakan minuman hasil fermentasi yang dihasilkan oleh aktivitas mikroorganisme simbiotik dan berpotensi meningkatkan karakteristik sensoris suatu produk. Penelitian ini bertujuan untuk mengetahui karakteristik sensoris minuman wedang uwuh fermentasi berbasis starter kombucha serta menentukan formulasi terbaik. Penelitian menggunakan metode trial and error dengan tiga perlakuan (P1, P2, dan P3) yang dibedakan berdasarkan jumlah gula, volume starter kombucha, dan lama fermentasi. Penilaian produk dilakukan melalui uji organoleptik oleh 30 panelis terhadap parameter warna, aroma, rasa, dan tingkat kesukaan. Data dianalisis menggunakan One Way Analysis of Variance (ANOVA) dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa perbedaan formulasi berpengaruh nyata terhadap warna, aroma, dan rasa (p<0,05). Perlakuan P2 memperoleh nilai rata-rata tertinggi pada parameter warna sebesar 4,03, aroma sebesar 4,33, dan rasa sebesar 4,80. Pada parameter tingkat kesukaan tidak terdapat perbedaan nyata antar perlakuan (p>0,05), meskipun perlakuan P3 memperoleh nilai rata-rata tertinggi sebesar 3,07. Berdasarkan hasil pengujian sensoris secara keseluruhan, perlakuan P2 ditetapkan sebagai formulasi terbaik. Hasil penelitian menunjukkan bahwa fermentasi kombucha berpotensi digunakan dalam pengembangan minuman fungsional berbasis minuman tradisional Indonesia.
Inovasi Penambahan Daun Sirsak Terhadap Mutu Dan Daya Terima Konsumen Pada Produk Cheesecake Ahmad Shulton Rahmatul Iman; Ita Fatkhur Romadhoni; Qorry’ Aina; Mafisa Restami
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11562

Abstract

This study aims to develop functional food innovations of cheesecake products based on local ingredients using soursop leaf extract (Annona muricata L.), analyze the effect of different concentrations on hedonic quality, and determine the chemical content of selected final products. The method used was a pure experiment with a single factor Completely Randomized Design (CRD) consisting of three treatments of soursop leaf extract concentrations, namely T1 (3 ml / 0.5%), T2 (6 ml / 1.0%), and T3 (9 ml / 1.5%) of a total dough of 634 grams, followed by a hedonic test using a 5-point preference scale involving 35 panelists. The results of statistical analysis using the One-Way ANOVA test and Duncan's further test showed that differences in extract concentrations had a significant effect on color, aroma, texture, and taste parameters (p < 0.05), but did not significantly affect overall preference. The best formulation was obtained in treatment T2 (6 ml) with the highest overall preference score (4.26) and the characteristics of an even bright green color (4.03), aroma (3.77), soft-compact texture (4.09), and savory-fresh taste (4.06). The results of the proximate analysis of the best formula (T2) showed nutritional content in the form of energy of 308.88 kcal/100g, ash content of 1.50%, carbohydrate 31.21%, protein 5.33%, fat 18.08%, and water content of 43.88%. This study concluded that the innovation of cheesecake products with the addition of soursop leaf extract of 6 ml has great potential to be accepted by the wider public and has a proportional macronutrient value profile.
INOVASI FUDGY BROWNIES DENGAN SUBTITUSI TEPUNG SUKUN DAN PENAMBAHAN EKSTRAK DAUN JELATANG (Urtica dioica) Rilla Puspa Sari; Ita Fatkhur Romadhoni; Qorry' Aina; Mafisa Restami
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2802

