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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pembangunan Pendidikan: Fondasi dan Aplikasi Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Jurnal Tata Boga Pendas : Jurnah Ilmiah Pendidikan Dasar CARADDE: Jurnal Pengabdian Kepada Masyarakat JSHP (Jurnal Sosial Humaniora dan Pendidikan) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi International Journal Of Science, Technology & Management (IJSTM) Jurnal Cahaya Mandalika Jurnal Ilmiah Wahana Pendidikan Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) LEARNING : Jurnal Inovasi Penelitian Pendidikan dan Pembelajaran Indo-MathEdu Intellectuals Journal Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Student Scientific Creativity Journal Madani: Multidisciplinary Scientific Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Indonesian Journal of Multidisciplinary on Social and Technology Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Pendidikan dan Ilmu Sosial Media Pendidikan Gizi dan Kuliner Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Student Research Journal Jurnal Ilmiah Research Student Jurnal Sains Student Research Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education JURNAL ILMIAH PENELITIAN MAHASISWA EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Horizon: Indonesian Journal of Multidisciplinary Jurnal Ilmiah Nusantara Jurnal Ilmu Sosial dan Humaniora Jurnal Pendidikan dan Sosial Humaniora Jurnal Kajian Pendidikan Teknik Bangunan
Any Sutiadiningsih
Universitas Negeri Surabaya
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Journal : indo-mathedu intellectuals journal

 1 
Peran Lingkungan Kerja Non Fisik dan Sistem Reward Terhadap Kinerja Trainee Generasi Z di Bagian Pastry and Bakery Hotel BCR Surabaya Syafitri, Novriadila; Purwidiani, Niken; Sutiadiningsih, Any; Widagdo, Andika Kuncoro
Indo-MathEdu Intellectuals Journal Vol. 6 No. 3 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i3.3441

Abstract

This study aims to determine the role of non-physical work environment, reward system and the interaction between non-physical work environment and reward system on the performance of Gen Z Trainees in the Pastry and Bakery Section of Hotel BCR Surabaya. This type of research is quantitative research, with an associative method. The data used are primary data obtained from respondents through distributing questionnaires to 30 trainees. The data analysis techniques used are multiple linear regression analysis, classical assumption test, and hypothesis test. The results of the study show that: 1). Non-physical work environment has a significant effect on trainee performance, with a significance value of 0.000 and a t-count of 5.242. 2). The reward system does not show a significant effect on trainee performance, with a significance value of 0.111, and 3). there is a significant interaction between non-physical work environment and reward system in improving trainee performance, with an F-count value of 26.740 and an R2 value of 0.815 or 81.5%, affecting trainee performance while the remaining 18.5% is influenced by other variables not included in this model
Analisis Karakteristik Sensori dan Nutrisi Nutriroot Cookies: Proporsi Tepung Mocaf dan Pisang Raja (Musa Paradisiaca L) dengan Penambahan Tepung Kacang Merah Khoirunnisa, Aqila; Sutiadiningsih, Any; Sulandari, Lilis; Romadhoni, I. F
Indo-MathEdu Intellectuals Journal Vol. 6 No. 5 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i5.3996

Abstract

The proportion of Mocaf flour with fiber-rich and nutritious raja banana flour provides an innovative alternative in the development of local food products. This study aims to evaluate the sensory test and preferences of NutriRoot Cookies formulated with a combination of mocaf flour, raja banana flour (Musa paradisiaca L), and red bean flour. This study employs an experimental method with various flour proportion treatments, followed by sensory testing of attributes such as color, aroma, texture, taste, shape, and overall preference by trained and semi-trained panelists. The test results showed that the proportions of Mocaf flour and banana flour, as well as the addition of red bean flour, influenced the sensory characteristics of color, aroma, texture, shape, taste, and preference. The best combination was obtained in Formulation F1, which is A100 (70% mocaf flour : 30% banana flour : 35% red bean flour), producing cookies with a sweet and savory taste, crisp texture, even brown color, and better nutritional value. NutriRoot Cookies have the potential to become a healthy snack alternative that supports food security and enhances the value of local agicultural products.
Model Menu Engineering Inklusif: Kajian Profitabilitas Terhadap Menu Ramah Vegetarian dan Vegan di Hotel Berbintang Dewi, Ila Huda P.; Sutiadiningsih, Any; Salsabilla, Adinda Maulita
Indo-MathEdu Intellectuals Journal Vol. 6 No. 5 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i5.4055

