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NIken Purwidiani
Universitas Negeri Surabaya
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Proporsi Ayam, Jamur Tiram, Dengan Penambahan Keju Parmesan Sebagai Isian Puff Pastry: Karakteristik Sensorik dan Kesukaan Mega Anggita; Any Sutiadiningsih; Niken Purwidiani; Ila Huda Puspita Dewi
Jurnal Ilmu Sosial dan Humaniora Vol. 3 No. 3 (2025): Juli
Publisher : CV Putra Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58540/isihumor.v3i3.1000

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ayam–jamur tiram serta penambahan keju parmesan terhadap mutu sensorik, tingkat kesukaan panelis, dan kandungan gizi pada isian puff pastry. Produk yang dikembangkan merupakan puff pastry isi gurih dengan komposisi isian berbasis daging ayam, jamur tiram, dan keju parmesan yang berbentuk vol-au-vent. Variasi perlakuan meliputi tiga rasio proporsi ayam dan jamur tiram (60:40, 70:30, dan 80:20) serta tiga tingkat penambahan keju parmesan (5%, 10%, dan 15%). Penilaian karakteristik sensorik meliputi atribut warna, aroma, rasa, dan tekstur, sedangkan tingkat kesukaan diukur menggunakan uji hedonik oleh 35 panelis yang terdiri dari 5 panelis terlatih dan 30 panelis semi terlatih. Analisis kandungan gizi dilakukan secara proksimat untuk mengetahui kadar air, protein, lemak, dan karbohidrat dari masing-masing perlakuan. Hasil penelitian diharapkan dapat memberikan informasi mengenai formulasi isian puff pastry yang paling disukai serta bernilai gizi baik, sekaligus memberikan alternatif inovasi produk kuliner berbasis puff pastry yang memiliki potensi jual tinggi.
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%.
Karakteristik Sensori Otak-Otak GreenFish Dengan Proporsi Ikan Patin Dan Ikan Bandeng Dengan Penambahan Brokoli Salam, Muhamad Akbar Maulana Moelya; Any Sutiadiningsih; Niken Purwidiani; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6166

Abstract

Otak-otak is a traditional Indonesian food made from fish meat as its main ingredient. The author investigated the effects of different ratios of catfish and milkfish (80:20, 70:30, 60:40) combined with varying amounts of broccoli (10%, 20%, 30%) on the sensory characteristics, panelist preference levels, and nutritional content of GreenFish otak-otak. Sensory characteristic testing was conducted using an instrument comprising attributes of color, taste, aroma, texture, and shape, rated on a 1-5 scale. Hedonic testing was also performed to assess liking levels on a 1-5 scale. The optimal ratio from the analysis of the two tests above will undergo nutritional content (proximate) testing to determine carbohydrate, protein, fat, and beta-carotene content. The results of the analysis using the two-way ANOVA method showed a significant effect on the attributes of color, taste, aroma, and texture. However, the attribute of shape did not show a significant effect. The formulation (60:40)20% (P3S2) obtained the highest sensory test and liking scores. This formulation was proven to improve quality, liking, and nutritional value.
Evaluasi Kualitas Tekstur dan Rasa Macaron dengan Penambahan Minyak Atsiri Bunga Kecombrang (Etlingera Elatior) Ocha Regita Maharani; Ita Fatkhur Romadhoni; Niken Purwidiani; 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.v3i5.3204

Abstract

This study aims to investigate the sensory characteristics and nutritional content of macarons with the addition of kecombrang flower essential oil (Etlingera elatior). The research was conducted to determine the effects of various concentrations of kecombrang flower essential oil (3%, 5%, and 7%) on macaron quality. The sensory attributes evaluated included color, aroma, taste, texture, and overall preference, while nutritional analysis focused on key macronutrients such as carbohydrates, sugar, fat, protein, and ash content. The sensory evaluation utilized a single-factor ANOVA and Duncan's multiple range test to compare the effects of the different concentrations of essential oil. The results indicated that the addition of 5% kecombrang essential oil yielded the most favorable sensory scores, with the highest ratings in color (4.20) and texture (4.29). Furthermore, aroma and taste were rated highly, confirming that this concentration enhanced the overall quality of the macarons. Although the likeability score did not show significant statistical differences between treatments, all treatments were generally categorized as “liked” by the panel. For the nutritional content analysis, the macaron sample with 5% essential oil was selected for testing through a proxy method. The results indicated that the macaron had a carbohydrate content of 46.31%, sugar content of 31.62%, fat content of 3.05%, protein content of 19.08%, and ash content of 0.14%. These findings are noteworthy, as the macaron with kecombrang flower essential oil showed lower carbohydrate and fat content compared to a typical macaron, while it exhibited higher protein content. These results suggest that macarons with kecombrang essential oil may offer a healthier alternative to conventional macarons, particularly for those seeking lower sugar and fat content in their diet.
Evaluasi Strategi Pemasaran Produk Bakery and Pastry di Lobby Lounge Hotel Fairfield By Marriott Surabaya Farah Hanan Asma’ Annisa; Niken Purwidiani; Asrul Bahar; Ita Fatkhur Romadhoni
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.v3i5.3233

