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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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Penerapan Bisnis Model Canvas pada Hasil Praktek Operasional Kuliner Indonesia sebagai Produk Usaha Komersial Ita Fatkhur Romadhoni; Any Sutiadiningsih; Niken Purwidiani; Lilis Sulandari; Ila Huda Puspita Dewi
Harmoni Pendidikan : Jurnal Ilmu Pendidikan Vol. 2 No. 1 (2025): Harmoni Pendidikan : Jurnal Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/hardik.v2i1.911

Abstract

This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The main focus is on utilizing the uniqueness of traditional cake and beverage products that reflect the richness of Indonesian culture, as well as the challenges in maintaining competitiveness in the modern market. The results show that the value proposition of traditional Indonesian products, such as authentic flavors and natural ingredients, is the main attraction for consumers. However, distribution and marketing channels remain a challenge, given the lack of digital market penetration and understanding of technology-based marketing. In addition, the cost structure and revenue streams show potential for efficiency improvements through product innovation and strategic partnerships with small and medium-sized enterprises. This research provides important insights for culinary entrepreneurs to design more adaptive and sustainability-oriented business strategies in an increasingly competitive market.
Analisis Food Cost Vs Actual Cost Menu A’la Carte Hotel Bintang Empat di Surabaya Puspitasari, Novita; Sutiadiningsih, Any; Sulandari, Lilis; Puspita Dewi, Ila Huda
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 8, No 2 (2024): JSHP (Jurnal Sosial Humaniora dan Pendidikan)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v8i2.2186

Abstract

Terdapat perbedaan nilai standard food cost dan actual cost di Hotel ABC di kota Surabaya. Tujuan penelitian ini yaitu untuk mengetahui: 1) Perhitungan food cost di Hotel ABC; 2) Perhitungan actual cost menu a’la carte di Hotel ABC.  Penelitian ini menggunakan pendekatan penelitian deskriptif kualitatif. Teknik pengumpulan data menggunakan wawancara dan studi dokumen. Instrumen wawancara menggunakan lembar panduan wawancara. Teknik analisis data menggunakan analisis deskriptif kualitatif. Penelitian menunjukan: 1) Perhitungan food cost di hotel tersebut ditetapkan 30% dengan toleransi kenaikan 10%.; 2) Perhitungan actual cost menu a’la carte di hotel tersebut didasarkan pada  food sales history dan hasil forecast target penjualan. Hasil actual cost menu a’la carte  Agustus adalah 35%, September 36%, Oktober 46%, November 36%, dan Desember 43%. Menu a’la carte yang memiliki food cost diatas standar adalah Tuna Sandwich, Tongseng Kambing, dan Chicken Fajitas
Pengembangan Video Tutorial Pembuatan Carabikang Untuk Pembelajaran Kue Tradisional Indonesia Fawatih, Vina Intania; Astuti, Nugrahani; Sutiadiningsih, Any; Widagdo, Andika Kuncoro
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 19 (2024): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study is a development research using the 4D Thiagarajan model development method which is carried out only up to 3 stages, namely define, design and develop. The objectives of this study are: 1) the feasibility of video tutorial media for making carabikang for traditional Indonesian cake learning; 2) students’ understanding response to video tutorial media for making carabikang for traditional Indonesian cake learning. Research data were obtained using media and material expert validation sheets. Learner response data was obtained using a questionnaire with a Likert scale and learner understanding data was obtained using cognitive tests. The results of this study showed: 1) media feasibility 92% (very feasible); material feasibility 85% (very feasible) and user feasibility 93% (very practical) 2) the results of students’ understanding responses based on cognitive tests obtained an average score of 84 (complete) and classical learning completeness of 91% with a very high category. This shows that the video tutorial for making carabikang is declared feasible, very practical, and can be used for learning traditional Indonesian cakes.
Penerapan Personal Higiene pada Pengolahan Makanan di Main Kitchen Harris Hotel & Conventions Bundaran Satelit Surabaya Fahmi Haqiqi Ramadhani; Niken Purwidiani; Any Sutiadiningsih; Sri Handajani
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 3 No. 2 (2025): Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/yudistira.v3i2.1650

