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All Journal PROFICIO: Jurnal Pengabdian Masyarakat Concept: Journal of Social Humanities and Education Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Student Research Journal Alfihris: Jurnal Inspirasi Pendidikan Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa JURNAL MULTIDISIPLIN ILMU AKADEMIK Harmoni Pendidikan: Jurnal Ilmu Pendidikan Garina Botani: Publikasi Ilmu Tanaman dan Agribisnis
Lilis Sulandari
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Social Sciences Transportation Other

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Sifat Organoleptik Madumongso Tape Ubi Ungu dengan Perbedaan Proporsi Tape Ketan Hitam dan Tape Ketan Putih Ardansyah Putra Hariyanto; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol 2 No 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3238

Abstract

Madumongso in this research is a processed product made from purple sweet potato tape, black sticky rice tape, and white sticky rice tape which is processed by mixing supporting ingredients such as sugar, coconut milk and pandan using low heat. Round shape wrapped in plastic and crepe paper. Optimal organoleptic characteristics can increase consumer acceptance and the combination of these ingredients can increase the nutritional content of the product. The aim of this product is 1) to determine the organoleptic properties which include shape, color, taste, texture, 2) to determine the nutritional content of madumongso purple sweet potato tape with the difference in proportions of black sticky rice tape and white sticky rice tape. This type of research is experimental. The data collection technique used was observation through 5 training panelists and 25 semi-practice panelists who were assisted with assessment observation sheets 1-5. The independent variables in this research are purple sweet potato tape, black sticky rice tape and white sticky rice tape, the dependent variables in this research are shape, color, taste and texture, and the control variables in this research are the type of equipment, raw materials and manufacturing techniques. Data analysis in this study used one-way ANOVA. The results of this research show 1) there is no influence on color and texture, 2) there is an influence on shape, taste and level of liking for the purple sweet potato madumongso tape product.
Pengaruh Pengetahuan Sanitasi Higiene Terhadap Perilaku Higiene Siswa Kuliner SMK Negeri 1 Lamongan Rika Aprilia; Asrul Bahar; Sri Handajani; Lilis Sulandari
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 2 No. 2 (2024): April : 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.v2i2.679

Abstract

The purpose of this study was to determine the effect of sanitation hygiene knowledge on the hygiene behavior intention of culinary students in SMK. The type of research used in this study is quantitative with an evaluative descriptive approach. Descriptive evaluative research is research conducted to investigate circumstances, conditions, situations, events, activities, and others whose results will be compared with criteria and conclusions drawn. The population of this study were X and XI grade culinary students of SMK Negeri 1 Lamongan, totaling 30 students selected using simple random sampling technique. The instrument used is a knowledge test question in the form of multiple choice of 20 questions which is used to measure the level of student knowledge and observation sheets to see student hygiene behavior at school. This study uses simple regression test analysis, the instrument is calculated using SPSS 25 and can be said to be valid if r count> 3.361. for the reliability test, the results are said to be reliable if Cronbach's Alpha> 0.60. In this study, the reliability value is 0.708. The results showed that 2 students' sanitation hygiene knowledge was in the low category (6.7%), 5 students in the moderate category (16.7%), 8 students in the good category (26.7%) and 15 students in the excellent category (50%). For hygiene behavior intention, 13 students were in the very good category with a percentage of 43.3% and there were 17 students in the good category with a percentage of 56.7%. The results showed that sanitation hygiene knowledge affects students' hygiene behavior with a large influence on the R Square value obtained of 26.5%.
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.  
Penambahan Puree Daun Semanggi (Marsilia crenata) dalam Pembuatan Kulit Siomay dengan Isian Ayam dan Kupang Kharis Novia Ramadhan; Ita Fatkhur Romadhoni; Lilis Sulandari; Nugrahani Astuti
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 3 No. 1 (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.v3i1.1591

Abstract

Siomay is one of the types of dim sum that is widely found in the Indonesian food industry, with siomay skin as one of the main components to be an attraction on the outside of siomay. In general, siomay skin consists of wheat flour, water, salt, and tapioca. In this study, there is an innovation in siomay skin, namely by adding clover puree in the manufacture of siomay skin. The purpose of this study is to determine the organoleptic quality of siomay skin with the addition of clover leaf puree, nutritional content in siomay skin, and selling price per siomay seed. This type of research is an experiment with the addition of clover leaf puree of 20 g, 30 g, and 40 g, respectively. The collection of organoleptic test data was carried out by observation methods by 30 trained and semi-trained panelists. Organoleptic test data analysis using a single anova test. The results of the addition of clover leaf puree in the manufacture of siomay skin have a real effect on the color and texture of siomay skin, the best results on siomay skin with the addition of clover leaf puree in the amount of 30 grams, the nutritional content of siomay skin with the addition of clover leaf puree is protein 11.05%, antioxidants 98.65 mg, water 33.80%, crude fiber 4.08% and the selling price of one siomay seed is known to be Rp. 3,500.
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.
Penerapan Kontrol Kualitas Produk Sponge Cake di Pastry Section Harris Hotel & Conventions Bundaran Satelit Surabaya Azhalia Sukma Putri; Niken Purwidiani; Lucia Tri Pangesthi; Lilis Sulandari
ALFIHRIS : Jurnal Inspirasi Pendidikan Vol. 3 No. 1 (2025): Januari : Jurnal Inspirasi Pendidikan
Publisher : Sekolah Tinggi Ilmu Syariah Nurul Qarnain Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59246/alfihris.v3i1.1237