Abstract

This study aims to determine the implementation and evaluation results of the marketing strategy for bakery and pastry products sold in the lobby lounge of Hotel Fairfield By Marriott Surabaya. This study used a combined qualitative and quantitative approach to obtain a more comprehensive picture. Data collection techniques were conducted through direct observation at the research location and interviews with relevant parties. Furthermore, data analysis was also strengthened by distributing a Likert-based questionnaire to three main respondents: the F&B Manager, the Daily Worker Pastry, and the Marketing Team. This mixed-method approach allowed the researcher to capture both numerical evaluation and in-depth qualitative insights. The results showed that the product strategy has been running quite well, especially in terms of quality and implemented work procedures. However, there are still weaknesses in the innovation aspect, as the products do not yet have distinctive characteristics that can serve as a key differentiator from competitors. In other words, the bakery and pastry products still lack a unique selling point that could strengthen brand identity. In terms of pricing strategy, the hotel uses a premium pricing system, which is considered appropriate for the image of a four-star hotel. However, this approach is still not flexible enough to optimally reach consumers outside the hotel. The promotional strategy is considered to have been implemented quite well, especially through bundling packages and the use of social media. However, existing promotions have not been implemented consistently and tend to be unstructured. Consistent promotion is essential to maintaining customer engagement and building long-term brand awareness. Meanwhile, the location strategy is considered quite effective because products are displayed in areas easily accessible to hotel guests. However, opportunities through digital distribution channels, such as online bookings, have not been maximized. Expanding digital distribution channels could significantly increase market reach and sales performance.
Analisis Pelaksanaan Proses Penerimaan dan Penyimpanan Buah-Buahan pada Section Cold Kitchen di PT. Aerofood Indonesia (ACS) Surabaya M. Daris Athaya Rohmatillah; Asrul Bahar; Ita Fatkhur R; Niken Purwidiani
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : 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.v3i5.2740

Abstract

This study aims to analyze the implementation of the fruit receiving and storage process in the cold kitchen section at PT. Aerofood Indonesia (ACS) Surabaya, which is one of the important units in the raw material supply chain in the aviation catering industry. The study used a qualitative descriptive method with data collection techniques through in-depth interviews, direct field observations, and documentation of work procedures. Informants in the study consisted of the Cold Kitchen Supervisor and two staff members who directly handle the fruit receiving and storage activities. The results showed that the fruit receiving process was carried out through three main stages, namely checking documents (delivery orders and purchase orders), physical inspection of the fruit such as color, texture, and aroma, and recording the details of the receipt into a special form. This inspection is important to ensure that the fruit received is in a condition suitable for consumption and in accordance with the established specifications. During the storage stage, the fruit is arranged according to type and level of durability. Small fruits such as strawberries or grapes are stored at a temperature of 0–6°C, while large fruits such as watermelons and melons are stored at a temperature of 18–21°C. This arrangement aims to maintain freshness and extend shelf life. In addition, the FIFO (First In, First Out) system is consistently implemented to prevent the accumulation of old stock that can reduce quality. Storage room temperature monitoring is carried out every 4 hours to ensure temperature stability according to standards. Overall, the implementation of the fruit receiving and storage process at ACS Surabaya has met the principles of good raw material management (Good Reception & Storage Practice). This implementation procedure supports the achievement of quality and food safety standards in flight catering services, which are highly dependent on the timeliness and quality of ingredients.
Penerapan Kontrol Kualitas Produk Roti (Bread) di Pastry Section Harris Hotel & Conventions Bundaran Satelit Surabaya Cindi Fatikha Maulidia; Niken Purwidiani; Lilis Sulandari; Nugrahani Astuti
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.v3i5.3273

