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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) 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
Any Sutiadiningsih
Universitas Negeri Surabaya
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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.
PENGEMBANGAN BUKU SAKU HIGIENE SANITASI PENGOLAHAN MAKANAN PADA PENYELENGGARA MAKANAN DI PESANTREN TEBUIRENG JOMBANG F, Septina Nur Laili; Handajani, Sri; Sutiadiningsih, Any; Rizkiyah, Nurul Farikhatir
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 3 (2025): Volume 8 No. 3 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i3.48242

Abstract

Penyelenggaraan makanan dalam skala besar seperti pesantren memerlukan perhatian khusus terhadap aspek higiene sanitasi. Penjamah makanan memiliki peran penting terhadap kualitas dan keamanan makanan yang disajikan. Oleh karena itu diperlukan sebuah media yang bersifat praktis, mudah dibawa dan mampu meningkatkan kesadaran serta pemahaman terkait higene sanitasi dalam pengolahan makanan. Tujuan dari penelitian ini adalah untuk mengetahui hasil kelayakan buku saku higiene sanitasi pengolahan makanan pada penyelenggara makanan di Pesantren Tebuireng Jombang berdasarkan penilaian ahli dan Respon Pengguna. Penelitian ini menggunakan penelitian pengembangan (R&D) dengan Model 4D. Teknik pengumpulan data dilakukan menggunakan kuisioner dengan subjek penelitian terdiri dari 6 validator (Materi & Media) serta 25 penjamah makanan. Adapun teknik analisis data dilakukan secara deskriptif kuantitatif. Hasil penelitian menunjukkan, (1) Buku saku higiene sanitasi pengolahan makanan dicetak berwarna dengan ukuran 14,8 x 21 cm dan berisi 36 halaman isi, (2) Penilaian para ahli terhadap kelayakan materi dan media buku saku higiene sanitasi pengolahan makanan sebesar 98%, kategori sangat layak dan 92% kategori sangat layak, (3) Respon penjamah makanan sangat baik dengan nilai 93%.
Analisis Efektvitas Manajemen Operasional Teaching Factory “Skala Boga” Di Jurusan Kuliner SMK Negeri 1 Lamongan Delya Anggi Ratnaningtyas; Sri Handajani; Any Sutiadiningsih; Nurul Farikhatir Rizkiyah
EduInovasi:  Journal of Basic Educational Studies Vol. 5 No. 2 (2025): EduInovasi:  Journal of Basic Educational Studies
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/edu.v5i2.8971

Abstract

The purpose of this research is to analyze the operational management of the Teaching Factory "Skala Boga" in the Culinary Department of SMK Negeri 1 Lamongan. Using a descriptive qualitative approach, data were collected through interviews, observations, and documentation. The research subjects include the head of the department, Teaching Factory managing teachers, and culinary students of SMK Negeri 1 Lamongan. The data were analyzed through data reduction, data presentation, and conclusion/verification. The results indicate that the implementation of operational management has been carried out fairly well. (1) Planning covers aspects of human resources, production, finance, and marketing, all of which have been well structured. (2) Organizing includes a clear organizational structure and effective resource management. (3) In the actuating aspect, human resources have performed their duties and responsibilities effectively, production meets standard requirements, financial records are detailed, and marketing has achieved a fairly broad reach. (4) Supervision is conducted by teachers and coordinators, including regular financial audits and marketing evaluations.
Pengaruh Konten TikTok Food Vlogger di Wilayah Surabaya Terhadap Minat Kuliner Mahasiswa S1 Pendidikan Tata Boga UNESA Mumtaza Tasynim; Andika K. Widagdo; Any Sutiadiningsih; Nurul F. Rizkiyah
EduInovasi:  Journal of Basic Educational Studies Vol. 5 No. 2 (2025): EduInovasi:  Journal of Basic Educational Studies
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/edu.v5i2.9088

