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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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Pengembangan Media Game Based Learning (GBL) Pada Pembelajaran Dasar Kuliner Siswa SMK Program Keahlian Kuliner Kelas X Shellyna Fidya Silka; Sri Handajani; Niken Purwidiani; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 2 (2023): Juni : Jurnal Pendidikan dan Sosial Humaniora
Publisher : AMIK Veteran Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i2.1490

Abstract

This study aims to determine: (1) the result of development of media GBL used in basic culinary learning class X, (2) feasibility of GBL media for basic culinary learning for class X culinary vocational students, (3) Vocational students’ responses to GBL media in basic culinary learning. This research method is R&D with Plomp development model with five stages (prelimenary investigation, design, realization, test;evaluation;and revision, implemented), but due to research limitations, this research was carried out until 4th stage. The media validation involved three material experts and three media experts. The research object is a wordwall game and students responses. The instruments used for the feasibility of the game include material validation, media, and questionnaires to see student responses. As for the technique of data analysis carried out quantitatively. The result showed: (1)the result of the media that had been made in from of a QR code that can be scanned by readers, (2) the result of material and media validation with an average value 77,86% and 88,94% included worth with a little revision and (3) student responses have an average score 89,05% with very good interpretation. This indicates that the development of wordwall game can be used in learning.
Kualitas Nastar Berempah Wedang Uwuh Berbahan Dasar Mocaf Muhammad Basyaruddin; Ila Huda Puspita D; Niken Purwidiani; Lilis Sulandari
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2237

Abstract

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.
Penetapan Selling Price Set Menu Pada Event New Year Previere Lounge Di Grand Dafam Signature Surabaya Aulia Salsabila Az-zahra; Niken Purwidiani; Ila Huda Puspita; Lilis Sulandari
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2245

Abstract

Food cost and selling price in the industrial world such as restaurants in hotels are very important in order to control production costs in processing food ingredients. The method used in this research is descriptive qualitative. Data collection techniques in the form of interviews, observation and documentation using inductive qualitative data analysis methods. Determination of selling price on the set menu through the calculation of market segmentation, competitor analysis, raw materials, and company standards owned. Food cost generated by each dish item has an important role in determining the selling price because it is very influential. Cost of package is the biggest determinant of costs incurred from 2 kinds of main dishes served. The results of this study indicate the determination of the selling price of the new year menu set using the mark-up pricing method based on standard calculations from the company. Strategy and determination of the target market as the main thing that must be considered, with a survey of several competitors including composition and price will be known how feasible the dish competes in the market.
Pembuatan Bakso Ikan Dengan Proporsi Ikan Tuna (Thunnus Sp) Dan Ebi Dengan Penambahan Puree Semanggi (Marsilea Crenata) Muhammad Fikri Bachruddin Patty; Any Sutiadiningsih; Niken Purwidiani; Mauren Gita Miranti
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2318

Abstract

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.
Analisis Penerapan Shift Kerja Karyawan Pada Main Kitchen Best Western Papilio Hotel Surabaya Salfa Mei Dianawati; Lilis Sulandari; Sri Handajani; Niken Purwidiani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2326

Abstract

Shift work is a system for organizing human resource activities in a particular industry with the aim that the human resources in it can work according to a predetermined schedule. Main kitchen is the main kitchen section that handles a variety of sauces, stocks, and various main courses. This study aims to analyze the application of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This research is a qualitative descriptive research. Data collection was done by field observation, interview with 1 sous chef, and giving questionnaires to 7 employees in the main kitchen. The data obtained were analyzed descriptively.The results showed: 1) The implementation of employee work shit in the main kitchen of Best Western Papilio Hotel Surabaya is in accordance with established company regulations and government regulations. The application in the main kitchen of Best Western Papilio Hotel Surabaya includes: working for 8 hours a day with a maximum break time of 1 hour; there is a difference in work limits between permanent and daily contract employees so that in making schedules it is always done in the middle of the month and the beginning of the month so that there is a regularity of schedules; there are 3 work shifts namely morning, afternoon and night with a pattern of 5 working days 1 day off in one week.
Analisis Penerapan Standar Operasional Prosedur (SOP) Pengolahan Makanan Banquet di Hot Kitchen Hotel Aria Centra Surabaya Orienta Zubaidah; I.F Romadhoni; Lilis Sulandari; Niken Purwidiani
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2327

