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All Journal Jurnal Tata Boga Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat INVOTEC Pendas : Jurnah Ilmiah Pendidikan Dasar JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Pendidikan Citra Bakti Agro Bali: Agricultural Journal Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi CENDEKIA : Jurnal Ilmu Pengetahuan Indo-MathEdu Intellectuals Journal Journal of Vocational and Technical Education (JVTE) Journal of Tropical Food and Agroindustrial Technology Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Concept: Journal of Social Humanities and Education Pustaka: Jurnal Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jurnal Sains Student Research Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Algebra JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Horizon: Indonesian Journal of Multidisciplinary Jurnal Ilmiah Nusantara MAXIMAL Garina Jurnal Ilmu Sosial dan Humaniora Botani: Publikasi Ilmu Tanaman dan Agribisnis Tarbiatuna: Journal of Islamic Education Studies Indonesian Journal of Humanities and Social Sciences International Journal of Research in Education (IJRE) Jurnal Pendidikan Dirgantara Jurnal Pendidikan dan Sosial Humaniora Jurnal Ilmiah Pendidikan Citra Bakti ALFIHRIS: Jurnal Inspirasi Pendidikan
NIken Purwidiani
Universitas Negeri Surabaya
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Journal : indo-mathedu intellectuals journal

 1 
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
Evaluasi Menu A’la Carte Berbasis Menu Engineering Pada The Lounge & Bar Di Hotel Ciputra World Surabaya Salsabilla, Adinda Maulita; Purwidiani, Niken; Bahar, Asrul; Romadhoni, Ita Fatkhur
Indo-MathEdu Intellectuals Journal Vol. 6 No. 4 (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.v6i4.3547

Abstract

Menu Evaluation aims to evaluate the performance of the a’la carte menu at The Lounge & Bar, Hotel Ciputra World Surabaya, utilizing the menu engineering approach. The analysis encompasses 60 food items and 93 beverage items over the period from July to September 2024. Menu engineering is a data-driven method that assesses each menu item's popularity and profitability, facilitating strategic decisions regarding menu optimization.​ Employing a quantitative descriptive methodology, data were collected through direct observation, interviews with restaurant management, and sales data analysis. Each menu item was classified into one of four categories:​ Star, High popularity and high profitability. Plowhorse, High popularity but low profitability. Puzzle, Low popularity but high profitability. Dog, Low popularity and low profitability. The analysis revealed that items such as french fries and nasi goreng nusantara fall into the Star category, indicating both high sales and profit margins. Dishes duck spring roll and oxtail soup are categorized as Puzzle, suggesting they are profitable but not popular. calamari rings and chicken wings are identified as Plowhorse, being popular yet yielding lower profits. Conversely, fried platter and onion rings are classified as Dog, reflecting low sales and profitability.
Evaluasi Keterlaksanaan Sistem Inventori Sayuran Perishable di Restoran Pavilion JW Marriott Surabaya Felando, Marvinius; Purwidiani, Niken; Romadhoni, Ita Fatkhur; Restami, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 1 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i1.5121

Abstract

This study aims to evaluate the implementation of the perishable vegetable inventory system at Pavilion Restaurant, JW Marriott Surabaya. The research employed a qualitative descriptive approach using observation and interviews involving three groups of research subjects, namely receiving staff, the Chef In Charge, and kitchen staff directly involved in vegetable inventory management. The collected data were analyzed using qualitative descriptive analysis techniques, which included data reduction, data presentation, and conclusion drawing. The results indicate that the inventory system has generally been implemented in accordance with standard operating procedures, particularly in the stages of receiving and storage, as reflected in quality inspection practices, chiller temperature control, the application of first in first out (FIFO) or first expired first out (FEFO), and the use of appropriate packaging. However, several challenges were identified, including inconsistent temperature recording, the absence of a documented issuing system, and the implementation of the min–max and reorder system that has not yet been fully based on actual usage data. In addition, human resource factors were found to influence the consistency of procedure implementation. Therefore, strengthening record-keeping practices, data-based inventory control, and the role of human resources is necessary to improve the efficiency and sustainability of inventory management.
Pengelolaan SDM pada UMKM Kuliner di Kelurahan Pakunden, Kecamatan Sukorejo, Kota Blitar (Studi Verifikasi di UMKM Dapur Mak Eco, Warung Bu Sinta, Warung Biru) Intan Amalia Arisaputri; Niken Purwidiani; Andika Kuncoro Widagdo; Qorry' Aina
Indo-MathEdu Intellectuals Journal Vol. 7 No. 3 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i3.6271

