Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Sains Boga
Ai Mahmudatussa’adah
Program Studi Pendidikan Tata Boga, Fakultas Pendidikan Teknik dan Industri, Universitas Pendidikan Indonesia
Education Public Health Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Udon Udon Substitusi Tepung Kacang Merah dan Tepung Tapioka nahla rosiana; Ai Mahmudatussa’adah
Jurnal Sains Boga Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.009.1.03

Abstract

The increasing consumption of wheat-based foods in Indonesia has led to a high dependency on imported wheat. Udon is one of a Japanese noodle product that is widely consumed and contributes to the high level of wheat flour utilization in Indonesia. One strategy to reduce wheat flour usage is the through utilization of local food resources, such as red beans and cassava processed into flour. This study aimed to develop udon noodles substitution of red bean flour and tapioca flour and to analyze sensory characteristics. The research employed an experimental design using a wheat flour-based udon starting recipe as the control. Product development was carried out through several formulation stages by substituting wheat flour with red bean flour and tapioca flour. Sensory evaluation was conducted using Quantitative Descriptive Analysis (QDA) method involving five trained expert panelists. The results evaluated attributes included taste, aroma, color, texture, and thickness. The results showed that the addition of tapioca flour improved the elasticity of the substituted udon, while color changes occurred due to the incorporation of red bean flour. Overall, the developed udon products exhibited sensory characteristics comparable to those of the control udon.
Penerapan Personal Hygiene Waitress Pada Pelayanan di Restoran ”X” Kota Tasikmalaya Larasati Ratu Zakira; Tati Setiawati; Ai Mahmudatussa’adah
Jurnal Sains Boga Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.009.1.04

Abstract

Personal hygiene is an important aspect in the food and beverage industry because it directly influences the quality of service and customer comfort. Waitresses, as restaurant frontliners, have a strategic role in maintaining personal hygiene according to the standards set out in the Ministry of Health regulations. This study aims to determine the implementation of good personal hygiene by waitresses at Restaurant "X" in Tasikmalaya City. The research method used a quantitative descriptive approach. The research sample consisted of 15 waitresses selected using a total sampling technique. Data collection was conducted through observation and a checklist-based questionnaire. The results of the study indicate that: 1) the implementation of personal hygiene by waitresses is in the category of very appropriate to the established personal hygiene standards. 2) Supporting factors for the implementation of personal hygiene by waitresses are body image, knowledge, work environment, and socioeconomic status, indicating a category of very appropriate to the established personal hygiene standards. Meanwhile, inhibiting factors are limited facilities and workload, which are the main obstacles in the consistent implementation of personal hygiene. The findings of this study emphasize the need to improve hygiene facilities and improve personal hygiene SOPs to support optimal hygiene implementation. Further research has the opportunity to examine the influence of SOPs, workload, and work culture on the implementation of personal hygiene in the restaurant industry.
Co-Authors Larasati Ratu Zakira nahla rosiana Tati Setiawati