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All Journal agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Mandala Education (JIME) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Keluarga Halu Oleo Legal Research Humanism : Jurnal Pengabdian Masyarakat Buletin Poltanesa Jurnal Ilmiah Wahana Pendidikan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Edukasia: Jurnal Pendidikan dan Pembelajaran Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Makara Journal of Science Business Management Cerdika: Jurnal Ilmiah Indonesia
Ridawati, Ridawati
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Journal : Jurnal Ilmiah Mandala Education (JIME)

 1 
Olesan Edible Mock Up Ayam Panggang: Respon Food Stylist dan Mutu Sensoris Pangestu, Prayoga Aji; Alsuhendra, Alsuhendra; Ridawati, Ridawati
Jurnal Ilmiah Mandala Education (JIME) Vol 11, No 3 (2025): Jurnal Ilmiah Mandala Education (Agustus)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i3.9179

Abstract

Penelitian bertujuan untuk menganalisis pengaruh formulasi olesan edible mock up ayam panggang terhadap respon profesional food stylist dan mutu sensoris. Penelitian dilaksanakan di Laboraturium Pengolahan Pastry Bakery, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta, dengan periode penelitian dimulai dari Juni 2024 hingga Januarai 2025. Metode penelitian yang digunakan adalah eksperimen, dengan sampel formula olesan mock up ayam panggang perbandingan kecap manis dan saus tomat sebesar 1:1, 1:2, dan 2:1. Hasil uji pembedaan pasangan menunjukkan terdapat perbedaan nyata pada ketiga formula. Hasil analisis mutu sensoris menunjukkan adanya pengaruh pada aspek warna (setelah dipanggang), kilau, bentuk ayam, warna bahan olesan, kekentalan dan kemudahan menempel, sedangkan aspek pemerataan warna dan pemerataan bakar tidak terdeteksi adanya pengaruh. Berdasarkan hasil penelitian, direkomendasikan penggunaan formula olesan edible mock up ayam panggang dengan perbandingan kecap manis dan saus tomat sebesar 1:2 untuk pembuatan mock up ayam panggang
Sensory Quality Analysis, Consumer Acceptability, and Business Start-up of Bakpia Gurih Sambal Matah Fadilah, Muhamad; Nabilah, Zahrah Salwa; Hansa, Nayla; Alsuhendra, Alsuhendra; Ridawati, Ridawati
Jurnal Ilmiah Mandala Education (JIME) Vol 11, No 3 (2025): Jurnal Ilmiah Mandala Education (Agustus)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i3.9235

Abstract

This study aims to analyze the sensory characteristics of savory bakpia with tuna and sambal matah flavored tempeh filling in various filling percentages, namely 30%, 40%, and 50%. The background of this research is the desire to bring innovation to new flavors of bakpia products, which have been dominated by sweet flavors. The research method used was experimental, with sensory tests conducted by 10 expert panelists on the aspects of color, aroma, taste, and texture. The results showed that bakpia with sambal matah filling of 40% had the highest average value in almost all sensory aspects, making it the most preferred formulation. Tests were also conducted with consumer panelists to determine which percentage of sambal matah was most preferred. The results of consumer acceptance obtained the type of percentage preferred by consumers, namely the 40% chili sauce matah treatment. This product was developed in the form of a business startup with the trademark “Bakkate” and marketed through social media such as WhatsApp, Instagram, and TikTok. Consumer satisfaction analysis revealed high satisfaction levels, particularly in taste (92%), packaging design (92%), and customer service friendliness (90.6%). Other aspects such as pricing, ease of purchase, and delivery speed were also positively rated above 84%. Financial analysis indicated that with a selling price of IDR 22,000 per box and an initial investment of IDR 412,740, the business reached a profit of IDR 845,102 in the first month, with a projected break-even point of approximately 9.1 months. The results suggest that savory bakpia with tuna and tempeh sambal matah has high potential as an innovative local food product and business startup, provided consistent marketing strategies and product development are maintained. 
Co-Authors Alsuhendra Alsuhendra Barlin, Iksan Malik Betty Sri Laksmi Jenie Cucu Cahyana Dahlia, Mutiara Fadilah, Muhamad Firmansyach, Fajar Hansa, Nayla Ingklang, Shafiyah ITA DJUWITA Kajoen, Lintang N. A. larasati, risma Maitri Paramita, Elvina Mariani Mariani Nabilah, Zahrah Salwa Nelda, Elfita Novriza, Raihana Amalia NURAINI, FITRIA Pangestu, Prayoga Aji Putiamir, Bella Ariani Ramadani, Muhammad Indera Ramadhanti, Siti Fatimah Riana, Annisa Sinapoy, Muh. Sabaruddin Singamurni, I. G. A. N. Suharyanto H. Soro Tatawu, Guasman WELLYZAR SJAMSURIDZAL Wijayanti, Azizah Huda