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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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Inovasi Mi Basah Bebas Gluten Berbahan Tapioka dan Tepung Beras dengan Penambahan Tepung Ubi Ungu Vannessa Mae Putriyana; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2718

Abstract

This study aims to develop a gluten-free wet noodle product by utilizing a combination of tapioca flour and rice flour, as well as the addition of purple sweet potato flour as a natural source of anthocyanin and dietary fiber. This innovation is expected to provide an alternative functional food for consumers with gluten intolerance while increasing the nutritional value of noodle products. Three formulation variations were tested, namely with the addition of purple sweet potato flour of 100 g, 125 g, and 150 g, while the amount of tapioca and rice flour was maintained at 100 g each, and the addition of 225 mL of water and 4 g of salt. Organoleptic quality assessment was carried out by 35 panelists using parameters of color, shape, aroma, texture, and taste, which were then analyzed using one-way analysis of variance (ANOVA) and Duncan's follow-up test to determine significant differences between treatments. The results showed that the best formulation was obtained from a combination of 100 g tapioca, 100 g rice flour, and 150 g purple sweet potato flour. The resulting noodle product has an attractive dark purple color, a fairly straight and long shape (>30 cm), a distinctive purple sweet potato aroma, a fairly chewy and elastic texture, and a savory taste with purple sweet potato nuances. Laboratory tests on the best samples showed prominent nutritional content, namely 59.81% carbohydrates, 3.88% dietary fiber, 6.82% protein, 31.90 mg anthocyanin/100 g, 3.71% fat, 24.50% water content, and 0.21% ash. With these organoleptic characteristics and nutritional composition, this gluten-free wet noodle product has the potential to be a healthy and functional alternative food, especially for individuals who require a gluten-free diet. This research also opens up opportunities for the development of noodle products based on local ingredients that are highly nutritious and have a selling value.
Pemanfaataan Tepung Tape Singkong (Manihot utilissima) pada Pembuatan Kue Nastar Isi Selai Nangka Niquita Aurellia Az Zahra; Niken Purwidiani; Lilis Sulandari; Nugrahani Astuti
Journal Innovation In Education Vol. 3 No. 3 (2025): Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v3i3.3217

Abstract

This research focuses on nastar cookies filled with jackfruit jam, in which wheat flour as the main ingredient is proportionally substituted with cassava tapai flour to reduce the use of wheat flour. The aim of this study is to determine the organoleptic quality of nastar cookies with jackfruit jam filling—including color, shape, aroma, taste, and texture—as well as their nutritional content, including protein, carbohydrates, fat, ash, and moisture. This study uses an experimental method. Data collection was conducted through sensory evaluation by 30 panelists. The independent variable is the proportion of cassava tapai flour (10g, 20g, and 30g). The dependent variable is the organoleptic quality, including color, shape, aroma, taste, and texture. The controlled variables include the type of ingredients, equipment, and processing techniques. Data analysis was carried out using one-way ANOVA followed by Duncan's multiple range test. The results show that: 1) The best organoleptic quality of nastar cookies with jackfruit jam filling was found in treatment A1, which used 10 grams of cassava tapai flour. This treatment received the highest average panelist scores: color 4.00, characterized by a golden yellow appearance; shape 3.87, described as a neat half-sphere; aroma 3.40, indicating a distinctive butter scent typical of nastar, a moderate cassava tapai aroma, and a fresh scent from the jackfruit-pineapple jam; taste 3.40, characterized as sweet, savory, with a hint of cassava tapai, and a sweet-sour taste from the filling; and texture 3.87, noted as soft, crumbly, and not soggy. 2) The nutritional content with protein 8.89%, carbohydrates 59.36%, fat 7.08%, ash 1.12%, and moisture content 23.50%. This research is also expected to be an alternative for developing functional food products based on local foods that have high nutritional and economic value.
Penerapan Kontrol Kualitas Produk Roti (Bread) di Pastry Section Harris Hotel & Conventions Bundaran Satelit Surabaya Cindi Fatikha Maulidia; Niken Purwidiani; Lilis Sulandari; Nugrahani Astuti
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 3 No. 5 (2025): Intellektika : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v3i5.3273