Abstract

The growing shift toward plant-based dietary patterns in the hospitality industry demands innovative strategies in menu management, particularly in balancing profitability with consumer dietary preferences. This study aims to develop an inclusive menu engineering model to evaluate and enhance the performance of vegetarian and vegan menu items in starred hotel restaurants. A quantitative descriptive-analytical approach was employed, using sales data collected over the past year from four- and five-star hotels in major Indonesian cities. Menu performance was analyzed using the Kasavana & Smith menu engineering method, focusing on popularity and contribution margin, and further expanded into an inclusive model incorporating sustainability values and customer satisfaction. The findings indicate that while vegetarian and vegan dishes offer competitive contribution margins, their popularity remains relatively low compared to regular items. Hence, strategic interventions are needed, including product reformulation, consumer education, and marketing optimization. The proposed inclusive menu engineering model provides a practical framework for menu decision-making that aligns financial goals with evolving consumer expectations for healthier, ethical, and environmentally friendly food options. This research contributes to advancing sustainable practices within hotel restaurant operations in Indonesia
Analisis Efisiensi Penggunaan Bahan, Waktu, dan Tenaga Kerja pada Proses Produksi Teppanyaki Shangri-La Hotel Surabaya Febiani, Nabela; Sutiadiningsih, Any; Romadhoni, I. F.; Dewi, Ila Huda Puspita
Indo-MathEdu Intellectuals Journal Vol. 7 No. 1 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i1.5079

Abstract

This study aims to analyse the efficiency of the teppanyaki production process for the Nishimura teppan beef steak set menu at Nishimura Restaurant, Shangri-La Hotel Surabaya, by reviewing three main indicators, namely material usage, production time, and labour. The study uses a quantitative descriptive approach supported by qualitative data. Data collection was conducted through direct observation of the production process, recording of raw material usage, measurement of time at each stage of production, and interviews with chefs and related parties. Quantitative data were analysed descriptively using material efficiency percentage calculations, while qualitative data were analysed through reduction and interpretation of work phenomena to reinforce quantitative findings. The results showed that material usage had reached an efficiency level with a yield percentage of 81% and waste of 19%, reflecting controlled raw material management in accordance with quality standards. In terms of time, all stages of pre-preparation and live cooking can be completed on time without disrupting service. Labour efficiency is demonstrated through the adaptive use of working time, characterised by minimal idle time. Overall, the teppanyaki production system is considered efficient and supports the smooth operation of the restaurant
Inovasi Pembuatan Pasta Ravioli Isi Ayam dengan Proporsi Tepung Mocaf dan Tepung Tempe Terhadap Karakteristik Sensori dan PreferensiInovasi Pembuatan Pasta Ravioli Isi Ayam dengan Proporsi Tepung Mocaf dan Tepung Tempe Terhadap Karakteristik Sensori dan Preferensi Ikhsani, Shayla Davinia; Sutiadiningsih, Any; Miranti, Mauren Gitta; Kamilya, 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.v7i4.6751

Abstract

This study was motivated by the high dependence on wheat flour in pasta products, making it necessary to utilize local food ingredients as an alternative. This study aimed to examine the sensory characteristics, consumer preference level, and best formulation of chicken-filled ravioli pasta using mocaf flour and tempe flour in different proportions. The method used was experimental research with three treatments, namely 90% mocaf flour and 10% tempe flour, 80% mocaf flour and 20% tempe flour, and 70% mocaf flour and 30% tempe flour. Data were collected through sensory evaluation covering color, taste, texture, and overall liking by panelists. The data were analyzed using the Friedman test to determine differences among treatments, followed by the Wilcoxon test to identify the best formulation. The results showed that differences in the proportions of mocaf flour and tempe flour produced significant differences in color and overall liking, but did not show significant differences in taste and texture. The formulation with 70% mocaf flour and 30% tempe flour obtained the highest mean scores in most sensory attributes and was the most preferred by panelists. Therefore, this formulation was identified as the best product in this study. The implications of this study indicate that a combination of mocaf flour and tempe flour has the potential to be used as an alternative raw material in the development of local food-based pasta with good sensory characteristics and a high level of consumer acceptance
Proporsi Daging Analog-Tepung Tempe pada Pembuatan Patty: Karakteristik Sensori dan Kesukaan Konsumen Sari, Retno Yuliya Puspita; Sutiadiningsih, Any; Miranti, Mauren Gitta; Kamilya, 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.v7i4.6868

