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All Journal Jurnal Tata Boga Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat INVOTEC 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 Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan) 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 Alfihris: Jurnal Inspirasi Pendidikan 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 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 dan Sosial Humaniora Jurnal Ilmiah Pendidikan Citra Bakti
NIken Purwidiani
Universitas Negeri Surabaya
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Journal : Jurnal Sains Student Research

 1 
Pengaruh Subtitusi Tepung Umbi Garut (Marantha Arundinaceae) terhadap Mutu Organoleptik Donat Kentang Firdausy, Putri Ayu; Ita Fatkhur Romadhoni; Niken Purwidiani; Mauren Gita Miranti
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.v3i6.6179

Abstract

This research was conducted using local food ingredients, namely arrowroot flour substituted in potato donuts. The objectives of this study were to determine: 1) the best formula for substituting arrowroot flour in potato donuts; 2) determine the organoleptic quality characteristics of arrowroot flour substitution in potato donuts; 3) determine the best selling price of potato donut substitution. Using an experimental method with three different formulations, the ratio of wheat flour and arrowroot flour included 55%:45%, 70%:30%, and 85%:15%. Organoleptic tests were conducted by 30 panelists, consisting of 25 semi-trained panelists and 5 trained panelists, who assessed the parameters of shape, color, aroma, texture, taste, and level of preference. The test data were analyzed using a single ANOVA test and continued with a Duncan test to determine the differences between treatments. The analysis results show that: 1) the best formula 85%:15% has a value of 18.82 with the criteria of a fairly round symmetrical shape, light brown in color, quite potato-flavored, quite soft in texture, and tastes quite savory and slightly sweet; 2) produces potato donut criteria that are quite round symmetrical, brown in color, potato-flavored, soft in texture, and tastes savory and slightly sweet; 3) the selling price of the best formula is set at Rp.5600 per unit with a weight of 40 grams.
INOVASI TAKOYAKI ISIAN BANDENG SUWIR DENGAN SUBSTITUSI TEPUNG SINGKONG DAN PENAMBAHAN TEPUNG TEMPE Narulita, Vidia; Niken Purwidiani; Lilis Sulandar; Ila Huda Puspita Dewi
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.v3i6.6237

Abstract

This study aims to find out the best formulation with sensory quality results which include shape, color, aroma, texture, and taste as well as nutritional content from the results of proximate tests (protein, carbohydrates, fat, water and fiber) of shredded milkfish stuffed takoyaki with cassava flour substitution and the addition of tempeh flour. Sensory tests were conducted on 30 panelists to assess criteria for shape, color (outer and inside), aroma, texture, taste, and overall likability. The collected data was then tested using a single anova test and a duncan follow-up test. The results showed that takoyaki with a proportion of 90% wheat flour and 10% cassava flour was the best formula based on sensory quality test scores that produced takoyaki with a round shape, quite brown on the outside with a yellowish creamy inner color, very distinctive takoyaki flavor, soft texture, and quite savory taste. The results of the proximate test produced takoyaki with a protein content of 9.51%, carbohydrates 51.70%, fat 6.08%, water 29.80%, and fiber 2.01%.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Adinda Putri Cahyani AGUNG PRIJO BUDIJONO Akira Devy Kauri Alkisah Nazilatul Riskiyah Finda Putri Allicia Avilla Aluna Sagita Nareswari Andika Kuncoro Andika Kuncoro Widagdo Andika Kuncoro Widagdo ani, Yuliani Annisa Pramesti Any Sutiadiningsih Apriliyanti, Nur Annisa Asmahda, Rahadatul Asrul Bahar Asrul Bahar Astuti, Nugraha Aulia Salsabila Az-zahra Aura Khansa Balqist Ayu Rahmawati Dewi Ayu Sekar Nurani Azhalia Sukma Putri Bagas Karunia Putra Cindi Fatikha Maulidia Dasha, Yolanda Shakira Defia Laili Mustafik Putri Derrydamawati, Carisha Cecil Dewi, Ila Huda Puspita Dian Kusuma Dewi Djoko Suwito Dwi Kristiastuti Dwiki Rafi Irsandi Echa Wahyudi, Angelina Mayoga Ervina Dewi Andriati Ester Grace Enita Fahmi Haqiqi Ramadhani Farah Hanan Asma’ Annisa Felando, Marvinius FIAZISYAH, ANNISA Fibta Ika Agustin Fikri, Muhammad Dhiyaul Firdausy, Putri Ayu Fitriani, Salsabila Fitrotin Ni’ma Intan Sari Fitrotul Laili Maulidiya Gilbert Laurent Handjani, Sri I. F Romadhoni I.F Romadhoni Icha Mayrani Purwanti Ila Huda Ila Huda P.D Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Ila Huda Puspita Dewi Irma Nurdiana Ita Fathur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni Jovita Nuriza Junior, Gusti Alamsyah Kholifatin Nur Faiza Kuncoro, Andika Lailiyah Sufi Faradisah Lebdoyono, Rendra Lidiya Farzana, Nur Azizah Lilis Sulandar Lilis Sulandari Lucia Tri Pangesthi LUCIA TRI PANGESTHI Lucia Tri Pangesthi Lukitasari, Febriani M. Daris Athaya Rohmatillah Maulana Dzaky Hiba Dillah Akbar Mauren Gita Miranti Mauren Gita Miranti Mega Anggita 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 Nensi Pratiwi Niquita Aurellia Az Zahra Nisa, Dina Choirun Nugrahani Astuti Nurjannatin, Rizke Tajrin Ocha Regita Maharani Onie Anjani Orienta Zubaidah Pangesthi, Lucia Tri Pangesti, Lucia Tri Prasetiyo, Annisa Alya Safira Putri Pujiastuti, Novia Putri Adinda, Lintang Ayu Putri, Rianti Nadila Susana Rahma Aprilianti Putri, Ihda Randika Lafia Dewi Restami, Mafisa Rizka Fadhillah Cahyati Rizky Nova Prasetya Rohmah, Mardhiyatu Rohmatin Alifia Arining ROSA RADITA KASIH, DEWI Rosita Desi Safitri Salam, Muhamad Akbar Maulana Moelya Salfa Mei Dianawati Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Sari, Fitrotin Ni'ma Intan Sayid Agil Jenar Sakti Shafiyyatul Rahil Shellyna Fidya Silka Shinta Krisnamurti Shofiyah Rahma Maulidiyah 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