Abstract

This study explores the implementation of quality control for sponge cake products in the Pastry Section of Harris Hotel & Conventions Bundaran Satelit Surabaya. The primary objective is to analyze how quality control is applied across raw materials, production processes, and product presentation. Using a descriptive qualitative method, data were collected through in-depth interviews, direct observations, and documentation. Findings reveal that raw material quality control includes inspecting quality, maintaining recommended storage temperatures, and utilizing FIFO (First In, First Out) and FEFO (First Expired, First Out) systems. The production process adheres to standardized recipes and precise oven temperature settings to ensure consistent results. Mixing and baking are carried out with attention to detail to minimize errors. Presentation emphasizes aesthetic appeal, including the addition of garnishes, to enhance visual attractiveness. The study also highlights the importance of staff training in maintaining consistent quality control. In conclusion, effective quality control not only improves product quality but also enhances customer satisfaction, which is critical for success in the hospitality industry. Recommendations include enhanced staff training, SOP updates, and stricter supervision to maintain quality standards.
Pembuatan Fruit Leather Kelopak Bunga Rosella (Hibiscus sabdariffa L.) dengan Penggunaan Pemanis Stevia dan Pektin Hening Kenya Shafirani; Lilis Sulandari; Nugrahani Astuti; Ita Fatkhur Romadhoni
Jurnal Nakula : Pusat Ilmu Pendidikan, Bahasa dan Ilmu Sosial Vol. 3 No. 2 (2025): Pusat Ilmu Pendidikan, Bahasa dan Ilmu Sosial
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/nakula.v3i2.1645

Abstract

A Research has been conducted on the production of roselle flower fruit leather using stevia as a natural sweetener substitute for sucrose and pectin as a stabilizing agent. This study involved variations in the amount of stevia sweetener (0.2 ml and 0.3 ml) and pectin concentrations (1% and 2% of the ingredient weight). Sensory evaluation of the fruit leather product included parameters such as color, aroma, taste, texture, and overall preference. The sensory test results showed that sample 620 was the best product, with a composition of 0.3 ml stevia sweetener and 2% pectin concentration. This product was characterized by a deep red color, a fresh sour aroma distinctive of roselle, a pliable texture that could be rolled, and a balanced sweet-sour taste that was preferred by the panelists. Nutritional content analysis of the best product, based on laboratory testing, revealed the following per 100g of fruit leather: 105.80 mg of antioxidants, 19.88 mg of vitamin C, 26.55% total sugar, 1.02% ash content, and 21.05% moisture content. Additionally, the selling price of the roselle flower fruit leather product was determined to be IDR 45,000 per 100-gram package.
Analisis Penanganan Sayuran pada Proses Persiapan Hidangan Buffet di Hotel Mercure Surabaya Grand Mirama Allicia Avilla; Lilis Sulandari; Niken Purwidiani; Lucia Tri Pangesthi
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 4 No. 1 (2025): Maret : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v4i1.3843

Abstract

Vegetables are a type of food that comes from plants that are easily perishable because of their high water content so they require handling according to their type to extend their shelf life. The purpose of this study is to determine the handling of vegetables in the preparation process of buffet dishes at the Hotel. This study uses a qualitative descriptive approach. The data collection techniques used are interviews, observations, and document studies. The data analysis technique used is qualitative descriptive analysis. The results of this study include the importance of handling vegetables to keep vegetables of good quality and fresh, vegetables become attractive when served and arranged for buffet dishes, and vegetables are more guaranteed and more durable when stored. Vegetable handling starts from selection, weeding, washing, cutting, blanching, pre-cooling, to vegetable storage. Kitchen Hotel Mercure has carried out almost all stages in accordance with standard operating procedures so that it can meet the needs of vegetables according to the type of cuisine and the quality of vegetables and minimize losses.
Pengaruh Pengetahuan Sanitasi Higiene Terhadap Perilaku Kebersihan Siswa Smk Program Keahlian Kuliner Dalam Praktik Pengolahan Makanan Atika Salsabila A.; Mauren Gita Miranti; Lucia Tri Pangesthi; Lilis Sulandari
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1006