Abstract

This research is driven by the high dependence on meat in patty products, making it necessary to use local food ingredients as an alternative. The study aims to find out the sensory characteristics of patties with different proportions of analog meat and tempeh flour, determine consumer preference levels, and identify the best formulation. The research used an experimental method with three treatment proportions of analog meat and tempeh flour, namely 70%:30%, 60%:40%, and 50%:50%. Data were obtained through observations using sensory characteristic sheets and hedonic tests. Sensory characteristic tests were carried out by 12 panelists, while consumer preference tests involved 35 panelists consisting of 5 trained panelists and 30 untrained panelists. The data were analyzed using the Friedman test followed by the Wilcoxon Signed Rank test. The results showed that the proportion of analog meat and tempeh flour resulted in differences in the sensory characteristics. The research results show that the proportion of meat analog and tempeh flour causes differences in sensory characteristics and consumer liking levels. The treatment with 70% meat analog and 30% tempeh flour got the highest liking score and was determined as the best formulation. This formulation produced color, aroma, taste, and texture that were more acceptable to consumers compared to the other treatments. The implication of this research is that using 30% tempeh flour can be utilized as a local food ingredient in developing plant-based patties that have good sensory characteristics and are potentially accepted by the public.
Pengembangan Daging Analog Berbumbu: Proporsi Daging Analog-Bumbu Rendang dengan Komposit Coconut Powder-Fiber Cream Ditinjau dari Preferensi Konsumen Regina, Celline Nikita; Sutiadiningsih, Any; Romadhoni, Ita Fatkhur; Restami, Mafisa
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.v7i4.7156

Abstract

The increasing public interest in plant-based foods has encouraged the development of alternative products, one of which is analog meat with rendang seasoning. This study aims to analyze the effect of variations in the proportion of analog meat and rendang seasoning on consumer preference based on color, aroma, and taste attributes, and to determine the best formulation. The study used an experimental method with a quantitative approach. Several formulations with varying proportions of analog meat and rendang seasoning were tested using a hedonic test on 40 untrained panelists who were selected purposively with the criteria of liking rendang products. Data were analyzed using descriptive percentage analysis, Friedman test, One Way Analysis of Variance (ANOVA), and Duncan's advanced test. The best formulation was then analyzed using a proximate test. The results showed that variations in the proportion of analog meat and rendang seasoning significantly influenced the panelists' preference levels for color, aroma, and taste attributes (p<0.05). The formulation with a proportion of analog meat and rendang seasoning of 61.5%:38.5% was the most preferred formulation. Proximate analysis showed that the formulation contained 16.80 g of protein per 100 g, with an energy content of 243.20 kcal, fat 12.00 g, carbohydrate 17.00 g, water content 52.00 g, and ash content 2.20 g. These results indicate that the selected formulation has good sensory characteristics and nutritional content that supports the development of analog meat as a plant-based food alternative
Analisis Penerapan Mise En Place Produksi Soto Betawi pada Menu Buffet Breakfast di Kitchen Oakwood Hotel & Residence Surabaya Ilahi, Putri Kurnia; Sutiadiningsih, Any; Handajani, Sri; Restami, Mafisa
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.v7i4.7181

