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All Journal Indo-MathEdu Intellectuals Journal Horizon: Indonesian Journal of Multidisciplinary Jurnal Ilmiah Nusantara
Nufimbar Susy Anindita Handayani
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Inovasi Mie Kering Ubi Jalar Kuning (Ipomoea batatas L.) dengan Penambahan Ceker Ayam Ahda Sabila; Niken Purwidiani; Ita Fatkhur Romadhoni; Nufimbar Susy Anindita Handayani
HORIZON: Indonesian Journal of Multidisciplinary Vol. 4 No. 3 (2026): HORIZON: Indonesian Journal of Multidisciplinary
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/hijm.v4i3.6361

Abstract

This study aims to analyze the organoleptic quality of dry noodles made from yellow sweet potato (Ipomoea batatas L.) with the addition of chicken feet, determine the best formulation, and identify the nutritional content of the selected product. The research method used is an experiment with several variations in the proportion of chicken feet addition. Sensory quality assessment was carried out using a hedonic scale sensory test sheet instrument that includes attributes of color, shape, aroma, taste, elasticity, and overall preference, involving semi-trained panelists. Sensory test data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test to determine differences between treatments. The results showed that the addition of chicken feet affected the organoleptic quality of dry noodles, with the panelists' acceptance level being in the category of slightly liking to liking. The best formulation was obtained with the addition of 30% chicken feet which produced a bright yellow color, relatively uniform noodle shape, balanced aroma and taste, and a chewy and non-breakable texture. A proximate analysis of the best formulation revealed a carbohydrate content of 70.45%, protein 14.26%, fat 3.96%, ash 1.78%, and moisture 9.55%. These results demonstrate the potential for developing locally sourced dry noodles with good nutritional value and acceptability.
Karakteristik Sensori Nastar Dengan Proporsi Tepung Terigu Dan Tepung Sagu Aren Rezza Aulya; Lilis Sulandari; Ila Huda Puspita Dewi; Nufimbar Susy Anindita Handayani
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.v3i6.11740

Abstract

Nastar merupakan salah satu kue kering yang popular di Indonesia dan umumnya menggunakan tepung terigu sebagai bahan utama. Ketergantungan terhadap tepung terigu impor mendorong perlunya pemanfaatan bahan pangan lokal alternatif, salah satunya tepung sagu aren. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung sagu aren dan tepung terigu terhadap karakteristik sensori nastar serta menentukan formulasi terbaik yang paling disukai panelis. Penelitian ini menggunakan metode eksperimen dengan empat perlakuan proporsi tepung. Penilaian dilakukan melalui uji organoleptic oleh panelis yang terdiri atas 5 panelis terlatih dan 30 panelis semi terlatih. Parameter yang diamati meliputi warna, bentuk, aroma, rasa, tekstur, dan tingkat kesukaan keseluruhan. Data dianalisis menggunakan uji ANOVA dan dilanjutkan dengan Uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa perbedaan proporsi tepung sagu aren dan tepung terigu berpengaruh nyata terhadap warna, bentuk, rasa, tekstur, dan tingkat kesukaan keseluruhan, namun tidak berpengaruh nyata terhadap aroma. Formulasi S10 (100% tepung sagu aren) memperoleh skor tertinggi dibanding formulasi lainnya. Berdasarkan hasil tersebut, tepung sagu aren berpotensi digunakan sebagai pengganti tepung terigu dalam pembuatan nastar karena mampu menghasilkan karakteristik sensori yang baik dan diterima oleh panelis.
Analisis Penentuan Titik Kendali Kritis dalam Proses Pengolahan Nasi Goreng Buntut Berdasarkan Prinsip HACCP di Spice Restaurant Oakwood Hotel and Residence Surabaya Putri Kharisma Sejahtera; Niken Purwidiani; Qorry Aina; Nufimbar Susy Anindita Handayani
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6942

Abstract

This study aims to analyze the determination of Critical Control Points (CCPs) in the fried rice processing process based on the Hazard Analysis and Critical Control Point (HACCP) principles at Spice Restaurant Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive method with data collection techniques through direct observation of the processing stages, interviews with the kitchen manager and processing staff, and documentation. The analysis was carried out by compiling a flow chart, identifying biological, chemical, and physical hazards at each stage, and determining CCPs based on the HACCP principles. The research results show that the raw material receipt, storage, and preparation stages are categorized as Control Points (CP), while the cooking stage of oxtail fried rice is designated as the only Critical Control Point (CCP). The boiling, portioning, and serving stages of oxtail still require control through SOPs, personal hygiene, and cross-contamination prevention.
Co-Authors Ahda Sabila Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Lilis Sulandari NIken Purwidiani Putri Kharisma Sejahtera Qorry Aina Rezza Aulya