Abstract

Penelitian ini bertujuan memverifikasi pembagian jobdesk, pengendalian waktu kerja, efektivitas tenaga kerja terbatas, serta faktor pendukung dan penghambat operasional. Pendekatan kualitatif deskriptif dengan desain studi verifikasi diterapkan di Kelurahan Pakunden, Kecamatan Sukorejo, Kota Blitar. Subjek penelitian meliputi pemilik dan karyawan di Dapur Mak Eco, Warung Bu Sinta, dan Warung Biru. Data dikumpulkan melalui wawancara mendalam, observasi langsung, dan dokumentasi menggunakan instrumen pedoman wawancara serta observasi terstruktur. Teknik analisis data meliputi reduksi, penyajian, dan penarikan kesimpulan. Hasil penelitian menunjukkan pembagian jobdesk dilakukan secara lisan berbasis kepercayaan kekeluargaan tanpa struktur organisasi formal. Pengendalian waktu menghadapi tantangan perluasan durasi kerja aktual dari dini hari hingga malam hari untuk persiapan logistik. Efektivitas tenaga kerja terbatas dicapai melalui pola kerja kolaboratif dan kemampuan multitasking yang responsif saat lonjakan konsumen. Kematangan keterampilan teknis personel dan keterlibatan pemilik menjadi faktor pendukung utama, sedangkan kelelahan fisik serta benturan peran domestik menjadi penghambat. Simpulan penelitian menegaskan sistem kerja informal mampu menjaga stabilitas usaha melalui fleksibilitas tinggi meskipun efisiensi waktu belum optimal. Pemilik disarankan menerapkan pencatatan digital logistik sederhana dan pelatihan teknis terjadwal untuk mengurangi ketergantungan operasional pada figur pemilik
Analisis Pengendalian Food Waste Pasca Produksi pada Layanan Dinner Buffet di Pavilion Restaurant JW Marriott Hotel Surabaya Efendi, Ahmat Dafid; Purwidiani, Niken; Dewi, Ila Huda Puspita; Kamiliya, Aisyah Nurin
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6869

Abstract

Post-production food waste is a common issue in hotel dinner buffet services due to leftover food remaining after service has ended. This study aims to examine the condition of post-production food waste, the control measures implemented, and the indicators of successful post-production food waste control in the dinner buffet service at Pavilion Restaurant, JW Marriott Hotel Surabaya. This study employed a descriptive qualitative method, with data collected through interviews, observations, documentation, and post-production food waste weighing conducted over a 10-day observation period. The findings indicate that post-production food waste originated from leftover food on the buffet line, food remaining after service, and food that could not be reused due to food safety standards. The contributing factors included overproduction, the characteristics of buffet service, inaccurate buffet replenishment, and the implementation of food safety standards. The total post-production food waste generated during the study was 46.111 kg, with an average of 4.611 kg per day. Food waste control was implemented through production planning, guest forecasting, Final Guest Count, Standardized Recipes, Portion Control, Batch Cooking, buffet replenishment, and buffet line monitoring. The success of food waste control was indicated by production accuracy, reduced overproduction, and a reduction in post-production food waste, thereby improving operational efficiency and minimizing food waste in the dinner buffet service
Analisis Penentuan Titik Kendali Kritis dalam Proses Pengolahan Nasi Goreng Buntut Berdasarkan Prinsip HACCP di Spice Restaurant Oakwood Hotel and Residence Surabaya Sejahtera, Putri Kharisma; Purwidiani, Niken; Aina, Qorry; Handayani, Nufimbar Susy Anindita
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6942

