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All Journal Jurnal Sains Student Research JURNAL ILMIAH PENELITIAN MAHASISWA Jurnal Ilmiah Nusantara
Qorry’ Aina
Universitas Negeri Surabaya
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Social Sciences Other

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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.
INOVASI BASRENG IKAN GABUS (Channa striata) DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) Aulia Fatihah Hidayat; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry’ Aina
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.v3i6.11581

Abstract

This study aims to determine the sensory characteristics of basreng snakehead fish (Channa striata) with the addition of oyster mushrooms (Pleurotus ostreatus) and determine the most preferred formulation. The study used a quantitative experimental method with the addition of oyster mushrooms at 10%, 20%, and 30%. Organoleptic tests on color, aroma, texture, taste, and preference were carried out by 35 panelists (30 semi-trained panelists and 5 trained panelists). Data were analyzed using the One-Way ANOVA test at a significance level of 5%. The results showed that the addition of oyster mushrooms significantly affected the color attribute, but did not significantly affect the attributes of aroma, texture, taste, and preference. The addition of 20% oyster mushrooms obtained an average color value of 4.43 (light brown but there are a few brown parts), aroma 3.89 (typical snakehead fish and oyster mushrooms are quite balanced), texture 3.86 (crunchy outer and inner textures, the surface is starting to become less even), taste 4.06 (quite balanced, but one of the flavors (snakehead fish or mushrooms) is slightly more pronounced), and preference 4.11 (like). Based on the results of the study, it can be concluded that the addition of 20% oyster mushrooms produces the best sensory characteristics. Keywords: basreng; snakehead fish; oyster mushrooms; sensory quality; organoleptic test
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 CRACKERS DENGAN PENAMBAHAN BERAS HITAM DAN TEPUNG MOCAF SEBAGAI JAJANAN BERBASIS PANGAN LOKAL Muhammad Umar Ridho; Ita Fatkhur Romadhoni; Any Sutiadiningsih; Qorry’ Aina
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.v4i4.11859

Abstract

High dependency on imported wheat flour drives the importance of healthy food diversification using local ingredients such as black rice and mocaf flour. This study aims to analyze the sensory characteristics and determine the best formulation of these composite crackers. The research used a quantitative experiment with a Completely Randomized Design (CRD) via organoleptic testing by 30 semi-trained and 3 trained panelists, analyzed using ANOVA at a 5% significance level. The results showed that formulation variations significantly affected texture and overall acceptance, but had no significant effect on color, aroma, and taste. Treatment 3 (21% black rice and 21% mocaf) was selected as the best formulation with the highest preference score of 1.92. This innovative product has great potential to be developed as an alternative functional healthy snack.
KARAKTERISTIK SENSORI BROWNIES CRISPY DENGAN PERBEDAAN PROPORSI TEPUNG UWI DAN PENAMBAHAN TEPUNG KELAPA Shiva Fauziah; Ita Fathkur Romadhoni; Any Sutiadiningsih; Qorry’ Aina
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.v4i4.2776

Abstract

This study aimed to determine the effect of varying proportions of wheat flour, uwi flour, and coconut flour on the sensory characteristics of crispy brownies. The experiment employed a completely randomized design with three treatments: Formula 1 (80%:10%:10%), Formula 2 (70%:20%:10%), and Formula 3 (60%:30%:10%). Sensory evaluation was conducted by 30 panelists using a 5-point hedonic scale to assess the attributes of color, aroma, texture, and taste. Data were analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test for treatments showing significant differences.The results showed that the variation in flour proportions did not produce significant differences in the scores for color (p>0,157), smell (p>0, 250), and texture (p>0,359). In contrast, a significant effect was observed on the taste attribute of the product (p < 0.05). Duncan’s test indicated that formulation F1 (80% wheat flour, 10% uwi flour, 10% coconut flour) yielded the best results based on panelist preference. These findings suggest that substituting wheat flour with uwi flour remains acceptable in terms of sensory characteristics to the panelists.
INOVASI PASTEL SINGAPURA DENGAN PEMANFAATAN TEPUNG UBI UNGU (Ipomoea batatas) Yesica Fara Acnelia; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry’ Aina
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.v4i4.2822

Abstract

This study was conducted to determine the effect of purple sweet potato (Ipomoea batatas) flour substitution on the sensory quality of Singaporean pastries and to identify the best product and its nutritional content. The research method used was a one-factor completely randomized design (CRD) with three treatment levels: 35%, 45%, and 55% purple sweet potato flour substitution. Sensory quality assessments were conducted by 35 panelists using a 1–5 numerical scale covering the attributes of color, aroma, texture, taste, and overall liking. The test data were analyzed using a one-way ANOVA, followed by Duncan’s multiple range test. The results showed that substituting purple sweet potato flour produced significant differences in the product’s color, aroma, and taste attributes. Based on the sensory evaluation results, the best product was obtained with a 55% substitution of purple sweet potato flour. Proximate analysis of the selected product showed that every 100 g of the product contained 566.40 kcal of total energy, 3.50 g of moisture, 52.67 g of carbohydrates, 37.40 g of total fat, 4.80 g of protein, and 1.65 g of ash. This study indicates that the use of purple sweet potato flour at a 55% substitution level has the potential to produce Singaporean pastries made from local ingredients that possess good sensory quality and adequate nutritional value.
Co-Authors Ahmad Shulton Rahmatul Iman Aisyah Nurin Kamiliya Any Sutiadiningsih Aulia Fatihah Hidayat Ika Khairunisa Salshabila Ita Fathkur Romadhoni Ita Fatkhur Romadhoni Lilis Sulandari Mafisa Restami Muhammad Umar Ridho Shiva Fauziah Yesica Fara Acnelia