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All Journal Populer: Jurnal Penelitian Mahasiswa Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Jurnal Bintang Pendidikan Indonesia Jurnal Ilmiah Dan Karya Mahasiswa Mutiara: Jurnal Penelitian dan Karya Ilmiah Alfihris: Jurnal Inspirasi Pendidikan Jurnal Sains Student Research Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan
Lucia Tri Pangesthi
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Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Transportation Other

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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.
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 Substitusi Maizena dan Penambahan Puree Kelor (Moringa oleifera lam) Terhadap Sifat Sensori Sosis Gurame Fibta Ika Agustin; Sri Handajani; Niken Purwidiani; Lucia Tri Pangesthi
Jurnal Ilmiah Dan Karya Mahasiswa Vol. 3 No. 1 (2025): JURNAL ILMIAH DAN KARYA MAHASISWA (JIKMA)
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jikma.v3i1.2975

Abstract

The sausages available on the market today from beef, chicken, and fish sausages contain little nutritional content. To increase and increase the nutritional content of sausages, you can use an animal protein source with high nutritional content, namely carp. In this study, carp sausage will be created with cornstarch substitution and the addition of moringa puree which has a high nutritional content to improve nutrition in sausages. The purpose of this study is to determine the effect of cornstarch substitution and the addition of moringa puree on the sensory properties of carp sausage. The research method used was in the form of a preference test with 30 panelists. The samples to be studied are 6, namely with 25% and 50% cornstarch substitution and the addition of 5%, 10%, and 15% moringa puree. The data results will be analyzed with two-way anova and Duncan tests. The results of the analysis showed that the best product was with 25% cornstarch substitution and 15% moringa puree.
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.
Pengembangan E-Modul Berbasis Flip PDF Corporate Edition Pada Kompetensi Dasar Puff Pastry Siswa Kelas XII SMK Dias Kusuma Dewi; Lucia Tri Pangesthi; Sri Handajani; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 1 No. 2 (2023): April : 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.v1i2.1503

Abstract

Penelitian ini bertujuan untuk mengetahui: (1) Hasil pengembangan e-modul berbasis flip PDF corporate edition pada Kompetensi Dasar puff pastry kelas XII SMK, (2) Kelayakan modul elektronik berbasis flip Pdf corporate edition pada kompetensi dasar puff pastry, (3) Respon siswa kelas XII SMKN 8 Surabaya pada kelayakan e-modul berbasis flip PDF corporate edition. Metode penelitian ini adalah R&D dengan model pengembangan 4D dengan empat tahapan (define, design, develop, disseminate), namun karena keterbatasan waktu penelitian, maka penelitian ini dilaksanakan sampai tahap ke-3 yaitu develop. Validasi e-modul melibatkan dua orang ahli materi, satu orang ahli bahasa dan satu orang ahli media. Objek penelitian berupa e-modul puff pastry. Instrumen yang digunakan untuk kelayakan e-modul meliputi lembar validasi ahli materi, bahasa, media dan angket untuk melihat respon siswa. Adapun teknik analisis data dilakukan secara kuantitatif. Hasil penelitian menunjukkan: (1) hasil e-modul yang sudah dibuat berupa link berbentuk online mencakup materi puff pastry, (2) e-modul dengan nilai rerata 94%, 95%, 88%; termasuk kedalam interpretasi sangat layak dan (3) respon siswa diperoleh skor rerata pada tahap satu dan dua sebesar 92% dan 91% dengan interpretasi sangat layak. Hal ini mengimplikasikan bahwa e-mdoul hasil penelitian dapat digunakan dalam pembelajaran.
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.
Proporsi Susu Kedelai dan Buah Kurma (Phoenix Dactylifera L) terhadap Mutu Sensori Panna Cotta Julia Rahmatiyasyafitri Habibah; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
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.v3i4.2682

