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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 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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Kelayakan Laboratorium Sebagai Penunjang Pembelajaran Siswa Kompetensi Keahlian Kuliner di SMK Negeri 1 Bangkalan Rohmatin Alifia Arining; Niken Purwidiani; Sri Handajani; Asrul Bahar
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.120

Abstract

This research aims to describe the feasibility of a laboratory as a support for students' learning in the Culinary Skills Competency program at SMKN 1 Bangkalan with the national education standards prepared by the Ministry of Education and Culture in 2021. From the results of research and calculations for several components, a total average of 87% for the feasibility of facilities and infrastructure stated that the laboratory at SMKN 1 Bangkalan was suitable for supporting learning and 52% for the feasibility of supporting components.
Penerapan Metode Demonstrasi Pada Pelatihan Pembuatan Brownies Kukus Sebagai Kegiatan Ekstrakurikuler di MAN 2 Mojokerto Rohmah, Mardhiyatu; Astuti, Nugrahani; Purwidiani, Niken; Bahar, Asrul
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.3172

Abstract

Adapun riset ini memiliki tujuan untuk menganalisis: (1) aktivitas instruktur, (2) aktivitas peserta pelatihan, (3) hasil belajar kognitif, (4) hasil belajar psikomotor, dan (5) respon peserta pelatihan terhadap penerapan metode demonstrasi. Penelitian ini menggunakan pendekatan kuantitatif dengan subjek siswa MAN 2 Mojokerto kelas 10, 11, dan 12 yang mengikuti ekstrakurikuler tata boga. Populasi penelitian terdiri dari 60 siswa dengan sampel sebanyak 30 responden yang dipilih menggunakan teknik quota sampling. Data dikumpulkan melalui observasi dan analisis statistik. Hasil penelitian menunjukkan bahwa aktivitas instruktur berada dalam kategori sangat baik, dengan presentase 93% pada pendahuluan, 98% pada kegiatan inti, dan 90% pada penutup. Aktivitas peserta pelatihan juga dinilai sangat baik, dengan persentase 93% pada pendahuluan, 93% pada kegiatan inti, dan 95% pada penutup. Hasil belajar kognitif menunjukkan peningkatan signifikan dengan nilai sig 0,000 < 0,05, sedangkan hasil belajar psikomotor berada dalam kategori sangat baik, dengan nilai tertinggi 98 dan terendah 94. Respon peserta terhadap instruktur, metode demonstrasi, dan kegiatan pelatihan masing-masing memperoleh nilai 97%, 95%, dan 95% dalam kategori sangat baik. Dengan demikian, metode demonstrasi terbukti efektif dalam meningkatkan hasil belajar siswa.
Strategi Meningkatkan Produktivitas Jamu Bu Nurul Surabaya dengan Mesin Evaporator Teknologi Double Jacket dan Vacuum Pressure Otomatis Purwidiani, Niken; Dewi, Ila Huda Puspita; Romadhoni, Ita Fatkhur; Sari, Fitrotin Ni'ma Intan
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Vol 9, No 1 (2025): Mei
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.jpp-iptek.2025.v9i1.6551

