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All Journal Indo-MathEdu Intellectuals Journal
Kamiliya, Aisyah Nurin
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Mathematics

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Inovasi Klepon Substitusi Tepung Mocaf (Modified Cassava Flour) dengan Perbedaan Konsentrasi Ekstrak Kulit Buah Naga (Hylocereus Polyrhizus) Ditinjau dari Mutu Sensori Azizah, Nur; Sulandari, Lilis; Pangesti, Lucia Tri; Kamiliya, Aisyah Nurin
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.v7i4.6756

Abstract

This study aims to analyze the effect of different concentrations of red dragon fruit peel extract on the sensory quality and nutritional content of klepon made from mocaf flour (Modified Cassava Flour) substitute. The study used an experimental method with three concentration treatments of red dragon fruit peel extract, namely 60%, 80%, and 100%. The sensory qualities observed included color, shape, texture, aroma, taste, and overall preference. Sensory tests were carried out by 35 panelists using a hedonic scale, then the data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's test at a significance level of 5%. The results showed that different concentrations of red dragon fruit peel extract significantly affected color, texture, aroma, taste, and overall preference (p<0.05), but did not significantly affect shape (p>0.05). The best treatment was obtained at an extract concentration of 80%, with a color score of 3.80, shape 3.40, texture 3.83, aroma 3.37, taste 4.09, and overall preference 4.09. Nutritional content analysis of the best treatment showed a total energy of 237.52–241.76 kcal/100 g, water content of 40.12–41.24%, carbohydrate content of 54.53–55.54%, protein content of 2.96–3.10%, fat content of 0.80–0.84%, and ash content of 0.43–0.44%. The results showed that substitution of mocaf flour with the addition of red dragon fruit peel extract has the potential to produce klepon with good sensory quality and nutritional value that supports the development of local food based on natural ingredients.
Analisis Pengendalian Food Waste Pasca Produksi pada Layanan Dinner Buffet di Pavilion Restaurant JW Marriott Hotel Surabaya Efendi, Ahmat Dafid; Purwidiani, Niken; Dewi, Ila Huda Puspita; Kamiliya, Aisyah Nurin
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.v7i4.6869

Abstract

Post-production food waste is a common issue in hotel dinner buffet services due to leftover food remaining after service has ended. This study aims to examine the condition of post-production food waste, the control measures implemented, and the indicators of successful post-production food waste control in the dinner buffet service at Pavilion Restaurant, JW Marriott Hotel Surabaya. This study employed a descriptive qualitative method, with data collected through interviews, observations, documentation, and post-production food waste weighing conducted over a 10-day observation period. The findings indicate that post-production food waste originated from leftover food on the buffet line, food remaining after service, and food that could not be reused due to food safety standards. The contributing factors included overproduction, the characteristics of buffet service, inaccurate buffet replenishment, and the implementation of food safety standards. The total post-production food waste generated during the study was 46.111 kg, with an average of 4.611 kg per day. Food waste control was implemented through production planning, guest forecasting, Final Guest Count, Standardized Recipes, Portion Control, Batch Cooking, buffet replenishment, and buffet line monitoring. The success of food waste control was indicated by production accuracy, reduced overproduction, and a reduction in post-production food waste, thereby improving operational efficiency and minimizing food waste in the dinner buffet service
Co-Authors Dewi, Ila Huda Puspita Efendi, Ahmat Dafid lilis Sulandari NIken Purwidiani Nur Azizah Pangesti, Lucia Tri