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Alsuhendra Alsuhendra
Universitas Negeri Jakarta
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Pengaruh Substitusi Tepung Kacang Koro Pedang (Canavalia ensiformis) Pada Pembuatan Boterkoek Terhadap Kualitas Fisik Dan Mutu Sensori Iskandarsyah, Chandra Muhammad; Rusilanti, Rusilanti; Alsuhendra, Alsuhendra
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 2.A (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh substitusi tepung kacang koro pedang terhadap kualitas fisik dan mutu sensori pada produk boterkoek. Latar belakang penelitian ini dilandasi oleh tingginya ketergantungan terhadap tepung terigu impor, sehingga diperlukan alternatif dari bahan pangan lokal seperti kacang koro pedang yang kaya akan protein dan mudah dibudidayakan. Metode yang digunakan adalah eksperimen kuantitatif dengan tiga variasi substitusi tepung kacang koro pedang, yaitu 50%, 60%, dan 70%. Uji kualitas fisik dilakukan terhadap volume dan kerenyahan, sedangkan mutu sensori meliputi aspek warna, aroma, rasa, dan tekstur. Uji organoleptik melibatkan 45 panelis agak terlatih, dan data dianalisis menggunakan ANOVA RAL dan uji Kruskal-Wallis, dilanjutkan dengan uji Tuckey untuk data signifikan. Hasil menunjukkan bahwa substitusi tidak berpengaruh signifikan terhadap kualitas fisik maupun lima dari tujuh aspek mutu sensori. Namun, terdapat pengaruh signifikan pada aspek aroma butter dan rasa kacang koro pedang. Formulasi terbaik diperoleh pada substitusi 50%, yang menunjukkan keseimbangan karakteristik sensori dan tekstur. Tepung kacang koro pedang berpotensi sebagai bahan substitusi parsial terigu dalam produk kue, sekaligus mendukung diversifikasi pangan lokal.
Pengaruh Penambahan Pasta Sari Buah Naga Merah (Hylocereus polyrhizus) Puding Bavarois Terhadap Sifat Fisik Dan Kualitas Organoleptik Wijaya, Muhammad Rasyid; Mahdiyah, Mahdiyah; Alsuhendra, Alsuhendra
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 2.C (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan pasta sari buah naga merah (Hylocereus polyrhizus) puding bavarois terhadap sifat fisik berupa pori-pori dan tesktur serta kualitas organoleptik warna, rasa, aroma susu, aroma buah naga merah, ukuran pori, dan juga tekstur. Penelitian dilakukan dengan metode eksperimen dengan 3 perlakuan penambahan yang berbeda. Pada hasil uji kualitas organoleptik dilakukan dengan 45 orang panelis agak terlatih dan metode pengujian menggunakan Kruskall-wallis didapatkan hasil tidak adanya pengaruh signifikan terhadap aspek warna, rasa, aroma susu, aroma buah naga merah, ukuran pori, dan juga tekstur. Dalam uji fsiik, dilakukan uji ANOVA dengan hasil tidak terdapat berbeda nyata pada pengujian aspek pori-pori, namun terdapat berbeda nyata pada uji fisik aspek tekstur. Maka dilanjutkan dengan uji Duncan didapatkan hasil hasil bahwa penambahan 30% merupakan formula yang terbaik. Temuan ini sejalan dengan hasil uji organoleptik dimana penambahan 30% merupakan formula ideal dalam puding bavarois penambahan pasta sari buah naga merah.
Upaya Peningkatan Potensi Wirausaha Melalui Evaluasi Penyuluhan Pembuatan Bakpia Gurih dari Ikan dan Rumput Laut di SMAN 1 Muara Gembong, Bekasi: Fish and Seaweed-Based Cookie Making Training as an Effort to Increase Entrepreneurial Potential at SMAN 1 Muara Gembong, Bekasi Alsuhendra, Alsuhendra; Ridawati, Ridawati
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 2 (2026): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v11i2.11048