Abstract

The smooth presentation of a buffet breakfast menu in a hotel is greatly influenced by the implementation of planned and systematic mise en place. However, changes in the number of guests and limited preparation time often become obstacles that can affect operational efficiency and consistent food quality. This study aims to analyze the implementation of mise en place in the production of Soto Betawi as a buffet breakfast menu at Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive approach. Data were obtained through observation, in-depth interviews with Sous Chefs and kitchen staff involved in Soto Betawi production, and documentation studies of Standard Operating Procedures (SOPs), standard recipes, and preparation lists. Data analysis was conducted using the Miles and Huberman interactive model, which includes data reduction, data presentation, and conclusion drawing. The results showed that the implementation of mise en place was carried out systematically through planning raw material requirements based on the breakfast forecast, dividing tasks between shifts, and implementing SOPs and standard recipes, thus maintaining a smooth production process and consistent product quality. The main obstacles, such as fluctuations in the number of guests and adjustments to condiment preparation, were overcome through coordination between shifts and adjustments to production quantities. These findings indicate that the implementation of structured mise en place contributes to the effectiveness of kitchen operations in buffet breakfast services.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Afifah, Choirul Anna Nur Aftoni Aftoni Agung P Budijono Agung Prijo Budijono AGUNG PRIJO BUDIJONO Ahmad, Syamsa Aisyah Nurin Kamiliya Alexander, Rendy Jhonatan Alim Akbar Romadlony Alim Akbar Romadlony Aluna Sagita Nareswari Andika K. Widagdo Andika Kuncoro Widagdo Arya Naufal Zafir Asrul Bahar Asrul Bahar Azizah Priastuti Azizah Rachmawati Bambang Junipitoyo Bawono, M. Nur Budijono, Agung P Cantika Shinta Ardiningtyas Chlara Amanda Chlara Amanda Widya Goni Cindy Edyningrum Akbar Delya Anggi Ratnaningtyas Dewi Sulistyowati, Dewi Dewi, Ila Huda P. Dewi, Ila Huda Puspita Dhita Ayu Permata Sari Diandari Ridhaningrat Divia Nindy Fariza Dwi Kristiastuti Enrico Putera Subagja Ery Widar Ariyanto F, Septina Nur Laili Fadilah Ony Khanza Fahmi Haqiqi Ramadhani Faiza, Gio Vanesa Hana Farah Musyafa'ah Fawatih, Vina Intania Febiani, Nabela Febri Lukitasari Febriana, Rahma Shafira Felia Rana Amanda Gabriella Regine Widya Swastika Hadi, Stifani Dianisa Prafita Hajar Alfina Alfadani Hanna Zakiyya Hidayati, Chofifah Nur Hidayatun Muyasyaroh Hidayatun Muyasyaroh I Wayan Susila I Wayan Susila Ignatius Bagus Dewanata IGP Asto Buditjahjanto Ika Aprillia Putri Ikhsani, Shayla Davinia Ila H.P. Dewi Ila Huda Ila Huda P. D Ila Huda P. Dewi Ila Huda Puspita Ila Huda Puspita Dewi Ila Huda Puspita Dewi Ilahi, Putri Kurnia ILLAHLIYA, ARIFATI Inayatus Khanifa INSANURJANAH, MIFTAKUL Iskandar, Tia Halizah Ita Fathkur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni JAMALUDIN Joko Joko Kamilya, Aisyah Nurin Khanza, Fadilah Ony Khodijah, Nurul Nada Khoirunnisa, Aqila Kusnadi, Jasmine Putri Lilik Anifah lilis Sulandari Lilis Sulandari Lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela M. Najamuddin Al Ayyubi M. Nur Bawono Mafisa Restami Mauren Gita Miranti Mauren Gita Miranti Mega Anggita Miranti, Mauren Gita Miranti, Mauren Gitta Mochammad Herlanda Agung Muhammad Fikri Bachruddin Patty Muhammad Kris Yuan Hidayatulloh Muhammad Umar Ridho Mulyono, Rizqi Mumtaza Tasynim Mutiara Kinanti Ananda Nabil Ridho Sunjaya Nabila Zalfa Elysia Wibowo Nauli, Patricia Paulina Nensi Pratiwi NIken Purwidiani Nufimbar Susy Anindita Handayani Nugraha Prasetya Derajat Nugrahani Astuti Nur Wisanggeni Muhammad Nurul F. Rizkiyah Nurul Farikhatir Rizkiyah Nyaris Pambudiyatno Pangesthi, Lucia Tri Puspita Dewi, Ila Huda Puspitasari, Novita Putra, Dafa Lakundha Cahyadi Putri Febri Wahyuningtiyas Putri, Olyvia Ardiana Qolbiyatun Nadhifah Qorry' Aina Qorry’ Aina Quthbiyah, Nafha Bahya Rafika Susmania Putri Rahayu Dewi Soeyono Rahayuningsih, Rizqi Utami Rahma Aliyah Nurul Fadilah Rahmadia Faeda Musaid Regina, Celline Nikita Restami, Mafisa Rini, Setiyo Rizkiyah, Nurul Farikhatir Romadhoni, I. F Romadhoni, I. F. Salahuddin, Muhammad Iqbal Salam, Muhamad Akbar Maulana Moelya Salsabilla, Adinda Maulita Sari, Retno Yuliya Puspita Sefhia Kurnia Gracelia Shafiyyatul Rahil Shi Shi Irgita Alamsyah Shiva Fauziah Soeyono, Rahayu Dewi Sri Handajani Sri Handajani Sri Handajani Stifani Dianisa Prafita Hadi Subuh Isnur Haryudo SUPARJI Suparji Suparji Syafitri, Novriadila Theodorus Wiyanto Wibowo Tuatul Mahfud Tuesday Tri Wardani Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zahra, Qorina