Abstract

Dunia usaha dan industri (DU/DI) di Indonesia, khususnya usaha mikro, kecil, dan menengah (UMKM), memainkan peran yang sangat penting dalam perekonomian negara. Namun, banyak UMKM di Indonesia menghadapi tantangan signifikan dalam meningkatkan daya saing di pasar global yang semakin kompetitif. Persaingan ini tidak hanya datang dari pelaku usaha lokal, tetapi juga dari produk impor yang membanjiri pasar domestik dengan harga dan kualitas yang sangat kompetitif. Salah satu contoh adalah UMKM Jamu Herbal Bu Nurul di Surabaya, yang masih tertinggal dalam adopsi teknologi, terutama dalam teknologi produksi yang lebih canggih. Usaha ini masih mengandalkan metode produksi manual, yang kurang efisien dan lebih rentan terhadap kesalahan. Sebagai solusi, dilakukan pengabdian masyarakat dengan menggunakan metode observasi, diskusi, dan evaluasi. Hasil dari pengabdian ini menunjukkan bahwa implementasi mesin evaporator dengan metode double jacket dan vacuum pressure otomatis yang terbukti meningkatkan efisiensi produksi jamu di UMKM Jamu Herbal Bu Nurul. Mesin ini dapat mempercepat proses produksi jamu sekali produksi dengan kapasitas 35 liter dengan waktu ±100 menit dan dioperasikan satu orang. Mesin ini juga dapat meningkatkan kualitas produk dari segi tekstur, warna, dan rasa, dengan memastikan pemanasan dan pengeringan yang lebih merata dan efektif. Penggunaan mesin evaporator ini juga dapat menjadi solusi yang efektif untuk mengatasi berbagai tantangan dalam proses produksi. Penerapan teknologi ini juga dapat meningkatkan produktivitas UMKM dengan memperbesar kapasitas produksi jamu, serta menciptakan lingkungan kerja yang lebih higienis dan ergonomis yang diharapkan dapat bersaing di pasaran.
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.
Penerapan Sanitasi di Lingkungan Kerja Fisik Main Kitchen Verwood Hotel & Serviced Residence Surabaya Bagas Karunia Putra; Niken Purwidiani; Lilis Sulandari; Ila Huda Puspita Dewi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 3 No. 2 (2025): April : Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v3i2.4933

Abstract

Sanitation in the main kitchen work environment of a hotel is a crucial factor in ensuring food safety and worker health. The Main Kitchen at Verwood Hotel & Serviced Residence Surabaya has a high level of activity in food processing, making proper sanitation essential. This study aims to analyze the implementation of sanitation in the physical work environment of the Main Kitchen at Verwood Hotel & Serviced Residence Surabaya, focusing on the condition of the floors, walls, ceiling, ventilation, and lighting. This research uses a qualitative descriptive method, with data collection techniques including direct observation, interviews with kitchen staff, and documentation. The findings indicate several sanitation challenges, such as cracked floors and water puddles due to an inadequate drainage system, walls requiring regular maintenance, and a leaking ceiling that poses a risk of pest infestation. Additionally, the ventilation system is not yet optimal in reducing smoke and humidity, while lighting remains uneven in some areas. Based on these findings, infrastructure improvements are recommended, including drainage system upgrades, wall maintenance, and ceiling repairs. Moreover, optimization of ventilation and lighting and regular sanitation monitoring should be conducted to ensure the kitchen maintains high cleanliness standards. By implementing these measures, the kitchen work environment is expected to become more hygienic, safe, and supportive of food quality.
Pembuatan Daging Analog dengan Proporsi Gluten dan Puree Kacang Merah (Phaseolus Vulgarisl) ditinjau dari Sifat Organoleptik Salsabila Rizka Ayu Sarjono; Lilis Sulandari; Niken Purwidiani; Ita Fatkhur Romadhoni
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.v3i1.3104

Abstract

This study aims to develop an analog meat product made from a combination of gluten and red bean puree (Phaseolus vulgaris L.), while evaluating its organoleptic properties as a plant-based protein consumption alternative. With rising prices of animal-derived meat and increasing awareness of health and environmental sustainability issues, analog meat offers a solution to satisfy nutritional needs without compromising the taste and experience of consuming actual meat. The research process begins with the selection of raw materials and appropriate processing methods; gluten is chosen for its elastic properties that mimic meat texture, while red beans provide a better taste and nutritional value. Evaluation is conducted through sensory tests on panelists for various parameters such as shape, color, aroma, taste, and texture. Additionally, proximate analysis is performed to measure the moisture content, protein, fat, ash, and crude fiber of the produced product. The research findings indicate that a combination ratio of 50% gluten and 50% red bean puree yields protein content comparable to conventional meat and a lower fat content, making it a healthier option. Panelists also provide positive feedback regarding the taste and texture of the product, with no significant differences among treatments. Therefore, the results of this research are anticipated to contribute to the development of more innovative and nutritious plant-based food products, as well as raise public awareness of the importance of diversifying food consumption towards healthier and sustainable choices.
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): May: Botani: Publikasi Ilmu Tanaman dan Agribisnis
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan 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.
Inovasi Pasta Dough dengan Penambahan Kluwek (Pangium edule) Gilbert Laurent; Lilis Sulandari; Niken Purwidiani; Ita Fatkhur Romadhoni
Jurnal Nakula : Pusat Ilmu Pendidikan, Bahasa dan Ilmu Sosial Vol. 3 No. 6 (2025): Jurnal Nakula : Pusat Ilmu Pendidikan, Bahasa dan Ilmu Sosial
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/nakula.v3i6.2306