Abstract

Hygiene in the food sector cannot be separated from the application of hygienic sanitation and hygiene behavior. However, the observation results show that there are still students who have not properly applied food hygiene sanitation knowledge when processing food. The purpose of this study was to find out 1) an overview of students' food hygiene sanitation knowledge, 2) an overview of students' hygiene behavior in food processing practices, and 3) the effect of food hygiene sanitation knowledge on students' hygiene behavior. The research used is descriptive evaluative quantitative research. The instrument used was a questionnaire in the form of multiple choice questions and observation sheets. Knowledge test is used to measure the level of students' knowledge. While the observation is to see students' hygiene behavior when practicing food processing. The analysis technique uses regression. The results showed 1) knowledge of sanitation hygiene 6 students (9.1%) were in the medium category, 37 students (56.1%) were in the good category, and 23 students (34.8%) were in the very good category, 2) behavior cleanliness of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge affects students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or 11.5 %. This research implies that sanitary hygiene is applied to every subject. 2) the hygiene behavior of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge influences students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or equal to 11.5%. This research implies that sanitary hygiene is applied to every subject. 2) the hygiene behavior of 1 student is in the good category and 65 students (98.48%) are in the very good category, 3) hygiene sanitation knowledge influences students' hygiene behavior when practicing food processing with a large influence on the R Square value of 0.115 or equal to 11.5%. This research implies that sanitary hygiene is applied to every subject.
Kualitas Organoleptik Nasi Instan Berbumbu Dengan Penambahan Puree Buah Naga Merah (Hylocereus polyrhizus) Aisyah Aisyah; Lilis Sulandari; Nugrahani Astuti; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2231

Abstract

Instant red dragon fruit puree rice is a processed product of seasoned rice added with red dragon fruit puree and then dried. This study aims to determine 1) the effect of adding red dragon fruit puree 2) the interaction effect of the two on organoleptic properties including color, shape, aroma, level of preference for raw instant rice red dragon fruit puree, as well as color, shape, aroma, taste, texture, and preference level of cooked instant rice seasoned with red dragon fruit puree 3) the best product red dragon fruit puree instant rice 4) the chemical content of the best product includes protein, fat, carbohydrates, water and beta-carotene 5) the selling price of the best red dragon fruit puree instant rice. This type of research is an experiment. The independent variable was the addition of red dragon fruit puree (40g, 50g and 60g). Data collection used the observation method through organoleptic tests obtained from 10 trained panelists with instruments in the form of observation sheets in the form of a check list. Data analysis used single analysis of variance (anava) and Duncan's further test with SPSS 17.0. The best product based on organoleptic tests in chemical tests and selling prices using conventional methods. The results showed 1) the addition of red dragon fruit puree had a significant effect on color and the level of preference with (sig: 0.000) instant rice puree raw red dragon fruit and instant rice puree red dragon fruit cooked. 2) Instant red dragon fruit puree rice has no effect on shape, aroma and cooked red dragon fruit puree instant rice has no effect on shape, aroma, taste and texture. 3) the best product is the addition of 50% red dragon fruit puree 4) the content of raw instant rice is higher than the content of cooked instant rice, namely the protein content of raw instant rice is 9.52% and cooked instant rice is 6.90%, the fat content of rice raw instant 4.51% cooked instant rice 3.68%, carbohydrate content of raw instant rice 71.90% and cooked instant rice 52.50%, water content of raw instant rice 12.50% and cooked instant rice 33.10%, and the beta-carotene content of raw instant rice is 56.55%/mg and cooked instant rice is 41.80%/mg. 5) the selling price of instant yellow rice is Rp. 3.726 weight 100 g.
Co-Authors Achmad Dafid Al Arif Adam Ardhul Jadid Rizki Dwi Putra Aisyah Aisyah Alfian Pramesthi Dwi Viandini Allicia Avilla Ananda Dwi Millenia Andika Kuncoro Widagdo Anita Susanti Any Sutiadiningsih Any Sutiyadiningsih Ardansyah Putra Hariyanto Asidigisianti Surya Patria Asrul Bahar Atika Salsabila A. Aulia Salsabila Az-zahra Azhalia Sukma Putri Bagas Karunia Putra Bambang Sabariman Cindi Fatikha Maulidia Cindy Edyningrum Akbar Diandari Ridhaningrat Divia Nindy Fariza Dwi Kristiastuti Felia Rana Amanda Gilbert Laurent Hening Kenya Shafirani I.F Romadhoni Ila Huda Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Irma Russanti Ita Fathur Romadhoni Ita Fatkhur Ita Fatkhur Romadhoni Kamilatul Hasanah Nur Rahmania Subagyo Kharis Novia Ramadhan Lucia Tri Pangesthi Mauren Gita Miranti Mohammad Afriyan Anggadiotama Muhammad Basyaruddin Nauli, Patricia Paulina NIken Purwidiani Niken Purwidiani3) Niquita Aurellia Az Zahra Nugrahani Astuti Okky Ayunda Uliawati Orienta Zubaidah Pamela Daffa Aliftia Siregar Putra, Dafa Lakundha Cahyadi Rika Aprilia Rizka Fadhillah Cahyati Salfa Mei Dianawati Salsabila Rizka Ayu Sarjono Silmy Ni’mah Fadhilah Siti Sulandjari Sri Handajani Tri Wahyu Ramadhan Vannessa Mae Putriyana Viandini, Alfian Pramesthi Dwi Vinka Conia WENI ROSDIANA