Abstract

This study aims to gain an in-depth understanding of the implementation of bread product quality control in the Pastry Section of Harris Hotel & Conventions Bundaran Satelit Surabaya, covering four main aspects: raw materials, production process, storage, and presentation. Furthermore, this study focuses on understanding the Standard Operating Procedures (SOPs) for bread production operations and the level of implementation of these SOPs in daily work practices. The research method used is descriptive qualitative, with data collection techniques through direct field observation, interviews with pastry section staff, and documentation related to bread production activities. The results show that bread product quality control is carried out comprehensively. In the initial stage, raw material selection is carried out strictly to ensure quality, freshness, and food safety. The production process is carried out according to standard procedures, paying attention to equipment cleanliness, processing techniques, and timeliness, resulting in products that are consistent in taste and texture. The storage stage is also carried out hygienically with a system for arranging ingredients and finished products that pay attention to temperature, humidity, and cleanliness of the storage room. In the final stage, bread is served with good aesthetic standards while maintaining food safety aspects, thus adding value to the hotel guest experience. The bread production operational SOP has been systematically developed and serves as an important reference for all pastry section employees in carrying out their daily tasks. Employee compliance with the SOP is high, although challenges remain, such as limited trainee skills and delays in raw material supplies from suppliers. These challenges can usually be overcome through direct supervision, internal training, and good communication with material suppliers. Overall, the implementation of quality control and bread production SOPs at Harris Hotel & Conventions Bundaran Satelit Surabaya has been running smoothly and consistently.
Pemanfaataan Tepung Tape Singkong (Manihot utilissima) pada Pembuatan Kue Nastar Isi Selai Nangka Niquita Aurellia Az Zahra; Niken Purwidiani; Lilis Sulandari; Nugrahani Astuti
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.v3i3.3217

Abstract

This research focuses on nastar cookies filled with jackfruit jam, in which wheat flour as the main ingredient is proportionally substituted with cassava tapai flour to reduce the use of wheat flour. The aim of this study is to determine the organoleptic quality of nastar cookies with jackfruit jam filling—including color, shape, aroma, taste, and texture—as well as their nutritional content, including protein, carbohydrates, fat, ash, and moisture. This study uses an experimental method. Data collection was conducted through sensory evaluation by 30 panelists. The independent variable is the proportion of cassava tapai flour (10g, 20g, and 30g). The dependent variable is the organoleptic quality, including color, shape, aroma, taste, and texture. The controlled variables include the type of ingredients, equipment, and processing techniques. Data analysis was carried out using one-way ANOVA followed by Duncan's multiple range test. The results show that: 1) The best organoleptic quality of nastar cookies with jackfruit jam filling was found in treatment A1, which used 10 grams of cassava tapai flour. This treatment received the highest average panelist scores: color 4.00, characterized by a golden yellow appearance; shape 3.87, described as a neat half-sphere; aroma 3.40, indicating a distinctive butter scent typical of nastar, a moderate cassava tapai aroma, and a fresh scent from the jackfruit-pineapple jam; taste 3.40, characterized as sweet, savory, with a hint of cassava tapai, and a sweet-sour taste from the filling; and texture 3.87, noted as soft, crumbly, and not soggy. 2) The nutritional content with protein 8.89%, carbohydrates 59.36%, fat 7.08%, ash 1.12%, and moisture content 23.50%. This research is also expected to be an alternative for developing functional food products based on local foods that have high nutritional and economic value.
Pengaruh Penamabahan Puree Daun Katuk (Sauropus Androgynus) dan Bubuk Udang Rebon Terhadap Sifat Organoleptik Crackers Kareb Annisa Pramesti; Nugrahani Astuti; Niken Purwidiani; Andika Kuncoro
Tarbiatuna:  Journal of Islamic Education Studies Vol. 5 No. 2 (2025): Tarbiatuna:  Journal of   Islamic Education Studies
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/tarbiatuna.v5i2.8501

Abstract

Crackers are a snack product that is high in carbohydrates and low in protein. This study is an experimental study that aims to determine the effect of the addition of katuk leaf puree and rebon shrimp powder on the organoleptic properties of Kareb Crackers and to determine the nutritional content of the best Kareb Crackers which includes the content of carbohydrates, proteins, fats, fiber, calcium, vitamin A, iron, moisture content, and ash content. The data collection technique used observation techniques to find the best results based on organoleptic trait tests conducted by 20 trained panelists. The data analysis used was Kruskal-Wallis and Mann-Whitney  follow-up tests to find the best results from the organoleptic properties test of Crackers Kareb. The best results were then chemically tested in the laboratory of the Industrial Research and Consultation Center (BPKI). The best Kareb Crackers results are with the addition  of  15% katuk leaf puree and 7.5% rebon shrimp powder with nutritional content per 100 grams of Kareb Crackers which includes, 72.83 g of carbohydrates, 13.85 g of protein, 8.61 g of fat, 3.06 g of fiber, 168.50 mg of calcium, 88.90 mg of vitamin A, 4.80 mg of iron, 1.32 g of water content, 0.31 g of ash content.
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