Abstract

This study aims to evaluate the optimal proportion between soy milk and dates in the preparation of panna cotta as an innovative food product that considers nutritional value. The innovation is intended to create a dessert alternative that is not only delicious but also nutritionally rich and suitable for consumers seeking healthy or plant-based food options. The specific objectives of this study are: (1) To determine the best sensory quality based on variations in soy milk proportions in the panna cotta, (2) To identify the best sensory quality based on different proportions of dates, (3) To examine the interaction between soy milk and dates on the sensory qualities of the panna cotta, and (4) To analyze the nutritional content of the best panna cotta formulation in terms of calories, carbohydrates, protein, and fat. This research employed an experimental method with a factorial design to observe the individual and interactive effects of the ingredients on sensory attributes (color, aroma, texture, and taste) and nutritional content. The results showed that: (1) The best formulation was obtained from the combination of 75% soy milk and 75% dates based on panelist evaluations. (2) Soy milk had a significant influence on the sensory attributes of color, aroma, texture, and taste. (3) Dates had a significant effect on the texture. (4) There was a significant interaction between soy milk and dates on the sensory qualities of color and texture, indicating a synergy that enhances the overall product appeal. (5) The nutritional analysis of the best panna cotta revealed the following composition per 100 grams: 216.50 kcal of energy, 8.82% protein, 7.05% fat, and 27.08% carbohydrates. These findings suggest that panna cotta made with a combination of soy milk and dates can serve as a healthy, nutritious, and innovative dessert option, appealing both in flavor and in nutritional profile, particularly for health-conscious or plant-based consumers.
Pengaruh Substitusi Tepung Mocaf dan Penambahan Puree Wortel terhadap Tingkat Kesukaan Kue Kuping Gajah Okky Ayunda Uliawati; Lilis Sulandari; Lucia Tri Pangesthi; Asrul Bahar
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.v3i5.3271

Abstract

The purpose of this study was to determine: 1) the effect of mocaf flour substitution on the level of likeability of elephant ear cake; 2) the effect of addition of carrot puree on the level of likeability of elephant ear cake; 3) the effect of the interaction between mocaf flour substitution and the addition of carrot puree on the level of likeability of elephant ear cake; and 4) the nutritional value of the best elephant ear cake product based on the results of chemical tests. This study is an experimental research type with a 3 x 2 factorial design with 6 treatments. The data collection technique in this study was in the form of observations carried out by 3 trained panelists, 31 semi-trained panelists, and 19 untrained panelists with data collection instruments using a hedonic test assessment sheet with criteria for color, aroma, crispiness, taste, and overall. The data analysis technique used was two-way ANOVA assisted by SPSS version 22 software and continued with Duncan's follow-up test if a significant interaction was found. The results showed that 1) mocaf flour substitution affected on the level of likeability of elephant ear cake in terms of crispiness and taste; 2) the addition of carrot puree did not have a significant effect on all aspects of preference; 3) the interaction between the two only affected the crispiness; and 4) the best nutritional content of elephant ear cake was obtained from 4.81% fat, 1.25% ash, 7.88% protein, 1.02% water, 82.01% carbohydrate, 2.82% fiber, and 86.50 mg/100g beta-carotene
Penerapan E-Book Daging untuk Meningkatkan Hasil Belajar Siswa di SMK Negeri 8 Surabaya Kingkin Via Febrina; Lucia Tri Pangesthi; Sri Handajani; Ita Fatkhur Romadhoni
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.v3i3.3229

