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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga MODELING: Jurnal Program Studi PGMI JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Jurnal Ilmiah Ekonomi Global Masa Kini Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Indonesian Journal of Tourism and Leisure Journal of Food Engineering Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Pengabdian Sosial GEMBIRA (Pengabdian Kepada Masyarakat) Jurnal Research Ilmu Pertanian
Mustika, Sari
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Pengaruh Penambahan Puree Daun Kelor Terhadap Kualitas Pempek Ikan Tenggiri Salmadira, Hanifah; Mustika, Sari; Gusnita, Wiwik; Insan, Ranggi Rahimul
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/vc5yxv58

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree daun kelor terhadap kualitas pempek ikan tenggiri ditinjau dari segi warna, aroma, tekstur, dan rasa. Jenis penelitian ini menggunakan metode eksperimen murni dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 kali pengulangan, dengan penambahan puree daun kelor pada perlakuan 0%, 5%, 10%, dan 15%. Hasil penelitian menunjukkan bahwa penambahan puree daun kelor terhadap kualitas pempek ikan tenggiri berpengaruh signifikan terhadap perlakuan 5% (X1), 10% (X2) dan 15% (X3) terhadap karakteristik warna (hijau) pempek. Namun, tidak ditemukan pengaruh yang signifikan terhadap aroma (harum), tekstur (kenyal) dan rasa (terasa ikan). Perlakuan terbaik untuk aspek warna diperoleh pada X3 (15%), sedangkan untuk aroma, tekstur, dan rasa diperoleh pada X2(10%). Dan pada uji Hedonik perlakuan terbaik diperoleh pada X2 (10%).
Perbandingan Kualitas Sensori Bakso Ayam dengan Penambahan Sari dan Puree Bayam Merah Adrina, Yetti; Mustika, Sari; Faridah, Anni; Holinesti, Rahmi
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/y5x7p836

Abstract

Penelitian ini bertujuan untuk membandingkan kualitas sensori bakso ayam dengan penambahan sari dan puree bayam merah (Amaranthus Tricolor L.). Inovasi ini dilakukan untuk meningkatkan nilai gizi dan visual bakso ayam yang kini semakin diminati sebagai alternatif pengganti bakso sapi. Penelitian dilaksanakan secara eksperimental dengan dua perlakuan, yakni sari dan puree bayam merah, yang diuji oleh 50 panelis tidak terlatih. Parameter yang diamati meliputi warna, aroma, tekstur, rasa (ayam dan bayam), serta hedonik. Hasil analisis menunjukkan bahwa penggunaan puree meningkatkan warna, namun menurunkan rasa ayam karena dominasi rasa bayam. Sebaliknya, sari bayam mempertahankan rasa ayam dan lebih disukai secara keseluruhan. Aroma dan tekstur tidak berbeda signifikan. Temuan ini penting sebagai dasar pengembangan produk olahan ayam dengan tambahan sayuran tanpa mengurangi karakteristik rasa utama. 
Analisis Kualitas Sosis Ikan Barakuda Dengan Persentase Penambahan Puree Wortel (Daucus carota L) Yang Berbeda Rahayu, Siti; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
Juvenil Vol 6, No 2: Mei (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i2.30077

Abstract

ABSTRAKPenelitian ini dilatarbelakangi oleh belum adanya kajian mengenai pembuatan sosis ikan barakuda dengan penambahan puree wortel sebagai bahan tambahan alami. Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan puree wortel sebanyak 0%, 10%, 20%, dan 30% terhadap kualitas sensori sosis ikan barakuda, meliputi warna, aroma, tekstur, dan rasa. Penelitian ini merupakan eksperimen murni dengan menggunakan Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan dan tiga kali ulangan. Pengumpulan data dilakukan melalui uji sensori menggunakan format uji ranking oleh delapan panelis terlatih dari Dosen Tata Boga, Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan Uji Duncan. Hasil ANOVA menunjukkan bahwa penambahan puree wortel memberikan pengaruh yang signifikan terhadap warna (Fhitung = 19,464; p = 0,000) dan tekstur (Fhitung = 11,700; p = 0,000), namun tidak signifikan terhadap aroma (Fhitung = 2,185; p = 0,098) dan rasa (Fhitung = 1,567; p = 0,219). Uji Duncan menunjukkan bahwa perlakuan X3 (30% puree wortel) memberikan nilai rata-rata tertinggi pada warna (77,62) dan aroma (50,75), sedangkan perlakuan X1 (10% puree wortel) memberikan nilai tertinggi pada tekstur (40,12) dan rasa (27,25) yang paling disukai panelis.Kata Kunci : Ikan Barakuda, Puree, Sosis, Uji Sensori, WortelABSTRACTThis research was motivated by the absence of studies on the making of barracuda fish sausage with the addition of carrot puree as a natural additive. The purpose of this study was to analyze the effect of adding carrot puree as much as 0%, 10%, 20%, and 30% on the sensory quality of barracuda fish sausage, including color, aroma, texture, and taste. This research is a pure experiment using a completely randomized design (CRD), consisting of four treatments and three replicates. Data were collected through sensory testing using a ranking test format by eight trained panelists from Catering Lecturers, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test. ANOVA results showed that the addition of carrot puree had a significant effect on color (Fcount = 19.464; p = 0.000) and texture (Fcount = 11.700; p = 0.000), but not significant on aroma (Fcount = 2.185; p = 0.098) and taste (Fcount = 1.567; p = 0.219). Duncan's test showed that treatment X3 (30% carrot puree) gave the highest mean scores on color (77.62) and aroma (50.75), while treatment X1 (10% carrot puree) gave the highest scores on texture (40.12) and taste (27.25) which were most preferred by panelists.Keywords: Barracuda Fish,Puree, Sausage, Sensory Test, Carrot.
UMUR SIMPAN DAN KESUKAAN PERMEN JELLY EKSTRAK DAGING DAN KULIT BUAH NAGA Diva, Aisha Diva Medina; Elida; Yuliana; Mustika, Sari
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.34370