Abstract

This study aims to gain an in-depth understanding of the implementation of bread product quality control in the Pastry Section of Harris Hotel & Conventions Bundaran Satelit Surabaya, covering four main aspects: raw materials, production process, storage, and presentation. Furthermore, this study focuses on understanding the Standard Operating Procedures (SOPs) for bread production operations and the level of implementation of these SOPs in daily work practices. The research method used is descriptive qualitative, with data collection techniques through direct field observation, interviews with pastry section staff, and documentation related to bread production activities. The results show that bread product quality control is carried out comprehensively. In the initial stage, raw material selection is carried out strictly to ensure quality, freshness, and food safety. The production process is carried out according to standard procedures, paying attention to equipment cleanliness, processing techniques, and timeliness, resulting in products that are consistent in taste and texture. The storage stage is also carried out hygienically with a system for arranging ingredients and finished products that pay attention to temperature, humidity, and cleanliness of the storage room. In the final stage, bread is served with good aesthetic standards while maintaining food safety aspects, thus adding value to the hotel guest experience. The bread production operational SOP has been systematically developed and serves as an important reference for all pastry section employees in carrying out their daily tasks. Employee compliance with the SOP is high, although challenges remain, such as limited trainee skills and delays in raw material supplies from suppliers. These challenges can usually be overcome through direct supervision, internal training, and good communication with material suppliers. Overall, the implementation of quality control and bread production SOPs at Harris Hotel & Conventions Bundaran Satelit Surabaya has been running smoothly and consistently.
Analisis Kontrol Kualitas Produk Ikan Dori Goreng Tepung di PT. Aerofood Indonesia Unit Surabaya Alfian Pramesthi Dwi Viandini; Lilis Sulandari
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 3 No. 5 (2025): Intellektika : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v3i5.3283

Abstract

Quality control is a process to ensure that the products or services produced meet the standards or specifications that have been set. Dori fish (Zeus Faber) is a perishable food, so it requires proper handling and processing to maintain its quality. This study aims to determine the quality control of flour fried dori fish products at PT. Aerofood Indonesia Surabaya unit which includes the preparation, processing and storage stages with qualitative descriptive research methods through observation and interviews conducted with 5 resource persons. The results of the study show that 1). The implementation of the quality control system at PT. Aerofood Indonesia Surabaya Unit at the preparation stage including equipment, thawing, cutting, bathering and breading has 100% met the standards and for marinating has met 50% of the standards 2). At the processing stage in the frying process, 50% has met the standard and for cooling using a blast chiller , 50% has met the standard 3). At the final storage stage the product includes portioning and final storage has 100% met the standards. It can be concluded that quality control affects the process of preparation, processing and storage of flour fried dori fish products so that the quality of the product is maintained. This shows the importance of quality control in the food industry
Analisis Kontrol Kualitas Produk Ikan Dori Di PT.Aerofood Indonesia Unit Surabaya Viandini, Alfian Pramesthi Dwi; Sri Handajani; Ila Huda Puspita Dewi; Lilis Sulandari
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 5 (2025): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i5.6614

Abstract

Quality control is a process to ensure that the products or services produced meet the standards or specifications that have been set. Dori fish (Zeus Faber) is a perishable food, so it requires proper handling and processing to maintain its quality. This study aims to determine the quality control of flour fried dori fish products at PT. Aerofood Indonesia Surabaya unit which includes the preparation, processing and storage stages with qualitative descriptive research methods through observation and interviews conducted with 5 resource persons. The results of the study show that 1). The preparation stage includes equipment, thawing, and cutting 100% meets the standard, marinade reaches 60% meets the standard, the marinade is evenly distributed 80% according to the standard and for the batter dough 60% according to the standard. 2). The processing stage of frying temperature control reaches 80% according to the standard, the number of frying in large quantities and the color of the product maturity is 100% according to the standard, the blast chiller is 100% meets the standard. 3) The final storage stage of the product including portioning and final storage is 100% compliant with the standard.
Inovasi Choux Au Craquelin dengan Pemanfaatan Tepung Ubi Jalar Ungu (Ipomoea batatas L.Poir) Kamilatul Hasanah Nur Rahmania Subagyo; Ita Fatkhur; Lilis Sulandari; Nugrahani Astuti
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i5.2734

Abstract

Choux au Craquelin is a variation of choux pastry characterized by a crispy top layer (craquelin) after baking. This product innovation is increasingly in demand due to its unique appearance and texture. This study was conducted with the aim of developing choux au craquelin as a healthier cake product by substituting some wheat flour with purple sweet potato flour. Purple sweet potato flour was chosen because it contains antioxidants, especially anthocyanins, and high dietary fiber, so it is expected to increase the nutritional value of the product without reducing consumer acceptance. The objectives of this study include: (1) Identifying the sensory quality of choux au craquelin based on variations in the proportion of wheat flour and purple sweet potato flour; and (2) Determining the best formula with a combination of the two types of flour. The independent variable in this study is the proportion of purple sweet potato flour to wheat flour, namely 40%:60%, 50%:50%, and 60%:40%. The dependent variable is sensory quality which includes shape, color, texture, aroma, and taste. The control variables included the type of raw materials, equipment, and processing techniques used, so that the manufacturing process was carried out consistently in each treatment. The results showed that the use of purple sweet potato flour significantly affected the sensory quality of the product, especially in terms of color, aroma, texture, and taste. The color of the craquelin became more intensely purplish as the percentage of purple sweet potato flour increased, while the texture tended to be denser but still maintained its characteristic brittleness. In addition, the aroma had a distinctive sweet potato characteristic that was quite liked by the panelists. Further analysis showed an interaction effect between the proportions of wheat flour and purple sweet potato flour on the overall sensory quality.  
Pemanfaatan Tepung Biji Durian Dalam Pembuatan Kulit Choux Paste Vinka Conia; Lilis Sulandari; Mauren Gita Miranti; Niken Purwidiani
Concept: Journal of Social Humanities and Education Vol. 3 No. 1 (2024): Maret: Concept: Journal of Social Humanities and Education
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/concept.v3i1.1001