Abstract

This study aims to analyze the determination of Critical Control Points (CCPs) in the fried rice processing process based on the Hazard Analysis and Critical Control Point (HACCP) principles at Spice Restaurant Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive method with data collection techniques through direct observation of the processing stages, interviews with the kitchen manager and processing staff, and documentation. The analysis was carried out by compiling a flow chart, identifying biological, chemical, and physical hazards at each stage, and determining CCPs based on the HACCP principles. The research results show that the raw material receipt, storage, and preparation stages are categorized as Control Points (CP), while the cooking stage of oxtail fried rice is designated as the only Critical Control Point (CCP). The boiling, portioning, and serving stages of oxtail still require control through SOPs, personal hygiene, and cross-contamination prevention.
Inovasi Nasi Uduk Pandan Wangi (Pandanus amaryllifolius) Instan dengan Penambahan Puree Kacang Merah Kusuma, Minggrit Diajeng Putri; Sulandari, Lilis; Purwidiani, Niken; D, Ila Huda Puspita
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6989

Abstract

The development of food products today is not only directed at ease of preparation, but also at increasing nutritional value to meet the public's need for practical food. This study aims to determine the effect of adding red bean puree on the organoleptic characteristics of instant fragrant pandan uduk rice and determine the best treatment. The study used an experimental method with the addition of red bean puree at 20%, 30%, and 40%. Organoleptic tests were conducted on raw and cooked instant rice by 35 panelists consisting of 5 trained panelists and 30 semi-trained panelists. Assessments included color, grain shape, texture, aroma, taste, and overall preference. Data were analyzed using One-Way ANOVA with the help of SPSS and continued with Duncan's test if there was a significant difference (p < 0.05). The results showed that the addition of red bean puree significantly affected the color and shape of raw rice grains and the color of cooked rice. The best treatment was obtained with the addition of 20% red bean puree with the characteristics of a fairly dominant green color, soft texture, distinctive pandan aroma, and the highest level of preference. The product in the best treatment had a total energy of 136.34 kcal/100 g and 3.28% protein, so the addition of 20% red bean puree produced the most preferred organoleptic characteristics.
Evaluasi Kesesuaian Menu Coffee Break Terhadap Kebutuhan Gizi Atlet pada Event Federtion Internationale De Volleyball (FIVB) di Novotel Samator Surabaya Lutfiyyah, Nada Fairuz; Purwidiani, Niken; Romadhoni, Ita Fatkhur; Restamani, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.7215