Abstract

This study aims to analyze the differences in shelf life and acceptability of jelly candies made from red dragon fruit flesh extract and red dragon fruit peel extract. The research employed a quantitative approach with a Completely Randomized Design (CRD). The shelf-life test was carried out for 72 days with five untrained panelists by observing mold growth, taste changes, aroma changes, and color changes. The data were analyzed using Analysis of Variance (ANOVA) and followed by the Duncan Multiple Range Test (DMRT) to determine significant differences between treatments. The acceptability test was conducted with 50 untrained panelists using the hedonic test, assessing color, aroma, texture, and taste attributes. The results were analyzed using the t-test to identify differences in panelists’ preference levels. The results showed that mold growth occurred faster in jelly candies made from red dragon fruit flesh extract, while taste and color changes appeared earlier in those made from peel extract. Aroma changes in both treatments occurred at the same time. The ANOVA results indicated significant differences in several shelf-life parameters, while the t-test results revealed significant differences in all acceptability aspects. The mean scores for color (6.43), aroma (6.33), texture (6.17), and taste (6.21) in jelly candies made from red dragon fruit flesh extract were higher than those made from peel extract—color (5.72), aroma (5.91), texture (5.78), and taste (5.77). It can be concluded that jelly candies made from red dragon fruit flesh extract have a relatively shorter shelf life but are more preferred by panelists compared to those made from peel extract. Keywords: shelf life, acceptability, jelly candy, dragon fruit
Pengaruh Substitusi Bengkoang Terhadap Karakteristik Kerupuk zinti, zinti gunari; Mustika, Sari; Faridah, Anni; Utami, Riski Gusri
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.34801

Abstract

Crackers are one of the types of traditional light snacks that are popular in Indonesia, known for their crispy texture and distinctive flavor, made from a tapioca flour dough mixed with ingredients such as shrimp, fish, or animal skin. They undergo a process of steaming, freezing, thin slicing, drying, and frying until cooked. The purpose of this study is to determine the effect of jicama substitution on sensory quality, seen from color, aroma, texture, and taste. The study was conducted in September–October 2025 at the Culinary Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. The method used was a pure experiment with a Completely Randomized Design (CRD) consisting of 4 treatments and 3 repetitions, namely jicama substitution of 0% (X0), 50% (X1), 60% (X2), and 70% (X3). A sensory test was conducted to assess product quality involving 50 semi-trained panelists. The data obtained were analyzed using ANOVA, followed by Duncan's test if the calculated F value > F table. The study results showed that jicama substitution had a significant effect on each treatment. Treatment X3 (70%) showed the highest score in the yellow color parameter (4.60), X3 (70%) showed the highest score in the characteristic fragrant jicama aroma parameter (4.04). X2 (50%) showed the highest score in the crispy texture parameter (4.82). X3 (70%) showed the highest score in the sweet-savory taste parameter (4.12).
Pengaruh Substitusi Ekstrak Daun Jambu Biji terhadap Kualitas Sensori dan Umur Simpan Mie Basah Khairunnisa, Hanifa; Mustika, Sari; Kasmita, Kasmita; Gusnita, Wiwik
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.30794