Abstract

This study aims to determine the application of personal hygiene in food processing in the main kitchen of Harris Hotel & Conventions Bundaran Satelit Surabaya. The type of research used is descriptive quantitative, data collection methods with observation and interviews. The results of the study obtained are from the scope of cleanliness with a percentage of 87% so that it is categorized as very good seen from grooming that runs well such as shaving mustaches, shaving beards, cutting nails when they are long and using an apron when working in the kitchen to maintain cleanliness when processing food. From the scope of habits/behaviors, it gets a percentage of 97% so that it is categorized as very good seen from the use of hand gloves when touching food, not wearing work clothes during the trip then work clothes start to be worn in the locker room before entering the kitchen, using safety shoes when working, washing hands before and after work, using a mask when coughing, using napkins or rags that are used separately such as for cleaning the working table and rags for cleaning plates before serving, not wearing jewelry when working, always washing knives when finished to avoid contamination. From the health sector, the percentage of 80% is categorized as very good, seen from the provision of sanitation hygiene training, especially personal hygiene and medical check-up examinations.
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
Pengaruh Subtitusi Tepung Kacang Hijau (Vigna Radiata L.) Dan Penambahan Tepung Daun Kelor (Moringa Oleifera) Terhadap Daya Terima Sosis Ikan Kembung Putri, Olyvia Ardiana; Widagdo, Andika Kuncoro; Sutiadiningsih, Any; Rizkiyah, Nurul Farikhatir
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 2 (2025): Mei - Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i2.1825

Abstract

Menurut data dari Badan Pusat Statistik (BPS) tahun 2019, orang Indonesia masih belum banyak makan ikan, padahal hasil tangkapan ikan dari laut sebenarnya sangat melimpah. Karena itu, penelitian ini dilakukan untuk melihat: (1) apakah penggunaan tepung kacang hijau sebagai pengganti sebagian ikan dan tambahan tepung daun kelor memengaruhi rasa, warna, aroma, tekstur, dan tingkat kesukaan terhadap sosis ikan kembung; dan (2) bagaimana kandungan gizinya pada sosis yang paling disukai. Penelitian ini menggunakan metode percobaan dengan 9 variasi campuran antara tepung kacang hijau dan ikan kembung (30:70, 40:60, dan 50:50), ditambah dengan tiga jumlah tepung daun kelor yang berbeda. Sebanyak 33 orang mencicipi dan menilai sosis-sosis ini. Data yang terkumpul kemudian dianalisis menggunakan uji statistik lewat program SPSS. Hasilnya menunjukkan bahwa campuran tepung kacang hijau dan daun kelor tidak terlalu berpengaruh terhadap warna, aroma, dan kesukaan secara keseluruhan. Tapi, perpaduan ini berpengaruh terhadap rasa dan teksturnya. Sosis yang paling bagus gizinya adalah yang memakai 30% tepung kacang hijau dan 7 gram tepung daun kelor, dengan kandungan protein 11,61 g, karbohidrat 53,54 g, lemak 3,56 g, serat 2,56 g, air 28,90 g, dan zat besi 1,68 mg.
Proporsi Ayam, Jamur Tiram, Dengan Penambahan Keju Parmesan Sebagai Isian Puff Pastry: Karakteristik Sensorik dan Kesukaan Mega Anggita; Any Sutiadiningsih; Niken Purwidiani; Ila Huda Puspita Dewi
Jurnal Ilmu Sosial dan Humaniora Vol. 3 No. 3 (2025): Juli
Publisher : CV Putra Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58540/isihumor.v3i3.1000

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ayam–jamur tiram serta penambahan keju parmesan terhadap mutu sensorik, tingkat kesukaan panelis, dan kandungan gizi pada isian puff pastry. Produk yang dikembangkan merupakan puff pastry isi gurih dengan komposisi isian berbasis daging ayam, jamur tiram, dan keju parmesan yang berbentuk vol-au-vent. Variasi perlakuan meliputi tiga rasio proporsi ayam dan jamur tiram (60:40, 70:30, dan 80:20) serta tiga tingkat penambahan keju parmesan (5%, 10%, dan 15%). Penilaian karakteristik sensorik meliputi atribut warna, aroma, rasa, dan tekstur, sedangkan tingkat kesukaan diukur menggunakan uji hedonik oleh 35 panelis yang terdiri dari 5 panelis terlatih dan 30 panelis semi terlatih. Analisis kandungan gizi dilakukan secara proksimat untuk mengetahui kadar air, protein, lemak, dan karbohidrat dari masing-masing perlakuan. Hasil penelitian diharapkan dapat memberikan informasi mengenai formulasi isian puff pastry yang paling disukai serta bernilai gizi baik, sekaligus memberikan alternatif inovasi produk kuliner berbasis puff pastry yang memiliki potensi jual tinggi.
ANALISIS KUALITAS SANITASI PENYIMPANAN BAHAN HEWANI UNTUK MENU ALACARTE APPETIZER DI HOTEL FP SURABAYA Rahayuningsih, Rizqi Utami; Ita Fatkhur Romadhoni; Any Sutiadiningsih; Lucia Tri Pangesthi
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6194

