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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 International Journal Of Science, Technology & Management (IJSTM) Jurnal Cahaya Mandalika Jurnal Ilmiah Wahana Pendidikan Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) 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
Any Sutiadiningsih
Universitas Negeri Surabaya
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Analisis Kualitas Teh Celup Herbal Sebagai Minuman Fungsional Ita Fatkhur Romadhoni; Any Sutiadiningsih; Niken Purwidiani; Lilis Sulandari; Ila Huda
JINGLER : Jurnal Teknik Pengolahan Pertanian Vol. 1 No. 2 (2023): Desember : JINGLER : Jurnal Teknik Pengolahan Pertanian
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/jingler.v1i2.539

Abstract

The potential for diversification of herbal drinks is increasing along with a healthy lifestyle. This research aims to develop herbal drinks in the form of tea bags that are practical and economical in terms of proportions and selling price. There were seven herbal tea samples tested with the proportion of spices, namely mangosteen peel, ginger, lemongrass, cherry leaves, lime leaves (P1= 1:1:1:1:1:1), (P2= 1:2:1 :1:1:1:1), (P3= 1:1:2:1:1:1:1), (P4= 1:1:2:1:1:1), (P5= 1:2 :2:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:1:2:1:1:1:1:1:1 ): 1:1:2:1:1:1:1), (P5 1:1:1:1:1:2:1:1), (P6 = 1:1:1:1:1:2 :1), and (P7 = 1:1:1:1:1:1:2) The hedonic test method is used to get the best results based on the quality of herbal tea with color, aroma and taste parameters. The sample of respondents consisted of 100 MSME assistants. The research results showed that the best results were with the composition P3 = 1:1:2:1:1:1 in terms of aroma and taste of herbal tea bags. Meanwhile, in terms of the level of importance of herbal teabags, the panel considered the color aspect to be the most important factor, suggesting the taste and aroma of herbal teabags. Meanwhile, the selling price was obtained at IDR 12,500/pack. The results of this research indicate that herbal tea bags can be accepted by the market so that further research is needed regarding chemical content tests.  
Proporsi Ikan Bandeng dan Puree Kacang Merah dengan Penambahan Daun Bawang pada Produk Milk Fish Taro Crispy Mochammad Herlanda Agung; Any Sutiadiningsih; Asrul Bahar; Ita Fatkhur Romadhoni
Journal Innovation In Education Vol. 2 No. 3 (2024): September : Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v2i3.1622

Abstract

Milk Fish Taro Crispy is an innovation product that dirposes by mixing milkfish meat and red bean puree with the addition of leeks and then steaming. Milk fish Taro crispy made from milkfish, red beans and green onions. including shape, color, and taste, and determine the nutritional content of milk fish Taro crispy products. assisted by observation sheets of 0-15cm line assessment. The data were analyzed using two-Way ANNOVA. The test results showed that there is an influence of color and flavor; there is no influence on The Shape of milk fish Taro crispy products; has a nutritional content of Protein by 12.65%, carbohydrates by 46.05%, fat by 4.08%, water content by 36.75%, and ash by 0.65%. 1. It is necessary to conduct advanced research on the best products for safe and innovative packaging for consumers. 2. Further research on the organoleptic properties of textures is needed. 3. This study only knows part of the nutritional content of the product so that further tests need to be carried out to determine the overall nutrition 4. This study does not calculate the cost of raw materials needed to make milk fish Taro crispy , so it is necessary to calculate the cost of calculating the cost of raw material products.
Subtitusi Tepung Komposit Talas - Kacang Hijau (Takau) pada Pembuatan Roll Cake Ignatius Bagus Dewanata; Any Sutiadiningsih; Ila Huda Puspita Dewi; Sri Handajani
Journal Innovation In Education Vol. 2 No. 3 (2024): September : Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v2i3.1623

Abstract

Roll cake is generally made from flour that gives structure, texture, and softness. The selection of the right flour also plays an important role in the final result roll cake. This study was conducted to modify the ingredients of roll cake is the ratio of Taro flour and green beans as a substitute for wheat. The purpose of this study was to determine the organoleptic properties of the finished roll cake. This research is an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets assessing the interval distance between the upper and lower values (5-1). Data analysis using a single Anava (Analysis of Variance) test. The test results showed the characteristics of rectangular shape, golden yellow color, fragrant aroma, texture and taste are distinctive and Sweet; has a nutritional content of carbohydrates 48.78%, 8.71% protein, fat 3.19%, 38.81% water and 0.16% ash. 1. Need to do the use of butter that has a quality brand, 2. Need to perform additional comparative test 60%: 40%, 3. Further research needs to be done to produce the best roll cake including the safe and innovative packaging for consumers, 4. Need to do endurance test and storage on the cake roll.
Inovasi Kue Nastar Dengan Substitusi Tepung Singkong (Manihot Esculenta) Dan Penambahan Bubuk Daun Kelor (Moringa Oleifera) Ardiningtyas, Cantika Shinta; Romadhoni, Ita Fatkhur; Sutiadiningsih, Any; Dewi, Ila Huda Puspita
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.7179