Abstract

This study aimed to analyze the nutritional adequacy of the coffee break menu items prepared by the Novotel Samator Surabaya pastry section in relation to athletes' nutritional needs, and to evaluate the menu variety for the Fédération Internationale de Volleyball (FIVB) event. A descriptive method with a qualitative approach was employed. Data were collected through observation of the served menu items, recipe documentation, and nutritional content analysis using the Indonesian Food Composition Table (TKPI). The energy, protein, fat, and carbohydrate content of each item was calculated and compared against recommended snack nutritional requirements for female volleyball players. The results indicated that the Red Velvet cake met the energy requirements for a snack, while the Banana Cake nearly met them; however, the Chocolate Eclair and Fruit Pudding failed to meet energy requirements when served as standalone items. All menu items fell short of the recommended protein intake for athletes. Regarding variety, the coffee break menu demonstrated diversity in product types, ingredients, flavors, textures, and presentation. Thus, while the menu offered good variety, modifications—particularly the addition of protein sources—are necessary to better align with athletes' nutritional needs during sporting events.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Adinda Putri Cahyani Agnes Yuniar Asti Ranti AGUNG PRIJO BUDIJONO Aina, Qorry Aisyah Nurin Kamiliya Aisyah Nurin Kamiliya Akira Devy Kauri Alfian Wahyu Pebriansah Alkisah Nazilatul Riskiyah Finda Putri Allicia Avilla Aluna Sagita Nareswari Andika Kuncoro Andika Kuncoro Widagdo Andika Kuncoro Widagdo Angelina Mayoga Echa Wahyudi ani, Yuliani Annisa Pramesti Any Sutiadiningsih Apriliyanti, Nur Annisa Asrul Bahar Asrul Bahar Astuti, Nugraha Aulia Salsabila Az-zahra Aura Khansa Balqist Ayu Rahmawati Dewi Ayu Sekar Nurani Azhalia Sukma Putri Azhalia Sukma Putri Bagas Karunia Putra Baskoro Iman Prakosa Brahmana Putra, Dio Cindi Fatikha Maulidia D, Ila Huda Puspita Dasha, Yolanda Shakira Defia Laili Mustafik Putri Derrydamawati, Carisha Cecil Dewi, Ila Huda Puspita Dian Kusuma Dewi Djoko Suwito Dwi Iriyani Dwi Kristiastuti Dwiki Rafi Irsandi Efendi, Ahmat Dafid Ervina Dewi Andriati Ester Grace Enita Fachrizal Rahardhika Murti Fahmi Haqiqi Ramadhani Farah Hanan Asma’ Annisa Febriani Lukitasari FEBRIANI LUKITASARI Felando, Marvinius FIAZISYAH, ANNISA Fibta Ika Agustin Fikri, Muhammad Dhiyaul Firdatul Azizah Firdausy, Putri Ayu Firstda Bintang Sibuea Fitriani, Salsabila Fitrotin Ni’ma Intan Sari Fitrotul Laili Maulidiya Gilbert Laurent Handayani, Nufimbar Susy Anindita Handjani, Sri Hasna Nabilah I. F Romadhoni I.F Romadhoni Icha Mayrani Purwanti Ihda Rahma Aprilianti Putri Ila Huda Ila Huda P Dewi Ila Huda P.D Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Ila Huda Puspita Dewi Intan Amalia Arisaputri Irma Nurdiana Ita Fathur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni Jovita Nuriza Junior, Gusti Alamsyah Kamiliya, Aisyah Nurin Kayla Febrianti Kholifatin Nur Faiza Kuncoro Widagdo, Andika Kusuma, Minggrit Diajeng Putri Lailiyah Sufi Faradisah Lebdoyono, Rendra Lidiya Farzana, Nur Azizah Lilis Sulandar Lilis Sulandari lilis Sulandari Lilis Sulandari Lintang Ayu Putri Adinda LUCIA TRI PANGESTHI Lucia Tri Pangesthi Lucia Tri Pangesthi Lucia Tri Pangesti Lukitasari, Febri Lutfiyyah, Nada Fairuz M. Daris Athaya Rohmatillah Mafisa Restami Mardhiyatu Rohmah Maulana Dzaky Hiba Dillah Akbar Mauren Gita Miranti Mauren Gita Miranti Mega Anggita Mein Kharnolis MEIN KHARNOLIS Miranti, Mauren Gita Muhammad Al Aziz Putra M Muhammad Basyaruddin Muhammad Fikri Bachruddin Patty Musyaffa Rafi Hidayat Nahdliyah Hita Pratiwi Narulita, Vidia Nashita Lucky Mashura Naufal Ahmi, Hanif Nensi Pratiwi Niquita Aurellia Az Zahra Nisa, Dina Choirun Novi Nur Masitho Nufimbar Sussy Anindita Handayani Nugrahani Astuti Nugrahani Astuti Nurjannatin, Rizke Tajrin Ocha Regita Maharani Onie Anjani Orienta Zubaidah Pangesthi, Lucia Tri Prasetiyo, Annisa Alya Safira Putri Pujiastuti, Novia Putri Adinda, Lintang Ayu Putri, Rianti Nadila Susana Qorry&#039; Aina Qorry' Aina Raharja, Kristian Triatmaja Rahma Aprilianti Putri, Ihda Randika Lafia Dewi Ranti, Agnes Yuniar Asti Restamani, Mafisa Restami, Mafisa Rita Ismawati Rizka Fadhillah Cahyati Rizky Nova Prasetya Rohmah, Mardhiyatu Rohmatin Alifia Arining ROSA RADITA KASIH, DEWI Rosita Desi Safitri Sabila, Ahda Salam, Muhamad Akbar Maulana Moelya Salfa Mei Dianawati Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Sandi Prianata Saraswati, Yurin Sari, Fitrotin Ni'ma Intan Sayid Agil Jenar Sakti Sejahtera, Putri Kharisma Shafiyyatul Rahil Shellyna Fidya Silka Shellyna Fidya Silka Shinta Krisnamurti Shofiyah Rahma Maulidiyah Siti Arifah Sabrina Sri Handajani Sri Handajani Sri Handajani Suhartiningsih Suhartiningsih Sulu, Miryam Syafitri, Novriadila Thoriq Afif Ramadhan Vinka Conia Wahyu Dwi Kurniawan Wati, Dessy Riyana Widagdo, Andika Kuncoro WIDYATAMI, NORMASITA Windy Pujiwanti Yolanda Shakira Dasha