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All Journal Jurnal Pendidikan Teknologi dan Kejuruan PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Technopreneur (JTech) JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Agro Bali: Agricultural Journal Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Among : Jurnal Pengabdian Masyarakat Journal SAGO Gizi dan Kesehatan Da'watuna: Journal of Communication and Islamic Broadcasting Indo-MathEdu Intellectuals Journal Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Student Research Journal 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 JURNAL ILMIAH PENELITIAN MAHASISWA Da'watuna: Journal of Communication and Islamic Broadcasting Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Horizon: Indonesian Journal of Multidisciplinary Journal of Community Service (Abdisci) Jurnal Ilmiah Nusantara MAXIMAL Garina Indonesian Journal of Innovation Multidisipliner Research Jurnal Manajemen Pariwisata dan Perhotelan
Ita Fatkhur Romadhoni
Universitas Negeri Surabaya
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Journal : indo-mathedu intellectuals journal

 1 
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.
Proporsi Tepung Mocaf dan Tepung Jagung dengan Penambahan Keju Parmesaan Terhadap Karakteristik Sensori dan Keseukaan Pound Cake Novitasari, Gian; Sutiadiningsing, Any; Sulandari, Lilis; Romadhoni, Ita Fatkhur
Indo-MathEdu Intellectuals Journal Vol. 6 No. 5 (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.v6i5.4028

Abstract

The utilization of local materials in Indonesia, such as mocaf flour and corn flour, is still not optimal, thus requiring innovation in food development. One potential product that can be developed is pound cake, which is popular among the community. This type of research is experimental with 9 treatments, involving two independent variables (the proportion of mocaf and corn flour and the addition of parmesan cheese) and dependent variables (sensory characteristics: color, aroma, taste, texture, and overall liking). Data were collected through observations using organoleptic tests conducted with 35 panelists, and data analysis was performed using (Two-Way ANOVA) followed bby Duncan’s post hoc test. The results indicate that the proportions of mocaf and corn flour with theaddition of parmesan cheese do not signifigantyl affect color characteristics, but they do have a significant impact on sensory characteristics regarding aroma, taste, texture, and overall preference. The best product formulation is A1K2 (80 mocaf flour, 20% corn flour, and 15% parmesan cheese), which yields a golden yellow color, balanced aroma, a harmonious sweet and savory taste, and a soft, moist, and dense texture. The nutritional content / 100 g of formulation A1K2 is 42,7% carbohidrates, 11,08% protein, and 4,86% fat.  
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.
Pengembangan Daging Analog Berbumbu: Proporsi Daging Analog-Bumbu Rendang dengan Komposit Coconut Powder-Fiber Cream Ditinjau dari Preferensi Konsumen Regina, Celline Nikita; Sutiadiningsih, Any; Romadhoni, Ita Fatkhur; Restami, 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.v7i4.7156