Abstract

This study aims to determine the significant influence of TikTok food vlogger content in the Surabaya area on the culinary interest of undergraduate students in the Culinary Education Program at UNESA. The research employs a descriptive quantitative approach using a survey method. The sample consists of 90 respondents selected through purposive sampling. Data were analyzed using simple linear regression analysis. The results indicate a significant influence of TikTok food vlogger content in the Surabaya area on the culinary interest of students in the Culinary Education undergraduate program at UNESA.
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
PENGEMBANGAN MEDIA DINNER ROLL VIRTUAL LABORATORY BERBASIS WEBSITE PADA KOMPETENSI MENGANALISIS KUE DARI ADONAN BERAGI BAGI SISWA SMK Alim Akbar Romadlony; Any Sutiadiningsih; Lucia Tri Pangesthi; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 3 (2023): September : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i3.1952

Abstract

Dinner roll virtual laboratory merupakan media yang memiliki fitur dua arah serta berisikan gambar, teks, animasi yang menjadikan peserta didik mudah memahami materi. Media ini di rancang untuk memudahkan peserta didik memahami konsep dari pembuatan kue dari adonan beragi. Adapun penelitian ini memiliki tujuan mengetahui kelayakan media virtual laboratory pada pengetahuan membuat kue dari adonan beragi. Penelitian ini merupakan penelitian pengembangan dengan pendekatan/ model 4D; define, design, develop, disseminate. Pada penelitian ini peneliti menggunakan hingga tahap develop (pengembangan), sehingga menjadikan pengembangan ini memiliki tiga tahap. Pada tahap ketiga pada uji validasi kelayakan media melibatkan dua orang ahli materi dan dua orang ahli media. Serta pada uji terbatas pengujian dilakukan pada peserta didik kelas XII kuliner yang ada di SMK Negeri 6 Surabaya. Teknik pengumpulan data menggunakan teknik observasi, serta instrumennya menggunakan lembar observasi kelayakan. Analisis data menggunakan kuantitatif deskriptif. Berdasarkan hasil penelitian yang telah dilalui peneliti diperoleh: media dinner roll virtual laboratory mendapatkan penilaian dari ahli materi dan ahli media 94,5% dan 66% , dan respon dari peserta didik kelas XII kuliner sebesar 99,6%. Dari hasil penelitian dapat disimpulkan pengembangan media dinner roll virtual laboratory pada SMK Negeri 6 Surabaya layak dan efektif untuk digunakan.
Pengaruh Kualitas Pelayanan, Persepsi Harga, Dan Fasilitas Terhadap Kepuasan Konsumen Di Sentra Wisata Kuliner Ketintang Surabaya Kusnadi, Jasmine Putri; 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.v4i2.1853

Abstract

Kepuasan konsumen menjadi faktor krusial dalam menjaga loyalitas pelanggan terhadap suatu layanan, termasuk di sektor kuliner. Penelitian ini dilakukan untuk mengetahui seberapa besar pengaruh kualitas layanan, persepsi terhadap harga, dan sarana yang tersedia terhadap tingkat kepuasan konsumen di Sentra Wisata Kuliner (SWK) Ketintang, Surabaya. Metode kuantitatif digunakan melalui penyebaran kuesioner kepada 100 orang responden yang telah berkunjung ke lokasi tersebut. Tiga faktor independen yang diteliti meliputi kualitas pelayanan (X₁), persepsi harga (X₂), dan fasilitas (X₃), sedangkan kepuasan konsumen (Y) dijadikan sebagai variabel dependen. Sebelum analisis regresi linier berganda dan path analysis diterapkan, seluruh data diuji terlebih dahulu melalui uji validitas, reliabilitas, serta uji asumsi klasik. Hasil pengolahan data menunjukkan bahwa kualitas pelayanan dan persepsi harga memiliki pengaruh positif dan signifikan terhadap kepuasan konsumen. Namun, fasilitas tidak memberikan dampak yang berarti secara individu, walaupun secara keseluruhan tetap memiliki andil terhadap kepuasan secara bersama-sama. Temuan ini mengindikasikan bahwa pelayanan yang ramah dan profesional serta harga yang dianggap sepadan dengan kualitas menjadi dua faktor utama yang mendukung tingkat kepuasan konsumen. Oleh karena itu, pelaku usaha di SWK Ketintang perlu memprioritaskan peningkatan dua aspek tersebut untuk menjaga dan meningkatkan daya tarik lokasi.
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 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 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 Tia Halizah Iskandar Tuatul Mahfud Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zahra, Qorina