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All Journal Jurnal Sains Student Research JURNAL MULTIDISIPLIN ILMU AKADEMIK Jurnal Ilmiah Nusantara
Aisyah Nurin Kamiliya
Universitas Negeri Surabaya
Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences Other

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OPERASIONAL PRODUKSI NASI TOMAT DI CATERING BU SAKINA BANGIL Firdatul Azizah; Niken Purwidiani; Lilis Sulandari; Aisyah Nurin Kamiliya
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 3 (2026): Juni: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i3.10408

Abstract

The production operations of tomato rice at Bu Catering Bu Sakina Bangil in the preparation stage, processing stage, and serving stage. This study used a qualitative descriptive method. The data were collected through observation, interviews, and documentation to obtain an overview of the production operation stages of tomato rice at the catering business.The results showed that at the preparation stage, the activities began with preparing the raw materials, seasonings, and equipment needed, as well as checking the quality and quantity of the ingredients to ensure they matched production needs. This stage greatly influenced the smoothness of the subsequent production process. At the processing stage, the tomato rice was prepared systematically, starting from seasoning preparation, mixing the ingredients, to cooking the rice until fully done. This stage required accuracy in the use of ingredients, seasoning measurements, and cooking techniques in order to produce tomato rice with the expected taste, aroma, color, and texture. At the serving stage, the cooked tomato rice was served or packed according to customer orders while maintaining cleanliness, neatness, and portion suitability.Based on the findings, it can be concluded that the production operations of tomato rice at Bu Catering Bu Sakina Bangil have been carried out in a structured manner through interconnected stages of preparation, processing, and serving in order to produce quality products.
ANALISIS SISTEM DISTRIBUSI PRODUK BEKU MI, AYAM PENYET DAN BAKSO PADA PT DEF DI OUTLET WILAYAH SURABAYA Ika Khairunisa Salshabila; Lilis Sulandari; Qorry’ Aina; Aisyah Nurin Kamiliya
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 3 (2026): Juni: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i3.10734

Abstract

The cold chain distribution system plays a crucial role in maintaining the quality and safety of frozen food products. This study aims to analyze the distribution system for frozen noodles (mi), fried chicken (ayam penyet), and meatballs (bakso) at PT DEF in outlets across the Surabaya region, covering the stages of preparation, transportation, and product receipt. A qualitative descriptive method was employed through direct observation, structured interviews with the warehouse manager, warehouse staff, quality control personnel, and drivers, as well as documentation of standard operating procedures, temperature logs, and distribution data. The results indicate that at the product handling stage, storage in cold storage maintains a stable temperature of -18°C to -22°C. During transportation, refrigerated vehicles equipped with a Thermo King cooling system were used, although field findings revealed a malfunction in the vehicle temperature indicator. The distribution chain concludes with visual quality and quantity inspections upon receipt at outlets. External constraints such as traffic congestion still have the potential to affect temperature stability during distribution. Overall, the frozen product distribution system at PT DEF has been quite effective in maintaining product quality through the implementation of a cold chain system.
Analisis Sistem Penyimpanan Bahan Kering Berdasarkan Food Code 2022 di Dry Storage PT ABC Kayla Febrianti; Niken Purwidiani; Ila Huda P Dewi; Aisyah Nurin Kamiliya
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 3 No. 4 (2026): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v3i4.11399

Abstract

This study aims to analyze the dry material storage system based on the 2022 Food Code at PT ABC Dry Storage and identify factors that need to be considered in the storage of dry materials. This study uses a qualitative descriptive method. Data collection was carried out through observation, interviews, and documentation. The research informants consisted of warehouse managers, warehouse coordinators, and dry storage staff who were selected purposively based on direct involvement in dry material storage activities. Data analysis is carried out through the stages of data reduction, data presentation, and drawing conclusions. The results of the study show that the dry material storage system at PT ABC's Dry Storage has implemented several principles in accordance with the 2022 Food Code, including the use of shelves and pallets to prevent direct contact of materials with the floor, the application of FIFO (First In First Out) and FEFO (First Expired First Out) methods), material labeling, separation of materials by type, as well as regular implementation of hygiene and pest control programs. However, there are still several aspects that require attention, especially related to the control of the temperature and humidity of the storage room to comply with the recommended standards. Factors to consider in a dry materials storage system include material moisture content, storage temperature, air relative humidity, presence of microorganisms, and warehouse pests. The control of these factors plays an important role in maintaining the quality, safety, and shelf life of dry foodstuffs. This research is expected to be an evaluation and reference material in an effort to improve the dry matter storage system in accordance with the principles of food safety.
INOVASI KUE LUMPUR BERBAHAN DASAR LABU SIAM DENGAN SUBSTITUSI TEPUNG KACANG HIJAU Putri Andriana Citra; Lilis Sulandari; Ila Huda Puspita Dewi; Aisyah Nurin Kamiliya
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.v3i6.11746

Abstract

Kue lumpur merupakan salah satu jajanan tradisional Indonesia yang umumnya menggunakan kentang sebagai bahan utama. Pemanfaatan labu siam sebagai pengganti kentang dan penambahan tepung kacang hijau sebagai substitusi sebagian tepung terigu merupakan salah satu upaya diversifikasi pangan berbasis bahan lokal yang diharapkan dapat meningkatkan nilai gizi produk. Penelitian ini bertujuan untuk menganalisis mutu sensori kue lumpur berbahan dasar labu siam dengan penambahan tepung kacang hijau berdasarkan atribut warna, bentuk, aroma, rasa, tekstur, dan kesukaan keseluruhan, serta menentukan formulasi yang paling dapat diterima oleh panelis. Penelitian menggunakan metode eksperimen dengan tiga formulasi, yaitu perbandingan tepung terigu dan tepung kacang hijau sebesar 90%:10%, 80%:20%, dan 70%:30%. Penilaian mutu sensori dilakukan oleh 35 panelis semi terlatih menggunakan uji skoring skala 1–5. Data dianalisis menggunakan uji One-Way ANOVA yang dilanjutkan dengan uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan tepung kacang hijau berpengaruh signifikan terhadap warna, aroma, tekstur, dan kesukaan keseluruhan, tetapi tidak berpengaruh signifikan terhadap bentuk dan rasa. Formulasi terbaik diperoleh pada perbandingan tepung terigu 90% dan tepung kacang hijau 10% yang menghasilkan warna kuning kecoklatan cukup merata, tekstur lunak dan lembut, rasa manis dan gurih, serta tingkat kesukaan panelis tertinggi. Peningkatan proporsi tepung kacang hijau menyebabkan warna produk menjadi lebih gelap, tekstur lebih padat dan sedikit berpasir, serta aroma khas kacang hijau semakin kuat. Hasil penelitian ini menunjukkan bahwa penambahan tepung kacang hijau sebanyak 10% merupakan formulasi yang paling optimal untuk menghasilkan kue lumpur berbahan dasar labu siam dengan mutu sensori yang baik dan dapat diterima oleh konsumen. Kata kunci: kue lumpur; labu siam; mutu sensori; tepung kacang hijau; uji sensori.
Co-Authors Firdatul Azizah Ika Khairunisa Salshabila Ila Huda P Dewi Ila Huda Puspita Dewi Kayla Febrianti Lilis Sulandari NIken Purwidiani Putri Andriana Citra Qorry’ Aina