Abstract

Kue nastar ialah jenis kue kering yang dibuat dari tepung terigu, gula halus, margarin, dan kuning telur yang diisi dengan selai buah nanas. Ketergantungan Indonesia pada produk terigu impor mengakibatkan harga terigu dipasaran terbilang tinggi, sehinga perlu dilakukan pengurangan penggunaan terigu sebagai bahan utama dalam pengolahan kue nastar dengan subtitusi bahan pangan lokal seperti tepung singkong dan bubuk daun kelor. Penelitian ini menggunakan subtitusi tepung singkong sebanyak 75% dan 100% dan penambahan bubuk daun kelor 3g, 5g, dan 7g. data didapatkan melalui teknik uji organoleptik, selanjutnya dioleh menggunakan uji one way anova dan uji lanjutan duncan. Untuk mengetahui kandungan proximat, vitamin C, dan antioksidan dilakukan uji laboraturium pangan. Perhitungan harga pokok produksi dihitung dalam 1 resep yang menghasilkan 500 gram nastar.  Hasil menunjukkan 1Kue nastar dengan substitusi tepung singkong dan penambahan bubuk daun kelor terbaik dari uji organoleptik diperoleh dari 75% substitusi tepung singkong dan 3 gram penambahan bubuk daun kelor. 2Kue kandungan gizi substitusi tepung singkong dan 3 gram penambahan bubuk daun kelor memiliki kadar abu 1,12%, protein 6,08%, lemak 3,81%, karbohidrat 53,10%, vitamin C 16,55 mg/100g dan antioksidan 123,60 mg/100g. 3Harga pokok produksi kue nastar dengan substitusi tepung singkong dan penambahan bubuk daun kelor adalah Rp 106.856,-
Pembuatan Kue Pukis dengan Proporsi Pure Ubi Jalar Ungu (Ipomoea batatas L.) dan Pure Talas (Colocasia esculenta) Nensi Pratiwi; Niken Purwidiani; Mauren Gita Miranti; Any Sutiadiningsih
Student Scientific Creativity Journal Vol. 1 No. 5 (2023): September : Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v1i5.1996

Abstract

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.
Pembuatan Roullade Ikan Patin (Pangasianodon Hypophthalmus) Tempe Gembus dengan Layer Daun Semanggi (Marsilea Drummondii) Ditinjau Sifat Organoleptik Mutiara Kinanti Ananda; Any Sutiadiningsih; Ila Huda P. D; Lucia Tri Pangesthi
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 4 (2024): Oktober : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i4.632

Abstract

Innovation in fish processing, such as Roullade Fish, offers an effective way to increase consumption. Roullade is a dish made by rolling or wrapping minced meat with a filling. Roullade Fish utilizes patin fish due to its thick flesh, minimal bones, and rich nutritional content, including essential amino acids and omega-3 fatty acids. The addition of tempe gembus enhances the texture and nutritional value of the roullade by providing fiber and glutamic acid. Tempe gembus also imparts a distinctive umami flavor. To enrich the nutrition and appearance, the roullade is coated with a pure of daun semanggi, adding natural aroma and color. This combination is expected to yield a high-quality product with a taste preferred by consumers.This study aims to determine the characteristics of making a roulade using striped catfish, tempe gembus, and layered clover leaves in terms of organoleptic properties, nutritional content, and panelist preference. The research method used is experimental, as it aims to identify the effects of using striped catfish, tempe gembus, and clover leaves on the influenced variables.Based on the research results on the preparation of Roullade with patin fish, tempe gembus, and daun semanggi layer, the formulation with 70% patin fish, 30% tempe gembus, and 10% daun semanggi achieved the highest scores in color, shape, texture, aroma, and taste. Its nutritional content includes 16.86% protein, 5.10% fat, 38.90% carbohydrates, 3.60% fiber, and 30.60% water. This formulation provides optimal organoleptic quality and balanced nutritional content.
Inovasi Pembuatan Pempek Lenjer Ikan Bandeng (Chanos chanos), dan Puree Kacang Tunggak dengan Penambahan Jamur Tiram Yurieta Deillena Riswanda; Any Sutiadiningsih; Asrul Bahar; Ita Fatkhur Romadhoni
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 4 (2024): Oktober : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i4.665

