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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 Jurnal Teknologi Pangan dan Hasil Pertanian 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 Jurnal Sains Boga 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 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 Sains Student Research Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan 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 : jurnal multidisiplin ilmu akademik

 1 
Inovasi Patty Bites Crispy dengan Proporsi Patin:Puree Ubi dan Penambahan Brokoli dengan Karakteristik Sensori Alexander, Rendy Jhonatan; Any Sutiadiningsih; Sri Handajani; Ila H.P. Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6134

Abstract

Patty Bites Crispy is a nutritious snack made from catfish, white sweet potato, and broccoli. This study was experimental in nature. Data were collected through observation involving five trained panelists and thirty semi-trained panelists using a scoring scale instrument (5–1). The data were analyzed using multiple Analysis of Variance (ANOVA). The results showed that the best formulation was 85% catfish, 15% white sweet potato, and 20% broccoli in terms of sensory characteristics. This combination produced the best attributes, including a pale cream color with green fibers, uniform bite-sized shapes, a crispy exterior with a soft interior, a distinctive aroma, and a balanced flavor. The nutritional content per 100 grams of product includes 54.05% carbohydrates, 13.65% protein, 6.05% fat, and 98 mg/100g beta-carotene. Recommendations for further research include: (1) conducting shelf-life analysis through moisture content, water activity (aw), and sensory observation during storage; (2) performing microbiological testing to ensure product safety during medium to long-term storage; and (3) carrying out production cost analysis and price estimation to assess market feasibility.
Substitusi Tepung Ubi Jalar Putih (Ipomoea Batatas) dan Penambahan Abon Ayam: Karakteristik Sensori dan Kesukaan Waffle Nauli, Patricia Paulina; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6144

Abstract

Waffles are a typical Belgian food. This type of snack is made from a wheat flour-based dough and cooked using a patterned mold. In this chicken floss waffle study, the basic ingredients were substituted with wheat flour, white sweet potato flour, and the addition of chicken floss. This study aimed to determine the effect of the formulation on sensory testing and the level of product preference. The method used was to conduct an experiment substituting 65% wheat flour, 35% white sweet potato flour, and 30% chicken floss. This sensory test was conducted by trained and semi-trained panelists, assisted by distributing observation sheets with a rating of (5-1) and nutritional testing was conducted in the laboratory. Data analysis using the Two Way method, the best data analysis results were found in C3S3 with a substitution of 50% wheat flour, 50% white sweet potato flour, and 40% chicken floss and assisted by organoleptic properties based on color, texture, aroma, taste, color preference, taste preference, color preference, aroma preference, overall preference, has a nutritional content of 52.41% carbohydrates, 8.56% protein, 6.88% fat, 2.31% fiber.
Subtitusi Tepung Komposit (Ketan Hitam-Kacang Hijau dan Terigu) Terhadap Karakteristik Sensori dan Kesukaan Thin Brownies Putra, Dafa Lakundha Cahyadi; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6145

Abstract

Thin Brownies is one of the innovations of brownie products. Thin Brownies is better known as brownie chips or brownchips. The method used is to conduct experiments substituting 30%, 40%, and 50% wheat flour with composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. This sensory test was carried out by trained and semi-trained panelists, assisted by distributing observation sheets with an assessment (5-1) and nutritional tests were carried out in the laboratory. Data analysis used the One Way method, the best data analysis results were found in product 120 with 40% wheat flour substitution, composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. and assisted by sensory characteristics based on color, texture, aroma, taste, color preference, taste preference, texture preference, aroma preference. The best product has a nutritional content of 77.94% carbohydrates, 9.68% protein, 8.11% fat, 3.01% fiber and 1.24% water content.
Karakteristik Sensori Otak-Otak GreenFish Dengan Proporsi Ikan Patin Dan Ikan Bandeng Dengan Penambahan Brokoli Salam, Muhamad Akbar Maulana Moelya; Any Sutiadiningsih; Niken Purwidiani; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6166