Abstract

The purpose of this research was to find out the analysis of the application of standard operating procedures (SOP) for food processing at the Aria Centra Hotel Surabaya which has a very important role in an industry, one of which is the hospitality industry as a guide or reference for staff to work consistently and with standards. The data collection technique used (1) interviews to find out the application of food processing procedures and the implementation of these procedures: and (2) documentation to find out the analysis of the implementation of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria Centra Surabaya, an overview of the company and worker data. Data collection was carried out in July-December 2022. The results of this study were an analysis of the application of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria Centra Surabaya which included (1) standard operating procedures for handling banquets; (2) implementing a banquet menu; (3) material procurement system for banquet ordering needs; (4) standard operating procedures (SOP) for foodstuffs; (5) preparation of banquet materials and tools; (6) strategies to minimize errors in standard operating procedures (SOP) for handling banquets; (7) constraints and solutions in banquet handling. Based on these results it can be concluded that the analysis of standard operating procedures (SOP) for banquet food processing at the Hot Kitchen Hotel Aria centra Surabaya required various stages in handling it.
Pembuatan Soft Cookies dengan Penambahan Puree Mbothe (Xanthosoma sagittifolium L) Muhammad Al Aziz Putra M; Niken Purwidiani; Sri Handajani; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 2 No. 3 (2024): Juni : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsr-politama.v2i3.3796

Abstract

Soft cookies with the addition of mbothe puree are cookies made from flour, eggs, powdered sugar, butter, and mbothe puree. This experiment aims to determine; 1) the results of sensory tests which include shape, color, aroma, taste, and texture; 2) the nutritional value contained, including carbohydrates, fat, protein, fiber and calcium; 3) the selling price of soft cookies with the addition of mbothe puree. This experimental study used a group randomized design with three treatments. From this experiment, researchers can control all external variables that affect the experimental process, data collection is carried out by observation through organoleptic tests including color, shape, aroma, texture, and taste. Data collection was carried out by 30 semi-trained panelists. The data analysis technique used anava, the results showed; 1) there is an effect of adding mbothe puree on taste, aroma and texture and no effect on color; 2) the best product is produced from the addition of 10% mbothe puree and its nutritional content includes 74.15% carbohydrates, 5.67% fat, 13.67% protein, 4.11% fiber and 63.80mg/100g calcium; 3) the selling price of soft cookies with the addition of mbothe puree is Rp. 20,962/100 grams.
Inovasi Teh Celup Herbal Daun Sirih Cina Dengan Variasi Suhu Pengeringan Rizka Fadhillah Cahyati; Ita Fathur Romadhoni; Lilis Sulandari; Niken Purwidiani
Botani : Publikasi Ilmu Tanaman dan Agribisnis Vol. 2 No. 2 (2025): Mei : Botani : Publikasi Ilmu Tanaman dan Agribisnis
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/botani.v2i2.338

Abstract

Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collected using a questionnaire. The independent variables were the proportion of Chinese betel leaf (2g, 4g, and 6g) and the addition of lemongrass and cardamom (2g) with temperature variations (40°C and 60°C) for 4 hours. The dependent variables were the sensory qualities, including shape, color, aroma, taste, and texture. The control variables included the type of materials, equipment, and processing techniques. Data analysis was performed using two-way anava and Duncan's multiple range test. The results showed that: 1) the proportion of Chinese betel leaf affected the shape and taste, 2) the drying temperature affected the color, taste, and texture, and 3) there was no interaction between the proportion of Chinese betel leaf and the addition of lemongrass and cardamom on the sensory quality of the herbal tea bags.
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' 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