Abstract

The increasing public interest in plant-based foods has encouraged the development of alternative products, one of which is analog meat with rendang seasoning. This study aims to analyze the effect of variations in the proportion of analog meat and rendang seasoning on consumer preference based on color, aroma, and taste attributes, and to determine the best formulation. The study used an experimental method with a quantitative approach. Several formulations with varying proportions of analog meat and rendang seasoning were tested using a hedonic test on 40 untrained panelists who were selected purposively with the criteria of liking rendang products. Data were analyzed using descriptive percentage analysis, Friedman test, One Way Analysis of Variance (ANOVA), and Duncan's advanced test. The best formulation was then analyzed using a proximate test. The results showed that variations in the proportion of analog meat and rendang seasoning significantly influenced the panelists' preference levels for color, aroma, and taste attributes (p<0.05). The formulation with a proportion of analog meat and rendang seasoning of 61.5%:38.5% was the most preferred formulation. Proximate analysis showed that the formulation contained 16.80 g of protein per 100 g, with an energy content of 243.20 kcal, fat 12.00 g, carbohydrate 17.00 g, water content 52.00 g, and ash content 2.20 g. These results indicate that the selected formulation has good sensory characteristics and nutritional content that supports the development of analog meat as a plant-based food alternative
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 Achmad Dafid Al Arif Adam Ardhul Jadid Rizki Dwi Putra Adelia Devi Sherinovita Ahmad Shulton Rahmatul Iman Aisha Salsabilla Aisyah Aisyah Al Firah, Jihan Alfian Wahyu Pebriansah Alfiani Nailul Marom Amelia, Avita Rahma Ananda Dwi Millenia Andari, Isna Septi Ayu Andika Kuncoro Widagdo Andika Kuncoro Widagdo Anis Nur Chabibah Any Sutiadiningsih Any Sutiyadiningsih Ardansyah Putra Hariyanto Ariningdyah, Friescha Asrul Bahar Asrul Bahar Aulia Fatihah Hidayat Avita Rahma Amelia Ayu Rahmawati Dewi Ayu Sekar Nurani Azizah Rachmawati Azka, Ahmad Rozzaqol Baskoro Iman Prakosa Bima Muhammad Pembayun Cantika Shinta Ardiningtyas Chairunnisa A.H.P, Vanya Chairunnisa, Nur Ifani Choirul Anna Nur Afifah Dewi, Ila Huda Puspita Dewi, Nur Indah Rama Diandari Ridhaningrat Dias Kusuma Dewi Dindy Sinta Megasari Dony Perdana Dwi Apriliani Dwi Iriyani Dwi Kristiastuti Dwiki Rafi Irsandi Enisya Nur Fawnia Zain Ervina Dewi Andriati Fajjar Harry Kurniawan Farah Hanan Asma’ Annisa Farkhan, M. Felando, Marvinius Firdausy, Putri Ayu Firstda Bintang Sibuea Fitrotul Laili Maulidiya Gadis Rizkynia Aisya Gilbert Laurent Hajar Alfina Alfadani Handayani, Nufimbar Susy Anindita Hening Kenya Shafirani I Wayan Sudarmayasa I Wayan Susila Ila Huda Ila Huda Puspita Dewi Ila Huda Puspita Dewi Irina Darva Mulia Irma Nurdiana Ismi Fadlilah Julia Rahmatiyasyafitri Habibah Kharis Novia Ramadhan Kholifatin Nur Faiza Kingkin Via Febrina Lestiyowati, Ayu Dwi Lilis Sulandari lilis Sulandari Lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Lutfiyyah, Nada Fairuz Luthfiyah Nurlaela Mafisa Restami Maharani, Nindi Putri Marom, Alfiani Nailul Maulid Nabila Mauren Gita Miranti Mauren Gita Miranti Mayasari, Noor Rohmah MEIN KHARNOLIS Miranti, Mauren Miranti, Mauren Gita Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mufidzah, Aulita Amalia MUHAJI Muhaji Muhaji Muhaji Muhaji Muhammad Al Aziz Putra M Muhammad Kharis Fajar Muhammad Umar Ridho Mulyono, Rizqi Musyaffa Rafi Hidayat Myta Sabrina Wijayanti Nia Rachmawati NIken Purwidiani Novitasari, Gian Nufimbar Sussy Anindita Handayani Nugrahani Astuti Nugrahani Astuti Nur Ifani Chairunnisa Nur, Mohamad Nurfatimah, Ratna Palupi Nurul Farikhatir Rizkiyah Nurul Farikhatir Rizkiyah Nurul Firdausi Nuzula Ocha Regita Maharani Onie Anjani Pangesthi , Lucia Tri Pangesthi, Lucia Tri Primasyita Putri Aisyah Rani Qorry' Aina Qorry’ Aina Raharja, Kristian Triatmaja Rahayuningsih, Rizqi Utami Rani, Primasyita Putri Aisyah Regina, Celline Nikita Restamani, Mafisa Restami, Mafisa Ridho Fibriansyah Rilla Puspa Sari Rita Ismawati Rita Ismawati Rizal Dwi Setyawan Rizkiyah, Nurul Farikhatir Sabila, Ahda Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Sania Nur Azizah Santoso, Kirania Rosa Putri Sarah Khalisa Sari, Fitrotin Ni'ma Intan Sari, Laila Puspita Satwika Arya Pratama Sefhia Kurnia Gracelia Shavira Nursifa Sri Handajani Sri Handajani Sri Handajani Surya Adytya Kurniawan Susilawati, Endang Fauziyah Sutiadiningsing, Any Tri Rijanto Vanessa Melia Octaviany Vannessa Mae Putriyana Wardani, Anjani Puri Widagdo, Andika Kuncoro Yesica Fara Acnelia Yuliandari, Trianda Yurieta Deillena Riswanda Zulvianto, Vergi Achbar