Abstract

The main raw material commonly used in making choux paste skin is wheat flour. The wheat flour used is high protein wheat flour. High protein wheat flour has a protein content of 14.45%, fiber 2.01%, and carbohydrates in the form of starch 78.36% (Industrial Research and Consultation Center, 2016). The amylose and amylopectin content in high protein wheat flour is 50.26% and 22.84% (Industrial Research and Consultation Center, 2016). Amylose plays a role in forming gel while amylopectin forms elastic properties. The formation of the dough framework can occur due to the gelatinization ability of starch when the dough is baked. To reduce dependence on the use of wheat flour in making choux paste skin, it can be overcome by increasing the use of local food ingredients, in accordance with Law Number 18 Article 1 Paragraph 16 of 2012 concerning Food of the Republic of Indonesia (UU No. 18/2012), "Food diversity is an effort increasing the availability and consumption of food that is diverse, nutritionally balanced and based on local resource potential."
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.
Inovasi Isi Siomay Dengan Porporsi Daging Ayam Dan Tahu Goreng Divia Nindy Fariza; Lilis Sulandari; Mauren Gita Miranti; Any Sutiadiningsih
Student Research Journal Vol. 2 No. 4 (2024): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i4.1391

Abstract

Chicken Siomay is a food originating from China but is very popular in Indonesia, especially in Menganti Gresik Market, where many siomay sellers are found. Innovation in making siomay using additional proportions of fried tofu is one way to meet consumer needs. The purpose of this study was to determine: 1) determine the best proportion of chicken meat and fried tofu in the contents of chicken siomay dough; 2) the nutritional content of chicken siomay from the best proportion of chicken meat and fried tofu. This type of research is an experiment with three different treatments (75%: 25%, 50%: 50%, 25%: 75%) which were tested on 30 panelists. The results of organoleptic properties were analyzed using a single ANOVA SPSS program and nutritional content was analyzed in the laboratory. The results of data analysis show: 1) The best proportion treatment of the organoleptic test results is the proportion of 50%:50% chicken meat and fried tofu with an average result of chicken siomay shape 3.73 uniform round skin quite pleated, color 3.76 ivory cream, aroma 3.67 quite aromatic chicken siomay less aromatic tofu, texture 3.83 less chewy, taste 3.06, and preference 3.83 quite savory chicken less tofu flavor; 2) the results of laboratory tests of chicken siomay with the proportion of chicken meat and fried tofu are ash content 1.15%, water content 14.86%, protein content 11.92%, fat content 3.02%/100g.
Proporsi Gluten Dan Tepung Kacang Hijau (Vigna Radiata L) Pada Pembuatan Daging Tiruan (Meat Analog) Ditinjau Dari Sifat Organoletptik Tri Wahyu Ramadhan; Lilis Sulandari; Nugrahani Astuti; Ila Huda
Student Research Journal Vol. 2 No. 4 (2024): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i4.1392

Abstract

Artificial meat is a diversified food product made from vegetable protein. The vegetable protein used comes from gluten and mung bean flour. The purpose of this study was to determine: 1) determine the best proportion of gluten and mung bean flour in making artificial meat in terms of the organoleptic properties of artificial meat; 2) the nutritional content of artificial meat from the best proportion of gluten and mung bean flour. This type of research is an experiment with three different treatments (70%: 30%, 80%: 20%, 90%: 10%) which were tested on 30 panelists. The results of organoleptic properties were analyzed using a single ANOVA SPSS program and nutritional content was analyzed in the laboratory. The results of data analysis show: 1) The best proportion of the results of the organoleptic test is the proportion of 80%: 20% gluten and green bean flour with an average result of imitation meat shape 3.47 quite fibrous meat, color 3.53 brownish white, texture 4.3 quite chewy, aroma 3.37 slightly spicy aroma langu, taste 4.13 quite savory, and preference 3.5 like; 2) the results of laboratory tests of imitation meat with the proportion of gluten and green bean flour are ash content 1.24%, water content 11.82%, protein content 12.18%, fat content 2.31% / 100g.
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