Abstract

This research is driven by the diversification of local food through the innovation of fudgy brownies utilizing breadfruit flour substitution (10%, 20%, 30%) and nettle leaf (Urtica dioica) extract addition (2%, 4%). The study aimed to analyze the sensory quality characteristics, determine the optimal formula, and evaluate the nutritional content of the product. A quantitative experimental method was applied, involving 30 semi-trained panelists for the sensory characteristics, followed by data analysis using Two-Way ANOVA. Statistical results indicated that treatment variations significantly affected aroma (p=0.013) and texture (p=0.046) characteristics, while showing no significant effect on color, taste, and overall preference. The P1S1 formula (10% breadfruit flour and 2% nettle leaf extract) was selected as the best and most accepted product, scoring 3.97 for both taste and overall appreciation. Based on laboratory proximate analysis, every 100 grams of this optimum formula contains a total energy of 479.73 kcal, 53.915% carbohydrates, 26.57% total fat, 6.235% protein, 11.4% moisture, and 1.88% ash content. This innovative product holds great potential to be developed as a commercial functional snack alternative that is nutrient-dense and based on local commodities.
INOVASI KLEPON LABU KUNING DENGAN SUBTITUSI TEPUNG UBI PORANG SEBAGAI ALTERNATIF KUE TRADISIONAL Rizal Dwi Setyawan; Ita Fatkhur Romadhoni; Ila Huda Puspita Dewi; Mafisa Restami
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2815

Abstract

Klepon is a traditional snack made from glutinous rice flour with limited nutritional content. This study aims to analyze the effect of porang flour substitution and pumpkin addition on the organoleptik quality of klepon and to determine the best formulation. The study used an experimental method with a single-factor Completely Randomized Design (CRD) with a single factor was employed, conducted in two experimental stages: varying the substitution of porang flour and varying the addition of pumpkin, performed separately. A hedonic test on a 1 to 5 scale was conducted on six formulations by 30 panelists (5 trained and 25 semi-trained panelists), covering the attributes of color, aroma, taste, texture, and overall liking. Data were analyzed using one-way ANOVA followed by Duncan's test. The results showed that porang flour substitution and pumpkin addition had a significant effect (p < 0.05) on all organoleptik attributes. Increasing porang flour substitution reduced the texture chewiness and product acceptance, while pumpkin addition improved color brightness, aroma, and taste. The best formulation was obtained in sample 542 (20 g porang flour substitution and 40 g pumpkin) with the highest overall liking score (4.33) and the best texture (4.30). This formulation has the potential to be developed as an innovative local-based klepon product.
INOVASI PEMPEK BARAKUDA DENGAN SUBTITUSI TEPUNG GARUT DAN PENAMBAHAN EKSTRAK DAUN JELATANG (Urtica dioica) Sania Nur Azizah; Ita Fatkhur Romadhoni; Qorry' Aina; Mafisa Restami
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2827

Abstract

Pempek is a traditional Indonesian fish-based product commonly prepared using Spanish mackerel as the primary raw material. The relatively high price of Spanish mackerel encourages the utilization of barracuda fish as a more economical alternative while maintaining its nutritional value. This study aimed to evaluate the effect of arrowroot flour substitution and nettle leaf extract addition on the sensory characteristics of barracuda fish pempek, determine the best formulation based on panelists' acceptance, and analyze the nutritional composition of the selected product. An experimental method with a factorial design was employed using three levels of arrowroot flour substitution (10%, 20%, and 30%) and two levels of nettle leaf extract addition (2% and 4%). Sensory evaluation was conducted by 35 panelists consisting of three trained and thirty-two semi-trained panelists to assess color, aroma, texture, taste, and overall acceptability. The data were analyzed using Two-Way Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results demonstrated that the combination of arrowroot flour substitution and nettle leaf extract significantly affected all sensory attributes (p<0.05). The P2G2 formulation, containing 20% arrowroot flour substitution and 4% nettle leaf extract, was identified as the optimum formulation with the highest overall acceptability score (3.80). This formulation exhibited desirable color, pleasant aroma, chewy texture, and savory taste preferred by the panelists. Proximate analysis of the selected product showed 411.77 kcal of energy, 72.915% carbohydrates, 17.225% protein, 5.69% fat, 52.855% moisture, and 1.315% ash per 100 g of product. The findings indicate that the incorporation of arrowroot flour and nettle leaf extract can improve the sensory quality of barracuda fish pempek while producing a nutritious local food product with potential as a functional food.
Co-Authors Ahmad Shulton Rahmatul Iman Any Sutiadiningsih Azizah Rachmawati Baskoro Iman Prakosa Farah Musyafa'ah Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Lilis Sulandari Nabila Hasna NIken Purwidiani Qorry' Aina Qorry’ Aina Rilla Puspa Sari Rizal Dwi Setyawan Sania Nur Azizah