Abstract

Permintaan terhadap pangan fungsional berbahan alami terus meningkat seiring kesadaran masyarakat terhadap kesehatan dan keamanan pangan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun jambu biji terhadap mutu sensori dan masa simpan mie basah. Metode eksperimen digunakan dengan empat perlakuan volume ekstrak, yaitu 0 ml, 10 ml, 20 ml, dan 30 ml. Hasil menunjukkan bahwa penambahan ekstrak tidak memengaruhi warna (skor rata-rata tetap 1,00), namun meningkatkan aroma (skor tertinggi X3 = 3,80), rasa (X3 = 4,20), dan tekstur saat ditarik (X2 = 4,30) secara signifikan. Simpulan menunjukkan bahwa ekstrak daun jambu biji berpotensi sebagai bahan alami yang mampu meningkatkan mutu organoleptik dan memperpanjang daya simpan mie basah.
Peran Guru Kelas dalam Pelaksanaan Bimbingan dan Konseling dalam Pembentukan Karakter pada Anak Berkebutuhan Khusus Mustika, Sari; Neviyarni, Neviyarni
MODELING: Jurnal Program Studi PGMI Vol. 10 No. 3 (2023): September
Publisher : Program Studi PGMI Sekolah Tinggi Ilmu Tarbiyah Nahdlatul Ulama Al Hikmah Mojokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69896/modeling.v10i3.1934

Abstract

Penelitian ini dilakukan di SLB Sungai Penuh. Penelitian ini bertujuan untuk mengetahui peran guru kelas dalam melaksanakan layanan bimbingan konseling untuk pembentukan karakter bagi siswa berkebutuhan khusus di SLB Sungai Penuh. Penelitian yang dilakukan oleh peneliti dengan metode penelitian kualitatif. Validitas data menggunakan triangulasi dan teknik pengumpulan data menggunakan observasi, wawancara, dan dokumen. Triangulasi pengujian yang digunakan peneliti adalah triangulasi sumber dan triangulasi metode. Hasil penelitian menunjukkan bahwa guru di SLB Sungai Penuh menjalankan perannya dengan baik yaitu guru kelas dalam melaksanakan layanan bimbingan konseling dan menumbuhkan rasa percaya diri, kedisiplinan, dan motivasi berprestasi agar memiliki karakter yang baik. Pelaksanaan layanan konseling menggunakan bimbingan individu dan klasikal. Bentuk penggunaan layanan adalah layanan dukungan dan tanggap, layanan konseling pribadi, dan layanan bimbingan kelompok. Hasilnya adalah guru memberikan layanan bimbingan konseling melalui pemberian reward, pembiasaan, dan hukuman bila perlu untuk menanamkan kebiasaan yang baik agar siswa berkebutuhan khusus dapat bersikap dan bertindak berdasarkan nilai-nilai yang telah menjadi kepribadiannya.
Covid-19 Adaptive Tourism Attraction: Tourism Resilience Through CHSE Certification For Visiting Decision Wulandari, Dwi Pratiwi; Harmawan, Violintikha; Lisna, Yuke Permata; Mustika, Sari
Indonesian Journal of Tourism and Leisure Vol 5, No 1 (2024)
Publisher : Lasigo Akademia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36256/ijtl.v5i1.380

Abstract

CHSE (Cleanliness, Health, Safety, and Environment) certification is implemented by the Indonesian government to restore tourism conditions post-pandemic. The research aim is to analyze tourists' visiting decisions to visit COVID-19 adaptive tourist attractions after the implementation of the CHSE certification policy as a strategy to restore tourism conditions post-pandemic. There were no studies that investigated the effect of CHSE implementation on West Sumatra tourist attractions such as Taman Margasatwa dan Budaya Kinantan (TMBK) and Taman Panorama Lobang Jepang (TPLJ). The descriptive research was carried out with a causal-associative quantitative approach using 100 respondents.  The result revealed that: (1) The implementation of CHSE in COVID-19 is in the quite good category with a percentage of 50%. (2) Visiting decisions are in the quite good category with a percentage of 37.8%. (3) CHSE as a strategy to restore tourism conditions has an impact of 13.4% on visiting decisions. So, it is concluded that tourists decide to visit a COVID-19 adaptive tourist attraction, not solely because the tourist attraction has been CHSE certified. But 86.8% are influenced by other factors.
Perbandingan Kualitas Sensori Donat yang Dibuat dengan Pengembang Alami dan Sintetis: Comparison of Sensory Quality of Donuts Made with Natural and Synthetic Leavening Agents Pratama Putra, Wahyu; Mustika, Sari; Kasmita; Holinesti, Rahmi
Journal of Food Engineering Vol. 5 No. 1 (2026): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i4.6561