Abstract

This activity aims to improve the knowledge and skills of teachers, students, and canteen managers at SMAN 1 Muara Gembong, Bekasi, in processing fish and seaweed into high-value products, as an effort to develop entrepreneurial potential. The products made are savory bakpia filled with fish, tempeh, and seaweed. The activity was conducted as training and interactive discussions on July 30, 2025. The training was well attended by 32 participants who gave a rating of 4.7 for the implementation of the training activities, meaning close to very satisfied. The results of the evaluation of participants' knowledge before (pre-test) and after (post-test) the training showed that the pre-test score was 64.0 and the post-test score was 86.7. This indicates that the training activities successfully increased participants' knowledge, with a significant difference of 22.7 points in scores.
Pengaruh Substitusi Tepung Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L) Terhadap Kualitas Fisik Dan Mutu Sensoris Kue Kacang Habibah, Nurul Fitri; Alsuhendra, Alsuhendra; Mahdiyah, Mahdiyah
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 3.B (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung terigu dengan tepung kecambah kacang merah (Phaseolus vulgaris L) terhadap kualitas fisik dan mutu sensoris kue kacang. Substitusi dilakukan dalam tiga variasi proporsi, yaitu 30%, 40%, dan 50%, menggunakan pendekatan eksperimen di Laboratorium Pastry & Bakery Universitas Negeri Jakarta. Analisis kualitas fisik difokuskan pada kadar air, sementara mutu sensoris dinilai dari aspek warna, aroma, rasa, dan tekstur oleh panelis agak terlatih dan ahli. Hasil uji Kruskal-Wallis menunjukkan bahwa substitusi tepung tidak berpengaruh signifikan terhadap kadar air maupun sebagian besar aspek sensoris, kecuali warna. Substitusi 40% menghasilkan warna kue paling disukai dengan karakteristik cokelat muda kekuningan. Aspek lainnya seperti aroma kacang, aroma kecambah, rasa kacang, rasa kecambah, rasa gurih, rasa manis, dan tekstur menunjukkan perbedaan tidak signifikan secara statistik, meskipun secara deskriptif menunjukkan kecenderungan tertentu. Formulasi terbaik diperoleh pada substitusi 40%, yang dianggap optimal dalam menjaga keseimbangan gizi dan karakteristik sensoris. Penelitian ini merekomendasikan penggunaan tepung kecambah kacang merah sebagai alternatif lokal yang bernutrisi tinggi dan berpotensi mengurangi ketergantungan pada tepung terigu impor tanpa mengorbankan kualitas produk.
Sanitation Knowledge and Hygiene Practices: An Evaluation of Indonesian Online Food SMEs Based on National Food Safety Guidelines Ridawati; Alsuhendra; Muhammad Indera Ramadani
Jurnal Penelitian Pendidikan IPA Vol 9 No 12 (2023): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i12.5622

Abstract

In Indonesia, the surge in online food Small and Medium Enterprises (SMEs) has underscored the critical need for stringent sanitation and hygiene practices. Utilizing a cross-sectional approach, the research assessed knowledge levels through a questionnaire, complemented by an evaluative tool aligned with guidelines from the Indonesian food and drug regulatory authority. From a sample of 132 SMEs spanning various Indonesian cities and regencies, it was observed that 57.6% had an adequate grasp of sanitation principles. Furthermore, a significant correlation between knowledge and its practical application emerged. Notably, there was a discernible difference in practice scores between participants with limited knowledge compared to those with a deeper understanding, evidenced by a mean difference of 10.62±3.77. This highlights a substantial inconsistency in translating knowledge into practice. Despite a reasonable level of awareness, the practical execution of sanitation and hygiene standards remains uneven among these enterprises. This gap indicates a need for focused interventions to enhance the consistent application of sanitation practices in the Indonesian online food SME industry, ensuring better compliance with established hygiene standards.
Olesan Edible Mock Up Ayam Panggang: Respon Food Stylist dan Mutu Sensoris Prayoga Aji Pangestu; 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
The Effect of Gembili Flour Substitution (Dioscorea Esculenta L.) in the Making Roti Canai on Physical Quality and Sensory Quality Nafisah Shofiyana Nursyabani; Alsuhendra Alsuhendra; Sachriani Sachriani
Jurnal Ilmiah Mandala Education (JIME) Vol 11, No 4 (2025): Jurnal Ilmiah Mandala Education (Oktober)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i4.9575