Abstract

This study aims to determine (1) the learning outcomes through the implementation of an e-book on meat material at SMK Negeri 8 Surabaya, and (2) student responses to the implementation of the e-book on meat material at SMK Negeri 8 Surabaya. The research method used is the pre-experiment method, where students were provided with an e-book as a learning resource. Pre-tests and post-tests were conducted to measure the improvement in students' learning outcomes after using the e-book. The subject of this study is the e-book containing meat-related material, designed to make it easier for students to understand the topic being taught. The research instruments used include a test sheet to measure students' learning outcomes and a questionnaire to gather student responses to the e-book implementation. Data analysis was conducted using a quantitative approach, where the data collected was in numerical form and analyzed statistically. This aimed to determine whether the use of the meat-related e-book had a significant impact on students' learning outcomes. The results of the study showed that in the cognitive domain, there was an improvement in learning outcomes by 51.94%, but this improvement was categorized as less effective. This indicates that while the e-book contributed to the learning process, its impact on students' learning outcomes was still limited. Factors that may affect the effectiveness of the e-book implementation could be related to the quality of the content, delivery method, or other limitations that influence students' understanding. On the other hand, student responses to the implementation of the e-book on meat material showed positive results, with an average response score of 84%, which is categorized as very good. This indicates that students responded to the e-book implementation enthusiastically and positively. Although the learning outcomes were not optimal, the implementation of the e-book can be considered a good alternative in learning, with improvements that could enhance its effectiveness.
Pengaruh Subtitusi Tepung Mocaf (Modified Cassava Flour) pada Pembuatan Jenang Jubung Farhanan Nisa’ Dzatul Aqmar; Lucia Tri Pangesthi
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.v3i5.3296

Abstract

Jenang Jubung is a typical snack from Gresik City. Its shape is unique and different from jenang in general. Jenang jubung tends to have a chewy, soft, savory, and sweet taste. This study aims: 1) To determine the effect of mocaf flour substitution on the organoleptic properties (chewy, shape, aroma, color, texture, and taste) of jenang jubung. 2) To determine the best nutritional value of Jenang Jubung. This type of research is an experimental study with 3 treatments consisting of 3 levels of mocaf flour substitution 25%, 50%, 75%. The data collection method was carried out by organoleptic testing with a total of 35 panelists consisting of 7 trained panelists and 28 semi-trained panelists. Data analysis used was to find the mean value, single Anova (One Way Anova), and duncan. Furthermore, laboratory tests were carried out on the best products to determine energy, carbohydrates, fiber, protein, fat, ash content, vitamin B1 (thiamine), vitamin B6, vitamin E, vitamin C, potassium minerals, magnesium minerals, phosphorus minerals, calcium minerals, iron minerals, water content. The results of the analysis showed 1) Mocaf flour substitution had a significant effect on (chewy, shape, aroma, color, texture, and taste); 2) The nutritional content of the best jenang jubung was obtained energy 365.80kcal; carbohydrate 51.09%; fiber 2.91%; protein 9.86%; fat 12.91%; ash content 1.05%; vitamin B1 (thiamine) 1.08Mg; vitamin B6 0.92Mg; vitamin E 1.32Mg; vitamin C 4.08Mg; potassium mineral 5.11Mg; magnesium mineral 19.81Mg; phosphorus mineral 105.80Mg, calcium mineral 11.81Mg; iron mineral 2.11Mg; water content 22.16%.
Co-Authors Alim Akbar Romadlony Allicia Avilla Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Atika Salsabila A. Atiqo Mufidatul Khoirun Nisa’ Ayu Sekar Nurani Azhalia Sukma Putri Dewi Nur Inayah Dias Kusuma Dewi Fadiyah Qiyamulail Abidah Farhanan Nisa’ Dzatul Aqmar Fibta Ika Agustin Icha Mayrani Purwanti Ila Huda P. D Ila Huda Puspita D Ita Fatkhur Romadhoni Julia Rahmatiyasyafitri Habibah Kingkin Via Febrina Lilis Sulandari Luthfiyah Nurlela Mauren Gita Miranti Mutiara Kinanti Ananda NIken Purwidiani Nugrahani Astuti Okky Ayunda Uliawati Rahayuningsih, Rizqi Utami Randika Lafia Dewi Romadhoni Siti Sulandjari Sri . Handayani Sri Handajani Thoriq Afif Ramadhan Widi Aribowo Windy Pujiwanti