Abstract

Donat merupakan salah satu makanan selingan atau kudapan yang cukup popular di Indonesia. Pada umumnya donat terbuat dari tepung, telur,gula dan air serta ditambahkan bahan pengembang yaitu ragi. Ragi yang biasa digunakan adalah ragi instan. Mengingat bahaya yang ditumbulkan dari ragi instan ini maka pada penelitian ini dilakukan percobaan membuat donat dengan menggunakan ragi alami dari mentimun. Metode yang digunakan dalam penelitian ini adalah eksperimen yang merupakan metode kuantitatif, digunakan untuk mengetahui pengaruh variable independen (treatment/perlakuan) terhadap variable dependen (hasil) dalam kondisi yang terkendalikan.Beberapa indokator yang diuji dengan uji hedonik pada penelitian ini meliputi tingkat kesukaan terhadap kualitas bentuk, tekstur, rasa dan aroma. Data pada penelitian ini mengenai kualitas sensori donat dengan pengembang yang berbeda telah dilakukan sebanyak 3x pengulangan dengan 4 perlakuan yang berbeda yaitu : perlakuan dengan ragi instan (X0), penggunaan ragi alami sebanyak 20% (X1), penggunaan ragi alami Hasil uji sensori bentuk (berlobang ditengah) pada uji jenjang hasil terbaik terdapat pada X2 (2,96) dengan kategori tekstur berpori. Hasil uji hedonik kualitas donat dengan penggunaan pengembang yang berbeda hasil terbaik terdapat pada X1 (3,23) dengan kategori suka.
The Influence of Corporate Social Responsibility Disclosure, Dividend Policy, and Inflation on Stock Prices Mustika, Sari; Alfiana, Yeni; Winarsih, Wiwin; Veronica, Aries; Dwiyanti; Allehandro, Reza
Jurnal Ilmiah Ekonomi Global Masa Kini Vol. 16 No. 2 (2025): Vol. 16 No. 2
Publisher : Universitas Indo Global Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36982/jiegmk.v16i2.6100

Abstract

This study aims to determine the effect of CSR disclosure, dividend policy, and inflation on stock prices. The research design is causality research. The sample size was 40 companies in the food and beverage sector listed on the Indonesia Stock Exchange for the 2022-2024 period. The sampling technique used purposive sampling. The analysis technique used multiple linear regression. The analysis results found a CSR disclosure coefficient of 0.632, indicating no effect on stock prices. This indicates that the size of CSR does not directly impact stock prices. A company's CSR information is not a primary consideration for investors in making investment decisions. Furthermore, the analysis results show a Dividend Payout Ratio policy coefficient of 0.006, indicating an effect on stock prices. This indicates that the higher the dividends distributed to shareholders, the higher the company's stock price will be, as investors tend to value companies that provide stable and consistently increasing dividends. DPR is the percentage of a company's net profit paid to shareholders. This indicates a positive signal for the company's financial health. Furthermore, the inflation coefficient of 0.791 indicates that the inflation rate has no effect on stock prices. Continued inflation tends to cause stock prices to decline. This is caused by various factors, particularly a decline in public purchasing power. Simultaneously, all three independent variables influence stock prices. CSR disclosure, dividend policy, and inflation are economic factors that can influence stock prices. When these factors work together, their influence on stock prices can be more complex, but they can also create mutually supportive conditions for stock price increases. Keywords : Stock Price, CSR Disclosure, Dividend, Inflation
Co-Authors Adrina, Yetti Agustianingsih, Vira Allehandro, Reza Anggraini, Ezi Anni Faridah Anni, Faridah Anwar, Noviana ARIES VERONICA Asmar Yulastri Astuti, Silvia Sri Darmadi, Nadia Mastura Dasmayanti, Monica Diva, Aisha Diva Medina Diza, Salsabila Mutiara Dwiyanti Efian, Muhammad Ilham Elida elida elida Faiza, Urizinta Jarianti Farida, Anni Gusnita, Wiwik Gusri, Serina Harmawan, Violintikha Hidayaturrahmi, Hidayaturrahmi Holinesi, Rahmi Hutasuhut, Nurul Inayah Indrayeni, Wiwik Kasmita Kasmita Kasmita Khairunnisa, Hanifa Kholizah, Winda Lailasari, Noviana Lestari, Ninda Tiara Lubis, Rizal Arifin Lucy Fridayati Mandra Adrika Putra Najmi, Annisa Neviyarni, Neviyarni Pratama Putra, Wahyu Pujayatini, Sri Putri, Eneke Suwandi Putri, Rensiana Putri, Yolanda Putri, Zikra Askia Rahma Izah, Nurul Rahma, Azizah Septia Rahmi Holinesti Ranggi Rahimul Insan Rika Despica Rinto, Slamet Risandi, Lara Riski Gusri Utami Risma Rahmatunisa Rosel, Ruhul Fitri Safitri, Elsa Nur Salmadira, Hanifah Sari, Havivah Mayang Sari, Revita Putna Siregar, Juliana Siti Rahayu Sovia, Arina Syahputri, Nia Febi Wirnelis Syarif Wiwin Winarsih Wulandari, Celshea Tiara Wulandari, Dwi Pratiwi Yasih, Fitri Yeni Alfiana, Yeni Yuke Permata Lisna Yuliana Yuliana Yuliana Yuliana zinti, zinti gunari