Abstract

This study aims to analyze the effect of substituting gembili flour in making roti canai on its physical quality and sensory properties. The study was conducted at the Pastry and Bakery Laboratory, Food Service Management Study Program, Jakarta State University, from July 2024 to August 2025. The research method used was an experiment, with samples of roti canai substituted with 20%, 25%, and 30% cassava flour. The results of the ANOVA test showed that there was no effect, while in terms of thickness, there was an effect of cooking loss, so it was followed by a Duncan test. The Duncan test results showed significant differences in each treatment. The 30% treatment had the highest average thickness of 12.45 mm. The results of the sensory quality analysis showed that there was no effect of treatment on the outer color, cassava aroma, samin oil aroma, cassava taste, savory taste, outer texture, inner texture, and layers, while in terms of inner color, there was an effect, so it was continued with Tuckey's test. The 30% treatment obtained the highest average in terms of outer color, inner color, gembili flavor, savory flavor, outer texture, inner texture, and layer. This study recommends 30% gembili flour substitution in roti canai as an effort to utilize local food ingredients.
The Effect of Soybean Extract Substitution on Physical and Sensory Quality Pukis Cake Dinda Lestari; Nur Riska; Alsuhendra Alsuhendra
Jurnal Ilmiah Mandala Education (JIME) Vol 11, No 4 (2025): Jurnal Ilmiah Mandala Education (Oktober)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v11i4.9594

Abstract

This study aims to analyze the effect of substituting instant coconut milk with soy milk on the physical quality and sensory quality of pukis cakes in order to determine the optimum formula for producing a product with good quality. The research method used was an experiment with three levels of soy milk substitution, namely 80%, 90%, and 100%. Physical tests were conducted by measuring height for expansion power and measuring hardness levels with a texture profile analyzer. Meanwhile, sensory quality was tested through organoleptic tests by 45 semi-trained panelists from Culinary Education students. Physical quality data were analyzed using the One Way ANOVA test and followed by Duncan's Multiple Range Test (DMRT), while sensory quality data were analyzed using the Kruskal-Wallis test and followed by Tukey's test. The results of statistical analysis showed that soybean milk substitution had a significant effect on the expansion, hardness level, and sensory characteristics of soybean flavor in pukis cakes. An increase in the percentage of soybean milk and a decrease in the use of coconut milk tended to produce pukis cakes with higher expansion, lower hardness values, and stronger soybean flavor. The formula with 80% soybean milk substitution is recommended as the optimal formulation because it produces the best balance between the physical quality and sensory quality of pukis cakes.
Sensory Quality Analysis, Consumer Acceptability, and Business Start-up of Bakpia Gurih Sambal Matah Muhamad Fadilah; Zahrah Salwa Nabilah; Nayla Hansa; Alsuhendra Alsuhendra; Ridawati Ridawati
Business Management Vol. 4 No. 3 (2025): Business Management Agustus
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/bisnis.v4i3.9207