Abstract

Otak-otak is a traditional Indonesian food made from fish meat as its main ingredient. The author investigated the effects of different ratios of catfish and milkfish (80:20, 70:30, 60:40) combined with varying amounts of broccoli (10%, 20%, 30%) on the sensory characteristics, panelist preference levels, and nutritional content of GreenFish otak-otak. Sensory characteristic testing was conducted using an instrument comprising attributes of color, taste, aroma, texture, and shape, rated on a 1-5 scale. Hedonic testing was also performed to assess liking levels on a 1-5 scale. The optimal ratio from the analysis of the two tests above will undergo nutritional content (proximate) testing to determine carbohydrate, protein, fat, and beta-carotene content. The results of the analysis using the two-way ANOVA method showed a significant effect on the attributes of color, taste, aroma, and texture. However, the attribute of shape did not show a significant effect. The formulation (60:40)20% (P3S2) obtained the highest sensory test and liking scores. This formulation was proven to improve quality, liking, and nutritional value.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Afifah, Choirul Anna Nur Aftoni, Aftoni Agung P Budijono Agung Prijo Budijono Alexander, Rendy Jhonatan Alim Akbar Romadlony Aluna Sagita Nareswari Andika K. Widagdo Andika Kuncoro Widagdo Ardiningtyas, Cantika Shinta Arya Naufal Zafir Asrul Bahar Asrul Bahar Azizah Priastuti 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 Diandari Ridhaningrat Divia Nindy Fariza Dwi Kristiastuti Enrico Putera Subagja Ery Widar Ariyanto F, Septina Nur Laili Fahmi Haqiqi Ramadhani Faiza, Gio Vanesa Hana Fatah, Dwitiya Paramita Acintya Fatah Fawatih, Vina Intania Febiani, Nabela Febri Lukitasari Febriana, Rahma Shafira Felia Rana Amanda Hadi, Stifani Dianisa Prafita Hajar Alfina Alfadani Hidayati, Chofifah Nur Hidayatulloh, Muhammad Kris Yuan I Wayan Susila I Wayan Susila I Wayan Susila Ignatius Bagus Dewanata IGP Asto Buditjahjanto Ila H.P. Dewi Ila Huda Ila Huda P. D Ila Huda Puspita Dewi Ila Huda Puspita Dewi ILLAHLIYA, ARIFATI Inayatus Khanifa INSANURJANAH, MIFTAKUL Ita Fatkhur R Ita Fatkhur Romadhoni JAMALUDIN Joko Joko 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. Nur Bawono Mauren Gita Miranti Mauren Gita Miranti Mega Anggita Miranti, Mauren Gita Mochammad Herlanda Agung Muhammad Fikri Bachruddin Patty Mulyono, Rizqi Mumtaza Tasynim Musaid, Rahmadia Faeda Mutiara Kinanti Ananda Muyasyaroh, Hidayatun Nauli, Patricia Paulina Nensi Pratiwi NIken Purwidiani Nugrahani Astuti Nurul F. Rizkiyah Nurul Farikhatir Rizkiyah Nyaris Pambudiyatno Pangesthi, Lucia Tri Puspita Dewi, Ila Huda Puspitasari, Novita Putra, Dafa Lakundha Cahyadi Putri, Olyvia Ardiana Quthbiyah, Nafha Bahya Rahayu Dewi Soeyono Rahayuningsih, Rizqi Utami Rini, Setiyo Rizkiyah, Nurul Farikhatir Romadhoni, I. F Romadhoni, I. F. Salahuddin, Muhammad Iqbal Salam, Muhamad Akbar Maulana Moelya Salsabilla, Adinda Maulita Sefhia Kurnia Gracelia Shafiyyatul Rahil Shi Shi Irgita Alamsyah Soeyono, Rahayu Dewi Sri Handajani Sri Handajani Sri Handajani Stifani Dianisa Prafita Hadi Subuh Isnur Haryudo SUPARJI Suparji Suparji Syafitri, Novriadila Theodorus Wiyanto Wibowo Tia Halizah Iskandar Tuatul Mahfud Tuesday Tri Wardani Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zahra, Qorina