Abstract

This study aims to determine: 1). Animal ingredient storage procedures applied at the FP Surabaya Hotel 2). Implementation of sanitation standards in storing animal ingredients used for the ala carte appetizer menu at the FP Surabaya Hotel 3). Employee understanding of the sanitation standards for storing animal ingredients for the ala carte appetizer menu at the FP Surabaya Hotel 4.) The quality of animal ingredients stored with different methods before being used for the ala carte appetizer menu. This type of research is quantitative research, with a descriptive method. The data used are questionnaire data obtained from respondents through distributing questionnaires to 10 respondents (Chef De Partie, Store Keeper, Casual). The results of the study show that 1). Based on the results of interviews with Chef de Partie and store keeper of the FP Surabaya Hotel, this hotel has implemented standard operating procedures in storing animal food ingredients for the à la carte appetizer menu. 2). Based on the results of the questionnaire with a percentage of 95.28%, it can be concluded that the implementation of sanitation for storing animal ingredients in the kitchen of the FP Surabaya Hotel is classified as very good. 3). Hotel FP Surabaya employees' understanding of sanitation and storage of animal products is considered very good, with an average score of 96.15%. 4). The quality of the animal products stored in the three a la carte appetizer menus remains high, with the highest score being for the Grilled Chicken Caesar Salad (72.14%) and the lowest for the Norwegian Smoked Salmon (67.14%). Salmon's more temperature-sensitive storage and packaging quality are believed to be the causes of the quality decline.
INOVASI CHEESE COOKIES GLUTEN FREE DENGAN COATING GULA PALM MENGGUNAKAN TEPUNG MOCAF DAN PATI GARUT Yuliandari, Trianda; Ita Fatkhur Romadhoni; Any Sutiadiningsih; Mauren Gita Miranti
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6236

Abstract

This research was conducted to develop an innovative gluten-free food product in the form of Cheese Cookie with palm sugar using mocaf flour and arrowroot starch as the main ingredients. The research was conducted through an experimental method with three different formulations, namely the ratio of mocaf flour and arrowroot starch of 50%:50%, 75%:25%, and 100%:0%, respectively. Organoleptic tests were carried out by 30 panelists, consisting of 25 semi-trained panelists and 5 trained panelists, who assessed the attributes of color, aroma, taste, texture, and level of preference. The test data were analyzed using a one-way ANOVA test and continued with a Duncan test to determine differences between treatments. The results of the analysis showed that there were no significant differences in sensory attributes between the three formulations. The best formulation was found to be the composition of 100% mocaf flour. These results indicate that Cheese Cookies dengan coating gula palm have the potential to be an alternative local gluten-free food product that is worthy of further development.
INOVASI ISI GYOZA DENGAN PROPORSI AYAM DAN IKAN PATIN DENGAN PENAMBAHAN SEMANGGI: UJI SENSORI DAN KESUKAAN Mulyono, Rizqi; Any Sutiadiningsih; Ita Fatkhur Romadhoni; Asrul Bahar
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6240

Abstract

This study aims to determine the effect of chicken and catfish proportions, as well as the addition of clover leaves, on the sensory characteristics and preference level of gyoza products. The research method used was an experimental design with a factorial approach, and data were analyzed using ANOVA Two-way and Duncan's post hoc test. The results showed that there was a significant interaction effect between the proportion of chicken and catfish and the addition of clover leaves on the sensory attributes of gyoza, particularly in terms of aroma, taste, and overall preference. The best treatment combination was found at a 50% chicken and 50% catfish ratio with 20% clover leaf addition, which received the highest sensory scores. Individually, the chicken and catfish proportion influenced the balance of taste and aroma, with the 50:50 ratio being more preferred than the 60:40 and 70:30 combinations. The addition of 20% clover leaves had a positive contribution in enhancing the aroma and taste without compromising the texture of the product. Panelists' level of preference indicated that the ingredient combination in treatment proportion ayam 50%, patin 50%, dan semanggi 20% has a strong potential to be well received by consumers.
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 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 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