Abstract

This study uses experimental methods that aim to determine the interaction, proportion, addition, level of preference, and nutritional content in Pempek lenjer milkfish (Chanos chanos), and cowpea Puree with the addition of Oyster Mushrooms. covering organoleptic properties (shape, color, texture, aroma, and taste) in this type of research is experimental. Data collection techniques using observation methods. The independent variable of this study is the proportion of milkfish and cowpea puree (80%:20%, 70%:30%, and 60%:40%) as well as the addition of oyster mushrooms (20% and 10%). The dependent variable of the study was organoleptic sifaft. Control variables of this study include the type of material, equipment, and processing techniques. the best proportion of organoleptics was obtained from the treatment of 143 with very suitable characteristics. all criteria for assessing the best results in the assessment of preferences are found in treatment 143. The results of laboratory analysis of nutrient content of pempek lenjer 80%: 20%, 30% carbohydrate content of 44.65%, fat content of 3.40%, protein content of 11.05%, fiber content of 2.61%, ash content of 0.14%, and water content of 37.85%.
Pembuatan Patty Vegan Berbahan Dasar Tempe dan Sayuran dengan Penambahan Isolat Soy Protein (ISP) Shafiyyatul Rahil; Any Sutiadiningsih; Sri Handajani; Niken Purwidiani
Edukasi Elita : Jurnal Inovasi Pendidikan Vol. 1 No. 4 (2024): Oktober : Edukasi Elita : Jurnal Inovasi Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/edukasi.v1i4.666

Abstract

This study developed an innovative vegan patty product with a combination of vegetable protein, cauliflower, and soy protein isolate with 3 different proportions: 25g, 35g, and 45g. Organoleptic tests are performed to evaluate the outer color, inner color, shape, aroma, taste, and texture. This study aims to determine the effect of the addition of soy protein isolate on the results so vegan patty made from tempeh and vegetables, comparing the content of making vegan patty with the nutritional content of the best products soy protein isolate and know the selling price of vegan patty made from tempeh and vegetables with the addition of soy protein isolate by using the method of food cost and cost plus pricing. The addition of 25g of isolate soy protein flour has the highest value and stands out with the characteristics of the outer color which is brown, the outer color which is light brown, the aroma of tempeh and vegetables is balanced, the texture is chewy, the savory taste of tempeh and vegetables is balanced, the round shape is quite perfect, from all assessment criteria the best results in the criteria for evaluating liking are in the addition of 25g of isolate soy protein flour. Laboratory analysis of the nutritional content of the best vegan patty which has an energy content of 179.60kcal/100gram, protein content of 14.52%, carbohydrate content of 21.90%, fat content of 2.54%, and fiber content of 4.81%. The selling price of vegan patty products with the addition of soy protein isolate obtained a result of Rp 4,891 / 55 g.
Pengaruh Penambahan Konsentrasi Puree Sirsak Terhadap Sifat Organoleptik Saus Manis Kue Patola Hidayati, Chofifah Nur; Afifah, Choirul Anna Nur; Sutiadiningsih, Any; Bahar, Asrul
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12806433

Abstract

Patola cake is a traditional cake served with a sweet sauce combining brown sugar and coconut milk. The addition of soursop puree to sweet sauce is an innovation to add flavor to sauce products.The aim of this research is to find out; 1) The effect of adding soursop puree concentration on the organoleptic properties of patola cake sugar sauce. 2) The level of people's liking for the combination of patola cake and sugar sauce with the concentration of adding soursop puree. This type of research is experimental research which consists of one factor with the independent variable adding three treatments of soursop puree, namely: 25%, 30% and 40%. The dependent variables are viscosity, taste, aroma and color. The data collection technique uses an observation method in the form of a checklist using Google forms which is assessed by 30 people including training and semi-training panelists. Statistical analysis test using one way anova and further Duncan test. The research was conducted within the Culinary Education Study Program, Surabaya State University. The research results show; 1) there is no influence on color (0.13), viscosity (0.21 for sauce with a significance level above 0.05. 2) there is an influence on aroma (.00), taste (.002), liking (.002) on sauce with a significance level below 0.05.
The Influence of Nutritional Knowledge and Food Choice Attitudes on the Eating Behavior of Adolescents in Kediri District Hadi, Stifani Dianisa Prafita; Soeyono, Rahayu Dewi; Sutiadiningsih, Any; Miranti, Mauren Gita
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72863

Abstract

This study investigates the impact of nutritional knowledge and food choice attitudes on adolescent eating behavior. A total of 77 people aged 12-21 years were surveyed using purposive sampling in Kediri Regency, East Java. The research design was observational with a cross-sectional approach. The results showed that 67.53% of teenagers were female and 32.47% were male. 50.65% of teenagers had good nutritional knowledge, 64.94% had adequate attitudes towards food choice, and 61.04% had adequate eating behavior. The correlation test showed no significant relationship between nutritional knowledge and attitudes towards food choice, while the correlation test showed a significant relationship between nutritional knowledge and adolescent eating behavior and food choice attitudes and eating behavior. A multiple correlation value (R) of 0.005 was obtained, indicating that there is an influence between nutritional knowledge and attitudes towards food choices on eating behavior in adolescents.
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 Fatah, Dwitiya Paramita Acintya Fatah Fawatih, Vina Intania 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 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 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 Mutiara Kinanti Ananda 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 Rahayu Dewi Soeyono Rahayuningsih, Rizqi Utami Rini, Setiyo Rizkiyah, Nurul Farikhatir 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 Suparji Suparji Suparji Syafitri, Novriadila Tia Halizah Iskandar Tuatul Mahfud Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zahra, Qorina