Abstract

Pasta dough, or fresh pasta, is a flour-based food product that is popular globally but has limitations in shelf life. This study aims to develop an innovative pasta dough by adding kluwek (Pangium edule), a local Indonesian ingredient, to enhance flavor, texture, aroma, and color. Kluwek was chosen due to its bioactive compounds, such as tannins, healthy fats, and minerals, as well as its potential as a natural flavor enhancer (umami) and preservative. This experimental study used variations of kluwek addition (8%, 10%, 12%) to the basic pasta dough (wheat flour, egg, salt). Data were collected through organoleptic tests by 30 panelists (trained and semi-trained) to evaluate color, aroma, taste, texture, and overall preference, as well as laboratory tests for proximate analysis (moisture, protein, fat, fiber, ash, carbohydrates, and tannins). The organoleptic test results showed that the 12% kluwek concentration produced pasta with a moderately brown color (score: 3.10), a moderate aroma (3.07), a sufficiently savory taste (3.03), and a chewy texture (3.43), which was significantly preferred over the 8% and 10% concentrations (p<0.05). Proximate analysis revealed superior nutritional content, including protein (13.80%), healthy fats (5.10%), fiber (2.05%), and tannins (0.41%). The moisture (24.05%) and ash (0.31%) levels met the SNI 3551:2015 standard for fresh pasta. In conclusion, the addition of 12% kluwek produces pasta with acceptable sensory properties and higher nutritional value. This innovation not only enriches the diversification of locally sourced pasta products but also opens opportunities for the commercialization of functional foods. Recommendations for further research include shelf-life stability testing, cyanide residue toxicity assessment, and formulation optimization with other additives.  
Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour: Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus Putri, Rianti Nadila Susana; Astuti, Nugrahani; Widagdo, Andika Kuncoro; Purwidiani, Niken; Lebdoyono, Rendra
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 02 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i02.1652

Abstract

This study aims to determine the effect of pretreatment, temperature, and drying time on the organoleptic properties of tempeh gembus flour. Tempe gembus is a fermented product derived from tofu waste with high protein content, but it has limitations in terms of shelf life and sensory characteristics that are difficult to accept in society. This study employed an experimental design with variations in pre-treatment (steaming and roasting), drying temperature (70°C and 80°C), and drying time (5 and 6 hours). Trained panelists conducted sensory evaluations to assess the color, aroma, taste, texture, and appearance of the resulting flour. Based on the sensory evaluation, the best tempe gembus flour was produced with a pre-treatment of 15 minutes of steaming, dried at 80°C for 5 hours. Chemical analysis of the best sample revealed a composition of 42.15% carbohydrates, 33.56% protein, 5% fat, 11.95% moisture, 0.31% ash, and 6.87% fiber.
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 Ervina Dewi Andriati Ester Grace Enita Fahmi Haqiqi Ramadhani Farah Hanan Asma’ Annisa 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 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 Prasetiyo, Annisa Alya Safira Putri Pujiastuti, Novia Putri Adinda, Lintang Ayu Putri, Rianti Nadila Susana Rahma Aprilianti Putri, Ihda Randika Lafia Dewi 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