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.
PENGARUH SUBSTITUSI TEPUNG KACANG KEDELAI TERHADAP SIFAT FISIK DAN DAYA TERIMA SOFT COOKIES Dinda Ayu Nawangwulan; Ridawati Ridawati; Alsuhendra Alsuhendra
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 7.A (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh substitusi tepung kacang kedelai terhadap sifat fisik (daya kembang dan baking loss) serta daya terima konsumen (warna, aroma, rasa, dan tekstur) pada produk soft cookies. Penelitian ini menggunakan metode eksperimen dengan tiga perlakuan persentase substitusi tepung kacang kedelai, yaitu 5%, 15%, dan 25%, di mana pengumpulan data dilakukan melalui uji sifat fisik di laboratorium dan uji organoleptik (hedonik) yang melibatkan 30 panelis agak terlatih dari mahasiswa Program Studi Pendidikan Tata Boga. Analisis data sifat fisik menggunakan uji ANOVA yang dilanjutkan dengan uji Duncan, sedangkan data daya terima dianalisis menggunakan Uji Friedman dan dilanjutkan dengan uji Tukey jika terdapat perbedaan nyata. Hasil uji sifat fisik menunjukkan bahwa substitusi tepung kacang kedelai berpengaruh signifikan terhadap daya kembang, di mana substitusi 25% menghasilkan daya kembang tertinggi (21,79%), dan meskipun tidak ditemukan pengaruh signifikan pada baking loss, substitusi 25% menghasilkan penyusutan berat terendah. Berdasarkan uji daya terima konsumen, terdapat perbedaan nyata pada beberapa aspek, di mana soft cookies dengan substitusi 25% memperoleh nilai rata-rata kesukaan tertinggi dan paling unggul pada aspek aroma butter, aroma kacang kedelai, rasa manis, rasa kacang kedelai, dan tekstur. Secara keseluruhan, substitusi tepung kacang kedelai dapat diterima dengan baik oleh konsumen dan mempengaruhi karakteristik fisik produk, sehingga formulasi soft cookies dengan substitusi tepung kacang kedelai sebesar 25% disimpulkan sebagai produk terbaik yang paling disukai panelis dan direkomendasikan untuk diterapkan.
Co-Authors . RIDAWATI Adellia Utami Andini, Dinda Ari Fadiati Auliya Syukur, Sahla Azizah, Dinda Marifatul Barlin, Iksan Malik Budiaman Cucu Cahyana D Muchtadi D Sastradipradja Dahlia, Mutiara Dampang, Damelya Patricksia Devi Artanti, Guspri Dhia Qathrin Nada Dhian Priyan Raga Dina Amalia Dinda Ayu Nawangwulan Dinda Lestari Diyah Visianti, Harum Efrina Efrina, Efrina Fadiati, Ari Fadilah, Muhamad Gumilang, Aradea Guspri Devi Artanti Gustian Surya Lesmana Habibah, Nurul Fitri Hansa, Nayla Haryani, Aprita Hidayat, Ariij Nisriana Hidayat, Teddi Imaduddin Zamakhsyari Iskandarsyah, Chandra Muhammad Isyaqi, Tsaqif Kandriasari , Annis Kandriasari, Annis Lulu Amalia Octaviany Mahatan, Cecilia Angelica Mahdiyah Mahdiyah, Mahdiyah Mariani Mariani Mohammad Andi Abdillah Hakim Muhamad Fadilah Muhammad Indera Ramadani Munawaroh, Fauziyah Mutiara Dahlia Mutiara Dahlia Nabila Putri Pertiwi Nabilah, Zahrah Salwa Nafisah Shofiyana Nursyabani Nayla Hansa Nur Riska Nur Riska NURAINI, FITRIA Paramita Rohadi Paramitha Wirdani Ningsih Marlina Paramitha Wirdani Ningsih Marlina Prayoga Aji Pangestu Putri, Dhea Yuwono Qoyyima, Najmi Tsabita Rahmadani, Reza Nur Rahmasari, Fadia Rahmawati, Fatimah Raihan Anugerah Pratama Ramadani, Muhammad Indera Ramadhanti, Siti Fatimah Retno Agi Persada Ridawati Ridawati Ridawati Ridawati Ridawati Ridawati, Ridawati Ridawati, Ridawati Rina Febriana Riyanto, Wisnu Rizawati, Rizawati Rizqi Yoman Pratama Rozana Muthi'ah Rubi Isfahani, Wita Rusdi, Vennaida Septriana Rusilanti Rusilanti Sachriani Sachriani Sachriani, Sachriani Sahla Auliya Syukur Salsabila, Sarah Singamurni, I Gusti Ayu Ngurah Soetisna, Ari Fadiati Wira Subagja, Muhammad Jaya Syahputra, Muhammad Ilhan T Wresdiyati Utami, Adellia Wastira, Jarudin Wijaya, Muhammad Rasyid Wulan Dwi Rahmawati Yati Setiati Yati Setiati, Yati Yeni Yulianti Zahrah Salwa Nabilah